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Exotic stew

Exotic stew

  • chickens and wings
  • 3 onions
  • 2 tablespoons tomato paste
  • 3 red peppers
  • 1 teaspoon ginger
  • paprika
  • thyme
  • Bay leaves
  • salt
  • pepper
  • 1 teaspoon garlic powder
  • 1 tip of cinnamon knife
  • 1 orange

Servings: -

Preparation time: less than 60 minutes


We wash the chicken and season it with salt and pepper. In the pan in which we will make the stew, add a little oil and fry the meat on both sides. We take it out on a plate and cover it. Add the chopped onion to the oil in which we fried the meat, a finely chopped pepper, tomato paste, garlic, paprika, slices of whole pepper and ginger and mix. Add the meat and enough water to cover the meat and add the rest of the ingredients. Let it boil over low heat. In a bowl, spread a tablespoon of flour with a little water and add cinnamon and add over the stew and mix. Let it boil for about 5 minutes

Exotic stew - Recipes

Persian couscous with lamb

The pieces of lean lamb are cooked slowly, in spicy sauce, together with dates, then placed over a layer of couscous and pistachios and sprinkled with pomegranate seeds. This exotic food is served at festive meals, accompanied by Arabic stick and lettuce leaves.


    340 g boneless lamb pulp cleaned of fat and cut into pieces 1 tablespoon extra virgin olive oil finely chopped garlic cloves 2 tablespoons finely chopped fresh ginger root 2 onions cut in half and thinly sliced ​​1 red hot pepper cleaned of seeds and cut into thin slices 1 teaspoon teaspoon saffron stalks 2 teaspoons ground coriander seeds 2 teaspoons ground cumin seeds 1 teaspoon ground cinnamon 1 teaspoon paprika 100 g cleaned dates, chopped 600 ml lamb broth, preferably home-made salt and pepper 1 small pomegranate , seeds, for garnish
Couscous with pistachios

Heat a large Teflon pan, and fry the pieces of lamb in it, in slices, until evenly browned. Remove from the pan with a whisk and set aside.

Add the oil to the pan, then cook the garlic, ginger, onion and hot pepper over low heat for 10 minutes.

Return the lamb to the pan, along with the saffron, cumin, coriander, cinnamon and paprika. Cook for 30 seconds, stirring constantly, then add the dates and broth. Season to taste. Cover and simmer everything for 1 hour, or until the meat is tender.

15 minutes before the pieces of meat are done, cook the couscous. Heat the meat broth until it boils, add the couscous and bring it back to the boil. Remove from the heat, cover tightly and leave to soak for 10 minutes.

Loosen the couscous with a fork, then add the chopped coriander and pistachios and place on a large plate. Place the meat on top, sprinkle with pomegranate seeds and serve immediately.

First you need to clean and wash the mushrooms in as much water as possible to remove dust and other impurities deposited on them. A safe way to do this is to leave the mushrooms in cold water for about an hour. During this time, clean the carrots and cut them into rounds. When the time has elapsed, boil a pan with water and when it boils, add the sponges and a pinch of salt. Leave them on the fire for 30 minutes, then put them in a bowl, without liquid.

Then chop the onion and put it in a pan with oil, to harden. When it starts to change color to gold and becomes slightly glassy, ​​add diced tomatoes, bay leaves, salt and pepper. Stir for two to three minutes, after which you can add the pre-cut mushrooms. Let the composition simmer, covered with a lid, for 20 minutes. Towards the end, add the tomato paste and the crushed garlic. When the stew is ready, garnish it with parsley and serve hot.

Mushroom stew it is a delicious preparation, easy to prepare and according to the period of fasting. Try it too, to enjoy a special taste.

Hangover stew among the oldest recipes in the world

Published: Thursday, May 28, 2020, 3:17 p.m.

Updated: Thursday, May 28, 2020, 3:17 p.m.

