Beiträge von Miguel

  • Rezept vom 21.01.2020 - EGSH

    Ok, was Engländer noch schlechter als Amerikaner können, ist Kochen....

    Slow Cooked Belly of Pork - on a bed of vegetables in it’s own sauce

    My mum used to make me this dish when we came home from London for the weekend after an exhausting week working as a chef. We would walk in and the whole house would smell divine and boy did we have a treat ahead of us – tender slow cooked belly of pork that fell off the bone, covered with tons of the crispiest crackling, all casseroled on a bed of good old English root vegetables, oozing with flavour and all bathed in sauce from heaven. This dish takes less than 15 minutes to prepare but 6 hours of slow cooking in the oven, giving you time to build up an appetite. Buy half a whole pork belly on the bone, a Two kilo piece cost me £6.20, making the total dish price £2 per person. Harvey’s sell organic, Hazels will get it in for you if not in stock and most local butchers will sell locally reared pork. Ask the butcher to cut the fat of the pork in one piece but keep for making the crackling.

    Course Main Course

    Prep Time 15 minutes

    Cook Time 5 - 6 hours

    Servings 10g enerous servings

    INGREDIENTS

    5 medium onions large diced

    7.50 cloves garlic sliced or crushed skin on

    7.50 x carrots large diced

    1 1/4 x Swede large diced

    7.50 sticks celery chopped

    5 x parsnips large diced Or use an assortment of “what you fancy”

    1 1/4 (half whole) belly of pork bone on, skin loose but layed on top*

    2.50 pint /550ml water or stock or water & half beer or white wine

    2.50 tablespoon dark soya sauce

    2.50 tablespoon worstershire sauce

    2.50 teaspoon Norfolk Colman’s mustard double if ya like it

    2.50 teaspoon paprika optional

    seasoning plus extra salt for crisping the crackling

    INSTRUCTIONS

    Preheat the oven gas 6 / 220*c

    Prepare the pork by removing the skin cutting of in one piece half way through the fat. (Don’t worry if you end up with some meat on the skin)

    Score the skin in slashes, cutting half way through with a very sharp knife every 2 cm or so. This will add to the crispiness and be easier to serve.

    In a large ovenproof tray add all the vegetables and garlic.

    Lay the pork on top minus the fat.

    Pour over the water (or mixed liquid), sauces and rub with the mustard and paprika.

    Season well.

    Lay the fat on top of the pork and rub in a little salt.

    Cook in the oven on the middle shelf for 1 hour un-covered to allow the fat to crisp up.

    Cover the tin with foil or a lid, turn the oven down to gas 5 / 190-200*c and carry on cooking for up to 5 hours. (It will be cooked in 4 - more tender in 5)

    Check to see if the fat is crisp enough, if not leave the lid of for the last 30 minutes of cooking time.

    RECIPE NOTES

    How to Serve –

    Take the whole tray to the table and place the huge piece of crackling to the side, cut between the bones, serving a rib each with a large chopped piece of crackling – serve the belly pork ribs with a portion of the casseroled vegetables and the natural jus /gravy from the dish.

    This is one pot cooking at it’s best but for extra bliss serve with mustard mash and maybe some apple chutney.

    Variations -

    Why not add large diced potatoes to the pot or alternate the vegetables – try Seasonal celeriac or turnip. Whole baby beetroots would also work well. My mum used to use broccoli which cooked very soft but was still very nice – use the stalk as well as the florets, that’s where all the flavour and nutrition is.

    Belly of pork is a fatty piece of meat but because it’s slow cooked all the fat renders down in to the sauce – which could be skimmed off.

    A whole belly of pork is approx. 3 foot long and you only need half of it for this four-portioned dish. BUT what end – well the big end has bigger ribs, a thicker layer of fat but a chunkier piece of meat while the other is thinner, les fat, smaller ribs with no ribs on one end and an even piece of meat. BOTH cuts have their good points – it’s your choice or the butchers.


    Witches Fingers – Halloween Biscuits

    These are the perfect spooky treat to cook with the children this Halloween and they taste delicious. For an extra scare - serve them with a blood red dip, try some strawberry puree sweetened with a little honey. But of course they are tasty too -

    Course Bread & Baking

    Prep Time 15 minutes

    Cook Time 12 - 15 minutes

    Servings 12 biscuit fingers

    INGREDIENTS

    50 g butter softened

    100 g caster sugar

    1 medium egg yolk

    1/2 teaspoon vanilla essence

    1/2 tablespoon milk

    tad / few drops green food colouring if you fancy green ones! (Optional)

    150 g plain flour or gluten free flour

    50 g fine porridge oats

    50 g ground almonds

    12 sliced/slices almonds to decorate

    INSTRUCTIONS

    Preheat the oven gas 6 / 210*c.

