Also known as rump steak or round steak, rump roast refers to a special beef cut that is commonly used in tasty and delectable dishes because it is tough and the meat lacks fat. One of the most effective ways of learning how to cook rump roast is by following the steps and instructions in different recipes. Below are some of the simplest and easy-to-prepare rump roast recipes that you can consider is you want to serve delicious and enticing meals.
Spicy Italian Rump Roast
This delectable and tasty delicacy uses key ingredients like two cans of tomato sauce and three pounds rump roast. To make this delicacy flavorful, add a package of Italian spaghetti seasoning mix and 16 ounce Ragu Sauce in the ingredients. Aside from the mentioned ingredients, you will need ½ cup diced onions and ½ teaspoon garlic salt.
Place the meat in crockpot and season with garlic salt. Mix all the ingredients except onions in a separate bowl. Top the meat with the onions. Pour the mixture into crockpot. Cook the dish for half day if you prefer to use the low setting. If you prefer the high setting, you can cook it for four hours to six hours. Serve over a cup of rice or a cup of pasta.
Baked Rump Roast
The ingredients in this enticing and easy-to-serve recipe are four pounds rump roast, three tablespoons vinegar and a can of French onion soup. Put the meat in a baking pan. Pour the vinegar over the meat and place the dish inside an oven that was preheated to 350 degrees Fahrenheit. Cook for an hour. Pour the onion soup in the pan and return the dish to the oven. Bake for three hours and season with ¼ teaspoon salt and pepper.
Sirloin Tip
If you do not have ample time to serve a delicious and special dish to your family, you can try the Sirloin Tip recipe. The ingredients in this delicacy are five pounds of roast, a pack of dried onion soup mix, ¼ cup mustard and ¼ cup water. To begin with, wash the meat and pat dry. Brush the meat with mustard. Be sure that all the sides of the meat were brushed with mustard to improve its flavor. Drizzle the meat with the onion soup mix. Roll the meat in an aluminum foil. Grill the meat over medium heat for two hours to two and a half hour.
Please click these links if you want to know more about how to cook rump roast or how to cook rump roast in general.
Article Source: http://EzineArticles.com/?expert=Kenny_Leones
Tuesday, 17 May 2011
Friday, 13 May 2011
Game Recipes - Tips For Cooking Pheasant
Pheasant is a great choice if you want to cook something extra special; hunters across the country bring home pheasant for supper during the hunting season in the fall. You can adapt most chicken recipes to pheasant, although cooking a young pheasant is different to cooking an older one. Young pheasants have gray legs, a long pointy feature in the wing and a flexible breastbone. Young males have rounded spurs too.
You can roast, broil, or braise a pheasant or you might want to make a soup. If you are using an old bird, making soup is a good way to disguise its toughness and bring out its wonderful flavor. Saute a clove of garlic and some onions, celery and carrots until tender, then add the chopped meat and brown it.
Add eight cups of chicken stock and a pound of sliced mushrooms, as well as a sprig of thyme and a cup of corn kernels. Let the soup simmer for twelve minutes, then remove the pheasant pieces and take the meat off the bones. Chop the meat and return it to the pot. Warm the soup through and serve it with crusty bread.
How to Roast or Broil a Young Bird
A young one can be roasted for twenty five minutes per pound in a 350 degrees F oven. You might like to stuff it with a sausage or chestnut dressing. This would be similar to stuffed, roasted chicken but with a gamey flavor.
If you want to broil the bird, split it down the back and rub unsalted butter and minced garlic over it, then put the oven rack four inches under the broiler. Cook the bird, basting it often with oil, wine or melted fat, until it is tender and cooked through.
How to Braise or Roast an Older One
Older male birds have long, sharp spurs. If your bird is not a younger one, you will need to bard it to add moisture. What does it mean to bard a bird? Well, you need to make little cuts in the thigh and breast and put small pieces of bacon in there.
The bacon must be at right angles to the breastbone. Melt quarter of a cup of lard in a pot and brown the bird, and then transfer it to a casserole with a sliced onion, twelve sliced mushroom caps and half a cup of Madeira or Marsala wine. Cover the casserole dish and bake the pheasant for thirty minutes or until it is done.
If you would prefer to roast the bird, bard it with bacon, and then insert onion or apple slices into the cavity. Roast the stuffed meat for twenty minutes at 400 degrees F. Take the meat off the bones and cook it for a couple of hours in a homemade stock.
You can make this with two quarts of chicken stock or water, three fresh tomatoes, a quart of dry red wine, a couple of bay leaves, a cup of chopped parsley, two large onions and two cloves of garlic.
