Etikett: Kött

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Tonkatsu

Tonkatsu

  • 4 skivor skinkinnanlår, à 150 gr
  • 1,5 dl vetemjöl
  • 2 ägg, uppvispade (stora)
  • 3 dl pankoströbröd
  • salt

Krämig kålsallad

  • 0,5 spetskål
  • 3 msk majonnäs
  • 1 msk japansk soja
  • 2 tsk sesamolja
  • 1 tsk risvinäger
  • 0,5 tsk strösocker
  • 3 msk rostade sesamfrön

Tonkatsusås

  • 1 dl ketchup
  • 2,5 msk worcestersås
  • 2 msk japansk soja
  • 1 msk honung
  • neutral rapsolja, till stekning

Till servering

  • 4 port japanskt ris, nykokt
  • dijonsenap
  • ev svarta sesamfrön
  1. Börja med att göra tonkatsusåsen. Blanda ketchup, worcestersås, soja samt honung väl. Smaka av och ställ åt sidan.
  2. Hyvla kålen tunt med en mandolin eller osthyvel. Lägg i iskallt vatten så den blir riktigt krispig, det tar minst 15-20 minuter. Låt sedan droppa av väl i durkslag.
  3. Medan kålen ligger i vattenbad, blanda ihop övriga ingredienser till kålsalladen till en dressing. Lägg den nu superkrispiga kålen på ett fat och ringla dressingen över. Ställ åt sidan.
  4. Banka ut skivorna med skinkinnanlår till tunna skivor, ca 5 mm.
  5. Salta och vänd dem i först mjöl, sen ägg och till sist pankoströbröd. Låt gärna ligga på ett galler några minuter efter att du har panerat dem.
  6. Hetta upp ca 1 cm olja i botten av en stekpanna. Stek tonkatsun tills de är gyllene och frasiga på båda sidor. Låt rinna av på galler eller hushållspapper.
  7. Skär upp i skivor och servera med tonkatsusås, dijonsenap, kålsallad och ris. Strö ev över sesamfrön. Ät gärna med pinnar!

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Recept

Pork and fennel meatballs with braised lentils

MEATBALLS
1 banana shallot, peeled and roughly chopped
2 garlic cloves, peeled and roughly chopped
1 tsp chilli flakes
1 egg
¾ tbsp tomato paste
1 tbsp fennel seeds, toasted and crushed
salt and black pepper
400g pork mince
100g pancetta slices, roughly chopped
½ tbsp flat-leaf parsley leaves, roughly chopped
3 tbsp olive oil


LENTILS
60ml olive oil, plus 2 tbsp extra to serve
3 garlic cloves, peeled and crushed with the flat of a knife
2 shallots, peeled and finely diced
2 bay leaves
2 sage leaves, plus 2 tsp extra, finely sliced, to serve
15g dried porcini
salt and black pepper
180g puy lentils
250ml white wine
500ml vegetable stock
2 tbsp parsley leaves, finely chopped
1 lemon, cut into wedges to serve

Method

  1. Blitz the first six meatball ingredients and plenty of pepper in a food processor, then add the other ingredients except the oil and blitz again until the mix comes together. With lightly oiled hands, form the mix into 12 meatballs weighing about 50g each, squeezing them tightly as you go, so they hold together.
  2. Heat a tablespoon and a half of oil in a large, nonstick saute pan on a medium-high flame. Once very hot, fry half the meatballs for four to five minutes, turning them regularly, until golden brown all over (turn down the heat if they stick to the pan or colour too quickly). Repeat with the remaining meatballs and oil. Transfer to a dish (along with any fat) and wipe the pan clean.
  3. Put the first six ingredients for the lentils, three-quarters of a teaspoon of salt and plenty of pepper in the same pan on a high heat. When the oil starts to bubble, turn the heat to medium-low and gently fry for 10 minutes, until the shallots are soft and golden brown. Stir in the lentils, raise the heat to high, then pour in the wine and let it bubble away for three minutes. Add the stock and 300ml water, bring to a simmer, then reduce the heat to medium and cook for half an hour, stirring now and then. Cover the pan, cook for 10 minutes more, until the lentils are soft but still hold their shape, then return the meatballs (and any fat) to the pan, cover and leave to cook through – six or seven minutes.
  4. Drizzle with the remaining two tablespoons of oil, scatter with the parsley and remaining sage, and serve hot with the lemon wedges.

