Galician Stew

galician-stew

It should not be as hard to get ahold of rabbit as it is, considering our neighbors’ cat is happy to drop one off fresh on our doorstep every spring. However, this simple tasty stew works just as well with chicken thighs which are readily available. The wine used is Albariño, a Galician wine, but any light dry white would work.

Galician Stew

Adapted from Jamie Oliver’s Spanish Rabbit Stew

  • 1 rabbit, cut into pieces OR 4-5 boneless or bone-in chicken thighs
  • olive oil
  • 2 slices lemon
  • 4 garlic cloves, sliced
  • 10 ounces red pearl onions
  • 1 tablespoon paprika
  • 1 sprig rosemary, needles finely chopped
  • 1 cup albariño wine or other dry white wine
  • 1 red pepper, roasted and sliced
  • Chopped parsley to garnish

Heat a couple tablespoons of olive oil and sear the lemon. Brown the rabbit or chicken pieces, and remove to a plate. Add another tablespoon or two of olive oil as needed, and cook garlic and onions until beginning to soften. Add paprika and stir for a minute, then add wine and 2 cups of water and stir well, scraping up any brown bits on the bottom of the pan.

Add rosemary and the meat back to the pot and simmer, covered, for an hour to an hour and a half until meat is tender. Remove from the pot and shred with two forks. Turn the heat up and thicken the sauce to desired consistency, then add the meat back in along with the red peppers and cook another 5-10 minutes. Garnish with chopped parsley.

Serve hot with crusty bread.

Listen to the episode! Fiction Kitchen Episode 32: Pan’s Labyrinth

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Pan’s Labyrinth

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Diana and Carrie discuss the dark fairytale, including mythological and historical tie ins, Spanish war rations, bottle murder, baby rabbit stew, gutted pigs and lots of nightmarish pale man talk.

Recipes

Bonus: Sugared Grapes on Witchy Kitchen

Main Episode

Tasty Time

Catherine at “Pretty Cake Machine”!

Referenced

Intro music clip: “Long, Long Time Ago” composed by Javier Navarette. Available on the the “Pan’s Labyrinth” soundtrack.
Outro music clip: “Lullaby” also composed by Javier Navarette and on the “Pan’s Labyrinth” soundtrack.

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Yorkshire Puddings, Steak with Stilton and Caramelized Onions

yorkshire-pudding-steak

While The Friends of English Magic don’t actually practice magic, and are only moderately well-read, they certainly do eat well! The Old Starre Inn in Yorkshire looked like it had some decent pub fare, so that’s what I set out to make.

Just a note, the Yorkshire puddings were very eggy – there was a comment on the original recipe that you could use less with success. These were made with batter rested half an hour per the recipe, but there are also a lot of tips to let this rest in the fridge overnight for better results. I may come back and try this with one less eggs, and a longer rested batter.

Yorkshire Pudding

From The New York Times

  • 3 large eggs
  • 3/4 cup whole milk
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon/5 grams kosher salt
  • About 1/4 cup rendered beef or pork fat, olive oil or melted butter (I used the little bit of rendered fat from the steaks, below, plus about a tablespoon butter

Preheat oven to 400°. Mix eggs, milk, flour and salt and let rest 30 minutes.

In a muffin tin, add a spoonful of fat to the bottom of each cup, then transfer to the oven to heat for 5-7 minutes. Remove, and equally divide the batter between the cups. Bake for 10-12 minutes until puffed, golden and crispy. Serve immediately.

Steak with Stilton and Caramelized Onions

Adapted from Food.com

For the onions
Heat 2 tablespoons of butter on high heat. Cut an onion into medium sized rings. Cook until slightly charred, then lower heat to medium to caramelize the rest of the way. Remove from heat.

For the stilton sauce
Mix together 2 ounces stilton, 1/2 cup toasted and finely chopped walnuts, and 1 tablespoon butter

For the steaks
Since you have the goodies above, the steaks only need to be flavored with salt and pepper. I used super cheap thin cut sirloin, but you can use whatever you want and cook appropriately. Sprinkle well with salt and pepper and allow to come to room temp (just 15 min for my cut), then sear each side on a screaming hot pan (3 min each side). If you have a thicker cut you can move to the oven to cook through. Rest for 20 minutes or so, then serve with stilton sauce and onions.

Listen to the episode! Fiction Kitchen Episode 31: Jonathan Strange and Mr Norrell

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Haldi Ka Doodh; Turmeric Milk

Turmeric Milk

Haldi Ka Doodh; Warm Turmeric Milk

  • 2 Cups Almod Milk
  • 1/2 tsp Ground Turmeric
  • 1 – 1 1/2 Tbsp. Honey
  • Pinch of Ground Cinnamon
  • Pinch of Ground Nutmeg
  • Pinches of other ground spices such as ginger, pepper, & cloves, as desired (optional)

Whisk all of the ingredients together in a pot on medium-low heat. Bring to a low simmer, whisking often. Pour into a mug or two & drink while warm (I used a little frother whisk to get the foam on top).

Turmeric milk 1
Listen to the episode! Fiction Kitchen Episode 30: Fanaa

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Jonathan Strange and Mr. Norrell

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Diana and Carrie discuss the novel and BBC miniseries. Likes: boiled eggs. Hates: seed cake. Secret weapon: walnuts. Cloudy with a chance of: roast chickens. What we most want: toasted bloody cheese.

Recipes

Referenced

Tasty Time

Main Episode

Intro & Outro music clip: “Strange Performs For Mr. Norrell” by Benoit Charest. “Jonathan Strange & Mr. Norell” Soundtrack available for purchase here.

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