Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts

Not Quite Jamie Oliver's Elvis Burger

I say not quite Jamie's Elvis Burger for two reasons:  The first because I thought they sounded way too massive at 250g (9oz) each (and that's coming from a quite a greedy person).  I'm sure I've missed the point of it being called an Elvis burger because mine were smaller.

The second reason for my burgers being 'not quite Elvis' is because having used half the beef that Jamie did to make 4 burgers, I still used the same amount of spices and mustard etc.

Result - excellent; they tasted really good and I'll be making these again.
My picture isn't too amazing but you get the gist.

Not Just a Minced Beef and Onion Pie

Do you ever feel the need to eat mashed potatoes - or is it just me?
Mash is nice at any time I think.  But in order to be fed properly you need something to go with it, so of course.....Pie springs to mind - well my mind anyway!

Puff Pastry
Scrummy yummy flaky puff pastry.  What's inside?  Minced beef, red wine, onions, peas, oregano, rosemary and a dollop of Colman's mustard.  

Brie and Bacon Burgers

 Homemade, nice fat juicy burgers topped with bacon and Brie.
Ideal for the nice BBQ weather we've been having!


Beef in Black Bean Sauce with Green Peppers

Beef in Black Bean Sauce, just like the Chinese takeaway. No sorry, I'll rephrase that, better than the takeaway!  All freshly cooked, what can be better? 
 I first raved on about this over a year ago, but as it's so good I'm posting it again.  Fermented Black beans are usually preserved in ginger and salt, they will need rinsing and soaking before use. 

Beef, Ale and Barley Stew with a Mustard Suet Crust

Just the thing for cold weather, a rich beef, ale and barley stew topped with a mustard suet crust. 
You could of course, easily make this into a pie - I was just trying to be fancy!

Nice and Spicy Beef Curry - Gordon Ramsay

Nice steaming hot beef curry, but it's only going to be good if the beef is so tender that it melts in your mouth.  If you like a bit of heat to your curries then you will love this one.

Having made this I think it would actually work in a slow cooker.  Just follow the recipe up until the lid goes on and it cooks on the stove top for 3 hours or so. Cooked in a slow cooker I would imagine it would have to be on 7 or 8 hours.

Spicy Beef Curry

Once again another bad picture due to the flash having to be used - am not very happy, but what to do?!  If you haven't got a spice grinder I can recommended this one by Krups and you can see my video review here!

Print Recipe

To serve 4 you will need:
1kg good quality braising steak - cut into cubes
sea salt and freshly ground black pepper
3 tablespoon garam masala
2 tablespoons natural yogurt - full fat
a couple of glugs of olive oil
2 large onions
2 fat cloves garlic
a knob of fresh root ginger - grated to make about a tablespoon
2 good squirts of tomato puree (paste in the US)
1 tablespoon caster sugar
1 x 400g tin of good quality chopped tomatoes
400ml beef stock - made from a Knorr beef stock cube
small handful of coriander, leaves separated, stalks finely chopped
5 cardamon pods - bashed lightly so they just split
a small handful of dried curry leaves
4 fresh green finger chillies - cut in half

To make the spice mix:
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon fennel seeds
1/2 a teaspoon fenugreek seeds
1 teaspoon of turmeric
1 tablespoon Madras curry powder

Cut the beef into bite-sized cubes and throw it into a bowl and season with salt and pepper. Sprinkle with the garam masala, add the yogurt and a good glug of olive oil.  Season with a little salt and a good amount of black pepper.

Give it a good mix so the beef is coated well.  Cover with cling film and leave to marinate for as long as possible. Over night is good but if not at least an hour.

In a dry frying pan over a high heat, toast the cumin, coriander, fennel and fenugreek seeds keeping them moving so they don't burn.  Just a couple of minutes will do - so they are start to smell nice.
Now put them into a spice grinder and grind to a fine powder. Stir in turmeric and curry powder and mix well - set aside.

Heat a small amount of olive oil in a large cast-iron casserole (of heavy based pan that can go on the stove top).  Add the onions, garlic, ginger and a little seasoning.  Give it a good stir and then cover and cook for about 10 minutes until the onions are soft, giving it a stir a couple of times.

