If you have, let me know asap. I hanged made it for 10 people but nothing this size. Any ideas?
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Wednesday, May 31, 2017
Tuan’s Vietnamese Beef Noodle Pho
This recipe for Tuan’s Vietnamese Beef Noodle Pho makes a delicious,
nourishing soup packed full of authentic Asian flavors.
Ingredients
Beef stock:
- 6 pounds oxtails or beef short ribs
- 3 quarts water
- 2 medium red onions whole and peeled piece
- One large whole unpeeled fresh ginger halved lengthwise
inch three 3- cinnamon sticks broken into pieces - 6 star anise pods
- 1/2 cup Asian fish sauce
-
salt & pepper to taste
For the garnish:
-
1 pound rice noodles cooked al dente and rinsed in cold water
-
1 pound beef round sliced very thin
-
Asian fish sauce
-
green onions trimmed and sliced length ways
-
Sriracha chili sauce
-
Lemon wedges
-
Cilantro sprigs
-
whole asian pickeled red chilies
Instructions
-
In a large soup pot, cover the oxtails or short ribs with cold water and bring to
a boil over high heat. Drain off the water (Tuan repeated this step several
times). Add the 3 quarts water of water and bring to a boil. -
Lower the heat and simmer (skimming impurities as they rise to the surface).
-
Meanwhile, place the whole onions right on the burner of the stove and allow
to char slightly (see photos). -
Add the onion and ginger to the pot along with the cinnamon sticks, salt,
star anise and fish sauce . -
Simmer for 3-6 hours, skimming impurities as they rise to the surface.
-
Strain the broth in a large sieve set over a heatproof bowl. Dicard the onions,
ginger, cinnamon sticks, and star anise. Remove the meat from the oxtails and
add to the stock. Place the stock and meat in back to the stock pot over medium meat. -
Add more fish sauce to taste and bring to a boil.
-
Add the noodles, sliced beef and what ever garnish you choose to the bowls.
-
Cover with hot stock and serve.
This Recipe Is Published Here
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Strawberries, the juicy strawberry liquid for shortcakes...without sugar?
I have tried to make the deliciousness that is at the bottom of the bowl of strawberries to drizzle over the top of shortcake but with zero success. I've tried stevia, truvia, and even a small amount of confectionary sugar. I'm thinking someone might have a good idea here. Cheers!*
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[Request] Seeking companion recipes, must love cauliflower
So I have a recipe for simple veggie nuggets that requires half a head of cauliflower (and 3 carrots and a head of broccoli). I usually make the nuggets and divide them up to take them to work over the course of a week and a half.
Problem is, it leaves me with a half head of cauliflower that I always say I'll find a recipe for, and never do. Ideally, I'm looking for a recipe that I can alternate with the nuggets as a work lunch; so a recipe that can stand alone, not a side. It would be extra amazing if the flavor profile was pretty different from the nuggets (which are seasoned with just garlic, onion powder, s&p).
I'm looking for a recipe that makes roughly 4 servings, which is what the veggie nuggets recipe makes.
Please: - no squash or zucchini - vegetarian or vegetarian-possible recipes
Thank you much, /r/recipes!!
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[Request] Authentic African cous cous
So a while ago I went to an African night in my town and tried some of the food and found the one true love in my life. Cous cous was so good and I have yet to create anything that good if anyone has a good recipe please feel free
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[Request] I need a way to use up all these leftover hamburger buns!
I have about 25 buns (some white, some wheat) that are gonna go bad unless something gets done with them. Lay your suggestions on me! Thanks!
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Garlic Prawns & Gnocchi In A Creamy Parmesan Sauce
This is spectacular pasta and seafood dish that requires little preparation, is very easy to cook and can all be done in around 30 minutes. The prawns and Gnocchi are cooked separately, but are then brought together to be mixed through a beautiful rich creamy sauce containing, butter, parmesan, garlic, thyme and basil. The end result is a silky smooth sauce that blends so wonderfully with the gnocchi and mini prawns. Topped with basil leaves and you have an amazing pasta & seafood meal.
