3 course challenge

This October, learn how to cook an Indian feast, raise money for breast cancer research and save lives, one tasty course at a time.

Breast Cancer Trials is on a mission for people affected by breast cancer to live better, to live longer and to never die from breast cancer, and you can help by challenging yourself to cook a 3 course Indian feast.

When you join the 3 Course Challenge, you’ll learn how to cook a modern Indian feast for your family and friends. And the best part is, you don’t have to do it alone. You’ll be guided by internationally renowned chef and TV Personality Sarah Todd who will teach you to cook her delicious menu in an interactive livestreamed cooking class on Saturday 16 October 2021.

Sarah has risen to the top of the Indian global food scene since her debut on MasterChef Australia back in 2014. Sarah’s classical skills honed from Le Cordon Bleu, combined with her extensive travels across India have influenced her unique cooking style. Raising awareness and funds for Breast Cancer Trials has a special place in Sarah’s heart. Her mum Lorraine is one of thousands of Australians who have been affected by breast

1 in 7 Australian women will be diagnosed with breast cancer in their lifetime.

cancer, after she was diagnosed with the disease on her 50th birthday. “It was just a huge shock to us in the family and she’s always been a very optimistic person. I see my mum as a superwoman. It was so hard to see her go from caregiver to the one needing to receive care for the first time.”

Stunned by how painful Lorraine’s nine month treatment was, Sarah vowed to use her platform for good so now, when you raise $150 or more for Breast Cancer Trials, Sarah will teach you over livestream how to make her delicious 3 course menu.

Join in at www.3coursechallenge.com.au

PREP TIME: 20mins COOK TIME: 1 hour 15 mins SERVES: 4 Ingredients:

500g piece pork loin, trimmed, cut into 2.5cm cubes 1 tbspn each of garlic paste and ginger paste 1 tbspn ground coriander 1 tspn ground turmeric 1⁄2 red onion, thinly sliced Toasted cashews, crispy curry leaves, coriander leaves, roti, steamed rice and lime wedges VINDALOO PASTE 1 tspn ground cumin 1⁄2 tspn each of ground cardamom and cinnamon 1.5 tspn brown mustard seeds 1 tspn fenugreek seeds 3 dried red chillies, soaked, blended to a paste 80ml white wine vinegar 2 teaspoons salt 1⁄2 tspn freshly ground black pepper 1 tspn brown sugar 2 tbspn vegetable oil 2 medium onions, thinly sliced

Method:

To make vindaloo paste: Combine spices, seeds, chilli paste, vinegar, salt, pepper and sugar in a small bowl. Heat oil in a heavy-based saucepan over medium heat. Add onion; cook, stirring, until golden brown and crispy (6-8 minutes). Remove onions with a slotted spoon, drain on paper towel; reserve oil in pan. Blend or process onions with 2-3 tablespoons of water, until smooth. Add to spice mixture in bowl; stir to combine. Heat reserved oil in pan over medium-high heat. Cook pork, in batches, until browned on all sides (approximately two minutes); remove from pan. Reduce heat to medium. Add garlic and ginger pastes to pan; cook, stirring, until fragrant (1 minute). Add ground coriander and turmeric; cook, stirring, until fragrant (1 minute). Return pork and any juices, to pan, along with the vindaloo paste and 1 cup (250ml) water. Bring to the boil. Reduce heat to low; cook, covered, stirring occasionally, until mixture has thickened and pork is tender (approximately 1 hour). To serve, top vindaloo with red onion, cashews, crispy curry leaves and coriander. Serve with steamed rice, lime wedges and malabar roti.

This traditional dish from Goa, is an adaptation of carne de vinhad’alhos, a dish introduced by the Portuguese in the 16th Century. Translated, it means “meat with wine and garlic”.

Sarah Todd’s latest cookbook ‘My Indian Kitchen’ is full of bold flavours of India with a modern spin. RRP $24.95 from Are Media Books.

Lentil and vegetable stew

I make this fuss-free dish every week as it makes my weeknight cooking a breeze. This vegetable stew is jam- packed with flavours, spices and protein. To add lamb or chicken, you’ll find an optional pro tip below.

PREP TIME: 15mins COOK TIME: 30mins SERVES: 4

Ingredients:

2 tablespoons olive oil 1 medium onion, roughly chopped 1 tablespoon each garlic paste and ginger paste 1 teaspoon each ground turmeric, ground cumin and red chilli powder 1 cup vege or chicken stock 1 cup red lentils, rinsed 1 medium zucchini, diced 400g can diced tomatoes 1⁄2 teaspoon garam masala 2 tablespoons lime juice 1⁄4 cup coriander leaves To serve: Roti and Raita

Method:

Heat oil in a large heavy-based saucepan over medium-high heat. Add onion; cook, stirring, until softened (3 minutes). Add garlic and ginger pastes; cook, stirring for a minute. Add ground spices; cook, stirring, until fragrant (1 minute). Increase heat to high. Add stock, lentils, zucchini, canned tomatoes and garam masala to pan; bring to the boil. Reduce heat to low; simmer until lentils are almost tender (about 10 minutes). If mixture is too thick add a little water, until you achieve the desired consistency. Remove pan from the heat; stir in lime juice. Season to taste. To serve, spoon stew into bowls; top with coriander. Serve with roti and raita.

Optional:

At step 1, before adding the onion, cook 400g diced lamb or 400g diced chicken thigh fillets until brown all over; remove from pan. Continue with recipe, returning lamb or chicken to pan with the stock at step 2.