Now, over a medium high heat, stir the sugar, spice mix and tomato puree.  Stir for a minute before adding the tomatoes, stock, chopped coriander stalks, cardamom pods, curry leaves and chillies.
Throw in the beef including it's marinade.  Give it all another good stir, then cover the pan with a lid and simmer very gently, stirring occasionally, for approximately 3 hours or until the beef is really, really tender.

Serve immediately with rice.  Sprinkle the chopped coriander leaves on top.

Recipe from Gordon Ramsay's Book 'Healthy Appetite.'

Fiorelli Pasta Bake

 Saucy, cheesy, meaty goodness, just the thing served with a nice salad and a glass or two of wine (of course).
 Fiorelli pasta can be found (in the UK) in Marks and Spencer.  I'm sure you can buy it elsewhere although I can't say I've seen it.

Beef Rendang

This is a Rick Stein recipe from his book Far Eastern Odyssey. There are many versions of Beef Rendang and this is more of a Malaysian 'wetter' version of the Indonesian dry rendang.
 I'd never had Rendang before and have wanted to make it for ages.  It does seem a bit of a faff, but it is worth it as it really is rather very yummy indeedy.

Aunt Doreen's Corned Beef and Baked Bean Pie

When I was a kid I was a VERY fussy eater, a bit strange seeing as I can now eat for England.  Always hungry am I and I'll now eat 'almost' anything going!
My mate Jacky's mum Doreen used to make corned beef and baked bean pie and I would eat that - I loved it.  
 So, when I went I sometimes stayed over night and me and Jacky would chat all night long - we hardly slept at all!

Jan's Beef and Red Onion Burgers

Burgers with loads of red onion and a nice heat from the cayenne pepper - served with whatever takes your fancy.  
But the law says you just have to top your burger with cheese if you do nothing else.
Cheese melting on top of the burger with a big dollop of American yellow mustard.....

Steak, Potato and Onion Hash - Gastropub

I know I'm always on about Marks and Spencer food, but when 
I'm filling up the fridges at work with all their lovely food, I think to myself, 
I could make that!
 Now, this idea came from their 'Gastropub' range. 
I added tomatoes to mine, why? because I like them! 
Topped with crispy crunchy potatoes that have underneath soaked up the lovely sauce, the result was one good and tasty meal!


Jan's Spaghetti Bolognaise

This is my version of spaghetti bolognaise (bolognese) or Spag Bol.  
Although it's really simple to make it isn't a 10 minute job......all good things are worth waiting for and all that!
Far better than those jars of ready made sauce that all seem to be the same colour whatever brand you look at.  With red wine and herbs, with extra garlic, without garlic, original, traditional - they're all the same colour!
If you're fussed that it takes too long why not make double the amount and freeze it - dinner another day will then be sorted as quick as you like.


How to Make Doner Kebab at Home

Hungry?  Thinly sliced steak, quickly fried in nice spices served with salad and hot n spicy pepper sauce - you can't beat it!

Now this is my version and I'm not saying it's exactly like the Doner kebab you'll find from a typical takeaway, but the taste is good and at least you'll know what you put in it!

Of course you can go out and buy a Doner kebab from the takeaway, or even have one delivered.  Problem is, they do tend to be made up of lord knows what kind of meat and you never know what 'extra bits' you might find.

Homemade Doner Kebab

You can use lamb if you prefer serve with thin and crispy fries.

Top Notch Burger - Served on an English Muffin

Nice fat juicy burgers made with best quality beef, sun dried tomatoes and gherkins.  The cayenne pepper and Tabasco both help to add a really nice flavour and heat to them.

Top Notch Burger - Served on an English Muffin

Get yourself the best minced beef you can buy and it will have a low fat content.  Burgers you make yourself will be the best you've ever tasted.


How to Make Chilli Beef Pasta Bake

My Chilli Beef Pasta Bake is proper comfort food and is a great dish to make for friends.

 Chilli Beef Pasta Bake

 Yummy spicy beef with pasta and melty cheese.....

