Flash Fried Beef with Wild Garlic

June 7, 2013 by Leave a Comment

I like to serve these with jacket potatoes sprinkled with a little sea salt flakes and organic unsalted butter or chunky oven chips (recipe at end of post), but they are also fabulous when served with mashed root vegetables or sweet potato mash accompanied by baby carrots and sweetcorn.

10 oz (285 grams) beef steak cut into strips (try freezing the steak before cutting)*
12 wild garlic leaves – wash roll lengthways and slice thinly (or fresh Spring garlic)
1 tbsp olive oil
Sea salt and freshly ground black pepper
Marinade
4 tbsp soy sauce
3 tbsp runny organic honey
2 tbsp white wine vinegar
2 cloves garlic, crushed and chopped
1 tbsp root ginger, finely chopped
6 fl oz (170 ml) extra virgin olive oil (I use late crop olive oil)
2 spring onions, white part only, finely chopped
Freshly ground black pepper

  1. *Slice the steak across the grain, or you risk the meat being tough.
  2. Place marinade ingredients into a large bowl, whisk to combine.
  3. Add the beef, cover and leave for 20 minutes then remove and pat dry with kitchen towel.
  4. Pour the olive oil in a large frying pan, when hot flash fry the beef strips.
  5. Remove from the pan and put aside (just fry until browned).
  6. Add in garlic leaves and stir fry until cooked, if you want the leaves caramelised, add a little sugar.
  7. Season to taste and serve with mashed root vegetables/sweet potatoes, baby carrots and baby sweet corn.

Chunky Oven Chips

3 large baking potatoes
Light and fruity olive oil
Sea salt flakes and freshly ground black pepper

  1. Peel the potatoes, cut into 1 cm wide slices, then cut each slice into 1 cm pieces.
  2. Lightly oil the roasting tin.
  3. Put the potatoes into a large bowl, drizzle with oil and toss to coat.
  4. Transfer to the prepared tin, season well.
  5. Bake for about 20 minutes, turning every 5 minutes, until golden brown, crispy and tender in the centre.
Filed Under: Beef, Main crop, Sweet potatoes Tagged With: , ,

Minted Lamb burgers with Oven Baked French Fries and Chilli Cucumber Relish

May 3, 2013 by Leave a Comment

100 grams fresh spearmint (or other mint, to taste), leaves only
100 grams pitted black olives
1/2 red onion, peeled and quartered
100 grams bread crumbs
700 grams minced lamb, not too lean
To Serve
6 hamburger buns or try lightly toasted small ciabatta rolls
Chilli Cucumber Relish
3 Golden Gourmet shallots, peeled and finely sliced
1 large cucumber, peeled, seeded, quartered and finely sliced
2 fat garlic cloves, finely chopped
2 fresh red jalapeños chillies, seeded and finely chopped
1 tbsp finely grated ginger
4 tbsp white rice vinegar
Maldon sea salt flakes and freshly ground black pepper

  1. Preheat the griddle to medium

Relish

  1. Place the shallots, cucumber, garlic, chillies and ginger into a bowl.
  2. Add the rice vinegar and toss to evenly mix the ingredients.
  3. Season to taste.
  4. Cover with cling film and refrigerate until burgers are ready.

Burgers

  1. Add the mint, black olives, red onion and bread crumbs to a food processor, pulse until well blended.
  2. Transfer to a large bowl, add the minced lamb and mix well to thoroughly combine.
  3. Mould the meat mixture, using your hands, into 6 patties and place on the hot, oiled griddle.
  4. Cook the patties for 6 to 7 minutes each side or to taste, depending on how thick the burgers are.
  5. Toast the buns then top with the burger and a little of the salad

Note

  1. Golden Gourmet shallot is mild tasting and a common ingredient used in casseroles and salads

Try serving accompanied by oven baked French fries with home made tomato ketchup.

