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Recipe : Gia's Choriz Pulao - Goan Sausage Pulao
by
Karishma Pais
Текущий рейтинг: 4.0
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,%20taste%20and%20quality%20tend%20to%20be%20iffy.%20Until%20you%20open%20a%20packet%20and%20start%20cooking%20with%20it,%20you%20really%20don't%20know%20what%20its%20going%20to%20taste%20like.%20Its%20quite%20a%20task%20to%20find%20a%20version%20whose%20salt,%20spice,%20vinegar,%20meat%20+%20fat%20balance%20you%20enjoy.%20Joao's%20is%20most%20consistent,%20otherwise%20its%20mostly%20hit%20and%20miss.%3C/p%3E%3Cp%3ENow,%20while%20I%20have%20loved%20the%20Choriz%20Pulao,%20I've%20never%20been%20able%20to%20successfully%20replicate%20it.%20So%20I%20normally%20end%20up%20making%20a%20sausage%20and%20potato%20stirfry%20which%20is%20excellent%20as%20a%20starter%20or%20with%20pao%20bread%20or%20rice%20and%20dhal.%3C/p%3E%3Cp%3EHowever,%20recently%20Gia%20Claudette%20Fernandes%20(I%20don't%20think%20she%20is%20directly%20related%20to%20Claudette)%20shared%20her%20recipe%20for%20Choriz%20Pulao%20on%20one%20of%20my%20favourite%20foodie%20groups%20on%20facebook%20-%20Porkaholics!,%20so%20I%20couldn't%20wait%20to%20try%20it%20out.%3C/p%3E%3Cp%3EGia's%20recipe%20is%20extremely%20precise%20and%20I%20would%20recommend%20you%20following%20it.%20I%20am%20an%20eyeballing%20cook.%20Plus%20what%20I%20had%20was%20the%20rosary%20sausages%20(home%20made%20ones),%20so%20I%20really%20eye%20balled%20it.%3C/p%3E%3Cp%3EI%20love%20using%20the%20sausage%20skins,%20so%20I%20fried%20them%20up%20first%20before%20adding%20the%20onions%20to%20crisp%20them%20up.%20I%20cooked%20it%20in%20a%20pan%20with%20a%20well%20fitted%20lid,%20but%20you%20can%20also%20use%20a%20pressure%20cooker.%3C/p%3E%3Cp%3EGia's%20recipe%20follows%20in%20her%20own%20words:%3C/p%3E%3Cp%3EGia%20Claudette%20Fernandes%20-%20Goan%20Sausage%20(Choriz)%20Pulao%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EMethod:%3C/p%3E%3Cp%3EPut%20the%20raw%20onions%20into%20a%20non-stick%20or%20heavy-bottomed%20vessel.%20Tear%20open%20the%20sausage%20skins%20and%20remove%20the%20meat.%20Add%20this%20to%20the%20onions,%20separating%20the%20pieces%20with%20your%20fingers%20as%20you%20do%20this.%3C/p%3E%3Cp%3EPut%20the%20pot/pan%20on%20high%20heat%20and%20mix%20the%20onions%20and%20sausage%20meat%20well.%20Do%20not%20add%20any%20extra%20oil,%20please!%20Toss%20continuously%20until%20the%20fat%20starts%20to%20melt%20and%20the%20onions%20get%20nicely%20fried%20in%20the%20oil.%20Do%20this%20for%20at%20least%2010%20to%2015%20mins%20until%20the%20onions%20become%20soft.%20Control%20the%20heat%20and%20reduce%20the%20flame%20when%20it%20gets%20too%20hot.%20You%20don%E2%80%99t%20want%20to%20burn%20the%20mixture.%3C/p%3E%3Cp%3EWhen%20the%20sausages%20and%20onions%20are%20fried%20and%20the%20oil%20starts%20to%20separate,%20it%E2%80%99s%20time%20to%20add%20the%20rice.%20Drain%20away%20the%20water%20it%20was%20soaked%20in%20and%20add%20the%20rice.%20Mix%20well%20with%20the%20sausage-onion%20mix.%20Fry%20for%202-3%20mins.%20Now%20pour%20in%20the%20hot%20water%20and%20stir.%20Check%20for%20seasoning,%20if%20you%20need%20more%20salt,%20add%20it.%20I%20like%20to%20add%201-2%20Maggi%20stock%20cubes%20at%20this%20stage%20(veg%20or%20chicken).%20This%20adds%20extra%20flavour%20and%20balances%20the%20heat%20from%20the%20sausages.%20If%20you%E2%80%99re%20using%20the%20stock%20cubes,%20it%E2%80%99s%20a%20good%20idea%20to%20first%20dissolve%20them%20in%20the%20hot%20water%20that%20you%E2%80%99re%20supposed%20to%20add%20to%20the%20rice.%3C/p%3E%3Cp%3EWhen%20it%20comes%20to%20a%20boil,%20turn%20the%20heat%20to%20sim%20and%20cook%20with%20the%20lid%20on%20for%208-10%20mins%20(depending%20on%20your%20rice).%20Try%20and%20place%20a%20heavy%20object%20on%20the%20lid%20so%20that%20the%20steam%20doesn%E2%80%99t%20escape.%20After%208-10%20mins,%20turn%20it%20off%20and%20don%E2%80%99t%20open%20for%20at%20least%2010-15%20mins.%3C/p%3E%3Cp%3EBefore%20serving,%20lightly%20fluff%20with%20a%20rice%20fork%20so%20that%20the%20grains%20do%20not%20get%20stuck.%3C/p%3E%3Cp%3EYou%20can%20also%20reserve%20some%20of%20the%20sausages%20and%20fry%20separately.%20Then%20mix%20into%20the%20pulao%20just%20before%20serving.%3C/p%3E%3Cp%3EThis%20is%20best%20had%20by%20itself%20when%20it%E2%80%99s%20piping%20hot.%20I%20still%20haven%E2%80%99t%20found%20anything%20that%20complements%20this%20dish%20well,%20except%20for%20chilled%20beer!%3C/p%3E%3Cp%3EBon%20Apetite!%3C/p%3E%3Cp%3EThe%20result%20was%20perfect,%20I%20used%20the%20soup%20cube%20and%20it%20helped%20tone%20down%20the%20sharpest%20flavours%20of%20the%20choriz.%20The%20husband%20doesn't%20normally%20like%20choriz%20too%20much,%20he%20finds%20the%20flavours%20too%20strong,%20especially%20the%20home%20made%20ones.%20But%20he%20loved%20this%20pulao.%3C/p%3E%3Cp%3EThanks%20a%20ton%20Gia!%3C/p%3E){kind=link}