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Apr 12, 2021 · In batches in a blender, combine tomatoes, red bell pepper, chopped onions, and optional scotch bonnet with 1 1/2 cups of stock. Blend till smooth, about a minute or two. You should have roughly 4 to 5 cups of blended mix. Pour into a large pot and bring to a boil. Reduce heat to medium and cook, covered, for about 20 minutes, stirring once or ...
- (88)
- Main Course
Mar 22, 2023 · Transfer to a large saucepan. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the mixture is reduced by half, about 15 minutes. Remove from the heat and set aside. In a medium bowl, toss the beef with 1 teaspoon curry powder, 1 teaspoon dried thyme, and a generous pinch of salt and pepper.
- (38)
- 300
- Dinner, Entree, Lunch
25. Add the steaks back to the cast iron pan and sear on high heat for 20 seconds, then turn. Continuously turn the steak until it forms a crust, but is not yet cooked. Allow to rest, and then finish cooking on a barbecue grill, glazing with excess beef fat until cooked medium–rare. Allow to rest again.
- Main
- Ingredients
- Directions
- Tips
3 tablespoons vegetable oil, divided
1 tablespoon minced fresh ginger root
2 ¾ cups water, divided, or as needed
salt and ground black pepper to taste
Heat 2 tablespoons oil in a large pot over medium heat. Add onion, garlic, and ginger; cook and stir until softened, about 5 minutes. Add tomato paste and cayenne pepper; cook, stirring constantly, until dark and fragrant, about 2 minutes. Stir in tomatoes, 3/4 cup water, salt, and pepper. Cover and simmer over medium-low heat.
While the tomato mixture is simmering, heat remaining 1 tablespoon oil in a separate pot. Season stew meat with salt and pepper, then add to the pot and cook until browned, 1 to 2 minutes per side.
You can use chicken or fish instead of the beef, or you can leave it out completely.
- (3)
- 525
- Dinner
Dec 27, 2022 · Then stir in garlic, ginger, and bay leaves—leave to cook for 2 more minutes. Add the blended sauce and allow the pepper to cook until the water is reduced and the sauce become thick —about 10 to 15 minutes. Season with thyme, curry powder, bouillon cubes, salt, and pepper to taste. Cook for another 2 to 5 minutes.
- Lunch/Dinner
- 5 min
- 568
STEP 2. Heat the oil in an ovenproof casserole over a medium heat and fry the tomato purée for 2-3 mins, stirring often. Add the blitzed pepper mixture and fry for 5 mins more, then add the herbs, spices and 1 tsp salt. Fry for a further 1-2 mins, then stir in the rice to coat. Pour in the stock, stir, cover and bake for 45 mins until the rice ...
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Stir and pour the beef stock/broth into the pot. Add the tomato stew and the black pepper, stir, cover and leave to boil. Add the drained parboiled rice, stir and make sure the water level is at the same level of the rice. If less, top it up. Add salt if necessary. Cover the pot and leave to cook on low to medium heat.
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