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Ladies Thighs with Red Pepper Broth & Fresh Peas |
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TasunkaWitko ![]() Admin Group ![]() Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
![]() ![]() ![]() ![]() ![]() 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 |
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