SLOW-COOKED PIGEON
This is one of Luis Gallego's favourite pigeon recipes.
Provided by Gennaro Contaldo
Categories Mains Jamie Magazine Game One-pan recipes Stew Slow-cooker
Time 4h20m
Yield 4
Number Of Ingredients 9
Steps:
- Peel and chop the onions, carrots and garlic, halve the pigeons, then pick and finely chop the parsley.
- Heat the oil in a casserole dish over a medium heat, then sauté the onion, carrot and garlic until softened. Add the pigeon and brown for 3 to 5 minutes. Sprinkle the flour in and stir well.
- Add the wine and stock, season generously, then increase the heat and bring to the boil. Lower the heat, stir in the parsley, then simmer with the lid on for 4 hours. Check on it now and again, adding an extra splash of water, if needed.
- When the pigeon is nearly ready, use a fork to shred the meat off the bone - it should fall off easily. Serve with potatoes or crusty bread - be careful of the bones!
Nutrition Facts : Calories 430 calories, Fat 32.5 g fat, SaturatedFat 5.4 g saturated fat, Protein 16.4 g protein, Carbohydrate 17.2 g carbohydrate, Sugar 6.3 g sugar, Sodium 0.4 g salt, Fiber 0 g fibre
GRANDMA'S RICE AND PIGEON PEAS (RICE COOKER)
Make and share this Grandma's Rice and Pigeon Peas (Rice Cooker) recipe from Food.com.
Provided by Michelle Figueroa
Categories Rice
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash rice really well until water runs clear, strain well, put in rice cooker and add water, set aside.
- Heat pan on medium high heat, add olive oil or lard, let it heat up a bit like 5 minutes more or less. Be sure the oil is hot enough, you can test it by dipping a wooden spoon if it sizzles it's ready.
- Add season port to hot oil, let it fry in one layer underdisturbed until browned. About 5 minutes more or less. Add minced onion and bell pepper and cook down together with pork for about 5-7 minutes, add minced garlic afterwards and cook for 2 minutes or so until fragrant.
- Turn off heat and dump this sautee into the rice cooker with the rice and water, mix well. Add drained can of pigeon peas, 2 teaspoon salt, 1 sazon goya, and 1/4 teaspoon cumin. Mix well. Taste the water in there, it should be salty like ocean water, if not add more salt carefully. Increasing by 1/2 teaspoons and so on but don't use more than 3 teaspoons.
- Cover and turn on rice cooker and set to cook, when it beeps the rice is done. Fluff it and it's ready.
Nutrition Facts : Calories 826.8, Fat 17.7, SaturatedFat 4, Cholesterol 63.5, Sodium 840.7, Carbohydrate 121.8, Fiber 12.4, Sugar 1.2, Protein 43.3
PIGEON PEA PASTE (AKA ARHAR DAL OR TOOVAR DAL)
Entered for ZWT. This is a staple of South Indian cuisine, found in Madhur Jaffrey's "World Vegetarian", used as a launching pad for other recipes. This recipe describes the basic preparation of these round, dull yellow peas with an earthy, dark flavor in their hulled and split forms. The plants in the northern part of India produce Arhar Dal; in the southern part of India: Toovar Dal. Every day a different stew is made with these. If using "oily toovar", wash it very thoroughly before cooking to remove the castor oil coating. Note that dried peas double in size after cooking. This paste will last 1 week tightly covered in the refrigerator; in Indian households, it is used everyday. If the next recipe requires draining of the peas, save the cooking liquid for soup. Preparation time is soaking time. Cooking time is estimated total time once in pressure cooker to come up to pressure and cook, but does not include natural release time.
Provided by KateL
Categories Lentil
Time 8h35m
Yield 6 cups, 24 serving(s)
Number Of Ingredients 3
Steps:
- Pick over the peas and wash them well. Drain. Soak the peas overnight in water to cover by 5 inches. Drain, discard soaking liquid.
- PRESSURE COOKER METHOD:.
- Put the drained peas in a pressure cooker and cover with water by 1/2 inch. Add a few drops of cooking oil to prevent foaming. Put the lid on and bring up to pressure. Cook for 15 minutes. Allow the pressure to drop by itself.
- NON-PRESSURE COOK METHOD:.
- Put the drained peas in a medium pan along with water to cover them by 2 inches and bring it to a boil. Cover partially, turn the heat down to low, and simmer gently until the beans are tender, 1-1/4 to 1-1/2 hours.
Nutrition Facts : Calories 97.4, Fat 0.4, SaturatedFat 0.1, Sodium 6.6, Carbohydrate 17.8, Fiber 4.3, Protein 6.2
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