Recept Archives - Page 6 of 6

Pulled Pork

March 5, 2014/in Alla, Kött, Recept/by Anna

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.

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.

Jollof Rice

January 31, 2014/0 Comments/in Kyckling, Recept/by Anna

Jollof rice, also called ‘Benachin’ meaning one pot in the Wolof language, is a popular dish in many parts of West Africa. It is thought to have originated amongst members of the Wolof ethnic group in the Senegambia region but has since spread to the whole of West Africa, especially Nigeria, Ghana, and Liberia.

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[column type=”one-half” last=”true” ]There are many variations of Jollof rice. The most common basic ingredients are rice, tomatoes and tomato paste, onion, salt, and red pepper. Beyond that, nearly any kind of meat, vegetable, or spice can be added. [/column]

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Ingredients

For the Rice

3 tbsp olive oil
1 large onion
3 tbsp tomato purée
1 chicken stock cube
400g basmati rice
1 red pepper (optional)
1 yellow pepper (optional)
Bunch of coriander
2-3 cloves of garlic
A thumb size piece of ginger
Harbanero chilli
2 x 400g cans tomotoes
Seasoning to taste

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Method

1. Add the oil to the pan and fry the onions until soft but not golden, about 5 mins. While the onions cook, make the ginger and chilli base. Put the garlic, tomatoes, ginger and chilli into a food processor or blender and whizz till smooth.

2. Add the tomato purée to the onions, fry for another 2 mins then add the ginger and chilli mix. Crumble in the stock cube, stir then pour in 600ml boiling water. Bring to the boil then simmer for 15 mins.

3. Add the rice to the pan, turn the heat down to a simmer then cover with foil and a lid (so no steam can escape) and cook for 20 mins.

4. Take the lid off (the rice won’t be cooked yet) then scatter the peppers and okra (optional) over the rice. Re-cover and cook for 10 mins until the veg is softened and the rice tender. Just before serving, mix the veg through and scatter over coriander.

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Jerk Chicken

January 3, 2014/0 Comments/in Alla, Kyckling, Recept/by Anna

Jamaican Jerk can be a sauce or a seasoning and can be a delicious way to add a fiery and zesty spice to your menu. Once used as a meat preservative by the Arawak Indians, they later seasoned their meats with a rub dominated by all spice berries and leaves, and roasted over a wood fire.

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[column type=”one-half” last=”true” ]En underbar kycklingrätt med en sprakande smakkombination av kryddor från Jamaica. Timjan, ingefära, habanero, bacardi, vinäger och vårlök är några av ingredienserna i denna rätt. [/column]

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Ingredients

For the Jerk Sauce

4 spring onions
bunch of fresh thyme
3 bay leaves
ground cloves
ground nutmeg
6 tablespoons golden rum
6 tablespoons white wine vinegar
1 tablespoon runny honey
1 harbanero
4 gloves of garlic

Jerk sauce can be used for various dishes, below are the rest of the ingredients to make a great jerk chicken dish.

4 x 180g chicken breasts
fresh rosemary
2 spring onions
long-grain rice
chicken stock
1 x 400g carton of black beans

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Method

Here is one of many ways to make a jerk chicken:

1. Fry the chicken portions skin side down until golden, then place in a snug fitting baking try uncooked side down.

2. As the chicken is frying make the jerk sauce – Trim and roughly chop the onions and put into the liquidizer with a bunch of thyme, 3 bay leaves, a large pinch of ground cloves, nutmeg, and allspice, 6 tablespoons each of rum and vinegar, 4 cloves of garlic, 1 tablespoon of honey and 2 teaspoons of salt. Remove the seeds from the harbanero (optional) and add to the liquidizer, blitz the ingredients until it becomes a really smooth liquid paste. To thicken add a little olive oil (optional).

3. Pour the jerk sauce between the chicken avoiding saturating the crispy skin top side. Scatter rosemary over the chicken and place the oven and cook until evenly cooked through 15-30 min.

4. As the chicken is cooking put the rice on. Finely slice 2 spring onions and put in the pan with a good lug of olive oil heat and stir until the onion softens then add the water and chicken stock and bring to the boil then cook to nearly ready and add the black beans.

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Slow Cook Lamb

November 8, 2013/in Alla, Kött, Recept/by Anna

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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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Cre8ive life
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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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Brysselkålssoppa

January 2, 2013/in Alla, Recept, Soppa, Vegetariskt/by Anna

Brysselkålssoppa är en enkel och god soppa som passar utmärkt i vintertider då kål är supernyttigt och det finns massor med olika kålsorter i affärerna till bra priser.

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