Post by Dread Gnat on Nov 21, 2012 14:19:14 GMT -5
Nadine Empire
Lower Class
Eels in Gravy[/b]
• 2 pounds filleted eels, catfish, or other fish
• 4 C almond milk
• 1 C currants
• 1/2 C pine nuts
• 2 tsp. wine vinegar
• 1/2 tsp. cinnamon
• 1/8 tsp. each cloves and mace
1. In a frying pan, over medium heat, bring half an inch of water to a boil. Add the eel or fish fillets, return to a boil, reduce heat, and simmer for five minutes, or until the eel or fish is almost cooked. Remove the eel or fish from the pan.
2. In a large pot, over medium heat, combine almond milk, currants, pine nuts, and all spices except cinnamon. Bring to a boil, reduce heat, and simmer, stirring frequently for ten minutes.
3. Add cooked eel or fish to the pot, and simmer, stirring frequently, for a further ten minutes. Remove from heat and stir in cinnamon and vinegar. Serve in individual bowls.
Serves four to six.
Beef Barley
• 5 lbs. beef roast, cooked and diced
• 2 lbs. carrots, chopped
• 25 beef bouillon cubes
• 1-2 lbs. barley
• 1-2 onions, diced
• 1 1/2 gallons water
Combine all ingredients in soup pot. Cover, bring to a boil, then reduce heat and let simmer until carrots are soft and barley has cooked, approx. 1/2-1 hour. Be careful not to scorch.
For a thin soup, use just 1 lb. barley; for a thick soup, use both pounds.
Blawmanger
• 1 cup rice
• 3 cups Almond Milk
• 1 cup ground cooked chicken, dark meat only
• dash salt
• 1/4 cup fried slivered almonds
• sugar to garnish
Bring to a boil the rice, milk, & salt. Reduce heat, stir in chicken, & cover; allow to cook, stirring occasionally, until liquid is absorbed and rice is fluffy. Garnish with almonds and a sprinkle of sugar.
Gruyau
• 2 cups cooked barley, mashed
• 8 cups Almond Milk
• 2 Tbs. sugar
• ½ tsp. salt
Bring the Almond Milk to a boil; add the barley, stir well, and return to boil, stirring to prevent sticking. Immediately reduce heat to a simmer, and stir in the sugar and salt. Continue simmering for several minutes, stirring occasionally, until the barley and milk have thoroughly cooked together. The final product should be only slightly thick.
Chiddingly Hot Pot
• 2 lbs. stewing beef, cut into 1-inch cubes
• 2 Tbs. flour
• 2 Tbs. oil
• 1 celery stalk, finely chopped
• 2 medium-sized onions, finely chopped
• salt
• freshly ground black pepper
• 2 medium-sized potatoes, sliced in rounds
• 3 cloves
• 1 Tbs. tarragon vinegar
• 1 oz. melted butter
• Approx. 2 cups beef stock
Preheat the oven to 325° F.
Dust the meat with flour and brown it in the oil in a frying pan over low heat. Remove the meat and fry the celery and onions in the same pan for 3 minutes.
Put a layer of onions and celery in the bottom of a deep casserole, then a layer of meat and after that a layer of potatoes. Season each layer with salt and pepper and add the cloves and vinegar. Repeat the layers and finish with a layer of potatoes. Brush them with the melted butter and add enough stock to reach just below the potatoes.
Cover the casserole and cook for 1 ½ hours. Remove the cover and cook for an additional ½ hour to brown the potatoes.
Gourds in Potage
• 2 lbs. squash peeled and in chunks
• 3 onions, minced
• 3 cups Broth
• 1/2 cup pork, boiled then minced or ground (see note on vegetarian substitution)
• 2 egg yolks, beaten
• 1 tsp. salt
• 2 tbs. of sugar and 1 tbs. each of cinnamon & ginger, mixed together
Boil to a boil the broth, squash, and onions. Reduce heat and cook until the squash just becomes tender. (Don't overcook or you'll wind up with mush.) Stir in the pork, egg yolks, saffron, and salt. Stir; allow to cook for a few minutes, then remove from heat. Serve with the sugar & spice mixture as a garnish or in small serving bowls with spoons off to the side, to allow guests to season as they may.
