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Mom’s Hockey Puck Meatloaf

Dec 20

Posted by admin in beef, british, the recipes | No Comments

“A greatly improved version of this timeless classic, I was surprised to find a meatloaf that was this good, and not as rich as the one I was used to.”

  • 1kg ground beef
  • 1 large red onion, chopped
  • 2 slices of bread, made into crumbs
  • 3 tbsp tomato ketchup
  • 1 medium egg
  • 2 tbsp brown sauce
  • 1 tsp worcestershire sauce
  • 50-100g parmesan cheese, grated
  • 1 tbsp fresh oregano
  • 1 tbsp chopped parsley
  • 1 tbsp milk
  • salt and pepper
Preheat the oven to 180˚C Mix all the ingredients together until the mixture pulls away from the sides of the bowl and forms a ball.  Add more breadcrumbs if you need them. Form the mixture into a loaf shape.
Place the mixture in an ovenproof dish or a loaf tin and bake in the centre of the oven for 50-60 minutes until the centre is firm.
Source: Hairy Bikers’ Best-Loved Recipes
Servings/Yield: 4-6
Difficulty: Easy
Course: Main
Preparation: Ready in around an hour twenty

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 5.00 out of 5)
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Spiced Lamb Meatballs

Apr 2

Posted by admin in beef, hors d'œuvre, lamb, the recipes | No Comments

“A mildly spicy and very flavourful meatball recipe for parties or something different for dinner”

  • 500g ground lamb
  • 500g ground beef
  • 2 small onions, very finely chopped
  • 3 tsps pureed ginger
  • 5 garlic cloves, crushed
  • 2 tsps salt
  • 1 tsp freshly ground black pepper
  • 1 tsp chile powder
  • 2 tbsps garam masala
  • 2 tbsps coriander finely, chopped
  • 3 tbsps ground almonds
  • 2 eggs, beaten
  • 1/2 cup flour

Mix together the beef and lamb until they are well combined. Using your hands, stir in the onion, ginger, garlic, salt, pepper, chile powder, garam masala, coriander, almonds, eggs, and flour.

Heat the oven to 200°C. Pinch off walnut-sized pieces of the meat mixture and roll into evenly-shaped meatballs. Roast the meatballs for 20 minutes or until just barely pink in the middle.

Source : Adapted from thekitchn.com (only slight changes)

Servings/Yield : 30 to 40 generously-sized meatballs

Difficulty : Easy

Course : Main

Preparation Times : Prep 20min, Cook 20min

Note : We had these as a main course with a tomato sauce.

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (2 votes, average: 5.00 out of 5)
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Five Simple Steps to the Perfect Steak

Jan 9

Posted by admin in beef, the recipes | 1 Comment

Having a discernible talent of ruining perfectly good meat, I’ve constantly shied away from my carnivorous urges.  So home alone for the week, and allowing the opportunity to do my own shopping and cooking away from the girls, I picked up a ribeye and decided to dive right in and do it properly.

Step 1 – Prepare the steaks
• Allow to come to room temperature (for about 20 minutes).
Step 2 – Preheat your pan
• Heat a griddle or frying pan over a high heat until hot, but not smoking. (If the pan is too hot, the outside will burn before the inside is done, too cold, and your steaks will be tough).
• Brush the steaks with oil (to avoid using too much), or pour a little oil into the pan, and season if desired. (Canola or groundnut oil is best, but olive oil is fine too.)
• The steak should ‘sizzle’ when you place them in the pan.
Step 3 – rare, medium, or well done?
• For a medium steak: Cook on one side without touching for 3-4 minutes, then reduce to a medium heat and cook for another 2-3 minutes.
• Gently turn the steak over with a pair of tongs (don’t pierce it, or the juices will escape), and cook for a further 6 minutes. (You can vary the times here if you prefer a rare or well-done steak.)
• To see whether they’re ready, press the steak gently with your finger. Rare should be soft and supple, well done firm, and medium in-between.
Step 4 – Let your steaks rest
• Resting is just as important as cooking, as it allows the meat to become warm, moist and tender all the way through.
• Remove from the pan, place on a rack and cover with foil and leave in a warm place for up to 10 minutes. Remember it is always better to over-rest your steaks than to under-rest them. Resting helps the meat to achieve the full flavour and tenderness.
Step 5 – Serve your steaks
• Lay your table with razor-sharp, un-serrated steak knives designed to cut cleanly through the meat.
I found these tips in a couple of books and web sites, but the premise of the 5 step process was taken from the times online.  This project worked better than I thought, with a steak that tasted as good as a restaurant if not better.
Guide to steak cooking times
The times given here are a guide only and refer to a steak that is approximately 2.5cm or 1″ thick. Thicker steaks may require a longer cooking time, and vice versa for thinner steaks.
Rare: 1-2 minutes per side – rest for 6-8 minutes
Medium rare: 2-2.5 minutes per side – rest for 5 minutes
Medium: 3 minutes per side – rest for 4 minutes
Well done: 4.5 minutes per side – rest for 1 minute

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (No Ratings Yet)
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Nacho Night

Feb 21

Posted by the editor in beef, mexican, the recipes | No Comments

“Every once in awhile we have a nacho night, just something to bung together and plate out for a good movie, this isn’t finger food, but as enjoyable on the end of a fork as if it were”.

