Beef with Horseradish Cream
Ingredients:
1 tbsp olive oil
500g diced beef
1 onion, diced
1 leek, sliced
2 garlic, chopped
2 carrots, diced
5cm root ginger, grated
2 tsps curry powder
25g flour
250g new potatoes. scrubbed
750ml beef stock, acube is fine
1tbsp Worcester sauce
2tbsp horseradish cream
1 bunch parsley, chopped
Cooking Instructions:
Brown the meat in batches in the olive oil. Set aside.
Saute the onion, leek, ginger and garlic until soft then add the curry powder and flour and cook for a couple of minutes. Add the carrots and return the beef to the pan with pan with the stock and Worcester sauce. Add the potatoes and bring to the boil. Place in the oven at 180C for 3 hours.
Remove from the oven and allow to stop bubbling. Stir in the horseradish cream and serve with chopped parsley sprinkled over.
First made in this form: 16th January 2014
1 tbsp olive oil
500g diced beef
1 onion, diced
1 leek, sliced
2 garlic, chopped
2 carrots, diced
5cm root ginger, grated
2 tsps curry powder
25g flour
250g new potatoes. scrubbed
750ml beef stock, acube is fine
1tbsp Worcester sauce
2tbsp horseradish cream
1 bunch parsley, chopped
Cooking Instructions:
Brown the meat in batches in the olive oil. Set aside.
Saute the onion, leek, ginger and garlic until soft then add the curry powder and flour and cook for a couple of minutes. Add the carrots and return the beef to the pan with pan with the stock and Worcester sauce. Add the potatoes and bring to the boil. Place in the oven at 180C for 3 hours.
Remove from the oven and allow to stop bubbling. Stir in the horseradish cream and serve with chopped parsley sprinkled over.
First made in this form: 16th January 2014
Beef Burgers
Ingredients:
1 small onion, finely chopped
1 garlic clove, finely chopped
500g beef mince
1 tsp Dijon mustard
1 slice bread, crumbed
1/2tsp chilli flakes
50g hard cheese cut in small dice or grated
salt
freshly ground black pepper
1 egg to bind
Cooking Instructions:
Sauté the onion and garlic in a little olive oil until soft and leave to cool a little.
In a large bowl, mix the rest of the ingredients except the egg. Once cooled, add the onion and garlic and then mix in the egg. Mix thoroughly using your hands - get mucky!
Divide the mixture in four and form into balls. On greaseproof paper, press the balls into flat circles and chill in the freezer for 30 minutes. Brush the burgers with oil and cook on a hot griddle, frying pan or even barbecue.
Serve on homemade burger buns with all the trimmings. We have what we call Special Sauce (it's been called that since my children were very small) which is just 2:1 mayonnaise and ketchup with a good splosh of Worcestershire sauce.
First made: May 2008, Qatar
1 small onion, finely chopped
1 garlic clove, finely chopped
500g beef mince
1 tsp Dijon mustard
1 slice bread, crumbed
1/2tsp chilli flakes
50g hard cheese cut in small dice or grated
salt
freshly ground black pepper
1 egg to bind
Cooking Instructions:
Sauté the onion and garlic in a little olive oil until soft and leave to cool a little.
In a large bowl, mix the rest of the ingredients except the egg. Once cooled, add the onion and garlic and then mix in the egg. Mix thoroughly using your hands - get mucky!
Divide the mixture in four and form into balls. On greaseproof paper, press the balls into flat circles and chill in the freezer for 30 minutes. Brush the burgers with oil and cook on a hot griddle, frying pan or even barbecue.
Serve on homemade burger buns with all the trimmings. We have what we call Special Sauce (it's been called that since my children were very small) which is just 2:1 mayonnaise and ketchup with a good splosh of Worcestershire sauce.
