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The Doha diaries

Our Doha-based columnist has his finger on the pulse of the city’s foodie scene.

The meat of the desert

Thankfully, things have developed somewhat in the last 150 years of culinary history.

Camel meat is prized in the Middle East. On a visit to Saudi Arabia at the beginning of the year. The Prince of wales was treated to a whole roasted baby camel by the Crown Prince, on a recent trip to the region, the Mayor of London, Boris Johnson, was so intrigued when he was served camel, that he whipped out his iPhone to take a photo. To

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Marinating 101

Why do marinated foods always stick to the barbecue?

Marinating meat and poultry is a good way to add flavour and variation to your barbecue cooking, but you need to follow some simple rules when marinating. A common misconception is that marinating meat isn’t worth the hassle because, among other things, it sticks to the grill. Marinated meat sticks to the barbecue for two main reasons

+ Your barbecue is too cold and once heated, the marinade grabs onto the surface and cakes it, + You have used too much marinade and it sticks and burns prior to the meat

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BARBECUE

…Veal with grapefruit juice. Veal (ribs or brisket better), rinse in cold water, cut into pieces, add the juice of one grapefruit, pepper and put on a cold night. Salted meat do not. Pepper, onion, apple and grapefruit cut into large chunks, spread on skewers. Apart from fruits and vegetables, prepare skewers with meat, veal nasazhivaya freely so that no pieces of meat were pressed and fry on all sides. Skewers of fruit and vegetables, pour the vegetable oil. All fry. Meat season with salt before serving. Serve with meat skewer and skewer with vegetables and fruits.

1 kg of

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Care C «free bread»

During the three summer months on the rich pasture grass, many owners of farmsteads and farms have time to grow calves, lambs, goats for meat. Now, the end of the period of «free» feeding, it is possible to correct deficiencies, to feed the animals for the winter to get a good mascara, well muscled and moderately greasy.

In late summer, the farms are usually no shortage of food. Now for the feeding of animals in the feeder will go and pasture grass and weeds from the beds, and the surplus harvest from the garden, greens garden plants. Some owners even

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We leave the «free bread»

During the three summer months on the rich pasture grass, many owners of farmsteads and farms have time to grow calves, lambs, goats for meat.

Now, the end of the period of «free» feeding, it is possible to correct deficiencies, to feed the animals for the winter to get a good mascara, well muscled and moderately greasy.

In late summer, the farms are usually no shortage of food. Now for the feeding of animals in the feeder will go and pasture grass and weeds from the beds, and the surplus harvest from the garden, greens garden plants. Some owners even

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Pleasure usefully

Do you want to enjoy a meal at the same time to improve health? Then cook delicious meals using the gifts of the garden.

Spicy soup with greens and sour berries

Chakopuli National Georgian dish — the meat of lamb, cooked in a red dry wine with lots of greenery and sour plum. Since the recipe is quite complex, I had a few simplified and made some adjustments, particularly excluded from the ingredients of wine.

So, we need meat, beef or pork, you can with the bones. Boil strong broth. We take out the meat and carve it into large

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Marmot «A la tournament»

Perhaps because of such «specificity» not all of the tournament participants decided to try their prey. As one member of the editorial board of the magazine: «Marmot — it’s just a big mouse. If ineptly prepared, it retains the natural taste. » But how to cook Groundhog «skillfully»?

First came face to face with «marmot mortal body,» I have not even had time to think about how to cook it — the time it was not, because there was a problem as soon as possible to remove the skin to manufacture stuffed. After the skin has been removed, prosolena and

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Salad ! «Cocktail cherries»

We need

300 grams of ham, 3 boiled eggs, 3 fresh cucumbers, 100 grams of cheese, 250 g of mayonnaise, salt and pepper to taste.

To decorate: bunch green onions, 1 small tomato, 2-3 tbsp. tablespoons canned green peas, 2 slices of cucumber.

Prepared as follows:

1. ham and cucumbers cut into sticks, eggs and cheese, three on a grater.

2. Prepare decoration: tomato cut in half, scallions shred (2 pen reserve).

3. Put the salad layers: ham, eggs, cucumbers, cheese. Each layer of salt and pepper to taste, coat with mayonnaise. Boca salad and sprinkle with green onions. From

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Home-made boerewors

With Braai Day just around the corner, why not try making your own boerewors? It’s easy with the right equipment and the advantage is that you can decide what to put in the meat mixture.

Boerewors is proudly South African, and we’ve perfected the art of making it! The coarse meat mixture is traditionally seasoned with spices such as coriander, cloves, nutmeg and allspice, and the combination is often determined by the region where the boerewors is made.

Traditional boerewors

This prize-winning recipe is taken from Maak jou eie Biltong en Droevwrs, published in 1991 in co-operation with the red

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Meat in cider

1.5 kg of pork, 2 heads of garlic and onions,

3 tbsp. l. olive oil,

2 tbsp. l. breadcrumbs, 2-3 sprigs of thyme,

30 g of butter,

300ml cider

300ml broth

1 tsp honey, salt, pepper

• Garlic bake in the bowl with water (20 min. At 180 0 C)

• chop onion and fry in a deep frying pan. Add to it 2 finely chopped apple, 1 tsp honey and butter. Cook until caramelized apples. Pour the cider and the broth, add the thyme leaves. Bring to a boil and set aside.

• Meat cut, to get a

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