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Tamarind and Lemon Grass Braised Oxtail with Mint and Coriander Salad

Oxtail 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. The herby salad is more than just a garnish: it offsets the sweet depth of the meat with a sour and fragrant taste.

Serves 6
Preparation time: 25 minutes, plus 1 hour soaking
Cooking time: 3 hours 15 minutes
Per serving: 441 kcals/17.3g fat/5.4g saturated fat/3g salt5/24.9g sugars

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

Oxtail
2 tbsp peanut 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
6 tbsp fish sauce
2 sweet potatoes, peeled and cubed

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

Instructions

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

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

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. This recipe was first published on Waitrose.com in March 2006.
This recipe is from Waitrose Food Illustrated  

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Spring chicken pie

  • 2 lemons 
  • 500 g Jersey Royals 
  • ½ a bunch of fresh tarragon , (15g) 
  • 1 bunch of fresh flat-leaf parsley , (30g) 
  • 8 free-range chicken thighs , bone in, skin on, from sustainable sources 
  • 6 cloves of garlic 
  • olive oil 
  • 50 g unsalted butter 
  • 2 tablespoons plain flour 
  • 400 ml organic chicken stock 
  • 2 teaspoons Dijon mustard 
  • 75 g watercress 
  • 5 sheets of filo pastry
  1. Preheat the oven to 190ºC/375ºF/gas 5. 
  2. Halve the lemons, quarter the Jersey Royals, then pick and finely chop the tarragon and parsley.
  3. Put the chicken, unpeeled garlic cloves, lemon and potatoes in a large baking tray, drizzle with oil, season with sea salt and black pepper, then toss together.
  4. Pop in the oven for 45 minutes, or until golden, crispy and cooked. Remove from the oven and allow to cool. 
  5. Melt the butter in a large non-stick pan until bubbling. Add the flour and stir for 1 to 2 minutes to form a paste, then slowly pour in the stock, whisking until thickened. Add the mustard, then season. 
  6. Once the chicken is cool enough to handle, remove and reserve the skin and discard any gristle. Shred the meat, discarding the bones.
  7. Squeeze the garlic from its skins back into the roasting tray and squeeze over all the juice from the lemons and toss well. 
  8. Pour over the thickened stock and add the herbs and watercress. Check the seasoning, then finely chop the chicken skins and sprinkle over the filling.
  9. Lay out sheets of filo on a clean surface and cut each one in half. Lightly scrunch up and place on top of the pie filling, brushing with a little oil.
  10. Bake for 25 minutes, or until crispy and golden, then serve with a crisp green salad.

Via https://www.jamieoliver.com/recipes/chicken-recipes/spring-chicken-pie/

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Recept

Beef Rendang

  • 3 tbsp vegetable oil
  • 2 tbsp plain (all-purpose) flour or cornflour (cornstarch)
  • Pinch of salt and pepper
  • 800 g (1 ¾ lbs) braising/stewing beef cut into large chunks (approx 3-4cm)
  • 1 large brown onion peeled and chopped
  • 5 cloves of garlic peeled and minced
  • 2 tbsp minced ginger
  • 1 tsp turmeric
  • 2 lemongrass stalks discard the outer leaves, and finely slice the lemongrass (you can replace this with 2 tsp of lemongrass paste)
  • 2 red chillies chopped. I use hot red chillies as the heat cooks out during cooking.
  • 1 tsp tamarind paste
  • 1 tbsp ground coriander
  • 1 tsp freshly ground black pepper
  • ½ tsp cinnamon
  • 2 kaffir lime leaves fresh or freeze dried
  • 3 tbsp dark brown muscovado sugar
  • ½ tsp salt
  • 800 ml 28oz full fat coconut milk (2 x 400ml/14oz cans)

To Serve (Optional):

  • Boiled rice
  • or Egg Fried Rice
  • spring onions (scallions) sliced into thin strips
  • fresh red chillies sliced
  • Green veg such as pak choi or spinach