* Substituting the pork with an equal amount of ground walnuts works quite well, and by using non-meat or meat-flavored broth, allows for an entirely vegetarian dish. Add the walnuts at the beginning with the squash & onions so they'll be tender and not crunchy.
The squash can be of any variety available to you, including pumpkin, which works very well for Autumn or Harvest feasts when pumpkin is plentiful & cheap.
Military
Doucettes
• 1 nine-inch pie shell
• Pork, boiled or roasted until done, then diced or ground
• Eggs, beaten
• Milk
• Honey
• Pepper, black or white or both
DIRECTIONS:
Combine beaten eggs and a little milk. Thoroughly mix with the pork; the mixture should be thick and wet. Sweeten with honey and season with pepper. Place filling in pie shell and bake until pastry is golden and the filling has set.
Hedgehogs
• 1 pounds ground beef
• 2 tablespoons bread crumbs
• ½ teaspoon ginger
• ½ teaspoon mace
• 2 teaspoons salt
• ¼ teaspoon pepper
• 2 tablespoons sugar
• 1 tablespoon softened butter
• 2 egg yolks
• 4 tablespoons butter
• 4 tablespoons water
• 2 ounces slivered almonds
Mix the ground beef, breadcrumbs, spices, seasonings, and softened butter. Bind with the beaten egg yolks and form a ball. Place in a buttered pan. Cook covered for one hour, basting at intervals with the rest of the butter melted in the water. Stick the slivered almonds all over the pudding, so that they look like the quills of a hedgehog or sea urchin.
Beef Rolls
• ¼ inch thick boneless round steak cut into 3 by 6 inch strips
• Salt and pepper
• 1 bottle of brown ale or dark beer.
Stuffing
• 1 large onion, chopped
• 1 egg yolk
• 4 sliced cooked bacon, chopped
• ¾ C. fresh bread crumbs
Combine stuffing ingredients in a bowl.
Roll stuffing up in a strip of the beef and secure with a toothpick. Place beef rolls in a baking dish and season with salt and pepper.
Pour ale over beef rolls and bake in a 350º F oven for about 1 hour or until browned.
Boiled Beans
• 2 cups cooked mashed fava beans
• 1/2 - 3 cups Almond Milk
• 2 cups & 1/4 cup of an inexpensive sweet white wine
• 1 cup raisins
• 1/2 cup honey
Bring to a boil the 2 cups of wine and the raisins; remove from heat and allow to steep until raisins are plump. Slowly heat 1/2 cup of the milk; when warm, carefully beat in the beans with a spoon or wire whisk. Add the 1/4 cup wine and the honey. Still slowly cooking, continue to beat in more milk until the mixture has reached a thick, smooth, pudding-like consistency. Drain the raisins; stir into pudding and cook for another minute, until the raisins have warmed. Serve.
Fried Beans
• Fava beans
• Onions
• Garlic
• Olive oil
• Powder douce
DIRECTIONS:
Boil beans until tender; remove from water and drain well. Boil whole peeled onions until tender; remove from water and drain well. Mince the onion and garlic and combine with beans. Fry in hot oil; remove from oil and drain. Place in serving dish and sprinkle on powder douce to season.
Upper Class
Pokerounce (a breakfast bread)
• Honey
• Ginger
• Cinnamon
• Galingale
• 1 whole loaf white bread
• Pine nuts
DIRECTIONS:
Cut off the top, bottom, and sides of the bread. Cut the remaining loaf lengthwise into pieces the same width and length of the loaf but about an inch thick; choose the best two and lightly toast them in an oven or broiler; set aside. Heat the honey in a large pot; skim off any scum that rises to the surface. When the honey has thickened, spread it onto the toast with a spoon, then top with pine nuts.
