Wonders from our little kitchen

Panda and Trampe sharing their recipes with the world

Second day stew February 16, 2010

Filed under: Meat,Stew,Trampe — Aleksander Nordgarden-Rødner @ 7:38 pm
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This recipe hinges on having left-overs from a roasted leg of lamb. This is all about using whatever you have lying around the fridge and pantry…
 
What you will need is:

  • Left-over leg of lamb
  • Onion
  • Red wine
  • Sage
  • Rosemary
  • Garlic
  • Olive oil

 
This is the base, but you’ll want to add some vegetables, for example:

  • Mushroom
  • Tomato
  • Bell pepper
  • Carrot
  • Shallot onions

 
The list goes on and on, but you get the general idea. Start by removing the meat from the bone, and dicing it roughly. Then chop a few shallots, red onions or normal onions and a few cloves of garlic. Toss them in a casserole with some salt, pepper and olive oil, and heat it. Once the onions are shiny, add a little red wine, and bring the mix to boiling point. Add the meat and other vegetables, and more wine.
 
A note on using wine in this dish: Frankly, the more wine the better, but a couple of glasses shoould be the minimum. If you need more moisture and don’t want to use wine, use thin vegetable or meat stock.
 
Boil until the dish is still moist, but not swimming. Turn the plate down low, and leave to simmer for as long as you can comfortably wait. If you want it to be a bit more sauce-ish, dissolve some flour in hot water, and add to the mix. Serve with roasted potatoes, salad and some of the red wine that you didn’t put into the dish.

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Con-sized dinner sauce

Filed under: Meat,Sauce,Stew,Trampe — Aleksander Nordgarden-Rødner @ 6:43 pm
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When feeding many people it is imperative that the food is both tasty and easy to make. One way to do this is to use preprocessed foods, but a better way is to use tinned vegetables, minced meat and some fresh vegetables. This recipe will feed roughly 15 people, and is easily scaleable.
 
The ingredients:

  • 3.5Kg mince meat
  • 2Kg chopped, tinned tomatoes (with basil if available)
  • 1 garlic, beaten to a pulp
  • 6 or 7 largeish carrots
  • 2-3 red onions
  • 350 grams (ish) of carrot
  • 1 can of coke
  • Ketchup
  • Salt
  • Pepper
  • Other spices if wanted

 
If you wish to, you could fry off the onion and garlic in a bit of oil, but this is not strictly necessary. If you don’t, just add the garlic, onion and mince meat into a large pot (preferably cast iron, but what you’ve got is good enough.), and start up the heat. You’ll not need to fry off the mince meat either, but once more, do so if you want to. Once the meat starts heating up, use a spatula or something like it to divide the meat. Then, add the can of coke, the tomatoes, carrots and sweet corn.
 
A word about seasoning large dishes: Forget what you think you know about seasoning food for four or so people. The scale is simply so different, you can’t imagine it. When that is said, seson carefully the first couple of times, and take your time. What is important is to taste before you season, then let it simmer, and then taste before seasoning again.
 
Now it is time to season the dish a little, add salt and pepper, and whatever other spice you want (suggestions include cumin, basil, oregano, chili and cayenne pepper). Some ketchup will add a bit of roundness to the dish, but is not strictly necessary. Bring to the boil, and then leave the dish to simmer for a long, long, long time. Really. The longer the better. The very minimum is 20 minutes, but my best results have been achieved when the dish was left for four hours.
 
A word on using coke in meat and tomato dishes: A can of coke will add a hint of sweetness to the dish, and take the edge off the tomatoes. When left to simmer for a while, the result will be a deeper and broader range of tastes, and will add goodness to the dish.
 
Once it is done, serve it with rice, salad and some bread. Enjoy!

 

Chili “My Way”

Filed under: Stew,Trampe — Aleksander Nordgarden-Rødner @ 5:30 pm
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This chili is a brainchild of mine based on many American movies, as well as more than a few different myths involving chilis that lived on for years. The chili works well as an addition to tacos, as a part of a breakfast-meal, or as a snack to go with beer or other drink. There are no measurements here, this is all very rough and ready. You’ll have to feel you way around the chili, and make it your own. Maybe you’ll think of something I haven’t?
 
My chili contains the following:

  • Tinned chick peas
  • Tinned, chopped tomatoes
  • Tinned sweet-corn
  • Tinned kidney beans
  • Tabasco sauce
  • Worcestershire sauce
  • Salt
  • Pepper

 
Put the tomatoes, beans and corn in a pot. Boil it until it thickens a bit (If you want to, you could always use a thickener, such as cornflour).
 
I have had other things in it in the past, but this is the basic recipe. I usually use all of the fluids from the kidney beans, and I use flour or corn flour to thicken the chili. It gets better the more it gets heated and cooled, and I have been known to use the remnants of an old chili as a base for a fresh batch.