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Prune Stuffed Pork Fillets

pork-fillet-stuffed-with-prunes
pork-fillet-stuffed-with-prunes
pork-fillet-stuffed-with-prunes

Pork Fillet Stuffed with Prunes

Prep Time : 20 Minutes

Cook Time : 45 Minutes

 

Ingredients :

  • 1 whole pork fillet
  • 6 ounces small pitted prunes (about 15)
  • 1 clove garlic, minced
  • Salt and pepper
  • 1 teaspoon  lemon juice
  • 1/4 cup loosely packed fresh thyme leaves
  • 1/2  cup low-sodium chicken broth

Directions : 

  • Preheat oven to 425°F.
  • Use a long, thin, sharp knife to pierce a hole in center of both ends of Pork Fillet.
  • Working from both ends, use handle of a large wooden spoon to force a cavity all the way through center of pork fillet. Remove spoon and push handle through several more times, widening the cavity.
  • Working with a few prunes, push them into the cavity with your fingers and spoon handle. Work from both ends until cavity in pork fillet  is stuffed from end to end.
  • Place garlic, 1/2 tsp. salt, lemon juice and thyme on a cutting board.
  • Mince into a paste.
  • Rub paste all over stuffed pork fillet , place in a roasting pan and pour 1/2 cup water around.
  • Roast for 15 minutes.
  • Reduce oven temperature to 325°F. Continue to roast, adding water to pan if necessary to prevent scorching, until a meat thermometer inserted in center of meat reads 145° F, 20 to 30 minutes.
  • Remove to a cutting board and cover loosely with foil.
  • Take  juices in roasting pan and place pan across 2 burners on the stove over medium heat.
  • Pour in broth and bring to a boil, scraping up any browned bits on bottom of pan.
  • Boil until reduced by about half and slightly thickened, 5 to 10 minutes.
  • Season with salt and pepper.
  • Slice Pork Fillet and serve with pan juices.

 

 

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Barbecue Grilled Pork Ribs

Barbecue Grilled Pork Ribs
Barbecue Grilled Pork Ribs
Barbecue Grilled Pork Ribs

Barbecued Pork  Ribs

Prep Time : 30 Minutes

Cook Time :  1 Hour

Ingredients :

  • 1.5 Kg Pork Ribs
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • salt and pepper to taste
  • 1 cup barbecue sauce

Directions :

  • Preheat a gas grill for high heat, (or arrange charcoal briquettes on one side of the barbecue if barbecuing the pork spare ribs).
  • Lightly oil the grate.
  • In a small jar, combine cumin, chili powder, paprika, salt, and pepper.  Close the lid, and shake to mix.
  • Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each pork  rib, and snip off the membrane as much as possible.
  • Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs.
  • Store the unused portion of the spice mix for future use.
  • Place aluminum foil on lower rack to capture drippings and prevent flare-ups.
  • Lay the pork  ribs on the top rack of the grill (away from the coals, if you’re using briquettes).
  • Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all.
  • Brush pork ribs with barbecue sauce, and grill an additional 5 minutes.
  • Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.

 

 

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Slow Cooked Oven-Barbecued Pulled Pork shoulder

Oven-Barbecued-Pulled-Pork-shoulder
Oven-Barbecued-Pulled-Pork-shoulder
Oven-Barbecued-Pulled-Pork-shoulder

Slow Cooked Oven-Barbecued Pulled Pork shoulder

Prep Time : 30 Minutes

Cook Time :  6 Hours

Ingredients :

