Make Ahead Curry Sauce For Meatloaf Or Pork Roast Recipes

Steps:

• Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)
• Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.
• Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.
• Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
• Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.
• To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.

Steps:

• Saute onion and carrot in butter until softened.
• Add flour and cook until flour taste is gone or until it is just about to turn brown.
• Add milk and make a medium-thick sauce, stirring constantly.
• Add mushrooms, salt and curry powder to taste.
• Cover and let simmer until mushrooms are cooked.
• Refrigerate until dinner time.
• You can add more milk when you reheat if the sauce is too thick, but if heated in a covered pan I doubt you'll need to add more liquid.
• Add a good dose of wine and let simmer -- be careful, you don't want to overpower the curry and other flavors.
• Place meat in center of platter and pour sauce over top and drizzle down the sides.
• Sprinkle fresh parsley and almond slivers over the top.
• Around the meat arrange broccoli flowerettes, thick slices of carrot, and small boiled potatoes.
• So-o elegant!

Steps:

• For the pork: Preheat the oven to 350 degrees F. Rub the spices into the pork and roast for about 8 hours. Let cool. Pull apart and discard any fat. Put the pork pieces in a large pot and add the coconut milk.
• Meanwhile, for the curry sauce: Saute the curry paste, ginger, garlic, and black beans in sesame oil until fragrant, 3 to 4 minutes. Add this mixture to the pot with the pork and coconut milk. Add the lime leaves. Braise on low heat for 1 to 2 hours.
• For the rice: Blend the cilantro, jalapeno, garlic, and 1 cup of water. Put this mixture in a pot on the stove. Add the basmati rice. Add 2 1/2 cups water. Bring to a boil, and then simmer, covered, until the rice absorbs the liquid, 20 to 25 minutes. When done, add the butter and salt and pepper, to taste.
• For the salsa: Roast the jalapeno and poblano peppers, peel, and remove the seeds. Toast the cumin seeds and then grind. Dice the tomatoes and red onion and mix together in a bowl with the other salsa ingredients.
• Heat the corn tortillas on a griddle. Plate the rice, put the pork with sauce on top, and finish with salsa and tortillas.

Steps:

• Place onions and garlic into a large saucepan, add water to cover. Place over high heat and bring to a boil, reduce heat to medium-low, cover, and simmer for 45 minutes. Add the ginger, and continue simmering for 5 more minutes.
• Puree the onion in a food processor or blender in batches until smooth. Place a large saucepan over medium-high heat, pour in the diced tomatoes, and season with turmeric, cumin, garam masala, curry paste, and red pepper flakes. Bring to a simmer, then pour in the onion puree. Simmer for 45 minutes.

Steps:

• Place roast, fat side up, in foil lined roasting pan.
• Mix remaining ingredients and brush on all sides of roast.
• Cover with foil and bake at 325°F for 2 1/2 hours basting frequently.
• Uncover the last 45 minutes to brown roast.

Steps:

• Combine the oil and garlic in a small saucepan and bring to a boil.
• Lower the heat and simmer 10-15 minutes, until lightly browned. Be careful not to burn the garlic or it will be bitter.
• Remove the garlic from the oil and set aside (save the oil for vinaigrettes).
• Combine the chicken stock, butter and cooked garlic in a medium saucepan and bring to a boil Lower the heat and cook at a full boil for 35-40 minutes, until slightly thickened.
• Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper and taste for seasonings.
• Spoon the sauce over a meatloaf (1770s is sautéing 1 large Spanish onion in olive oil with 1-1/2 cup finely diced celery; the meat is 1 lb each of ground beef with ground veal with ground pork; parsley, thyme, chives; 3 beaten eggs with 2/3 cup whole milk and 2-1/2 cups panko).

Steps:

• Mix the seasonings.
• Rub over the pork roast.
• Put roast on rack in a shallow roasting pan.
• Bake, uncovered at 350* for 1-1/2 hours.
• Meat thermometer should read 160 degrees.
• Let stand for 15 minutes before carving.