Category Archives: Meat

Wild Boar Stew with Pomegranate

Wild Boar Stew with Pomegranate


This meltingly tender Boar stew is simmered for hours with onions and smoky bacon in a red wine sauce, with the addition of Pomegranate molasses and Pomegranate juice to achieve a dark and rich stew that becomes seriously tender. This is one of those dishes that never fails to please.


The addition of Pomegranate enhances the flavor of the meat and pairs perfectly, making the stew extra tender and adding a hint of sweetness.
Comfort cooking is one of the pleasures of the cooler months and this wild boar stew is the perfect example. It is quick to put together and then simmers for a few hours filling the air with irresistible aroma. The thought of meat simmering for hours on the stove is infinitely comforting to me.

I have added some warm spices in just the right amount to give extra flavour without overpowering the boar.
This recipe is enough for 4 to 6 people but can easily be doubled and half can be frozen for another day.



INGREDIENTS:


2 ½ pounds wild boar cut into 1 inch cubes (meat cut from the leg)
Salt and pepper
¼ teaspoon all spice
2 tablespoons flour for coating meat
1 tablespoon olive oil
6 slices of thick cut bacon, chopped
2 medium onions, peeled and sliced
6 large carrots, peeled and cut thick
3 cloves of garlic, peeled
1 tablespoon tomato paste
2 tablespoons Pomegranate molasses
2 tablespoons honey
1 cup red wine
1 cup unsweetened Pomegranate juice
2-3 cups beef broth
1 teaspoon dried or 1 tablespoon fresh thyme
1 teaspoon dried or 1 tablespoon fresh Marjoram
2 Bay leaves, whole
2 teaspoons Fennel seeds
2 inch stick of cinnamon
2 to 3 tablespoons red current or other berry jam or jelly
Beurre Manié:
Mix together with your fingers or a small spoon,
2 tablespoon butter
2 tablespoon flour



INSTRUCTIONS:

Get out a big cast iron pot with lid if you have it, otherwise ant heavy bottomed pan with lid will do.
Put it on the stove and turn up the heat to high.
Add the olive oil and bacon to the pan, fry until golden and crispy and remove to a plate.
Toss the boar with the salt, pepper and all spice and coat in the flour.
Fry the boar in batches in the hot bacon-oil until nice a dark golden brown, remove and place on a plate as you go until all the meat is browned.
Next add the onion and carrot and cook for a few minutes until it has taken colour, then add the garlic, stirring all the time. Add the tomato paste, Pomegranate molasses and honey, stir to coat all the meat and vegetables.
Next add the red wine, the Pomegranate juice and first 2 cups of the beef stock, you can add more as it cooks.
Add the remaining spices; the fresh thyme, Marjoram, Bay leaves, Fennel seeds and cinnamon.
Bring to a low simmer and cook for about 2 and a half to 3 hours, checking in between. Adding more broth if needed.
Stir in the beurre manié in small teaspoon sized balls, to thicken the stew as needed. Any remaining beurre manié may be frozen and is great to have in the freezer.
Before serving the Boar stew, add the jelly to sweeten to taste.
Serve the boar stew with mashed potatoes, noodles or rice. Enjoy. Leftovers are great but highly unlikely.

Enjoy!

If you make this recipe please be sure to leave a comment and/or give this recipe a rating! I love hearing from you.  And please don’t forget to tag me on Instagram so I can see your creations!

Smoky Chili con Carne with Pumpkin

Smoky Chili con carne with Pumpkin is a hearty family favourite full of flavor!

This Chili con carne with Pumpkin is slightly spicy and also has a smoky flavor that makes you want to take just one more bite each time.
A true crowd pleaser that freezes well and even tastes better the next day. The recipe can be easily doubled so you can keep some in the freezer. You can also serve this over a tray of nachos or in tacos. Or how about in a bun? The possibilities are endless…
The recipe itself is a no-brainer, although the ingredient list may seem long it’s put together in minutes. I started off with browning the beef in a heavy based pot, then added the onion and garlic. Then basically you add the remaining ingredients up until the corn meal and just leave it to simmer for about an hour and a half, or until 30 minutes before you want to eat. Finally you add the beans and pumpkin and Voilà…chili. The pumpkin adds a seasonal twist.

