Tag: bay leaf

Pheasant Stewed in Apple Cider, Mushrooms and Pork Sausages with Zucchini Mashed Potatoes Recipe


Ingredients (4-6 servings):

  • 2 tbsp flour
  • 1 whole pheasanta2016-05-14-22.30
  • a pair smoked pork sausages
  • 2 onions
  • 600 ml apple cidera2016-05-14-23.23
  • 2-3 tablespoons pork lard
  • 3 bay leaves
  • 1 red hot chilli pepper
  • 1 garlic head
  • 4 celery stick slices
  • 50 ml double cream
  • a few branches of thymea2016-05-14-23.16.38

for the Mashed potatoes

  • 1 kg large potatoes
  • 100 g butter
  • 2 zucchinisa2016-05-15-01.03

Preparation method:

  1. Cut the sausages into thick slices.a2016-05-14-22.27
  2. Chop the onions and the chilli pepper.a2016-05-14-22.24.45
  3. Chop the celery stalks.a2016-05-14-23.03
  4. Melt the lard in a frying pan and brown the pheasant on all sides together with the sliced sausages and the whole garlic cloves.a2016-05-14-22.37a2016-05-14-22.59
  5. Place some lard from the pheasant frying into a large pot and fry the chopped onions, chilli pepper and bay leaves until fragrant.a2016-05-14-22.51
  6. Add the pheasant and the celery, the thyme branches, the apple cider and fill the rest of the pot with water, season with salt and freshly ground pepper.a2016-05-14-23.10
  7. Bring to boil, and cook over medium heat for about 2 hours until the pheasant is soft.
  8. About one hour into the cooking add the halved mushrooms.a2016-05-14-23.16
  9. When the meat is fork tender, remove it from the cooking pot and leave it to rest about 15 minutes before cutting it into pieces.a2016-05-15-00.37
  10. Meanwhile add the flour diluted into a bit of water, the double cream, stir it well and cook about 30 minutes to thick up cooking juices into a gravy.
  11. Meanwhile, boil the potatoes in their skins until fork tender.
  12. Peel their skins and mash them, add the butter.a2016-05-15-00.53.43
  13. Wash the zucchinis, grate them a2016-05-15-01.04 and slowly integrate them into the mashed potatoesa2016-05-15-01.07

Rabo de Torro – Spanish Bull Tail Stew Recipe

Rabo de Torro - Spanish Bull Tail Stew 17

I came across this recipe quite a time ago, but up till now whenever I found in shops oxtails, I was never in mood for cooking this dish.
Recently I had a free long weekend and I finally set my mind on it.

Ingredients (6 servings):Rabo de Torro - Spanish Bull Tail Stew 0

  • 2 kg cow tail / oxtailRabo de Torro - Spanish Bull Tail Stew 02
  • 400 g canned tomatoes
  • 1 l dry red wine (If Spanish is better 😉 )
  • 150 g wheat flour
  • 2 cups beef stock
  • 2 carrots
  • 2 medium onions
  • 1 bulb garlic
  • 1 red bell pepper
  • 2 teaspoon chopped ginger
  • 50 ml olive oil
  • 4 cloves
  • 4 bay leafs
  • salt and freshly ground pepper to taste

Preparation Method:

  1. Cut the tails at each joint, Season the bull tail with salt and pepper.Rabo de Torro - Spanish Bull Tail Stew 03
  2. Place the tail pieces in a bowl, season with salt and pepper and add enough red wine to cover them all and let them marinate for 30-60 minutes.Rabo de Torro - Spanish Bull Tail Stew 05
  3. Dice the onions, chop the garlic and ginger.Rabo de Torro - Spanish Bull Tail Stew 04Rabo de Torro - Spanish Bull Tail Stew 06
  4. Slice thinly the carrots.Rabo de Torro - Spanish Bull Tail Stew 10
  5. Slice thinly the red bell pepper.Rabo de Torro - Spanish Bull Tail Stew 07  Rabo de Torro - Spanish Bull Tail Stew 09
  6. In a large cast iron pan heat olive oil over medium high heat.
  7. Remove the tails from the marinade drizzling down the liquid then dust them in flour, removing the excess flour.Rabo de Torro - Spanish Bull Tail Stew 08
  8. In batches, sear every piece of tail until browned on each side.
  9. Remove the bull tails from the pan and set them aside.
  10. Add a bit more oil to the pan and saute the onion and garlic for 5 minutes.
  11. Add the sliced bell pepper and sate 5 more minutes.Rabo de Torro - Spanish Bull Tail Stew 11
  12. Add the sliced carrots, bay leafs, cloves and ginger and saute 2 saute minutes.Rabo de Torro - Spanish Bull Tail Stew 12
  13. Place back the tail pieces into the pan, add the remaining wine and stock.
  14. Bring to a boil and then cover the pan and simmer it for 3 hours or more until the meat is tender and falling off the bones. Add some stock if needed.Rabo de Torro - Spanish Bull Tail Stew 13vRabo de Torro - Spanish Bull Tail Stew 14
  15. Serve with french fries.Rabo de Torro - Spanish Bull Tail Stew 15 Rabo de Torro - Spanish Bull Tail Stew 18

Basque Lamb Stew Recipe

Basque Lamb Stew 8

Ingredients (4-6 servings):

  • 1.5 kg lbs. lamb leg or shoulderBasque Lamb Stew 1
  • 2 cup dry, full-bodied red wine
  • 6 cloves garlic
  • 2 sprigs fresh rosemary
  • 2 tablespoons olive oil
  • 1 large onion
  • 2 teaspoons sweet paprika
  • 250 g roasted red bell peppers stripsBasque Lamb Stew 5
  • 1 large tomato
  • 1 bunch fresh parsley
  • 2 bay leaves
  • salt and freshly ground black pepper to taste

Preparation Method:

  1. Bone the lamb and cut it into 2 cm cubes.
  2. Chop the onion and garlic.
  3. Add the lamb cubes, half of the garlic rosemary, and a cup of wine in a bowl. Stir them well.Basque Lamb Stew 2
  4. Let marinate for 1-2 hours.Basque Lamb Stew 3
  5. Drain the meat, discard the marinade, and pat dry with paper towels.
  6. Mince the remaining garlic cloves and set aside.
  7. Heat the oil in a large pan over medium heat and add the chopped onions. Fry them until soft, about five minutes.
  8. Add the garlic and fry another minute.
  9. Add the meat and fry about 10 minutes turning a few times.
  10. Add the roasted peppers, chopped tomatoes, chopped parsley leavesBasque Lamb Stew 4, bay leaves, sweet paprika and red wine.
  11. Simmer uncovered over low heat, stirring occasionally, for 1 1/2 – 2 hours, until the meat is tender. Add some more wine and stock when the sauce is too thick.Basque Lamb Stew 6
  12. Season with salt and freshly ground black pepper.
  13. Serve while hot with boiled potatoes.Basque Lamb Stew 7Basque Lamb Stew 9