Ingredients
• 400 g Small Prawns uncooked, peeled and de-veined
• 1 tbsp Olive Oil
• Salt to season
• Pepper to season
• 500 g Gnocchi
• Basil Leaves to garnish
Creamy Parmesan Sauce
o 120 g Butter
o 4 cloves Garlic crushed
o 2 tbsp Plain Flour
o 1 cup Chicken Stock use stock cube
o 1 tsp Ground Thyme
o 1/2 tsp Ground Basil
o 1/2 cup Parmesan cheese grated
o 1/2 cup Thickened Cream
Instructions:
1. Cook Gnocchi according to packet instructions. Once cooked set aside.
2. Pre-heat oven to 200°C (fan forced).
3. Line baking tray with baking paper.
4. Spread uncooked prawns onto the baking paper.
5. Drizzle prawns with oil. Season with salt & pepper. Gently toss to combine.
6. Place baking tray in oven and cook for approx 8 minutes, until prawns are just cooked. Don't overcook prawns.
7. Remove from oven and set aside.
Creamy Parmesan Sauce
1. In a large frying pan on medium high heat, melt butter.
2. Add garlic and cook, while stirring constantly, for about 30 seconds, until fragrant. Do not burn garlic.
3. Add corn flour and stir to mix thoroughly. About 1 minute.
4. Add chicken stock, thyme and basil and stir to mix through. Cook for about 1 minute.
5. Add thickened cream and parmesan cheese and stir to mix through. Cook for about 1 -2 minutes until sauce thickens.
6. Add cooked prawns and cooked gnocchi to pan and stir to coat with sauce and heat through. About 1 -2 minutes.
7. Remove from heat, garnish with basil leaves and serve.
For pictures & more follow the link below:
Garlic Prawns & Gnocchi In A Creamy Parmesan Sauce
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[Request] Looking for a vegetarian, spring vegetable forward main
My girlfriend is getting back from Korea and I'd like to cook her something special. She has celiac disease, and cannot eat gluten. I'm a pretty good cook and have good supplies and access to lots of fresh local veggies. I'm just not very creative...
I'd like to start with this: http://ift.tt/2rhWAvO But that's just an idea! I'm not married to it.
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Looking for a favorite recipe!
Hello,
Over 2 years ago, I got tired of eating frozen meal and premade things, so i started cooking. I would just go online, find a recipe and do it. Since then, I cooked lots of thing for many people, but, yesterday I asked a guest what they wanted to eat when he will come visit me, and he answered me : "Just do your favourite recipe."
Thats at that point I realized i dont have a favourite recipe. so I thought maybe you guys could help me figure out something to make.
Here are some of my taste:
Like:
-Red meat and especially game meat. My favourite being Moose and Bear (but unavailable to me at this time of year)
-Garlic
-Potatoes
Dont Like:
-Anything really sweet with meat, specially fruit or teriyaki kind of sauce.
-Green vegetable, except lettuce, peas, green Pepper.
-Anything made in a slow cooker. (every slow cooker recipe is basically stew, which i have nothing against but its way too popular to my taste)
I want to make something with a bit more taste than just steak and potatoes, which is my current plan. Thanks a lot for your help!
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[Request] I have some frozen seafood (scallops and shrimp) and am looking for more recipes to use them in
I already make a seafood lemon and cream pasta but that's really all I know how to make right now. Anyone have some particularly good recipes using either of these ingredients?
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Looking for an authentic chicken pad Thai recipe
I tried a few recipes I found online, and none have been successful.
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Tuesday, May 30, 2017
Mixed-up Noodles, Meat, Seafood, and Vegetables Soup **Jjamppong**
Hot & spicy jjamppong (2 servings)
Ingredients
Noodles for jjamppong
for stock:
- 10 dried anchovies with the heads and guts removed.
- 3 dried shiitake mushrooms.
- 4 inch x 4 inch sheet of dried kelp.
- ½ cup of onion, sliced.
meat and seafood:
- 4 ounces of lean pork, cut into thin strips, mixed with a pinch of salt and
ground black pepper in a small bowl. Set aside. - 6 large shrimp, shelled and deveined.
- 10 mussels, cleaned and debearded.
- 4 ounces of squid, cut into ½ inch x 2 inch pieces.
vegetables and seasoning:
- 1 tbs of minced garlic
- 2 ts of minced or sliced ginger
- ¼ cup of vegetable oil
- 1 ts of fish sauce
- 2 ts of salt
- 3 tbs of hot pepper flakes
- ½ ts of ground black pepper
- ¼ cup of carrot, sliced into ½ inch x 2 inch strips.
