BBC Food - Recipes - Venison shank casserole with pears and parsnips Homemade Enchilada Sauce Recipe Enchilada Sauce This recipe is gluten-free adaptable. Please see tips below… Print Recipe Save Recipe Enchilada Sauce Yield: About 2 1/2 cupsPrep Time: 15 min Cook Time: 20 min I find the canned enchilada sauces to take on the flavor of the tin can. Ick. This easy-to-make sauce tastes so much better. Moroccan Chicken with Lemon and Olives Recipe This recipe shines with preserved lemons. If you don't have access to any, you can use thin slices of regular or Meyer lemon, and you'll likely need to add quite a bit of salt to the dish at the end. If you use a tagine, you will likely need to soak it in water over-night before subjecting it to the heat of the stove. Doing so will help keep the tagine from cracking. Method 1 Combine all the spices in a large bowl. 2 If you are using a clay tagine (if you have one, you must soak the bottom in water overnight before using), place it on a heat diffuser on the heating element to prevent the tagine from cracking, and place the olive oil in the tagine and heat it on medium heat. 3 Turn chicken pieces over. 4 Mix in fresh parsley and cilantro right before serving. Serve with couscous, rice, or rice pilaf.
BBC Food - Recipes - Beef stew with fluffy dumplings Food - Recipes : Exceptional gammon with cider and cinnamon Caramelised red onion chutney recipe Makes about 4-6 jars. 8 red onions1 red chilli2 bay leaves25ml olive oil200g brown sugar150ml balsamic vinegar150ml red wine vinegar Step 1: Cut your onions and chilli into short, thin slices and put them into a pan with the bay leaves and oil. Cook gently over a low heat for about 20 minutes. Step 2: Once the onions are dark and sticky, add the sugar and the vinegars and simmer for 30 minutes or so, until the chutney is thick and dark. Step 3: Pour the chutney into hot, sterilised jars and let it cool.
BBC Food - Recipes - Beef stew with light herby dumplings DEVIL'S FOOD CAKE Forget the name, this cake is heavenly. The crumb is tender, the filling and frosting luscious. When I made it one friday, I expected my children, resident food critics much in the mould of the Grim eater, to find it too dark, too rich, not sweet enough: you get the gist. Beef Cheek Poutine Chef Greg Daniels shares his recipe There’s a do-it-yourself attitude at Pasadena’s recently opened Haven Gastropub and Brewery. Not only is the Southern California mini-chain (the other location is in Orange) serving house-made brews including an IPA, Imperial Stout, and Bavarian Hefeweizen, it’s also serving an upscale take on pub food favorites, all made from scratch. One of chef Greg Daniels’ favorites is a version of the classic Quebec poutine, fries covered in a rich gravy and cheese curds–perfect for a blustery day. Daniels gives the snack a gourmet makeover by adding braised beef cheeks, Port Salut cheese, and a red wine reduction fortified with beef stock. When it’s served atop a pile of crispy fries, you’ve got yourself a crowd pleaser. Beef Cheek Poutine Yield 4 Servings Preparation Trim beef cheeks of connective tissue and excess fat; place beef cheeks in a bowl and rinse with cold water until water runs clear. Wrap roasting pan with a layer of plastic, then aluminum foil.
How to Make Easy Thai Coconut Rice - Recipe Coconut rice makes a terrific accompaniment to many Thai and Indian dishes, but it's equally wonderful with many Western-style entrees. Quick and easy to make, this coconut rice recipe will come in handy for those times when you want to make dinner extra special without going to a lot of extra work. ENJOY! (Note: For coconut rice made in a rice cooker, see link below). Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Yield: SERVES 4 Ingredients: 2 cups Thai jasmine-scented white rice (for brown coconut rice, see link below)2 cups good-quality coconut milk 1 3/4 cups water2 heaping Tbsp. dry shredded unsweetened coconut (baking type)1/2 tsp. salt1/2 tsp. coconut oil, OR vegetable oilOptional: 1-2 Tbsp. toasted coconut for garnish (see instructions below recipe) Preparation: For a step-by-step version of this recipe, see: Easy Thai Coconut Rice Recipe. To Make Brown Coconut Rice, see my: Brown Coconut Rice Recipe. Rub oil over the bottom of a deep-sided pot.
Slow-Braised Beef Cheeks in Barossa Shiraz - Maggie Beer Step 1: The day before cooking, toss the beef cheeks in a little Extra Virgin Olive Oil and marinade with garlic cloves, orange rind and all the spices and herbs. Step 2: Preheat the oven to 120C. Step 3: Drizzle the beef cheeks with 60 millilitres Extra Virgin Olive Oil and season with salt and pepper. Step 4: Remove beef cheeks from marinade and heat a frying pan over medium heat, then brown the cheeks on each side and place in a heavy-based casserole. Step 5: Wipe out the frying pan and add the remaining Extra Virgin Olive Oil, then add the onions and celery to brown. Step 6: Add the beef stock and place the covered casserole in the oven. Step 7: Allow to cool and trim any gristle.