Sunday 31 January 2010
Discontinuation of stew for you
Thats right, you have our sincere apologies but i am discontinuing stew for you until we can find more time so until further notice good bye.
stewer L
stewer L
Monday 14 December 2009
joy to the stew the stew has come.
now i have 2 stews for you this time so please remember the disclaimer NEITHER I NOR MY CO-OWNER NOR MY TEAM CREATED THESE WONDERFULL STEWS.
chicken stew
These days I get mails asking me what’s special for Christmas @ MariasMenu. I started with the idea of posting chicken biriyani, then moved on to Kerala chicken roast and finally as you can see I ended up with chicken stew.
If you think about it, chicken stew or rather any non veg stew is an integral part of the Kerala Christmas menu. How can you think of a Christmas breakfast without appam & stew? It’s kind of impossible right?
Like any other stew this is also mildly spicy & creamy. It’s a perfect accompaniment for bread, palappam, kallappam or even pathiri. As I’ve mentioned before puttu & stew is also one of my fav combos.
I’d like to share something with you other than the recipe. You might have heard a lot about Kerala and its rich culinary culture from here and also from other Kerala food blogs. I want to share a write-up with you. This write-up gives you the picture of ” God’s own country & its culinary extravaganza” through the lens of a tourist. I got this link when I was searching something on the net. Its a very interesting read or if you are not interested in reading at least check it out to see some beautiful pictures of Kerala cuisine.
Here is the link: A Culinary Journey in India
Hope you will enjoy reading it :)
Now the recipe:
Chicken – 3/4 kg (cut into medium size pieces)
Onion – 2 medium, thinly sliced
Green chilly – 4-5
Ginger & garlic – 1 tbsp, finely chopped
Potato – 1 medium, cubed
Carrot – 1 small-medium, cubed
Cinnamon – a small piece
Cardamom – 4
Cloves – 4
Whole pepper – 1/4-1/2 tsp
Fennel seeds – a small pinch
Medium thick coconut milk - 2 1/2 – 3 cups
Thick coconut milk – 1 cup
Cashew paste – 1 tbsp (optional)
Coconut oil
Salt
Curry leaves
Crush the whole masala (number 4 ingredient). Heat oil in a deep pan & splutter the whole masala. Add onion, ginger &garlic, green chilly & curry leaves. Saute till onion becomes soft and keep in mind that onions should not brown in this recipe. When onion becomes soft add chicken pieces, salt and potato cubes. Mix well. Add medium thick coconut oil and cover & cook.
When the chicken is half done, add the cubed carrots too. Continue cooking till the chicken is fully done. Add the cashew paste to the thick coconut milk & mix well. When the chicken is cooked completely add the thick coconut milk. Reduce the flame & cook for 5 -7 minutes or until you get the required thickness. Garnish with fried small onion/shallots & curry leaves. Serve hot with appam or bread.
Notes: I used chicken with bones. The weight f the chicken given here is after cleaning. To make cashew paste, soak around 7-10 cashews in 1- 2 tbsp hot water for 10 mins. Grind the cashew along with the water to a smooth paste. Cashew paste is usually added to thicken the gravy & make it more creamier. To enhance the taste & flavor, you can garnish the stew with small onion & curry leaves fried in ghee/coconut oil. You can also make this in a pressure cooker in the same way
now for the one you've been waiting for, christmas stew
please note
Christmas stew is often served on Christmas Eve and consists of meats, vegetables and a thick creamy broth. Irish and American Germans favor oyster stew as their holiday tradition.
Christmas Stew Ingredients
Beef stew meat
Stewed tomatoes
Celery
Carrots
Potatoes
Onions
Thyme
Rosemary
Marjoram
Red wine
Water
Peas
Tradition of Stew
Christmas stew is considered a traditional meal, in many German, Irish and Mexican households, during the Christmas season. Despite being similar to regular stew, having it only once a year makes it a suitable holiday tradition. In order to make the stew, simply put all of the desired ingredients into a large pot. The pot can be heated in the oven or on the stove. It should be put on medium heat and cooked for several hours. Once finished, it can serve a large number of holiday guests.
A variation of the meat stew is one that contains oysters. The oysters are boiled in their liquid, after sauteing butter and shallots in a pan. Milk, cream, sherry, salt and pepper are added as the broth.
thank you stewmaster, stew monsieur l*** M******
Friday 20 November 2009
hello
new stew all for you
MOOSE STEW
Makes (enough to feed an entire village)
Instructions:
Add 20 gallons of water to a clean 55-gallon empty oil drum (oil drums can be found in most Alaska backyards or frontyards - especially if the owner is a trucker).
Dump in one medium sized moose, cut into bite-sized pieces (this will take you approximately 2 weeks if you do it alone so be sure you keep your meat cold)
Add:
15 pounds of potatoes, quartered
4 large handfuls of spruce needles
5 Alaskan cabbage heads, diced (these have to be at least 22
pounds each).
