| 2 Comments

Curry All the Things #Passion4Ferns

Rogan Josh Braised Beef Rib Spring Rolls Rogan Josh Braised Beef Rib Spring Rolls
Print Friendly

So, a food writer, former fellow blogger, and soon-to-be published cook book author sends you Indian curry pastes to cook with, he having come across your work with Indian spice blends for a contest organized by East India Company Restaurants. He asks you to be creative. What do you do?

[Seriously, if you like beer in any way shape or form, pre-order David Ort's Canadian Craft Beer Cookbook from Amazon.ca. It'll sit very nicely with your copy of The Beerbistro Cookbook by Stephen Beaumont and Brian Morin.]

If you’re me, you wander the Qualifirst Foods website for ideas of what has been done. You sip a cup of freshly brewed coffee and just stare at the jars of Ferns’ pastes you just received.

Then, you throw caution to the wind.

Pastrami on Roasted Tomato Vindaloo Bagel

Pastrami on Roasted Tomato Vindaloo Bagel

[And no, I'm not sharing recipes as such...more techniques that can be easily adapted in any home kitchen. Recipe-less cooking is how I feel curry pastes should be employed. Cooking by taste, a little bit of this and dash of that, ensures your dishes align with your diners' palates. That said, even if you cook "paint-by-number" with a recipe, always taste for seasoning as you go.]

Rogan Josh Beef and Cabbage Baked Spring Rolls

Fern's Rogan Josh Paste

Fern’s Rogan Josh Paste

The label on the bottle of Ferns’ rogan josh paste lists spices that reminded me of Thai-curry pastes, only without the characteristic fermented shrimp or aromatics: ginger, galangal, and lemongrass. Still, cardamom and tomato-based, I decided to treat several tbsp of rogan josh paste like its Thai analog and “pad” it in broken coconut cream (cream cooked until it separates). The resulting fragrant mixture, I then diluted with coconut milk and employed as a braising liquid.

A 14 oz can of quality coconut cream (just coconut…no carrageenan, guar gum, other stabilizers, or sodium metabisulfite preservative), generally yields 1/2 to 3/4 cup of cream to water. To the cream, I added approximately 3 tbsp of rogan josh paste.

I braised beef short ribs for a little over 2 hours in the braising liquid until the meat was pull apart tender. This, I left until cool enough to handle.

Beef Short Rib

Beef Short Rib

Seared Rib

Seared Rib

Broken Curry Sauce

Broken Curry Sauce

Braising the Beef Rib

Braising the Beef Rib

Deboned Beef Rib

Deboned Beef Rib

Shredded Savoy Cabbage

Shredded Savoy Cabbage

Then, I followed one of our older recipe for baked spring rolls with the pulled meat, scant spoonfuls of de-fatted braising liquid (for moisture), and shredded savoy cabbage.

Wrap Filling in Spring roll Wrapper

Wrap Filling in Spring roll Wrapper

Fold and Seal with Egg Wash

Fold and Seal with Egg Wash

Brush with Oil

Brush with Oil

Bake at 375F until Golden Brown

Bake at 375F until Golden Brown

For a drier filling, roast the savoy cabbage beforehand.

Rogan Josh Braised Beef Rib Spring Rolls

Rogan Josh Braised Beef Rib Spring Rolls

The rich and savoury pulled rib was balanced by the earthy greenness of the savoy cabbage and tomato brightness from the curry paste.

In fact, openly sharing kitchen experiments as we normally do on Instagram, Twitter, and Facebook, one of the owners of Kettleman’s Bagels, Craig Buckley, took interest.

Opened in in 1993, Kettleman’s rolls, “kettles,” and bakes Montreal-style bagels in a wood burning-oven, using hand-picked hardwood. It’s two locations (on Bank Street and Carling Avenue) open 24/7, 365 days a year. Besides handmade bagels, Kettleman’s is also known for its house gravlax made from never-frozen fish.

Buckley, who trained at legendary St. Viateur and Real Bagel in Montreal, let us attempt a batch of the baked spring rolls in the wood oven of his Bank Street location.

Newly Wrapped Spring Rolls

Newly Wrapped Spring Rolls

Aren't They Pretty?

Aren’t They Pretty?

