Etikett: Kött

Ingredients

1.3 kg higher-welfare pork belly
15 g fennel seeds
5 g sea salt
100 ml olive oil
carrots
celery
onions
garlic cloves, skin on
fresh thyme
1 bottle white wine
75 g plain flour

Method

Turn oven to the highest temperature you can get it to. Using a Stanley knife score the skin down to the meat (try not to cut the meat), make the cuts very close together (go across the skin). Put the fennel seeds and the malden sea salt in a pestle and mortar and grind till the seeds are smashed and mixed well with the salt.

Pour half the oil over the top of the skin of the pork belly, sprinkle over ½ of the fennel and salt mixture and rub in, pour over the remaining oil and then the seed and salt mixture, now really rub this into the skin so that everything gets inbetween the skin and down onto the meat. Wash the carrots and celery well, cut them into large 2 inch pieces and throw these into the base of your roasting dish. Throw in the whole garlic bulbs, peel and cut the onions into large wedges. Toss in the whole thyme leaves.

Put the seasoned pork belly on top of the vegetables and then put into your very hot oven for 10-15 minutes or until the skin of the belly starts to bubble and is golden brown. Turn the oven temperature down to 170°C/325°F/gas 3 then roast for 1.5 hours. Carefully open the oven door and add into the tray ¾ of the white wine, continue cooking for 1 hour. Remove the meat carefully from the oven and test to see if it pulls apart easily. If not put back in the oven until the meat is ready then remove from the oven. Take the meat from the tray and place onto a wooden board and allow to rest while you make the gravy. Put the tray of roasted vegetables directly onto your stove top and on a medium heat add in the flour and stir till thick. Cook for 1 minute then add in the remaining wine. If you sauce is too thick add a little more white wine. Using a potato masher, mash up the vegetables until you have a delicious thick looking sauce. Cook for 2-3 minutes on a low heat. Taste, strain through a sieve keeping all the lovely sauce for pouring over the roasted belly.

Remove the crackling from the top of the belly and break up into pieces, set aside then pull the pork belly apart and enjoy with more vegetables and your home made gravy.

via JamieOliver.com

 

1 1/2 kg grissida
2 vitlöksklyftor
4 msk färsk ingefära
2 dl mörk kinesisk soja
1 dl vatten
7 stjärnanis
2 tsk fem kryddor
3 msk råsocker
3 msk mörk kinesisk vinäger

Till servering:
2 förpackningar risnudlar
3 msk kinesisk gräslök

1. Värm ugnen till 150°C. Skär bort svålen från köttet och skär i tärningar, 4 x 4 cm. Skala vitlöksklyftorna. Skala och hacka ingefäran fint.

2. Blanda samman ingefära, soja, vatten, stjärnanis fänkålsfrön, fem kryddor, socker och vinäger i en ugnssäker gryta. Pressa ned vitlöken och vänd ned köttet. Ställ in grytan i ugnen ca 2 timmar tills köttet blivit riktigt mört.

3. Koka nudlarna enligt anvisning på paketet. Hacka gräslöken fint. Ställ upp grytan på en spisplatta. Tillsätt ytterligare 4 dl vatten och koka upp. Salta och tillsätt eventuellt mer vinäger. Servera med nudlar och toppa med hackad gräslök.

Via: Gourmet

Serve with a crisp romaine salad and the Saffron Rice and Red Pepper Pilaf. Marinate the veal six hours before grilling. What to drink: A dry Italian white wine, such as a Vernaccia di San Gimignano.

Yield: Makes 6 servings

Veal
1/2 cup olive oil
6 tablespoons fresh lemon juice
1/3 cup chopped fresh Italian parsley
3 garlic cloves, crushed
1 tablespoon minced fresh rosemary
6 8- to 10-ounce loin or rib veal chops, each about 1 inch thick

Topping
3 tablespoons chopped fresh Italian parsley
1 tablespoon grated lemon peel
1 1/2 teaspoons minced fresh rosemary
1 teaspoon minced garlic

For veal:
Whisk first 5 ingredients in small bowl to blend. Arrange veal chops in 15x10x2-inch glass baking dish. Sprinkle chops on both sides with salt and pepper. Pour marinade over chops; turn to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.

