March 26, 2015 by admin
Ingredients (8-10 servings):
- 2 kg beef chuck
- 4 red onions
- 1 bulb of garlic
- 2 cans cubes tomatoes
- 2 cans tomato paste
- 4 cans black beans
- 1 red bell pepper
- freshly ground black pepper and salt to taste
- 2 teaspoons cinnamon
- 2 teaspoon ground cumin
- 2 tablespoons chili powder
- 2 teaspoons thyme
- 4 tablespoons chili flakes (personally made by me from very hot peppers from the farmers market) or 3-4 jalapeno peppers if you find
- 2 tablespoons corn flour (best if you have the Mexican one – Masa harina, but I could not find so used regular)
- 100 ml olive oil
- 75 g dark bitter chocolate
- Dice the beef into 1 cm cubes.
- Chop the onions and garlic.
- Cut the red bell pepper in thin stripes.
- Place the beef cubes in a large bowl and season it with freshly ground pepper, salt to taste, 1 teaspoon cinnamon, 1 teaspoon cumin and 2 tablespoons of the chili powder.
- Heat a large cast iron pan over medium high heat, add the olive oil and the meat pieces spreading in one layer. Leave them to brown and caramelize, turning only after the bottom is browned.
- Repeat this procedure until all meat is fried, in batches, approximately 4 batches. Remove the beef from the pan and set aside.
- Heat some olive oil in the emptied pan, add the chopped onions and garlic and saute for 5 minutes over medium heat until they get soft and golden brown.
- Add the chili flakes and saute for another minute.
- Return the meat to the pan and add the tomato paste and the diced tomatoes.
- Add the corn flour, the remaining cinnamon, cumin, thyme and chili flakes to taste.
- Simmer for 1-2 hours stirring now and then, until meat is tender .
- Add the red bell pepper stripes and simmer for another 10 minutes.
- Add the chocolate pieces and stir to melt them.
- Strain the liquid from the black beans cans and add the beans to the chili. Simmer for another 5 minutes .
- Serve while still hot with some chocolate crunches on top and some extra chili peppers.
Category American, Mexican | Tags: , beans, beef, chili pepper, chocolate, cinnamon, soulfood, spicy, tomatoes | No Comments
January 30, 2015 by Varga László
Cullen Sink is a fish soup from North East coast of Scotland, from the fishing village of Cullen – hence its name, skink is a local word in Scots for soup.
The recipe’s main ingredients are smoked fish (haddock) and potatoes, with addition of milk and butter for its creaminess. Its somewhat similar to the American chowder and the French bisque.
I came across Cullen Skink by watching Heston Blumenthal’s – In Search of Perfection – The Fish Pie Episode. He goes to Scotland in search for ingredients and tastes this wonderful creamy soup.
Next day, on Sunday evening some friends came over and because of the cold weather from outside I wanted to cook something hearty – a soup or a stew. I had the Cullen Skink in my mind for a whole day and decided to cook it. It was a very good choice, all my friends liked it and one of them, Anca, almost literally licked the pot.
Because she loves fish dishes and specially sops I promised her to cook soon some other fish dish, maybe Hungarian – Halászlé, maybe Italian – Acqua pazza or Brodetto, perhaps some Asian fish soup.
Although the original recipe had smoked haddock, I had to replace it with smoked mackerel, not being to find haddock in time.
So here is my recipe:
Ingredients (6 servings):
- 500 g of smoked haddock – I used smoked mackerel
- 500 g potatoes
- 3 small onions
- 750 ml full fat (whole) milk
- freshly ground black pepper
- 1-2 bay leaves
- 1 green onion
- Peel and dice the potatoes into 1 cm cubes.
- Cook them until soft then mash them and set aside.
- Place the smoked fish in a pot, add the bay leaves and enough milk to cover the fish.
- Bring it to boil and poach the fish over low heat for about 8-10 minutes.
- Remove the fish from the milk. Carefully flake the fish removing all the bones and skins.
- Slice thinly the onions.
- Melt the butter in a pan and add the onions. Sweat the onions over medium low heat for about 10 minutes, without browning them.
- From time to time, add some cooking water from the potatoes to prevent the onions from caramelizing.
- Add the mashed potatoes and the milk from the fish pot.
- Bring to boil and add if needed some milk until the desired consistency/creaminess.
- Add the fish flakes, stir gently and season to taste with salt and plenty of freshly ground black pepper.
- Serve immediately while still hot, garnished with sliced green onions.
Category Soup | Tags: , butter, fish, milk, onions, potatoes, Scottish, smoked, soup | 1 Comment
December 26, 2014 by Varga László
Ingredients (5 servings):
- 5 eggs (one egg per serving)
- 6-8 small onions or 3-4 medium onions
- 400 g of ripe red tomatoes, I used a huge one from the farmers market
- slices of stale bread
- fresh pecorino cheese
- olive oil
- salt and pepper
- baby spinach
- 4 medium carrots
- 2 parsley roots
- 1 medium celery root with stalk and leaves
- Prepare the vegetable broth:
- Slice the roots: carrots, parsley and celery.
- Melt the butter in a soup pot, add the sliced roots and fry them for 5 minutes in the butter.
- Cover the pot with plenty of water (about 3 liters), add salt and pepper to taste and cook for about 40-60 minutes until the roots are done.
- Meanwhile, clean the onions and cut into thin slices.
- Chop the celery stalk
- Wash the celery leaves and chop them coarsely.
- Peel the tomatoes by placing them for a few minutes in boiling water
- Cut them into quarters, remove the seeds and cut the flesh into cubes.
- In a pan, put a tablespoon of olive oil and virgin olive oil to soften the onions on low heat.
- Add a bit of chili flakes and cook for about 20-30 minutes until the onion is caramelized.
- Add the chopped celery stalk, pour a liter of the hot vegetable stock and keep cooking for another half an hour until the broth slowly halves.
- Add the tomato pulp, celery leaves, (baby) spinach and coarsely chopped basil. Adjust salt and pepper.
- Once this time has elapsed (the result will be that of a kind of soup but still enough “soupy”) add the eggs, one at a time, directly into the pan making sure they do not break.
- Cook them for 3-4 minutes until they become poached eggs.
- Toast the stale bread slices, i used the oven for this.
- In each bowl put a slice of toast, slices of cheese and pour over with a big spoon, acquacotta hot and one egg each.
Category Italian, Soup | Tags: , celery, cheese, eggs, italian, onions, soup, tomatoes | 1 Comment