Da Feira Ao Baile

Moroccan Curry Serves: 6 Preparation Time: 15 mins Cooking Time: 70 mins Ingredients: 2 cups (400g) SunRice Premium White Long Grain Rice 3 cups stock or water 1 tblspn oil 1 onion, chopped 1 tspn ginger, grated 1 kg lean lamb, diced (eg. backstraps, fillets) 1 tspn mixed spice 1 tblspn Moroccan spice or paprika 1 cinnamon stick (or 1/2 tspn ground cinnamon) 4 whole cloves (optional) 100g dried apricots, diced 50g currants 2 cups stock or water Method: 1) Bring rice and 3 cups of stock or water to the boil in a saucepan. Reduce heat and simmer, covered, 12 minutes. Remove from heat and stand, covered, while preparing curry. 2) Heat oil in a saucepan over high heat and saute onion, ginger and lamb, 4 minutes or until lamb is lightly browned. 3) Add spices, apricots, currants and 2 cups stock. Cover and bring to the boil, reduce heat and simmer for 1 hour or until lamb is tender. 4) Serve Moroccan curry with rice. FRYED OKRAS CHIPS ON TOP A OUTRA ME APARECE A ESTA ALTURA DO CAMPEON MATO ...

O programa começou a passar aqui no canal Sony toda quarta antes do "Brazil's Next Top Model". Já põe na agenda que é bem mais legal que ver a Suzana Vieira pagando de Donatella, meu bem... 12.11.2007 MARCELLE TELEVISA

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Laurent Tourondel’s BLT restaurant empire is gobbling up the city and beyond. (Credit: Quentin Bacon) Over the last four years, the chef Laurent Tourondel seems to have tapped into the restaurant zeitgeist as well as any New York chef. His BLT restaurants — BLT Steak, BLT Fish, BLT Prime, BLT Burger, BLT Market — are gobbling up the city, and they’re being exported to D.C., to Las Vegas, probably in due time to Mars. You’ve probably had a glimpse of one of his restaurants. Now get a closer glimpse of the man behind them. Who in your life has influenced your cooking the most? I worked under Jacques Maximin at a time when I decided to actively pursue cooking as a lifelong passion and career. Jacques Maximin has had the greatest influence on my cooking as he taught me the importance of discipline in the kitchen, the honoring of the ingredient and earning the respect of your co-workers. Which book has had the biggest impact? As a French chef, I learned all of the fundamentals of cooking fr...

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