Oven Baked French Fries

4 baking potatoes
1 dessert spoon (2 tsp) virgin olive oil
1 tsp sea salt flakes (I use Maldon)

  1. Preheat oven to 230ºC, 450°F, gas mark 8.
  2. Wash, peel and cut potatoes into even sized slices, cut each slice into fries.
  3. Place onto a clean tea towel and pat dry.
  4. Place onto a lightly oiled baking sheet in a single layer and lightly spray with the oil and sprinkle with sea salt.
  5. Bake for 15 minutes in the preheated oven, turn and bake for a further 10 minutes, then turn again.
  6. Turn off the oven, leave for 5 minutes, remove and serve immediately.

Fresh Tomato Ketchup

1 kg whole ripe tomatoes – skinned, deseeded and roughly chopped
1 large onion – peeled and sliced
100 grams light soft brown sugar
155 ml apple cider vinegar
1 clove garlic – crushed
1 tbsp tomato purée
1/2 tsp original French Dijon mustard
1/4 tsp all spice
1/4 tsp ground mace
1/2 cinnamon stick *
4 whole cloves *
Bay leaf *
1/2 tsp whole black peppercorns *
Sea salt and freshly ground black pepper

  1. Put the tomatoes and onion in a large, heavy based saucepan, stir.
  2. Cover, simmer, stirring occasionally for 60 minutes, or until soft.
  3. Push the tomatoes and onion through a sieve and return to the pan.
  4. Add the sugar, vinegar, garlic, tomato purée, mustard, ground all spice and ground mace.
  5. Put the items (marked *) in a piece of muslin and tie with string, add this to the pan.
  6. Simmer until thick, stirring often.
  7. When ready remove the muslin bag and check the taste, adjust if necessary and add seasoning to taste.
  8. Allow the ketchup to cool then decant into bottles and add the screw caps.
  9. Store in the refrigerator.
Filed Under: Bonfire Night, Lamb, mutton, hogget, Main crop Tagged With: , , ,

Corned Beef Hash with Corn and Peppers

December 25, 2012 by Leave a Comment

This was one of my favourite dishes following Christmas day, often served on Boxing Day (26 December) for lunch. Tasty and simple.

650 grams of floury potatoes, peeled and cubed
2 tbsp olive oil
1 large red onion, peeled and finely chopped
1 x small tin of Spanish red peppers in oil, drained and diced
1 x 340 gram tin corned beef, diced (easier to cut if refrigerated beforehand)
175 grams of frozen sweetcorn
2 tsp Worcestershire sauce (or mushroom ketchup/catsup)
1/2 small glass each – red wine and beef stock
Sea salt and freshly ground black pepper
2 tbsp freshly chopped parsley leaves

  1. Place the potatoes into a large pan, cover with cold water, place over a high heat and bring up to the boil, simmer for about 15 minutes, or until just cooked, drain and put to one side.
  2. Heat the oil in a large deep frying pan and sauté the potatoes for 10 minutes or until a light golden colour.
  3. Add the onion and red pepper, fry for 5 minutes.
  4. Stir in the corned beef, sweetcorn, Worcestershire sauce, red wine and stock, cook for 10 minutes.
  5. Check seasoning and adjust if necessary.
  6. Transfer to bowls and sprinkle with parsley.
Filed Under: Corned Beef, Main crop Tagged With: , ,

Patatas a la Importancia

December 8, 2012 by Leave a Comment

“Patatas a la Importancia,” as the name implies are “potatoes of importance.” These are one of the most rich and delicious potato recipes from Spain – the potatoes are peeled and thickly sliced, coated in flour, dipped in beaten egg before browning in olive oil after which they are simmered in a sauce made with onion, chicken stock, saffron and garlic.

