Archive | Beef RSS feed for this section

Thai style beef and mango salad, one of our favourite meals!

9 Mar

 We first had this salad about eleven years ago, shortly after we returned from living in America.  It has been a firm favourite ever since and we eat it at least once a month and more often if I think about making it.  Although this is classed as a salad it could not be further away from what I grew up to understand salads to be, i.e. lettuce, tomatoes and cucumber!  The tender chunks of beef, straight from the pan, absorb the hot and spicy salad dressing.  The sweetness of the mango is in perfect contrast with the beef and the heat from the red onion and the watercress.  Your senses will rarely be subjected to such an attack on all levels, smell, taste and sight!  Absolutely delicious and very low in fat, carbohydrate and calories so excellent for anyone who is hoping to lose weight.  What more could you ask for?

Thai food is known for its balance of the four fundamental taste senses, sour, sweet, salty and bitter.  It is often spicy as well.  This dish is an excellent example of how this balance is achieved.  Don’t be put off by the ingredients, especially the mango in a savoury dish.  If you like spicy food I think you will love this.

Thai style beef and mango salad    Serves 2 (generously)

  • 2 sirloin steaks, trimmed of fat, cut into 1 inch cubes
  • 1 mango, peeled and cut into cubes
  • 1 red onion, cut in half and thinly sliced into half-moon shapes
  • 1 bag watercress
  • 3 tsp fish sauce
  • freshly ground pepper
  • juice 1 lime
  • small knob fresh ginger, peeled and finely chopped
  • 1 garlic clove, crushed
  • 1 small red chilli, deseeded and finely chopped
  • 1 tbsp soft brown sugar
  • Frylight or 1 tsp vegetable oil
  1. Put the cubes of steak in a dish, add 1 tsp fish sauce and season well with freshly ground pepper.  Mix well and set aside.
  2. Divide the watercress between two plates.  Sprinkle the mango cubes and sliced onion over each plate.
  3. In a small bowl, mix together the lime juice, brown sugar, ginger, garlic and chilli.  Check for taste.  If it is too sweet add more lime, too sour, add a little more sugar.
  4. Just before serving, heat the oil in a wok.  When hot stir fry the steak , turning frequently, until it is browned all over.
  5. Divide the steak between the two plates of salad and dress, to your liking, with the dressing.  Serve immediately. 

    This slideshow requires JavaScript.

Healthy Spaghetti Bolognese – delicious

5 Mar

imageSpaghetti Bolognese is probably my husbands favourite meals. My version is not typical of a traditional Bolognese sauce as when I first started making it, many years ago when the children were young, I had to bulk it out with vegetables to reduce the overall cost and also to provide vegetables for my resistant children.  We still love it and have it on average once a week. Now there are just my husband and myself at home I still make enough for four people and simply freeze half in a rigid container to use when time is short or when I don’t feel like cooking. Defrost completely though before you reheat.

Recently I have been attending Slimming World to lose some weight that has crept on over the years.  I have adapted the recipe so, by my calculations, if you use the Frylight oil,  it is now Syn free. In fact, so is the pasta and, if the Parmesan is used as a Healthy Extra, that is free too.  A wonderful plateful of free comfort food, what can be better than that!

Here is the recipe.

Spaghetti Bolognese                     Serves 4 people

  • Frylight Olive spray or 1 tsp olive oil
  • 1 medium onion, finely chopped
  • 1 clove garlic, crushed
  • 1 green pepper, finely chopped
  • 200g chestnut mushrooms, sliced
  • 500g lean steak mince
  • 1 tsp dried Oregano
  • Salt and freshly ground black pepper
  • 400g can chopped tomatoes
  • 1 beef stock cube (I use Knorr as Oxo is a bit overpowering in this dish)
  • 100/200 ml of water (just enough to loosen the mix and provide some sauce
  • Dried spaghetti (portion dependant on appetite)
  • Parmesan cheese, finely grated (Optional)
  1. Spray a large saucepan with the oil or, if you are not using the spray, add the oil.  Heat until hot over medium heat and add the onion. Fry gently for about 5 minutes until starting to go tender.  Add the garlic and fry for 1 minute more.
  2. Add the pepper and mushrooms and continue frying over a low heat for a further 5 minutes, stirring occasionally so it doesn’t stick.
  3. Turn up the heat to medium/high and crumble the mince over the vegetables. Mix well and cook until the mince has browned.
  4. Sprinkle over the oregano and season.  Mix well then add the tomatoes and water. Crumble over stock cube, mix well then bring to the boil.
  5. Reduce the heat to a simmer and cook, uncovered, for 30 minutes until all the vegetables are tender and the sauce has thickened. Add a little more water if necessary.
  6. In the meantime cook the spaghetti as per packet instructions.
  7. Drain the spaghetti and serve with the meat sauce on top, sprinkled with parmesan if you like.

