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Bobotie South African Casserole

Tuesday, February 13, 2024

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© 2024 | http://angiesrecipes.blogspot.com


Bobotie (pronounced ba-boor-tea) is a much-loved casserole with curried ground beef at the bottom and a thin layer of egg custard on top, that originated in South Africa in the 17th century. Bobotie is recognized as South Africa's national dish. With spice influences introduced by the Cape Malay community, who are descendants of Indonesia and Malaysia.
For bobotie, a mixture is first prepared from beef mince, onion, ginger and garlic, then flavoured with curry paste, numerous spices, sultanas, and sweet mango chutney for a delicious finish, before being filled into a casserole dish, poured with custard cream and baked in the oven until golden and crispy. The result should be a balance between spicy and sweet with a fruity note.

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Oxtail Stew

Tuesday, January 02, 2024

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© 2024 | http://angiesrecipes.blogspot.com


A wonderfully rich, savory, and comforting slow-cooked, well-seasoned oxtail paired with brandy tomato sauce makes a cozy and warming winter meal and an ideal energy source for a Ketogenic, Carnivore, or Ketovore ways of eating. Oxtails contain a ton of collagen and benefits from long, slow cooking (at least 3 hours), but will reward you with a deep, hearty and flavourful winter stew.
After browning the oxtails in an ovenproof skillet, there's little else to do than let them simmer in the oven with tomatoes, celery, spices, stock and brandy for about 4 hours until fork tender. So be patient. Use less stock or reduce the sauce longer if you prefer a thicker stew.

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Beef Kabobs

Saturday, October 14, 2023

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© 2023 | http://angiesrecipes.blogspot.com


Colourful and so delicious, these steak kabobs or kebabs use keto-friendly rub with olive oil, rosemary and spices that will give you more succulent and flavoursome beef bites. You can use ribeye, strip steak, fillet or sirloin to make the kabobs. My favourite is ribeye, but leaner sirloin is typically the best choice for using when making beef kabobs, as it is relatively tender, has great flavour, and holds together well on the skewer. Tzatziki can be prepared a day before. I used metal skewers to thread the meat, if using wood or bamboo skewers, then soak them first in water for 30 minutes. This will help prevent them from burning.

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Prosciutto-wrapped Pork and Veal Terrine

Wednesday, October 04, 2023

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© 2023 | http://angiesrecipes.blogspot.com


© 2023 | http://angiesrecipes.blogspot.com


Deliciously studded with a mixture of fresh herbs (sage, flat parsley and thyme) and wrapped in flavourful and slightly salted prosciutto, this pork and veal terrine will make any occasion extra-special. I have chosen to omit the nuts in this recipe, but feel free to add a handful of pistachios, pine nuts or macadamias to the mixture. Or try this chicken terrine with pistachios.

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Pan Seared Steak with Creamy Long Pepper Sauce

Monday, February 06, 2023

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© 2023 | http://angiesrecipes.blogspot.com


A quick, creamy peppercorn sauce is the perfect accompaniment to steak, chicken, mushrooms, or even potatoes. Add a couple of tablespoons of brandy to the sauce for the extra flavour if desired. I used distinctive long pepper here, but regular black peppercorns work just as great. Another great alternative for the sauce would be bourbon smoked peppercorns, that would add some amazing smoky aroma and flavour.
Long pepper is a close relative of black pepper. As opposed to the small spheres of black pepper, the long pepper is 2-4cm long and conical, with tightly-clustered peppercorns. In India the long pepper is sometimes used in combination with other herbs in Ayurvedic medicine.
It has a sharp, warm and sweet flavour of liquorice and dark chocolate. It is sharper and more intense than traditional black pepper. Alongside the peppery spiciness, this amazing pepper delivers a taste similar to that of mixed spice thanks to the subtle hints of nutmeg, cinnamon, and cardamom. Long pepper can be used as whole, crushed in a mortar and pestle, or broken into pieces and put in a spice grinder. In sauces, broths or marinades, it can develop its slightly sweet flower scent. But with increasing cooking time, the sharpness increases too.
There are two types long pepper, India's piper longum, and piper retrofactum, which grows in Indonesia and tends to be cheaper and easier to find. It's not a common ingredient outside of India and southeast Asia, but it can be found online and in Asian markets.