Marbled Eggs
• 6 Eggs, boiled and cooled
• ½ cup Soy Sauce
• 1 Star Anise
• 3 cups Black Tea
• 1 tsp. Five-Spice Powder
• Noodles, wheat and deep-fried
Hard-boil the eggs, rinse in cold water and cool. Take the eggs and roll on table until the shell crackles. Place the eggs in a pot or slow cooker/crock pot and add the remaining ingredients. Simmer for 3 hours. Remove the eggs. Peel the shell. It should have a crackled, marbled effect. Serve on a bed of deep fried wheat noodles, as a bird's nest.
Drunken Liver
• 1 lb calf liver (can substitute chicken liver if necessary)
• Whiskey or Ouzo
• Flour
• salt & pepper
• onions
Slice the livers (not necessary if using chicken livers), then marinate in the liquor for 12-24 hours. Toss in a mixture of flour, seasoned to taste with salt and pepper, then fry in olive oil until cooked. Serve on a bed of sautéed onions.
Spiced Lentils
Ingredients
• 1 cup lentils
• 1 small onion, peeled
• 4 whole cloves
• 2 bay leaves
• 1 strip lemon rind, 2-inches long
• 1 tablespoon olive oil
• 3/4 cup red onion, chopped
• 3/4 teaspoon ginger, ground
• 3/4 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/8 teaspoon ground red pepper (cayenne)
• 3 cloves garlic, minced
• 1/4 cup cilantro, chopped (Also Optional)
• 3 tablespoons parsley, chopped
• 1 1/2 tablespoons lemon juice, fresh
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 8 lemon wedges
Place lentils in a large saucepan and cover with water to 2-inches above the lentils.
Stud the whole onion with the cloves and add to the pot, with bay leaves and lemon rind. Bring to a boil.
Cover, reduce the heat, and simmer 20 minutes, or until the lentils are just tender.
Drain well. Discard the studded onion, bay leaves and rind.
Heat oil in a large nonstick skillet over medium heat. Add chopped red onion, cook 5 minutes or until tender, stirring constantly.
Stir in tomato, if you are using it, along with ginger, cumin, turmeric, paprika, cayenne and garlic. Cook 2 minutes.
Stir in the lentils, cilantro (if you are using it), and parsley; cook 2 minutes.
Stir in lemon juice, salt and pepper.
Serve warm with lemon wedges.
Fuliyyah
3/4 lb lamb (from 1 lb lamb chops)
2 c water
1 c dry fava beans (2 1/2 c soaked)
4-6 T fat
2 t fresh thyme (or 1 t dry)
1 1/2 T fresh coriander
1 large clove garlic (1/10 oz)
2 eggs
1/2 t black pepper
1/2 t ground coriander seed
Soak the beans overnight. Render the fat from about 6 oz of lamb fat, giving 4-6 T of liquid fat; it would probably also work using olive oil. Fry beans for about 10-15 minutes in the fat (just enough time for beans to absorb most of the fat), then add to the meat, which has been boiling the same length of time in 2 c water. Put thyme, chopped coriander, and peeled garlic in a mortar and mash. Add to pot. Simmer for about another 45 minutes. Stir frequently, scraping the bottom, after adding the beans (medium heat at most), since otherwise it can easily scorch. Beat two eggs together and stir into the bubbling pot. Add pepper and coriander, then let sit on low flame a few minutes while the egg sets.
Curry Paste
Ingredients:
6 Dried Hot Chilies
2 cm cube galangal (or substitute ginger)
2 sticks lemongrass
90g Shallots
10 garlic cloves
1 tsp Shrimp paste (belachan)
1 tbsp Ground coriander seeds
2 tsp Ground cumin seeds
1/2 tsp Ground turmeric
Put 250ml water into a small bowl and crumble the dried red chillies into it. If using dried galangal and dried lemongrass, add them to the water as well. Leave the dried ingredients to soak for 30 minutes.
