Stuffed Eggplant with Lamb & Pine Nuts
Stuffed Eggplant with Lamb & Pine Nuts From Jerusalem, by Yotam Ottolenghi and Sami Tamimi Ingredients Serves 4 generously, serve with bread or rice 4 medium eggplants, halved lengthwise 6 tbsp olive oil 1 1/2 tsp ground cumin 1 1/2 tbsp sweet paprika 1 tbsp ground cinnamon 2 medium onions finely chopped 1 lb ground lamb (or beef) 7 tbsp pine nuts 2/3 oz flat leaf parsley, finely chopped 2 tsp tomato paste 3 tsp superfine sugar 2/3 cup water 1 1/2 tbsp freshly squeezed lemon juice 1 tsp...
Read MoreSirloin Tip Roast
Ingredients 1 sirloin tip roast (5 to 8 lbs.) 1 cup water 2 cup red wine 6 garlic cloves 3 bay leaves Thyme Dijon mustard Minced onions Basil Rosemary Tarragon salt ground black pepper 100% extra virgin olive oil Recipe Set the roast at room temperature for 1 hour prior to cooking. Thoroughly rinse the roast and pat dry with paper towel. Generously salt & pepper the roast on all sides. Cover the bottom of a pan with olive oil and set on medium-high heat about 4 minutes until very hot. Place...
Read MoreMoroccan Beef Meatball Tagine
Moroccan Beef Meatball Tagine Bon Appétit | January 2010 by Jean Thiel Kelley Meatballs: 1 1/2 pounds ground beef 1/3 cup coarsely grated onion 1/3 cup panko (breadcrumbs) 1/4 cup chopped fresh cilantro 1 large egg, beaten to blend 2 garlic cloves, minced 1 teaspoon turmeric 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon freshly ground black pepper 1 teaspoon coarse kosher salt (may add more, if you like the meatballs on the salty side) 1/4...
Read MoreThe quick Porterhouse recipe
Did you know that if you buy Pastoral Plate Porterhouse steaks you are buying the most “Amazing” tasting steak? Porterhouse steaks are comprised of a New York Steak on one side of the bone and on the other side is the Filet Mignon. It is Knockout! Try cooking it like this: rub the steak on both sides with Sea Salt and let it rest say 20 minutes. Then scrape the excess salt off, if need be and broil it for 3 minutes on each side. Oh My Goodness what a lovely simple quick to die for ma
Read MoreRolled Flank Steak with a Corn Bread and Chorizo Stuffing
Rolled Flank Steak with a Corn Bread and Chorizo Stuffing Sunday Roasts’ by Betty Rosbottom. Chronicle Books. Tested by Jay M. Serves 6 1 1/2 lb Pastoral Plate Flank steak 1/3 cup olive oil 2 tbsp fresh lime juice 1/2 tsp ground cumin 1/2 tsp kosher salt 1/4 tsp red pepper flakes Black pepper 2 medium garlic cloves, smashed For the Stuffing 2 cups home made corn bread crumbled 1 tbsp olive oil 3 oz. finely diced Spanish Chorizo 1/2 cup chopped onion 1/2 cup diced red bell pepper...
Read MoreBeef Shin Stew…mmmm, delicious
Everyone should try cooking beef shin, really. A cut that is lean, rich in connective tissues, gelatinous, and extremely tough, and needs to be cooked for a really really really long time. I followed a Jamie Oliver recipe, but you will find that most recipes for this type of stew follow similar guidelines.
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