GUISO RECIPE RECIPES

Name: Traditional Venezuelan Hallacas Recipe
Prep time: 5 h
Cook time: 4 h
Total time: 9 h
Yield: 40
Cuisine: Venezuelan
Ingredients: 5 kg banana leaves, (smoked (I used 10 packs (500 gr each) of frozen leaves)); 4 cups vegetable oil; 200 gr onoto (annatto, achiote seeds); 7 liters (30 cups) water; 2 tablespoons salt; 1 teaspoon black pepper; 3 beef bouillons; 2 leeks, (dark green leaves only (the top part)); 4 green onions, (dark green leaves only (the top part)); 6 garlic cloves, (peeled and crushed); 2 onions, (peeled and quartered); 1 bell pepper, (deseeded and chopped); 6 sweet peppers, (deseeded and chopped); 1 ½ kg beef ((see notes in the recipe card)); 1 ½ kg pork ((see notes in the recipe card)); 1 ½ kg chicken breast ((see notes in the recipe card)); Beef, (diced); Pork, (diced); Chicken, (diced); 2-3 liters broth; 1 - 2 cups achiote oil; 4 yellow onions, (chopped (I chopped it in a food processor to save time)); 2 leeks, (sliced (the light green part only)); 4 green onions, (sliced (the light green part only)); 7 oz (200 gr) garlic cloves, peeled ( (I chopped it in a food processor to save time)); 2 bell green peppers, (deseeded and chopped (I chopped it in a food processor to save time)); 10 -12 sweet peppers, (deseeded and chopped (I chopped it in a food processor to save time)); 3 oz (80 gr) capers, drain, rinse and finely chopped (I chopped it in a food processor to save time); 2 cups red sweet wine ((see notes)); 3/4 cups Harina P.A.N

TRADITIONAL VENEZUELAN HALLACAS RECIPE - MOMMY'S HOME ...

Traditional Venezuelan Hallacas Recipe - Mommy's Home ... image

Learn how to make Traditional Venezuelan Hallacas with this easy recipe and step-by-step tutorial. Their taste will make you feel you’re back at home, no matter where you are!

Provided by Oriana Romero

Categories Main Course

Total Time 540 minutes

Prep Time 300 minutes

Cook Time 240 minutes

Yield 40

Number Of Ingredients 40

Ingredients

5 kg banana leaves, (smoked (I used 10 packs (500 gr each) of frozen leaves))
4 cups vegetable oil
200 gr onoto (annatto, achiote seeds)
7 liters (30 cups) water
2 tablespoons salt
1 teaspoon black pepper
3 beef bouillons
2 leeks, (dark green leaves only (the top part))
4 green onions, (dark green leaves only (the top part))
6 garlic cloves, (peeled and crushed)
2 onions, (peeled and quartered)
1 bell pepper, (deseeded and chopped)
6 sweet peppers, (deseeded and chopped)
1 ½ kg beef ((see notes in the recipe card))
1 ½ kg pork ((see notes in the recipe card))
1 ½ kg chicken breast ((see notes in the recipe card))
Beef, (diced)
Pork, (diced)
Chicken, (diced)
2-3 liters broth
1 - 2 cups achiote oil
4 yellow onions, (chopped (I chopped it in a food processor to save time))
2 leeks, (sliced (the light green part only))
4 green onions, (sliced (the light green part only))
7 oz (200 gr) garlic cloves, peeled ( (I chopped it in a food processor to save time))
2 bell green peppers, (deseeded and chopped (I chopped it in a food processor to save time))
10 -12 sweet peppers, (deseeded and chopped (I chopped it in a food processor to save time))
3 oz (80 gr) capers, drain, rinse and finely chopped (I chopped it in a food processor to save time)
2 cups red sweet wine ((see notes))
3/4 cups Harina P.A.N
16 cups 4 liters broth
1 - 2 cups achiote oil
2 kg (2 packs 1kg each) of Harina P.A.N
Yellow onions, (cut into rings)
Red bell peppers, (cut in thin strips)
Black raisins
Green Olives ((see notes))
16 oz (450 gr) Italian Mix Giardiniera pickles (encurtidos), (finely chopped (I chopped it in a food processor to save time))
6 Potatoes, (cook and cut into slices)
Chicken breast, (cut in thin strips)

Steps:

Banana Leaves – Hojas
Achiote Oil
Broth – Caldo
Meat Filling – Guiso
Dough – Masa
Assemble Hallacas
Cook Hallacas

Nutrition Facts : Calories 520 kcal, CarbohydrateContent 54 g, ProteinContent 27 g, FatContent 21 g, SaturatedFatContent 8 g, CholesterolContent 78 mg, SodiumContent 1094 mg, FiberContent 5 g, SugarContent 5 g, ServingSize 1 serving

MOROCCAN VEGETABLE STEW RECIPE | BBC GOOD FOOD

Moroccan vegetable stew recipe | BBC Good Food image

This warming one-pot stew is packed with nourishing ingredients like fibre-full chickpeas and iron-rich lentils

Provided by Justine Pattison

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 18

Ingredients

1 tbsp cold-pressed rapeseed oil
1 medium onion, peeled and finely sliced
2 thin leeks, trimmed and cut into thick slices
2 large garlic cloves, peeled and finely sliced
2 tsp ground coriander
2 tsp ground cumin
½ tsp dried chilli flakes
¼ tsp ground cinnamon
400g can of chopped tomatoes
1 red pepper, deseeded and cut into chunks
1 yellow pepper, deseeded and cut into chunks
400g can of chickpeas, drained and rinsed
100g dried split red lentils
375g sweet potatoes, peeled and cut into chunks
juice 1 large orange plus peel, thickly sliced with a vegetable peeler
50g mixed nuts, such as brazils, hazelnuts, pecans and walnuts, toasted and roughly chopped
½ small pack coriander, roughly chopped, to serve
full-fat natural bio-yogurt, to serve (optional)

Steps:

Heat the oil in a large flameproof casserole or saucepan and gently fry the onion and leeks for 10-15 mins until well softened, stirring occasionally. Add the garlic and cook for 2 mins more.
Stir in the ground coriander, cumin, chilli and cinnamon. Cook for 2 mins, stirring occasionally. Season with plenty of ground black pepper. Add the chopped tomatoes, peppers, chickpeas, lentils, sweet potatoes, orange peel and juice, half the nuts and 400ml/14fl oz water and bring to a simmer. Cook for 15 mins, adding a splash of water if the stew looks too dry, and stir occasionally until the potatoes are softened but not breaking apart.
Remove the pan from the heat and ladle the stew into bowls. Scatter with coriander and the remaining nuts and top with yogurt, if using.

Nutrition Facts : Calories 482 calories, FatContent 14 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 63 grams carbohydrates, SugarContent 26 grams sugar, FiberContent 15 grams fiber, ProteinContent 18 grams protein, SodiumContent 0.6 milligram of sodium

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