Hi everyone
In winter my husband generally hibernates and wants stews, casseroles and roasts. Comfort food is high priority. We love beef though. This can be expensive so Ive been using cheaper cuts such as gravy beef, blade or chuck steak etc.
I have also been using a pressure cooker for the first time. I had a cousin burned by one when I was little so I always eyed them suspiciously. But the new ones out now are so easy to use. If you don't have one slow cooking in a casserole or a slow cooker will be as good.
Heres a recipe you might want to try.
Slow cooked beef moroccan style
1 kg chuck or gravy beef trimmed of fat and cut into 2 cm size cubes
2 onions finely chopped
4 cloves garlic diced
2 tablespoons olive oil
2 tablespoons ras el hanout (see below)
1/2 teaspoon harissa or if you don't have that then a pinch of cayenne pepper
1/4 teaspoon black pepper
400ml can of diced tomato and juice
1/2 cup beef stock
1/2 cup of blanched almonds chopped roughly
1/2 tablespoon honey
1/2 cup chopped dried prunes or figs
1 tablespoon cilantro leaves chopped
2 tablespoons italian parsley chopped
Mix in a non metallic bowl a marinade of the onions, garlic, oil, ras el hanout and harissa. Season and add the beef. If using a casserole preheat the oven to 140C (275F).
After 30 mins heat a pan to hot and sear the beef and the marinade. Place in a casserole dish or pressure cooker and add the other ingredients bar one tablespoon of the parsley. Stir well and cover. Cook for 3 1/2 hours in oven if casseroling or 45 minutes if using a pressure cooker.The meat should be falling apart and yummy. If at the end of cooking the liquid is not thick and glossy then take the meat out and put it aside. If using a casserole put the liquid in a pot and reduce down. If in the pressure cooker you can use the sauté function for 20 mins or so to reduce. Once done put the meat back in transfer to a serving dish and scatter the parsley on top. Serve.
Ras el hanout is a spice blend and everyone does it differently. You can get blends in the supermarket but if you can try making your own based on the combinations you like. Nose is key. If in New Zealand I can send my blend for this recipe to you. If interested leave a comment :)
Enjoy xx
Saturday, 12 July 2014
Saturday, 8 March 2014
Little morsels of awesomeness
Hi everyone
Today I felt like making pie. I made a couple. One was a Chicken, Leek and Mushroom pie. The other was a Caramelized onion, bacon and silver beet tart. I have been asked for the recipe for the tart so here it is :)
Ingredients
Puff pastry for a six deep dish muffin tin (5 sheets of puff pastry)
1 tablespoon olive oil
500 grams of silver beet or spinach
2 red onions diced
250 gms bacon chopped
2 cloves of garlic chopped
1/2 tablespoon thyme leaves picked
2 tablespoons balsamic vinegar
1 teaspoon brown sugar
1/8 teaspoon nutmeg
1/2 cup creme fraiche or sour cream
2 eggs beaten
1/2 cup grated cheddar cheese
salt and pepper
Preheat the oven to 200C.
Grease the muffin tin. Cut the pastry to fit the muffin shapes. You can just have squares if you like edges out or cut to shape in circles so its neat and tidy. You can blind bake the pastry if you like for 15mins. If you do once you take the casings out of the oven turn it down to 180C
Im lazy and don't tend to blind bake with this recipe. What I do is put a tray in the oven to heat up so when you place the completed muffin tin in the one the bottom of the tarts have an immediate heat source which helps to cook the bottoms and reduce risk of soggy pastry.
In terms of the filling cut the leaves away from the stalks of the silver beet and roughly chop the leaves. Discard the stalks. Heat the oil to medium in a pan and add the onion, bacon,thyme and garlic. Cook for 10 mins stirring occasionally until the onions are tender. Add the balsamic and sugar and cook for a minute. Add the silver beet a handful at a time and toss until wilted. Take off the heat.
Mix the cheese, eggs, creme fraiche (or sour cream if using). I tend to use a combo of both. Add the onion mixture and fold together. Season.
Divide the mixture between the tart cases. Pile the mixture up as it will reduce as it cooks.
Bake for 25 minutes until filling is fir and golden.
