Garlic Butter

 

Ingredients

▢ 250gr salted butter softened at room temperature

▢ 6 cloves garlic minced

▢ 2 tablespoon parsley finely chopped

Instructions

1. Before you start, you need softened butter. Leave the butter in a bowl on the counter at room temperature for at least 1 hour.

2. Add softened butter, minced garlic, and finely chopped parsley into a bowl.

3. Mix it all together.

4. Transfer to a small jar.

5. Store in refrigerator.

Coq Au Vin II

 

Ingredients

• 3 tablespoons olive oil, divided
• 115gr diced pancetta (or bacon)
• 8 bone-in, skin-on chicken thighs/legs trimmed of excess skin (see note)
• Salt
• Freshly ground black pepper
• 1 large yellow onion, roughly chopped
• 4 cloves garlic, roughly chopped
• 2½ cups red wine, preferably Burgundy or Pinot Noir
• 2½ cups beef broth
• 1½ tablespoons tomato paste
• 2 tsp Worcester sauce
• 1½ teaspoons sugar
• 1 pouch of bouquet garni
• 2 large carrots, peeled and chopped
• 230gr sliced chestnut mushrooms
• 4 tablespoons unsalted butter, softened
• 4 tablespoons all-purpose flour

Instructions

1. Heat 1 tablespoon of the oil in a large heavy-bottomed pot over medium heat. 
2. Add the pancetta and cook until the fat has rendered and the pancetta is crispy, 5 to 8 minutes. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate, leaving the fat in the pan.
3. Season the chicken all over with 2 teaspoons salt and ½ teaspoon pepper.
4. Increase the heat to medium-high and brown half of the chicken in a single layer, skin side down, until golden and crispy, about 5 minutes (brown on the skin side only). Using tongs, transfer the chicken to a plate; set aside. Repeat with the remaining chicken. Pour off all but about 2 tablespoons of the fat.
5. Return the pot to the stove and reduce the heat to medium-low. 
6. Add the onions to the pot and cook, stirring occasionally, until the onions are softened and just starting to brown, 3 to 5 minutes. 
7. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute more. 
8. Add the wine, beef broth, tomato paste, worcester sauce, sugar, bouquet garni, and ½ teaspoon salt. Bring to a boil, then reduce the heat to medium and gently boil, uncovered, for 15 minutes.
9. Add the chicken and any accumulated juices from the plate back to the pot, along with the carrots. 
10. Bring to a simmer, then cover and cook over low heat for 30 minutes, or until the chicken and carrots are cooked through.
11. While the chicken cooks, heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the mushrooms and ¼ teaspoon salt and cook, stirring frequently, until the mushrooms are golden brown, about 5 minutes. Set aside.
12. Also while the chicken cooks: In a small bowl, mash the softened butter and flour to make a smooth paste. Set aside.
13. Using a slotted spoon, transfer the cooked chicken to a plate.
14. Increase the heat in the Dutch oven/pot to medium and stir in three-quarters of the flour and butter paste. Gently boil until the sauce is thickened, 5 to 7 minutes; add the remaining paste if you'd like the sauce a little thicker. Fish out and discard the bouquet garni.
15. Using a fork and knife, pull the skin off of the chicken and discard.
16. Add the chicken and any accumulated juices back to the pot and simmer, uncovered, for about 10 minutes. Right before serving, stir in the browned mushrooms and pancetta. Taste and adjust seasoning, if necessary, then serve.

Spaghetti Bolognese Authentic

Authentic Bolognese Sauce

5 from 1 vote

Journeying through the streets of Italy, we must have tried over 10 different Spaghetti Bolognese dishes (in the span of 3 days) to find the best authentic Bolognese sauce. Here's our take on an Umamiology-authentic Bolognese sauce.

Author:Umamiologist

Servings:4

Prep Time:5minutes mins

Cook Time:24minutes mins

Total Time:29minutes mins

Ingredients

• 1 pound Ground Sirloin Beef
• 1 Small Carrot, (finely diced)
• 1 Celery Stalk, (finely diced)
• 1/4 Onion, (finely diced)
• 4 Cloves Garlic, (minced)
• 6 oz Tomato Puree
• 6 oz Crushed Tomatoes
• 3 oz Tomato Paste
• 2 Tbsp Olive Oil
• 1 Tbsp Dried Oregano
• 2 tsp Salt
• 2 tsp Black Pepper
• 5 Bay Leaves
• 1/2 Lemon, (juiced)
• 4 Fresh Basil Leaves
• 1/4 cup Red Wine

Instructions

How To Make Bolognese Sauce

• First, finely minced your vegetables (carrot, celery, garlic, and onion) with the Cuisinart food processor, or any other food processor.
• Set aside the chopped vegetables once they are sufficiently diced and mixed.
• Pro Tip: I opted to chop my vegetables a bit more finely so that kids don't see the vegetable chunks in the sauce, making it a kid-approved sauce!
• Next, in your large sauce pan, add the olive oil and ground beef, searing it until browned and is about 75% cooked (we'll finish cooking the meat all the way when we simmer the sauce).
• Afterwards, add the tomato puree, crushed tomatoes, tomato paste, oregano, salt, pepper, minced vegetable mix, and bay leaves.
• Pro Tip: I like to add the bay leaves early on since they help take away any undesirable aroma from the meat or other ingredients.
• Give everything a good mix and let it simmer for a few minutes.
• Lastly, add the red wine and lemon juice. Mix the sauce once more to incorporate all the ingredients.
• Let the mixture simmer for about 15 minutes.
• Serve with your favorite pasta and enjoy! Buon appetito!

