The Meeting Place > Food & Recipes > MasterChef’s charity cook-off

MasterChef’s charity cook-off

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Ben
5 yrs ago

Last year’s MasterChef champion Diana Chan will go head-to-head with MasterChef guest judge, Ian Curley, in a curry cook-off for charity on 9 October.

The event kicks off Opportunity International’s annual Great Australian Curry fundraising campaign which aims to raise funds to help families in developing countries build income-generating businesses. 

The Great Australian Curry is an annual fundraising campaign where Opportunity invites families across Australia to cook a curry, share it with friends and raise funds to help families journey out of poverty. Opportunity uses the funds to provide families in India, Indonesia and the Philippines with small loans to build businesses, earn regular incomes, educate their children and break the cycle of poverty in which their families have been trapped for generations. 

Diana Chan says she is looking forward to the cook-off. “It’ll be amazing to cook with Ian Curley. We’ll have a fun evening and a really good cook with each other and everyone will enjoy what we create.”

Ian Curley, agrees. “I'm looking forward to cooking up a curry with Diana. It’s one way we can give a hand up to families less fortunate than ours.”

For more information about the Great Australian Curry visit greataustraliancurry.org.au

3 comments
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HOLA
5 yrs ago

 

 

They would have to be good to beat my Curries.

 It's called the Great Australian Curry. I have only tasted one Curry made by

an Aussie and it was terrible, they put Apples and Sultanas in it.  I like 

something that has a kick to it. Guaranteed to clean up a cold overnight. 

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Alexia
5 yrs ago

I love currie, what is a good recipe for it HOLA?

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HOLA
5 yrs ago

Hi Alexia - I used to make Curries using the traditional spices, but as I get older I can't be bothered. My favourite curry is Pork Vindaloo, the family love it and Kofta Curry made with meat balls. . My grandmother made it every Christmas and it was a great hit. The best Vindaloo Paste is brought out by Bolsts. You have to search around for it as not all Indian shops get it in. 

                                                    "PORK VINDALOO"

Marinate 500grms. Pork (with the fat trimmed off) and cut into bite sized squares, (use your choice of chicken or meat).

1/2 jar ( or less) of Bolsts Vindaloo Curry Paste mixed with a tablespoon of brown vinegar. Mix this into the Pork, and I prefer to soak it in the fridge overnight, covered with plastic.

Next day slice 1 large brown onion and add  1 tablespoon vegetable oil over medium heat and brown slightly,add one large tomato sliced  and cook for a few minutes. 

Add Pork and salt to taste, mixing all the juices, and cover and cook on a slow heat until tender. Keep an eye on the cooking, and stirring to make sure it doesn't stick, you can slowly add some hot water if more gravy is required.

I serve it up with Yellow Rice and Chapatis. 

Now my mouth is watering and I must warn you, keep the windows open to let all the neighbours know what you are cooking. 

BON APPETITE.

 

 

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