Ginisang Mungo with Shrimps

March 23, 2018

Mung Beans Stew with peeled prawns, photo by Ruben Ortega

Ginisang Mungo with Shrimps

This recipe is very suitable for those meatless days like the coming Holy Week. And not only that it is also rather healthy too with the addition of super-food malunggay and peeled shrimps.

In the Philippines, you can also buy dried shrimps called hibe, which I am rather partial too, I don’t know why but I love them. 🙂

Hibe can be used in this recipe by boiling them with the mung beans at the same time.

Beef Goulash Recipe

March 20, 2018

Posted by Postulant Cook Europe Food Blog & Review Stews & Casseroles

Beef Goulash, photo by JMorton

I think the best way to eat beef is by slow cooking it in stew or casserole to make every sinew mouth-wateringly soft especially when using cheep cuts of meat.

Goulash is a Hungarian national dish. This dish is a history in itself.

During the 9th century, goulash or rather gulyas was a staple of Hungarian herdsmen, looking after the cattle. They used to eat cuts of beef boiled with vegetables. The word gulyas actually means herdsmen.

Then came the 15th century and the invasion of the Ottoman Turks. The Turks introduced paprika to Hungary.

Hungary loved paprika.

They embraced paprika into their cuisine in such a big way. Gulyas got the paprika treatment, which we know now as goulash.

To cook an authentic goulash, be generous with the paprika.

Recipe to follow and the postulant cook is experimenting!

Pinakbet with Bagoong Alamang

January 26, 2018

Posted by Jean Morton Filipino Recipe Meat Postulant Cook Does ... Stews & Casseroles

Pinakbet. photo by Ruben Ortega

Pinakbet with Bagoong Alamang

This version of pinakbet uses bagoong alamang which is a shrimp paste instead of fermented salted fish bagoong.

This pinakbet is a little milder in taste but it has its own merit all the same.

Ingredients

1 large eggplant (aubergine), sliced
1 large ampalaya (bitter gourd), seeds and pith removed, then sliced
6 pieces okra (ladies’ finger), sliced diagonally in half
4 sigarilyas (winged beans), sliced diagonally
50g string beans, cut into 2 inches lengths.
1/2 medium squash, peeled and sliced (refer to the photo above)
2 medium tomatoes, sliced
1 1/2 lbs pork belly, sliced
1 medium onion, peeled and sliced
4 cloves garlic, chopped finely
4 tablespoons of bagoong alamang (this can be bought at most Oriental food shop)
2 1/2 cups water

Method of Preparation:

Using a lidded casserole pan, boil the pork with half of the water.
Cook until the water has evaporated and the pork is tender.
Stir fry the pork in its own oil until it has turned golden brown.
Add the ampalaya, squash, okras, tomatoes and onion.
Spoon in the bagoong alamang and stir it in thoroughly with the pork and vegetable. Cook for 2 minutes.
Pour in the remaining water, cover the casserole and leave to simmer for 7 minutes.
Add the sigarilyas and string beans.
Cook for 5 minutes or until the sigarilyas and string beans tender but it is crispy. Do not cover the casserole to maintain the beautiufl vivid colouring of the sigarilyas and string beans.

Enjoy with a freshly boiled rice.

Absolutely delicious.

Again, this can be a vegetarian delight by not adding the pork. 😉

Spicy Pork Lechon Stew

January 21, 2018

Posted by Postulant Cook Filipino Recipe Meat Postulant Cook Does ... Special Events Party Food Stews & Casseroles

Spicy Pork Lechon, photo by Ruben Ortega

Spicy Pork Lechon Stew

Guinness Beef Stew

November 7, 2017

Posted by Postulant Cook Comfort Food Meat Postulant Cook Does ... Stews & Casseroles

Guinness Beef Stew, photo by JMorton

Guinness Beef Stew

The autumn going to winter weather is ideal for stews and casserole as they are warming and filling for extra energy needed by the body to cope with colder temperature.