For topping:
Stir together Italian parsley, lemon peel, rosemary, and garlic in small bowl to blend.

Prepare barbecue medium-high heat. Remove chops from marinade and sprinkle generously with salt and pepper. Grill chops until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer chops to serving platter; sprinkle each with topping.

via Grilled Lemon-Parsley Veal Chops Recipe at Epicurious.com.

500g Högrev/bog, 3-4 cm bitar
4 gula lökar, tunt skivade
4 vitlöksklyftor, grovt krossade
1 msk söt paprika (pulver)
1 msk rökt paprika (pulver)
1 msk kummin (hel)
1 msk tomatpuré
500g krossad tomat
Olja
lite vatten

1. Löken och vitlöken fräses i olja utan att den får färg i stekpanna och förs sedan över till ugnsgrytan. Köttet bryns runtom i pannan, varefter paprika, kummin och tomatpuré vänds ner och fräses några minuter. Därefter slås tomaterna på köttet, och allting tippas i ugnsgrytan. Lite vatten och lite bottenskrapning med träslev ser till att alla kryddor följer med ur stekpannan.

2. Grytan sätts i ugn 175°C i 3-4 timmar.

3. Serveras med spätzle och sur grädde (gräddfil, crème fraîche)

PETIT SALES AU LENTILLES (taken from Rick Stein’s French Odyssey) Serves 3
Ingredients:

1kg Piece Belly Pork, preferably not rolled but if like mine it is, gently flatten it out, so it resembles a rack of ribs. Rind still on.
200g Sea Salt mixed with 1 gram of Salt Cure (other brands may require more or less per weight of meat so check the instructions carefully). Traditional French Rustic Dish aside, I was rather loath to use all my Maldon Salt and then throw it away, so I used 75g Sea Salt and made the rest up with regular granulated table salt.
6 Small Carrots, halved
15 Baby Onions, or as many as you like/have the strength of eyes to peel
3 Sticks Celery, peeled with a vegetable peeler and cut into 3cm chunks
300g Puy Lentils
Bouquet Garni comprising two bay leaves, some sprigs parsley, thyme and rosemary
15g Unsalted Butter
More Parsley, this time chopped

METHOD:
Four hours before you intend to cook the dish (so, about 6 hours before you intend to serve it), salt the pork. Place it in a non-metallic shallow baking dish. Pour over half the salt mix, rub well into the pork. Turn the meat over and massage in the remaining salt. Cover with clingfilm and refrigerate for four hours.
After the four hours, rinse the salt from the pork. Place in a deep saucepan (I used a sauté pan) or heatproof casserole dish (which looks nice when you carry it to the table) and cover with about 1 litre of water. Bring to the boil removing any scum that rises to the surface. This is just the protein and any remaining salt discharging itself from its porky dwelling.
Turn down to a simmer, cover and cook for about 30-45 minutes.
Now gently stir in the greenish/black, pebble-like tiny puy lentils. Add the Bouquet Garni.
Leave to simmer for 15 minutes whilst you prepare the vegetables.
Now add the vegetables and cook until tender. Depending on the size of the carrots, this could be anything between 20 minutes to another 40.
Gently remove the pork and cut, lengthwise, into thick, generous slabs.
Add the butter and parsley to the lentils and vegetables and stir through. Pour into deep, wide bowls or onto plates, top with the pork pieces. Serve with some plainly cooked cabbage.
n.b. The original recipe called for smoked sausage to be added to the dish. I was unable to get hold of any in time but please feel free to add some, cut into chunks, with the vegetables.

Tamarind- and Lemon Grass-Braised Oxtail with Mint and Coriander SaladOxtail is the king of slow cooking, its thick bone producing loads of flavour and a gelatinous texture. It’s best soaked in cold water for an hour, then brought to the boil in a pan of fresh water, simmered for 10 minutes and skimmed of any impurities. It needs a minimum of 3 hours cooking, but it’s well worth it. This recipe is from Asia, where, unlike in the fastidious UK, people actually prefer meat that sits close to the bone. The herby salad is more than just a garnish: it offsets the sweet depth of the meat with a sour and fragrant taste.

