tag:blogger.com,1999:blog-48632200153950570542024-03-05T21:58:51.182-08:00The Brussels Cook(er)Home cooking for the discerning foodieGigihttp://www.blogger.com/profile/07521711984299143371noreply@blogger.comBlogger62125tag:blogger.com,1999:blog-4863220015395057054.post-9567889843156758132016-01-08T06:56:00.001-08:002016-01-08T07:49:06.743-08:00My Middle Eastern spiced lamb<div class="MsoNormal">
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Happy New Year - and welcome back to my blog! After having been on a "sabbatical" for almost a year normal services have now resumed and I'm looking forward to tantalising you with LOADS more of my mouthwatering recipes (even if I say so myself...).<br />
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I also gained a delightful little sous chef last February and I'm happy to report that Alfie is as obsessed with patisserie work and butchery as I am - here he is having YET AGAIN stolen his (and my) favorite pastry brush out of the dishwasher:<br />
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<br />
... and here he's carrying out one of his strident "quality control checks" on the lamb shoulder bones from today's recipe:<br />
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So what's on the menu? Well it's an absolutely stunning dish which everyone who's ever tasted it just LURRVVES! It's packed with Middle Eastern flavours and I serve it at least once a month - either as our Sunday "roast" (it's my - almost-vegetarian - daughter's favourite "meat" and she could eat it every day she says) or for lunch with friends. It started off as a recipe from an 11-year-old issue of <a href="https://gb.zinio.com/magazine/Olive%20Magazine/pr-500601552/cat-cat1960074#/covercarousel/?id=0">olive magazine</a>, but I've changed/adapted/simplified it over the years - until it was just perfect (and easy)... Do give it a try!<br />
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<span lang="EN-GB">1,5
- 2 kg boned and butterflied shoulder of lamb*</span></div>
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<span lang="EN-GB">1 tbsp ground cumin </span></div>
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<span lang="EN-GB">1 tbsp ground coriander </span></div>
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<span lang="EN-GB">1 tbsp paprika (smoked if you have it)</span><br />
2 tbsp turmeric or 1/4 tsp of (ground) saffron </div>
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<span lang="EN-GB">1 tbsp cardamon pods </span><br />
<span lang="EN-GB">½ tsp ground nutmeg </span></div>
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1 tsp cloves</div>
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<span lang="EN-GB">1 small cinnamon stick</span><br />
1 tsp black peppercorns (optional)**</div>
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2 fat cloves of garlic, crushed</div>
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200 – 250 ml plain yogurt</div>
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<span lang="EN-GB">1 lemon - zest and juice</span><br />
<span lang="EN-GB">a handful of chopped fresh coriander and/or mint (optional)</span></div>
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Preheat the oven to 220°/200° fan oven.<br />
Line a large roasting tin/tray with tin foil and place a big-enough roasting rack on top. </div>
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<span lang="EN-GB">Grind/crush the cardamon, cloves and cinnamon stick in a coffee/spice grinder or a pestle and mortar. Add to the </span>yogurt followed by the other spices and mix in the garlic, lemon zest and juice. Give it all a good stir until all the spices are amalgamated.<br />
Turn the lamb over on your chopping board so that the "top" (the curved side) is now underneath. Using a spatula, coat the underside with approx. 1/3 of the spice mix, then place the meat top side up on the roasting rack. Smear the rest of the mix evenly all over.<br />
Cook for 50 – 75 mins - the coating will get nicely charred in places, and the meat is done when a metal skewer pushed into the thickest part comes out very warm/hot when you put it to your lips.<br />
Serve with the coriander/mint sprinkled over.</div>
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Serves 6.<br />
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I serve the lamb with a creamy potato gratin (not authentic but it goes SO well with the spice kick of the meat!) and simply boiled green beans tossed in olive oil, chopped garlic and mint.</div>
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Notes:<br />
*I prefer shoulder of lamb over leg every time - it's more succulent without being too fatty (as leg can often be) and it's much cheaper: I get it from my local North African butcher for €8.99/kg.<br />
You can ask your butcher to de-bone and butterfly the shoulder for you, but I always do it myself - it really isn't difficult to do! Here's a useful <a href="https://youtu.be/NLJpznGJ2Hw">video</a> to show you how it's done.<br />
I often buy a larger shoulder ie 2.5 kg and, after butterflying it, I put half in the freezer for the next meal - easy-peasy!<br />
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**I've found over the years that the nutmeg gives enough heat to the dish, but feel free to add the peppercorns for an extra hit - or you could add a tablespoon or two of harissa.<br />
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Gigihttp://www.blogger.com/profile/07521711984299143371noreply@blogger.com1tag:blogger.com,1999:blog-4863220015395057054.post-40593260570675337382016-01-08T06:56:00.000-08:002016-01-08T06:56:07.932-08:00Orientalisches Lamm<div class="separator" style="clear: both; text-align: center;">
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<span lang="de-LU"><br /></span></div>
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<span lang="de-LU">Ein Frohes Neues
Jahr - und willkommen zurück zu meinem Blog! Nach einer „Auszeit"
von fast einem</span> Jahr <span lang="de-LU">ist nun wieder
„business as usual“ angesagt </span>und ich freue mich, <span lang="de-LU">euch
auch dieses Jahr viele meiner leckeren Rezepte vorstellen zu können!
</span>
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Ich <span lang="de-LU">habe im</span>
Februar auch einen kleinen Sous-Chef <span lang="de-LU">in meiner
Küche eingestellt</span> und ich <span lang="de-LU">kann</span>
berichten, dass Alfie <span lang="de-LU">genauso</span> besessen von
<span lang="de-LU">Patisserie- und Metzger-</span>Arbeit <span lang="de-LU">ist
</span>wie ich - hier ist er mit <span lang="de-LU">seinem (und
meinem) Lieblings-Backpinsel zu sehen, den der Wiederholungstäter
JEDES MAL</span> aus der Spülmaschine <span lang="de-LU">stibitzt</span>:</div>
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... <span lang="de-LU">u</span>nd hier
<span lang="de-LU">führt er eine seiner üblichen strengen</span>
"Qualitätskontrolle<span lang="de-LU">n</span>" <span lang="de-LU">an
den Lammschulter-</span>Knochen <span lang="de-LU">vom</span>
heutige<span lang="de-LU">n</span> Rezept <span lang="de-LU">durch</span>:</div>
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<span lang="de-LU">Und </span>was <span lang="de-LU">genau
steht heute </span>auf der Speisekarte? <span lang="de-LU">Also, e</span>s
ist ein absolut <span lang="de-LU">super </span>Gericht, das alle,
die es je gegessen h<span lang="de-LU">aben, einfach wunderbar
finden</span>! <span lang="de-LU">Würzig-saftiges Lamm vollgepackt
mit den </span>Aromen <span lang="de-LU">der Küche des</span> Nahe<span lang="de-LU">n</span>
Osten<span lang="de-LU">s – was will man mehr? I</span>ch <span lang="de-LU">serviere
es </span>mindestens einmal im Monat - entweder als unse<span lang="de-LU">r
„Sonntags-</span>Braten" oder für Mittagessen mit Freunden.
<span lang="de-LU">Bitte einmal ausprobieren – ich garantiere, dass
auch ihr begeistert sein werdet! </span>
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1,5 - 2 kg Lammschulter <span lang="de-LU">oder
-keule</span>, <span lang="de-LU">entbeint</span>*</div>
<div style="margin-bottom: 0in;">
1 EL gemahlener Kreuzkümmel</div>
<div style="margin-bottom: 0in;">
1 EL gemahlener Koriander</div>
<div style="margin-bottom: 0in;">
1 EL Paprikapulver (geräuchert)</div>
<div style="margin-bottom: 0in;">
2 E<span lang="de-LU">L</span> Kurkuma
oder 1/4 TL (<span lang="de-LU">gemahlener</span>) Safran</div>
<div style="margin-bottom: 0in;">
1 EL <span lang="de-LU">Kardamonschoten</span></div>
<div style="margin-bottom: 0in;">
½ TL geriebene Muskatnuss</div>
<div style="margin-bottom: 0in;">
1 TL Nelken</div>
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1 kleine Zimtstange</div>
<div style="margin-bottom: 0in;">
1 TL schwarze Pfefferkörner**</div>
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2 <span lang="de-LU">Kn</span>oblauchzehen,
zerdrückt</div>
<div style="margin-bottom: 0in;">
200-250 ml Naturjoghurt</div>
<div style="margin-bottom: 0in;">
1 Zitrone – <span lang="de-LU">abgeriebene
</span>Schale und Saft</div>
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eine Handvoll frischer Koriander
und/oder Minze</div>
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<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">D</span>en Backofen
auf 220 ° / 200 ° Heißluftofen <span lang="de-LU">vorheizen</span>.</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">E</span>inen großen
<span lang="de-LU">Bräter/ein großes Backblech mit</span> Alufolie
<span lang="de-LU">auslegen </span>und <span lang="de-LU">einen
passenden Ofenrost draufsetzen. </span>
</div>
<div style="margin-bottom: 0in;">
Kardamo<span lang="de-LU">n</span>,
Nelken und Zimt <span lang="de-LU">in</span> eine<span lang="de-LU">r
elektrischen</span> Kaffee-/Gewürzmühle <span lang="de-LU">mahlen
</span>oder <span lang="de-LU">in </span>einem <span lang="de-LU">Mörser
zerstößeln</span>. <span lang="de-LU">Dann gut mit dem </span>Joghurt,
den anderen Gewürzen, Knoblauch <span lang="de-LU">und </span>Zitrone
<span lang="de-LU">ver</span>rühren.</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Die Unterseite des
Lamms mit ca 1/3 der Gewürzmischung bestreichen,</span> dann <span lang="de-LU">mit
der </span>Oberseite nach oben auf <span lang="de-LU">den Rost legen
und den </span>Rest der Mischung gleichmäßig <span lang="de-LU">darauf
verteilen</span>.</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Ca </span>50 - 75
Minuten <span lang="de-LU">kochen</span> - das Fleisch ist <span lang="de-LU">gar</span>,
wenn ein Metallspieß, <span lang="de-LU">der</span> in den dicksten
Teil geschoben <span lang="de-LU">wird,</span> sehr warm <span lang="de-LU">bzw.
</span>heiß <span lang="de-LU">ist</span>, wenn <span lang="de-LU">ihr
ihn</span> an <span lang="de-LU">eure </span>Lippen <span lang="de-LU">haltet</span>.</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">M</span>it
<span lang="de-LU">Koriander/Minze</span> überstreut <span lang="de-LU">servieren</span>.</div>
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Für 6 Personen</div>
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<br /></div>
<div style="margin-bottom: 0in;">
Ich <span lang="de-LU">servier</span>e
das Lamm mit eine<span lang="de-LU">m</span> cremigen Kartoffelgratin
(nicht authentisch, aber es <span lang="de-LU">pass</span>t <span lang="de-LU">SO
GUT zur Würze des</span> Fleisch<span lang="de-LU">s</span>!) <span lang="de-LU">u</span>nd
<span lang="de-LU">mit</span> gekochten grüne<span lang="de-LU">n</span>
Bohnen in <span lang="de-LU">etwas </span>Olivenöl, Knoblauch und
Minze.</div>
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Hinweise:</div>
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* <span lang="de-LU">Keule oder
Schulter? </span>Ich bevorzuge <span lang="de-LU">S</span>chulter -
<span lang="de-LU">sie</span> ist saftiger, ohne zu <span lang="de-LU">f</span>ett<span lang="de-LU">ig
zu sein </span>(<span lang="de-LU">was bei Keule oft der Fall ist</span>)
und <span lang="de-LU">sie</span> ist <span lang="de-LU">auch </span>viel
billiger: <span lang="de-LU">i</span>ch bekomme <span lang="de-LU">sie
</span>von meinem nordafrikanischen Metzger <span lang="de-LU">um die
Ecke </span>für 8,99 €/kg.</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Ihr könnt natürlich
euren </span>Metzger bitten, <span lang="de-LU">die</span> Schulter
für <span lang="de-LU">euch zu entbeinen</span>, aber ich <span lang="de-LU">mach</span>e
<span lang="de-LU">da</span>s immer selb<span lang="de-LU">er</span>
- es ist wirklich nicht schwer! Hier ist ein <a href="https://youtu.be/DFWQ9b6VPcI">Video</a>, <span lang="de-LU">das
euch zeigt, wie es gemacht wird.</span></div>
<div style="margin-bottom: 0in;">
Ich kaufe oft eine größere Schulter
dh 2,5 kg <span lang="de-LU">und nach dem Entbeinen frier</span>e ich
die Hälfte für die nächste Mahlzeit <span lang="de-LU">ein </span>-
kinderleicht!</div>
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**<span lang="de-LU">Für mich gibt </span>die
Muskatnuss genug Hitze <span lang="de-LU">bzw. Schärfe</span>, <span lang="de-LU">aber
falls euch nach „mehr“ ist, könnnt ihr natürlich die
</span>Pfefferkörner hinzufügen - oder <span lang="de-LU">ihr</span>
könn<span lang="de-LU">t</span> ein oder zwei Esslöffel Harissa
<span lang="de-LU">unterrühren</span>.</div>
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Gigihttp://www.blogger.com/profile/07521711984299143371noreply@blogger.com1tag:blogger.com,1999:blog-4863220015395057054.post-2103205858896166552015-01-27T09:47:00.000-08:002015-01-28T02:42:21.948-08:00A fragrantly more-ish Massaman curry<div style="margin-bottom: 0in;">
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<span lang="de-LU"><br /></span>
<span lang="de-LU"><br /></span>
<span lang="de-LU">I'm</span> kicking
off <span lang="de-LU">this year's recipes not with one of my
tried-and-tested own, but with a stunning "newcomer" which
I saw on BBC One's "Saturday Kitchen" the other weekend –
and just had to make the following day: an utterly delectable
South-East Asian curry dish by the Australian chef <a href="http://lyndeymilan.com/">Lyndey Milan</a>. The
flavours are simply heavenly yet it is SO easy to make – please
give it a try! The original dish uses venison but I used stewing beef
instead (but you could also use pork (shoulder/cheeks), all
vegetables (for example potatoes, aubergines or okra) or prawns (just
add them five minutes before serving time).</span></div>
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<div style="margin-bottom: 0in;">
2 tsp ground coriander</div>
<div style="margin-bottom: 0in;">
¼ tsp ground cloves</div>
<div style="margin-bottom: 0in;">
1 tsp ground cinnamon</div>
<div style="margin-bottom: 0in;">
2 tsp ground cumin</div>
<div style="margin-bottom: 0in;">
1 tsp shrimp paste</div>
<div style="margin-bottom: 0in;">
3 garlic cloves</div>
<div style="margin-bottom: 0in;">
1 medium (about <span lang="de-LU">150g)
onion</span></div>
<div style="margin-bottom: 0in;">
8 long red chillies, deseeded (or to
taste - I used ½ of one)</div>
<div style="margin-bottom: 0in;">
1 <span lang="de-LU">thick </span>stem
lemongrass</div>
<div style="margin-bottom: 0in;">
1 small thumb of ginger (or galangal)</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
400ml tin coconut milk</div>
<div style="margin-bottom: 0in;">
2 tbsp oil</div>
<div style="margin-bottom: 0in;">
1 kg stewing beef</div>
<div style="margin-bottom: 0in;">
1 tsp palm sugar (jaggery) <span lang="de-LU">or
brown sugar</span></div>
<div style="margin-bottom: 0in;">
40–60ml fish sauce, to taste</div>
<div style="margin-bottom: 0in;">
60–100ml tamarind purée, to taste</div>
<div style="margin-bottom: 0in;">
5 bay leaves</div>
<div style="margin-bottom: 0in;">
5 cardamom pods</div>
<div style="margin-bottom: 0in;">
1 large sweet potato<span lang="de-LU">/½
a small pumpkin or squash, </span>peeled and cut into 2cm cubes</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">small handful
of </span>fresh coriander leave<span lang="de-LU">s</span>, to
serve</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Preheat the oven to <span lang="de-LU">180°</span>/<span lang="de-LU">160°</span> <span lang="de-LU">fan
oven.</span></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
To make the curry paste, place
the <span lang="de-LU">spices</span> <span lang="de-LU">and
the shrimp paste </span>into a small frying pan and dry-roast for 1-2
minutes. <span lang="de-LU">Put into a blender and a</span>dd
the remaining ingredients <span lang="de-LU">plus a tablespoon
of water </span>until the mixture forms a thick paste <span lang="de-LU">(you
might need to add more water)</span>.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Place a large, flameproof casserole <span lang="de-LU">or
frying pan </span>over a medium-high heat. Add <span lang="de-LU">the
oil and 12</span>0g of the paste* and fry, stirring constantly until
fragrant for about 1-2 minutes.</div>
<div style="margin-bottom: 0in;">
<br />
Add the <span lang="de-LU">meat </span>and
fry for 2-3 minutes until browned all over. Add the coconut milk and
bring to the boil. <span lang="de-LU">Transfer to a large
casserole (if using a frying pan) and ad</span>d the sugar, fish
sauce, tamarind purée, bay leaves and cardamom. If necessary,
add <span lang="de-LU">ca </span>100ml water to almost
cover the <span lang="de-LU">meat</span> and return to the
boil.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Cover with the lid
and cook</span> in the oven for an hour, <span lang="de-LU">then
a</span>dd the sweet potato<span lang="de-LU">/pumpkin </span>and
return to the oven for a further hour.</div>
<div style="margin-bottom: 0in;">
.</div>
<div style="margin-bottom: 0in;">
Serve with steamed rice and coriander.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Notes:</div>
<div style="margin-bottom: 0in;">
*You won't use all of the curry paste
for this dish - the rest keeps in the fridge for a week in an
airtight container, or you can freeze it for another time. </div>
<br />
<div style="margin-bottom: 0in;">
<br />
<br /></div>
Gigihttp://www.blogger.com/profile/07521711984299143371noreply@blogger.com0tag:blogger.com,1999:blog-4863220015395057054.post-50393125208939513522015-01-27T09:46:00.001-08:002015-01-27T09:46:27.615-08:00Massaman-Curry - bitte mehr davon!<div style="margin-bottom: 0in;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTU2zbhnI_rUUbCLyu4sZ2XSj1mliLMR0hU8fvQrRIcK-6Z1KpiA2D6sL8vt8RMKZ8lTruAnkfHsV97aWjs8xpDjtA7i19H5iEYorexOXylp4lcxM-sq8EFAbWTrWJPY_DDZdTiPJHtNIC/s1600/DSC00777.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTU2zbhnI_rUUbCLyu4sZ2XSj1mliLMR0hU8fvQrRIcK-6Z1KpiA2D6sL8vt8RMKZ8lTruAnkfHsV97aWjs8xpDjtA7i19H5iEYorexOXylp4lcxM-sq8EFAbWTrWJPY_DDZdTiPJHtNIC/s1600/DSC00777.JPG" height="220" width="320" /></a></div>
<span lang="de-LU"><br /></span>
<span lang="de-LU"><br /></span>
<span lang="de-LU">Ich starte das Neue
Jahr (das ja inzwischen schon fast einen Monat alt ist – Kinder,
wie die Zeit vergeht...) diesmal nicht mit einem eigenen "tried-and-tested" </span>Rezept, <span lang="de-LU">sondern
einem total super </span>"Newcomer": ein absolut köstliche<span lang="de-LU">s</span>
südostasiatische<span lang="de-LU">s</span> Curry-Gericht der
australischen Küchenchef<span lang="de-LU">in</span> <a href="http://lyndeymilan.com/">Lyndey Milan</a>.
