Seasoned greetings - Beef Vindaloo with Yorkshire pudding
So we have entered the final lap of 2014. Running down the different recipes I have shared here on my blog, takes me to the sweet memory of the day when I had prepared them. It has been one crazy ride so far. This next dish is very special to me as it takes me back to my college days in Goa, where I had served this combination as an appetizer to one of the crazy house parties I had thrown on Christmas. The spicy and vinegary Beef Vindaloo and fresh, hot and airy Yorkshire pudding will soak you and Yaars in comfort while you enjoy the chills & party spirit of New Year's in the weather outside, with a sip of McDowell's No.1.
Serves 4-6 persons
Ingredients for Beef Vindaloo:
1 tsp cumin seeds
2 (1-inch) pieces cinnamon bark
6 whole cloves
4 whole black peppercorns
1 tsp turmeric powder
2 tsp red chilli powder
1 tbsp ginger garlic paste
½ cup apple cider vinegar
2 tbsp oil
400 gms of Beef tenderloin, all fat to be trimmed and cut into bite sized chunks.
1 medium red onion, thinly sliced
1 fresh red chilly, finely chopped
1 tbsp of oil for cooking
Salt and crushed black pepper to season.
Add the whole spices to a hot pan and roast them for a minute till its fragrant. Grind these roasted spices in a food processor till its smooth and then add the remaining ingredients and whip it up.
Add a spoonful of this spice blend to the chunks of beef and mix. (Allow it to marinate for a while while you prepare the batter for your Yorkshire pudding. This step will help you save time as well as allow the marinade to seep in flavours into the beef and also tenderizing the meat).
Place a large pot over high heat and add oil. Once the oil is hot add the onions and fresh red chilly. Saute the onions until golden brown and ensure you don’t burn them! Turn the heat low if it starts to burn.
Add the spice blend to the onions and stir vigourously and take care as the spices will tend to sizzle. Keep stirring frequently till the liquid has evaporated and oil starts to separate from the masala.
Add the beef and coat it well in the masala. Cook it for 5 minutes till the meat turns brown. Add water to the jar of the spice blend and add that water to the pan.
Season it with salt and pepper and allow it to boil. Once there, reduce the heat and cover it for 25-30 mins, then cook without the lid for 10 mins to thicken it completely. Check the meat, by now it should be tender and not chewy. Adjust seasoning if required and garnish it with coriander leaves.
For Yorkshire pudding – (recipe for 12 nos.)
200 gms refined flour
200 ml milk
Sunflower oil for cooking
Salt to taste
Finely chopped coriander leaves for a twist.
Preheat the oven at 230° C. Add oil evenly into 12 hole nonstick muffin tray and place it in the oven to heat it up.
For the batter: Sieve the flour in a large bowl and crack 4 eggs in it. Whisk it through and gradually add the milk till it becomes a smooth lump free batter. Season it with salt and fold in chopped coriander leaves.
Add the batter in a jug to pour it in the muffin tray efficiently.
Remove the hot muffin tray from the oven and pour the batter evenly in all the holes and place it back in the oven @ 200°C for 20-25 mins till they puff up and turn golden brown in colour. Remove and serve hot.
Serve them on a wooden board and scatter coriander leaves for garnish. You can also serve pickled onions along with these. This combination has greetings seasoned all over it and you know what they say, “ the proof of the pudding is in eating it”. So soak your Yorkshire puddings in spicy Beef Vindaloo and prove it to your guests that you are best host.
Until next time guys. STAY HUNGRY!
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Article and Images: Harsh Dixit
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