Vindaloo .... phew!
Discussion
Mobile Chicane said:
Personally, eating lung would only bother me if the animal in question were a 40-a-day smoker.
Well it was a Portuguese animal, so it may have been having a few crafty fags when no one was looking!But, the meal in question, the lung was like trying to chew though a tyre, wen I just wanted to break it down and swallow it (and wash it down with more wine), and not make a fuss like a good guest!
smack said:
Mobile Chicane said:
Personally, eating lung would only bother me if the animal in question were a 40-a-day smoker.
Well it was a Portuguese animal, so it may have been having a few crafty fags when no one was looking!But, the meal in question, the lung was like trying to chew though a tyre, wen I just wanted to break it down and swallow it (and wash it down with more wine), and not make a fuss like a good guest!
However I bet that pigs' heart would make an excellent vindaloo if stewed long and low.
Mobile Chicane said:
Sounds like an initiation ceremony to me... ;-)
However I bet that pigs' heart would make an excellent vindaloo if stewed long and low.
Probably was!However I bet that pigs' heart would make an excellent vindaloo if stewed long and low.
I could do.
I did have a lovely slow cooked pork bun thing (wine garlic etc) we had one night in a bar that he found and sent me the recipe of... Let me go off and do some searching
I did not cook it, I ate. A few drinks during the game tonight did it to me!
Anyhow, this was bar food in a footclub in Porto, that everyone would visit for a beer, and a snack.
And the recipe my mate dug up for me when he asked (mum/grandmother/sister etc.) I think he was a bit drunk when he translated it for me
Anyhow, this was bar food in a footclub in Porto, that everyone would visit for a beer, and a snack.
And the recipe my mate dug up for me when he asked (mum/grandmother/sister etc.) I think he was a bit drunk when he translated it for me
Portuguesse mate said:
Receita de Bifanas.:
Now let me translate :-)
Preparação
1.Ao comprar as bifanas no talho peça para que estas sejam cortadas bem fininhas.
If you can get this from the butchers is better ask for pork fillets and ask then to cut then very thin, otherwise buy then in tescos and stick then in the freezer for an hour then cut it very thin
2.Descasque os dentes de alho.
get some garlic 4 cloves per 3/4 por fillets
3.Num recipiente coloque uma camada de bifanas e tempere-as com sal, pimenta, louro, colorau, sumo de limão e alhos cortados em pedacinhos, vá fazendo camadas temperadas até acabarem as bifanas.
In a plastic bowl place the pork and marinated with salt, peper (white), bay leaves, sweet peper poweder I have it here if you want, lemon juice and the garlic cuted in small slices.
4.No fim regue as bifanas com o vinho branco, e deixe-as a tomar gosto durante algumas horas.
after fiil up the bowl with wite wine and leave it over night in the fridge.
5.Numa frigideira de ferro larga, deite a banha e deixe aquecer bem a gordura, escorra as bifanas, introduza-as na banha e vá mexendo sempre em lume forte.
In a large metal bowl place oil and let it get warm, place the pork in the bowl withouth the marinade and let it get color just cook for a few minutes when the meet is becaming white add the marinaded to the bowl and a tea spoon of piri piri if you want a kick.
6.Assim que as bifanas se apresentem passadas, adicione o liquido da marinada e deixe ferver, até quase o liquido se evaporar.
let the marinade boil with the pork until the majority of the wine evaporates.
7.Sirva as bifanas no meio de um papo-seco (trigo) ou no prato acompanhadas de batatas fritas, salada ou até ovo estrelado e azeitonas.
Serve inside bread (not sliced bread) maybe baguetts they sell them in Tescos or with chips and salad
5 dente(s) de alho 5 Garlic Cloves
600 gr de carne de porco bifanas 600 Gr of pork fillets
q.b. de sal salt to your taste
q.b. de pimenta preta moída white Peper 9they say black I find it better with wite pepper
q.b. de colorau sweet pepper powder not sure u can get this in tesco next time u come down I give you a pack
3 folha(s) de louro bay leaves
1 1/2 dl de vinho branco white wine
60 gr de banha (coocking oil)
1 de limão em sumo 1 lemon (juice)
Piri Piri ( 1 Tea Spoon) not sure oif they have the right stuff in tesco I can get you some if u want
enjoy dude :-)
Now let me translate :-)
Preparação
1.Ao comprar as bifanas no talho peça para que estas sejam cortadas bem fininhas.
If you can get this from the butchers is better ask for pork fillets and ask then to cut then very thin, otherwise buy then in tescos and stick then in the freezer for an hour then cut it very thin
2.Descasque os dentes de alho.
get some garlic 4 cloves per 3/4 por fillets
3.Num recipiente coloque uma camada de bifanas e tempere-as com sal, pimenta, louro, colorau, sumo de limão e alhos cortados em pedacinhos, vá fazendo camadas temperadas até acabarem as bifanas.
In a plastic bowl place the pork and marinated with salt, peper (white), bay leaves, sweet peper poweder I have it here if you want, lemon juice and the garlic cuted in small slices.
4.No fim regue as bifanas com o vinho branco, e deixe-as a tomar gosto durante algumas horas.
after fiil up the bowl with wite wine and leave it over night in the fridge.
