Melt-in-your-mouth BBQ ribs

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I almost didn’t want to share this recipe because it is so good. I created recipe myself, experimenting as usual. Finally it became very smooth and well-rounded, meat was very tender. God bless BBQ ribs!

Ingredients:

  • 1kg pork ribs,
  • 1tbs of sweet paprika,
  • 1tbs of caraway seeds,
  • 1tbs of ground, dried garlic,
  • 2 teaspoons of honey,
  • 2 teaspoons of oyster sauce,
  • 1 teaspoon of dark soy sauce,
  • 1 teaspoon of ground ginger,
  • 1 teaspoon of ground black pepper,
  • 50ml of matured whisky

Method:

  1. Cut ribs into smaller pieces and make the marinade.
  2. Marinade should have paste-like form and is made of all the ingredients mentioned above, mixed all together in a bowl.
  3. Pour the marinade over the ribs and massage it gently yet precisely.
  4. Cover with lid or a foil, put it in a fridge, let the marinade absorb.
    Minimal time required is 2-3 hours.
  5. About 20 minutes before the estimated time, preheat oven to 200 C degrees.
  6. Place on baking sheet and bake for 2 hours until meat is starting to shrink away from the ends of the bone.
  7. Remove from oven.
  8. Let it cool down and serve. You can store it for 2-4 days and still it will be tasty, even tastier!

 

 

Cheers,

Stanley

Reklamy

Potjiekos – Afrikaner stew

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„Potjiekos” literally means pot food. It has been traditional Afrikaner dish since centuries. It is believed that it came from the Dutch ancestors of the South Africa, who brought heavy iron pots with them. It is a simple dish, easy to prepare with only ‚few rules’, although it can come in many variants. Conservative South African chiefs stick only with ground black pepper and salt to spice. Although it resembles a stew it is not a stew and it is made quite different.

Ingredients:

  • 500g of minced or cut meat like ham, boar, chicken, beef, game etc.
  • 1 big squash
  • 1 big zucchini
  • 2 medium sized onions
  • 3 small bell peppers
  • 2 bay leafs
  • ground black pepper
  • a pinch of sea salt
  • oil
  • rice/bread/pita/pasta

Method:

Use some deep and heavy pot. Heat cooking oil until very hot. Meat and onions are browned by searing into oil. Vegetables are then packed on top of the meat. It is ‚sealed’ with a rice or some starch to keep the temperature inside the pot and steam cook vegetables. It is cooked slowly, over medium heat. Traditionally it was done outdoors over coals.

Hungarian Lecsó

 

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Helló Mindenki!
Hungarian language is quite funny yet challenging for a newbie. It sounds a bit like Slavic language with Caucas/Turkish influences. Hungary is country of many, different shades. You will find breath-taking landscapes, fabulous castles, abundant fauna and stunning women.

I know two theories about Hungarian ancestors and history. One of them says about ancient nomadic tribe, coming from Eastern Europe and Central Asia. Fearless and brutal people who lived to fight and fought to live. These people were called the Huns. Known better by Attila The Hun. Their greatest warrior-ruler. At some point, they settled down, organized more lasting and steady society in regions of contemporary Hungary. Other theory point at Turks as creators. Even now it is still a vague topic.

Hungarian cuisine is often spicy, due to their use of hot paprika. Well known, regional spice used in many meals. Garlic, coriander, bay leaf, black peppercorn, thyme and other herbs are also very common. Magyars are passionate about heavy, thick stews. Goulash is a typical dinner meal served in Hungary. Meat stews, casseroles, seasonal vegetables, steaks and meats are popular amongst locals. Today I present You – Lecsó – Hungarian stew.

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You will need some mushrooms, one big onion or two medium sized, some red bell pepper, small zucchini and some sausage. Grab yourself some tomato passata or better yet, tomato juice.

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Cut everything into small pieces, like in a picture above. Take a deep frying pot, heat it and add some fat. Add onions first and let them simmer for few minutes. Next, add mushrooms. Simmer them on a low heat undercover untill soft.On a frying pan, fry zucchini until brown on the sides and soft inside. At this point, You can fry sausage if You like. Add everything all together to a big pot. Add some tomato juice or passata and let it simmer, on a low heat. It is ready after 20-30 minutes. Serve with bread.