Instructions

  • Preheat the oven to 150C/300F and place a large cast iron casserole dish on the hob (stove top).
  • Add 2 tbsp of the oil and heat on a high heat.
  • Mix the flour with a pinch of salt and pepper, and coat the beef chunks with the flour.
  • Place the beef in the hot oil and brown (you may need to do this in two batches). Remove from the pan and place the sealed beef in a bowl.
  • Add the remaining 1 tbsp of oil to the pan and then add in the onion. Turn down the heat and cook slowly for a couple of minutes whilst stirring (scrape up any crispy bits on the pan as you go).
  • Add in the garlic, ginger and turmeric and cook for another couple of minutes whilst stirring. At this point, you may find that the base of the casserole dish is starting to get quite brown and the onions may be beginning to stick a little. If so, add a splash of cold water to prevent the pan from burning.
  • Add in the lemongrass, chillies, tamarind paste, ground coriander, pepper, cinnamon, lime leaves, sugar and salt. Mix together and allow to cook for a minute.
  • Add in the coconut milk and bring to a gentle bubble, stirring to ensure nothing is sticking to the base of the casserole dish.
  • Add the beef back in and stir. Place a lid on and put in the oven. Cook for 90 minutes – giving the curry a stir after 45 minutes.
  • After 90 minutes, give everything a stir again and ensure nothing is sticking, then remove the lid and continue to cook in the oven, uncovered for another 2-2.5 hours. Stir very gently every half an hour (to ensure you don’t break up the beef chunks).
  • Towards the last hour of cooking time, you’ll see that the sauce is going darker and the oil is separating and rising to the top.
  • If you like a bit of sauce with your rendang then take your rendang out of the oven when there is a bit of oil on top, and is still quite saucy underneath.
  • If you prefer your rendang drier, then leave to cook for longer. Keep a close eye on it to ensure it doesn’t burn. Stir gently and often. Drain any remaining oil off before serving. Gently stir the rendang, and then serve with rice and sprinkled with strips of spring onion (scallions)

 

Källa: Beef Rendang – Nicky’s Kitchen Sanctuary

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Recept

Turkey and sweetcorn meatballs with roasted pepper sauce

INGREDIENTS

  • 100g sweetcorn kernels (fresh or frozen)
  • 3 slices of stale white bread, crusts removed
  • 500g minced free-range or organic turkey breast
  • 1 free-range egg
  • 4 spring onions, finely chopped
  • 2 tbsp finely chopped parsley
  • 2½ tsp ground cumin
  • 1½ tsp salt
  • ½ tsp black pepper
  • 1 garlic clove, crushed
  • sunflower oil for frying 
  • Roasted pepper sauce:
  • 4 red peppers
  • 3 tbsp olive oil
  • 1 tsp salt
  • 25g coriander, leaves and stalks
  • 1 garlic clove, peeled
  • 1 small mild chilli, deseeded
  • 2 tbsp sweet chilli sauce
  • 2 tbsp cider vinegar or white wine vinegar
  1. Preheat the oven to 200°C/Gas Mark 6.
  2. To prepare the peppers for the sauce, quarter them with a sharp knife and shave off the white parts and the seeds. Put them in a roasting tray and toss with 2 tablespoons of the olive oil and ½ teaspoon of the salt, then roast in the oven for 35 minutes or until soft.
  3. Transfer the hot peppers to a bowl and cover it with cling film. Once they have cooled down a little, you can peel them, although it isn’t essential for this sauce. In any case, place them in a blender or food processor with their roasting juices and add the rest of the sauce ingredients. Process until smooth, then taste and adjust the salt if necessary. Set aside. For the meatballs, place a heavy, non-stick frying pan over a high heat and throw in the corn kernels. Toss them in the hot pan for 2–3 minutes, until lightly blackened. Remove and leave to cool. Soak the bread in cold water for a minute, then squeeze well and crumble it into a large bowl.
  4. Add all the rest of the ingredients except the sunflower oil and mix well with your hands.
  5. Pour a 5mm depth of sunflower oil into your heavy frying pan. Allow it to heat up well and then fry about a teaspoonful of the mince mix in it. Remove, let cool a little and then taste.
  6. Adjust the amount of salt and pepper in the uncooked mixture to your liking. With wet hands, shape the mince mix into balls, about the size of golf balls.
  7. Cook them in small batches in the hot oil, turning them around in the pan until they are golden brown all over.
  8. Transfer to an oven tray, place in the oven at 200°C/Gas Mark 6 and cook for about 5 minutes. When you press one with your finger, the meat should bounce back. If unsure, break one open to check that it is cooked inside. Serve hot or warm, with the pepper sauce on the side.

