We cut 160gm sirloins, vacpac and set side til Thursday, and slice up another 180 grams to make something I haven't made since the late 1970s - Beef Stroganoff. Stroganoff - now that drives me off to my friend Wiki immediately. It has its origins in 19th century Russia and is popular in various forms around the world, from Portugal to Brazil to Japan to Sweden. Wiki reports many recipes and variations exist, and goes on to add somewhat frighteningly: "with or without wine, with canned sweet corn, with ketchup ..." Hmmmm.
Pound a chicken breast and stuff with cold garlic butter with herbs, then pane (i.e. flour, egg, breadcrumbs and egg and breadcrumb a second time to ensure the fillet is well sealed) and fry or bake. I stop short of either and freeze the stuffed breasts for future baking.
We break down (chef talk for cut up) another chicken into sauté cuts: 8 pieces, comprising 2 drums, 2 thighs, and 4 breasts. Don't be alarmed, I know the hormones they feed poultry are bizarre but the birds we break have only two breasts, each one is cut into two, yielding four breast pieces in total.
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We continue the curry theme across Thailand and the subcontinent: we make spice mixes for Thai red curry with beef, and for an Indian Lamb Korma.
I have my suspicions about the origin of korma, and entertain a notion is is an English curry bastardisation of an Indian dish. However, my notion is unfounded. Although the origin of the word korma is Turkish, the dish is traditional Mughlai cuisine and can be traced back to the 16th century.
What else this week? A delicious crusted lamb rack. First we French trim the rack, taking off every skerrick of sinew and connective tissue to leave a clean bone, then smear Dijon mustard and herbs over it, crumb and cook. We also grill the sirloin steak and make Duchess Potatoes - a puree of potato, egg and butter with a pinch of nutmeg, piped into a conical meringue shape, egg washed and baked to give a crust on the outside. I am sure you've eaten these at some time or other.