stoofschotel okra en vlees

stoofschotel okra en vlees Bereidingstijd: Langer dan 1 uur Gang:Hoofdgerecht Keuken:Arabische keuken Smaak:Hartig Techniek:Stoven Ingrediënten voor 4 personen 1 kg verse okra of 1 groot blik okra 2 grote, fijngehakte uien 2 grote tenen look 60 g boter of 3 eetlepels olie 1 kg lams-, runds- of kalfsvlees, in blokjes 250 g rijpe tomaten, ontveld en in schijven gesneden 1-2 eetlepels tomatenpuree zout en zwarte peper sap van 1 citroen [naar keuze] 1 theelepel gemalen koriander [naar keuze] Voorbereiding Was de verse okra en snijd de steeltjes af.

okra

zie: tokowijzer.wordpress.com

Salmon Curry

Originally from Madhur Jaffrey’s Curry Bible.You can add more water to make more sauce, so there is room for vegetables too.This salmon goes perfectly with zucchini/courgette and maybe some okra.

RECIPE

Cut 400 gram salmon into 2x2x4 cm pieces and put in a plastic bag to marinade (for 1 to 6 hours) with

½ t cayennepepper
½ t kurkuma
½ t salt

Mix together in a bowl to set aside:

1½ T ground coriander seeds
2½ t brown mustard seeds, then grinded in a coffeegrinder
2 t ground cumin seeds
2 t hot currypowder
1½ t salt
1 t cayennepepper
½ t kurkuma
200 gram tomato, chopped finely
200 ml water

Measure and set aside (seperately) :

2½ t brown mustardseeds
1 t fennel seeds

You could cook the 500 grams of zucchini in the sauce, but I prefer to either grill the slices in a grill-pan. Or when I don’t have the time to do that, I will precook them a few minutes in the microwave.

Cooking
Heat 1 T olive oil in a wok (or pan) on medium heat.
Add the mustard seeds.
When they start to pop after about 15 seconds, add the fennel seeds.
Stir only once and then add the tomato/water/spice-mixture.
Bring to the boil and let it simmer for 10 minutes or more.
When you’ll have guests, you can easily prepare this earlier and reheat it when you’re ready to eat.

When you’re ready, add the zucchini/courgette, precooked or not. Either way, you don’t add the salmon until your zucchini/courgette is warm and pretty much done to your liking. The last thing to add is the salmon. But before you do that, add a little bit of cornflour/water-mixture to thicken the sauce to your liking.

So when the sauce and the vegetables are to your liking, add the salmon. Just heat it for about 2 minutes, stir carefully and make sure not to overcook it. It’s best when slightly undercooked.

Serve with white rice.

original recept;kokrobin.wordpress.com

Chicken, Shrimp, And Sausage Gumbo Recipe

Gumbo has been a traditional Cajun food for generations. In its basic form, gumbo is a soup that is made from a strong stock, various meats (shrimp, chicken, crawfish, sausage, and many others), a thickener (either okra, only roux, or file' powder), and various vegetables such as celery, bell peppers, and onions. Regardless of how you prepare a gumbo, it should always be served with rice. While gumbo can be eaten at any time (we do), many people enjoy it during cold weather.

Gumbo originated in Southern Louisiana during the 18th century. Many cultures had an influence on gumbo. The slaves added okra to it. The native Choctaw Indians added file' powder. The French added the basic cooking techniques, and the Cajuns added the local seafood and rice. No matter what you throw into gumbo, it's just good!

Here are a few of our favorite gumbo recipes. If you have a better one, please email them to us. We promise that we will give you credit for the gumbo recipes, if you wish. Enjoy your gumbo!

"Chicken, Shrimp, And Sausage Gumbo Recipe"

Ingredients:

* 2 cloves of garlic pressed
* About 1/3 cup of vegetable oil
* 1/2 cup of flour
* 1 celery stalk chopped up finely
* 1 green pepper chopped up very finely
* 1 onion chopped up
* 2 cans of chicken broth
* 1 can of beef broth
* 1 lb. of chicken thighs without bones
* 1 lb. of sausage chopped into pieces
* 1/2 cup of parsley
* 1 teaspoon of salt
* 1 teaspoon of black pepper
* 1 lb. of shrimp without shells

Instructions:

* Heat the oil in a large gumbo pot over medium heat. Gradually mix the flour in and continuously stir it until the roux becomes a dark brown. This should take about 15 minutes or so.
* Slowly mix both of the broths in and stir. Blend these ingredients until it is consistent.
* In a seperate pan, cook all of the vegetables down with a teaspoon full of oil. The vegetables will be ready when they are all tender.
* Add all of the ingredients (including the cooked vegetables) to the roux and broth mixture, except for the shrimp..
* Add four cups of water to the mixture and heat it to the boiling point.
* Reduce the heat and allow it to simmer without the lid for about 45 minutes.
* Add the shrimp and allow it to cook for another 5 minutes.
* Pour over individual bowls of rice and season with Cajun seasonings to taste.

zie ook: Southernfood.com