Lass mich dir &quot;Svíčková na smetaně&quot;, die Königin der tschechischen Saucen vorstellen. Diese cremige Soße ist bei Tschechen als festliches Gericht sehr beliebt. Sie ist aber auch ein typisches Essen, das jeder bei einem Besuch in der Tschechischen Republik probieren sollte.

Svíčková na smetaně Rezept

1,2 kg Rindfleisch (z. B. Top Blade)

g Speck (für Spicken)

EL Schmalz

Pfeffer (gemahlen)

Salz

Wasser

Karotten

Petersilienwurzeln

Knollensellerie

Zwiebeln

Apfel

60 g Butter

g Zucker

60 ml Essig

Lorbeerblätter

Pimentkörner

Pfefferkörner

EL Weizenmehl

250 ml Schlagsahne (Fettgehalt von 30 %)

Zitrone

Das Rindfleisch mit Speckstreifen spicken: Schneide den Speck in 0,5 cm dicke und etwa 6 bis 8 cm lange Stücke und lege sie für 30 Minuten in den Gefrierschrank, um sie etwas zu härten. Mit einem dünnen Messer einige Löcher in das Fleisch stechen.Wenn du deinen Zeigefinger (oder den Stiel des Kochlöffelns) in jedes Loch steckst und ihn hin- und herbewegst, wird sich das Loch vergrößern. Du kannst die Löcher in beide Seiten des Fleischstücks stechen. Sobald du die Löcher fertig hast, die Speckstreifen hineindrücken.

Unregelmäßig geformtes Fleisch (für eine bessere Form) mit einem Kochfaden binden.

Das gespickte und gebundene Fleisch von allen Seiten pfeffern und salzen.

Das Gemüse und die Gewürze vorbereiten: Karotte, Petersilienwurzel und Knollensellerie schälen und in 1 cm große Würfel schneiden. Zwiebeln schälen und grob hacken. Einen Apfel schälen und in kleine Stücke würfeln. Wenn möglich, binde die Gewürze fest in ein sauberes Tuch ein; du wirst das Tuch mit den Gewürzen später in einen Topf legen.

Das Rindfleisch anbraten: In einem Schmortopf das Schmalz bei höherer Hitze zerlassen und das Rindfleisch von allen Seiten scharf braun anbraten. Das angebratene Fleisch herausnehmen und beiseitestellen.

Das Gemüse sautieren: Verwende denselben Schmortopf, den wir für die Zubereitung des Fleisches verwendet haben. Die Temperatur auf mittlere Hitze reduzieren, Butter und Speckreste vom Spicken hinzugeben. Gewürfelte Möhren, Petersilienwurzeln und Knollensellerie zugeben. Unter gelegentlichem Rühren garen, bis sie leicht golden sind.

Zwiebeln und Apfel hinzufügen: Gehackte Zwiebeln zum Gemüse geben, einen gewürfelten Apfel hinzufügen und weitere 3 bis 4 Minuten kochen, dabei häufig umrühren.

Zucker und Essig hinzufügen: Zucker zugeben, verrühren und unter gelegentlichem Rühren schmelzen und karamellisieren lassen. Rechne mit 3 bis 5 Minuten. Essig hinzugeben, verrühren und unter Rühren verdampfen lassen, sodass sich nur noch Gemüse mit geschmolzenem Zucker und etwas Fett am Boden des Topfes befinden. Das dauert ein paar Minuten. Wenn der Essig im Gemüse bleiben würde, würde die Sauce zu sauer schmecken!Mit 1 Teelöffel Salz abschmecken und verrühren.

Das angebratene Rindfleisch wieder in einen Topf legen, mit heißem Wasser übergießen, bis das Fleisch fast untergetaucht ist. Füge 1 Teelöffel Salz und Gewürze hinzu.

Zum Kochen bringen, Hitze auf ein Minimum reduzieren. Mit einem Deckel abdecken und für 2,5 Stunden köcheln lassen, bis das Rindfleisch weich wird.

Gewürze aus der Sauce herausnehmen, insbesondere alle Lorbeerblätter. Entferne ¼ des Gemüses und entsorge es. Wenn du das ganze Gemüse in der Sauce lässt, würde die Svíčková zu sehr nach dem Gemüse schmecken und sie wäre zu sämig. Nimm das Rindfleisch heraus und stelle es an einen warmen Ort.

