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skip to content growing greener everyday menu home about me contact me posted on april 18, 2017 recipe: tequila beer lamb stew & cheesey, herb dumplings today’s recipe was inspired by a need to make use of a beer that is not quite to my taste. i was expecting something similar to my favourite tequila infused cider (savanna). what the liberado beer didn’t do for me as a drink, it more than compensated for as an ingredient in my lamb stew (instead of stock or water) and in the dumplings. winter is coming for us in the southern hemisphere, so i hope you will enjoy this very easy recipe in the months ahead. as usual, you can substitute with your favourite spices and vegetables within reason. ingredients for stew 1kg lamb – cut in blocks (leave the fat on) 5 tablespoons of flour to coat the lamb 2 chopped onions 4 large tomatoes, finely chopped or pureed 2 tablespoons olive oil 1kg stew veg (i used baby marrow, aubergines, carrots, butternut) 340ml beer of your choice rosemary, basil & 3 bay leaves salt, pepper & additional spices to taste for dumplings 3 cups flour (750 ml) 4 & a 1/2 teaspoons baking powder 1/2 teaspoon salt 1 340ml beer of your choice 1/2 cup *chopped cheese (i used camembert & roquefort). chopped herbs to taste (i used rosemary & basil) *don’t grate the cheese. you want chunks that will form lovely gooey pockets in the dumplings method preferably use a large cast iron pot with enamel that you can take from stove-top to oven, like le creuset. the enamel is important because we have tomatoes in the recipe. fry the chopped onion in one tablespoon of the oil, until just translucent & remove from pot for later use. coat the lamb in flour and fry in the same put, making sure to brown each side well. add the stew veg, onions, tomatoes, herbs, spices & beer. cook over a medium heat for minimum 40 minutes or until the lamb is soft and the sauce has reduced by at least 1/3rd. cooking times will vary depending on your pot and appliances. while the stew cooks, prepare the dumplings by sifting all dry ingredients into a large bowl. tip the cheese in & add the beer last. mix until the ingredients are just combined. do not overmix as this will make the dumplings less fluffy. once your stew stock is thickened, remove it from the heat. if you don’t have an over-safe handle on the pot like le creuset, you can transfer the stew to a large ceramic dish with a glass or ceramic lid. spoon the dumplings on top of the stew. put the lid on & bake at 180c for 30 minutes (which may vary according to your appliance). test the dumplings at 30 minutes by inserting a knife into one. if the knife comes out clean, they are almost ready. at this stage you can serve the dish, but i like to brown the dumplings under the grill for 5 minutes for a nice golden brown crust. serve immediately with a garnish of rosemary. bon appetit! the aromas from the stew itself and the dumplings are out of this world. this dish tastes just as good the next day, in case you have any leftovers and want to reheat this for lunch at the office. posted on march 21, 2017 recipe – hot chilli & tomato jam i got the idea to make a tomato jam for the first time, from a fellow phd candidate at our faculty’s launch event / cocktail function in february. i had a whole lot of huge, volunteer tomatoes in the hugelkultur bed and many habaneros and fish peppers. we weren’t able to eat the tomatoes fast enough before they spoil (unlike supermarket tomatoes that last forever, these ones need to be eaten within a week or so). i had also newly developed a taste for habaneros. although i have been growing them for two seasons, i was never their biggest fan. something happened to my taste buds and nose that has made me a habanero fan of note. i finally detect that fruity, citrus element people go on about. before, i would compare habaneros to a chemical smell and taste. perhaps the improved soil of the hugelkultur bed (which is the only major difference in culture between the two summers) has also improved the peppers’ flavours. i’ve made two versions of this jam. a super hot and a hot one. both have been given the thumbs up by friends and family, but during our braai (bbq) on saturday, the super hot chilli tomato jam is the one that was most popular and eventually eaten all up (although there was only half a small jar to start with, because i have been eating it too). my recipe is very simple and can be easily adapted to your taste. i looked at the basic recipes online to get a jam consistency, and then i added the spices, herbs and chillies that i like and had at hand. tip: to make a super hot version, use the chillies with all the seeds and connective tissue included. for the mild one, use less chillies and remove the seeds and tissue. ingredients 1 large onion 20 ml cooking oil of choice (i used sunflower) 4 cups of chopped, ripe tomatoes 1/2 cup finely chopped chillies for the superhot (it depends on the varieties & your heat tolerance) 1 cup brown sugar (white is ok, but i found the brown adds a more complex flavour) 1/2 cup vinegar (or lemon juice) 1/2 cup wine (use white for a lighter colour jam & red for a deeper colour) salt, pepper, and herbs(basil, garlic chives, coriander etc) to taste containers: glass jars with screw on lids method 1. chop the onion and fry in the oil, in a large pan. every recipe i’ve seen for this type of jam says to use a deep saucepan & simmer all ingredients for an hour or more. i used my large nutristahl frying pan & the 30cm le creuset buffet pan. i find that these pans cut down on the time it takes to evaporate the liquid and get to a jam state – 30 minutes usually or 45 is the tomatoes are particularly watery. 2. when the onion is almost translucent, add your chillies and stand back a bit so you don’t get knocked out by the fumes. i find the fumes are way less when chillies are fried as opposed to boiled (like i did when i made a habanero crabapple & pineapple jelly). 3. fry them until slightly soft and then add the tomatoes, salt, pepper and herbs. simmer for 10 minutes. 4. then add the wine, vinegar and sugar. these are the ingredients that will start to thicken the mixture up. keep simmering for another 10 to 15 minutes, as it reduces. 5. you can now taste it and decide it you’re like to add more chopped chillies (i did, because i felt the cooked ones had lost their kick) and more sugar to get the jam to congeal more. 6. while you are at the final stage of cooking, boil some water to sterlize the glass jars. in a kitchen sink or a large pot, pour the boiling water all the way to the brim of your jars and pour some on the inside of the lid too. 7. the jam should be at thick, spreading consistency after 30 or 45 minutes. empty the hot water from the jars and tip the lids over. pour hot jam into hot jars. never allow the jam or the jars to cool when making preserves. you want to seal everything at high heat before germs can settle. 8. leave a space at the top of the jars – don’t overfill. then screw the lids on very tight. at this stage you can put them in the fridge if you plan to eat them right away. if you are storing them for months or giving as gifts, then you need to “process” the jars filled with jam by placing them in a pot of boiling water for about 5 minutes until you hear the lids make a soft “pop” indicating a true seal. that’s it! you’ve just made chilli tomato jam. this is perfect served on crackers or rice cakes with some cheese. go ahead and play with the spices and chilli varieties to make your own special reserve. posted on march 2, 2017 march 2, 2017 product review: corium skin care & how to identify real african black soap i have been using corium naturals products for a few months now, after buying a selection of what they had on offer last year for black friday. the range consists of shea butters, serums, scrubs and masks infused with various botanical extracts, as well as the ever

