Text 8584, 67 rader
Skriven 2011-03-21 05:45:00 av Dave Drum (1:124/311)
Ärende: DP 002
==============
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hamim De Kastanya  (Beef And Chestnut Stew)
 Categories: Main dish
      Yield: 1 servings
 
      3 tb Corn or sunflower oil
      2 md (1 cup) onions, chopped
      2 tb Tomato paste
      2 lb Boneless beef chuck, cut
           -into 1/2-in cubes
      3 c  Water
      1 lb Potatoes, peeled and cut
           -into 1/2-in cubes
      1 lb Chestnut, roasted and
           -peeled
      1 ts Salt, or to taste
    1/4 c  Flat-leaf parsley, chopped
           -(for garnish)
 
  Chestnuts are grown in Turkey and are available from September to
  April.  On street corners or busy thoroughfares you will find the
  vendors selling the roasted chestnuts from their movable carts,
  toasting them on metal grills.  These chestnuts are purchased roasted
  and can be easily peeled for inclusion in the kastanya.
  
  "Hamim" is a word used in Baghdad and Calcutta to indicate that the
  dish is being prepared for the Sabbath.  I asked several Jewish ladies
  if they used the word or knew of its meaning, but they could not
  explain its use in this recipe.  The recipe is an old one and time
  erases the fine points of its genesis.
  
  1.  Heat the oil in a pan, add the onions, and stir-fry over moderate
  heat for 2 minutes, or until they turn golden brown.  Add the tomato
  paste and beef and stir-fry for 3 minutes more.  Add the water, bring
  to a boil, cover the pan, and cook until the meat is tender, about 45
  minutes, and some liquid remains.
  
  2.  Add the potatoes, chestnuts, and salt.  Simmer over low heat for
  15 to 20 minutes, adding 1/2 cup water if the liquid has evaporated
  too quickly.  All ingredients should be soft at this stage and with
  substantial sauce remaining.
  
  Serve warm garnished with the parsley.  Serves 8 with Turkish pilaf.
  
  NOTE:  To toast the chestnuts so that they can be easily peeled, cut
  or slice out large gash in the nutshell.  They can then be baked in a
  350 degree F oven for 15 minutes, or in a Teflon skillet on top of the
  stove until charred.  Cool and then peel.
  
  Sometimes I cut a large part of the shell off with a serrated knife,
  put the chestnuts in a pan, cover with hot water, and simmer over low
  heat for 15 minutes.  It is then easy to drain, cool, and peel.
  
  Recipe:  "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
  in Exotic Sephardic Kitchens from Morocco to India -- Copyright
  1992  Published by Donald I. Fine, Inc., New York, N.Y.
  
  [> Be Seeing You -- DPileggi in Houston, Texas
  
  From: D. Pileggi
 
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... Brandy and water spoils two good things. - Charles Lamb
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