Simmer the mixture until the stock has reduced by half, then add some chopped mushrooms, as well as three quarters of a cup each of cream sauce and dry red wine. Simmer the dish for twenty five minutes, then transfer the meat to a plate and ladle the sauce over the top.
There are lots of unusual meats like pheasant which you might want to consider if you are planning holiday recipes. With a recipe search you can find the ideal recipes to delight your family, even if you have never cooked that type of meat before.
RecipeDirectory.org Where the Web Searches for Recipe Sites
Article Source: http://EzineArticles.com/?expert=Christine_Szalay_Kudra
You can roast, broil, or braise a pheasant or you might want to make a soup. If you are using an old bird, making soup is a good way to disguise its toughness and bring out its wonderful flavor. Saute a clove of garlic and some onions, celery and carrots until tender, then add the chopped meat and brown it.
Add eight cups of chicken stock and a pound of sliced mushrooms, as well as a sprig of thyme and a cup of corn kernels. Let the soup simmer for twelve minutes, then remove the pheasant pieces and take the meat off the bones. Chop the meat and return it to the pot. Warm the soup through and serve it with crusty bread.
How to Roast or Broil a Young Bird
A young one can be roasted for twenty five minutes per pound in a 350 degrees F oven. You might like to stuff it with a sausage or chestnut dressing. This would be similar to stuffed, roasted chicken but with a gamey flavor.
If you want to broil the bird, split it down the back and rub unsalted butter and minced garlic over it, then put the oven rack four inches under the broiler. Cook the bird, basting it often with oil, wine or melted fat, until it is tender and cooked through.
How to Braise or Roast an Older One
Older male birds have long, sharp spurs. If your bird is not a younger one, you will need to bard it to add moisture. What does it mean to bard a bird? Well, you need to make little cuts in the thigh and breast and put small pieces of bacon in there.
The bacon must be at right angles to the breastbone. Melt quarter of a cup of lard in a pot and brown the bird, and then transfer it to a casserole with a sliced onion, twelve sliced mushroom caps and half a cup of Madeira or Marsala wine. Cover the casserole dish and bake the pheasant for thirty minutes or until it is done.
If you would prefer to roast the bird, bard it with bacon, and then insert onion or apple slices into the cavity. Roast the stuffed meat for twenty minutes at 400 degrees F. Take the meat off the bones and cook it for a couple of hours in a homemade stock.
You can make this with two quarts of chicken stock or water, three fresh tomatoes, a quart of dry red wine, a couple of bay leaves, a cup of chopped parsley, two large onions and two cloves of garlic.
Simmer the mixture until the stock has reduced by half, then add some chopped mushrooms, as well as three quarters of a cup each of cream sauce and dry red wine. Simmer the dish for twenty five minutes, then transfer the meat to a plate and ladle the sauce over the top.
There are lots of unusual meats like pheasant which you might want to consider if you are planning holiday recipes. With a recipe search you can find the ideal recipes to delight your family, even if you have never cooked that type of meat before.
RecipeDirectory.org Where the Web Searches for Recipe Sites
Article Source: http://EzineArticles.com/?expert=Christine_Szalay_Kudra
Tuesday, 10 May 2011
How to Cook Venison
Cooking venison is much easier than most people think. Just because it is a wild animal does not make it difficult to cook.
Venison is a very versatile meat than can be used for cooking breakfast, soups, dinner, sandwiches, and best of all.....preparing deer jerkey. There is one main key to remember when cooking venison. You must make sure that you remove all of the white membrane from the meat.
Leaving it on the meat will make the meat tough and leave a "wild" taste in the mouth. The backstrip, also known as the tenderloin, is the most tender piece of meat on the deer. I would recommend using that cut of meat with these recipes.
VENISON STEW:
1 1/2 pounds venison, cut into half inch cubes
3 Tablespoons flour
2 Tablespoons bacon grease
1 1/2 teaspoons salt
1 teaspoon black pepper
1 cup corn
1 cup green beans
1 cup carrots
1 cup onions, chopped
2 cups potatoes, cut into half inch cubes
2 large, 4 small bay leaves
2 quarts water
1. Season venison with salt and pepper. Coat with flour. Heat the bacon grease in a large soup pot. Add venison and brown.
2. Add vegetables and water to the pot. Cover and simmer, stirring occasionally, for one to one and a half hours.
3. Serve with homemade biscuits.
VENISON GOULASH:
2 pounds venison
3 large onions, thinly sliced
3 Tablespoons hot paprika
2 Tablespoons oil
1 teaspoons salt
1 large green bell pepper, thinly sliced
1/2 cup water
1/4 cup red wine
2 pounds wide egg noodles
1. Cut venison into one inch cubes. Heat oil in large heavy soup pot. Add venison and brown.
2. Add onions, paprika, and salt. Cook, stirring often, until onions are soft. Add water and green bell pepper. Cover and cook on medium heat until meat and vegetables are fork tender. This should take about one and a half hours.
