- Lamb & Pearl Barley Stew Recipe | Abel & Cole:
250g pack of diced lamb
1 onion
1 carrot
A stick of celery
1 chicken stock cube
A 75g bag of pearl barley
A handful of flat leaf parsley
1 red onion squash
1 tbsp olive oil
Sea salt and freshly ground pepper
800ml boiling water
- Warm 1 tbsp olive oil in a medium pan.
Add the lamb.
Fry over a medium heat for 5-8 mins till the lamb is browned all over.
Turn it once or twice to make sure it browns evenly.
- While the lamb fries, peel and dice the onion and carrot.
Trim and finely slice the celery.
Pick the leaves off the parsley sprigs.
Put them to one side.
Finely chop the stalks.
- Add the onion, carrot and celery to the pan.
Season with salt and pepper.
Cook over a lowish heat for 5 mins, stirring now and then.
The veg should start to look soft and glossy.
- Crumble the stock cube into a heatproof jug.
Pour in 800 ml boiling water.
Stir to dissolve the stock cube.
Stir the parsley stalks into the veg with the pearl barley.
- Pour in the chicken stock.
Turn the heat up and bring the stew to the boil.
When it’s boiling, pop on the lid.
Turn the heat down.
Simmer for 30 mins.
- While the stew simmers, halve the squash.
Scoop out the seeds and peel it.
Chop the squash into smallish chunks.
Add them to the pan.
Simmer for 8-10 mins till the squash, lamb and pearl barley are tender.
- Finely chop the parsley leaves.
Stir them into the stew.
Taste and adjust the seasoning.
Ladle into warm bowls to serve.
Tip
Know your onion squashes
With their pointy tops, onion squashes look like big red onions (guess that’s how they got their name).
They’ve a soft, sweet flesh, that’s quick to cook.
You can eat the seeds too.
Dry them in a low oven and sprinkle with spices and salt for a crunchy snack.
'via Blog this'
Showing posts with label Stew. Show all posts
Showing posts with label Stew. Show all posts
Monday, 21 January 2019
Friday, 19 October 2018
Lamb and quince tagine.
Traditionally the meat for tagines is not browned (Moroccans would no doubt frown on this) but I think it gives the dish a better flavour and appearance.
Preparation time: 25 minutes
Cooking time: 90 minutes
Total time: 1 hour 55 minutes 60 minutes 55 minutes
Serves: 4
Ingredients
half tsp Cumin seeds
half tsp Coriander seeds
100g Unsalted butter
4 Lamb shanks
1 tsp Ground ginger
half tsp Cayenne pepper
3 Garlic cloves, crushed
2 Large onions, roughly chopped
400ml Lamb stock
half Cinnamon stick
4 tbsp Clear honey
20g Fresh coriander leaves, coarsely chopped
1 Quince, peeled, quartered and cored
1 Lemon, juice and 2 strips of rind
half tsp Saffron, dissolved in 2 tbsp boiling water
Method
Grind the cumin and coriander together.
Heat 75g butter in a large casserole and brown the lamb on all sides.
Remove the meat and set aside.
Add all the spices (except the saffron), and the garlic and onions; cook for 2 minutes.
Season and add the stock.
Add 2 tbsp honey and about a third of the coriander.
Bring to the boil, return the lamb to the casserole, then turn down to a simmer.
Cover and cook over a low heat for 1.5 hours until meltingly tender.
Meanwhile, put the quince in a small saucepan and cover with water.
Add the lemon rind, juice and the remaining honey.
Bring to the boil, then simmer for 15–20 minutes until tender.
When the lamb is cooked, remove the shanks and cinnamon stick and keep warm.
Add about 4 tbsp of the quince poaching liquid, the saffron and its water.
Bring to the boil and reduce to a thickish sauce. Taste and season.
Slice the quince and heat the remaining butter in a frying pan.
Sauté the quince slices until golden.
Return the lamb to the casserole and heat everything through.
