Category Archives: meat

BRAISED CHICKEN WITH GARLIC AND WHITE WINE

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I tried this recipe from epicurious as I was looking for recipes to use up my white wine. It was surprisingly easy to cook and delivered a very simple and delicious meal!

YIELDMakes 8 servings

INGREDIENTS

  • 2 3 1/2-pound whole chickens, each cut into 8 pieces
  • 5 whole heads of garlic, cloves separated (about 70), unpeeled
  • 6 tablespoons extra-virgin olive oil, divided
  • 2 cups dry white wine
  • 6 very large fresh thyme sprigs

PREPARATION

  1. Trim excess fat off chicken. Sprinkle chicken with salt and pepper. Lightly smash garlic cloves just to flatten slightly, leaving peel attached and cloves as whole as possible.
  2. Heat 4 tablespoons extra-virgin olive oil in heavy large pot over medium-high heat. Working in 2 batches, add chicken and cook until brown on all sides, about 12 minutes per batch. Transfer chicken to plate. Add remaining 2 tablespoons olive oil and garlic to pot. Stir until golden brown, about 4 minutes. Add wine and thyme; bring to boil. Return chicken to pot. Reduce heat to medium, cover, and simmer until chicken is cooked through, moving chicken pieces from top to bottom every 5 minutes (sauce will not cover chicken), about 20 minutes. Season to taste with salt and pepper.
  3. Transfer chicken to platter. Spoon garlic cloves around chicken and drizzle sauce over.

Coq Au Chardonnay

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I have never actually tried French food, only this white wine chicken from a casual restaurant called Poulet. Did a quick search online and found this fab recipe

Author: Julia Frey of Vikalinka

Recipe type: Main

Cuisine: French

Serves: 4-6

 

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 4-5 strips of bacon/pancetta, chopped
  • 4 garlic cloves, thinly sliced
  • 8 chicken pieces on the bone, thighs and legs
  • 250g Cremini mushrooms, whole or halved
  • 500ml/2/3 of a bottle Chardonnay
  • 250ml/1 cup double/whipping cream
  • salt & pepper to taste
  • handful flat leaf chopped parsley


Instructions

  1. Cook bacon or pancetta in a tablespoon of olive oil. Skip oil if bacon is too fatty. Remove the bacon to a paper towel-lined plate.
  2. Salt and pepper the chicken pieces and brown them in bacon fat over medium-high heat. Remove to a paper towel-lined plate.
  3. Cook chopped onion over low heat for 5-7 minutes, add garlic when the onion is tender and translucent and cook for 1 minute longer. Remove cooked onion and garlic to the same plate as chicken and bacon.
  4. Add mushrooms to the pan and brown them for 3-5 minutes over medium-high heat.
  5. Return chicken, onion, garlic and bacon to the pan, pour wine all over, bring to a boil, then lower the heat to low and simmer for 40 minutes.
  6. Add cream and simmer for 10 minutes longer.
  7. Sprinkle with chopped parsley before serving.
  8. Serve with mashed potatoes or rice and crusty bread to mop up all that amazing sauce.


Beef Stew with Carrots and Potatoes

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Been on a beef stew high lately. I posted a Chinese beef stew awhile back and now I have a Western beef stew. When I saw this recipe, it was love at first sight. After I tried it, the whole family fell in love with it! So this is going here. I found this recipe on onceuponachef.

Servings: 6
Total Time: 3 Hours 30 Minutes

Ingredients

  • 3 pounds boneless beef chuck (well-marbled), cut into 1-1/2-inch pieces
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 medium yellow onions, cut into 1-inch chunks
  • 7 cloves garlic, peeled and smashed
  • 2 tablespoons balsamic vinegar
  • 1-1/2 tablespoons tomato paste
  • 1/4 cup all-purpose flour
  • 2 cups dry red wine
  • 2 cups beef broth (I like the Pacific organic brand)
  • 2 cups water
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1-1/2 teaspoons sugar
  • 4 large carrots, peeled and cut into one-inch chunks on a diagonal
  • 1 pound small white boiling potatoes (baby yukons), cut in half
  • Fresh chopped parsley, for garnish (optional)