Serves : 6

INGREDIENTS;

1 Tablespoons Olive Oil
1. lbs. ground beef
1 tsp. salt and freshly ground black pepper
1 medium onion, peeled and chopped fine
3 garlic cloves, peeled and grated or chopped
2 tsp. ground Cumin
2 tsp. dried oregano
1 tsp. dried Thyme
1 tsp. chili powder
2 tbsp. sweet smoked paprika
1 – 2 tsp. chopped chipotles in adobo (depending on how hot you like it)
1 tbsp. tomato paste
1 tsp. Worcestershire sauce
1-2 tbsp. Liquid Smoke (you may leave out)
2 tsp. sugar
1 (28-ounce) can crushed tomatoes
1/2 cinnamon stick
1 tsp unsweetened cocoa
2 C. beef stock
2 tbsp. cornmeal (for thickening)
1/4 C. Chopped Coriander reserve some more for serving
1 cup diced peeled pumpkin
1 (15-ounce) cans dark red kidney beans, drained and rinsed



INSTRUCTIONS:


Heat a large casserole or pot and add the olive oil. Once hot add the beef and fry until brown, add the onion and stir for a few minutes , add the garlic.
Add the spices; cumin, oregano, thyme, chili powder and smoked paprika. Keep stirring
Add the chopped chipotles, the tomato paste, Worcestershire sauce, liquid smoke and the sugar, stir and add the crushed tomatoes.
Add the cocoa and the half cinnamon stick and the beef stock. Simmer for an hour and a half.
Add the drained kidney beans and pumpkin and the chopped coriander, reserving some for serving. Add these about 30 minutes before serving.
Thicken the chili if necessary with some corn meal.
Serve in bowl with avocado slices, sour cream, grated cheese, chopped onion and nachos if desired.

Enjoy!

If you make this recipe please be sure to leave a comment and/or give this recipe a rating! I love hearing from you.  And please don’t forget to tag me on Instagram so I can see your creations!

Lighter French Cassoulet

Cassoulet, the name of the earthenware dish in which it is served, is an aromatic, hearty bean and meat stew with some aromatic herbs and spices, the flavor is subtle and delicate, and really comforting.
The key to a perfect cassoulet is the slow cooking process that tenderizes the meat and the beans and infuses the stew with its rich flavor. Your house will be filled with an incredible aroma that will get anyones stomach rumbling as soon as they walk thru the door.
There are many varieties of Cassoulet depending on your meat choices. My personal preference is smoked sausage, bacon, pork and chicken. You could go for Duck confit, but I find it too heavy so I have opted for the chicken instead.

Serves 4

INGREDIENTS:

• 2 fresh small ham hocks
• 5 oz. diced smoked Bacon
• Salt and freshly ground pepper
• 1 pounds dried cannellini beans, soaked overnight
• 2 small carrots, thinly sliced
• 1 medium onions, diced
• 1 celery stalk, sliced
• 2 Bay leaves
• 2 cloves of garlic, peeled and chopped
• 1 head of garlic, unpeeled, plus 2 small garlic cloves, peeled
• 1 glass of dry white wine
• 1 can chopped tomatoes
• 1/4 tsp. All spice
• 1 quart / 1 liter, chicken broth
• 4 parsley sprigs, 2 thyme sprigs and 2 bay leaf
• 4 chicken legs
• 1 tablespoon vegetable oil
• 4 pork sausages, your favourite kind
• 1 smoked kielbasa or other smoked sausage, or 2 small ones

METHOD:

• In a bowl, cover the beans with 3 inches of water and soak overnight.
• Add the bacon and ham hocks to a very large frying pan or pot and brown them all over.
• Remove and set aside.
• Add the carrots, onions and celery and cook over moderate heat, stirring occasionally, until the onions are golden, about 7 minutes. Add the chopped garlic and bay leaves.
• Add the all spice.
• Add the glass of wine.
• Add the head of garlic and the tomatoes and cook, stirring for 1 minute. Add the broth and the herbs and bring to a boil.
• Add the beans to the pan and simmer until the beans are just tender, about 2 hours.
• Pick out the ham hocks. Cut the meats into bite-size pieces; discard the bones, skin and gristle. Pick out the head of garlic and reserve.
• Put the meat back in with the beans.
• Transfer the beans and liquid to a casserole dish
• Preheat the oven to 180 ° C / 350° F
• Heat the vegetable oil in a medium skillet.
• Season the chicken legs with salt and pepper.
• Add the sausages and chicken legs to the skillet and cook over moderately high heat until browned all over.
• Nestle the sausages, the chicken and the kielbasa into the cassoulet.
• Put the garlic bulb in the middle.
• Bake the cassoulet for 1 hour longer, until it is richly browned on the surface. Transfer to a rack and let rest for at least 20 minutes before serving.
• Serve with plenty of crusty french bread.

Enjoy!