<span lang="de-LU">Es schmeckt </span>einfach himmlisch, <span lang="de-LU">und
es ist SO </span>einfach zu machen - bitte versuch<span lang="de-LU">t
es mal</span>! <span lang="de-LU">Das Original-</span>Gericht
verwendet Wil<span lang="de-LU">dgulasch,</span> aber ich habe
Rind<span lang="de-LU">fleisch benutzt</span> (<span lang="de-LU">und
ihr</span> könnte<span lang="de-LU">t</span> auch <span lang="de-LU">gut
</span>Schweinefleisch (Schulter <span lang="de-LU">oder </span>Backen<span lang="de-LU">)</span>,
<span lang="de-LU">nur </span>Gemüse (zum Beispiel Kartoffeln,
Auberginen und Okraschoten) oder Garnelen* <span lang="de-LU">verwenden).</span></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
2 TL gemahlener Koriander</div>
<div style="margin-bottom: 0in;">
¼ TL gemahlene Nelken</div>
<div style="margin-bottom: 0in;">
1 TL gemahlener Zimt</div>
<div style="margin-bottom: 0in;">
2 TL gemahlener Kreuzkümmel</div>
<div style="margin-bottom: 0in;">
1 TL <span lang="de-LU">Shrimp/</span>Garnelenpaste</div>
<div style="margin-bottom: 0in;">
3 <span lang="de-LU">Knoblauchzehen</span></div>
<div style="margin-bottom: 0in;">
1<span lang="de-LU"> mittelgroße</span>
Zwiebel (<span lang="de-LU">c</span>a 150 g)</div>
<div style="margin-bottom: 0in;">
8 rote Chilischoten, entkernt (oder
nach Geschmack - ich <span lang="de-LU">habe nur </span>eine <span lang="de-LU">Halbe
verwendet</span>)</div>
<div style="margin-bottom: 0in;">
1 dicke<span lang="de-LU">r</span>
Stengel Zitronengras</div>
<div style="margin-bottom: 0in;">
1 kleine<span lang="de-LU">r</span>
Daumen Ingwer (oder Galgant)</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">1 </span>Dose
Kokosmilch <span lang="de-LU">(400ml)</span></div>
<div style="margin-bottom: 0in;">
2 EL Öl</div>
<div style="margin-bottom: 0in;">
1 kg <span lang="de-LU">Rinder-Schmorfleisch</span></div>
<div style="margin-bottom: 0in;">
1 TL Palmzucker (jaggery) oder brauner
Zucker</div>
<div style="margin-bottom: 0in;">
40-60ml Fischsauce
</div>
<div style="margin-bottom: 0in;">
60-100ml Tamarindenmark
</div>
<div style="margin-bottom: 0in;">
5 Lorbeerblätter</div>
<div style="margin-bottom: 0in;">
5 Kardamomkapseln</div>
<div style="margin-bottom: 0in;">
1 große Süßkartoffel / ½ ein
kleine<span lang="de-LU">r</span> Kürbis, geschält und in 2 cm
große Würfel geschnitten</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">1 </span>kleine
Handvoll frische<span lang="de-LU">r</span> Korianderblätter</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Den Backofen auf 180
° / 160 ° Heißluftofen vorheizen. </span>
<br />
<span lang="de-LU"><br /></span></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Für die </span>Currypaste
<span lang="de-LU">alle </span>Gewürze und die Shrimp-Paste in eine
kleine Pfanne <span lang="de-LU">ohne Öl geben </span>und für 1-2
Minuten <span lang="de-LU">leicht rösten. Dann zusammen mit den
restlichen Zutaten in</span> einen Mixer geben <span lang="de-LU">und
soviel </span> Wasser <span lang="de-LU">dazugeben und mixen, </span>bis
die Mischung eine dicke Paste bildet.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Das Öl in einem
großen Bräter/einer großen Kasserole mit Deckel </span>oder <span lang="de-LU">in
einer großen</span> Pfanne bei mittlerer Hitze <span lang="de-LU">erhitzen</span>.
120 g der Paste** <span lang="de-LU">ca 1-2 Minuten unter ständigem
Rühren schmoren, dann d</span>as Fleisch dazugeben und<span lang="de-LU">
</span>2-3 Minuten bräun<span lang="de-LU">en. D</span>ie Kokosmilch
<span lang="de-LU">hinzuf</span>ügen und zum Kochen bringen. <span lang="de-LU">(Falls
ihr eine Pfanne verwendet, nun alles in den Bräter/die Kasserole
geben.) Dann </span>Zucker, Fischsauce, Tamarindenmark, Lorbeer und
Kardamom <span lang="de-LU">hinzufügen</span>. Falls erforderlich,
ca 100 ml Wasser <span lang="de-LU">dazugeben, bis </span>das Fleisch
<span lang="de-LU">fast bedeckt ist und alles wieder</span> zum
Kochen bringen.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Zudecken und</span>
für eine Stunde <span lang="de-LU">schmoren</span>, dann <span lang="de-LU">d</span>ie
Süßkartoffel / <span lang="de-LU">den </span>Kürbis <span lang="de-LU">hinzufügen
</span>und eine weitere Stunde <span lang="de-LU">garen</span>.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">M</span>it
gedämpftem Reis und Koriander <span lang="de-LU">servieren</span>.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Notizen</span>:</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
* <span lang="de-LU">Die Garnelen fünf
Minuten vor Ende der Garzeit in die Kasserole/den Bräter geben.</span></div>
<br />
<div style="margin-bottom: 0in;">
<span lang="de-LU">**Ihr braucht nicht
die ganze</span> Currypaste für dieses Gericht - der Rest <span lang="de-LU">kann
- in einem luftdichten Behälter - </span> i<span lang="de-LU">m</span>
Kühlschrank für eine Woche <span lang="de-LU">aufbewahrt werden</span>,
oder <span lang="de-LU">ihr</span> <span lang="de-LU">könnt ihn
problemlos</span> einfrieren.</div>
Gigihttp://www.blogger.com/profile/07521711984299143371noreply@blogger.com1tag:blogger.com,1999:blog-4863220015395057054.post-33074524027066123892014-11-07T06:47:00.000-08:002014-11-07T14:15:29.429-08:00My ultimate chocolate brownies<div style="margin-bottom: 0in;">
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEianizG9BJ9PC8zgSyweX2sRt9zfiyhEd1xJfDN3JEeeaEQL5SVbI13_w85kN4Hor6eXJAy5KRmQdUpwGrFZ1x89YnEnTPvQa7hAL_TUehrhR4CMtwq_5tu8jnsGR0wWA9_yqc4XM5sJj8r/s1600/DSC00277-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEianizG9BJ9PC8zgSyweX2sRt9zfiyhEd1xJfDN3JEeeaEQL5SVbI13_w85kN4Hor6eXJAy5KRmQdUpwGrFZ1x89YnEnTPvQa7hAL_TUehrhR4CMtwq_5tu8jnsGR0wWA9_yqc4XM5sJj8r/s1600/DSC00277-001.JPG" height="222" width="320" /></a></div>
<br />
I know I have given you another <span lang="de-LU">lovely <a href="http://thebrusselscooker.blogspot.be/2013/06/baking-cupboard-clear-out.html">brownie recipe</a></span> already but this one is rather special to me - <span lang="de-LU">because</span> as of this year,
this mother of a teen and an <span lang="de-LU">almost-teen finds her
</span>services as the "birthday cake baker" sadly no
longer required: no more mega bakes for school, and, in the case of
my now 14 year old, also no more birthday cakes at home... in fact,
for his big day last month he didn't even want a party but
invited four of his friends to lunch at a local Italian restaurant instead - crazy or what! <span lang="de-LU">(However, my </span>hopes were
raise<span lang="de-LU">d a few weeks ago when there was talk of a "bake sale" one (unspecified) morning at their school. Trying
desperately not to appear too keen/needy I would "casually“ enquire
about said event every day: "Oh I almost forgot – didn't you say
there was some kind of cake thing at school sometime?" Answers,
however, were not forthcoming – until the last time when I was
blithely told: "Oh yeah that was yesterday – didn't you know? I
thought you knew..." - "No. I. Didn't." (through clenched teeth). "Were.They.Any.Good?" - "Nah – not really...")</span></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">BUT the one bake
that both my children (and especially my son) still regularly ask for are these chocolate brownies and I was SO happy to provide him with
these beauties as a sort-of-cake... I've tried A LOT of recipes over
the years but these are simply the best: they are so delectable in
their rich gooey-ness yet so easy (as are, in fact, all brownies) and
they work each and every time.</span></div>
<div style="margin-bottom: 0in;">
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMP05K-pQURawbgA_GSZ8TYZukNo4oPVgsbImwRQZa-FDZn8lDaE9bwKN27X2JN_CRE6Ih74piN_gbzM3XpcULgnC7qAp3Tfnh37ZSBVfU43FZAauS0KRn3d2MzTW5Ix6xhm8H63RoHSUQ/s1600/DSC04080.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMP05K-pQURawbgA_GSZ8TYZukNo4oPVgsbImwRQZa-FDZn8lDaE9bwKN27X2JN_CRE6Ih74piN_gbzM3XpcULgnC7qAp3Tfnh37ZSBVfU43FZAauS0KRn3d2MzTW5Ix6xhm8H63RoHSUQ/s1600/DSC04080.JPG" height="228" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here are some I made earlier (this year) - to celebrate the arrival of my son's<br />
"Hannibal Lecter" mask (don't ask) - and with a "Tardis" stencil by his sister...</td></tr>
</tbody></table>
<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">I'm sure you all
have your own tried-and-tested chocolate brownies recipe but I do
urge you to give these a try – you will not regret it. (The recipe
is slightly adapted from Nigella (Lawson)'s <a href="http://www.nigella.com/books/view/how-to-be-a-domestic-goddess-12">How to be a domestic goddess</a> book):</span></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">375g butter</span></div>
<div style="margin-bottom: 0in;">
375g dark chocolate <span lang="de-LU">(min.
70% cocoa)*</span></div>
<div style="margin-bottom: 0in;">
6 eggs</div>
<div style="margin-bottom: 0in;">
1 <span lang="de-LU">tbsp </span>vanilla
extract</div>
<div style="margin-bottom: 0in;">
500g caster sugar</div>
<div style="margin-bottom: 0in;">
225g plain flour</div>
<div style="margin-bottom: 0in;">
1 ts<span lang="de-LU">p</span> salt</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Preheat the oven to
180° / 160° fan oven.</span></div>
<div style="margin-bottom: 0in;">
Line <span lang="de-LU">a ca</span> 33
x 23 <span lang="de-LU">cm</span> <span lang="de-LU">baking</span>
<span lang="de-LU">tin</span> with baking paper.</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Put the chocolate
and butter into a large microwaveable bowl. </span>Microwave on
medium heat for ca 2 mns (checking/stirring every 30 secs) until
melted.</div>
<div style="margin-bottom: 0in;">
In <span lang="de-LU">a bowl</span>
beat the eggs with the sugar and vanilla.</div>
<div style="margin-bottom: 0in;">
Measure the flour into another bowl and
add the salt.</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">B</span>eat the eggs
and sugar <span lang="de-LU">into the chocolate mixture followed by
the </span>flour.</div>
<div style="margin-bottom: 0in;">
Beat to combine and then <span lang="de-LU">pour</span>
into the <span lang="de-LU">baking tin</span>.</div>
<div style="margin-bottom: 0in;">
Bake for about 25 –<span lang="de-LU">
45 mns</span>.**</div>
<div style="margin-bottom: 0in;">
When it's ready, the top should be
dried to a paler brown, <span lang="de-LU">there should be some
cracks all over and a skewer inserted into the middle should come out
almost clean.</span></div>
<div style="margin-bottom: 0in;">
Let cool completely before cutting.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div lang="de-LU" style="margin-bottom: 0in;">
Notes:</div>
<div lang="de-LU" style="margin-bottom: 0in;">
*Lidl sell fantastic-value
74% dark chocolate for 0.85€/100g.</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">**The baking time
DOES vary from oven to oven so DO check after 20 mns or so.</span></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<br /></div>
<br />
<div style="margin-bottom: 0in;">
<br /></div>
Gigihttp://www.blogger.com/profile/07521711984299143371noreply@blogger.com0tag:blogger.com,1999:blog-4863220015395057054.post-22199465028107106452014-11-07T06:46:00.000-08:002014-11-07T07:05:55.824-08:00Die besten Schokoladen-Brownies <div style="margin-bottom: 0in;">
<span lang="de-LU">Ich habe im Laufe
der Jahre unzählige Schoko-Brownies-Rezepte ausprobiert, aber dieses
ist in der Tat das Ultimate und Beste! Es ist aus dem Back-Buch <a href="http://www.nigella.com/books/view/how-to-be-a-domestic-goddess-12">How to be a Domestic Goddess</a> der englischen Star-Köchin Nigella
Lawson (das Buch ist übrigens super – ich kann es wirklich
empfehlen!).</span></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfF_Q0O_-2G0N4oFcNByqkfvrXfYIFKGFncBes_C1_084ZUL8nO1OxDS7yt6QyzGsVTYePW3YaJG1JzmaeN4XWImB_SKVUkrFtdNg-6MWVjwpDSjy1DrfhQST22omGqj9fGl1pG90Dbi2l/s1600/DSC00277-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfF_Q0O_-2G0N4oFcNByqkfvrXfYIFKGFncBes_C1_084ZUL8nO1OxDS7yt6QyzGsVTYePW3YaJG1JzmaeN4XWImB_SKVUkrFtdNg-6MWVjwpDSjy1DrfhQST22omGqj9fGl1pG90Dbi2l/s1600/DSC00277-001.JPG" height="222" width="320" /></a></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">D</span>ieses <span lang="de-LU">Rezept
</span>hat <span lang="de-LU">zudem auch noch einen enorm</span> sentimentalen Wert für mich, denn ab diesem Jah<span lang="de-LU">r
sind die Geburtstagskuchen-Backkünste</span> diese<span lang="de-LU">r</span>
Mutter <span lang="de-LU">eines Teenagers und einer "Fast-Jugendlichen" </span>leider nicht mehr erforderlich: <span lang="de-LU">keine</span> "Mega<span lang="de-LU">-Bakes"</span> für die Schule mehr, keine
Geburtstagskuchen <span lang="de-LU">für die Party </span>zu
Hause <span lang="de-LU">- es ist wirklich traurig....</span></div>
<div lang="de-LU" style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">ABER diese
</span>Schokoladen-Brownies <span lang="de-LU">werden von meinen
Kindern (und vor allem von meinem Sohn) immer noch mit schönster
Regelmäßigkeit erwünscht und sie waren (am Geburtstagsnachmittag
nach der Schule) "wieder voll lecker Mum!"</span></div>
<br />
<div style="margin-bottom: 0in;">
375g weiche Butter<br />
<span lang="de-LU">375g</span>
Zartbitterschokolade (<span lang="de-LU">min.</span> 70%)<br />
6 Eier<br />
1
Tl <span lang="de-LU">Vanille-Extrakt</span><br />
<span lang="de-LU">500</span>g
Zucker<br />
<span lang="de-LU">225</span>g Mehl<br />
1 Tl Salz<br />
<br />
Den
Backofen auf 180°C <span lang="de-LU">/160° Umluft </span>vorheizen.
<span lang="de-LU">Eine ca 33 x 20 cm große</span>-Backform mit
Backpapier auslegen.<br />
<br />
Die Butter mit der Schokolade in einem
<span lang="de-LU">großen </span>Topf <span lang="de-LU">in der
Mikrowelle bei mittlerer Hitze ca 2 Minuten </span>schmelzen <span lang="de-LU">(alle
30 Sekunden überprüfen/umrühren).</span><br />
<br />
Die Eier mit de<span lang="de-LU">r</span>
Vanill<span lang="de-LU">e</span> und dem Zucker in einer separaten
Schüssel <span lang="de-LU">verrühren</span>.<br />
<br />
Die Eiermasse
zur Schokolade geben und unterrühren. <span lang="de-LU">Danach</span>
Mehl <span lang="de-LU">und </span>Salz unterheben.<br />
<br />
<span lang="de-LU">D</span>en
Teig in die Backform geben und für ca 25 –<span lang="de-LU"> 45
</span>Minuten backen. Wenn <span lang="de-LU">die Brownies</span>
fertig sind, sollte die Oberfläche trocken und hellbraun aussehen
<span lang="de-LU">und einige „Risse“ haben und an einem
hineingeschobenen </span>Holzstäbchen <span lang="de-LU">sollten nur
wenige feuchte Teigkrümel kleben.</span>
</div>
Gigihttp://www.blogger.com/profile/07521711984299143371noreply@blogger.com0tag:blogger.com,1999:blog-4863220015395057054.post-21744431010318040322014-08-31T11:26:00.001-07:002015-01-27T08:22:21.280-08:00Asiatischer Folienfisch mit Kokosnussmilch<div style="margin-bottom: 0in; page-break-before: always;">
Nach einer
längeren Sommerpause hat auch bei mir wieder der "normale" <span lang="de-LU">Koch- und</span> Back<span lang="de-LU">dienst
begonnen, und heute möchte ich euch ein</span> <span lang="de-LU">total
</span>einfach<span lang="de-LU">es</span> und schnell<span lang="de-LU">es
- und natürlich </span>super-leckere<span lang="de-LU">s –</span>
<span lang="de-LU">Fischg</span>ericht <span lang="de-LU">vorstellen</span>,
das <span lang="de-LU">auch euch begeistern wird – glaubt mir!</span></div>
<div style="margin-bottom: 0in;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGaIq0d2QmF8TiLStML_7luVy60HGjtb1VEuICzLHqCvRXPExY4tWLycGwIKaSUSfdOpLM5jH_MPxSZJiXMy8bHRuTmZm-ASaVH8jNBE8qGcp6lp5K3RRAvVcmbhklvZtYp8v1LVXD6Qyp/s1600/DSC00123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGaIq0d2QmF8TiLStML_7luVy60HGjtb1VEuICzLHqCvRXPExY4tWLycGwIKaSUSfdOpLM5jH_MPxSZJiXMy8bHRuTmZm-ASaVH8jNBE8qGcp6lp5K3RRAvVcmbhklvZtYp8v1LVXD6Qyp/s1600/DSC00123.JPG" height="195" width="320" /></a></div>
<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Bis dato habe ich
weißen Fisch</span> <span lang="de-LU">fast immer </span>mit <a href="http://thebrusselscooker.blogspot.be/2013/09/chorizo-crusted-cod.html">mit Semmelbröselkruste</a> oder <a href="http://thebrusselscooker.blogspot.be/2014/03/fisch-im-speckmantel-mit-rosmarin-und.html">im Speckmantel</a> <span lang="de-LU">zubereitet</span>,
aber vor ein paar Monaten <span lang="de-LU">hatte ich Lust auf mal
was ganz anderes aus der "</span>Fischabteilung": etwas
asiatisch<span lang="de-LU">-kremig-kokosnussiges</span>, <span lang="de-LU">mit
Limette </span>und Ingwer ... <span lang="de-LU">nach</span>
schnelle<span lang="de-LU">r</span> Durchsicht <span lang="de-LU">einiger
</span>meiner <span lang="de-LU">Kochb</span>ücher<span lang="de-LU">
„stand“ dann blitzschnell dieses Rezept – guten Appetit!</span></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
4 ca 175g dicke weiße Fischfilets
(Kabeljau, Skrei, Schellfisch, Seelachs oder Pollack)
</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">½ </span>Bund
Frühlingszwiebeln, fein gehackt (ich <span lang="de-LU">verwende</span>
immer <span lang="de-LU">auch </span>die hellgrünen Teile<span lang="de-LU">)</span>
</div>
<div style="margin-bottom: 0in;">
2 Knoblauchzehen, fein gehackt
</div>
<div style="margin-bottom: 0in;">
1 Daumen Ingwer, geschält und fein
gehackt
</div>
<div style="margin-bottom: 0in;">
2 <span lang="de-LU">Zitronengrasstiele</span>,
<span lang="de-LU">die </span>harte äußere Schicht entfernt, <span lang="de-LU">der
</span>weiche Innenteil fein gehackt</div>
<div style="margin-bottom: 0in;">
1 Limette, die Schale gerieben und
entsaftet
</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">1 </span>kleine
Handvoll Koriander (Blätter und Stiele), fein gehackt
</div>
<div style="margin-bottom: 0in;">
200ml Kokosmilch
</div>
<div style="margin-bottom: 0in;">
2 EL Fischsauce
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">D</span>en Backofen
auf 200 ° / 180 ° Heißluftofen <span lang="de-LU">vorheizen</span>.