Instructions

  1. Preheat oven to 325°F with rack in middle.
  2. Pat beef dry and season salt and pepper. In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium-high heat until hot and shimmering. Brown meat in 3 batches, turning with tongs, about 5-8 minutes per batch, adding one tablespoon more oil for each batch. (To sear meat properly, do not crowd the pan and let meat develop brown crust before turning with tongs.) Transfer meat to a large plate and set aside.
  3. Add onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon to scrape brown bits from bottom of pan, about 5 minutes. Add tomato paste and cook a few minutes more. Add beef with juices back to pan and sprinkle with flour; stir with wooden spoon until flour is dissolved, 1-2 minutes. Add wine, beef broth, water, bay leaf, thyme, and sugar; stir with wooden spoon to loosen any brown bits from bottom of pan and bring to a boil. Cover pot with lid, transfer to preheated oven and braise for 2 hours.
  4. Remove pot from oven and add carrots and potatoes. Cover and place back in oven for 50-60 minutes more, or until vegetables are cooked and meat is very tender. Taste and adjust seasoning if necessary (freshly ground black pepper and a pinch of sugar go a long way). Let cool, then store in refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley if desired.

Chicken with Creamy Mushroom Sauce

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I tried this delightful recipe and the results were fantastic! My helper, who usually doesn’t eat much, ate twice the amount she normally eats. This recipe is from damndelicious.net. I just need to remind myself not to over cook the sauce the next time. It ended up becoming too thick and I had to add more milk to thin it out abit. I also tried heating up the sauce the next day (it was all gooey and blah by then) by using white wine to water down the gloop and it tasted fabulous.

YIELD: 8 SERVINGS

PREP TIME: 10 MINUTES

COOK TIME: 40 MINUTES

INGREDIENTS:

  • 8 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh parsley leaves

FOR THE MUSHROOM SAUCE

  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • 8 ounces cremini mushrooms, thinly sliced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups half and half*
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • Pinch of crushed red pepper flakes
  • Kosher salt and freshly ground black pepper, to taste

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

DIRECTIONS:

  1. Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
  2. Season chicken thighs with salt and pepper, to taste.
  3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.
  4. Place chicken, skin-side up, in a single layer into the prepared baking dish. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Drain excess fat.
  5. To make the mushroom sauce, melt remaining tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.
  6. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, thyme, basil and crushed red pepper flakes; season with salt and pepper, to taste. Cook, whisking constantly, until slightly thickened, about 3-4 minutes.
  7. Serve chicken immediately with mushroom sauce, garnished with parsley, if desired.

Chinese White Fungus Chicken Soup

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This is a very simple soup to make. It just takes 3 ingredients and water and we are done. this recipe was taken from this site.

Ingredients 

4 chicken drumsticks (500g thereabouts)

60g white fungus

Water

Salt

Method

  1. Wash the chicken drumsticks. 
  2. Soak the white fungus in hot water. drain and wash again after it has expanded.
  3. Bring water to boil. add drumsticks. simmer for about 20 minutes. 
  4. Add white fungus and continue to simmer for 20 minutes.
  5. Add salt. Serve once taste is adjusted to your taste.

Chinese Braised Beef with Carrots

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This was so good, it didn’t last 2 meals as I’d planned (1kg of meat there and only 4 people eating!) Recipe from eatlittlebird.

Prep time

20 mins

Cook time

2 hours

Total time

2 hours 20 mins

 

Author: Eat, Little Bird

Recipe type: Dinner

Cuisine: Chinese

Serves: 3-4

Ingredients

  • 1 kg (2 pounds) beef chuck steak, cut into large cubes
  • olive oil for frying
  • 6 garlic cloves, peeled and finely chopped
  • 5-6 spring onions (scallions), thinly sliced and separated into white and green parts
  • 1 red chilli, finely chopped
  • 3-4 cm (1-2 inches) piece of ginger, peeled and coarsely grated
  • 1 teaspoon Chinese five-spice powder (or more, to taste)
  • 3 tablespoons Shaoxing rice wine (Chinese cooking wine) or dry sherry
  • 2 tablespoons plain flour
  • 500 ml (2 cups) beef stock
  • 3 tablespoons light soy sauce, plus more to taste
  • 2 teaspoons light brown sugar (or white sugar)
  • 2 star anise
  • 3 large carrots, sliced thickly
  • small handful of coriander (cilantro), finely chopped

