Only Amazing Recipes

Amazing gluten-free, low GI, completely guilt-free and simply delicious and healthy food!

BUZHENINA

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Today is the 7th day I am overdue. Meaning my baby is one week behind the (doctor’s) schedule. My maternity leave started 2 weeks before the due date and I was rushing around to get everything ready for the new arrival. A couple of days before the due date I started waiting. I was waiting every minute day and night, listening to my body and waiting for “something” to start happening.

Now, 7 days after the due date I am obviously still waiting but got on with my life: visiting beauty salons, meeting friends, trying new recipes etc.

So, while Alexander is taking his time, I would like to share a wonderful recipe I tried some time ago.  This sort of dishes in Russian is called “Buzhenina”. I was trying to find an English equivalent but all of them seem not quite right to me, for example: “Cold boiled pork” (Gosh, who on Earth would want to eat this?!), “Baked fresh ham” (yes, it is a ham and it is baked but why do we add “fresh” here? Can be “not fresh”? What did they want to say?), “Pork roast” (mmm may be…but “a roast” is usually served hot and this dish – cold.)

I decided to keep the original (Russian) name, mouthwatering for everyone who has ever tried …

BUZHENINA

buzhenina

Ingredients: 

  • Pork neck (without bones) – 1.5 kg
  • Sun-dried tomatoes – 100 g
  • Garlic – 3-4 cloves.
  • Dijon mustard – 1 tsp
  • Olive oil – 5 tbsp
  • Oregano
  • Dried basil
  • Salt
  • Black pepper

Preparation:

Preheat the over to 180 degrees.

To soften the meat, put your rectangular piece of pork in the plastic bag and beat with the meat tenderising kitchen hammer from both sides. Then rub in the spices herbs, salt and pepper.

The filling: 

In the blender blend sun-dried tomatoes with olive oil (you can use the sun dried tomatoes oil) and mustard. Finely chop the garlic and add to the mix.

Spread the mix over the pork. Roll up pork. Tie with cooking string to secure. Rub skin with oil and sea salt. Place pork into the baking sleeve and put in a preheated oven. Bake for 1.5 hours (per 1 kg of weight = at least 1 hour baking). Then cut the sleeve and pour the meat juices over the roll, increase the temperature to 200 gr. and bake another 20-30 minutes until golden brown.

You can serve it hot (as a main course) but traditionally it is eaten cold as an appetiser!

Priyatnogo appetita! 🙂

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POWER UP PORKERS!!!


Last days of Febrarch. Febrapril is just round the corner. Feels like just the time for something warm and filling…comfort food – as the British call it. In most of the cases comfort food would be a dish that contains either potatoes or dough. This is because carbohydrates give us this “comfort” feeling. Great! But they also help us to gain a few extra kgs. As we don’t want that, we have to choose carbohydrates carefully and go only for those that have a low GI. They perfectly go with meat, fish or cheese and we totally avoid those harmful consequences we have to face if we eat potatoes or white flour dishes.
lentils
I found this dish in the Man’s Health magazine and since then it has become a frequent guest on our table. This dish is VERY tasty, nourishing and healthy!
Ingredients:
  • 2 tbdp olive oil
  • 6-8 good pork sausages
  • 1 carrot finely diced
  • 2 sticks celerey
  • 1 onion finely chopped
  • 1 garlic clove
  • 250 gr puy lentils (please use the one small and dark green)
  • 150 ml chicken stock
  • 150 ml red wine
  • 1 spring rosemary
  • salt and ground black pepper
  • a can (or more) of chopped tomatoes
Preparation:
 Unless the package says otherwise, soak the lentils in the water for 2 hours or overnight.  
1. Heat 1 tbsp olive oil in a large frying pan and cook the sausages until browned, then remove and set aside
2. Add the rest of the olive oil to the pan. Cook the onion, garlic, carrot and celerey for 5-10 min, until lightly coloured.
3. Return the sausages to the pan along with the stock, wine, rosemary and lentils. (Feel free to sip the wine while cooking – it will inspire you and bring you in a great mood! But not overdo it!! 😉
OK, HERE WATCH OUT IF YOUR LENTILS IS LONG-COOKING OR SLOW COOKING. IF IT IS A LONG COOKING, PLEASE PUT THE SAUSAGES BACK INTO THE PAN LATER  OTHERWISE THEY WILL BE COOKED FOR TOO LONG  AND FALL APART.
4. Add a can of chopped tomatoes.
5.  Bring to boil then simmer for from 40 minutes to 1 hour (it depends on the type of your lentils) until the lentils has softened. check the sausages are well cooked and remove rosemary before serving 😉
LOW GI Complex carb (like lentils) and fiber are key to keeping the blood sugar levels stable, so combining lentils with meat means you wont be craving for a cheesecake later!
Buon Appetito!!


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HOT KAT


I know, I know, in a minute you are going to scream “it is not a HOT KAT its Chilli con Carne!” but I dont care because it was Kat who introduced me to this amazing dish and Kat (as well as the dish) is HOT! (even Guillaume fancied her psssst!)  

