Showing posts with label Meat. Show all posts
Showing posts with label Meat. Show all posts

Saturday, 13 February 2016

Beef and Noodle Salad

I went a little crazy on the chilli when I made this the first time - had me running to the fridge to stick my tongue on ice! Apart from that little mistake this is an awesomely fresh and quick weekday meal slightly adapted from Penny Oliver's Simple Salad cookbook - well worth grabbing one for the humid Auckland summer.

INGREDIENTS

serves 2
  • 600 grams rump steak
  • 200 grams dried vermicelli rice noodles
  • handful sweet peas, podded & used raw
  • ½ telegraph cucumber, peeled and cut into 3cm pieces
  • 6 cherry tomatoes, quartered
  • 1 small red onion, thinly sliced
  • ½ cup each mint and Thai basil leaves (I only had normal basil on hand)
  • 1 long red chilli, seeded and thinly sliced (don't forget to check heat of chilli!)
  • Asian Dressing (see below)
  • ¼ cup roasted unsalted peanuts, chopped
Asian Dressing 
  • 3 tablespoons soy sauce
  • 1 teaspoon Tabasco sauce (or any hot chilli sauce)
  • 2 cloves garlic, finely chopped
  • ¼ cup extra virgin olive oil
  • 1 tablespoon sesame oil
  • 3 tablespoons red wine vinegar
  • Ground black pepper
Shake all the ingredients together in a sealed jar to combine.

METHOD
  1. Pan fry rump steak to your liking and allow it to cool.
  2. Cook the noodles according to the packet instructions and drain well. Add to large serving platter followed by the peas, cucumber, tomatoes, red onion, herbs and chilli. 
  3. Layer sliced beef over the top followed by the dressing then mix. Serve with peanuts scattered over the top and enjoy :)

Saturday, 15 June 2013

Steak, Guinness & Kidney Pie

Good ole classic steak n kidney pie packed with vegetables and some stout. Takes a few hours to bake but easy to prepare and I made extra pies and froze them so well worth it.

Ingredients
makes 4 individual pies
takes 3 1/2 hours
  • 2 tbsp butter
  • 1 onion, diced
  • 200g kidney (I used lamb), cut into 2cm cubes, make sure you remove the white tubes in the middle
  • 800g beef stew meat, cut into 2cm cubes
  • 1/4 cup all-purpose flour
  • salt & freshly ground pepper
  • 1 small celeriac, remove skin and cut into 2cm cubes
  • 3-4 large carrots, peeled & sliced into thick pieces
  • 2 tbsp fresh thyme leaves, roughly chopped
  • 3 bay leaves
  • 1 can (approx. 400ml) Guinness or other dark beer or stout. I used Moa Imperial Stout - don't forget one for the chef :)
  • 1 1/2 cups beef stock
  • 3 tbsp Worcestershire sauce
  • 1-2 cups mushrooms, depending on size or really how many mushrooms you want to throw in, clean and chop them in half if large
  • 1 large sheet flaky puff pastry - I use Paneton as it's made with all natural ingredients
  • 1 egg, beaten - for the glaze
Method
  1. Preheat oven to 180oC
  2. Melt the butter over a low-medium heat in a large oven proof pot (that has a lid) and saute onion until soft but not browned. 
  3. Mix the steak n kidney in the seasoned flour then add to the pan.
  4. Brown the meat, stirring. Add the vegetables, thyme and bay leaves. Add the beer, stock and Worcestershire sauce. Gently bring to the boil. Cover the pot with the lid askew and place it in the oven.
  5. Bake for 1 1/2 hours, then check the liquid level. Add more stock if required. You can add the mushrooms now. Cover and bake for 1 hour longer.
  6. Dust your counter with flour and roll out pastry so it will cover 4 10oz pie dishes (approx. 1 1/4 cup each). Cut into four pieces.
  7. Fill the pie dishes with the stew, brush edges with the beaten egg. Place the pastry on top and press edges firmly, trim off any excess pastry hanging over the side. Cut a small hole in the centre to allow steam to escape and to prevent the pastry going all soggy.
  8. With any left over pastry cut out leaves or get all creative and make any shape you like and stick them on the pie tops. Finish off by brushing the top with the rest of the beaten egg.
  9. Bake the pie for about 30 minutes or until golden brown and enjoy!

adapted from yvette van boven - Homemade Winter


Saturday, 18 May 2013

Beef Eye Fillet with Polenta and Mushroom Jus


The jus is divine and goes perfectly with polenta. You can use mashed potatoes if you don't have polenta in the cupboard. While it looks like a long list of ingredients it's actually very easy & quick to do.

