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About Dan Toombs

Dan Toombs has been a member since February 10th 2011, and has created 617 posts from scratch.

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Steak Balti

Steak balti

I made this steak balti with top quality Wagyu ribeye steak. If you’ve ever wondered if you can taste the difference, believe me… you can! The meat was so tender and flavourful.

I’ve made this dish with a lot more spices in the past. As I used Wagyu beef this time,  it was important to ensure the meat wasn’t over powdered.

So I kept it simple. This recipe can be made in minutes. It is so nice served with fresh naans. I like to lay the meat on top so that it is just touching the sauce. Then I take turns eating one piece of meat followed my delicious piece of sauce soaked naan.

Any steak will do here but try to get the best quality sirloin, ribeye or rump you can find. These cuts don’t require a long cooking time to become tender.

Steak balti

Steak Balti
Author: 
Recipe Type: Main
Cuisine: Balti
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 800g sirloin, rump or ribeye
  • 3 tablespoons vegetable oil
  • 2 tablespoons garlic and ginger paste
  • 1 tablespoon balti masala or garam masala
  • 2 onions - sliced thinly
  • 2 tomatoes - diced
  • Salt and pepper to taste
Instructions
  1. Heat two tablespoons of the oil in a balti pan or wok over high heat.
  2. When hot, add the meat and cook for about two minutes per side for rare. Longer if you like you meat well done. For your information, 50c is rare and 56c is medium.
  3. Remove the meat from the pan to rest.
  4. Now, working quickly add the remaining oil to the pan followed by the garlic and ginger paste.
  5. Stir the garlic and ginger around in the oil for about 30 seconds and then add the garam masala or balti masala.
  6. Toss in the sliced onions and fry until they become translucent and lightly browned.
  7. Add the tomatoes and season with salt and pepper to taste.
  8. Slice the meat thinly and return to the pan pushing it into the sauce to keep it warm for serving.
  9. Serve on it's only or with fresh naans.

steak balti

How To Make A 1972 Big Mac

Big Mac by The Curry Guy

I can remember the first time I ever went to McDonalds. It was 1972 and my grandmother took me to the grand opening of the new McDonald’s that had opened near her home. We drove up and Ronald McDonald was outside waving us all in. I couldn’t wait to try the Big Mac that had been so happily shown off on TV and in the papers.

A few days before the opening, McDonald’s took out a huge advertisement in the local paper with a challenge for all who wanted to take it up. There on the page was a huge photograph of the Big Mac with all the lyrics to the Big Mac Song from the telly. The challenge was to sing the song at the counter in less than four seconds. For that, you would receive a free Big Mac and a Big Mac t-shirt. There was no way I was going to miss out on that offer!

So we walked up to the counter and I blurted the words out… “Two whole beef patties, special sauce lettuce, cheese, pickles, onions on a sesame seed bun!” I got my Big Mac and t-shire and I think I must have been one of the happiest kids around.

I remember the famous sandwich being bigger. The beef was meatier the sauce was so good.

So today, in memory of that day so long ago, I decided to make a Big Mac the way I used to love them. God it brought back memories. If you love Big Macs, you’ve simply got to make this one.

Special Sauce Recipe

Mix 3 tablespoons mayonaise, 1 tablespoon catsup, 1 teaspoon finely chopped dill pickle, 1 tablespoon finely chopped onion, 1/2 teaspoon French’s yellow mustard, 1 teaspoon white wine vinegar and salt and pepper to taste. You will have enough for four sandwiches.

hamburger patties

Burger patties

Sauce on buns

Sprinkle with the chopped onions.

Don't forget the lettuce.

Pickles to the left and cheese to the right

Mmmm! Burgers

 

How To Make A 1972 Big Mac
Author: 
Recipe Type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 175g top quality minced beef - Ask your butcher for a 60% meat 40% fat blend (Very important)
  • 1 top sesame seed bun and two bottom buns
  • butter
  • 2 tablespoons special sauce (recipe above)
  • 1 dill pickle
  • Shredded lettuce
  • 1 piece of American cheese
  • 2 tablespoons finely chopped onion
Instructions
  1. Separate the meat into two equal sized balls and then flatten them with a flat spatula.
  2. Butter your buns and then toast them in a hot pan over medium high heat. Remove to make the miracle happen.
  3. Now cook your beef patties for two minutes per side. Season both sides with salt and pepper.
  4. Meanwhile, place the two bottom buns next to each other on a clean surface.
  5. Top each bun with a generous amount of the sauce, followed by about a tablespoon of chopped onion.
  6. Top this with the shredded lettuce.
  7. Now place a few pickle slices on the left hand bun and a slice of American cheese on the other.
  8. Place one beef patty on each side and then place the pickle side on top of the cheese side.
  9. Finally place the sesame seed bun on top.
  10. Enjoy with your favourite ice cold lager.

