Dessertsauce med en helt fantastisk ‘sirup’ som smager skønt på en god is, over en lys kage (eller chokoladekage) og risdesserten. Vær lidt varsom med chilien og smag til undervejs.
My take on a classic that course can be made in many variations. It takes the little time and it tastes best of days after it is made. They are grateful to freeze and lends itself well to many guests, if it is to be easily. Therefore, it may be a good idea to make a big deal when you're at it. If guests have not cleared the pan, so it may well be frozen in suitable portions.
4 – 4½ kg okseklump
1200 – 1600 gr løg
ca 4 dl olivenolie
ca 1½ liter oksebouillon – mixed target
4 porter eller stout á 33 cl (can also be the ship's beer)
8 – 10 dl hakkede tomater/tomatpassata/flåede tomater
4 dl god, strong balsamic
1 – 4 ds chipotle – i.e.. á 200 gr (can undlades)
Chillies to taste, like mixed. Dried can also be used.
8 topspsk røget paprike (ca 80 gr)
8 små kanelstænger eller tilsvarende mængde store
4 hele stjerneanis
ca 20 laurbærblade – like fresh
8 topspsk oregano (ca 8 – 10 gr)
4 topspsk hel spidskommen (ca 30 gr)
140 gr muscovado sukker (or brown sugar)
140 gr salt
1 kg tørrede kidneybønner (or other beans aftertaste)
A few cups of strong coffee – eller 5-6 tsk pulverkaffe
maybe some. a few cans tomato.
6-8 store røde peberfrugter
ca 600 gr friske eller frosne, thawed corn kernels
300 gr god mørk chokolade – gerne 70-80% kakaoindhold
Sæt kidneybønnerne i blød i rigeligt koldt vand 12 – 24 timer før du skal lave Chili con carne. De kan udblødes fra 0 – 24 timer – see more here: Do beans soaked?
Cut lump in the dining friendly cubes and brown them in batches in a little oil. I usually brown in a frying pan and then pour the ingredients into the cauldron along the way.
Kom bouillon, beer, tomato and balsamic vinegar to the pan to the meat and turn the pan over very low heat. It will quietly bring to the boil while you prepare and get the next ingredients in.
Peel the onions and cut them into cubes. Brown them in a little oil to the pan – as for onions – they must be light brown.
While you care for them and regularly turns around in them, you can tinker garlic and chop them on the cutting board. In the pot with them.
Hak chipotle and fresh chili. Mild chili in larger pieces, chilli finely. Getting it in.
Add the smoked paprika, cinnamon sticks, star anise, bay leaves, oregano, cumin, muscovado og salt.
Also add the browned onions when they are finished.
Bring the pot quietly to a boil if it is not even. Cover and let it simmer quietly – i ca 90 minutter.
Fish stjerneanis'erne up and came beans. Bring back quietly to a boil and let simmer without låg i 30 – 60 minutter til bønnerne er færdige, if they are soaked first. If they are not macerated, to the boiling longer and it may be advantageous either to boil them some of the time with the lid on, or to be very awake about adding more liquid. Turn regularly around in the pan. The beans must be fully cooked and soft all the way through. Underdone beans are toxic. When they are tender and soft all the way through, is the finished. If there is no liquid on the way, Add the coffee. If you chew a bean that has not received enough when you taste for it, så spyt den ud.
If you're not used coffee to dilute with during cooking, kan du nu tilsætte pulverkaffen. Smag til om retten mangler salt, sugar, chili and other spices. If you think chili con carne'n be tyknes, you can add a few cans tomato.
Cut the peppers into small, eat-friendly cubes and put them in with the corn. Bring back quietly to the boil – simrer 2-3 minutter og gryden tages af varmen. Rør chokoladen i. Season to taste one last time.
Now Chili con carne'n served or soak for later in the day or in the fridge for the next day (the next days – it just gets better).
Heats quietly before serving and served with optional accessories – i.e.. Creme fraiche young nachochips (like touched with a little lime peel) and / or a soft salsa, guacamole, ris, salad, good bread etc.
Of course you can easily use other beans than kidney beans – many kinds. I really like most kinds of beans, but is enthusiastic about the kidney beans in this dish. Use what you like and follow udblødningtiden (If you are using maceration) and kogetiden the package.
Når chili con carne skal genopvarmes, it can easily be done in the oven. Then you are free to run and stir gently into the pan – and can use the time for something else. YLD Chili con carne'n to fad et ildfast, tires first with greaseproof paper and then aluminum foil as Krammes to the edge – or use an ovenproof dish with a lid if you have such a. Staniol blivet almost always etched chilli, derfor bagepapiret først. Sæt det tildækkede fad i kold ovn og varm ovnen op til 150. How long it takes to heat through food, depends on how big the dish is and how much there is in – men ca 45 minutter synes jeg passer til et par portioner.
