ALL · beef · dinners · Healthy Eating Ideas · Meat Dishes · One Pot Wonders

Stir Fry Spicy Beef Noodles

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Delicious quick Friday night dish, or any night for that matter. I do love a good stir fry. Good thing with this dish, is that you could add any type of spice and it would work.

 

Serves 2

400g good quality beef – cut into strips

2 tbsp balsamic vinegar

2 tbsp soy sauce

2 tbsp Worcestershire sauce

3/4 spring onions, chopped

1 bag a pre mixed stir fry vegetables

1 bag a fresh egg noodles

2 tsp dried chillies

 

  1. Marinade the beef strips in the vinegar, soy sauce & worcestershire sauce for about 1/2 hour.
  2. Heat a tsp oil in a pan, add the beef and brown all over then add in the chillies
  3. Add in the noodles and cook for a few minutes adding in the remaining sauce mix.
  4. Then add in the stir fry vegetables, along with the spring onions, cook through for about 5 minutes. Serve. Yummy!

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ALL · beef · lamb · Meat Dishes · Scottish Cuisine

Shetland Saucermeat

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Saucermeat or Sasermeat (as its pronounced) is n Iconic traditional dish in Shetland Islands. Mainly beef but sometimes lamb is used. The islanders mix it with a beautiful dry spice mix to give it a unique flavour. Meat can be made into meatballs, burgers, oven dishes it’s really your choice.

I decided to go for the traditional Lorne sausage (square sausage).

Makes about 4 sausages

400g Saucermeat

1 tsp salt

2 tsp spice mix

 

For the Spice Mix

1 tsp black peppercorns

1 tsp white peppercorns

1 tsp whole allspice

1 tsp whole mace

1 tsp cinnamon

pinch of whole cloves

 

  1. Mix the dry spice together and then add to the saucermeat, blending well.
  2. Take the meat and shape in a Lorne sausage about 1cm thick, season with salt
  3. I used my crisperplate to cook for about 10 minutes. Alternatively you can grill or shallow fry for the same time.
  4. Serve on a scottish butter morning roll. Yum!

 

 

ALL · beef · Meat Dishes

Spinach & Maple Bacon Stuffed Beef Fillet

This was a magic little find, I love Maple, I love Bacon and I love them together. The Sweet Beet Company are based in North East of England but the owner Lizzy grew up in Texas and Aberdeen too, which is where her inspiration has come from, you can read her story here Lizzys story.  Their flavours are unique and scrumptious, I have the oak smoked apple butter to try too (can’t wait for that one).

I made their tenderloin recipe and oh WOW!…that’s all I can say….delicious…delicious!

 

Makes for 4

Olive oil

4 smoked bacon slices – chopped

4 finely chopped shallots

1 tsp minced garlic

1/2 jar of maple bacon jam

500ml beef stock

200g baby spinach – finely chopped

800g Beef Fillet

125ml pinot noir red wine

2 tsp dried thyme

2 tbsp butter

Salt & pepper to taste

 

  1. Heat a large fry pan with the oil on medium heat, add the bacon, shallots and garlic, cook for about 4 mins.
  2. Add 250ml of the beef stock until it evaporates, about 5 mins then add in the spinach and cook until it wilts.
  3. Remove and add to a bowl, then add in the maple bacon jam and mix together, set aside.
  4. Preheat oven to 175 deg
  5. Cut beef fillet horizontally but not right through, open up like a butterfly effect, cover with cling film and pound meat with a mallet or rolling pin until about 1/2 inch thickness. Brush beef with a little olive oil and season with salt & pepper.
  6. Spread the spinach mixture evenly over the beef leaving about 1/2 inch around edges. Roll up like a swiss roll and tie at 2 inch intervals with twine. Brush outside of beef roll with a little oil.
  7. Place beef into a baking tin and bake for about 20-30 minutes. Then increase the oven temperature to 230 deg and cook for about 15-20 mins. Remove and allow to rest. Slice and serve. Oh so delicious!
  8. For the gravy, Combine remaining 250ml beef stock, red wine and thyme and bring to the boil. Cook until reduced (about 10-15 mins). If too thin add in some flour to thicken or cornflour. Remove from heat, add butter, gently season and mix through. Ready to serve.

 

 

ALL · beef · Hotpoint Oven & Combi Oven Recipes · Meat Dishes

Classic Lasagne

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

25g butter

25g flour

250ml milk

150g grated cheddar cheese

 

Method:-

  1. Gently fry the onion and garlic in a pan with the oil for a few mins until brown.
  2. Add the mince and cook through
  3. Add the chopped pepper and cook for a few mins
  4. 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. 20170522_175815
  5. 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. 20170522_175840
  6. 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.
  7. Set your oven to 170 deg fan and cook for approx 35-40 mins if you haven’t got a lasagne setting.
  8. 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.