This slideshow requires JavaScript.

Beef casserole, perfect for cold winter days!

1 Mar

 There are so many things I love about autumn and winter.  The dark nights when you can snuggle down in front of the fire, warm milky drinks to take to bed, long walks, wrapped up in scarves, gloves and hats and last, but definitely not least, thick warming casseroles, full of goodness and comfort.  I have been making this casserole for as long as I can remember.  My Grandma used to make a casserole out of ‘leg meat’.  I’m not really sure what cut this is, maybe it is peculiar to Derbyshire butchers.  I’ve often asked for it only to be given a blank look.  I have a feeling it is shin of beef but cut long ways instead of across.  Whatever it was, she used to cook it simply in water with maybe a bit of salt.  The result was incredible and the gravy to die for.  Oh well, enough of my memories. 

My version always uses braising steak.  Over the years the recipe has evolved.  Initially I would cook it like my Grandma, then, when we had the children and money was short, I started added vegetables to bulk it out.  Since then I have taken to adding some chopped tomatoes which give a great consistency to the gravy.  What we eat today, therefore, pays little resemblance to my early offerings but the flavour is simply delicious, accompanied by a big helping of mashed potatoes to soak up the gravy.  

Anyway, here is the recipe.  If there is left over meat it is fantastic in a cottage pie.  Simply line a pie dish with a layer of the meat and vegetables cut up into bite sized pieces and top with  potatoes and swede mashed together with a little low fat fromage fraise

Beef casserole                        Serves 4-6

  • 1 kg/2 lbs 4oz lean braising steak, fat and sinews removed and cut into large pieces
  • 4 white onions, peeled and halved
  • 4 large carrots, peeled and halved
  • Frylight sunflower oil or 1 tsp vegetable oil
  • 1 x 400g can of chopped tomatoes
  • 500 ml water
  • 1 beef stock cube (knorr)
  • Salt and freshly ground black pepper
  • 2 bay leaves
  1. Preheat the oven to 180C/170C fan/gas 4.
  2. Add 1 tbsp oil to a large non-stick ovenproof casserole with a lid.  Don’t worry if you don’t have one, simply make in a large frying pan and transfer to your casserole when it is ready to go in the oven.  Brown the pieces of beef over a high heat.  The intention is to sear the meat and retain the flavours.  Do this in batches if necessary as you don’t want the meat to steam instead of searing.  When brown remove and reserve.
  3. Add 1 more tbsp of oil to the same pan and add the onions and carrots.  Cook for a few minutes until they start to go a light brown.
  4. Add the tomatoes and water and crumble over a beef stock cube.  Season well.  When boiling return the meat to the dish with the bay leaves.  There should be enough water to almost cover the meat and vegetables but not drown them.  If not add a little more.
  5. Cover the casserole and cook in the oven for 2 hours, checking every now and again to make sure it is not going dry.  Check the meat is tender, if not give it another half an hour.   Remove from the oven and serve with mashed potato, pouring the lovely gravy over them.

    This slideshow requires JavaScript.

Chunky chilli, spicy and low in calories!

26 Feb

 How often do people start a weight loss programme and give in because the food is tasteless and boring.  This dish is just what the doctor ordered, Chili con carne!  I am using another Judith Wills recipe from her book of low fat meals, and I have made it more times than I can remember.  I love the rich flavour and the chunks of beef that gives a much better texture than mince, more commonly used in chilli.  I’m making a huge pan full today, enough for our dinner, meals on wheels for my kids and, hopefully, some left over to freeze for another day.  It’s great served with jacket potatoes, topped with grated cheddar, or simply with rice and maybe a side salad.

