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Beef with Black Pepper

Sichuan – China

Ingredients

200 gm Beef Fillet
2 tbs Chinese Rice Wine
1 tbs Water
½ tsp Salt
¼ tsp White Pepper
Oil for Deep Frying
1 tbs Chopped Garlic
2 tsp Coarsley Chopped Black Pepper
1 tsp Crushed Sichuan Peppercorns or sansho
2 tsp Light Soy
1 tsp Sesame Oil
Shredded Lettuce

method
 
Sprinkle the diced beef with the wine, water, salt and white pepper.
Massage until all the liquid is absorbed into the meat.
Deep fry in very hot oil for thirty seconds.
Drain and set aside.
Stir fry the garlic in 1 tsp of the oil for a few seconds and add the beef and the other ingredients.
Stir fry until well mixed and serve immediately in a bed of shredded lettuce.

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Posted by on January 4, 2014 in Uncategorized

 

Khabshat Ad-Darwis

Lebanon

Kabshat Ad-Darwis

ingredients

Sliced Shoulder Lamb,
Sliced Potato,
Sliced Aubergine,
Sliced Pepper,
Sliced Zucchini,
Sliced Onion,
Cinnamon,
Salt & Pepper,
Stock.

method

Saute the lamb until browned, then arrange the sliced vegetables alternately with the meat in a deep dish.
Sprinkle seasonings through-out and cover with stock.
Cover with a tight fitting lid and bake in a moderate oven for 40-45 minutes.
Then remove the lid and brown in a hot oven for a further 10 mins un-covered.

 
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Posted by on January 4, 2014 in Uncategorized

 

Bajan Beef Stew

Barbados
 
Ingredients

5 lb Diced Beef,
1 lb Onions,
½ lb Tomato Paste,
1 oz Beef Base,
3 lb Potatoes,
3 lb Carrots,
Thyme,
Marjoram,
1 gal Beef Stock,
White Pepper,
¼ cup Oil,
1 oz Salt.

Saute together the beef, sliced onions and diced carrot in hot oil in a roasting pan.
Drain and add to the beef stock in a large pan with the potatoes.
Add all the remaining ingredients and simmer until the beef is tender.
Season well with pepper.

 
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Posted by on January 4, 2014 in Uncategorized

 

Aztec Chicken

Spain

Ingredients

6 tbs (¾ stick) Chilled Butter
3 tbs Vegetable Oil
1 Red Onion, thinly sliced
½ Yellow Onion, thinly sliced
1½ tbs Sugar
¾ cup Sherry Wine Vinegar
1 tbs Coarse Salt
2 tsp Ground Cumin
¼ tsp Ground Black Pepper
6 boneless ½ Chicken Breasts, skin on
4 tsp Olive Oil
4 Garlic Cloves, thinly sliced
1 Large Tomato, diced
¼ cup Chopped Pitted Oil-cured Black Olives
¼ cup Capers, rinsed
¼ cup Sherry
¾ cup Chicken Broth
¼ cup fresh Lime Juice
1 tbs Fresh Sage
1 tbs Fresh Thyme
1 tsp Fresh Rosemary
1 ripe Avocado,

Melt 2 tbs butter with vegetable oil in heavy large skillet over medium-high heat. Add all onions; cook until deep brown, stirring often, about 8 minutes. Add sugar and sauté until sugar dissolves, about 1 minute. Add ½ cup vinegar; sautée until almost all liquid evaporates, about 1 minute. Transfer to small bowl.
Preheat oven to 200EF. Mix salt, ½ tsp cumin, and pepper in small bowl. Rub chicken breasts all over with spice mixture. Heat 2 tsp olive oil in heavy large skillet over medium-high heat; add chicken breasts, skin side down. Sauté until cooked through, about 4 minutes per side. Transfer chicken to baking sheet. Keep warm in oven.
Heat remaining 2 tsp olive oil in same skillet over medium heat. Add garlic and sauté for 20 seconds. Add caramelized onions, ¼ cup vinegar, tomato, olives, capers, and Sherry. Cook until liquid reduces slightly, stirring constantly, about 2 minutes. Stir in 1½ tsp cumin, chicken broth, lime juice, sage, thyme, and rosemary. Add avocado; cook until sauce thickens, stirring constantly, about 3 minutes. Reduce heat to low. Add 4 tbs butter and stir until blended into sauce. Season with salt and pepper. Place 1 chicken breast on each of 6 plates; spoon sauce over.

 
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Posted by on January 4, 2014 in Uncategorized

 

Cock-a-leekie ‘Auld Reekie’

Scotland

The “Auld Reekie” does not refer to the soup being “smokey” but to the origins of the recipe in Edinburgh which used to be called Auld Reekie in the days of coal fires. Cock-a-Leekie soup makes a regular appearance in Scottish kitchens but this variation has a special ingredient – Scotch whisky! It will, as the say, “stick to your ribs”.

Ingredients:

3lb boiling chicken
3 slices of streaky bacon
1lb shin of beef
2 lb leeks
1 large onion
5 fluid ounces Scotch whisky
4 pints water
1 level tablespoon dried tarragon
Salt and pepper
8 pre-soaked prunes
Method:

Mix the whisky, tarragon and sugar in the water. Chop up the bacon and place the chicken, bacon and beef in a large bowl and pour over the whisky marinade. Leave to soak overnight. Place the chicken etc in a large soup pot. Chop up the leeks (reserve one) and onion and add to the pot. Salt and pepper to taste. Bring to the boil, cover and simmer for two hours, removing any scum as required. Remove the chicken from the pot, remove skin and bones. Chop the meat into small pieces and return to the pot. Cut up the shin of beef, if required. Add the prunes and the last chopped leek and simmer for 10 to 15 minutes. It will serve up to eight people.

 
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Posted by on January 4, 2014 in Uncategorized

 

Arabic Pastries – Khubz Arabi

Arabia

Khubz Arabi

ingredients

20 gm Yeast,
1 tsp Sugar,
6 cups Flour,
Salt,
2 cups Milk.

method

Dissolve the yeast in ½ cup warm water and add the sugar.
Put flour in deep bowl add the salt and make a well in the centre.
When the yeast is ready, pour the mix into the well in the flour and add the milk, then work to a smooth dough.
Prove until double in size, then taking 120-140 gm pieces form smooth balls and let rise for a further 30 minutes.
Roll out  thick (¼”) rounds and let rise for a further 30 minutes.
Bake in a hot oven for 12-15 minutes and brown under the salamander to finish.

 
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Posted by on January 4, 2014 in Uncategorized

 

Arabic Pastries – Fatayers

Lebanon

Fatayers
    
Formed using Khubz Arabi dough these come under under three main types :-

(i)    Tricorn shapes with a filling of goats cheese mixed & lemon juice.

(ii)    Pasty shapes with a filling of spinach, lean lamb mince & cardamom.

(iii)    Mnaquish biz-Za(tar in small pizza form with a topping of olive oil, thyme, sesame seeds salt & pepper.

 
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Posted by on January 4, 2014 in Uncategorized