Preparation – 20 minutes
Cooking – 25 minutes

Olive oil
1 large sweet Spanish onion – peeled, halved and finely chopped
3 garlic cloves – peeled and very finely chopped
2 tbsp plain white flour – to thicken the sauce
5 large floury potatoes
80 grams plain white flour – to coat the potatoes
2 large fresh eggs – lightly beaten
480 ml chicken stock
4 threads Spanish saffron
Sea salt and pepper – amount to taste

  1. Pour olive oil into a large frying pan, enough to cover the entire base – place over a medium heat – when hot add the onion and sauté until translucent, adding the garlic for the last minutes to prevent burning.
  2. Add two tablespoons of flour, stir until incorporated and cook for two minutes.
  3. Gradually pour in the stock, while stirring, simmer for approx. 5 minutes then remove from the hob and put to one side.
  4. Meanwhile prepare the potatoes – peel and cut into slices approx. 8 mm thick.
  5. Spread the flour onto a large shallow bowl or plate – thoroughly coat the slices in flour, put to one side.
  6. Whisk the eggs in a wide shallow bowl and quickly dip each potato slice in the egg allowing excess to run off.
  7. Pour 2.5 cm of olive oil into a large deep frying pan – place on a medium heat, meanwhile whisk the eggs in a shallow bowl.
  8. When the oil is hot (not smoking) fry the potato slices – while monitoring the heat so the oil does not burn – brown on both sides, remove and place onto a large plate lined with kitchen paper towel to remove excess oil.
  9. Put the potatoes into the sauce – in a single layer if possible – return to the hob over a low heat, cover and simmer until the potatoes are tender – toss occasionally to prevent burning or sticking.
  10. If the sauce evaporates (the potatoes are not completely covered) before they are ready, add more chicken stock.
Filed Under: Main crop, Spain Tagged With: , ,

Poor Man’s Potatoes (Patatas a la Pobre)

November 29, 2012 by Leave a Comment

An absolutely fabulous tasting dish often served with kid dishes in the more traditional Spanish restaurants.

300 ml olive oil
3 Spanish onions, thinly sliced
5 garlic cloves, thickly sliced
1 kg potatoes, peeled and cut into large cubes
3 green peppers, seeded and roughly chopped
4 bay leaves
Sea salt and black pepper

  1. Heat 5 tablespoons of the olive oil in a wok or large deep frying pan.
  2. When hot add the onions, lower the heat and cook the slowly stirring constantly.
  3. When the onions turn soft and just lightly browned, add the garlic, pepper and bay leaves.
  4. Stir, then cook for 15 minutes.
  5. Add the potatoes, salt and remaining olive oil.
  6. Simmer gently for 20 minutes, or until potatoes are soft.
  7. Remove from the oil using a slotted spoon, allowing excess to drain off, then serve immediately.
Filed Under: Main crop, Spain Tagged With:

Southern Cheesy Fried Potatoes

October 9, 2012 by Leave a Comment

This is a simple tasty dish, good with roast meat – or for comfort food, on its own.

500 grams Maris Piper potatoes
6 rashers streaky bacon
680 grams chopped onions
60 grams unsalted butter
4 tbsp freshly chopped flat leaf parsley leaves or 2 tbsp parsley flakes
1/2 tbsp finely chopped garlic
Sea salt and white pepper – to taste
100 grams cup mature cheddar cheese

  1. Slice potatoes in half length-wise, cut into quarter inch thick slices, shaped like a half moon, put to one side.
  2. Fry the bacon until cooked, but not too brown or crispy, remove from the frying pan and leave to cool, slice into small pieces, retain the bacon fat.
  3. Put the bacon fat and a little of the butter into a frying pan set over a low heat, add the onions, cover with a lid and sweat until translucent stirring occasionaly, add the garlic one minute before the onions are ready, stir to incorporate.
  4. Add the rest of the butter to the frying pan along with the potatoes, bacon, parsley and seasoning.
  5. Stir until all the ingredients are completely coated in fat.
  6. Cover with a lid and reduce the heat to low, cook until the potatoes are tender, stirring every five minutes or so.
  7. When the potatoes are cooked, sprinkle over the cheese and return the lid to the pan, serve when the cheese has melted.
Filed Under: Bacon, Main crop, USA Tagged With:

