OH MY GOD This recipe from epicurious. has me swooning !!
I NEED TO EAT THIS!
Check it out ❤
Their recipe is packed full of amazing recipes, Please do see it for yourself.
- Makes 4 to 6 servings
- ACTIVE TIME
- 15 Minutes
- TOTAL TIME
- 5 1/4 Hours
- 2 onions, peeled and quartered
- 2 large potatoes, scrubbed and cut into 1-inch-thick wedges
- 1 large carrot, peeled and cut into 2-inch pieces
- 1 fennel bulb, cut into 1 1/2-inch-thick wedges
- 1 garlic head, unpeeled, sliced in half crosswise
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon plus 1 teaspoon kosher salt, divided
- 1 1/2 teaspoons freshly ground black pepper, divided
- 1 tablespoon finely ground Turkish coffee or espresso
- 1 tablespoon smoked cinnamon or regular cinnamon
- 1 teaspoon ground cardamom
- One 3 1/2- to 4-pound brisket, (first or second cut; Solomonov prefers well-marbled second cut)
- Special equipment:
- Heavy, large roasting pan
- Preheat oven to 400°F. Place onions, potatoes, carrot, fennel, and garlic in a heavy roasting pan. Toss with olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. In a small bowl, combine coffee, cinnamon, cardamom, remaining 1 tablespoon salt, and 1 teaspoon pepper. Rub all over brisket and nestle brisket into vegetables to rest on bottom of pan. Roast until vegetables are lightly browned, 45 minutes.
- Cover tightly with foil, lower oven to 300°F, and roast until fork-tender (you should be able to insert a roasting fork in the center and twist slightly with little resistance), 4 1/2 to 5 hours for first cut and 5 1/2 to 6 hours for second cut. As the brisket cooks, check on it every 45 minutes, adding 1/4 cup water to the pan if it starts to look dry. When the brisket is cooked, remove roasting pan from oven, cool to room temperature, and refrigerate with the vegetables until fat is solid, 8 to 24 hours. Transfer brisket to a cutting board and slice across the grain. Skim and discard fat in the roasting pan. Return brisket slices to the roasting pan with the vegetables and cooking juices.
- To serve, preheat oven to 300°F. Transfer roasting pan to oven and heat brisket until liquid is melted and brisket and vegetables are just warmed through, 15 to 20 minutes. Transfer the brisket and vegetables to a serving dish, cover with foil, and reserve. Set the roasting pan over two burners on the stovetop and simmer the liquid over medium heat until thickened, 10 to 15 minutes. Pour the thickened pan juices over the brisket and serve.
Summer is here and that means beautiful bright salads can be served every day =D it’s the ONLY thing I love about summer hahhaa
I hope you’ll love this beautiful pearl couscous salad I made last night. Super easy and so good!
1 Cup pearl couscous
1.5 Cups chicken stock or 1.5 cups water with some powdered stock inside
1 TBS oil
1/2 of a cucumber, diced small
Small punnet cherry or grape tomatoes, halved
Small block feta cheese (not the soft one) Chopped small
1 Can chickpeas, rinsed
1/2 Red Capsicum, diced small
1/2 Green Capsicum, diced small
Handful of chopped black olives
1/4 Cup red onion, very finely chopped
Small handful of Parsley or Coriander chopped finely if wished
2 Lemons juiced and zest of 1
1 generous tablespoon honey
Salt and pepper to taste
Cook 1 cup pearl couscous in 1.5 cups chicken stock until soft. Leave to cool, stir occasionally to ensure all stock is absorbed equally.
To bowl add chopped cucumber, red and green capsicum, some red onion, chick peas, cherry tomatoes, chopped parsley and any other veggie you like if wished.
Add juice of 2 lemon and some the zest, olive oil, some honey, salt and pepper. Then stir through chopped feta. SO YUM !!
Feel free to add chopped herbs at the end
Tagrid from a cooking group I am in on Facebook shared this delicious looking recipe for Satay Chicken. It looks so good and I cannot wait to make it for myself in the near future.
1 cup crunchy peanut butter
400ml can coconut milk
4 tablespoons kecap manis (sweet soy sauce)
1 cup chicken stock
juice of 1 small lime
1 tablespoon cornflour
1 kg chicken breast thinly sliced
2 onions thinly sliced
4 cloves garlic crushed
1inch freshly grated ginger
1 teaspoon of each cumin, ground coriander, turmeric
any vegetables of ur choice
first in a bowl add the peanut butter, kecap manis, coconut milk, lime juice, chicken stock & cornflour. whisk very well, it will look clumpy at first but keep whisking until u get a smooth sauce. set aside
in some oil half cook chicken in batches, set aside
heat some more oil & cook the garlic & ginger until fragrant.
add the onions & spices & stir for a few minutes.
add the chicken back in with the vegetables & the sauce. bring it up to a simmer & cook 5min until thickened & chicken is fully cooked.
