Bestest way to get F-L-A-V-O-U-R into your stew:
(I've had a few good stews at cafes and restaurants, they've always had a flavour that I couldn't quite reproduce. Until now.)
The secret is to fry the onions first, in beef dripping or lard. Then add your barley, and drizzle a few tablespoons of water in to help the barley expand a bit, and fry until most of the barley has a slight tan, then add beef dredged in flour, and then build your stew on that.
Roasting / frying the barley makes all the difference. Who knew?
ENJOY!
Thursday, 15 May 2014
Saturday, 3 May 2014
Beef Barley and Vegies Broth
NAME: _Beef Barley and Vegies Broth
INGREDIENTS/UTENSILS:
1 -2 kg beef spare ribs
1/3 cup wheat
METHOD:
Put 4 litres of water in a large pot, add the salt, pepper, cumin seeds, and the beef, bring to a boil, cover, and simmer for around two hours, until the meat is soft. Meanwhile, soak the dried grains and pulses in a few litres of water.
After two hours, remove the meat from the broth and set it aside, strain the broth and discard the solids. Skim the fat, and return to the stove. Drain the grins and pulses and add to the broth, along with enough water to make up 4 litres again. (Generally around 1.5 - 2 litres will have evaporated.) Bring back to the boil, and simmer, covered, for another two hours, then check.
When the beans and other ingredients are soft, peel and dice the carrot and swede to about 1.5cm cubes, cut the celery stalks to about 2cm slices, add to the pot. Strip the majority of the meat from the ribs, cube to around 3cm, also return that to the pot, bring it back to the boil again, and simmer until the vegetables are soft.
SERVING:
It's soup. Put it in a bowl and eat it. Maybe with crusty bread.
NOTES:
Beef spare rib meat wins, hands down.
ENJOY!
INGREDIENTS/UTENSILS:
1 -2 kg beef spare ribs
1/3 cup wheat
1/3 cup pearl barley
1/2 cup dried peas
1/2 cup red kidney beans
1/2 cup faba beans or black eye beans
1 swede
1 carrot
several stalks celery
2 tsp salt
2 tsp peppercorns
2 tsp cumin seeds
1 carrot
several stalks celery
2 tsp salt
2 tsp peppercorns
2 tsp cumin seeds
METHOD:
Put 4 litres of water in a large pot, add the salt, pepper, cumin seeds, and the beef, bring to a boil, cover, and simmer for around two hours, until the meat is soft. Meanwhile, soak the dried grains and pulses in a few litres of water.
After two hours, remove the meat from the broth and set it aside, strain the broth and discard the solids. Skim the fat, and return to the stove. Drain the grins and pulses and add to the broth, along with enough water to make up 4 litres again. (Generally around 1.5 - 2 litres will have evaporated.) Bring back to the boil, and simmer, covered, for another two hours, then check.
When the beans and other ingredients are soft, peel and dice the carrot and swede to about 1.5cm cubes, cut the celery stalks to about 2cm slices, add to the pot. Strip the majority of the meat from the ribs, cube to around 3cm, also return that to the pot, bring it back to the boil again, and simmer until the vegetables are soft.
SERVING:
It's soup. Put it in a bowl and eat it. Maybe with crusty bread.
NOTES:
Beef spare rib meat wins, hands down.
ENJOY!
Sunday, 9 March 2014
Seaweed Salad
NAME: _Seaweed Salad
INGREDIENTS/UTENSILS:
Sheets of thin seaweed. (See Notes)
2 tbsp rice wine
2 tbsp rice vinegar
1 tbsp light soya
1 tsp rock or sea salt
1 shallot
METHOD:
Cut the seaweed sheet into 2mm strips with scissors, place in a saucepan with plenty of water and bring to a boil, then immediately remove from heat, strain, and rinse. Set aside. (This step removes the sand and salt dust adhering to the seaweed and softens it preparatory to the next step.)
Meanwhile, in the saucepan, combine the liquid ingredients, salt, and a few thin slices of shallot, place over medium heat, add the seaweed back once the liquid has warmed through, stir several times, and allow to simmer gently until the seaweed is at the required degree of doneness. (I tend to leave a lot of texture in it.)
Turn out into a bowl and allow to cool in refrigerator.
SERVING:
As a side with many Asian dishes, or just over steamed rice, an excellent flavour and
NOTES:
I've used a few kinds of seaweed, the really crispy kinds that are used for nori and sushi rolls are NOT suitable, neither are the dyed green ones. You want naturally-dried seaweed and kelp for this dish. Or if you can pick it up fresh, that's even better. Remember that most kinds of seaweed are edible, but do consult a foraging website or manual first.
ENJOY!