Ingredients
serves 2
takes 30 minutes

 
Beef Eye Fillet & Mushroom Jus
  • 1 tbsp butter
  • 100g of beef eye fillet, sliced (bring to room temperature)
  • 4 large Portobello mushrooms, sliced
  • 1 cup beef stock
  • 1 tbsp balsamic glaze
  • 1/2 tsp brown sugar

Polenta
  • 2 cups chicken stock
  • 1/3 cup instant cooking polenta
  • 1/3 cup grated parmesan cheese

Cavolo Nero
  • 1 tbsp butter
  • 1/2 bunch cavolo nero, leaves stripped from tough stem, washed & chopped or substitute with Kale or Spinach

Method 
  1. Heat butter in a fry-pan on medium heat. Season eye fillet with salt & cook for 2-3 minutes each side (depending on thickness) for medium rare, or longer until done to your liking. Set aside to rest for 10 minutes while you make the mushroom jus. To rest meat place on a plate cover loosely with tinfoil and a tea towel on top to keep warm.
  2. Add mushrooms and a bit more butter to the pan the steak was cooked in. Sauté mushrooms for 2-3 minutes until soft. Add beef stock, balsamic glaze, brown sugar and any resting juices from the beef.
  3. Simmer rapidly until jus is reduced by half, about 5 minutes. Season to taste.
  4. To make the polenta, pour chicken stock into a pot & bring to the boil. Add polenta to boiling stock while stirring continuously with a wooden spoon. Cook 4-5 minutes stirring frequently until thickened to the consistency of porridge. Fold through parmesan cheese.
  5. To cook the cavolo nero or kale, heat butter in frying pan on high heat, add & stir fry for 2 minutes or until wilted.
  6. To serve, slice eye fillet in half, spoon polenta onto each plate, top with eye fillet and some cavolo nero. Spoon over mushroom jus. Bon appétit

Saturday, 4 May 2013

Spicy Lamb Burgers


Lovely juicy, spicy patties. Serve between flatbread or 'buns' of choice but let the lamb be the star. Adapted from Hugh's River Cottage Everyday.

Ingredients
makes 4 patties
  • 1/2 tsp each: cumin seeds, coriander seeds, fennel seeds, black peppercorns
  • 1/2 cinnamon stick, broken up
  • pinch cayenne pepper or chilli powder
  • 2 tsp smoked paprika (or 3 tsp normal paprika)
  • 3 garlic cloves, crushed
  • 1 tsp sea salt
  • 500g minced lamb
  • olive oil
For the yoghurt sauce
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1 cup plain Greek yoghurt
  • 1 garlic clove, crushed
  • handful mint leaves, finely chopped
  • pinch sea salt
  • 1 tbsp sesame seeds
To serve
  • Flatbreads or mountain bread or pita or good ole burger buns
  • lettuce leaves
  • cucumber slices
  • red onion, finely sliced
  • tomatoes, sliced
Method
  1. In a dry pan over a medium heat toast the cumin, coriander, fennel seeds, black peppercorns and cinnamon until nice & fragrant for a minute or two.
  2. Grind to a fine powder - I used a spice grinder but you can use a pestle & mortar.
  3. Combine with cayenne powder, paprika, garlic & salt.
  4. Add the lamb and mix it through all the spices. Set aside for at least an hour. I left mine in the fridge overnight.
  5. For the yoghurt sauce, toast the cumin & coriander seeds in the pan you used for the burger spices. Grind to a fine powder.
  6. Add to yoghurt, with garlic, mint & salt.
  7. Toast the sesame seeds over a medium heat until golden (1-2 minutes), cool then add to yoghurt.
  8. When ready to cook the meat, shape the patties about 2cm thick. Lightly brush with oil and cook in a medium-high heat.
  9. For medium-rare burgers cook 3-4 minutes each side.
  10. Leave the patties to rest while you heat up the 'buns'.
  11. I put all the condiments on the table so everyone could make up their own burgers. Bon appetit!


Friday, 29 March 2013

Lamb Stew

Requires some planning as you need to roast it for a couple of hours but super easy to prepare as you just throw everything into the one pot. This is from Dish Magazine #47 with some slight changes.

Ingredients
serves 4
roasting time: 2 1/2 hours
  •  1 kilo of boned lamb shoulder, cut into large pieces
  • 2 red onions, peeled & cut into wedges
  • 6 small waxy potatoes, cut into large pieces
  • 2 large tomatoes, quartered
  • 1 each of orange & lemon, zest & juice
  • 10 cloves of garlic, peeled
  • 12 large green olives
  • 2 tsp dried oregano (I used fresh thyme since it's abundant in my garden at the moment)
  • 1/2 cup dry white wine
  • sea salt & freshly ground pepper
  • 150 grams feta
Method
  1. Preheat oven to 180oC
  2. Combine all the ingredients (except feta) in a large roasting dish & season.
  3. Cover with lid (or tin foil) and roast for 1 1/2 - 2 hours, turning the lamb every 30 minutes or so.
  4. Uncover the lamb & top with feta, spooning some of the juices over the top.
  5. Bake uncovered for a further 15-20 minutes or until feta is golden brown. Serve with a salad or steamed broccoli & enjoy!



