Day Five

Here we are on day 5.  Thank's for reading - you must have an intrinsic interest in how I'm doing, so I thought today I would share today's dinner recipe - Fiery Beef Madras.

But first an update, of course, on my progress. Day 5 and not a drop of alcohol. Yesterday was a bit more difficult because I went out with friends for dinner - and we always enjoy a few drinks before, during and after. But you know, I have great mates who claimed to be a bit tired - which is why they didn't fancy drinking. Now those are real friends, my friend.  So we have a great night out at Koh-i-noor. Plenty of lovely curry - it certainly packed a punch too.  Tonight has been surprisingly difficult - I have pottered around the house all day doing chores and when I sat down I really fancied a glass of wine. I could have had it too, and no one would have known. But I didn't. How marvellous is that.

And now for the numbers *drumroll please*

Funds raised £560 - thank you to another very kind supporter

Drinks consumed: masses of water. One cup of tea. One Coke Zero. Alcohol NIL

Food for the day:

Breakfast: toast and marmalade

Lunch: home made pizza (two tortillas with a bit of dolmio, ham, cheese) 

Dinner: Hairy Bikers Fiery Beef Madras (above)

And here is the recipe

Serves 4

4 long red chillies

800g braising steak (or other good quality beef, trimmed of all fat)

1/2 medium onion, finely chopped

2 garlic cloves, crushed

2 tsp medium curry powder

400g chopped tomatoes

1 tbsp tomato puree

1 tsp sugar

500ml beef stock made with one stock cube (the recipe calls for 750ml but I think it was too much)

Heat the oven to 150c. Finely chop 2 chillies on a board (careful where you put your hands after this!) split the other two down the middle but don't deseed them.  Heat a large flameproof casserole and add 1 tbsp oil. Fry the onion, garlic, chilli for about a minute. Stir in the curry powder then the tinned tomatoes and tomato puree.

Cook for about 5 mins until the liquid starts to evaporate. Add the beef , whole chillies, salt and sugar and cook for a couple of minutes - stirring constantly - until the beef is browned and covered in the tomato mixture.

Pour over the stock and bring to a simmer, stirring.  Cover the dish and put in the oven. Check after an hour. Cooking time will be around 2 hours.  If the liquid is still a little thin, put the pan on the stove top and cook, stirring constantly. I had to mix in a bit of cornflour but I did use 750ml of stock.

Serve with 50g of rice - here I added a dash of turmeric to make it a lovely yellow.