Recipes from the Holy Rose Kitchen Hearth
Christmas (II)
HOLY ROSE CHOCOLATE MARINATED LAMB STEW
VARIOUS CUTS OF LAMB (AMOUNT DEPENDING ON NUMBER OF GUESTS)
SHALLOTS OR ONIONS
GARLIC
RED PEPPERS
TOMATOES
DATES
FIGS
APRICOTS
(ALL FINELY CHOPPED UP)
STAR ANIS
SMOKED PAPRIKA
SWEET PAPRIKA
BLACK PEPPER
NUTMEG
CINNAMON
ROSEMARY
DARK COCOA (OPTIONAL)
OLIVE OIL
RED WINE/PORT (OPTIONAL AND CAN BE REPLACED WITH
BALSAMICO VINEGAR AND A BIT OF HONEY AND WATER)
CHOP ALL VEGETABLES FINELY AND ADD TO THE MEAT.
THEN ADD SPICES AND GIVE IT A GOOD STIR IN A BOWL OR CASSEROLE
BEFORE YOU ADD THE LIQUID. STIR THE MEAT IN THE MARINADE BEFORE
YOU SEAL THE DISH AND PUT IN THE FRIDGE FOR TWO TO THREE DAYS,
OCCASIONALLY STIRRING THE MIXTURE AGAIN.
BEFORE COOKING REMOVE THE MARINADE THROUGH A SIEVE AND KEEP FOR THE
GRAVY TO ADD LATER AS STOCK.
TAKE A GENEROUS AMOUNT OF BUTTER AND OIL OR DRIPPING
AND STIRFRY THE MEAT UNTIL GOLDEN BROWN, ADD A BIT OF HONEY TO TASTE AND
SALT AND SOME STOCK AND EVTL. MORE WINE OR WATER, AND ADD THE MARINADE,
SO THAT THE MEAT IS MOSTLY COVERED BUT THE CASSEROLE HAS STILL ROOM
TO STIR. BRING TO THE BOIL AND LET GENTLY SIMMER AND PUT INTO THE OVEN AT FIRST
AT HIGH TEMPERATURE, AND THE SOFTER THE MEAT BECOMES AT YOUR FREQUENT CHECK-UPS
THE MORE YOU CAN TURN IT EVENTUALLY DOWN TO LET IT SLOWLY COOK UNTIL IT IS TENDER.
SERVE EITHER WITH HOMEMADE MASH OR YORKSHIRE PUDDINGS OR WITH DUMPLINGS.
KAISERSCHMARREN
(FOR 2-3 PERSONS)
3-4 EGGS
FLOUR
BAKING POWDER
VANILLA SUGAR
(I ALWAYS KEEP A JAR OF SUGAR WITH A VANILLA POD IN IT)
MILK
PINCH OF SALT
SUGAR
ICING SUGAR
JAM
BUTTER FOR COOKING
BEAT THE EGGS AND ADD THE SUGAR. STIR IN THE FLOUR UNTIL THE TEXTURE IS A SMOOTH AND THICK BUT STILL RUNNY BATTER. HEAT A GENEROUS AMOUNT OF BUTTER, SO THAT THE BOTTOM OF YOUR PAN IS COVERED AND POUR IN THE BATTER AS SOON AS THE BUTTER STARTS TO SING.
REDUCE THE HEAT AND LET IT COOK SLOWLY AS OTHERWISE THE PANCAKE GETS BURNT. WHEN THE PANCAKE IS GOLDEN BROWN UNDERNEATH (KEEP CAREFULLY CHECKING FREQUENTLY WITH A PALET KNIFE OR SIMILAR), START TURNING IT. DEPENDING ON THE FLOUR AND BAKING POWDER IT MIGHT PRODUCE QUITE A THICK PANCAKE, SO YOU MIGHT AS WELL START DIVIDING IT WITH A WOODEN SPOON OR YOUR PALET KNIFE AND TURN INDIVIDUAL SMALLER PIECES THAT NEED STILL MORE BROWNING.
PLATE THE KAISERSCHMARREN AND SPRINKLE WITH ICING SUGAR THROUGH A SIEVE, AND SERVE WITH JAM OR A FRESHLY MADE FRUIT COMPOTE. HEAVENLY!