Preparation time : 25 minutes, plus 1 hour soaking

Cooking time : 3 hours 15 minutes

Total time : 4 hours and 40 minutes, including soaking time

Serves: 6

Ingredients

Spice paste

½ red onion, peeled and roughly chopped
4 garlic cloves, peeled
1 tsp ground turmeric
1 tbsp kaffir lime leaves, shredded
4 red chillies, roughly chopped and deseeded

Oxtail

2 tbsp groundnut oil

1kg oxtail, trimmed of fat, cut into lengths

2 lemon grass stems, halved

5 cm piece fresh ginger, sliced

1 x 100g jar tamarind

100ml sake

1 litre chicken stock

4 tbsp honey

2 sweet potatoes, peeled and cubed

6 tbsp fish sauce

Salad

15g coriander leaves

10g mint leaves

12 salad onions, sliced

1 red chilli, deseeded and sliced

2 tbsp fish sauce

Juice of 1 lime

Method

1. Place all the ingredients for the spice paste into a food processor and blend until smooth.

2. Prepare the oxtail by soaking and blanching it as detailed above, to remove any impurities. Heat the oil over a high flame in a casserole, dry the oxtail thoroughly and add it to the pot. Cook until golden on both sides – about 10 minutes – and add the spice paste. Give it a good stir to coat, then turn the heat to low to make sure the paste doesn’t burn. Cook for 1 minute, then add the lemon grass, ginger, tamarind, sake, stock, honey and fish sauce and bring to the boil. Tuck a circle of greaseproof paper over the meat inside the pan, cover with a lid and simmer over the lowest heat for 3 hours. The liquid should be gently bubbling, not boiling. After 2 hours of cooking, add the sweet potatoes and cook for a further hour with the oxtail.

3. Just before serving, mix the coriander and mint leaves with the onion, chilli, fish sauce and lime.

4. Remove the casserole from the oven, lift out the oxtail with a slotted spoon and put it on a plate, covered with greaseproof paper to keep warm. Skim off the fat, bring the juices to the boil and reduce for 10 minutes till thick. Season then serve with the juices and the herb salad.

via Tamarind- and Lemon Grass-Braised Oxtail with Mint and Coriander Salad recipe – Waitrose.com.

 

Ingredienser

100 gram rotselleri
2 st morot/morötter
1 st gul lök
4 st vitlöksklyfta(or)
100 gram rökt sidfläsk
1 kg högrev eller märgpipa
olivolja
3 msk tomatpuré
2 dl vitt vin
1 kg krossade tomater
3 msk kalvfond
3 st lagerblad
3 tsk torkad timjan
3 tsk torkad oregano
3 tsk strösocker
salt
nymald svartpeppar

 Tillagning

Det här tar lite tid men är väl värt besväret. Den här är perfekt när man är många. Servera exempelvis med pasta, parmesan och en saftig grönsallad.

1. Tärna rotfrukter och lök fint. Hacka vitlöksklyftorna och tärna fläsket. Putsa köttet från hinnor och överflödigt fett. Skär det fint i ca 1/2 cm stora tärningar.

2. Hetta upp olivolja i en stor panna och fräs först rotfrukter, lök och vitlök så att det får lite färg. Lägg över i en stor gryta.

3. Bryn sidfläsket lätt och tillsätt det. Bryn det tärnade köttet, lite i taget, och lägg över det i grytan.

4. Rör ner tomatpurén i grytan och låt den fräsa med ett par minuter. Häll i vin, tomater och fond samt lagerblad, timjan och oregano. Sätt på lock och låt sjuda på svag värme i ca 1 timme tills köttet är riktigt mört.

5. Smaka av med socker, salt och peppar.

Ur kokboken Lantlig spis av Liselotte Forslin.

Foto: Ulrika Ekblom