Braised Sweetbread with Saffron

Ingredients

1 veal sweetbread (pancreas, or “heart”)
1 lemon
all-purpose flour, for dusting unsalted butter
1 tbsp vegetable oil
2 shallots, peeled and chopped
2 carrots, peeled and sliced or diced
1 glass of sweet white wine
6 tbsp chicken stock
generous pinch saffron strands
6 tbsp heavy cream
salt
black pepper

Pasta

2 cups all-purpose flour
2 free-range eggs
3 free-range egg yolks
1/2 tbsp olive oil
salt

Method

  1. Make the pasta. Mix all the ingredients by hand or in a mixer to make the dough. Let rest until needed.
  2. Put the sweetbread in a pan of cold water, add salt and the juice of half a lemon, then simmer for about 7 minutes. Let cool.
  3. Drain the sweetbread and trim off all the sinew, then break it up into nuggets. Dust in a little flour and then panfry over medium-high heat in 1/2 tablespoon butter and the oil until golden.
  4. Remove the sweetbread nuggets and set them aside, then drain the excess fat from the pan.
  5. Place pan over medium heat and add a knob of fresh butter, then the shallots and carrots. Sweat for a few moments, then deglaze the pan with the wine, and boil to reduce.
  6. Add the chicken stock, saffron, and cream, then put the sweetbread nuggets back in the pan and simmer gently until fully cooked, basting and turning frequently. Check the seasoning, adding a squeeze of lemon if necessary.
  7. Roll out the pasta dough and cut it into ribbons. Cook in plenty of boiling water, then drain and toss in a little butter.
  8. Serve the sweetbread in deep bowls with the pasta and plenty of the rich creamy sauce.

Makes 2 servings.

Source: The French Kitchen


Today’s Comic

Braised Duck with Onion

Ingredients

1 duck, about 2 kg
3 onion
4 tbsp dark soy sauce
1 tbsp chopped shallot

Duck Marinade

1 tsp salt
2 tbsp ginger juice
3 tbsp dark soy sauce
1 tbsp Mei Kuei Lu Chiew

Sauce

1-1/2 cups stock from braised duck
1 tbsp light soy sauce
1/2 tbsp dark soy sauce
1/2 tbsp sugar
dash ground white pepper
1 tbsp cornstarch

Method

  1. Wash the duck clean, wipe dry and rub the whole duck with the marinade. Set aside for 1 hour.
  2. Heat half wok of oil, quick-fry duck in the hot oil until evenly brown. Remove and drain.
  3. Mark a cross on the top and bottom of the onion, stuff into the duck.
  4. Transfer the duck to a casserole, cover and double-boil for 1-1/4 to 1-1/2 hours until the duck is tender.
  5. Strain stock and reserve for sauce.
  6. Chop duck into bite-sized pieces and arrange on a plate.
  7. Heat 1 tablespoon oil, saute chopped shallot and the braised onion. Add sauce ingredients and cook until sauce thickens.
  8. Pour sauce over duck and serve hot.

Source: Towngas Millennium Cookbook


Today’s Comic

Braised Veal Shin Bourguignon

Ingredients

2-3 kg rose veal shin
sea salt and freshly ground black pepper
2 tbsp olive oil
150 g smoked streaky bacon
15 shallots, peeled
8 garlic cloves, peeled but left whole
1 tsp tomato puree
1 tbsp plain flour
a bottle of good red wine
3/4 cup Port (optional)
2 cups fresh veal or beef stock
1 bay leaf
a few sprigs of thyme
2 cloves
4 carrots, peeled and cut in half lengthways
400 g chestnut mushrooms, halved