Via https://ottolenghi.co.uk/recipes/turkey-and-sweetcorn-meatballs-with-roasted-pepper-sauce-method

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Thai Chicken Meatballs with Peanut Sauce

Meatballs
  • 1 lb ground chicken
  • 4 green onions chopped
  • 1/4 cup cilantro chopped
  • 1 tbsp fish sauce
  • 1 tbsp red curry paste
  • 1 cup breadcrumbs
  • 1 egg
  • 1/4 tsp salt or to taste
  • 1/4 tsp pepper or to taste
Peanut sauce
  • 1 tbsp sesame oil
  • 1 tbsp red curry paste
  • 14 oz coconut milk (1 can)
  • 2 tbsp peanut butter
  • 1 tbsp brown sugar
  • 1/4 tsp red pepper flakes
  • 1/4 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • Prepare your oven: Preheat oven to 190 degrees C. Place parchment paper over a baking sheet.
  • Make the meatballs: In a medium bowl mix all the ingredients for the meatballs together well. Form the meatballs into small 1 inch balls. Place meatballs on prepared baking sheet and bake for about 30 minutes or until done.
  • Make the sauce: In the meantime you can make the sauce. Heat the oil in a medium sauce pan or skillet. Add the red curry paste and cook for a couple minutes. Add the remaining ingredients, stir and cook for about 5 minutes.
  • Finish the meatballs: Add meatballs to sauce and toss so that the meatballs are fully coated. Garnish with parsley or cilantro. Serve with a side of mashed potatoes or rice because we need something to soak up all this sauce.

Via Jocooks

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Stifado

Stifado är en riktigt kryddig gryta som du kan göra på nästan vilket kött du vill. Receptet kommer från Jamie upptäcker.

Det här är förmodligen en av de mest berömda grekiska grytorna och det är definitivt en av mina favoriter tack vare kryddorna, som gör att den värmer inombords. 

Genom att marinera köttet innan man kokar det får man fram djupare smaknyanser, och när grytan är klar kommer du aldrig att ha smakat något liknande. Klassisk stifado av det slag som man hittar i tavernor i hela Grekland brukar göras på nötkött, men jag blev förtjust i idén att blanda gris- och nötkött och har avvikit lite grann från vad som är brukligt med den här versionen. Allt kött, från kanin till hare och rådjur, kyckling eller lamm blir helt fantastiskt om det kokas på detta sätt. /JamieOliver

  • 600 g grytbitar putsade och skurna i 4 cm stora bitar (t ex högrev eller fransyska)
  • 600 g fläskkarré, av bästa möjliga kvalitet, putsad och skuren i 4 cm stora bitar
  • olivolja
  • 3 rödlökar, skalade och klyftade
  • 1 msk russin, grovhackade
  • 400 g krossade tomater
  • 1 msk tomatpuré
  • 0,5 citron
  • en knippa bladpersilja
  • grekisk olivolja, kallpressad extra virgin

marinad

  • 1,5 tsk kryddpepparkorn
  • 6 hela nejlikor
  • havssalt
  • svartpeppar, nymald
  • 4 klyfta vitlök, skalade
  • 3 färska lagerblad
  • 1 kanelstång
  • 1 tsk torkad oregano
  • 1,25 dl rödvin torrt grekiskt
  • 4 msk rödvinsvinäger
  1. Stöt kryddpepparkornen, nejlikorna och en nypa salt i en mortel. 
  2. Tillsätt de skalade vitlöksklyftorna och fortsätt stöta tills det bildats en massa. 
  3. Häll över den i en skål, riv ner lagerbladen och tillsätt resten av ingredienserna i marinaden. 
  4. Rör runt köttet i marinaden tills det är helt täckt, lägg plastfolie över och ställ in i kylen i minst 2 timmar, helst över natten.
  5. När du är klar att börja laga värmer du några skvättar olivolja i en stor kastrull på medelvärme. 
  6. Tillsätt den skalade rödlöken och stek under omrörning i cirka 10 minuter eller tills löken har mjuknat och blivit lätt gyllenbrun.
  7. Tillsätt köttet och marinaden, sedan de hackade russinen, tomaterna och tomatpurén och häll på precis så mycket vatten att det täcker. 
  8. Krydda ordentligt med salt och peppar och koka upp, sänk sedan till låg värme, sätt på locket och låt sjuda i 1 1/2 timme. 
  9. Ta av locket och koka i ytterligare 45 minuter eller tills köttet är riktigt mört och börjar falla sönder och såsen är härligt tjock. 
  10. Håll ett öga på grytan och tillsätt en skvätt vatten om det ser lite torrt ut.
  11. Smaka av och tillsätt citronsaften och lite mer kryddor om det behövs. 
  12. Finhacka persiljebladen och strö dem över och avsluta med att hälla på en skvätt jungfruolja. 
  13. Grekerna serverar den här grytan med pilaffris eller en risformad sorts pasta som heter orzo, men den smakar ljuvligt även ihop med varmt bröd eller potatismos.

