Marmalade curried beef (this is not a typo)

This week’s recipe comes to you from a bleary eyed Saturday morning after a brilliant night out watching Dick Gaughan in Dundee with oor pals Brendan and Caddy. If you haven’t heard of him you really should check him out!

It’s been a slow week in the office for me, reading and attempting to write, but I feel like I’m making some headway with my research so today is a chirpy one.

We’re going to drop by a friend’s place the Fountain Cafe along the road later on for brunch. It’s worth pointing out that he has just opened a new takeaway coffee and sandwich joint on Lauriston place called Contino. Check it out if you’re in that end of town. I can tell you that the coffee, from the fair hand of Meg, is rich and dark (a relatively unknown Italian supplier) and that a smoked salmon and cream cheese roll will set you up nicely for the day.

[Update] – As is perhaps apparent, this is not Saturday. I wrote this post yesterday and published it today which means I can bring to you an exclusive picture of one of the best brunches you could hope for. Simon (our pal, the owner) recommended the pancakes with bacon and maple syrup which, even having had a fairly large breakfast only an hour before, was entirely irresistible. The salty savoury bacon with the sweetness of the syrup and the light fluffy stack of pancakes delivered pleasure beyond measure! Here they are in all their glory!

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The recipe this week is rather experimental, especially because it came to me in a dream about 3 months ago. You hear of these things happening to musicians, they wake up humming a wee ditty or whatever, but it’s never happened to me before. Naturally I had to cook it! Catherine took a bit of persuading (hence the 3 month hiatus) but I finally ground her down enough to let me try it. It is a real corker (if I don’t mind saying so myself). I’ve just asked her for a quote on the curry:

Not as bad as I thought it would be… Nah, it was amazing

Take from that what you will.

The dish itself requires a little time and actually works best, I’d say, in a slow cooker or a casserole dish in the oven. this allows the flavours to infuse and for the beef to tenderise. The marmalade, although unconventional, dots the curry with sleek jewels of bitter-sweet rind and gives the curry a richness that is hard to beat. Just think of it like mango chutney and you’ll soon get over the apprehensions I’m sure you’re harbouring as you read this.

So, to the recipe! This is pretty rough so you should feel free to muck about with it a little if you like. Let me know in the comments if there are any additions/substitutions you discover. Also, it looks like a lot of ingredients but if you combine the whole spices in a wee bowl before hand then you can turf it all in at once!

Marmalade curried beef

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Ingredients:

1 tbsp coriander seeds
1 tbsp cumin seeds
1/2 cinnamon stick
1 red onion roughly chopped
3 cloves of garlic
2 sliced red chillies seeds left in (adjust to tastes/tolerance)
1 black cardamom
5 cloves
1 star anise
1 tsp fennel seeds
1/2 tsp fenugreek seeds
1 tsp sea salt
500g stewing beef diced
1/2 butternut squash diced
1/2 courgette diced
3 tbsp thick cut marmalade
Beef stock
1 tsp garam masala

Method:

1. Toast coriander, cumin and cinnamon in the pot you’ll use for the curry over a medium heat. When they just start to smoke and release a bit of their fragrant oils tip them into a spice mill and grind them to a fine powder (you can do this in a mortar and pestle if you prefer/if it’s all you have).

2. Return the pot to the heat, whap in a glug of veg oil and gently fry the onion until soft. Add the garlic and chilli and fry for a further 2 mins.

3. Now tip in the whole spices (cardamom, cloves, star anise, fennel and fenugreek seeds) and stir them in. It should be smelling amazing by now! Give it a few minutes and then tip in the ground spices and salt. Keep stirring so they don’t burn.

4. After a minute or so throw the beef in and let it seal all over (4-5 minutes should do it).

5. Now add the veg and the beef stock and two tablespoons of the marmalade (the last one will go in at the end) and bring to the boil. The stock should just cover the meat and veg (if you’re using a casserole dish add a little more as it will reduce a little in the oven).

6. If you are using a casserole dish give it 2-3 hours in the oven on 180C or gas mark 4-5. If you’re using a slow cooker give it 5-6 hours on low (you can really leave it all day if you’re out though and it will be amazingly succulent and tender when you get home).

7. Just before serving stir in the remaining tablespoon of marmalade and the garam masala. this will just brighten it up a little.

8. Serve with boiled basmati rice and yoghurt (the entirely pretentious orange zest is optional).

I really hope you try this one out, it’s well worth stepping a wee bit out of your comfort zone for! The dream recipe thing seems to work, perhaps next time we’re hosting for dinner I should have a wee nap and see if I can come up with a whole menu?

