Ingredients:
1 liter of chicken broth
1 ½ cups rice
½ kg mushrooms, cut into strips
½ stick butter
2 celery stalks, chopped
1 onion, chopped
1 tsp ground ginger
Salt and pepper
Preparing:
Cook rice with chicken broth, salt and ginger.
Fry the onion in butter.
Add the celery and when soft add the mushrooms.
Season it with salt and pepper.
Add the rice, stir and serve.
Ingredients:
1 leg of pork with bone of 7 kg
¼ cup brown sugar
4 tbsp of seasoning
3 tbsp mustard
2 tbsp Worcestershire sauce
Squash Honey:
1 kg squash,peeled and cut into chunks
3 cups brown sugar
2 cups water
10 cloves
6 g jamaica
2 cinnamon sticks
Broth:
2 cups Squash honey
1 cup red wine
Sauce:
2/3 cup sweet cream
1/3 cup of rum or brandy
2 oz of butter
2 tbsp flour
Beef broth
Preparing:
Squash Honey:
Mix sugar with water, cinnamon, Jamaica and cloves.
Add the squash and cook in the microwave for 10 to 15 minutes at high power.
Preheat oven to 150ºC (300ºF).
Line a tray with foil.
Form a paste with seasoning, mustard, sugar and Worcestershire sauce.
Varnish the leg with the paste.
Place the leg in the tray with squash honey and red wine.
Cover with foil and bake for 3 to 4 hours.
Remove the juice and bake again until golden.
Sauce:
Melt the butter with the flour in a saucepan.
Place the beef broth, squash, liquor and cream.
Mix well and add the squash at the end.
Ingredients:
1 bottle of red wine
1 cup port wine
1 ½ cups orange juice
1/4 cup sugar
1/3 cup lemon juice
3 cinnamon sticks
8 cloves
Preparing:
Boil wine with port wine, cinnamon, cloves and sugar.
Reduce heat and cook for 10 more minutes.
Remove from heat, add orange and lemon juice and stir.
Refrigerate for 1 hour.
Heat again and serve.