Mehlschwitze herstellen: Butter in einer Pfanne bei mittlerer Hitze schmelzen lassen.Mehl hinzugeben und häufig umrühren, bis es leicht golden und schaumig ist.

Ein Sieb holen, Mehlschwitze hineingeben, in die Sauce eintauchen und Mehlschwitze durch das Sieb drücken. Die Mehlschwitze kontinuierlich in die Sauce einrühren.

Die Sauce mit Mehlschwitze köcheln lassen: Den Schmortopf wieder auf den Herd stellen und für 15 bis 20 Minuten köcheln lassen.Gelegentlich umrühren, da die Mehlschwitze dazu neigt, sich zu setzen und am Boden des Topfes zu kleben.Die Mehlschwitze verliert nach etwa 15 Minuten Köcheln ihren mehligen Geschmack. Sie dickt die Sauce ein, deren Textur sehr glatt und seidig sein wird.

Schlagsahne in die Sauce hineingießen und umrühren; nicht mehr kochen!

Alles mit einem Stabmixer pürieren und die Sauce in einen sauberen Topf abseihen. Mit Zitronensaft und Salz nach Belieben abschmecken.Ø

These traditional suet dumplings are a much-loved British classic. Cooked on top of a stew, they are quick and easy to make (only 4 ingredients!), but always taste unbelievably good.

Traditional British Suet Dumplings (using Atora Suet)

self-raising flour

100 g shredded suet (I use

salt (or

water

These dumplings are designed to be cooked on top of a stew cooked in the oven. You can cook them on top of almost any stew and at any temperature between 140 fan and 200 fan. (Use the oven temperature recommended for the type of stew you are making.)

Make these dumplings approximately 30 minutes before your stew is ready to come out of the oven. (They will need approximately 20 minutes cooking on top of your stew.)

Put the flour, suet and salt in a bowl. Stir to ensure the salt and suet are evenly distributed throughout the flour.

Add just enough cold water to make the mixture come together into a firm dough. (Add a little at a time to ensure the dough does not get too wet. The dough should be firm, but not crumbly or sticky.)

Divide the dough into 16 roughly even sized pieces (it doesn’t have to be perfect!) and roll each piece into a ball with your hands.

Place the dumplings on top of your stew in a single layer and put the lid back on. Cook for 20 minutes, by which time both the stew and the dumplings should be cooked.

A homey and comforting Shepherd&#39;s Pie recipe with a meat and vegetable gravy sauce under a crown of creamy parmesan mashed potatoes.

Shepherd’s Pie Recipe

potatoes

heavy whipping cream (warm)

tsp fine sea salt

parmesan cheese (shredded)

egg (lightly beaten)

unsalted butter (melted to brush the top)

Tbsp parsley or chives (chopped, to garnish the top)

olive oil

lb beef lamb

tsp salt (divided,

tsp black pepper (plus more to taste)

yellow onion (finely chopped (1 cup))

garlic

Tbsp all-purpose flour

dry red wine (such

beef broth or chicken broth

tomato paste

Worcestershire sauce

vegetables

Place chopped potatoes in a large saucepan, cover with cold water and bring to boil. Cook until potatoes are tender (12-15 minutes), don’t overcook potatoes. Drain and mash potatoes in the same pot.

Add warm cream and 1/2 tsp salt (or to taste) then mash until smooth. Lastly, mash in the parmesan cheese and beaten egg.

How to Make Potatoes:

Preheat oven to 400˚F with a rack in the center. Heat a large skillet over medium heat. Add 1 Tbsp olive oil and ground beef. Breaking up the beef with a spatula then season with 1 tsp salt and 1/2 tsp black pepper and cook until meat is just cooked through and no longer pink (5 minutes).

Add onions and sauté for 3 minutes to soften then add minced garlic and stir another minute.

Sprinkle with 2 Tbsp flour and stir for 1 minute. You’ll see a film form on the bottom of your pan.

Stir in red wine, scraping the bottom to deglaze the pan for a minute. Add beef broth, 1 Tbsp tomato paste, and 1 Tbsp Worcestershire.

Add 1 1/2 cups of frozen veggies and bring to a light boil. Season with another 1/2 tsp salt and 1/4 tsp pepper or add to taste. Reduce heat to a simmer, cover and cook 10 minutes until sauce is slightly thickened.

How to Make the Filling:

Transfer meat and veggie mixture to a deep pie dish, or 11x7 or 9x9 casserole dish.

Scoop mashed potatoes over the top then spread evenly, making sure to seal the potatoes to the edge of the dish so the filling doesn’t bubble up.

