Guinness braised lamb shanks
Heat half of the oil in a large frying pan, brown shanks all over, in batches if necessary, transfer to a large casserole pot. In same pan, add remaining oil, and cook carrots, celery and onion until softened. Add garlic, cook further 1-2 ... [... more]
Australian Womens Weekly |
Braised Red Cabbage
Cut off and discard the large white ribs from the outer leaves of the cabbages then finely shred it. Layer the shredded cabbage in a large ovenproof dish with the onions, apples, nutmeg, cloves, cinnamon and sugar. Cover the dish and cook in the ... [... more]
International Vegetarian Union |
Braised Red Cabbage
Halve cabbage, remove core and shred finely. Heat oil and butter in a large saucepan. Add onion, apple and juniper; sweat over medium heat for 5 minutes. Add thyme and cabbage; cook, stirring 5 minutes or until starting to wilt. Add remaining ... [... more]
Australian Womens Weekly |
Braised leeks
Melt butter in a medium saucepan over gentle heat. Add leeks and olive oil and cook 10-15 minutes or until soft (leeks should retain their vibrant colour). Add wine, cook for a further 2-3 minutes or until evaporated. Remove from heat, season to ... [... more]
Australian Womens Weekly |
Pan fried fish with braised cabbage and apple
Sweat onions with butter and oil until translucent. Add the shredded cabbage and bay leaves. Cover with a tight fitting lid and cook until collapsed, approximately 15 minutes. Add the grated apple and toss to combine. Cook for a further 10 ... [... more]
Australian Womens Weekly |
Braised Leeks
Trim leeks. Halve lengthwise keeping roots intact. Wash thoroughly to remove any dirt. Halve again lengthwise. Keep whole if baby. Place in single layer in a saucepan. Sprinkle over the thyme and drizzle with olive oil, stock and vinegar. Season ... [... more]
Australian Womens Weekly |
Braised sichuan-style prawns
Remove the head of the prawns and vein using a toothpick. Slice down the back of the prawn without cutting through the legs and leaving the tail intact. Add oil to wok. Stir-fry prawns in batches until bright orange and crisp; drain on absorbent ... [... more]
Australian Womens Weekly |
Pork braised in milk
Remove excess fat from pork loin, but ensure you leave a thin layer covering the entire loin as this will ensure it does not dry out too much and also retains much of the flavour. Season all over with salt and pepper. Tie in a neat roll. Heat oil ... [... more]
Australian Womens Weekly |
Braised beef cheeks in red wine - PAMELA CLARK, ACP TEST ...
Heat half of the oil in large flameproof casserole dish; cook beef, in batches, until browned all over. Heat remaining oil in same dish; cook brown onion and carrot, stirring until onion softens. Return beef to dish with wine, vinegar, undrained ... [... more]
Australian Womens Weekly |
Globe Artichokes Braised in Maggie Beer's Verjuice
To prepare the artichokes, they will first need to be trimmed in such a manner as to disregard all the indigestible outer leaves and fibrous stem. To do so you peel away the outer leaves, to reveal the pale yellow leaves, the stem can be trimmed ... [... more]
Australian Womens Weekly |
Green Beans Braised With Mint & Potatoes
Heat the fat in an enameled pan and mix in the tomato juice or sauce. Add the green beans and parsley to the pan with enough water to almost cover. Tuck the potato slices in between, partially cover the pan, and simmer for 25 minutes, then stir ... [... more]
International Vegetarian Union |
Braised Cabbage and Basmati/Lentil Pilaf
Saute onions in oil until they have softened. Add the garlic, cabbage, (1/2 c) water, salt and pepper and cook covered for 10 minutes, checking periodically to make sure that it doesn't scorch. Remove lid and cook additional 20 minutes over ... [... more]
International Vegetarian Union |