3. Meanwhile, bring a pot of water to a boil. Cook egg noodles until tender.
4. Serve hot venison goulash over egg noodles.
You might be surprised at how good venison really is!
Try these two venison recipes, also I have another tasty recipe for you on how to Cook Sausage In Oven. For more recipes, ideas and advices, please visit my How To Cook Sausage blog.
Article Source: http://EzineArticles.com/?expert=Sharon_Hunter
Venison is a very versatile meat than can be used for cooking breakfast, soups, dinner, sandwiches, and best of all.....preparing deer jerkey. There is one main key to remember when cooking venison. You must make sure that you remove all of the white membrane from the meat.
Leaving it on the meat will make the meat tough and leave a "wild" taste in the mouth. The backstrip, also known as the tenderloin, is the most tender piece of meat on the deer. I would recommend using that cut of meat with these recipes.
VENISON STEW:
1 1/2 pounds venison, cut into half inch cubes
3 Tablespoons flour
2 Tablespoons bacon grease
1 1/2 teaspoons salt
1 teaspoon black pepper
1 cup corn
1 cup green beans
1 cup carrots
1 cup onions, chopped
2 cups potatoes, cut into half inch cubes
2 large, 4 small bay leaves
2 quarts water
1. Season venison with salt and pepper. Coat with flour. Heat the bacon grease in a large soup pot. Add venison and brown.
2. Add vegetables and water to the pot. Cover and simmer, stirring occasionally, for one to one and a half hours.
3. Serve with homemade biscuits.
VENISON GOULASH:
2 pounds venison
3 large onions, thinly sliced
3 Tablespoons hot paprika
2 Tablespoons oil
1 teaspoons salt
1 large green bell pepper, thinly sliced
1/2 cup water
1/4 cup red wine
2 pounds wide egg noodles
1. Cut venison into one inch cubes. Heat oil in large heavy soup pot. Add venison and brown.
2. Add onions, paprika, and salt. Cook, stirring often, until onions are soft. Add water and green bell pepper. Cover and cook on medium heat until meat and vegetables are fork tender. This should take about one and a half hours.
3. Meanwhile, bring a pot of water to a boil. Cook egg noodles until tender.
4. Serve hot venison goulash over egg noodles.
You might be surprised at how good venison really is!
Try these two venison recipes, also I have another tasty recipe for you on how to Cook Sausage In Oven. For more recipes, ideas and advices, please visit my How To Cook Sausage blog.
Article Source: http://EzineArticles.com/?expert=Sharon_Hunter
Monday, 9 May 2011
Summer Strawberry Recipes
Strawberries are one of the most popular summer delicacies. Here are a few recipes to help make the most of this delicious berry.
Strawberry Popovers
- 3 eggs
- 2 cups milk
- 2 cups flour, sifted twice
- Dash of salt
Beat the eggs light. Add the milk and beat again. Add the flour and salt, and beat mixture until smooth. Pour into greased gem pans. Bake at 350 degrees for about 25 minutes or until done through and nicely browned.
To serve, split one side of each popover, fill with slightly crushed strawberries, and cover with whipped cream. Note: Allow gem pans to warm in oven while preparing the popovers.
Strawberry Whip Souffle
- 1 quart strawberries
- Powdered sugar
- Whites of 3 eggs
Rub the strawberries through a fine strainer. Add powdered sugar to taste. Beat the egg whites very stiff and mix immediately with the strawberry mixture. Bake at 375 to 400 degrees for 15 to 20 minutes. Serve at once. Best if baked in a shallow baking dish.
Strawberry Fritters
- 2 cups flour
- 4 eggs
- Salt
- 2 tablespoons sugar
- 3 tablespoons butter
- 2 cups milk
- 1 pint strawberries, cut in halves
Make fritter batter by mixing flour, eggs, a dash of salt, sugar, butter, and milk. Stir in strawberries. Drop by spoonfuls into boiling shortening or oil of your choice. Fry till nicely browned. Drain on paper towels. Before serving, dust with powdered sugar and serve hot. Garnish with more strawberries, if desired.
Strawberry Sauce
- 1 cup sugar
- 1/3 cup water
- 2 cups strawberry pulp
Combine sugar and water. Bring to a boil and cook for 3 minutes, stirring frequently to prevent sticking. Cool slightly, then add strawberry pulp. Chill completely and serve over cake or other desserts.
Visit http://www.old-recipes.net for lots of wholesome, old-fashioned recipes from scratch.