Drizzle 2 Tbsp melted butter over the top. Place a sheet of foil under the casserole to catch any drips and bake at 400˚F on the center rack for 25-30 minutes or until potatoes start to turn golden. Cool 15 minutes before serving.

How to Assemble Shepherd’s Pie:

https://www.youtube.com/watch?v=lElYYrovajg

This Shepherd’s Pie recipe is a savory pie with a meat and vegetable gravy topped with creamy parmesan mashed potatoes. Shepperd’s Pie is a stunning and welcoming dish for the holiday table. 
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

INGREDIENTS FOR THE POTATO TOPPING:
►2 lbs russet potatoes, peeled and cut into 1” thick pieces
►3/4 cup heavy whipping cream, warm
►1/2 tsp fine sea salt
►1/4 cup parmesan cheese, finely shredded
►1 large egg, lightly beaten
►2 Tbsp butter, melted to brush the top
►1 Tbsp Chopped parsley or chives, to garnish the top

INGREDIENTS FOR THE FILLING: 
►1 tsp olive oil
►1 lb lean ground beef or ground lamb
►1 tsp salt, plus more to taste
►1/2 tsp black pepper, plus more to taste
►1  medium yellow onion, finely chopped (1 cup)
►2 garlic cloves, minced
►2 Tbsp all-purpose flour
►1/2 cup red wine
►1 cups beef broth or chicken broth
►1 Tbsp tomato paste
►1 Tbsp Worcestershire sauce
►1/4 tsp dried thyme
►1/2 tsp dried rosemary
►1 1/2 cups frozen vegetables of choice

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/shepherds-pie-recipe/

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⏱️TIMESTAMPS⏱️
0:00 Intro
0:44 Prepping potatoes
2:29 Making pie filling
5:06 Adding potatoes over the pie filling
5:59 How to bake shepherd's pie
6:30 Finishing touches
7:17 Taste test

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Easy Shepherd's Pie Recipe

Chinese Fried Pigeon (Zha Ge Zi, 炸鸽子) or Chinese Fried Squab (Zha Ru Ge, 炸乳鸽) is an incredibly special dish and a Hong Kong classic. It has disappeared from many US Cantonese restaurant menus in recent years, so this recipe aims to preserve this cooking method for future generations.

Chinese Fried Pigeon (Squab), A Hong Kong Favorite

squab

ginger

garlic ((smashed))

scallion

g rock sugar ((or granulated sugar))

salt

Shaoxing wine

soy sauce

Chinese spice packet for braising

water ((enough

maltose

red vinegar

canola oil ((for frying))

Shrimp Chips - Ha Peen ((Optional))

Lemon wedges

Make sure the pigeon/squab are cleaned well, removing any internal organs. Squab in the US almost always come frozen, and oftentimes, they only come dressed on the outside, which means that you must cut a small opening near the tail in order to remove the remove the organs and clean the inside.

Take care to cut a small opening, and not to rip the skin when cleaning it. The best cut to make is a small horizontal cut 1 to 1½ inches wide between the tail and the bottom of the breast. It’s the same place where all poultry are cut and cleaned out. Once the cut is made, you’ll have to carefully use two fingers to pull out the entrails--including the heart, gizzard, liver, lungs and any glands that are attached to the cavity. It will take a few passes and lots of rinsing with cold water to get them cleaned out.

After the insides are thoroughly cleaned, use kitchen shears to clip off the talons and tuck the feet inside the cavity. You can also just cut off the claws (some old folks like to eat them with a cold beer) and just leave the legs. For a Chinese New Year bird, Chinese people tend to leave the legs, tail, and head intact. It is an old Chinese tradition to serve any bird with both the head and tail on for Chinese New Year dinner. It’s true also for the classic poached chicken, Cantonese white cut chicken, which is a required dish at all Cantonese Lunar New Year dinners!

In a medium-sized pot, add the ginger, garlic, scallions, sugar, salt, Shaoxing wine, soy sauce, Chinese spice packet, water, and bring to a boil. The liquid should be quite salty––almost as salty as the sea, like when you cook pasta. Turn the heat down and let the sauce simmer for 15 minutes.

Next, carefully place the squab into the pot until they are fully submerged, and the cavities are filled with the hot liquid. Lift the squab out, emptying the liquid inside the cavity and return them back to the pot, again ensuring there are no air pockets in the cavity. This is the same method used in our classic Cantonese poached chicken; it ensures that there are no cold spots and that the poultry cooks evenly.

