Je mets 1 rack de côtes levées de porc et 6 hauts de cuisse de poulet et 2 cannes de tomates et 1 tasse d’eau.
2 tablespoons olive oil, divided
1 (1 inch thick) slice beef shank
2 pounds pork spareribs
2 bone-in chicken thighs
1 onion, diced
1 pinch salt
6 cloves garlic
3 (28 ounce) cans crushed Italian (plum) tomatoes (such as San Marzano)
2 cups water, divided
¼ cup tomato paste
¼ cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped flat-leaf (Italian) parsley
2 teaspoons salt, or to taste
1 teaspoon ground black pepper
¼ teaspoon red pepper flakes
Preheat oven to 425 degrees F (220 degrees C).
Drizzle 1 tablespoon olive oil in the bottom of a large roasting pan. Place beef, pork, and chicken in pan and turn to coat with olive oil.
Roast in the preheated oven until meat is well browned, 20 to 30 minutes.
Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes.
Add garlic; cook and stir until fragrant, about 1 minute.
Pour crushed tomatoes, 1 1/2 cups water, and tomato paste into onion mixture.
Add roasted beef, pork, and chicken to tomato sauce mixture.
Pour remaining 1/2 cup water into the roasting pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour roasting pan water mixture into tomato mixture.
Stir Parmigiano-Reggiano cheese, Italian parsley, 2 teaspoons salt, ground black pepper, and red pepper flakes into tomato sauce; bring to a simmer, reduce heat to low, and simmer gently until sauce reduces and meat is tender, about 4 hours. Transfer meat to a dish. Adjust sauce seasonings to taste.
Note : Je fais aussi cette recette avec des cubes de porc.
2 kg lamb, cut into small pieces
2 big onions, thinly sliced
8 cm ginger, finely chopped
10 garlic cloves, finely chopped
1 tsp ground turmeric
4 tsp ground cumin
4 tsp ground coriander
1 tsp paprika
1 tsp red chili powder
1 tsp garam masala
6 cardamom pods
2 cinnamon quills
4 bay leaves
400g canned tomatoes, or 5 large tomatoes quartered
Coriander (cilantro) leaves, to garnish
Salt to taste
Preheat the oven to 180 degree Celsius.
Heat oil in a heavy bottomed casserole over medium heat. Fry onion until golden. Add in ginger and fry for few seconds. Add garlic and fry again for 2 minutes.
Throw in the whole spices – cloves, and cardamom pods, and fry for few minutes. Now add the ground spices – ground turmeric, ground cumin, ground coriander, red chili powder, and paprika. Fry again for few minutes.
Add the lamb pieces, and toss to coat. Add enough salt. Fry for 10 minutes. Stir occasionally to prevent the spices from sticking to the bottom of the pan. At this stage, you don’t need to cook the lamb. Now remove from flame.
Add in the tomatoes, cinnamon quills, and bay leaves. Give it a good stir, cover it with lid, and pop it in the oven for 1 ½ hrs to 2 hrs. When cooked, the meat starts to fall apart.
When lamb is nearly cooked, (about 10 minutes before taking it out of the oven) sprinkle it with garam masala, and add in a few sprigs of coriander leaves. Mix well. Leave it in the oven for another 10 minutes.
If the sauce looks very watery when it comes out of the oven, place the curry over medium heat and cook for 5-10 minutes until reduced.
Garnish with more coriander leaves. Serve with rice and mint yogurt.
I cooked the lamb for 1 ½ hrs. When it came out of the oven, the sauce was thick and perfect.
Heat the oil in a large saucepot and add the onions.
Sauté until they soften and turn golden brown, about 5 minutes, and then add the garlic.
Sauté a few moments more then add the ground beef and sausage meat.
Chop the meats thoroughly with a spoon to break them up into small pieces.
Add the tomatoes and their juice, tomato paste, beef stock, oregano, basil, bay leaves, salt and pepper.
Stir well and heat until the entire mixture is simmering and heated through.
Taste and add salt and pepper to taste.
Whisk eggs and cream together, then stir in the cheeses.
Season with salt and pepper.
Preheat oven to 375°F.
Layer the ingredients together in a 9″ x 13″ x 3″ or other baking pan.
