Stuffed-Marrow

Stuffed Marrow

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An early autumn delicacy in my book is a home grown stuffed marrow. The following recipe is just a guide to how you can stuff a marrow, there are so many ways this can be done 😉

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Stuffed-Marrow-ready

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Ingredients

approx 4 portions
1 marrow
5 mushroms (champignoner), chopped
1 tbsp olive oil
1 onion, chopped
2-4 garlic cloves, crushed
50g chorizo, chopped
500g mince meat
½ tsp smoked paprika
½ tsp cayenne pepper
½ tsp four spices
½ tsp cumin (spiskummin)
½ tsp each dried oregano and dried thyme or 1 tsp french herbs
2-5 tbsp meat stock (kalvfond)
1 x 400g cans chopped tomatoes
handful parsley, chopped (if wanted)
85g fresh breadcrumbs (if wanted)
75g tasty cheese, grated
25g parmesan cheese, grated

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Method

Heat oven to 175C. Cut the marrow in half length ways and scoop out the middle. Put the halves, cut-side up, in a large roasting tin and season.

Heat the oil in a pan, add the onion and sweat on a low heat for 10 mins until soft, add the mince meat at fry. Add the spices, stock and fry for a while, add garlic and chorizo. Cook for a few minutes, then add the tomatoes. Turn down to a low simmer and cook for 5-10 mins, then stir through the parsley.

Spoon the tomato mixture into the marrow halvesan bake for approx. 30 mins until the marrow has become a bit soft. Sprinkle over the tasty cheese and parmesan cheese, and return to the oven for 10 mins until the cheese is golden and begins crisp, and the marrow is tender.

To go with the marrow
Rösti passar bra till marrow. Skiva en lök tunnt och stek tills genomskinlig. Riv 6 potatisar, krama ur vattnet i ett dukslag och blanda i några matskedar olivolja, lite salt och peppar. Steg i ca 5 minuter på var sida.

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köttgryta

Kryddig köttgryta med bönor

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En underbar gryta med många smaker, grytan liknar en chiligryta men med lite fransk touch och finess. Det möra ekologiska köttet får en att tänka på en glad kossa som levt ett bra liv för att det ska kunna smaka så bra. Försök att välja så många ekologiska ingredienser som möjligt, det förhöjer grytan!
Tid: ca 3 timmar
Antal portioner: 4-6

Ingredienser

ca 1 kg högrev med fin marmorering – gärna ekologisk
1 paket bacon – gärna ekologisk
1 gul lök
2 morötter
2 cm ingefära
3 vitlöksklyftor
ca 200g skogschampinjoner och/eller champinjoner
ca 400 g ekologiska blandade böner
1 msk honung
1 burk krossade tomater
Chili – gärna torkad Habanera
1/2-1 msk spiskummin
1/2-1 msk salvia eller oregano
1/2-1 msk torkad koriander
2 lagerblad
ev. buljong
vatten

tillbehör:
ris
broccoli

Metod

Skär köttet och baconet i små bitar. Skala och hacka löken och morötterna. Pressa vitlöken och riv ingefäran. Bryn köttet i omgångar i lite smör & olja och lägg över i en gryta. Stek löken i rikligt med olja och stek/rör i kryddor, ingefära, vitlök mot slutet + morötter. Slå på det brynta köttet och blanda allt i grytan. Slå på tomater och vatten så det täckre, koka upp under omrörning. Skumma av grytan. Låt koka på svag värme under lock tills köttet är mört, ca 2 timmar. Rör om då och då.

Mot slutet av koktiden slå på bönor och lite honung, smaka av med salt och peppar.

 

Kryddig Köttgryta
Kryddig köttgryta

Stuffed Peppers

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I was first introduced to stuffed peppers by a Greek friend of mine in Melbourne. The peppers, made by his mother had something I noted that was simple and tasty and made me wonder why I had not come across this before. There’s no end to the amount of flavors you can stuff into a pepper for baking. Here’s just one example!

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[column type=”one-half” last=”true” ]There are truly so many things you can stuff a pepper with, we will have some more examples in coming posts.

In this particular dish we have stuffed the peppers with an easy combination of produce that fit nicely alongside some homemade beefburgers. [/column]

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Ingredients

  • Peppers
  • Mince Meat
  • Chorizo
  • Mushrooms
  • 1/2 Onion
  • 2 Cloves Garlic
  • Pinch of dried Harbanero
  • Pinch of Salt
  • Pinch of Black Pepper
  • Chopped fresh coriander
  • Chooped fresh parsley
  • Cheese of choice, such as Cheddar, Parmesan or mozzarella

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    Method

    1. Start by lightly frying the mince meat, finely chop the onions, mushrooms, garlic, harbanero, chorizo and start to fry with the meat. Add the salt, black pepper and harbanero and stir evenly.

    2. Chop the parley and coriander and add to the pan towards the closing stages of the other ingredients being cooked.

    3. Chop the tops off the peppers and take away the seeds and pith and stuff with the fried mix generously garnish with a cheese of choice and place in a medium heated oven for 20-30 minutes.
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    BBQ Sauce

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    The precise origin of BBQ sauce is unclear. Some trace it to the end of the 15th century, when Christopher Columbus brought a sauce back from Hispaniola, while others place it at the formation of the first American colonies in the 17th century. References to the substance start occurring in both English and French literature over the next two hundred years. South Carolina mustard sauce, a type of barbecue sauce, can be traced to German settlers in the 18th century.

