Are there any other kind of meatballs apart from Italian ? The answer is obviously yes but these are still the best, this is a classic Italian recipe. Continue reading “Italian meatballs”
Chinese beef with noodles is a great stir fry recipe, the cooking time is due to the need to marinade the beef, the actual cooking time is about 10 mins Continue reading “Chinese beef with noodles”
This is an amazing recipe which uses a Texan barbecue recipe but doesn’t require sunny weather, basically its a slow cook beef dish using one of the cheapest cuts, brisket. It’s also really simple which is an added bonus Continue reading “Texan beef brisket”
The main flavour of this Mexican dish is the chipolte chilli, a dried and smoked jalapeno, available from most supermarkets. This beef stew has all the great flavours of Mexican food Continue reading “Mexican beef stew”
Yorkshire puds: lightly beat the egg, whisk in flour and baking powder, then the milk until you have batter the consistency of double cream. Season and leave to rest for 1 hour.
Heat oven to 190C. Put a little oil in the bottom of each dip in 12 hole mini muffin tin and warm for a short while in the oven. Then put 1 teaspoon of the mixture in each dip and bake for 10 mins or until well risen and golden. Repeat with the rest of the mixture.
Horseradish cream: whip the cream with the horseradish sauce – don’t overdo it as it will thicken as it sits.
Cook the beef: turn up the oven to 220C. Cut the beef in half lengthways, then trim up each half so they are more log-like in shape and about 2.5cm across – when sliced the beef should fit the top of the Yorkshire puddings.
Season then quickly sear all over in a really hot pan. Transfer to a roasting tin with butter, rosemary, thyme, garlic and olive oil. Roast for 3-4 mins. Rest for 10 mins then roll each piece in cling film to help keep its shape.
To assemble, trim the tops of the Yorkshires if they are not flat and slice the beef through the clingfilm into discs the thickness of a pound coin. Peel off the cling film. Put a teasoonful of the horseradish cream onto each Yorkshire and then place a piece of beef on top. Sprinkle with some salt.
Add the onion, carrot and celery to a pan with a good splash of olive oil and soften on a medium heat for about ten mintutes before adding the garlic and cooking for another couple of minutes. Remove the vegetables from the pan and set aside. Crank up the heat and add both sets of mince and the pancetta, you want to brown the mince and break it up while it cooks so that it doesn’t clump together.
This normally takes about 5-10 mins, once this is complete add the vegetable mixture back to the pan, keep the heat high and add the wine. Continue cooking on a high heat until the wine has almost disappeared befre adding the milk (or cream), tomatoes, puree, a couple of teaspoons of salt and herbs.
Reduce to a low heat and leave to cook with the lid on for as long as possible, ideally 2-4 hours. Check for seasoning when cooked, the sauce shouldnt be too wet so if it is cook with the lid off for a bit, you can’t overcook this really.
Boil the spaghetti or pasta of choice until al dente, before serving. Personally I belive the sauce should be mixed through the pasta so that’s what I would recommend, although i have seen it with the sauce “plonked” on top of the pasta. Add paremsan chees to serve.
If you have an alternative recipe and there are many then feel free to send it in.
Rub sweet soy, cornflour and oil into the beef. Set aside. Whizz garlic and ginger together with some water to make a paste. Heat a wok until really hot.
Fry ginger/garlic paste until quite dry, then add onions and red chilli. Stir fry for a few minutes before adding the beef. Stir fry for a few minutes more until beef is cooked.
Add more soy if needed and the tamarind paste. Sqeeze over some lime juice before serving.
Serve with rice or noodles.
In a large frying pan or wok, heat the oil and add the onion. Fry for a few minutes, stirring. Add the meat and garlic and stir-fry for a few minutes until the meat starts to brown. Add the peppers and chilli and continue to stir-fry until the peppers start to soften slightly.
Add the smoked paprika, cumin and oregano. Stir well to mix. Squeeze in the lime juice and add the tomato, sugar and some salt and pepper. Continue to stir-fry until everything is cooked, about 5 minutes.
Serve with flour or corn tortillas and soured cream. A nice addition is an easy avocado salad: Mix 1 large avocado, chopped, with 2 finely chopped spring onions, 1 chopped tomato, half a cupful of peeled, seeded and chopped cucumber, a squeeze of lime juice, salt and pepper and 4-6 chopped mint leaves.
Cut the meat into chunks and lightly coat in the flour. Heat about 2 tbsp olive oil in a large casserole pan and fry the meat in batches until it is browned.
Remove from pan with a slotted spoon and set aside. Add onions to the pan and fry for a few minutes before adding the garlic. Return the meat to the pan and add the wine. Cook until wine has all but evaporated.
