Roast Pork with Vinegar and Bay Leaves

Ingredients

For 6 servings

1. 2 tablespoons butter 1 tablespoon vegetable oil
2. 2 pounds pork loin roast, boneless, OR Boston butt, in one piece
3. Salt
4. 1 teaspoon whole black peppercorns
5. 3 bay leaves
6. ½ cup good red wine vinegar

Method

1. Choose a heavy-bottomed or enameled cast-iron pot into which the pork can fit snugly. Put in the butter and oil, turn the heat on to medium high, and when the butter foam subsides, put in the meat, the side with the fat, if it has any, facing down. Brown the meat deeply all over, turning it when necessary. If you see the butter becoming colored a dark brown, turn the heat down a little.

2. Add salt, turning the meat to sprinkle all sides. Lightly crush the peppercorns with a mallet or meat pounder or even a hammer, then put them in the pot together with the bay leaves and vinegar. With a wooden spoon, quickly scrape loose browning residues from the bottom and sides of the pot, but do not let the vinegar simmer long enough for it to evaporate. Turn the heat down to low, cover the pot tightly, and cook, turning the pork occasionally, until the meat feels tender when prodded with a fork. If during this period the liquid in the pot becomes insufficient, replenish with 2 or 3 tablespoons water.

3. Transfer the pork to a cutting board. Let it settle for a few minutes, then cut it into slices about ⅜ inch thick or slightly less, and arrange them on a warm serving platter.,

4. Tip the pot and spoon off most, but not all of the fat, and all the bay leaves. Add 2 tablespoons water, turn the heat on to high, and while the water boils away scrape loose with a wooden spoon any cooking residues from the bottom and sides. Pour the pot juices over the pork and serve at once.

Turkish eggplant and tomato; patlican salatasi

Ingredients

1. 500g eggplant
2. sea salt, pepper
3. 3-4 tbsp olive oil
4. 1 red onion finely chopped
5. 1-2 garlic cloves crushed
6. 2-3 bay leaves crushed
7. 1 large tomato blanched peeled and diced
8. 1 tbsp snipped flat leaf parsley
9. 1 tbsp snipped coriander, basil or mint
10. freshly grated zest of half an unwaxed lemon

Method

Place the aubergines in a large bowl, cover with some cold water, add 1-2 tablespoons of salt and stir to dissolve. Leave for one hour, then drain, rinse and pat dry with kitchen paper

Heat 1-2 tablespoons of the oil with in a heavy saucepan over a low heat. Add the eggplant, onion, garlic and bay leaves then season to taste and stir well to mix. Cover and cook on a low heat, stirring frequently for 30-40 minutes until the eggplant is just cooked but still retain their shape.

Remove the bay leaves, stir in the tomato, parsley and the remaining oil. Cook, stirring for ten minutes until the tomato has wilted.

Remove from the heat and stir in the coriander and lemon zest.

Moroccan green bean saute recipe

Also from this Moroccan recipe site.

Recette : Entrée Chaude aux Haricots Verts. Une entrée simple, rapide et très délicieuse. Les haricots sont bouillis dans l’eau et par la suite ajoutés aux tomates, ail, et épices. Voici les ingrédients nécessaires ainsi que les étapes de préparation.Entrée Chaude aux Haricots Verts

Ingrédients :

1. 500 g. d’haricots verts coupés en 3
2. 3 tomates râpées
3. 2 c. à soupe de persil haché
4. 2 c. à soupe de coriandre hachée
5. 1/2 c. à thé de cumin
6. 1/2 c. à thé de paprika
7. 1 c. à thé de sel
8. 4 gousses d’ail hachées
9. 1 c. à soupe de jus de citron
10. 3 c. à soupe d’huile végétale
11. 3 c. à soupe d’huile d’olive

Préparation :

1. Étape 1 : Lavez les haricots et les couper en 3
2. Étape 2 : Faites bouillir à l’eau salée jusqu’à ce qu’elles soient cuites. Égouttez et laissez de côté
3. Étape 3 : Dans une poêle prpofonde, versez l’huile végétale et olive et ajoutez les tomates râpées
4. Étape 4 : Ajoutez ensuite les haricots, persil, coriandre et ail
5. Étape 5 : Terminez avec les épices ainsi que le jus de citron. Remuez le tout et faites cuire quelques minutes avant de retirer du feu

Chicken tagine with cauliflower

The recipe comes from this excellent Moroccan recipe site. below.

ingredients

1. la moitié d’un poulet - chicken
2. 1 oignon haché finement - one onion finely minced
3. 1 tomate râpée one tomato chopped
4. 3 c. à soupe d’huile d’olive - 3 tablespoons olive oil
5. 3 gousses d’ail hachées - three cloves of garlic chopped
6. 1 c. à thé sel - one teaspoon of salt
7. 1/4 c. à thé paprika - 1/4 teaspoon of paprika
8. 1/4 c. à thé cumin 1/4 teaspoon of cumin
9. 1/2 c. à thé poivre 1/2 teaspoon of pepper
10. pincée safran - a pinch of saffron
11. 1/2 c. à thé gingembre - half a teaspoon of ginger
12. 1 chou-fleur - one cauliflower
13. 2 c. à soupe coriandre hachée two tablespoons of chopped coriander
14. 1 c. à soupe jus de citron - one tablespoon of lemon juice
15. 250 ml d’eau - 250ml of water