First made: May 2008, Qatar
Meatloaf
Ingredients:
600g minced beef
2 small onions, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1tbsp olive oil
1 egg
1tsp dried oregano
1tbsp Worcester Sauce
25g grated Pecorino or Parmesan
30g breadcrumbs
Cooking Instructions:
Sauté the onions and garlic until soft and then set aside to cool.
Butter a loaf tin and heat the oven to 180C (fan).
Mix the rest of the ingredients in a large bowl and add the onions and garlic. Mix everything together thoroughly - use your hands!
Transfer the mixture to the loaf tin and cook for 30 minutes until the meat is cooked through.
Serve with smashed, buttered potatoes and my tomato sauce (Recipes/Stocks, Sauces and Seasonings)
600g minced beef
2 small onions, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1tbsp olive oil
1 egg
1tsp dried oregano
1tbsp Worcester Sauce
25g grated Pecorino or Parmesan
30g breadcrumbs
Cooking Instructions:
Sauté the onions and garlic until soft and then set aside to cool.
Butter a loaf tin and heat the oven to 180C (fan).
Mix the rest of the ingredients in a large bowl and add the onions and garlic. Mix everything together thoroughly - use your hands!
Transfer the mixture to the loaf tin and cook for 30 minutes until the meat is cooked through.
Serve with smashed, buttered potatoes and my tomato sauce (Recipes/Stocks, Sauces and Seasonings)
Cottage Pie
Ingredients:
500g minced lamb or beef (and then it's Cottage Pie!)
1 onion, peeled and chopped
2- 3 carrots, peeled and finely chopped
400g tin chopped tomatoes
250ml chicken, beef or veg stock - a cube is fine
750g potatoes, peeled and diced
Salt
Pepper
Cooking instructions:
Saute the onion in a little oil until transparent.
Season the meat with salt and pepper and brown in the pan with the onion.
Add the chopped carrots, stock and tinned tomatoes and bring to the boil. Simmer over a low heat until the meat is cooked and the carrots are tender. Let the liquid reduce to quite a thick sauce.
Meanwhile, boil the potatoes in salted water until tender. Drain and mash with plenty of butter until smooth.
Place the meat mixture in a shallow ovenproof dish (a lasagne dish is fine) and spread the potato mash on top. The trick is to dollop the potato round the edges of the dish and spread it into the middle with a fork so the meat mixture doesn't spill over the sides.
Place in a 180C oven until the pie is bubbling and the potato topping is golden brown.
You can vary this recipe in any number of ways:- try adding a tin of beans and less stock, or some frozen peas; a splodge of tomato ketchup adds a certain something or a few squirts of Worcestershire sauce (or even both) - the possibilites are endless.
500g minced lamb or beef (and then it's Cottage Pie!)
1 onion, peeled and chopped
2- 3 carrots, peeled and finely chopped
400g tin chopped tomatoes
250ml chicken, beef or veg stock - a cube is fine
750g potatoes, peeled and diced
Salt
Pepper
Cooking instructions:
Saute the onion in a little oil until transparent.
Season the meat with salt and pepper and brown in the pan with the onion.
Add the chopped carrots, stock and tinned tomatoes and bring to the boil. Simmer over a low heat until the meat is cooked and the carrots are tender. Let the liquid reduce to quite a thick sauce.
Meanwhile, boil the potatoes in salted water until tender. Drain and mash with plenty of butter until smooth.
Place the meat mixture in a shallow ovenproof dish (a lasagne dish is fine) and spread the potato mash on top. The trick is to dollop the potato round the edges of the dish and spread it into the middle with a fork so the meat mixture doesn't spill over the sides.
Place in a 180C oven until the pie is bubbling and the potato topping is golden brown.
You can vary this recipe in any number of ways:- try adding a tin of beans and less stock, or some frozen peas; a splodge of tomato ketchup adds a certain something or a few squirts of Worcestershire sauce (or even both) - the possibilites are endless.
