We popped into The Cottage, a pub on the Baltic Wharf for lunch, and it was very nice. However, the elderly lady on the next table had ox cheek massaman curry… and it looked so nice! She remarked to her friend that it was not really hot enough for her, so I guess I might think the same… however it looked so delicious that I think if we go there again, I might try it… or I could make it at home!
Massaman curry is a Thai curry here’s a recipe I found:
Ox cheeks massaman curry
- masamana curry paste (you can buy it in a jar, or make your own if you’re really keen!)
- 2 lbs ox cheek, cut into regular sized pieces
- flour for dusting
- 1 onion, sliced
- 2 x 400 ml tins of coconut milk
- 8 oz or so of butternut squash, cut into bit sized pieces
- seasoning (if you need it with the curry paste)
- a couple of handfuls of peanuts
- coriander or your favourtie herb finely chopped
- roti or whichever flatbread you like, and/or rice
- roll the meat in the flour and fry over quite a high heat (but don’t burn)
- add the sliced onions and cook until the meat is just browned and the onions are beginning to go transparent
- lower the heat and add about 3-4 tbsp massaman paste – or more if you like it hot!
- cook for just a few minutes then pour in the coconut milk and add the squash
- stir well and leave to simmer for 2 hours, or in a very slow oven for as long as you like, until the meat is quite tender
- check for flavour and heat (if it tasted beautiful but just needs more heat, add a little chilli sauce rather than more massaman paste)
- to serve, sprinkle on the peanuts and the herb and enjoy with your roti, flatbread and or rice!
Lois Elsden 