Pork belly with lemon pasta and broadbeans - Untested

https://kitchen.nine.com.au/recipes/crisp-pork-belly-lemon-rice-with-broadbeans/bb5930b0-4435-452a-b361-53e602cc7c18

https://www.giverecipe.com/shelled-fresh-fava-beans/

Sometimes I right away see which changes I want to make. I'd like the pork belly to accompany, not be the main theme, and I want noodles instead of rice. Let's make this magic happen!

Rock salt, to rub

2kg pork belly (ask butcher to score skin)

2 large cloves garlic, finely chopped

1 tablespoon cumin seeds

½ cup extra-virgin olive oil

3/4 cup dry sherry

1 Tbsp fresh thyme, minced

12 oz dry spaghetti

200g fresh or frozen broadbeans

Juice of 2 lemons

2 bunches green onions, thinly sliced

1 bunch coriander (or parsley?), leaves chopped

1. Preheat oven to 450°F.
2. Rub in garlic and cumin into the skin of the pork. 
3. Measure out ½ cup good olive oil. From this, take 2 Tbsps of oil and put it into a roasting pan (an over-ready fry pan works well). Add the pork, skin-side up and roast for 30 minutes. 
4. Reduce the heat to 300°F and cook for 2½ hours. At the end of this time, place under the grill if the crackling is not crisp. 
5. Meanwhile, remove the broadbeans from their pods and make a small slit on each bean.
6. Fill a saucepan with boiling water. Add in a good pinch of salt and stir to dilute.
7. Soak the beans in this hot salty water for about 10 minutes. Drain and rinse in cold water and then they easily peel out of their shells. Set aside.
8. Once the pork has baked, rest it on a wire rack to drain. 
9. In the roasting pan, leave all but 2 Tbsps of fat. Place over medium-low heat and stir in the sherry and the thyme and cook for a few minutes, scraping up any browned bits. 
10. Once you can handle it, cut the pork into cubes.
11. Meanwhile, cook the spaghetti, drain and toss it with a little of the reserved oil, just to coat. 
12. To cook the broadbeans, bring a pot of salted water to a roiling boil. Toss in the broadbeans. When water returns to a boil, the beans should be cooked; drain and rinse them.
13. On a large serving platter start with a base layer of spaghetti. Arrange the broadbeans on top of this. Drizzle the , remaining oil, juice, green onion and coriander. Transfer to a serving plate and garnish with pork.

Lamb and Potato Curry - Testing

http://www.bite.co.nz/recipe/2653/Lamb-and-Potato-Curry/

( SERVES 4 )

2 tsps Oil
2 lbs Lamb shoulder cut into 1" chunks
1 Onion, roughly chopped
2 cloves Garlic, crushed
2 tsps Fresh ginger, grated
2 tsps Ground cumin
1/2 tsp Red pepper flakes
2 tsps Ground coriander
1 Tbsps Lemon rind, grated
4 Potatoes, into 2" pieces
(14oz/398mL) canned tomatoes, in juice
2 cups Vegetable stock
Salt and pepper
OPTIONAL: - ¼ cup Mint, roughly chopped
  - ½ cup Fresh coriander
  - ½ cup Toasted almonds, roughly chopped + add to shopping list

1. Heat the oil until shimmering then brown the meat on all sides. Remove and set aside.
2. To the hot oil now add the onion. Cook until just starting to soften, then add the garlic, pepper flakes, ginger, cumin, coriander and lemon rind; cook until spices smell fragrant. Remove from heat.
3. Return the meat to the pan along with the potatoes, tomatoes and vegetable stock.
4. Cover and simmer gently for 1½ to 2 hrs or until the meat is tender. 
5. Check flavours and add extra seasoning if needed. 
6. Serve scattered with mint, coriander and almonds.

Untested - Pot-au-feu aux légumes anciens - Pot Roast with Rustic Vegetables

http://allrecipes.fr/recette/13578/pot-au-feu-aux-l-gumes-anciens.aspx?o_is=LV

Part 1
2 Tbsps. grape seed oil
2 lbs. of beef (presumably chuck?), de-boned (see below)

2 clove buds

1 onion, whole

1 tsp. coriander seeds

1 carrots (see next part)
1 small turnip (see next part)

1 stalk of celery

1 sage leaf
Part 2

6 rutabagas

5 carottes
5 small turnips 

3 parsnips
Salt and pepper
A few marrow bones 

Part 3
2 leeks, white parts only, whole

10 oz. Jerusalem artichokes, cleaned and peeled

1. Heat the oil in a large heavy-bottomed Dutch oven over medium-high heat until the oil is shimmering but not smoking. Brown the roast thoroughly on all sides, reducing the heat if the fat begins to smoke. This should take from 8 to 10 minutes.
2. Cover with cold water and bring to a simmer. Skim any scum off the top until the broth is clear.
3. Push the clove buds into the peeled onion and add to the pot along with the rest of the ingredients in Part 1. Simmer for 2 hours
4. Add all the ingredients listed in Part 2 and cook for 1 hour.
5. Add the ingredients in Part 3 and simmer for another hour and a half, or until the internal temperature reaches 130-140F (internal temperature will rise another 5-10 degrees while resting).

Test 1 - Chicken and Lentil Stew

This is a good, simple meal, but I feel like the chicken gets overcooked. I changed the ending of the story. Previously the tale culminated in adding the cooked chicken and bringing it back to a simmer, then cooking for 1-2 minutes. I removed the simmering, figuring the that spinach would wilt enough in a couple of minutes just sitting in the hot lentil broth; this appears to fix the problem.
TO TRY: from http://uktv.co.uk/food/recipe/aid/592678
- Step 1 is to cut 3 strips of bacon into lardons and render the fat in the olive oil to cook the chicken etc. in. There should be a total of 4 Tbsps. of oil/fat used in the recipe.
- omit coriander and replace with Bay leaf and a sprig of thyme
- omit chicken broth and replace with Apple cider
- Rethink - with these alterations, the lemon juice and fresh dill may be out of place. To determine.
2.0 HEY! How about using leftover chicken?


1+ Tbsp. olive oil
8 oz. boneless skinless chicken breast, diced OR 8 oz. leftover chicken
1 carrot, finely diced
4 garlic cloves, minced
1 tsp. coriander, crushed
1/8 tsp. salt
1/4 tsp. pepper
2 cups chicken broth
1/2 cup Du Puy lentils
1 oz. spinach, chopped (or baby)
1 Tbsp. lemon juice
1 Tbsp. chopped fresh dill

1. Heat the oil in a large saucepan over medium-high heat. Add the chicken and cook, stirring once or twice until it's no longer pink in the middle, about 2 minutes. Remove the chicken and set aside.
2. Add a bit more oil if you think it needs it, and heat over medium-low heat. Add the carrot, garlic, coriander, salt and pepper and cook, stirring constantly, until fragrant, about a minute. Stir in the broth and lentils and bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the lentils are tender, about 30 minutes.
3. Add the cooked chicken, spinach and lemon juice and cook until heated through, 1 to 2 minutes. Stir in the dill.