- 4 stalks of green onions, cut into 2 inch long pieces.
- 1 pound of cabbage (or napa cabbage), sliced.
- 4 ounces of leek, cut into ½ inch x 2 inch pieces.
- 4 white mushrooms, sliced.
- 1 teaspoon of sesame oil.
- water
Directions
First step: make stock
-
Pour 10 cups of water into a pot. Add the dried anchovies, dried kelp,
onion, and the dried shiitake mushrooms. -
Boil for 20 minutes over high heat. Then turn it down to low heat and
cook for 10 more minutes. Strain and keep the clear stock. Set it aside.
Second step: make mixture of hot pepper flakes and vegetable oil
- In a small bowl, combine 3 tbs of hot pepper flakes and 2 tbs of vegetable
oil with a spoon. Set aside. You can add more or less hot pepper flakes
according to your taste.
Third step: start frying
-
Heat up a large wok or a heavy bottomed pot with 2 tbs of vegetable oil,
and then add garlic and ginger and stir them until light brown. -
Add pork strips and stir fry them for 2 minutes.
-
Add vegetables: cabbage, carrot, green onion, leek, and white mushroom
and stir for 5 minutes until all are cooked nicely and light browned. -
Add the mixture of hot pepper flakes and vegetable oil and mix them well.
-
Add squid, shrimp, and mussels and keep stirring over high heat for about 5 minutes.
-
Add 7 cups of the stock and boil it for about 7-10 minutes.
-
Add 2 ts of salt, 1 ts of fish sauce, and ½ ts of ground black pepper.
-
Take out 2 portions of the noodles from the package and add them to the
boiling soup and cook until the noodles are done. Take a sample to see if the
noodles are cooked fully or not. The noodles should be soft and chewy. -
Add 1 ts of sesame oil and transfer to a serving bowl.
Serve it hot.
This Recipe Is Published Here
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[Request] Claus Meyer's / Meyers Bageri / Great Northern Food Hall (Gluten-Free) Buckwheat Brownies
These are great. Crumbly and moist with big chunks of chocolate in them. Would love the recipe. Anyone have a buckwheat based chocolate brownie recipe? Many of Meyer's recipes are in Danish so I'm not sure if this one has been published or not. Thanks!
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Having Trouble with Homemade Cocoa Mix
I hope this is acceptable to ask here. I used the recipe found here. I followed the instructions exactly, but I'm having a problem: When I make cocoa with this, by the time I've gotten halfway through the mug the mix has turned to grainy sludge.
I start by putting the mix into the mug and pouring hot water from my kettle over it, but only enough to cover the mix, then I stir until everything seems nice and combined. I then continue to add hot water while stirring to fill up the mug. I always keep a spoon nearby to stir the cocoa throughout consumption, but after a while all that did was stir up the sludge and make it nastier.
What am I doing wrong here? Thanks in advance for your help!
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Shitty recipe time: Diet Mountain Dew Voltage
I just figured this out and I have to tell someone. I don't know where else to put this. It's a miracle since I love the voltage flavor but it's not diet and sometimes I can't even find it in the store. 1. Diet Mountain Dew 2. Rasberry Lemonade Mio/Generic Mio or Drink Mix 3. Enjoy!
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Indian spiced egg and spinach naan wrap (Gordon Ramsay)
Note: This recipe was originally removed due to lack of flair. Further note, dear mods, if there's any way to get around that on mobile I would sincerely appreciate it. Really frustrating to have typed out a whole recipe on my phone and then have it taken down immediately because I am unable to flair the post.
Recipe taken from this video. Made this for the first time today and it was absolutely fantastic. The portions I used made 3 good sized wraps.
Ingredients:
-
4 eggs (whisked)
-
3 naan wraps (frozen)
-
1 tsp garam masala
-
2 tsp tumeric (divided)
-
1 tsp mustard seeds
-
1 tsp cumin
-
1/2 large or 1 medium white onion cut into strips
-
roughly 4 cups unpacked spinach
-
natural plain yogurt (I used a 5oz container from the store
-
fresh mint leaves (about 3 sprigs worth)
-
olive oil
-
butter
Recipe:
-
Heat 1 tbs of oil over medium heat in a frying pan. Add in 1 tsp of cumin and mustard seeds. If you have all ingredients prepped this is a good time to preheat another frying pan on medium low heat.