Serve with a yummy chutney
Enjoy
Today I felt like making pie. I made a couple. One was a Chicken, Leek and Mushroom pie. The other was a Caramelized onion, bacon and silver beet tart. I have been asked for the recipe for the tart so here it is :)
Ingredients
Puff pastry for a six deep dish muffin tin (5 sheets of puff pastry)
1 tablespoon olive oil
500 grams of silver beet or spinach
2 red onions diced
250 gms bacon chopped
2 cloves of garlic chopped
1/2 tablespoon thyme leaves picked
2 tablespoons balsamic vinegar
1 teaspoon brown sugar
1/8 teaspoon nutmeg
1/2 cup creme fraiche or sour cream
2 eggs beaten
1/2 cup grated cheddar cheese
salt and pepper
Preheat the oven to 200C.
Grease the muffin tin. Cut the pastry to fit the muffin shapes. You can just have squares if you like edges out or cut to shape in circles so its neat and tidy. You can blind bake the pastry if you like for 15mins. If you do once you take the casings out of the oven turn it down to 180C
Im lazy and don't tend to blind bake with this recipe. What I do is put a tray in the oven to heat up so when you place the completed muffin tin in the one the bottom of the tarts have an immediate heat source which helps to cook the bottoms and reduce risk of soggy pastry.
In terms of the filling cut the leaves away from the stalks of the silver beet and roughly chop the leaves. Discard the stalks. Heat the oil to medium in a pan and add the onion, bacon,thyme and garlic. Cook for 10 mins stirring occasionally until the onions are tender. Add the balsamic and sugar and cook for a minute. Add the silver beet a handful at a time and toss until wilted. Take off the heat.
Mix the cheese, eggs, creme fraiche (or sour cream if using). I tend to use a combo of both. Add the onion mixture and fold together. Season.
Divide the mixture between the tart cases. Pile the mixture up as it will reduce as it cooks.
Bake for 25 minutes until filling is fir and golden.
Serve with a yummy chutney
Enjoy
Wednesday, 5 March 2014
Farewell to Summer
Hey everyone its been a while. Life takes over and suddenly its March 2014. I have to admit Im pining for summer. The weather is all over the place and I miss bbqs and salads. I thought for my first blog Id crate something simple that I do in summer when the sun is shining and we feel like something sweet. Grilled Figs or Peaches or Nectarines are yummy. Combine them with honey and cheese and well what could be better?
Basically I wash and half 12 ripe figs. If using peaches or nectarines do the same thing but take the seeds out of the centers. Preheat a bbq until really hot.
I use either goats cheese or feta (Hubby prefers feta) and I place a small piece in the centre where the seed would be (with the figs you smear it across with a knife yumm).
Place cheese side up on the bbq and cook for 10 mins until they go slightly soft and the cheese is melted.
For a dressing put 1/4 cup of good quality olive oil, 2 tablespoons of apple cider vinegar and 1 tablespoon of runny honey in a jar and screw on the top and shake to mix.
Pull out a platter and put some rocket (arugula) on the bottom. Place the figs on and put more rocket between them. Spoon the dressing over the figs and leaves. Season and enjoy :)
Basically I wash and half 12 ripe figs. If using peaches or nectarines do the same thing but take the seeds out of the centers. Preheat a bbq until really hot.
I use either goats cheese or feta (Hubby prefers feta) and I place a small piece in the centre where the seed would be (with the figs you smear it across with a knife yumm).
Place cheese side up on the bbq and cook for 10 mins until they go slightly soft and the cheese is melted.
For a dressing put 1/4 cup of good quality olive oil, 2 tablespoons of apple cider vinegar and 1 tablespoon of runny honey in a jar and screw on the top and shake to mix.
Pull out a platter and put some rocket (arugula) on the bottom. Place the figs on and put more rocket between them. Spoon the dressing over the figs and leaves. Season and enjoy :)
Monday, 12 August 2013
Salt and Pepper
Hi everyone
I love salt and pepper squid. This is my favourite recipe and it has a touch of garlic too. Up to you if your not a fan of garlic leave it out.
Ingredients
1 kg squid tubes cleaned and cut into thin rings
juice of 3 lemons
1 cup of cornflour
2 tablespoons of salt
1 1/2 tablespoon of white pepper
1 clove of garlic crushed
2 teaspoons caster sugar
4 egg whites lightly beaten
oil for deep frying
Put the rings in a non metalic dish and pour lemon juice and garlic overtop. Cover and refrigerate for 15 mins. Drain and pat dry.
Preheat the oil to 180'C (350'F). Combine the cornflour, salt, white pepper and sugar in a bowl. Dip the squid rings in the egg whites and dust with the salt and pepper mixture, shaking off the excess.
