Pot Roast

  • 4-5 lb beef chuck roast
  • 1 1/2 T vegetable oil
  • 2 medium yellow onions, medium dice
  • 1 red bell pepper, medium dice
  • 2 carrots, medium dice
  • 4 garlic cloves, minced
  • 2 cups dry red wine
  • 1/4 cup brandy
  • 3 c beef or chicken stock
  • 3 T flour
  • 2 T brown sugar
  • 3 T tamarind concentrate
  • 2 T Worcestershire sauce
  • 2 T soya sauce
  • 1 T fish sauce
  • 3 bay leaves and/or 3 fresh stems of thyme
  • 1 1/2 c 2″ cubed yellow potatoes
  • 1 1/2 c 2″ cubed turnips

Preheat oven to 225°F.

Season the roast on all sides with kosher salt and fresh cracked black pepper. Sear in an oiled very hot cast iron skillet or large dutch oven on all sides until well browned. Sauté the onions, garlic, peppers and carrots aromatics until soft and browned. sprinkle the flour over the veggies and cook until the flour is very slightly toasted. Once the vegetables are done, deglaze pan with brandy and pour over roast with the onions carrots peppers and garlic. Add all the remaining braise ingredients including the bay leaves and thyme.

Braise with the lid slightly ajar until the roast is very tender but not falling apart. Leaving the lid slightly off ensures that the temperature of the roast and liquid never goes over about 185°F, ensuring that you don’t overcook the roast. This can take anywhere from 3 – 6 hours depending on your roast and your oven. Start checking it around 2 hours in to see how it’s progressing. Around an hour and a half before you think the roast will be done add in the potatoes and turnips. Once everything is cooked let it come to room temperature and then sit overnight in the fridge. The next day skim the fat off the top remove the roast, and check the potatoes and turnips for doneness. If they’re still a bit firm, you can cook them further in the sauce as you reduce it. If they’re done, remove them and keep warm in a 200°F oven and continue to reduce the sauce by at least half or until it is flavorful and thickened but not too strong. Once sufficiently reduced and thick, slice the roast against the grain in thick slices and place in a pan. Spoon the sauce over the meat and heat on low until the meat is warm through. You can do the same for the potatoes and turnips. serve over buttered Spätzle and top with freshly minced parsley.

 

Beef & Potato Curry with Yoghurt Gravy

  • 5 medium red or yellow waxy potatoes, cubed
  • 3 large yellow onions, sliced
  • 3/4 c vegetable oil
  • 2 lbs stewing beef or lamb
  • 2 t garam masala
  • 3/4 t salt
  • 6-8 curry leaves
  • 1 1/4 t cumin seeds
  • 5 cardamom pods
  • 2 cinnamon sticks
  •  3 fresh hot green chillies, minced
  • 2 dried red chillies, crushed
  • 2 t grated ginger-root
  • 4 garlic cloves, minced
  • 1 t paprika (not hot)
  • 1 t salt
  • 1 c plain yoghurt
  • 2 1/2 c water
  • chopped green chillies and chopped cilantro to garnish

Cook the sliced onions in a large, deep pot (preferably enameled cast iron) over medium-high heat until browned, about 10-15 minutes. In the meantime, mix the beef or lamb with the garam masala and 3/4 t salt. Wash and cut potatoes. Mix yoghurt with ginger, garlic, red and green chillies, paprika and salt. Very lightly crush cardamom pods, remove seeds and discard the husks.

Remove onions from pot draining out oil as you do so. Remove all but 4 T of oil from pot and set aside. Sauté meat on medium-high until well browned in 2-3 batches depending on size of your pot, adding in some of the reserved oil between batches if needed. During the last batch add in the curry leaves and during the last 2 minutes the cumin and cardamom seeds and cinnamon sticks. Add all the meat back to the pot along with the onions and stir to heat through, 1-2 minutes. Slowly add in the yoghurt mixture and cook for a few minutes until the garlic and ginger are just cooked and the oil separates out from the yoghurt mixture.

