Palestinian Labneh and Makdous salad with pomegranate balsamic vinaigrette

 

The salad is really simple, greens, labneh, makdous and dressing. 

Muwasem Labneh

Traditional for Palestinian cuisine, thick and salty cheese made of strained yogurt and dipped in oil.

Makdous (also called magdoos) is one of the staples in the Levantine * pantry. Simply put, it is tiny stuffed eggplants that are pickled and preserved in olive oil.

The greens are simply a handful of mixed greens. I suggest mint, Baby Red Romaine Lettuce, Baby Red Oakleaf Lettuce, Baby Redleaf Lettuce, Lolla Rosa, Tango, Mizuna, Baby Green Chard, Arugula, Baby Red Chard, Baby Green Oakleaf Lettuce, Tatsoi, Baby Greenleaf Lettuce or a combination of some of these.

Pomegranate balsamic salad dressing

Juice of one lemon (about 1/4 cup)
1/4 cup olive oil
1/4 cup or 4 tablespoons balsamic vinegar
1/4 cup or 4 tablespoons pomegranate molasses
1 clove of garlic, minced
1/2 teaspoon dried mint
1/2 teaspoon dried oregano
1/2 teaspoon salt, to taste
black pepper, to taste

Prepare the dressing

Add all the ingredients to a jar, close the lid and give it a good shake.Set aside

Place the salad greens in a bowl, add the salad dressing and toss to coat

Arrange the greens in a serving bowl

Top with the 4 labneh balls and 5 makdous slices.

* Levantine cuisine is a fusion of culinary traditions that has developed over the course of millennia in the Levant region of the Middle East.

Korean Pork Belly

 

1slab of pork belly
Large thumb of Ginger, smashed
Garlic smashed
Water, to cover by 1/2 inch
I whole yellow onion, cut in slivers
1Tsp. Fermented soy bean paste
2 or 3 scallions

Cover then boil on simmer for 1hour.

Drain pork, and dry on paper towels.

Roasting sauce

2 Tbls. Minced ginger
Hot Pepper Paste, Korean Fermented Jang (Gochujang) or bean paste

2 Tbls. Honey

Cut off skin. Coat entire surfaces. Roast at 350 F around 25 minutes so glaze is shiny. 

Serving Sauce

Bean Paste

Ginger

Shredded yellow onion

Sesame seeds

Toasted sesame oil

Serve slices with red lettuce, steamed white rice, Kim she, Hot Pepper Paste, fermented radishes. 

Lancashire Hotpot

Meat and potatoes are a classic combination, beloved for its rustic charm but also for its comforting heartiness. The British version of meat and potatoes called Lancashire Hotpot. This dish has everything that we crave: hearty potatoes with a golden crispy top, stewed beef in creamy gravy, and lots of onions and carrots.

2 Pounds lamb shoulder, trimmed of excess fat and sinew and cut into cubes

4 lambs kidneys, cleaned, trimmed, cut into quarters

1/4 Cup All-purpose flour

3 Ounces rendered lard plus more for brushing the potatoes

2 Large Spanish onions, sliced

1 Cup finely chopped celery

1 Large carrot, peeled and sliced ¼ inch thick

1 3/4 Cups chicken broth

8 Ounces sliced fresh Cremini mushrooms

2 Teaspoons dried herbs (sage, rosemary, and thyme)

1 Tablespoon Worcestershire sauce

1 Tablespoon Kitchen bouquet

2 Bay leaves

Salt

White and black Pepper

3 Yukon gold potatoes, peeled and thinly sliced

Preheat oven to 325°F. Oil casserole with olive oil. Heat the lard in a large frying pan.

Flour meat and shake off excess. Fry quickly on all sides until brown. Remove meat and line casserole.

Add a bit of additional lard, add sliced onions, chopped celery and carrot to pan and cook until onions begin to clear.

Place vegetables atop of meat.

Sprinkle remaining flour in frying pan and cook, stirring constantly until light brown.

Gradually pour in stock and stir until mixture comes to the boil. Add mushrooms, salt and pepper, herbs, bay leaves, Kitchen bouquet and Worcestershire sauce; simmering until sauce begins to thicken. Remove from heat. Correct the seasonings¹ and pour over meat and vegetables.

Place overlapping slices of potato to carpet the meat and vegetables. Salt and pepper the potatoes. Cover casserole dish with lid and place in the preheated oven.

Cook for one hour and 40 minutes or  more until the meat is tender. Turn up the oven to 400 F. Remove lid, brush potatoes with lard then continue cooking until potatoes are golden browned. Serve hot.

Notes:

1. Correct the seasoning could include a touch of vinegar, a teaspoon of sugar, more pepper (including red pepper), some port or Madeira. The gravy should jolly well taste great!