INGREDIENTS/UTENSILS:
Sheets of thin seaweed. (See Notes)
2 tbsp rice wine
2 tbsp rice vinegar
1 tbsp light soya
1 tsp rock or sea salt
1 shallot
METHOD:
Cut the seaweed sheet into 2mm strips with scissors, place in a saucepan with plenty of water and bring to a boil, then immediately remove from heat, strain, and rinse. Set aside. (This step removes the sand and salt dust adhering to the seaweed and softens it preparatory to the next step.)
Meanwhile, in the saucepan, combine the liquid ingredients, salt, and a few thin slices of shallot, place over medium heat, add the seaweed back once the liquid has warmed through, stir several times, and allow to simmer gently until the seaweed is at the required degree of doneness. (I tend to leave a lot of texture in it.)
Turn out into a bowl and allow to cool in refrigerator.
SERVING:
As a side with many Asian dishes, or just over steamed rice, an excellent flavour and
NOTES:
I've used a few kinds of seaweed, the really crispy kinds that are used for nori and sushi rolls are NOT suitable, neither are the dyed green ones. You want naturally-dried seaweed and kelp for this dish. Or if you can pick it up fresh, that's even better. Remember that most kinds of seaweed are edible, but do consult a foraging website or manual first.
ENJOY!
Tuesday, 4 March 2014
Roast Potatoes and Paprika Cream Vegetables
NAME: _Roast Potatoes and Paprika Cream Vegetables
INGREDIENTS/UTENSILS:
8 small potatoes
1 zucchini
6 yellow button squash
1 green capsicum
1 medium carrot
1 tin crushed tomatoes
sprig rosemary
1 tbsp paprika powder
4 cloves garlic
1 litre chicken stock)
1 cup sour cream
1 cup yoghurt
100g sharp cheddar
small qty dripping or butter
Salt and pepper to taste
METHOD:
Scrub and then boil potatoes in salted water. Place sprig of rosemary in water for five minutes then remove and set aside. Keep boiling until potatoes are soft, then set aside to cool. Meanwhile, boil stock to reduce to about half, then add the tinned tomatoes, garlic cloves, paprika, and the sliced carrot.
While this is simmering place the potatoes into a suitable baking dish, and crush crush the top of each potato, then add a pat of butter or dripping, several rosemary needles, some flaked salt, and enough crumbled cheddar cheese to top. Use a spoon or ladle to drizzle some of the stock and tomato over the potatoes, place in the oven at 210C.
Quarter the zucchini lengthways and chop roughly into cubes, similarly dice the button squash and capsicum. Add to the sauce, as well as a few needles of rosemary. Once the vegetables have softened but are not yet mushy, stir in the sour cream and turn the heat off.
Potatoes are done when the cheese and sauce topping browns slightly.
SERVING:
Serve two potatoes pressed flat so they open up, top with vegetables, and spoon a dollop of yoghurt over. Serve at once.
NOTES:
Something about yoghurt/sour cream and a salty paprika/tomato sauce is irresistible. If you use vegetable stock and olive oil, this is a vegetarian meal.
ENJOY!
INGREDIENTS/UTENSILS:
8 small potatoes
1 zucchini
6 yellow button squash
1 green capsicum
1 medium carrot
1 tin crushed tomatoes
sprig rosemary
1 tbsp paprika powder
4 cloves garlic
1 litre chicken stock)
1 cup sour cream
1 cup yoghurt
100g sharp cheddar
small qty dripping or butter
Salt and pepper to taste
METHOD:
Scrub and then boil potatoes in salted water. Place sprig of rosemary in water for five minutes then remove and set aside. Keep boiling until potatoes are soft, then set aside to cool. Meanwhile, boil stock to reduce to about half, then add the tinned tomatoes, garlic cloves, paprika, and the sliced carrot.
While this is simmering place the potatoes into a suitable baking dish, and crush crush the top of each potato, then add a pat of butter or dripping, several rosemary needles, some flaked salt, and enough crumbled cheddar cheese to top. Use a spoon or ladle to drizzle some of the stock and tomato over the potatoes, place in the oven at 210C.
Quarter the zucchini lengthways and chop roughly into cubes, similarly dice the button squash and capsicum. Add to the sauce, as well as a few needles of rosemary. Once the vegetables have softened but are not yet mushy, stir in the sour cream and turn the heat off.
Potatoes are done when the cheese and sauce topping browns slightly.
SERVING:
Serve two potatoes pressed flat so they open up, top with vegetables, and spoon a dollop of yoghurt over. Serve at once.
NOTES:
Something about yoghurt/sour cream and a salty paprika/tomato sauce is irresistible. If you use vegetable stock and olive oil, this is a vegetarian meal.
ENJOY!
Monday, 3 March 2014
Fennel and Turmeric Rabbit Stew
NAME: _Fennel and Turmeric Rabbit Stew
INGREDIENTS/UTENSILS:
1 kg rabbit
3 tbsp fat (I used half rabbit dripping, half olive oil)
3 - 4 cm of turmeric root
1 large or two mall fennel bulbs plus some stems and leaves
1 large brown onion
3 cloves garlic
2 carrots
1 parsnip
3 potatoes
3 tbsp mustard (American or Dijon)
salt and pepper to taste
1 tbsp flour
METHOD:
Joint the rabbit, salt very lightly, and fry the pieces slowly, reducing the heat to braise for about 10 further minutes once it has slightly browned. Remove pieces from pan and set aside to cool.