 

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Cheers,
Stanley

 

Indian Passata Chicken

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Indian Passata Chicken is an Indian dish. Served for dinner or supper. Basically it is made of curry*, tomato passata and chicken. Tastes great and smells even greater.
You can either buy curry powder or make it yourself. I strongly recommend to take the second route. At the end, I can guarantee You, You will shoot Your taste-buds straight to Heaven. Great way to welcome and impress Your dearest friends.

To make curry powder You will need:
-1 teaspoon of cumin,
-1 teaspoon of turmeric (that is very important)
-1 teaspoon of cardamom,
-1 teaspoon of cinammon,
-1 teaspoon of cloves,
-1 teaspoon of black pepper,
-1 teaspoon of powder garlic

Mix all together. You can make more and store it for later. Lasts for very long.

 

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Now, cut chicken breast into small pieces and rub curry powder carefully. Add some olive oil to make meat more absorbent. Cover it with foil and leave it for 15-20 minutes. If you want extra version, leave it overnight.

When You decide to cook chicken, start with onion. Take a big onion and chop it. In a deep frying pan, simmer it for 3-5minutes. Take it from pan, and make some space for chicken. Fry the meat for about 3 minutes on a low heat. Add previously prepared onion, once again. Stir it well. Now add tomato passata straight from the can/bottle. Simmer under the lid for about 6-8 minutes. Taste and decide wheter You want more curry powder or maybe more spiciness. Opt for black pepper, or if You are adventurous go for fresh chili pepper. Add a splash of natural yoghurt and serve with Arabic bread. Bon appetit!

 

 
Cheers,

 

Stanley

Red lentil simmer

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Hello!
I am back with a brand new recipe!
Lately I have been looking for some light meal ideas. I got through stomach flu which is really awful and exhausting. I was on BRAT diet (bananas, rice, applesauce and toasts).
It is said to be very gentle and easy on stomach, while providing energy for recover.
After that experience I become even more health-conscious than previously. Meat, especially red one, isn’t my best friend anymore. It doesn’t mean I am leaning toward vegetarianism. Absolutely no. I still like to eat good ol’ fried chicken. Actually, I can’t imagine myself being vegetarian! What I am talking about here is moderation and harmony. People nowadays eat too much animal protein, too much meat. Still, it is said to provide the best type of amino acids and works wonders for testosterone. On the other hand it is accused of many global health issues like hypertension, heart disease, hardening of artery walls, arteriosclerosis and many, many other…
That little, red hero here is lentil. Amazing food. Or should I say, superfood. It is packed with protein and quality carbohydrates. Provides lots of fiber, extremely important for healthy digestive track, key vitamins and minerals.
Summing up, I believe that key to healthy life and wellbeing is balance. So mix your greens with meat, eat equally and remember about proportions.

 

Ingredients:
100g red lentils,
100g of sausage (optionally)
1 big onion,
2 cloves of garlic,
Canned skinless tomatoes,
Vinegar,
savory spice,
anise seeds,
black peppercorns,
chili or hot paprika,
himalayan salt,
nutmeg

Method:

 

 

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*Remember to cook lentils. Do this by heating up water until boiling point. Add some salt and olive oil, then add lentils. Cook on low heat under the lid, for about 10 minutes. It should change color to brownish/yellowish and should be soft.

Peel and chop onion, crush garlic and cut sausage in small, round pieces. Mix and fry on a deep frying pan on a low heat. After few minutes, add minced garlic and cook for another 2-3 minutes. Add already cooked lentils, stir in and out, be gentle, don’t rush yourself. Do everything slowly, frying on the lowest heat. At this point, add spices. Each and everyone. A pinch of everything is good. I always measure by my eye…and taste. Now add content of canned tomatoes. Stir well. Add a teaspoon of vinegar. Taste to adjust quantity of spices. Maybe more chili or more salt. At the end, cover with lid, leave on a low heat for 5 minutes. Serve hot, with bread or without. 