Let me know what you think.

Till next time…

Guest Post: Duck breast in a red wine and marmalade sauce, spicy puy lentils and potatoes dauphinoise.

Having been rather busy of late, getting myself sorted for the impending postgrad onslaught, I haven’t had time to put together a post (although I have a nice recipe waiting to be written up for you fine folk when I get a sec). I have however had a reader’s contribution from an old uni friend Felix.

Take it away Felix, this recipe looks great!

  • Guest post: Felix Slavin
Felix's Duck

Felix’s Duck

I was served this, as a main course, at the Newton Hotel in Nairn. I couldn’t believe the flavours that were coming out. I recommend everyone tries this dish. It’s amazing. The sauce and the red cabbage are two additions I made to the dish, but I think complement the other components very well.

  • Duck breast in a red wine and marmalade sauce, spicy puy lentils and potatoes dauphinoise

4 x Duck breast (trim excess fat)

For the spicy lentils:

–          1 red onion (finely diced)

–          1 – 2 red chillies (seeds removed, finely diced)

–          ginger (finely diced)

–          2 cloves of garlic (finely chopped)

–          1 sweet red pepper (finely diced)

–          1 ½ tsp ground coriander

–          1 tsp ground cumin

–          1 tsp curry powder

–          soy sauce (for deglazing)

–          2 tbsp tomato ketchup

–          1 – 2 tbsp brown sauce

–          1 – 2 tbsp honey

–          400g puy lentils (brown lentils)

–          Large bunch of fresh coriander

For the potatoes dauphinoise:

–          Knob of butter for greasing

–          2lb 40z waxy potatoes such as Desiree

–          ¼ pint whole milk

–          ¼ pint double cream

–          1 garlic clove

–          2 sprigs thyme

–          Pinch of freshly grated nutmeg

–          Handful of freshly grated parmesan

For the red cabbage:

–          1 red cabbage

–          1 onion (finely sliced)

–          1 bramley apple (grated)

–          4 tbsp red wine vinegar

–          2 tbsp muscavado sugar

–          ½ tsp ground allspice

–          ½ tsp grated nutmeg

–          2 tbsp orange marmalade (alternatively use red currant jelly)

For the jus:

–          250ml red wine

–          Pinch of salt

–          1 star anise

–          1 – 1 ½ tbsp marmalade

–          Splash of balsamic vinegar

–          Juices from the duck breast when resting

Method:

For the potatoes:

Heat oven to 160c. Line an 8 inch square brownie tin with greaseproof paper and then butter the paper. Peel and slice the potatoes to the width of a pound coin. Pat dry. Pour the milk and cream into a pan, add the garlic and thyme. Heat to boiling point, cool a little and strain into a jug. Sprinkle with nutmeg and keep warm. Layer half the potatoes in the tin overlapping the slices. Pour over half the liquid and finish layering the slices, then add the rest of the liquid and scatter over the cheese. Bake for 1 – 11/4 hours until the potatoes are tender and the top is golden. Leave to stand for 5 minutes before serving.

For the Red cabbage:

Melt 25g of butter in a large pan and add the onions. Cook for 5 mins. Then add the spices, cabbage, red wine vinegar, sugar, and 100ml of cold water. Bring to the boil and simmer for 1 hr. Season to taste and then add the marmalade or jelly for glazing.

For the Duck breast:

Preheat the oven to 180degrees. Trim any excess fat from the breasts and score the skin to help the cooking process. Once prepared place the duck breasts and the excess skin in a cold frying pan, set to a high heat and season the duck breasts with salt and pepper. No oil is required. Allow the skin to crisp up until golden brown for about 3 – 5 minutes. Turn the breasts over and then place into the oven for 8 – 12 minutes depending on how good your oven is. When cooked leave to rest for as long as possible (roughly 10 – 15 mins). Keep aside the duck fat from the pan for making roast potatoes on another occasion and keep the resting juices from the duck for the sauce. Slice the breasts into strips.

For the red wine and marmalade sauce:

Add 250ml red wine, the star anise and a pinch of salt to a sauce pan. Bring to the boil and allow for it to reduce. Add a splash of balsamic vinegar, the juices from the duck and then the marmalade. Reduce further and look for it to coat the back of the spoon.

Hi folks, Ruari again, I hope you all try out, and enjoy, Felix’s recipe. Let me/him know what you think and how it turns out by commenting below. I’d also like to get more guest recipes for future posts so if you have something you’d like to share then email it to me at ruari.sutherland@gmail.com with a good photo or two and I’ll stick it up some time.