Saturday, 16 March 2013

Massaman Curry

I use cauliflower "rice" which is a fantastic alternative to rice and adds another vegetable to your servings. Basically you throw a head of cauliflower into your food processor using the grate function and viola - something good to soak up the wonderful sauce.

Ingredients
takes 15 minutes
serves 2
  • 1-2 steaks, depends how large, go for a good quality steak. For those in NZ Silver Fern Farms offer a fantastic range
  • 1 jar (200g) massaman curry paste
  • 1 can coconut milk (400mL)
  • 2 tablespoons crunchy peanut butter
  • Big bunch baby spinach leaves
  • Head of broccoli, trimmed into bite size pieces
  • 1/2 cauliflower (for the rice) OR just use normal rice and cook following packets instructions
Method 
  1. Grab your fry pan and heat over a high heat. Season steak then add to hot fry pan, can take between 6-10 minutes depending on how you like your steak done and thickness. Let it rest for 5 minutes then cut into slices and set aside.
  2. Add the curry paste to the hot pan and cook for a few seconds until it becomes aromatic. Add coconut milk and peanut butter & stir so the peanut butter is melted. Add broccoli pieces and simmer for about 5 minutes. 
  3. While the sauce is simmering cut cauliflower into florets and
    grate using using your food processor (normal blades work if you don't have a grater blade) or hand held grater to give you cauliflower 'rice'.  Place in a serving bowl.
  4. Add baby spinach to the pan & cook until it wilts slightly, about 2-3 minutes. 
  5. Return steak to the sauce and bring back to a simmer just to warm it through. Taste and season. 
  6. Serve curry on a bed of the cauli 'rice'. Enjoy!

Thursday, 13 December 2012

Lamb Cutlets with Parmesan Cheese


Finally got to use some of the herbs from the little herb garden I planted a couple of weeks ago (& it is little!). I served this with asian greens but you could easily serve it with couscous, mashed potato or a simple green salad. 
 
Ingredients
(serves 2)
Takes 30 minutes
  • 6 lamb cutlets, trimmed
  • 2 tbsp lemon juice
  • olive oil
  • salt & pepper
  • 2 tbsp fresh oregano & thyme leaves
  • 6 slices parmesan or feta (or cheese of choice, I wouldn't go too strong though as you don't want the cheese to be the star of the dish) 
Method
  1. Preheat oven grill to high.
  2. Place lamb cutlets into a baking dish and drizzle with olive oil & squeeze over lemon juice. Grind over a healthy serving of pepper and a pinch of salt.
  3. Grill for 2-3 minutes depending on size of cutlets. You want a slight colour on the lamb.
  4. Turn over and sprinkle with fresh herbs & top each cutlet with a slice or two of cheese. Grill until cheese has browned - few minutes on high.
  5. Turn oven to bake (keep on high temperature) & cook for 5-10 minutes.
  6. Serve with asian greens or a salad. Enjoy!    


 

Saturday, 1 December 2012

Puy lentils with Lamb Loin Fillets

Ingredients
(serves 2)
Takes 40 minutes

This is so easy & quick to do, very healthy but boy does it taste great! Trevor & I have a 'heart' rating system aka how much do we love it and this one was rated 4!
  • 25g butter
  • 1 small leek, diced
  • 1 stalk celery, diced
  • 2 cloves garlic, chopped
  • 1/2 carrot, finely diced
  • 1 tbsp chopped rosemary & parsley leaves (save the stalks)
  • 1 stalk thyme
  • 1 bay leaf
  • 1 cup Puy lentils
  • 2 1/2 cups chicken or vegetable stock
  • 2 Lamb Loin Fillets (I use Silver Fern Farms)
  • 1 cup prepared lamb jus
  • New Zealand Redcurrant Jelly (I use Barkers)
Method
  1. Melt butter in a large saucepan & gently cook the leek, celery, garlic, carrot & chopped herbs with a lid on for about 10 minutes or until soft but not browned.
  2. Tie the thyme, parsley stalks & bay leaf together with kitchen string & drop into the pot.
  3. Add the lentils & stock. Bring to the boil & simmer uncovered, stirring occasionally for 25-30 minutes.
  4. Get the loin fillets ready by seasoning to taste. When the lentils have 10 minutes to go pan fry for 3-5 minutes each side depending on how you like your lamb cooked. Remove from pan & rest under foil for at least 5 minutes before slicing in half.
  5. Warm the jus & serve alongside with redcurrant jelly. Bon appétit!