Tag: shallots

Pork Belly Braised and Stewed with Beetroot Recipe

Ingredients (4 servings):

  • 1 kg boneless pork belly
  • 5 garlic cloves
  • 5 shallots
  • 2 medium beetroots
  • 1 red chilli pepper
  • 1 tablespoon kalamansi sauce
  • salt and pepper to taste

Preparation method:

  1. Slice as thin as you can the pork belly, about 1 cm, season them with salt and pepper.
  2. Chop roughly the garlic.
  3. Halve the shallots.
  4. Slice the chilli pepper.
  5. Peel and slice the beetroots.
  6. Heat a non-stick heavy bottomed frying pan, over medium-high heat, fry the belly slices on both sides until browned. Work in batches if needed.
  7. Fry the garlic golden brown then fry the shallots, press them a bit with a wooden spoon to open up like a flower and sauté them like this.
  8. Return all the pork pieces fried garlic and shallots to the pan, top with the beetroot slices, sliced chilli, the kalamansi sauce and add enough water to cover them all.
  9. Cover the skillet with a lid and simmer for about 35-45 minutes until the beets are soft and bellies are falling apart at the fork’s touch. If needed add more water during this process in order to have enough juice to stew. Adjust with salt and freshly ground black pepper.
  10. Serve while hot with some steamed buttered broccoli and boiled purple potatoes.

Rabbit Liver Sauteed in Butter with Garlic, Shallots, Wine and Conference Pears Recipe

Ingredients (2 servings):

  • 500 g rabbit liver
  • 5 shallots
  • 50 g butter
  • 3 conference pears
  • 5-7 garlic cloves
  • 200 ml dry white wine
  • 2 sprigs of thyme
  • salt and pepper to taste

Preparation method:

  1. Chop the garlic.
  2. Slice thinly the shallots.
  3. Slice the pears into 1/2 cm slices.
  4. Cut the livers into 3 pieces each.
  5. Melt the butter in a frying pan.
  6. Add the garlic and shallots, sautée and thyme sprigs over medium-low heat for about 2-3 minutes.
  7. Add the rabbit livers, 100 ml wine and continue to sautée for another 2-3 minutes.
  8. Add the pear slices, salt and freshly ground black pepper and the rest of the wine. Continue to sautée for 2 minutes.
  9. Serve sprinkling some chopped green onions.

Pasta with Smoked Fish and Cherry Tomatoes Recipe

Ingredients (2 servings):

  • 4 shallots
  • 4-5 cloves garlic
  • 2-3 tablespoons extra virgin olive oil
  • 5-6 smoked capelins (about 150 grams), you can use other species of  fishes – smoked
  • about 200 g cherry tomatoes
  • about 200 Italian pasta, I used some very nice looking – Gnocco Sardo
  • half of bunch parsley leaves
  • 100 ml semi-dry white wine
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons fermented sour creme
  • about 50 g hard cheese, I used Pecorino Romano

Preparation method:

  1. Put the pasta in a pot of salted boiling water and cook them the time specified on their packing.
  2. Chop the shallots and garlic.
  3. Cut the cherry tomatoes into halves.
  4. Chop the parsley leaves.
  5. Cut off the capelin fishes’ heads and tails. Cut them into 2 cm pieces.
  6. In a frying pan heat up the olive oil and fry for about 2 minutes the garlic and shallots, until fragrant.
  7. Add the fish pieces and fry them lightly for another 2 minutes.
  8. Add the wine, lemon juice and the fermented sour creme, simmer it down over medium heat until most of the liquid evaporates.
  9. Add to the pan the boiled but still firm pasta, the cherry tomatoes and the chopped parsley.
  10. Grate some cheese over and fry it, stirring lightly for a minute.
  11. Serve on large pasta plates with some extra grated cheese on top and some berry tomato clusters.