Paul's [recipe] Corner

This is from the Food Trail Episdode one

Peanut oil
Spanish red onion
Half a red capsicum cut in thin strips
Red curry paste – depending on you heat threshold 1 – 4 tblsp
Pork neck – diced in 4- 5cm cubes – I like my curry meat to be cut in big chunks
1 tblsp Tamarind paste
1 can of Coconut cream
Bottle of Mercs Own Peach Ale
Kaffir lime leaves – about 4
½ kilo pumpkin cubed
½ kilo potato cubed
8 squash – cut in half
2 zucchini – cut in rounds
Fresh Coriander

Sweat sliced onions and capsicum in oil until almost starting to go golden add curry paste and cook for a minute or two then add the pork and mix well to coat the meat then add the Tamarind Paste. Cook high for a couple of minutes stirring all the time. Add the beer and mix then add the coconut cream, lime leaves and pumpkin and potato. Cook in oven at 170 Fan Forced or 180 for about 40 - 60 minutes. Then add squash and zucchini and cook for a further 30 - 40 minutes depending on how you like your veggies done.

I like to cook this dish long and slow so that the pork is melt in your mouth tender. The pumpkin will breakdown completely if you do cook it long and it then mixes with all of the cooking juices to make a rich pumpkin sauce!

Stir through some chopped coriander and then serve in a big bowl on some rice. Garnish with Coriander.

Of course a Mercs Own Peach Ale goes great with this dish balancing out the heat from the curry and complementing the fruitiness of the pork and pumpkin.