Jaggery Chilli Tenderloin with a Red Coconut Curry Sauce

Ingredients

Jaggery Chili Beef

4x 200g Fillet steak
2 tbsp Jaggery
1 tbsp Chili powder
Salt & pepper to taste
1 tbsp Olive oil

Goats Cheese Hash Potato

2 large Potatoes
Salt & pepper to taste
2 tsp Curry powder
1 tbsp Olive oil
80g Goats cheese, diced

Red Coconut Curry Sauce

1 tbsp Olive oil
2 tbsp Chopped onion
1 tbsp Chopped garlic
1 tbsp Chopped ginger
10 Curry leaves
1 tbsp Chili powder
1 tsp Roasted curry powder
50 ml Ceylon Arrack
250 ml Coconut milk
1 tbsp Jaggery
Lime juice to taste
Pinch of salt

Method

Jaggery Chili Beef

1. In a pestle and mortar, pound together the jaggery and chili powder to a paste, add the olive oil.
2. Season the steaks with salt and pepper, then rub with chili marinade and leave for an hour.
3. Seal the steaks in a hot pan and finish in the oven as desired.

Goats Cheese Hash Potato

1. Peel and grate the potatoes. In a clean cloth, squeeze out the potatoes to remove some of the starch (the
liquid in the potatoes).
2. In a bowl, mix the potatoes with curry powder, salt and pepper and olive oil. Divide the mixture into 4.
3. Line a tray with baking paper. In a suitable ring, press half of one mixture leaving a hole in the middle, place a quarter of the goat’s cheese and add the remaining potato. Remove the ring.
4. Repeat for the remaining mixture and bake in a preheated oven at 200°c for 25-30 minutes until golden brown.

Red Coconut Curry Sauce

1. Heat the olive oil in a saucepan, add the onion, garlic and ginger and sauté for 3 minutes without colour.
2. Add the curry leaves, curry powder and chili powder, cook out for a further 3 minutes.
3. Add the Ceylon Arrack and de-glaze, then add the coconut milk and jaggery. Season with a pinch of salt.
4. Cook the sauce on a gentle simmer for 30 minutes until the spices cook out and it begins to thicken. Pass through a strainer, adjust the seasoning and finish with a few drops of lime juice to taste.

Pork Coconut Curry with Ceylon Arrack

 
Ingredients (Serves 4)

White rice 2 tbsp
Fresh grated coconut 2 tbsp

Pork Marinade

Diced pork 600g
Roasted curry powder 4 tsp
Un roasted curry powder 1 tsp
Chili powder 1 tsp
Salt 1 tsp
Ceylon Arrack 30 ml

Curry

Olive oil 1 tbsp
Chopped onion 1
Chopped garlic 2 tbsp
Chopped ginger 1 tbsp
Sliced green chili 1
Small pandan leaf 1
Curry leaves 15
Fenugreek seeds 1 tsp
Cinnamon stick 1 inch piece
Water 250 ml
Ceylon Arrack 30 ml
Goraka 4 pieces
Thick coconut milk 50 ml
Ceylon Arrack 50 ml

Method

1. Toast the raw rice in a non stick pan, as it starts to
brown add the coconut and continue to toast together
until a nice deep golden brown. Grind to a powder in
a blender and set aside
2. Place all the items in the pork marinade together.
Marinade for at least 3 hours, this may even be left to
marinade overnight for up to 12 hours
3. In the olive oil, temper the onion, garlic, chili and
ginger for 5 minutes. Add the spices and cook for a
further 5 minutes. Add the pork and cook until thoroughly
mixed together
4. Cover with the water, add the Goraka and 30 ml Arrack
and bring to a simmer. Cover with a lid and simmer
for 20 minutes
5. Add the toasted rice mixture, thick coconut milk and
remaining 30 ml Arrack and cook for a further 10
minutes