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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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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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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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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, 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

Rating : 5 out of 5

Difficulty : Easy

Cuisine : European : Mediterranean

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

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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 fry over a low heat for 8-10 minutes, or until soft and golden.

Add the mushrooms and fry for a few minutes, or until just soft.

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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