Irish Sausage and Potato Stew (Dublin Coddle) | Food Wishes
I’ve enjoyed a lot of Irish stews in my day, but this might be my all-time favorite. If you’re a fan of sausage and potatoes, you will love this slow-cooked, comfort food classic. Enjoy!
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Tita Ester's Kitchen - Kaerntner Ritschert (Carinthian Stew)
Hi, this is Tita Ester!
Thank you for watching this video and Welcome to Tita Ester's Kitchen!
This video shares with you an easy and fast recipe to cook Kärntner Ritschert - Carinthian Stew! It's very Yummy! MASARAP!
Here is the recipe and how to cook it to get the real taste:
Ingredients:
Servings: 6
200 g beans (giant beans white and/or red)
200 g rolled barley
200 g lentiles
1 piece of stilt (or selch roll, small)
100 g onion
1 leaf sage
1 leaf bay leaf
salt - as needed
pepper - as needed
2 pcs. Potatoes (peeled and diced)
2 pcs. Carrots (peeled and diced)
200 g Celery (diced)
1 1/2 l water
1 or 2 pcs. Soup Cube
Preparation:
1) First peel and dice the onion, potato, carrot and celery.
2) Fry the onion in a little fat, add the potato, carrots and celery and continue to fry briefly and mix well.
3) Add the beans and the rolled barley, pour water and add herbs, spices, salt, pepper and the stock cube.
4) Add the smoked meat or selch roll, either whole or already cut into pieces, and cook until the legumes are tender, the meat is well done, and the Ritschert has a creamy consistency.
5) Stir frequently and, if necessary, add water or soup during the cooking time so that the Ritschert does not stick to the bottom.
Tip
Instead of the stilt or the selch roll you can also use selch sausages for the Carinthian Ritschert. It is best to soak the beans and the rolled barley in water the day before. This shortens the cooking time.
You can also use canned beans (kidney beans). Be careful with seasoning, as the meat is already well seasoned. As a side dish one serves in Carinthia brown bread.
Enjoy cooking, try it! I would appreciate it that you give me some feedback on how you liked it. If you like it, share it with your friends.
Mabuhay
Tita Ester
#titaester #ritschert ##titaesterskitchen #kaerntnerritschert #selchroller #stelze #kärntnerspezialität
DIY Cream Chicken Soup Mix - Hoosier Hill Farm Cream Powder Prepper Pantry
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THE BEST SOY MEAT EVER: HOW TO COOK TVP AND MAKE IT TASTE DELICIOUS⎜NO LINGERING SOY TASTE AT ALL!
THE BEST SOY MEAT EVER: HOW TO COOK TVP AND MAKE IT TASTE DELICIOUS⎜NO LINGERING SOY TASTE AT ALL!
Soy protein demystified: How to properly cook it and make it taste amazing and without any soy trace taste. This recipe is perfect to be served over a bowl of rice or use it to substitute meats in meat dishes such as lasagnas, bolognese sauce, meatballs, etc. Rule number one for the perfect soy dish: Do not rehydrate it!
Check it out, my lovelies!
CJ
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INGREDIENTS:
1 1/2 cups of soy protein (TVP, TSP)
a drizzle of oil
half onion, minced
1 carrot, minced
2 garlic cloves, minced or 1 teaspoon of garlic powder
1 bay leaf
juice of one small lemon or lime
1 cup of tomato juice or blended fresh tomatoes
2 tablespoons of soy sauce
1 teaspoon of vegetable bouillon
a pinch of black pepper
water if needed
METHOD:
add the tomato juice, the vegetable bouillon, and the soy sauce to a jar and stir until combined
add the oil to a skillet
add the onions, carrots, the Brazilian spice blend and bay leaf (and the minced garlic if you're using fresh garlic)
saute for 2 minutes on medium heat
add the soy protein
stir for 1 minute then add the tomato juice mixture, stir until almost dry
add the garlic powder, the black pepper, stir until combined
add the remainder of the tomato juice mix and stir until the soy protein is soft.
Serve it over a bowl of rice or use it to substitute meats in meat dishes such as lasagnas, bolognese, meatballs, etc.
BRAZILIAN SEASONING SPICE BLEND
INGREDIENTS:
A bunch of parsley
A bunch of spring onions
1 bay leaf
1 sprig of rosemary or 1 tablespoon if dry
1 teaspoon of black pepper
1 large yellow onion
10-12 cloves of garlic, peeled
A piece of red bell pepper
1 tablespoon of cumin
1 teaspoon of paprika
1 tablespoon of oregano
1 teaspoon dried sage or sage leaves
1 tablespoon of dried or fresh thyme
1 tablespoon of salt
1/3 cup (approx.)of olive oil
1 chili pepper, deseeded - optional
METHOD:
Roughly cut the onions and the red bell pepper into chunks,
add the onions, garlic, red bell pepper, bay leaf, and rosemary to the food processor and pulse it for 4, 5 times, scraping the sides if necessary
Add the remainder of the ingredients and pulse it 5 or 6 times more, until all combined. This blend is not supposed to become a smooth paste but a chunky one, if the blend is too smooth, it will kill the aromas and flavors
Complete the jar with olive oil (OPTIONAL BUT PRESERVES THE SPICES BETTER)
Add the blended ingredients to a clean, sterilized and dry glass jar and put in your fridge, it will be good for up to 3 months
If you want to freeze it, do not add salt
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THE BEST SOY MEAT EVER: HOW TO COOK TVP AND MAKE IT TASTE DELICIOUS⎜NO LINGERING SOY TASTE AT ALL recipe by Chef Jana Pinheiro