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Recipes with water or stock

3 recipes that use water or stock, with photos, step-by-step instructions and cook times. The quickest, Gigot d'agneau pascal, takes 100 minutes. It is most often cooked with butter, garlic and onion.

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Kare panCurry beef buns

Kare pan (カレーパン) is the best-selling savoury bun in Japanese bakeries and convenience stores: a soft, slightly sweet bread dough wrapped around thick, mild Japanese curry made with beef mince (pork mince works too), coated in panko and fried or baked until crunchy. Office workers in Tokyo eat one hot for lunch, and children love them after school. The outside is crisp, the bread soft and the curry rich and gently spiced. For a vegetarian version, fill them with diced potato, carrot and mushroom cooked in the same homemade roux; ready-made curry blocks often contain animal fat, so check the label. Runny filling is the usual mistake, because it bursts the seam, so cook it thick and chill it. Chef's tip: dampen the dough edges and pinch the seam twice, then place the buns seam-side down to rest.

125 minJapaneseBreads & Parathas
by KrazyBadal 0 views

Gigot d'agneau pascalRoast leg of lamb with beans

Roast leg of lamb, studded with garlic and rosemary and served pink with flageolet beans, is the traditional Easter Sunday lunch across France, especially in the south and in the salt-meadow country of the Mont-Saint-Michel bay. The lamb is roasted on a bed of onions, rested and carved at the table. The common mistake is carving straight from the oven, so the juices run out. Chef's tip: roast to 57 °C in the thickest part for pink, then rest 20 minutes; it rises to about 63 °C. Cook to 70 °C or more for well done.

100 minFrenchMeatGluten free
by KrazyBadal 0 views

Seco de cabritoBraised kid goat with coriander

Ask anyone in Chiclayo or Lambayeque for the north's great Sunday dish and seco de cabrito comes up first: young goat, marinated in garlic and vinegar, then braised slowly in a deep green sauce of blended coriander, ají amarillo and chicha de jora, with grated loche, the local aromatic squash. The meat turns tender and the sauce is herby, sour and warm. It comes to the table with white rice and frejoles (stewed canary beans) and a sharp salsa criolla. Chicha de jora is a fermented maize beer and contains alcohol; the alcohol-free swap in the ingredients keeps the tang. Lamb shoulder stands in well for kid. People often blend the coriander with the stems discarded, but the stems carry the most flavour, so use the whole bunch. Chef's tip: add half the coriander at the start and half 10 minutes before the end, so the sauce stays bright green.

120 minPeruvianCurriesGluten free
by KrazyBadal 0 views

Goes well with water or stock