Feast for a worthy cause

The not-for-profit Breast Cancer Trials is calling on the community to cook up a storm and enjoy a three-course meal while supporting a great cause.

Gather the family around the table, enjoy an outdoor feast, invite friends over (when health restrictions allow) or perhaps drop a ready-made meal to a loved one while taking part in the 3 Course Challenge and supporting new research to save the lives of those diagnosed with breast cancer.

Cooking this meal is made easier thanks to accomplished Australian chef Sarah Todd, who will teach the special three-course menu via a livestreamed, interactive cooking class tonight (Saturday, October 16).

 

 

Sarah’s own mum was diagnosed with breast cancer when she was just 50, so she understands the impact of this disease and is keen to do what she can to make more research possible.

The Breast Cancer Trials invites everyone to test their new culinary skills by sharing their meal with family and friends any time until November 30.

We all know nothing brings people together like the promise of delicious food. As an added bonus, you’ll be changing the future for people affected by breast cancer.

Register today at the ‘course challenge’ website.

In the meantime, see below for a recipe by Sarah which features in her cookbook, My Indian Kitchen. It won’t be part of the livestream but is delicious all the same.

 

 

PORK VINDALOO
This traditional dish from Goa, is an adaptation of carne de vinha d’alhos, a dish introduced by the Portuguese in the 16th Century. Translated, it means “meat with wine and garlic”. The Goans tweaked the recipe by substituting red wine with palm vinegar and adding red chillies and other spices. Apart from requiring it to be slow cooked, this version is a toned down one in terms of spice but for those of you who like it spicy, go ahead and add some serious chillies.

 

 

PREP TIME: 20mins
COOK TIME: 1 hour 15 mins
SERVES: 4
TO SERVE: Malabar roti

INGREDIENTS
500g piece pork loin, trimmed, cut into 2.5cm cubes
1 tablespoon each garlic paste and ginger paste
1 tablespoon ground coriander
1 teaspoon ground turmeric
½ small red onion, thinly sliced
toasted cashews, crispy curry leaves, coriander leaves, steamed rice and lime wedges, to serve

Vindaloo Paste
1 teaspoon ground cumin
½ teaspoon each ground cardamom and ground cinnamon
1½ teaspoons brown mustard seeds
1 teaspoon fenugreek seeds
3 dried red chillies, soaked, blended to a paste
1⁄3 cup (80ml) white wine vinegar
2 teaspoons salt
½ teaspoon freshly ground black pepper
1 teaspoon brown sugar
2 tablespoons vegetable oil
2 medium onions, thinly slice

METHOD
To make vindaloo paste: Combine spices, seeds, chilli paste, vinegar, salt, pepper and sugar in a small bowl. Heat oil in a heavy-based saucepan over medium heat. Add onion; cook, stirring, until golden brown and crispy (6-8 minutes).

Remove onions with a slotted spoon, drain on paper towel; reserve oil in pan. Blend or process onions with 2-3 tablespoons of water, until smooth. Add to spice mixture in bowl; stir to combine.

Heat reserved oil in pan over medium-high heat. Cook pork, in batches, until browned on all sides (approximately 2 minutes); remove from pan. Reduce heat to medium. Add garlic and ginger pastes to pan; cook, stirring, until fragrant (1 minute).

Add ground coriander and turmeric; cook, stirring, until fragrant (1 minute). Return pork and any juices, to pan, along with the vindaloo paste and 1 cup (250ml) water. Bring to the boil.

Reduce heat to low; cook, covered, stirring occasionally, until mixture has thickened and pork is tender (approximately 1 hour).

To serve, top pork vindaloo with red onion, cashews, crispy curry leaves and coriander. Serve with steamed rice, lime wedges and malabar roti.