    Cream the butter and sugar together in a large bowl, until light and paler in colour.

    Beat in the egg yolk followed by the vanilla and milk.

    Add a few drops of colouring and mix well if your using it!

    Stir in the flour, oats and almonds and mix to form a dough.

    Divide the mix in to 10 - 12 and with damp hands mould in to finger, sausage shapes.

    Place on to a greased tray.

    Push a sliced almond in to one end to resemble a fingernail.

    Score in some knuckle lines to resemble finger joints!

    You could even add a sultana or two or some choc chips to resemble warts.

    Bake for 12 – 14 minutes until light golden and firm.

    RECIPE NOTES

    Gluten or wheat Free – replace the flour with gluten free flour or rice flour, (although I prefer half and half ) and make sure the oats are assured gluten free.

    This biscuit mix is also good rolled in a little flour and cut out in to fun shapes, just cook them a little less.


    Und zu trinken gibt es dort auch etwas :

  • Rezept vom 15.01.2020 - SBCT

    Als Hauptstadt des Bundesstaates Paraná ist Curitiba eine bedeutende europäische Enklave in Lateinamerika.

    Die Curitibanos verdanken ihr rasantes Wachstum vor allem der massiven Einwanderungswelle des 19. Jahr-

    hunderts, die zahlreiche Deutsche, Italiener, Ukrainer und Polen in die Region brachte.

    Entsprechend europäisch ist die Kulinarik der Gegend.


    RECEITA DE BARREADO (rendimento: 10 pessoas für 10 Personen :D)

    INGREDIENTES (Zutaten)

    barreadovyknw.jpg

    •2 kg de músculo sem osso (Muskelfleisch oder Schulterstück ohne Knochen)

    •2 kg de coxão mole (Oberschale)

    •1 kg de acém (Hochrippe)

    •400 g de bacon em cubos (gewürfelter Schinken)

    •4 cebolas (Zwiebeln)

    •8 dentes de alho (Knoblauchzehen)

    •5 folhas de louro (Lorbeerblätter)

    •1 colher de sopa de cominho em grãos, tostados na frigideira (1 EL Kreuzkümmel)

    •4 ramos de tomilho (Thymianzweige)

    •4 litros de água ou caldo de carne caseiro (Wasser oder auch Rinderbrühe)

    •2 colheres de sopa de sal grosso (2 EL grobes Salz)

    •½ xícara de óleo de milho (halbe Tasse Maisöl , z.B. Mazola)

    •2 xícaras de farinha de mandioca e água para fechar a panela (2 Tassen Manoikmehl)

    MODO DE PREPARO (Zubereitung)

    Limpe as carnes, retirando nervos maiores;

    Pique todas em cubos médios, com 2 x 2 cm, mais ou menos;

    Corte a cebola em cubos;

    Pique o alho e deixe tudo reservado;

    Em uma frigideira, toste as sementes de cominho até que comecem a soltar um perfume; Não deixe queimar;

    Coloque em um liquidificador, junto com o sal grosso;

    Bata rapidamente até que o sal e as sementes estejam triturados;

    Separe metade do tempero e tempere a carne, mexendo bem;

    Em uma panela de barro, aqueça bem e coloque um pouco de óleo;

    Leve o alho, a cebola e o bacon para refogar um pouco, até que murchem um pouco;

    Coloque as folhas de louro e os ramos de tomilho e refogue para soltar aroma;

    Coloque a carne e dê uma leve refogada;

    Cubra com água ou caldo, tampe a panela e faça uma pasta grossa com a água e a farinha de mandioca;

    Sele a tampa da panela e cozinhe em fogo baixo por 12 horas pelo menos;

    Caso queira, pode fazer na panela de pressão, no fogo baixo também e deixando cozinhar por 4 horas; Se o fogo for alto, vai secar o caldo lá dentro e queimar o barreado, cuide sempre para que não fique com vapor muito intenso;

    Ao terminar o cozimento, a carne deve estar bem cozida e desfiando;

    Para servir, coloque banana, arroz, farinha de mandioca e um pouco de pimenta

    Das Fleisch säubern und alle Sehnen entfernen und in Würfel (2x2cm) schneiden

    Die Zwiebeln würfeln und den Knobi zerkleinern.

