Tomato Braised Tuna

Ingredients

3 tablespoons extra-virgin olive oil
1 medium onion, diced
1 small fennel bulb, diced
2 garlic cloves, mashed
1 small Fresno chili, minced
1 small jalapeno chili, minced
1-1/8 teaspoons salt
1/2 cup dry white wine
1/8 teaspoon saffron
1 (28-ounce) can pureed San Marzano tomatoes
6 ounces boiling potatoes, such as red bliss, cubed
1 teaspoon fennel seeds
1/2 teaspoon freshly ground white pepper
12 ounces ahi tuna, cut into 1/2-inch cubes
1/4 cup pitted and slivered green olives, such as Picholine or Castelvetrano
1 teaspoon freshly grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 scallion, chopped

Method

  1. In a large pot, heat 2 tablespoons of the olive oil over medium-high heat. Add the onion and fennel and sauté for 2 minutes.
  2. Add the garlic and sauté for an additional minute.
  3. Add the chilies. Season with 1/8 teaspoon of the salt and continue to cook for another minute.
  4. Add the wine and saffron and deglaze the pan, stirring all the vegetables and reducing the sauce for just 2 minutes.
  5. Add the pureed tomatoes, potatoes, fennel seeds, 1 cup water, remaining 1 teaspoon salt, and the white pepper. Bring to a simmer and cook until the potatoes are not quite done. Stir in the tuna and continue to cook until the potatoes and tuna are cooked. Fold in the olives, lemon zest, and lemon juice. Taste and adjust the seasonings.
  6. Serve in warmed bowls garnished with the scallions and drizzled with the remaining 1 tablespoon olive oil.

Makes 4 servings.

Source: True Food


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Beef in Wine

Ingredients

750 g thick rib braising steak, well trimmed and cubed
30 g butter
185 g button mushrooms
2/3 cup beef stock
30 g plain flour
3 teaspoons tomato puree (paste)
oregano and winter savory sprigs, to garnish

Marinade

2/3 cup red wine
1/2 cucumber, thinly sliced
1 red onion, thinly sliced
3 teaspoons chopped fresh oregano
3 teaspoons chopped fresh winter savory
1 clove garlic
2 teaspoons brown sugar
1/2 teaspoon salt
1/2 teaspoon black pepper

Method

  1. Make the marinade. Mix red wine, cucumber, onion, oregano, winter savory, garlic, sugar, salt and pepper together in a casserole. Add meat and stir well. Cover and leave in cool place for 4 hours.
  2. Preheat oven to 180°C (350°F). Strain marinade into a bowl, remove cucumber slices and place on a plate.
  3. Melt butter in frying pan, add mushrooms, meat, onion and herbs in sieve and fry quickly to brown meat. Add marinade and stock and bring to the boil, then return to casserole.
  4. Cover and cook for 2 hours, until tender.
  5. Mix together flour and tomato puree (paste) and stir into casserole to thicken gravy.
  6. Add the cucumber slices. Serve garnished with oregano and winter savory.

Makes 4 to 6 servings.

Source: Dressings and Marinades


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Coq au Vin

Ingredients

1 tablespoon corn oil
2 oz butter
4 oz streaky bacon, rinded and chopped
6 oz button onions or shallots, peeled and left whole
1 garlic clone, crushed
8 oz mushrooms, washed and sliced
6 chicken portions
4 tablespoons brandy
2 tablespoons flour
1-1/4 cups red wine
2/3 cup beef stock
1 small bay leaf
1/2 teaspoon dried thyme
1 sprig parsley
pinch of sugar
salt and freshly ground black pepper

Method

  1. Heat the oil and butter in a large pan, add the bacon, onions, garlic and mushrooms and fry briskly for 2 to 3 minutes until lightly brown. Remove from the pan and place in a casserole dish.
  2. Add the chicken to the pan and fry until golden brown. Pour in the brandy, remove the pan from the heat and flame the chicken, by igniting the brandy with a match: shake the pan to encourage the flaming. Remove the chicken and place in the casserole.
  3. Return the pan to the heat, sprinkle in the flour and cook, stirring constantly for 1 minute.
  4. Gradually stir in the red wine and stock and bring to a boil, stirring constantly. Add the bay leaf, herbs, sugar and seasoning and pour over the chicken.
  5. Cover the casserole and cook in a moderate oven (180°C/350°F) for 1 hour or until just tender. Serve hot in the casserole.
  6. To freeze for later consumption: Cool quickly. Cover, seal and freeze.
  7. To serve: Thaw, covered, overnight in the refrigerator. Reheat, covered, in a fairly hot oven (200°C/400°F) for 1 hour, or until heated through. Taste and adjust the seasoning.

Makes 6 servings.

Source: Freeze Cookery Book


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Hot Chili Duck Tongues

Ingredients

20 duck tongue
1 tsp hot chili sauce
3 cloves garlic
1 stalk green onion
2 slices ginger

Seasoning

3 tbsp soy sauce
1 tbsp sugar
1 tsp Chinese cooking wine
1/2 tp vinegar
1 tsp sesame oil
1/2 cup water

Method

  1. Wash duck tongues and par-boil in boiling water. Remove and drain.
  2. Discard duck throat and the rind of tongues. Rub them with salt and then wash and drain.
  3. Put duck tongues, garlic, green onion, ginger, hot chili sauce and seasonings in a pot.
  4. Use low heat to cook for 30 minutes. Turn off the heat.
  5. Serve hot or at room temperature.

Source: Easy Cook


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Boeuf en Daube à la Provençale

Ingredients

3 tablespoons olive oil
2 medium onions, peeled and sliced
1 x 175 g piece unsmoked streaky bacon, cut into 1 cm cubes
1 x 1-1/2 kg piece boneless braising beef: top rump, topside or de-fatted and rolled brisket
1 tablespoon plain flour
salt
freshly ground black pepper
4 large tomatoes, peeled and quartered
2 carrots, peeled and sliced
2 garlic cloves, crushed
2 thinly pared strips orange rind, 1 bay leaf, 1 sprig thyme, 2 parsley sprigs, tied together
150 ml robust red wine
50 g small black olives, rinsed (optional)

Method

  1. Heat the oil in a flameproof casserole which the meat fits into fairly closely. Add the onions and fry gently for 5 minutes, then add the cubed bacon and cook gently until the fat begins to run.
  2. Wipe the meat with damp kitchen paper and dust lightly with flour, well seasoned with salt and pepper.
  3. Increase the heat a little, put the meat into the pan and cook until lightly browned on each side.
  4. Add the tomatoes, carrot, garlic, bouquet of herbs, a little salt and several grinds of pepper. Pour in the wine.
  5. Bring to the boil, allow to simmer for a few minutes, then cover the pan tightly and transfer to a preheated oven at 150°C/300°F, and cook for about 4 hours or until the meat is tender when pierced with a skewer.
  6. Turn the meat half way through the cooking and add the olives, if used, 30 minutes before the end.
  7. To serve, remove the trussing string and arrange the meat on a hot serving dish and either leave whole or slice as much as required.
  8. Skim off any fat from the gravy, remove the solid ingredients with a perforated spoon and arrange them around the meat. Remove and discard the bouquet of herbs.
  9. Concentrate the rest of the gravy by boiling briskly for a few minutes, then taste and adjust the seasoning and pour it over the meat.
  10. Serve with creamed potatoes and a green vegetable or follow with a green salad.

Makes 8 servings.

Source: The Encyclopedia of Creative Cookery


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