 

Be well,
Stanley,

Redneck baked beans

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The term ‚redneck’ means poor, American farmer usually from the South (Georgia, Florida, Alabama). It was used as a derogatory term like hillbilly. Nowadays it become more popular and less discriminating. Southern natives have proudly embraced this term as a self-identifier to differ themselves from other American locals, especially one from the North (see – yankee).
Corn, bacon and beans were traditional, staple food items for British colonists and later on – American cowboys. It was then, when corn was introduced to Europe, somewhere at the end of 16th century.
And until now, Americans, are proudly the biggest maize producer in the world.
It became almost symbolic, a part of their historical heritage, a tradition.
That is why baked beans are a very important side dish during BBQ’s, another Americans’ favorite past time activity.

Below I show You, one of the recipes I worked out myself with help of American cookbook.

 

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Ingredients:
-1 big onion,
-6 slices of bacon,
-200g of tomatoe paste,
-100g of canned beans,
-100g of canned sweet corn,
-2 pinches of brown sugar,
-2 pinches of mixed herbs (basil, oregano, thyme)
-2 pinches of caraway-seeds,
-1 pinch of sea salt,
-1 pinch of hot pepper,
-1 pinch of sweet paprika

Method:

Preheat oven to 200 degrees C, about 20 min before cooking. Cut onion roughly in quite, big pieces. In a heavy frying pan, put some oil (Coconut oil works for me and is healthier), then add chopped onion. Add sugar and salt. Stir and fry on a low heat just for 3 minutes. Turn off the heat. Cut bacon slices in square-shaped, little pieces. Once again, heat up the frying pan with onion and add pieces of bacon. At this point, add rest of the herbs and spices. Stir in gently and fry on a low heat for 5 minutes. Pour in tomato paste, aim for 200g which is perfect for 1-2 person. Strain beans and sweet corn from water and juices, and add to the mixture. Remember – 100g of beans, 100g of corn. At this point you stop turn of the heat, stop frying and now is time for cooking in the oven. Put the frying pan inside the oven, be careful. It is unnecessary to cover with lid. Cook for about 7-8 minutes. When time has come, turn of the heat, put on some oven gloves and carefully bring out the frying pan. You want it cool down a bit. Wait for about 5 minutes. Serve with your favorite bread and beverage. Bon appetit! Stan

 

 

Chinese drunken chicken

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Chinese drunken chicken is simpy red wine soaked chicken breast along with oyster sauce for some smoky aroma. Chili pepper and fresh ginger give this meal oriental and fierce character. A mix of different bell peppers are pleasing to the eye, creating some sensuous view. Not to mention that they are full of vitamin C and antioxidants. Help absorb protein better and boost immune system. Asian noodles are a must here. 🙂

Ingredients:
-250g of boneless chicken breast,

-2 medium sized bell peppers, different colors
-100g of mushrooms,
-Asian wheat noodles,
-Some dry red wine (I prefer Australian ones because of their lightness)
-Fresh ginger root

Spices used:
-Oyster sauce,
-Some dry red wine (I prefer Australian ones because of their zesty aroma)
-Coarse ground black pepper,
-Sweet paprika,
-Cumin,
-Cardamom

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Method:

Wash and cut chicken breast into uniform pieces. Do the same with bell peppers. Prepare your asian noodles following instructions on the label. Prepare some big, heavy frying pan, the best option is WOK naturally. Heat the pan until very hot, add some olive oil. Crush chili pepper and stir in, stir out, let the chili bring out its spirit. Do it carefully and always with windows wide open. Capsaicin can be very toxic and hazardous to health! After about one minute or so, add chicken with the marinade, that is wine, oyster sauce and spices. Stir gently with wooden spoon, until chicken is just white/brownish. Add cut peppers. Stir in and fry for another 3 minutes. Now you can add fresh ginger. It is best to grate it just before the frying for some extra, exotic fragrance. Fry it only for a minute, then add mushrooms. Fry it until mushrooms reduce their size and all the water evaporate leaving just tasty, dense sauce. Serve with noodles aside.