Reduce the heat to the lowest setting so the liquid is almost (but not actually) simmering. Let the squab cook for 30 minutes. Another easier method is to let the liquid simmer for 5 minutes with the squab, then turn off the heat completely, and leave the pot covered on the stove for another 25 minutes.

While the squab is cooking, prepare a large bowl of cold water. After the squab are done, remove them from the braising liquid, and soak them in the cold water, gently rubbing off any impurities from the skin that may have appeared from the cooking process. Let them cool completely in the water.

While the squab are cooling in the water, mix together the maltose, red vinegar, water, and Shaoxing wine until the maltose is dissolved. Maltose is not an easy ingredient to handle. It’s quite stiff and has the texture of taffy. Use your hand to remove the maltose from the measuring spoon and rub it into the water and vinegar mixture to help it dissolve.

Remove the squab from the water, gently shaking off any excess liquid. Roll the pigeon in the maltose vinegar mixture, using your hands to ensure all of the surface area gets coated. Do your best to keep the vinegar and maltose solution on the outside of the pigeon only. This maltose vinegar bath gives the skin a light coating that ensures crispy skin during the frying process.

Once the pigeons are thoroughly marinated, set aside, and air dry for a total of 2 hours. If you have a fan, point one at the birds to speed up the drying process. Turn the pigeons over after 1 hour and use a towel to wipe any liquid from the plate so it is dry. This bath and drying process is another measure to ensure that your traditional fried pigeon dish will have a crispy skin.

Now it’s time to fry the squab. Heat 6 cups of canola oil to 350 degrees F in a small wok. Use a thermometer to ensure the temperature is accurate. Usually, I recommend a small pot for deep frying to save oil, but in this case, it’s best to use a small round bottomed wok for frying.

Once your oil has come up to temperature, place one of the squab on the Chinese spider strainer breast down, and carefully lower it into the hot oil. At the same time, use your metal hoak or ladle to repeatedly spoon hot oil over the top of the pigeon. Make sure you pour hot oil over the head, neck, legs and tail. Try to angle the pigeon so the cavity opening is pointed down. Don’t pour oil into the cavity.

Repeat this process, turning the squab over if needed until your fried pigeon is a uniform amber color. How dark you want your fried pigeon is a personal preference. My experience eating this dish at restaurants is that they are generally a darker amber color. Repeat the process, one-by-one, for the rest of the squab.

The way to serve these fried pigeons is to cut off the head and place them at the head of the plate. We do the same thing for Cantonese Ginger Scallion Lobster. Cut off the claws and set them at the bottom of the plate opposite the heads. Next, use a chef’s knife or kitchen shears to cut the fried pigeon in half lengthwise and cut each half into a breast and leg quarter piece for a total of four pieces. Arrange the fried pigeon pieces on a large plate with freshly fried shrimp chips (you can quickly make these after you’ve finished frying the squab), lemon wedges and your five spice salt on the side.

You&#x27;ll love these easy to make and DELICIOUS buckeyes, creamy, perfectly sweet peanut butter balls dipped in chocolate.

Buckeyes

peanut butter (smooth, 240 grams)

tbsp unsalted butter (70 grams)

sugar (240 grams)

tsp vanilla extract (5 milliliters)

semisweet chocolate (340 grams)

tbsp coconut oil (30 milliliters, optional)

Cream the peanut butter and butter together with the vanilla extract.

Add powdered sugar and mix on low until combined. Scrape down bowl and mix again.

Pinch off tablespoon sized pieces and roll into balls. About 20g if you&#x27;re weighing.

Transfer balls to a baking sheet and chill until firm. At least 20 minutes.

Add chocolate and coconut oil to a medium bowl and melt on 50% power in the microwave. Stir to combine and set aside to cool to room temperature.

Use a skewer or toothpick to dip the peanut butter balls into the chocolate. Leave a bit of the peanut butter exposed for that signature buckeye pea look.

Chill to allow the chocolate to firm up and enjoy. If you want to remove the holes left from the skewers, run a small knife or spatula over the tops.

Buckeyes are like peanut butter balls that didn’t get all the way dipped in chocolate. They’re no bake, SUPER-EASY to make and ultra snackable. As an added bonus you can make them in advance and pull them out of the fridge at a moment’s notice.

Full Recipe: https://preppykitchen.com/buckeyes/

Peanut butter and chocolate are a match made in heaven so who could resist a buckeye or two?? They taste like peanut butter cups with an emphasis on the peanut butter! Not too sweet, really creamy, no bake, and so satisfying.