Otherwise, if you are using fresh galangal or ginger, peel and coarsely chop it. If you are using fresh lemongrass cut it into very fine slices crossways, starting from the bottom and going up the stalk about 15cm, discard the straw-like top.
Peel the shallots and garlic and chop them coarsely. When the dried seasonings have finished soaking, put them with their soaking liquid and all the other ingredients for the curry paste into an electric blender. (If you are using fresh galangal or ginger or fresh lemongrass, add them to the blender now.) Blend until smooth. This curry paste may be made well ahead of time and even frozen.
Wethani
Ingredients:
2kg loin of pork, boned and with skin removed
20 garlic cloves
3 onions, roughly chopped
100g fresh ginger, peeled and roughly chopped
salt, to taste
2 tsp hot chili powder
2 tbsp vinegar
180ml groundnut oil
60ml sesame oil
1 tsp ground turmeric
Slice the pork into 3cm cubes and set aside.
Combine the garlic, onions and ginger in a food processor and render to a smooth paste (add a little of the oil, if needed to help this process). Pass the mixture through a fine-meshed sieve (reserve the solids).
Add the resultant paste to a wok with the pork cubes, vinegar, chilli powder, salt and half the groundnut oil.
Bring the mixture to a boil then reduce to a simmer, cover the wok and cook over low heat for about 90 minutes, or until the pork is tender.
Heat the remaining groundnut oil and sesame oil in another wok. Add the solids from the sieve then stir in the turmeric. Cook for about 10 minutes over low heat (add a little water if the mixture begins to burn).
Continue cooking for about 25 minutes, or until all the ingredients are tender.
When the vegetable mix has cooked, stir in the pork mixture. Mix thoroughly to combine and serve on a bed of white rice.
Venison Ribs in Wine
INGREDIENTS:
• Venison ribs
• Parsley, chopped
• Sage
• Black Pepper
• Cloves (powder)
• Mace
• Red Wine Vinegar
• Red Wine
DIRECTIONS:
Place the ribs in a large pot; cover with water. Bring to a boil; add all spices, vinegar, & the red wine & return to a boil; reduce heat to a simmer. Adjust seasonings to taste; be sure that it tastes slightly tangy with the vinegar and wine. Continue simmering until the venison is completely cooked.
Isfidhabaya Oelek
• 1 LB Lamb, cut into cubes
• 1 tsp. Salt
• 1/4 tsp. Black pepper, ground
• 1/2 cp. Cilantro, chopped
• 2 tsp. Onion juice
• Water to cover
• 2 T Olive oil
• 1 LB Lamb, ground, made into hazelnut sized meatballs, & browned
• 1/4 cp. Almonds, peeled and minced
Combine lamb cubes, salt, cilantro, pepper, onion juice, oil and water. Simmer until lamb is tender, stirring occasionally and adding water to prevent sticking as necessary. Add meatballs to lamb mixture. Continue cooking until broth is reduced and meatballs are cooked through. Turn off heat. Let stand 10 mins. Dip in oelek sauce and serve.
For Oelek Sauce:
• 2 pounds dried red or fresh jalapeños, stemmed and chopped very roughly
• 10 fresh Thai chiles, or 1 tablespoon red pepper flakes
• 1 cup minced garlic
• 1⁄4 cup grapeseed or canola oil
• 2 cups rice wine vinegar
• 1 teaspoon sugar
• 2 teaspoons salt
1. In a medium saucepan, combine the jalapeños, Thai chiles, garlic, and oil and cook over low heat until the ingredients soften and blend, about 15 minutes. Add the vinegar and cook until reduced by half, 12 to 15 minutes.
2. Remove from the heat and add the sugar and salt. Cool to room temperature. Transfer the mixture to a food processor and pulse 3 or 4 times to chop to a salsalike texture. Store in the refrigerator in a tightly sealed jar.