Hangover stew is one of the oldest recipes in the world. He is of Asian descent. Dating back to 900 AD, it is of Middle Eastern origin. The fascination with the Orient broke out during the Enlightenment. Europeans come to draw heavily on Eastern religious customs and traditions. Modern literature is heavily influenced by Japanese literature, bringing specific forms from Greater Asia. The painting is in turn very influenced, adding many of the themes and motifs specifically Japanese and not only.

Western cuisine is influenced by that of Asia Minor, we take over many of the techniques, spices and spices of the Orientals. The Middle Ages had the impact of the encounter with oriental spices and spices through the Ottoman Empire. I received culinary riches from India, China and Indonesia. Certificates of their use are very old. The ancient Egyptians used onions, garlic, juniper and cumin 4,000-5,000 years ago. For them, their use was for therapeutic or beauty purposes.

Stew for the hangover

Ingredients: 1,400 kg meat, 230 g chopped onion, 110 grams of fresh chopped greens. a handful of chickpeas, a few spinach leaves, a piece of ginger, Greek yogurt, unsweetened grape juice, half a cup of olive oil, 6 g cumin, 6 g cinnamon, 1 g cloves, 1 g sesame oil or nuts.

Boil the carrot in a small saucepan (which has previously been washed, peeled and cut into pieces).

After boiling, take it out on a plate, leave it to cool, cut it into cubes and leave it to stand.

We will do the same with the donut in vinegar, the pineapple (cut into suitable cubes).

In a deep bowl we will put the drained tuna (opened with a fork), carrot, pineapple, corn, endive washed and broken into suitable pieces and round olives.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

We will put the dressing, mixing lightly with a spatula until the composition is homogenous.

Vegetable stew like at the monastery

The life of the monks is not easy, they have chosen a difficult path through the world, but this has never stopped them from glorifying the gifts of the divinity with very tasty food and not always pious drinks (see the famous monastery beers). The food you see here is not necessarily a recipe copied from the catastrophes of a monastery but it follows a principle from which the nuns or monks who cook do not deviate too much: it has no meat, no animal products at all, it is easy not to it makes the body difficult, and it is done quite quickly, so that the pious do not linger too long among the worldly.

A bell pepper or two, maybe a donut if you can find it, an onion, two cloves of garlic, an eggplant, a potato, a handful of rice, two peeled tomatoes and a few mushrooms, if possible, from the forest. If not, the culture ones are also good.

Wash-clean everything, cut the pepper and eggplant into cubes, the potato into thin slices, let it penetrate quickly and the onion into scales. First, put the onion in the pot with a little oil. Next to her, the garlic. After they start bottling, they are given a little water to drink, to soften well. Only then do the peppers and rice come into the pot, together and at once. After bottling the rice, add another cup of water and let it simmer. After the water has dropped, the eggplant and the potato follow in the pot. And another cup of water.

After this decreases, it is the turn of the tomatoes (you can put the broth, without care). Three minutes before the fire is extinguished, add the mushrooms. Finally, some chopped parsley and the lid for five minutes, to pray the stew to all the saints and to be good and nourishing and for the spirit as much as it is for the body.

Exotic stew - Recipes

Vietnamese noodle soup

The rich taste and aromatic ingredients make this clear soup not only exotic, but also filling. The ingredients are not fried before being cooked & # 8211 making the soup lower in fat & # 8211 so choose the best quality meat, lean, with excellent taste when cooked.


    25 g dried shiitake mushrooms (champignon) 75 g thin rice noodles, such as vermicelli 170 g lean beef, diced 500 ml beef broth 2 tablespoons fish sauce 1 teaspoon fresh ginger, grated 30 g bean sprouts 1 small onion thinly sliced ​​2 green onions thinly sliced ​​2 red hot peppers "bird's eye" or 1 red hot pepper, medium, cleaned of seeds and chopped 1 tablespoon fresh mint cut into strips 1 tablespoon fresh coriander cut into strips 1 tablespoon freshly sliced ​​basil
For serving

Wash the shiitake mushrooms and put them in a bowl. The noodles are placed in a large bowl. Cover the mushrooms with boiling water and leave to soak for 20 minutes. Cover the noodles with boiling water and soak for 4 minutes or according to the instructions on the package. Drain the noodles and set aside until needed.