Chilli con carne is simply a spicy stew, derived from the Spanish Chilli con carne, and is the official dish of Texas.  In the 1880’s, brightly dressed Hispanic women known as ‘chili queens’ would light fires of wood or charcoal around downtown San Antonio, in areas where the public were likely to gather, and reheat huge cauldrons of precooked chili to serve to passers-by.  The aromas coming from their pots was a potent sales pitch and soon they were accompanied by groups of musicians to make it more of a carnival atmosphere.  In 1937, new sanitary laws came into force, requiring the chili queens to adhere to the same standards as restaurants.  I can hear all the shouts of ‘Health and Safety spoil things again!’.  The street cuisine disappeared overnight, although there was a brief remission in 1939, the laws were made permanent in 1943.

Last year we grew chillies for the first time.  If you have ever done this, you will know how profuse the chillies are on the plant.  I think we must have had at least one hundred.  If you find yourself in the same boat, and don’t know what to do with them, they freeze beautifully, whole, exactly as they are when you pick them.  When you are ready to use simply take a frozen chilli out and it can be used whole, sliced or chopped from frozen.  If you don’t want the seeds, simply knock them out of the frozen slices before you chop.

There are an incredible number of recipes to be found for Chilli con carne, most of which contain beans and tomatoes.  This is my favourite and I promise, you will never know it is low-calorie!  For those on a Slimming World diet, by my calculations, free if you use the spray oil and only 3 for people if you measure the oil accurately.

 

Chilli con carne     Serves 4

  • 1.5 tsp groundnut oil or Fry light sunflower oil spray 
  • 400g (about 1 lb) braising steak, trimmed of fat and sinews, and cut into about 1/2 inch cubes
  • 2 medium onions, peeled and finely chopped
  • 1 red pepper. deseeded and cut into 1/2 inch pieces
  • 1 clove garlic, crushed
  • 2 fresh red jalapeno chillies, chopped (leave the seeds in if you like your chilli hot)
  • 1 tsp Tabasco sauce
  • 1 tsp cumin
  • 1 tsp paprika
  • 400g can chopped tomatoes
  • 1 tbsp tomato puree
  • 400g can red kidney beans, drained
  • 250ml beef stock
  • salt and black pepper
  • Chopped coriander to serve (optional)
  1. Heat half the oil in a large, lidded, non-stick pan and fry the meat over a high heat until brown all over.  Do this in batches rather than overfill the pan as the meat will steam rather than fry.  Remove the meat with a slotted spoon and reserve.
  2. Add the rest of the oil, reduce the heat and saute the onion, garlic, chillies and pepper for 10 minutes.  Stir occasionally and be careful they do not burn.
  3. Add the paprika, Tabasco and cumin, stir and cook for 1 minute more.
  4. Pour in the tomatoes, tomato puree, beans, stock and seasoning, stir well, bring to the boil then reduce the heat to low.  Return the meat to the pan, check for seasoning and ‘hotness’ then cover and simmer for 2 – 2.5 hours until the sauce is thick and rich and everything is tender.

NB:  The heat of the chilli will mature during cooking so when you test for ‘hotness’ you will need to account for this.  It is better to add a bit more Tabasco at the end than try to reduce the heat, which is almost impossible. 

This slideshow requires JavaScript.

Ramen beef and mushrooms

18 Sep

imageThis lovely beef Ramen dish reminded me of two things. Firstly, there are still amazing recipes to try that will shoot straight into your top 20 and secondly, always buy the best you can afford.  In this case I bought fillet steak and the end result was melt in your mouth beef accompanied by soft noodles in an incredibly beautiful spice infused broth.  Overall a sensational combinations of taste explosions in your mouth that I was still savouring for some time afterwards.

The broth is based on Miso, a traditional Japanese staple food and seasoning.  There are two main types of Miso and its popularity varies dependant in where you are in Japan.  The most common types are white miso traditionally consumed in the western part of Japan including Kyoto, while the eastern regions including Tokyo tend to prefer red miso. Miso is typically salty but its flavour and aroma depend on various factors such as ingredients, fermentation and the length of the ageing process. Other important variables that contribute to the flavour of a particular miso include temperature, duration of fermentation, salt content and the variety of koji. These different ingredients and variables result in miso which may be described as salty, sweet, earthy, fruity and savoury. You can find Miso soup in most large supermarkets in the UK. Miso paste is more difficult to find. For a great selection of both try the Clearspring on-line shop.

