What's Cookin'?

[Tom bolenate]

English where I work. We do get Frernch & Italian. The food miles from Aus wouldn't be good for buisness. Even though the fine green beans come in from Kenya.

I never tried Australian ones knowingly.


I have some artichoke here starting to flower. They're the wild type with the spines and I don't like prepping them.

Best thing in the garden at the moment to work with is the wild mountain Oregano.

I got some nice plum tomatos from the store as mine only just started to flower, made sauce and Pasta last night.

I might make some croquetas to have with sauce later.

What you got cooking up @Tom bolenate?

A quick recipe a (kind of) tajia marrakchia, a special from the Marrakech aera.
Super easy...you put meat, spices (cumin, saffron, salt, pepper), a bit of 'smen' (fermented clarified butter it's like ghee in nepal) it's optionnal, 5-6 roughly chopped garlic cloves, 5-6 table spoons of olives oil and 1 preserved lemon chopped in 6-8 pieces....you close your cooker and you shake to mix.
You re open it and pour water to the level.
You close and you let bake at high pressure 30mn (for veal) or 50 mn (for beef).
Super easy and delicious.
Before

After



Saha and baraka allaoufik!

 

[PennyP]

Good evening @Tom bolenate and one Love

Do you need a pressure cookin Pot for this recipe or does it Work in a regular Pot too? With longer cooking time.

Sounds delicous.

Peace

 

[Tom bolenate]

The original recipe use a clay pot tightly closed...it' a baking ''à l'étouffée''.
They usually put it in a very hot oven.
In the countryside they even dig a hole in the soil, make a fire in it, place the pot on embers and ''burry'' it...it bakes slowly for hours while they work in the fields.

Yes you can bake it in a regular pot...just check and add a bit of water if needed.
But in a pressure cooker it's so easy.

 

[PennyP]

Thank you very much for your reply.

What kind of meat do you use for that? In your picture, it looks like it might be a beef shank cut, but it's hard to tell from the photo for me

I will try that for sure, thx for Sharing

One Love

 

[Tom bolenate]

Thank you very much for your reply.

What kind of meat do you use for that? In your picture, it looks like it might be a beef shank cut, but it's hard to tell from the photo for me

I will try that for sure, thx for Sharing

One Love

It's shin /osso bucco...baking with bones add good flavors.

 

[PennyP]

Hey Breddaz,

It was nearly 40°C here today, so for dinner I'm keeping it light with a fresh tuna salad and my favorite homemade balsamic dressing.

I'm using iceberg lettuce as the base, along with a boiled egg, black olives, red onions, sweetcorn, and tuna. Unfortunately, I'm out of tomatoes and cucumber today, which would have been perfect, but it'll still be delicious.

For the dressing, I mix extra virgin olive oil with balsamic vinegar, Dijon mustard, a little dark honey, salt, pepper, and plenty of herbs from the garden: tarragon, oregano, thyme, and rosemary. I also mix some finely chopped red onion into the dressing before pouring it over the salad.



Serve it with a bit of fresh baguette... muy bien.

One Love

 

[Uncle Jack]

Love Tuna salad.

 

[charlesufarley]

This will be sauce for lasagna in a couple of hours.

 

[Tom bolenate]

This morning i went to a market în a 'district with a lot of people from north Africa.
Found this at a stand hold by a morrocan old man.
Negotiated it at 15 euros !
Will give it a try this week.

 

[Tom bolenate]

First peepers of the season.
Those are ''Espelette'' type...not very hot but a lot of flavor.
I just sun dry them, then powder them to use for cookîng.

 

[Tom bolenate]

Harira .
Traditional Morrocan soup.
Best soup EVER.
Delicious and recomforting.
Simple, cheap, nutritive, healthy...nothing too ''french'''.
Can give you the recipe if you want.

