Recipe

BISTEK TAGALOG (FILIPINO BEEF STEAK)

One of the greatest things you will ever eat

Appam with mutton stew

INGREDIENTS
For the appam:
• 350g - rice, soaked for 6 hours
• 75g - parboiled Rice
• 150 ml - Coconut water
• 75 ml - Coconut Milk
• Water, as required
• Salt, to taste
• 1 tbsp - Sugar
• 1/4 - soda bicarb •
Oil, as needed

MINTED GOAT CHEESE:
• 10 g chopped fresh mint leaves
• 100 g goat cheese
• 30 g black olives
• 5g fresh chopped spring onions
• 50g bread crumb
• 10 g egg wash
• 5 g flour
• salt and paper to taste

MORCON

Morcon is a Filipino meat roll stuffed with sausage or hotdogs, carrots, pickles, cheese, and egg. This is considered a holiday dish and is usually served during Christmas and New Year’s Eve.

LAMB SHANK TAGINE WITH DATES

INGREDIENTS:
• 3 large lamb shanks, about 4 1/2 pounds
• Salt and pepper
• 6 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 2 tablespoons butter
• 1 large onion, sliced, about 2 cups
• Small pinch saffron
• ½ teaspoon cayenne pepper
• 1 tablespoon tomato paste
• 1 2-inch piece cinnamon stick
• 2 teaspoons dried ginger
• ½ cup chopped dates of any kind, plus 24 whole Medjool dates
• ½ cup golden raisins, soaked in hot water to soften for 30 minutes and drained
• ½ cup pomegranate seeds
• Cilantro sprigs, for garnish

INSTRUCTIONS

1. Trim shanks of excess fat, then season generously with salt and pepper. In a small bowl, combine garlic, fresh ginger, paprika and cumin, and smear over shanks. Leave shanks at room temperature to season for at least an hour. (Or you can wrap and refrigerate several hours, or overnight; return to room temperature before proceeding.)

2. In a Dutch oven or heavy-bottomed soup pot, melt butter over medium-high heat. Add onion, saffron and cayenne, and sprinkle with salt. Cook for 5 minutes, until somewhat softened. Stir in tomato paste and cook 1 minute. Lower heat to medium, add seasoned shanks and let cook with onions, turning occasionally, until meat and onions are lightly browned, about 10 minutes.

3. Heat oven to 400 degrees. Add cinnamon stick, dried ginger, chopped dates and water to barely cover (about 31/2 to 4 cups) to the pot. Bring to a simmer, cover pot with a tightfitting lid and place in oven. Bake for 30 minutes, then turn heat down to 350 degrees. Check sauce and add water if level of liquid is below meat. Continue baking for another hour, checking liquid level occasionally, then test meat by probing with skewer or paring knife. It should be quite tender and almost falling from bone, but cooked no further. (Tagine may be prepared to this point up to two days ahead. Reheat gently in a covered pot on the stovetop, adding a little more water as necessary.)

4. Remove meat from pot and place in deep, wide serving bowl. Skim off any surface fat from cooking liquid in pot. Add whole dates to pot and simmer for a few minutes to reduce sauce slightly. Pour sauce and dates over meat. To serve, garnish with raisins, pomegranate seeds and cilantro sprigs.

SALMON TARTARE

Still too hot to think about turning the stove on? Here’s a recipe that’s sure to help you beat the ongoing heat!
Use the freshest wild or farmed salmon for this dish. Chilling it in the freezer for 20 minutes makes it easier to dice.

Manly Grilled Wings

Every man should master making wings at home. Instead of relying on the deep fryer, follow this foolproof process to get that crispy skin, and tender, moist chicken without all the trans-fat and calories. This recipe is fabulous and healthier – you’ll forget that these are not fried! Toss in your favorite BBQ or hot sauce, or serve plain.

HERB AND ONION FRITTATA

Quick and Easy Suhoor Recipe

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