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<blockquote data-quote="Marguerite" data-source="post: 456795" data-attributes="member: 1991"><p>Sea salt is pretty much the same, you would end up using the same amount. You could try celery salt - you end up using about half what you would otherwise use. Wonderful on tomatoes.</p><p></p><p>A recipe I cooked yesterday - it's supposed to be a lamb casserole but I substitute gravy beef, cut into chunks. It's the cheapest cut and the way I treat it, it's the best for this.</p><p>First cop up and fry onions (1 large or 2 small) in a little oil. If you want, chop up carrot and/or celery too. Fry them too until soft and beginning to colour. Add in some chopped fresh ginger and chopped fresh garlic. I tend to add it a little later so it doesn't overcook. Next toss in the spices - 2 teaspoons ground cinnamon (I'd cut that back to about 1 heaped tsp); 2 teaspoons ground coriander; 2 teaspoons ground cumin. Always when you can, fry the ground spices in at this stage, don't just throw them in the liquid. It gives a much richer flavour to toast the spices.</p><p>Next throw in the meat - for this amount I'd cook 2-3 pounds of 2" cubed gravy beef. Stir to coat the meet and brown it a little. Add in maybe some tomato paste or a tin of tomatoes. A spoonful of honey or brown sugar. I put in a quarter of a Moroccan lemon (optional), then added any extra salt to taste. No other liquid needed if you then slow cook it. Any liquid comes out of the meal and if you slow simmer this (with the liquid barely moving) for about 4 hours until you can cut the meat with a fork, then it's perfect. If you want, throw in some dried apricots and prunes. I also added chunks of potato and chunks of kumara (orange sweet potato). Half an hour before serving I threw in half a bag of frozen peas. It's the sort of meal you can throw stuff in as you think of it, but let it simmer as long as possible for the most tender meat with maximum flavour. </p><p></p><p>Moroccan lemons - get a clean jar with a non-metal lid. I use old coffee jars. Get lemons, preferably from someone's tree. I actually left mine to sit for a week or more so they were a little soft. Make up a spicy salt mix - bruise/lightly crush peppercorns, allspice berries, cardamom pods (if you want) and anything else. I have fresh bay leaves handy to slide into the jar at various stages and also sometimes I break up a cinnamon stick and toss it in. Mix all this with half cup of salt or more. Now cut the lemons in four pieces but not all the way through - you want the lemon to open up a bit like a four-petalled flower. Open it up a bit, pack salt into the cuts then close the lemon back up (it won't close all the way. Cram the lemons into the jar, squishing then in as firmly as you can. Let the juice squeeze out into the jar. Pour more salt over the lemons then pack in more salted lemons. A lot of juice should come out but you might need to squeeze a couple of lemons and top up the jar until they're all covered. The really vast amount of salt preserves the lemons and should stop them going "off". The lemon juice also helps pickle the lemons and all the flavours seep into the lemons. You leave the jar in a dark cupboard and don't use them for at least six weeks. To use them - remove a piece of lemon from the jar then put the jar back in the cupboard. When they're ready, the skin looks a bit translucent and feels a bit rubbery. Now slice the flesh out of the lemon and throw it away. chop the rind finely and use that. It tastes awful if you lick your fingers, but the effect in the casserole is sheer magic. For the quantities I cooked, I used two pieces (about half a lemon) but it was a bit stronger than I needed. You should begin with a quarter of a lemon and do make sure you cook it in at the simmer stage for a few hours. Those flavours will not cook out, they are marvellous.</p><p></p><p>Moroccan preserved lemons cost a fortune in the shops (gourmet shops, generally) but as you can see, they're really cheap to make. I use them in a number of different recipes. I haven't tried it, but I suspect a piece of Moroccan lemon rind inside a chicken before roasting, would be fabulous.</p><p></p><p>Curry - similar to the casserole, again you fry the spices after the onion. It's all in your choice of spices. Try the following:</p><p>tablespoon ground coriander</p><p>half tablespoon ground cumin</p><p>quarter teaspoon each of ground fennel, cinnamon, cardamom.</p><p>Add any chilli as you choose. I don't add any.</p><p></p><p>To make the curry - I brown onion, fresh ginger, fresh garlic. Toss in the spices and toast them too. Toss in a teaspoonful of whole mustard seeds (yellow are milder). Dry fry until it looks black and tarry and you can hear the mustard seeds start to pop like popcorn. Then toss in a little salt and a big splash of malt vinegar. Throw in the meat (again, about 2-3 pounds of gravy beef is good) and brown it a little as you coat it with the mix. Toss in a tin of tomatoes then leave it to simmer very low for a few hours. Thicken any liquid (I use cornstarch and water paste and make sure the stew simmers long enough to cook the cornstarch).</p><p>The flavour of this one is just glorious. I serve it with brown rice (I cook the rice in te microwave, it's really easy) and I also microwave poppadoms (no oil).