Article Source: http://EzineArticles.com/?expert=Jessica_Gerald
Strawberry Popovers
- 3 eggs
- 2 cups milk
- 2 cups flour, sifted twice
- Dash of salt
Beat the eggs light. Add the milk and beat again. Add the flour and salt, and beat mixture until smooth. Pour into greased gem pans. Bake at 350 degrees for about 25 minutes or until done through and nicely browned.
To serve, split one side of each popover, fill with slightly crushed strawberries, and cover with whipped cream. Note: Allow gem pans to warm in oven while preparing the popovers.
Strawberry Whip Souffle
- 1 quart strawberries
- Powdered sugar
- Whites of 3 eggs
Rub the strawberries through a fine strainer. Add powdered sugar to taste. Beat the egg whites very stiff and mix immediately with the strawberry mixture. Bake at 375 to 400 degrees for 15 to 20 minutes. Serve at once. Best if baked in a shallow baking dish.
Strawberry Fritters
- 2 cups flour
- 4 eggs
- Salt
- 2 tablespoons sugar
- 3 tablespoons butter
- 2 cups milk
- 1 pint strawberries, cut in halves
Make fritter batter by mixing flour, eggs, a dash of salt, sugar, butter, and milk. Stir in strawberries. Drop by spoonfuls into boiling shortening or oil of your choice. Fry till nicely browned. Drain on paper towels. Before serving, dust with powdered sugar and serve hot. Garnish with more strawberries, if desired.
Strawberry Sauce
- 1 cup sugar
- 1/3 cup water
- 2 cups strawberry pulp
Combine sugar and water. Bring to a boil and cook for 3 minutes, stirring frequently to prevent sticking. Cool slightly, then add strawberry pulp. Chill completely and serve over cake or other desserts.
Visit http://www.old-recipes.net for lots of wholesome, old-fashioned recipes from scratch.
Article Source: http://EzineArticles.com/?expert=Jessica_Gerald
Saturday, 7 May 2011
Best Chili Recipes - You Can Lose Weight Eating This Low Calorie Chili
In this article we will look at a low calorie, high protein chili recipe that is sure to please you and your family or guests. It is not hard to make a quality dish of chili as many times this dish gets bad press as being fattening and this is just not the case.
I love chili! I can eat it anytime of the year and never be unhappy with it! It is fast, and cheap like some of the girls I dated in college but that is another story entirely! Many people think that chili is fattening because of the carbs associated with it in the form of beans. Let me be the first to tell you that no one person has ever gotten fat from eating beans unless they bury them in fat and grease. Period! Chili, if done properly whether it is beef, chicken, or even pork can be a low fat, high protein shot that tastes great! The secret is to get the flavor you want from the ingredients and not from the fat! Believe me, this is not hard to do. Here is a low fat, high protein chili with all the benefits of helping one to lose weight and stay healthy and not have all the fat that can be associated with day to day chili. This chili recipe will serve 6+/- people. In this recipe I will use beef, but you can substitute whatever kind of meat protein that you wish. Chicken, turkey, pork or even tofu if you want to make this a vegetarian style of chili. There are also tofu products that are textured like tofu sausage that is really excellent for chili recipes. So here we go with the ingredients.
The ingredients you will need are:
1. 1 1/2-2Lbs of lean ground beef. It should be 10% or less if you can get it.
2. 4 garlic bulbs finely chopped.
3 tablespoons of either California or New Mexico chili powder.
1 dash of cayenne for added heat if you like. The thermogenics and metabolism boost from it is good too!
I tablespoon of cumin.
1 teaspoon of smoked paprika.
1 large can of fire roasted tomatoes diced up. These cans are either 26 to 28 oz.
2 15oz can of some kind of red bean either kidney or Louisiana red bean. Pinto beans will do in a pinch though.
1 large onion chopped fine. Either a brown or red onion the choice is yours.
1 1/2 of a cup or more depending on taste of canned diced chilies. The Hatch chili variety is best in my opinion.
3 to 4 tablespoons of tomato paste.
1 or 2 dashes of Worcestershire sauce.
1 one little dash of salt or sea salt or even season salt, or you can leave the salt out for your guests to add themselves. I know salt make you hold water, but is some cases you just have to have some to bring the flavors of your food out.
OK! Lets cook:
1. Get your hands on a large skillet of either the no stick, stainless steel or my favorite a cast iron skillet and take your very lean ground beef and brown it up. When the beef is browned and not burned, it is time for you to drain off the excess fat from the skillet. I usually put the beef in a bowl and then take another bowl and place it on top of the bowl with the beef and squeeze down and tip sideways over the sink and squeeze all that extra fat out of the beef. I leave what little grease is still in the pan and if there is too much I drain it out until only a slick remains.