Add the water and scrape up any fond that has developed on the bottom of the pot. Cover and simmer for 40 minutes or until meat is barely tender but not overdone, stirring occasionally so that it doesn’t stick to the bottom. Add in potatoes and simmer another 20 minutes with the lid off until potatoes are cook through and the sauce has reduced and thickened up. Adjust with salt and add more water if sauce is too thick.

Serve with hot basmati rice, naan, and fresh chopped green chillies and cilantro.

Chicken & Dumplings

  • 8 chicken pieces (i use skin-on, bone-in thighs)
  • 1 large yellow onion or 2-3 leeks, chopped
  • 1 garlic bulb, cloves peeled and left whole
  • 1 carrot, finely chopped
  • 2 celery stalks, finely chopped
  • 1 t green peppercorns
  • 1/2 t celery seed
  • 1/2 t dried thyme
  • 1/2 t rubbed sage
  • fresh dill and parsley to garnish
  • 4 c chicken stock
  • 1/2 dry white wine or vermouth

Dumplings

  • 1 2/3 C flour
  • 1/3 C fine cornmeal
  • 3/4 t kosher salt
  • 1 T baking powder
  • 1 c milk
  • 3 T chicken fat or butter
  • 1-2 scallions, thinly sliced
  • 1 T each fresh dill and parsley, chopped

Season chicken with salt and pepper and then brown chicken pieces well on both sides. Remove from pan and reserve 1-2 T of the chicken fat in the pan. Add in the garlic cloves and sauté until lightly browned. Add in onions, carrots, and celery and sweat until softened. Meanwhile grind the green peppercorns, celery seed and dried thyme to a coarse powder in a mortar and pestle or suribachi. Add to the vegetables and cook for a couple more minutes. Deglaze pan with the wine and allow to reduce by half. Add in the broth and make sure all the fond is scraped up from the bottom of the pan. Add the chicken back in on top of the vegetables and cook with the lid on for 45 minutes or until the chicken is cooked through. Add water to the pan is too much has evaporated. Remove the chicken from the pan and spoon the dumpling mixture into the boiling liquid making 10-12 dumplings. Put the lid back on and allow to cook on a slight simmer for 15 minutes. The sauce should have thickened to a gravy and the dumplings should have risen and no longer be wet in the centre. Sprinkle the fresh dill and parsley over the dish and serve.

Cider Braised Cabbage with Leeks

3 T olive oil
4 medium leeks, white and light green portions sliced
4 cloves garlic, minced
kosher salt and black pepper to taste
1 1/2 t dried thyme
1 small red cabbage cored and finely shredded
1 1/2 C hard cider
OR 1 C chicken/vegetable stock and 1/2 C apple cider
zest and juice of 1 lemon
2 T chopped fresh dill

Sauté the leeks, thyme and garlic in the olive oil, sprinkling with kosher salt to sweat, about 1-2 min. Add in the shredded cabbage and a generous amount of freshly ground pepper and sauté several minutes more just until the cabbage starts to wilt and begins to brown. Add in the cider, bring to a boil and then reduce to simmer for about 10 minutes, or until almost all of the liquid has evaporated and you have a rather thickish sauce. You want the cabbage to be moist but not dripping in liquid, but not dry either. Remove from the heat and add in the lemon zest, juice and dill, checking for seasoning and adding more salt and pepper if needed. Great on its own or as a side dish alongside pork chops and some mashed turnips.

Curried Citrus Yoghurt Chicken with Pineapple & Tomato

2 large chicken breasts, skinned and boned

Marinade:
2 C whole milk yoghurt
2 T Indian style meat rub
juice and zest of 1 medium lemon
juice and zest of 1 medium orange
kosher salt to taste

2 medium yellow onions, coarsely chopped
4 large garlic cloves
2″ piece of ginger, peeled
1 1/2 T curry powder
1 15 oz can of pineapple
1 12 oz can of diced tomatoes
2 C chicken stock
1 T garam masala
3 T flour

Slice the chicken breasts into 2 inch long, 1/2 inch wide strips like so. Ish.