<span lang="de-LU">Jeweils zwei</span> große Stücke Alufolie <span lang="de-LU">zu
einem</span> "Kreuz" <span lang="de-LU">aufeinanderlegen.
E</span>in Fischfilet in d<span lang="de-LU">ie</span> Mitte <span lang="de-LU">der
Folien legen und </span>mit der Zwiebel<span lang="de-LU">-Kräutermischung
bedecken. </span>Kokosmilch, <span lang="de-LU">Limettensaft</span>
und Fischsauce <span lang="de-LU">zusammenrühren. </span> <span lang="de-LU">D</span>ie
Seiten der Folie<span lang="de-LU">n hochbiegen/streichen, dann</span>
(vorsichtig) die Kokosmilch<span lang="de-LU">-Mischung dazugießen</span>.
<span lang="de-LU">Dann die</span> Seiten <span lang="de-LU">luftdicht
verschließen (ich rolle sie immer längsweise zusammen).</span> <span lang="de-LU">Di</span>e
Pakete auf ein Backblech <span lang="de-LU">geben </span>und für
ca. 15 - 20 Minuten <span lang="de-LU">im Ofen garen.</span></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Den fertigen </span>Fisch
mit einem <span lang="de-LU">Fischschieber</span> <span lang="de-LU">herausnehmen
und </span>den S<span lang="de-LU">ud</span> <span lang="de-LU">dazugeben.
</span>
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Notizen</span>:
</div>
<div style="margin-bottom: 0in;">
Ich serviere den
Folienfisch am liebsten mit gekochtem Basmati-Reis und einem
einfachen Asia-Salat. </div>
Gigihttp://www.blogger.com/profile/07521711984299143371noreply@blogger.com0tag:blogger.com,1999:blog-4863220015395057054.post-2193334897308214312014-08-31T11:26:00.000-07:002014-08-31T11:26:48.326-07:00Tasty Thai fish parcels with coconut and lime<div style="margin-bottom: 0in;">
After an extended summer break I'm back on the cooking and baking front, and today I'm ringing in the new culinary season with a super-delicious, easy and quick dish which is fast becoming one of my favourite ways to serve fish:
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbq9y7zxALcWuY7ZYe4XF-Ou4b9hy_YNunlXU5fNov3xttqXbpGF2Z01wbo0iBIwCq1OdvXEnYG9h5qC7TblL3L5MevzvtDbGUjDMI8qnA2UW5fVFKjQUWe1BEOrSnK5F4Rrlse-eFRB4_/s1600/DSC00123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbq9y7zxALcWuY7ZYe4XF-Ou4b9hy_YNunlXU5fNov3xttqXbpGF2Z01wbo0iBIwCq1OdvXEnYG9h5qC7TblL3L5MevzvtDbGUjDMI8qnA2UW5fVFKjQUWe1BEOrSnK5F4Rrlse-eFRB4_/s1600/DSC00123.JPG" height="195" width="320" /></a></div>
<br />
More often than not I cook white fish with <a href="http://thebrusselscooker.blogspot.be/2013/09/chorizo-crusted-cod.html">a breadcrumb crust</a> or <a href="http://thebrusselscooker.blogspot.be/2014/03/fish-in-bacon-blankets.html">wrapped in bacon</a>, but a few months ago I was craving something else in the "fish department": something Asian, with coconutty, lime and ginger flavours... a quick perusal of my various cook books made me come up with this utterly divine, creamy concoction - enjoy!</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
4 <span lang="de-LU">ca 175g thick
white</span> fish fillets (cod, <span lang="de-LU">skrei, </span>haddock, coley or pollack)</div>
<div lang="de-LU" style="margin-bottom: 0in;">
1/2 a bunch of spring
onions, chopped finely (I always use the light green parts as well)</div>
<div lang="de-LU" style="margin-bottom: 0in;">
2 cloves of garlic,
chopped finely</div>
<div lang="de-LU" style="margin-bottom: 0in;">
1 thumb of ginger, peeled
and chopped finely</div>
<div style="margin-bottom: 0in;">
2 lemongrass stalks, hard outer <span lang="de-LU">layer</span>
removed, soft inner part finely chopped*</div>
<div style="margin-bottom: 0in;">
1 lime, <span lang="de-LU">zest grated
and </span>juice<span lang="de-LU">d</span></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">small handful of
coriander (leaves and stalks), chopped finely</span></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">20</span>0ml coconut
milk</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">2</span> tbsp <span lang="de-LU">f</span>ish
sauce</div>
<br />
<div style="margin-bottom: 0in;">
<span lang="de-LU">Preh</span>eat the oven
to <span lang="de-LU">200°</span>/180<span lang="de-LU">°</span>
fan <span lang="de-LU">oven</span>. Tear off <span lang="de-LU">8</span>
large pieces of foil, <span lang="de-LU">then lay out 2 of them each
in a "cross" form. P</span>lace a fish fillet in the middle of
each <span lang="de-LU">and top with the onion, garlic, ginger,
lemongrass, lime zest and coriander mixture. Combine the lime juice, coconut milk
and fish sauce. </span>Bring up the sides of the foil, then
<span lang="de-LU">(carefully) pour over the coconut milk. S</span>crunch
<span lang="de-LU">up </span> the edges and sides together <span lang="de-LU">of
each layer </span>to make <span lang="de-LU">4 </span>sealed parcels.** Put the parcels on a baking tray and bake for <span lang="de-LU">ca
</span>15 <span lang="de-LU">- 20</span> mins.<br />
When it comes to serving, remove the cooked fish pieces with a fish slider and pour the juices over/around them and sprinkle with additional chopped coriander leaves.<br />
<br />
Notes:<br />
* I always freeze any left-over lemongrass stalks - they just go a tiny bit soft when defrosted, but that makes them so much easier to chop!<br />
** There seems to be a lot of "cheffy faff" going on with how best to seal/present foil parcels like these - ignore it all... my double cross layer folded up tightly (BUT with a bit of room "up top") works every time!<br />
I like to serve the fish with plain boiled basmati/jasmine rice to soak up the delicious juices and a simple (Asian) salad. Boiled pak choi would also go well with this dish.</div>
Gigihttp://www.blogger.com/profile/07521711984299143371noreply@blogger.com0tag:blogger.com,1999:blog-4863220015395057054.post-47641983789401845582014-06-06T09:28:00.001-07:002014-06-06T12:02:34.487-07:00Bananen-Mohn-Brot<div lang="de-LU" style="margin-bottom: 0in;">
Das kennt ihr sicher auch:
mal wieder – wie jede Woche – bietet sich in eurer Obstschale ein
trauriger Anblick: die letzten übriggebliebenen Bananen, schwarz, überreif und fast moribund. Aber bevor ihr sie (unter leisem Fluchen) auf den
Komposthaufen oder in die Mülltonne bugsiert, habe ich die perfekte
- und ABSOLUT LECKERSTE - „Entwertungslösung“ für euch:<br />
<br /></div>
<h3 style="margin-bottom: 0in;">
</h3>
<h3 style="margin-bottom: 0in;">
Bananen-Mohn-Brot</h3>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgknbmRrLRlK-Rx6rqJGYc3dxAtE9Zh8LqmYxLoZPatfyh_WPpqtyCvu3ZvK_AjUHOovY2N4gydmFasMALnHL8xIKGRQfx2zj7FeHCu853XBtrXOGVrIiugnWJv5ARDMABGO1FnFpVcp1Cy/s1600/DSC03395-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgknbmRrLRlK-Rx6rqJGYc3dxAtE9Zh8LqmYxLoZPatfyh_WPpqtyCvu3ZvK_AjUHOovY2N4gydmFasMALnHL8xIKGRQfx2zj7FeHCu853XBtrXOGVrIiugnWJv5ARDMABGO1FnFpVcp1Cy/s1600/DSC03395-001.JPG" height="151" width="320" /></a></div>
<div>
<br /></div>
<div lang="de-LU" style="margin-bottom: 0in;">
Jahrelang habe ich diese
„sad boys“ zu Nigella Lawson's wunderbarem <a href="http://thebrusselscooker.blogspot.be/2013/02/the-ubiquitous-banana-bread.html">Rum-Bananenkuchen</a> verarbeitet, aber dann stieß ich vor einigen Monaten auf ein anderes
Rezept bei <a href="http://www.lecker.de/">lecker.de</a>, bei dem der gute deutsche Mohn die Hauptrolle
spielt – und dieses Rezept übertrumpft alle anderen, denn es ist
kinderleicht zu machen und ist einfach unwiderstehlich:</div>
<div lang="de-LU" style="margin-bottom: 0in;">
<br /></div>
<div lang="de-LU" style="margin-bottom: 0in;">
350 g Mehl</div>
<div lang="de-LU" style="margin-bottom: 0in;">
75 g gemahlener Mohn</div>
<div lang="de-LU" style="margin-bottom: 0in;">
125 g gemahlene Nüsse*</div>
<div lang="de-LU" style="margin-bottom: 0in;">
1 Päckchen Backpulver</div>
<div lang="de-LU" style="margin-bottom: 0in;">
<span lang="de-LU">4 sehr</span> reife
Bananen (netto <span lang="de-LU">30</span>0 <span lang="de-LU">-
400</span>g<span lang="de-LU">)**</span></div>
<div lang="de-LU" style="margin-bottom: 0in;">
175 g <span lang="de-LU">weiche </span>Butter</div>
<div lang="de-LU" style="margin-bottom: 0in;">
250 g Zucker</div>
<div lang="de-LU" style="margin-bottom: 0in;">
1 Päckchen Vanillezucker</div>
<div lang="de-LU" style="margin-bottom: 0in;">
1 Prise Salz</div>
<div lang="de-LU" style="margin-bottom: 0in;">
3 Eier</div>
<div lang="de-LU" style="margin-bottom: 0in;">
25 g Crème fraîche<span lang="de-LU">/Joghurt</span></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">O</span>fen <span lang="de-LU">auf
</span>1<span lang="de-LU">80</span> °C/ Umluft: <span lang="de-LU">160</span>
°C vorheizen.</div>
<div style="margin-bottom: 0in;">
Mehl, Mohn, Nüsse und Backpulver
mischen. Bananen schälen und <span lang="de-LU">mit einer Gabel zu
Mus zerdrücke</span>n.
</div>
<div style="margin-bottom: 0in;">
Butter, Zucker, Vanillezucker und Salz
mit dem Schneebesen des Handrührgerätes cremig rühren. Eier
nacheinander unterrühren.<br />
Mehlmischung, Bananen und Crème
fraîche abwechselnd zufügen und unterrühren. Teig in eine gut
gefettete ausgestreute <span lang="de-LU">Gugelhupf- oder </span>Kastenform
(ca. 30cm <span lang="de-LU">x </span>11cm)*** geben, glatt streichen
<span lang="de-LU">und</span> ca. 1 Stunde backen<span lang="de-LU">.</span></div>
<div lang="de-LU" style="margin-bottom: 0in;">
<br /></div>
<div lang="de-LU" style="margin-bottom: 0in;">
Notizen:</div>
<div lang="de-LU" style="margin-bottom: 0in;">
*Ich mahle meine Nüsse
immer selber - das ist so viel billiger. Bei ALDI gibt es sie absolut
günstig für € 1.99/125g.
</div>
<div lang="de-LU" style="margin-bottom: 0in;">
** Bananen kann man total
gut einfrieren - wann immer ich vier übrig habe kommen sie
(zerdrückt) in einen Gefrierbeutel für's nächste Mal!</div>
<div lang="de-LU" style="margin-bottom: 0in;">
</div>
<div lang="de-LU" style="margin-bottom: 0in;">
*** Für dieses Foto habe ich den Teig in kleinen individuellen Kuchenformen gebacken - total niedlich...<br />
<br /></div>
<div lang="de-LU" style="margin-bottom: 0in;">
<br /></div>
<div lang="de-LU" style="margin-bottom: 0in;">
<br /></div>
<div lang="de-LU" style="margin-bottom: 0in;">
<br /></div>
<div lang="de-LU" style="margin-bottom: 0in;">
<br /></div>
<div lang="de-LU" style="margin-bottom: 0in;">
<br /></div>
<div lang="de-LU" style="margin-bottom: 0in;">
<br /></div>
<div lang="de-LU" style="margin-bottom: 0in;">
<br /></div>
<div lang="de-LU" style="margin-bottom: 0in;">
<br /></div>
<div lang="de-LU" style="margin-bottom: 0in;">
<br /></div>
<div lang="de-LU" style="margin-bottom: 0in;">
<br /></div>
<div lang="de-LU" style="margin-bottom: 0in;">
<br /></div>
Gigihttp://www.blogger.com/profile/07521711984299143371noreply@blogger.com1tag:blogger.com,1999:blog-4863220015395057054.post-81276061919439938952014-06-06T09:25:00.000-07:002014-08-22T09:48:37.887-07:00Banana and poppy seed cakeToday I give you my latest favourite cake which makes the most under-utilised (and most unbiquitous) item in everyone's fruit bowl its ABSOLUTE star: that bunch of over-ripe, blackened bananas. For years I was more than content to turn them into Nigella Lawson's <a href="http://thebrusselscooker.blogspot.be/2013/02/the-ubiquitous-banana-bread.html">banana bread</a> which is utterly glorious - but then, late last year, I came across another recipe in my favourite German food magazine <a href="http://www.lecker.de/">lecker.de</a> which introduced another simply irresistible ingredient to the mix - <i>Mohn</i> (poppy seeds). These are, of course, a staple of German baking where they are turned into, amongst other delicacies, a yeasty strudel, poppy seed rolls or a <i>Mohnstreuselkuchen</i> (a biscuit base topped with a cooked poppy paste made from milk, sugar and vanilla and then topped with buttery crumble). BUT dare I say it: this recipe trumps all of them - it is a doddle to make, it's incredibly moist yet "crunchy" and tastes DIVINE - please give it a go:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-s8Zi3SB9vguUfollu_MwlH-3YRxAEdIWQn0Ni853izTQu27OfOaI81Id06TGZkszYtzmmk0iC-Z87r5eMlVv0qTAkEMOhD3B6YNFpoadl6KLrQ288rkS601pVHMSK9ARgyDTHiYQUvaj/s1600/DSC03395-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-s8Zi3SB9vguUfollu_MwlH-3YRxAEdIWQn0Ni853izTQu27OfOaI81Id06TGZkszYtzmmk0iC-Z87r5eMlVv0qTAkEMOhD3B6YNFpoadl6KLrQ288rkS601pVHMSK9ARgyDTHiYQUvaj/s1600/DSC03395-001.JPG" height="151" width="320" /></a></div>
<br />
350g self-raising flour<br />
<div lang="de-LU" style="margin-bottom: 0in;">
75g ground poppy seeds*</div>
<div lang="de-LU" style="margin-bottom: 0in;">
125g ground nuts
(hazelnuts, walnuts and/or almonds)**</div>
<div lang="de-LU" style="margin-bottom: 0in;">
4 very ripe bananas (300 –
400g without their skins)***</div>
<div lang="de-LU" style="margin-bottom: 0in;">
175g soft butter
</div>
<div lang="de-LU" style="margin-bottom: 0in;">
250g sugar
</div>
<div lang="de-LU" style="margin-bottom: 0in;">
1 tsp of vanilla
essence/paste</div>
<div lang="de-LU" style="margin-bottom: 0in;">
1 pinch of salt
</div>
<div lang="de-LU" style="margin-bottom: 0in;">
3 eggs
</div>
<div lang="de-LU" style="margin-bottom: 0in;">
25 g creme fraiche/sour
cream or plain yogurt
</div>
<div lang="de-LU" style="margin-bottom: 0in;">
<br /></div>
<div lang="de-LU" style="margin-bottom: 0in;">
Preheat the oven to 180 °
(160 ° fan oven).</div>
<div lang="de-LU" style="margin-bottom: 0in;">
Mix the flour, poppy seeds
and nuts. Peel the bananas and mash to a mush with a fork.
</div>
<div lang="de-LU" style="margin-bottom: 0in;">
Whisk the butter, sugar,
vanilla and salt with a hand mixer until creamy. Add the eggs one at
a time and mix well.</div>
Add the flour mixture,
bananas and cream/yogurt alternately in batches and stir until well
combined.<br />
<div lang="de-LU" style="margin-bottom: 0in;">
Spoon the dough into a well-greased Gugelhupf/Bundt cake tin or a ca 30cm x 11cm loaf tin lined with baking paper and bake for about 1 hour or until a wooden skewer inserted into the middle comes out clean.****</div>
<div lang="de-LU" style="margin-bottom: 0in;">
<br /></div>
<div lang="de-LU" style="margin-bottom: 0in;">
Notes:</div>
<div lang="de-LU" style="margin-bottom: 0in;">
*Here in Brussels poppy seeds are (now) readily available at both GB/Carrefour and Delhaize in their "coin patisserie" above the flours with the other seeds for baking.</div>
<div lang="de-LU" style="margin-bottom: 0in;">
**I always grind my own nuts - it's so much more economical. ALDI sell them at great value for €1.99/125g.</div>
<div lang="de-LU" style="margin-bottom: 0in;">
***Bananas freeze REALLY well - whenever I have four I pop the mash in a ziplock bag to use another time - RESULT!<br />
****The dough behaves extremely well in all baking tins/forms - here I used it for small individual cakes - SO pretty!</div>
<div lang="de-LU" style="margin-bottom: 0in;">
<br /></div>
<br />Gigihttp://www.blogger.com/profile/07521711984299143371noreply@blogger.com1tag:blogger.com,1999:blog-4863220015395057054.post-6384598933053376132014-04-25T07:53:00.001-07:002014-04-25T10:15:47.309-07:00Puerto Rican chicken and rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsW2HnYvJOkbg3-6uTMcZOzNWDrC21X3KaaL3hWieC7CHpEHvyLihx27LyyBCMhjg99ca4RUo3wRSbvILzo30GHghI3J5PMQ2OHIRPRNtkxrtn60IcVZ5hRnkqMUGdoDDscTfnLZfuEfea/s1600/DSC04047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsW2HnYvJOkbg3-6uTMcZOzNWDrC21X3KaaL3hWieC7CHpEHvyLihx27LyyBCMhjg99ca4RUo3wRSbvILzo30GHghI3J5PMQ2OHIRPRNtkxrtn60IcVZ5hRnkqMUGdoDDscTfnLZfuEfea/s1600/DSC04047.JPG" height="251" width="320" /></a></div>
<br />
This wonderful paella-like casserole is one of my - and my family's - all-time favourite dishes - I could eat it every day. It's (slightly) adapted from the brilliant Levi Roots' cookbook <a href="http://www.amazon.co.uk/Caribbean-Food-Made-Easy-Roots/dp/1845335252/ref=sr_1_1?ie=UTF8&qid=1398357984&sr=8-1&keywords=levi+roots+caribbean+cooking+made+easy">Caribbean Food Made Easy</a> - and apparently it's one of HIS favourite dishes too! It's easy to see why though: it's a doddle to make and the scrumptuously spicy flavours are so stunning that it is fit for any dinner party - or mid-week supper - the choice is all yours! (I actually made this last (Easter) Saturday in the Belgian Ardennes where we were having a "country break" at the house of my friend Sue (the <a href="http://thebrusselscooker.blogspot.be/2013/05/my-subtly-spiced-and-sumptuous-rhubarb.html">veg goddess</a>) - unfortunately there were (as per usual with this dish) absolutely no left-overs to put in the freezer for her and her husband... so I just have to make it again for them the next time they stay with us in Brussels!)<br />
<br />
The star of this is the all-purpose seasoning - "the" ingredient found in every Caribbean kitchen cupboard. It usually contains a mix of onion powder, coriander, paprika, thyme, allspice, black pepper and chilli. It's readily available in UK supermarkets in the "foreign food" section and 100g cost less than one pound - a bargain! Here in Brussels I buy the "Rajah" brand from the Chinese <a href="http://www.kamyuen.be/">Kam Yuen</a> supermarket. But it's also really easy to make yourself - here's a nice <a href="http://www.celtnet.org.uk/recipes/miscellaneous/printview.php?rid=misc-caribbean-all-purpose-seasoning">recipe</a> (sent all the way from the "US of A", as Alan Partridge used to say...)<br />
<div style="margin-bottom: 0in;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHuorGAvc4nby8yGq1Hz2Q3N4xpwwq39oI3DPPHy52nz7QuZvyut83HnwxRdxdJvAKRn1eadxcNEAAIXwEJIIugmIZHr4hYyE9XzsF1dLvq6EXHusWwc3DRMBmEAyWIA9_e3PegvqYY0HH/s1600/DSC04019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHuorGAvc4nby8yGq1Hz2Q3N4xpwwq39oI3DPPHy52nz7QuZvyut83HnwxRdxdJvAKRn1eadxcNEAAIXwEJIIugmIZHr4hYyE9XzsF1dLvq6EXHusWwc3DRMBmEAyWIA9_e3PegvqYY0HH/s1600/DSC04019.JPG" height="250" width="320" /></a></div>
<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">300</span>g
basmati rice<br />
<span lang="de-LU">2</span> tbs <span lang="de-LU">vegetable
oil</span><br />
8 chicken pieces/1 chicken, jointed into 8 - 10 pieces<span lang="de-LU">*</span><br />
2 <span lang="de-LU">heaped</span>
tbs all-purpose seasoning<br />
1 <span lang="de-LU">large</span>
onion, roughly chopped<br />
1 red pepper, deseeded and thinly sliced<br />
1
green pepper, deseeded and thinly sliced<br />
2 garlic cloves, chopped/crushed<br />
10 allspice berries, <span lang="de-LU">crushed or 1</span> tsp ground allspice<br />
1 1/2 tsp turmeric<br />
<span lang="de-LU">small
thumb of</span> ginger, chopped finely<br />
1 chili <span lang="de-LU">(optional)</span><br />
<span lang="de-LU">750ml</span>
chicken stock</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">3 sprigs of fresh
thyme/1 tsp dried thyme</span></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">2 bay leaves</span><br />
<span lang="de-LU">a
small handful of pitted </span>green olives<span lang="de-LU">/1 tbs
capers**</span><br />
<span lang="de-LU"><br /></span>
<span lang="de-LU">Serves 4.</span><br />
<br /></div>
<div lang="de-LU" style="margin-bottom: 0in;">
Preheat the oven to
200°/180° fan oven.</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Sprinkle the
all-purpose seasoning onto a large plate and press the chicken pieces
into it to coat well on both sides.</span><br />
Heat the oil in a <span lang="de-LU">large
pan</span>. <span lang="de-LU">Brown </span>the chicken pieces well
(you don't need to cook them through at this point<span lang="de-LU">)</span>.
