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Ingredients: 1 1/2 Pound(s) Neck of mutton * 3 Pint(s) Dried Thyme 1 Teaspoon(s) Dried basil leaves 3 Ounce(s) Finely diced red onion 1 Ounce(s) Onion 1 Piece Swedish turnip (5 oz) 1 large White cabbage (1/2") 1 large Leek Directions: Start to cook this dish the day before serving. Boil the neck of mutton in a large covered pan in 2-1/2 pints lightly salted water for 2 hours (or more if the meat needs it). Skim off all the scum and the excess fat as it rises to the surface of the water. Take out the meet when it is tender. Put in the barley and leave it soaking in the stock overnight. Next day, bring the stock and barley back to the boil. Prepare and dice all the vegetables except the leeks to the stock and cook for another 60 minutes. Add the leeks, cut into fine rings, 10 minutes before the end of cooking. If you want to have the meat in the stew, strip it off the bones, cut into small pieces and return it to the soup before reheating thoroughly. Put a tablespoon of parsley in each plate, and pour in the soup. If you prefer a two-dish meal, serve the meat as a main course afterwards with potatoes - Golden Wonder are Chrissie's preferred variety. Bake the potatoes if they are mature. Or boil them in their jackets if they are new. For really fluffy, floury boiled potatoes, Chrissie cooks hers whole and unpeeled (never cut a Golden Wonder) for 12-15 minutes, depending on average size. Then drain out all but a little of the water, lid the pan tightly and steam the potatoes for another 10 or 15 minutes, shaking regularly, until they are dry and floury in texture. Comments: Neck of mutton may be either whole or in chops (use lamb only if you have to).
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In a shallow glass dish or stainless-steel pan, combine 1/2 cup of the soy sauce, 4 tablespoons of the mirin, the sake, 6 tablespoons of the sugar, 3/4 teaspoon of the ginger and 3/4 teaspoon of the garlic. Add the fish fillets and arrange them so that Chicken broth Hack chicken bones. Simmer ingredients together for a couple hours, not overboiling. Sinigang na baboy (pork in sour broth) 1. In a large pot, bring water and pork to a boil. Add tomatoes, onion, salt and tamarind. Simmer 1 hour or until pork is tender. 2. Optional: Remove tamarind and mash with some broth. Strain juice back into pot. 3. Taste for seasonin Wild mushroom and leek dumplings in a kaffir lime broth Caramelize 4/5 of the leeks, shallots and garlic. Deglaze with wine and completely reduce. Individually saute each of the mushrooms with a very hot pan in a little oil. Combine 3/4 of the mushrooms with above and mix in butter and thyme. Check for seasoni Noodles in broth Cook udon according to package. 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