Chuck Roast Beef
process. Out of all the beef cuts from the cow, chuck roast is one of the toughest and most affordable cuts. It is located in the neck area of the cow, and partly consists of bone. It is usually used in stews and as a ground meat. It contains plenty of meat and fat and is very rich in flavor.Chuck roast beef has collagen (Connective tissue), that partly dissolves during the cooking process.
Below is the recipe for chuck beef roast.
4 pounds beef chuck roast beef
2 cloves garlic, minced
1 (24 ounce) jar salsa
2 teaspoons Mc Currie chilli powder
1 onion, chopped
1 1/2 teaspoons ground cumin
1 (7 ounce) can chopped mild green chilli
1/2 teaspoon dried oregano
Method of preparation
Remove the fat off the chuck roast beef and cut it into chunks of meat. Add the salsa, onion, green chilli peppers, garlic, chilli powder, cumin, and oregano in a slow cooker along with the chunks of meat and cook for 10 to 12 hours. After doing so remove lid and cook on high for one hour. Using a slotted spoon remove and place the chuck roast on to a serving platter and shred the meat with a fork. Spread the juice remaining in the slow cooker on to the roast one tablespoon at a time, until desired consistency is reached.
Unlike in the past, efficient cooking today consumes a lot of energy, which in turn costs a lot. I remember years ago, I saw many people cook food using clay pots over a fire which was very cost efficient, but more time consuming. Today people use microwaves, gas and electric stoves for cooking, which saves time but consumes a lot of energy.
There are many ways to reduce the consumption of energy during the process of cooking. We at Mc Currie are concerned about our customer’s energy consumption and as a result to show our concern are providing some ususeful tips.
Appliance Choice and Proper Sizing
Choosing the Appliance and its proper size is important in conserving energy during cooking. Larger Appliances require more energy for cooking. Therefore, using large appliances to cook small portions of food would consume more energy than required.
When food is stored in the deep freezer for long periods of time, frost coasts on the food making it ice hard. To save energy consumption prior to cooking, defrost the food. If food is not defrosted prior to cooking, it will take a longer a time to cook, because the ice has to melt. Simple defrosting could be done by leaving the raw food out to thaw to room temperature, thereby making it eligible for cooking.
Food cooks better when there is better air circulation. Therefore, when cooking in an, oven avoid laying foil on the racks. This is because foil would prevent the circulation of air in the oven. Instead place the food in pans when cooking .
For all your spice needs please visit the Mc Currie website.
Ginger bread cookies, are very famous snacks in western countries such as the United States and England. It is a common treat throughout the year and especially during the Christmas season. In western countries it is tradition to decorate ginger bread cookies, thereby making the Santa Claus ginger bread cookie, and the reindeer gingerbread cookie the most common during the Christmas season.
For people with families, making gingerbread cookies is a family bonding experience. Bellow is the recipe for ginger bread cookies.
3 cups of flour
2 teaspoons of Mc Currie Ginger powder
1 teaspoon of Mc Currie Cinnamon powder
1 teaspoon of baking soda
1/4 teaspoon of ground Mc Currie Nutmeg
1/4 teaspoon of salt
3/4 cup of softened butter
3/4 cup of brown sugar
1/2 cup of molasses
1 teaspoon of Pure Vanilla Extract
In a large bowl, mix the flour, ginger, cinnamon, nutmeg, baking soda and salt, and set aside. In a separate bowl, mix brown sugar and butter, and using an electric mixer set to medium, beat the mixture. To the brown sugar and butter mixture add and mix in molasses, egg and vanilla. With the aid of the electric mixer set at low, gradually beat in the flour mixture. Once a dough is ready, flatten it into a thick flat disk, wrap it in a plastic wrap and refrigerate overnight.
Preheat the kitchen oven to a temperature of 350 degrees Fahrenheit and roll the dough to a ¼ inch thickness on a surface that is lightly floured. Using a 5-inch cookie cutter cut the ¼ inch dough into several gingerbread men shapes. Place the shapes 1 inch apart on ungreased baking sheets.
Bake the cut shapes in the oven for 8 to 10 minutes until the edges of cookies are set and turning brown. Remove cookies from the oven and set them to cool, and once cooled, decorate them as desired. Place cookies in air tight container and store for 5 days.
Coriander is an herb that is extensively used around the world as a condiment or garnish on culinary dishes. In India and the Asian Sub-continent it is commonly known as Dhania, and in the Americas as Cilantro. We Sri Lankans refer to it as Koththamalle, and while using it as a condiment in curries, we consume it as a medicinal beverage. The leaves of the coriander plant give a strong unique aroma, and are commonly used in its dried form.
Why is coriander beneficial for the human body?
Coriander consists of Cineole, one of eleven components of essential oils and linoleic acid, which contains antirheumatic and antiarthritic properties. The antirheumatic and antiarthritic properties of cineole help in reducing the swelling caused by both conditions.