 

Goan Mutton Curry

 

Goan Mutton Curry

This one is going to blow your socks off. There’s so much going on here. So much so, I’m wondering why it took me so long to type and post the recipe. I do love a good Goan mutton curry.

Try to allow time forthe meat to marinate overnight. You’ll be glad you did. The marinade may be simple but when allowed to get to know the meat for a good long time, the flavour is out of this world.

You could also use beef or pork with this one. Pork is superb cooked this way.

 

Goan Mutton Curry
Author: 
Recipe Type: Main
Cuisine: Goan
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
 
Ingredients
  • 800g mutton, goat or lamb - cut into bite sized pieces
  • 1 teaspoon ground turmeric
  • 2 tablespoons garlic and ginger paste
  • Juice of one lime
  • 1 tablespoon flaky sea salt
  • 1 tablespoon vegetable oil
  • 15 curry leaves
  • 2 black cardamom pods
  • 5 cloves
  • 15 black peppercorns
  • 3 dried red chillies
  • 1 cinnamon stick
  • 1 tablespoon coriander seeds
  • 2 bay leaves
  • 2 onions – finely chopped
  • 8 cloves of garlic – left in their skins and crushed
  • 1 inch fresh ginger root – crushed
  • 100g dried grated coconut
  • 2 tablespoons white wine vinegar
Instructions
  1. Place the mutton pieces in a large bowl and mix in the turmeric, garlic and ginger paste, lime juice and salt.
  2. Allow to marinate for about four hours or overnight.
  3. When ready to cook, heat the oil in a large wok or pan over medium high heat.
  4. When the oil begins to bubble, add the curry leaves, cardamom pods, cloves, peppercorns, dried chillies, coriander seeds and bay leaves.
  5. Fry for about two minutes, stirring the spices so that they cook evenly and don’t burn.
  6. Add the chopped onions and the crushed garlic and ginger and fry until the onions are soft, translucent and lightly browned. Be careful not to burn the garlic.
  7. Pour in the grated coconut and continue to fry until it is light brown in colour. Remove the pan from the heat to cool.
  8. When cooled, blend with about 250ml of water into a fine paste.
  9. Place the marinated mutton in a large wok with about 1 litre of chicken stock or water and bring to a boil over medium high heat.
  10. Add the onion mixture and simmer for about 40 minutes or until the mutton is good and tender.
  11. Check for seasoning and pour in the vinegar.
  12. Serve with fluffy white rice and/or naans.

 

The Best Turkey Balti Recipe – Ever

Quick and easy turkey balti

Lately I’ve been experimenting a lot with the books of notes I taken over the years while cooking in curry house kitchens. It’s funny how some of the easiest recipes also happen to be the best. As I’m currently writing an ebook of balti recipes, I want to ensure that you can make these recipes in under 30 minutes and also make sure they taste better than they do at a busy restaurant.

This isn’t difficult. The recipes are the same but when you’re working at home, you can be sure to use those excellent farm shops dotted around the country using only the freshest ingredients around.

This turkey balti was actually taught to me as a chicken balti but as I had some free range turkey on hand I decided to use it instead. The flavour was awesome. In fact, I didn’t even go to the trouble to make the usual pre-cooked turkey and sauce. I just add the turkey pieces to the rest of the ingredients raw. I made this from start to finish in about 20 minutes. It’s a great after work dinner.

To vary the flavour from my other balti dishes, I also used powdered garlic and ginger instead of garlic and ginger paste. This is done in a lot of balti houses. Powders are used not so much as a substitute to fresh garlic and ginger paste but to give a different zing to the dish.

