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Brazilian beef stew

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Ingredients

  • 2tbsp vegetable oil
  • 500g leg of beef, cut in chunks
  • 2 medium onions
  • 4 cloves garlic, thinly sliced
  • 2 tbsp flour
  • 200ml red wine
  • 200ml freshly brewed coffee
  • 1 red pepper, deseeded and sliced
  • 1 yellow pepper, deseeded and sliced
  • 4 large tomatoes, skinned and seeds removed
  • 400g can black beans, drained and rinsed

That’s goodtoknow

To peel a tomato cut a small cross at the base and then drop into a bowl of boiling water. Leave for 10-15 seconds until the skins begin to loosen. Remove with a draining spoon and plunge into cold water before peeling off the skin.

Method

  1. Heat the oil in a flame proof casserole. Add the beef and stir well until browned all over. Remove with a draining spoon and keep warm.
  2. Add the onions and cook gently for about 5 mins until golden brown. Add the garlic and cook for a minute. Stir in the flour and cook for a minute. Pour in the red wine and coffee and bring to the boil, stirring. Add the peppers and beef, cover and simmer gently for 45 mins.
  3. Add the tomatoes and drained beans. Cover and cook for a further 15 mins or until the beef is tender.

By Val Barrett

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Roasted Brussel Sprouts with Garlic, Lemon, and Feta

Roasted Brussel Sprouts with Garlic, Lemon, and Feta

by Pam on October 28, 2013

My first attempt at brussel sprouts[1] was a big success with my entire family but my husband said he wanted to try it with lemon next time. I simply seasoned these fresh brussel sprout halves in olive oil, sea salt, and freshly cracked pepper, to taste then drizzled a bit of lemon juice on them before roasting. I then sautéed some garlic with olive oil then tossed the brussel sprouts in the pan and squeezed more lemon juice on top and tossed to coat evenly. Once they were in the serving bowl, I sprinkled the top with feta cheese. They turned out delicious and my husband and I both really liked them a lot, my kids on the other hand, were not fans. Oh well, you can’t win them all.

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Zest the lemon; set aside.

Toss the brussel sprouts with 2-3 teaspoons of olive oil then season well with sea salt and freshly cracked pepper, to taste. Toss to coat evenly then place on the baking sheet. Squeeze one half of a lemon evenly over the sprouts. Place into the oven and bake for 10 minutes then flip the brussel sprouts and roast for an additional 10 minutes. Remove from the oven and set aside.

Heat a large skillet over medium heat with 2-3 teaspoons of olive oil. Add the minced garlic and dash of crushed red pepper flakes then cook, stirring constantly, for 1 minute. Add the brussel sprouts followed by the juice from the remaining half of the lemon. Toss to coat evenly. Pour into serving bowl. Sprinkle the top of the brussel sprouts with feta cheese and lemon zest. Serve immediately. Enjoy.



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Roasted Brussel Sprouts with Garlic, Lemon, and Feta




Yield: 4

Prep Time: 5 min.

Cook Time: 20 min.

Total Time: 25 minutes



Ingredients:

2 cups of fresh brussel sprouts, halved
2 tbsp olive oil (divided)
Sea salt and freshly cracked pepper, to taste
Juice of 1 lemon (divided)
2 cloves of garlic, minced
Dash of crushed red pepper flakes
Feta cheese, to taste
Zest of 1 lemon

Directions:

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Zest the lemon; set aside.

Toss the brussel sprouts with 2-3 teaspoons of olive oil then season well with sea salt and freshly cracked pepper, to taste. Toss to coat evenly then place on the baking sheet. Squeeze one half of a lemon evenly over the sprouts. Place into the oven and bake for 10 minutes then flip the brussel sprouts and roast for an additional 10 minutes. Remove from the oven and set aside.

Heat a large skillet over medium heat with 2-3 teaspoons of olive oil. Add the minced garlic and dash of crushed red pepper flakes then cook, stirring constantly, for 1 minute. Add the brussel sprouts followed by the juice from the remaining half of the lemon. Toss to coat evenly. Pour into serving bowl. Sprinkle the top of the brussel sprouts with feta cheese and lemon zest. Serve immediately. Enjoy.



 

References

  1. ^ Roasted Brussel Sprouts with Pancetta and Balsamic Vinegar (www.gordon-ramsay-recipe.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Cheese Straws – These Don’t Suck

I took a few things for granted in this cheese straws video.
I assumed you could tell how delicious they were as I crunched into them, which
is why I never said as much. I also assumed you’d figure out how, where, and
when to use them; as I failed to give my usual serving suggestions. I was so
taken by the sound and texture of these cheesy sticks, that it just never
occurred to me to state such obvious facts.


So, for the record, let’s make this official. These really
tasted great, and that’s without any embellishments whatsoever. There are so
many things that will work with this technique, including, but not limited to
garlic butter, fresh herbs, crushed nuts, and/or literally any dried spice. As
far as approved uses, it’d be easier to list things this wouldn’t work with.

Any soup, stew, or bowl of chili would look substantially
better with some of these alongside. A few cheese straws will make that sleepy
bowl of leftover pasta suddenly seems special again, and substituting them for
toast at breakfast is a proven crowd-pleaser. Dipping toasted bread into a
runny egg yolk is nice, but dipping with a warm, crispy cheese straw? That goes way beyond nice.

As long as you use some nice, grate-able pungent cheeses,
and cook them long enough to get crisp, there’s no way these won’t be great. I
hope you give them a try soon, and report back with all your brilliant
adaptations. Enjoy!


Ingredients:
frozen puff pastry
about 2 tsp olive oil , or as needed
about 1/2 cup total finely grated aged cheddar and
Parmigiano-Reggiano, or more as needed
salt, pepper, and cayenne to taste