Basic Pot Roast

30 ml vegetable oil 2 tbsp
2 kg beef pot roast 4 lb
50 ml vinegar 1/4 cup
50 ml ketchup 1/4 cup
30 ml soy sauce 2 tbsp
30 ml worcestershire sauce 2 tbsp
5 ml rosemary, crumbled 1 tsp
2 cloves garlic, minced 2
10 ml mustard 2 tsp
3 medium potatoes, cut into large chunks 3
3 medium carrots, cut into large chunks 3
2 onions, cut into quarters 2

In a large pot with a lid; heat oil over medium heat. Add roast to pot, turning it over and over until all sides are browned and crusty. Sprinkle with salt and pepper.

In a small bowl; combine vinegar, ketchup, soy sauce, worcestershire sauce, rosemary, garlic and mustard. Pour mixture over meat. Cover tightly with lid. Simmer over low heat for 1 1/2 hours.

Add potatoes, carrots and onions to pot arranging around meat. Cover and simmer for 1 more hour.

Serves 6
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Baked Onions in Tomato Juice

1.4 kg onions, peeled & cut in half keeping root end intact 3 lb
250 ml tomato juice 1 cup
250 ml water 1 cup
30 ml butter 2 tbsp
30 ml maple syrup 2 tbsp
- salt & pepper to taste -

In a baking dish; place onions, cut side up.

In a saucepan; blend tomato juice, water, butter, maple syrup, salt and pepper. Bring mixture to boil over medium heat, stirring occasionally. Pour mixture over onions.

Bake, uncovered, in preheated 400 F (200 C) oven for 1 hour 30 minutes until brown and tender. Baste every 30 minutes.

Wonderful served with roast pork or ham.

Serves 6
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Garden Risotto

30 ml olive oil 2 tbsp
1 large onion, chopped 1
2 cloves garlic, minced 2
500 g carrots, chopped 1 lb
500 ml arborio rice 2 cup
2 L chicken stock 8 cup
500 g asparagus, trim & cut into large pieces 1 lb
250 ml fresh green peas 250 ml
250 ml green onions, chopped 1 cup
125 ml fresh basil, shredded 1/2 cup
125 ml parmesan cheese, grated 1/2 cup
15 ml lemon juice 1 tbsp

In a large saucepan; heat oil over medium heat. Add onion, garlic and carrots and saute for 10 minutes or until onion is tender. Stir occasionally.

Stir in rice and half of stock. Bring to boil, stirring often. Reduce heat to low and simmer for 15 minutes. Add asparagus and simmer for 10 minutes.

Stir in peas and remaining stock. Simmer for 10 minutes or until vegetables are tender, mixture is creamy and rice is still slightly firm.

Stir in green onions, basil, parmesan, lemon juice, salt and pepper.

Serves 4
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Potato and Mushroom Casserole

2 large baking potatoes, peeled & thinly sliced 2
3 ml salt 3/4 tsp
30 ml olive oil 2 tbsp
500 ml mushrooms, sliced 2 cup
125 ml parmesan cheese, grated 1/2 cup
1 onion, sliced 1
2 cloves garlic, minced 2
15 ml fresh parsley, chopped 1 tbsp
2 ml dried thyme 1/2 tsp
1 ml pepper 1/4 tsp
500 ml mozzarella cheese, shredded 2 cup

In a large bowl; toss potatoes with 1/2 teaspoon (2 ml) salt and half of oil.


In another bowl; toss mushrooms, half of parmesan cheese, onion, garlic, parsley, thyme, pepper and remaining salt.

In a lightly greased casserole; arrange one-third potatoes in slightly overlapping layer. Cover with half of mushroom mixture, then one-third mozzarella. Repeat layers. Arrange remaining potatoes over top. Sprinkle with remaining mozzarella and parmesan cheese. Drizzle with remaining oil.

