Ingredients: 1 lb. stewing chicken 1 small sweet yellow onion (chopped) Thumb size ...
Ingredients: 1 lb. stewing chicken 1 small sweet yellow onion (chopped) Thumb size Ginger (chopped) 2 tsp. Cooking oil Water (enough to submerge chicken) 2 tsp. Fish sauce Pepper and salt to taste 1 knorr cube Bitter melon leaves Direction: Sauté onions and Ginger on medium heat for 2 minutes. Remove put aside. Season chicken with 1 tsp. Of salt. Put in pot and cook til it turns brown. Cook on medium heat. Return the sauté onion and garlic with the chicken, add water to submerge chicken. Cook on high and bring to a boil. Once it boils, lower to medium heat, cover, and cook til meat is soft. About 1-1 1/2 hour. Add knorr cube, fish sauce, and pepper. Stir and keep cooking. When chicken is soft enough, turn off heat and add Bitter melon leaves. Season with a little salt. Cover for 2 minutes and serve over hot white rice. Enjoy. Follow me on twitter: @camilleacoba Follow me on tumblr: www.treasuretroll.tumblr.com DONT forget to SUBSCRIBE!!!!!
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Added: 922 days ago
Views: 276
All measurements & details can be found on my Blog :) seansfood.blogspot.com Follow me on Twitter & ...
All measurements & details can be found on my Blog :) seansfood.blogspot.com Follow me on Twitter & Facebook: twitter.com www.facebook.com Music: incompetech.com
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Added: 709 days ago
Views: 177
Chris learn's how to make a delicious & Quick Beef Stew Recipe: Large onion roughly chopped 2 Carrot...
Chris learn's how to make a delicious & Quick Beef Stew Recipe: Large onion roughly chopped 2 Carrots roughly chopped 1 stick of celery roughly chopped 3 cloves of garlic finely sliced 4-5 small potatoes quartered 400g Casserole/stewing Beef cubed Bouquet Garni (Sprig of thyme, sprig of Rosemary and a bay leaf) Handful of plain flour Glass of Red Wine 600-700ml Beef Stock (Use a good stock cube) Olive Oil Salt & Pepper Prepare vegetable and meat as stated above Get a large casserole type pan nice and hot, then add 5-6 tablespoons of oil. Dredge the meat in flour seasoned with salt and pepper, dust off excess and add to the pan. Fry until browned all over (3-4 minutes) and then remove to a plate. Add some more oil into the pan followed by the veg (apart from the potatoes), and also the Bouqet garni. Season with S&P. Fry on a medium to high heat for 4-5 minutes until softened. Add meat back into pan along with a tablespoon of flour. Cook for a further minute before adding the glass of wine. Reduce the wine by half, cooking off the alcohol. Then add your beef stock. Bring to a boil. then lower heat to a gentle simmer and cook for 1 and a half hours. Until the meat it tender. Then add potatoes and cook for a further 30 minutes. If the Stew/Sauce reduces too much during the cooking then add a splash of water. Stir occasionally. Once cooked, serve hot with some nice bread. *Tip* - To cook this even faster, use a pressure cooker as we did in the video. If using this then cook ...
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Added: 409 days ago
Views: 70
Ingredients For the pepperpot stew 600g/1lb 5oz stewing beef, such as shin, fat and...
Ingredients For the pepperpot stew 600g/1lb 5oz stewing beef, such as shin, fat and sinew trimmed, cut into small pieces 4 sprigs fresh thyme, leaves only 6 allspice berries 1 bay leaf 1 garlic clove, peeled, finely chopped 10cm/4in piece root ginger, peeled, very finely sliced 1 onion, peeled, chopped 1.2 litres/2 pints beef stock or water, mixed with 2 tsp yeast extract salt and freshly ground black pepper 450g/1lb yam or potato, peeled, cut into 3cm/1¼in pieces 400g/14oz sweet potato, peeled, cut into 4cm/1¾in pieces 450g/1lb pumpkin or butternut squash, peeled, cut into 4cm/1¾in pieces 4 large spring onions, trimmed, lightly crushed with the edge of a knife 2-4 Scotch bonnet chillies, finely chopped 1 x 400ml/14fl oz can coconut milk 1 x 400g/14oz can butter beans, drained and rinsed 150g/5½oz spinach or callaloo, leaves only, washed, shredded For the spillers dumplings 150g/5½oz plain flour pinch salt 4-5 tbsp cold water Method 1. For the pepperpot stew, place the stewing beef, thyme leaves, allspice, bay leaf, garlic, ginger, onion and stock into large, heavy-based, lidded saucepan. Season, to taste, with salt and freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Cover and simmer for 20-25 minutes. 2. Add the vegetables, Scotch bonnet chillies, coconut milk and butter beans to the pan and stir well to combine. Return the mixture to a simmer and continue to cook, covered, for a further 15-20 minutes. 3 ...
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Added: 937 days ago
Views: 525
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