Nam prik pao (Thai chili paste)

IngredientsNamPrikPao

  • 2-3 dried chilis
  • 1 fresh chili
  • 3 shallots
  • 5 cloves of garlic
  • 3 shiitake mushrooms
  • 1 tbsp tamarind paste
  • 2 tsp brown sugar
  • 1 tbsp fish sauce
  • 1 tsp Lemongrass paste
  • Thumb sized piece of ginger
  • Handful of coriander leaves
  • Juice of a lime
  • 1 spring onion
  • 1 tbsp sunflower oil

Method

  1. Roast the garlic, and shallots 180C for 10 mins – remove garlic continue roasting for 10 mins.
  2. Lightly toast the dried chilis (I used Ancho or Guauilla & Mulato).
  3. Rinse the dried shitake mushrooms.
  4. Rehydrate the dried chilis and shitake mushrooms by soaking in boiled water for 15 minutes.
  5. Blend the rehydrated chilis to a fine paste.
  6. Blend (everything except the oil) to a paste.
  7. Taste and add sugar or fish sauce.
  8. Heat the oil a large heavy bottom pan over medium heat.
  9. Cook the paste, stirring frequently, until it becomes fragrant and turns dark, 6 to 8 minutes. Add a splash of water if it starts to burn or a little more oil if it starts to stick.
  10. Taste one last time and adjust, to taste.

See also

Unripe’s Own Carne con Chili

IngredientsCarneConChili

  • 1lb/500g beef (cubed fillet steak or whatever)
  • 2 tbsps of oil
  • 30g tin of anchovies
  • 1 whole dried chile ancho
  • 2 medium onions or 3 small onions chopped
  • 2 cloves garlic
  • 1 or 2 hot green chilli peppers chopped
  • Seasonal vegetable – like half a romano pepper, half a carrot, or mushrooms
  • 2 tbsps of cumin seeds ground
  • 1 tbsp of chilli powder
  • 1 tbsp of grated cocoa
  • ½ teaspoon of hot paprika
  • 1 tin of chopped tomatoes
  • 1 tbsp of tomato puree
  • ¼ pint/150ml beef stock
  • 1 tsp of agave syrup
  • Bay leaf
  • ½ tsp of oregano
  • 1 tin of black beans (or red kidney beans)

Method

  1. Wipe clean the chile ancho and remove the stem and seeds.
  2. Open out flat and briefly dry roast in a pan on a medium heat until fragrant, then soak in just boiled water for 15 minutes.
  3. Drain and blend to a paste with a splash of water – use the remaining water to make stock.
  4. Fry the anchovies, onions and garlic for a few minutes until tender.
  5. Add the fresh chilli peppers (and any other veg) and fry for another minute.
  6. Add the spices and fry for a few seconds.
  7. Add the meat and stir until all the meat is browned and coated in the spices.
  8. Add the tomato, stock, agave syrup and herbs.
  9. Reduce heat and simmer for half an hour or so (at least).
  10. Add the beans and simmer for a further half an hour.

Nutritional Information

  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 512.8
  • Total Fat: 26.4 g
  • Cholesterol: 17.7 mg
  • Sodium: 715.4 mg
  • Total Carbs: 35.0 g
  • Dietary Fiber: 9.8 g
  • Protein: 35.4 g

See also

Unripe’s Own Lamb Jaipur

(based on a combination of the ingredients list on Itsu Jaipur soup and a Madhur Jaffrey Vindaloo recipe)

You will need…LambJaipur

  • Jaipur paste (see recipe)
  • 4 cloves of garlic
  • 2cm cube of fresh ginger
  • 4 tbsps sunflower oil
  • 400g cubed lamb
  • 3 cloves garlic
  • 1″ cube ginger
  • 1 tbsp ground coriander
  • ½ tsp ground tumeric
  • 150ml chicken stock
  • 2 tbsps tomato puree
  • Bouquet garni (sage, rosemary, marjoram, thai basil, bay)
  • 1-2 tbsps water

Method

  1. Coarsely chop the garlic and ginger
  2. Blend to a paste with 1-2 tbsps water
  3. Dry the meat off with a paper towel and remove any excess fat
  4. Heat the oil in a heavy bottomed pan
  5. Brown the meat in batches and remove to a bowl using a slotted spoon
  6. Fry the garlic & ginger paste for a few seconds
  7. Add the ground spices and fry for a few seconds more
  8. Add the meat and stir until all the meat is browned and coated in sauce
  9. Add the jaipur paste, stock, tomato puree and herbs
  10. Bring to the boil and simmer for an hour or stick it in the oven at 180C for an hour or so (stirring occasionally)