Gently stir in the remaining coriander and add the quince.
Serve immediately with couscous or bread.
Drinks recommendation
The Corker recommends- The rich exoticism of a Spanish blend melds seamlessly with the complex spicing and sweetness of such a subtle tagine.
- Quince recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian: Hot lamb and quince salad.
- Lamb and quince tagine
Preparation time: 25 minutes
Cooking time: 90 minutes
Total time: 1 hour 55 minutes 60 minutes 55 minutes
Serves: 4
Ingredients
half tsp Cumin seeds
half tsp Coriander seeds
100g Unsalted butter
4 Lamb shanks
1 tsp Ground ginger
half tsp Cayenne pepper
3 Garlic cloves, crushed
2 Large onions, roughly chopped
400ml Lamb stock
half Cinnamon stick
4 tbsp Clear honey
20g Fresh coriander leaves, coarsely chopped
1 Quince, peeled, quartered and cored
1 Lemon, juice and 2 strips of rind
half tsp Saffron, dissolved in 2 tbsp boiling water
Method
Grind the cumin and coriander together.
Heat 75g butter in a large casserole and brown the lamb on all sides.
Remove the meat and set aside.
Add all the spices (except the saffron), and the garlic and onions; cook for 2 minutes.
Season and add the stock.
Add 2 tbsp honey and about a third of the coriander.
Bring to the boil, return the lamb to the casserole, then turn down to a simmer.
Cover and cook over a low heat for 1.5 hours until meltingly tender.
Meanwhile, put the quince in a small saucepan and cover with water.
Add the lemon rind, juice and the remaining honey.
Bring to the boil, then simmer for 15–20 minutes until tender.
When the lamb is cooked, remove the shanks and cinnamon stick and keep warm.
Add about 4 tbsp of the quince poaching liquid, the saffron and its water.
Bring to the boil and reduce to a thickish sauce. Taste and season.
Slice the quince and heat the remaining butter in a frying pan.
Sauté the quince slices until golden.
Return the lamb to the casserole and heat everything through.
Gently stir in the remaining coriander and add the quince.
Serve immediately with couscous or bread.
Drinks recommendation
The Corker recommends- The rich exoticism of a Spanish blend melds seamlessly with the complex spicing and sweetness of such a subtle tagine.
- Quince recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian: Hot lamb and quince salad.
- Lamb and quince tagine
Sunday, 19 August 2018
Rachel Roddy’s Ciambotta Calabrese (Calabrian-style tomato, potato and aubergine stew).
- Rachel Roddy’s recipe for tomato, potato and aubergine stew | Food | The Guardian
Serves 4
600g ripe tomatoes
1 large onion
1 large potato
2 red peppers
2 medium aubergines
Olive oil
Salt
Peel the tomatoes by plunging them into boiling water for two minutes, then under cold water, at which point the skins should slip away. Chop the tomatoes roughly (scooping out the seeds, if you wish). Peel and slice the onion into half moons and chop the peeled potato, red pepper and aubergines into chunks the size of a nutmeg.
In a large, wide frying pan or casserole, fry the onion in plenty of olive oil and a pinch of salt over a low-medium heat, until soft and translucent. Add the potato, stir and add a small glass of warm water so the potatoes bubble. After five minutes, add the tomato and allow to simmer gently for 30–40 minutes or until soft, rich and saucy (add a little water if it starts to look dry).
Now you have two options: you can simply add the aubergine and peppers to the pan about 10 minutes after the potatoes and cook everything together. Alternatively, in a separate pan in a couple of inches of olive oil, fry the chunks of aubergine and pepper in batches until soft and golden, draining on kitchen towel and then stir into the tomato in the last few minutes of cooking. Either way, once cooked, taste and add salt as necessary. Serve at room temperature.