Follow this sequence: a cup or so of sauce, a layer of noodles, half of the cheese sauce, one third of the grated Parmesan, noodle layer, meat sauce layer, noodle layer, remaining cheese sauce, one third of the grated Parmesan, noodle layer, remaining meat sauce, remaining Parmesan.
Cover tightly with foil and bake for 1 hour.
Remove foil during last 15 minutes of cooking to allow the top to get golden and crusty.
To make this chicken curry recipe, place the chicken in a bowl with the garlic, ginger, salt, chilli powder and lemon juice. Mix, cover with cling film and chill for 30 mins.
Mix together the yogurt, garam masala, turmeric and cumin and add to the chicken, making sure that each piece is well coated with the mixture. Cover again and chill for 3-4 hours.
Preheat the oven to 180ºC/Fan 160ºC/gas mark 4. Put the marinated chicken pieces on a grill rack set on a baking tray and bake for 8-10 mins. Brush the chicken pieces with a little oil and turn them over. Bake for another 10-12 mins until just cooked through.
For the sauce
Heat the ghee or butter in a pan and add the garlic and ginger. Fry for a min or so then add the cardamom, cloves, coriander, garam masala, turmeric and chilli powder. Stir well and fry for 1-2 mins until they give off a lovely aroma.
Stir in the tomato pure and lemon juice and cook for another couple of mins.
Add the chicken pieces to the sauce and stir well to coat.
Finally, add the butter and cream and stir continuously until the butter has melted and the sauce is smooth. Taste and adjust the seasoning.
Transfer to a warm bowl and serve hot, garnished with chopped coriander.
YIELD: MAKES 4 CUPS (1 L) OR SO OF FILLING, ENOUGH FOR 8 TO 10 BURRITOS OR ENCHILADAS OR 18 TACOS, EASILY DOUBLED
8 bone-in, skinless chicken thighs 1⁄2 teaspoon (2 mL) of salt Lots of freshly ground pepper A few splashes of vegetable oil 1 or 2 onions, finely chopped 4 or 5 garlic cloves, minced 1 tablespoon (15 mL) of chili powder 1 tablespoon (15 mL) of ground cumin 1 tablespoon (15 mL) of dried oregano A 28-ounce (796 mL) can of diced tomatoes 2 cups (500 mL) of frozen corn A 14-ounce (398 mL) can of black beans, drained and well rinsed 1 or 2 chipotle chilies in adobo sauce, mashed with a fork
Preheat your oven to 350°F (180°C). Turn on your convection fan if you have one.
Match a Dutch oven or heavy soup pot with a tight-fitting lid and set it over medium-high heat. Generously season the chicken with salt and pepper. Splash a thin pool of vegetable oil into the pan. Using tongs, carefully add the chicken to the sizzling pan and sear, turning occasionally, until golden on all sides, 10 minutes or so. Transfer the chicken to a plate.
Add the onions, garlic, chili powder, cumin and oregano to the pan and sauté briefly.
Stir in the tomatoes, corn, beans and chipotle chilies. Briefly bring to a furious boil, then reduce the heat to a slow, steady simmer.
Nestle in the seared chicken.
Cover, transfer to the oven and bake until the chicken is so tender that it falls o the bones, an hour and 15 minutes or so. Gently ease the bones and cartilage out of each thigh and stir the meat back into the sauce.
Note: Je ne mets pas les 2 boîtes de tomates italiennes en dés.
675 g (1 1/2 lb) de chair de saucisses italiennes douces ou fortes (idéalement un mélange des deux)
675 g (1 1/2 lb) de boeuf haché maigre
60 ml (1/4 tasse) d’huile d’olive
1 à 2,5 ml (1/4 à 1/2 c. à thé) de flocons de piment broyé
3 oignons, hachés finement
4 carottes, pelées et coupées en dés
4 branches de céleri, coupées en dés
4 gousses d’ail, hachées finement
1 boîte de 156 ml (5 1/2 oz) de pâte de tomates
2 boîtes de 796 ml (28 oz) de tomates italiennes en dés
2 boîtes de 796 ml (28 oz) de sauce tomate ou tomates broyées avec purée
500 ml (2 tasses) de bouillon de boeuf
10 ml (2 c. à thé) d’origan séché
2 à 3 clous de girofle
Dans une grande casserole à feu moyen-élevé, dorer la moitié de la viande à la fois, dans 30 ml (2 c. à soupe) d’huile, avec le piment. Ajouter de l’huile au besoin. Saler et poivrer. Réserver dans un bol.