Arrange the marinade ingredients into dishes so you can photograph them. The lemon isn’t pictured because I already juiced it, and after I did so it fell apart and looked nasty, so I threw it away. But you get the idea. I used fat-free yoghurt because that’s all we had in the house, but I’d go for the full-fat stuff normally. The spice mix in the bottom left is the rub, which in this recipe isn’t actually rubbing anything/one.

Pour the yoghurt into a medium mixing bowl, add the juices, half of the zest, the spice mix, and some salt. Taste it to make sure it is seasoned well enough, but not too much (as this marinade is going to be added to the rest of the dish at a later point, and you don’t want to oversalt).

Mix the marinade together and add in the chicken, stirring to make certain the chicken is well covered with the marinade.

Cover the bowl with plastic wrap and refrigerate from anywhere from a couple hours to a couple days. This time I just did it for a couple hours.

Now get the rest of your ingredients out.

Peel the garlic and ginger, chopping the ginger into garlic clove-sized chunks and place both into your food processor (or blender).

Chop the onions into similar sized chunks and do the same.

Grind/purée until smooth. Clearly, this isn’t there yet.

And now it is. Nice and smooth. Beauty, eh.

Heat a large dutch oven or other heavy-bottomed pan and add in a couple tablespoons of vegetable oil.  Heat on medium-high until warmed and add in the chicken, being sure to drain as much of the marinade off as possible.

Fry the chicken in batches until well browned.

Once you’ve browned all the chicken, you might want to add the whole amount back to the pan just to caramelise the coating a little more.

Meanwhile, mix up your chicken stock and pineapple juice making 3 cups of liquid. I love the Better Than Bouillon product (which comes in a ton of different flavours), though it’s saltier than the broth you can buy in the carton (which I do often use), in this case I just cut back on the salt I add to the recipe.

Remove all the chicken from the pot and add in the onion, garlic, and ginger mixture, the curry powder, and a little salt.

Sauté for several minutes until it becomes well browned and a fair bit of the liquid reduces out.  Once it starts to stick too much add in the tomatoes, chicken broth, and pineapple juice.  Be careful when you add in the tomatoes and make sure you don’t accidentally dump the tomato can lid into the pot and then grab it with your bare fingers. Because you know, it’s kind of hot in there. So yeah, don’t do that.

What you should do is add in the chicken and pineapple at which point it should look pretty much like this:

Pineapple!  Also add in the leftover yoghurt from the marinade.

Don’t forget to add in the rest of the orange and lemon zest.

Add the flour and a little cold water to a mason jar, put a lid on it, and shake until completely combined. No lumps!  Add to the sauce and then simmer for about 45 min – 1 hour.

Simmering:

Once it’s thickened up nicely, add in the garam masala about 1-2 minutes before you serve it.

Yay, you’re done! Now EAT.

I served this on a bed of brown rice (becuase it has more flavour and is better for you) alongside some buttered broccoli. Not very Indian I suppose, but it’s my favourite veggie, so suck it.  This would also be fantastic garnished with some chopped cilantro. I would’ve but I didn’t have any, and I made up this recipe because I was specifically cooking only from ingredients that I had on hand.

Dilled Chicken

12 chicken thighs, skin on
1 1/2 bunches scallions
4 garlic cloves
1 C dry white wine
4 C unsalted/low-sodium chicken broth
2 cans evaporated milk
3/4 T corn starch
1 T dill seed
2 t celery seed
1 T dried dill weed
2 T fresh dill weed
kosher salt and pepper to taste

steamed long-grain rice for serving

Season the chicken pieces with salt and pepper and place into an cold oiled large, deep sauté pan, and turn on to medium-low. You want to slowly render the fat from the skin until it becomes crispy, repeating for the other side. This can take about an hour or so. You may have to drain the chicken grease out of the pan at least once.

