I do love a good roast on a Sunday, my choice today was a good beef brisket. I haven’t tried this piece of meat before and decided to slow cook. It was so delicious.
1 x Beef Brisket – I used 1kg size
2 Red Onions – sliced into wedges
150m Beef Broth
2 tbsp Worcester sauce
1 tbsp Soy sauce
3 garlic cloves – minced
Salt & pepper to season
1 tbsp oil
- Saute the red onions in a little oil on medium heat for about 20 minutes, remove from heat
- Pat dry the brisket and rub salt & pepper all over
- Heat a little oil in a fry pan to a high heat and sear the meat on both sides until browned.
- Mix together beef broth, Worcester sauce and soy sauce.
- Place the beef into a casserole dish (or slow cooker), pour the garlic and the red onions over the meat the pour the sauce mixture.
- Place the casserole dish in the oven on the Slow Cooker Setting for approx 8 hrs.
- Remove from oven and slice up meat or pull apart, serve with onions and sauce.
I am watching Jamie Olivers new 5 Ingredient Cook programme just now and every week I’m like….I really need to try that. So this week it was Meatball Burgers…just the name sounds amazing.
Its a friday night, you come home from work and want something quick, easy and filling but tasty too…..this is the go to recipe. It was so tasty and so quick and easy to cook. The sauce that you can dip your burger in just made it….yum!
Makes approx 14 meatballs
500g Aberdeen Angus Mince
Pesto with basil
1 tin Plum tomatoes
1 ball mozzarella
Rolls – make sure they are crusty, if you use soft rolls they will fall apart.
- Mix the mince and 2 tbsp pesto together in a bowl and season
- Preheat a fry pan with a little oil, spoon with a dessert spoon some of the mixture into your hands and mould into a ball. (best to have wet hands when doing this)
- Place into fry pan and cook for about 10 mins turning to brown all over.
- Empty the plum tomatoes into the pan and season with salt & pepper.
- At the same time slice the mozzarella and place 1 slice over the top of each meatball, cook for about 2 minutes or until the mozzarella starts to melt.
- Spread 1/2 tbsp pest onto each roll
- Place about 3 meatballs onto each roll
- Dish out the sauce either into a bowl on on your plate. Devour!
I picked up a little deli delight recently……..a wee jar of Chilli Bacon Relish from eat 17, intrigued to taste I spooned a tbsp onto some crusty bread….yum……but then a thought popped into my head….oh yes this would be perfect with burgers…..and I was right…..a perfect match, was just heavenly.
Makes 4 burgers
400g Aberdeen Angus Steak mince – or a good quality one.
4 sprigs or flat leaf parsley – finely chopped
1 tsp garlic
Salt & cracked black pepper to season/taste
1 tsp dijon mustard (optional)
1 slice bread crumbled to bind
- Mix everything together in a bowl and shape into 4 burgers, making sure they are the same thickness.
- Refrigerate for about an hour
- Now for the best bit…….MY MAGIC CRISPER PLATE…..since I got my new Hotpoint ovens, I haven’t stop using this, it cooks everything in a fraction of the time and no oil is needed making everything healthier. You preheat the plate for about 2-3mins, place the burgers onto the plate and cook for about 12 mins using the crisper setting. You don’t need to turn over, just pop in and cook. It crisps and cooks the underside while cooking from the top……magic!
- If you don’t have the crisper plate, to cook burgers I would heat a little oil on a griddle plate or fry pan on the hob to a medium to high heat and cook for about 6-8 minutes on each side or until cooked through.
- Warm up your bread rolls in an oven for a few minutes, place burgers onto the rolls, place a few slices of cheddar, place under the grill until slightly melted then scoop a tsp of the chilli and bacon relish on top……serve. OH YUMMY!
12 minutes later….no oil…no turning:-
My first try at making my own lasagne and it was delicious, there are so many different ways to making a lasagne but I decided to start it would be the classic, as you can never really go wrong with the good old recipes.
My new oven actually has a Lasagne setting which took away my thinking of what the correct temperature, humidity and cooking elements to be used. I am impressed, a perfectly baked lasagne. (ok some may say a bit too browned on top, but my partner likes it that way…lol).
Makes for 2-3
250g minced beef
1 red onion – finely chopped
1 clove of garlic – crushed
1 tbsp olive oil for fry
1 red pepper – diced
1 tbsp flour
250g tomatoes, skinned and chopped (to skin, score tomatoes and place in a pot of boiling water for about 10 mins, the skin will then easily peel away) or you could use chopped tin tomatoes.
2 tbsp tomato puree
100ml beef stock
100ml white wine
2 tsp dried oregano
Salt & pepper
Lasagne sheets – I used wholewheat
For the sauce
150g grated cheddar cheese
- Gently fry the onion and garlic in a pan with the oil for a few mins until brown.
- Add the mince and cook through
- Add the chopped pepper and cook for a few mins
- Add the tomatoes, stock, wine, tomato puree and oregano, season well, mix through and simmer for 30 mins uncovered. If still too wet, add some flour to help thicken or increase heat and boil for a couple of mins.
