BONELESS BEEF SPARERIBS, TOMATO FIG CHUTNEY
Slow roasted tender meats can actually happen in half the time if you have the right equipment. My kitchen gadget of choice is the pressure cooker. Upon turning up the heat and sealing the lid, pressure builds up as the added liquid boils. The trapped steam increases the internal pressure, resulting in tender flavorful dishes. You must be precise when adding your liquids. Too little will cause the contents to burn and can ruin your meal and your pressure cooker.
Provided by crushingvoice_53036
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- First, sauté garlic and onion with 1 teaspoon of olive oil in pressure cooker over medium heat. Add tomato and mash lightly with a potato masher. Move chutney to the side and turn heat up to medium high. Brown spareribs on each side then add remaining liquids, fig preserves and stir. Seal and close the lid and let the pressure build. Once the top of the lid starts to whistle, turn stove down to medium. Cook for 15 more minutes and then turn off the stove and let the temperature drop naturally before opening the lid. Serve over mashed potatoes, egg noodles or rice.
- find more recipes at: www.cravesandsaves.blogspot.com.
Nutrition Facts : Calories 778.5, Fat 43.2, SaturatedFat 18.5, Cholesterol 88.9, Sodium 117.2, Carbohydrate 25.7, Fiber 2, Sugar 13.6, Protein 18.4
MANCHEGO AND FRESH FIG CHUTNEY FOR CROSTINI
Make and share this Manchego and Fresh Fig Chutney for Crostini recipe from Food.com.
Provided by Moor Driver
Categories Spreads
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put the onion, sugar, spices, ginger and vinegar in a pan and cook together slowly until the onion is completely softened. Add the fig wedges and cook for another 5 - 10 minutes until the figs are just starting to break down.
- Drizzle olive oil over the baguette slices and grill/broil until toasted.
- Serve chutney over baguette slices, top with shaved manchego and a few rocket leaves.
Nutrition Facts : Calories 661.3, Fat 3.9, SaturatedFat 1, Sodium 992.4, Carbohydrate 134.3, Fiber 6.6, Sugar 27.7, Protein 23.4
BALSAMIC FIG SAUCE
I have not made this sauce yet, but just reading it got my heart beating fast. Seems like it would go well with game, poultry or pork.
Provided by Geema
Categories Sauces
Time 40m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients with 1/2 cup water in a saucepan.
- Cover; bring to boil over high heat.
- Reduce to a simmer; cook, partially covered, until fruit has broken down, about 20 to 30 minutes.
- Let cool slightly; remove thyme sprig.
- Press mixture through a large-holed sieve with a rubber spatula.
Nutrition Facts : Calories 212.6, Fat 0.7, SaturatedFat 0.1, Sodium 151.1, Carbohydrate 47, Fiber 6.6, Sugar 39.4, Protein 1.8
BLUEBERRY, FIG CHUTNEY
A chunky sweet and tart condiment/spread made with blueberries, figs, and cranberries. Spiced with onions, ginger, cinnamon, cardamom, and rosemary. Chutneys are traditionally served with curried foods, but do try this on ham, chicken, roast pork, wild game or your Thanksgiving turkey. Also nice on meat and cheese platters. Mix some chutney with cream cheese for a nice spread on crackers. Mix with some oil for a quick marinade or glaze meats at the end of cooking.
Provided by Rita1652
Categories Chutneys
Time 1h20m
Yield 3-4 1/2 pint jars, 25 serving(s)
Number Of Ingredients 14
Steps:
- Sterilize jars, lids and rings.
- In a non-reactive pot place first 11 ingredients bring to a boil and reduce to simmer, simmering for 15 minutes uncovered.
- Add figs, 1 cup blueberries and cranberries bring to a boil then reduce to simmer for 20 minutes uncovered. Stirring occasionally.
- Add remaining blueberries return to boil and then reduce to simmer for 20 more minutes. Till the consistency you like.
- Ladle into hot sterilized jars leaving 1/2 inch head space. Wipe rims and place lids and tighten rings.
- Process for 10 minutes in a hot water bath.
- Shut off flame and let sit uncovered for 5 minutes.
- Remove to a draft free spot to cool.
- Or freeze in containers for 3 months or refrigerate for 3 months.
