Feeds:
Posts
Comments

Posts Tagged ‘Tender’

This is not really a pie in the traditional sense of the term as it is only topped with pastry rather than being encased in it. We have been trying to watch our carbs but my hubby loves his meat pie so this way he can enjoy it without total guilt. Both my hubby and my son love this one and feel free to make it as a pie if you want. You will have to cook the pastry shell off first though as it is not cooked long in the oven as I cook the meat on the stove to make it tender.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Olive oil
1 Onion, chopped finely
180g Mushrooms, sliced thinly
450g Beef steak, cubed
1 Small carrot, diced
1 Teaspoon garlic powder
1/2 Cup corn kernels
1 Cup Guinness (or other dark stout)
3/4 Cup peas
1 Tablespoon tomato paste
1 Tablespoon tomato sauce
2 Teaspoons Worcestershire sauce
1 Teaspoon dried thyme
1 Cup water
2 Teaspoons beef stock granules
1 Tablespoon cornflour mixed with a little water
1 Egg, slightly beaten
1 Sheet puff pastry

Method

1. Heat a small amount of olive oil in a pan over a medium heat, add onion and mushrooms cook until soft and mushrooms slightly browned, set to one side.

2.In the same pan add a little extra oil, add beef, cook turning meat to brown beef, return onion and mushroom mix.

3. Add the remaining ingredients except for egg and puff pastry, stir to combine everything, turn heat down, simmer covered for about 35-45 Min’s, stirring occasionally to tenderize meat. While meat is cooking pre-heat oven to 180 degrees celsius.

4. Roll out pastry sheet, I make mine in 2 individual pie dishes but you can make yours in one if you wish. I do usually have left over pastry which I make either a fruit or jam tart out of.

5. Divide meat mix between 2 oven proof dishes, place pastry over the top, trim edges and brush with egg.

6. Place pies in oven and bake for approx 20 Min’s until pastry top is browned.

Serve immediately

All photos taken by me unless otherwise stated.

Advertisements

Read Full Post »

This was a recipe I have had saved for a while now to make but could not get lamb shanks. I did change amounts slightly and compensated for what I had on hand. I didn’t have chicken broth so I added water and about 11/2 Teaspoons of chicken stock granules. I served as suggested with wasabi mashed potatoes and Asian vegetables. It was absolutely gorgeous and the whole family raved about this one, my 14 year old son could not praise it highly enough.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

8 Small lamb shanks
Plain flour, seasoned with salt and pepper (all purpose)
2 Tablespoons olive oil
1 Large onion, cut into thin wedges
3 Garlic cloves
1 Long red chile, seeded and finely chopped
2 Teaspoons grated fresh ginger
1/2 Tteaspoon five-spice powder
400g Chopped tomatoes
3 Tablespoons soy sauce
2 Teaspoons brown sugar
11/2 Cups low sodium chicken broth


Method

1. Dust the shanks in the seasoned flour, shaking off any excess. Heat half the oil in a heavy based pan over high heat and brown the lamb on all sides-this might need to be done in a couple of batches. Remove and set aside.

2. Add the remaining oil to the pan and cook the onion for a 2-3 minutes. Add the garlic, chilli, ginger and five spice and cook stirring for 1-2 minutes until fragrant.

3. Add the remaining ingredients, stir well and bring to the boil.

4. Return the lamb to the pan, reduce the heat to low and simmer covered for 1 1/2 hours or the meat is almost falling off the bone and very tender.

5. Check the seasonings and skim off any excess oil.

6. Serve over mash (wasabi mash is good) or rice, with steamed green veg and lime wedges.

I served with wasabi mash and Asian greens, to me perfect, so serve with personal choice.

All photos taken by me unless otherwise stated.

Read Full Post »

I made this to go with some braised chicken wings the other night. I have been making my ribs this way for years ever since Spain when I learnt how our local Chinese restaurant made theirs. I had made ribs many times but it was pretty hit and miss with recipes, sometimes they were tender other times really tough. I was throwing a large party for about 30-40 people and decided to make ribs as one of the many dishes on the menu that day. I went and asked my Chinese restaurant could I buy some meat from them as I assumed they must just get great cuts of ribs. Anyway the husband said yes but because of the quantity I was after could I come back in 15 Min’s while he prepared them. When I returned it was his wife that gave them to me so I decided to ask was it just your meat or is there some trick, that is when she told me she cooked them in seasoned water for 90 Min’s on a low heat in until you could pull the meat from the bone, drained them and fried quickly in a little oil. Well she never told me what she seasoned them with so I came up with a concoction and every time they come out wonderfully tender, just serve with your favourite dipping. If you want to see the recipe for the chicken wings click here.
If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

5 Large ribs, chopped in half to make 10 (I get my butcher to do this.)
11/2 Litres water
1 Generous teaspoon beef stock granules
1/2 Teaspoon five spice powder
2-3 Tablespoons peanut oil

Dipping Sauce

2 Tablespoons light soy sauce
50ml water
100ml hoisin sauce (I use blue dragon brand)
1 Teaspoon sugar
1 Teaspoon fresh ginger grated
2 Tablespoons dry sherry

Method

1. Bring water, stock and five spice to the boil, add ribs and turn heat down to low and cook for about 90 Min’s until pork can be pulled from the bone.

2. Drain pork, heat oil in a fry pan and fry pork on all sides to brown, serve immediately.

Sauce

1. Combine all the ingredients in a pan and bring to the boil, serve ribs with sauce on the side.

I served my ribs with this sauce and sweet chili sauce so serve with whatever you enjoy.

All photos taken by me unless otherwise stated.

Read Full Post »