http___www.timeslive.co.za_lifestyle_food_2012_06_04_softly-stewed.xml
http___gazdarica.com_stranice_kuharica_recepti_Mediteranska-junetina_1.xml
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Softly stewed The secret to these melting delicious dishes is slow cooking Beef and guinness stew with dumplings Beef and beer is an age-old trusted combination. The beer tenderises, adding good colour and flavour. Forequarter cuts are far more succulent for stews. Serves 4-6 Ingredients: - 750g stewing beef, cubed - 15ml (1 tbsp) flour - Salt and pepper - 2.5ml paprika - 30ml (2 tbsp) oil - 2 onions, chopped - 2 sticks of celery, sliced - 2 large carrots, peeled and sliced - 1 x 400g can chopped tomatoes - 500ml Guinness (replace with beer, or use cola for a non-alcoholic version) - 1 bay leaf - Salt and pepper - Beef stock Chive Dumplings: - 240g (2 cups) self-raising flour - 125g butter - 4 chives, finely chopped - 5ml (1 tsp) mustard powder - Salt and black pepper - 45ml (3 tbsp) water Method: Dust the beef in flour seasoned with salt, pepper and paprika. In a heavy-based pan preheat the oil and brown the meat and set aside. Add the onions, celery and carrots and sauté till soft. Add the tomatoes and return the beef to the pan, pouring over the Guinness. Add the bay leaf. Season generously, cover and simmer on the stove top for 1½-2 hours, adding stock if it dries out, and stirring from time to time. For the dumplings sift the flour and rub in the butter until you have a coarse breadcrumb mixture. Add the chives, mustard powder, seasoning and enough water to bring the dough together. Divide the dough into 12 pieces, shaping each into a round. Twenty minutes before the end of cooking time place the dumplings on top of the stew, cover tightly with the lid and cook for 20 minutes. Moroccan lamb shanks with chickpeas North African flavours marry particularly well with lamb. The lamb shank can easily be replaced with other lamb cuts like neck or shoulder. Follow the same method adjusting the cooking time to the cut. Serves 4 Ingredients: - 30ml (2 tbsp) olive oil - 4 lamb shanks - 2 onions, chopped - A 3cm knob of fresh ginger, peeled and grated - 3 cloves of garlic, chopped - 1-2 green chillies, seeded and finely chopped - 10ml (2 tsp) ground cumin - 10ml (2 tsp) ground coriander - Salt and black pepper - 2 large carrots, peeled and cut into rings - 1 x 400g can chopped tomatoes - Pinch of saffron soaked in 30ml (2 tbsp) boiling water - A stick of cinnamon - A handful of dried apricots soaked in boiling water for 15 minutes and drained - 15ml (1 tbsp) runny honey - 1 x 400g can chickpeas - Lamb or beef stock - A handful of fresh coriander, chopped Method: In a heavy-based ovenproof pan with a lid preheat the oil, brown the lamb shanks and set aside. Add the onions and fry till soft adding the ginger, garlic, chillies, cumin, coriander, salt and pepper to the pan. Add the carrots and fry for a few minutes in the spices adding the tomatoes. Return the lamb shanks to the pan. Cover and bake in a preheated oven of 160ºC for 2 hours. Remove from the oven and stir in the saffron, cinnamon, apricots and honey. Stir the chickpeas into the mix and cover and return to the oven for another 45-60 minutes until the lamb is really tender and coming away from the bone. You may need to add some stock if it dries out too much. Serve with couscous and top with fresh coriander. VEGETABLE CASSOULET WITH GARLIC CRUMBS A classic meatless winter stew, or a side dish. Serves 4 Ingredients: - 1 bunch of leeks, well washed and cut into 2.5cm chunks - 4 large carrots, peeled and cut into 2.5cm chunks - 4 stalks of celery, cut into 2.5cm chunks - 1 medium butternut or large sweet potato, peeled, seeded and cut into chunks - 4-6 courgettes, sliced into 2.5cm chunks - 4 cloves of garlic, chopped - 65ml (¼ cup) olive oil - 4 sprigs of thyme and parsley - 1 bay leaf - 2.5ml (½ tsp) ground nutmeg - 1 x 400g can cannellini beans (or any white beans), drained and rinsed Breadcrumb Topping: - 1 litre (4 cups) fresh white breadcrumbs - 85ml ( cup) olive oil - 2 cloves of garlic, finely chopped - A small bunch of parsley, finely chopped Method: Combine all