2. Now it is time for you to put the beef back into your skillet and put the garlic, chili powder, and cumin in for you to mix together on a low medium heat. When the total ingredients in the skillet are hot and simmering as you can tell from the little bubbles on the sides of the skillet it will be time for you to add y our tomatoes, onions, chilies, beans, and tomatoes to the recipes and stir them together and let them blend. It is good to let this mixture cook for 2 to 4 hours on low simmer and you should check it every now and again with your spoon to see if you want to add anything to this recipe. About ten minutes before the dish is done add your Worcestershire sauce, smoked paprika and salt. Keep on low for another thirty minutes and then turn the heat off and let the flavors marry to each other. When your guests arrive it is chow time!
Note: If you feel that this chili recipe comes out too loose and your want to maintain it's low calorie status, then you can thicken it up by adding 4 tablespoons of arrow root to 3 to 4 tablespoons of water. Mix these two ingredients together and then pour into your chili mixture and stir and this will thicken it up without any added calories or added carbs.
In this article we looked at a low fat, high protein chili recipe that is sure to please. This can be one of your best chili recipes [http://bestchilirecipes.net] to have around. If you enjoyed this information and recipe and would like to learn more chili recipes then please visit: http://www.best chili recipes [http://bestchilirecipes.net/low-carb-chili-recipe-an-easy-low-carb-chili-recipe-for-you]
Article Source: http://EzineArticles.com/?expert=Richard_L._Blaine
I love chili! I can eat it anytime of the year and never be unhappy with it! It is fast, and cheap like some of the girls I dated in college but that is another story entirely! Many people think that chili is fattening because of the carbs associated with it in the form of beans. Let me be the first to tell you that no one person has ever gotten fat from eating beans unless they bury them in fat and grease. Period! Chili, if done properly whether it is beef, chicken, or even pork can be a low fat, high protein shot that tastes great! The secret is to get the flavor you want from the ingredients and not from the fat! Believe me, this is not hard to do. Here is a low fat, high protein chili with all the benefits of helping one to lose weight and stay healthy and not have all the fat that can be associated with day to day chili. This chili recipe will serve 6+/- people. In this recipe I will use beef, but you can substitute whatever kind of meat protein that you wish. Chicken, turkey, pork or even tofu if you want to make this a vegetarian style of chili. There are also tofu products that are textured like tofu sausage that is really excellent for chili recipes. So here we go with the ingredients.
The ingredients you will need are:
1. 1 1/2-2Lbs of lean ground beef. It should be 10% or less if you can get it.
2. 4 garlic bulbs finely chopped.
3 tablespoons of either California or New Mexico chili powder.
1 dash of cayenne for added heat if you like. The thermogenics and metabolism boost from it is good too!
I tablespoon of cumin.
1 teaspoon of smoked paprika.
1 large can of fire roasted tomatoes diced up. These cans are either 26 to 28 oz.
2 15oz can of some kind of red bean either kidney or Louisiana red bean. Pinto beans will do in a pinch though.
1 large onion chopped fine. Either a brown or red onion the choice is yours.
1 1/2 of a cup or more depending on taste of canned diced chilies. The Hatch chili variety is best in my opinion.
3 to 4 tablespoons of tomato paste.
1 or 2 dashes of Worcestershire sauce.
1 one little dash of salt or sea salt or even season salt, or you can leave the salt out for your guests to add themselves. I know salt make you hold water, but is some cases you just have to have some to bring the flavors of your food out.
OK! Lets cook:
1. Get your hands on a large skillet of either the no stick, stainless steel or my favorite a cast iron skillet and take your very lean ground beef and brown it up. When the beef is browned and not burned, it is time for you to drain off the excess fat from the skillet. I usually put the beef in a bowl and then take another bowl and place it on top of the bowl with the beef and squeeze down and tip sideways over the sink and squeeze all that extra fat out of the beef. I leave what little grease is still in the pan and if there is too much I drain it out until only a slick remains.
2. Now it is time for you to put the beef back into your skillet and put the garlic, chili powder, and cumin in for you to mix together on a low medium heat. When the total ingredients in the skillet are hot and simmering as you can tell from the little bubbles on the sides of the skillet it will be time for you to add y our tomatoes, onions, chilies, beans, and tomatoes to the recipes and stir them together and let them blend. It is good to let this mixture cook for 2 to 4 hours on low simmer and you should check it every now and again with your spoon to see if you want to add anything to this recipe. About ten minutes before the dish is done add your Worcestershire sauce, smoked paprika and salt. Keep on low for another thirty minutes and then turn the heat off and let the flavors marry to each other. When your guests arrive it is chow time!
Note: If you feel that this chili recipe comes out too loose and your want to maintain it's low calorie status, then you can thicken it up by adding 4 tablespoons of arrow root to 3 to 4 tablespoons of water. Mix these two ingredients together and then pour into your chili mixture and stir and this will thicken it up without any added calories or added carbs.