Stan

 

Veggie tofu with rice noodles

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I can’t get enough of Asian cuisine. It amazes me every time, I visit sushi bar or simply indulge in one of those Chinese delivieries or takeouts. There is always something more and new to discover. Lately I decided to experiment and eat less flesh and more vegetarian meals. It is well known fact that meat, especially red and fatty one, can do damage on your health in the long run. It can raise cholesterol to dangerous levels, cause abnormalities in blood pressure and attack your heart. Enough of that, let’s talk about Tofu. 🙂

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Neutral-tasting tofu is known for readily absorbing flavor from other ingredients. Acts like a sponge. It is versatile and adaptable. Suits variety of cooking methods and dishes. Goes well raw, eaten alone, with bread as a sandwich, in a salad etc. Nutritionally speaking, it supplies easily digestible protein and heart-healthy fats. Plus it is high on calcium and magnesium, both good for bones, human nervous and immune system. Let’s proceed to my secret method of sweet, yummy Tofu exotic recipe.

Ingredients:

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You will need some good quality rice noodles, one carrot, one red bell pepper, one dried chili, medium-sized onion, garlic clove, about 150g of Tofu, soy sauce (I prefer my Tofu sweet, so I chose one with garlic and honey aroma), spices: some cinammon, ground cardamom, ground pepper and a pinch of ginger powder.

Prepare rice noodles following instructions on a label. Usually, you need to pour some boiling water, wait 3-5 minutes, and that’s all. Next, wash and chop vegetables into bite-size pieces. Grate carrot and mince or crush garlic. Cut Tofu in a small, uniform, square cubes.

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On a medium heat put a frying pan, wait until hot. Melt some grass-fed butter or quality oil and crush dried chili in order to let out aromas and oils. Add vegetables and a pinch of every spice. When vegetables are starting to get soft and shiny, pour on some soy sauce and stir. Add tofu cubes, and fry for few minutes.

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When it is ready, serve with rice noodles, add more of soy sauce if you want.

Pad Thai

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Pad thai is a stir fry noodles served in Thailand. Pasta or rice noodles are fried with egg, chicken or tofu, fish sauce and handful of oriental vegetables. It is quick, simple and filling. Good option if you are health-conscious, but still like to eat like a man.

Ingredients:
-Rice noodles or flat-wide pasta
-200g of chicken breast or tofu (for some vege hip swag)
-1 egg,
-2 shallots,
-1 garlic clove,
-small piece of ginger root,
-onion greens,
-dark soy sauce,
-oyster sauce,
-ground pepper,
-onion greens

Method:

Depends on what kind of pasta you will use, go by the instructions written on a package. Cook pasta. Wash and chop onions. Do the same with chicken. You want to get firm, bite-size pieces. Proceed to marinade. Add some red dry wine, pepper, soy sauce, oyster sauce, mix with chicken. Leave it. Put a deep frying pan or WOK on a medium heat. Wait until very hot. Add some olive oil, then fry chicken. Fry until still soft inside, but fried on the outside. Take out the chicken from the pan and add all vegetables. Stir all the time, fry for 2-3 minutes, then add chicken once again. Fry all together. Add pasta or rice noodles. Make some free space on a pan and pour more oil if needed. Beat an egg onto it. When the egg white start to curdle but yolk is still runny, gently mix it into the rest of ingredients. Cook on a low heat, stirring all the time. Serve when there is no visible egg pieces. 

 

Kashmiri Kahwah

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Kahwah is a chai green tea consumed in Afghanistan, Pakistan and some Central Asia regions. It’s history is pretty vague, although many Kashmiris claim it has been consumed since ancient times. Nowadays it is enjoyed every day all day. Kashmiris drink it with breakfast. Locals serve it to guests, as a sign of hospitality and a way to connect. They drink it during conversations, meetings and trades. It is very nice and healthy habit. Works well for digestion, immunity and overall wellness. You should try it too!

Ingredients:

organic green tea leafs,
-saffron strands,
-cinammon bark or powder,
-cardamom pods or powder,
-sugar/honey optionally

Method:

Boil a cup of water with all the spices above. Cook on a low heat, for about 5 minutes. Turn off the heat and add some grean tea leafs. Leave it under lid for about 3 minutes. Strain and serve in high glasses along with some biscuits, dates, figs or sweets.