General tips

Try Organic Food : Organically-grown food costs more, but you get what you pay for. It is 2-10 times richer in minerals, contains no pesticides, and tastes better. It is better for you, your planet, and your palate. Wild unhybridized food is what your body was designed for, before our ancestors started messing with Mother Nature. Take it easy with highly hybridized fruits (bananas, seedless anything) and vegetables (carrots, beets, white potatoes).

Buy Seasonal Food : Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom, but it still matters! Buy local and seasonal to guarantee the best quality food you can get.

Buy Local Food : Take a child shopping with you, pick up one of the offending products and say quite loudly "Well we’re not buying that, think of the energy it’s used up just getting here!"

Cooking safety

Dry food before putting it in a deep fat fryer (water can make the oil explode).
Consider using a thermostatically controlled deep fat fryer.

South, Goanese Fiery Duck Curry In Vindaloo Sauce (Batakh V Recipe

	Category	Duck Recipes
	Views	221
	Ratings	0

Ingredients And Procedures

6 Dried red chiles, stemmed

-and broken 1/2 c Distilled white vinegar

4 Garlic cloves, peeled

1/2 Piece peeled fresh ginger

2 ts Ground cumin

2 ts Ground coriander

1/2 ts Ground cinnamon

A 4-pound duck, quartered -and skinned 2 tb Mild vegetable oil

1 ts Salt, or to taste

1 c Water

2 ts Sugar

2 tb Minced cilantro or @parsley

-- --------------------------------INSTRUCTIONS-------------------------------- Goa has developed its own cuisine and vindaloo is one of its main creations. Two important features of vindaloo are the tech- nique of marinating meat in vinegar and the use of fiery spices. Although I have reduced the number of chiles, 4 more may be added if a hotter dish is desired. Cornish hens may be substituted for duck. Soak chiles in vinegar for 15 minutes. Add garlic and ginger and blend into a puree. Scrape mixture into a small bowl. Add cumin, coriander and cinnamon and mix thoroughly. Coat duck pieces well with spice paste. Cover and refrigerate for at least 2 hours. Heat oil in a large Dutch oven over medium-high heat. Add duck pieces and brown on all sides. Add salt, water, sugar and any remaining spice puree. Bring to a boil. Cover and simmer, stirring occasionally, until duck is tender, about 1 hour. Skim off all fat. Transfer duck to a heated platter, pour sauce over, and garnish with minced cilantro. Serves 4 to 6. PER SERVING: 335 calories, 36 g protein, 3 g carbohydrate, 19 g fat (7 g saturated), 135 mg cholesterol, 455 mg sodium, 0 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/93.

Submitted By STEPHEN CEIDEBURG MSG#: 3841

Rate this recipe!

Post this recipe to your site

<h1>South, Goanese Fiery Duck Curry In Vindaloo Sauce (Batakh V</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>6 Dried red chiles, stemmed <P>-and broken 1/2 c Distilled white vinegar <P>4 Garlic cloves, peeled <P>1/2 Piece peeled fresh ginger <P>2 ts Ground cumin <P>2 ts Ground coriander <P>1/2 ts Ground cinnamon <P>A 4-pound duck, quartered -and skinned 2 tb Mild vegetable oil <P>1 ts Salt, or to taste <P>1 c Water <P>2 ts Sugar <P>2 tb Minced cilantro or @parsley <P>-- --------------------------------INSTRUCTIONS-------------------------------- Goa has developed its own cuisine and vindaloo is one of its main creations. Two important features of vindaloo are the tech- nique of marinating meat in vinegar and the use of fiery spices. Although I have reduced the number of chiles, 4 more may be added if a hotter dish is desired. Cornish hens may be substituted for duck. Soak chiles in vinegar for 15 minutes. Add garlic and ginger and blend into a puree. Scrape mixture into a small bowl. Add cumin, coriander and cinnamon and mix thoroughly. Coat duck pieces well with spice paste. Cover and refrigerate for at least 2 hours. Heat oil in a large Dutch oven over medium-high heat. Add duck pieces and brown on all sides. Add salt, water, sugar and any remaining spice puree. Bring to a boil. Cover and simmer, stirring occasionally, until duck is tender, about 1 hour. Skim off all fat. Transfer duck to a heated platter, pour sauce over, and garnish with minced cilantro. Serves 4 to 6. PER SERVING: 335 calories, 36 g protein, 3 g carbohydrate, 19 g fat (7 g saturated), 135 mg cholesterol, 455 mg sodium, 0 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/93. <P>Submitted By STEPHEN CEIDEBURG MSG#: 3841 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-search.co.uk" title="Free recipe">free recipes</a>