Deep Fried Tater Tots with Home Made Tomato Sauce

October 3, 2012 by Leave a Comment

Mashed Potatoes
2 large white baking potatoes – steamed until tender
2 large sweet potatoes – steamed until tender
Sea salt and white pepper
Coating
1 cup crushed organic cornflakes
1/4 tsp garlic powder
1/4 tsp EACH sea salt and black pepper
Optional flavourings
Cayenne pepper
Cajun seasoning
Olive oil

  1. When the potatoes are ready, mash them separately until smooth and lump free.

Coating

  1. Preheat oven to 200ºC,400ºF, gas mark 6; place an oven shelf in the centre of the oven.
  2. Combine all the ingredients, adding any optional ones if using, amount to taste.
  3. Shape into 2.5 cm balls, roll in the coating, place onto baking trays or sheets lined with baking parchment.
  4. Spray with a little olive oil.
  5. Bake for approx. 15 to 20 minutes or until the balls look crispy, turn to brown on the other side baking for another 15 to 20 minutes, or until lightly browned and crispy.
  6. Serve with home made tomato ketchup or Spanish alioli.

Home-made Tomato Sauce 

1 tbsp olive oil
2 sweet white onions, peeled and chopped
2.5 cm piece fresh root ginger, finely grated
2 garlic cloves, peeled and finely grated
1 red chilli – de-seeded, membrane remove and very finely chopped
800 grams prepared plum tomatoes, see below for preparation
100 grams soft light brown sugar
100 ml red wine vinegar
2 tbsp tomato purée
Coriander seeds, grind in a pestle and mortar
Sea salt and black pepper

  1. Tomatoes – place in boiling water then transfer to an ice bath, remove and peel, squeeze out the pips into a plastic sieve set over a bowl then either chop or blitz in a food processor. If chopped, sieve.
  2. Heat the oil in a large heavy bottomed deep saucepan, add the onions, ginger, garlic and chilli and sauté for 12 minutes or until soft.
  3. Add the remaining ingredients and season lightly, simmer on the lowest setting for 30 minutes (I use a diffuser when using gas) stirring occasionally, until the mixture is thick and slightly sticky.
  4. Cool until safe to process then blitz in a blender or food processor until smooth, if the sauce is too thick add the juices from the tomato seeds, stir then reheat.
  5. Transfer to a sterilised bottle and seal.
  6. Keep in the refrigerator and use within one week.
Filed Under: Bonfire Night, Main crop, Sweet potatoes, USA Tagged With: ,

Belly Pork and Beans

August 7, 2012 by Leave a Comment

Every time I watch one particular episode of Buffy (the vampire slayer) where a character comes out of the morgue and mentions “pork and beans”, I just have to have some. I love the pork and beans when served with Spanish fried potatoes which must be cooked in olive oil and seasoned with Maldon sea salt flakes but they are equally good with jacket potatoes. I also like just a little (a pinch of so) of Spanish sweet paprika adding to this dish at step 4.

900 grams dried Haricot beans
3 tbsp olive oil
1 large white onion, peeled and chopped
6 whole cloves garlic, peeled
1 celery heart, scrubbed, peeled and chopped
900 grams belly pork
800 grams ripe Italian plum tomatoes, peeled and sieved (or used tinned in juice)
225 grams Spanish tomato Frito
2 bay leaves and bouquet Garni
White pepper
Garnish flat leaf parsley leaves

