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Posted: 01-Apr-2005, 10:45 AM
Queen of the Stars
Realm: Middle o' North Carolina
| APRIL - JUNE 2005 RECIPE CONTEST WINNER
BEEF & GUINNESS STEW
Chef Darina Allen of Ballymaloe Cooking School - County Cork, Ireland
Adapted by StarChefs
Guinness, Ireland's famous black stout, has been brewed in Dublin since 1759. It has a very special place in Irish life. In Dublin Tenement Life: An Oral History, publican John O'Dwyer recalls the importance of stout in the lives of the poorest tenement dwellers in Dublin: They had nothing. They lived for pints. Drink was the main diet. It was food... they used to call the pint the 'liquid food'.
Nowadays the 'liquid food' is used increasingly in cooking. It is a tasty addition to stews and casseroles, helping to tenderize the meat and imparting its distinctive malty flavor to any dish. This recipe makes a wonderful gusty stew which tastes even better a day or two after it is made.
Yield: 6-8 servings
2 lb lean stewing beef
3 tablespoons oil
2 tablespoons flour
salt and freshly ground pepper and a pinch of cayenne
2 large onions, coarsely chopped
1 large clove garlic, crushed (optional)
2 tablespoons tomato puree, dissolved in 4 tablespoons water
1 1/4 cups Guinness
2 cups carrots, cut into chunks
sprig of thyme
Trim the meat of any fat or gristle, cut into cubes of 2 inches (5cm) and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture. Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the onions, crushed garlic and tomato puree to the pan, cover and cook gently for about 5 minutes. Transfer the contents of the pan to a casserole, and pour some of the Guinness into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices on the pan. Pour onto the meat with the remaining Guinness; add the carrots and the thyme. Stir, taste, and add a little more salt if necessary. Cover with the lid of the casserole and simmer very gently until the meat is tender - 2 to 3 hours. The stew may be cooked on top of the stove or in a low oven at 300 degrees F. Taste and correct the seasoning. Scatter with lots of chopped parsley.
This was pulled from a webpage of Chef Darina Allen. The website is: Star Chefs Website
This is a great idea, Shadows. I can't wait to taste all these wonderful new dishes!!
"Alas for those who never sing and die with all their music left in them" - Oliver Wendell Holmes
Posted: 02-Apr-2005, 12:21 AM
Group: Celtic Nation
Realm: Ottawa, Ontario Canada
| I had been looking for a good recipe for 'Butter Chicken', an Indian dish and I found the following recipe in a calendar put out by the 'Dairy Farmers of Canada'.
This is definitely a family favourite.
Easy Butter Chicken
(Serve over rice with cucumber slices)
2 tbsp (30 mL) butter, divided
2 tbsp (30 mL) tandoori or tikka curry paste, divided
1 tbsp (15 mL) minced fresh gingerroot
2 tsp (10 mL) minced fresh hot pepper
1 tsp ( 5 mL) ground cumin
1 tsp ( 5 mL) paprika
1 can 28 oz (796 mL) crushed (ground) tomatoes
1 cup (250 mL) 35% whipping cream
1 1/2 lbs (750 g) boneless skinless chicken cut into chunks
1/2 cup (125 mL) plain yogurt
1/4 cup (50 mL) chopped fresh cilantro
2 tbsp (30 mL) freshly squeezed lime or lemon juice
- Preheat oven to 375F (190 C). Place half of the butter in a 13x9 inch (3L) glass baking dish. Place in the oven for about 3 minutes or until the butter has melted. Swirl to coat the dish and set aside.
- In a large deep pot, melt the remaining butter over medium-high heat. Cook half of the tandoori paste, the ginger, hot pepper, cumin and paprika, stirring for about 2 minutes or until fragrant. Add the tomatoes and bring to a boil. Stir in whipping cream and return to a boil. Reduce heat to medium-low. Simmer, stirring often, for about ten minutes or until the sauce is thickened.