  • 1 tablespoon (6 g) kosher salt
  • 5 tablespoons dark brown sugar (2 1/4 ounces; 65 g)
  • Large pinch cayenne pepper
  • 1 teaspoon (2 g) ground coriander
  • 1/2 teaspoon (1 g) ground fennel seed
  • 1 tablespoon (6 g) paprika
  • 1 teaspoon (2 g) ground cumin
  • 1 teaspoon (2 g) freshly ground black pepper
  • 1 whole bone-in or boneless pork shoulder (5 to 7 pounds; 2.25 to 3 kg)
  • 1 cup ketchup (8 ounces; about 225 g)
  • 1/2 cup dark molasses (4 ounces; about 115 g)
  • 2 tablespoons (30 ml) Worcestershire sauce
  • 1 tablespoon (15 ml) high-quality liquid smoke.
  • 1 tablespoon (15 ml) brown mustard
  • 2 teaspoons (10 ml) hot sauce
  • 1/2 cup (120 ml) cider vinegar, divided
  • 1 tablespoon (15 ml) vegetable oil
  • 1 large onion, finely minced (about 6 ounces; 170 g)
  • 1 cup (240 ml) bourbon
  • 1/2 cup (120 ml)  chicken stock or water

Directions :

  • Adjust oven rack to lower position and preheat oven to 300°F (150°C).
  • Combine salt, sugar, cayenne pepper, coriander, fennel seed, paprika, cumin, and black pepper in a small bowl and mix until homogeneous.
  • Season pork with 2 to 3 tablespoons spice mixture, making sure to rub it on all sides.
  • Reserve remaining spice mixture.
  • Whisk together ketchup, molasses, Worcestershire sauce, liquid smoke, mustard, hot sauce, and half of cider vinegar in a medium bowl. Whisk in remaining spice mixture. Set aside.
  • Heat oil in a Dutch oven over medium-high heat until shimmering.
  • Add pork and cook, turning occasionally, until well browned on all sides, about 5 minutes total. (Pork will brown fast because of the sugar. Do not let it burn.)
  • Add onion and cook, stirring and scraping up browned bits from the bottom of the pan, until softened, about 2 minutes.
  • Turn off burner and add bourbon.
  • Relight burner.
  • Carefully ignite the bourbon with a long match or lighter. (Stand back and make sure there is nothing flammable above it; it will produce tall flames.)
  • Let cook until flames die out, about 2 minutes.
  • Add half of sauce mixture and chicken stock or water.
  • Cover Dutch oven, transfer to oven, and cook until pork is just starting to turn tender, about 4 hours.
  • Remove lid and continue cooking until a knife or fork shows very little resistance when twisted inside the meat and a dark bark has formed, about 1 hour longer.
  • Transfer pork to a large bowl, reserving liquid in pot.
  • Using a ladle, skim off excess fat and discard.
  • Add reserved sauce and remaining vinegar to pot and whisk to combine.
  • When pork is cool enough to handle, shred with two forks.
  • Transfer pulled  pork to pot and toss with sauce. (If making ahead to serve over the course of several meals, store pork and sauce separately, adding sauce only to the portion you are serving immediately.)
  • Season to taste with more salt, sugar, liquid smoke, or cider vinegar.

 

 

 

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Beef Rouladen – German Style Beef Olives/Bragioli

Beef Rouladen - German Style Beef Olives/Bragioli
Beef Rouladen - German Style Beef Olives/Bragioli
Beef Rouladen – German Style-Beef Olives/Bragioli

German Style Beef Olives/Bragioli

Beef Rouladen

Prep Time : 20 Minutes

Cook Time :  1 Hour & 30 Minutes

 

Ingredients :

  • 6 slices Beef TopSide or Rump
  • 3 slices lean bacon
  • 1 onion, sliced
  • 3 garlic dill pickles, sliced lengthwise
  • 2 Tbsp butter
  • mustard, salt, pepper, corn starch
  • 1 – 2 cups water

Directions :