Take the chicken out of the pan and <span lang="de-LU">place in a
large ovenproof casserole dish</span>. Add the onion and garlic to
the same pan and sauté over a medium heat until soften<span lang="de-LU">ed.</span>
Add the allspice, turmeric, ginger and chili <span lang="de-LU">(if
using) </span>and cook for a minute, stirring.<br />
<span lang="de-LU">Add
the mixture to the chicken, then add the sliced peppers and
olives/capers to the casserole.</span><br />
Pour the rice all round the
chicken. <span lang="de-LU">Then use some of the stock to deglaze the
frying pan and, together with the remaining stock, </span>pour <span lang="de-LU">into
the casserole, followed by</span> the thyme and bay leaves.</div>
Bring everything up to boil on the hob, seal with tin foil and the lid and cook in the oven for 30 - 35 mins.<br />
<div style="margin-bottom: 0in;">
<br />
* I always joint a whole chicken myself - it's so much cheaper and not difficult at all: <a href="http://www.finecooking.com/item/18461/how-to-cut-a-whole-chicken-into-pieces">http://www.finecooking.com/item/18461/how-to-cut-a-whole-chicken-into-pieces</a> And I always include the back chopped in half in casseroles as well - my cook's treat...<br />
** The capers are, of course, not original to this dish - but I find they work just as well if you don't have any olives!<br />
<div>
<br /></div>
<div style="margin-bottom: 0cm;">
</div>
</div>
Gigihttp://www.blogger.com/profile/07521711984299143371noreply@blogger.com2tag:blogger.com,1999:blog-4863220015395057054.post-61253686225905822002014-04-25T07:47:00.000-07:002014-04-26T13:06:20.740-07:00Karibische Hähnchen-Reis-Pfanne<div style="margin-bottom: 0in;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjla59YQzuztEAFMsmHPJjLVrQvUAPhUiZ5weEJi2T-u8lT5X6kuXVA5NxWIKmmxASCvJl5PC-flW_OTpaZUw3eqMvWoZPB5Q1V3KSiL5QuvD1D81hcDXXjSGsdhk9D8ji7H09TEjhGl8lE/s1600/DSC04047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjla59YQzuztEAFMsmHPJjLVrQvUAPhUiZ5weEJi2T-u8lT5X6kuXVA5NxWIKmmxASCvJl5PC-flW_OTpaZUw3eqMvWoZPB5Q1V3KSiL5QuvD1D81hcDXXjSGsdhk9D8ji7H09TEjhGl8lE/s1600/DSC04047.JPG" height="251" width="320" /></a></div>
<br />
Diese wunderbare Paella<span lang="de-LU">-ähnliche
Reispfanne</span> ist <span lang="de-LU">eines unserer absoluten
Familien-</span>Lieblingsgerichte. <span lang="de-LU">Sie ist eine
Kreation des karibisch-englischen Kochs Levi Roots aus seinem
wunderbaren Kochbuch <a href="http://www.amazon.co.uk/Caribbean-Food-Made-Easy-Roots/dp/1845335252">Caribbean Food Made Easy</a>, und demnach ist es
auch eines SEINER Lieblingsrezepte! Keine Frage, warum: es ist
einfach zu machen und die warm-würzigen, „exotischen“ Aromen
sind einfach unbeschreiblich... Den besonderen Pfiff erhält das
Gericht</span> durch <span lang="de-LU">s</span>eine karibische
Gewürzmischung <span lang="de-LU">(all-purpose seasoning), die
Bestandteil jeder karibischen Küche ist und die aus einer Mischung
aus Zwiebelpulver, Koriander, Paprika, Thymian, Piment, Pfeffer und
Chili besteht. Ihr könnt sie hier <a href="http://www.jamaikashop.de/product_info.php?cPath=56&products_id=21&osCsid=136f5b98d1703ba12182809182c134bd">online</a> kaufen – oder man kann
sie auch ganz einfach selber machen: </span>
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
1 EL gemahlener Ingwer
</div>
<div style="margin-bottom: 0in;">
1 EL <span lang="de-LU">Zwiebelpulver/granulat</span></div>
<div style="margin-bottom: 0in;">
1 TL Senfpulver
</div>
<div style="margin-bottom: 0in;">
1 1/2 TL gemahlener Piment
</div>
<div style="margin-bottom: 0in;">
1 1/2 TL getrockneter Thymian</div>
<div style="margin-bottom: 0in;">
1 TL Chilipulver<br />
1 TL Paprika</div>
<div style="margin-bottom: 0in;">
1 TL Knoblauchpulver<span lang="de-LU">/granulat</span></div>
<div style="margin-bottom: 0in;">
1 TL gemahlene Nelken
</div>
<div style="margin-bottom: 0in;">
1/2 TL grob gemahlener schwarzer
Pfeffer</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div lang="de-LU" style="margin-bottom: 0in;">
So, und hier ist das
Rezept (für vier Personen):
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_2oRYYzpT5jc0eX_5DgvB79piBAqtbacdM4-cNH45G7G1ckyWfuUoRlUGELRoVpUfWHk16UuMXFGLkL3a0c3EXPQdRTZil1yCobqZjetyhNHhJK-zrJJDK1ohVFUj2eWhmXsJkuhNHi4k/s1600/DSC04019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_2oRYYzpT5jc0eX_5DgvB79piBAqtbacdM4-cNH45G7G1ckyWfuUoRlUGELRoVpUfWHk16UuMXFGLkL3a0c3EXPQdRTZil1yCobqZjetyhNHhJK-zrJJDK1ohVFUj2eWhmXsJkuhNHi4k/s1600/DSC04019.JPG" height="250" width="320" /></a></div>
<br /></div>
<div lang="de-LU" style="margin-bottom: 0in;">
300 g Basmati-Reis</div>
<div style="margin-bottom: 0in;">
2 EL Pflanzenöl</div>
<div style="margin-bottom: 0in;">
8 Hähnchenteile / 1 Hähnchen, in 8
Stücke <span lang="de-LU">zerteilt</span>*</div>
<div style="margin-bottom: 0in;">
2 gehäufte Esslöffel all-purpose seasoning (Allzweck-Gewürz)</div>
<div style="margin-bottom: 0in;">
1 große Zwiebel, grob gehackt</div>
<div style="margin-bottom: 0in;">
1 rote Paprika, entkernt und in dünne
Scheiben geschnitten</div>
<div style="margin-bottom: 0in;">
1 grüne Paprika, entkernt und in dünne
Scheiben geschnitten</div>
<div style="margin-bottom: 0in;">
2 Knoblauchzehen, gehackt / zerkleinert</div>
<div style="margin-bottom: 0in;">
10 Pimentkörner, zerkleinert oder <span lang="de-LU">1 TL gemahlenes </span>Piment
</div>
<div style="margin-bottom: 0in;">
1 1/2 TL Kurkuma</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">ca 5cm frischer
</span>Ingwer, fein gehackt</div>
<div style="margin-bottom: 0in;">
1 Chili <span lang="de-LU">(falls
erwünscht – für mich nicht...</span>)</div>
<div style="margin-bottom: 0in;">
750ml Hühnerbrühe</div>
<div style="margin-bottom: 0in;">
3 Zweige frischer Thymian / 1 TL
getrockneter Thymian</div>
<div style="margin-bottom: 0in;">
2 Lorbeerblätter</div>
<div style="margin-bottom: 0in;">
eine kleine Handvoll entsteinte grüne
Oliven / 1 EL Kapern**</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">D</span>en <span lang="de-LU">O</span>fen
auf 200 ° / 180 ° Heißluftherd <span lang="de-LU">vorheizen.</span></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Das Allzweckgewürz
auf einen großen Teller geben und die</span> Hähnchen<span lang="de-LU">teile
von beiden Seiten hineindrücken/</span>einreiben.</div>
<div style="margin-bottom: 0in;">
Das Öl in einer großen Pfanne
erhitzen und die Hähnchenteile braun anbraten. <span lang="de-LU">Dann
</span>herausnehmen und <span lang="de-LU">in einen großen
Bräter/eine Kasserole mit Deckel geben</span>.
</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Dann die </span>Zwiebel
und Knoblauch bei mittlerer Hitze <span lang="de-LU">glasig dünsten</span>.
Piment, Kurkuma, Chili und Ingwer zugeben und für eine Minute unter
Rühren mitbraten.</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Die Mischung zu den
</span>Hähnchenteile<span lang="de-LU">n</span> geben, <span lang="de-LU">dann
die Paprikastreifen und Oliven/Kapern hinzufügen. Danach d</span>en
Reis um die Hähnchen verteilen. <span lang="de-LU">Die Pfanne mit
einem Teil der Brühe deglassieren, dann die gesamte </span>Brühe <span lang="de-LU">in
den Bräter </span>gießen und Thymian und Lorbeerblätter <span lang="de-LU">dazugeben</span>.
</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Auf dem Herd zum
Köcheln bringen, die Kasserole mit Alufolie „abdichten“ und den
Deckel draufsetzen. Ca 30 – 35 Minuten im Ofen garen, bis alle
</span>Flüssigkeit absorbiert <span lang="de-LU">ist und </span>der
Reis goldgelb und <span lang="de-LU">gar ist.</span></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
*<span lang="de-LU">Ich kaufe</span>
immer ein ganzes Huhn <span lang="de-LU">und zerteile es selber </span>-
<span lang="de-LU">da</span>s ist so viel billiger und überhaupt
nicht <a href="http://eatsmarter.de/video/ein-ganzes-haehnchen-in-stuecke-zerteilen">schwierig</a>...</div>
**Die Kapern sind natürlich nicht
original <span lang="de-LU">karibisch</span> – aber <span lang="de-LU">sie
sind eine super Alternative, wenn</span> <span lang="de-LU">ihr
keine </span>Oliven hab<span lang="de-LU">t</span>!Gigihttp://www.blogger.com/profile/07521711984299143371noreply@blogger.com0tag:blogger.com,1999:blog-4863220015395057054.post-62685972818516869692014-03-27T11:20:00.000-07:002014-04-02T10:55:08.200-07:00Sumptuously delicious duck ragu<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghpyyRvJDY62Sj-QmRFM5cdVzLAQ5NwgEjPrcZ-K88QLMkXyKuNhbyiD7XehxcJ2kEf4AdPLMFmS7XXKn5FNDHfRr7zjh46vyHMzIeKoNGrnV6qjXAEYDilVECDsAMbH0KMfeT_eRjfLHm/s1600/DSC03871-003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghpyyRvJDY62Sj-QmRFM5cdVzLAQ5NwgEjPrcZ-K88QLMkXyKuNhbyiD7XehxcJ2kEf4AdPLMFmS7XXKn5FNDHfRr7zjh46vyHMzIeKoNGrnV6qjXAEYDilVECDsAMbH0KMfeT_eRjfLHm/s1600/DSC03871-003.JPG" height="210" width="320" /></a></div>
<br />
I'm constantly on the look-out for new "meaty" pasta sauce recipes (after all, Jamie Oliver's <a href="http://thebrusselscooker.blogspot.be/2013/05/pumped-up-pasta-with-salami-fennel-kicks.html">salami-fennel pasta</a> is an all time favourite of mine) and always wanted to give duck ragu a try, but never got round to making it until this week - and let me tell you: it was a TRIUMPH!! It's stupendously easy to make (the oven does all the work) - yet it has such a depth of rich flavors that you could be excused for thinking it had been simmering away in some Italian mamma's cucina for days! And, on top of that, it is extremely economical: it uses duck legs which are (at least here in Belgium) as cheap as chips because they are flogged off as merely a by-product of the ever-so-popular duck breasts: even the biggest, plumpest ones are never more than 3 € each. (I am, of course, a great fan of these "poor cousin" animal parts: whenever roasted duck is on the menu chez nous, I always have a leg, just shoved in the oven on a rack and roasted until it's really, really crisp - absolutely no work involved at all (while my husband has to first fry off his magret de canard for ages and then finish it in the oven...) And the same goes for roast goose: I always make a beeline for the crispy wings - DELICIOUS!! Oh and don't get me started on (pork or veal) chops - well, it's just like Harry Hill's dad used to say to him: "Apparently the best bit of a chop is
that fatty bit down the outside with the bone, that round bit in the
middle is quite poisonous apparently!"<br />
<br />
But I digress so here's the recipe (which is from the great Australian chef Neil Perry's book <a href="http://www.amazon.co.uk/Good-Food-Neil-Perry/dp/1742660428">Good Food</a>):<br />
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
4 duck legs, <span lang="de-LU">jointed
into 2 pieces each*</span></div>
<div style="margin-bottom: 0in;">
2 carrots, diced roughl<span lang="de-LU">y</span></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">2</span> stick<span lang="de-LU">s</span>
celery, cut into <span lang="de-LU">small</span> pieces</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">2</span> onion<span lang="de-LU">s</span>,
diced <span lang="de-LU">roughly</span></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">½ a</span> head of
garlic</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">2</span> bay lea<span lang="de-LU">ves</span></div>
<div style="margin-bottom: 0in;">
4 sprigs thyme</div>
<div style="margin-bottom: 0in;">
2 tbsp tomato puree</div>
<div style="margin-bottom: 0in;">
2 tbsp flour</div>
<div style="margin-bottom: 0in;">
750ml red wine
</div>
<div style="margin-bottom: 0in;">
750ml chicken stock</div>
<div style="margin-bottom: 0in;">
1 tsp olive oil</div>
<div style="margin-bottom: 0in;">
<br />
dried pappardelle/fettucine</div>
<div style="margin-bottom: 0in;">
parmesan cheese</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
(serves 6-8)<br />
<br /></div>
<div style="margin-bottom: 0in;">
<br />
Marinate <span lang="de-LU">the </span>duck
<span lang="de-LU">pieces</span>, vegetables, herbs, garlic, onion
and wine in the fridge overnight. Remove <span lang="de-LU">the </span>duck
from the marinade, carefull<span lang="de-LU">y</span> <span lang="de-LU">scraping</span>
off the vegetable<span lang="de-LU">s, and set aside. </span> <span lang="de-LU">Strain
the </span>vegetables from <span lang="de-LU">the </span>marinade <span lang="de-LU">and
reserve both.</span><br />
<span lang="de-LU"><br /></span>
<span lang="de-LU">Preheat the oven to <span lang="de-LU">180°/160° fan oven</span>.</span></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Heat <span lang="de-LU">the </span>oil
in a <span lang="de-LU">large </span> fry<span lang="de-LU">ing</span>
pan with the lid <span lang="de-LU">(or a large-enough plate/serving
platter) on</span>. Remove <span lang="de-LU">the </span>lid<span lang="de-LU">/plate</span>,
<span lang="de-LU">then </span>brown the duck <span lang="de-LU">pieces
</span>on <span lang="de-LU">all</span> sides <span lang="de-LU">(it's
a good idea to use </span> the lid as a "<span lang="de-LU">hovering
</span>shield" to protect <span lang="de-LU">your</span>self from the quite ferocious hot oil<span lang="de-LU">)</span>,
then remove <span lang="de-LU">and put in a large-enough casserole
dish</span>.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Tip out the oil, leaving about a
tablespoon in the pan, then fry <span lang="de-LU">the </span>vegetables
for 2 mn<span lang="de-LU">s</span>. Add <span lang="de-LU">the
</span>tomato puree and fry for another minute, <span lang="de-LU">then
add both to the casserole dish, followed by the </span>marinade, stock <span lang="de-LU">and
flour. Give it a good stir and </span>bring to the boil. <span lang="de-LU">Then put the lid on and cook it </span>in the oven for about 2-3 hours until the sauce is reduced and the meat falls almost off the bone.**</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Remove <span lang="de-LU">the </span>duck
<span lang="de-LU">pieces and shred the meat, then</span> fold it into the sauce. Taste for seasoning.<br />
<br />
<br />
Notes:<br />
*You don't need to joint the legs - but I find they fit so much easier into the casserole dish.<br />
If there are big flaps of (superfluous) fatty skin attached to the legs you can snip them off (they can be rendered down in a clean pan on moderate heat later for lovely fat for roast potatoes).<br />
**If the sauce hasn't reduced enough when the legs are done, simply lift out the meat, put the dish on the stove and reduce further over a moderate heat.<br />
<br /></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<br /></div>
Gigihttp://www.blogger.com/profile/07521711984299143371noreply@blogger.com3tag:blogger.com,1999:blog-4863220015395057054.post-29857680229033289412014-03-27T11:09:00.003-07:002014-04-02T10:56:34.132-07:00Enten-Ragout mit Bandnudeln<div style="margin-bottom: 0in;">
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghpyyRvJDY62Sj-QmRFM5cdVzLAQ5NwgEjPrcZ-K88QLMkXyKuNhbyiD7XehxcJ2kEf4AdPLMFmS7XXKn5FNDHfRr7zjh46vyHMzIeKoNGrnV6qjXAEYDilVECDsAMbH0KMfeT_eRjfLHm/s1600/DSC03871-003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghpyyRvJDY62Sj-QmRFM5cdVzLAQ5NwgEjPrcZ-K88QLMkXyKuNhbyiD7XehxcJ2kEf4AdPLMFmS7XXKn5FNDHfRr7zjh46vyHMzIeKoNGrnV6qjXAEYDilVECDsAMbH0KMfeT_eRjfLHm/s1600/DSC03871-003.JPG" height="210" width="320" /></a></div>
<br />
Ich bin ständig auf der Suche nach
neuen "fleischigen" Pasta-<span lang="de-LU">Sauce-Rezepten</span>
<span lang="de-LU">(so wie zum Beispiel diese</span>
<a href="http://thebrusselscooker.blogspot.be/2013/05/pumped-up-pasta-with-salami-fennel-kicks.html">Salami-Fenchel-Pasta</a><span lang="de-LU"> von </span>Jamie Oliver –<span lang="de-LU">
eines meiner Lieblings-Pasta-Gerichte</span>) und wollte <span lang="de-LU">schon
</span>immer <span lang="de-LU">mal ein Enten-Ragout ausprobieren,
bin bisher aber nie dazu gekommen – bis letzte Woche, und ich kann
euch </span>sagen: es war ein <span lang="de-LU">TRIUMPH</span>! Es
ist <span lang="de-LU">total </span>einfach (der Ofen macht die ganze
Arbeit ) - doch <span lang="de-LU">das Ragout schmeckt, als ob es
tagelang in der cucina einer italienischen mamma geschmort hätte</span>!