1. Étape 1 : Versez l’huile d’olive dans une casserole et ajoutez l’oignon, la tomate et l’ail put the olive oil in a casserole and cook with the onion, tomato and garlic
2. Étape 2 : Ajoutez ensuite les épices et le poulet coupé en morceaux then put in the chicken pieces
3. Étape 3 : Remuez afin que le poulet soit bien imbibé de la sauce et faites cuire pendant environ 5 minutes. Versez ensuite l’eau et faites cuire à la pression pendant 25 minutes
4. Étape 4 : Entre temps, faites bouillir le chou-fleur coupé en gros morceaux dans l’eau salée pendant 15 minutes. Égouttez par la suite
5. Étape 5 : Lorsque le poulet est cuit, retirez-le et placez-le dans votre assiette ou tagine. Versez le jus de citron et ajoutez la coriandre hachée. Remuez le tout
6. Étape 6; Incorporez le chou-fleur cuit à la sauce et remuez délicatement
7. Étape 7 : Couvrez le poulet de chou-fleur et versez la sauce par dessus et autour du poulet

Yellow Split Chickpeas with Spinach Channa Dal Sai- Bhaji

Makes 4 to 6 servings

My niece, Mini, who grew up in Mumbai (Bombay), makes this dish and shared it with me. A specialty of the Sindhi community settled in Bombay (they were originally from northwest India, an area that is now in Pakistan), this dish ( sai- bhaji ) is almost a one- pot meal, traditionally served with steamed rice. It is very simple with the pressure cooker, and although this recipe calls for frozen spinach, it turns out all the more delicious when you use fresh.

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 1 large clove fresh garlic, minced
• 1 tablespoon peeled minced fresh ginger
• 1 ⁄ 2 cup yellow split chickpeas (channa dal), sorted and washed in 3 to 4 changes of water
• 1 large tomato, finely chopped, or 1 ⁄ 2 cup canned tomato sauce
• 1 teaspoon salt, or to taste
• 1 ⁄ 2 teaspoon cayenne pepper, or to taste 1
• (8- ounce) package frozen spinach, thawed
• 1 ⁄ 2 bunch ( 1 ⁄ 4 cup) fresh dill, finely chopped
• 1 small russet potato (or any kind), peeled and finely chopped
• 1 small carrot, peeled and finely chopped
• 1 cup water
• 1 tablespoon fresh lime or lemon juice
• Finely chopped fresh cilantro

Method

1. Heat the oil in a large pressure cooker over medium- high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the onion, garlic, and ginger and cook, stirring, until golden, about 5 minutes. Add the dal and cook, stirring, about 5 minutes. Then add the tomato (or tomato sauce), salt, and cayenne pepper, and stir about 2 minutes.

2. Add the spinach, dill, potato, and carrot, stir about 5 minutes then add the water. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid, add the lemon juice, and stir well, mashing some of the dal and vegetables with a ladle or a spatula. Transfer to a serving dish, garnish with the cilantro, and serve.

Lebanese mixed salad

• One romaine lettuce, shredded
• One cucumber, seeded and diced
• Two tomatoes, diced
• 1 tablespoon finely chopped fresh mint
• 1 tablespoon finely chopped fresh flat leaf possibly
• Half a red onion thinly sliced
• Juice of half a lemon
• 1 tablespoon extra virgin olive oil
• Salt and pepper

Method

Put the lettuce, cucumber, tomatoes, and onion into a bowl. Drizzle with the lemon juice and olive oil, season with salt and pepper, and toss well.

Jumbo shrimp, spicy sausage, Lebanese bread

Ingredients

• 1 tablespoon olive oil
• Two large shallots, finely chopped
• Four garlic cloves, finely chopped
• 200 g of spicy sausage, sliced
• 100 ML White wine
• Half a teaspoon of chili flakes
• 800 g jumbo shrimp, peeled and deveined
• One bunch parsley, chopped
• To Lebanese flat breads
• Salt and pepper
• Lebanese salad

Method

Heat the only boil in a large saucepan, add the shallots, and cook over low heat, stirring occasionally, for four to five minutes until softened but not browned.

Add the garlic and cook for another minute. Adr the sausage slices I'm to cook until they release their oil. Add the white wine and cook for one minute, then stir in the chili flakes and and the prawns.

Cover the pan and cook, stirring occasionally, for about five minutes until all the shrimp turn pink. Just before serving, add the chopped parsley and season well with salt and pepper. Then cut the flat bread into bite-size pieces and add to the pan. Stir again and serve immediately with the Lebanese salad