Method

  1. Heat the oven to 170°C.
  2. Rub the veal shin with salt and pepper.
  3. Heat the oil in a large casserole into which the veal shin will fit easily. Add the veal and brown on all sides, about 7 minutes. Remove from the pan and set aside.
  4. Lower the heat, add the bacon to the casserole and cook, scraping up all the sticky bits from the bottom of the tray as you go, until the bacon is turning golden and crisp.
  5. Add the shallots and garlic and cook, stirring, for a minute or two.
  6. Add the tomato puree and cook, stirring, for 30 seconds, then add the flour and cook off for a further 30 seconds.
  7. Gradually pour in the wine, then the Port and veal or beef stock.
  8. Pop the shin back into the pan with the herbs and cloves, put the lid on and put into the oven. Roast for 5 hours. Remove from the oven, add the carrots and cook for a further 30 minutes. Add the mushrooms. The meat is ready when it is falling from the bone and the sauce is rich and a little reduced.
  9. Remove the casserole from the oven and leave to rest for 15 minutes before serving (this resting time will make pulling the meat from the bone a little easier).
  10. Serve with toasted bread spread with pate, good mash, or roasties, Yorkshire puds and all the trimmings if you’d prefer.

Makes 6 servings.

Source: Skinny Weeks & Weekend Feasts


Today’s Comic

Orange Ginger Lamb Shanks with Barley

Ingredients

2 cups pearl barley
4 lamb shanks, about 4 pounds, preferably from the hind legs
Kosher salt and freshly ground black pepper
2 tablespoons grapeseed or canola oil
2 large onions, roughly chopped
3 carrots, peeled and roughly chopped
3 celery stalks, roughly chopped
1 bottle dry red wine
5 large oranges, 4 quartered, one cut into 1/4-inch slices, for garnish
1/2 cup naturally brewed soy sauce
1 cup dark brown sugar
4 (1/4-inch slices) unpeeled ginger, cut lengthwise from a 2- to 4-inch piece
3 dried Thai bird chilies

Method

  1. In a large pot, cook the barley in an ample quantity of boiling water until tender, about 45 minutes.
  2. Using a large strainer, drain the barley, then run cold tap water through it until it’s cold. Drain and set aside at room temperature.
  3. Season the lamb with salt and pepper.
  4. Heat a stockpot over medium-high heat, add the oil, and when hot, add the lamb. Cook on all sides until brown, 8 to l0 minutes. Transfer to a plate.
  5. Add the onions, carrots and celery to the pot, season with salt and pepper, and cook, stirring, until the vegetables have softened, about 3 minutes.
  6. Add the wine, deglaze the pot, and simmer until the wine is reduced by a quarter, about 8 minutes.
  7. Add the orange quarters, soy sauce, brown sugar, ginger and chilies. Return the lamb shanks to the pot and add enough water to barely cover them. Season with salt and pepper. Bring the liquid to a simmer, cover, and reduce the heat to low. Cook until the meat is falling off the bones, about 3 hours.
  8. Mound the barley on four individual serving plates or a platter, top with the lamb, spoon the braising liquid over, garnish with the orange slices, and serve.

Makes 4 servings.

Source: Simply Ming One-pot Meal


Today’s Comic

Stifatho

Ingredients

3 tablespoons oil
2 lb lean braising beef, cut into 1-inch cubes
1 large onion, peeled and chopped
2 bay leaves
1 garlic clove, crushed
salt
freshly ground black pepper
3 tablespoons tomato puree
1-3/4 cups water
2 lb potatoes
chopped fresh parsley, to garnish

Method

  1. Heat the oil in a heavy, flameproof casserole and fry the cubed meat fairly briskly, in two batches, turning until lightly browned on all sides. Transfer the meat to a plate, using a perforated spoon.
  2. Lower the heat, add the onion to the pan and fry for 5 minutes, stirring occasionally.
  3. Return the meat to the pan and add the bay leaves, garlic, and salt and pepper.
  4. Blend the tomato puree with the water, add to the casserole and bring to the boil, stirring. Cover the casserole tightly and simmer for 1-1/2 to 2 hours, until the meat is almost tender.
  5. Peel the potatoes and cut them into quarters if small, or into thick wedges if large. Stir the potatoes gently into the casserole, mixing them with the meat and gravy.
  6. Cover and simmer for 15-20 minutes until the potatoes are tender and only a small amount of thick sauce remains.
  7. Sprinkle with parsley and serve from the casserole.

Note

Choose good potatoes which keep their shape when cooked, otherwise the look of the dish will be spoiled.

Makes 6 servings.

Source: The encyclopedia of Creative Cooking


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