How To make Stewed Figs with Variations
STEWED FIGS WITH VARIATIONS:
The easiest and most popular method of preparing California figs is by stewing -- and there are many delightful variations on this delicious theme. Rinse and drain figs, cover generously with water, cover the pan, and cook slowly over low heat for 35 minutes. Add sugar if you wish after cooking. To vary: Add a half-slice of orange for every six figs. Simmer five minutes more. Serve room warm. Add 1 teaspoon lemon juice for every four or five figs, with a piece of lemon rind. Simmer five minutes more. Serve either warm or chilled. Add 1 teaspoon California sherry for every six figs, after figs are thoroughly cooked. Chill before serving. Add either a piece of gingerroot or stick of cinnamon to cook slowly with figs. Stewed figs will keep very well in the refrigerator for use at breakfast, as a meal-starter, or as a healthful and delicious dessert. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias
How To make Stewed Figs with Variations's Videos
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Green Fig Salad
This delightful green fig salad with a sweet twist is a side dish that will hold its own on your Sunday table. This is a quick and easy recipe that comes together in minutes. All you need is a hand or two of green “fig” from your backyard. Use the Swiss Honey Mustard to add tanginess and natural sweetness.
Special thanks to Swiss and Massy Stores for sponsoring this recipe.
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Lemon, Chickpea & Green Herb Stew Recipe | 16 minute challenge with Rachel Khoo and Anna Jones
Rachel Khoo and @we_are_food cook the perfect recipe for grey days – a delicious zingy lemon, chickpea and green herb stew! The clock will be ticking to see if they can make the dish in just 16 minutes.
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Ingredients List
Coconut or groundnut oil
a bunch of spring onions, thinly sliced
2 cloves of garlic, chopped
a small bunch of coriander, stalks, chopped and leaves picked
2 teaspoons ground turmeric
a pinch of dried chilli flakes
½ teaspoon cinnamon
3 x 400g tins chickpeas, drained and rinsed or 2 x 660g jar
200ml hot vegetable stock
1 x 400ml tin coconut milk
2 unwaxed lemons, zested and cut in half
4 tbsp crispy fried shallots or onions
PERFECT STEW Recipe from my FIRST BOOK: Meat Stew with Figs! ????Sister of Beef Bourguignon and Tajin!
Today I would like to cook for you a recipe from my first cookbook. This recipe is a variation of a method that is common in many different countries. This is the Refika version of Moroccan Tajine, cooked in earthenware pots, of the French Boeuf Bourguignon (Julia Child's most famous dish) and the juicy meat cooked in Southeast Turkey. In addition, I want to teach you how to cook big chunks of meat like turkey, chicken in such a lovely way and gorgeous every time you made.
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Difficulty: Medium
Prep time: 15 minutes
Cooking time: 2 hours
1 kg (2,2 lb) fillet steak, 5 cm chunks, rib eye steak, entrecote or top loin steak works great as well
7 tablespoons olive oil
3 onions, sliced into circles
5 cloves garlic, whole
1 red pepper, sliced into circles
2 green peppers, sliced into circles
2 carrots, diced
1 heaped tablespoon salt
2 tablespoons flour
10 bay leaves
1.5 cups of hot water
½ cup chicken stock
1 tablespoon red pepper paste
1 teaspoon oregano
1 handful black pepper
½ cup of red wine, you can use 3-4 tablespoons instead of it
15 dried figs, divided in half
• For this recipe, I would suggest you cook the dish in a cast iron pot, as the taste will be significantly better.
• Heat the cast iron pot and pour the olive oil into the pot. Heat it until sizzles.
• Add the fillet steak chunks into the pot and seal all sides of the meat until nicely browned for two minutes.
• Remove the meat from pot and place on a sieve so that the meat does not mix with its own juices.
• Sauté the carrots and peppers in the same pot on high heat for two minutes, till the edges start to brown. Put them on the meats in the sieve.
• Add the cloves of garlic and onions into the pan and sauté for a minute.
• Put the meat and vegetables back in the pot. Sprinkle the salt and add the flour.
• Close the lid and reduce the heat to minimum. Cook it for about 2 minutes.
• Help dissolve the chicken stock with hot water.
• Add bay leaves, red pepper paste, oregano, black peppercorn and the chicken stock.
• Lastly add the wine and the juices in the bowl under the sieve and mix it well.
• Close the lid again and place the pot on smallest stove.
• Cook for about 30 minutes on lowest heat. The most important part is not to open the lid too much while cooking.
• After it cooked for 30 minutes, add the dry figs into the pot and stir.
• Then cook for 1.5 hours more with lowest heat and without removing the lid.
• At the end of 1.5 hours, the gorgeous stew is ready to eat. Enjoy with your loved ones.
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WIFE CHOOSE 6 PERFECT PIZZA COMBINATIONS OF INGREDIENTS
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Hooo Boyyyy this video It will remembered for ever!!! I organized our évent (you’ll see in the video what will be..) and i argue with my wife because she didn’t want my pizzas so i had her pick the pizzas so ended up making the whole video about it! Here you go how to make 6 perfect combinations of ingredients for making the best pizzas at home and business!
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