Via: https://www.koket.se/jamie_oliver/soppor_och_grytor/kott/jamie_olivers_grekiska_kottgryta/

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Recept

Tomato, red wine & chorizo risotto

  • olive oil 
  • 2 shallots 
  • 1 clove of garlic 
  • 80 g higher-welfare chorizo 
  • ½ a bunch of fresh flat-leaf parsley , (15g) 
  • 750ml–1 litre of organic chicken or vegetable stock 
  • 1 x 400 g tin of quality plum tomatoes 
  • 300 g risotto rice 
  • 200 ml red wine 
  • 50 g Parmesan cheese , plus extra to serve
  1. Peel and finely chop the shallots and garlic, finely chop the chorizo, then pick and finely chop the parsley leaves, finely chopping the stalks. 
  2. Drizzle 2 tablespoons of olive oil into a wide, shallow pan. Add the parsley stalks, shallot, garlic and chorizo to the heated oil and cook over a medium-high heat for about 5 minutes, or until the shallot is softened and the chorizo is beginning to crisp. 
  3. In another pan, heat the stock with the tinned tomatoes. Add the rice to the shallot mixture and stir to coat the grains. Cook over a high heat for 1 to 2 minutes, or until the grains have cracked and are slightly translucent at the tips, then pour in the red wine. 
  4. Stir well and cook until almost all the wine has evaporated. Add the hot stock and tomato mixture, ladle by ladle, stirring well with each addition, and only adding more when the previous ladle is almost fully absorbed. You may not need all of the mixture, or you may need to top it up with a little water. 
  5. The rice should be tender but with a little bite in the middle. When it’s cooked, add one last ladle of liquid. 
  6. Finely grate the Parmesan, then add to the pan with some seasoning. Stir well, take off the heat and cover. Leave for 5 minutes or so before stirring again, tasting and adjusting the seasoning, if necessary. 
  7. Serve topped with extra grated Parmesan and the chopped parsley leaves.
Kategorier
Recept

Vietnamese Caramel Pork

Ingredients
  • 1/2 cup / 100g brown sugar, tightly packed
  • 1 tbsp water
  • 1 kg / 2 lb pork shoulder (butt) or boneless skinless pork belly, cut into 3 cm / 1.2″ pieces (Note 1a)
  • 1 1/4 cups / 375 ml coconut water (Note 1b)
  • 1 eschallot / shallot , very finely sliced (Note 2)
  • 2 garlic cloves , minced
  • 1 1/2 tbsp fish sauce
  • 1/4 tsp white pepper
Garnishes:
  • Red chilli and finely sliced shallots/green onions
Instructions
  1. Place sugar and water in a large pot over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients.
  2. Stir, then adjust the heat so it is simmering fairly energetically. Not rapidly, not a slow simmer (I use medium heat on a weak stove, between medium and low on a strong stove).

  3. Simmer for 1.5 hours, uncovered. Stir once or twice while cooking.

  4. At around 1.5 hours, when the liquid has reduced down and the pork is tender, (see Note 3 if pork is not yet tender), the fat will separate (see video).

  5. Stir and the pork will brown and caramelise in the fat.
  6. Once the liquid is all gone and it’s now stuck on the pork pieces, it’s ready.
  7. Serve over rice, garnished with fresh chilli and shallots. Simple pickled vegetables are ideal for a side because the fresh acidity pairs well with the rich pork.