Add the squid to the oil in batches and fry for 1-2 mins until golden. Drain on tissue. Serve with aioli I like flavors like lemon or cayenne or even rocket..yumm
Enjoy xx
I love salt and pepper squid. This is my favourite recipe and it has a touch of garlic too. Up to you if your not a fan of garlic leave it out.
Ingredients
1 kg squid tubes cleaned and cut into thin rings
juice of 3 lemons
1 cup of cornflour
2 tablespoons of salt
1 1/2 tablespoon of white pepper
1 clove of garlic crushed
2 teaspoons caster sugar
4 egg whites lightly beaten
oil for deep frying
Put the rings in a non metalic dish and pour lemon juice and garlic overtop. Cover and refrigerate for 15 mins. Drain and pat dry.
Preheat the oil to 180'C (350'F). Combine the cornflour, salt, white pepper and sugar in a bowl. Dip the squid rings in the egg whites and dust with the salt and pepper mixture, shaking off the excess.
Add the squid to the oil in batches and fry for 1-2 mins until golden. Drain on tissue. Serve with aioli I like flavors like lemon or cayenne or even rocket..yumm
Enjoy xx
Sunday, 11 August 2013
Little treasures
Hi everyone
I love sunny days with friends and thinking of an upcoming birthday in summer I thought Id write about some of the little morsels Ive made over the years. Having pulled a few notes together I realise that there are quite a few examples from a chicken satay skewer to salt and pepper squid. So bare with as they say in Miranda. Ill add recipes over time.
Chicken Satay Skewers - got this from a great summer cookbook. Fantastic recipe
Ingredients
12 chicken tenderloins halved lengthwise
1 garlic clove crushed
3 teaspoons fish sauce
2 teaspoons grated ginger
lime quarters to serve
Satay
2 teaspoons peanut oil
1 shallot finely chopped
2 garlic cloves crushed
25 gms or 2 teaspoons of ginger grated
2 red chillies seeded and chopped
200 mls coconut milk
125 gms peanut butter - crunchy of course
2 tablespoons brown sugar
2 tablespoons lime juice
1 1/2 tablespoons fish sauce
2 teaspoons soy sauce
1 kaffir lime leaf
Soak 24 wooden skewers in water for an hour. Combine the chicken, garlic, fish sauce and ginger and refrigerate for an hour to let the flavours marinate the chicken.
Make the sauce by heating the oil over medium heat. Add the shallots, garlic, ginger and chill and cook for 5 mins or until golden. Add the rest of the ingredients and reduce the heat. Simmer for 10 mins or until thick.
Thread the chicken strips onto the skewers. Cook on a hot bbq for 3 to 4 mins turning while cooking.
Serve with sauce and lemon wedges.
Falafels with hummus and pita morsels
Now Ive put recipes up on my blog for falafels and hummus. You can use the good store stuff if in a hurry.
Ingredients
Enough falafel mix for 24 small round falafel patties
Hummus
1 piece of pita
Oil for deep frying
A handful of cress
cayenne pepper to serve
Heat the oil in a deep frying pan to 180'C (350 "F). Roll the falafel mix into the small balls and flatten so they are about 4 cms in diameter. Put on a tray and chill for half an hour.
Tear up the pita and deep fry for 2 mins or until crisp. Remove and drain on towel. Once cool slightly break into small pieces.
Reheat the oil and cook the falafels in batches for 3 mins. Turn and they should be dark gold in color. Remove and drain.
To assemble top each falafel with hummus a small piece of pita and a little cress. Sprinkle with cayenne and enjoy :)
xx
I love sunny days with friends and thinking of an upcoming birthday in summer I thought Id write about some of the little morsels Ive made over the years. Having pulled a few notes together I realise that there are quite a few examples from a chicken satay skewer to salt and pepper squid. So bare with as they say in Miranda. Ill add recipes over time.
Chicken Satay Skewers - got this from a great summer cookbook. Fantastic recipe
Ingredients
12 chicken tenderloins halved lengthwise
1 garlic clove crushed
3 teaspoons fish sauce
2 teaspoons grated ginger
lime quarters to serve
Satay
2 teaspoons peanut oil
1 shallot finely chopped
2 garlic cloves crushed
25 gms or 2 teaspoons of ginger grated
2 red chillies seeded and chopped
200 mls coconut milk
125 gms peanut butter - crunchy of course
2 tablespoons brown sugar
2 tablespoons lime juice
1 1/2 tablespoons fish sauce
2 teaspoons soy sauce
1 kaffir lime leaf
Soak 24 wooden skewers in water for an hour. Combine the chicken, garlic, fish sauce and ginger and refrigerate for an hour to let the flavours marinate the chicken.
