Tag: European
Bangers and Mash
If you can’t find a store bought banger sausage and want to make them from scratch, a recipe I made is: 4lbs ground pork, 1/2 cup breadcrumbs, 1 tbsp salt, 1 tsp ginger, 1 tsp mace, 1 tsp white pepper, 1 tsp nutmeg, 1 tsp …
Irish Lamb Stew
Irish Lamb Stew
Considered the national dish, Irish Lamb Stew can be traced back as far as 1800; originally consisting of goat, potatoes, onions, parsley, and water. Lamb was later introduced to the stew by the wealthy. As the recipe progressed through time, other root vegetables were introduced, as well as a stout beer; typically Guiness.
Ingredients
- 2 tbsp vegetable oil
- 2 lbs boneless leg of lamb cubed
- 1 small onion diced
- 2 tbsp unsalted butter
- 2 tbsp flour
- 12 oz stout beer
- 4 cups lamb or beef stock
- 2 bay leaves
- 2 tsp thyme
- 3 medium potatoes cubed
- 2 medium carrots sliced
- 1 medium turnip cubed
- 4 medium parsnips sliced
- 1/4 cup parsley chopped
- salt and pepper to taste
Instructions
- Heat up the vegetable oil in a large pot over medium heat. Sauté the lamb until browned; about 8 minutes. Season with salt and pepper. Remove from the pot.
- Add in the onions. Brown for 5 minutes. Remove from the pot.
- Melt the butter in the pot.
- Whisk in the flour. Cook for 2 minutes.
- Slowly add in the beer and stock, alternating between the two; scraping up the brown bits from the bottom of the pot.
- Add the lamb and onions back in, along with the bay leaves and thyme. Simmer on medium low for 1 hour, covered.
- Add the vegetables to the pot. Simmer for 30 minutes until tender.
- Stir in the parsley. Season with salt and pepper.
Rigatoni in Arrabiata Sauce with Mozzarella Stuffed Meatballs
Rigatoni in Arrabiatta Sauce with Mozzarella Stuffed Meatballs
Arrabiata sauce is one of my favorite sauces to eat pasta with. The word arrabiata means “angry sauce”, hence the crushed red pepper sautéed in olive oil at the beginning of preparation instead of adding it in at the end. This spicy sauce originated in Rome, using the basic ingredients of garlic, tomato paste, crushed tomatoes, as well as the olive oil and either crushed or fresh red pepper. Other additions to the sauce can include finely diced onions and torn fresh basil. You can serve it with just about any type of pasta. I prefer to use pasta that holds the sauce like rigatoni, penne, or ziti.Want to kick up your meatballs? Stuff them with cubes of mozzarella cheese. The meatball base is made out of ground beef, but you can use 50/50 beef and pork, or all pork. Your call. Since they are larger meatballs, they will cook best in the oven. They will take about 30 minutes at 350°.
Servings: 4
Ingredients
- 1 lb rigatoni prepared according to package instructions
Mozzarella Stuffed Meatballs
- 24 oz 80% lean ground beef
- 1 large egg
- 1 1/2 cups breadcrumbs
- 1/2 cup milk
- 8 garlic cloves minced
- 1 small yellow onion grated
- 1 tbsp dried basil
- 2 tsp crushed red pepper
- 2 tsp black pepper
- 1 tsp salt
- 8 oz brick mozzarella
Arrabiata Sauce
- 3 tbsp olive oil
- 1 tbsp crushed red pepper
- 8 garlic cloves minced
- 1/3 cup tomato paste
- 28 oz canned crushed tomatoes
- 1 cup salted pasta water]
Instructions
Mozzarella Stuffed Meatballs
- Add all the meatball ingredients into a bowl.
- Mix until they are incorporated.
- Roll into 16 meatballs.
- Cut the brick mozzarella into 16 cubes.
- Stick a cube of mozzarella into each of the meatballs.
- Roll back into balls. Place on a baking sheet lined in parchment paper. Bake in a preheated 350° oven for 30 minutes.
- Let rest.
Arrabiata Sauce
- Heat up olive oil in a large saucepan over medium heat. Sauté the crushed red pepper for 1 minute.
- Add in the garlic and cook for another minute.
- Stir in the tomato paste. Cook for 2 minutes.
- Add in the crushed tomatoes and pasta water. Reduce heat to low and simmer for 25 minutes.
- Stir in the prepared rigatoni.
- Add in the meatballs. Cook for 5 more minutes.
Creamed English Peas
Creamed English Peas
The origin of peas in a cream sauce dates back to the mid 1600s during the time of King Louis XIV. Fresh peas were boiled and added to the great mother sauce, the bechamel. While you don’t need to use fresh peas to make this rich side dish, they certainly have a better texture than frozen. Creamed peas pairs great with any type of poultry, fish, and other seafood.
Ingredients
- 2 cups English peas shelled
- 2 tbsp butter
- 1 tbsp flour
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 1/4 tsp ground nutmeg
Instructions
- Bring a pot of water to boil. Add in the peas and boil for 8 minutes. Drain.
- While the peas are boiling, melt the butter in another pot. Whisk in the flour. Cook for 3-4 minutes on medium low heat.
- Pour in the cream, milk, and seasonings. Whisk with the roux. Simmer on medium low heat for 2 minutes until the sauce slightly thickens. Stir in the peas and cook for 2 more minutes.
