What I like about having the blog is not publishing my recipes, and you see that sometimes I go even a week, but the see yours, you are my great cookbook. A book is being updated constantly, providing ideas, tips, tricks, tips and many, many recipes to put the dish on the table as you can surprise the mine.
I like to make your recipes and I hope to be publishing all gradually, as is the case today. This is a recipe from the blog of Jane, Babel kitchen.
The original recipe has mutton as my husband does not like what I substituted for pork, although an Arab never eat, my husband likes to hog the gait.
is a dish with a nice spicy flavor of cinnamon and almond.
WANTED:
- 650 gr. pork for stewing.
- 30 gr. butter.
- A teaspoon of cinnamon.
- One teaspoon of jegibre ground.
- Freshly ground black pepper.
- A pinch of cayenne.
- Media sliced \u200b\u200bonions.
- 350ml. chicken broth or vegetables.
- A small bunch cilantro, tied with cotton thread, like a bouquet.
- 150gr. of dried apricots.
- Four teaspoons of honey.
- sliced \u200b\u200balmonds.
- A cup of semolina.
- A cup of water.
WE DO:
We break the meat into cubes. In a pan that fits the meat melt butter, add spices and fry gently to prevent burning.
incorporate pork to the pan and let brown. Add the onion, broth and cilantro knotted handkerchief.
We let the whole stew over low heat for at least forty-five minutes. After this time incorporate honey and dried apricots and keep a quarter of an hour over low heat until pork is very tender. Cilantro removed the knotted handkerchief.
prepare the couscous. Put the water to boil with a little oil and salt. When boiling add the couscous and let stand until all water is absorbed. Semolina grains separate with a fork.
present the dish with the meal below and above the pig garnished with sliced \u200b\u200balmonds.
0 comments:
Post a Comment