In this article we looked at a low fat, high protein chili recipe that is sure to please. This can be one of your best chili recipes [http://bestchilirecipes.net] to have around. If you enjoyed this information and recipe and would like to learn more chili recipes then please visit: http://www.best chili recipes [http://bestchilirecipes.net/low-carb-chili-recipe-an-easy-low-carb-chili-recipe-for-you]
Article Source: http://EzineArticles.com/?expert=Richard_L._Blaine
Friday, 6 May 2011
How to Prepare and Roast a Duck - Professional Secrets and a Great Sticky Orange Sauce
Ever wanted to roast the perfect duck? With crispy skin and tender juicy meat. This recipe has been developed and tweaked over the years to enable you to achieve professional standard results with a minimum of fuss.
There's even a fabulous, easy to cook, sticky orange sauce recipe included, which perfectly compliments the rich Duck meat and crispy skin.
Just follow the step-by-step recipe below for perfect results every time.
Ingredients
1 Whole Duck - about 3lb./1.4Kilos.
For the Boiling Marinade.
1 Quart of Water.
6 Cloves of Garlic (skin on - bashed).
6 Bay Leaves
4 Pieces of Star Anise
2 Teaspoons of Salt.
1 Teaspoon of Spanish Paella Coloring (Colorante) or Orange food coloring.
For the Sauce.
2 Large Oranges - Juice and Zest.
1 Lemon - Juice of.
2 Cloves of Garlic (mashed).
1/2 a pint of Chicken Stock.
2Oz's. of Sultanas.
2 Tablespoons of Honey.
1 Tablespoon of Balsamic Vinegar.
1 Heaped Teaspoon of Cornstarch (Cornflour).
Cold Water to slake.
Roast Duck Recipe Method.
Right first make your boiling Marinade - Put all the ingredients in a large pan and bring to the boil. Boil for ten minutes and then reduce to a simmer.
Then prepare your Duck - cut the wings off leaving just one wing bone on each side.
Now make two cuts into the carcass parallel with the wing bones. (to let the fat escape during cooking).
OK - then put a butchers hook (or any kind of Hook you can find) into the neck of the Bird - position it over the pan of marinade and pour the boiling marinade all over - using a ladle. This will help to loosen the fat, crisp the skin during cooking and also give a nice color to the Duck.
Then - hang it up and let it dry for at least an hour. Meanwhile prepare the sauce.
Put all the ingredients - except the cornflour and water - into a pan and bring to the boil.
Let the mixture reduce by half.
Now - slake the cornflour in some of the cold water and Whisk it into the sauce until you achieve the required consistency.
Roast the Duck on a wire rack over a Roasting tin of water for an hour and a half in a hot oven 400ºf./200ºc.
Now you're ready to serve - cut the duck into four quarters and spoon over the Sauce.
The boiling marinade idea is borrowed from the Chinese and also works well with a whole Chicken, you'll get really crispy Chicken if you plunge the whole bird into boiling water for two or three minutes before roasting.
Try it - it really works.
About the Author
David Lynn invites you to share some of his great Mediterranean Recipes, gathered together at his home in Southern Spain and published on his website
http://www.cutting-edge-mediterranean-recipes.com
Article Source: http://EzineArticles.com/3130604
There's even a fabulous, easy to cook, sticky orange sauce recipe included, which perfectly compliments the rich Duck meat and crispy skin.
Just follow the step-by-step recipe below for perfect results every time.
Ingredients
1 Whole Duck - about 3lb./1.4Kilos.
For the Boiling Marinade.
1 Quart of Water.
6 Cloves of Garlic (skin on - bashed).
6 Bay Leaves
4 Pieces of Star Anise
2 Teaspoons of Salt.
1 Teaspoon of Spanish Paella Coloring (Colorante) or Orange food coloring.
For the Sauce.
2 Large Oranges - Juice and Zest.
1 Lemon - Juice of.
2 Cloves of Garlic (mashed).
1/2 a pint of Chicken Stock.
2Oz's. of Sultanas.
2 Tablespoons of Honey.
1 Tablespoon of Balsamic Vinegar.
1 Heaped Teaspoon of Cornstarch (Cornflour).
Cold Water to slake.
Roast Duck Recipe Method.
Right first make your boiling Marinade - Put all the ingredients in a large pan and bring to the boil. Boil for ten minutes and then reduce to a simmer.
Then prepare your Duck - cut the wings off leaving just one wing bone on each side.
Now make two cuts into the carcass parallel with the wing bones. (to let the fat escape during cooking).