-
Once the spices are fragrant add onions. Sauté until they begin to caremalize. Stir continuously to get full flavor of spices absorbed. Add 1/2 tbs of butter after you have initially stirred in the onions to incorporate the spices.
-
When onions are loose and have gotten a bit of color, add the spinach and cook until wilted. Remove this mix to a cutting board.
-
Add another tbs of oil to the same pan. When heated add 1 tsp of garam masala and tumeric each. Stir until well incorporated into the oil. In the other pan, put your naan in and begin to toast. As we move forward, you'll want to periodically check on these and make sure they don't burn. Toast both sides of each naan and then remove to a plate. Additionally, give the spinach/onion mix a good rough chop so that consistency is good in the final dish.
-
Add the eggs to your main skillet with your spices. Continually scramble the eggs. Add 1-2 tbs of butter as they cook and stir it through. Roughly halfway through cooking the eggs, add in spinach egg mix and fold into the eggs. Remove pan from heat when eggs are finished.
-
In a separate bowl, mix mint and yogurt together.
-
On a plate, fill half a naan with the egg mix and top with yogurt mix. Fold the other half over and voila, deliciousness.
This recipe is very simple but works very quickly so prepping before hand is highly advises. That said, it's totally awesome and I'll be having it again.
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Chicken/Tofu Curry
Disclaimer: This recipe was not my own, but I liked it so much this weekend, I wanted to share. recipe here I made it twice this weekend, once with chicken, once with high protein tofu. Also, the second time I made it, I only had a can of tomato paste, so I used that+extra water instead of crushed tomatoes, and it was still fine!
Ingredients:
-2 lbs skinless, boneless chicken breasts (or 1 lb of high protein tofu, or any other protein you'd like to use)
-3 tsp salt
-1/2c cooking oil
-1-1/2 cups chopped onion
-1tbsp minced garlic
-1-1/2 tsp minced fresh ginger root
-1 tbsp curry powder
-1 tsp ground cumin
-1 tsp ground turmeric
-1 tsp ground coriander
-1 tsp cayenne pepper
-1 15 oz can of crushed tomatoes
-1 cup plain yogurt
-2 tbsp chopped fresh cilantro
-1 tsp salt
-1/2 cup water + 1 tbsp water
-1 tsp garam masala
-1 tbsp fresh lemon juice
Directions:
-Sprinkle the chicken breasts with 2 teaspoons salt.
-Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
-Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
-Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.
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Prawns Curry, South Indian Style!
INGREDIENTS:
-
10 peeled and deveined Prawns
-
2 gms mustard seed
-
50ml Coconut oil
-
100 gms Shallots
-
10 gms Red chilly
-
50 gms Ginger
-
50 gms Curry Leaf
-
20 gms Green chillies
-
2 gms Turmeric powder
-
5 gms Chilly powder
-
2 gms Pepper powder
-
20 ml Coconut paste
-
Salt to taste
DIRECTIONS:
-
Heat coconut oil in a shallow pan.
-
Crack mustard seeds, saute ginger and garlic.
-
Add sliced shallots, green chilly and curry Leaf. Saute till golden brown.
-
Add red chilly, turmeric and pepper powder, heat through.
-
Add a splash of water and salt.
-
When this boils, add prawns to it.
-
Add coconut paste and combine it in the pan when the prawns are almost cooked through.
Serve hot with rice, appam or idiyappam. Here we have used moringa leaf powder in the curry. If you want to add it, mix it with coconut paste and add into the curry
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[REQUEST] I'm a student who will be living alone for the first time this fall. Can you all send me some of your favorite recipes to cook so I don't run out of ideas on what to make?
Hello! I'm a student looking for recipe ideas for my fall semester. I'm a little worried on how to go about making all my food and what to make since previously I had a meal plan and would only cook about once a week with a friend. I don't want to be eating the same stuff every week hence why I'm looking for ideas. Preferably I'd like the recipes to be on a budget of at most 20 but I don't mind splurging once in a while. I just want to make sure next semester I spend more time eating home cooked meals than eating out or fast food. Thanks!
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[REQUEST] I'm a student who will be living alone for the first time this fall. Can you all send me some of your favorite recipes to cook so I don't run out of ideas on what to make?
