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"D" - Djibouti - Skoudehkaris & Khamir

Skoudehkaris & Khamir recipe, eat well on Universal Credit
 
Around the world for £4 - “D” is for Djibouti ( Africa)
 
Ingredients:-
 
1lb Lamb Shoulder
2 ½ cups of Rice
5 Tomatoes, peeled, seeded and diced
1 tbsp Tomato Purée
1 Red Onion, sliced
1 White Onions finely chopped
4 cloves of Garlic, grated
¼ tsp Chilli powder
4 tbsp Oil
1 tsp Cumin
6 Cardamom Pods
2 pinches of Cinnamon
Salt
Coriander leaves
 
Method:-
 
Preheat oven at 350 F.
In a dutch oven, pan fry the meat over medium high heat. Brown on all sides without burning. 
Add all the onions and sweat. 
Add garlic, tomatoes, chilli peppers and tomato paste. Add salt and spices.
Cover everything with boiling water and put the dutch oven in the oven for 45 minutes. 
Check the tenderness of the meat and continue cooking if necessary. Also check the liquid level and add water while cooking if necessary. 
Remove the dutch oven from the oven and place on medium heat.
Add the rice to salted boiling water, cover and cook rice 15 minutes (5 minutes over medium heat then 10 minutes on low heat). Check the amount of liquid and add water to cook the rice if necessary. The rice should be slightly sticky and.
Sprinkle with Coriander leaves and serve hot.
Drain the rice and serve the Skoudehkaris over it with the Khamir as a side.
 
Khamir
 
1 ¼ cup (Gluten free) Flour
2 tbsp Sugar
1 tsp Baking powder
Pinch od Salt
1 Egg
¼ cup of Milk
 
Method:-
 
Mix all the dry ingredients.
Add the milk and Egg.
Blend into a smooth dough.
Roll out on a floured surface until ¾” thick.
Cut into squares
Fry on both sides.
Drain on kitchen paper.
 

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Normandy style Pork & Cider Casserole

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Category: Recipes

Normandy style Pork & Cider Casserole

We had a very pleasant change of scenery. Not the Indian sub-continent this time, but Normandy…..

Ingredients:-

500g of Pork thigh, cubed
8 Shallots, peeled but left whole
100g of Bacon Largons
1 Onion, diced
1 Celery Stick, chopped
300ml of Cider
300ml of Chicken Stock
1 Tbsp of Cornflour
50g of Yogurt
1 ½ Tsp of Dijon Mustard
100g Baby Mushroom, whole
2 Tbsp of Butter / Margarine to Fry
2 Tbsp of Oil to fry
A handful of fresh Basil
Salt & Pepper to season

Method:-

(1) Heat a little Oil in a pan and add the cubed Pork.
(2) Fry to brown on all sides.
(3) Transfer to a plate to rest.
(4) Add the whole Shallots and Mushrooms and cook for a further 2 to 3 minutes.
(5) Transfer to the plate with your resting Pork.
(6) In a large flameproof casserole add a little Oil and fry the Bacon until crisp.
(7) Remove and set aside.
(8) Add the Onions and Celery to the Casserole with the Butter and fry until softened.
(9) Add the Pork, Cider and Stock and simmer with the bid slightly open for an hour.
(10) Add the Shallots and Mushrooms and cook for a further hour.
(11) Mix the Cornflour with a Tbsp of Cider and add to the Casserole.
(12) Cook for a further 5 minutes, stirring to thicken the sauce.
(13) Stir in the Yogurt, Mustard and Basil – adding a splash more Cider if the sauce seems a bit thick.
(14) Add Salt & Pepper to taste.
(15) Serve and garnish with fresh chopped Basil.

We served ours in a ring of Wholegrain Mustard mashed Potatoes with tender stem Broccoli.

Apart from this being a really tasty meal, there was the added satisfaction of using out own home cured Bacon and home butchered Pork from the leg we bought on a yellow sticker deal a while ago!

 

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