- Meanwhile, in a bowl, combine the chicken, yogurt and remaining tandoori paste and toss to combine. Spread in a single layer in the prepared baking dish. Bake in the oven for ten minutes. Pour the tomato sauce over the chicken and bake for about 10 minutes longer or until the sauce is bubbling and the chicken is no longer pink inside. Sprinkle with cilantro and lime juice.
Preparation time: 15 minutes
Cooking time: 20 to 25 minutes
Yield: 6 servings
Posted: 01-May-2005, 09:44 PM
My favorite recipe of noodle , a thaï inspiration.Sorry for the possible mistake of translation.It is fast to do.
Coconut noodle and chicken
Prepare in different bowl the following ingredient:
-1 cup of water
-2 can of coconut milk
-1 tsp of concentrated chicken broth (bouillon)-you know the one you buy in powder
-1/4 of a tsp of green curry paste - carefull the more you add it become very spicy
-1/3 to 1/2 packet of rice noodle
-1 to 2 cup of mix vegetables -bean sprout,bamboo shoot,waterchesnut,tiny corn ,thin strip of red or purple or orange pepper and grated carrot.
-1cup of chicken -in piece and previously cook,great when you have a lot over from another dinner.
-Grated coconut as a garnish.
1-Put the rice noodle in hot but not boiled water to precook them a litle bit.
2-In a big pot put the water,coconut milk , curry paste and the chicken bouillon.
3-When it boiled , reduce the heat to medium and add the chicken .
4-Wait 5min and add the vegetables.Wait 5 to 10min.
5-Add the noodle which you previously have strain.
6-Wait 5min until the noodle are cook.If your noodle were more then precook because they have been in water which were too hot or for a too long time (specially the first time you did the recipe) the only difference is the sauce which will be more liquid.When the noodle finish to cook in the sauce , it become more thicken.
7-Serve and add grated coconut on it .
It wil give you a mix of noodle , chicken and vegetable with a delicious coconut sauce with a very little touch spicy but nothing that will required a glass of water or nothing which will burn your mouth.It can serve 3 to 5 persons depending of the portion you serve and eat.Very easy to do and done in less then 20minutes.Another option can be to make the sauce with the vegetables and serve with fish.You can also add a few shrimp in the original recipe if you like it.
Posted: 30-Jun-2005, 05:10 PM
Group: Celtic Nation
Stuffed Beef Rolls
680g (1½lb) Silverside, cut into 6 slices
6 Rashers Back Bacon
285ml (½ pint) Stock
170g (6oz) Fresh White Breadcrumbs
55g (2oz) Butter
55g (2oz) Cheese, grated
28g (1oz) Sultanas
28g (1oz) Blanched Almonds, chopped
2 Large Onions, finely chopped
3 tbsp Tomato Puree
2 tbsp Oil
1 level tsp Marjoram
Salt and Pepper, to taste
Trim off any excess fat from meat.
Place on a board and flatten with a rolling pin until very thin.
Fry the bacon gently, allow to cool and place a rasher on each slice of meat.
Fry the onions gently in butter and without browning for 3 to 4 minutes.
Remove half the onions and reserve.
In a bowl mix together the remaining onions, breadcrumbs, cheese, sultanas, almonds and marjoram.
Divide equally between meat slices, pressing firmly down.
Tightly roll and secure ends with cocktail sticks.
Heat 1 tbsp oil in a large flameproof casserole.
Brown meat rolls evenly on all sides.
Add remaining onion and tomato puree mixed with stock, season and bring to the boil.
Bake in a low oven for 45 minutes until meat is tender.
Serve with mashed potatos and salad or vegetable of the season of your choice.
"Now here's my secret", said the fox, "it is very simple. It is only with ones heart that one can see clearly. What is essential is invisible to the eye."
("The Little Prince" by Antoine de Saint-Exupery)
"The soul would have no rainbow, if the eye had no tears."
(Native American Proverb)
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