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Easy Buckeyes Recipe

This Jamaican curry chicken recipe is the ultimate Caribbean comfort food of chicken seasoned with Jamaican curry powder and simmered in creamy curry sauce.

Jamaican Curry Chicken Recipe

chicken (cut up

Jamaican curry powder (or more to taste)

Salt and black pepper

onion

jalapeno peppers (chopped (add

green onion

garlic (chopped)

Jamaican curry powder

adobo seasoning

allspice

thyme

coconut milk

chicken broth

yellow potatoes (diced (peel if desired))

Salt and pepper

Hot sauce

Season Chicken

Cut up the chicken as much as you prefer. Rub the chicken pieces with 1 tablespoon Jamaican curry powder and salt and pepper to taste.

Sear Chicken

Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook for 10 minutes to brown all sides, flipping half way through. Remove the chicken and set it aside.

Onions and Peppers

Add the onion and peppers to the pot and stir. Cook for 5 minutes to soften.

Garlic

Add the green onion, garlic and ginger and cook 30 seconds to 1 minute, until the garlic becomes fragrant.

Seasonings

Stir in the Jamaican curry powder, allspice, thyme, and adobo seasoning. Cook for 1 minute, stirring, until the seasonings bloom in flavor.

Adjust

Stir in the coconut milk (if using), chicken broth, tomato paste (if using) and potatoes. Taste and adjust with salt, pepper and hot sauce to your personal tastes.

Simmer

Nestle the seared chicken back into the pan with the curry sauce and reduce the heat. Simmer for 30 minutes, or until the chicken is fall-off-the-bone tender and cooked through. It should measure 165 degrees F internal when measured with a meat thermometer.

Serve

Serve! I like to garnish mine with fresh chopped parsley, red pepper flakes and chili slices.

Any steak lover will give this Italian Stuffed Flank Steak a big thumbs up! The steak is marinated to tenderize and lock in the amazing flavors, and then it&#039;s rolled in an unbelievably delicious walnut pesto filling with prosciutto, roasted bell peppers and provolone cheese.

Italian Stuffed Flank Steak

red wine vinegar

garlic (minced)

½ teaspoon pepper (freshly ground)

parsley (chopped)

walnuts

garlic (smashed)

Parmesan cheese (grated)

basil

pepper

flank steak

prosciutto

red peppers

provolone cheese

salt and pepper (to taste)

Prep the steak.

Prep the steak. Using a boning knife, slice the meat horizontally on the long side of the steak, but do not cut all the way through, leave about ½ inch uncut. You want the steak to open like a book. Make sure the top half is the same thickness as the bottom half. Open up the steak so that it&#39;s flat. Use a meat mallet to pound down the steak to a uniform thickness about ½ inch in thickness or thinner.

Make the marinade and marinate the steak.

Make the marinade and marinate the steak. Add all the marinade ingredients to a large bowl and whisk to combine. Add the butterflied steak to the bowl and toss it around in the marinade to coat it all around. Cover the bowl with plastic wrap and refrigerated for 2 hours.

Prep the oven.

Prep the oven. Preheat the oven to 350°F.

Make the walnut pesto.

Make the walnut pesto. In a food processor add all the pesto ingredients and pulse a few times, don’t over process as you don’t want a smooth consistency. Taste for salt and pepper and add more if needed.

Assemble the steak.

Assemble the steak. Remove the steak from the marinade; reserve marinade. Place the steak flat on a cutting board. Spread the pesto evenly over the steak, leaving about ½ inch free on all sides of the meat. Layer the steak with prosciutto slices, followed by roasted peppers, then provolone cheese slices. Sprinkle with salt and pepper. Roll up the steak jellyroll style. The grain of the steak should run on the length of the roll. Tie the roll with kitchen twine or string, every 2 inches. Brush with remaining marinade.

Sear the steak.

Sear the steak. Add the olive oil to an oven safe skillet and heat over medium-high heat. Add the steak roll and sear quickly on all sides until brown.

Roast the roll.

Roast the roll. Transfer the skillet to the preheated oven and roast for 30 to 40 minutes or until the interior of the meat registers at 130°F when tested with an instant read meat thermometer.

Rest the meat and slice.

Rest the meat and slice. Remove the skillet from the oven and let the steak rest for 10 minutes. Remove the string from the roll and cut into slices.

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