FENNEL WITH BLACK EYED BEANS AND MEAT

Delicious! 

Ingredients (serves 4)

2 su cups of black-eyed beans, soaked in water overnight

black-eyed beans

250 – 300 gr. Lambs meat, in small cubes

meat in cubes

1 fennel, washed and cubed

fennel cubed

1 onion, cubed

1 dessert spoon of tomato paste

2 – 3 spoons of olive oil

1 – 1.5 warm water

Salt 

Method:

1. Take the black-eyed beans  in the pressure water, add water just to cover the beans and cook them soft for 10 – 15 minutes in your pressure-cooker. When they are soft enough, drain.
2. Take the olive oil in a pan and heat. Add the onions and saute for two to three minutes.
3. Add the meat and saute until the meat releases some water and soaks the water back again.
4. Add the tomato paste and saute for 2 -3 minutes more.
5. Add the fennel, the black-eyed beans and the water and mix. Close the lid and cook over low heat for 15 – 20 minutes until the fennel gets soft. Add the salt. 

Step 3

fennel with black eyed beans and meat

 

TURKISH STYLE MEAT AND VEGETABLE STEW

Something typical for Turkish home cooking! It is delicious!

I suggest you to combine it with this delicious bulgur pilaf and green cacik; it will be a typical Turkish dinner :-)

Ingredients (Serves 4)

2 aubergines, peeled in stripes and in big cubes

3 courgettes (I remember that the courgette in Belgium was bigger than the ones in Turkey, so you can limit the courgettes to two)

250 – 300 gr. Beans, washed and the strings should be cleaned

150 – 200 gr. Lambs meat, in small cubes

1 onion, cubed

1 spoon of tomato paste (turkish “salça”; please consult your Turkish or middle eastern supermarket)

1 dessert spoon of pepper paste (turkish “biber salçasi”; please consult your Turkish or middle eastern supermarket)

2 peppers, sliced in big pieces

2 – 3 cloves of garlic, sliced

2 – 3 spoons of olive oil

1 – 1.5 warm water

Salt 

Method:

1. Soak the aubergines in salty water for 10 minutes. This we do in order to get rid of the bitter taste of the aubergines.
2. In a deep and big pot, heat the olive oil. Sauté meat until it soaks the water that it releases. Add the onion and the garlic and sauté two or three minutes.
3. Add the pepper and continue sauteing for 3 – 4 minutes.
4. Add the salça (tomato and pepper paste) and continue sautéing for 2 -3 minutes more (or until you do not smell the raw odor of the tomato and pepper pastes.
5. Add the aubergines, the courgette and the beans and mix. Add the water and close the lid. Cook over low heat for 15 – 20 minutes. 
6. When the vegetables are soft enough, add the salt and mix.

step 1

Turkish style meat and vegetable stew

Turkish style meat and vegetable stew

 

GOLDEN THISTLE WITH LAMBS MEAT

In the past weeks I discovered the golden thistle plant :) I tried three different recipes with it and I guess my favourite one will be this one (Click here for the golden thistle recipe with chicken); it is delicious! 

I notice that I have not posted the other recipe with golden thistle yet but it will be here soon!

Ingredients (serves 4 – 5)

1 kg golden thistle, washed and drained. Cut roughly into 2 – 3 pieces

1 onion, cubed

300 gr. Lambs meat, cubed

2 – 3 spoons of olive oil

1.5 – 2 glasses of warm water

Salt

For the liaison

1 egg yolk

1 spoon of flour

The juice of 1 lemon(you may consider adding more or less than this amount depending on how much you like sour)

Method:

1. Take the meat to the pressure cooker and saute it on high heat. When the colour turns a bit and the meat sticks to the cooker, add the olive oil and mix; cook the meat a few minutes more until it releases some water and soaks that water back again.
2. Add the onion and sauté 2 – 3 minutes more.
3. Add the golden thistle and saute for 2 minutes more.
4. Add the warm water and close the lid and pressure-cook it for 10 minutes.
5. In the meantime, prepare the creamy sauce: whisk the liaison until the flour dissolves well.
6. When the golden thistle is cooked, take a soup ladle of the water in the pressure-cooker and mix it fast into the liaison. After that, pour the liaison into the pressure cooker and mix. Cook for 2 – 3 minutes more until the smell of the flour disappears. Add salt, mix and serve.

Step 2

Step 4

GOLDEN THISTLE WITH LAMBS MEAT

GOLDEN THISTLE WITH LAMBS MEAT