 

[musashi]

Lay it on us brother! Please.

mu

 

[Tom bolenate]

Lay it on us brother! Please.

mu

Chop 150-200g of lamb meat (i like using the neck for this recipe) in 2cm cubes (keep the bones if you have).
Mince finely 1 big oignon and 2-3 branches of celery and 2-3 garlic cloves (you can use a 'blender''/'chopper).
Make them sweat in a large pot with olive oil...just sweat not color.
Add 1 big cup of chopped coriander (keep the stems it's where the flavor is) and parsley.
Add your meat (with bones if you have) and make it fry a bit with your mix...
Add: 1 ts of tumeric powder.
1-2 ts of powdered ginger.
1 ts cinamon.
1-2 ts cumin.
1 ts paprika (or soft pepeer)
Salt and black pepper.

Let spices fry gently 2 mn.

Add 1 generous table spoon of tomato concentrate.
And 3 large tomatos mixed with a blender (or caned tomatos in winter).

Add 1 cup of chick-peas you had let soaked 24h in water.
1 cup of lentils (Brown or green not the orange ones).
1 table spoon of s'men (fermented clarified butter, optional...i don't like it personnaly)

Add 1,5l of water and 1 lemon Juice.

Let it cook slowlly 50mn in a normal pot or 20mn in a pressure cooker.

In a bowl prépare 3 tables spoon of flour with water to make a thick liquid.

When the soup is done add this mix to it and heat gently mixing constantly for 3mn.

Add a half cup of 'vermicelli' ' pastas, wait 2 mn and it's done.

 

[Lu-Khan]

Chop 150-200g of lamb meat (i like using the neck for this recipe) in 2cm cubes (keep the bones if you have).
Mince finely 1 big oignon and 2-3 branches of celery and 2-3 garlic cloves (you can use a 'blender''/'chopper).
Make them sweat in a large pot with olive oil...just sweat not color.
Add 1 big cup of chopped coriander (keep the stems it's where the flavor is) and parsley.
Add your meat (with bones if you have) and make it fry a bit with your mix...
Add: 1 ts of tumeric powder.
1-2 ts of powdered ginger.
1 ts cinamon.
1-2 ts cumin.
1 ts paprika (or soft pepeer)
Salt and black pepper.

Let spices fry gently 2 mn.

Add 1 generous table spoon of tomato concentrate.
And 3 large tomatos mixed with a blender (or caned tomatos in winter).

Add 1 cup of chick-peas you had let soaked 24h in water.
1 cup of lentils (Brown or green not the orange ones).
1 table spoon of s'men (fermented clarified butter, optional...i don't like it personnaly)

Add 1,5l of water and 1 lemon Juice.

Let it cook slowlly 50mn in a normal pot or 20mn in a pressure cooker.

In a bowl prépare 3 tables spoon of flour with water to make a thick liquid.

When the soup is done add this mix to it and heat gently mixing constantly for 3mn.

Add a half cup of 'vermicelli' ' pastas, wait 2 mn and it's done.

Hey buddy @Tom bolenate

I have to thank you for the recipe for this absolutely delicious dish.

To be honest, it all happened so fast that I didn’t use all the ingredients (I didn’t have a lemon or chickpeas, I substituted parsley for celery, and I used curry powder instead of turmeric ), but I actually had twice as much meat
Still, it turned out amazing—I love this dish!
In its current form, I’d call it Moroccan goulash

I’m already looking forward to being better prepared next time I cook this and following the recipe exactly—I’m sure that lemon is what takes it to the next level

I highly recommend it to everyone!

 

[PennyP]

Hello and one Love,

Today we're having Kasseler with sauerkraut and mashed potatoes. I think it's a pretty traditional German dish—smoked pork braised with root vegetables, served with sauerkraut and potatoes.

Buen apetito!

 

[Tom bolenate]

Chakchouka on the way.
Mise en place done.
Work in progress.

 

[Tom bolenate]

 

[Uncle Jack]

Love Spanish cuisine if that is what this is Tom.
Will have to try this and your Harira.

Meat and veg Penny, cannot be beaten.

 

[Tom bolenate]

Love Spanish cuisine if that is what this is Tom.
Will have to try this and your Harira.

Meat and veg Penny, cannot be beaten.

Hi tonton,
I think it's a ''mediterranean'' recipe...in south of spain or north marroco the food is almost the same.
Harira is a must try...simple ingredients, simple recipe amazing results...and it's full tomatos season now...the best moment to make theses dishes.

 

[Uncle Jack]

Tonton, that's a new one for me.