Veal Red Bell Pepper Stew Le Trinquet Restaurant Basque Recipes

VEAL & RED BELL PEPPER STEW - LE TRINQUET RESTAURANT, BASQUE

Steps:

• Heat oil in heavy large skillet over high heat.
• Add onion and saute 4 minutes. Add veal and cayenne pepper. Season with salt. Saute until veal and onion are brown, about 10 minutes.
• Reduce heat. Add red bell peppers. Cover and cook until veal is tender, stirring occasionally and adding broth or stock as needed to prevent sticking, about 20 minutes.

HUNGARIAN LETCHO

Steps:

• In a large frying pan, saute the onions& garlic in olive oil, until limp, approx 2 minutes.
• Add sliced sausage& chilli and cook, mixing with onions& garlic for approx 5 minutes.
• Add bell peppers and mix well with onions, garlic& sausages.
• Add salt and pepper, to taste.
• Turn heat down and add Tomatoes.
• Let simmer until the peppers are soft.
• Keep simmering for a further 2 minutes and serve with rice or mashed potatoes.

LAMB AND RED PEPPER STEW

Steps:

• Heat 2 tablespoons of the olive oil in a large high-sided frying pan over medium heat. Add about three quarters of the onion and all of the garlic. Gently fry for about 5 minutes until soft.
• Meanwhile, lightly dust the lamb with flour. Heat a little more olive oil in another pan over high heat. Add the lamb chunks in batches and cook, turning, until evenly browned. Season with salt and pepper and set aside.
• Using the pan in which you've just cooked the lamb, turn up the heat, add one third of the wine, stirring and scraping the meat residue from the bottom of the pan. Allow to reduce for a minute or two.
• Stir the lamb and the reduced wine into the onions. Cook over medium heat for 20 minutes.
• Add the remaining wine to the lamb pan and allow the alcohol to evaporate. Then add the chicken broth and bring to a simmer.
• Cover the pan and gently braise the lamb over very low heat for 1 hour 30 minutes, stirring every 30 minutes or so.
• When the lamb has been cooking for about an hour, heat a little more oil in a pan over medium heat. Add the peppers and the remaining onion. Cover and cook over low heat for 15-20 minutes until soft.
• Check the lamb seasoning before serving.
• Place the peppers on individual serving plates and spoon the lamb on top. Finish with the cooking sauce and a touch of olive oil.

MACKEREL (OR TUNA) AND RED PEPPER STEW

Steps:

• Heat oil, fry onions for 3-4 minutes till soft.
• Add garlic and chilli, stir for 1 minute ,pour in the wine, tomatoes, potatoes then sprinkle over the paprika. Stir well.
• Add 1/2 a tomato tin of water,cover and simmer for 25 minutes unti potatoes ae cooked.
• Grill peppers, blister skin, then place into a plastic back, until the skin is easy to remove. Once removed slice then add to the pan with the fish / chorizo.
• Simmer until cooked through. This will take longer for the chorizo than the fish.
• Sprinkle with coriander and paprika before serving.

HEARTY VEAL STEW WITH RED WINE AND SWEET PEPPERS

Steps:

• Toss veal with flour in medium bowl; shake off excess. Sprinkle veal with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add garlic; sauté 1 minute. Discard garlic. Add butter to same pot and let melt. Working in batches, add veal to pot and sauté until brown, about 6 minutes per batch. Using slotted spoon, transfer veal to bowl. Add wine, tomatoes with juices and sage to pot, breaking up tomatoes with back of spoon and scraping up any browned bits. Return veal and any accumulated juices to pot; bring to boil. Reduce heat to medium-low, cover and simmer 30 minutes.
• Add bell peppers to stew; cover and simmer until veal and peppers are very tender, stirring frequently, about 50 minutes. Stir in capers. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep chilled. Before serving, rewarm over medium heat, stirring often.)

VEAL WITH MUSHROOMS AND PEPPERS

Steps:

• Preheat oven to 350°F. Heat 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Dredge veal in flour, shaking off excess. Add veal to skillet and cook until brown, stirring occasionally, about 5 minutes. Transfer veal to plate using slotted spoon. Heat remaining 2 tablespoons oil in same skillet. Add mushrooms, bell pepper, oregano, allspice and crushed red pepper to skillet. Sauté until mushrooms are just beginning to brown, about 3 minutes. Stir in Marsala and garlic and boil until skillet is almost dry, about 4 minutes. Add veal and any juices accumulated on plate to skillet. Mix in chicken broth and bring to boil. Cover and bake in oven until veal is very tender, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Transfer stew to stove and boil until liquid thickens to sauce to consistency, about 12 minutes. Serve with rice.

OLD FASHION DONUTS (BASQUE ROSQUILLAS)

Steps:

• Shift the flour, corn starch and baking powder, add salt and combine.
• In a separate bowl combine sugar with wet ingredients and citrus zest.
• Slowly add flour mix to wet ingredients, knead it until just well combined. Add any extra flour that you need so it does not stick to your hands.
• Grease a bowl and cover with a towel, and let it rest for half hour.
• Make sure that dough is not sticky, You can either roll it and cut the donuts but I prefer them the old fashion rustic way: take a piece of the dough roll it with your hand to make a log and then put the ends together and make a little donut with it. Great time for kids to help you rolling them!
• Fry them on a deep skillet at 350 degrees. (I prefer canola oil).
• Toppings: Basque traditional: powder sugar. But you can put cinammon sugar, chocolate -- .

EGGS PIPERADE

Steps:

• Heat oil in a large nonstick skillet over medium-high heat.
• Add bell peppers and garlic; saute 5 minutes.
• Add thyme, salt, ground red pepper, and tomatoes; cover, reduce heat to medium, and cook 7 minutes or until bell peppers are tender.
• Uncover, and cook 1 minute or until liquid almost evaporates.
• Gently stir in eggs; cover, and cook 3 minutes or until set.
• Garnish with parsley, if desired.
• Cut into wedges.