Quick Quiche with Ham, Broccoli, caramelized Onions and Basil

Quiche ham broccoli

This recipe for a super quick and easy Quiche is one of those recipes you’ll make time and time again.  I love a good fool-proof recipe that you can have on the table in 30 minutes or less.  Add a salad and voila, dinner is served.
I have made this Quiche with pre rolled ready made Puff pastry, which I consider a freezer/pantry essential. So this really comes together in no-time. You can vary the ingredients according to what you have (leftover) in your fridge too, should you not have ham or Broccoli.  Think seafood, meat, poultry, veggies,  cold cuts, you name it. In fact it’s a great way to use up your leftovers.  But for now, this is one of our favourite combos. Try it, you’ll see why.

INGREDIENTS:

1 Sheet ready made puff pastry
2 cups broccoli florets
4 oz/ 100 gr. cooked ham
4 oz./100 gr. grated cheese
2 medium onions
Some olive oil or butter
2 tsp. honey
Salt and pepper
A handful of fresh Basil
1 cup light cream
4 eggs

Quiche ham broccoli

INSTRUCTIONS:

Begin by defrosting your puff pastry if it is frozen.
Pre heat oven to 180C/350F.
Next, peel the onions, slice in half and cut into half rings.
Heat a frying pan to medium heat, add the butter or oil.  Add the onions and cook for 5 minutes,  add the honey and cook for a few more minutes or until golden brown.  Remove from heat and set aside.
Meanwhile cut broccoli into florets and steam in microwave for 3 minutes or in a pan of boiling water,  make sure to drain very well after so that there is no extra water.
Cut ham into cubes,or slice thinly.
Line a baking tin, about 8×8 inch/ 20×20 cm or 9×9 inch/22x22cm. with parchment paper.
Place the puff pastry in the tin making sure you go up the sides as well.
Divide onions, ham, broccoli and basil (reserve some for decorating) over the crust.
In a bowl beat the eggs with the cream, season generously and pour over the filling. Sprinkle  the cheese over the top. 
Bake in the middle of the oven for 30 -35 minutes or until set when you tap the side of the tin. It should wiggle just a tiny bit in the middle.
Serve immediately.
Enjoy!

Steak au Poivre, Steak in a creamy green peppercorn sauce

Steak au Poivre or,  Steak in a creamy green Peppercorn sauce is a classic recipe that is easy to make at home and everyone loves. My version however is alcohol free, making it suitable for all eaters.
You really don’t have to go to a fancy restaurant to eat Steak au Poivre.
The classic version uses cognac for the sauce but I’ve made this non alcoholic version and so far no one has even noticed.  The secret ingredient is the Worcestershire sauce,  it’s a great addition of flavor if you don’t want to use alcohol or simply don’t have a bottle of cognac or brandy sitting around in the house. 
Cooking Steak is a personal thing and most chefs have their own tricks, I like to sear the heck out of mine to get the most caramelized meat flavor and I add the butter half way thru cooking so it doesn’t burn, but we do want that buttery flavor. If you have a cast iron skillet,  use it.

INGREDIENTS:

• 4 x 250 gr/8.8 oz Steaks, about 3cm/1.2 ” thick (I used Rib-eye)
• 1 tbsp. Black peppercorns, crushed or freshly ground coarse black pepper
• Salt
• 3 tbsp. Butter, divided into three
• a little neutral flavored olive oil for rubbing the meat
• 4 tbsp green peppercorns in brine
• 240 ml/1 cup heavy cream
• 60 ml/1/4 cup beef stock
• 7.5 ml/1 1/2 tsp Worcestershire sauce
• a few dashes of Frank’s hot sauce or Tabasco

INSTRUCTIONS:

Take the Steaks out of the refrigerator 30 minutes before cooking,  so they can get to room temperature.
Crush the black peppercorns in a pestle and mortar until medium fine.
Pat the steaks dry and rub them all over with a little oil.
Season the steaks on both sides with the pepper and salt just before cooking.
Heat a (cast iron) skillet to piping hot.
Place the Steaks in the pan and don’t move them, after one minute turn them over and sear for one more minute.
Now sear the sides quickly, add one tablespoon of the butter, turn the heat to medium. Add another tablespoon of butter.
After two to three more minutes add the remaining butter, depending on how you want your steak doneadd the green peppercorns.  Remove the steaks to a (warm)* plate and cover with foil to rest while you finish the sauce.
Add the beef stock to the pan,  reduce by half and add the cream,  turning heat to low.
Add the hot sauce and Worcestershire sauce. Taste and adjust seasoning, adding more ground pepper if you like.  Place the steaks on a serving platter or individual plates and cover with some of the sauce.
I always serve the steaks with French fries for mopping up the green peppercorn sauce, it’s so delicious.
*The steaks in the photographs were cooked 3 minutes each side.
** Since I always serve steaks with oven fries, I put the plates on top of the oven to warm up a bit. Serve straight away with some vegetables or roasted Broccoli like in the pictures

Enjoy!