This is one of our family’s favourite recipes. You can cook it as it is or you can mix some beef mince through when cooking the onions to give a different spin on it, you can make the topping more of a pizza style by adding pineapple or whatever you wish. It’s VERY adaptable and it packs well for a cold lunch the next day too!
- 3 cups basmati rice
- 3 x brown onions, diced
- 1 x large tin red kidney beans, rinsed
- 2 x tins, chopped tomatoes
- 2 x medium tomatoes, chopped
- 1/2 x green capsicum, chopped
- 1/2 x red capsicum, chopped
- 1/3 cup sliced black olived
- 3 cloves garlic (finely chopped)
- 1.5 cups grated cheese for topping
- 3 Tbls ground cumin
- 5 Tbls ground paprika
- 1/4 tspn chilli flakes
- 1 tspn salt
- 1 tspn pepper
Preheat oven to 180C and spray a large roasting dish with oil.
Rinse rice and cook by packet instructions until almost soft, drain and put into your chosen dish.
Meanwhile heat some Olive Oil in a large frying pan and cook onions until almost soft, add Basil and garlic and cook a further 2 minutes, stirring occasionally. Add the Cumin, 3 TBS of the paprika, chilli flakes, ground chilli if using and the salt and pepper. Cook a further 1 minute stirring until fragrant. Remove from heat.
Put the rice into the roasting dish and add the rice mixture with the extra other 2 TBS of paprika and stir well. Mix in the tins of tomatoes and the Red kidney beans. Mix well so that everything is distributed evenly.
Pat down gently and smooth the top so that it is evenly sitting in the dish then cover with foil and bake for 30 minutes.
Remove foil and top with the chopped tomatoes, olives, mixed capsicums and cheese. Bake a further 15 minutes until cheese is nicely melted then cut up and serve immediately.
THIS is the winter recipe I crave all year. I love the heartiness of it and how fast the kids eat it up even though they are generally fussy about vegetables. It’s warming and full of goodness. YUM!
- 2 x lamb shanks
- 1 L chicken stock
- 1 x large leek, sliced and rinsed
- 3 x carrots, halved then sliced
- 1 x large zucchini, halved then sliced
- 4 x large potatoes, large diced
- 1 bunch english spinach, washed and chopped
- 1/2 x green capsicum, chopped
- 1/2 x red capsicum, chopped
- 2 x brown onions, chopped
- 3 cloves garlic, crushed
- 1 x tin, diced roma tomatoes
- 4 Tbls tomato paste
- 3 Tbls olive oil
- 1 tspn italian herbs
- 1 x bay leaf
- 1 tspn salt
- 1 tspn pepper
In a soup pot brown the shanks and remove to a plate. Add the onion and garlic and gently fry until golden. Put the lamb back into the pot with the stock, bay leaf, Italian herbs and the salt and pepper. Bring the pot to almost boiling point then cook until lamb is falling from the bones.
Remove lamb from the stock and let cool on a plate. Once cool enough to handle remove all meat from the bones and place all back into the pot.
Add everything else to the pot except for the Spinach and the Capsicums then cook until veggies become tender, replacing water as needed. Once veggies are tender add the capsicums and the spinach and cook for another 10 minutes.
Serve with crusty bread
We love this recipe so much and have it on a regular basis. I hope that you’ll love it too !!
Once again I make NO apology for my poor photography. There’s not enough time in the day to set the scene for pretty food photos lol
- 1 Large brown onion, finely chopped
- 2 cloves garlic – crushed or finely chopped
- 500 g lamb mince
- 1 Tbls ground cumin *generous tbs*
- 1 x 400g can diced tomatoes
- 150 g baby spinach leaves
- 250 g pasta shape of choice
- 700 g butternut pumpkin, peeled and chopped into 2cm pieces
- 150 g feta, crumbled
- 1/4 cup grated parmesan
- 3 Tbls pine nuts
- 1 Tbls ground paprika
Preheat your oven to 180C
Heat the oil in a large non-stick frying pan over medium-high heat. Add the onion and garlic, and cook for 1 minute.
Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until the mince changes colour. Add the cumin and paprika then cook, stirring, for 30 seconds or until aromatic. Stir in the tomato.
Place the spinach in a colander in the sink. Cook the pasta in a large saucepan of salted boiling water for 10 minutes. Add the pumpkin in the last 3 minutes of cooking. Pour the pasta mixture over the spinach in the colander to drain. Return the pasta mixture to the pan.
Add the mince mixture and half the feta to the pasta mixture. Stir until well combined.
Transfer the mixture to a large greased baking dish. Sprinkle with the parmesan, pine nuts and remaining feta. Bake for 25 minutes or until golden.
For a different flavour, swap the ground cumin, feta and fresh mint leaves for dried oregano, fresh ricotta and fresh basil leaves.