Chuletas En Salsa Vino (Pork Chops In Wine Sa Recipe

INGREDIENTS:
1 cup of Flour
6 Pork loin chops
-(approx 1/2 lb ea)
2 tb Olive oil
2 Cl Garlic, minced
1 md Onion, diced
1 cup of Chicken stock
1/2 cup of White wine
2 tb Tomato paste
1/2 teaspoon of Freshly ground black pepper
Salt to taste
DIRECTIONS:
Description: Place the flour in a large, deep plate. Dredge the pork
chops in the flour^ and set aside.^ ^ Heat the olive oil in a large
pot over medium-high heat. Add the pork chops^ and brown on each
side. Add the garlic, onion and chicken stock and cover.^ ^ In a
small mixing bowl or measuring cup, whisk together the wine and
tomato^ paste with a fork until there are no lumps remaining. Add the
mixture to^ the pot, reduce the heat to low, cover and simmer gently
for 1 hour.^ ^ Place the pork chops on a serving platter over a bed
of white rice. Spoon^ sauce over the top and serve.^ ^ NOTE If you
serve this dish over steaming white rice, the rice will soak^ up the
spirited wine sauce. You can conveniently prepare the rice while the^
pork chops are simmering.^ ^ @@@@@ End of Recipe
DIRECTIONS:
Source: _A Taste of Cuba_ received in the September cookbook swap from
Aloha Bev. Thanks Bev!

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Lamb Shank Braised in White Wine Recipe

This recipe is delicious. Definitely one for the meat lover!

INGREDIENTS

* 4 lamb shanks
* 5 cloves garlic, sliced
* 45 ml olive oil
* 1 small onion, chopped
* 1 g salt and freshly ground black pepper
* 1 g chopped fresh rosemary, plus sprigs for garnish
* 235 ml dry white wine

DIRECTIONS

* In a large frying pan, heat oil over medium-high heat.
* Add shanks to hot pan, and brown all sides; this should take about 12 mins. Transfer to a plate.
* Reduce heat to medium-low, and add garlic to the pan; cook for 30 to 40 seconds.
* Stir in onion, and continue cooking until translucent, 6 to 8 minutes.
* Return shanks to the pan, and season with 2 teaspoons fresh rosemary and salt and pepper to taste.
* Pour in wine, raise heat to medium-high, and bring to a simmer.
* Reduce heat to low, cover tightly, and simmer until the shanks are very tender when pierced with a knife, 2 to 2 1/2 hours.
* Turn once or twice during cooking, and add water as necessary to maintain original level of liquid.
* Serve shanks garnished with rosemary sprigs.

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Chicken Madras Recipe

Chicken Madras Recipe

Ingredients

* 4 chicken breasts
* 2 large onions
* 4 cloves of garlic
* 1 jar of tomato puree
* 3 teaspoons of garam masala
* 2 teaspoons of ground cayenne pepper
* 1 teaspoon of ground cumin
* 1 teaspoon of ground turmeric
* 8 cardamom pods
* 1/2 teaspoon of ground ginger
* 1/2 teaspoon of ground coriander
* juice of 1/2 a lemon

Directions

1. Find a large saucepan or frying pan which has a lid. Place on a medium heat and add a liberal amount of cooking oil and then when at temperature add the two onions finely chopped, cook the onions for a couple of minutes until they start to brown slightly.
2. Now add the garlic (finely chopped), ground Cayenne pepper and Garam masala and stir for 2 to 3 minutes.
3. Now add the ground cumin, ground turmeric, ground ginger and ground coriander and stir in for about 30 seconds.
4. Add the diced chicken and stir until the chicken is cooked through.
5. Now add the tomato puree which you will have diluted down 1:1 with water and the seeds from the 8 cardommon pods, stir and then lower the heat and place a lid on the saucepan. Simmer for 30 minutes stirring occasionaly (if the sauce starts to stick to the pan add some water)
6. After 30 minutes remove the lid and squeeze the juice of half a lemon into the pan along with a pinch of salt, stir and let simmer uncovered for 10 to 15 minutes.
7. Serve

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