Nutrition Facts : Calories 44.8, Fat 0.1, Sodium 12, Carbohydrate 11.5, Fiber 0.7, Sugar 10.1, Protein 0.2
PERFECT BONELESS BEEF ROASTS
This easy cooking method allows you to cook PERFECTLY tender boneless beef roasts (from rare to medium-well) of almost any size, as long as the roast is at least 2-1/2 to 3-inches thick. I've used this method for 30+ years, and find it's a lifesaver when I'm having company and want a foolproof entree without the fuss! For Sunday dinners - cook the roast before church, turn the oven off, and dinner is ready when you return home. Great meat for party and wedding meat trays. If you enjoy this cooking method, you might want to try my pork loin/tenderloin version - Recipe #63828. You'll be glad you did!
Provided by BeachGirl
Categories Meat
Time 23m
Yield 4 pound beef roast
Number Of Ingredients 7
Steps:
- NOTE: The success of this recipe will depend upon how accurate the temperature of your oven is and how will it retains heat. Adjust cooking time +/- according to your individual oven.
- IMPORTANT: Determine the EXACT weight of the roast from the meat wrapper. Weight will determine how long to cook the roast. If you have a probe meat thermometer with an alarm, I recommend using it.
- Preheat oven to 500 degrees.
- Cut all visible fat from the outside of the meat. Rub the entire outside of the roast with salt, pepper, or seasonings of your choice, such as thyme, garlic powder, etc. (If using a probe thermometer insert it into center of the meat. Set the temperature to your desired degree of doneness and set the alarm.).
- Place roast in roasting pan and bake according to the following Cooking Chart:.
- RARE - 3 minutes per pound.
- MEDIUM RARE/RARE - 3 1/4 minutes per pound.
- MEDIUM RARE - 3 1/2 minutes per pound.
- MEDIUM - 4 minutes per pound.
- MEDIUM WELL - 4 1/2 minutes per pound.
- WELL DONE - not recommended with this method.
- Set your oven timer for the cooking time calculated from the Cooking Chart above.
- When cook time is completed, TURN THE OVEN OFF! DO NOT OPEN THE OVEN DOOR FOR AT LEAST 1-1/2 HOURS or until the probe alarm signals desired temperature has been reached. After removing roast from oven, tent with foil and let it rest for 5 minutes before slicing.
- To reserve meat juices, slice rare/medium rare roasts on a platter where juices can collect. Pour juices into roasting pan, scraping loose any pan drippings, and pour au jus over the roast.
- OPTIONAL ONIONS AND MUSHROOMS: Slice mushrooms and onions. In frying pan coated with non-stick cooking spray, saute mushrooms and onions until limp and tender. Add 2-3 tablespoons balsamic vinegar and set aside.
- FOR GRAVY: For each cup of au jus (beef liquid), make a slurry by stirring 1-1/2 to 2 tsp of cornstarch into 1 tbs water. Bring au jus to a slow boil (adding 1 cup beef broth, cooked mushrooms and onions w/vinegar if using optional ingredients); stirring constantly. Gradually add the slurry to the boiling au jus. Cook on medium, stirring constantly, until mixture thickens - about 1 minute. Remove from heat and serve.
Nutrition Facts : Calories 557.9, Fat 18.6, SaturatedFat 7.5, Cholesterol 299.4, Sodium 331.1, Protein 98.2
RASPBERRY FIG SAUCE
How can you go wrong with two of my favourite ingredients? From the Creative Gourmet company. Serve hot with crepes, hot cakes, steamed pudding etc or chilled with ice cream, chocolate cake, cheesecake and the like.
Provided by Missy Wombat
Categories Sauces
Time 35m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine figs, water, honey and vanilla bean in a saucepan.
- Stir over a low heat until honey dissolves. Bring to the boil then simmer until figs are tender and liquid has reduced to a thick syrup, stirring frequently for about 20 minutes.
- Stir in frozen raspberries and continue to simmer until sauce thickens to required consistency, about 5 minutes.
Nutrition Facts : Calories 197.7, Fat 0.5, SaturatedFat 0.1, Sodium 6.5, Carbohydrate 51, Fiber 6.8, Sugar 42, Protein 1.7
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