Moldavian Veal And Quince Stew Tacana De Vitsel Recipes

Steps:

• 1. In a 6-quart saucepan, sauté the onion and garlic in olive oil until the onion starts to become translucent (about 1 minute). Add the meat; cover and cook until meat no longer looks red, stirring occasionally. Add salt and pepper.
• 2. Add water, tomato paste, lime juice, quince, prunes, and potatoes. Simmer, covered, for 1 hour, stirring occasionally until meat is tender.
• 3. Serve hot in a casserole dish.

Steps:

• Heat 2 tablespoon oil over high heat in a deep frying pan or stew pot. Add lamb and brown it in several portions removing it to a plate when browned.
• Heat the other 2 tablespoon oil over high heat and add the onion and cook gently for about 5 minutes, until translucent and light golden.
• Add the pomegranate molasses and the water. Stir well, to mix in the browned juices.
• Return lamb to the pan and add 1/2 teaspoon cinnamon, allspice, salt, and pepper.
• Cover and simmer for one hour. Adjust salt if necessary and check liquid form time to time.
• Melt the butter in a frying pan. Add the quinces and cook over high heat for several minutes until caramelized.Turn the pieces from time to time.
• Add sugar, cloves, and 1/2 tablespoon cinnamon, stir once, and place on top of the lamb in the pan.
• Cover, and simmer gently for about 30 minutes, until the lamb is tender, shaking the pan occasionally. Don't stir, this would damage the quinces!
• Serve hot with fresh bread, bulgur, rice or what you like!
• Note: I prepare at least the double amount of quince increasing spices and sugar. We all love quince very much!

Steps:

• Preheat the oven 175°C and grease and line a loaf tin with baking paper (about a 1 Litre capacity).
• Place the orange and lemon zest with the caster sugar in the mixing bowl. Rub the zest into the sugar until most of the sugar has turned into a nice lemony colour (this infuses the sugar with the citrus oil).
• Stir in the flour, cinnamon, salt and baking powder.
• In a separate bowl, whisk together the oil, eggs and orange juice.
• Beat the wet ingredients into the dry ingredients until you have a smooth batter.
• Spoon a third of the batter into the loaf tin and scatter over about half the diced quince paste. Spoon another third of the batter, scatter some more quince paste over then pour the remaining mixture over the top.
• Bake for 10 minutes then dot more quince paste over the top.
• Bake for a further 30 minutes or until it's well risen and a skewer comes out clean when inserted into the cake.
• Remove from oven and allow the cake to completely cool in the tin.
• Dust the top with icing sugar and serve with a dollop of marscarpone and fresh orange slices. Store the cake in an airtight container (it'll keep for a week).

Steps:

• In a large sauce pan, brown veal cubes in olive oil over medium high heat.
• Reduce heat to medium and add parsley, rosemary, garlic, salt, and pepper.
• Saute until garlic is tender but not brown, about 5 minutes.
• Add tomatoes.
• Simmer for about 15 minutes.
• Add potatoes and simmer for about 30 minutes or until potatoes are tender.