Tag: leaf

Recipe Rolls in vine leaf with sausage – Italian Cuisine

Ingredients

300 g clean mixed mushrooms
150 g a chicken thigh
120 g sausage
100 g milk
40 g instant polenta
8 vine leaves
half a peeled onion
tomato concentrate
laurel
pepper
White wine
extra virgin olive oil
salt

Duration: 40 min

Level: Medium

Doses: 4 people

For the recipe of the vine leaf rolls with sausage, peel and debon the thigh, then peel the sausage and chop them together. Distribute the meat in the vine leaves and close them in rolls. Heat 200 g of water with milk and a small pinch of salt; when it boils, add the polenta flour and cook for about 8 '.

Chop the onion, stew it in a thin layer of oil, with a bay leaf and mushrooms for 1 '; add 1/2 teaspoon of concentrate, pepper and blend with 2-3 tablespoons of wine. Add the rolls, wet them with a little water, cover and cook for 7 '. Serve with mushrooms and polenta.

Brazilian Feijoada – Happy (and hopefully very lucky) New Year!!

We’ve posted about this before, but there’s a great,
southern tradition of eating beans and greens on New Year’s Day to ensure good
fortune in the coming year.

Apparently, by eating “poor” the first day of the
year, you align certain cosmic forces in your favor, which results in
prosperity and good luck the rest of the year. Sounds crazy, right? I know, you’re way too sophisticated to
believe in such lame supernatural shenanigans. Hey wait a minute…don’t you
watch all those ghost hunter shows on cable TV? Busted! Hey, did you hear that
noise?

Anyway, whether you believe in this kind of culinary clairvoyance
or not, this Brazilian feijoada is one of the world’s great stews. The
traditional good luck bean is the black-eyed pea, but here we’re celebrating
the delicious, and very nutritious, black bean.

I tried to be clear in the video that this is just my
version, and not some attempt at true feijoada authenticity, whatever that is.
As long as you have black beans, and LOTS of smoked, salted, dried, and/or
cured meats, you are well on your way to some kind of feijoada-like
awesomeness.

In case you’re wondering, all I did for the greens was boil
some kale in salted water until tender, and then sauté briefly in olive oil and
garlic. It pairs perfectly with the white rice and rich stew, and while I can’t
guarantee a year’s worth of wealth and good luck, I can promise you a delicious
bowl of food. Happy New Year to all of you, and as always, enjoy!

Ingredients for 6 portions:
1 pounds dry black beans, soaked overnight
2 quarts water, plus more as needed (add more whenever stew
looks too dry)
1 bay leaf
2 smoked pork chops
12 oz linguica
8 oz Italian sausage
4 oz smoked bacon
3 oz dried beef
1 onion
6 cloves garlic
1 tsp cumin
1/2 tsp coriander
salt and pepper to taste
For the crumbs:
1/2 cup breadcrumbs
1 tbsp olive oil
2 tsp grated orange zest
2 tbsp chopped Italian parsley

Basic steps:
– Soak beans overnight, add to pot with bay leaf, beef
jerky, and any bones
– Simmer for 1 1/2 to 2 hours, or until beans are cooked,
but very firm
– Add onion mixture and meats, and simmer for another hour,
or until beans are very soft
– Add a splash of water at any point during the cooking if
stew looks too dry
– Test and add salt near the end, depending on saltiness of
meat

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Curried fish in yoghurt

This is a really terrific fish curry that I found in Guardian Weekend by Vivek Singh, via Hugh Fearnley-Whittingstall.

Watch out for the chilli in this – the way I use chillies is to buy packs of non-descript chillies from Waitrose and then let them sit in a jar until I need to use them. Of course, while they’re sitting around they famously get very hot. I used one large one in this curry, no seeds, and it was fucking spicy. I mean, I don’t really mind because I’m rock hard like that (I was especially tough and cool when I GOT SOME IN MY EYE!!!).

But the thing is, because you’re not going to cook the chilli much here, you need to have a care for how hot your chilli might be whatever stage in its life it is and you might, perhaps, only put half in.

Anyway I really recommend this, it was delicious and doesn’t take long. Like all curry recipes, the ingredients list doesn’t seem to half go on for bloody ever, but it’s worth buying everything in if you don’t have it, especially the cinnamon sticks, which really make this extra yummy, in my opinion.

Even though I’ve always thought that cinnamon in curry is a bit gross, like fruit in leafy salads. But it’s nearly Christmas for god’s sake!!! You ought to have cinnamon sticks poking out of every drawer.

Curried fish in yoghurt
enough for 4

300g plain whole-milk yoghurt (I used Greek yoghurt, which was fine)
2 tsp grated fresh ginger
2 cloves garlic, grated
1 tsp ground turmeric
1/2 tsp chilli powder
salt and pepper
500g white fish – haddock or similar, cut into chunks
oil for frying
1 bay leaf
2 cardomom pods, squashed with the flat of a knife blade
1 cinnamon stick
3 cloves
1 large onion, or three tiny ones, chopped or finely sliced
chilli, de-seeded and chopped or sliced
Fresh coriander and black onion seeds to scatter over the top if you fancy although on reflection, what with my rodent issues, onion seeds look a lot like mouse poo. This did not occur to me last night as I was eating this, which is a good thing. Sorry I’ve really ruined the whole thing for you now.

1 Mix together the yoghurt, ginger, garlic, turmeric, chilli powder and large pinch of salt. Turn the fish out into the marinade and leave for 30 mins.

2 Heat the oil in a pan then add the bay leaf, cardomom, cinnamon and cloves. Cook these for 2-3 minutes until you can smell the cinnamon and cloves. Add the onion and chilli and turn the heat right down. Cook these, turning often, for 10 minutes (use a timer).

3 Add the fish and its marinade and cook for 10 minutes. Turn it once carefully during cooking as you don’t want to smash up the fish. Cooked yoghurt always ends up looking a bit grainy and gross, so don’t worry about that.

4 Add more salt if you think it needs it (it probably does) and then scatter over coriander and onion seeds if you want to.

In fact, with all these cinnamon and cloves it’s really quite a Christmassy dish.