Calderetta- Kristine Kawi

Chicken Fricassee and Sauteed Potatoes

Thai Green Chicken Curry

I had some left-over courgette and carrots. So they're both added in. And voila, it still tastes like a lovely green curry.



..whereas this is the more authentic version. Green beans and aubergine are added, garnished with a bit of sliced red chilli and coarsely torn basil.

Paksiw na Lechon (Roasted Pork Belly in Liver Sauce)

Kare Kare (Oxtail in Peanut Sauce)

Ingredients:

oxtail pieces
rapeseed oil
1 T of paprika
3-4 cloves garlic, crushed
1 medium onion, sliced
1 1/2 tsp salt
4 T smooth peanut butter
a handful of green beans
pak choi

Place the oxtail in a large pot, cover with water, and bring to a boil. Lower the heat and simmer, covered, for 90 min or until tender. occasionally skim off the scum that rises to the surface.

Remove the meat and allow it to cool. Reserve 4 cups of the broth. (Freeze the rest of the broth for future use).

Heat the oil in a pan. Saute the onions and garlic and add the paprika. Add the cooked meat, the reserved broth, and the salt, and simmer for 15 min. Stir in the peanut butter and bring back to simmer and cook for a further 5 min.

Add the beans and cook for 8 min. Add the pak choi and cook for a further 2 minutes. Season to taste.

Serve with sauteed shimp paste.

Moroccan Chicken Tagine

Ingredients (Serves 4-6):

1 kg thighs (or thighs and drumsticks) of chicken
1 T ground coriander
1 T ground turmeric
1 T paprika
1 T harissa
5-60 ml olive oil
1 star anise
1 T umami or tomato puree
3 small onions, peeled and quartered
4-5 garlic cloves, crushed
5 tomatoes, quartered (optional)
½ tsp Toasted sesame seeds (optional)
About 12-18 dried apricots
12-18 dried dates, pitted
70 g sultanas
50 ml honey
S&P

In a bowl, toss the chicken in spices (coriander, turmeric, paprika), harissa, and olive oil. Make sure all of the lamb is coated in the spices. Marinade for at least 30 min.

Adding no more oil and over medium heat, put the chicken in a pan (or preferably in a cast iron casserole dish. The oil in the marinade will prevent the lamb from sticking. Add the onions, garlic, umami or tomato puree, and star anise.

Add about 500 ml of water, or just enough to barely cover the chicken. Season. Simmer for about 45 min or when the chicken is tender.

About 20 min to serve, stir in: honey, dried fruits, and sultanas.

About 5 min to serve, add in: tomatoes (if using) and nuts. Check the seasoning.

Just before serving, toss in sesame seeds (if using) and the fresh herbs. Check seasoning and drizzle with about a Tsbp of honey (optional).

Moroccan Lamb Tagine

Ingredients (serves 4-6):
1 kg cubed pcs of leg or shoulder (cheaper) of lamb
1 T ground coriander
1 T ground turmeric
1 T paprika
1 T harissa
5-60 ml olive oil
1 star anise
1 T umami or tomato puree
3 small onions, peeled and quartered
4-5 garlic cloves, crushed
5 tomatoes, quartered (optional)
½ tsp Toasted sesame seeds (optional)
About 12-18 dried apricots
12-18 dried dates, pitted
70 g sultanas
50 ml honey
S&P

In a bowl, toss the lamb in spices (coriander, turmeric, paprika), harissa, and olive oil. Make sure all of the lamb is coated in the spices. Marinade for at least 30 min.

Adding no more oil and over medium heat, put the lamb in a pan (or preferably in a cast iron casserole dish. The oil in the marinade will prevent the lamb from sticking. Add the onions, garlic, umami or tomato puree, and star anise.

Add about 500 ml of water, or just enough to barely cover the lamb. Season. Simmer for at least 1 ½ hrs (up to 2 ½ hrs).

About 20 min to serve, stir in: honey, dried fruits, and sultanas.

About 5 min to serve, add in: tomatoes (if using) and nuts. Check the seasoning.

Just before serving, toss in sesame seeds (if using) and the fresh herbs. Check seasoning and drizzle with about a Tsbp of honey (optional).

Sinigang Trout

Boeuf Bourgignon

A classic French beef dish that's slow-cooked in red wine sauce. Here, I garnished it with thyme and served with crusty bread. You can also serve it with Charlotte potatoes.

Menudo

Heat 2T of veg oil and saute 3-4 cloves of garlic, 1 medium minced onions. Add one cut of pork (diced). Saute until light brown.

Add the salt (about 1 t), fish sauce (to taste- about 2T), black pepper, chorizo (about 200 grams), one can about 400g of chopped tomatoes, paprika (to taste- about 1 T), and tomato puree (to taste- about 2T)

Simmer, covered for 20 min. You can add some water if gets dry, but compensate with more tomato puree.

Add the 1 large and diced potato and chick peas (small can) and cook for 10 minutes.

Add the beef or pork liver (about 1c) and green and red peppers. Simmer for a further 10 mind.

Correct the seasoning if needed.