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Friday, April 18, 2008

Dale"s winning tandori pork recipe


Tandori Pork:

4T coriander4T madras curry9 pieces cardamom pods2T mustard seeds2T white pepper4T chili powder4T garam masala3 quarts yogurt4T chicken bouillon1 cup white soy12 sides pork ribsWater for poaching1/2 cup vinegarSugar to taste2 quarts hot sauce4T salt1 piece pineapple skin
Potato Salad with Golden Raisins, Dried Mango & Turmeric:30 pieces Yukon gold potatoes, peeled6 pieces white onion, sliced3 cups white vinegar3 cups golden raisins3 cups dried mangoes, chopped 3T toasted coriander, groundDrizzle of olive oil2T salt and pepper1 lb fusilli (mixed with fresh coriander)1/2 bunch scallions, choppedTurmeric to taste


Tandori Pork Ribs:Toast all spices and combine with yogurt, bouillon and white soy; blend in blender. Poach ribs in water, vinegar, sugar, hot sauce, salt and pineapple skin. After ribs have been poached tender; let cool then mix in yogurt-bouillon marinade. Grill ribs, on medium flame brushed with marinade.
Potato Salad with Golden Raisins, Dried Mango & Turmeric:Slice potatoes into 1/4-inch-thick slices. Cook in water until tender but still firm in middle. In pan, add onions and sweat until translucent. Add vinegar, golden raisins and dried mangoes, then add coriander. Grill potatoes with olive oil, salt and pepper then when cooked through combine with onion, raisins, dried mangoes, fusilli, scallions and turmeric.

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