Serves 4
600g ripe tomatoes
1 large onion
1 large potato
2 red peppers
2 medium aubergines
Olive oil
Salt
Peel the tomatoes by plunging them into boiling water for two minutes, then under cold water, at which point the skins should slip away. Chop the tomatoes roughly (scooping out the seeds, if you wish). Peel and slice the onion into half moons and chop the peeled potato, red pepper and aubergines into chunks the size of a nutmeg.
In a large, wide frying pan or casserole, fry the onion in plenty of olive oil and a pinch of salt over a low-medium heat, until soft and translucent. Add the potato, stir and add a small glass of warm water so the potatoes bubble. After five minutes, add the tomato and allow to simmer gently for 30–40 minutes or until soft, rich and saucy (add a little water if it starts to look dry).
Now you have two options: you can simply add the aubergine and peppers to the pan about 10 minutes after the potatoes and cook everything together. Alternatively, in a separate pan in a couple of inches of olive oil, fry the chunks of aubergine and pepper in batches until soft and golden, draining on kitchen towel and then stir into the tomato in the last few minutes of cooking. Either way, once cooked, taste and add salt as necessary. Serve at room temperature.
Wednesday, 18 October 2017
Wednesday, 11 October 2017
Stewy Chickpea "Tagine".
- Stewy Chickpea "Tagine" with Tomatoes, Cilantro and Golden Raisins Recipe on Food52:
- Chickpea Tagine with Tomatoes and Roasted Delicata Squash - Alexandra's Kitchen
Ras el hanout, which translates to "head of the shop" or "top of the shop," is a blend of many spices, often including turmeric, paprika, cumin, coriander, cardamom, and cinnamon, to name a few.
"I purchase mine from Tara Kitchen, but you can find the blend from many sources or you can make your own:
For the ras el hanout:
1/2 cup cumin seeds
1/4 cup dried rose petals
1/4 cup coriander seeds
3 tablespoons fresh chile flakes (I pulse a chile de arbol in a spice grinder)
5 tablespoons smoked paprika
1 tablespoon black peppercorns
2 tablespoons ground cinnamon
1/2 teaspoon allspice
1/8 teaspoon freshly grated nutmeg
The ras al hanout can be stored in an airtight container for up to 3 months.
I prefer cooking chickpeas from scratch, but you can use canned chickpeas here with fine results.
You'll need two 15-oz cans, drained and rinsed. If you use from scratch-cooked chickpeas, save the cooking liquid for the tagine."
—Alexandra Stafford
Serves 3 to 4
2 tablespoons olive oil plus more for the squash, if using
1 onion, thinly sliced to yield about 1 1/2 cups
Kosher salt to taste
2 cloves garlic, minced
1 tablespoon ras el hanout, see notes above
1/2 cup finely diced cilantro, plus a few tablespoons for sprinkling at the end
4 to 6 Roma (plum) or other tomatoes, finely diced to yield 2 heaping cups
3 cups cooked chickpeas, see notes above
1/4 cup golden raisins
1/4 cup white balsamic vinegar
1 delicata squash, optional, halved lengthwise, seeded, and sliced into 1/2-inch pieces
Bread for serving, optional
If you are roasting squash, preheat the oven to 450° F.
Prepare the stew. Heat the oil in a large skillet over medium-high heat.
When it shimmers add the onion and immediately turn the heat down to medium.
Season the onion with salt.
Cook until the onion softens, stirring occasionally, and turning the heat down if necessary to ensure the onion isn't browning, about 10 to 15 minutes.
(A little browning is fine.)
Add the garlic and cook for one more minute.
Add the ras el hanout and cook for another minute.
Add the cilantro and cook for another minute.
Add the tomatoes, season with a big pinch of salt, and stir to distribute.
Cook for another minute, then add the chickpeas, raisins, vinegar, and 1.5 cups of the chickpea cooking liquid (if you cooked the chickpeas from scratch) or water.
Bring to a simmer, then adjust heat so mixture is gently simmering.
Simmer for 30 minutes, stirring occasionally to ensure the liquid hasn't reduced too much.
If it gets low, add water by the 1/4 cup.
