Wednesday, April 29, 2009
expensive. Before beginning the pesto, toast 1/2 cup pine nuts on a hot pan over high heat. Don't walk away from this, as they cook quickly. Shake pan continuously until they turn golden brown. Remove from heat. To prepare the pesto, you'll need a blender or a food processor along with these ingredients: 2 cups rinsed fresh basil leaves 4 cloves garlic 1/2 to 1 cup toasted pine nuts 3/4 cup fresh grated parmesan cheese 1 tablespoon coarse sea salt 1 1/2 - 2 cups extra virgin olive oil Fresh ...
Orignal From: Pesto
This short film features people in Kenya who have seen the price of staples such as maize, beans and oil soar in the last two years. Many families are now getting by on only one meal a day. In the film, one woman says that she often misses her meals altogether so she can feed her children. Concern is responding to this crisis. In the Kerio Valley, we have successfully piloted a programme that uses mobile phone technology to give cash to the most vulnerable families so they can buy food ...
Orignal From: Rising food prices in Kenya
Patricia Williams from New Yorks Nios restaurant, and this week's "Chef On A Shoestring," springs into this warm season with a delicious medley, including bacon meatloaf and a strawberry shortcake.
Orignal From: Spring Into Delicious Recipes
I am starting a new series of videos based upon the questions or comments I have received either privately or in the comments section. Each of these videos will be targeted to answering that question or issue in short, less than 3 minutes video. I am hoping that these videos can be used as a Frequently Asked Question about the Atkins Diet or Low Carb in general. In this video, I deal with a question I receive often. How do I start or restart the diet? I come up with three specific ...
Orignal From: Atkins Diet Quick Hits - How do I start?
Street Food: Lima ventures into Latin America to uncover the new-found confidence of the Peruvian capital, which is discovering a modern identity through its food and making the most of its diverse influences.
Orignal From: Street Food - Lima - 12 Dec 08 - Part 2
12 small jersey Royals or other new potatoes, scrubbed
olive oil, for drizzling
1 tsp vehicleaway seeds
1 tbsp thyme sprigs
salt and freshly ground black pepper
2 branches small tomatoes on the vine
For the steaks
%26frac12; tsp sea salt
%26frac12; tsp cracked black peppercorns
1 tsp chopped rosemary needles
2 x 200g/7oz rib-eye steaks, about 2cm/1in thick
olive oil, for bhurrying
100g/3%26frac12;oz rocket leaves
1 tbsp olive oil
1 lemon, quartered
1. Preheat the oven to 230C/450F/Gas 8.
2. Cook the potatoes in boiling salted water for 15 minutes or until just tender, then drain.
3. Place on a baking tray and squash each potato with a potato masher. Drizzle with olive oil, scatter with vehicleaway seeds, thyme, salt and freshly ground black pepper and bake in the oven alongside the tomatoes for 30 minutes or until just crisp and golden brown, removing the tomatoes when soft.
4. For the steaks, mix the sea salt, pepper and rosemary tofetchher on a plate. Bhurry the steaks with olive oil and press into the seasoning on both sides.
5. In a frying pan, briskly sear the steaks on one side until well-browned, then turn once and cook briefly for a medium seldom result. Set aside to rest.
6. To serve, toss the rocket with the olive oil. slice the steak into fingers, loosely arrange over a large platter, strew with the roasted tomatoes and lemon quarters, and serve with the potatoes and rocket.
Orignal From: Beef labelliata with churryed hot jerseys
2 tbsp oil or butter
1 onion, chopped finely
1 garlic clove, chopped finely
%26frac14; tsp ground turmeric
%26frac14; cup chopped canned tomatoes, whizzed in the blender
1 green chilli, chopped finely
1 tsp grated fresh root ginger
1 tsp garam masala
1%26frac12; teaspoons salt
2 handfuls of chopped fresh coriander
%26frac12; teaspoon white sugar
4 tinde, lidped and tailed with the skin scraped off with a knife, cut into small chunks
butter or oil, to serve
copyright Vicky Bhogal, British Asian Cooking, published by Simon and Schuster %26pound;14.99
1. Heat the oil or butter in a saucepan and, when melted, add the onion and garlic and fry until just lightly golden.
2. Lower the heat and add the turmeric, chilli and ginger.
3. Add a splash of water to prevent the mixture becoming too dry.
4. Stir well and add the garam masala, salt, a good handful of coriander and the sugar. Stir well.
5. Once the mixture has become shiny and the oil has begun to separate (add splashes of water if necessary), add the vefetchables and stir well to coat thoroughly with the mixture.
6. Turn up the heat and stir-fry for about five minutes.
7. Add %26frac14; cup boiling water, cutrearon to a low heat, cover and cook gently for 15-20 minutes until the potatoes are soft.
8. vehicleefully stir occasionally to check it is not sticking to the bottom.