    Den Kreuzkümmel rösten bis er in der Pfanne hüpft, aber nicht verbrennen!

    Im Mixer den Kreuzkümmel mit dem groben Salz zerkleinern und unter das Fleisch mischen.

    In einer tiefen Pfanne oder auch einem großen Topf Öl erhitzen und Knobi mit den Zwiebeln und dem Schinken anschwitzen.

    Jetzt die Lorbeerblätter und den Thymian dazu geben und erhitzen bis das Aroma zu riechen ist.

    Das Fleisch dazu geben und ein wenig anbraten.

    Mit Wasser und Maniokmehl eine zähe Masse anrühren und dazu geben.

    Dann alles bei niedriger Hitze mit geschlossenem Deckel 12 Stunden garen lassen.

    Alternativ im Schnellkochtopf für vier Stunden.

    Serviert wird es mit Bananen, Reis ein wenig Maniokmehl und Pfeffer.


    Receita de Doce de pinhão

    FarnelPinh%C3%A3oFZ-9-670x430.jpg

    Ingredientes

    500g de pinhões cozidos em água e sal (Pinienkerne in Salzwasser gekocht)

    1 lata de leite condensado (1 Dose gesüsste Kondenmilch (Milchmädchen))

    1/4 xícara (chá) de leite (1/4 Tasse Milch)

    1 colher (sopa) de açúcar (1 EL Zucker)


    Modo de preparo (Zubereitung)


    Bata os pinhões no liquidificador até virar uma farinha grossa.

    Coloque-os em uma panela e leve ao fogo brando.

    Acrescente o leite condensado e misture bem.

    Adicione o leite e o açúcar e deixe cozinhar por 25 minutos ou até que solte do fundo da panela.

    Espere esfriar e sirva em seguida.

    Die Pinienkerne im Mixer zu Mehl zerkleinern.

    In einer Pfanne köcheln und die Kondensmilch unter rühren dazu geben.

    Ca. 25 Minuten kochen lassen und dann abgekühlt servieren.


    und natürlich trinken wir auch was dazu, davor und während dessen :

    1_001120Kopie.jpgcac46c78-dc10-4de1-a8a7-a7c4d8abe8bfOriginal-500x500.jpg

    Zutaten für eine Caipirinha

    6 cl Cachaça / Pinga (Schaps aus Zuckerrohrsaft)

    3 Teelöffel weißer, raffinierter Rohrzucker

    1 frische Limette

    Crushed Ice / Eiswürfel

    Zubereitung der Caipirinha

    In einem etwa 0,4 Liter fassenden Cocktail-Glas wird eine geachtelte Limette gegeben und mit einem Mörser ausgequetscht. Dadurch werden sowohl die aromatischen Stoffe aus der Schale der Frucht, als auch der saure Saft aus ihrem Inneren freigesetzt. Am besten benutzt man Bio-Limetten oder schrubbt die normalen Limetten vor der Zubereitung, um eventuelle Pestizide, die beim Anbau der Zitrusfrüchte hineingelangen konnten, zu eliminieren.

    Zu dem Saft und den zerstoßenen Limetten fügt man nun etwa drei gestrichene Teelöffel weißen und fein gemahlenen Rohrzucker hinzu und lässt ihn in einigen Minuten auflösen, damit sich das Saure und das Süße perfekt vermischen kann. In Deutschland benutzt man auch gerne gröberen, braunen Rohrzucker, was aber absolut nichts mit dem Original-Rezept aus Brasilien zu tun hat.

    Nach dieser kurzen Wartezeit füllt man das Glas mit zerkleinerten Eiswürfeln auf (Crushed Ice ist auch möglich, dadurch wird der Cocktail schwächer – ist aber eher unüblich in Brasilien).

    Zu guter Letzt schüttet man soviel Cachaça in das Glas, bis es voll ist – aber Vorsicht: So kann ein recht alkoholhaltiges Getränk entstehen, das nicht jedem Europäer schmeckt. Für die, die nicht so viel vertragen, sei der Tipp erwähnt, das Glas nur halb mit Cachaça und dann zur Hälfte mit stillem Wasser zu füllen

  • KuMi am 08.01.2020 - UCFO

    hier die Zeiten:

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    2117xx - SDM1055 ---------- Mahlzeit !!!!!!!!!!!!