Und obendrein ist es äußerst <span lang="de-LU">preiswert</span>:
Entenkeulen <span lang="de-LU">sind </span>(zumindest hier in
Belgien) <span lang="de-LU">total </span>billig, weil sie <span lang="de-LU">als</span> "Nebenprodukt" der beliebte<span lang="de-LU">n</span>
Entenbrust <span lang="de-LU">verschleudert werden</span>: selbst die
größten, dicksten <span lang="de-LU">Keulen kosten </span>nie mehr
als <span lang="de-LU">je </span>3 <span lang="de-LU">€...</span></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">S</span>o, hier ist
<span lang="de-LU">ist also mein</span> Rezept (<span lang="de-LU">aus
dem Buch <a href="http://www.amazon.de/Good-Food-Neil-Perry/dp/1742660428/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1395942455&sr=1-1-catcorr&keywords=neil+perry+good+food">Good Food</a> des </span>australischen <span lang="de-LU">Chefkochs Neil</span>
Perry):</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
4 Entenkeulen, in jeweils 2 <span lang="de-LU">Teile
geschnitten</span></div>
<div style="margin-bottom: 0in;">
2 Karotte<span lang="de-LU">n</span>,
gewürfelt
</div>
<div style="margin-bottom: 0in;">
2 Stangen Sellerie, in kleine Stücke
geschnitten</div>
<div style="margin-bottom: 0in;">
2 Zwiebeln, gewürfelt
</div>
<div style="margin-bottom: 0in;">
½ Knolle Knoblauch</div>
<div style="margin-bottom: 0in;">
2 Lorbeerblätter</div>
<div style="margin-bottom: 0in;">
4 Zweige Thymian</div>
<div style="margin-bottom: 0in;">
2 EL Tomatenmark</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">2</span> EL Mehl</div>
<div style="margin-bottom: 0in;">
750ml Rotwein</div>
<div style="margin-bottom: 0in;">
750ml Hühnerbrühe</div>
<div style="margin-bottom: 0in;">
1 TL Olivenöl</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Bandnudeln (Pappardelle/Fettucine)</div>
<div style="margin-bottom: 0in;">
Parmesan-Käse<br />
<br />
(Für 6 - 8 Personen)<br />
<br /></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">D</span>ie
Enten<span lang="de-LU">teile</span>, Gemüse, Kräuter, Knoblauch,
Zwiebeln und Wein <span lang="de-LU">im </span>Kühlschrank über
Nacht <span lang="de-LU">m</span>arinieren. <span lang="de-LU">D</span>ie
Ente<span lang="de-LU">nteile</span> aus der Marinade nehmen,
sorgfältig <span lang="de-LU">das</span> Gemüse <span lang="de-LU">a</span>bkratzen
und <span lang="de-LU">beiseite </span>setzen. <span lang="de-LU">Den
Rest des </span>Gemüse<span lang="de-LU">s</span> <span lang="de-LU">durch
ein Sieb gießen und sowohl Gemüse als auch Marinade aufbewahren.</span><br />
<span lang="de-LU"><br /></span>
<span lang="de-LU"><span lang="de-LU">D</span>en Backofen auf 180 ° / 160 ° Heißluftofen <span lang="de-LU">vorheizen</span>.</span></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Das Öl in einer großen Pfanne
<span lang="de-LU">erhitzen, dann die</span> Ententeile <span lang="de-LU">von</span>
allen Seiten <span lang="de-LU">gut anbraten. Danach herausnehmen und
in einen großen Schmortopf</span> <span lang="de-LU">mit </span>Deckel
<span lang="de-LU">geben.</span></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Das</span> Öl <span lang="de-LU">bis
auf einen Esslöffel aus der </span>Pfanne <span lang="de-LU">gießen</span>,
dann <span lang="de-LU">das </span>Gemüse für 2 <span lang="de-LU">Minuten
anbraten</span>. Das Tomatenpüree dazugeben und eine weitere Minute
<span lang="de-LU">dünsten</span>, dann <span lang="de-LU">in den
Schmortopf geben, gefolgt von der</span> Marinade, <span lang="de-LU">Brühe
</span>und Mehl. <span lang="de-LU">Gut verrühren</span> und zum
Kochen bringen.
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Dann den Deckel <span lang="de-LU">dr</span>auf
und <span lang="de-LU">alle</span>s i<span lang="de-LU">m</span> Ofen
für etwa 2-3 Stunden <span lang="de-LU">garen</span>, bis die Sauce
reduziert <span lang="de-LU">ist </span>und das Fleisch fast vo<span lang="de-LU">n
den</span> Knochen fällt.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">D</span>ie
Ententeile <span lang="de-LU">herausnehmen</span> und das Fleisch <span lang="de-LU">von
den Knochen lösen und zerkleinern, dann wieder in die Sauce geben
und eventuell nachwürzen.</span></div>
Gigihttp://www.blogger.com/profile/07521711984299143371noreply@blogger.com0tag:blogger.com,1999:blog-4863220015395057054.post-43775100216009964632014-03-07T05:20:00.000-08:002014-03-07T12:11:03.838-08:00Fish in bacon blankets<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXOj5KXdc4VyUW2vuHMklQvO_ep5mMmHVBgqjmkxG97bJVSn2im9geh8YucGQqBX9TmrvlAF0tYwxZfmUGcex8bm90A118DhvgHevIxVSib-n7wggx7FOY3izGIPwDPsm6jcfKkXitvUyz/s1600/DSC03793.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXOj5KXdc4VyUW2vuHMklQvO_ep5mMmHVBgqjmkxG97bJVSn2im9geh8YucGQqBX9TmrvlAF0tYwxZfmUGcex8bm90A118DhvgHevIxVSib-n7wggx7FOY3izGIPwDPsm6jcfKkXitvUyz/s1600/DSC03793.JPG" height="266" width="320" /></a></div>
<br />
This fish recipe is one of my all-time favourites: it's super-quick (the preparation takes literally only a few minutes), easy to cook (it's all done in the oven in record time) - and absolutely delicious: you might think the combination of fish and bacon is bizarre, but trust me (or rather Jamie Oliver - it's slightly adapted/simplified from his book <a href="http://www.amazon.co.uk/Cook-Jamie-Guide-Making-Better/dp/0718147715/ref=sr_1_1?ie=UTF8&qid=1394194890&sr=8-1&keywords=jamie+oliver+cook+with+jamie">Cook with Jamie</a>) - it works SO well!<br />
<br />
4 x 150/175g thick white
fish fillets <span lang="de-LU">(c</span>od, <span lang="de-LU">s</span>krei,
hake, haddock <span lang="de-LU">or coley)</span><br />
<span lang="de-LU">4</span>
sprigs of fresh rosemary, leaves picked and very finely chopped<br />
zest <span lang="de-LU">of
</span>2 lemons, <span lang="de-LU">grated</span><br />
freshly ground black pepper<br />
12 rashers of streaky bacon<br />
<div style="margin-bottom: 0in;">
<br />
Preheat <span lang="de-LU">the </span>oven
to 200ºC/<span lang="de-LU">180º fan oven.</span> <span lang="de-LU">Put
the rosemary, lemon zest and pepper on a large plate and mix together
(you don't need any salt at all as the bacon is salty enough). Press
both sides of the fish onto the mixture to coat well. </span>
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Lay <span lang="de-LU">the </span>rashers
of bacon on a <span lang="de-LU">chopping </span>board and run the
flat of a knife along them to thin them and widen them out. Lay 3
rashers together, slightly overlapping, put a fish fillet on top and
wrap the rashers around it.<br />
<br />
<span lang="de-LU">Line a
big-enough oven dish with tinfoil and lightly oil. Put</span> your
<span lang="de-LU">wrapped-up </span>fish <span lang="de-LU">fillets</span>
<span lang="de-LU">(</span>prettiest side facing up<span lang="de-LU">)
in and cook in the oven for 15 – 20 mins until the bacon is crisp
and golden.</span></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Serve with the pan
juices drizzled over and with a crisp green salad and boiled salad potatoes.</span></div>
Gigihttp://www.blogger.com/profile/07521711984299143371noreply@blogger.com2tag:blogger.com,1999:blog-4863220015395057054.post-31706492612400411002014-03-07T05:17:00.001-08:002014-03-07T05:31:41.269-08:00Fisch im Speckmantel mit Rosmarin und Zitrone<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNfNH3mtL3nbnQ775oVnfJyqPIHrc8mM935TbsV4ld3sz8JhDOFt0VnZ88YKznqwx95bnzrV2ujdwnAcs9Ywi8J0Q03aQOmzalbGnUr9-Adr6Aa_dQx2xlqJILCVb4whrJDenMRXbFQbQT/s1600/DSC03793.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNfNH3mtL3nbnQ775oVnfJyqPIHrc8mM935TbsV4ld3sz8JhDOFt0VnZ88YKznqwx95bnzrV2ujdwnAcs9Ywi8J0Q03aQOmzalbGnUr9-Adr6Aa_dQx2xlqJILCVb4whrJDenMRXbFQbQT/s1600/DSC03793.JPG" height="266" width="320" /></a></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Dieses Fischrezept ist eines meiner "All-Time"-<span lang="de-LU">Lieblingsgerichte</span>: es ist
super-schnell (die Zubereitung dauert buchstäblich nur ein paar
Minuten), es ist total einfach zu kochen <span lang="de-LU">(</span>alles
<span lang="de-LU">ist</span> i<span lang="de-LU">m</span> Ofen in
Rekordzeit <span lang="de-LU">fertig</span>) - und absolut lecker: die Kombination von Fisch und Speck mag vielleicht bizarr klingen, aber glaubt mir (oder besser Jamie Oliver - dieses Rezept ist aus
seinem Buch <a href="http://www.amazon.de/Besser-kochen-mit-Jamie-Oliver/dp/3831010315/ref=sr_1_1?s=books&ie=UTF8&qid=1394197321&sr=1-1&keywords=besser+kochen+mit+jamie">Besser kochen mit Jamie</a>): das Endresultat schmeckt PERFEKT!</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
4 x 150/175g dicke weiße Fischfilets
(Kabeljau, Skrei, Seehecht, Schellfisch oder Seelachs)</div>
<div style="margin-bottom: 0in;">
4 Zweige frischer Rosmarin, Blätter
sehr fein gehackt</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">geriebene </span>Schale
von 2 Zitronen</div>
<div style="margin-bottom: 0in;">
frisch gemahlener schwarzer Pfeffer</div>
<div style="margin-bottom: 0in;">
12 Scheiben <span lang="de-LU">Frühstückss</span>peck</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">D</span>en Backofen
auf 200º C/180º Heißluftofen <span lang="de-LU">vorheizen</span>.
Rosmarin, Zitronenschale und Pfeffer auf eine<span lang="de-LU">n</span>
großen <span lang="de-LU">Teller geben </span>und <span lang="de-LU">durch</span>mischen
(<span lang="de-LU">ihr braucht überhaupt kein</span> Salz, <span lang="de-LU">denn</span>
der Speck ist salzig genug). <span lang="de-LU">Drückt</span> beide
Seiten der Fisch<span lang="de-LU">filets in di</span>e Mischung.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Legt die</span>
Speckscheiben auf ein Schneidebrett und <span lang="de-LU">streicht
fest mit einem großen Messer über jede Scheibe, um sie auszu</span>dünn<span lang="de-LU">en</span>
und <span lang="de-LU">zu </span>erweitern. <span lang="de-LU">Legt
drei</span> Speckscheiben leicht überlappend zusammen, <span lang="de-LU">setzt
je e</span>in Fischfilet <span lang="de-LU">dr</span>auf und <span lang="de-LU">um</span>wickel<span lang="de-LU">t
es</span> <span lang="de-LU">mit den</span> Speckstreifen.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Legt ein/e</span>
<span lang="de-LU">Ofenblech/</span>form mit Alufolie <span lang="de-LU">aus
</span>und <span lang="de-LU">ölt es/sie </span>leicht ein. <span lang="de-LU">Die</span>
eingewickelten Fischfilets <span lang="de-LU">darauflegen und </span>für
15 bis 20 Minuten <span lang="de-LU">garen</span>, bis der Speck
knusprig und golden <span lang="de-LU">ist</span>.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Mit einem</span>
grünen Salat und Salzkartoffeln <span lang="de-LU">servieren</span>.</div>
Gigihttp://www.blogger.com/profile/07521711984299143371noreply@blogger.com0tag:blogger.com,1999:blog-4863220015395057054.post-16858974421220821942014-02-15T10:04:00.003-08:002014-02-16T14:14:46.194-08:00My amazing black bean chili con carne<div lang="de-LU" style="margin-bottom: 0in;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLYOjMSp6S5Ba5n01hATtZKnoMvI_2Lek15lGpo3N8kfZcFU-ASalFtVyN8LzdR0Qz28WEZRSMOqa423-A6Gt2AbAuSMn6hgEyX5EEWVCVMTRatF7PqnFRawZJQWsF1yUkbgBtfrwi5Fug/s1600/DSC03728.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLYOjMSp6S5Ba5n01hATtZKnoMvI_2Lek15lGpo3N8kfZcFU-ASalFtVyN8LzdR0Qz28WEZRSMOqa423-A6Gt2AbAuSMn6hgEyX5EEWVCVMTRatF7PqnFRawZJQWsF1yUkbgBtfrwi5Fug/s1600/DSC03728.JPG" height="188" width="320" /></a></div>
<br />
Today I give you one of my
all-time favourite “stews“ which I've been making for almost twenty years now: my <b>chili con carne </b>with<b> avocado salsa</b>. I'm sure all (or
most of you) have your own recipe that you swear by (and here's a really interesting <a href="http://www.nytimes.com/2014/02/12/dining/if-its-chili-its-personal.html?ref=dining&_r=0">article</a> from <i>The New York Times</i> on this topic this week) but please give my version a try: the combination of black beans instead of kidney beans,
finely chopped beef instead of mince and a few squares of dark
chocolate transport this easy casserole to another culinary level! I
got the idea of using the beans and steak combo from Delia Smith's <a href="http://www.amazon.co.uk/Delias-Winter-Collection-Delia-Smith/dp/0563521821">"Winter Collection" cookbook</a>, but her recipe was bereft of any spices, so I added
my own sumptuously deep and smoky combination - heavenly! (This was in the days when “Delia“ was still
a trusted-if-staid-force to be reckoned with in the kitchen –
before she inexplicably crossed over to the “other side“ with her
<a href="http://www.theguardian.com/uk/2008/feb/23/books.news">mad promotion</a> of kitchen shortcuts using frozen mash – and tinned
mince...)</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div lang="de-LU" style="margin-bottom: 0in;">
450 g dried black beans</div>
<div lang="de-LU" style="margin-bottom: 0in;">
900 g stewing steak, cut
into very small pieces*</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">1 </span>large bunch
of fresh coriander</div>
<div style="margin-bottom: 0in;">
4 medium onions</div>
<div style="margin-bottom: 0in;">
2 garlic cloves</div>
<div lang="de-LU" style="margin-bottom: 0in;">
2 green/red chillies,
de-seeded and chopped (optional)</div>
<div lang="de-LU" style="margin-bottom: 0in;">
1 tbsp sweet smoked
paprika</div>
<div lang="de-LU" style="margin-bottom: 0in;">
2 heaped tsp ground
coriander</div>
<div lang="de-LU" style="margin-bottom: 0in;">
1 heaped tsp ground cumin</div>
<div lang="de-LU" style="margin-bottom: 0in;">
4 tablespoons oil</div>
<div style="margin-bottom: 0in;">
1 rounded tbsp plain flour</div>
<div style="margin-bottom: 0in;">
4 tins <span lang="de-LU">(</span>400
g) chopped tomatoes</div>
<div lang="de-LU" style="margin-bottom: 0in;">
15g dark chocolate,
chopped</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">1 </span>red pepper</div>
<div style="margin-bottom: 0in;">
juice <span lang="de-LU">of </span> ½
lime</div>
<div lang="de-LU" style="margin-bottom: 0in;">
seasoning</div>
<div lang="de-LU" style="margin-bottom: 0in;">
<br /></div>
<div lang="de-LU" style="margin-bottom: 0in;">
1 ripe, firm avocado,
diced</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">4</span> tomatoes,
<span lang="de-LU">de-seeded and diced</span></div>
<div style="margin-bottom: 0in;">
½ red onion, finely chopped</div>
<div style="margin-bottom: 0in;">
juice ½ lime</div>
<div lang="de-LU" style="margin-bottom: 0in;">
sasoning</div>
<div lang="de-LU" style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
crème fraîche <span lang="de-LU">or
plain yoghurt to serve</span></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Either pre-soak the beans overnight or
start this recipe <span lang="de-LU">3</span> hours ahead of time and
begin by placing the beans in a large saucepan, covering them with
cold water and boiling <span lang="de-LU">them</span> for 10 minutes.
Then turn the heat off and let them soak for <span lang="de-LU">3</span>
hours.
</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">P</span>re-heat the
oven to <span lang="de-LU">180</span>°C<span lang="de-LU">/160°C
fan oven</span>. Strip the leaves off the coriander stalks <span lang="de-LU">and
set aside.</span></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">C</span>hop the
coriander stalks, <span lang="de-LU">onions, chillies and garlic
finely (I use the food processor).</span></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Heat half of the oil</span>
<span lang="de-LU">in a large casserole and cook the onion mix
together with the spices gently for about 5 minutes, t</span>hen
transfer to a plate.</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Heat the rest </span>of
the oil <span lang="de-LU">on </span>high, add about a third of the
beef and brown it well. Then remove and brown the rest in <span lang="de-LU">two</span>
batches.
</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Add the onion mix</span>
to the casserole and sprinkle in the flour, stir it in to soak up the
juices, then add the drained beans <span lang="de-LU">and</span>
tomatoes. <span lang="de-LU">Add the chocolate, s</span>tir well and
bring it up to simmering point. Don't add any s<span lang="de-LU">easoning</span>
at this stage – just put the lid on <span lang="de-LU">and cook in</span>
the oven for <span lang="de-LU">2 </span>hours.</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Meanwhile</span>
de-seed and chop the pepper into smallish pieces. Then, when the time
is up, <span lang="de-LU">add to the casserole, </span>stir <span lang="de-LU">well
again, put the lid back on and cook for a further </span>30 minutes.
