A taste of Greece

Veal stew with baby onions "Stifado"

Meal-in-a-Pan (serves 4)

1kg (2 lbs) veal, cut in portions
1kg (2 lbs) baby onions, jackets removed
½ cup olive oil
½ cup water
½ cup wine vinegar
2 ½ cups tomato juice
3 garlic cloves, with skins
1 tsp sugar
1 cinnamon stick
3-4 cloves
4 bay leaves
Salt and pepper to taste.

Place all ingredients in ovenproof covered casserole and cook for a ½ hour on high heat.
Reduce heat to moderate and cook for additional 1 1/2 hours.

Serve Stifado with Red Wine and nice bread.


Quince – falls mysterious fruit

quince
Available only from October to December.
Its flesh is hard and it is too astringent to eat raw.
It can be used in cooking as well as in baking.
In cooking it balances fatty meats and poultry.

When cooked it does not turn to mush so it complements stews and roasts.

Naturally occurring pectin in the fruit lets preserves, set without added thickeners.
A product of South America and Southeast Europe.

To core a Quince, first peel  then  cut in wedges, remove the core and drop in lemon water to prevent oxidation.

Quince in Portuguese is Marmelo and from this came the word marmalade

Litsa

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