Braised Recipes

Orange Braised Pork with Fruit:

Sauté pork in large frying pan until browned on all sides
Sprinkle with marjoram, stirring to sauté herb
Add port, orange juice, water, lemon juice, orange peel, ginger and bay leaves. Cover; simmer until pork is very tender, about 2 hours
Remove meat to serving dish. Add figs, apples and orange pieces to pan
Cover; simmer about 10 minutes, just until apples are soft. Spoon fruit and juices over pork
Serve with rice with the sesame seeds mixed in with it

Trim the meat of all fat and cut into 1 1/2 inch cubes
Heat the oil in a pressure cooker until almost smoking. Add the beef cubes and cook over high heat, stirring often, until lightly browned all over
Add the garlic, onion and mushrooms and stir. Sprinkle with the flour and stir to coat the pieces evenly
Add the wine, tomatoes, olives, thyme, bay leaf, cayenne and saffron. Bring to a boil, stirring well
Cover and add the pressure regulator
Reduce the heat and cook according to the manufacturer's instructions, 20 to 25 minutes
Uncover as directed. Pour the beef into a serving dish and sprinkle with the chopped parsley

At least 12 hours before cooking this dish, rinse several times then soak dried chestnuts. After soaking, remove pieces of skin wedged in nutmeat
Deep-frying: In wok or suitable pan, slowly heat deep-frying oil; oil is ready when bubbles quickly form around chopstick held vertically in oil
Meanwhile, dredge drumsticks in cornstarch; shake off excess starch. Deep-fry drumsticks 2 at a time until brown, about 5 minutes. Remove from oil; drain
Pour water in sandy pot or comparable casserole dish; add 5-spice bouquet, soy sauce, sherry and salt
Slowly bring to boil, reduce heat, cover pot and simmer 15 minutes
Remove cover; add salt and rock sugar; dissolve rock sugar. You can stop here until near serving time
About 30 minutes before serving time, add drumsticks and soaked chestnuts to hot red-cooked sauce. Simmer in covered pot for 15 minutes
remove cover; simmer for another 15 minutes. Sauce should have reduced by about 1/3, and become bright and thick
To serve, prop drumsticks up around sides of sandy pot; spear chestnuts with sate sticks or long toothpicks

Heat 2 tablespoons of the butter in a heavy pan over medium-high heat
Add almonds and pistachios; cook, stirring, until light brown, about 4 minutes
Remove with a slotted spoon and set aside.
Combine the garlic, ginger, coriander, cardamom, chili, peppercorns, cloves, cumin, mace and water in a blender and blend to form a smooth paste
Arrange lamb in a large shallow dish. Rub the spice mixture over both sides of lamb. Cover and refrigerate 30 minutes
Heat remaining 2 tablespoons butter in a large, heavy skillet over medium-high heat. Add lamb and brown well on both sides
Add 1/4 cup of the water and bring to a boil. Reduce heat, cover, and simmer for 5 minutes
Add remaining water; sprinkle in saffron. Cover and cook until lamb is tender, about 10 minutes
Taste and add salt, if needed. Stir in peas and cook 5 minutes longer
Sauce should be very thick
Transfer lamb to a heated platter. Stir sauce and pour over lamb. Top with fried nuts and cilantro

Can be served on top of a bed of cooked rice
This elegant entrée is a specialty of Rajasthan, home of the Rajput warriors
Royal cumin (black cumin) or shahi jeera gets its name from the royal Moghul dishes it was most used in. It is available at Indian markets

Sprinkle rabbit with salt. Coat with 1/3 cup flour; shake off excess
Fry bacon in Dutch oven over medium heat until crisp; remove bacon and drain on paper towels
Brown a few pieces of rabbit in hot bacon fat; remove browned pieces. Repeat with remaining rabbit
Remove all but 2 tablespoons fat
Cook and stir shallots and garlic in hot fat in Dutch oven until shallots are tender, about 4 minutes
Stir in wine, 1 cup water and the instant bouillon. Heat to boiling
Stir in jelly, peppercorns, bay leaf, rosemary and thyme
Return rabbit and bacon to Dutch oven
Heat to boiling; reduce heat. Cover and simmer until rabbit is tender, about 1 1/2 hours

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