Meanwhile, if roasting the squash, rub some oil over a rimmed sheet pan.
Spread squash over sheet pan.
Drizzle with a few tablespoons of oil and season generously with salt.
Toss to coat.
Spread back into a single layer, then roast for 20 to 25 minutes, or until the underside is nice and golden.
Finish the squash by sliding it under the broiler for 2 minutes or until the top of the squash is golden.
When the chickpeas have simmered for about 30 minutes, taste the mixture.
Add salt to taste.
Because I cook the chickpeas from scratch and use the cooking liquid, which has salt in it, I rarely need to add much salt at the end.
If you are using water, you may need to add more salt at the end.
Just taste it, and add salt as needed. Stir in the reserved chopped cilantro.
To serve, spoon chickpeas into bowls.
Tuck squash aside chickpeas—they're nice to eat together—and serve bread alongside as well.
'via Blog this'
- Chickpea Tagine with Tomatoes and Roasted Delicata Squash - Alexandra's Kitchen
Ras el hanout, which translates to "head of the shop" or "top of the shop," is a blend of many spices, often including turmeric, paprika, cumin, coriander, cardamom, and cinnamon, to name a few.
"I purchase mine from Tara Kitchen, but you can find the blend from many sources or you can make your own:
For the ras el hanout:
1/2 cup cumin seeds
1/4 cup dried rose petals
1/4 cup coriander seeds
3 tablespoons fresh chile flakes (I pulse a chile de arbol in a spice grinder)
5 tablespoons smoked paprika
1 tablespoon black peppercorns
2 tablespoons ground cinnamon
1/2 teaspoon allspice
1/8 teaspoon freshly grated nutmeg
The ras al hanout can be stored in an airtight container for up to 3 months.
I prefer cooking chickpeas from scratch, but you can use canned chickpeas here with fine results.
You'll need two 15-oz cans, drained and rinsed. If you use from scratch-cooked chickpeas, save the cooking liquid for the tagine."
—Alexandra Stafford
Serves 3 to 4
2 tablespoons olive oil plus more for the squash, if using
1 onion, thinly sliced to yield about 1 1/2 cups
Kosher salt to taste
2 cloves garlic, minced
1 tablespoon ras el hanout, see notes above
1/2 cup finely diced cilantro, plus a few tablespoons for sprinkling at the end
4 to 6 Roma (plum) or other tomatoes, finely diced to yield 2 heaping cups
3 cups cooked chickpeas, see notes above
1/4 cup golden raisins
1/4 cup white balsamic vinegar
1 delicata squash, optional, halved lengthwise, seeded, and sliced into 1/2-inch pieces
Bread for serving, optional
If you are roasting squash, preheat the oven to 450° F.
Prepare the stew. Heat the oil in a large skillet over medium-high heat.
When it shimmers add the onion and immediately turn the heat down to medium.
Season the onion with salt.
Cook until the onion softens, stirring occasionally, and turning the heat down if necessary to ensure the onion isn't browning, about 10 to 15 minutes.
(A little browning is fine.)
Add the garlic and cook for one more minute.
Add the ras el hanout and cook for another minute.
Add the cilantro and cook for another minute.
Add the tomatoes, season with a big pinch of salt, and stir to distribute.
Cook for another minute, then add the chickpeas, raisins, vinegar, and 1.5 cups of the chickpea cooking liquid (if you cooked the chickpeas from scratch) or water.
Bring to a simmer, then adjust heat so mixture is gently simmering.
Simmer for 30 minutes, stirring occasionally to ensure the liquid hasn't reduced too much.
If it gets low, add water by the 1/4 cup.
Meanwhile, if roasting the squash, rub some oil over a rimmed sheet pan.
Spread squash over sheet pan.
Drizzle with a few tablespoons of oil and season generously with salt.
Toss to coat.
Spread back into a single layer, then roast for 20 to 25 minutes, or until the underside is nice and golden.
