INGREDIENTS: 900 grams beef skirt or shin 2 tablespoons beef dripping 2 medium onions roughly chopped 1 bay leaf 750 ml beef stock 2 medium red peppers 2 heaped tablespoons plain flour 1 teaspoon caraway seed
1 dessert spoon chilli paprika 2 tablespoons sweet paprika 1 tin chopped tomatoes (liquidised
Sprinkle the birds with 2 tbsp of the Caraway Seed
, then cook in the oven for 40 minutes.
. Dot with butter, cover with foil, and bake 30 minutes.
Add cabbage to pan and sprinkle with salt and 1/2 teaspoon caraway seeds
. Stir until cabbage is wilted but still crunchy, 3 to 5 minutes.
(If you've got caraway seeds
, add a teaspoon.) Put the lid on the pan and let simmer for about 15 minutes.
Mix in the egg, remaining flour, salt, sugar and caraway seeds
or lemon rind.
Carrots and cream cheese, punctuatedwith caraway seeds
, create a thick, flavorful blend.
To serve: Serve beignets on a bed of sea salt and caraway seeds
. Garnish with parsley sprigs.
Spoon some mustard sauce around the dish and garnish with caraway seeds
and mustard seeds.
In a medium bowl, combine the sour cream, creme fraiche, garlic, horseradish, vinegar caraway seeds
, dill, and radishes and stir until well combined.
Add the wine, Benedictine, blueberries, cranberries, chocolate, ginger, juniper berries, and caraway seeds
. Adjust the heat to low and simmer until reduced by two-thirds, about three hours.
Add the leeks, onions, celeriac, garlic, tomatoes, coriander seeds, peppercorns, and caraway seeds
and saute until the vegetables are tender, about five minutes.