***
-Recipes courtesy of Molly Rabe
Lower Class
Eels in Gravy[/b]
• 2 pounds filleted eels, catfish, or other fish
• 4 C almond milk
• 1 C currants
• 1/2 C pine nuts
• 2 tsp. wine vinegar
• 1/2 tsp. cinnamon
• 1/8 tsp. each cloves and mace
1. In a frying pan, over medium heat, bring half an inch of water to a boil. Add the eel or fish fillets, return to a boil, reduce heat, and simmer for five minutes, or until the eel or fish is almost cooked. Remove the eel or fish from the pan.
2. In a large pot, over medium heat, combine almond milk, currants, pine nuts, and all spices except cinnamon. Bring to a boil, reduce heat, and simmer, stirring frequently for ten minutes.
3. Add cooked eel or fish to the pot, and simmer, stirring frequently, for a further ten minutes. Remove from heat and stir in cinnamon and vinegar. Serve in individual bowls.
Serves four to six.
Beef Barley
• 5 lbs. beef roast, cooked and diced
• 2 lbs. carrots, chopped
• 25 beef bouillon cubes
• 1-2 lbs. barley
• 1-2 onions, diced
• 1 1/2 gallons water
Combine all ingredients in soup pot. Cover, bring to a boil, then reduce heat and let simmer until carrots are soft and barley has cooked, approx. 1/2-1 hour. Be careful not to scorch.
For a thin soup, use just 1 lb. barley; for a thick soup, use both pounds.
Blawmanger
• 1 cup rice
• 3 cups Almond Milk
• 1 cup ground cooked chicken, dark meat only
• dash salt
• 1/4 cup fried slivered almonds
• sugar to garnish
Bring to a boil the rice, milk, & salt. Reduce heat, stir in chicken, & cover; allow to cook, stirring occasionally, until liquid is absorbed and rice is fluffy. Garnish with almonds and a sprinkle of sugar.
Gruyau
• 2 cups cooked barley, mashed
• 8 cups Almond Milk
• 2 Tbs. sugar
• ½ tsp. salt
Bring the Almond Milk to a boil; add the barley, stir well, and return to boil, stirring to prevent sticking. Immediately reduce heat to a simmer, and stir in the sugar and salt. Continue simmering for several minutes, stirring occasionally, until the barley and milk have thoroughly cooked together. The final product should be only slightly thick.
Chiddingly Hot Pot
• 2 lbs. stewing beef, cut into 1-inch cubes
• 2 Tbs. flour
• 2 Tbs. oil
• 1 celery stalk, finely chopped
• 2 medium-sized onions, finely chopped
• salt
• freshly ground black pepper
• 2 medium-sized potatoes, sliced in rounds
• 3 cloves
• 1 Tbs. tarragon vinegar
• 1 oz. melted butter
• Approx. 2 cups beef stock
Preheat the oven to 325° F.
Dust the meat with flour and brown it in the oil in a frying pan over low heat. Remove the meat and fry the celery and onions in the same pan for 3 minutes.
Put a layer of onions and celery in the bottom of a deep casserole, then a layer of meat and after that a layer of potatoes. Season each layer with salt and pepper and add the cloves and vinegar. Repeat the layers and finish with a layer of potatoes. Brush them with the melted butter and add enough stock to reach just below the potatoes.
Cover the casserole and cook for 1 ½ hours. Remove the cover and cook for an additional ½ hour to brown the potatoes.
Gourds in Potage
• 2 lbs. squash peeled and in chunks
• 3 onions, minced
• 3 cups Broth
• 1/2 cup pork, boiled then minced or ground (see note on vegetarian substitution)
• 2 egg yolks, beaten
• 1 tsp. salt
• 2 tbs. of sugar and 1 tbs. each of cinnamon & ginger, mixed together
Boil to a boil the broth, squash, and onions. Reduce heat and cook until the squash just becomes tender. (Don't overcook or you'll wind up with mush.) Stir in the pork, egg yolks, saffron, and salt. Stir; allow to cook for a few minutes, then remove from heat. Serve with the sugar & spice mixture as a garnish or in small serving bowls with spoons off to the side, to allow guests to season as they may.
