Project Description

CHEF

Clarissa Feildel

Manu Feildel

CUISINE

Indian

COOPERATED BRANDS

Patak’s

Manning Valley Naturally

Rio Vista Olives

Perfection Fresh

Full Recipe in Details

INGREDIENTS (BEEF SHIN VINDALOO)
  • 3 large red onions

  • 60 grams ginger

  • 30 grams garlic or 5 cloves 

  • 1 bunch of coriander roots and stems (optional)

  • 4 large Perfection Fresh Truss Tomatoes chopped roughly

  • 2.5 kg Manning Valley Naturally Beef Shins trimmed and cut into 5x5cm

  • ½ cup Rio Vista Extra Virgin Olive Oil

  • 5 tsp sugar

  • 750ml beef stock

  • 1 (283g) bottle of Pataks Vindaloo paste

  • 1 tsp salt or to taste

INGREDIENTS (CUCUMBER AND TOMATO RAITA)
  • Perfection Fresh Qukes® cucumbers diced

  • Perfection Fresh Truss Tomatoes with seeds taken out then diced

  • 1 tsp whole mustard seeds (slightly pounded or crushed)

  • Salt and pepper to taste

  • Yogurt

INGREDIENTS (ROAST FIORETTO)
  • 1 bunch of Perfection Fresh Fioretto®

  • 1/2 tsp each Coriander and cumin powder

  • Rio Vista Extra Virgin Olive oil

  • Salt and pepper to taste

METHOD:
  • For the beef shin vindaloo, heat oil in a heavy base pot. 

  • Ground onions, ginger, garlic and coriander roots and stems. 

  • Add ground ingredients and sauté till oil splits, or when ingredients are caramelised.

  • Then add meat and tomatoes, stir for two of three minutes.

  • Add stock and bring it to boil. 

     

  • Add sugar and salt.

  • Cover and put it in the oven at 160°C for about 3 hours or until the meat is tender. 

  • For the cucumber and tomato raita, mix all the listed ingredients into the yogurt.

  • While the Vindaloo is in the oven, toss Fioretto in olive oil and powders. Heat oven to 180c roast till veg is cooked.

  • Serve the Vindaloo hot with the cucumber and tomato raita, and the roasted Fioretto.

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