Hello! I'm a student looking for recipe ideas for my fall semester. I'm a little worried on how to go about making all my food and what to make since previously I had a meal plan and would only cook about once a week with a friend. I don't want to be eating the same stuff every week hence why I'm looking for ideas. Preferably I'd like the recipes to be on a budget of at most 20 but I don't mind splurging once in a while. I just want to make sure next semester I spend more time eating home cooked meals than eating out or fast food. Thanks!
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Bitterballen
Bitterballen are deep-fried and crispy breaded rounds with a tender, savory
filling. Traditionally made with beef, they can also be prepared with chicken,
veal or even with mushrooms, for those that prefer a vegetarian option.
Ingredients
- 100 grams (3.5 oz) butter
- 150 grams (5.3 oz) flour
- 700 ml (23.7 fl oz) beef bouillon
- 30 grams (1 oz) fresh onion, minced
- 1 tablespoon fresh parsley, minced
- 400 grams (14 oz) cooked meat, shredded
- Salt
- Pepper
- Nutmeg
For the breading
- 50 grams (1.8 oz) flour
- 2 eggs, beaten
- 50 grams (1.8 oz) bread crumbs
Directions
-
Melt the butter in a skillet or pan. When melted, add the flour little by little
and stir into a thick paste. Slowly stir in the stock, making sure the roux
absorbs the liquid. Simmer for a couple of minutes on a low heat while you
stir in the onion, parsley and the shredded meat. The mixture should thicken
and turn into a heavy, thick sauce. -
Pour the mixture into a shallow container, cover and refrigerate for several
hours, or until the sauce has solidified. -
Take a heaping tablespoon of the cold, thick sauce and quickly roll it into
a small ball. Roll lightly through the flour, then the egg and finally the
breadcrumbs. Make sure that the egg covers the whole surface of the
bitterbal. When done, refrigerate the snacks while the oil in your fryer heats
up to 190C (375F). Fry four bitterballen at a time, until golden. -
Serve on a plate with a nice grainy or spicy mustard.
This Recipe Can Be Seen Here
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Chicken and broccoli [Chinese]
Chicken and Broccoli
Ingredients 3-4 chicken thighs, cut into 1/4-1/2" slices 2 broccoli crowns, chopped bite size pieces 3 green onions, thinly sliced, white & light green parts only 3 cloves garlic, finely minced 1 medium shallot, sliced 2 tablespoons oil 1/4 cup chicken stock Pepper Large pinch red pepper flakes (optional)
Marinade 2 teaspoons soy sauce 2 teaspoons Chinese rice wine or dry sherry 1 teaspoon cornstarch
Sauce 1/4 cup chicken stock 2 tablespoons oyster sauce 1 1/2 tablespoons soy sauce 1 tablespoon Chinese rice wine or dry sherry 2 teaspoons cornstarch
Marinate the chicken. Mix marinade ingredients in a large plastic bag. Add chicken. Shake. Set aside 10 minutes or more.
Prepare the sauce. Mix sauce ingredients in small bowl. Set aside.
Heat wok or cast iron skillet. Over medium to medium high heat. Add 1 tablespoon oil and red pepper flakes if using, heat until smoking. Add broccoli and shallots, toss, cook 1-2 minutes. Add stock, toss, cover and cook 5 minutes. Remove to large bowl, set aside.
Wipe out wok. Add 1 tablespoon oil, heat until smoking. Add chicken, cook while tossing occasionally until no longer pink and blackened in places.
Push chicken to the sides. Add garlic and green onions. Cook until fragrant. 30 seconds to 1 minute.
Pour sauce into wok. Bring to simmer.
Add Broccoli and shallots. Toss to combine. Heat though.
Serve over preferred rice.
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[REQUEST] Bush's country style recipe? (crosspost from r/cooking)
Hello Everyone! This is my first post here, I hope this will be correct.
A short background: I'm French, but I had the chance to study in the US for a year, and being the students that we were, we bought a lot of Bush's country style beans. My girlfriend then invented her now-infamous recipe of Bush's country style chili con carne. It's amazing, and we had a lot of great, cheap meals with this.
Thing is, now we're back in France, and just buying red beans and making a chili with them is quite antidramatic. I did some research, and Bush is simply not distributed here.
Do you guys know what made them so good? It's the sauce, obviously, but I have no idea what was in it. If any of you could tell us how to recreate it at home from scratch that would be amazing.
