Tag Archives: stew
Spanish pork and vegetable stew is a perfect dish for the autumn weather that coming. Perfect on the cold night with a big glass of Rioja, this rustic and comforting stew is a variation on the style popular in central Spain. Using delicious products local to the area, it is packed full of flavour: smoky chorizo, sweet peppers and rich tomatoes. What is the best, it is perfect dish for evenings with guests or big families. A good, hearty dish for everyone. In this recipe is used jamón, the Spanish ham. In English it refers to certain types of dry-cured ham from Spain. There are two primary types of jamón: jamón serrano (meaning ham from the sierra or mountains) and jamón ibérico (ham from the Black Iberian pig). Any type of ham can be used instead of jamón, so do not worry about it.
Cod and bean stew is an easy dish to make. Cod is a popular white fish despite having been over-fished. Ensure that you buy fish that comes from a carefully controlled source, or else use an alternative fish, such as hoki, hake, haddock, whiting, coley or pollack. Basically, any white fish would work quite well. All ingredients, a fresh cod, luxurious saffron and smoked paprika-spiced beans, are cooked in one pot and make this divine dish. It is not heavy or too spicy, but still can warm you up in colder days. The special additions to this dish is grilled pepper and pimentón.
A stew is a mixture of couple or even more ingredients simmered in a fluid. Coq au vin, Hungarian goulash, meat bourguignon, as well as beef stroganoff are all samples of stews.
The “Apicius de re Coquinaria” is the eldest cookbook ever discovered. It contains fish and lamb stew recipes, though chicken was indeed domesticated by then too. There had been three Romans with which name living between 1 BC and 2 AD and additionally the book is believed to have been put together by among them.
Bursting with flavour, this stunning yet simple recipe makes a fabulous brunch or lazy lunch dish. Serve with warm, crusty bread.
The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef, or veal. The casing is traditionally made from animals’ intestines – sheeps’ intestines for small sausages such as chipolatas, pigs’ intestines and ox intestines for larger sausages. Today, however, natural casings are often replaced by collagen, cellulose, or even plastic casings, especially in the case of industrially manufactured sausages. Some forms of sausage, such as sliced sausage, are prepared without a casing.
Pozole is a traditional soup or stew of Mexico, from pre-Columbian days. The name is derived from the Nahuatl “potzolli” and the stew is made with hominy and pork or chicken. This particular version of Arturo’s is made with chicken, and is called “pozole blanco” in his native state of Guerrero, Mexico, where pozole is practically the state dish. While in New Mexico posole is traditionally served on Christmas eve, in Guerrero it is served every Thursday and Saturday, all year long. Light and healthful, pozole is also a common Mexican cure for a hangover, ironic in that it is also traditionally enjoyed with mezcal.