The perfect spicy soup recipe for a cloudy day, made with lamb, Thai sausage, Asian vegetables, coconut milk and cashew butter. Perfect as is, or serve over rice or potatoes for a hearty main course. [...]
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The perfect spicy soup recipe for a cloudy day, made with lamb, Thai sausage, Asian vegetables, coconut milk and cashew butter. Perfect as is, or serve over rice or potatoes for a hearty main course. [...] The secret to a great Biryani is layering. It takes some time and extra effort, but the depth of flavor is well worth it. Layering makes all the difference between a luscious, sophisticated one-dish meal where distinct flavors and textures abound, and a mushy mass of rice and meat in a homogenous sauce. Obviously, the former is preferable to the latter! This Biryani is not complex, but it does require your attention at half hour intervals. [...] At home in Switzerland, I can’t match Spanish weather most of the year, but I can cook foods that fill my kitchen with the flavors of Catalonia or Andalucia. Among those are bacalao (salt cod), olive oil, eggs, black eyed-peas, onions, capers, and garlic. Today I made a salad that uses all of them, and is a meal-in-a-bowl. [...] I unearthed a bag of frozen chicken leg quarters, and I had fresh carrots and beets in the kitchen. I decided to experiment with a very good raspberry vinegar, and it turned out to be an inspired choice. I also had the impulse to braise the chicken in the oven instead of boiling it on the stove, and this caramelized the carrots, onions and beets perfectly. It was a winter night’s dream, served over fragrant Jasmine rice. [...] I tried invented a new recipe for braised pork shoulder today. Cognac was the main ingredient and nutmeg, Worcestershire sauce and apricot jam were perfect complements. The result was a rich mix of flavors. The carrots, especially, were wonderfully perfumed. I suggest serving this with Jasmine or Carolina rice, to soak up the sauce. [...] When I’m counting my calories, I find that soups and stews are a great way to go. I’d love to just bake the hare and eat it, but I’d have to settle for a paltry 200 grams when a stew will provide me with a rich, meaty 550g bowl of tasty goodness. You’ll notice that this recipe calls for hare, and not rabbit. In my opinion, rabbit isn’t really flavorful enough in a stew. [...] For me, this is soup season, and I’ve almost always got something hearty bubbling in the pot. This recipe came together perfectly for a main course on an otherwise dreary day. It’s the marrow bones that give this soup its signature flavor. And in Switzerland, where meat costs an arm and a leg, it’s easy on budget. [...] This is a very hearty, low-calorie meal that tastes filling and substantial. The texture of the mushroom and carrots augments the full-bodied flavor of the tuna, and the yoghurt gives the filling a creamy and rich taste. [...] 1. Heat oil on high in the bottom of a large stew pot. (Use a pot that has a tight-fitting lid — that will be important later.) When the oil is hot, add one-third of the pork to the pot and brown, stirring frequently. When the liquid from the first batch of pork is gone, add the second batch to the pot and, again, stir frequently to dissolve the liquid. Then add the third batch. (Cooking this way will prevent the meat from toughening when it is stewed, but it doesn”t require messy removal of each batch from the pot.) 2. When the outside of all the pork is seared, add the onions, apples, (and optionally, the potatoes). Turn the heat down to medium. Stir for about five minutes, or until the vegetables and fruit also begin to brown. Then add the garlic and caraway seeds and saute for another minute or two. You should smell both spices strongly as they begin to toast. 3. Pour in the chicken broth, apple cider vinegar and mustard and stir well. Add the cabbage and mix it into the liquid. (The liquid will not cover the cabbage.) Bring the mixture to a boil over medium-high heat, then turn the heat down and let it simmer for an hour. Salt and pepper to taste. 4. Serve hot, in bowls. The stew keeps well and can be reheated easily. Like many stews, you may find it tastes even better the next day. [...] |
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