Oxtail Stew
Ingredients:
500g oxtail
splash of white wine for deglazing
2 onions, sliced
2 garlic cloves, finely sliced
1 bottle red wine
1 bouquet garni
2 bay leaves
1 tin chopped tomatoes
salt and freshly ground black pepper
Cooking instructions:
In a large saucepan, brown the meat over a high heat and set aside. Deglaze the pan with the white wine then add the vegetables and brown them.
Return the browned meat to the pan and add the rest of the ingredients.
Cook on the stove top until the meat is melting and falling off the bone adding water of stock as necessary.
First made: 19th November 2011
500g oxtail
splash of white wine for deglazing
2 onions, sliced
2 garlic cloves, finely sliced
1 bottle red wine
1 bouquet garni
2 bay leaves
1 tin chopped tomatoes
salt and freshly ground black pepper
Cooking instructions:
In a large saucepan, brown the meat over a high heat and set aside. Deglaze the pan with the white wine then add the vegetables and brown them.
Return the browned meat to the pan and add the rest of the ingredients.
Cook on the stove top until the meat is melting and falling off the bone adding water of stock as necessary.
First made: 19th November 2011
Italian Cottage Pie
Ingredients:
800g minced beef
olive oil
2 onions, peeled and finely chopped
1 yellow pepper, deseeded and chopped
3 carrots, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
2 tins chopped tomatoes
250 ml stock
2 tbsps pesto
5 bay leaves
pinch cinnamon
1 tbsp balsamic vinegar
salt and pepper
800g potatoes, peeled and diced
100g Parmigiano Reggiano, grated
50g butter
splash milk
Cooking Instructions:
Heat the olive oil in a large pan and sauté the onion and yellow pepper adding the garlic a minute or two later to prevent it burning.
Meanwhile, brown the mince in a frying pan in batches and add to the onion mixture. Deglaze the pan with Marsala or sherry to gather up all the little bits, and more importantly, flavour and add it all to the onion/mince mixture.
Add the rest of the ingredients, bring to the boil and simmer for at least an hour. This benefits from being simmered slowly for a very long time. Make sure the liquid has reduced quite far but don't have it too dry. Half of this will do for this dish so you can freeze the rest for another time. It's really a bolognese sauce so it's good for spaghetti, lasagna etc. Or you could double up the potatoes and make two or one big huge one.
While that's simmering away, boil the potatoes in well salted water until tender and drain. Mash well with the butter and milk until creamy. Add the grated cheese and some freshly ground black pepper and mix through thoroughly.
Grease a small lasagna dish and put a layer of potato on the bottom. Spread half the meat sauce over this and then spread the rest of the potato over the top. Grate some more parmesan all over the pie, add a good grind of black pepper and bake at 180C for 30 minutes or so until the sauce is bubbling and the potatoes are golden brown.
First made: Heidelberg, 1992 by Marta Mieni and remember, "leetle, leetle cinnamon"!
800g minced beef
olive oil
2 onions, peeled and finely chopped
1 yellow pepper, deseeded and chopped
3 carrots, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
2 tins chopped tomatoes
250 ml stock
2 tbsps pesto
5 bay leaves
pinch cinnamon
1 tbsp balsamic vinegar
salt and pepper
800g potatoes, peeled and diced
100g Parmigiano Reggiano, grated
50g butter
splash milk
Cooking Instructions:
Heat the olive oil in a large pan and sauté the onion and yellow pepper adding the garlic a minute or two later to prevent it burning.
Meanwhile, brown the mince in a frying pan in batches and add to the onion mixture. Deglaze the pan with Marsala or sherry to gather up all the little bits, and more importantly, flavour and add it all to the onion/mince mixture.
Add the rest of the ingredients, bring to the boil and simmer for at least an hour. This benefits from being simmered slowly for a very long time. Make sure the liquid has reduced quite far but don't have it too dry. Half of this will do for this dish so you can freeze the rest for another time. It's really a bolognese sauce so it's good for spaghetti, lasagna etc. Or you could double up the potatoes and make two or one big huge one.
