![]() Slow cooked version – replace steaks with 2 large osso buco, beef short ribs or lamb shanks. No cauliflower? – serve with steamed rice instead but it won’t be as healthy and will take much longer than 10 minutes! You could serve with a handful of coconut flakes if you like. Nut-free – skip the peanut butter and season with a touch of brown sugar for sweetness. You might like to add some roasted sweet potato as well. Vegetarian – replace the steaks with about 4 hard boiled eggs that have been boiled, peeled & halved. Cooked strips of red capsicum (bell pepper) are also lovely. No need to brown, just stir into the sauce. Vegan – replace steaks with about 500g (1lb) roasted sweet potato or butternut pumpkin chunks. Serve curry on a bed of the cauli ‘rice’. Return steak to the sauce and bring back to a simmer. While the sauce is simmering grate your cauliflower using your food processor to give you cauliflower ‘rice’.ĥ. Quickly add the curry paste and cook for a few seconds. Stir fry steak until browned on the outside and still pink in the middle.Ģ. Heat a little oil in a large frying pan on a very high heat. If you wanted extra smoky flavours you could cook your steaks on the BBQ and then slice before tossing into the sauce like my Irishman does, but it’s going to take longer!ġ. In this version we’re quickly cooking some steak so we get tender beef without having to wait for hours. Traditional massaman curry is a slow cooked, rich curry with coconut and peanuts. It doesn’t have to be an epic effort to make a difference. Try just putting away the ingredients you’re finished with or starting to stack (or unpack!) the dishwasher. But if you find yourself with a few minutes waiting for your nuts to roast or your spuds to soften, using the time to get a head start on the cleaning up will save you time later. I know that ‘cleaning as you go’ sounds about as sexy as wet cardboard. For example, roasting nuts under the grill (broiler) will take 2-3 times longer than getting them in a pan directly on the stove. While I’m all for maximising flavour, sometimes it’s easy to fall into the trap of using a complicated cooking process when something much simpler would take a fraction of the time and still be delicious.įrom our massaman example, my Irishman decided he wanted the beef to have an extra smoky flavour so he spent the extra time outside lighting the BBQ to grill the steaks before bringing them inside to finish off in the curry sauce.Īt the risk of sounding like Captain Obvious, the closer your food is to the heat, the quicker it cooks. The spuds were easily going to take the longest to cook so this is where he could have started, to save loads of time standing around at the end waiting for the spuds to be ready. But if you’re on your own, all you need to do is think through what’s going to take the longest to cook and get that part started first.įor example, my Irishman was making his massaman curry with potatoes (surprise, surprise). ![]() Having a collection of 10 Minute Recipes means all the difficult planning work has been done for you. Having a good plan is key to speedy results in the kitchen. ![]() How NOT to Make Massaman Curry in 10 Minutes So I wanted to share my observations, not to be critical, but to help you avoid as many time traps as possible next time you’re in the kitchen. Nor do I mind waiting until 8.30pm or later to eat.īut having written a whole book focusing on 10 minute meals, you could say I’m a little obsessed with keeping the cooking process as streamlined and quick as possible. Now I don’t want to seem ungrateful because as I said, I love being cooked for. Which has been such a special treat.Īs much as I love cooking, there’s something so magical about sitting down to a home cooked dinner that you haven’t been tasting and tweaking for the last few minutes.Īpart from enjoying the luxury of having dinner cooked for me, I’ve also found it fascinating to observe someone else’s cooking habits. As I mentioned recently, my Irishman has started cooking dinner on a more regular basis.
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