700g blade steak (or equivalent)
2 tablespoons olive oil (virgin, if available)
2 cloves of garlic, crushed
1 onion, chopped
1 spring onion, chopped
2 tablespoons finely grated, or chopped, ginger
4 whole chillies
salt and pepper to taste
1 teaspoon ground turmeric
1-2 teaspoons curry paste
3/4 cup coconut milk
1 cup beef stock
1 or 2 bottles of good Aussie wine
and any number of quality virgins, preferably the vestal type, if available.
Preheat oven to warm (160C) by switching on (keep head out, especially if gas). Take bottle of Semillon-Chardonnay left over from last night out of fridge, and drain (into your glass).
Trim meat of excess fat and cut into 3cm cubes. (or triangles)
Heat oil in heavy based pan whilst imbibing in a freshly-opened bottle of luscious Australian Chardonnay, Riesling, Semillon, or Sparkling Pinot-Chardonnay (or both). Add meat in small batches whilst still sober. Cook over medium heat until well browned all over - the meat, not you.
After some glasses of wine, remove meat from pan without making a bloody mess, and drain yourself on paper towels. The meat too. Place the meat in a greased casserole dish. What you do with yourself is optional at this stage, though chef advises more wine to taste. (Australian of course)
Add, onion, garlic, ginger meggs, chilli, salt & pepper, spices, spice girls, and curry paste to the pan. (the one on the stove). Cook over low heat for 60 seconds. (that is 1 minute)
Add coconut milk and stock (no pigs, chickens or sheep); simmer for 3 minutes. (do not attempt to count the bubbles at this stage). Geez, you deserve a drink, so have a few.
I would then carefully throw the curry paste in, for about that, then pour the bloody lot of the hot sub-continental slop over the meat, which I hope you haven't given to the dog. Slip the lid on the casserole, and bake for 1&1/2 - 2 hours with the casserole in the oven, depending upon if you want the meat to be cooked and tender, or half raw and tasting like old leather boots.
While this stage is unfolding, you may wish to/should open a bottle of Aussie red and you can all get pissed while the dinner cooks. That's why we like oven meals!
Serve with rice (Australian of course) after you have taken the casserole out of the oven, burnt your fingers, sworn, opened another bottle of wine (Australian of course), and hopefully your guests will have pissed off and you can gorge yourself on this masterpiece whilst watching your favourite erotica.
Enjoy (Australian of course) . After the second bottle of red, a good malt whisky (Scottish of course) will settle the curry (somewhere, somewhere ...).
PCH assured me that this recipe worked, so I went around to Gurravembi Brae and we had it in the Cellars. Excellent tuckers with a strong, peppery Shiraz followed by a refreshing Watervale Riesling. A very pleasant Highland Park malt was consumed as we watched Denise wash up to the music of the Finn brothers.
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