5.Numa frigideira de ferro larga, deite a banha e deixe aquecer bem a gordura, escorra as bifanas, introduza-as na banha e vá mexendo sempre em lume forte.
In a large metal bowl place oil and let it get warm, place the pork in the bowl withouth the marinade and let it get color just cook for a few minutes when the meet is becaming white add the marinaded to the bowl and a tea spoon of piri piri if you want a kick.
6.Assim que as bifanas se apresentem passadas, adicione o liquido da marinada e deixe ferver, até quase o liquido se evaporar.
let the marinade boil with the pork until the majority of the wine evaporates.
7.Sirva as bifanas no meio de um papo-seco (trigo) ou no prato acompanhadas de batatas fritas, salada ou até ovo estrelado e azeitonas.
Serve inside bread (not sliced bread) maybe baguetts they sell them in Tescos or with chips and salad
5 dente(s) de alho 5 Garlic Cloves
600 gr de carne de porco bifanas 600 Gr of pork fillets
q.b. de sal salt to your taste
q.b. de pimenta preta moída white Peper 9they say black I find it better with wite pepper
q.b. de colorau sweet pepper powder not sure u can get this in tesco next time u come down I give you a pack
3 folha(s) de louro bay leaves
1 1/2 dl de vinho branco white wine
60 gr de banha (coocking oil)
1 de limão em sumo 1 lemon (juice)
Piri Piri ( 1 Tea Spoon) not sure oif they have the right stuff in tesco I can get you some if u want
enjoy dude :-)
1/2 tsp Turmeric
1 tbsp Ground Cumin
1 tbsp Paprika
1 tbsp Ground Coriander
1 tsp Cayenne
1 1/2 tsp Garam Masala
4 tbsp oil (I use Low-cal spray instead of oil and it's fine)
Big wodge of diced/chopped up Pork
1/2 tsp mustard seeds
1/4 tsp Fenugreek seeds
10-15 Curry leaves
2 medium Onions sliced in to fine rings
2 tbsp grated ginger
10 cloves Garlic
Couple of tomatoes chopped
120 ml Cider Vinegar
1-2 tsp Salt
1 tbsp Sugar
1. Mix/smash up Cayenne, Garam Masala, Turmeric, Cumin, Paprika and Coriander (depending on what format you have them in!) Set aside.
2. Pour oil in to large high-sided pan. When hot add Pork. Brown the meat and remove.
3. Add mustard and fenugreek seeds to pan. As soon as mustard starts to pop, add onions and curry leaves. Fry gently until the onions brown at the edges (the smell at this stage is lovely).
4. Add the ginger and garlic, and stir-fry for a minute. Now add the spices and stir for half a minute.
5. Add the tomatoes and cook. Scrape the pan to get all the spices off of the bottom, until the tomatoes are softened.
6. Add the pork, the vinegar, salt and sugar and 475ml of water.
7. Turn up the heat and bring to the boil, then cover, minimise the heat and cook gently for three quarters of an hour - stir occasionally.
8. Remove the lid and turn up the heat slightly to a medium level and keep cooking for half an hour - stir more regularly and thicken up the sauce to your taste.
To calm it down, I simply replace the tomatoes with a tin of chopped tomatoes - the increased juice seems to do enough for the mrs to eat it. Also (don't shoot me) when we're on fatclub, we replace the meat with quorn chicken pieces so we can eat as much as we like of this with rice on a green day!
1 tbsp Ground Cumin
1 tbsp Paprika
1 tbsp Ground Coriander
1 tsp Cayenne
1 1/2 tsp Garam Masala
4 tbsp oil (I use Low-cal spray instead of oil and it's fine)
Big wodge of diced/chopped up Pork
1/2 tsp mustard seeds
1/4 tsp Fenugreek seeds
10-15 Curry leaves
2 medium Onions sliced in to fine rings
2 tbsp grated ginger
10 cloves Garlic
Couple of tomatoes chopped
120 ml Cider Vinegar
1-2 tsp Salt
1 tbsp Sugar
1. Mix/smash up Cayenne, Garam Masala, Turmeric, Cumin, Paprika and Coriander (depending on what format you have them in!) Set aside.
2. Pour oil in to large high-sided pan. When hot add Pork. Brown the meat and remove.
3. Add mustard and fenugreek seeds to pan. As soon as mustard starts to pop, add onions and curry leaves. Fry gently until the onions brown at the edges (the smell at this stage is lovely).
4. Add the ginger and garlic, and stir-fry for a minute. Now add the spices and stir for half a minute.
5. Add the tomatoes and cook. Scrape the pan to get all the spices off of the bottom, until the tomatoes are softened.
6. Add the pork, the vinegar, salt and sugar and 475ml of water.
7. Turn up the heat and bring to the boil, then cover, minimise the heat and cook gently for three quarters of an hour - stir occasionally.
8. Remove the lid and turn up the heat slightly to a medium level and keep cooking for half an hour - stir more regularly and thicken up the sauce to your taste.
To calm it down, I simply replace the tomatoes with a tin of chopped tomatoes - the increased juice seems to do enough for the mrs to eat it. Also (don't shoot me) when we're on fatclub, we replace the meat with quorn chicken pieces so we can eat as much as we like of this with rice on a green day!
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