Meanwhile, peel and rough chop the onion, garlic, and fennel and a few sections of fennel stem and leaves if you have them, add to the pan on low heat, allow to braise slowly. After ten minutes grate the turmeric onto the onions, add the mustard and stir through, then remove the meat from the bones and cube to about 3cm, add to the pan, cover and allow to cook slowly for around 20 minutes, adding splashes of water if necessary to keep it moist.
Peel and dice the carrots, parsnip, and potatoes, dice, and add to the pot along with a few glasses of water, season to taste. Keep simmering until the vegetables are at the desired softness, mix the flour with a few tablespoons of water and add just enough to thicken. Season with salt and pepper to taste.
SERVING:
Can be reheated but doesn't really gain anything, and besides, it's going to get eaten up anyway...
NOTES:
You can add a sprinkle of nutmeg. And as to the rabbit dripping, you can use lard or beef or all olive oil or any combination - I just like that my rabbits have enough body fat to make dripping from. %) The mustard needs to have some bite but not overpower. I used Mild English in fact, but Dijon or American would have been better.
ENJOY!
INGREDIENTS/UTENSILS:
1 kg rabbit
3 tbsp fat (I used half rabbit dripping, half olive oil)
3 - 4 cm of turmeric root
1 large or two mall fennel bulbs plus some stems and leaves
1 large brown onion
3 cloves garlic
2 carrots
1 parsnip
3 potatoes
3 tbsp mustard (American or Dijon)
salt and pepper to taste
1 tbsp flour
METHOD:
Joint the rabbit, salt very lightly, and fry the pieces slowly, reducing the heat to braise for about 10 further minutes once it has slightly browned. Remove pieces from pan and set aside to cool.
Meanwhile, peel and rough chop the onion, garlic, and fennel and a few sections of fennel stem and leaves if you have them, add to the pan on low heat, allow to braise slowly. After ten minutes grate the turmeric onto the onions, add the mustard and stir through, then remove the meat from the bones and cube to about 3cm, add to the pan, cover and allow to cook slowly for around 20 minutes, adding splashes of water if necessary to keep it moist.
Peel and dice the carrots, parsnip, and potatoes, dice, and add to the pot along with a few glasses of water, season to taste. Keep simmering until the vegetables are at the desired softness, mix the flour with a few tablespoons of water and add just enough to thicken. Season with salt and pepper to taste.
SERVING:
Can be reheated but doesn't really gain anything, and besides, it's going to get eaten up anyway...
NOTES:
You can add a sprinkle of nutmeg. And as to the rabbit dripping, you can use lard or beef or all olive oil or any combination - I just like that my rabbits have enough body fat to make dripping from. %) The mustard needs to have some bite but not overpower. I used Mild English in fact, but Dijon or American would have been better.
ENJOY!
Thursday, 27 February 2014
Paprika Potatoes
NAME: _Paprika Potatoes
INGREDIENTS/UTENSILS:
2 - 3 potatoes
50 g butter
3 tbsp water
1/2 tsp salt
1 tbsp sweet paprika
3 tbsp sour cream
1 tbsp mayonnaise
METHOD:
Peel the potatoes and cube around 2cm in size. Place in a saucepan with the butter and water, add half of the half teaspoon of salt and about a quarter of the paprika. Bring to a gentle simmer and allow to simmer until all the water has evaporated.
Fold together the sour cream, mayonnaise, remaining salt and paprika in a bowl. When the butter in the saucepan begins to brown and the paprika becomes fragrant, turn off the heat, allow to cool slightly, and add the cream mixture.
SERVING:
Use as a side carb to tomato chilli based meals. Serve immediately. Sprinkle with chopped parsley if desired.
NOTES:
ENJOY!
INGREDIENTS/UTENSILS:
2 - 3 potatoes
50 g butter
3 tbsp water
1/2 tsp salt
1 tbsp sweet paprika
3 tbsp sour cream
1 tbsp mayonnaise
METHOD:
Peel the potatoes and cube around 2cm in size. Place in a saucepan with the butter and water, add half of the half teaspoon of salt and about a quarter of the paprika. Bring to a gentle simmer and allow to simmer until all the water has evaporated.
Fold together the sour cream, mayonnaise, remaining salt and paprika in a bowl. When the butter in the saucepan begins to brown and the paprika becomes fragrant, turn off the heat, allow to cool slightly, and add the cream mixture.
SERVING:
Use as a side carb to tomato chilli based meals. Serve immediately. Sprinkle with chopped parsley if desired.
NOTES:
ENJOY!
Subscribe to:
Posts (Atom)