> > Hoosier Hill Farm Whole Select Anise Star 8 oz.

Hoosier Hill Farm Whole Select Anise Star 8 oz.

 
(18 reviews)  
$13.99
+14
SKU HHF116
Qty
Star Anise (Illicium Verum) is a star shaped fruit from an Evergreen Tree that is native to China. These trees can bear fruit for over a century. The tree bears yellow flower that ripens into a brown star shaped spice. The Star Anise seeds are not as aromatic and flavorful as the pod.

Star Anise is an important spice in Chinese and Vietnamese cooking and is an essential ingredient in the Chinese five spice powder. Star Anise is not the same as Anise Seed. Both Star Anise and Anise Seed share an essential oil called Anethole (Licorice Taste) which is why these spices have a similar flavor. Star Anise has more of a robust flavor than the Anise Seed. Star Anise is rusty brown, star shaped ranging from 1" to 1-1/2" wide.

- Use Star Anise in barbecued or roasted chicken, poached fish or shellfish, light soups based on clear broth, rice pudding, steamed cabbage and braised leeks.

- For a spicy sweet flavor add a star inside the cavity of a whole chicken or duck before roasting.

- Add to a mulled wine recipe, Chai tea concentrate, or use it to make the Vietnamese Pho Dish.

Star anise can be added whole to a recipe or ground. To grind, use a spice mill or food processor. When added whole, the star may be removed or used as a garnish after the cooking period.

Shelf Life: 46-48 Months.



Beef and Ale Stew with Dumplings

For the stew:
2 cloves
1/4 cinnamon stick
2 Hoosier Hill Farm Star Anise
plain flour, for dusting
1 Tbsp salt
2lb 4oz braising beef (ideally boneless short rib), cut into large pieces
3-4 tbsp vegetable oil
4 carrots, chopped
2 onions, cut into quarters
4 celery stalks, trimmed, cut in half
3 large Bramley apples, cored and diced
18fl oz ale
6- 1/3 cups chicken stock
1 bunch rosemary, tied together with cook's string
5 bay leaves

For the dumplings:
1 cup (4 oz) fresh white breadcrumbs
1 cup (4oz) beef suet
1 cup (4 oz) self-raising flour
pinch salt
2 Tbsp chopped fresh flatleaf parsley leaves
1 egg, beaten
2 Tbsp milk
grapeseed oil or melted butter, for glazing

Preheat the oven to 275F

For the stew
Wrap the cloves, cinnamon and star anise in a clean piece of muslin and secure well. Set aside. Sprinkle the flour onto a plate and mix in the salt. Dredge the beef pieces in the seasoned flour, shaking off any excess. Heat the oil in a large, lidded, pan over a medium heat. Add the beef in batches, frying for a few seconds on all sides, or until browned all over. Remove from the casserole using a slotted spoon and set aside in a bowl. Repeat the process with the remaining beef. Add the carrots and fry, stirring regularly, for 6-8 minutes, or until sticky and deep golden-brown. Remove from the casserole using a slotted spoon and set aside with the beef. Add the onions and fry, stirring regularly, for 6-8 minutes, or until well coloured. Remove from the casserole using a slotted spoon and set aside with the beef and carrots. Add the celery and fry, stirring regularly, for 6-8 minutes, or until well coloured. Return the beef and cooked vegetables to the casserole and stir well. Add the muslin bag and the apples and stir again. Pour in the ale, stir well, then bring the mixture to the boil. Pour in the stock, add the rosemary and bay leaves and return the mixture to the boil. Stir well, then cover the casserole with the lid and reduce the heat until the mixture is just simmering. Season, to taste, with salt. Transfer the casserole to the oven and cook for 2½-3½ hours, or until the beef is tender and falling-apart.

For the dumplings
Mix together the breadcrumbs, suet, self-raising flour, salt and parsley in a large bowl until well combined. In a jug, whisk together the egg and milk until well combined. Make a well in the centre of the dry ingredients, then gradually pour the wet ingredients into it. Stir the dry mixture into the wet mixture a little at a time, until the mixture comes together as a dough. Roll the dough into eight equally-sized dumplings, then set aside. When the stew has been cooking for 2½-3 hours and the meat is tender, remove the casserole from the oven and remove the lid. Dot the dumplings onto the surface of the stew, leaving space between each. Put the lid on the casserole and return it to the oven for a further 20 minutes, or until the dumplings have expanded. Remove the casserole from the oven. Remove the lid from the casserole and brush the tops of the dumplings with a little oil or melted butter. Increase the oven temperature to 400F Return the casserole to the oven. Continue to cook for a further 10-15 minutes, or until the dumplings are crisp and golden-brown on top and cooked through. Set the casserole aside for 10-20 minutes before serving. Serve.
Dried Whole Anise.
Average customer rating:
 
(18 reviews)  

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5 Most useful customer reviews (see all reviews):
Laura
Oct 29, 2015
a Hoosier Hill Farm customer
Love it, very few broken ones. Love the taste. as expected
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PKS
Oct 23, 2015
a Hoosier Hill Farm customer
Very fresh product. Great aroma. love to use this in stews.

Advantages: Great Product.
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MAURICE SABBAH
Sep 6, 2015
a Hoosier Hill Farm customer
Great deal, many were broken but super fragrant

Advantages: Great deal
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Grkgdsss
Jun 23, 2015
a Hoosier Hill Farm customer
The vast majority of the pods are broken but there is a whole lot of it for the price.

Disadvantages: The vast majority of the pods are broken but there ...
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Nighthunter
Jun 3, 2015
a Hoosier Hill Farm customer
High quality.

Advantages: High quality.
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