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Pomegranate Molasses and Honey glazed Meatballs

Tuesday, December 27, 2022

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© 2022 | http://angiesrecipes.blogspot.com


These meatballs are soft, tender and so flavourful, but what really brings them to life and sets them apart from other meatball recipes is the use of pomegranate molasses. Pomegranate molasses is a syrup of boiled pomegranate juice, and has a fruity sweetness that's countered by a lovely, sharp tart flavour. It's most commonly used in Middle Eastern cuisine and often used to enhance savoury dishes, esp. red meat and game, with fruity flavours.

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Tripe with Harissa Sauce

Wednesday, May 25, 2022

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Beef Tripe / Kalb PansenLamb Tripe / Lamm Pansen


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© 2022 | http://angiesrecipes.blogspot.com


Embracing nose-to-tail eating can be daunting for those who didn't grow up eating offal. Heart, liver, tripe, tongue… there are so many options on offer when it comes to choosing what to eat or cook. In my grandparents’ generation all parts of an animal were valued and eating offal was as normal as eating mince. Offal isn't awful at all, on the contrary, it's very delicious if prepared right and highly nutritious. We waste massive quantities of food every single day and by using the whole animal, which helps reduce food waste, we are eating more mindfully and thoughtfully while ensuring that animal is fully appreciated.
Tripe is a type of organ meat that comes from the stomach lining of cow, sheep, goat or pig. Aside from being low in calories and fat, tripe is an excellent, healthy, and affordable source of lean protein and it’s also loaded with vitamins and minerals (zinc, choline, iron, potassium, magnesium, and calcium).
According to Healthline, there are four different kinds of beef tripe, classified depending on which stomach chamber the product was made from. The four types include:

  1. Blanket or flat tripe. This type is made from the first stomach chamber of cows. This smooth tripe is considered the least desirable.
  2. Honeycomb tripe. This variety stems from the second stomach chamber and resembles a honeycomb. It’s more tender than blanket tripe and has a more palatable flavor.
  3. Omasum or book tripe. Coming from the third stomach chamber, this type of tripe is described as a mix between blanket and honeycomb tripe.
  4. Abomasum or reed tripe. This variety is from the fourth stomach chamber. Its taste varies from strong to mild.

You either hate it or love it because of its distinctive aroma, bland flavour and chewy texture, it's often strongly spiced and most commonly prepared in dishes like soups and stews, or deep-fried as a snack. Although it isn’t as desirable as other cuts of meat, tripe remains very popular in the traditional cuisines of many cultures around the world.
The tripe fresh from the farm requires quite a bit of cleaning, the one you can purchase from the stores (I ordered mine here, where you can purchase all kinds of offal, from brain, spleen to testicles) are usually washed / bleached and parboiled. However, it still needs to be further prepared to soften the texture before it's ready for consumption.

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Cajun Ribeye Steak with Cucumber Salsa

Tuesday, January 25, 2022

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© 2022 | http://angiesrecipes.blogspot.com


© 2022 | http://angiesrecipes.blogspot.com


Thick ribeyes are rubbed with a spicy Cajun spice mix that are guaranteed to kick your dinner up a notch while cucumber salsa gives this meaty meal a fresh upgrade. It's a simple recipe for a delightful and a perfectly seasoned meal that's sure to please the family.

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Simple Kibbeh

Friday, October 29, 2021

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© 2021 | http://angiesrecipes.blogspot.com


Kibbeh, or "ball," is a staple in Middle Eastern cuisine. Made with lamb or beef, these crunchy croquettes are a flavorful blend of fragrant herbs and spices, filling meat, and hearty bulgur. These spiced bulgur balls are first stuffed with meatballs, then fried, or baked. It's delicious as an appetizer or side dish served with hummus, yoghurt dip or tahini dip.
If you want to make them in airfryer, just spray the prepared kibbeh with olive oil and place in your air fryer basket. Set to 190C/ 375F and cook for 12 to 14 minutes, turning halfway through.