Add tomatoes, tomato puree, bay leaves, cloves, cinnamon and oregano. Add half a tin of water. Mix well, bring to the boil and simmer gently for 2-3 hours. Check seasoning and add parsley before serving.
This balsamic beef stew recipe is a fresh twist on the traditional version – give it a go!
Toss the beef in the flour. Heat 2 tbsp of the olive oil in a large casserole and fry the meat in batches until browned. Set aside.
Add the remaining oil then fry the onions and garlic for five minutes or so over a low heat until soft. Add the tomato puree and cook for a couple of minutes then add the wine. Simmer for a few minutes.
Return the beef to the casserole then add the rest of the ingredients. Bring to the boil then simmer, covered for an hour or so until the meat is tender.
The summer has begun! For those of you familiar with Adam from Man vs Food this will make sense, if not try and check out the programme because its amazing. This is a celebration of meat and bread and its very easy and reasonably healthy considering its a protein fest.
Fire up the barbecue and place the meat on the hot plate with the lid down to maximise the smokieness. Cook on each side for a few minutes depending on how you like it and how hot your barbie is, make sure the beef is seasoned and the chicken is marinated in the red thai curry paste for at least an hour.
When the meat is cooked, remove and allow to rest for at least five minutes. In the meantime saute the onions until soft and prepare the baguette by coating in mayo, and adding the lettuce. Top with meat before finishing off with tomato, fried onions and pepper and then squash the whole thing together.
Eat with a cold beer – man wins!
Place the onion and garlic in a small food processor and whizz until smooth, adding a little water to help it along if necessary.
Place the coconut milk in a pan with a heavy base and bring it to the boil. Reduce the heat and cook, stirring occasionally, until the milk has reduced by half. Be careful not to let the coconut milk brown or stick to the pan.
Grind the fennel seeds and cloves using a pestle and mortar and add to the pan along with the coriander, cumin and salt and stir for 1 minute. Add the meat and cook for a couple of minutes until it changes colour. Add the onion and garlic mixture, chilli, lemongrass, lemon juice and sugar and mix well.
Bring it back to the boil, cover and reduce the heat right down. Cook for about 1 and a half to 2 hours until the beef is cooked and the liquid is reduced to quite a thick sauce. You will need to check the curry and stir it frequently throughout the cooking to prevent it sticking to the bottom of the pan. Add a little more coconut milk if necessary.
For the last 10 minutes of cooking, simmer with the lid off, stirring all the time. The curry is ready when it is brown and quite dry.
Season the beef with salt and pepper. Heat the oil in a casserole pan and brown the beef in batches until well coloured. Remove with a slotted spoon.
Add the onion and fry gently for a few minutes until soft. Next add the carrot and fry for a few minutes before adding the celery and doing the same. When the vegetables are soft and slightly coloured, add the garlic and fry off for a minute or two.
Return the beef to the pan, turn up the heat and then add the wine. Allow to bubble off for a few minutes making sure you scrape all the good beefy bits from the bottom of the pan.
Add the tomatoes, thyme, puree and stock. Bring to the boil, cover and simmer gently for 1 and a half-2 hours or until the beef is tender. Check for seasoning and adjust as necessary. Cook uncovered for the last 20 minutes for a thicker gravy.
To serve, sprinkle over the parsley and serve with roast or saute potatoes and vegetables of your choice.
Preheat oven to 150C.
Put the flour in a large bowl and season. Coat the beef in the flour.
Heat half the butter and half the oil in a large casserole pan over a high heat. Brown the beef in batches then remove with a slotted spoon and set aside.
Reduce the heat to medium-low and add the remaining butter and oil. Add the onions and cook for 10 minutes, stirring, until softened. Stir in the puree, cook for 30 seconds, then stir in the bay leaves, mustard and sugar. Gradually add the beer, stirring constantly, then the stock.
Return the beef to the pan, season and bring to the boil. Cover and cook in the oven for 2 and a half hours, stirring halfway. Check seasoning and add parsley before serving.
To make the stoemp – cook the potatoes and carrots in a pan of salted water until tender. Drain and return the pan to the heat for a few minutes to dry off the vegetables. Add the butter and white pepper and mash coarsely. Add the milk and stir through with a wooden spoon. Check seasoning.
Fry the beef in the oil in a small casserole pan until well browned.
Add the onions and fry until they are slightly softened. Add the thyme, wine and stock. Bring to the boil, then simmer for 1 hour with the lid on.
Add the carrots and chestnuts, season and cook gently for another hour with the lid off.
Serve with mash.