Drain the mushrooms and pour the liquid in which they were soaked into a large pot. Peel a squash, grate it and slice it. Add the meat, broth, fish sauce and ginger. Bring to the boil, then simmer for 10-15 minutes or until meat is cooked through. Foam on the surface during cooking.

Divide the noodles, bean sprouts and onion slices into two large bowls of soup. A foamer is used to remove the meat and mushrooms from the pot and to divide them between the bowls. Pour the soup into bowls, then sprinkle with green onions, hot peppers, mint, coriander and basil.

Serve immediately, with slices of lime & # 8211 squeeze over the soup, as desired. You can also add soy sauce, if desired.

Search words "pork meatballs"

Tajine is a Moroccan dish that is easy to cook, apparently unpretentious and that gives free rein to the imagination in terms of combinations of ingredients. An exotic stew, with which you will surely impress your family and friends.

It is one of the most famous Vietnamese dishes, being the pride of Hanoi cuisine. It is served with "nuoc cham" sauce, the most popular sauce in Vietnam, used with virtually any dish. Good

Today I propose something with fewer calories, a salad for any season and all pockets, a pleasant company for more meat dishes or even cheese.

The winter holidays are perhaps the most fragrant of all the holidays. The smell of sausages, steak, mulled wine and cakes is one that we fully enjoy. is the place where you will go

Meatballs are among the most versatile dishes, they can be served plain but also with pasta, stews, even in sandwiches. Quick to prepare, they are the choice of many of us when we do not have much time

& # 8211 1/2 chicken breast
& # 8211 2 carrots
& # 8211 6 pcs donuts in vinegar
& # 8211 250 gr pineapple
& # 8211 150 gr boiled corn
& # 8211 1 galbenus fiert
& # 8211 100 ml sunflower oil
& # 8211 1/2 link green parsley
& # 8211 1 black pepper tip
& # 8211 1 teaspoon salt

The chicken breast is washed, deboned and boiled. Separately, boil the carrot (which has been previously cleaned and cut into pieces). When they are cooked, take them out on a plate and let them cool, then cut them into cubes. We do the same with the donuts in vinegar and pineapple.
We make mayonnaise from boiled egg yolk and 100 ml of oil.
In a bowl put the chicken breast, carrot, donuts, pineapple (all diced), boiled corn, finely chopped parsley and then add mayonnaise.
Season with salt and pepper and mix until the composition is homogeneous.

Exotic salad is cooled and served as such.

Try this video recipe too

15 exotic spices and how to use them in the kitchen

1. Black mustard berries
Freshly fried, black mustard seeds acquire a hazelnut aroma. Their taste is a little stronger than that of yellow mustard seeds.

The black mustard appears from the Bible as "Seneve". Like yellow (or white) mustard, the best way to cook it is to heat the beans in a non-stick pan (Teflon) until they erupt releasing all those flavors contained (it is preferable to use a lid because the mustard seeds subjected to temperature explodes, jumping out of the pan!).

Highly appreciated in Indian cuisine, black mustard seeds are part of many mixtures such as 'masala' or 'bagnara'. This does not mean that black mustard can not be adapted to European cuisine can be added with tuna pepper or beef.

Melt the berries in a mustard salad dressing or simply season the steak with pepper and black mustard berries, gaining a special note. To get an original appetizer, we will strain a few grains on some slices of bread with gruy & egravere (a variety of svai & # 355er). What drink goes with this appetizer? A dry Sauvignon white wine, for example. Diuretic, laxative, otherwise can be used in the form of poultices in the treatment of respiratory diseases.