Make a batch of chili as per the ‘Basic Chili recipe’ on the Southtier website, clicking the above link will take you there. When making the basic chili recipe, try and drain off any extra juices from when you brown the mince, as you want this version to be as dry as possible.

Preheat the oven at 190ºC.  Prepare a large baking dish and line the bottom with the tortilla chips.

Add a layer of Mozzarella and as many jalepenos as you dare.  Once the chili is ready pour onto the top of the chips ONLY when you’re ready to put it in the oven, if you leave the chili on the chips for too long, you’ll end up with a mushy layer of chips that doesn’t really have the most appealing texture in the world.  If you’re not too bothered about the amount of cheese you’re using, sometimes it’s great to use another layer of Mozzarella on top of the chili as well.  You should leave the  nachos in the oven for around 5-10minutess, really enough time to melt the cheese.

Source : Julian Borg Barthet

Servings/Yield : 4 servings

Rating : 4 out of 5

Difficulty : Easy

Course : Main

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (2 votes, average: 2.50 out of 5)
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Cold weather hotpot

Feb 16

Posted by the editor in beef, soup, the recipes | No Comments

“This recipe stretches a pack of mince brilliantly – and is perfect eaten straight from the bowl with a spoon”

  • 2 onions cubed
  • 300 g carrots cubed
  • 1 kg potatoes cubed
  • 450 g lean minced beef
  • 2 beef stock cubes
  • 900ml water, boiled
  • 400 g baked beans, from the can
  • worcestershire sauce, just a splash
  • 1 handful parsley, roughly chopped

Cube all the veggies and put the kettle on.  Heat a large non-stick pan, add the mince and fry quickly, stirring all the time, until evenly browned. Crumble in the stock cubes and mix well. Add the prepared vegetables, stir them around, then pour in 900ml/11⁄2 pints of hot water from the kettle. Bring to the boil.

Reduce the heat, cover and simmer for 25-30 minutes, until the vegetables are tender. Stir in the baked beans and a generous splash of Worcestershire sauce and heat through. Taste and add salt and pepper if necessary.

Scatter over the parsley, then ladle the hotpot into bowls. Put the Worcestershire sauce bottle on the table in case anyone fancies a bit more spice.

Source : Good Food : March 2003 (changed slightly in wording, but the recipe is the same)

Servings/Yield : 4 servings

Rating : 5 out of 5

Difficulty : Easy

Preparation Times : Ready in: 40 – 45 Minutes

Nutritional notes : Per Serving : 417 kcalories, protein 29g, carbohydrate 55g, fat 10 g, saturated fat 4g, fibre 8g, salt 2.9 g

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (2 votes, average: 5.00 out of 5)
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Steak and Ale Pie

Dec 11

Posted by the editor in beef, the recipes | No Comments

steakalepie

“Beer helps to tenderise the beef and imparts a delicious flavour”

Season the flour to taste with salt and pepper. Toss the beef in the flour, shaking off any excess.

Heat 2 tbsp of the oil in a large non-stick frying pan and fry the steak in batches over a high heat until browned on all sides. Transfer the steak to a large saucepan.

Add the remaining oil to the frying pan and fry the onion over a medium heat for 5 minutes. Add the garlic and mushrooms and cook for 3-4 minutes, or until beginning to brown, stirring frequently.

Transfer the onion and mushrooms to the saucepan along with the stock, ale, bay leaf, thyme, Worcestershire sauce, and tomato puree. Bring to the boil, reduce the heat, cover, and simmer gently for 1 hour 30 minutes, or until the meat is tender.

Using a slotted spoon, transfer the meat and vegetables to the pie dish. Reserve 150ml (5fl oz) of the gravy and pour the rest over the meat mixture. Leave to cool.

Preheat the oven to 200ºC. Roll out the pastry on a lightly floured surface to a thickness of 3mm and 5cm larger all round than the dish. Cut a 2cm strip from around the pastry, brush the rim of the dish with water, and place the strip on the rim. Brush with water. Place the pastry over the dish and press the pastry edges together to seal; trim off the excess with a knife.

Crimp the pastry edge. Use the pastry trimmings to decorate, if liked. Brush the pastry with beaten egg and make a hole in the middle for steam to escape. Place on a baking tray and bake for 25 minutes, or until the pastry is puffed and dark golden. Serve immediately, with the reserved gravy served separately.

Notes : Prepare ahead : Make the filling up to 24 hours ahead and keep covered in the refrigerator until ready to make the pie.