  • Season beef slices with salt and freshly ground pepper.
  • Thinly spread mustard on top of each slice.
  • Divide bacon, pickle, and onion slices on one end of each slice.
  • Roll up slices, tucking the ends in and securing with skewers, wooden cocktail picks, or thread.
  • Heat butter in skillet. Brown rouladen well on all sides. Do not crowd rouladen in skillet, or they will not brown nicely. Do in small batches if necessary. Add extra butter if needed.
  • Once all rouladen are well browned, add 1 – 2 cups of hot water, gently stirring up browned bits.
  • Return all rouladen and any accumulated juices to skillet, bring to simmer and cover.
  • Simmer for about 1½ hours.
  • Remove rouladen.
  • To thicken gravy, combine about 1 – 2 Tbsp corn starch in a little cold water and stir gently into cooking liquid until slightly thickened.
  • Season gravy to taste with salt and freshly ground pepper. If you wish, add sour cream to the gravy.
  • Remove skewers, picks, or thread to serve rouladen with their gravy.

Hints:

  • Have the butcher cut beef  into thin slices, about ⅜ inch thick. Each roulade should measure at least 6 inches by 4 inches. Gently pound meat until it is about ⅛ to ¼ inch thick. Be careful not to put holes in the meat. The larger the roulade, the easier it is to roll up.

 

 

 

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‘Ropa Vieja’ Delicious Cuban Shredded Beef Stew

'Ropa Vieja' Delicious Cuban Shredded Beef Stew

 

'Ropa Vieja' Delicious Cuban Shredded Beef Stew
‘Ropa Vieja’ Cuban Shredded Beef Stew

Delicious Cuban Shredded Beef Stew

Prep Time : 15 Minutes

Cook Time :  6 Hours (In Slow Cooker)

 

Ingredients :

  • 1 tablespoon canola oil
  • 1 Kg Boneless Beef Chuck (flank steak or brisket also work well)
  • Kosher salt
  • Freshly ground black pepper
  • 1 carrot, scraped and sliced in half lengthwise
  • 1 Cubanelle pepper or green bell pepper, seeded and thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 1 medium yellow onion, peeled, halved and thinly sliced
  • 1 whole head of garlic, cloves peeled and roughly chopped (10 cloves or 3½ tablespoons)
  • ½ cup dry white wine (Vermouth works well)
  • 2 cups good quality canned tomato puree
  • 1 6-ounce can tomato polpa
  • 1 cup low-salt chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • ½ cup sliced green olives
  • 1 tablespoon white vinegar

 

  • For Garnish:
  • ½ cup chopped fresh cilantro leaves
  • 1 lime or two, cut into wedges

 

Directions :

  1. Season meat on both sides with 1 teaspoon salt and several grinds of black pepper.
  2. Heat oil in a heavy (preferably cast iron) skillet.
  3. Brown meat over high heat for 3 minutes per side.
  4. Transfer to the slow cooker.
  5. Toss in the sliced carrot.
  6. Add a tablespoon of oil to the skillet along with the garlic, onions and peppers.
  7. Turn the heat down to medium. Cook for 6-7 minutes until the vegetables are softened and starting to caramelize, stirring constantly for the first minute, to make sure the garlic doesn’t brown.
  8. Add wine and simmer for a minute, stirring and scraping the browned bits from the pan.
  9. Transfer the mixture to the slow cooker.
  10. In a medium bowl whisk tomato puree, tomato polpa, broth, dried spices and 2 teaspoons salt.
  11. Pour over meat.
  12. Cook on high for 6 hours.
  13. After 5½ hours the beef  is transformed to a beautiful tenderness, remove meat and  pull into shreds using two forks.
  14. After it’s shredded, return meat to  the slow cooker.
  15. Stir in sliced olives and a splash of vinegar, to build that final layer of flavor and cook for another  half hour.
  16. Serve with a sprinkle of cilantro and lime wedges on the side.
  17. Traditional accompaniments to this beef stew are white rice and black beans.
The national dish of Cuba: ROPA VIEJA: tender shredded beef stew with peppers, tomatoes and delicious spices. Traditionally served with rice, black beans and fried plantains.
Author: Panning The Globe
Recipe type: Dinner Stew
Cuisine: Cuban
Serves: 6-7
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Veal Osso Bucco

beef,veal,osso bucco,
beef,veal,osso bucco,
Delicious slow roasted Veal Osso Bucco