</p><p></p><p>He can't complain about those!</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 456795, member: 1991"] Sea salt is pretty much the same, you would end up using the same amount. You could try celery salt - you end up using about half what you would otherwise use. Wonderful on tomatoes. A recipe I cooked yesterday - it's supposed to be a lamb casserole but I substitute gravy beef, cut into chunks. It's the cheapest cut and the way I treat it, it's the best for this. First cop up and fry onions (1 large or 2 small) in a little oil. If you want, chop up carrot and/or celery too. Fry them too until soft and beginning to colour. Add in some chopped fresh ginger and chopped fresh garlic. I tend to add it a little later so it doesn't overcook. Next toss in the spices - 2 teaspoons ground cinnamon (I'd cut that back to about 1 heaped tsp); 2 teaspoons ground coriander; 2 teaspoons ground cumin. Always when you can, fry the ground spices in at this stage, don't just throw them in the liquid. It gives a much richer flavour to toast the spices. Next throw in the meat - for this amount I'd cook 2-3 pounds of 2" cubed gravy beef. Stir to coat the meet and brown it a little. Add in maybe some tomato paste or a tin of tomatoes. A spoonful of honey or brown sugar. I put in a quarter of a Moroccan lemon (optional), then added any extra salt to taste. No other liquid needed if you then slow cook it. Any liquid comes out of the meal and if you slow simmer this (with the liquid barely moving) for about 4 hours until you can cut the meat with a fork, then it's perfect. If you want, throw in some dried apricots and prunes. I also added chunks of potato and chunks of kumara (orange sweet potato). Half an hour before serving I threw in half a bag of frozen peas. It's the sort of meal you can throw stuff in as you think of it, but let it simmer as long as possible for the most tender meat with maximum flavour. Moroccan lemons - get a clean jar with a non-metal lid. I use old coffee jars. Get lemons, preferably from someone's tree. I actually left mine to sit for a week or more so they were a little soft. Make up a spicy salt mix - bruise/lightly crush peppercorns, allspice berries, cardamom pods (if you want) and anything else. I have fresh bay leaves handy to slide into the jar at various stages and also sometimes I break up a cinnamon stick and toss it in. Mix all this with half cup of salt or more. Now cut the lemons in four pieces but not all the way through - you want the lemon to open up a bit like a four-petalled flower. Open it up a bit, pack salt into the cuts then close the lemon back up (it won't close all the way. Cram the lemons into the jar, squishing then in as firmly as you can. Let the juice squeeze out into the jar. Pour more salt over the lemons then pack in more salted lemons. A lot of juice should come out but you might need to squeeze a couple of lemons and top up the jar until they're all covered. The really vast amount of salt preserves the lemons and should stop them going "off". The lemon juice also helps pickle the lemons and all the flavours seep into the lemons. You leave the jar in a dark cupboard and don't use them for at least six weeks. To use them - remove a piece of lemon from the jar then put the jar back in the cupboard. When they're ready, the skin looks a bit translucent and feels a bit rubbery. Now slice the flesh out of the lemon and throw it away. chop the rind finely and use that. It tastes awful if you lick your fingers, but the effect in the casserole is sheer magic. For the quantities I cooked, I used two pieces (about half a lemon) but it was a bit stronger than I needed. You should begin with a quarter of a lemon and do make sure you cook it in at the simmer stage for a few hours. Those flavours will not cook out, they are marvellous. Moroccan preserved lemons cost a fortune in the shops (gourmet shops, generally) but as you can see, they're really cheap to make. I use them in a number of different recipes. I haven't tried it, but I suspect a piece of Moroccan lemon rind inside a chicken before roasting, would be fabulous. Curry - similar to the casserole, again you fry the spices after the onion. It's all in your choice of spices. Try the following: tablespoon ground coriander half tablespoon ground cumin quarter teaspoon each of ground fennel, cinnamon, cardamom. Add any chilli as you choose. I don't add any. To make the curry - I brown onion, fresh ginger, fresh garlic. Toss in the spices and toast them too. Toss in a teaspoonful of whole mustard seeds (yellow are milder). Dry fry until it looks black and tarry and you can hear the mustard seeds start to pop like popcorn. Then toss in a little salt and a big splash of malt vinegar. Throw in the meat (again, about 2-3 pounds of gravy beef is good) and brown it a little as you coat it with the mix. Toss in a tin of tomatoes then leave it to simmer very low for a few hours. Thicken any liquid (I use cornstarch and water paste and make sure the stew simmers long enough to cook the cornstarch). The flavour of this one is just glorious. I serve it with brown rice (I cook the rice in te microwave, it's really easy) and I also microwave poppadoms (no oil). He can't complain about those! Marg [/QUOTE]
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