Archive for the ‘Caraway Seeds’ Category

Crispy Crumbed Pork Chops with White Cabbage Slaw

June 7, 2016

Crispy Crumbed Pork Chops with White Cabbage Slaw 1 Crispy Crumbed Pork Chops with White Cabbage Slaw 2

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Perfect Goulash (Felicity Cloake)

April 3, 2014

(serves 4)
600g shin of beef (or chuck steak if unavailable)
3 tbsp sweet Hungarian paprika
1 tbsp flour
1 tsp salt
1 tsp caraway seeds
2 tbsp lard
2 onions, thinly sliced
1 green pepper, cut into rounds
Juice of 1 lemon
150ml sour cream (optional)
Chives (optional)

Cut the beef into large chunks. Mix the paprika, flour, salt and caraway seeds together in a bowl then add the beef and toss to coat. Heat the oven to 140C/gas mark 1.

Melt the lard in a heavy-based casserole dish over a medium-high heat, and then brown the meat in batches, being very careful not to crowd the pan. Remove when golden and crusted, and set aside.

Scrape the bottom of the pan and add the onions and pepper, adding a little more fat if necessary. Cook until soft and starting to brown, then pick out the peppers and set aside. Stir the remaining flour and spice mixture into the onions and cook for a couple of minutes, stirring. Return the beef to the pan and add water just to cover. Scrape the bottom of the pan again, then put in the oven for 2.5 hours.

Stir the peppers and lemon juice into the goulash and cook for another half hour, or until the meat is very tender – you can remove the lid to let the sauce reduce if you like. Check the seasoning, then dollop the sour cream, if using, on top of the goulash and snip the chives over it all before serving with crushed boiled potatoes or egg noodles.

Spicy Merguez Oven Chips with Yoghurt Dip (Hugh Fearnley Whittingstall)

September 27, 2013

Spicy Merguez Oven Chips with Yoghurt Dip (Hugh Fearnley Whittingstall)

Norwegian Meatballs with Red Cabbage

September 24, 2013

Norwegian Meatballs with Red Cabbage

Goulash (Hugh Fearnley Whittingstall)

June 29, 2012

3 tbsp vegetable oil, rendered pork fat or lard
2 onions, peeled and diced
2 cloves garlic, peeled and minced
½ tsp caraway seeds
1kg beef shin, cut into 3cm cubes
1 ½ tbsp sweet Hungarian paprika
¼ tsp cayenne pepper
1 bay leaf
2 green peppers, cored, deseeded and cut into thin strips
3 medium-sized tomatoes, cored, deseeded and diced
2 medium-sized potatoes, peeled and cut into 3cm cubes
Salt and freshly ground black pepper

To serve
Sour cream and chives

Warm a tablespoon of oil or fat in a large saucepan over a medium-low heat and fry the onions until they are soft and translucent, about 15 minutes. Add the garlic and caraway seeds, fry for a further minute, then scrape the onion mixture into a bowl.

Raise the heat, add the rest of the oil or fat and brown the meat on all sides. Remove from the heat, return the onions to the pan along with the paprika and cayenne, and stir until the meat is well coated with onions and spices. Add the bay leaf and just enough water to cover the meat by about 3cm.

Bring to a boil, reduce the heat and simmer gently, uncovered, for about an hour, until the meat is tender. Add the peppers, tomatoes and potatoes. Season and simmer for a further 20 minutes. Serve with a dollop of sour cream and some chives.