Bake in preheated 400 F (200 C) oven for 40 to 45 minutes or until tender. Let stand for 10 minutes.

Serves 4
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Sweet Potato and Onion Gratin

6 medium sweet potatoes, peeled & thinly sliced 6
3 medium red onions, thinly sliced 3
375 ml apple cider 1 1/2 cup
10 ml light brown sugar 2 tsp
- salt & pepper to taste -
15 ml fresh thyme leaves 1 tbsp
15 ml butter, cut into small pieces 1 tbsp


In a baking dish; arrange sweet potatoes and onion slices in alternate layers.

In a small saucepan; combine cider, brown sugar, salt and pepper. Cook, over medium heat, stirring often until sugar dissolves. Pour cider mixture over potatoes and onions. Sprinkle with thyme and dot with butter.

Cover and bake in preheated 350 F (180 C) oven for 1 hour. Remove lid (or tin foil) and continue baking, basting often, for about 20 minutes longer or until poatoes and onions are tender.

Serves 6
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Red Pepper Cornbread

250 ml red peppers, roasted 1 cup
30 ml butter 2 tbsp
250 ml stone-ground yellow cornmeal 1 cup
250 ml all-purpose flour 1 cup
30 ml sugar 2 tbsp
10 ml baking powder 2 tsp
2 ml salt 1/2 tsp
2 large eggs 2
250 ml milk 1 cup


In a round baking dish; add butter. Warm in preheated 400 F (200 C) oven ensuring butter does not burn.

Meanwhile, in a large bowl, whisk together cornmeal, flour, sugar, baking powder and salt.

In a small bowl; mix eggs with milk. Pour milk mixture into cornmeal mixture. Stir with fork until well blended. Stir in red peppers.

Remove baking dish from oven. Scrape batter into it. Stir gently to incorporate melted butter. Smooth the top. Bake for 20 minutes or until bread pulls away from the sides of the pan and the top is set. Let cool on wire rack.

Serves 6
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Chicken and Mushroom Pasta

1 kg chicken thighs, boneless, skinless & cubed 2 lb
15 ml vegetable oil 1 tbsp
1 onion, chopped 1
375 ml mushrooms, sliced 1 1/2 cup
1 can stewed tomatoes (19 oz / 540 ml) 1
15 ml fresh basil, chopped 1 tbsp
500 ml small pasta like elbow or shells 2 cup



In a large skillet; heat oil over medium high heat. Add chicken and cook for 5 to 7 minutes or until no longer pink. Remove chicken and set aside.

To skillet; add onion and mushrooms. Cook over medium heat for 5 minutes or until softened. Pour in tomatoes and basil. Bring to boil. Add pasta, cover with lid, and cook over low heat for 8 to 10 minutes, stirring once, until pasta is tender.

Return chicken to pan and cook for about 5 minutes until mixture is heated through. Season with salt and pepper.
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Lotek Sunda

Bahan:
* Kangkung, siangi
* Kacang panjang, potong2
* Labu jipang, potong2
* Toge
* Ketimun, potong2

Bumbu kacang:
* 7 sdm kacang tanah, goreng
* 2 bawang putih, utuh, goreng
* 8 cabe rawit
* 1-1/2 sdt garam
* 1-1/2 sdt terasi matang
* 5 sdt gula merah, cairkan + sedikit air
* 1 sdm asam jawa, cairkan

Pelengkap:
* Bawang goreng
* Kerupuk

Cara membuat:
* Kukus atau rebus sayuran sebentar (kecuali ketimun) sampai matang.
* Jaga jangan sampai terlalu layu.
* Angkat, kemudian siram dengan air dingin. Tiriskan.
* Siapkan seluruh sayuran di atas piring saji.
* Siram dengan saus kacang.
* Kemudian taburi bawang goreng dan kerupuk.

Catatan:
Lotek bisa disajikan dengan lontong atau nasi.

Sumber : Selera Nusantara
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