Brushing the Spring Rolls with Oil

Brushing the Spring Rolls with Oil

Spring Rolls Ready for Baking

Spring Rolls Ready for Baking

Amos Lining 'em Up

Amos Lining ‘em Up

and in they went

and in they went

NASA Hot Spring Rolls

NASA Hot Spring Rolls

Wood Oven Baked Spring Rolls

Wood Oven Baked Spring Rolls

He also sent us home with bagel dough, but more on that later…

For my next trick, rogan josh chili…

Rogan Josh Chili

Field testing a pork-based pho stock recipe, we very slowly cooked a large batch of meaty pork bones overnight in a crock pot. When the mixture was cool enough to handle, we deboned the meat and set it aside. The soup was strained, de-fatted, and frozen for a cold miserable day.

Not one to waste food, I added store-bought tomato sauce, spiked with rogan josh curry paste, to a pot and mixed in the soup meat. This, I brought to a simmer and added freshly shelled beans and then butter sauteed mushrooms.

Pulled Pork Chili

Pulled Pork Chili

Sauteing Mushrooms

Sauteing Mushrooms

What resulted was a very serviceable pulled meat chili, which happened to go well with spinach on hard shell tacos.

Pulled Pork Rogan Josh Chili Tacos

Pulled Pork Rogan Josh Chili Tacos

Unhappy with the metallic undertones of the purchased tomato sauce and general lack of flavour depth, I wanted something more to accentuate the spicy goodness, coming from Indian curry pastes.

Roasted Tomato Vindaloo Bagels

Eyeing the last harvest of my in-laws’ tomatoes, I roasted them, large and small, until charred and ran them through a food mill. The resulting smoky tomato sauce, I mixed with Fern’s vindaloo paste. Vindaloo is an English, not Indian, curry concoction noted for its extreme spice.

Mixing approximately 2:1 by volume of roasted tomato sauce and vindaloo paste, I added enough to bagel dough to “ripple” it. Then, I made bagels.

Roasted Tomato Vindaloo Sauce

Roasted Tomato Vindaloo Sauce

Ripped Bagel Dough

Ripped Bagel Dough

Ugliest Bagels Evar

Ugliest Bagels Evar

Bagels Risen

Bagels Risen

To keep with the English tradition, instead of a honey water soak, I created a treacle version with Lyle’s golden syrup.

Treacle Soak

Treacle Soak

Kettling the Vindaloo Bagels

Kettling the Vindaloo Bagels

Ugliest Bagles Evar Baked

Ugliest Bagles Evar Baked

Ugliest Bagels Evar Cooling

Ugliest Bagels Evar Cooling

Spicy, savory, and slightly smokey, the bagels made amazing pastrami sandwiches.

Pastrami, Egg, and Swiss on Roasted Tomato Vindaloo Bagel

Pastrami, Egg, and Swiss on Roasted Tomato Vindaloo Bagel

Pastrami on Roasted Tomato Vindaloo Bagel

Pastrami on Roasted Tomato Vindaloo Bagel

Addendum: A gallery of how bagels are made by the pros!

Amos - Step 1

Amos – Step 1

Amos - Step 2

Amos – Step 2

Amos - Step 3

Amos – Step 3

Amos - Step 4

Amos – Step 4

Amos - Step 5

Amos – Step 5

Amos - Step 6

Amos – Step 6

Lam - Seeding

Lam – Seeding

Lam - Seeding and Positioning

Lam – Seeding and Positioning

Lam - Bagels Into the Oven

Lam – Bagels Into the Oven

Bagels Baking

Bagels Baking

Mild-mannered IT professional by day and food blogger by night, I founded foodiePrints with a single intention, to share my love of all things food. My first post shared a recipe. Many followed. Eventually, I learned Ottawa prepares and serves great food. Thereafter, I started meeting restaurateurs, chefs, cooks, farmers, and other local producers, all good people. Ideas for food-related content swirled in my head. foodiePrints grew into a place to put them. From exploring foreign and domestic cuisines to shopping for exotic ingredients and cobbling together my takes on dishes in my meager kitchen, there are stories to tell. Welcome to foodiePrints. Here, you will find stories about food and drink, cooking, and eating in Canada’s capital. Be it food-related or just food-for-thought, I hope you find something tasty here.

Comments

Thai Kitchen Canada Looks for an Ambassador in 2014 #TKLucky7 | foodiePrints

[…] Korean gochujang-cured pork belly deviled eggs; Indian “tandoori”-spice cured bacon; Maple Vindaloo-roasted turkey wings; Quebecois ragout de pattes de cochons poutine; Korean “Gamjatang” rice wraps; and […]

Ella Andrews

I really love those spring rolls- one of my favorite. If there is someting that could tempt me and make me forget that I am on a diet, it is exactly the spring rolls. Highly recommend them!

Leave A Comment

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>