Archive for the ‘Cloves’ Category

Kolkata Prawn Curry (Dan Toombs)

May 23, 2017

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Beef and Beer Stew (Dorie Greenspan)

February 24, 2016

1/4 cup flour

Fine sea salt

Freshly ground black pepper

21/2 pounds chuck or other stew beef, cut into 2-inch cubes, patted dry

3 tablespoons flavorless oil, such as canola, or more as needed

6 slices thick-cut bacon, cut crosswise into 1-inch pieces

2 tablespoons unsalted butter

4 medium yellow onions, thinly sliced

4 cloves garlic (green germ removed), finely chopped

One 12-ounce bottle Belgian, abbey or brown ale or beer, such as Chimay

11/2 cups no-salt-added beef broth

21/2 tablespoons brown sugar (light or dark)

2 tablespoons apple cider vinegar

1 tablespoon whole-grain mustard

1 tablespoon tomato paste or concentrate

1/2 teaspoon ground allspice

Pinch ground cloves

4 sprigs thyme

3 bay leaves

2 cups cubed, roasted vegetables, or as much as you like (optional)

1/4 cup chopped parsley, dill, chives, tarragon or mixed herbs, for serving
Steps

Put the flour in a mixing bowl, season generously with salt and pepper and drop in the beef; toss to coat.

Pour 2 tablespoons of the oil into a 4-to-5-quart Dutch oven set over medium-high heat. Once the oil shimmers, add as many beef cubes as you can without crowding them, first shaking off excess flour. The beef will steam, not brown, if the pan is too full; cook, seasoning each batch with salt and pepper, until browned on all sides. The pieces should release easily from the bottom of the pot. As the meat is browned, transfer it to a separate bowl. If you need more oil to finish browning the batches, add it as needed. Reserve any leftover flour. If the oil in the pot has burned, wipe out the pot, leaving whatever solids (browned bits) have stuck to the bottom of the pot.

Toss the bacon into the pot and cook, stirring, until it has browned and its fat has rendered; transfer to the bowl with the beef.

Add the butter to the pot along with the onions and garlic. Season lightly with salt and pepper; reduce the heat to medium and cook, stirring occasionally, until the onions are caramel-colored. Be patient; this can take at least 30 minutes. If you had leftover flour, stir it into the caramelized onions and cook for 2 minutes, until it browns and loses its raw-flour taste.

While the onions are caramelizing, preheat the oven to 300 degrees.

Spoon the meat, bacon and whatever juices may have accumulated in the bowl back into the Dutch oven. Add the ale or beer, the broth, brown sugar, vinegar, mustard, tomato paste, allspice, cloves, thyme and bay leaves; increase the heat to medium-high and bring to a boil. Taste for salt and pepper, adding more as needed. Cover the pot tightly with aluminum foil, then with its lid, and slide it into the oven. Cook (middle rack) for 21/2 to 3 hours or until the meat is tender enough to cut with a spoon. Discard the thyme sprigs and bay leaves.

When you’re ready to serve, stir in the roasted vegetables, if using, then sprinkle the stew with the chopped herbs.

Fig and Olive Chutney

October 12, 2015

Fig and Olive Chutney

Perfect Braised Red Cabbage (Felicity Cloake)

December 12, 2013

(Serves 6-8)
50g butter, plus extra to serve

1 red onion, finely chopped
1 cinnamon stick
¼ tsp ground cloves
¼ tsp ground nutmeg
1 red cabbage, cored and cut into irregular chunks
1 sharp eating apple, finely chopped
3 tbsp muscovado sugar
150ml balsamic vinegar
2 tbsp cranberry sauce

Melt the butter in a large pan over a medium heat and add the onion. Soften in the butter for a few minutes, then stir in the spices and cook for one minute.

Tip in the cabbage and saute until shiny and well coated. Add the apple, sugar and vinegar, reduce the heat to low, stir well, cover and cook for 45 minutes, stirring occasionally to ensure it doesn’t stick.

Stir in the cranberry sauce and cook for another 25 minutes. Season well and stir through a knob of butter before serving. You can also store it somewhere cool for a couple of days, then reheat to serve, if you prefer, adding the butter during the reheating.

Perfect French Toast (Felicity Cloake)

November 4, 2013

(Serves 2)
2 tbsp clarified butter (ghee), melted
2 large eggs
2 tsp granulated sugar, plus extra to sprinkle
¼ tsp salt
Pinch of ground cloves
Pinch of ground mace
Pinch of ground nutmeg
¼ tsp ground cinnamon
Finely grated zest of ½ lemon (optional)
2 tsp plain flour
2 x 2cm-thick slices of stale, good-quality white bread

Melt one tablespoon of the clarified butter and set aside. Beat the eggs in a wide, shallow bowl, and then whisk in the melted butter, the sugar, salt, spices and zest, if using. Stir a little of this into the flour to make a paste, then beat back into the egg mixture until smooth.

Heat the remaining butter in a frying pan over a medium-high heat. Meanwhile, soak the bread in the egg mixture for about 30 seconds a side until soft but not floppy. Put in the hot pan and allow to cook undisturbed for about two minutes until golden and crisp.

Turn and cook for about a minute or a little more on the other side, then put on to plates, sprinkle with sugar and serve with indecent haste.

Rajasthani Red Meat (Madhur Jaffrey)

October 8, 2013

Rajasthani Red Meat (Madhur Jaffrey)

Ginger and honey Glazed Ham (Good Housekeeping)

September 30, 2013

Ginger and honey Glazed Ham (Good Housekeeping)

Kerala Lamb Stew (Madhur Jaffrey)

September 11, 2013

Kerala Lamb Stew (Madhur Jaffrey)

Spicy chicken and rice (Angela Hartnett)

August 14, 2013

(Serves 4)
200g basmati rice
4 tbsp olive oil
1 onion, chopped finely
1 garlic clove, crushed
½ tsp cumin seeds, crushed
2 cloves
2 cardamoms
1 whole chicken, in eight joints
Pinch of salt
Pinch cumin powder
50g chopped almonds

Rinse the rice through a sieve several times and drain. Heat some oil in a large pot, add the onions, garlic and cumin seeds, fry for two minutes, until golden, then set aside.

Add the rice, cloves and cardamoms to the same pot and cover with cold water to around 2cm above the rice. Boil, reduce the heat to as low as possible, cover and cook for 10 minutes, or until all the water has been absorbed.

Meanwhile, season the chicken joints and scatter with cumin powder. Add the remaining oil to a pan and cook the joints on medium heat for 20 minutes, turning on all sides.

Put the cooked rice to the side and combine with the sauteed onion mix.

Check the chicken is cooked through, remove from the pan and place on top of the rice. Check the seasoning and serve, finished with the chopped almonds.

Lamb Korma in an Almond Saffron Sauce (Madhur Jaffrey)

July 25, 2013

Lamb Korma in an Almond Saffron Sauce (Madhur Jaffrey)