Christmas (II)
HOLY ROSE CHOCOLATE MARINATED LAMB STEW
VARIOUS CUTS OF LAMB (AMOUNT DEPENDING ON NUMBER OF GUESTS)
SHALLOTS OR ONIONS
GARLIC
RED PEPPERS
TOMATOES
DATES
FIGS
APRICOTS
(ALL FINELY CHOPPED UP)
STAR ANIS
SMOKED PAPRIKA
SWEET PAPRIKA
BLACK PEPPER
NUTMEG
CINNAMON
ROSEMARY
DARK COCOA (OPTIONAL)
OLIVE OIL
RED WINE/PORT (OPTIONAL AND CAN BE REPLACED WITH
BALSAMICO VINEGAR AND A BIT OF HONEY AND WATER)
CHOP ALL VEGETABLES FINELY AND ADD TO THE MEAT.
THEN ADD SPICES AND GIVE IT A GOOD STIR IN A BOWL OR CASSEROLE
BEFORE YOU ADD THE LIQUID. STIR THE MEAT IN THE MARINADE BEFORE
YOU SEAL THE DISH AND PUT IN THE FRIDGE FOR TWO TO THREE DAYS,
OCCASIONALLY STIRRING THE MIXTURE AGAIN.
BEFORE COOKING REMOVE THE MARINADE THROUGH A SIEVE AND KEEP FOR THE
GRAVY TO ADD LATER AS STOCK.
TAKE A GENEROUS AMOUNT OF BUTTER AND OIL OR DRIPPING
AND STIRFRY THE MEAT UNTIL GOLDEN BROWN, ADD A BIT OF HONEY TO TASTE AND
SALT AND SOME STOCK AND EVTL. MORE WINE OR WATER, AND ADD THE MARINADE,
SO THAT THE MEAT IS MOSTLY COVERED BUT THE CASSEROLE HAS STILL ROOM
TO STIR. BRING TO THE BOIL AND LET GENTLY SIMMER AND PUT INTO THE OVEN AT FIRST
AT HIGH TEMPERATURE, AND THE SOFTER THE MEAT BECOMES AT YOUR FREQUENT CHECK-UPS
THE MORE YOU CAN TURN IT EVENTUALLY DOWN TO LET IT SLOWLY COOK UNTIL IT IS TENDER.
SERVE EITHER WITH HOMEMADE MASH OR YORKSHIRE PUDDINGS OR WITH DUMPLINGS.
KAISERSCHMARREN
(FOR 2-3 PERSONS)
3-4 EGGS
FLOUR
BAKING POWDER
VANILLA SUGAR
(I ALWAYS KEEP A JAR OF SUGAR WITH A VANILLA POD IN IT)
MILK
PINCH OF SALT
SUGAR
ICING SUGAR
JAM
BUTTER FOR COOKING
BEAT THE EGGS AND ADD THE SUGAR. STIR IN THE FLOUR UNTIL THE TEXTURE IS A SMOOTH AND THICK BUT STILL RUNNY BATTER. HEAT A GENEROUS AMOUNT OF BUTTER, SO THAT THE BOTTOM OF YOUR PAN IS COVERED AND POUR IN THE BATTER AS SOON AS THE BUTTER STARTS TO SING.
REDUCE THE HEAT AND LET IT COOK SLOWLY AS OTHERWISE THE PANCAKE GETS BURNT. WHEN THE PANCAKE IS GOLDEN BROWN UNDERNEATH (KEEP CAREFULLY CHECKING FREQUENTLY WITH A PALET KNIFE OR SIMILAR), START TURNING IT. DEPENDING ON THE FLOUR AND BAKING POWDER IT MIGHT PRODUCE QUITE A THICK PANCAKE, SO YOU MIGHT AS WELL START DIVIDING IT WITH A WOODEN SPOON OR YOUR PALET KNIFE AND TURN INDIVIDUAL SMALLER PIECES THAT NEED STILL MORE BROWNING.
PLATE THE KAISERSCHMARREN AND SPRINKLE WITH ICING SUGAR THROUGH A SIEVE, AND SERVE WITH JAM OR A FRESHLY MADE FRUIT COMPOTE. HEAVENLY!
GOD BLESS YOU!
Mother Sigrid Agocsi
Mother Superior
Order of the Holy Rose (OHR)
Mother Superior
Order of the Holy Rose (OHR)
KATHOLIKOS: universal
KY RIAKE: belonging to the Lord
ECCLESIA: the gathering of the holy souls in the Name of Jesus Christ
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