Source : 1000 Recipes : Page 332 (aka. The Cooking Book)

Servings/Yield : 4 servings

Rating : 4 out of 5

Preparation Times : Prep: 20 Minutes Cook: 2 Hours 15 Minutes

Special Equipment : 9in (23cm) pie dish

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 4.00 out of 5)
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Ragu’ Bolognese alla Giuliano

Nov 26

Posted by the editor in beef, italian, pasta, the recipes | No Comments

DSCF9011

“A classic bolognese like sauce adapted from a number of sources, while trying to remain a family classic”

Melt the butter and olive oil in a deep pan and add the onion, celery, carrot and garlic. Fry for around 10 minutes or until softened but not browned

Add the ground beef. Mix well and cook over low heat for a few minutes until the meat starts to brown. Stir in the stock, worcestershire, tomato paste, and chopped tomatoes. Season to taste and bring to a boil.

Let simmer for a half hour or so, stirring occasionally, and adding more stock if it starts to dry out.

Source : Julian Borg Barthet : Addapted from a number of sources

Servings/Yield : 4 servings

Difficulty : Easy

Cuisine : European : Mediterranean

Preparation Times : Prep: 10 Minutes Cook: 30-40 Minutes

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (3 votes, average: 5.00 out of 5)
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Quick beef & broccoli one-pot

Oct 7

Posted by the editor in beef, the recipes | 1 Comment

1588_MEDIUM

“Create a delicious beef and broccoli meal in one pot, fast! Contains 2 of your 5-a-day”

  • 1 tbsp. Olive Oil
  • 50 g Unsalted Cashews
  • 400 g Frying Beef Steak, Cut Into Strips (Minute Steak)
  • 1 large Broccoli, Broken Into Florets
  • 4 Celery Sticks, Sliced
  • 150 ml Beef Stock
  • 2 tbsp. Horseradish Sauce (Colemans Horseradish works)
  • 2 tbsp. Low-Fat Fromage Frais (We used Soya Cream)

Heat the oil in a frying pan, add the nuts and toss for a few secs until lightly toasted. Set aside.

Season the steak strips with plenty of pepper and stir-fry over a high heat for 1-2 mins to brown. Set aside with the nuts. Tip the broccoli and celery into the pan and stir-fry for 2 mins. Pour the stock over, cover and simmer for 2 mins. Meanwhile, mix the horseradish and fromage frais together.

Return the steak to the pan and toss with the veg, then sprinkle over the nuts and serve with the creamy horseradish. Great with mashed potatoes.

Notes : To make it with more vegetables add 2 sliced or crushed garlic cloves and more vegetables, such as sliced carrot, mushrooms, cabbage or leeks. Making it Oriental Season the steak with 1 tsp Chinese five spice powder. Use olive oil mixed with a little sesame oil for stir-frying and replace the horseradish sauce with soy sauce.

Source : Good Food : February 2006

Servings/Yield : 4 servings

Difficulty : Easy

Course : Main

Preparation Times : Prep: 10 Minutes Cook: 10 Minutes

Nutritional notes : Per Serving: 269 kcalories, protein 29g, carbohydrate 6g, fat 14 g, saturated fat 3g, fibre 3g, salt 0.54 g

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Beef Strogonoff

Sep 2

Posted by the editor in beef, russian, the recipes | No Comments

“This classic Russian dish was named after the Strogonov Family”

  • 700 g Fillet Steak
  • 3 tbsp. plain flour
  • Salt and Pepper
  • 1 tbsp. Paprika
  • 50 g Butter
  • 1 large Onion, Thinly Sliced
  • 225 g Chestnut Mushrooms, Sliced
  • 300 ml Soured Cream or Greek Yogurt
  • 1 tbsp. French Mustard
  • Lemon Juice

Thinly Slice the steak into 5cm Strips. Season the flour with salt, pepper, and paprika then coat the beef strips in the flour.

Heat a deep frying pan, put in half the butter (or Olive Oil), add the onion and mushrooms, and fry over a low heat for 8-10 minutes, or until soft and golden.

Remove the onions and mushrooms and keep warm. Increase the heat and, when the pan is hot, add the remaining butter (or Olive Oil), put in the beef strips, and fry briskly, stirring, for 3-4 minutes.

Return the Onions and Mushrooms to the pan and season to taste with salt and pepper. Shake the pan over the heat for 1 minute.

Lower the heat, stir in the cream and mustard, and cook gently for 1 minute; do not allow the cream to come to the boil.

Add Lemon Juice to taste and serve immediately.

Notes : Good with Rice or Tagliatelle. Butter can be substituted with 4tbsp of Olive Oil. We used Greek Yogurt instead and rump steak cut into thicker shorter strips. Very Very Filling

Source : 1000 Recipes : Page 323

Servings/Yield : 4 servings

Rating : 5 out of 5

Cuisine : European : Eastern : Russian

Course : Main

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (2 votes, average: 5.00 out of 5)
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