* Substituting the pork with an equal amount of ground walnuts works quite well, and by using non-meat or meat-flavored broth, allows for an entirely vegetarian dish. Add the walnuts at the beginning with the squash & onions so they'll be tender and not crunchy.
The squash can be of any variety available to you, including pumpkin, which works very well for Autumn or Harvest feasts when pumpkin is plentiful & cheap.
Military
Doucettes
• 1 nine-inch pie shell
• Pork, boiled or roasted until done, then diced or ground
• Eggs, beaten
• Milk
• Honey
• Pepper, black or white or both
DIRECTIONS:
Combine beaten eggs and a little milk. Thoroughly mix with the pork; the mixture should be thick and wet. Sweeten with honey and season with pepper. Place filling in pie shell and bake until pastry is golden and the filling has set.
Hedgehogs
• 1 pounds ground beef
• 2 tablespoons bread crumbs
• ½ teaspoon ginger
• ½ teaspoon mace
• 2 teaspoons salt
• ¼ teaspoon pepper
• 2 tablespoons sugar
• 1 tablespoon softened butter
• 2 egg yolks
• 4 tablespoons butter
• 4 tablespoons water
• 2 ounces slivered almonds
Mix the ground beef, breadcrumbs, spices, seasonings, and softened butter. Bind with the beaten egg yolks and form a ball. Place in a buttered pan. Cook covered for one hour, basting at intervals with the rest of the butter melted in the water. Stick the slivered almonds all over the pudding, so that they look like the quills of a hedgehog or sea urchin.
Beef Rolls
• ¼ inch thick boneless round steak cut into 3 by 6 inch strips
• Salt and pepper
• 1 bottle of brown ale or dark beer.
Stuffing
• 1 large onion, chopped
• 1 egg yolk
• 4 sliced cooked bacon, chopped
• ¾ C. fresh bread crumbs
Combine stuffing ingredients in a bowl.
Roll stuffing up in a strip of the beef and secure with a toothpick. Place beef rolls in a baking dish and season with salt and pepper.
Pour ale over beef rolls and bake in a 350º F oven for about 1 hour or until browned.
Boiled Beans
• 2 cups cooked mashed fava beans
• 1/2 - 3 cups Almond Milk
• 2 cups & 1/4 cup of an inexpensive sweet white wine
• 1 cup raisins
• 1/2 cup honey
Bring to a boil the 2 cups of wine and the raisins; remove from heat and allow to steep until raisins are plump. Slowly heat 1/2 cup of the milk; when warm, carefully beat in the beans with a spoon or wire whisk. Add the 1/4 cup wine and the honey. Still slowly cooking, continue to beat in more milk until the mixture has reached a thick, smooth, pudding-like consistency. Drain the raisins; stir into pudding and cook for another minute, until the raisins have warmed. Serve.
Fried Beans
• Fava beans
• Onions
• Garlic
• Olive oil
• Powder douce
DIRECTIONS:
Boil beans until tender; remove from water and drain well. Boil whole peeled onions until tender; remove from water and drain well. Mince the onion and garlic and combine with beans. Fry in hot oil; remove from oil and drain. Place in serving dish and sprinkle on powder douce to season.
Upper Class
Pokerounce (a breakfast bread)
• Honey
• Ginger
• Cinnamon
• Galingale
• 1 whole loaf white bread
• Pine nuts
DIRECTIONS:
Cut off the top, bottom, and sides of the bread. Cut the remaining loaf lengthwise into pieces the same width and length of the loaf but about an inch thick; choose the best two and lightly toast them in an oven or broiler; set aside. Heat the honey in a large pot; skim off any scum that rises to the surface. When the honey has thickened, spread it onto the toast with a spoon, then top with pine nuts.
