Simple Way to Make Ultimate Sig's Separated Stifado

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Before you jump to Sig's Separated Stifado recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Spend less Money In The Kitchen.

Remember when the only men and women who cared about the environment were tree huggers and hippies? That has totally changed now, since we all seem to have an awareness that the planet is having problems, and we all have a part to play in fixing it. Unless everyone begins to start living a lot more environmentally friendly we won't be able to resolve the problems of the environment. This must happen soon and living in ways more friendly to the environment should become a mission for every individual family. The cooking area is a good place to begin saving energy by going much more green.

A large amount of electricity is definitely consumed by freezers and refrigerators, and it's even worse if they are working inefficiently. When you can get a new one, they use about 60% less than the old versions that are more than ten years old. Always keeping the temperature of the fridge at 37F, along with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Checking that the condenser is actually clean, which means that the motor needs to operate less frequently, will also save electricity.

As you can see, there are plenty of little things that you can do to save energy, and save money, in the kitchen alone. It is pretty easy to live green, after all. A lot of it is basically utilizing common sense.

We hope you got benefit from reading it, now let's go back to sig's separated stifado recipe. You can have sig's separated stifado using 24 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to make Sig's Separated Stifado:

1. Use 2 of steaks of choice about 200-250 grams each.
2. Use 2 tablespoons of olive oil.
3. Get 1 of good pinch of cinnamon.
4. Take 1 pinch of cayenne pepper.
5. Get 1 pinch of allspice.
6. Use 1 of dried bay leaf roughly crushed.
7. Use of For shallots.
8. Take 250 grams of shallots of choice (make sure they are not to big).
9. Provide 175 ml of red wine(make sure you would drink it)or red grape juice.
10. Take 2-3 tablespoons of olive oil.
11. Take 1/4 teaspoon of each of cinnamon and allspice.
12. Use 1 of large bay leaf.
13. You need 300 ml of water.
14. Provide 2 of vegetable stock cubes.
15. You need 1 tablespoon of demerara or dark brown sugar.
16. Take 1-2 tablespoons of tomato puree.
17. Take 1 tablespoon of balsamic or sherry vinegar.
18. You need of Potatoes.
19. Take 250 grams of potatoes.
20. Provide Pinch of salt.
21. Provide of Pot of water.
22. Take 2-3 tablespoons of olive oil.
23. Provide 2 tablespoon of fresh coriander.
24. Provide Pinch of salt and pepper each.

Instructions to make Sig's Separated Stifado:

1. Crush a bay leaf roughly add cinnamon and allspice, add oil, use this to marinate steak for about an hour or longer.Remove the bay leaf by wiping it off carefully from ste steak before cooking..
2. Peel the shallots. Put oil in pan, brown the shallots from all sides but do not burn. Shake them gently all the time so they get an even colour..
3. Peel potatoes, cut into bitesize pieces, cook in salted water until almost tender. Drain. When the shallots are browned, add wine and spices to shallots Simmer shallots until wine has almost cooked away, add water and stock cubes, the tomato puree and sugar. Cook until the shallots are cooked and the sauce is thick and shiny..
4. Now gently crush the potatoes ever so slightly, add coriander, salt and pepper, fry them to your liking. Remove the crushed bay leaf from the steak, (I use tongues or kitchen tweezers) but try and keep the oil on the steak. Drizzle a little oil on kitchen towel, do not leave to wet. Heat griddle pan to high heat and fry steak to your liking from both sides. Rest steak for a few minutes then slice and serve or keep steak complete..

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