Boar Stifado and Taters
If you only here for the pictures and still want to know what I have to say, I made a short recording of the text of the post. Maybe I will do that in the future as well, let us just say it is a trial.https://audioboo.fm/boos/1789896-stifado
I am back, I took a hiatus from food posts for about half a year for various reasons. I will pick it up again starting this December. The frequency will of course depend on what else goes in my life but I missed it and I missed all of you, frolicking on my posts and joining in our shared passion for great food.
First of, I debated using the title "going greek" until I checked the Urban Dictionary, thank you Internet.
So, what is the dish of the day? It is a greek classic, Stifado, which is basically a very rustic onion stew with a large number of possible ingredients. Meat, poultry, seafood, game, or another vegetable as the central ingredient, with onions, wine or vinegar, tomato, and a selection of spices (often including cinnamon) creating a flavorful base. For this one I went with wild boar, lemon, cinnamon, bay, lots of onions, garlic and allspice. The smells alone will make your mouth water and make you want to dip your crispy slice of potato into the steamy, delicious, fragrant and thick stew to have all those flavours combined in your mouth.
Let's start, shall we?
6 large onions
3 cloves of garlic
1 organic lemon
1 1/2 teaspoon of ground allspice
2 pieces of length of cinnamon stick
4 bay leaves
1 tablespoon of all purpose flour
1⁄2 l / 2 cups of dry white wine (I chose a German pinot gris from the Rhineland)
1/4 l / 1 cup of water
400 g / .90 lbs of full flavoured tomatoes
1 kg / 2lb / 3.25 oz of boar cut into cubes
5 tablespoons extra virgin olive oil
700 g / 1.5lb of potatoes
a few dashes of lemon juice
a Doufeu or a Dutch Oven (suitable for your stove)Mise en Place
Dry the meat off carefully. Peel the onions and garlic, chop the onions and finely dice the garlic. Wash the lemon with hot water, dry if off. Then remove the zest of the the lemon, cut it in half and juice it, set aside. Wash the tomatoes and chop them.
(50 minutes before the Stifado is done)
Pre-heat the oven to about 200C / 390F.Peel and wash the potatoes, cut into thick slices. Drizzle with 3 tablespoons of olive oil and a few dashes of lemon juice and season with about 1/2 teaspoon of salt, mix well to cover the potatoes all over.
Lay them close to each other on a piece of baking paper on a baking tray and bake for about 30 minutes. Season with fresh pepper when they are done.Preparation
Heat about 3 tablespoons of olive oil in the Dutch Oven, brown the meat in 3 portions, making sure not to cook it. Keep it in a separate bowl and season with salt and black pepper.
Add the onions, garlic and lemon zest and cook for about 5 minutes, then add the meat and the tomatoes. Season again with salt, pepper, the allspice and add the cinnamon and bay leaves.
Dust it all lightly with the flour and sweat it shortly. Deglaze with the white wine and water, bring to a boil and let it simmer covered at medium heat for about two hours. 50 minutes before it is done, prepare the taters.
Season the Stifado to taste with pepper, salt, allspice and lemon juice.
Arrange with the taters on pre-heated plates and serve with a full bodied red wine, I chose a 2010 Les Granges des Domaines Edmond de Rothschild, not perfect but it did go very well with the flavours in this dish.
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