Method

  1. Preheat the oven to 150°C (300°F).
  2. Heat a few tablespoons of olive oil in a large, oven-proof pan (such as a Le Creuset pot) over medium-high heat. Brown the meat in batches and remove with a slotted spoon to a bowl. Add more oil between batches if necessary.
  3. Once you have finished browning all of the meat, add to the pan the garlic, white part of the spring onions, chilli, ginger and Chinese five-spice powder. Cook for a few minutes until fragrant. Pour in the Shaoxing rice wine and let it bubble away for about a minute, scraping the pan with a wooden spoon to make sure that any bits which have stuck to the pan are dissolved in the wine.
  4. Return the meat to the pan, together with any juices which have collected while it has been resting. Sprinkle over the flour and stir everything together until the flour is dissolved and the liquid in the pan starts to thicken.
  5. Pour in the beef stock and soy sauce. Add the sugar, star anise and carrots. Mix everything together well. Place the lid on the pan and put the pan into the oven for about 1.5 to 2 hours, stirring every 30 minutes or so. Alternatively, you can cook this on the stove-top over low heat, making sure that you stir regularly.
  6. The beef is done when it is soft and easily falls apart when pierced with a fork. Taste the sauce for seasoning and see if you want to add more soy sauce. If you would like to have more sauce, you can add some boiling water to the stew, though you might have to thicken it with some cornflour if the sauce is too thin.
  7. I like to serve this stew with a good sprinkle of freshly chopped coriander (cilantro), green spring onions (scallions) and some finely sliced red chillies for more kick. Serve with steamed Jasmine rice and some steamed green veges, such as broccoli, on the side.

Easy Stir-Fried Beef With Mushrooms and Butter Recipe

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This recipe is awesome! Found it on seriouseats.

INGREDIENTS

  • 1/2 pound flank steak, sliced about 1/8 inch thick
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon Shaoxing wine
  • 1/2 teaspoon soy sauce
  • 1 teaspoon plus 3 tablespoons vegetable oil, divided
  • 1/2 teaspoon cornstarch
  • 1 ginger piece, sliced quarter inch thick
  • 1/2 pound mix variety of mushrooms, sliced about a quarter inch or more thick
  • 2 teaspoon soy sauce
  • 1 tablespoon butter
  • 2 medium cloves garlic, finely minced (about 1 teaspoon)
  • Steamed white rice, for serving

DIRECTIONS

  1. 1.

    Place the beef in a large bowl. Add the salt, sugar, ground black pepper, Shaoxing wine, soy sauce, 1 teaspoon oil, and cornstarch. Mix well and set aside for 30 minutes.

  2. 2.

    When ready to cook, heat 2 tablespoons oil in a wok over high heat until smoking. Add the ginger. Cook for 30 seconds and then remove and discard the ginger.

  3. 3.

    If the wok is no longer smoking, reheat until it is, then add the beef. Spread the beef out with the spatula, cook without moving until lightly browned, about 1 minute. Continue to cook while stirring regularly until half cooked, about 2 minutes longer. Transfer to a bowl and set aside.

  4. 4.

    Heat 1 tablespoon oil in wok over high heat until smoking. Add the mushrooms. Stir and cook the mushrooms until they start releasing their water. Continue cooking, stirring frequently, until the water evaporates. Depending on the type of mushrooms you use, this can take 5 minutes or more.

  5. 5.

    Once the water evaporates, add 2 teaspoons of soy sauce. Stir and add in the butter and garlic. Toss the butter with the mushrooms until fragrant, about 1 minute, then return the beef to the wok. Cook, stirring, until beef is cooked through, about 1 minute longer. Transfer to a serving platter immediately and serve with white rice.