Tag Archives: coriander

Braised Sweet Potatoes with Orange and Olives (and Pork Tenderloin)

Here, we first decided on our side of Braised Sweet Potatoes with Orange and Olives before we committed to the main course of Sear-Roasted Pork Tenderloin with Rosemary, Coriander and Mustard. Nothing boring about our penchant for Mediterranean cuisines where the flavors are big and brash, heavy on citrus, spices and bold ingredients used with abandon.

The vegetarian sweet potatoes dish was in a recent copy of Milk Street magazine who noted it originally came from German food blogger Meike Peters. So the challenge was to find a main course that would stand up to the bold flavors. In Molly Stevens’ “All About Roasting” cookbook she wrote an article on basic sear-roasted pork tenderloin that lists four different flavor options.

Our first choice, orange- and thyme-rubbed, would have been a perfect “plate-mate,” however the pork had to be seasoned for 4-24 hours ahead of time, a luxury we didn’t have. So choice number two was seasoned with rosemary, mustard and coriander—a spice also in the potato recipe. This mustard-based paste turned the simple pork tenderloin into something fragrant and special with little effort.

Now about that side dish. First, cook the potatoes with a small amount of orange juice and water until tender, then stir in candied citrus zest and chopped black olives, which provide depth and pops of briny flavor. This recipe resonated not only for its bold flavors, but also for its use of a low-liquid braise, a technique that concentrates flavor. 

In Milk Street’s version, you’ll get plenty of citrus notes from the coriander and juice, and this keeps the recipe a one-pot preparation, woohoo! Then the onions are browned more for a slightly deeper flavor and cayenne pepper adds an extra bit of savoriness.

BUT, and it’s a big one, we instinctively knew that there was no way those potato chunks would be tender in 8-11 minutes. And they were not. Plan on adding another 10 minutes to this step.

TIP: Don’t use a narrow saucepan or pot for this recipe. The wider diameter of a Dutch oven allows the potatoes to be distributed in a thinner layer, which results in more even cooking.

Braised Sweet Potatoes with Orange and Olives

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 3 Tbsp. extra-virgin olive oil
  • 2 tsp. coriander seeds, lightly crushed
  • 1 medium red onion, halved and thinly sliced
  • Kosher salt and ground black pepper
  • 2 lbs. orange-flesh sweet potatoes, peeled and cut into 1-inch chunks
  • ⅔ cup orange juice
  • ¼ tsp. cayenne pepper
  • ½ cup black or green pitted olives, or a mixture, chopped

Directions

  1. In a Dutch oven over medium-high, cook the oil and coriander seeds, stirring, until fragrant and sizzling, 2 to 4 minutes.
  2. Add the onion and ¼ teaspoon salt, then cook, stirring occasionally, until the onion is softened and lightly browned, 3 to 5 minutes.
  3. Add the sweet potatoes, orange juice, cayenne, ½ teaspoon salt, ¼ teaspoon pepper and ½ cup water. Bring to a simmer, cover and reduce to medium. Cook, stirring occasionally, until a skewer inserted into the potatoes meets no resistance, 8 to 11 minutes. (It took ours 20 minutes until tender.)
  4. Uncover and cook, stirring constantly, until the liquid has almost fully reduced and the potatoes are glazed, about 2 minutes.
  5. Off heat, stir in the olives. Taste and season with salt and pepper.

http://www.lynnandruss.com

The inspiration comes from a recipe in “365,” a cookbook by German food blogger Meike Peters; reimagined by Courtney Hill for Milk Street

A South Asian Curry

Ginger-Cumin Beef Curry — Bhuna is a type of South Asian curry that’s especially intense and flavorful because the aromatics and a generous amount of spices are fried in oil and only a little liquid is added to simmer the meat. This version we found in a recent issue of Milk Street.

Over the course of cooking, the liquid is allowed to reduce, resulting in deep, bold, concentrated flavors and a thick, rich sauce. According to some sources, the term bhuna refers to the cooking technique employed to make the dish. The Instant Pot is well-suited to making bhuna-style beef curry: the pressure cooker function cooks the meat without any added liquid at all and the slow cooker function simmers it gently and steadily with only a small amount of added moisture.

If you prefer more vegetables, you could incorporate carrots and/or broccoli. We simply paired ours with a side salad. Serve the curry garnished with thinly sliced red onion and with basmati rice on the side.

Don’t forget to add ⅓ cup water if slow-cooking. The liquid, added just before the pot is sealed, helps the beef mixture come to temperature more quickly, for a slightly shorter overall cooking time. The water is not needed if using the pressure-cooker function.

Ginger-Cumin Beef Curry

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 3 Tbsp. ghee or neutral oil
  • 2 medium yellow onions, finely chopped
  • 2 Tbsp. finely grated fresh ginger
  • 4 medium garlic cloves, finely grated
  • 1 tsp. ground cardamom
  • 1 tsp. cumin seeds
  • 1 tsp. coriander seeds
  • ½ tsp. ground cloves
  • ½ tsp. whole black peppercorns
  • 2 bay leaves
  • 2 medium ripe tomatoes, cored and chopped
  • 2 serrano chilies, stemmed and sliced into thin rings
  • Kosher salt and ground black pepper
  • 2½-3 lbs. boneless beef chuck roast, trimmed of fat and cut into 1½- to 2-inch chunks
  • 1/3 cup water (unless using a stove-top pressure cooker)
  • 2 Tbsp. lime juice
  • ½ cup lightly packed fresh cilantro, chopped

Directions

  1. On a 6-quart Instant Pot, select More/High Sauté. Heat the ghee until shimmering, then add the onions. Cook, stirring occasionally, until softened and browned, 10 to 12 minutes.
  2. Add the ginger, garlic, cardamon, cumin, coriander, cloves, peppercorns and bay, then cook, stirring, until fragrant, 1 to 2 minutes.
  3. Add the tomatoes, chilies and ½ teaspoon each salt and pepper. Cook, scraping up any browned bits, until the tomatoes begin to release their liquid, 2 to 3 minutes. Add the beef and distribute in an even layer.
  4. Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 40 minutes. When pressure cooking is complete, let the pressure reduce naturally for 15 minutes, then release any remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
  5. Using a slotted spoon, transfer the solids to a medium bowl. Remove and discard the bay. Using a large spoon, skim off and discard the fat from the surface of the cooking liquid (or use a fat separator).
  6. Select More/High Sauté, bring the liquid to a simmer and cook, stirring occasionally, until thickened and reduced to about 1 cup, 15 to 20 minutes. Return the meat to the pot and cook, stirring occasionally, until heated through, 2 to 3 minutes. Press Cancel.
  7. Stir in the lime juice, then taste and season with salt and pepper. Serve sprinkled with cilantro.

http://www.lynnandruss.com

Recipe from Milk Street