Make the sauce by heating the oil over medium heat. Add the shallots, garlic, ginger and chill and cook for 5 mins or until golden. Add the rest of the ingredients and reduce the heat. Simmer for 10 mins or until thick.
Thread the chicken strips onto the skewers. Cook on a hot bbq for 3 to 4 mins turning while cooking.
Serve with sauce and lemon wedges.
Falafels with hummus and pita morsels
Now Ive put recipes up on my blog for falafels and hummus. You can use the good store stuff if in a hurry.
Ingredients
Enough falafel mix for 24 small round falafel patties
Hummus
1 piece of pita
Oil for deep frying
A handful of cress
cayenne pepper to serve
Heat the oil in a deep frying pan to 180'C (350 "F). Roll the falafel mix into the small balls and flatten so they are about 4 cms in diameter. Put on a tray and chill for half an hour.
Tear up the pita and deep fry for 2 mins or until crisp. Remove and drain on towel. Once cool slightly break into small pieces.
Reheat the oil and cook the falafels in batches for 3 mins. Turn and they should be dark gold in color. Remove and drain.
To assemble top each falafel with hummus a small piece of pita and a little cress. Sprinkle with cayenne and enjoy :)
xx
Honey and walnut icecream
Hi everyone
Scott brought me an ice cream maker. So Im testing recipes. A favourite so far is Honey and Walnut ice cream. I thought Id share the recipe and you know Ill share others as I get them right.
Ingredients
500gm Clover Honey - the best you can buy
1/2 cup of water
6 egg whites
1 pinch of salt
1/4 teaspoon cream of tartar
2 cups of cream lightly whipped
1/2 cup walnuts roughly chopped
Put the honey and water in a pot and stir until melted then boil until darker in color - 3-5 minutes.
Beat egg whites, salt and cream of tartar until peaks form. Slowly pour in hot syrup. Beat until stiff. Chill.
Fold in cream and walnuts and place in ice cream machine and follow instructions to churn and then freeze. Alternatively if you dont have an icecream machine just freeze the mixture.
Yummy enjoy xx
Scott brought me an ice cream maker. So Im testing recipes. A favourite so far is Honey and Walnut ice cream. I thought Id share the recipe and you know Ill share others as I get them right.
Ingredients
500gm Clover Honey - the best you can buy
1/2 cup of water
6 egg whites
1 pinch of salt
1/4 teaspoon cream of tartar
2 cups of cream lightly whipped
1/2 cup walnuts roughly chopped
Put the honey and water in a pot and stir until melted then boil until darker in color - 3-5 minutes.
Beat egg whites, salt and cream of tartar until peaks form. Slowly pour in hot syrup. Beat until stiff. Chill.
Fold in cream and walnuts and place in ice cream machine and follow instructions to churn and then freeze. Alternatively if you dont have an icecream machine just freeze the mixture.
Yummy enjoy xx
A different kind of coleslaw
Hi everyone
I love coleslaws although I dont like the ones you buy in supermarkets...boring, boring.. I thought Id add one that has a real zing in it. Awesome on a warm day with bbq steak. I add whatever fresh ingredients we have in the fridge.
Ingredients
1/2 red cabbage, finely sliced
2 green apples cored and diced
1 onion finely diced
Dressing
1/4 cup salad oil
1 tablespoon lemon juice
1 tablespoon of sugar
3 tablespoons orange juice
grated zest of one orange
200 mls sour cream
Its as simple as putting all the salad ingredients in a bowl. Mix the dressing in a blender and pour over the salad and toss. Season and serve.
Enjoy xx
I love coleslaws although I dont like the ones you buy in supermarkets...boring, boring.. I thought Id add one that has a real zing in it. Awesome on a warm day with bbq steak. I add whatever fresh ingredients we have in the fridge.
Ingredients
1/2 red cabbage, finely sliced
2 green apples cored and diced
1 onion finely diced
Dressing
1/4 cup salad oil
1 tablespoon lemon juice
1 tablespoon of sugar
3 tablespoons orange juice
grated zest of one orange
200 mls sour cream
Its as simple as putting all the salad ingredients in a bowl. Mix the dressing in a blender and pour over the salad and toss. Season and serve.
Enjoy xx
Subscribe to:
Posts (Atom)