</div>
<div lang="de-LU" style="margin-bottom: 0in;">
Before serving add the
lime juice and seasoning if necessary.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div lang="de-LU" style="margin-bottom: 0in;">
For the salsa combine all
ingredients in a bowl and mix well.</div>
<div lang="de-LU" style="margin-bottom: 0in;">
<br /></div>
<div lang="de-LU" style="margin-bottom: 0in;">
Serve the chilli with
plain white rice or baked potatoes and the coriander leaves sprinkled over.</div>
<div lang="de-LU" style="margin-bottom: 0in;">
<br />
(serves 8 - 10)<br />
<br /></div>
<div lang="de-LU" style="margin-bottom: 0in;">
Notes:<br />
*It really doesn't take long to chop the beef by hand, but you can, of course, do this in a food processor - just pulse for a few seconds each time (so as not to turn it all into a mushy pulp).</div>
<div lang="de-LU" style="margin-bottom: 0in;">
Like any other stew or casserole this is even better when prepared a day (or two or three) in advance as the flavours just keep improving in the fridge!</div>
<div style="margin-bottom: 0in;">
<br /></div>
<br />
<div lang="de-LU" style="margin-bottom: 0in;">
<br /></div>
Gigihttp://www.blogger.com/profile/07521711984299143371noreply@blogger.com1tag:blogger.com,1999:blog-4863220015395057054.post-37875171226021579632014-02-15T10:03:00.002-08:002014-02-15T10:03:43.833-08:00Mein Chili con carne mit schwarzen Bohnen<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfRRWsizlge6l1-0pNfOGyE_f2T5QLduQlap7ItGrAVvV3981XZB2Qis0QZDl_d8Mzbj7DjAmbZzNqT75wn5GF3xlVG7Zucb_mBnyczagIh2Og5W6oQExWDEoNNyp0xofXlroZP_jzhVlB/s1600/DSC03728.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfRRWsizlge6l1-0pNfOGyE_f2T5QLduQlap7ItGrAVvV3981XZB2Qis0QZDl_d8Mzbj7DjAmbZzNqT75wn5GF3xlVG7Zucb_mBnyczagIh2Og5W6oQExWDEoNNyp0xofXlroZP_jzhVlB/s1600/DSC03728.JPG" height="188" width="320" /></a></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU"><br /></span></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU"><br /></span></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Heute stelle</span>
ich <span lang="de-LU">euch</span> eine<span lang="de-LU">n</span>
meiner <span lang="de-LU">beliebtesten Eintöpfe vor</span>, <span lang="de-LU">der</span>
seit fast <span lang="de-LU">20 </span>Jahre<span lang="de-LU">n in
„mia casa“ regelmäßig auf dem Speisezettel steht (und in der
Tiefkühltruhe zu finden ist)</span>: meine Version von <b>Chili con
<span lang="de-LU">c</span>arne</b>. Ich bin sicher, dass <span lang="de-LU">ihr
</span>alle (oder <span lang="de-LU">zumindestens </span>die meisten
von euch) <span lang="de-LU">euer</span> eigenes Rezept <span lang="de-LU">habt</span>,
<span lang="de-LU">auf </span>das <span lang="de-LU">ihr</span>
schwö<span lang="de-LU">rt</span>, aber bitte g<span lang="de-LU">ebt
einmal meiner Version</span> einen Versuch: <span lang="de-LU">d</span>ie
Kombination <span lang="de-LU">von</span> schwarzen <span lang="de-LU">statt
roten Kidney-</span>Bohnen, fein <span lang="de-LU">selbstgehacktem/geschnippeltem</span>
Rindfleisch statt <span lang="de-LU">kommerziellem </span>Hackfleisch
und ein paar <span lang="de-LU">Stückchen</span> dunkler Schokolade
<span lang="de-LU">transportiert diesen wundervollen (UND trotzdem
einfachen) Eintopf auf ein himmlisch-höheres</span> kulinarische<span lang="de-LU">s</span>
Niveau!
</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">500</span> g
getrocknete schwarze Bohnen</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">10</span>00 g
Gulasch<span lang="de-LU">fleisch vom Rind</span>, in sehr kleine
Stücke <span lang="de-LU">ge</span>schn<span lang="de-LU">itten*</span></div>
<div style="margin-bottom: 0in;">
1 großes Bund frischer Koriander</div>
<div style="margin-bottom: 0in;">
4 mittelgroße Zwiebeln</div>
<div style="margin-bottom: 0in;">
2 Knoblauchzehen</div>
<div style="margin-bottom: 0in;">
2 grün<span lang="de-LU">e</span>/rote
Chilischoten, entkernt und gehackt (<span lang="de-LU">wenn ihr's
scharf mögt – ich verzichte darauf...</span>)</div>
<div style="margin-bottom: 0in;">
1 EL süßer geräucherte<span lang="de-LU">r</span>
Paprika
</div>
<div style="margin-bottom: 0in;">
2 gehäufte TL gemahlener Koriander
</div>
<div style="margin-bottom: 0in;">
1 gehäufter TL gemahlener Kreuzkümmel
</div>
<div style="margin-bottom: 0in;">
4 EL Öl</div>
<div style="margin-bottom: 0in;">
1 gehäufter EL Mehl</div>
<div style="margin-bottom: 0in;">
4 Dosen (400 g) gehackte Tomaten</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">1</span> rote
Paprikaschoten</div>
<div style="margin-bottom: 0in;">
Saft von ½ Limette</div>
<div lang="de-LU" style="margin-bottom: 0in;">
Salz und Pfeffer</div>
<div lang="de-LU" style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Crème fraîche oder Joghurt</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">D</span>ie Bohnen
über Nacht <span lang="de-LU">in reichhaltig Wasser einweichen</span>.</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">D</span>en Backofen
auf 180° C/160° C Heißluftofen <span lang="de-LU">vorheizen. </span>
<span lang="de-LU">Die Korianderb</span>lätter von den Stielen
<span lang="de-LU">entfernen</span> <span lang="de-LU">u</span>nd
beiseite stellen.</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Die </span>Koriander<span lang="de-LU">stiele</span>,
Zwiebeln, Chili <span lang="de-LU">und </span>Knoblauch<span lang="de-LU">
</span>fein <span lang="de-LU">hacken</span> (ich benutze die
Küchenmaschine).</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Die</span> Hälfte
des Öl<span lang="de-LU">s</span> in einer großen <span lang="de-LU">Eintopfform
erhitzen</span> und die Zwiebel-<span lang="de-LU">Mischung</span>
<span lang="de-LU">mit den Gewürzen </span>für ca. 5 Minuten
<span lang="de-LU">dünsten, dann herausnehmen.</span></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">D</span>as restliche
Öl <span lang="de-LU">erhitzen und das </span>Rindfleisch <span lang="de-LU">in
2 bis 3 Portionen anbraten, bis es braun ist. </span>
</div>
<div lang="de-LU" style="margin-bottom: 0in;">
Die Zwiebel-Mischung
dazugeben und mit dem Mehl bestreuen, dann die Tomaten und
abgetropften Bohnen hinzufügen.</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Die Schokolade
dazugeben, alles g</span>ut umrühren und <span lang="de-LU">zum
Kochen bringen. Dann den Deckel drauf und </span>für 2 Stunden <span lang="de-LU">im
Ofen garen</span>.</div>
<div style="margin-bottom: 0in;">
Inzwischen <span lang="de-LU">die
Paprikaschote </span>entkernen und in kleine Stücke <span lang="de-LU">schneiden</span>.
<span lang="de-LU">Nach den 2 Stunden zum Chili dazugeben,
unterrühren und noch ca 30 Minuten weitergaren.</span>
</div>
<div lang="de-LU" style="margin-bottom: 0in;">
Den Limettensaft
dazugeben, abschmecken und eventuell nachwürzen.</div>
<div lang="de-LU" style="margin-bottom: 0in;">
<br /></div>
<div lang="de-LU" style="margin-bottom: 0in;">
Dazu serviere ich diese einfache und leckere<b> Avocado-Tomaten-Salsa</b>:</div>
<div lang="de-LU" style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
1 reife feste Avocado, gewürfelt</div>
<div style="margin-bottom: 0in;">
4 Tomaten, entkernt und gewürfelt</div>
<div style="margin-bottom: 0in;">
½ rote Zwiebel, fein gehackt</div>
<div style="margin-bottom: 0in;">
Saft ½ Limette</div>
<div lang="de-LU" style="margin-bottom: 0in;">
Salz und Pfeffer</div>
<div lang="de-LU" style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Alle Zutaten in eine
Schüssel geben und gut mischen.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Das Chili mit</span>
<span lang="de-LU">weißem Reis</span> oder <span lang="de-LU">Ofen</span>kartoffeln,
<span lang="de-LU">Salsa, Joghurt/Crème fraîche</span> und
Koriander <span lang="de-LU">servieren</span>.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div lang="de-LU" style="margin-bottom: 0in;">
Notizen:</div>
<div lang="de-LU" style="margin-bottom: 0in;">
*Es dauert wirklich nicht
lange, das Fleisch von Hand zu zerschneiden, aber ihr könnt dazu
natürlich auch eure Küchenmaschine benutzen - nur aufpassen, dass
die Masse nicht zu “hackfleischmäßig“ wird!
</div>
<div lang="de-LU" style="margin-bottom: 0in;">
</div>
<div lang="de-LU" style="margin-bottom: 0in;">
Wie jeder andere Eintopf
schmeckt das Chili noch besser, wenn es einige Tage im voraus
vorbereitet wird. </div>
<div lang="de-LU" style="margin-bottom: 0in;">
<br /></div>
Gigihttp://www.blogger.com/profile/07521711984299143371noreply@blogger.com1tag:blogger.com,1999:blog-4863220015395057054.post-26909405559748933832014-01-15T08:54:00.000-08:002014-08-14T01:19:46.953-07:00My "deconstructed" chicken Caesar salad...<h4>
...with a delicious tahini dressing</h4>
<div>
<br /></div>
<div>
Every other Monday I like nothing better than stripping all the leftover meat from the Sunday roast chicken and turning it into another meal. I am constantly surprised that not everybody does this regularly: I can guarantee you that even a carcass that looks "done" will yield at least another good handful of lovely meat if you "go at it" with your fingers <span style="font-family: inherit;">or a small knife. (<span style="color: black;">My
late mother was the undisputed master of this art though: the image
of her hunched over the massive annual Christmas goose carcass </span><span style="color: black;"><span lang="de-LU">armed</span></span><span style="color: black;">
onl</span><span style="color: black;"><span lang="de-LU">y</span></span><span style="color: black;">
with a tin</span><span style="color: black;"><span lang="de-LU">y</span></span><span style="color: black;">,
</span><span style="color: black;"><span lang="de-LU">flimsy
post-war</span></span><span style="color: black;">
tin </span><span style="color: black;"><span lang="de-LU">knife
with which, over the course of a good few days, she would flay away
at the bird with the precision of a micro-surgeon until she deemed it </span></span>“</span><span style="color: black;"><span lang="de-LU"><span style="font-family: inherit;">finished“ (by which time it looked as if it had been stripped
clean by a family of the hungriest vultures EVER) will stay with me forever...) But wha</span>t to do with your harvested treasures?</span></span> In my kitchen they either end up in my lovely <a href="http://thebrusselscooker.blogspot.be/2013/04/who-ate-all-pies.html">chicken, leek and tarragon pies</a> - or in this salad with THE MOST delicious (and easy) Eastern Mediterranean dressing (based on a recipe by my food hero <a href="http://www.bbc.co.uk/food/chefs/silvena_rowe">Silvena Rowe</a>):<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjth439T9NE86mKAndhDmOhPIVWgzMaNe_OuGUFtimHGRm5PSAPWpPG04NmCWpWZDZj3YJZrzT0w6xeMiBtQg9g3os0-mWEVFWRomJmeNdolEFmv8sP873dLydH2FXnDrqEwq06twRiPGuQ/s1600/DSC03699.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjth439T9NE86mKAndhDmOhPIVWgzMaNe_OuGUFtimHGRm5PSAPWpPG04NmCWpWZDZj3YJZrzT0w6xeMiBtQg9g3os0-mWEVFWRomJmeNdolEFmv8sP873dLydH2FXnDrqEwq06twRiPGuQ/s1600/DSC03699.JPG" height="231" width="320" /></a></div>
<br />
I ADORE tahini paste and can often be found eating "just a few spoonfuls" straight out of the jar, and as much as I love a classic Caesar salad I often find the mayo-anchovy dressing too claggy and cloying, so this is just perfect! I usually just combine all the salad ingredients and drizzle them with the dressing, but when I found a recipe in a <a href="http://kochen-und-geniessen.lecker.de/">German food magazine</a> where the parmesan had been turned into crisp little "baskets" I just KNEW I had to give this a try - and they were gorgeous (and fit for any dinner party with just a teeny-tiny bit more work):<br />
<br />
130-150g parmesan cheese, grated<br />
a few slices of slightly stale bread/a length of baguette (crusts removed)<br />
1 tbsp olive oil<br />
2-3 handfuls of (white) chicken meat, shredded or cubed*<br />
1 romaine lettuce or 2 baby gem lettuces, broken or cut into pieces<br />
1/2 bunch of spring onions, sliced finely<br />
1 avocado, peeled and cut into cubes<br />
<br />
2 tbsp lemon juice<br />
4 tbsp plain yogurt (or low-fat mayonaise - or a mix of both)<br />
2 tbsp tahini paste**<br />
1 garlic clove, crushed<br />
<div>
<br /></div>
<div>
Preheat the oven to 200°C/175° fan oven. Line a baking tray with baking paper.</div>
<div>
Divide the parmesan into 4 equal amounts and scatter into 4 ca 15 cm circles on the baking tray (I used the ring of a 15 cm springform tin for this - just lift it up and use again for the next circle). Bake for approx. 10 minutes until golden brown. Meanwhile gather 4 small(ish) bowls (with a flat base of ca 8 cm diameter). Take the parmesan circles out of the oven and drape them over the bowls IMMEDIATELY while they are still warm and pliable, pressing the edges down gently. Let cool and remove from the bowls.<br />
To make the croutons, cut the bread into 2 cm cubes. Heat the oil in a pan over medium heat and fry gently until golden brown and crunchy, shaking the pan frequently.</div>
Place the lettuce in the parmesan baskets, then add the chicken, avocado, spring onions and croutons.<br />
Whisk the dressing ingredients together, adding a few tbsp of water if it's too thick*** and drizzle over the salads.<br />
<br />
Notes:<br />
I always boil up the (stripped) carcass together with the other leftover bones with a few carrots, onions, bay leaves and peppercorns and let it simmer for a few hours. The strained stock then goes into the freezer as a base for soup - lovely!<br />
*You can, of course, use poached, grilled or shop-bought chicken breasts or pieces for this recipe.<br />
**Sometimes the oil separates from the (heavier) tahini mass in the jar - just shake it vigorously for a while to combine the two elements.<br />
***Do taste the dressing as you go along and add more yogurt/mayo, lemon or tahini if you wish.<br />
The dressing is also delicious on other vegetable salads!<br />
<br />
<div>
<br /></div>
<br />
<br />
<br />
<br /></div>
Gigihttp://www.blogger.com/profile/07521711984299143371noreply@blogger.com3tag:blogger.com,1999:blog-4863220015395057054.post-12897107075025766792014-01-15T08:45:00.002-08:002014-01-15T12:10:27.782-08:00Caesar-Salat mit Tahini-Dressing<span lang="de-LU">Es gibt für mich
montags nichts Schöneres, als unser Sonntags-Brathähnchen zu
„entbeinen“, damit ich die übriggebliebenen Fleischreste für
eine zweite Mahlzeit verwenden kann.</span> Ich bin ständig
überrascht, dass nicht jeder <span lang="de-LU">Koch </span>dies
regelmäßig <span lang="de-LU">macht</span>: Ich kann <span lang="de-LU">euch</span>
garantieren, dass <span lang="de-LU">an JEDEM Geripp</span>e <span lang="de-LU">noch
</span>mindestens eine weitere gute Handvoll schöne<span lang="de-LU">s</span>
Fleisch <span lang="de-LU">“dran“ ist, das </span>mit den Fingern
oder einem kleinen Messer <span lang="de-LU">schnell und einfach
entfernt werden kann</span>. (Meine verstorbene Mutter war <span lang="de-LU">übrigens
</span>d<span lang="de-LU">ie</span> unbestrittene Meister<span lang="de-LU">in</span>
dieser <span lang="de-LU">Kunst</span>: <span lang="de-LU">nur mit
einem winzigen Nachkriegs-Blechmesser bewaffnet, sägte sie jedes
Jahr – über mehrere Tage verteilt – akribisch und mit der
Präzision eines Mikrochirurgen an der Karkasse unserer 6-Kilo-Weihnachtsgans, bis auch die letzten mikroskopisch kleinsten Muskelfasern
heraus seziert waren...) </span>Aber was <span lang="de-LU">dann </span>mit
<span lang="de-LU">all diesen schönen Hühnerfleischresten machen?
Also, i</span>n meiner Küche <span lang="de-LU">verwandele ich sie
entweder</span> in meine <span lang="de-LU">tollen</span> <a href="http://thebrusselscooker.blogspot.be/2013/04/who-ate-all-pies.html">Huhn, Lauch und Estragon-Pies</a> - oder in diese<span lang="de-LU">n
wundervollen</span> Salat mit de<span lang="de-LU">m</span>
köstlichsten (und einfach<span lang="de-LU">sten</span>)
<span lang="de-LU">orientalischem Dressing</span> (basierend auf
einem Rezept aus dem Buch "Orient Express" meine<span lang="de-LU">r Lieblingsköchin</span> <a href="http://www.essen-und-trinken.de/kochbuecher/die-neuen-kochbuecher-1029443.html?image=13">Silvena Rowe</a>):<br />
<div style="margin-bottom: 0in;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0XLk7tzBmqRD3DMzxzlymZtRVZlcJWyMr-1WMq1rfFxkK4uWuHCl60XGVMjaZcDdTzej6hAxcnnAimKSn6IlWAVgepg22Gpqh4gc3d1wbGHUZmVIwSsXvsoUwIjlqLzoO7nFimjL3bzlj/s1600/DSC03699.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0XLk7tzBmqRD3DMzxzlymZtRVZlcJWyMr-1WMq1rfFxkK4uWuHCl60XGVMjaZcDdTzej6hAxcnnAimKSn6IlWAVgepg22Gpqh4gc3d1wbGHUZmVIwSsXvsoUwIjlqLzoO7nFimjL3bzlj/s1600/DSC03699.JPG" height="231" width="320" /></a></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Ich <span lang="de-LU">LIEBE </span>Tahini
<span lang="de-LU">(Sesamp</span>aste<span lang="de-LU">),</span> und<span lang="de-LU">
so sehr ich auch </span>einen klassischen <span lang="de-LU">Caesar-Salat</span>
<span lang="de-LU">mag, </span>finde ich <span lang="de-LU">jedoch
oft das Majo</span>-Sardellen-Dressing zu <span lang="de-LU">klebrig-streng</span>
<span lang="de-LU">- daher ist dieses Rezept</span> einfach perfekt!