The above is not Dinuguan (bloodied Pork). It is beef stewed in Guinness, an Irish dry stout, ergo the dark colouring of the dish. Guinness gives a burnt flavour derived from roasted barley. It gives an authentic Irish flavour popular in beef stews of the world 🙂

Ingredients

2 tbsp vegetable oil
1kg stewing beef, cut into large chunks
100 g baby silverskin pickled onions
1 large onion
2 tbsp plain flour
500ml can Guinness
1 beef stock cube
pinch of sugar
big thyme sprig

Method of Preparation:

Heat oven to 160C.
Heat the oil using a large lidded casserole pan.
Add the beef and cook until brown, remove with a slotted spatula into a plate, then set aside.
Add the onion to the casserole, and cook until translucent to brown.
Stir in the flour thoroughly.
Return the meat and any juice accumulated in the plate into the cassserole.
Give it a good stir.
Add the silverskin pickle onions.
Pour over the Guinness.
Crumble in the stock cube, give it a stir.
Season with salt, pepper and a pinch of sugar.
Drop in the bay leaves and thyme sprigs.
Cover the casserole with a lid and place in the middle shelf of the oven for about 2½ hrs, check the meat is tender.
Serve with freshly boiled rice or mashed potatoes.

Turkish Lamb Casserole

October 30, 2017

Posted by Postulant Cook Meat Postulant Cook Does ... Stews & Casseroles

Turkish Lamb Casserole,photo by PH Morton

Turkish Lamb Casserole

This dish is delicious and heart-warming. Perfect for a family dinner get together.

This is best served with rice and a bit of salad.

It is rather Mediterranean in look and taste.

It would be preferable to marinate the lamb in olive oil, salt and freshly ground black pepper overnight for maximum taste. However if this was forgotten, it is not the end of the world 🙂 even an hour or two is adequate.

INGREDIENTS

2 lbs boneless lamb, fat trimmed out, then cut into small chunks
Extra-virgin olive oil
salt and pepper to taste
1 green bell pepper, deseeded and sliced
1 courgette, peeled and sliced
2 tomatoes, chopped
1 can chopped plum tomatoes
200 g baby button mushrooms, quartered
1 cup red wine
1 heaped teaspoon turmeric powder
1 Tbsp dried oregano

DIRECTIONS

Preheat the oven at 180º centigrade.
Heat a large oven-proof casserole pan over medium heat.
Pour in 3 tablespoons of extra virgin olive oil into the pan.
Add lamb and cook until golden brown and all the juices have almost evaporated.
Stir in the chopped tomatoes, cook for a couple of minutes until softened.
Pour in the wine, let it simmer for a minutes.
Pour in the can of chopped plum tomatoes.
Mix in the turmeric powder, leave to simmer for a couple of minutes.
Add the bell pepper, courgettes and mushrooms and dried oregano.
Season with salt and pepper accordingly.
Put in the middle shelf of the preheated oven for 45 minutes.
Serve with rice and salad.

Pork Stewed in Tomato Sauce

October 11, 2017

Posted by Postulant Cook Meat Postulant Cook Does ... Stews & Casseroles

Pork Stewed in Tomato Sauce

This is a delicious family. It is very filling and perfect served with freshly boiled rice or steamed new potatoes or even mashed potatoes.

Ingredients

400g pork shoulder, cut into fairly large pieces about 1½ inches chunks
3 tbsp. Extra virgin Olive oil
8 sprigs thyme, hard stalks trimmed, chopped
3 cloves garlic, crushed
1 medium size onion, finely chopped
2-3 bay leaves
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. paprika
1/4 tsp. saffron
170ml. red wine (cheap plonk) 🙂 decent one for drinking 🙂
1 1/2 tbsp. red wine vinegar
400g fresh chopped tomatoes or 1 can of chopped plum tomatoes
1 medium size green or yellow marrow sliced
150g. flat green beans, topped and tailed and cut into 2 inches lengths

How to make:

Pre-heat the oven to gas mark 180ºC.
Using a casserole pan, heat the olive oil over medium heat.
Once the oil is hot, add the thyme, garlic, onion and bay leaves. Fry for a minute.
Add the pork and season with salt, pepper and paprika. Stir until the pork has turned golden brown all over. This may take about 5 minutes.
Stir in the saffron.
Pour in the wine, vinegar and chopped tomatoes.
Stir all the ingredients well, cover with a lid and simmer for 5 minutes.
Cover the casserole pan and then put it on the middle shelf of the pre-heated oven. Leave for 1 hour.
Check and adjust the seasoning. Also add the marrow and flat green beans.
Cook for a further 40 minutes at a lower temperature of 160ºC.

