Pork stew with mushrooms

Simple but very reassuring (especially in the winter time) pork stew with mushrooms. Not a lot to say about it, just cook it and see for yourself. I can’t remember how many people it will feed but, if you use a 1.5 kg meat and you consider 250gr per person than, it will feed six people or four hungry one.

You will need i.e. ingredient :

1.5kg Pork shoulder cut into cubes roughly 1”x1”.
3 Medium size onions sliced, not to thin.
2 celery stalk roughly sliced.
300gr chestnuts mushrooms, halved.
Few parsley stalks chopped.
500ml Chicken stock.
400ml Coconuts milk.
1.5 teaspoon coriander powder.
50gr Butter.
1.5 Tablespoon olive oil.
Black pepper and salt.

How to cook it:

Use heavy pan, preferably cast iron one. In it melt some butter and the oil, brown the meat on all sides for several minutes than, add the onions and the celery and sallow fry (sauté rather) the all lot for fifteen minutes or there about, until the vegetables are soft but make sure they are not over cooked to become sort of slimy mix.
Add the mushrooms and keep frying for two more minutes. Add the stock and the coconuts milk and gently mix. Bring to gentle boil then lower the heat and keep it on the fire for fife more minutes.
Take it out of the hob (remember to turn off the fire) and put it in 170 degrees C in a  pre heat oven.
after one hour check the stew to see if it’s getting too dry, if so add more boiling water.
You can now lower the temp’ to 150 degrees for another one hour +. Some time you will have to leave it  in for another half an hour or so but that is to do with your experience and not set in stone.

Scattered the parsley on top of the stew and cover back. Let it rest for ten minutes. and it’s ready.

Try it and if good (or not) comment about it in the blog.
Bon appétit.

Ronen

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Chicken and vegetables stew in wood burning stove.

Hi all

I am away for few weeks (going to New Zealand). So for the sake of my devoted followers (hope there are some, at all) I am publish this post. It was oh so busy last few days so I don’t have time to make it as a normal readable post. I just publish my initial recipe and when I be back I will type it in a normal way. In the mean time try and decipher my hand writing and the language.

Until next month, have fun.

Merry Christmas,

Ronen

The recipe:

Chicken and vegetables stew in wood burning stove

 

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Monk fish in tomatoes and bell pepper Sauce

Simple but very effective (I.e. delicious) recipe. Try not to settle into buying the frozen fish, it will kill the dish. always buy fresh one,  otherwise I don’t have anything to add (just for the sake of Google robots), other then… as my apron say ‘just do it’.

Just do it

Ingredients:

77g Pancetta.

4 Big tomatoes, quartered.

3 Medium onions, sliced.

2 Bell peppers, red and green, cut to stripes.

1½ teaspoon sweet paprika.

250ml chicken stock.

3 Tablespoon capers.

2 Descent size monk fish, de boned, clean and each cut in to two along the spine.

Salt and pepper.

Preparation: 

Pre heat the oven to 180 degrees C.

Rub the monk fish all over  with half of the paprika and set aside.

Begin by gently fry the pancetta in heavy skillet. Just before golden add the peppers and continue to fry until the peppers start to burn.  Add the onions and sauté them until the onions become transparent and slightly soft.

Add the tomatoes and keep frying on medium heat. When the tomatoes starting to falling apart add the stock,  the remain of the paprika and the capers. Gently mix, bring to boil. Turn down the heat.

Add the fish into the skillet, making sure the fish is bury in the sauce. Bring back to gentle boil.

Cover the pan, remove from the fire and bake in the oven for twenty two minutes.

Bon appetite.

Ronen

 

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Roast bell pepper and broad bean in Tahini sauce.

Very simple but surprisingly tasty recipe for Roast bell pepper and broad bean in Tahini sauce.

There is no much point to bang on about it for the sake of Google, so we get straight to business.

Just one last thing. As usual at this time of the year, we have plenty of vegetables grow in our garden.

SaladSalad

 

 

 

 

 

Ingredient:

For the vegetables:

3 Bell peppers in different colour, clean from the seeds and sliced to medium size strips.

½ Cup podded broad beans.

Handful yang brad beans, ends trim. If you can’t get yang beans, than add another cupful of podded broad beans.

1 teaspoon coriander powder.

Salt and pepper.

Olive oil.

For the Tahini sauce:

¾ cup row Tahini.

Juice of one big lemon.

Juice from pitted green olives  brine.

Handful finely chopped parsley.

1 Crushed garlic.

Salt and Pepper.

 

Preparation:

First make the Tahini sauce. Pour the row Tahini into a bowl, add the parsley, garlic and seasoning.

Add few tablespoon of the olive brine and mix, gradually add more until you got the Thaini to a consistency of double cream. At this stage add the lemon juice and mix well. By now the Tahini need to be runny as single cream. Set aside.

Add four (or there about) tablespoon olive oil into heavy skillet. Fry the pepper and the broad beans ( if you have them) until started to be golden than add the podded beans and keep fry the vegetables few more minutes until the podded beans started the brown.

Turn off the heat, set aside until cold. Add the Tahini sauce, gently mix, adjust the seasoning and here you have it.

Bon appétit

Ronen

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Meatballs stew with white vegetables (mainly).

It been a while since I post something. Well it was due to me visit my parents in Israel and on the way I want with my two brothers, their children and friends to spend some very good time in the desert, celebrating the Mid Burn festival.

One child is messing.
Here she is.

To relate the event to today post, here is our kitchen. As you can imagine, we didn’t cooked that much and we survived mainly on snacks.  But.. we did serve the crowd a lot of coffee.

 

Shay in action in camp winners kitchen.
My friend Mahmud coffee kettle.

Anyway, I give you the recipe without too much talking but, to say it was invented  yesterday and it was good. You may consider to thicken up the sauce in the end by mixing bit of roux in to it.

Meatballs stew with white vegetables (mainly).

Ingredients:

1.2kg minced meat.

1 Celeriac head sliced to eight wedges.

½ white cubage roughly sliced.

1Lt beef stock.

2 sliced onions.

1 Chopped onion.

1 Cup chopped coriander.

Olive oil.

2 Tablespoon paprika.

1 Tablespoon ‘Baharat’ (https://en.wikipedia.org/wiki/Baharat).

Salt & pepper.

Preparation:

Mix the minced meat with the coriander, the chopped onion and the spices. Let rest in the fridge for some time.

Make around twenty meat balls, slightly press them down. Lay baking paper on a baking tin and put the meatballs on top.

Bake in pre heated oven for 15 minutes on 200 degrees C. Just to make the firm.

Meanwhile, sauté the onion in heavy stewing pan. After  seven minutes add the rest of the vegetables, and mix to cover them in the oil. Continuo to sauté’ for eight more minutes.

Add the stock and bring to boil. Lower the heat and keep it simmering.

Take out the meatballs from the oven (providing you wait the fifteen minutes). You can add the liquid from the meat to the simmering stock now, or keep it for the roux.

Put the meatballs in the stock and make sure they are all cover (more or less) in the liquid). It is okay to let the vegetables to be on the top. Add more stock if needed.

Lower the oven temperature to 180 C,  cover the pan and bake for at least thirty minutes.

Take it out and beef up the stock using the roux (https://en.wikipedia.org/wiki/Roux).

That it. I hope you will enjoy it.

Ronen (or dad, if my children will read it by any chance).

 

 

 

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