URL analysis for therainqueen.com

http://therainqueen.com/tag/travel/
http://therainqueen.com/tag/winter/
http://therainqueen.com/tag/apples/
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http://therainqueen.com/tag/sustainable/
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http://therainqueen.com/category/baby-items/cloth-diapers-nappies/
http://therainqueen.com/about-me/
http://therainqueen.com/category/chickens/
http://therainqueen.com/product-review-corium-skin-care-how-to-identify-real-african-black-soap/

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Domain Name: THERAINQUEEN.COM
Registry Domain ID: 1892652785_DOMAIN_COM-VRSN
Registrar WHOIS Server: whois.enom.com
Registrar URL: http://www.enom.com
Updated Date: 2018-01-22T12:36:12Z
Creation Date: 2014-12-27T10:53:52Z
Registry Expiry Date: 2018-12-27T10:53:52Z
Registrar: eNom, Inc.
Registrar IANA ID: 48
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Domain Status: clientTransferProhibited https://icann.org/epp#clientTransferProhibited
Name Server: NS1.REGALPANTHER.COM
Name Server: NS2.REGALPANTHER.COM
DNSSEC: unsigned
URL of the ICANN Whois Inaccuracy Complaint Form: https://www.icann.org/wicf/
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  REGISTRAR eNom, Inc.

SERVERS

  SERVER com.whois-servers.net

  ARGS domain =therainqueen.com

  PORT 43

  TYPE domain

DOMAIN

  NAME therainqueen.com

  CHANGED 2018-01-22

  CREATED 2014-12-27

STATUS
clientTransferProhibited https://icann.org/epp#clientTransferProhibited

NSERVER

  NS1.REGALPANTHER.COM 69.73.141.97

  NS2.REGALPANTHER.COM 69.73.141.98

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