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.
Ceylon Arrack 