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Recipes with hot water or stock

5 recipes that use hot water or stock, with photos, step-by-step instructions and cook times. The quickest, Caldinho de feijão, takes 40 minutes. It is most often cooked with onion, garlic and parsley.

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ČobanacShepherd's meat stew with paprika

Slavonia, the flat farmland of eastern Croatia, cooks čobanac outdoors in a black cauldron at village fairs and hunting parties, and the smell of paprika drifts across the whole field. Three meats go in, typically beef, pork and venison or wild boar, with mountains of onion, sweet and hot paprika and a few peppers, simmering for hours until the sauce is thick, brick-red and spicy. This dish contains pork. Eat it with crusty bread or polenta. The usual slip is burning the paprika: it turns bitter in seconds, so always take the pot off the heat before stirring it in. Chef's tip: cook it a day ahead; like most stews it tastes deeper the next day.

180 minBalkanMeatGluten freeSpicy
by KrazyBadal 0 views

Selsko mesoPork, mushroom and pepper clay pot

Every mehana, the traditional tavern, in North Macedonia has selsko meso on its menu, brought sizzling to the table in an earthenware pot: chunks of pork browned with onion, mushrooms and peppers, spiced with paprika and baked until the sauce thickens around the meat. It is pork-based, rich and peppery, and is eaten with fresh bread, a shopska salad and a dollop of yogurt for those who take dairy. Where most people go wrong is crowding the pan, so the mushrooms stew grey instead of browning. Chef's tip: fry the mushrooms on their own first in a hot pan until golden, they bring a deep, almost meaty flavour.

90 minBalkanMeatGluten free
by KrazyBadal 0 views

Kaburga dolmasıRice-stuffed lamb breast

In Mardin and Diyarbakır, a stuffed lamb breast is the centrepiece of bayram and wedding tables: the butcher cuts a pocket between the ribs and the meat, which is filled with rice cooked with almonds, currants, allspice and cinnamon, sewn shut and baked slowly until the meat falls from the bones. The rice inside soaks up all the lamb juices. Ask the butcher to open the pocket for you. Common mistake: packing the rice tightly when it is raw; it needs room to swell or the pocket splits. Chef's tip: roast it covered for most of the time, then uncover and turn the heat up at the end for crackling-crisp fat.

250 minTurkishMeatGluten free
by KrazyBadal 0 views

Caldinho de feijãoBlack bean soup cups

Order a round at a Rio de Janeiro boteco on a cool evening and a tray of caldinho de feijão is likely to follow: small glasses of smooth, thick black-bean soup, sipped hot, topped with crisp bacon, spring onion and a few drops of pepper sauce. It is earthy, smoky and silky, halfway between a soup and a dip, and often comes with a hard-boiled quail egg or cubes of fried cassava on a cocktail stick. This version is made with pork: smoked bacon cooked into the beans and crisped on top. Leftover feijoada beans make the best caldinho; tinned black beans work fine. People often fail to blend it long enough, leaving it grainy; it should pour like thick cream. For a vegetarian caldinho, leave out the bacon, fry the onion in olive oil and add 1 tsp smoked paprika. Chef's tip: pass the blended soup through a sieve if you want the glossy finish botecos serve.

40 minBrazilianSoupsGluten free
by KrazyBadal 0 views

KavarmaClay-pot pork with peppers

Up in Bulgaria's Rhodope mountains, around Smolyan and Chepelare, kavarma is cooked in individual glazed clay pots and brought to the table still bubbling, often with an egg baked on top. This one is made with pork shoulder (chicken thighs work too), browned and then stewed slowly with a mountain of onion, peppers, mushrooms, paprika and savory. It traditionally includes a splash of dry white wine; the ingredient list gives an alcohol-free swap. Eat it with crusty bread and a shopska-style tomato and cucumber salad. A common slip is cutting the pork too small, so it dries out before the sauce is ready; keep the pieces bite-size but chunky. Chef's tip: let the onions cook down with the meat until almost jammy before the peppers go in; that is where kavarma gets its sweetness.

120 minBulgarianMeatGluten free
by KrazyBadal 0 views

Goes well with hot water or stock