2. Ground nutmeg
Nutmeg is a spicy spice. It is considered to be the wealth of many countries, in this case the Netherlands. Very popular, this spice is twice appreciated - nutmeg is in turn in great demand.

Used in powder form, nutmeg is the secret of the delight of many simple to elaborate recipes. Mashed potatoes, cauliflower in sauce and zucchini and gratinated potatoes get a very special note if you add a nutmeg.
It is used sparingly in seasoning vegetable creams and sauces.

Nutmeg is the essential ingredient in Moroccan cuisine, as is "ras-el-hanout."
It should be noted that nutmeg, subjected to high temperatures, loses its flavor, so it is recommended to add it at the end of the cooking process.

With a strong smell and a special aroma, this spice takes you to the Mediterranean shores.

Oregano is an aromatic plant most commonly found in Italian cuisine, along with basil. This is the secret of many recipes.

Although an indispensable ingredient in many types of pizza, oregano is more than well tasted in salads with tomatoes and mozzarella. An essential ingredient in the well-known "Herbes de Provence" spice blend, oregano also tastes like barbecue and tomato sauces (bolognaise).

Its resemblance to marjoram gives it the same uses as the latter. To preserve its aroma, oregano must be kept in a dehydrated state, in an airtight container, protected from light.

4. Green Pepper

Lyophilized (subjected to evaporation in vacuum and at very low temperatures), this type of pepper becomes very strong, it meets both the hotness of the pepper and the specific aromatic properties.

Although it comes from the same branch as the simple pepper, it has a green-gray color. This color is due to the fact that in order to obtain green pepper, it must be harvested while the berries are still unripe.

Green pepper is often used to decorate food. It has made its way into the top spices in Europe, thanks to the steak recipe with green pepper.

The most suitable is its use in traditional dishes of the countries where it comes from (a curry or a spicy Asian sauce).

5. Sechuan pepper

Sechuan is a province in China. Sechuan pepper offers a beautiful balance between a slightly spicy taste and pleasant delicate aromas, reminiscent of Chinese teas.

A component of the well-known spice blend called "Five Spices" (Sechuan pepper, garlic, cinnamon, dill / fennel and anise), Sechuan pepper has come into the kitchen's favor, and rightly so.

Very fine in flavor, it adds a particular taste to food, being perfect for flavoring mushrooms, while also being ideal for seasoning poultry. Its slightly sweet taste makes it ideal for sweet and savory dishes, such as duck on a platter. It also offers the spiciness (spiciness) needed for pears in wine and is perfect in Asian networks, such as spicy sauces.

6. Paella & ndash special mix

This mixture of several spices and flavors was specially created to highlight a specific Spanish dish: paella. It replaces Indian saffron and adds a touch of spice due to the other spices found in the composition of the mixture: garlic, saffron, paprika, red pepper (paprika). At the same time it can be the ideal solution for a chef who does not have all these spices as such.

Garlic, Paprika, Saffron extract with an addition of natural Maltodextrin, Bay leaves, Black pepper, garlic clove and Saffron from India.

During cooking, you can sprinkle the equivalent of a sachet of spices for 4-6 servings of paella, over food at half time. And for those who prefer a little spicier food, a drop of the mixture will be added at the end, in the plate. To accompany this type of spice, Rioja rose wine (Spanish wine) or a strong rose wine from the south of France (such as C & ocirctes du Rh & ocircne or Tricastin wine) is preferred.

7. Ras el hanout galben

The turmeric plant is the one that gives golden color to the food shaved hanout. This mixture is not spicy, it is really slightly sweet and strongly aromatic.

This spice blend is specific to North Africa. Ras el hanout has yellow coriander, turmeric, sweet fennel, rosemary and fenugreek.