- Meanwhile to make the cheese sauce, add the butter, milk and flour to a pan and gently heat through stirring continuously until it starts to bubble, then add 100g of the grated cheese and mix through for about 2 mins.
- Place some of the meat in a lasagne dish, then cover with some lasagne sheets, then pour over some of the cheese sauce, continue to layer until you finish with the sauce. I got 2 layers. Sprinkle with the remainder of the cheese.
- Set your oven to 170 deg fan and cook for approx 35-40 mins if you haven’t got a lasagne setting.
- Serve. Oh yummy!
You can do a vegetarian version by replacing beef stock and mince with veg stock and vegetables of your choice. You could even do a chicken lasagne with chicken stock. The options are endless.
So Rio 2016 is upon us, to help celebrate I decided to try my hand at a Brazilian themed dinner. I was so pleased with my results, so tasty! Here you are, my recipes:-
Empanadas are little pockets of leftovers, I filled mine with Soffritto, Mince and Black beans filling.
Traditional Empanada dough is made a bit like an unsweetened tart crust: flour, salt (and any other seasonings), and butter are mixed to combine, then eggs and water are added until the dough comes together. However, I cheated for quickness and used shop bought ready rolled shortcrust pastry.
For the Soffritto:-
3 celery sticks
1 large white onion
1 tbsp olive oil
- Chop all the ingredients into very fine pieces (cubes).
- Heat the oil in a pan and add the onion, cook until translucent and slightly browned. Then add in the carrot and celery, reduce to a low heat and cook for approx 1 hour until its all browned. The flavour that comes from the vegetables is amazing and almost caramelised like.
- At this stage you can eat it on its own or add any other meats or flavourings.
For my filling for the Empanada’s I added to the Soffritto mix:-
200g Browned mince
200g Black beans
2 tbsp Chopped Chilli
1 tsp salt & pepper to season
When the filling is ready, you are now ready to make your Empanadas
- Roll out your pasty into circular shapes, I used a 4″ pastry cutter.
- Take a dessert spoonful of the filling and put onto pastry
- Wet you finger and wet the edges of the pastry, fold over the pastry into a half moon shape and seal with your finger or a fork.
- Place on a greaseproof paper baking tray and brush with either milk or egg wash.
- Bake in a preheated oven at 200 deg for 25 minutes.
Also check out my Brazilian Cheesy Bread here:- https://cookingwithluce.wordpress.com/2016/08/06/brazilian-cheesy-bread/
That’s when you know they are homemade when they aren’t quite perfectly put together…..Ooops!, my second one, the top shrunk a bit, however, they are still very, very tasty!
Makes 2 – 9.5cm pies
400g Scottish Stewing Steak
Pre-rolled shortcrust pastry
1 red onion – sliced
1 carrot – sliced
400ml Beef Stock
2 tbsp gravy granules
salt & pepper
1 tsp Thyme
- Pre-heat your oven to 180 deg, or if you have a pastry setting, set that.
- Press the pastry into 2 9.5cm pie tins, and blind bake for 10 mins. Leaving some pastry aside for your top. Remove and allow to cool.
- Meanwhile, brown your steak in a little olive oil in a pan and season with salt & pepper.
- Add in the onion and brown, then add in the carrot, beef stock and bay leaf, bring to the boil, then simmer for 2 hours until meat is tender.
- Stir in the gravy granules the meat pot to thicken up the sauce.
- Now fill up your pastry cups with the meat mixture and sprinkle some thyme on top.
- Cut out 2 round lids from pastry and press onto bases making sure you press the sides and attached to the base. Brush with a little egg.
- Bake in an oven at 180 deg for 30 mins.
- Remove from tins, and serve….Yummy!
Our Saturday night is normally Steak night, after a while I am always looking for a change and as I love mushrooms and Red wine I thought I would try my hand at a homemade steak sauce instead of buying one. I have to admit this is pretty delicious and rich in flavour.
2 Shallots – sliced
4 tbsp olive oil
4 Chestnut mushrooms – sliced – I love our Scottish ones by Sainsburys, loads of flavour.
1 tsp garlic
1 tsp rosemary
4 tbsp balsamic vinegar
50ml red wine
50ml beef stock
2 tbsp creme fraiche
1 knob butter
- Saute the shallots in a pan with oil
- Season with black cracked pepper, garlic and rosemary
- Add the knob of butter, melt, then add in the mushrooms, cook for few mins.
- Pour in the balsamic vinegar until it turns into a syrup
- Pour in the wine and reduce by 2 thirds
- Pour in the beef stock and bring to the boil, simmer for a few mins.
- Add in the creme fraiche and stir through. Serve. Yummy!
NOTE: You could use Beef Stock instead of Creme Fraiche if you don’t want it creamy.
Mushroom and Red wine Steak sauce
Servings Per Recipe: 2
Amount Per Serving
- Total Fat: 33 g
- Saturated Fat: 7.4 g
- Trans Fat: 0.2 g
- Cholesterol: 15.4 mg
- Sodium: 113.4 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 1.3 g
- Sugars: 6.6 g
- Protein: 1.9 g