See also

Unripe’s Own Beef Vindaloo

based on a Madhur Jaffrey Vindaloo recipe

Ingredients

VindalooAssemblyMethod

  • Vindaloo paste (see recipe)
  • 6 cloves of garlic
  • 2cm cube of fresh ginger
  • 1 fresh red chili pepper (deseeded)
  • 2 tbsps sunflower oil
  • 500g cubed braising steak
  • 1 tbsp ground coriander
  • ¼ tsp ground tumeric
  • ¼ tsp garam masala
  • 180ml water

Method

  1. Coarsely chop the garlic, ginger and fresh chili
  2. Blend to a paste with 2-3 tbsps water
  3. Dry the meat off with a paper towel and remove any excess fat
  4. Heat the oil in a pan (if you have just made vindaloo paste, reheat the remaining oil)
  5. Fry the ginger, garlic and chili paste for a few seconds
  6. Add the ground spices and fry for a few seconds more
  7. Add the meat and stir until all the meat is browned and coated in sauce
  8. Add the vindaloo paste and water
  9. Bring to the boil and stick it in the oven at 180C for an hour and a half (stirring occasionally)

See also

Vindaloo paste

based on a Madhur Jaffrey Vindaloo recipe

Ingredients

BeefVindaloo

  • 1 tbsp cumin seeds
  • 1 dried red chilli pepper
  • 1 tsp black peppercorns
  • 1 tsp cardamom seeds
  • 2cm stick cinnamon
  • 1 ½ tsps whole black mustard seeds
  • 1 tsp whole fenugreek seeds
  • ¼ tsp Chile Ancho Powder
  • ¼ tsp Chile Pasilla Powder
  • ¼ tsp Chile Chipotle Powder
  • ¼ tsp Chile Guajillo Powder
  • 5 tbsps cider vinegar
  • 1 ½ tsps salt
  • 1 tsp light brown sugar
  • 8 tbsps sunflower oil
  • 180g onions (sliced into fine half-rings)
  • 2-3 tbsps water

Method

VindalooPaste

  1. Dry roast the whole spices and grind to a fine powder
  2. Combine in a bowl with the powdered spices, vinegar, salt and sugar
  3. Cover and set aside
  4. Heat the oil in a heavy frying pan and stir and fry the onions
  5. Fry the onions until brown and crispy and then blend to a paste with the water
  6. Add to the spice and vinegar mixture
  7. Cover and set aside
  8. Divide the paste into two, use half to make Beef Vindaloo, the other half can be frozen and used another day.

See also

Mutton Rogan Josh

off of Rick Stein

Ingredients

  • 500g mutton on the bone
  • 300ml water
  • 1 tsp salt
  • (1 tsp paprika)
  • 20g clarified butter
  • whole spices
    • 3 green cardamom pods bruised
    • 1” stick of whole cinnamon
    • 1 piece of mace
    • 3 cloves
    • 3 bay leaves
  • 1 medium onion finely chopped
  • 2 tbsp garlic and ginger paste
  • ground spices
    • 2 tbsp Kashmiri chilli powder
    • 1 tbsp ground coriander
    • 1 tbsp ground cumin
    • 2 tsp turmeric
  • 3 tbsp tomato puree
  • 1 tsp fennel
  • 2 tsp garam masala
  • 2 tbsp (100g) yoghurt
  • 2 tbsp (30ml) cream
  • handful of coriander leaves

Method 1

  1. Slow stew the mutton in water and salt (possibly with paprika or Kashmiri chilli or something red).
  2. Over a gentle heat, melt the butter and fry the whole spices for 1 minute.
  3. Add the onion and fry for 10 minutes until soft and golden. Stir in the garlic and ginger paste and fry for 1 minute. Add the ground spices and fry for 30 seconds.
  4. Stir in the tomato puree, fennel, garam masala and yoghurt.
  5. Add stewed mutton along with the stock from marrow.
  6. Add cream to finish.
  7. Scatter with fresh coriander and serve.

Method 2

  1. Over a gentle heat, melt the butter and fry the whole spices for 1 minute.
  2. Add the onion and fry for 10 minutes until soft and golden. Stir in the garlic and ginger paste and fry for 1 minute. Add the ground spices and fry for 30 seconds.
  3. Stir in the tomato puree. Add the mutton, water and salt and simmer gently for 1 hour.
  4. Stir in the fennel, garam masala, yoghurt and cream to finish.
  5. Scatter with fresh coriander and serve.

Unripe’s Own Chili Powder

IngredientsChiliPowder

  • 3 tablespoons of Chile Ancho Powder
  • 3 tablespoons of Chile Pasilla Powder
  • 2 tablespoons of Chile Chipotle Powder
  • 1 tablespoons of Chile Guajillo Powder
  • 3 tablespoons of Rajah Extra Hot Chilli Powder
  • 1 tablespoon of ground Cumin
  • 1 teaspoon of sweet smoked paprika
  • 1 teaspoon of ground oregano
  • ½ teaspoon of cayenne