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ALL · beef · Meat Dishes · One Pot Wonders · Soups and Stews

My first Malaysian Inspired Curry – Best Ever!

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Sometimes I forget what I pin to my pinterest, after browsing the other night I found several recipes for Malaysian curries which all sounded amazing, however, my partner doesn’t like fish sauce or lime in a meal which most had so I have mashed together my version. I have to admit it is one of my tastiest curries EVER! My partner was looking for more after 1 serving…..that’s when I know I’ve made a masterpiece! lol!

Serves 2

400-500g Scotch Beef – cubed

1 tsp salt and pepper

2 tsp light brown sugar

1 1/2 tsp tamarind paste

40g desicated coconut, toasted in a dry pan (reserve 2 tbsp for the paste)

Spice Paste:-

1 red onion chopped

1 red chilli – finely chopped

1/2 inch ginger, roughly chopped

2 cloves of garlic – chopped

2 tbsp toasted coconut (from above)

1 tbsp olive oil

Curry Sauce:-

1 tbsp olive oil

1 tbsp turmeric powder

1 tbsp Gram Masala

2 tbsp sugar

1 tsp salt

3 tbsp soy sauce

1 can coconut milk 400ml.

 

  1. Mix together the salt, sugar, tamarind paste in 50ml water in a bowl. Add the beef cubes with are seasoned with salt & pepper and toss to fully coat, sprinkle in 2 tbsp of toasted coconut and stir through to coat well, leave to soak for about 1/2 hour.

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2. Put all the spice paste ingredients into a food processor and blend together until you get a smooth paste.

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3. Heat the oil in a large pan, brown the meat, remove to a bowl.

4. Add the spice paste to the pan and the rest of the curry sauce ingredients with any remaining marinade mix from the beef and cook for a few minutes. (high heat)

5. Add the coconut milk and simmer for a couple of minutes, gently add back to the pan the beef.

6. Turn the heat to low simmer, cover and cook for about 2-3 hours until the meat falls apart.

7. Uncover, turn the heat up to high and boil for 10 minutes to reduce and thicken the sauce.

8. I served on a bed of long and wild rice and garnish with Coriander.

OH SO YUMMY!!! BEST EVER CURRY!

It also tastes amazing with a glass of Rioja wine.

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ALL · beef · Meat Dishes · Scottish Cuisine · Soups and Stews

Scottish Steak Bourgingoun with creamy mash

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Serves 2

400g Scottish stewing steak cubed

2 tbsp flour

8 shallots peeled, halved

2 carrots sliced

1 red pepper

Handful mushrooms

1tbsp olive oil

1 garlic clove chopped finely

1 tbsp tomato paste

1 tsp thyme

1 bouquet garnish

Salt and pepper to taste

400ml beef stock

1/2 bottle red wine (red burgandy, pinot noir or a cotes du rhone)

1. Coat steak cubes with flour and brown in a pan with olive oil. Approx 5 minutes.

2. Remove with slotted spoon. Fry shallots until coloured, add carrots, peppers and mushrooms fry for about 2-3mins then add meat back to pan.

3. Add tomato paste, garlic and season, cook for further 1 min.

4. Add wine and beef stock with bouquet garnish and thyme, bring to boil then simmer for approx 3 hours until meat is tender.

5. Meanwhile 30 mins before ready, boil some potatoes in a pan for 20 mins until softened. Remove from heat add a knob of butter and 50ml milk or cream.

6. If sauce needs thickened, mix in some cornflour to thicken.

7. Serve all on a plate with some crusty bread to soak up gravy. Oh! and a wee glass of the left over wine…yum…yum!!

ALL · One Pot Wonders · Soups and Stews

Chorizo, Sausage and Lentil Stew

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Had some leftover Chorizo in fridge, so I decided to mix up my Lentil stew recipe. Please trust me…it tastes better than it looks..lol!

Serves 2

200g Brown Lentils

1 red onion chopped finely

1 carrot sliced

1 garlic clove

1 tsp chilli

1 tsp parsley

220g tin chopped tomatoes

250ml beef stock

1 bay leaf

pinch salt and pepper

50g-75g Chorizo

4-6 Aberdeen Angus Beef Sausages (halved)

 

1. Brown onions and garlic in a saucepan with spray oil or tsp olive oil until soft

2. Add in lentils, carrot, chilli, parsley, chopped tomatoes, stock, salt & pepper and bay leaf, bring to the boil and simmer for 15 minutes.

3. Meanwhile brown sausages and chorizo in a pan with 1 tablespoon olive oil for 5 mins, remove with slotted spoon and add to stew, simmer for a further 25-30 minutes.

4. Serve with some crusty bread. Yum!