24 FOODSERVICENEWS.COM.AU JUNE 2013
VEAL JAMAICAN CURRIED VEAL WITH DIRTY RICE AND PEAS, SWEET POTATO PICKLE AND BAMMYS. BY JAMIE THOMAS, DRINK N DINE.
CHEF: JAMIE THOMAS
INGREDIENTS • 2kg veal blade diced large • 1 tsp turmeric • 1 tsp allspice • 10g salt • 2g pepper • 1 brown onion chopped • 5 cloves garlic chopped • 40g ginger chopped • 1 tbsp fennel seed ground • 1 tbsp chilli ground • 1 cinnamon stick • 10 curry leaves • 1 scotch bonnet chilli • 300ml water • 1 can coconut cream • 1tsp sugar • 1 lemon juiced
METHOD Mix the veal, turmeric, allspice and salt and pepper together in a bowl. Leave to marinate for one hour. Place the onion, garlic and ginger into a food processor then blend the mixture into a coarse paste. Heat the oil in a heavy saucepan on high and, when hot, add the onion, garlic and ginger paste. Cook for five minutes until fragrant. Add the ground fennel, chilli powder, cinnamon sticks and curry leaves, reduce the heat to medium then cook for a further two to three minutes. Add the veal and cook for 10 minutes then stir in the whole chilli, water and coconut cream. Bring to a simmer then cook for 1.5
hours, stirring occasionally to prevent the curry from sticking to the base of the saucepan. The veal should be tender and the sauce thickened. DIRTY RICE AND PEAS INGREDIENTS • 2 cups rice • 2 cups water • 1 cup coconut milk • ½ cup red beans • ½ bunch green onions • ½ bunch thyme • 1 tsp allspice Add all to a rice cooker
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MASTERCLASS
JERK SWEET POTATO PICKLE • 3 limes • 30g castor sugar • 350g sweet potatoes • 1 tsp chopped coriander • 1 tsp jerk paste METHOD Peel the limes, working over a bowl so that you catch all the juice. Separate the segments using sharp knife. Put the lime segments in a bowl and squeeze all the juice from the membranes. Add sugar and stir until dissolved. Add 2-3 tablespoons of the jerk paste then set aside. Cook the sweet potatoes in a pan of boiling, salted water until just tender. Drain and add it to the limes.
BAMMYS • 2 cups grated cassava • 1 tsp salt • ½ bunch green onions • 1 can coconut milk METHOD Squeeze all the juice from the cassava and add the salt and chopped green onions. Mould the cassava into patties and fry for two minutes on each side or until coloured. Soak in the coconut milk until ready to deep fry. When ready, deep fry in hot oil (160°C) for two minutes. Serve straight away with the sweet potato pickle and curry. •
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