Turkey balti

The Best Turkey Balti Recipe - Ever
Author: 
Recipe Type: Main
Cuisine: Balti
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 800g free range turkey breast - cut into bite sized pieces
  • 3 tablespoons ghee or olive oil
  • 2 large onions - finely chopped
  • 1 tablespoon garlic powder
  • 1 teaspoon ginger powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric
  • 1 tablespoon garam masala
  • 2 tomatoes - diced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried fenugreek leaves
  • 1 yellow capsicum - chopped roughly
  • 1 red capsicum - chopped roughly
  • 3 tablespoons fresh coriander
  • Juice of one or two limes. - I used two
Instructions
  1. Heat the ghee/oil in a balti pan or wok over medium high heat.
  2. When hot, add the chopped onions and fry until lightly browned and translucent.
  3. Now stir in the garlic powder, ginger powder, chilli powder, cumin, coriander powder, turmeric and garam masala.
  4. Stir it all up to coat the onions.
  5. Toss in the chopped tomatoes and tomato paste followed by the turkey pieces and capsicums and stir it all up really well.
  6. Fry for about three minutes and then add just enough water or chicken stock to cover.
  7. Allow to simmer until the turkey is cooked through.
  8. Just before serving, sprinkle in the dried fenugreek leaves and fresh coriander.
  9. Season with salt and pepper to taste and serve with rice or fresh naans.

The balti dish used in this recipe is supplied by Le Creuset. They sent it to me to use in my recipes and I highly recommend it. You can visit their online shop here.

How To Make The Best Steaks In The World

Steaks by the Curry Guy

Okay, this might sound like I’m bragging but I really do make the best steaks in the world. It’s taken me quite some time to come up with the recipe and years of cooking steaks in the wrong way before arriving at this one.

You may be wondering how a recipe for the best steaks in the world fits into a curry blog. Well, I purchase huge porterhouse steaks – at least three inches thick if not four, and then cook them in the way I will show you below. I always ensure there are lots of leftovers which make their way into my beef curries. Believe me, beef madras never tastes so good.

This is a simple recipe which brings out the naturally good flavours of the meat. It’s based on the Beef Steak Florentine served in Italy but chargrilled more like they do in the US.

I’ve obviously cooked this Florentine style in my wood burning oven but you could get away with a kettle barbecue. You’ll need to find a small grill, however to place right down on the coals.

Many people like to cook their steak “dirty” which means placing the meat directly on the coals. I’ve tried this and find it a bit gritty. This is a much better alternative which still achieves the essential charred outer.

It is important to use the best beef you can find. My local butcher – Yarm Butchers – hanged these porterhouse steaks for about 40 days. Amazing!

Porterhouse steaks

Best Steaks in the World

How To Make The Best Steaks In The World
Author: 
Recipe Type: Main
Cuisine: Worldwide
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 x 4 inch porterhouse steak (for two people) Plus another if you want leftovers for your curries.
  • Salt and cracked black pepper to taste. I use a lot of pepper.
  • 1 teaspoon olive oil
  • 3 sprigs of rosemary
  • Parsley/coriander sauce (optional) - recipe below.
Instructions
  1. Build a large wood fire in a kettle barbecue or wood burning oven. If using a wood burning oven, heat up to pizza temperature (550f) and then allow to burn until you have a nice large pile of coals and a few pieces of burning wood. If using a kettle barbecue, do the same, gradually separating the fiery hot coals to one side and the burning wood to the other.
  2. Place a small grill right down on the coals.
  3. When ready to cook rub the olive oil over the steaks. The steaks shouldn't be oily, the oil is only their to help the salt and pepper stick.
  4. Throw the rosemary sprigs onto the coals and then place the meat onto the grill.
  5. If you fire is hot enough, the fat in the meat will catch fire. In fact, your steaks will catch fire. No worries, let them burn for about six minutes and then flip over.
  6. Continue to grill until the centre of the meat is 50c for rare or 56c for medium rare. I like mine rare.
  7. Let stand on a warm plate for about 20 minutes and then cut into slices.
  8. Serve with a green salad and a garlicky parley or coriander sauce. (recipe below)

Steak recipe by the curry guy

coriander sauce

To make the parsley sauce, blend 80g chopped flat leaf parsley, 3 cloves garlic, 125ml olive oil, 2 teaspoon oregano, Juice of one to two limes, 1/2 teaspoon chilli flakes and salt and pepper until smooth. For a spicier touch, substitute coriander and add two chopped green chillies to the blend.