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30/11/2013

Duration:
1 hour, 57 minutes
First broadcast:
Saturday 30 November 2013

John Toal meets an award-winning swimmer who lost both her legs, Paula McIntyre slow-cooks a Malay beef curry, and the gang celebrates 100 years since Vivien Leigh's birthday.

Music Played

9 items
  • Slow Cooker Malay Beef Curry with Lentil, Aubergine and Rice Pilau

    Slow Cooker Malay Beef Curry with Lentil, Aubergine and Rice Pilau

    Slow Cooker Malay Beef Curry

     

    1kg stewing steak

    2 tablespoons cooking oil

    100g cashew nuts

    200ml boiling water

    500ml beef stock

    4 chopped tomatoes

    1 green chilli, chopped

    1 teaspoon ground coriander

    1 teaspoon ground cumin or seeds

    1 teaspoon turmeric

    1 cinnamon stick

    4 cardamom pods

    2 cloves

    50g grated fresh ginger

    2 cloves garlic, minced

    4 onions, peeled and chopped

     

    Soak the cashews in the boiling water.

    Heat a tablespoon of the oil in a frying pan until smoking and add the meat, seal off and transfer to slow cooker (or casserole). Repeat with remaining meat.

    Blend the cashews, water, tomatoes, chilli and stock together.

    Fry off the onion until golden and add the ginger and garlic. Cook for 30 seconds then add the coriander, cumin, turmeric and cinnamon stick. Add the cashew mixture and bring to the boil.

    Pour over the meat.

    Tie the cardamom and cloves in muslin and place in dish.

    Cook as for slow cooker requirements or for 2 -3 hours in a 160oc oven.

     

     

    Lentil, Aubergine and Rice Pilau

     

    1 onion, peeled and chopped

    1 teaspoon turmeric

    3 tablespoons cooking oil

    100g brown lentils

    250g basmati rice

    500ml chicken stock

    1 aubergine, cut into 1cm dice.

    Handful fresh coriander

    Juice 1 lime

    Boil the lentils in a pan until just cooked and drain and cool.

    Cool the onion in a tablespoon of the oil and add the rice and stock. Bring to the boil, cover and simmer until the liquid has absorbed.

    Heat the remaining 2 tablespoons of oil in a frying pan and add the diced aubergine. Cook until golden and fold into the cooked rice with the lentils, coriander and lime juice.

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