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    [column type=”one-half” last=”true” ]The most common barbecue sauce in the United States is a commercialized Kansas City-style which uses tomato purée, corn syrup, molasses and vinegar and has a long shelf life. Different geographical regions have allegiances to their particular styles and variations for barbecue sauce. For example, vinegar and mustard-based barbecue sauces are popular in certain areas of the southern United States, while in the northern U.S. tomato-based barbecue sauces are well-known. In Asian countries a ketchup and corn syrup-based sauce is common. Mexican salsa can also be used as a base for barbecue sauces. [/column]

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    Ingredients

    For the BBQ Sås

    • Olive oil
    • 1 small finely diced onion
    • 2-3 cloves garlic finely chopped
    • Sea salt
    • Black pepper
    • 1 tablespoon brown sugar
    • 1 teaspoon smoked paprika
    • 1 tablespoon cider vinegar
    • 2 tablespoons Worcestershire sauce
    • 6 tablespoons tomato ketchup
    • A small amount of chopped harbanero chilli (optional)

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    Method

    1. Heat oil in a frying pan, add onion and garlic with some seasoning and the sugar, and fry for 5 minutes until softened.

    Add paprika and stir to combine. Cook for 10-15 minutes until onion is caramelizing, then add vinegar and let it cook out for a few minutes. .

    2.Add Worcestershire sauce and tomato sauce, mix well and continue to cook for about 8 minutes until sauce has reduced to a dropping consistency. Taste and adjust seasoning.

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    Pulled Pork

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    Pulled pork is a form of barbecue in which pork, usually shoulder cut (sometimes referred to as Boston butt) or mixed cuts, is cooked using a slow cook method. With these extended times at low temperatures, the meat becomes tender enough that it can be “pulled”, or easily broken into individual pieces.In the United States, pulled pork is commonly slow-cooked by a smoking method, though a non-barbecue method might also be employed using a slow cooker or a domestic oven.
    The preparation of pulled pork differs from region to region. In areas such as Tennessee, pulled pork is typically made from a mixture of the blade shoulder and arm shoulder meat and served with a tomato-based barbecue sauce. In areas such as North Carolina, either a whole hog, mixed cuts of the hog, or the shoulder cut alone are commonly used, and the pork is served with or without a vinegar-based sauce.The recipe below is an ‘easy to do’ version, there are numerous ways to approach this great dish.
    cre8tive life cre8tive life cre8tive life

    Ingredienser

    Pulled Pork

    800 g Pork (fläskarre)
    1 tsk spiskummin
    1 tsk chilipulver
    1 tsk paprikapulver
    1 onion
    2-4 garlic cloves
    1 dl ketchup
    0.5 dl water
    several dl’s of whiskey/or rum
    seasoning to taste

    Metod

    1. Put the over on 125ºC. Chop the meat into handful sized chunks and quickly fry to seal the meat. Chop the onions. Mix the ketchup with the sugar, water, garlic, pepper and spirit. Once the meat is sealed place it into a baking pan (with a lid) mix the onions and tomato ketchup mix in with the pork. Stir it around so that everything is evenly distributed.2. Place in the oven for approx 4 hours (or until the meat is ready) and turn every hour. The meat is ready when you can pull it apart.

    3. Serve with vegetables of your choice, the above picture shows mashed potato, maze, mushrooms and ruccola.

    Goes well with a root mash or in thin bread wraps.

    Slow Cook Lamb

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    The flavor of the shoulder makes it one of the nicer cuts and is in fact more economical to buy than the leg. With a nice slow cook it turns out to be wonderfully tender combined with a nice array of root vegetables it should turn out to be a favorite.

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    [x_feature_headline type=”left” level=”h4″ looks_like=”h4″ ]Always nice, but particularly good on cold wet days. Warming you up![/x_feature_headline]

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    Slow cook lamb
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    Ingredients – Slow cook lamb

    2.25 kg quality shoulder of lamb, bone in
    olive oil
    sea salt
    freshly ground black pepper
    1 whole bulb garlic, broken into cloves
    1 handful fresh rosemary sprigs
    2 red onions, peeled and quartered
    3 carrots, peeled and roughly chopped
    1 large leek
    1 handful ripe tomatoes, halved
    1 handful fresh thyme sprigs
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    Method

    1. Preheat your oven to 200ºC/400ºF/gas 6. Rub the lamb with oil, sea salt and freshly ground black pepper and put it into a roasting tray. Using a sharp knife, make small incisions all over the lamb and poke rosemary leaves and some quartered cloves of garlic into each one. This will give great flavour to the meat. Add the rest of the garlic cloves, the onions, carrots, leeks and fresh tomatoes to the tray, then tuck the remaining herbs under the meat.

    2. Cover the tray tightly with a double layer of foil and put it into the oven. Turn down the oven temperature to 170ºC/325ºF/gas 3 and cook for 3½ to 4 hours, or until the lamb is soft, melting and sticky and you can pull it apart with a fork. Gently break up the meat, pull out the bones, and extract any herb stalks. Squeeze the garlic out of the skins and mush it in. Shred the lamb, check the seasoning and serve with some crispy roast potatoes.
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