<span lang="de-LU">Normalerweise mische ich alle </span>Salatzutaten nur<span lang="de-LU"> zusammen und gebe dann das Dressing dazu,
aber vor kurzem habe ich in einem <a href="http://kochen-und-geniessen.lecker.de/">"kochen-und-genießen"-</a>Heft</span> ein Rezept gefunden, <span lang="de-LU">in
dem</span> der Parmesan <span lang="de-LU">zu</span> kleinen
<span lang="de-LU">knusprigen </span>"Körbe<span lang="de-LU">n</span>"
<span lang="de-LU">gebacken wurde – ich hab's sofort ausprobiert
und das Resultat war ein voller Erfolg! (Dies ist auch eine
super-beeindruckende Variante für ein Dinnerparty-Menü mi</span>t
nur ein<span lang="de-LU">em</span> klitzekleine<span lang="de-LU">n</span>
<span lang="de-LU">bißchen</span> mehr Arbeit):</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
130 - 150g Parmesan, gerieben</div>
<div style="margin-bottom: 0in;">
ein paar Scheiben etwas altbackenes
<span lang="de-LU">Brot/Baguette</span> (Krusten entfernt)</div>
<div style="margin-bottom: 0in;">
1 EL Olivenöl</div>
<div style="margin-bottom: 0in;">
2-3 Handvoll (weiß<span lang="de-LU">es</span>)
Hühnerfleisch, <span lang="de-LU">zerteilt</span> oder in Würfel
geschnitten*</div>
<div style="margin-bottom: 0in;">
1 Römersalat oder 2 Babysalatherzen,<span lang="de-LU">
</span>in S<span lang="de-LU">treifen</span> geschnitten</div>
<div style="margin-bottom: 0in;">
1/2 Bund Frühlingszwiebeln, fein
geschnitten</div>
<div style="margin-bottom: 0in;">
1 Avocado, geschält und in Würfel
geschnitten</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
2 EL Zitronensaft</div>
<div style="margin-bottom: 0in;">
4 EL Joghurt ( oder fettarme <span lang="de-LU">Majonäse</span>
- oder eine Mischung aus beidem)</div>
<div style="margin-bottom: 0in;">
2 EL <span lang="de-LU">Tahini</span>**</div>
<div style="margin-bottom: 0in;">
1 Knoblauchzehe, zerdrückt</div>
<div style="line-height: 0.21in; margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span style="color: #333333;"><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 11pt;"><span lang="de-LU">D</span></span></span></span><span style="color: #333333;"><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 11pt;">en </span></span></span><span style="color: #333333;"><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 11pt;"><span lang="de-LU">O</span></span></span></span><span style="color: #333333;"><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 11pt;">fen
auf </span></span></span><span style="color: #333333;"><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 11pt;"><span lang="de-LU">20</span></span></span></span><span style="color: #333333;"><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 11pt;">0°C
/ 1</span></span></span><span style="color: #333333;"><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 11pt;"><span lang="de-LU">75</span></span></span></span><span style="color: #333333;"><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 11pt;">°C </span></span></span><span style="color: #333333;"><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 11pt;"><span lang="de-LU">Umluft
vorheizen.</span></span></span></span> Ein Backblech
mit Backpapier <span lang="de-LU">auslegen</span>.</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">D</span>en Parmesan
in 4 ca. 15 cm Kreise auf das Backblech <span lang="de-LU">streuen
</span>(<span lang="de-LU">i</span>ch habe <span lang="de-LU">dafür
</span>den Ring einer 15 cm <span lang="de-LU">Torten-</span>Springform
<span lang="de-LU">benutzt – Parmesan reingeben, dann einfach
hochnehmen</span> und für den nächsten Kreis <span lang="de-LU">verwenden</span>).
</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">F</span>ür ca. 10
Minuten goldbraun backen. <span lang="de-LU">Käsetaler dann SOFORT
auf umgedrehte Schälchen (Boden ca. 8cm Durchmesser) legen, Ränder
vorsichtig nach unten biegen und abkühlen lassen.</span></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Für die Croutons</span>
das Brot in 2 cm große Würfel schneiden. <span lang="de-LU">D</span>as
Öl in einer Pfanne bei mittlerer Hitze erhitzen und <span lang="de-LU">die
Brotwürfel braten</span>, bis sie goldbraun und knusprig <span lang="de-LU">sind.</span></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Die</span>
<span lang="de-LU">Salatstreifen</span> in d<span lang="de-LU">ie
</span>Parmesankörbe <span lang="de-LU">geben, dann das
</span>Hähnchen<span lang="de-LU">fleisch</span>, Avocado,
Frühlingszwiebeln und Croutons <span lang="de-LU">dazugeben.</span></div>
<div lang="de-LU" style="margin-bottom: 0in;">
Dressingzutaten verrühren
(eventuell mit ein paar EL Wasser verdünnen) und über den Salat
träufeln.
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Notizen</span>:</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Aus dem Gerippe
koche ich immer</span> zusammen mit den anderen übrig gebliebenen
Knochen <span lang="de-LU">eine schmackhafte Hühnerbrühe als Basis
für Suppen und Eintöpfe: einfach</span> mit ein paar Karotten,
Zwiebeln, Lorbeerblätter<span lang="de-LU">n</span> und
Pfefferkörner<span lang="de-LU">n </span>und reichlich Wasser <span lang="de-LU">für ca.
2 – 3 </span>Stunden köcheln lassen. <span lang="de-LU">Dann durch
ein Sieb abgießen und portionsweise einfrieren.</span></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">*Ihr könnt natürlich
auch </span>pochiert<span lang="de-LU">e,</span> gegrillt<span lang="de-LU">e</span>
oder <span lang="de-LU">fertig gekaufte </span>Hähnchenbrust für
dieses Rezept <span lang="de-LU">verwenden!</span></div>
<div style="margin-bottom: 0in;">
**Manchmal <span lang="de-LU">setzt
sich </span>das Öl von der (schwerer<span lang="de-LU">en</span>)
<span lang="de-LU">Tahini-Masse</span> im Glas <span lang="de-LU">ab
–</span> <span lang="de-LU">einfach kräftig </span>für eine Weile
schütteln, um die beiden Elemente <span lang="de-LU">wieder </span>zu
<span lang="de-LU">verbinde</span>n.</div>
<div style="margin-bottom: 0in;">
Das Dressing passt auch
super zu anderen Gemüsesalaten.</div>
Gigihttp://www.blogger.com/profile/07521711984299143371noreply@blogger.com0tag:blogger.com,1999:blog-4863220015395057054.post-46060311665930557082013-12-16T09:23:00.002-08:002013-12-16T09:43:10.764-08:00Pear & amaretti tartletsToday I'm giving you another wonderfully fantastic cake recipe which has been a staple on my dessert menu list for well over 15 years now (and I made it again yesterday for a pre-Christmas Sunday lunch with friends):<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYksTAOMewW8wj0Z6WLKNFPyeBuh6WdebAOet60dy7IL5LG_H1f8A2_LE-TlrInIJEpZxVtK2LKXZqdUMGWddCWRyOYrhMFC6HfX5qT6sDYlkmAasxN6BINcuUey2VI4PLOmdaiqanPPAA/s1600/DSC03500.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYksTAOMewW8wj0Z6WLKNFPyeBuh6WdebAOet60dy7IL5LG_H1f8A2_LE-TlrInIJEpZxVtK2LKXZqdUMGWddCWRyOYrhMFC6HfX5qT6sDYlkmAasxN6BINcuUey2VI4PLOmdaiqanPPAA/s1600/DSC03500.JPG" height="263" width="320" /></a></div>
<br />
<br />
It's from the great New Zealand chef Peter Gordon's first book <a href="http://www.amazon.com/Sugar-Club-Cookbook-Peter-Gordon/dp/1579590063">The Sugar Club Cookbook</a> and not only does it taste divine, it also looks so "professional" that it could easily grace the poshest patisseries in Paris - yet it is SO easy to make:<br />
<br />
230g shortcrust pastry (shop-bought is fine)<br />
210g butter, softened<br />
90g sugar<br />
250g Italian amaretti biscuits, crushed<br />
110g ground almonds<br />
4 eggs<br />
grated zest of 1 lemon<br />
1 tbs lemon juice<br />
6 sweet firm pears<br />
<br />
Pre-heat the oven to 180°C/160°C fan oven.<br />
Peel and core the pears and cut into halves or quarters.<br />
Line a 30cm round baking tin/4 loose-bottomed tartlet tins (10-12 cm) with baking paper. Line with the pastry and then again with baking paper, fill with baking beans (or dried pulses/rice) and cook for 5-10 mins until golden brown.<br />
In a food processor, pulse the butter, sugar, biscuits and almonds into a paste for 45 secs.<br />
Add the rest of the ingredients and pulse again for 30 seconds.<br />
Spoon the mixture into the (cooled) pastry shell(s).<br />
Place the pears around the base, pressing them into the mixture.<br />
Bake for ca 40 mins (25-30 for the individual tartlets).<br />
Serve with vanilla ice cream or whipped cream.<br />
<br />
Serves 4 - 6.<br />
<br />
<b>You can read the German version of this post <a href="http://thebrusselscooker.blogspot.be/2013/12/birnen-amaretti-kuchlein.html">here</a>.</b><br />
<br />
<br />
<br />Gigihttp://www.blogger.com/profile/07521711984299143371noreply@blogger.com0tag:blogger.com,1999:blog-4863220015395057054.post-92132683537209119322013-12-16T09:23:00.000-08:002013-12-16T09:38:34.211-08:00Birnen-Amaretti-Küchlein<div style="margin-bottom: 0in;">
Heute <span lang="de-LU">habe</span>
<span lang="de-LU">ich wieder ein total tolles</span> Kuchenrezept
<span lang="de-LU">für euch, das seit über </span>15 Jahre<span lang="de-LU">n
ganz oben auf meiner Dessert-Menü-Speisekarte steht </span>(und ich
habe es <span lang="de-LU">gerade erst </span>gestern wieder für ein
vorweihnachtliche<span lang="de-LU">s</span> <span lang="de-LU">Sonntags-Mittagessen
mit Freunden zubereitet):</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfDtPNhTEo4dCkCsivWzydhrnnWz9cKShwmGYdnWTbBF_-8RiUPM4NPvdpMfAUbfrTeRiqVLugL7WOYmVuFC37AMorQIqK614Ap5D_rduclpccQN5xMnOEQJ-8fJlQt0EaUqrr8xMJ1KDk/s1600/DSC03501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfDtPNhTEo4dCkCsivWzydhrnnWz9cKShwmGYdnWTbBF_-8RiUPM4NPvdpMfAUbfrTeRiqVLugL7WOYmVuFC37AMorQIqK614Ap5D_rduclpccQN5xMnOEQJ-8fJlQt0EaUqrr8xMJ1KDk/s1600/DSC03501.JPG" height="222" width="320" /></a></div>
<span lang="de-LU"><br /></span></div>
<div style="margin-bottom: 0in;">
Es ist <span lang="de-LU">aus dem
<a href="http://www.amazon.com/Sugar-Club-Cookbook-Peter-Gordon/dp/1579590063">ersten Buch</a> des</span> <span lang="de-LU">wundervollen
neuseeländischen Chefk</span>och<span lang="de-LU">s</span> Peter
Gordon und <span lang="de-LU">es schmeckt </span>nicht nur <span lang="de-LU">absolut
fantastisch, sondern </span>es sieht auch so "professionell"
<span lang="de-LU">aus</span>, dass es leicht die vornehmsten
Patisserien in Paris zieren könnte - aber es ist <span lang="de-LU">SO
EINFACH </span>zu machen:</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
230g Mürbeteig (gekauft)</div>
<div style="margin-bottom: 0in;">
210g weiche Butter</div>
<div style="margin-bottom: 0in;">
90g Zucker</div>
<div style="margin-bottom: 0in;">
250g italienische <span lang="de-LU">Amaretti-Kekse,</span>
zerkleinert</div>
<div style="margin-bottom: 0in;">
110g gemahlene Mandeln</div>
<div style="margin-bottom: 0in;">
4 Eier</div>
<div style="margin-bottom: 0in;">
abgeriebene Schale von 1 Zitrone</div>
<div style="margin-bottom: 0in;">
1 EL Zitronensaft</div>
<div style="margin-bottom: 0in;">
6 <span lang="de-LU">feste, </span>süße
Birnen
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Den</span> Backofen
auf 180°C/160°C <span lang="de-LU">Umlufto</span>fen <span lang="de-LU">vorheizen.</span></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">D</span>ie Birnen
<span lang="de-LU">schälen, Kerngehäuse entfernen </span>und in
Hälften oder Viertel schneiden.</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Eine </span>30cm
runde Backform/4 <span lang="de-LU">kleine</span>Törtchen<span lang="de-LU">formen
mit</span> lose<span lang="de-LU">m</span> Boden (10-12 cm) mit
Backpapier auslegen.
</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Mit Teig auslegen,
dann wieder</span> mit Backpapier <span lang="de-LU">auslegen</span>
<span lang="de-LU">und </span>mit Backbohnen (oder getrocknete<span lang="de-LU">n</span>
Hülsenfrüchte<span lang="de-LU">n</span>/Reis) füllen. <span lang="de-LU">F</span>ür
5-10 Minuten <span lang="de-LU">goldbraun backen.</span></div>
<div style="margin-bottom: 0in;">
In einer Küchenmaschine die Butter,
Zucker, Kekse und Mandeln für 45 Sekunden <span lang="de-LU">zu</span>
eine<span lang="de-LU">r</span> Paste <span lang="de-LU">pulsieren</span>.</div>
<div style="margin-bottom: 0in;">
Den Rest der Zutaten <span lang="de-LU">dazugeben
und</span> wieder für 30 Sekunden <span lang="de-LU">pulsieren.</span></div>
<div style="margin-bottom: 0in;">
Die Mischung in d<span lang="de-LU">ie
abgekühlte(n) Gebäckschale</span>(n) <span lang="de-LU">geben</span>.</div>
<div style="margin-bottom: 0in;">
Die Birnen in die Mischung <span lang="de-LU">drücken</span>.</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">F</span>ür ca. 40
Minuten (25-30 <span lang="de-LU">Minuten </span>für die einzelnen
Törtchen) <span lang="de-LU">backen.</span></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">M</span>it
Vanille-Eis oder Schlagsahne <span lang="de-LU">servieren.</span></div>
<br />
<div style="margin-bottom: 0in;">
<span lang="de-LU">(Für 4 – 6
Personen)</span><br />
<span lang="de-LU"><br /></span>
<span lang="de-LU"><b>Ihr könnt die englische Version dieser Seite <a href="http://thebrusselscooker.blogspot.be/2013/12/pear-amaretti-tart.html">hier</a> finden.</b></span></div>
Gigihttp://www.blogger.com/profile/07521711984299143371noreply@blogger.com0tag:blogger.com,1999:blog-4863220015395057054.post-32898765305354102902013-11-30T06:37:00.003-08:002013-12-01T08:22:44.690-08:00Indonesischer Schweine-Schmortopf<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVnQpFSoR8FJYOjFnjEyeNZwXTeqGZ8fz7Zk3dP5G8cR001IGRZWvL2bvBIiF9c_SXuVJR7knFYH4qmcL9893pXqbN-GyfyJKsMgxgWShjGv3ubIrPRS5GB3eCPk9O0r9tgfparRWBu7CQ/s1600/DSC01044-006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVnQpFSoR8FJYOjFnjEyeNZwXTeqGZ8fz7Zk3dP5G8cR001IGRZWvL2bvBIiF9c_SXuVJR7knFYH4qmcL9893pXqbN-GyfyJKsMgxgWShjGv3ubIrPRS5GB3eCPk9O0r9tgfparRWBu7CQ/s1600/DSC01044-006.JPG" height="188" width="320" /></a></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Ich liebe <span lang="de-LU">Eintöp</span>fe
<span lang="de-LU">jeder Art </span>und <span lang="de-LU">könnte</span>
sie <span lang="de-LU">wirklich </span>jeden Tag essen –<span lang="de-LU">
und jahraus, jahrein</span>. Aber - bis <span lang="de-LU">l</span>etzte<span lang="de-LU">s</span>
Jahr – <span lang="de-LU">hatte </span>ich <span lang="de-LU">nie
Glück mit Schweinefleisch: egal welches Stück und egal wie lange (und wie niedrig) sie im Ofen schmorten – das Endresultat
war immer</span> trocken und faserig. Als <span lang="de-LU">total</span>e
Schweinefleisch-<span lang="de-LU">Enthusiastin</span> war dies
<span lang="de-LU">natürlich </span>eine Quelle große<span lang="de-LU">r</span>
Frustration und Irritation - bis ich <span lang="de-LU">immer öfter</span>
<span lang="de-LU">von </span>de<span lang="de-LU">r</span> neuen
"Schweine<span lang="de-LU">-Schmor-Sensation</span>"
<span lang="de-LU">hörte</span>: <span lang="de-LU">Schweinebacken</span>
(<span lang="de-LU">ihr</span> könn<span lang="de-LU">t</span> <span lang="de-LU">s</span>ie
<span lang="de-LU">hier </span>i<span lang="de-LU">m</span> 2. Foto
<span lang="de-LU">meiner <a href="http://thebrusselscooker.blogspot.be/2013/09/a-rather-special-pork-terrine.html">Schweinekopf-Terrine</a></span> sehen) <span lang="de-LU">-
und, siehe da, es gibt sie seitdem überall in meinen </span>Supermärkte<span lang="de-LU">n</span>!