Meanwhile in a small, dry sauté pan, toast the dill seed and celery seed until fragrant and warm, about 5 min. Then grind to a powder using either a mortar and pestle or a coffee grinder used only for grinding spices.

Remove the chicken from the pan. Slice one of the scallion bunches (about 6-8 scallions) into thin coins, and mince the garlic. Drain all of the chicken grease out of the pan, and add in a little fresh vegetable oil, and quickly sauté the scallions and garlic with a little kosher salt. Once soft, add in the wine to deglaze the pan. Once the wine has reduced by 3/4, add in the chicken broth. Bring to a boil and then reduce to a slight simmer. At this point add in the dried dill weed, the dill/celery seed mixture, and return the chicken back to the pan. Braise the chicken on low for about an hour and a half until the chicken broth has reduced by almost half and the chicken is very tender.

Slice the remaining bunch of scallions on the bias and chop the fresh dill. Mix the evaporated milk with the corn starch and add in the dill.

Remove the chicken from the broth and set on a serving platter. Add the milk/cornstarch mixture to the broth and cook until just thickened, whisking to avoid lumps and to loosen any bits stuck to the bottom of the pan, also add in the cream, if using. Check the sauce for salt and add more if needed. Pour the sauce over the chicken and top with the sliced scallions. Serve over long-grain rice.

Chicken Coconut Kurma

Spice mix 1 (rub):
1 t cumin seeds
3/4 t coriander seeds
3/4 t fennel seeds
1 t ground ginger
1/2 t ground garlic
1/4 t cayenne

Spice mix 2 (curry):
2 t cumin seeds
1 1/2 t coriander seeds
2 t fenugreek seeds
3 dried bay leaves
1/2 t celery seeds
1 t ground turmeric

Garam Masala:
8-12 green cardamom pods (or 1 1/2-2 t ground cardamom)
1 tbsp cloves
1 tbsp black peppercorns
25g/1 oz coriander seeds
25g/1 oz cumin seeds
4 short cinnamon sticks
1/3 whole nutmeg (or 3/4 t ground)
3 star anise pods

1 whole chicken, cut into pieces
kosher salt
ghee or vegetable oil
7 cloves of garlic
1 inch gingerroot
1 1/2 c chicken broth
1 medium onion
1 8-12 oz can diced tomatoes
4 T whole-milk yoghurt
1 12 oz can coconut milk
4 T cream

For all spice mixes:
Toast the whole spices in a small, DRY sauté pan over low heat until fragrant and warm, you should be able to just smell the spices, but be very careful not to burn them. Grind them in a coffee grinder you dedicate solely to grinding spices. Add in any pre-ground spices and grind to mix in.

Wash the chicken pieces and pat dry with paper towels. Season with spice mix #1 and kosher salt and let sit for an hour. Then fry in ghee or oil until brown and crispy on both sides, remove from the pan.

In a blender, add in 1/2 c of the chicken broth and the garlic and ginger. Purée until smooth.  Dice the onion.  Sauté in the pan, adding a little kosher salt to sweat.  Once soft, add in the garlic/ginger paste mix and fry until almost dry. Add in 1 tablespoon of spice mix #2 (curry) and fry until fragrant, about 30 seconds.  Add in the tomatoes and cook for 3-4 more minutes. Whisk the yogurt into the coconut milk and add to the pan, stirring well.  Add in the rest of the chicken broth, chicken pieces, and any accumulated juices.  Bring to a boil then reduce to a simmer and cover for 30 min until the chicken is quite tender. Remove the lid, add in the cream, 2 tsp of the garam masala, stir, turn up heat to medium and continue cooking until the sauce has thickened considerably.

Serve with rice and buttered, toasted naan.