Delicious slow roasted Veal Osso Bucco

Prep Time : 10 Minutes

Cook Time :  1 Hour 15 Minutes

Ingredients :

  • 1 tablespoon olive oil
  • 4 (650 g)  veal shanks osso bucco
  • 2 large carrots, peeled, roughly chopped
  • 410 g can chopped tomatoes with roasted capsicum
  • 2 tablespoons fresh thyme leaves
  • 400 g can Cannellini beans, drained, rinsed

Directions :

  • Heat oil in a large saucepan over medium-high heat.
  • Add the meat, cook for 1 to 2 minutes each side or until browned.
  • Add carrot, tomato and 1/2 cup cold water.
  • Cover and bring to the boil.
  • Reduce heat to low.
  • Simmer for 1 hour or until meat is tender.
  • Add thyme and beans.
  • Season with salt and pepper.
  • Cook for 3 to 5 minutes or until heated through.
  • Serve.

Being a traditional Milanese dish, Risotto alla Milanese is traditionally served with this dish, making for a one dish meal, it is also served with polenta or mashed potatoes. Outside Milan it is sometimes served with pasta. Alternatively add cubed potatoes to the Osso Bucco recipe above, to make a complete meal, with the starch component included.

 

 

 

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Fillet Of Venison with wild mushroom sauce

Venison Filet And Wild Mushrooms

Venison Filet And Wild Mushrooms

Prep Time : Overnight

Cook Time: 40 to 60 Minutes

Venison Filet And Wild Mushrooms

Ingredients :

For the venison

  • 500g/1lb 2oz Venison fillet, trimmed and cut into 2.5 cm/1 in thick medallions
  • 5 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 Carrot  finely chopped
  • 1 Onion  finely chopped
  • salt and freshly ground black pepper

For the sauce

  • 100g/3½oz unsalted butter
  • 2 small onions,  very finely sliced
  • 40 g/1½oz dried Morel Mushrooms,  soaked in warm water for 2 hours, drained (reserve the water)
  • 150g/5oz fresh porcini mushrooms,  thickly sliced
  • 2 tbsp Balsamic Vinegar
  • 4 tbsp Dry Sherry
  • 6 tbsp Double Cream
  • salt and freshly ground black pepper

To serve

1 summer truffle, optional

Directions :

  • For the venison, the day before cooking, place the venison in a dish and cover with three tablespoons of the olive oil, and all of the balsamic vinegar, carrot and onion. Season well with salt and freshly ground black pepper and place into the fridge to marinate overnight.
  • For the sauce, heat a  frying pan until hot. Add the butter and onions and fry the onion for 2-3 minutes, until softened.
  • Add the Morel Mushrooms  and cook for 10 minutes.
  • Add the Porcini Mushrooms  and fry for a further 3-5 minutes.
  • Add the balsamic vinegar, sherry and cream and simmer for 10 minutes. Season, to taste, with salt and freshly ground black pepper. (The sauce may become quite thick, so add a little of the morel mushrooms  soaking water to the pan.)
  • To cook , remove the venison from the marinade, pat dry with kitchen paper, then season well with salt and freshly ground black pepper.
  • Heat a separate frying pan until hot. Add the remaining two tablespoons of olive oil and the venison steaks.
  • Fry the venison on each side for 3-4 minutes, until golden-brown on the outside, but still pink on the inside, or until cooked to your liking.
  • To serve, spoon the mushroom sauce onto warmed plates, then top with the venison steaks. Shave a little summer truffle over the top, if using.

