Smoked gammon stew with pearl barley

Make Paleo if you omit the barley.  

Ingredients:

2 carrots cut into eight pieces

750g smoked gammon cut into chunky cubes

4 medium onions cut into quarters

6 medium potatoes halved

4 parsnips halved

6 garlic cloves

1 small butternut squash cut into cubes

3 cups chicken stock

Paprika

1 small dry chilli

Sage

¾ Cup pearl barley

½ cup tomato puree or four sliced ripe tomato

Olive oil

Preparation:

Brown the meat and put aside. Sauté the onions and garlic add the rest of the vegetable and fry for two minutes. Put back the meat and little bit of the stock, bring to boil and scrape the bottom. Add the rest of the stock and spices, and then spread the barley on top and mix it a little. Bring back to boil.

Put in pre-heated oven at 170 degree Celsius for at least three hours, every now and then check that there is enough liquid the pan.

 

 

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Parsley and almond salad.

Surprisingly good parsley and almond salad recipe.

Nice women name Dvora (le) from Moshave Lachish in Israel, gave me this recipe some twenty-five years ago and it’s still going strong.

As there is no universal taste in food (contrary to those chefs in the TV shows) , and I don’t know how many people you are going to feed, I can’t give exact quantity. I can only give the amount that i been using and like. you will have to adjust the quantity according to your own taste.

Ingredients:

Four cups parsley leaves.

Juice from half lemon.

Three garlic cloves.

Half a cup, almonds. Not necessarily without the brown husks.

Best olive oil your money can buy.

Salt and pepper.

Toothpicks.

Preparation:

Begin by roasting the almonds in a frying pan, you can do it without oil. Fry for  few minutes until starting to brown (as the almonds already brown, be careful not to burn them). When ready set aside and leave until cold.

Shreds the parsley leaves with your fingers. mix it with the crushed garlic and the almonds (leave some for later stage). Add salt and pepper and mix well.

Now add the olive oil and again mix well.

When ready to serve add the lemon juice and mix, you will find that the almonds sink to the bottom. So for serving purposes mix again but this time do it gently. you can cheat and toss the reserved almond on top.

Oh yes, that is what the toothpicks for.

Parsley salad

P.S I noticed that in the salad photo you can see other type of nuts. so yes, you can use deferent kind of nuts, but almonds give the best flavour and taste to this particular salad.

 

 

 

 

 

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Shin stew with potatoes.

This recipe is dedicated to Alen and Orly Pattison, my friends that tries the recipe and live to tell the tell.

Ingredients.

2 Shin stake with bone.

1 Big onion, sliced.

6 Garlic cloves, chopped.

Bunch of thyme and rosemary.

1 ½ cop of red wine.

6 Big tomatoes coarsely chopped.

2 Tbsp. pomegranate syrup.

1 Tbsp. Worchester souse

1 Teaspoon paprika

1 Cup of water.

8 Medium size potatoes.

3 Carrots, coarsely sliced.

5 Celery stalks coarsely sliced.

Handful of parsley leafs.

Method.

Brown the meat on both sides and set aside.

While the shin is cooking, put the tomatoes, onions and garlic and some olive oil in the pan and cook gently for few minutes, until the tomatoes turn to mush. Add the celery, carrots, parsley, spices, water, the herbs, Worchester souse and the   pomegranate syrup. Bring to the boil and cook on low heat until the onions are soft and translucent.

Add little bit of olive oil in the same pan that you browned the meat, add the potatoes and fry for few minutes, Add the wine and bring it to the boil, trying to scrape the bottom of the pan.

Transfer the tomatoes souse to the pan and mix gently, then add the meat and make sure it is completely submerge in the souse, if need be add some more boiling water. Cover the pan and cook it over high heat until starting  to boil.

Put it in pre heated oven at 160 Celsius  for minimum three hours, make sure that there is enough liquid all through to cooking and add more if needed.

 

 

 

 

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Smoky pork casserole with vegetables.

 

Ingredients

 

1kg pork shoulder cut into 2 x 2cm cubes

7 pealed medium size potatoes

4 carrots cut into half

1 big green tomato cut into eight wedges

1 long red pepper roughly sliced

1big onion roughly sliced

2 celery stalks roughly sliced

500ml chicken stock

1 cup red wine

1 tablespoons sweet paprika

1 tablespoon smoke paprika

1 teaspoon turmeric

1teaspoon thyme

Salt and pepper

Olive oil

Method

Heat oil in a frying pan over high heat, and brown the pork on all sides, put aside.

Sweat the onion and celery for fifteen minutes.

Add more olive oil, then add the spices, meat and the vegetables, mix to cover everything with oil, and cook until the vegetable just started to scorch. Add the wine and scrape the bottom of the casserole.

Add the chicken stock and one cup of water, bring to boil and mix well.

Cover, and cook in the oven at 170 degrees Celsius for two and a half hours.

Check now and then to make sure there is enough liquid in the casserole.

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Chicken casserole with broad beans

IMG_2779

Not a lot to say, it is jus good.

Ingredients

2 tablespoon vegetable oil

10 boneless, skinless chicken thighs

2 cups chicken stock

3 cups broad beans

4 cloves garlic, crushed

1 tablespoon minced fresh coriander

1 young courgette sliced

2 red bell peppers coarsely cut

6 cherry tomatoes

1 tablespoons cumin

1 tablespoon ground coriander seeds

1 teaspoon turmeric

¼ cayenne peppers

Salt and pepper

 

Method Heat oil in a frying pan over medium heat, and brown chicken thighs on all sides, put aside.

Add the peppers and fry for few minutes then add the garlic and keep frying for few more minutes but make sure the garlic is not burnt. Add the spices and chicken and mix well.

Pour the stock and mix well. Add the beans and cherry tomatoes. Bring to boil while scraping the bottom of the pan.

Cover, and cook 1 hour on low heat.

If need be:

Mix cornflour and water in a small bowl. Blend the cornflour mixture into casserole and cheerfully, that will thicken the sauce.

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