TLDR: Fell in love with my girlfriend and her Bush's country style beans and I swear this isn't an ad.
Thank you all!
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Monday, May 29, 2017
[Request] Cold Stew Meat?
My family splits a steer from the youth fair each year and I'm trying to clean out my freezer to make room for the next one. I have about 3 more meals worth of stew meat and I don't know what to do with it. I'm currently eating beef stew while it is 87F out and while it tastes good, it's not enjoyable at all. Does anyone have any recommendations for something that I can make with the stew meat that can be eaten cold, or at least isn't brothy and "warming"?
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[Request] Shiso Katsuo Ninniku, AKA pink pickled garlic
PLEASE. This is one of my top favorite foods of all time and my go-to Japanese restaurant does not sell it anymore. I have scoured the internet and have only found other people complaining that they can't find it.
I'm sure there are places I can buy it online, but if I can figure out how to make it, I would love to try.
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Where Can I Get Egg Yolks?
I've been collecting new recipes, and noticed a lot call for just egg yolks. Does anyone know if they sell just egg yolks like they sell just egg whites? Thanks!
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[REQUEST] I'm in a bit of a food rut and can't get out of it - anyone have suggestions for fairly picky eaters?
I wouldn't say I'm horribly picky, and I AM willing to try new things, but I have fallen into a rut and make the same few things every week and I'm getting sick of it. I don't have an absolute ton of money to spend on groceries but I'm sure I'd save some money by making my lunch instead of buying it so this could be a fresh (hah) start for me.
I love spicy food and I don't have any dietary restrictions, just some stuff I'm not a fan of like mushrooms, olives, and cucumbers. I also dislike most sesame/soy sauces and any savory food that tastes sweet (like BBQ or many honey glazed things)
I apologize if this isn't the right place to ask this! I will remove it if it breaks any rules.
I also have limited cooking/counter space so the fewer steps needed to make these recipes, the better!
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Salmon Soba Bowls with Hot Sauce Vinaigrette and Shiitake Mushrooms
http://ift.tt/2rfY23O
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Roasted Spring Vegetable Salad with Crispy Chickpeas and Creamy Cashew Dressing
http://ift.tt/2rg9uMM
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[REQUEST] My mother signed up for a Community Supported Agriculture program, and we get a basket of produce each week. What kind of recipes should we make with these ingredients?
This week we got: Chrysanthemum Greens, Lolla Rossa Lettuce, Kale, Flash Collards, Kohlrabi,Cilantro, Dill,Green Garlic, Broccoli, and Fennel
Some of these ingredients we've never even heard of, and looking for suggestions on the best way(s) to use them.
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Cajun Pork Stew With Dirty Rice
This is really good meal to have that you can prepare well in advance and put into your slow cooker. This meal is really easy to do and just cooks itself while you go off and do other things in your day. You can set the slow cooker to a low setting and basically cook all day, however I have always used the high setting to cook a little quicker. The pork belly and chorizo are a great combination as the base of this meal. Capsicum, onion and corn are added to further enhance the stew. Add in some spices and then slow cook in a diced tomato sauce. to a tender, melt in your mouth perfection. Finally serve the stew with a mildly spiced dirty rice. The rice not only provides a wonderful colour to the meal but also provides a mild chilli kick to further enhance a terrific slow cooked dish.
Ingredients:
Pork Stew
• 2 Chorizo Sausages coarsely chopped
• 1 Brown Onion Diced
• 1 Red Capsicum seeded & finely chopped
• 1 Green Capsicum seeded & finely chopped
• 2 Celery Sticks finely chopped
• 1 tsp Ground Cumin
• 1 tsp Ground Coriander
• 1 tsp Ground Paprika
• 1 tsp Ground Oregano
• 1/2 tsp Garlic powder
• 750 g Pork Belly Roast cut into 3cm pieces
• 400 g Diced Tomatoes 1 can
• 1 Corn Cob Just use the kernels. I often buy a small tin of corn kernels
Dirty Rice
• 20 g Butter
• 1 Brown Onion finely chopped
• 1 tsp Ground Chilli I use hot chilli flakes to give it a little kick, but use whatever is your preference
• 1/2 tsp Ground Turmeric
• 1 cup Long Grain White Rice
• 1 1/2 cups Chicken Broth use stock cubes
• 2 Spring Onions thinly sliced
• 2 tbsp Ground Coriander
Instructions:
1. Heat a frying pan over medium-high heat. Add the chorizo and cook, stirring for about 5 minutes or until the chorizo is golden brown. Transfer to a slow cooker.
