Smokey Duvec Balkan Style Stew Recipes

Steps:

• Cut the tomatoes into slices. Chop the onions into about 1/4" pieces. Peel and cut the eggplant, green pepper and zucchini into medium size pieces. Mix the onions, eggplant, green pepper, zucchini and celery in a large bowl with the oil. Salt and pepper to taste. Take a casserole dish and layer the ingredients in this order. First place half of the sliced tomatoes. Top with 1/2 of the vegetable mixture. Add the the meat cut into bite size pieces. Then add the other half of the vegetables, the uncooked rice and top with the remainder of the tomato slices. Pour the water over the casserole. Cover and bake in a 350°F oven for 2 hours. Serve from the dish in which you prepared the djuvec. It can be re-heated . Enjoy!

Steps:

• Cook the rice according to packet instructions.
• About 30 minutes before the end of the rice cooking time, start cooking the potatoes; bring to the boil and boil them for about 5 minutes.
• While the potatoes are cooking and rice continues to cook, chop the onion and garlic and fry in a large saucepan for about 4 minutes.
• Chop the peppers and tomatoes, add them to the pan and stir in the tofu, mixing everything together; drain the par-boiled potatoes and add them too; stirring constantly continue to fry the ingredients for a few minutes.
• Pour the vegetable stock into the pan, bring to the boil then lower the heat, cover and leave to cook for about 5 minutes, stirring occasionally.
• Stir in the cooked rice, peas and black pepper; the peas will reduce the temperature of the stew so bring the contents of the pan back to a healthy simmer, then cook for another few minutes over a low heat.
• Serve sprinkled with parsley.

Steps:

• Heat oven to 160C/ 140C fan/gas 3. Mix the beef, onions, tomatoes, spices, vinegar and sugar in a casserole dish. Cover and bake for 2½ hrs. Stir in the beans and bake for 30 mins more (with the lid off if the casserole is a little wet or lid on if good consistency), until the beef is tender.
• Cool, then freeze in 6-8 portions in small food bags or plastic containers. Defrost in microwave or overnight in fridge, then heat in the morning and transfer to a thermos container, or heat in the microwave at lunchtime.

Steps:

• Heat the oils in a wok or large pan over medium heat. Add onions and heat 2-3 minutes.
• Add garlic and ginger, sautee for 2 more minutes.
• Add the liquid from the gluten, soy sauce, syrup, lime juice, Sambal, and chillies and heat through.
• Add gluten peices, and simmer for 2 minutes. Add vegetables and continue to simmer for 5 mintes or until vegetables are a little more than blanched.
• Serve over cooked grain or noodle of choice, and garnish with cilantro and cashews.