CORIANDER-CRUSTED BEEF WITH SPICY CRANBERRY RELISH
Jalapeno gives cranberries an extra jolt in this rich, savory roast. -Donna Thomas, Dallas, Texas
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 8 servings (6 cups relish)
Number Of Ingredients 17
Steps:
- In a small saucepan, bring orange juice to a boil. Cook until liquid is reduced by half, about 15 minutes. Pulse cranberries with sugar in a food processor until coarsely chopped; transfer to a bowl., In a large skillet, heat oil over medium heat. Add jalapeno; saute until tender, 1-2 minutes. Add garlic; cook 1 minute longer. Stir in cranberry mixture, orange juice, vinegar, cumin and salt., For rub, mix shallots, kosher salt, brown sugar, coriander seeds, peppercorns and garlic; rub over roast. Transfer to a shallow dish. Refrigerate, covered, 8 hours or overnight., Preheat oven to 350°. Remove and discard rub from roast; place roast on a rack in a shallow roasting pan, fat side up. Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-3/4 to 2-1/4 hours. Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Slice roast; serve with relish.
Nutrition Facts :
CRANBERRY RELISH I
Classic cranberry relish for your holiday table.
Provided by Lisa Stinger
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 15m
Yield 24
Number Of Ingredients 6
Steps:
- Finely chop the orange in a food processor.
- Combine cranberries and sugar in a heavy saucepan. Cook and stir over medium heat until cranberries just begin to pop, about 10 minutes.
- Transfer cranberries to a bowl, add apricot preserves and mix until melted. Stir in chopped orange, drained crushed pineapple and lemon juice. Cover and refrigerate until well chilled.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 21.6 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.2 g, Sodium 3.2 mg, Sugar 18.2 g
CORIANDER-CRUSTED HALIBUT WITH RICE NOODLES AND GINGER BROTH
Steps:
- For the Coriander Crusted Halibut With Rice Noodles And Ginger Broth: Preheat an oven to 450 degrees. Place the coriander on a small plate. Season the halibut on both sides with salt and dredge the top only with the coriander. In a hot saute pan coated with oil, sear the top first until brown and fragrant. Flip and place pan in oven for 8 to10 minutes or until the fish in flaky and hot in the middle. Concurrently, in a hot saucepan, coat lightly with oil and saute the ginger and leeks until soft, about 4 minutes. Deglaze with fish sauce and add stock. Bring to a simmer and reduce by 20 percent. Check for seasoning then add lime juice and cilantro. Right before serving, add the soft rice noodles. Bring to temperature then serve.
- PLATING In large, warm pasta bowls, ladle the broth, leeks and noodles. Make a small pile in the middle with the mixture and top with halibut. Garnish with cilantro sprigs.
- Wine Suggestion: Lenswood Sauvignon Blanc, Australia
CORIANDER-CRUSTED STEAK WITH MISO BUTTER SAUCE
Make and share this Coriander-Crusted Steak With Miso Butter Sauce recipe from Food.com.
Provided by Dr. Jenny
Categories Steak
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Mix half of chopped cilantro, butter, chopped green onions, rice vinegar, red miso, minced ginger, and soy sauce in small bowl. Set miso sauce aside.
- Sprinkle both sides of sirloin steak with cracked coriander seeds and ground black pepper, pressing to adhere. Heat Asian sesame oil in medium nonstick skillet over medium high heat. Add sirloin steak; cook to desired doneness, about 4 minutes per side for medium rare.
- Transfer steak to work surface; reserve skillet. Slice steak; arrange on plates.
- Add miso sauce and sake to skillet; boil mixture until slightly thickened and reduced to 1/4 cup, whisking often, about 1 minute.
- Spoon miso butter sauce over steaks. Sprinkle with remaining chopped cilantro.
