Foods of the World Forum Homepage
Forum Home Forum Home > Asia > The Middle East
  New Posts New Posts RSS Feed - Ladies Thighs with Red Pepper Broth & Fresh Peas
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Ladies Thighs with Red Pepper Broth & Fresh Peas

 Post Reply Post Reply
Author
Message
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9356
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Topic: Ladies Thighs with Red Pepper Broth & Fresh Peas
    Posted: 14 January 2016 at 19:48

Ladies Thighs with Red Pepper Broth & Fresh Peas


Recipe by Ana Sortun


For 6 servings:


Red Pepper Broth:


8 cups chicken or veal stock

1/2 cup red pepper, stemmed, seeded, and roughly chopped

1/2 cup Turkish red pepper paste (see note below)

1/4 cup pomegranate molasses

6 Tbsps. unsalted butter, slightly chilled

Salt

White pepper, freshly ground


Bring stock to a boil in a stockpot; add red pepper and pepper paste; reduce heat to low; simmer until red pepper softens and broth has reduced slightly; remove from heat; cool; strain broth through fine chinois into clean saucepan.


Place strained red pepper and 1 cup stock in a blender; puree; stir puree into broth; bring to a simmer over medium heat; add pomegranate molasses; return to a simmer; remove from heat; whisk in butter; season; reserve (keep warm).


Assembly:


2 Tbsps. unsalted butter

1 Tbsp. olive oil

2 cups Spanish onions, minced

Canola oil (for deep frying)

2 lbs. ground lamb or beef

1 cup Spanish rice, cooked

4 Tbsps. fresh parsley, chopped

2 1/2 tsps. kosher salt

1 tsp. black pepper

1 tsp. ground cumin

1 tsp. dried oregano

1 tsp. dried spearmint

3/4 tsp. cinnamon stick, finely grated

2 lg. eggs

All-purpose flour (for dredging)

2 cups egg wash

1 cup tender pea greens, roughly chopped

1 1/2 to 2 cups fresh peas, shucked and blanched


Heat butter and oil in large skillet set over medium-high heat; cook until butter begins to brown; add onion; reduce heat to medium; cook, stirring occasionally, until tender (about 6 minutes); remove from heat; cool.


Heat oil in deep fryer to 350°F.


Combine meat, rice, parsley, salt, pepper, cumin, oregano, spearmint, cinnamon, and onion in the bowl of electric mixer fitted with paddle attachment; beat on high speed until creamy and smooth; beat in eggs; cover; refrigerate at least 10 minutes; form chilled meat into 6 balls; roll each ball in flour; dip in egg wash; drain; deep fry until golden brown (about 4 minutes); remove with a spider; drain on baking sheet lined with paper towels.


To serve, place a meatball and some pea greens and peas in warm bowls; top with sauce.


Note: Turkish red pepper paste can be found at Middle Eastern markets or at AKMarket.com.


Link: http://www.foodarts.com/recipes/recipes/1337/ladies-thighs-with-red-pepper-broth-fresh-peas

If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Sponsored Links


Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.109 seconds.