Dans la même casserole, attendrir les oignons, les carottes, le céleri et l’ail dans le reste de l’huile. Saler et poivrer.
Ajouter la pâte de tomates et poursuivre la cuisson 1 minute à feu élevé, en remuant.
Ajouter la viande, les tomates, la sauce tomate, le bouillon, l’origan et les clous de girofle. Porter à ébullition et laisser mijoter doucement 3 heures, en remuant et raclant régulièrement le fond de la casserole, ou jusqu’à ce que la sauce épaississe. Servir sur des pâtes au choix.
Note : J’ai remplacé les noix de pin par des graines de tournesol.
Je prépare la viande à l’avance pour qu’elle aie le temps de refroidir complètement.
Il reste des feuilles de pâte phyllo. On peut les utiliser pour faire de petits chaussons triangulaires s’il reste de la préparation de viande.
For the lamb filling :
2 tablespoons olive oil
1 large onion, diced
2 teaspoons salt
2 pounds ground lamb
4 cloves garlic, minced
2 tablespoons currants
3 tablespoons toasted pine nuts
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon allspice
1 1/2 cups tomato sauce
1/4 cup water
For the dough :
1 large egg
3 tablespoons full-fat plain Greek yogurt
2 tablespoons water
2 tablespoons butter, melted
12 sheets frozen phyllo dough, thawed, or as needed
2 teaspoons sesame seeds (optional)
For the yogourt sauce :
1/2 cup plain Greek yogurt
2 tablespoons very finely sliced mint leaves
1 teaspoon lemon juice, or to taste
1 clove garlic, crushed (optional)
1 teaspoon water, or as needed
salt to taste
1 pinch cayenne pepper, or to taste
Add all ingredients to list
For the filling :
Heat olive oil in a saucepan over medium-high heat. Add onion, salt, and lamb. Break up lamb into small crumbles. Cook, stirring occasionally, until most of the liquid evaporates, about 8 minutes.
Toss in garlic, currants, pine nuts, cumin, coriander, cinnamon, paprika, black pepper, cayenne, and allspice. Cook and stir for 1 minute.
Pour tomato sauce into the lamb mixture. Add water, stir, and reduce heat to medium. Cook until lamb mixture dries up and you can stir it without seeing liquid on the bottom of the pan, 20 to 30 minutes. Turn off heat and let cool completely before using.
For the dough :
In the meantime, combine egg, yogurt, water, and butter in a bowl. Whisk together thoroughly.
Preheat the oven to 400 degrees F (200 degrees C). Butter a round baking pan or sheet pan.
Place 2 sheets of phyllo on your work surface. Keep remaining sheets covered with a damp towel. Sprinkle some egg wash lightly on top and spread using a pastry brush. Layer on 2 more sheets, one at a time, brushing some more egg wash over each.
Line 1/3 of the lamb filling along one wide edge of the phyllo. Roll pastry up starting from the filling side and place it against the edge of the pan. Brush more egg wash on top.
Shape and fill 2 more rolls with remaining phyllo, most of the egg wash, and filling. Wrap rolls along and inside the first one, filling the pan, and brush with egg wash. Sprinkle sesame seeds on top.
Bake in the preheated oven until browned and crisp, 35 to 40 minutes. Let cool for 15 minutes.
For the yogourt sauce :
Combine yogurt, mint, lemon juice, and garlic for the yogurt sauce.
Mix in enough water to achieve desired consistency for dipping. Season with salt and cayenne.
Cut borek into wedges and serve with yogurt sauce.
3 pounds russet potatoes, peeled and sliced 1/8 to 1/4 inch thick
2 teaspoons salt, plus more as needed
2 quarts chicken broth or water
2 pounds kale – trimmed, chopped, rinsed, drained
1 pinch cayenne pepper (optional)
Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish.
Reduce heat to medium-low; add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes.
Transfer potatoes to pot. Sprinkle in 2 teaspoons salt.
Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer until potatoes are tender, 8 to 10 minutes.
When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed.
Add kale, a handful at a time.
Transfer browned sausage to soup. Bring to a simmer over medium-high heat.
Reduce heat to medium-low and simmer until greens are tender, about 45 minutes.