Nutrition Facts : Calories 195.4, Fat 17.5, SaturatedFat 9.6, Cholesterol 38.2, Sodium 486.8, Carbohydrate 5.2, Fiber 1.5, Sugar 0.8, Protein 1.9
SPICY CRANBERRY RELISH
Categories Condiment/Spread Berry Pepper Side No-Cook Thanksgiving Quick & Easy Hot Pepper Fall Chill Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 1/2 cups
Number Of Ingredients 5
Steps:
- Finely grate 1 teaspoon zest from lime, then squeeze enough juice to measure 2 tablespoons.
- Pulse cranberries with zest, juice, onion, sugar, and chile to taste in a food processor until finely chopped. Chill relish, covered, stirring occasionally, at least 2 hours (to allow flavors to develop) and up to 1 week.
BRAISED BEEF WITH CRANBERRIES & SPICES
Slow cook beef with cinnamon, saffron, coriander and harissa for a deeply fragrant rustic casserole
Provided by Sara Buenfeld
Categories Main course
Time 3h55m
Number Of Ingredients 13
Steps:
- Heat the oil in a large flameproof casserole dish. Add the steaks 4 at a time and brown them well on both sides, then transfer to a plate. Now add the onions, garlic and ginger to the oil, plus juices left in the dish, and fry for at least 15 mins, stirring very frequently, until they are golden and soft. Add the saffron, cinnamon sticks, coriander, harissa and ground almonds, and stir well for 1 min.
- Tip in the stock, then return the meat to the dish. Add the bay leaves, cover and simmer for 1 hr. Remove the lid and cook for another 1 hr 30 mins, checking occasionally to ensure the mixture doesn't catch on the bottom. Add the cranberries 10 mins before the end of the cooking time so they can plump up in the gravy. Check the beef after the cooking time - it should pull apart easily with 2 forks. If not, add a splash more water or stock and cook for another 30 mins. Remove cinnamon and bay leaves.
- To freeze: Cool completely, then pack into freezer bags. Use within 3 months. Thaw in the bags at room temperature for 5-8 hrs depending on the bag size, although batches of 2 can be unwrapped and reheated in a pan with a little water in the base. This will also keep in the fridge for a couple of days if you don't want to freeze it. Serve with mash, rice or couscous (or gluten-free alternative).
Nutrition Facts : Calories 306 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.5 milligram of sodium
CORIANDER RELISH
Enjoy this fresh, fragrant, lightly-spiced coriander relish as a cooling contrast to rich dishes. It's great with fried snacks too
Provided by Roopa Gulati
Time 15m
Number Of Ingredients 11
Steps:
- Whizz all the ingredients, except the cashew nuts, in a blender with a generous splash of hot water. Once the chutney is smooth, drain the nuts and add to the chutney, then blitz again. Aim for a sweet-tangy flavour, adding more sugar or lime juice if needed. Transfer to a bowl and store in the fridge. Will keep, covered, in the fridge for one day.
Nutrition Facts : Calories 20 calories, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 0.5 grams protein, Sodium 0.01 milligram of sodium
CORIANDER CRUSTED LAMB WITH SPICED ORANGE-HOISIN SAUCE
From Chef Jimmy Chok, courtesy of my favourite food blogger, Chubby Hubby. This is in his section of simple recipes, and it is yummy!
Provided by AmandaInOz
Categories Lamb/Sheep
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Marinate the lamb with 50ml of the hoisin for an hour.
- To cook the lamb, sear the meat on a hot pan and roast in a preheated oven at 180 Degrees C for 20 minutes.
- Remove from the oven and spread 50ml of the hoisin on the lamb and crust with the coriander leaves and seeds.
- Set aside the lamb to rest.
- For the sauce, mix all the ingredients together in a mixing bowl and whisk until the sauce is well mixed. Heat before serving.
- Slice your chops when ready to serve, and top with sauce to taste.
Nutrition Facts : Calories 363.4, Fat 6.2, SaturatedFat 0.7, Cholesterol 2.8, Sodium 2087.6, Carbohydrate 76.6, Fiber 12.1, Sugar 43.1, Protein 7.9
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