Marbled Eggs
• 6 Eggs, boiled and cooled
• ½ cup Soy Sauce
• 1 Star Anise
• 3 cups Black Tea
• 1 tsp. Five-Spice Powder
• Noodles, wheat and deep-fried
Hard-boil the eggs, rinse in cold water and cool. Take the eggs and roll on table until the shell crackles. Place the eggs in a pot or slow cooker/crock pot and add the remaining ingredients. Simmer for 3 hours. Remove the eggs. Peel the shell. It should have a crackled, marbled effect. Serve on a bed of deep fried wheat noodles, as a bird's nest.
Drunken Liver
• 1 lb calf liver (can substitute chicken liver if necessary)
• Whiskey or Ouzo
• Flour
• salt & pepper
• onions
Slice the livers (not necessary if using chicken livers), then marinate in the liquor for 12-24 hours. Toss in a mixture of flour, seasoned to taste with salt and pepper, then fry in olive oil until cooked. Serve on a bed of sautéed onions.
Spiced Lentils
Ingredients
• 1 cup lentils
• 1 small onion, peeled
• 4 whole cloves
• 2 bay leaves
• 1 strip lemon rind, 2-inches long
• 1 tablespoon olive oil
• 3/4 cup red onion, chopped
• 3/4 teaspoon ginger, ground
• 3/4 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/8 teaspoon ground red pepper (cayenne)
• 3 cloves garlic, minced
• 1/4 cup cilantro, chopped (Also Optional)
• 3 tablespoons parsley, chopped
• 1 1/2 tablespoons lemon juice, fresh
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 8 lemon wedges
Place lentils in a large saucepan and cover with water to 2-inches above the lentils.
Stud the whole onion with the cloves and add to the pot, with bay leaves and lemon rind. Bring to a boil.
Cover, reduce the heat, and simmer 20 minutes, or until the lentils are just tender.
Drain well. Discard the studded onion, bay leaves and rind.
Heat oil in a large nonstick skillet over medium heat. Add chopped red onion, cook 5 minutes or until tender, stirring constantly.
Stir in tomato, if you are using it, along with ginger, cumin, turmeric, paprika, cayenne and garlic. Cook 2 minutes.
Stir in the lentils, cilantro (if you are using it), and parsley; cook 2 minutes.
Stir in lemon juice, salt and pepper.
Serve warm with lemon wedges.
Fuliyyah
3/4 lb lamb (from 1 lb lamb chops)
2 c water
1 c dry fava beans (2 1/2 c soaked)
4-6 T fat
2 t fresh thyme (or 1 t dry)
1 1/2 T fresh coriander
1 large clove garlic (1/10 oz)
2 eggs
1/2 t black pepper
1/2 t ground coriander seed
Soak the beans overnight. Render the fat from about 6 oz of lamb fat, giving 4-6 T of liquid fat; it would probably also work using olive oil. Fry beans for about 10-15 minutes in the fat (just enough time for beans to absorb most of the fat), then add to the meat, which has been boiling the same length of time in 2 c water. Put thyme, chopped coriander, and peeled garlic in a mortar and mash. Add to pot. Simmer for about another 45 minutes. Stir frequently, scraping the bottom, after adding the beans (medium heat at most), since otherwise it can easily scorch. Beat two eggs together and stir into the bubbling pot. Add pepper and coriander, then let sit on low flame a few minutes while the egg sets.
Curry Paste
Ingredients:
6 Dried Hot Chilies
2 cm cube galangal (or substitute ginger)
2 sticks lemongrass
90g Shallots
10 garlic cloves
1 tsp Shrimp paste (belachan)
1 tbsp Ground coriander seeds
2 tsp Ground cumin seeds
1/2 tsp Ground turmeric
Put 250ml water into a small bowl and crumble the dried red chillies into it. If using dried galangal and dried lemongrass, add them to the water as well. Leave the dried ingredients to soak for 30 minutes.