Spicy Pork with Flat Green Beans

October 8, 2017

Posted by Postulant Cook Comfort Food Meat Postulant Cook Does ... Stews & Casseroles

Flat Green Beans & Pork, Photo by JMorton

Flat Green Beans & Pork, with Rice Photo by JMorton

Spicy Pork with Flat Green Beans

Ingredients

200g flat green beans, top and tail and cut into 1½ inches lengths
300g pork belly slices, cut into bite size pieces
1/2 yellow bell pepper, sliced
1/2 red bell pepper, sliced
1 medium onion, chopped
1 tbsp soy sauce
½ tsp cornflour
3 tbsp vegetable oil
4 garlic cloves, peeled and minced
2 tsp curry powder
½ tsp of chilli oil or less, to taste
sea salt and freshly ground black pepper
Water

Method

Using a wok or a large sauce pan, boil the pork in two cups of water for 10-15 minutes or until the water has evaporated. Remove scums that gather on top.
Add the oil and stir fly for a couple of minutes.
Stir in the garlic and onions and cook for a few minutes until the garlic and onions are browned.
Add the beans, red and yellow bell peppers, the soy sauce, cornflour, sea salt and freshly ground black pepper. Stir for a couple of minutes.
Pour in 2 cups of water and bring to a boil.
Stir in the curry powder and chili oil.
Leave to simmer for 10 minutes.
Check the seasoning. Add more salt if required.

Serve with freshly boiled rice.

Shrimp Pinakbet Recipe

September 3, 2017

Posted by Postulant Cook Comfort Food Filipino Recipe Postulant Cook Does ... Stews & Casseroles

Shrimp Pinakbet, photo by Arnold Gamboa

Shrimp Pinakbet Recipe

I do love a meaty pinakbet but once and again a good shrimp pinakbet is the business. And true, the above photo looks as good as it tastes. It is just yummy for a happy tummy 🙂

Pinakbet originated in the Ilocos region of the Philippines. Because of the taste and goodness of the recipe, it was quickly adapted by the whole archipelago.

Here is a really scrumptious tasting recipe.

Ingredients:

1 tbsp oil

2 pound prawns

1 medium ampalaya (bittergourd), deseeded and sliced

1 pound squash, peeled and cut into biggish cubes

1 medium size eggplant (aubergine)

100 g string beans, trimmed and cut into 1½ inches lengths

2 tomatoes, sliced

1 medium onion, sliced

3 cloves garlic, peeled and minced

¼ cup bagoong na alamang (shrimp paste)

1 cup water

Method of Preparation:

Using a sauce pan (or preferably a heat-proof ceramic/earthenware pot for a more authentic feel), heat the oil and quickly fry the prawns in the garlic for a minute.
Add the ampalaya, squash, eggplant, tomato and onion.
Pour in the water.
Stir in the bagoong.
Cover the pan and allow to simmer until the vegetables are tender.
Check the seasoning, add a little patis if more salt is required!

Mushroom Stroganoff

May 30, 2017

Posted by Jean Morton Stews & Casseroles Vegetarian

We had a really yummy mushroom stroganoff at the Equinox Ball last night. I thought then that I would try to cook it at home as my husband and I both adore mushroom. I googled for the recipe and found this on the BBC food website. Seem the recipe is good and really straight forward. I shall try this recipe and post some of my own photos soon, meanwhile the BBC recipe is as follows:

Mushroom Stroganoff

Ingredients
2 tsp olive oil
1 onion , finely chopped
1 tbsp paprika
2 garlic cloves , crushed
300g mixed mushrooms , chopped
150 ml beef or vegetable stock (2 cubes of beef or vegetable bouillon cubes dissolved in 3 cups of hot water)
1 tbsp Worcestershire sauce
3 tbsp half-fat soured cream
small bunch parsley , roughly chopped

Procedure:

Heat the oil in a large non-stick casserole pan and fry the onion until soften, this may take about 5 mins under fairly low heat.
Add the garlic and paprika and cook for a minute.
Turn up the heat to medium to high and add mushrooms, stir frying for 5 minutes.
Pour in the stock and Worcestershire sauce. Bring to the boil.
Turn down the heat and allow to simmer for 5 minutes or until the sauce had thicken.
Turn off the heat, stir in the sour cream, ensure that the pan is not of the heat as the cream will curdle if heated.
Serve with a good sprinkle of chopped parley.

Best eaten with freshly boiled rice.

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Category: Stews & Casseroles

Ginisang Mungo with Shrimps

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Pinakbet with Bagoong Alamang

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Spicy Pork Lechon Stew

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Guinness Beef Stew

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Turkish Lamb Casserole

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Spicy Pork with Flat Green Beans

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Shrimp Pinakbet Recipe

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