Original Recipes By Tango

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Originally Posted by hiline

Tang how's about a beef/lamb or pork dish please :D

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How about a bit of Looxury?
1x1.8 kg standing rib of beef
4 eschallots <purple small onions> quartered
3 celery rustic cut
3 carrots " "
1/2 bunch fresh thymwe
75 g dijon mustard

Oven 180c
season beef with pepper salt, place on tray on medium heat on stove top and seal all over, and remove beef.
place veg on tray base and sit beef on top.
Brush beef with mustard and cook 1.45-2 hrs.
remove and cover beef with foil for 20 minutes
serve with favourite veges / yorkshire pudding.
Chefs tip: The reason most homes can't get the roasts the same as elite restaurants is because the restaurants know never to cook the roast veg in the same tray as the meat.
It has to do with moisture content of the veges.

For something more exotic, a favourite request around here....you may need a trip to the Asian suppplier!
1 TBS Peanut oil-only oil to handle the heat
3 Tbs Red Curry Paste- comes in small plastic tubs & is most used in Thai cooking
500g lean pork
1 1/2 cups coconut milk
3 kaffir lime leaves
Lime zest 1 tbs
2 tbs fish sauce (Nam Pla)
10 fresh basil leaves
1 or 2 red chillis sliced
425 g baby corn
2 fresh young citrus leaves wiped clean and banged with back of knife
Heat wok& add oil, swirl, fry curry paste till it seperates slightly seeping oil and becomes fragrant- not long-add diced pork and stir till pork changes colour.stir in coconut milk and lime leaves and zest
reduce heat and simmer for 35 minutes till pork is tender, stir occassionally, add coconut milk if it is drying out.
When you are happy the pork is tender, add fish sauce, basil leaves and citrus leaves, chillies and corn and cook for 5 minutes more.
Serve with steamed white rice (jasmine is good) fresh coriander to garnish with a wedge of lime.
Authentic Thai that will ruin restaurants in Australia !

tango give me more please :TakeABow::TakeABow::TakeABow:

mate they sound great :D

Cook them up and tell me how you liked them, it will help me know what you may like best next.;)

no probs mate :D

i'll get the ingredients over the weekend and get back to you ...........

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Originally Posted by Tango51

Cook them up and tell me how you liked them, it will help me know what you may like best next.;)

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i'll even take a pic of them :rulez::BigThumb:

I shall pick up the widdle baby corns tomrrow and try my luck with one.
Thanks Tango.

Xavier

Looking fowards to hearing/seeing the results.
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Fish Sauce goes off, kinda.
Look for the lightest tea colour, if it is dark then it is older stock.
Also, there is squid sauce, much more potent and funky, avoid!
The Red Curry I usually look for has a logo of a lady in red sitting Thai style, another good one has a head/shoulder lady icon, both are good pastes and very useful
The green curry paste has been made famous because of 'Khaeng Keo Wan Gai' or Green Curry, but it isn't used for many dishes whereas the red one is used in hundreds of recipes!

Quote:

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Originally Posted by hiline

i'll even take a pic of them :rulez::BigThumb:

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I might come down when it's all ready for a feed and claim my beer - I got a wave from a Freelander this morning! :D

PS - Tang - you da man, with da pan! :)

Quote:

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Originally Posted by Scallops

I might come down when it's all ready for a feed and claim my beer - I got a wave from a Freelander this morning! :D

PS - Tang - you da man, with da pan! :)

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the driver must of been dropping it off to someone :angel:
but he normally drives a fender ;)