OK - then put a butchers hook (or any kind of Hook you can find) into the neck of the Bird - position it over the pan of marinade and pour the boiling marinade all over - using a ladle. This will help to loosen the fat, crisp the skin during cooking and also give a nice color to the Duck.
Then - hang it up and let it dry for at least an hour. Meanwhile prepare the sauce.
Put all the ingredients - except the cornflour and water - into a pan and bring to the boil.
Let the mixture reduce by half.
Now - slake the cornflour in some of the cold water and Whisk it into the sauce until you achieve the required consistency.
Roast the Duck on a wire rack over a Roasting tin of water for an hour and a half in a hot oven 400ºf./200ºc.
Now you're ready to serve - cut the duck into four quarters and spoon over the Sauce.
The boiling marinade idea is borrowed from the Chinese and also works well with a whole Chicken, you'll get really crispy Chicken if you plunge the whole bird into boiling water for two or three minutes before roasting.
Try it - it really works.
About the Author
David Lynn invites you to share some of his great Mediterranean Recipes, gathered together at his home in Southern Spain and published on his website
http://www.cutting-edge-mediterranean-recipes.com
Article Source: http://EzineArticles.com/3130604
Tuesday, 3 May 2011
The Recipes and Foods of Germany
It has to be admitted that German cookery is not typically counted amongst the world's great cuisines. Partly this is because much of German cookery is regionally based and though there are many commonalities across the country the foods do vary greatly from region to region. As such it is difficult to point towards a German national dish as such.
Of course, some dishes (sausages and sauerbraten ['sour beef']) do crop up across the country but even in these dishes there is considerable variation. Cakes and gateaux are common in the South and East, heartier fare in the North and West.
In many ways German cookery reflects the country's origins and heritage. This is a country of workers and the food is both quick and relatively easy to prepare. Much of the food stores well and it provides plenty of energy by way of protein and fats to keep what used to be a mainly agrarian population going. This is why, when the German immigrants brought their food to the Americas it was quickly adopted and adapted by the American pioneers.
Indeed, much of what we think of as classic American fare has its origins in Germany. Just think of hamburgers (from Hamburg), frankfurters (from Frankfurt) and even apple pie has its origins in Germany cookery.
German cookery and its influence on world foods should be celebrated and to begin that process, here are two classic German recipes:
Sauerbraten (literally 'sour beef') is a classic German meat dish. Typically the beef is marinated for up to 3 days in a soured wine sauce. However, this recipe only requires a short marinating and can also easily be adapted for the crockpot.
Schneller Sauerbraten (Quick Sour Beef)
Ingredients:
1.8kg sirloin steak, cubed
120ml red wine
60ml lemon juice
1 tsp salt
1/2 tsp freshly-ground black pepper
1 garlic clove, minced
2 tbsp oil
1 small onion, chopped
Method:
Combine the wine and lemon juice in a bowl, season with the salt, black pepper and garlic then add the beef and toss to combine. Cover and set aside to marinate for 60 minutes, turning frequently.
At the end of this time remove the beef (but reserve the marinade). Add the oil to a pan and when hot use to fry the onion for about 5 minutes, or until soft. Add the beef and fry, stirring frequently, until well browned (About 15 minutes). Pour the remaining marinade over the beef, bring to a simmer and cook, covered, for 30 minutes, or until the beef is tender.
Serve hot, accompanied by rice, potatoes or German noodles.
Chocolate-filled Cake
Ingredients:
1 sachet active dried yeast
60ml water, warm (about 40°C)
180ml milk, scalded
65g butter, softened
50g sugar
1 tsp salt
2 eggs
1/2 tsp vanilla extract
490g plain flour
180g dark chocolate, finely chopped
75g walnuts, chopped
1 egg, beaten
Method:
Whisk together the yeast and warm water in a bowl then set aside to activate. In the meantime combine the scalded milk, butter, sugar and salt in a separate bowl. Whisk together until the butter melts then beat in the eggs and vanilla extract.
Stir the yeast into the egg mixture then gradually fold in the flour a little at a time, beating well after each addition. Bring the mixture together as a dough and turn this onto lightly-floured work surface and knead well for 8 minutes. Transfer the dough into a large, lightly-greased bowl then cover with clingfilm and set aside in a warm place to rise for about 90 minutes, or until doubled in volume.
Knock the dough back then turn onto a lightly-floured surface and roll into a rectangle about 55 x 35cm in size. Sprinkle the chopped chocolate and the nuts over the top then roll the dough up Swiss-roll (jelly roll) style, beginning from one of the long edges. Seal the open seam then twist to from a ring and seal the ends.
Transfer to a lightly-greased baking tray, placing the dough with the seam side down. Using a sharp knife cut 2/3 of the way through the ring at 2.5cm intervals. Gently twist each section so it stands at a slight angle to the base then cover with a tea towel and set aside in a warm place to rise for about 60 minutes (or until doubled in volume).
