Text 30370, 107 rader
Skriven 2012-10-13 17:26:00 av JIM WELLER (1:123/140)
Ärende: cinnamon 2
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Braised Oxtail with Cinnamon
 Categories: Beef, Wine, Casseroles, Onion
      Yield: 4 Servings

      2    Oxtails cut into pieces
      2 tb Seasoned flour
    Butter
      1    Onion
      2    Sticks celery
      2 md Carrots
    150 ml Ruby port
    750 ml Rhone red wine
      3    Sticks cinnamon; broken into
    -pieces
      3    Bay leaves
      2 ts Black peppercorns
      5    Sprigs thyme
           S&P
      1    Strip orange zest
  1 1/4 l  Rich beef stock

  Preheat oven to 150C/gas Trim oxtail pieces of excess fat and wash
  the meat. Toss in seasoned flour and shake off any excess. Melt
  some butter in a heavy bottomed pan or frying pan. Add oxtail -
  sear brown on all sides. Remove oxtail with slotted spoon to deep
  ovenproof casserole.

  Peel and roughly chop vegetables, add to pan and brown in butter.
  Add vegetables to oxtail in casserole. Add port to pan. Reduce
  until sticky, stirring constantly to scrape up crusty meat
  sediment from pan.

  Gradually add wine to pan and bring to the boil. Boil hard for
  about 10 minutes to drive off alcohol. Add stock, cinnamon, bay.
  peppercorns, thyme, salt & pepper. Return to boil. Add to oxtail
  casserole.

  Cover with lid and cook in pre-heated oven for 31/2-4 hours, until
  meat is falling from bones.

  Remove oxtail from casserole with slotted spoon and keep hot.
  Strain casserole juices into clean pan, pressing vegetables well
  with back of ladle or draining spoon to extract all possible
  flavour. At this point the casserole could be refrigerated
  overnight to allow fat to solidify, and then be removed. Re-heat
  oxtail and sauce.

  Bring sauce to boil and season to taste. Skin off as much fat as
  possible. Sauce should be deep in colour, rich and unctuous.

  Serve oxtail with sauce poured over and with mashed potatoes.

  Carlton Food Network http://www.cfn.co.uk/

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pork, Papaya & Pineapple Kebabs W/ Cinnamon Caramel Sauce
 Categories: Grill, Alcohol, Pork, Sauces, Fruit
      Yield: 4 Servings

      1 lb Pork tenderloin, cut into
           bite-size cubes
      3 c  Cubed, peeled papaya,
    Divided into 2 portions
    1/4 c  Lime juice
      2 tb Dark rum
      2 ts Vanilla extract
      1 c  Water
    3/4 c  Firmly packed brown sugar
      3    Whole cloves
      1    (4-inch) cinnamon stick
      3 c  Cubed pineapple
    Vegetable cooking spray

  Place 3/4 cup papaya, lime juice, rum, and vanilla in a food
  processor, and process until smooth; set aside.

  Combine water, sugar, cloves, and cinnamon in a medium saucepan;
  cook over medium heat for 12 minutes. Increase heat to medium-high
  heat and cook an additional 10 minutes or until the consistency of
  thin syrup. Remove from heat; let stand for 1 minute. Throw out
  cloves and cinnamon stick. Carefully stir in the pureed papaya
  mixture. Pour sauce into a bowl and set aside.

  Thread the remaining papaya cubes, pineapple chunks, and pork
  chunks alternately onto each of 6 (10-inch) skewers. Place skewers
  on broiler pan coated with cooking spray and broil for 8 minutes
  on each side or until pork is cooked through, basting occasionally
  with caramel sauce. Serve kebabs with remaining sauce.

  Recipe by: Marilyn Helton at cinnhearts@aol.com

MMMMM

Cheers

YK Jim


... You can't caramelize a burger no matter what any TV chef tells you!

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