May contain traces of: dried fruit, milk, soy, gluten, celery, sulfites, sesame, mustard. This mixture of spices is the key ingredient in the preparation of couscous. It is exactly that something that makes the difference and gives a special note to this food. Using this mixture is as simple as possible. Once the onion and garlic are cooked, add a teaspoon or two of grated yellow hanout, and then continue cooking according to the recipe for the food you are cooking. Heating this spice in a little olive oil concentrates all the wonderful flavors you find in food.

8. Ras el hanout rosu

The red pepper gives it a hint of spice, slightly annihilated by cumin. Contains coriander, dill / fennel, fenugreek, rosemary, cumin and red pepper (hot paprika). May contain traces of: dried fruit, milk, soy, gluten, celery, sulfites, sesame, mustard.

This spice mixture is the key ingredient in the preparation of couscous. It is exactly that something that makes the difference and gives a special note to this food. Once the onion and garlic are cooked, add a teaspoon or two of grated red hanout and then continue preparing the recipe according to the food you are cooking. Heating this spice in a little olive oil concentrates all the wonderful flavors you find in food.

Benefits: aThis spice blend is specific to North Africa. Ras el hanout red has in its composition coriander, turmeric, sweet fennel, rosemary and fenugreek.

Resinous and strongly aromatic, rosemary definitely brings us to the thought of distant lands. Rosemary is a very popular plant, especially in Mediterranean cuisine. Very easy to use, we find it with pleasure in marinades, stews and meat on the tray.

Rosemary is indispensable for a good barbecue. Modern cuisine, always looking for innovations, is equally delighted by its presence, even inventing rosemary sauce to garnish fish. It should be mentioned that only a drop of rosemary added gives a rich taste to the cooking of a Mediterranean fish.

Rosemary contains a wide range of flavors and that is why many have tried to combine it in sweet foods, especially with red fruits. Rosemary flavors olive oil, being part of the thyme, oregano and marjoram family.
Rosemary means "Mary's Rose" in Latin.

Qualities: Recognized for its qualities in stimulating slow digestion, it is also known for its antispasmodic effect.

Slightly bitter and with a slight camphor aroma. Salvia, used for a long time for its therapeutic effects, is also known for its aromatic qualities. It emits a fresh scent, especially associated with meat.

Pork is the one that benefits the most from the association with sage, due to the fact that sage makes pork easier to digest and flavoring it very pleasantly. In fact, poultry meat, in general, is seasoned very well with sage, nothing more pleasant than slipping a few sage leaves under the skin of a chicken to obtain a spectacular effect!

It combines very well the game meat dishes.

In the Italian version, sage is often used in food called "& laquo agnolotti & raquo pi & eacutemontais" ravioli stuffed with meat, which once cooked are served with butter in which a few sage leaves are placed, adding grated Parmesan, and ready. The Romans, Greeks and Egyptians considered sage to be a good panacea.

Qualities: sage has stimulating, antiseptic and digestive properties.

11. Tonka Boabe

The flavor of this type of berry, exotic by its name, is close to that of bitter almonds, but with a slight vanilla taste. Recently discovered in European cuisine, Tonka beans resonate well with chocolate.

Season very well: creams, chocolate mousse, and in general all chocolate dishes.

Its peculiarity consists in the fact that it offers durability to the taste. Used with a Belgian or Swiss chocolate (less than 75%) it highlights a slightly bitter note, which will make the dessert unique.
Tonka beans must be ground to obtain a powder or simply crushed to obtain lumps.

It can be said that tonka beans offer the refinement of a chocolate. Other recipes also borrow the use of these beans, for example used in a mashed potato or in a creme brulee to intoxicate the taste buds.

12. Suffering pistil

Presented in small transparent bottles in the shape of those for pepper, the saffron pieces (from Spain) are of the best quality. Once the bottle is opened, its pleasant scent foretells the taste.

