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Recipe
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Flemish Hotch-Potch

  1. Sauté the coarsely chopped onions in butter or margarine and arrange the meat on top
  2. Ensure everything is submerged in water and add salt, pepper and the bouquet garni
  3. Allow to cook for 30 minutes
  4. Add all the rinsed and finely chopped vegetables
  5. Allow to simmer for another 1.5 hours
  6. Add the potato cubes
  7. Allow to simmer for another 45 minutes until everything is tender
  8. Remove the bouquet garni and serve on deep plates.
Recipe

Cauliflower Croquettes

Meatballs of various types are an integral part of Romanian cuisine and the word chiftea (pl. chiftele) (pronounced /kif-te-a/ – /kif-te-le/) is clearly an indication of their Turkish origin, the word being a corruption of the Turkish kofte and related to the Middle Eastern kafta. In the Moldavian region of Romania they are also commonly known as parjoale (/pur-joa-le/) although these seem to be a little larger in size than the standard Romanian chiftea. Due to the preference for pork in the Romanian diet, these meatballs are most commonly composed of pork, perhaps in combination with some beef. Lamb chiftele are quite rare in Romanian cuisine. These cauliflower croquettes have a moist, light interior and, if cooked right, a crispy coating. Cauliflower is more usually pickled in Romanian or the whole florets are battered and fried.

Ingredients

  • 500 g beef
  • 4 carrots
  • 2 stalks of celery
  • 2 leeks
  • 4 onions
  • 4 turnips
  • 500 g sprouts
  • 1/2 Savoy cabbage
  • 1.5 kg potatoes
  • salt and pepper
  • bouquet garni

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