the vegetables in an oven roasting dish so they fit snugly (about 2-litre capacity) and add the garlic, olive oil, herbs, bay leaf and nutmeg. Toss to mix and roast at 180ºC for 40 minutes. Add the beans to the roasted vegetables and toss gently to mix. Before returning to the oven toss the topping ingredients together, ensuring the bread crumbs are coated in olive oil. Spread the topping over the vegetables and beans and roast for another 20-30 minutes until golden brown and the crumb topping is crispy. COQ AU VIN The traditional French dish calls for a robust red wine to tenderise and flavour. For a lighter version replace the red wine with a white or blanc de noir wine. Serves 4-6 Ingredients: - 1 chicken, portioned - Salt and black pepper - 15ml (1 tbsp) oil - 15ml (1 tbsp) butter - 6 slices of streaky bacon, chopped - 12 small pickling onions - 1 punnet small button mushrooms - 3 cloves of garlic, chopped - 30ml (2 tbsp) flour - 30ml (2 tbsp) brandy - 1 bouquet garni (sprigs of thyme, rosemary, parsley and bay leaf tied together) - 500ml red wine - Salt and pepper Method: Season the chicken portions. Preheat the oil and butter and fry the bacon until the fat runs, then add the onions, mushrooms and garlic. Remove and set aside and then brown the chicken on both sides in the same pot, adding extra oil if needed. Sprinkle the flour over and stir until well browned, then pour over the brandy and flame with a match. Return the bacon mixture to pan and add the bouquet garni. Pour over the wine and season, then simmer covered for 90 minutes, stirring to prevent it catching at the bottom. Remove bouquet garni and serve with mashed potato. OSSO BUCO WITH GREMOLATA A traditional Italian stew meaning 'bone with hole in it' made with veal shin, sliced 3cm thick. The richness is offset by a sprinkling of gremolata - a mixture of lemon zest, parsley and anchovy. Serves 6 Ingredients: - 30ml (2 tbsp) flour - Salt and black pepper - 1kg veal or beef shin - 45ml (3 tbsp) olive oil - 30ml (2 tbsp) butter - 1 large onion, chopped - 3 sticks of celery, sliced - 2 carrots, peeled and chopped - 2 cloves of garlic, crushed - 250ml (1 cup) beef stock - 250ml (1 cup) dry white wine - 1 x 400g can chopped tomatoes - 5ml (1 tsp) sugar - 5ml (1 tsp) dried rosemary - 5ml (1 tsp) dried oregano Gremolata: - Finely grated rind of 1 small lemon - 3 cloves of garlic, finely chopped - 1-2 anchovy fillets, mashed - 60ml (4 tbsp) parsley, chopped Method: Combine the flour with seasoning. Roll the shin in the seasoned flour. Preheat 2 tablespoons of the oil and brown the shin. Remove and set aside. Add the remaining oil and butter to the pan and fry the onion, celery, carrots and garlic till softened. Return the meat to the pan and add the stock, wine, tomatoes, sugar and herbs. Cover with the lid and simmer slowly for 1½-2 hours until the meat is tender and sauce reduced and thickened. For the gremolata, combine the lemon rind, garlic, anchovy and parsley together and serve the osso buco with a sprinkling of gremolata.
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Mediteranska junetina Sastojci - desetak svježih smokava - 1 kg junetine od buta, izrezano na kocke - 1 čajna žličica soli - 3/4 žličice svježe mljevenog papra - 1 luk - 4 režnja češnjaka - 1 čaša crnog vina - 2 rajčice, ili čašu pirea od rajčica - 2 velike mrkve izrezane na četvrtine - 3/4 žličice mljevenog crnog papra - 2 lista lovora - 2-3 trake korice od limuna (samo žuti dio) - 1/2 čaše maslina bez koštica - nasjeckan svježi timijan i peršin Smokvama ukloniti peteljke i izrezati na pola i staviti na stranu. Junetinu posoliti i popapriti i popržiti na vrućem ulju oko 8 minuta. Stavite meso na stranu i u istom ulju popržite luk, češnjak dok ne omekšaju. Dodajte malu količinu vode ako luk počne prebrzo smeđiti. Dodajte vino, izrezanu rajčicu (bez kore). Kratko prokuhajte i vratite meso. Umiješajte smokve, mrkve, lovor i koricu limuna. Pokrijte i kuhajte na laganoj vatri oko 3 sata, dok meso bude mekano. Prije služenja izvadite lovor i koricu limuna. Umiješajte masline i pospite timijanom ili peršinom. Poslužite uz rezance s maslacem, palentom ili mladim krumpirom, po želji.