Court will not damage that met a few pieces of smoked bacon cooking from start – fished up before serving.
Smoked home chillies are not bad.
Undlader you chipotlen, use a few tablespoons extra of the smoked paprika.
Make this a day before you need it, especially the first time. It takes some time to make.
You can make it without oil. So you broil not meat and onions before placing in the pan.
Coded can also get in that whole piece or larger lumps. So extended cooking time for meat is tender – ca 4 timer for en hel klump på 4 – 4½ kilo, shorter for smaller pieces.
Very easy confections with a unique flavor. De 4 ingredienser klæder hinanden rigtig godt.
good white chocolate shells
500 gr blød nougat
4 – 5 stjerneanis
2 tsk chilipulver
Prepare shells – see . little about chocolate.
Mal star anise spice mill and run it.
Melt nougat with chili and stjerneanispulveret.
Let it cool for kitchen temperature while regularly stir, so it does not stick to the edges.
Fill nougat'en in the shells and let it harden completely closed by white chocolate.
Delicious as a snack for a cold beer, chopped or 'whole’ in curries and Danish karryretter. Super on liver pâté and other meats – put also a handful in a sandwich with your favorite fillings.
About . 1 kg medium stærke til stærke chili – i.e.. Jalapeño
Clean chillies and cut into rings.
2½ dl risvineddike
About . 100 gr palmesukker
8 spsk fiskesauce
About . 5 cm ingefær eller mere skåret i tynde skiver
10 – 15 hele stjerneanis
3 spsk sellerifrø
maybe some. Sodium benzoate
Prepare one or more glass. They washed, scalded and possibly. Atamonskylles.
Cut the chillies into rings and put them in jars with ginger slices, star anise and celery evenly distributed between.
Vinegar and sugar slowly heated while the sugar dissolve and dissolve. Once the sugar has dissolved completely brought to a boil and cook over low heat without stirring for about. 5 minutter ved middelvarme. This reduces a bit.
Remove from the heat, lad den køle 5 minutter og tilsæt fiskesaucen (and possibly. Sodium benzoate). Pour over chillies so they are completely covered. If you need a bit at the top, you can supplement with a little rice vinegar.
Close the jars and let them cool. Then held in cold storage where it can hold a few months without Atamon – meget længere med.
It's fun and easy to create its own gløggmix. The chili is deafening in this version, but gives a warm kick.
Gløgmix'et poured in a neutral bottle of spirits – ex. vodka or schnapps and pulls long – like from one Christmas to the next, but shorter can also do it. It's a good idea to think about making the external. middle of summer.
1 flaske neutralt smagende vodka eller snaps (i.e.. red Smirnoff or Brondum)
1 toptsk hele nelliker
5 Cassia kanelstænger (ordinary commercially) or the equivalent amount of whole Ceylon Cinnamon
2 toptsk grønne kardemommekapsler
Complete mace corresponding to approximately. 1 toptsk
3 hele stjerneanis
1 toptsk tørret citronskal
2 toptsk tørret appelsinskal
1 tsk knust chili/chiliflager
2 toptsk skåret lakridsrod
Dried, hel ingefær svarende til 2 toptsk
Hæld ca. 1 dl af vodka/snaps ud af flasken og gem et øjeblik (or use a large, nyskoldet jar to mix in instead).
Letknus kardemommen so the shells are open. Letknus ginger and star anise so they can get in the bottle.
Pour the spices in the bottle and top up with the extra liquid in the bottle is full.
Place the bottle aside and turn it a game upside down and back again once in a while when you come to think of it. If you forget the, Does it taste good anyway.
Use the amount you like in a pot full of red wine (or white wine or elderflower cordial) as you heat – but does not bring in cognitive. Pour gløggmix'et through a small sieve into the pan. Add perhaps. some sugar – This mix is not so sweet as many of the purchased. A slice of lemon, orange and / or a pair of washers ginger added during the heating, I also think is a nice touch.
Mulled wine mix is very strong spice taste – especially when it has been some time, så brug kun en lille smule til at starte med. Jeg starter normalt med at bruge ca. ½ cup gløggmix for a bottle of wine and taste me looked forward if I want more.
Add also like port wine, cognac, ROM or whatever you normally pour in your mulled wine in the pan.
Along the way, when you take the bottle, You can tops it up with fresh vodka / schnapps after each, as long as you think that there is enough flavor in.
If you have a partially full bottle back after Christmas, You can top it with fresh vodka / schnapps – screw the lid tightly and store it for next Christmas.
If you do, so try CE. to sieve seasoning from a few months before you need it again and supplement with it that you think is missing in the taste of it is balanced.
The spices changing tastes along the way, but can stand long sagten. Jeg har haft dem stående i op til 4 år (there was a year where we did very).