[DC Sunshine]

If you want to use the breast of chicken - yes, cube it first, about 1 inch/2.5cm cubes, brown it lightly which will hardly take any time, then you'll probably only need to cook it in the curry sauce for say 15-20 minutes - and of course, change the beef stock to chicken stock

I prefer skinned thigh fillets to breast, or skinned thighs on the bone (has more flavour on the bone), but that's just personal preference. You could do the bone-in ones wih about 30 mins cooking.

You could also use any firm white fish, prepare same as chicken meat but do it in 2 inch/5cm cubes, use chicken stock. But don't bother about browning them. Just add into the curry sauce and simmer about 10 mins.

Let us know how it goes.

[inAweOfChefs]

Just finished, turned out really well. Although, it is a bit heavy on a spice that I can't identify, it might be the cardamon. I was a bit confused as to how to use the caradmon. I got whole pods, but they're dry and in a spice bottle. The container instructed to use the seeds. So I used about 1/2 tsp of seeds.

[inAweOfChefs]

Originally Posted by DC Sunshine

Beef sugo like for a lasagne sauce, so you've got lots of protein, onion, tomato, can be prepared really low fat too. Use it for stuffing potatoes, tacos, or layer it with char grilled eggplant or zucchini or sweet potato-( don't add oil, just grill them or with a light spray with Pam or simlar) for a "lasagne", use some fresh ricotta or fetta(more protein) and a sprinkle of grated parmesan on top (strong on flavour so you don't need much, so not much fat added)

Any chance you could post a Beef sugo recipe?

And a recipe for how to use it with layered zucchini/eggplant?


Thanks!

[DC Sunshine]

InAwe, you could always leave the cardomon out if it doesn't suit your taste. Did you take it out of the pods? Anyhow, adjust the seasoning to what you like.

I made a Sugo (meat sauce) last night...it went like this:

INGREDIENTS (serves 8)
1 Tbsp EVOO
2 medium/1 large onion roughly diced
2 garlic cloves, roughly chopped
1 large carrot, peeled, finely diced
1 stick celery, finely diced
ground black pepper, 6 ish grinds- as much or as little as you like
pinch of salt
1 tsp dried oregano leaves

2Tbsp EVOO
500g/1 lb pork mince
500g/1 lb beef mince
2 beef boullion/stock cubes
1 cup red wine
1 can (400g) diced roma tomatoes with their juice
water - just fill tomato can

Gravy powder (yes this is a cheat but it works)

METHOD
Heat 1 Tbsp EVOO in large saucepan. Saute onions, celery, carrot, garlic, oregano until the onions brown lightly. Season with pepper. Remove to a plate.

Heat 1 Tbsp EVOO in same pan. Brown pork mince over high heat, season with S&P well. Remove to onion plate.

Heat 1 Tbsp EVOO in same pan. Brown beef same way, adding bouliion/stock cubes.

Add pork and onion mix back into pan, still on high heat. Add red wine, reduce for 5 mins. Lower heat to low. Add tomato with juices, plus tinful of water. Stir until mix simmers gently, cover, cook for at least one hour (2 hours is better, about 4 is best ), adding a little water if getting too dry - you want it to be fairly liquid.

When you've cooked it as long as you like it, mash it down with a potato masher so the meat is a uniform fine mix, sprinkle surface of sugo with gravy powder, mix in well, till nice and thick (but not like glue!).. Season to taste with S&P.

Serve as liked, with pasta of choice (Penne is good), or use as stuffing for baked potatoes etc etc. Even just on toast is great too.

(Note: This recipe works for me- it's home cooking, not restaurant. But it was really good! I served it with penne, grated tasty cheddar cheese and toasted white bread croutons. If you don't eat pork, try replacing it with lamb mince).

[DC Sunshine]

For the eggplant etc layered dish, just use a griddle pan to cook off thin slice of eggplant(aubeergine) and zucchini(courgette) which have been sprayed with oil and seasoned lightly.

Put layer of meat in bottom of oven pan, top with slices of the vegetables, sprinkle some fetta, ricotta and grated parmesan over veg, keep layering same way until pan is almost full, ending with a cheese layer. Top with a bechamel sauce. Bake uncovered in moderately hot oven about 30 minutes (Cover with a tent of foil if browning too much). Take out of oven, let sit for ten minutes before serving.

(Again, this is a home recipe, it's just how I make it and like it. So ... )