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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Baked Salmon in passion fruit and Piri Piri sauce

Well, lately I been procrastinating  about the posting of a new post in my blog. One, I just return from Lapland Finland , were I was dog mushing, ice braking in the Baltic sea, fishing in a frozen lake, chasing the northern light, and accompany my dad. All with thirty odd people from Israel under the guidance of Mr Motty Blushtein from Kibbutz Nirim.

Two, once I return it took me at least a week to defrost from -15.

And three, I am also very busy with preparing knives to the upcoming Bush Craft event in Cornwall . it seems a never ending task to do it.

Knife making course in Cornwall

Any way (or as Raj Koothrappali say, anyhow) let’s get to business.

The recipe is easy as it get. Although I am highly suspicious about easy recipes, wane it is come to Salmon its ‘Salmon is Salmon Is salmon’, so it is all about the sauce. Piri Piri and Passion fruit have very distinct flavour so it make good sauce for the fish.

Ingredients:

4 Salmon filets.

6 tablespoon Piri Piri sauce.

2 Nice ripen Passion fruit or 3 tablespoon Passion fruit couls.

2 Tomatoes cut into cubes.

½ teaspoon dry mushroom powder.

Black pepper .

Olive oil.

Preparation:

All you have to do is to mix some olive oil with all the ingredients minus the fish and the mushroom powder.

Tip some of it at the bottom of oven proof tray, lay the filets in the try and spread the rest of the sauce on top of the fish. Make sure the sauce is spread evenly around the filets but don’t let it cover the fish. Dust with the mushrooms powder and you done.

Bake in pre heated oven at 180 degrees C for about 20 minutes .

Enjoy.

 

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Chicken stew with potatoes and red bell pepper

Hi there

I hope you survived Charismas, I barely did.

This Christmas my sister in law host us in her new house in London and cooked very good turkey. It was moist, tender and tasty. I been given the credit to her but also I must give it to Mrs Nigella Lawson, for that in her book ‘Nigella Christmas in page 115-116 show us all how to brine the turkey and make it a success every time.

Anyway, today post is not about Turkey, it’s about Chicken stew with potatoes and red bell pepper.

Not a lot to say about the recipe. It’s a all in one (apart of the green) meal, try it and you won’t be disappointed.

Ingredients:

6 Chicken thighs without the skin.

3 Onions roughly dice.

3 Red bell peppers roughly dice.

Pink Fir Apple (Fingerling) https://en.wikipedia.org/wiki/Pink_Fir_Apple as much as to feed three people.

Parsley.

500ml Chicken stock.

Lemon zest from one lemon.

2 tablespoon tomatoes puree.

Thyme.

Salt & pepper.

Preparation:

In a heavy skillet, one that you can use in the oven, start to fry the onions and the peppers. Once it’s started to burn reduce the heat and continuo to sauté the vegetables until soft to some degree.

Take the vegetables out and fry the thighs to nice golden colour. At first they will stick to the skillet but , leave them a bit longer and they will be released from the bottom of the pan.

Towards the end of colouring the chicken add the thyme, parsley and the lemon zest.

When the thighs are nicely coloured add the stock bring to boil and scrape the bottom. Add the tomato puree and mix.

Add the vegetables, mix gently and  season. Cover the skillet and boil on low heat for several minutes than put in pre heated oven at 180 degrees C’ for one hour. As always, check every now and then that there is enough liquid in the pan.

That all.

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Beef stew with vegetables in open fire

Beef stew with vegetables in open fire.

Dear diary, it been a while since I.. No, no, I am joking , but it feels like it. i.e. it’s been a year and a half since I started   my blog and shame to admit its not exactly going nowhere.

You may say, well, maybe it’s about time to stop, you probably right. The truth is that I do the blog partly for record my live. It will be interesting to look at it for when I will be old (older).

And yes, that why it’s feel like (my blog) privet diary and, anyway I always wanted to use that phrase (Dear diary, it been a while since I..).

Back to the recipe.

It is the end of the summer and we had one last opportunity to cook outside. So we used it to cook a nice stew, using Dutch oven.

Beef stew with vegetables in open fire

That is the end result. If you find it appetising you can look billow for the recipe.

Outdoor beef stew with vegetables.

Ingredients:

1.5kg Skirt or any other beef joint good for slow cook.

2 Big onions, roughly sliced.

3 Celery stalk, roughly sliced.

1 Celeriac, cut to 8 wedges.

2 One green and one yellow bell pepper roughly cut.

8 Garlic cloves half.

1/3 White cubage roughly (again) cut.

600mm Chicken stock.

1 Teaspoon turmeric.

1 Tablespoon dry marjoram.

Olive oil

Preparation:

According to the recipe title, we used a Dutch oven but, I guess one can cook it on his kitchen hob.

However I highly recommend to do it outdoor on open fire. It is great fun (especially if the weather is good) and, the food cooking method of open fire cookery add a great flavour to the finish dish. Something you can’t achieve on your ordinary household oven hob. I do not give here instruction on how to cook using the Dutch oven, but I am sure the internet is full of instruction on it.

So, brown the meat and set aside. Sauté the onions in the Dutch oven and once it starting to be transparent add the remain of the vegetables, the spices and seasoning. Mix well to completely coat the vegetables with the oil. Add the meat and mix.

Add the chicken stock, bring to the boil and gently mix.

Cover the pan and slow cook for at least two hours. As usual for this type of cookery, time to time check that there is enough liquid in the pan, if not add some more.

Enjoy

P.S. If by any chance you do read that recipe and you cook it, please leave a comment on my blog.

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Chicken thighs with green vegetables casserole

That post is publish way too late, I mean, I should have publish it couples of months earlier.

As I told you before (my myriads followers, Ha ha ha). We have relatively big vegetable garden, including big polytonal. During the summer we have plenty of (among other vegetables), sweet pea, onions, garlic and turnip. So it was inevitable that I will use this Ingredients extensively for my cooking.

Enough talking, lets cook the Chicken thighs with green vegetables casserole

Ingredients:

6 Skinless chicken thighs.

2 Onions, half and sliced.

1 Turnip cut into wedges, no too thin.

3 Garlic cloves, sliced.

2 Medium size zucchini cut into fingers.

1/3 White cubage, core cut away and roughly shreds.

3-4 Cups sweet pea (I used the old, end of the season, tough sweet pea).

1 Tablespoon turmeric .

Olive oil.

1 Overload tablespoon dry tarragon (fresh is better).

500ml Chicken stock.

 

Preparation:

Sauté the onions in a heavy skillet for 15 minutes. Add the zucchini, garlic, cubage and sweet peas to the skillet and mix well to coat the vegetables in the oil. Cook for several minutes farther.

Take the vegetables out and set aside.

Brown the thighs on all sides. Add back the vegetables, add the spices and mix.

Add the chicken stock and bring to the boil. Simmer for several minutes, cover and pot in the oven on 180 degrees C for one hour, + little bit more if needed.

That it.

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