Country Beehive: January 2016

Friday, 29 January 2016

Canton Tea Co. | The Foodie Bugle

Wednesday, 27 January 2016

Cheerful Steps - DROPS Christmas: Knitted DROPS socks with Nordic pattern in ”Karisma”. - Free pattern by DROPS Design

Home for Christmas - DROPS Christmas: Knitted DROPS socks with Nordic pattern in ”Karisma”. - Free pattern by DROPS Design

Saturday, 23 January 2016

Oxtail stew

Okidok!
Oxtail stew on the menu ! Recipe source

Ingredients

2.5 kg oxtail , chopped into 4cm chunks (ask your butcher to do this)
sea salt
freshly ground black pepper
olive oil( or lard)
2 medium leeks
2 stalks of celery
4 medium carrots
a few sprigs of fresh thyme
a few sprigs of fresh rosemary
4 fresh bay leaves
4 cloves
2 x 400 g tins of plum tomatoes ( I used organic passata )
275 ml porter or red wine( optional)
1 litre organic beef stock
Worcestershire sauce ( optional )
also added 1 chopped onion and paprika

Method

Preheat the oven to 220ºC/425ºF/gas 7. Place a large roasting tray in the oven to preheat.

Carefully remove the hot tray from the oven, then add the oxtail. Season and drizzle over a lug of olive oil/lard, then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelized.

Meanwhile, trim and halve the leeks and celery lengthways, then chop into rough 2cm chunks. Peel and chop the carrots into 2cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of olive oil. Pick, roughly chop and add the thyme and rosemary leaves, then add the bay and cook for around 20 minutes, or until soft and sweet, stirring frequently.

Meanwhile, remove the oxtail from the oven and set aside. Reduce the oven temperature to 170ºC/325ºF/gas 3.

Add the cloves to the veg, then pour in the tomatoes and porter (or wine, if using). Add the oxtail and any roasting juices, cover with the beef stock or 1 litre of cold water and stir well. Turn the heat up to high and bring to the boil, then pop the lid on and place in the hot oven for around 5 hours, or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed.

Remove the pan from the oven and leave to cool for about 10 minutes. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones. Season to taste and enjoy with seasonal greens.

Tip: Turn this stew into soup by adding a good splash of boiling water and simmering to your desired consistency. I also love this stirred through pappardelle and served with a grating of Parmesan on top – incredible!

Polish_pls

Skladniki

2.5 kg ogonow ( pokrokjonych na 4 cm kawalki )
sol
swiezo zmielony pieprz
oliwa , olej kokosowy lub smalec
2 srednie pory
2lodygi selera
4 srednie marchewki
galazka tymianku
swiezy rozmaryn
4 fliscie laurowe
4 gozdziki
przecier pomidorowy/passata
porter, czerwone wino(220ml )- opcjonalnie
1 litr wywaru miesnego ( eko )
Worcestershire sos ( optionalnie )
( rowniez dodalam 1 posiekana cebule i lyzke papryki

Do nagrzanego piekarnika (220C )wstawic zaroodporne naczynie i rowniez rozgrzac dobrze.
Ostroznie wyjac naczynie i ulozyc na nim mieso.
Skrpic oliwa lub polac rozpuszczonym tluszczem, dobrze namacerowac i staic do piekarnika na ok 20 min az bedzie zrumienione na zloty kolor

miedzyczasie pokroic warzywa
pory i lodygi selera , zdluz, a nastepnie w kawalki ok 2cm.
Obrac marchew i pokroci w 2 cm kawalki.
Zrumienic na tluszczu na patelni czy w garnku zeliwnym ( na srednim-malym ogniu )
Posiekac i dodac tymianek i rozmaryn, liscie laurowe i dalej poddusic ok 20 min mieszajac w miedzyczasie
Wyjac mieso z piekarnika, zmniejszych temp do 170 C

Do garnka z arzyami dodac gozdziki mieso, papryke, sos pomidorowy i wino.
Zalac wywarem miesnym i dobrze wymieszac.
Gotowac pod przykryciem ok 5h ( mozna w wolnowarze )az mieso zacznie odpadac od kosci i mieszajac co godzine, podleajac woda w razie potrzeby.
Zestawic z ognia i odstawic do przestygniecia na ok 10 min. Usunac kosci i podawac z sezonowymi warzywami
PS
Dodajac wwieksza ilosc wody uzyskamy zupe .
Pyszne posypane swiezo startym parmezanem

Wonderful offals -tripe soup recipe

Tripe soup of Flaki- Polish recipe as my mama made it ! :D

Ingredients

1 kg beef tripe ( precooked cooked, tender and sliced)
0.5 kg beef ( boneless)- I used chicken hearts for higher nutritional quality
4-5 carrots-diced or grated
2 leek- sliced
medium size celeriac- grated
2 Hamburg parsley- grated
1onion, finely chopped
3 TBSPs butter ( organic, grass pastured )
3 TBSP marjoram ( fresh will be best)
3 TBSP paprika
1 TBSP nutmeg or mace
1 TBSP ginger
Himalayan salt, black pepper ( freshly ground ), bay leaf - to taste
2 litres bone broth or meat stock
tomato sauce- optional

place tripe, bone broth, cooked and sliced meat or hearts, bay leaf and pepper in a large pan.
Bring to boil and simmer while preparing the rest of ingredients.
Melt butter on a frying pan and gently fry veg until soft.
Add to the saucepan and season with paprika, nutmeg, ginger & marjoram. Add tomato sauce if required.
Slow cook until tender and full of flavour.
Season to taste
Serve hot and Enjoy!

Benefits of Tripe - nutritional facts!
source
A 3-ounce serving of cooked tripe will provide you with 80 calories, 10 grams of protein, 1.7 grams of carbohydrates and 3.4 grams of fat, including 1.2 grams of saturated fat. This is only about 5 percent of the daily value for fat and 6 percent of the DV for saturated fat (currently considered as a health food)

Source of Selenium
You'll get 10 micrograms of selenium, or 14 percent of the DV, in each 3-ounce serving of tripe. Selenium is an essential mineral that acts as an antioxidant to limit cell damage from harmful compounds called free radicals. It also helps with immune function, thyroid function and the creation of DNA. Meat, poultry, seafood, eggs, Brazil nuts and brown rice are other good sources of selenium.

High in Vitamin B-12
Vitamin B-12, which is only naturally found in significant amounts in animal products, is important for forming DNA and red blood cells to carry oxygen throughout your body. Getting enough vitamin B-12 from your diet may help lower your levels of homocysteine and thus your risk for heart disease, according to the Linus Pauling Institute. Each serving of tripe will give you 0.6 microgram of vitamin B-12, or 10 percent of the DV.

Provides Zinc

You'll also get about 1.5 milligrams of zinc in each serving of tripe, or 10 percent of the DV. You need zinc for immune function, wound healing, blood clotting, reproduction, thyroid and insulin function, healthy vision and a proper sense of smell and taste. Zinc may also lower your risk for heart disease and cancer by acting as an antioxidant and protecting your cells from free radical damage, notes the University of Maryland Medical Center.