10 Pounds of carrots (split)
8 large onions (about 2 pounds each) chopped
Add 3 quarts of moose milk (available from a lactating moose)
Should take about 3 months to get the amount needed,, so be sure you freeze what you get each day to keep it fresh.
Salt and Pepper to taste
Cook outside over a birch-wood fire for at least one week, but preferably 10 days
Stir every hour (or whenever you think about it) with a long birch pole.
If more people arrive than expected, add three to four rabbits but remember that most people don't like hare in their stew.
WARNING: Use care when bending over to dip stew out of bottom of the 55-gallon drum as there have been a few reported cases of people falling in.
(...and if you don't like elephant or moose, try crocodile!..Peter)
Sue van Strijp-Crear, Redhouse, Port Elizabeth
Had a good laugh at the comments and suggestions. However, as can be seen from the below Crocodile recipe, the best way to cook your elephants is in a heated pool - just don't forget to take the chlorinated water out - also, if you don't have one, make sure your neighbour that does, does not mind you utilising it - make sure they are also invited to the feast.
However, I see that you do not have the fabulous recipe for Crocodile Curry-one that went down extremely well while living in the Free State (RSA). Extremely cold winters so the warmth of the curry was right on. As you will see from below - there are lots of extra's that will come out of the preparation - like gifts, jewellery and additional spin-off meals.
Crocodile Curry
PERSONNEL:
1 Indian Chef; plus
8 Kitchen assistants
4 Spare assistants on standby
INGREDIENTS:
3 Large Crocs (C. Niloticus)
1 Smoked warthog
3000 Green peppers
1-4kgs of Curry Powder (depending on how hot you like it) I personally like the 'Mother-in-Law's tongue" brand
1/2 ton rice
1 Tree of Bay Leaves
PREPARATION:
1. Beat crocs over the heads with a sledgehammer.
2. Collect tears in 44 gallon drums and use them for salad dressing.
3. Indian chef tells assistants to place crocs into heated swimming
pool. Turn on the steam. Make sure that the crocs area quite dead -
otherwise spare assistants might be required.
4. Boil for 10 days. After 7 days, skin can be pulled off - which is
used for handbags etc. Nice keepsake for the invited guests. During the 10th day the teeth will fall out and are used for jewellery and amulet's.
5. Cut off tail and use for Crock-tail soup at a later stage - keep in
deepfreeze once cooled off.
6. Surviving assistants then must cut crocs into bite size cubes.
7. Add remaining ingredients and allow to simmer for a further 2 days.
Taste to see if it has enough spices etc. I sometimes like to add
apricot jam to give it extra juiciness and flavour - about 5 kgs or to taste should do.
8. Curry should be ready when the vultures start circling above.
Serves approximately 1250 people.
PS - Let your mother-in-law try it out first
...and how about this one, also from Carmen in North Pole, Alaska
Moose Poop Cookies
Ingredients:
2 sticks of butter
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 tsp vanilla (5cc)
2 cups flour (about 450 grams)
1/2 tsp salt (2.5mg)
1 tsp baking soda (5mg)
3 cups oatmeal (about 720 grams)
1 cup chopped walnuts (about 225 grams, may
be a tad more)
2 cups chocolate chips (about 450 grams)
Instructions:
Mix all together, drop by 1/4 cup portions on a greased cookie sheet. Bake at 325 degrees for 20 minutes. (I don't remember what 325 degrees is on S.A. or other ovens)
how weird is that but maybe it tastes good
MOOSE STEW
Makes (enough to feed an entire village)
Instructions:
Add 20 gallons of water to a clean 55-gallon empty oil drum (oil drums can be found in most Alaska backyards or frontyards - especially if the owner is a trucker).
Dump in one medium sized moose, cut into bite-sized pieces (this will take you approximately 2 weeks if you do it alone so be sure you keep your meat cold)
Add:
15 pounds of potatoes, quartered
4 large handfuls of spruce needles
5 Alaskan cabbage heads, diced (these have to be at least 22
pounds each).
10 Pounds of carrots (split)
8 large onions (about 2 pounds each) chopped
Add 3 quarts of moose milk (available from a lactating moose)
Should take about 3 months to get the amount needed,, so be sure you freeze what you get each day to keep it fresh.
Salt and Pepper to taste
Cook outside over a birch-wood fire for at least one week, but preferably 10 days
Stir every hour (or whenever you think about it) with a long birch pole.
If more people arrive than expected, add three to four rabbits but remember that most people don't like hare in their stew.
WARNING: Use care when bending over to dip stew out of bottom of the 55-gallon drum as there have been a few reported cases of people falling in.
