O.M.G! This little dish was delicious, rich and very tasty. Saw this on a social media video, my salavating at the video simply meant I had to give it a go. Changed the recipe slightly to suit our tastes.
Makes for 2
2 sirloin steaks – sliced into 1cm strips
2 tbsp plain flour
Salt & pepper to taste
1 large red onion
2 garlic cloves crushed
1 tsp chilli flakes
200ml beef stock
100ml red wine (I used shiraz)
1 tbsp tomato paste
2 large handfuls of grated cheddar
2 large handfuls of french fries
- Heat a little oil in a fry pan to a medium to high heat
- Place the steak strips into the pan and brown all over, add the flour, salt & pepper until coated and soaked up the juices then remove and set aside.
- Place another tbsp of oil in the pan and cook the onion with the garlic until softened.
- Add in the tomato paste, chilli flakes, beef stock & red wine, gently bring to boil then reduce to a very low simmer.
- Add back to the pan the beef strips and cook slow for about 1 hour (pan covered).
- Remove pan lid 10 minutes before serving and bring heat up a little to thicken the sauce if needed.
- Meanwhile, cook the french fries as per packet instructions.
- Place the fries on a plate, top with the cheese and melt under a hot grill for a few seconds then top with the beef strips….Serve. Oh so yummy!
It definitely makes a difference if you’ve got some good quality meat and cheese.
Its Burns Night tonight (25th January)……..Happy Burns Night Everyone!
To help celebrate we definitely had to have our haggis, neeps (turnip) & tatties (potatoes) dish. However, I fancied doing something different. I have never tried a Scotch egg before so this was what I set out to do. OMG! these were absolutely delicious and very easy to make.
300g Haggis (Good Quality one)
240g Pork Meat
1/2 bunch chopped chives
Sea Salt & black cracked pepper
5 Large eggs – (1 for the dipping)
1/2 cup flour
60g fine breadcrumbs
60g oatmeal (you can blitz scotts porridge oats into fine crumbs for this)
- Boil the eggs in a pan for about 6 minutes, then remove and place in an iced water bowl to stop the cooking process. When ready to use, peel shell.
- Mix together the Haggis, Pork Meat, Chives & salt & pepper in a bowl until combined.
- Get ready your little production line of whisked egg, flour and breadcrumbs/oatmeal mix.
- Take a handful of the haggis mixture and mould into your hand like a cup and place 1 egg on top, take another handful of haggis and mould around the egg, doing this very carefully of course. You can use your thumb to help smooth the mixture over the egg.
- Then place firstly into the flour, then the egg, then the crumb mixture.
- When ready to cook, heat a pan of oil to around 170 deg. Cook for about 7 minutes until golden brown. Remove and pat excess oil off with a tissue.
- Serve with neeps & tatties. Or whatever you like. A nice creamy whiskey sauce goes very well with this too. Find a recipe here:- Haggis Sauce
This little sauce is perfect with Haggis.
Makes enough for 4
A knob of butter
A splash of oil
15ml of Speyside Whisky (chefs feel that a Speyside Whisky works best to accompany haggis)
125ml of beef stock
100ml of double cream
Salt and ground white pepper, to taste
1. Finely dice the shallots and sweat them in the butter and oil, using a small saucepan.
2. Add the whisky to your pan (watch out, this will produce a flame!)
3. Whilst it’s flaming, add in the beef stock.
4. Set to a good simmer and let the liquid reduce by a third before you add in the cream.
5. Season with ground pepper and a small amount of salt and mace.
6. Finish with some finely chopped chervil. (you can also use parsley or chives)
My healthier eating continues this month. I got some lovely bits of Scottish Salmon recently so came up with this idea of a healthier mash using whatever I had in my fridge. It was delicious. Best bit, it only took 6 minutes to cook and put together.
Makes enough mash for 2-3 people
80g baby spinach
50g garden peas – cooked
juice of 1 lemon
1 tsp Sea Salt
Garlic clove – minced
1 tsp coriander – dried
1 tsp olive oil
(optional if you like spice, add in 1 tsp chilli flakes)
- Place everything into a blender and mix until just combined.
- Serve. Simple as that!
I steam cooked some salmon that I marinated in Teriyaki Sauce overnight. Yum!
Sous Vide is a method of cooking which food is placed in a plastic pouch (preferably vacuum packed) and immersed in water to cook at about 55-58 deg ideally. This method does take longer but the results are so much better.
