Ever tried to work out how many meals it would take to sample all the flavours in this world?
Dont bother, its an impossible task to contemplate, just enjoy something new when it crops up is my view on life
To that, this week I have been talking to a customer who enjoys Georgian Cuisine, for some great reason this has completely passed me by, a big thanks for talking to me about this, as the nights are getting a little cooler I will be trying Kharcho Stew this weekend, along with a new style of chilli paste - both recipes below
Hope you enjoy something new this week, Steve and the Team
Add chickpeas - vegetables or leave at your choice
1 litre beef or vegetable stock
Fresh parsley and cilantro for garnish
Instructions:
In a large pot, brown the beef in a bit of oil until golden. Remove and set aside.
In the same pot, sauté the onion and garlic until soft and translucent.
Stir in the tomato paste and cook for another 1-2 minutes.
Add the ground walnuts, coriander, blue fenugreek, marigold petals, bay leaf, chilli flakes, salt, and pepper, and return the beef to the pot, along with any chickpeas or vegetables
Pour in the stock, bring to a boil, then reduce heat and simmer for 1.5–2 hours, until the beef is tender.
Garnish with fresh parsley and cilantro before serving.
Adjika (Georgian Chili Paste)
This spicy paste is perfect for adding a kick to any meal, whether as a dip, spread, or cooking ingredient.
Ingredients:
150g red bell peppers, chopped
100g fresh red chillies, deseeded for milder heat
4 cloves garlic, peeled
1 tbsp ground coriander
1 tbsp blue fenugreek
1 tsp dried marigold petals (optional)
Salt to taste
1 tbsp red wine vinegar
2 tbsp vegetable oil
Instructions:
In a food processor, blend the bell peppers, chillies, and garlic into a smooth paste.
Add the coriander, blue fenugreek, marigold petals, and salt, and blend again until fully combined.
Stir in the red wine vinegar and vegetable oil, adjusting the seasoning to taste.
Store in a jar in the fridge for up to a week or freeze for longer shelf life.