(...and if you don't like elephant or moose, try crocodile!..Peter)
Sue van Strijp-Crear, Redhouse, Port Elizabeth
Had a good laugh at the comments and suggestions. However, as can be seen from the below Crocodile recipe, the best way to cook your elephants is in a heated pool - just don't forget to take the chlorinated water out - also, if you don't have one, make sure your neighbour that does, does not mind you utilising it - make sure they are also invited to the feast.
However, I see that you do not have the fabulous recipe for Crocodile Curry-one that went down extremely well while living in the Free State (RSA). Extremely cold winters so the warmth of the curry was right on. As you will see from below - there are lots of extra's that will come out of the preparation - like gifts, jewellery and additional spin-off meals.
Crocodile Curry
PERSONNEL:
1 Indian Chef; plus
8 Kitchen assistants
4 Spare assistants on standby
INGREDIENTS:
3 Large Crocs (C. Niloticus)
1 Smoked warthog
3000 Green peppers
1-4kgs of Curry Powder (depending on how hot you like it) I personally like the 'Mother-in-Law's tongue" brand
1/2 ton rice
1 Tree of Bay Leaves
PREPARATION:
1. Beat crocs over the heads with a sledgehammer.
2. Collect tears in 44 gallon drums and use them for salad dressing.
3. Indian chef tells assistants to place crocs into heated swimming
pool. Turn on the steam. Make sure that the crocs area quite dead -
otherwise spare assistants might be required.
4. Boil for 10 days. After 7 days, skin can be pulled off - which is
used for handbags etc. Nice keepsake for the invited guests. During the 10th day the teeth will fall out and are used for jewellery and amulet's.
5. Cut off tail and use for Crock-tail soup at a later stage - keep in
deepfreeze once cooled off.
6. Surviving assistants then must cut crocs into bite size cubes.
7. Add remaining ingredients and allow to simmer for a further 2 days.
Taste to see if it has enough spices etc. I sometimes like to add
apricot jam to give it extra juiciness and flavour - about 5 kgs or to taste should do.
8. Curry should be ready when the vultures start circling above.
Serves approximately 1250 people.
PS - Let your mother-in-law try it out first
...and how about this one, also from Carmen in North Pole, Alaska
Moose Poop Cookies
Ingredients:
2 sticks of butter
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 tsp vanilla (5cc)
2 cups flour (about 450 grams)
1/2 tsp salt (2.5mg)
1 tsp baking soda (5mg)
3 cups oatmeal (about 720 grams)
1 cup chopped walnuts (about 225 grams, may
be a tad more)
2 cups chocolate chips (about 450 grams)
Instructions:
Mix all together, drop by 1/4 cup portions on a greased cookie sheet. Bake at 325 degrees for 20 minutes. (I don't remember what 325 degrees is on S.A. or other ovens)
how weird is that but maybe it tastes good
Friday 30 October 2009
halloween stew
i am so very sorry to my kind and beloved stewers now i have been very ill and my laptop will not connect to the internet so i am going to get a new samsung one but for now try to picture this it is halloween ant you have a pumpkin but you have nothing to do with the flesh inside try chopping it into small chunks and then putting it into a stew
thank you
thank you
Sunday 4 October 2009
regressing stew
i am sincerely sorry my fellow stewers as my team is currently airing out any text with no connection at all with stew these odd texts and messages are not at all what the stew for you blog is about so i will be creating a new blog apart of the stew blog for any text disregarding stew this was not the progress i wanted so as in the title we are regressing
my honest apologies
creator and co-owner
l*** mor****
my honest apologies
creator and co-owner
l*** mor****
Friday 2 October 2009
Join this forum!
Ok guys, I am here promoting a forum and it needs members ;) Infinity-Web is the allocated forum and the creator of the board, Daniel, (Not from the college), want's 100's of member so I am looking to rustle some up here! Whoever views this blog shall need to sign up to the forums that shall come in a few sentences more...
The whole idea of the forum is so you can get live help with your problems, soon to be 24/7 support. Want more information? send an email to: Support@Infinite-Web.co.uk or add the email address to your Window Live Messengers and have real life conversation with the support staff and find out more information about Infinite-Web.co.uk
To sign up or login, go here: http://www.infinite-web.co.uk/iForum < I am administrator on there by the way. 'Jordan' is my name on there, this would really help my mate out ;)
Thanks, J***** ~ Stew co-owner :)
The whole idea of the forum is so you can get live help with your problems, soon to be 24/7 support. Want more information? send an email to: Support@Infinite-Web.co.uk or add the email address to your Window Live Messengers and have real life conversation with the support staff and find out more information about Infinite-Web.co.uk
To sign up or login, go here: http://www.infinite-web.co.uk/iForum < I am administrator on there by the way. 'Jordan' is my name on there, this would really help my mate out ;)
Thanks, J***** ~ Stew co-owner :)
Subscribe to:
Posts (Atom)