<span lang="de-LU">Sie sind einfach ideal für Eintöpfe: </span>wie
Lamm und Rind <span lang="de-LU">werden </span>sie zart und <span lang="de-LU">zerfallen
fast auf der Gabel – und schmecken so richtig nach Schwein!</span>
Und <span lang="de-LU">dazu</span> sind sie <span lang="de-LU">auch
noch schön billig</span> – <span lang="de-LU">hier in Belgien
</span>kostet <span lang="de-LU">ein Kilo </span>unter 10€...<br />
<br /></div>
<div style="margin-bottom: 0in;">
</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Meine diesjährige
Eintopf-Saison beginnt deshalb </span>mit eine<span lang="de-LU">m</span>
absolut atemberaubenden Rezept meine<span lang="de-LU">s</span> neuen
"<span lang="de-LU">Küchen-</span>Held<span lang="de-LU">en"</span> <a href="http://brunoloubet.com/bruno-loubet/">Bruno Loubet</a> (der das Kochen seiner Heimat<span lang="de-LU">region
in</span> Südwest-Frankreich mit modernen <span lang="de-LU">panasiatischen</span>
Einflüssen kombiniert) <span lang="de-LU">- es ist aus</span> seinem
brillanten neuen Buch <a href="http://www.amazon.co.uk/Mange-Tout-Bruno-Loubet/dp/0091950473">Mange Tout</a>. <span lang="de-LU">E</span>r
<span lang="de-LU">benutzt</span> Rinderbäckchen, aber ich kann <span lang="de-LU">euch</span>
<span lang="de-LU">versichern</span>, dass mein<span lang="de-LU">e</span>
<span lang="de-LU">Schweinefleisch-Version </span>ebenso sensationell
ist! Und lass<span lang="de-LU">t euch</span> <span lang="de-LU">bitte</span>
nicht <span lang="de-LU">von</span> <span lang="de-LU">der ziemlich</span> langen Liste der Zutaten <span lang="de-LU">abschrecken</span>: <span lang="de-LU">alles
kommt einfach (zusammen mit dem Fleisch und dem Gemüse) in den Topf
– und dann geht's ab in den Ofen</span>:</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">2</span> EL Olivenöl</div>
<div style="margin-bottom: 0in;">
1 kg Schweinebacken</div>
<div style="margin-bottom: 0in;">
300g Karotten, gehackt</div>
<div style="margin-bottom: 0in;">
200g Sellerie, gehackt</div>
<div style="margin-bottom: 0in;">
2 Zwiebeln, gehackt</div>
<div style="margin-bottom: 0in;">
4 Knoblauchzehen, zerdrückt</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">ein </span>5cm Stück
frischer Ingwer, gehackt</div>
<div style="margin-bottom: 0in;">
1 Sternanis</div>
<div style="margin-bottom: 0in;">
1 Stängel Zitronengras, zerdrückt*</div>
<div style="margin-bottom: 0in;">
3 EL <span lang="de-LU">Granatapfel-Melasse/Sirup</span>**</div>
<div style="margin-bottom: 0in;">
9 EL Kecap Manis (süße indonesische
Sojasauce)</div>
<div style="margin-bottom: 0in;">
2 EL <span lang="de-LU">süße
</span>Chili-Sauce oder 2 EL brauner Zucker</div>
<div style="margin-bottom: 0in;">
3 Kaffir-Limettenblätter (oder die
abgeriebene Schale von 1 großen <span lang="de-LU">Limette</span>)</div>
<div style="margin-bottom: 0in;">
500 ml Rind-oder Kalbs<span lang="de-LU">brühe
</span>(aus einem Würfel)</div>
<div style="margin-bottom: 0in;">
3 grüne Kardamomkapseln, <span lang="de-LU">zerdrückt</span></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">a</span>bgeriebene
Schale von 1 Orange, plus 1 <span lang="de-LU">weiteres</span> <span lang="de-LU">langes
</span>Stück Schale</div>
<div style="margin-bottom: 0in;">
3 EL Limettensaft</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">D</span>en <span lang="de-LU">O</span>fen
auf 180°C / 160°C <span lang="de-LU">Umluft vorheizen.</span>
</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">D</span>ie Hälfte
des Öl<span lang="de-LU">s</span> in einer großen Pfanne <span lang="de-LU">erhitzen
</span>und das Fleisch auf allen Seiten <span lang="de-LU">anbraten</span>,
dann <span lang="de-LU">herausnehmen. Den</span> Rest des Öls
<span lang="de-LU">erhitzen und </span>Karotten, Sellerie, Zwiebeln
und <span lang="de-LU">Knoblauch glasig </span>braten. Fleisch <span lang="de-LU">und
Gemüse in einen Schmortopf geben und die restlichen Zutaten
dazugeben. G</span>enug Wasser <span lang="de-LU">dazugeben, sodass
das Fleisch von ca</span> 2-3cm Flüssigkeit bedeck<span lang="de-LU">t
ist</span>. <span lang="de-LU">Zugedeckt für drei Stunden</span> <span lang="de-LU">im</span>
Ofen <span lang="de-LU">kochen (oder </span>bis das Fleisch fast
auseinanderfällt<span lang="de-LU">)</span>.***</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Ich habe <span lang="de-LU">dazu </span>auch
diesen (leicht <span lang="de-LU">abgewandelten/vereinfachten</span>)<span style="font-size: large;">
<span lang="de-LU">Mango-Salat</span></span> aus dem Originalrezept <span lang="de-LU">gemacht
–</span> <span lang="de-LU">ebenfalls absolut lecker</span> und
einfach zu<span lang="de-LU">zubereiten</span>:</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
1 Mango, geschält und gewürfelt</div>
<div style="margin-bottom: 0in;">
6 Frühlingszwiebeln, fein geschnitten</div>
<div style="margin-bottom: 0in;">
1/2 Gurke, geschält und gewürfelt</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">je </span>3 EL
Minze, Koriander und Basilikum <span lang="de-LU">(</span>grob
gehackt<span lang="de-LU">)</span>****</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
2 EL Sesamöl</div>
<div style="margin-bottom: 0in;">
1 Knoblauchzehe</div>
<div style="margin-bottom: 0in;">
1 TL gehackter frischer Ingwer</div>
<div style="margin-bottom: 0in;">
3 EL Limettensaft</div>
<div style="margin-bottom: 0in;">
2 EL weicher brauner Zucker (oder 1 <span lang="de-LU">EL
</span>plus 1 EL süße Chilisauce)</div>
<div style="margin-bottom: 0in;">
1 EL Sesam<span lang="de-LU">körner</span></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">A</span>lle
<span lang="de-LU">Dressing-Zutaten</span> in einem Mixer (oder mit
einem kleinen Schneebesen) <span lang="de-LU">verrühren. Den Salat
mit dem Sesam bestreuen und alles </span>mit gekochte<span lang="de-LU">m
Basmati/Thai-</span>Reis servieren.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div lang="de-LU" style="margin-bottom: 0in;">
Notizen</div>
<div style="margin-bottom: 0in;">
*Zitronengras-Stängel <span lang="de-LU">kann
man total gut </span>einfrieren - sie <span lang="de-LU">werd</span>en
<span lang="de-LU">dabei </span>nur ein kleines <span lang="de-LU">bisschen</span>
weich, <span lang="de-LU">was für den Gebrauch ideal ist...</span>
</div>
<div style="margin-bottom: 0in;">
** <span lang="de-LU">Granatapfel-Melasse</span>
(die herb und süß <span lang="de-LU">ist</span>) <span lang="de-LU">kann
durch</span> gleiche Mengen von Honig und <span lang="de-LU">(Balsamico-)Essig</span>
<span lang="de-LU">ersetzt werden</span>.</div>
<div style="margin-bottom: 0in;">
*** Das Originalrezept verwendet die
doppelte Menge <span lang="de-LU">von</span> Fleisch <span lang="de-LU">(</span>2
kg<span lang="de-LU">), </span>das Gemüse <span lang="de-LU">wird
nach dem Kochen nicht weiter ver</span>wen<span lang="de-LU">det</span>
und die Sauce <span lang="de-LU">wird stark </span>reduziert <span lang="de-LU">-</span>
aber ich bevorzuge meine <span lang="de-LU">(</span>weniger "cheffy"<span lang="de-LU">)</span>
<span lang="de-LU">Version</span>!</div>
**** Ich hatte <span lang="de-LU">diesmal
keine der drei </span>Kräuter<span lang="de-LU">arten (</span>oder
besser gesagt, ich <span lang="de-LU">konnte</span> meine Minze i<span lang="de-LU">m</span>
<span lang="de-LU">stock</span>dunklen Garten nicht finden ...<span lang="de-LU">),</span>
aber <span lang="de-LU">der Salat </span> war <span lang="de-LU">auch
„solo“ </span>t<span lang="de-LU">otal</span> lecker <span lang="de-LU">(und
man kann auch gut nur eine/zwei der Kräuterarten verwenden).</span><br />
<span lang="de-LU"><br /></span>
<br />
<h4>
<span lang="de-LU">Ihr könnt die englische Version dieser Seite <a href="http://thebrusselscooker.blogspot.be/2013/11/cheeky-boys-indonesian-style.html">hier</a> finden. </span></h4>
Gigihttp://www.blogger.com/profile/07521711984299143371noreply@blogger.com0tag:blogger.com,1999:blog-4863220015395057054.post-28712552827846215952013-11-30T06:36:00.002-08:002013-12-01T08:17:37.521-08:00Cheeky boys - Indonesian style<div style="margin-bottom: 0in;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEeck3rO9jJmFirj1WantPk5FeVS7Md16UZP4CnHudfkRwex64DLv2qoJpoIdoNJKb1sWkKRgWne788gYtoFa-sMRVmpErZzBD7UjiPCn6SDpVBn7c-D4S-izlir0DOren7i8hEq41v6lF/s1600/DSC01044-006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEeck3rO9jJmFirj1WantPk5FeVS7Md16UZP4CnHudfkRwex64DLv2qoJpoIdoNJKb1sWkKRgWne788gYtoFa-sMRVmpErZzBD7UjiPCn6SDpVBn7c-D4S-izlir0DOren7i8hEq41v6lF/s1600/DSC01044-006.JPG" height="188" width="320" /></a></div>
<br />
I love making casseroles and I could eat them every day and all year round. But - until last year - I've always shied away from using stewing pork as I found that all cuts (even lovely, fatty shoulder) turned out too dense, dry and fibrous - no matter how long I braised them. As a committed pork lover this was a source of huge frustration and irritation - until I started to read about "the new pork boys in town": pig cheeks (you can see them in the 2nd photo of my <a href="http://thebrusselscooker.blogspot.be/2013/09/a-rather-special-pork-terrine.html">pig's head terrine</a>.) And, low and behold, there they were in all my supermarkets - I had simply not noticed them before! And what a dream they are to stew: like lamb and beef they become tender and melting and they have lots of porky flavour. And, on top of that, they are extremely economical - a kg costs well under 10<span style="background-color: white; font-family: sans-serif; font-size: 16px; line-height: 19.1875px;">€</span>.<br />
<br />
Therefore this year I'm kicking off my stewing season with an absolutely stunning recipe by my new chef hero <a href="http://brunoloubet.com/bruno-loubet/">Bruno Loubet</a> (who combines the cooking of his native South-West France with modern Pan-Asian influences) from his brilliant new book <a href="http://www.amazon.co.uk/Mange-Tout-Bruno-Loubet/dp/0091950473">Mange Tout</a> - he uses beef cheeks but I can promise you that my pork version is EQUALLY sensational. And - like every other stew - this is really easy, so don't be put off by the quite long list of ingredients: you just chuck everything in the pot with the browned meat and vegetables and the oven does all the hard work for you:<br />
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</div>
<br />
2 tbsp olive oil</div>
<div style="margin-bottom: 0in;">
1 kg pork cheeks</div>
<div style="margin-bottom: 0in;">
300g carrots, chopped</div>
<div style="margin-bottom: 0in;">
200g celery, chopped</div>
<div style="margin-bottom: 0in;">
2 onions, chopped</div>
<div style="margin-bottom: 0in;">
4 fat garlic cloves, crushed</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">5cm</span> piece
of fresh root ginger, <span lang="de-LU">chopped</span></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">1</span> star
anise</div>
<div style="margin-bottom: 0in;">
1<span lang="de-LU"> </span>lemongrass
stalk, crushed*</div>
<div style="margin-bottom: 0in;">
3 tbsp
pomegranate molasses**</div>
<div style="margin-bottom: 0in;">
9 tbsp Kecap
manis <span lang="de-LU">(</span>sweet Indonesian soy sauce)</div>
<div style="margin-bottom: 0in;">
2 tbsp sweet
chilli sauce <span lang="de-LU">or 2 tbsp soft brown sugar</span></div>
<div style="margin-bottom: 0in;">
3 Kaffir lime
leaves, bruised (<span lang="de-LU">or the grated rind of 1 large lime)</span></div>
<div style="margin-bottom: 0in;">
500ml beef <span lang="de-LU">or </span>veal
stock (from a cube)</div>
<div style="margin-bottom: 0in;">
3 green
cardamom pods, crushed</div>
<div style="margin-bottom: 0in;">
Grated zest of 1 orange, plus 1 long piece of peel</div>
<div style="margin-bottom: 0in;">
3 tbsp lime
juice</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Preheat the oven to <span lang="de-LU">180</span>°C/fan <span lang="de-LU">160</span>°C.
Heat <span lang="de-LU">half </span>the oil in a <span lang="de-LU">large
</span>frying pan and <span lang="de-LU">brown</span> the <span lang="de-LU">meat</span>
on all sides, then remove <span lang="de-LU">a</span>nd set aside.
<span lang="de-LU">Add the rest of the oil, then add</span> the carrots,
celery, onions and garlic and fry gently over a medium heat until <span lang="de-LU">soft</span>.
P<span lang="de-LU">ut</span> the <span lang="de-LU">meat</span> in a
casserole or ovenproof dish, add the vegetables and <span lang="de-LU">then</span>
all the remaining ingredients. Add enough water to cover the cheeks
with <span lang="de-LU">2-</span>3cm of
liquid above the meat. Cove<span lang="de-LU">r </span>with the lid
<span lang="de-LU">and cook in the oven for three hours or until the
meat is meltingly tender and almost falls apart.***</span></div>
<div style="margin-bottom: 0in;">
<br />
I also made this (slightly adapted/simplified) <span style="font-size: large;">Mango Salad</span> from the original recipe - absolutely delicious and easy too:<br />
<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">1</span> mango,
peeled and <span lang="de-LU">di</span>ced</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">6</span> spring
onions, finely sliced</div>
<div style="margin-bottom: 0in;">
1/2 cucumber, peeled and <span lang="de-LU">di</span>ced</div>
<div style="margin-bottom: 0in;">
3 tbsp <span lang="de-LU">each
of </span>roughly chopped mint, coriander <span lang="de-LU">and
</span>basil****</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
4 tbsp sesame
oil</div>
<div style="margin-bottom: 0in;">
1 garlic clove</div>
<div style="margin-bottom: 0in;">
1 tsp chopped fresh root ginger</div>
<div style="margin-bottom: 0in;">
3 tbsp lime
juice</div>
<div style="margin-bottom: 0in;">
2 t<span lang="de-LU">bsp</span> <span lang="de-LU">soft brown </span>sugar (or 1 plus <span lang="de-LU">1</span> tbsp sweet chilli sauce)</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">1 tbsp sesame seeds</span></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Whisk a</span>ll the
<span lang="de-LU">dressing </span>ingredients in a blender <span lang="de-LU">(or
simply with a small hand whisk) </span>until smooth. <span lang="de-LU">Sprinkle
the salad with the sesame seeds and serve everything with plain boiled rice. </span>
</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU"><br /></span></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Notes</span><br />
<span lang="de-LU">*I've said it before - and I'll say it again: </span>lemongrass stalks freeze really well - they just go a tiny bit soft when defrosted (which makes them so much easier to use).</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">**If you can't find/don't have pomegranate molasses (which are tart and sweet) you can use equal amounts of honey and (balsamic) vinegar instead. </span><br />
<span lang="de-LU">***</span>The original recipe uses double the amount of meat ie 2 kg, and the vegetables are discarded and the sauce gets reduced - but I prefer my less "cheffy" stew!<br />
****I didn't have any of the herbs when I made this - or rather I couldn't locate my mint in the dark garden... but it was still delicious without them - and would be with either just one or two of them too. </div>
<br />
<h4>
<span style="font-size: large;">You can read the German version of this page <a href="http://thebrusselscooker.blogspot.be/2013/11/indonesischer-schweine-schmortopf.html">here</a>.</span></h4>
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Gigihttp://www.blogger.com/profile/07521711984299143371noreply@blogger.com0tag:blogger.com,1999:blog-4863220015395057054.post-39952472833640561902013-11-16T09:38:00.001-08:002014-01-05T10:56:46.686-08:00All hail the curly kale!<div class="separator" style="clear: both; text-align: left;">
<span lang="de-LU">(I wrote this blog <a href="http://thebrusselscooker.blogspot.be/2013/11/grunkohl-voll-im-trend.html">in German</a> yesterday because I was taking part in the </span><span lang="de-LU"> "European</span> <span lang="de-LU">M</span>ultilingual Blogging<span lang="de-LU"> Day</span> 2013" <a href="http://euonym.eu/dmb2013/">http://euonym.eu/dmb2013/</a> - it was great great fun but now we're back to business as usual:)</div>
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<span lang="de-LU">When I </span>read, a short while ago, that the actress and (former) hard-core
<span lang="de-LU">vegan/macrobiotic</span> dieter <span lang="de-LU">Gwyneth</span>
Paltrow is <span lang="de-LU">a big fan </span>of <span lang="de-LU">(curly) kale, I could hardly contain my
excitement: "In.The.Bag! <i>Kohl und Pinkel*</i> (North German kale stew) –
now we're talking, Gwynnie!“</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI3jk6BLdCZz7cZfX0i8vxI-j5rJQUMXryCKcHq7VGekxiicpIe0PFg6PpLo9bxAw7KqhHOg2PQJWfJ4DLivfIwby8o1WOy5ui8RBKYjBprhyphenhyphen8GkQngRqhuQjuP2Zz3AuTB6DFnW7OBy9Y/s1600/168724_1252620053049_4260680_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI3jk6BLdCZz7cZfX0i8vxI-j5rJQUMXryCKcHq7VGekxiicpIe0PFg6PpLo9bxAw7KqhHOg2PQJWfJ4DLivfIwby8o1WOy5ui8RBKYjBprhyphenhyphen8GkQngRqhuQjuP2Zz3AuTB6DFnW7OBy9Y/s1600/168724_1252620053049_4260680_n.jpg" /></a></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">"Don't be shy –
have another <i>Kochwurst</i> (spicy sausage) - and another pound of
<i>Kassler</i></span> <span lang="de-LU">(smoked pork)!!“ I shrieked in
giddy abandonment.</span></div>
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<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">Imagine my
disappointment, though, when I found out that Ms Paltrow does NOT
prefer her<i> Grünkohl </i>(kale) the "hearty" Northern German
way: as a wintery, rich stew with LOTS of fatty, porky bits. NO. She
only eats curly kale "au naturel". (But then again, why was I
surprised by that – especially as, at the same time, she had </span>banned
ALL carb<span lang="de-LU">ohydrates</span> from her two children's
diet - which means <span lang="de-LU">no</span> bread, potatoes,
pasta or rice for poor Apple (<span lang="de-LU">9</span>) and Moses
(<span lang="de-LU">7</span>). <span lang="de-LU">But this is not all</span>
as, according to her, everyone in her house — including
husband Chris Martin — is "intolerant of gluten, dairy and
chicken’s eggs <span lang="de-LU">- among many other surprising
foods“</span>.** <span lang="de-LU">(</span>This is, of course, on
top of an all-out sugar, chocolate, fast food <span lang="de-LU">and
</span>snacks ban...<span lang="de-LU">)</span> HOWEVER, <span lang="de-LU">her
two</span> can <span lang="de-LU">happily </span>imbibe in their
mommy's "kale chips" (a big bunch of kale leaves baked –<span lang="de-LU">
100% </span> oil-less <span lang="de-LU">-</span> in the oven until
"crisp") and wash it all down with her kale "detox
juice", so there IS a silver lining!)</div>
<div style="margin-bottom: 0in;">
<br />
<span lang="de-LU">But </span>Ms
Paltrow <span lang="de-LU">has got it somehow right, though: curly
kale is suddenly all the range – it's the trendy newcomer in the
hippest restaurants of New York and London. It's easy to see why: curly kale is not only totally delicious, but also extremely
nutritious and healthy as it's </span>p<span lang="de-LU">acked with vitamins,
minerals and antioxidants. It's very easy to prepare and can be eaten
raw, steamed or stir-fried. On top of that, it's cheap: even in the organic shop/stall I buy it from</span>*** it's only €1.50/kg. My preferred way of eating it, however,
is as this most delicious stir-fry (which is slightly adapted from a
<a href="http://www.waitrose.com/">Waitrose</a> recipe):</div>
<div style="margin-bottom: 0in;">
<br /></div>
<h4>
Chinese beef stir-fry with kale and black bean sauce</h4>
<div>
<br /></div>
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<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
4 <span lang="de-LU">beef steaks (ca
150 – 175g each)</span><br />
1 tsp sesame oil<br />
2 tsp rice wine <span lang="de-LU">or
dry sherry</span><br />
1 tbsp soy sauce<br />
2 tbsp <span lang="de-LU">vegetable</span>
oil<br />
1 red onion, halved and finely sliced<br />
2 cloves garlic, finely
chopped<br />
<span lang="de-LU">a thumb of </span> ginger, peeled and
chopped<br />
200g curly kale<br />
¼ tsp chillies <span lang="de-LU">(optional)</span><br />
4 - 5 tbsp black bean sauce****</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">C</span>ut <span lang="de-LU">the
beef</span> into <span lang="de-LU">very thin slices*****.</span>Mix
the sesame oil, rice wine <span lang="de-LU">and </span>soy sauce in
a shallow dish and add the <span lang="de-LU">meat</span>. Mix well
and leave to marinate for 10 minutes.</div>
<div style="margin-bottom: 0in;">
Heat half the oil in a frying pan or
wok. Add the beef and stir-fry for about 3 minutes until browned.
Remove with a slotted spoon and keep warm.</div>
<div style="margin-bottom: 0in;">
Wipe the pan and add the remaining oil.
Heat through then add the onion, garlic and ginger. Fry for a minute
then add the kale <span lang="de-LU">(</span>and chillies if using<span lang="de-LU">)</span>
and stir-fry for 2-3 minutes until wilted. Return the beef to the pan
and add the black bean sauce. Fry together for a minute then serve
with boiled rice.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Notes:</div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">*<i>Pinkel</i> is a fatty,
highly aromatic haggis-like sausage (but without the offal).</span></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">** The humble t</span>omato
<span lang="de-LU">is another source of caution for Ms Paltrow: she
advises to only eat them</span> "if you're NOT avoiding
nightshade <span lang="de-LU">plant</span>s because of
inflammation". <span lang="de-LU">(???)</span></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">***Unfortunately, curly kale is not that easily available in Brussels, as both the Belgians and the French still regard it solely as „cattle fodder“. But organic producers sell it, and I get mine from the shop at <a href="http://www.pilifs.be/ferme_nos-pilifs.php?idt=87&icat=7&v=">this organic farm</a> in Laeken – and they also have a stall on <a href="http://www.marches-de-belgique.be/1030-schaerbeek-schaarbeek/marche-de-schaerbeek-place-des-chasseurs-ardennais-vendredi">this Friday market</a> in Schaerbeek/Etterbeek.</span><br />
<span lang="de-LU">**** I always use a sachet of <a href="http://www.amoy.co.uk/products-stir-fry-sauces-black-bean.html">Amoy's</a> black bean sauce - easily available in Brussels supermarkets and in the UK.</span></div>
<div style="margin-bottom: 0in;">
<span lang="de-LU">*****Place
the steaks in the freezer for 20 minutes - this makes them so much easier to slice
very thinly!</span></div>
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Gigihttp://www.blogger.com/profile/07521711984299143371noreply@blogger.com3