 |
|
 |
|
Vinegar can be your best friend when cooking main meals. Taste how well Ellsey's Vinegars go with these fantastic recipies.
A dried fruit marinade of prunes, apricots, and capers is the key to these tasty roasted cornish hens topped with herbed brown sugar. One-half of a hen makes an ample portion for most appetites when served with potatoes or rice, a side vegetable, and bread. Plan ahead to marinate the cornish hens overnight. This is quite easy to make, yet quite impressive on the table. Recipe is easily doubled.
Prep Time: 15 minutes Cook Time: 1 hour Ingredients: • 6 large garlic cloves, peeled and finely minced • 1 Tablespoon dried oregano, crushed • 1/2 cup red wine vinegar • 1/4 cup olive oil • 1/2 cup pitted prunes, coarsely chopped • 1/2 cup dried apricots, coarsely chopped • 1/4 cup capers (plus 1/2 teaspoon of the pickling liquid) • 2 bay leaves, broken in half • 4 (about 1 pound each) cornish game hens • 1/4 cup light brown sugar • 1/2 teaspoon ground thyme • 1/2 teaspoon ground sage • Kosher salt and freshly ground black pepper • 2 Tablespoons chopped Italian parsley, optional
Preparation: In a bowl or container large enough to hold all the cornish hens, combine garlic, oregano, red wine vinegar, olive oil, prunes, apricots, capers, and bay leaves. Rinse cornish hens under cold water and pat dry. Add hens to the container with the fruit marinade and toss to coat. Cover and refrigerate 8 hours or overnight. Preheat oven to 375 F. Line a shallow roasting pan with nonstick foil. Remove cornish hens from refrigerator and let sit at room temperature for 15 to 30 minutes before roasting. Place cornish hens breast-side up in the roasting pan. Drain the fruit from the marinade, discarding the liquid, and arrange on top of the hens. Whisk together brown sugar, thyme, and sage. Sprinkle brown sugar mix evenly over the cornish hens. Sprinkle with kosher salt and freshly ground black pepper. Bake fruit cornish hens for about 1 hour. Juices should run clear when thigh is pierced. Tent with foil and let rest for 15 minutes. To serve, arrange cornish hens on a platter. Drizzle with half of the pan juices. Sprinkle with parsley, if desired. Serve remaining pan juices in a gravy boat at the table.
Makes 4 to 8 servings
Ingredients: 4 Lb. Boneless beef chuck 3 to 4 Cups Water 2 Tbsp. Butter or margarine 1/2 Cup Onion, finely chopped 2 Tbsp. Brown sugar 1/2 Tsp. Salt 1/2 Tsp. Dry mustard 1 Cup Ketchup 2 Tbsp. Cider or distilled white vinegar 2 Tbsp. Worcestershire sauce
Preparation: Place meat and water in a large heavy sauce pot. Simmer, covered, until tender, about 3 hours. Remove meat and reserve 1 cup of the beef broth. Cool and shred meat; set aside. In the same saucepot in which the meat was cooked, melt butter. Add onion; sauté until tender. Stir in brown sugar, salt, mustard, ketchup, vinegar, Worcestershire sauce and the reserved 1 cup beef broth. Add shredded beef; mix gently. Simmer, covered, for 30 minutes.
Makes about 12 portions.
Prep Time: overnight Cook Time: 60 minutes Serves: 4-6 Ingredients: 1kg/2¼lb boneless pork from the shoulder, cut into 5cm/2in cubes 1 tsp salt 3 tbsp Ellsey’s red wine vinegar 3 tbsp vegetable oil 3-4 garlic cloves, peeled and finely chopped 3 medium-sized onions (250g/9oz), peeled and finely sliced 2 large tomatoes, chopped 4-6 fresh hot green chillies, sliced lengthways in half 1 tsp sugar For the spice paste 4-10 dried hot red chillies, depending on size 1 tbsp bright red paprika ½ tsp cumin seeds 6cm/2½in cinnamon stick, broken up into smaller pieces 10-15 cloves ½ tsp black peppercorns 5-6 cardamom pods 10-12 garlic cloves, peeled 2.5cm/1in piece of fresh ginger, peeled and coarsely chopped 3 tbsp Ellsey’s vinegar ½ tsp ground turmeric
Preparation: Place the pork cubes into a large bowl. Sprinkle the pork with the salt. Add the vinegar. Mix the salt and vinegar into the meat well and set aside, covered with cling film, for 2-3 hours. For the spice paste, place the red chillies, paprika, cumin seeds, cinnamon, cloves, peppercorns and cardamom pods in a clean coffee grinder and grind as finely as possible. Place the garlic and the ginger into the bowl of a food processor along with two tablespoons of the vinegar and the turmeric. Blend well. Place the garlic and ginger paste into a small bowl, add the dry spices and mix well. Add half of the spice paste to the bowl with the pork cubes. Mix the meat and spices together well, cover with cling film and refrigerate overnight. Cover and refrigerate the remaining spice paste. For the pork, heat the vegetable oil in a wide, non-stick pan over medium-high heat. When hot, add the chopped garlic. Stir once or twice, then add the onions and continue to fry until lightly browned and softened. Add the tomatoes and 2-3 of the green chillies. Stir for 1-2 minutes. Add the remaining spice paste, the sugar and the remaining one tablespoon vinegar. Stir fry until the paste begins to colour. Add the meat and all the spice paste clinging to it. Mix it thoroughly so that the sauce is distributed throughout the pork. Turn the heat to medium-low and cook, stirring, until the pork begins to release its juices. Add 300ml/10fl oz water and bring to the boil (make sure the pork is submerged in the liquid). Cover, turn the heat to low and simmer gently until the meat is tender and the sauce has thickened somewhat, about 40-45 minutes, or until the pork is tender. If necessary, raise the heat to reduce the sauce to a medium-thick consistency towards the end. Add the remaining 2-3 green chillies and stir once. Serve with steamed rice or your choice of Indian breads. |
||
|
|
|
|
|
 |
|
|
|