With years I have only changed the recipe a little adding some extras (that “give the dish a little kick”😉 Also. there is a lot of text here but the dish is very simple to make and dont worry if you dont have ALL the ingredients, important you have the main ones. JUST DO IT!

So…

INGREDIENTS

  • 1 large onion
  • 2 cloves garlic, finely chopped
  • 1 red chilli deseeded or keep half with seeds if you like it spicy
  • 2 sprigs of thyme, leaves picked and roughly chopped
  • Olive oil, for frying
  • 500g good quality beef mince
  • 1 tsp ground cumin
  • 2 tsp sweet paprika
  • 1 tsp dried oregano
  • 4 fresh tomatoes roughly chopped
  • 400g tinned chopped tomatoes
  • 100-200ml chicken or beef stock
  • 3 tbsp tomato puree
  • 1 cinnamon stick
  • 1 bay leaf
  • 400g cooked kidney beans, drained and rinsed
  • Salt and pepper
Extras:
  • Handful of chives, chopped
  • 200ml soured cream
  • Boiled rice or tortillas, to serve

1. Sweat the onion, garlic, chilli and thyme in 2 tablespoons oil in a large saucepan. At the same time, brown the mince in a separate pan over moderate heat in a little oil.

2. Add the dried spices to the onion mixture and cook until they release their aroma. Then stir in the beef and mix well. Add the fresh and tinned tomatoes and leave to cook down a little for about 5 minutes.

3. Pour in the chicken or beef stock and stir in tomato puree to taste. Drop the cinnamon and bay leaf in then bring to the boil and leave to simmer.

4. Once the sauce is beginning to thicken add the kidney beans and leave to cook for another 5-10 minutes to allow the beans to soak up the flavours. Check for seasoning.

Of course you can always you a “Chili con Carne seasoning mix” from Sainsburys  – it will be nice I am sure! but its feels better if it was you who’s done the miracle 😉
To serve with:
Mixed chives and soured cream together.
Enjoy! 
P.S. What Kat was also doing and it was absolutely amazing, she used to wrap the mix in tortillas, put them on the baking tray, cover with grated cheese and cook in the oven for about 7 min at approx 170 degrees. The tortillas will become crispy and the cheese will melt..it will be absolutely yammi!!! 


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AMAZING RICH MEAT SAUCE


I will start this section with a recipe of a dish that I dont eat myself. I mean I eat this particular part but not the dish it belongs to..its pasta! I dont eat pasta (as anything else containing flour) but the sauce!! Oh yeah I eat the sauce!!

Some background good to know info on

Sauces and sugos 

(Italian) sauces fall into 2 categories: quick and slow. The quick sauces are uncooked pestos, or sauces made directly in a pan with wine or cream..it doesnt take a lot of time to cook them. Sugos is a different case. They require a long slow cooking to give them their depth of flavour and rich of texture.

The majority of sugos are started with a pile of finely chopped celery, onion and carrots called a battuto. When this vegetable mix is fried in olive oil, it becomes a sofritto which forms the aromatic base of the sauce.

When making a sugo it is important not to brown the meat too much or it will become hard will never soften again. Half cover and simmer the sauce very slowly from 1-3 hours. The longer it simmers the better it will taste.

and now Ladies and Gentlemen..

INGREDIENTS:

  • 30 gr dried Porcini mushrooms (Please do not try to replace with any other mushrooms!!)
  • 50 gr butter
  • 2 tb spoons of extra virgin olive oil
  • 1 small onion finely chopped
  • 1 small carrot finely chopped
  • 1 celery stick finely chopped
  • 300 gr lean beef, pork or veal mince
  • 50 g pancetta minced or finely chopped
  • 4 tb spoons of dry red wine
  • 400 g passata or pureed chopped tomatos
  • 1 tb spoon tomato puree
  • 500 ml meat stock
  • 1 fresh bay leaf
  • 115 gr chicken livers, trimmed and very finely chopped
  • sea salt, freshly ground pepper

PREPARATION:

Cover the mushrooms in warm water and leave to soak. 

Meanwhile melt the butter in the oil in a heavy based casserole set over medium heat.

Add the onion, celery and carrot and cook for 5-10 min until golden but not brown. Add the meat and pancetta and brown very lightly. Add the wine, turn up the heat and boil until evaporated. Reduce the heat, then add the passata and the tomato puree, mix well, then add the stock and bay leaf and season with salt and pepper. Bring to the boil, stir well, then half cover and simmer for about 2 hours, topping up with a little water to prevent it drying out.

After 1.5 hours, drain the mushrooms, keeping the liquid! chop finely and add to the sauce with the chicken livers. Stir well, add a splash of reserved porcini water, then simmer for further 30 minutes. It should be rich and thick! Season well and..serve!

It is really tasty! Bon appetito!

From Maxine Clark’s Italian Kitchen

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