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FareShare Gazette -- February 2010 Recipes

Make FareShare Gazette -- February 2010 Recipes at home with Olive Oil, Sour Orange Juice, Sherry Vinegar, and Tomato Ketchup. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3 tbsp
• 5 tbsp
• 1/2 cup
• 1 tsp
• 1 tbsp

Method (preview)

1. 1

   When the meat is browned, add the dried herbs, crushed garlic clove and wine.

2. 2

   Cover and cook slowly for 1/2 to 3/4 hour.

3. 3

   During cooking, add small quantities of water from time to time as the sauce thickens.

4. 4

   Season with salt and pepper when almost ready to serve.

5. 5

   Remove the thread from the meat and serve in the sauce, which should be fairly thick.

6. 6

   Put the oil and garlic in a pan and heat gently until lightly golden but not browned, about 30 seconds.

7. 7

   Add the orange juice or lime and orange juice mixture, the cumin and chile; bring to a boil and simmer for 3-4 minutes until slightly reduced.

8. 8

   Remove from the heat and let cool slightly before adding the vinegar and ketchup, if using.

9. 9

   Season to taste and let infuse for a couple of hours before serving.

10. 10

    Mojo De Ajo - Garlic Mojo

11. 11

    Replace the chile with pickled red chilies and add double the amount of garlic (4 cloves).

12. 12

    When the mixture is cool, add 2 tablespoons of chopped flat-leaf parsley.

13. 13

    Red Onion, Grapefruit and Cilantro Mojo

14. 14

    Proceed as for the basic recipe but replace the orange juice with grapefruit juice and add 1/2 small chopped red onion and a few chopped cilantro leaves at the end before cooling.

15. 15

    Add 1/2 chopped fresh mango and 2 tablespoons roughly chopped mint leaves to the basic mojo recipe.