Otherwise, if you are using fresh galangal or ginger, peel and coarsely chop it. If you are using fresh lemongrass cut it into very fine slices crossways, starting from the bottom and going up the stalk about 15cm, discard the straw-like top.
Peel the shallots and garlic and chop them coarsely. When the dried seasonings have finished soaking, put them with their soaking liquid and all the other ingredients for the curry paste into an electric blender. (If you are using fresh galangal or ginger or fresh lemongrass, add them to the blender now.) Blend until smooth. This curry paste may be made well ahead of time and even frozen.
Wethani
Ingredients:
2kg loin of pork, boned and with skin removed
20 garlic cloves
3 onions, roughly chopped
100g fresh ginger, peeled and roughly chopped
salt, to taste
2 tsp hot chili powder
2 tbsp vinegar
180ml groundnut oil
60ml sesame oil
1 tsp ground turmeric
Slice the pork into 3cm cubes and set aside.
Combine the garlic, onions and ginger in a food processor and render to a smooth paste (add a little of the oil, if needed to help this process). Pass the mixture through a fine-meshed sieve (reserve the solids).
Add the resultant paste to a wok with the pork cubes, vinegar, chilli powder, salt and half the groundnut oil.
Bring the mixture to a boil then reduce to a simmer, cover the wok and cook over low heat for about 90 minutes, or until the pork is tender.
Heat the remaining groundnut oil and sesame oil in another wok. Add the solids from the sieve then stir in the turmeric. Cook for about 10 minutes over low heat (add a little water if the mixture begins to burn).
Continue cooking for about 25 minutes, or until all the ingredients are tender.
When the vegetable mix has cooked, stir in the pork mixture. Mix thoroughly to combine and serve on a bed of white rice.
Venison Ribs in Wine
INGREDIENTS:
• Venison ribs
• Parsley, chopped
• Sage
• Black Pepper
• Cloves (powder)
• Mace
• Red Wine Vinegar
• Red Wine
DIRECTIONS:
Place the ribs in a large pot; cover with water. Bring to a boil; add all spices, vinegar, & the red wine & return to a boil; reduce heat to a simmer. Adjust seasonings to taste; be sure that it tastes slightly tangy with the vinegar and wine. Continue simmering until the venison is completely cooked.
Isfidhabaya Oelek
• 1 LB Lamb, cut into cubes
• 1 tsp. Salt
• 1/4 tsp. Black pepper, ground
• 1/2 cp. Cilantro, chopped
• 2 tsp. Onion juice
• Water to cover
• 2 T Olive oil
• 1 LB Lamb, ground, made into hazelnut sized meatballs, & browned
• 1/4 cp. Almonds, peeled and minced
Combine lamb cubes, salt, cilantro, pepper, onion juice, oil and water. Simmer until lamb is tender, stirring occasionally and adding water to prevent sticking as necessary. Add meatballs to lamb mixture. Continue cooking until broth is reduced and meatballs are cooked through. Turn off heat. Let stand 10 mins. Dip in oelek sauce and serve.
For Oelek Sauce:
• 2 pounds dried red or fresh jalapeños, stemmed and chopped very roughly
• 10 fresh Thai chiles, or 1 tablespoon red pepper flakes
• 1 cup minced garlic
• 1⁄4 cup grapeseed or canola oil
• 2 cups rice wine vinegar
• 1 teaspoon sugar
• 2 teaspoons salt
1. In a medium saucepan, combine the jalapeños, Thai chiles, garlic, and oil and cook over low heat until the ingredients soften and blend, about 15 minutes. Add the vinegar and cook until reduced by half, 12 to 15 minutes.
2. Remove from the heat and add the sugar and salt. Cool to room temperature. Transfer the mixture to a food processor and pulse 3 or 4 times to chop to a salsalike texture. Store in the refrigerator in a tightly sealed jar.
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-Recipes courtesy of Molly Rabe