  1. Place the beans into a saucepan, cover with water, add the lid and leave to soak overnight then drain and rinse.
  2. Transfer them to a large saucepan, cover with water and bring up to the boil, boil quickly for 10 minutes – do not add any salt.
  3. Reduce the heat and cook for an hour, strain, reserving the water – at this stage the beans should be slightly undercooked.
  4. While the beans are cooking, heat the oil and sweat the onion, garlic and celery, until softened and translucent (I often add the yellow celery leaves if these are available and often use the celery heart).
  5. Cut the belly pork into 2.5 cm long pieces and add them to the frying pan, skin side down, cook until browned, turn and cook for a further 3 minutes.
  6. Stir in the sieved plum tomatoes and tomato Frito.
  7. Add the bouquet Garni and bay leaves, plus the beans, reserve 60 grams.
  8. Place the reserved beans into a food processor, blitz to a purée stir into the sauce to thicken
  9. Add enough of the reserved cooking liquid from the beans, ensuring they are covered, bring up to the boil, turn down to a gentle simmer, cover tightly with a lid and cook for 2 hours, or until the meat is tender and the beans are cooked
  10. Transfer to a serving dish, sprinkle with flat leaf parsley, finely chopped and serve with
    mashed potatoes; though I do prefer Spanish fried potatoes to accompany the pork and beans.
Filed Under: Bonfire Night, Main crop, Pork, USA Tagged With: ,

Swedish Meatballs

July 22, 2012 by Leave a Comment

One trip to Ikea and I was hooked on Swedish meatballs with fried, mashed or boiled potatoes and Lingonberry jam, absolutely fabulous. Don´t be put off by the list of ingredients, they are easy to make.

Meatballs
150 grams fresh Spelt breadcrumbs (or any other type you prefer)
125 ml single cream
350 grams lean minced beef
250 grams lean minced pork
100 grams belly pork, minced
1 large fresh egg, lightly beaten
2 French shallots – peeled and grated
1/2 tsp freshly grated nutmeg
1/8 tsp ground allspice
1 tsp sea salt
1/2 tsp freshly ground white pepper
1 tbsp olive oil and 1 tbsp unsalted butter
Sauce
1 tbsp unsalted butter
1 tbsp plain white flour
240 ml hot beef stock and 200 ml of hot chicken stock
60 ml crème fraîche
2 tbsp finely chopped dill week
85 ml dry white wine
To serve
Garnish – 1 tbsp finely chopped dill weed
Lingonberry jam, to serve

  1. Put the breadcrumbs into a bowl, stir in the cream – cover and leave for 5 minutes.
  2. Add the meat, egg, shallot, spices and seasoning – mix thoroughly – with your hands.
  3. Measure out tablespoons of mixture, shape each tablespoon into a ball – place onto a tray – cover with a clean tea towel, chill in the fridge for two hours.
  4. Warm the butter and oil in a large (deep) frying pan set over a medium heat, brown the meatballs in batches then remove and place onto a tray or large plate lined with kitchen paper towel to remove excess oil.

Sauce

  1. Add the butter and flour to the same frying pan, stir to form a thick roux.
  2. Add the hot chicken and beef stock in a thin steady stream while whisking to combine, then stir in the crème fraîche.
  3. Add the wine and dill, whisk constantly while bringing the sauce to the boil, cook until slightly thickened.
  4. Reduce heat to medium-low, add the meatballs, toss to coat in the sauce.
  5. Cover and cook for 15 minutes, while stirring occasionally.
  6. Taste and adjust seasoning if necessary.
  7. Scatter the finely chopped dill over the dish just prior to serving.
  8. Serve with Swedish fried or boiled potatoes and Lingonberry jam.
Filed Under: Beef, New season, Pork, Sweden Tagged With: ,

Dill Butter Potatoes

June 13, 2012 by Leave a Comment

This is a simple quick potato dish which is good when served with pan fried salmon and French green beans. I used this recipe when cooking chats recently, it was really good.

500 grams new season potatoes
50 grams unsalted butter
2 tbsp finely chopped dill weed
Sea salt and freshly ground pepper

1. Cook the whole unpeeled new potatoes in boiling salted water until tender, if large – slice, if small leave whole.
2. Melt the butter in a large frying pan, when hot add the precooked potatoes, toss to coat in melted butter.
3. Cook for two minutes, add the dill, stir or toss and season to taste with sea salt flakes and freshly ground pepper.

Filed Under: Chats, New season Tagged With: , , ,
«Older Posts