2. Add onion, red and green capsicum and celery to the pan. Cook, stirring for 5 minutes or until onion softens
3. Add the cumin, ground coriander, paprika, oregano and garlic powder to the pan. Cook, stirring for about 1 minute or until fragrant. Transfer to the slow cooker
4. Add the pork to the pan and cook for about 5 minutes or a little longer, turning occasionally or until brown all over. transfer to the slow cooker
5. Add the diced tomatoes to the slow cooker
6. Cook for 3-4 hours on High setting or 6-7 hours on Low setting. I usually cook for 3.5 hours on High
7. Add the corn kernels to the pork stew and cook for a further 15 minutes or until heated through
Dirty Rice
1. Start making the Dirty Rice when you add the corn kernels to the pork stew. You can then time the 2 to be ready together
2. Melt butter in a pan over medium heat
3. Add the onion and cook, stirring for about 5 minutes or until softened
4. Add chilli powder and tumeric. Cook stirring for about 30 seconds or until fragrant
5. Add the rice and stir to coat. Make sure all the rice takes on the nice yellow colour
6. Add the chicken stock, Bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until rice is tender and the liquid absorbed.
7. Remove cover and stir through the spring onion and ground coriander.
8. To serve, divide rice among bowls or plates and top with the pork stew
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Lazy Beef Stew
Ingredients
- Sliced chuck or similar
- Handful of chickpeas / garbanzo beans
- Can of corn
- Two cans tomatoes, diced
- Two medium onions, diced
- Two medium potatoes, cubed
- Two beef bullion cubes
- Butter, olive oil
- Spices: a bay leaf, a few peppercorns, cumin, salt, misc Italian seasoning (oregano, thyme, basil, rosemary)
- Tabasco to taste
Directions
- Cover chickpeas with water and soak overnight. Set aside.
- Heat a stew pot on high. Add butter and olive oil.
- Add beef, brown on all sides, salting as you go.
- Remove large beef slices, set aside.
- Add more olive oil as necessary. Sautee onions, salt.
- Cut beef into small pieces.
- Reduce heat to medium. Return beef pieces to pot. Add vegetables and bullion cubes. Cover generously with water.
- Add remaining spices.
- Reduce heat to low. Cover and cook until potatoes are soft. Salt to taste.
- Serve with Tabasco.
Note: Add or substitute vegetables as needed.
I should point out that this is not what you might think of as a traditional beef stew. Not even an Irish stew. It is somewhat similar to indigenous dishes from sub-tropical regions, like Pozole or Cachupa. The sauce will be thin, but flavorful. It is "lazy" both in preparation, and ingredients. Meat can even be fairly sparse. It should be inexpensive to make, in quantity.
The idea of this recipe is that an experienced cook should not only have all of the ingredients laying around the kitchen already, but also not really need a recipe at all. So when you come across a piece of beef that's leftover or taking up space in the freezer, you can throw together a simple, healthy and tasty stew.
bon appetit
Sunday, May 28, 2017
bon appetit
There really isn't a specific reason other than I've wanted to get more knowledgeable about Irish food. I grew up eating my grandmother's cooking, and unfortunately I can no longer ask her for her recipes. While I know they can't be replaced, I'd love to carry on the tradition.
There really isn't a specific reason other than I've wanted to get more knowledgeable about Irish food. I grew up eating my grandmother's cooking, and unfortunately I can no longer ask her for her recipes. While I know they can't be replaced, I'd love to carry on the tradition.
bon appetit
Would you like to have Chicken Chili Recipe?
Chicken chili is a delicious spicy recipe. Chicken chili is made of boneless chicken pieces mixed with different ingredients. Check this recipe: http://ift.tt/2rMH5OY
bon appetit
[Request] Authentic Irish Meals/dishes
There really isn't a specific reason other than I've wanted to get more knowledgeable about Irish food. I grew up eating my grandmother's cooking, and unfortunately I can no longer ask her for her recipes. While I know they can't be replaced, I'd love to carry on the tradition.
bon appetit
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