Lasagne al Ragù

Pasta sheets layered with a rich beef and pork ragu sauce, bubbling with a nice golden crust of Parmesan.  I've been making lasagne for years and have tried all sorts of different recipes. 

This is my 'titivated' version of one by Delia Smith.
 It is so tasty, you may not want to add the chicken livers but they really do add a lot of good flavour to the dish. 

Jan's Chilli con Carne - Nice and Spicy

A right nice n spicy Chilli con Carne always goes down well and is so, so easy to make.
Just the thing for cold weather or when you have friends round.


Mulligatawny Soup - Gordon Ramsay Recipe

Just the thing for this freezing cold and snowy weather we're having here in the UK at the moment. A lovely curry flavoured soup with rice and beef.  There are so many variations of Mulligatawny you would not believe!

This is Gordon Ramsay's version, to which I added a good handful of cooked and finely chopped roast beef left over from the Sunday roast. I also used medium heat curry powder and not mild - I like a bit of heat!

Print Recipe

Please note: the book says to add 150g cooked rice but I think that must be a printing error as it would end up like porridge. We really liked this recipe but when I make it again, I will use beef stock as I think the colour would have been more to the kind of Mulligatawny soup I've had in the past.

To serve 4 you will need: 
a big knob of butter
2 onions - peeled and chopped
Sea salt and freshly ground black pepper
3 tbsp tomato purée 2 or 3 tbsp of curry powder - medium heat
a good handful of finely diced and cooked beef - left over from the Sunday roast
2 tbsp plain flour
2 or 3 tbsp ginger - grated
1 green apple - peeled and grated
400ml chicken stock
400ml tin of coconut milk
60g cooked long grain rice

To Serve: 
a few fresh coriander leaves
a dollop of sour cream for each bowl
chunks of nice freshly baked bread

How to make it: 
Melt the butter in a pan and add the onions and some seasoning. Cook the onions for about 10 minutes, until they begin to soften, but don't let them colour too much.Add the tomato purée, curry powder and the flour. Cook for 2 minutes, stirring frequently, until it smells delicious.

Now add the ginger and apple and stir over a high heat for a few minutes. Deglaze the pan with the stock, scraping the bottom of the pan with a wooden spoon to remove any bits.
Add the coconut milk and simmer until thickened.

Just before serving, add the rice and make sure it's nicely heated though and then season generously to taste.

Pour into bowls, add a dollop of soured cream and a few coriander leaves.
Now get the bread at the ready and dunk it in!

Beef, Porter Ale and Stilton Pie

I've fancied making a beef and Stilton pie ever since M&S introduced one into their Gastropub range. I noticed that the M&S one has port in, but I used a Porter ale instead. The result was tender beef in a velvety, rich and very tasty gravy.

So with all that in mind I set about making one. I was very pleased with the end result and am really embarrassed to tell you we ate it all - yep the whole lot. Nothing at all was left so it worked out a bit of a dear do, but hey ho.
This really ought to have served four :)

Print this Recipe

You will need:
1kg casserole or braising steak, cut into chunks
2 garlic cloves, peeled, crushed
1 small bunch fresh thyme
a small handful of black peppercorns
400ml Whitechapel Porter Ale available from Asda (or another dark ale)
2 tbsp plain flour, seasoned with salt and freshly ground black pepper
2 tbsp olive oil
2 tbsp butter
6 chestnut mushrooms - quartered
1 large onion - sliced thinly
440ml beef stock made from a Knorr beef stock cube
1tbsp tomato puree
2 tbsp of redcurrant jelly
a couple of good shakes of Worcestershire sauce
100g Stilton cheese, crumbled
salt and freshly ground black pepper
1 free-range egg, beaten
500g ready made puff pastry

To make the pie filling:
Put the Porter Ale, beef, garlic, thyme and peppercorns into a bowl. Cover with cling film and leave to marinate in the fridge for at
least 3 hours, but preferably overnight.