Coriander consists of disinfectant, detoxifying, antiseptic, antifungal and antioxidant properties. Therefore, this makes coriander ideal for curing skin disorders such as eczema, fungal infections and dryness.
Low Cholesterol levels
I remember when my father had high cholesterol, his doctor advised him to consume coriander in his food. This is because coriander consists of acids that are very effective in battling high cholesterol, which are linoleic acid, oleic acid palmitic acid, ascorbic acid (vitamin-C) and stearic acid.
Proper Digestions and Lowers Diarrhea
When I was a child my mother used to give me coriander when I had diarrhea. This remedy for diarrhea was passed down through generations. Coriander consists of essential oils known as Borneol and Linaloo which aid in the proper digestion of food, bonding of bowels, proper functioning of the liver, and in curing diarrhea caused by bacteria and fungi. It cures diarrhea because cineole consists of antibacterial properties of cineole in coriander.
For more of your spice needs please visit the Mc Currie website.
The consumption of crab meat is considered to be a treat. Humans have been consuming this crustacean since prehistoric times. In the west crabs are prepared by boiling and baking. In South Asian countries such as Sri Lanka crabs are prepared as a spicy curry, which is served during special occasions. I remember when I was a child my mother prepared crab curry when we had visitors.
Bellow is the method on how to prepare Sri Lankan crab curry white.
Medium sized crabs (4)
½ cup water
A level teaspoon saffron powder
1 teaspoon Mc Currie chilli powder
6 red onions sliced
2 green chillies sliced
¼ teaspoon dill seeds
½ coconut (about 2 ½ cups milk)
2-3 tablespoons salt water
1 large piece of Mc Currie goraka (mashed)
1 Mc Currie curry leaves
2 sprigs murunga leaves
½ a small lime
Remove the large claws, the outer shell, clean and wash the crabs. Cut the white portion in two. Wash the large claws well and add to the curry.
Wash well with salt water. Add all ingredients other than coconut milk, murunga leaves and lime juice. Mix and boil till the gravy is absorbed. Add the murunga leaves and keep covered for a while. Pour the remaining coconut milk. Gently stir the curry to avoid curdling. At boiling point, add lime juice. Remove from the fire, stir for a while before placing the lid to prevent curdling.
For all your spice needs please reffer to the Mc Currie website
In south Asian countries, especially in India and Sri Lanka, curried beef balls known as meatball curry or bola curry is a very common dish. In Sri Lanka it is consumed at lunch time with rice and other vegetable curries. Very rarely is it consumed with bread during dinner time.
500 gms minced raw beef
6 red onions cut very fine
2 tablespoons vinegar
3 tablespoons salt water
½ teaspoons Mc Currie pepper powder
(Mix the above ingredients together)
Mould balls tightly – each to the size of a very small lime and set aside.
Mix together the following ingredients:
1 tablespoon Mc Currie vinegar
3 tablespoons salt water
½ teaspoon saffron powder
2 tablespoons of mixed Mc Currie roasted chillie and Mc Currie curry powder
½ of a large coconut (3 cups thick and thin milk)
2” piecPiece of sera
Temper the mixture with 2 tablespoons of coconut oil, 1 sprig curry leave, ¼ teaspoon dill seeds and 6 red onions sliced. When the mixture boils well, carefully add the raw meatballs one at a time. Occasionally shake the saucepan while cooking, instead of stirring. When the curry simmers and is slightly oily, add ½ a lime juice. Remove from the fire and add 1 teaspoon of roasted curry powder and cover for a while.
When we buy chillies off the grocery store, we just buy them and cook them. We don’t ask ourselves how they are processed or how or what stages do chilies go through in the factory? We at Mc Currie are going to educate you on how this desired spice gets processed. There are two steps in the chillie processing that the chilli has to undergo, which are cleaning and Drying.
Before processing, the chillies have to be cleaned. In the first stage of the cleaning process, dust and dirt should be removed using a winnowing basket. After winnowing the chillies, they need to be washed in 3 15 litre buckets. For larger quantities of chillies a 1m cube sink with a plug hole must be constructed. To avoid contamination, the water should be changed frequently. Only water used for consumption should be used to wash the chillies.
Drying is the most important step in the processing of chillies. This is because. If the chillies are not dried is could lead to the growth of mould, cause discoloration and lead to the entire process slowing down. Any produce with a slight amount of mould cannot be used for processing. The presence of mould on chillies will drop the market value of the chilli by at least 50%.
During the dry season, what is known as sun drying is adequate to dry the produce. This method is done by simply laying the chillies on a mat under the sun. The problem with this method is dust and microbes could get blown on to the chillies and unexpected rain could wet it.
For all your spice needs please visit the Mc Currie website.