Finish the squash by sliding it under the broiler for 2 minutes or until the top of the squash is golden.
When the chickpeas have simmered for about 30 minutes, taste the mixture.
Add salt to taste.
Because I cook the chickpeas from scratch and use the cooking liquid, which has salt in it, I rarely need to add much salt at the end.
If you are using water, you may need to add more salt at the end.
Just taste it, and add salt as needed. Stir in the reserved chopped cilantro.
To serve, spoon chickpeas into bowls.
Tuck squash aside chickpeas—they're nice to eat together—and serve bread alongside as well.
'via Blog this'
Saturday, 14 January 2017
Tuesday, 3 May 2016
Chahohbili – Georgian Chicken Stew.
Chahohbili – Georgian Chicken Stew Recipe on Food52
Author Notes: Chahohbili is a traditional Georgian poultry dish. Originally, Chahohbili was cooked from wild game birds, but nowdays chicken is the main source for t (…more) —Kukla
Serves 6
• 3 lb chicken thighs and drumsticks, bone in with skin trimmed but not entirely removed
• 2 large onions, sliced
• 3-4 large ripe tomatoes, peeled and chopped
• 2 teaspoons sugar
• 1 small hot pepper, seeded and finely chopped
• 5 garlic cloves, minced
• 1 teaspoon fenugreek seeds
• 1 teaspoon coriander seeds
• 2 dried bay leaves
• About 6-7 strands of saffron
• 1 tablespoon of each: chopped cilantro, parsley, basil
• Salt, freshly ground black pepper to taste
Put all spices into a spice grinder and pulse until they turn into a powder.
Wash and dry the chicken.
Preheat the heavy skillet.
Add the chicken pieces and fry on medium-high flame for 2-3 minutes on each side until golden brown.
Season with salt and black pepper,
Transfer the chicken to a large casserole.
Reserve 2 tablespoons of chicken roasting fat.
Preheat a clean skillet with 2 tablespoons of chicken roasting fat.
Add the sliced onions and sauté’ until just softened.
Transfer the onion to a casserole; add chopped tomatoes and hot pepper.
Season with salt and sugar to taste and 1 tablespoon of spice powder.
Cover, bring to boil, reduce the heat and simmer for 30-35 minutes.
Remove the casserole from heat stir in minced garlic and chopped herbs.
Let stand for 5 minutes, serve and enjoy.
Author Notes: Chahohbili is a traditional Georgian poultry dish. Originally, Chahohbili was cooked from wild game birds, but nowdays chicken is the main source for t (…more) —Kukla
Serves 6
• 3 lb chicken thighs and drumsticks, bone in with skin trimmed but not entirely removed
• 2 large onions, sliced
• 3-4 large ripe tomatoes, peeled and chopped
• 2 teaspoons sugar
• 1 small hot pepper, seeded and finely chopped
• 5 garlic cloves, minced
• 1 teaspoon fenugreek seeds
• 1 teaspoon coriander seeds
• 2 dried bay leaves
• About 6-7 strands of saffron
• 1 tablespoon of each: chopped cilantro, parsley, basil
• Salt, freshly ground black pepper to taste
Put all spices into a spice grinder and pulse until they turn into a powder.
Wash and dry the chicken.
Preheat the heavy skillet.
Add the chicken pieces and fry on medium-high flame for 2-3 minutes on each side until golden brown.
Season with salt and black pepper,
Transfer the chicken to a large casserole.
Reserve 2 tablespoons of chicken roasting fat.
Preheat a clean skillet with 2 tablespoons of chicken roasting fat.
Add the sliced onions and sauté’ until just softened.
Transfer the onion to a casserole; add chopped tomatoes and hot pepper.
Season with salt and sugar to taste and 1 tablespoon of spice powder.
Cover, bring to boil, reduce the heat and simmer for 30-35 minutes.
Remove the casserole from heat stir in minced garlic and chopped herbs.
Let stand for 5 minutes, serve and enjoy.
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