 

 

 

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Lemon Pepper Grilled Chicken Breast

Lemon Pepper Grilled Chicken Breast
Lemon Pepper Grilled Chicken
Lemon Pepper Grilled Chicken Breast

Prep Time : 15 Minutes

Cook Time : 15 Minutes

Lemon Pepper Grilled Chicken Breast

Ingredients :

  • 1/4 cup lemon pepper
  • 1 tablespoon dry mustard
  • 1 tablespoon dried rosemary
  • 5 skinless, boneless chicken breast halves
  • 4 cloves garlic, crushed
  • 4 tablespoons fresh lemon juice
  • 3 cups dry white wine

Directions :

  • Place chicken breast halves in a medium bowl.
  • Rub with garlic. Introduce the lemon pepper mixture and rub it into the chicken. Pour in lemon juice and dry white wine.
  • Cover and refrigerate at least 3 hours before grilling.
  • Cook marinated chicken on the prepared grill until meat is no longer pink and juices run clear, or to desired doneness.

 

This lemony marinade is great for most other poultry such as Turkey and white meat such as pork as well as of course other chicken cuts other than Breast.

 

 

 

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Orange Juicy Rib Eye Steak

Rib Eye Steak in Orange Juice Marinade
Rib Eye Steak in Orange Juice Marinade
Orange-Juicy-Rib-Eye-Steak

Prep Time : 15 Minutes

Cook Time : 20 Minutes

Orange Juicy Rib Eye Steak

Ingredients :

 

Directions :

  • In a large resealable plastic bag, combine the orange juice, salad dressing, Worcestershire sauce, hot pepper sauce, and garlic.
  • Squeeze the bag to mix well. You should have a nice brown marinade.
  • Place the Rib Eye Steak  into the bag with the marinade, and seal. Refrigerate for 2 to 5 hours, turning over occasionally.
  • Preheat an outdoor grill for high heat. When the grill is hot, lightly oil the grate.
  • Place the Rib Eye Steak onto the grill and season the tops with salt and pepper to taste. Baste with marinade.
  • Cook for about 5 to 7 minutes, then flip over and salt, pepper and baste again.
  • Grill for about 7 or 8 more minutes, or to desired doneness. Do not flip the steaks again.
  • The internal temperature should be at least 145 degrees F (63 degrees C).
  • Let steaks stand for 5 minutes before cutting, to prevent juices from running out.
  • Heat the remaining marinade to a boil in a small saucepan and use as steak sauce.

 

 

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Indian Korma Lamb Shanks

Indian-Korma-Lamb-Shanks
Indian-Korma-Lamb-Shanks
Indian-Korma-Lamb-Shanks

Prep Time : 15 Minutes

Cook Time :  2 Hours

Indian Korma Lamb Shanks

Ingredients :

  • 1 tablespoon olive oil
  • 6 lamb shanks, french trimmed
  • 1 brown onion, halved, cut into thin wedges
  • 1/3 cup Korma curry paste
  • 2 teaspoons finely grated fresh ginger
  • 2 cups  Beef Stock
  • 400 g can diced tomatoes
  • 1 1/2 cups frozen peas
  • 2 tablespoons shredded fresh mint
  • Steamed Basmati Rice, to serve
  • Raita or Tzatziki, to serve

 

Directions :

  • Heat half the oil in a large stock pot over medium-high heat.
  • Add half of the lamb shanks and cook, turning occasionally, for 5 minutes or until brown. Transfer to a heatproof bowl. Repeat with remaining lamb.
  • Heat the remaining oil in the pan. Add the onion and cook, stirring, for 5 minutes or until soft. Add the curry paste and ginger and cook, stirring for a minute or until aromatic.
  • Add the stock and tomatoes, and bring to the boil. Reduce heat to low.
  • Return lamb shanks to the pan and cook, covered, for 2 hours or until lamb is tender and falls off the bone. Transfer lamb shanks to a heatproof bowl. Cover with foil to keep warm.
  • Increase heat to high and simmer, stirring occasionally, for 15 minutes or until the sauce thickens. Stir in the peas and cook, stirring, for 3 minutes or until heated through, then stir in the mint.
  • Divide the rice among serving plates. Top with the lamb and drizzle with the sauce.
  • Serve with raita or tzatziki dip.