Source: Umamiology

Ouderwetse gehaktballen

 

Ingredienten:

• 400gr gehakt (varkens)
• 80 gr paneermeel
• 2 eieren
• 2 eetlepels ketjap manis
• 2 eetlepels mosterd
• 1 theelepel cayenne peper
• snufje zout
• 3 eetlepels roomboter
• 400 milliliter vlees fond (bouillon)

Methode:

1. Meng alles goed door elkaar
2. Maak er mooie ronde balletjes van en zet ze even in de koelkast
3. verhit 3 eetlepels roomboter in a pan
4. Braad de gehaktballen rondom aan tot ze bruin zijn
5. Haal ze uit de pan
6. Giet 400 milliliter vlees fond in de pan
7. Doe de ballen in de pan en breng het aan de kook
8. Zet het vuur laag en laat de gehaktballen 45 minuten garen

Source: Bennie Ekkel

One Pot Ground Mongolian Beef Ramen Noodles

Ingredients:

- 500gr beef

- 3 packs of ramen noodles (discard the seasoning packets)

- 1 cup beef broth

- 1/4 cup soy sauce

- 1/4 cup brown sugar

- 1 tablespoon sesame oil

- 1 tablespoon minced garlic

- 1 tablespoon ginger, grated

- 2 cups broccoli florets

- 1 cup shredded carrots

- 3 green onions, sliced

- Sesame seeds for garnish

- Salt and pepper to taste

Directions:

1. In a large pot, heat the sesame oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula.

2. Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.

3. Add the beef broth, soy sauce, and brown sugar to the pot, mixing well.

4. Bring the mixture to a boil, then reduce the heat and add the ramen noodles. Cook for about 3 minutes.

5. Add the broccoli and shredded carrots, stirring to combine. Cook for an additional 3-5 minutes, or until the noodles are cooked and the vegetables are tender.

6. Season with salt and pepper to taste. Serve hot, garnished with sliced green onions and sesame seeds.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 480 kcal | Servings: 4 servings

Chicken filler sandwiches

Ingredients

Filling:

▢ 500g cooked chicken meat from 1 large store bought roast chicken 

▢ 1 celery stem , sliced 3mm/0.1″ thick then into 0.5cm/0.2″ pieces

▢ 1 green onion stem , finely sliced

▢ 80 g walnuts , roughly chopped 

▢ 3 tbsp finely chopped cornichon/dill pickle

▢ 1.5 tbsp finely chopped dill 

Sauce:

▢ 135 g whole egg mayonnaise

▢ 135 g sour cream (sub full fat yogurt)

▢ 2 tsp Dijon mustard

▢ 1.5 tbsp lemon juice

▢ 0.5 tsp onion powder (or more garlic powder)

▢ 0.25 tsp garlic powder (or more onion powder)

▢ 0.75 tsp cooking/kosher salt

▢ 0.25 tsp black pepper

Sandwiches:

▢ Salted butter , for spreading on bread

▢ 20 slices white sandwich bread, day-old 

Instructions

Shred the chicken as finely as you can. The best method is using a stand-mixer. Just put the meat in the bowl with the paddle attachment and mix on medium speed until it's really finely shredded (~ 1 minute). Else use a handheld beater or your hands.

Mix the Sauce ingredients in a bowl until smooth – use a whisk if needed.

Pour Sauce over the chicken. Add remaining Filling ingredients. Stir until combined.

Spread bread with butter. Spread with Filling (see below for amount).

Remove crusts if desired (for the authentic "gourmet" experience!) and cut in half. (Tip: For really neat cuts, refrigerate sandwiches before slicing so Filling firms up).

Serve on platters littered with green fluffage, if desired!

Filling quantities 

Chicken filling per sandwich:

– Deli standard (recommended): 100g / 1/2 cup (makes 10 sandwiches)

– Very generous: 130g / 1/2 cup (makes 8)

– Everyday lunchbox: 80g (1/3 cup) (makes 15).

Recipe Notes:

Chicken – It’s ok! You can use store bought roast chicken! 500g chicken once finely shredded is just shy of 4 cups, lightly packed (ie don’t jam it in to measure). 

Walnuts is the classic nut addition for “gourmet deli-style” chicken sandwiches and adds a touch of special. Love how it softens and melds into the filling. Best subs: cashews, macadamia nuts or pecans. Else, leave it out.

Dill is also another secret ingredient that makes these “gourmet deli-style”. No other herb will provide the same flavour so if you don’t have it / like it, just leave it out. (Parsley can be used for a bit of green colour but won’t add flavour).

6. Filling amount – It’s a rich filling, don’t need to go crazy with it.

1/2 cup (100g) per sandwich is generous and makes a filling sandwich, even for someone with a “robust” appetite like myself! Makes 10.

Normal lunchbox size sandwich – 1/3 cup (80g) is sufficient, makes 15.

Mega sandwich – pile on as much as you want!

7. Storage – Keeps for 3 days in the fridge, assembled or filling only. Filling flavour gets even better overnight!

Source: RecipeTinEats

Red Cabbage with apple

 

INGREDIENTS:

• 1 tbsp chopped garlic (about 5 cloves)
• 4 tbsp extra virgin olive oil
• 675 g red cabbage, cut into fine strips
• salt
• freshly ground black pepper
• 1 apple golden delicious or granny smith

METHOD

1. Put the garlic and olive oil into a large saute pan, medium heat, cook until garlic is coloured
2. Add the apple pieces
3. Add the cabbage with a little water, stir well 
4. Add salt and pepper and cook uncovered for about 10 min.