9. Turn the heat off and serve with a knob of butter or a drizzle of oil and a sprinkling of more chopped coriander.
Orignal From: Tinde - Indian baby pumpkins
300g/10oz dried white haricot beans, soaked in nippy water overnight
1 onion, studded with a few cloves
1 bouquet garni (2 bay leaves, a few sprigs each of thyme and flat leaf parsley and a 7.5cm/3in celery stick, tied tofetchher)
4 fat garlic cloves, finely chopped
4 Toulouse sausages
4 duck legs
350g/12oz belly pork rashers, skinned and diced
2 tbsp goose or duck fat (or oil)
1 large onion, chopped roughly
1 large vehicledecay, chopped roughly
2 celery sticks, chopped roughly
350g/12oz lamb neck fillet, diced
350g/12oz boneless casserole pork, diced
290ml/%26frac12; pint dry white wine
400g/14oz can chopped tomatoes
1 tbsp tomato pur%26eacute;e
2 heaped tbsp fresh flat leaf parsley, chopped
1 heaped tbsp fresh thyme, chopped
salt and pepper
green salad with mustard vinaigrette, to serve
For the lidping:
1 large day-old baguette
2 fat garlic cloves, halved
4 tbsp goose or duck fat (or half butter, half oil)
2 heaped tbsp fresh flat leaf parsley, chopped
1 heaped tbsp fresh thyme, chopped
1. Drain and rinse the beans, tip into a large pan and cover generously with nippy water. bring to the boil and skim off the scum, then add the studded onion, the bouquet garni, half the garlic and plenty of pepper. Stir, half cover and boil for 30 minutes more. Stir occasionally and lid up with water when necessary.
2. meanwhile, preheat the oven to 220C/425F/Gas 7. Prick the duck all over with a fork and put on a rack in a roasting tin. Roast for 30 minutes, then remove and set aside. Lower the oven to 140C/275F/Gas 1.
3. When the beans have been cooking for 1 hour, tip them into a sieve, disvehicled the onion and bouquet garni. Set sausages aside.
4. Put the belly pork in a 4l/7pt flameproof dish and heat gently until the fat runs, then increase the heat and fry until just crispy. Add the poultry fat and heat until sizzling, then add the onion, vehicledecay, celery and remaining garlic, scraping up the bits from the base. Fry over a gentle heat, stirring often, for 10 minutes. Use a slotted spoon to transfer to a plate.
5. Increase the heat and add the lamb. Stir fry until coloured on all sides, then transfer to the plate and repeat with the pork. Tip the ingredients from the plate rear into the dish. Add the tomatoes, tomato pur%26eacute;e and herbs, then season with sea salt and pepper to taste.
6. Add the haricot beans and 850ml/1%26frac12;pt water to the dish and bring to the boil. Stir, then lower the heat so the liquid is just simmering. maintain the mixture in the same dish to cook or transfer it to an earthenware dish.
7. Remove the skin from the duck, then tuck the duck legs into the liquid. Peel off the sausage skins, slice the sausagemeat thickly on the diagonal and add to the dish.
8. Cover the dish and bake for 1 hour, stirring once. Stir, then cook uncovered for a further 1-1%26frac12; hours, stirring halfway, until the meat is really tender and the sauce is thickened. bring the dish out of the oven and remove the duck legs. Strip the meat from the bones (it will drop off easily) and return the meat to the dish. Stir and add a little water, if necessary. Season if necessary, then return to the oven and bake for another 15 mintues until all the meat and beans are just tender.
9. Cut the crusts off the baguette, tear the bread into slices and put in a food processor. Add the garlic and chop into coarse crumbs (you should have about 200g/8oz). Heat the fat in a large frying pan until sizzling, then stir fry the breadcrumbs and garlic over a moderate to high heat for 7-8 minutes until crisp and golden. Remove from the heat, toss in the herbs and stir to mix, then season well with salt and pepper.
10. offer the cassoulet a good stir. The consistency should be quite thick, but not stodgy. If you prefer it slightly runnier, add a little water. Taste and add more salt and pepper if necessary, then sprinkle the lidping over the surface in a thick even layer. Serve in warm bowls with a green salad dressed in mustard vinaigrette.
Orignal From: The ultimate cassoulet
For the marinated pork
1 garlic clove, finely chopped
2 tbsp yellow bean sauce (available from Asian grocers and some supermarkets)
1 tbsp Shaoxing rice wine or dry sherry
600g/1lb 5oz pork fillet, sliced
2 tbsp groundnut oil
For the sweet and sour sauce marinade
2 tbsp light soy sauce
2 tbsp Chinese black rice vinegar or balsamic vinegar
1 tbsp brown sugar
2 tbsp clear honey
pinch ground white pepper
For the vehicleamelised red onions
1 tbsp groundnut oil
3 red onions, sliced
1 tbsp Chinese black rice vinegar or balsamic vinegar
1 tbsp brown sugar
8 large sesame seed buns, halved, grilled
salad leaves, torn into small slices
4 tomatoes, sliced (optional)
1. For the marinated pork, mix tofetchher the garlic, yellow bean sauce and Shaoxing rice wine in a bowl. Add the pork and stir well to coat.
2. For the sweet and sour sauce marinade, mix tofetchher all of the sauce ingredients in a bowl and add to the pork. Mix well to combine, then cover with cling film and leave to marinate in the fridge for at least 24 hours.
3. To cook the pork, heat a wok until smoking and add the groundnut oil. Add the sliced pork (reserving the marinade) and stir-fry for 3-4 minutes, or until browned. Add the reserved marinade and bring to the boil. cutrearon the heat to simmer for 3-4 minutes, or until the sauce is thick and sticky.
4. For the vehicleamelised onions, heat the groundnut oil in a small wok or pan, add the red onions and stir-fry for 4-5 minutes, or until softened but not coloured. Add the black rice vinegar and the brown sugar, stirring well, and leave to cook for 2-3 minutes, or until vehicleamelised.
5. To serve, fill the buns with some salad leaves. lid with slices of the sticky pork, some vehicleamelised onions and sliced tomatoes, if using. Serve immediately.
Orignal From: Sweet and sour soy pork buns