Remove the beef from the marinade, pat dry with kitchen paper and dredge in the seasoned flour.
Strain the marinade through a fine sieve into a clean bowl and set aside.
Note: you only want the liquid so throw away all the bits (peppercorns and thyme etc)

Heat the oil and one tablespoon of the butter in a flameproof casserole and fry the beef in small batches for 2-3 minutes each time, or until browned all over.
Once the meat is browned, remove from the casserole dish and set aside.
Return the casserole dish to the heat and fry the mushrooms and onions for about 5 minutes, or until softened. Add the tomato puree, and cook for a minute before adding the Worcestershire sauce and redcurrant jelly.

Now return the beef and the reserved marinating liquid to the casserole and add the beef stock.

Cover with a lid and gently simmer for about 2½ hours, or until the beef is nice and tender.
When it is, strain off half of the cooking liquid from the casserole dish and set aside to make the gravy for serving.

Remove from the heat and crumble the Stilton into the casserole and stir until nicely melted. Season, to taste, with salt and freshly ground black pepper and set aside to cool right down. While that's happening you can preheat your oven and get the pastry at the ready!

Preheat the oven to 200C/400F/Gas 6
Roll out the puff pastry to a thickness of about 3 quarters of an inch and cut large enough to cover your pie dish. My dish was about 10 inches by 7 inches.
Line the edge of your pie dish with a strip of pastry like in the picture.
I'm not good with pastry but whatever it tastes okay and that's all that matters, isn't it?!

Brush the edges of the pastry with some of the beaten egg and lay over the pie dish. Crimp the pastry all around the edge to seal, then trim off any excess pastry.

Make a small hole in the middle of the pie top so that the steam can escape whilst cooking. Brush all over some of the beaten egg.
Put the pie into the oven to bake for about 25-30 minutes, or until the pastry is crisp and golden and the filling is piping hot.

To make the gravy:
Put the reserved cooking liquid into a small saucepan and simmer for about 10 minutes, or until reduced to a gravy consistency.
Stir in a knob of butter until melted, and the sauce is smooth and glossy.
Keep it warm until needed.

When the pie is cooked serve with mashed potato and the gravy. I made carrot and potato mash with was rather nice I must say.

Minced Beef and Cabbage Pie

A whole meal in one dish, even down the the gravy - Marvelous!

Remember a while back I was sent a fantastic Cookbook from 'Abel and Cole'
Well yesterday I fancied making this. In the book it is called Beef and Pointed Cabbage Pie.
Pointed or sweetheart are the same type of cabbage - I fancy you can use any cabbage you like the look of.

You will need:
2 glugs of olive oil
500g minced beef - good quality - low fat
1 large onion - small dice

3 fat garlic cloves - chopped

1/2 of a pointed or sweetheart cabbage - washed and sliced

1 x 400g tin tomatoes
2 tab
lespoons of tomato puree
make up 200ml of beef stock from a Knorr stock cube

75ml red wine
a good few splashes of Worcestershire sauce

a good splash of Tobasco sauce
salt and freshly ground black pepper
a good handful of grated cheddar cheese

How to do it:
Preheat your oven to 220C/425F/Gas7
Make enough mashed potato to cover the dish you will be using and set a side - although I make mine while everything else is happening.
Heat the olive oil in a large frying pan.
Add the beef, onion and garlic and fry until the onion is translucent and soft.
You don't want the onion browned only the beef.

Now add the shredded cabbage and stir for a few minutes until it wilts down. Throw in the tomatoes including the juice, the tomato puree, 100ml of the beef stock and the wine.
**Please note: if you don't want to add any wine then you wil need 175ml of stock instead.

Stir it trough and bring to a simmer. Season with salt and pepper and add the Worcestershire sauce and the Tobasco. Simmer for about 15 minutes.
Give it a taste to be sure you don;t want anything else you fancy in the way of seasoning. You shouldn't need to thicken it but if you must then use a teeny bit of of cornflour.
Remember this dish is everything you need including the gravy!

Tip the lot into a suitable size baking dish and top with the mashed potato and then the grated cheese.

Bake uncovered in your preheated over for about 25 minutes until the top is golden and it is heated trough.

You can put it under the grill for a few minutes if you want the topping extra crispy.

Nothing else needed - just a big plate a
nd of course, a knife and fork.
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