Here is the recipe, a variation of the one I found in a Tesco magazine.

Ramen beef with mushrooms                                              Serves 4

  • 3 sachets of Miso soup (I used the red version)
  • 1 inch piece of root ginger, finely sliced into matchsticks
  • 1 star anise
  • 150g Udon noodles
  • 2 fillet steaks
  • 2 tbsp olive oil
  • 3 oz shiitake mushrooms, halved if large
  • 4 oz chestnut mushrooms, sliced
  • 1  x 200g pack baby leaf greens, finely shredded
  • 1 red chilli, finely sliced
  • 6 spring onions, finely sliced
  • A few leaves of coriander for garnish
  1. Dissolve the Miso soup in 1 litre of freshly boiled water in a large pan. Add the ginger and star anise then leave to simmer over a low heat.
  2. Meanwhile cook the noodles as per packet instructions. Drain well.
  3. Heat a griddle pan over a high heat. Lightly oil the steaks and season well.  When the pan is smoking, griddle them for 3 minutes on each side. Remove from the heat and allow to rest for 5 minutes then slice thinly.
  4. Add the mushrooms to the broth and continue to cook for 5 minutes.
  5. Heat a little oil to a clean pan and fry the chilli and spring onions until just turning brown.
  6. Divide the noodles between 4 bowls and ladle over the broth in equal measures. Lay the beef slices on top then scatter with the chilli and spring onions. garnish with the coriander and serve immediately.

This slideshow requires JavaScript.

Beef in Oyster Sauce, better than a take away

19 Jun

DSCI0632OK, so all my followers will know by now that I love Chinese food.  I also like Ken Hom recipes so this dish was a reasonably safe bet to turn out well. I was not disappointed.  Mind you, I did go all out with the beef and bought fillet steak. Some may think this was a waste but my husband is really fussy about meat and hates chewy bits in recipes where the meat is in a sauce and so they are well disguised.  This beef just melted in our mouths and was absolutely delicious. In actual fact, there wasn’t that much difference in the price of the fillet to other steaks so I feel my choice was justified.

Another essential is your choice of oyster sauce. Some oyster sauces taste fishy so buying the best you can afford always pays in the end. Ken Hom recommends Lee Kum Kee sauce found in most major supermarkets.

The dish is very savoury so goes well with plain boiled rice.

Here is a link to the recipe on the Good Food website:

http://www.bbcgoodfood.com/recipes/stir-fried-beef-oyster-sauce 

This slideshow requires JavaScript.

Individual Beef Wellingtons – delicious!

10 May

DSCI0625I remember the first time we had a Beef Wellington. I loved it but my husband, who hates to eat meat that is too pink or bloody, had to have his flashed off in the frying pan. When I saw this recipe I could feel my mouth watering but I was quite nervous about what my husband would think of it.  The steak is a fillet and it would have been criminal to overcook it so I decided to go with the recipe. Thankfully they turned out perfectly.  The Parma Ham prevented the pastry from having a soggy bottom and added a lovely flavour to the finished dish.  Fillet steak is obviously not cheap but it is well worth the money for such a beautiful dish. Perfect for a romantic meal for two or a dinner party for special friends.  I served mine with green vegetables as I felt there was enough starch in the pastry for a rounded meal.

The origin of the name is unclear. (Wikipedia)

There are theories that suggest that beef Wellington is named after Arthur Wellesley, 1st Duke of Wellington. Some theories go a step further and suggest this was due to his love of a dish of beef, truffles, mushrooms, Madeira wine, and pâté cooked in pastry, but there is a noted lack of evidence supporting this. In addition to the dearth of evidence attaching this dish to the famous Duke, the earliest recorded recipe to bear this name appeared in a 1966 cookbook.

Other accounts simply credit the name to a patriotic chef wanting to give an English name to a variation on the French filet de bœuf en croûte during the Napoleonic Wars.

Still another theory is that the dish is not named after the Duke himself, but rather that the finished joint was thought to resemble a Wellington boot, a brown shiny military boot named after the duke.

Here is the link to the recipe:  http://www.olivemagazine.com/recipes/beef-wellingtons/4010.html 

This slideshow requires JavaScript.