Iron Foodie Contest offered by Foodie Blogroll and Marx Foods where they had 25 contestants + 25 recipes + 3 ingredients chosen by Marx Foods. Well, I didn't win. 8-( BUT, Marx Foods offered me a consolation prize of five (5) random ingredients and an offer to create an original recipe and submit it for possible sharing on their blog and winning a consolation prize of more exotic ingredients! I couldn't resist. But, it had to be submitted by December 22nd. Here's my surprise ingredients -- and I've managed to use them all!
|Aji Panca Chilies, Black Trumpet Mushrooms,|
Saffron Threads, Granulated Honey, and
European Soldier Beans!
So there, Marx Foods! The beans would take the longest to cook, so I soaked them overnight and had them in the preheated solar oven by 10:30 am. And a Panade for the beef heart quenelles would need at least a couple of hours to refrigerate (or overnight) and then another two hours for the quenelle mixture to cool. This required planning. My mind kept going back to some absolutely fantastic Haggis I had enjoyed in Isle of Skye, Scotland, and I was looking for that lightness and texture for my quenelles. [NOTE: I've also had some inedible, heavy, horrid Haggis, too, and I definitely didn't want that to happen.] Fingers, toes, and eyes crossed...
Beef Heart Quenelles: Remove cooled beef heart mixture from refrigerator. Using two large spoons (or make one large quenelle) heated with hot water, shape mixture into oval shapes. If you're going to add mushrooms or any filling, scoop half, add filling, use other spoon to scoop top half of quenelle; then, gently shape. Place all quenelles in bottom of roasting pan. Gently pour heated liquid (I used a half beef stock-half wine blend) over quenelles until 1/2 inch covered with liquid; cover roaster and poach in solar oven for approximately 40 minutes.
|Waiting for Liquid for Poaching|
|Covered in Liquid; Ready for Oven|
|Cooked Quenelles Puffed and Yummy|
|Bottom half with chopped Black Trumpet Mushroom down center.|
|Top Layer. Note it's away from sides and smoothed over.|
|Covered with poaching liquid, ready for oven.|
|Fresh from the oven, ready for the table.|
Serve with rice or noodles. I've served mine with Sushi rice because I like the nuttiness and texture. If you have never tried a meat quenelle, it's well worth taking the time (and, it does take time!) for this incredible deliciousness. The European Soldier Beans cooked up nice and soft with a mild nutty flavor. The Aji Panca Chilies were delicious. I held back on using all three pieces because I'm unfamiliar with this particular chili pepper, but I would definitely not be afraid to use more for my next meal. They were piquant but not aggressive and a very smooth addition to the beans. I loved the Black Trumpet Mushrooms and look forward to getting more.
But, everything was jaw-dropping yummy!
|A study in beige!|