Saffron can be added just as well in both savory and sweet dishes. A knife tip added to a paella, or a risotto, a couscous will make a clear difference! In the same sense it can be used for the preparation of Mediterranean fish. For a note of originality, using it in seasoning an orange salad can be surprising.

Saffron also seasoned Savoy biscuits very well, which combines saffron with ananson: a real delight! As a drink, you can match a Coteaux du Layon or Coteaux de l'Aubance wine.

Originally from Nepal, saffron (also called Crocus Sativus) is still cultivated in the Mediterranean basin, one of the largest producers in Iran. Saffron is a very old spice, known since antiquity.

Used mostly for its chromatic qualities (to color Roman wedding dresses, for example), saffron was also used for its medicinal virtues, and then to reveal its true treasure: taste qualities.

One thing never went unnoticed after its discovery: its price. Its cost is due to the difficulty of its harvest. 150,000 flowers are needed to obtain 1 kg of saffron (powder is extracted), and harvesting is done manually.

The choice between powdered saffron and filament saffron is up to everyone.
The amount used in recipes is expressed in both filaments and grams. Rich in vitamin B it also contains provitamin A (Carotenoids). It has sedative, antispasmodic and at the same time aphrodisiac properties.

Sour, not sour at all! Sumac emphasizes the taste of wild mushrooms (forest). The sensation in the mouth is very pleasant when you taste this bright red powder on your fingertips. Salty, sour, fragrant, a small fireworks display!

This aroma finds its perfect place in the kitchen when used to season wild mushroom stews or grecque mushrooms.

At the same time, it can be an ideal spice for eating peas or white beans. Soumak is an indispensable spice for Armenian meat ravioli & laquo mentte & raquo with meat, made with a homemade dough, placed on a large round plate, seasoned with a yogurt sauce with garlic. The outcome? A delight!
The "fattouche" salad should not be deprived of the joy of this spice either!

But let's not forget the aesthetic qualities of this spice: In a white cheese mixed with some herbs such as a little Greek hay, some cumin seeds, salt and fresh pepper. you will discover real original flavors!

Finally, soumak must always be a must for kebabs, skewers and fish dishes!
This spice is widely used in Asia Minor, including Iran and Lebanon.
Soumak is one of the main components of the Lebanese spice mix called "zahtar".

14. Tagine mix

An intense spiciness due to the white pepper, which allows the subtle aromas of coriander and ginger to make their presence felt.
Turmeric, ginger, coriander, white pepper and cinnamon.

May contain traces of: dried fruit, soy milk, gluten, sesame, sulfites, mustard, celery.
This mixture is ideal, as its name suggests, for the preparation of delicious tangins.

The preparation of this emblematic dish for Morocco and North Africa often involves the use of many inaccessible spices outside the countries of origin of the recipe, and this mixture of spices comes to your aid in this regard, thus making your life easier!

This mixture will be used exclusively for recipes with vegetables and based on white meat (poultry and veal), including the famous recipe for candied chicken.

Tangine is a kind of stew cooked in the same type of dish as stew. For all those unprepared for this, a deep pot can be the solution, provided that the ingredients are never mixed!

15. Anason Stelat
It comes from Southeast China and was discovered by Marco Polo. With a pleasant appearance, very aromatic, it is very close to green anise.

Anise is a key ingredient in the Chinese "five spices" blend, defining for its taste. Used in powder or whole form, anise will prove to be a real help for those foods that require a hint of flavor, spicy.

Whole anise can be cut into pieces or simply added whole during cooking. It definitely accompanies very well the Mediterranean fish dishes, and can also be perfectly melted in white or fish stews.

As a dessert, anise is ideal for pears baked in butter, in the oven, thus offering a real royal feast.

A slightly spicy cake, an exotic fruit salad or an apple compote are just a few of all the dishes that can fully enjoy the wonderful aroma of anise!

But be careful, because anise is recognized as extremely fragrant, so it must be remembered that a drop of anise is enough for a single serving!

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