Making Beyond Meat for LESS than $3 a pound
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I wanted to see if we can recreate Beyond Meat at home for less than $3 a pound...
This needed to be done and Im so glad I tried it, because it is super good!! You will really love this beyond meat recipe.
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How to make Fesenjān (Fesenjoon) - A regal iranian Pomegranate and Walnut stew
Fesenjān (Fesenjoon) is a regal Iranian stew that is made using pomegranate molasses and walnuts. It's commonly made with chicken or duck, and it has an amazing flavour. The ingredients combine to create a sauce that is tangy, rich, nutty and has an amazing mouth feel. This is one you should definitely try out!
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00:00 Intro
00:46 Preparing the Ingredients
02:44 Making walnut paste
02:35 Cooking your fesenjān
06:42 Serving suggestion
07:06 Taste test + Review
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Ingredients:
1.5-2 kg (3-4 lb) Chicken or Duck
300g (10.5 oz) Walnuts
2 Medium Onions
1L (1 Quart - 34 fl oz) Duck or Chicken stock
60ml (1/4 Cup) pomegranate molasses
30 ml (2 Tbsp) Vegetable Oil (If you are using chicken)
1 Tbsp Tomato Paste
1 Tsp turmeric
1/2 Tsp Cinnamon
Pinch (20-30 strands) of saffron
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Directions:
1- Break down your chicken or duck into 2 Legs and 2 Thighs (Instructions here
2- Place your walnuts in a food processor or blender, and process into a cookie dough like consistency
3- Dice your onions into a medium or small dice
4- Place your saffron in a mortar and grind into a powder, then dissolve it in 60ml of hot water
5- Place your chicken or duck into a cold pot skin side down and turn the heat up to medium
6- Allow the fat to render out of your poultry for 10 minutes, then flip and do the other side for 5 minutes
7- Remove the poultry and add in the onions, saute in the fat for about 2 minutes
8- Add the turmeric once the onions start to soften and saute for 4-6 more minutes
9- Deglaze the pot with a small amount of water, then add in the walnut paste. Mix together to combine and stir constantly for 5 minutes
10- Once the oils start to seep out of the walnut, add the tomato paste and pomegranate molasses
11- Cook this for a few more minutes until the mixture appears glossy then add the salt, black pepper, cinnamon, saffron water and stock
12- Mix thoroughly with the walnut and onions, till the walnut paste has dissolved into the liquid and the bottom of the pot feels clean
13- Add your poultry back to the pot, then turn the heat up to high
14- Once it comes to a simmer, turn the heat down to a very low setting and cover with a tight fitting lid
15- Allow it to cook for 2 hours (1 hour chicken) and then check your meat for tenderness. Remove it from the pot when soft and cooked through
16- Place the pot back on the stove and allow it to continue cooking till it has simmered for a total of 3 hours
17- Add the meat back to the pot, allowing it to warm through, then serve immediately
18- Garnish with pomegranate seeds and parsley, serve with steamed basmati rice
Beef Stew Kharcho with Walnuts - Dzrokhis Khortsis Kharcho Nigvzit
FoBeef Stew Kharcho with Walnuts (Dzrokhis Khortsis Kharcho Nigvzit)
Another great recipe for serious stew lovers is this rich, creamy and hearty Western Georgian kharcho stew made with beef, tomatoes, walnuts, spices and cilantro. Kharcho is a generic term, referring to soups and stews made with khmeli-suneli spice blend, a souring agent, and generous dose of chili and fresh herbs. A typical souring agent is a piece of dried sour plums leather tklapi, tomato paste, tkemali sauce or vinegar. It is a traditional and the most diverse soup-stew dish in Georgia. If the story of this aromatic soup-stew, which became quintessential taste of Georgia, starts in western Georgia, it has soon become a favorite pan-Georgian dish.
In Western Georgia khracho is served with a plate of warm gomi cornmeal porridge (polenta or mamaliga are relatives of gomi); in Eastern Georgia kharcho is enjoyed with hearty bread. You can also serve it with rice or barley if these are grains of your choice.
This kharcho version is made with beef cooked until fork-tender, then simmered in the rich, spicy flavors of two sauces such as tomato sauce that balances the rich walnut sauce. Khmeli-suneli spice mix adds unique fragrance, and garlic and cilantro added at the end of cooking process create bursting, warm, unique taste. The stew is best if you let it sit for about 10 minutes before serving!
Ingredients for Beef Stew Kharcho with Walnuts (Dzrokhis Khortsis Kharcho Nigvzit)
Serves 6 to 8
2 ½ pounds boneless stewing beef (round or brisket), cut in 2-inch cubes
1 cup chopped onion
2 bay leaves
2 cups boiling water
For tomato sauce
4 tablespoons canola or olive oil
1 onion, finely chopped, about 1 cup
1 (14.5-ounce) can diced tomatoes
1 (15-ounce) can tomato sauce
1 cup finely chopped cilantro
For walnut sauce
1 1/2 cup shelled walnuts, halves/pieces
3 garlic cloves
1/2 teaspoon coarse salt
1 tablespoon khmeli-suneli spice blend
1 teaspoon ground coriander seed
1/4 teaspoon crushed red pepper flakes
1 cup water
To finish the stew
Fresh green chili pepper, sliced, to taste
3 garlic cloves, peeled and minced
1 cup finely chopped cilantro
Coarse salt to taste
Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.
Georgian cuisine is unique. Fresh herbs – cilantro, tarragon, mint, summer savory, celery – will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.
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