Bulgur DoughFillingTahini Dip
  • 300 g Bulgur, fine
  • 1 tsp Salt
  • 500 ml Boiling water
  • 1 Onion, finely diced
  • 10 Mint, finely chopped
  • 10 Parsley, finely chopped
  • 3 tbsp Sultanas/golden raisins
  • 200 g Ground beef
  • Salt and pepper
  • 1 tsp Ground cumin
  • 1 tsp Paprika powder
  • 1/3 tsp Allspice powder
  • 2 Ice cubes
  • Sesame seeds for coating, optional
  • Oil, for frying
  • 30 g Pine nuts, roasted
  • 1 Shallot, finely chopped
  • 250 g Ground beef
  • 1/2 tsp Chilli flakes
  • Salt and pepper
  • 80 g Full fat Greek yoghurt
  • 1 tsp Lemon juice
  • 2 tbsp Tahini
  • Black pepper
  1. Place bulgur and salt in a large bowl. Add in boiling water and set aside for 15 minutes. Finely chop the onion and herbs. Soften the golden raisins in a bowl of hot water. Drain.
  2. Mix together the ground beef, bulgur, onions, herbs, salt, pepper, spices, golden raisins and ice cubes. Process the mixture in batches in a food processor to a sticky, smooth, dough-like consistency. Divide the mixture into 18 portions and shape each into a ball. Cover with a plastic film and set aside while you prepare the filling.
  3. Place all the ingredients for the filling in a bowl. Mix until well combined. Divide the filling into 18 portions.
  4. Poke a hole in the dough ball, making a pocket for the filling. Add ground meat filling and pinch the top to seal the ball. Coat with sesame seeds if using.
  5. Combine all tahini dip ingredients in a bowl and stir until combined. Chill until ready for use. In a deep frying pan or deep-fryer, add enough oil and heat to 180C/350F. Fry the kibbeh in batches until golden brown and crunchy, or about 8 minutes. Drain on paper towels and serve hot or warm with tahini dip.

© 2021 | http://angiesrecipes.blogspot.com



© 2021 | http://angiesrecipes.blogspot.com



© 2021 | http://angiesrecipes.blogspot.com


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Vitello Tonnato

Saturday, October 09, 2021

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© 2021 | http://angiesrecipes.blogspot.com


Vitello tonnato is a classic Italian entrée of cold, sliced veal served with a creamy, mayonnaise-like sauce that has been flavoured with tuna and garnished with capers. As unusual, or even weird, as this combination might sound at first, they go surprisingly well together and taste really good ... defintiely a new ultimate surf & turf for me. Traditionally it's made with veal top round, but I find that the rich veal tongue pairs perfectly with this creamy, tangy, salty and slightly spicy tuna sauce. The old fashioned way of preparing a tonnato doesn't include mayonnaise, but hard-boiled eggs. Tonnato is not only great with meat, also fantastic with grilled veggies, pasta or salad. So make an extra batch and enjoy it!

Tonnato Tuna Dressing
  • 1 / 800-1000 g Beef tongue, organic and grass-fed
  • 1 Large onion, chopped
  • 1 Carrot, chopped
  • 1 stalk Cellery, chopped
  • 2 Bay leaves
  • 2 Cloves
  • 3 Garlic cloves
  • 6 Parsley sprigs
  • 300 ml Dry white wine
  • 300 ml Water
  • 2 tsp Salt
  • 1/2 tsp Freshly ground black pepper
  • 140 g Tuna in its own juice, drained
  • 3 Anchovy fillets, chopped
  • 1 tbsp Capers, drained and rinsed
  • 1 tbsp Freshly squeezed lemon juice
  • 1 Jalapeno pepper
  • 150 g Homemade mayonnaise
  • 60 ml Extra-virgin olive oil
  • Salt
  • Lemon zest, to garnish
  • Chopped flat parsley, to garnish
  • Caper berries, to garnish
  1. Rinse the veal tongue thoroughly. Place the tongue, chopped vegetables, spices, salt and pepper in the instant pot. Add in white wine and water to cover the tongue. Close and seal the lid. Select 'pressure cook' and set time for 40 minutes. Allow the pressure to release naturally. This will take about 15 minutes.
  2. Unlock and remove the lid. Using tongs, remove the tongue. Peel the tough skin off while still hot. Wrap tightly in plastic wrap and refrigerate until chilled, at least 45 minutes. To make tuna dressing. Blend tuna, anchovies, capers, lemon juice, jalapeno pepper, mayonnaise and olive oil until smooth. Taste and season tonnato with salt. Transfer the tuna sauce into a jar and refrigerate until chilled, about 20 minutes.
  3. Cut the tongue crosswise into 1/4-inch thick slices and arrange them on plates. Spoon some of the sauce over the tongue medallions and garnish with the lemon zest, chopped flat parsley and capers. You can also pour 1/4 cup of tuna sauce on a plate, then arrange the sliced veal tongue over, and garnish as desired.

© 2021 | http://angiesrecipes.blogspot.com





© 2021 | http://angiesrecipes.blogspot.com


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