While that's simmering away, boil the potatoes in well salted water until tender and drain. Mash well with the butter and milk until creamy. Add the grated cheese and some freshly ground black pepper and mix through thoroughly.
Grease a small lasagna dish and put a layer of potato on the bottom. Spread half the meat sauce over this and then spread the rest of the potato over the top. Grate some more parmesan all over the pie, add a good grind of black pepper and bake at 180C for 30 minutes or so until the sauce is bubbling and the potatoes are golden brown.
First made: Heidelberg, 1992 by Marta Mieni and remember, "leetle, leetle cinnamon"!
Moroccan Beef and Aubergine Bake
Ingredients:
1kg beef mince
4 large aubergines, sliced lengthways into 1cm slices
Olive oil
5 cloves garlic, finely chopped
4 tsps ground cumin
4 tsps ground coriander
1/2 cinnamon stick
5 bay leaves
4 rounded tbsps sultanas
2 tins chopped tomatoes
1tbsp Worcester sauce
1 tbsp honey
salt and pepper
30ml olive oil mixed with 2 tsps ground cumin for frying the aubergines
4 tbsps pine nuts
3 large tomatoes sliced
Cooking Instructions:
Brown the mince in olive oil in a large pot. Add the garlic to soften toward the end to prevent it scorching. Add the dry spices and cook for a minute or two. Pour in the tinned tomatoes rinsing the tins with some red wine. Add the bay, sultanas, Worcester sauce, honey and bring to the boil. Simmer, covered, for an hour then take the lid off and let juices reduce till nearly all the liquid is gone. Check the seasoning and remove the bay leaves and cinnamon stick.
Meanwhile, heat a griddle or frying pan, brush the aubergine slices with the cumin flavoured oil and fry in batches until soft.
Layer the mince and aubergine in a large lasagna dish starting with the meat sauce and ending with aubergine. Arrange the sliced tomatoes on top and sprinkle over the pine nuts. Bake at 180C (fan) for 20 - 30 minutes until the tomatoes have softened anf the pine nuts browned.
Serve with a lettuce free salad and fresh crusty bread.
This, of course, was made without onion for a friend who's allergic to all root vegetables. If you want to use an onion, just leave out 3 of the garlic. Or not. Your choice!
First Made: Qatar 2007 - like this on 19th January 2013
1kg beef mince
4 large aubergines, sliced lengthways into 1cm slices
Olive oil
5 cloves garlic, finely chopped
4 tsps ground cumin
4 tsps ground coriander
1/2 cinnamon stick
5 bay leaves
4 rounded tbsps sultanas
2 tins chopped tomatoes
1tbsp Worcester sauce
1 tbsp honey
salt and pepper
30ml olive oil mixed with 2 tsps ground cumin for frying the aubergines
4 tbsps pine nuts
3 large tomatoes sliced
Cooking Instructions:
Brown the mince in olive oil in a large pot. Add the garlic to soften toward the end to prevent it scorching. Add the dry spices and cook for a minute or two. Pour in the tinned tomatoes rinsing the tins with some red wine. Add the bay, sultanas, Worcester sauce, honey and bring to the boil. Simmer, covered, for an hour then take the lid off and let juices reduce till nearly all the liquid is gone. Check the seasoning and remove the bay leaves and cinnamon stick.
Meanwhile, heat a griddle or frying pan, brush the aubergine slices with the cumin flavoured oil and fry in batches until soft.
Layer the mince and aubergine in a large lasagna dish starting with the meat sauce and ending with aubergine. Arrange the sliced tomatoes on top and sprinkle over the pine nuts. Bake at 180C (fan) for 20 - 30 minutes until the tomatoes have softened anf the pine nuts browned.
Serve with a lettuce free salad and fresh crusty bread.
This, of course, was made without onion for a friend who's allergic to all root vegetables. If you want to use an onion, just leave out 3 of the garlic. Or not. Your choice!
First Made: Qatar 2007 - like this on 19th January 2013