Some benefits of Sous Vide Cooking:-
Consistency. Because you cook your food to a precise temperature for a precise amount of time, you can expect very consistent results.
Taste. Food cooks in its juices. This ensures that the food is moist, juicy and tender.
Waste reduction. Traditionally prepared food dries out and results in waste. For example, on average, traditionally cooked steak loses up to 40% of its volume due to drying out. Steak cooked via precision cooking, loses none of its volume.
Flexibility. Traditional cooking can require your constant attention. Precision cooking brings food to an exact temperature and holds it. There is no worry about overcooking.
I seasoned my meat before and vacuum packed. Bring a pan of water to 55 deg temp and place bag inside. Leave a bit of the bag on edge and put a lid on to hold bag in water. Cook for about 1-2 hours. (medium-rare)
When ready remove and heat a little oil in pan on hob, remove the steak and sear on both sides for about 30 secs each side to seal. Place a knob of butter in pan and spoon over meat. Serve.
This will be the juiciest steak you will ever eat.
Well what can I say, I am so excited and in love with my new toy. Yes it’s a vacuum machine! It arrived just after New Year so off I popped to Costco, stocked up on my meats and off I went.
So, Why vacuum pack? What are the benefits?
Vacuum packing is a method in which the air is removed from the packaging prior to sealing. By removing the oxygen it extends the shelf life of your foods but also reduces the volume and allows you to stock or store more as it uses less space. Frozen food that is vacuum sealed lasts an average of 2-3 years, while it will last 6-12 months, on average, stored in other ways. Most vacuum sealed foods will last in the refrigerator for 1-2 weeks, which is much longer than the typical 1-3 days food will last when stored conventionally in a refrigerator.
You can also use to store dry foods such as lentils, beans, coffee, nuts, cheese or cured meats. Also great for vegetables too. The list is pretty much endless.
Other benefits include:-
Stop Freezer Burn:– When foods are frozen without preparation, freezer burn can occur. It happens when the surface of the food is dehydrated, and this leads to a dried and leathery appearance. Freezer burn also ruins the flavor and texture of foods. Vacuum packing reduces freezer burn by preventing the food from exposure to the cold, dry air.
Sous-Vide Cooking:- Vacuum packaging also allows for a special cooking method, sous-vide. Sous-vide, French for under vacuum, involves poaching food that is vacuum sealed in a plastic bag.
Food Structure and Flavour:– You can also season or marinade the food before vacuum sealing this allows the seasoning to penetrate into your foods and gives a greater flavour. With vacuum sealing the meats also have nowhere to go so all the fibres in your meats stay rather than relaxing therefore the structure is perfect once cooked.
Here is a rough guide to show shelf life:-
Delicious little Saturday night dish (or any night for that matter) I also used corn tortillas and made my own salsa to keep the fat and calories lower. I am on a mission this year to eat a little healthier and try new ideas and flavours. This is packed with flavour and filling too.
You could of course use Tacos instead of wraps.
Makes enough for about 6 wraps
For the chicken:-
2 large chicken breasts
1 tin chopped tomatoes
2 tbsp Taco Seasoning (see below)
For the Salsa:-
2 tomatoes – chopped
1 onion – chopped
1 lime juice of
2 tsp dried coriander
1 tsp sea salt
Sour Cream to taste
1 tbsp chilli powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 tbsp cumin
1 tsp sea salt
1 tsp black pepper
Add all above to a little jar and mix. Store in cupboard.
- Place a little oil in a pan on medium heat
- Coat the chicken with the Taco Seasoning about 1 large tbsp per breast and gently colour the chicken in the pan.
- Add in the tin tomatoes to the pan with the chicken, cover and slow cook on a low heat for about 4 hours.
- Meanwhile make the salsa by adding the chopped tomatoes, chopped onion, salt, coriander and lime juice in a bowl and mix together. Store in fridge until needed.
- About 1/2 hour before about to serve, take 2 forks and shred the chicken in the pan. Continue to cook uncovered for about 1/2 hour, this helps thicken the sauce.
- Warm up your tortillas as per instructions on packet, place on a plate.
- Spread a thin layer of sour cream, place some shredded chicken on top, then some tomato salsa then another little dollop of sour cream, wrap and devour! Yummy!
You could also add in a little avocado or some grated cheese.