Brush the top of the cake with beaten egg then place in an oven pre-heated to 180°C and bake for between 25 and 30 minutes, or until cooked through and lightly golden. Remove from the oven and allow to cool then slice and serve either warm or at room temperature. If desired, you can garnish by sprinkling with a mix of ground cinnamon, cocoa powder and icing sugar before serving.
Dyfed Lloyd Evans runs the Celtnet Recipes website where you can find a large selection of traditional German recipes as part of the Western European Recipes region of the site.
Article Source: http://EzineArticles.com/?expert=Dyfed_Lloyd_Evans
Of course, some dishes (sausages and sauerbraten ['sour beef']) do crop up across the country but even in these dishes there is considerable variation. Cakes and gateaux are common in the South and East, heartier fare in the North and West.
In many ways German cookery reflects the country's origins and heritage. This is a country of workers and the food is both quick and relatively easy to prepare. Much of the food stores well and it provides plenty of energy by way of protein and fats to keep what used to be a mainly agrarian population going. This is why, when the German immigrants brought their food to the Americas it was quickly adopted and adapted by the American pioneers.
Indeed, much of what we think of as classic American fare has its origins in Germany. Just think of hamburgers (from Hamburg), frankfurters (from Frankfurt) and even apple pie has its origins in Germany cookery.
German cookery and its influence on world foods should be celebrated and to begin that process, here are two classic German recipes:
Sauerbraten (literally 'sour beef') is a classic German meat dish. Typically the beef is marinated for up to 3 days in a soured wine sauce. However, this recipe only requires a short marinating and can also easily be adapted for the crockpot.
Schneller Sauerbraten (Quick Sour Beef)
Ingredients:
1.8kg sirloin steak, cubed
120ml red wine
60ml lemon juice
1 tsp salt
1/2 tsp freshly-ground black pepper
1 garlic clove, minced
2 tbsp oil
1 small onion, chopped
Method:
Combine the wine and lemon juice in a bowl, season with the salt, black pepper and garlic then add the beef and toss to combine. Cover and set aside to marinate for 60 minutes, turning frequently.
At the end of this time remove the beef (but reserve the marinade). Add the oil to a pan and when hot use to fry the onion for about 5 minutes, or until soft. Add the beef and fry, stirring frequently, until well browned (About 15 minutes). Pour the remaining marinade over the beef, bring to a simmer and cook, covered, for 30 minutes, or until the beef is tender.
Serve hot, accompanied by rice, potatoes or German noodles.
Chocolate-filled Cake
Ingredients:
1 sachet active dried yeast
60ml water, warm (about 40°C)
180ml milk, scalded
65g butter, softened
50g sugar
1 tsp salt
2 eggs
1/2 tsp vanilla extract
490g plain flour
180g dark chocolate, finely chopped
75g walnuts, chopped
1 egg, beaten
Method:
Whisk together the yeast and warm water in a bowl then set aside to activate. In the meantime combine the scalded milk, butter, sugar and salt in a separate bowl. Whisk together until the butter melts then beat in the eggs and vanilla extract.
Stir the yeast into the egg mixture then gradually fold in the flour a little at a time, beating well after each addition. Bring the mixture together as a dough and turn this onto lightly-floured work surface and knead well for 8 minutes. Transfer the dough into a large, lightly-greased bowl then cover with clingfilm and set aside in a warm place to rise for about 90 minutes, or until doubled in volume.
Knock the dough back then turn onto a lightly-floured surface and roll into a rectangle about 55 x 35cm in size. Sprinkle the chopped chocolate and the nuts over the top then roll the dough up Swiss-roll (jelly roll) style, beginning from one of the long edges. Seal the open seam then twist to from a ring and seal the ends.
Transfer to a lightly-greased baking tray, placing the dough with the seam side down. Using a sharp knife cut 2/3 of the way through the ring at 2.5cm intervals. Gently twist each section so it stands at a slight angle to the base then cover with a tea towel and set aside in a warm place to rise for about 60 minutes (or until doubled in volume).
Brush the top of the cake with beaten egg then place in an oven pre-heated to 180°C and bake for between 25 and 30 minutes, or until cooked through and lightly golden. Remove from the oven and allow to cool then slice and serve either warm or at room temperature. If desired, you can garnish by sprinkling with a mix of ground cinnamon, cocoa powder and icing sugar before serving.
Dyfed Lloyd Evans runs the Celtnet Recipes website where you can find a large selection of traditional German recipes as part of the Western European Recipes region of the site.
Article Source: http://EzineArticles.com/?expert=Dyfed_Lloyd_Evans
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