Sticky Hoisin Beef

 

Sticky Hoisin Beef

If you’ve ever enjoyed my Hoisin Chicken, here’s another Chinese inspired easy dinner for you to try. Ready in 15 minutes it uses the same homemade hoisin sauce which takes no time at all to throw together. It’s so much nicer than shop bought. Dipping the beef in egg and flour gives it a little coating without the need for deep frying so it’s healthier than your takeaway version.

Serve it with rice or noodles. For fool proof fluffy rice, use two mugs of rice for four people. Cover with 4 mugs of cold water & add 1/2 tsp salt. Stir, bring to a simmer and cook for 10 minutes before putting a lid on the pan. Take off the heat and leave to stand for at least 15 minutes. Fork through to fluff up.

The recipe for the beef is below.

INGREDIENTS for 4

4 tbsp ground nut oil

4 x 1-5cm thick beef steaks (I used sirloin) trimmed of fat and cut into 1cm strips 

1 carrot made into Ribbons using a potato peeler

150g Pak Choi leaves or Chinese cabbage shredded

4 spring onions trimmed & shredded

1 beaten egg

2 tbsp soy

3 tbsp cornflour or plain flour

For the Hoisin Sauce:-

4 tbsp soy sauce

2 tbsp honey

1 tbsp dark sugar

2 tbsp rice wine

1 garlic clove crushed

1/4 tsp chilli flakes (optional)

1/2 tsp Chinese 5 spice

15ml water

Mix the soy and egg together and add the beef strips.

Tip the flour onto a plate. 

Put all the hoisin ingredients into a blender or bullet and whizz.

Have all your ingredients prepped.

Heat the oil in a heavy bottomed pan until it smokes.

Take the beef out of the egg and dip into the flour so each piece is coated.

Fry the beef in about 4 batches. Each batch should only take a minute. It should just take on a little colour and have a coating.

Wipe the pan clean, return all the beef to the pan and pour in the hoisin sauce. Coat the beef in the sauce. Take off the heat and stir in the carrot ribbons, spring onions and greens. Stir and serve.

Spaghetti Bolognese

 

Spaghetti Bolognese Recipe:

Ingredients:

For the Bolognese Sauce:

- 2 tbsp olive oil

- 1 large onion, finely chopped

- 2 garlic cloves, minced

- 1 large carrot, finely chopped

- 1 celery stalk, finely chopped

- 1 lb (450g) ground beef

- 1 can (14 oz/400g) crushed tomatoes

- 2 tbsp tomato paste

- 1/2 cup (120ml) red wine (optional)

- 1 cup (240ml) beef or vegetable broth

- 1 tsp dried oregano

- 1 tsp dried basil

- Salt and pepper to taste

- 1/2 cup (120ml) milk

- Fresh basil leaves for garnish

For the Spaghetti:

- 1 lb (450g) spaghetti

- Salt for boiling water

- Grated Parmesan cheese for serving

Instructions:

1. Prepare the Bolognese Sauce:

   - Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.

   - Add the minced garlic, chopped carrot, and chopped celery. Cook for another 5 minutes, stirring occasionally.

   - Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until the beef is browned all over.

   - Stir in the crushed tomatoes, tomato paste, and red wine (if using). Let the mixture simmer for a few minutes.

   - Add the beef or vegetable broth, dried oregano, and dried basil. Season with salt and pepper to taste.

   - Reduce the heat to low and let the sauce simmer for at least 30 minutes, stirring occasionally. The longer it simmers, the better the flavors will meld. If the sauce becomes too thick, you can add a little more broth or water.

   - Stir in the milk and let the sauce cook for another 10 minutes. This will add a nice richness to the sauce.

2. Cook the Spaghetti:

   - While the sauce is simmering, bring a large pot of salted water to a boil.

   - Add the spaghetti to the boiling water and cook according to the package instructions until al dente.

   - Drain the spaghetti and set aside.

3. Assemble the Dish:

   - Divide the cooked spaghetti among serving plates.

   - Top each plate of spaghetti with a generous portion of Bolognese sauce.

   - Garnish with fresh basil leaves and grated Parmesan cheese.

4. Serve:

   - Serve the spaghetti Bolognese immediately while hot. Enjoy this classic and comforting Italian dish!

Cheesy Steak and Potato Skillet

 Cheesy Steak and Potato Skillet

**Ingredients:**

- 1 lb steak (sirloin or ribeye), cut into bite-sized pieces

- 4 medium potatoes, diced

- 1 small onion, diced

- 2 cloves garlic, minced

- 1 tbsp olive oil

- 1 tsp paprika

- 1/2 tsp garlic powder

- Salt and pepper, to taste

- 1 1/2 cups shredded cheddar cheese

- 1/2 cup mozzarella cheese (optional)

- 1/4 cup sour cream (for garnish)

- 2 tbsp fresh parsley, chopped (for garnish)

**Instructions:**

1. **Cook the Potatoes:**

   - Heat olive oil in a large skillet over medium heat. Add the diced potatoes and season with paprika, garlic powder, salt, and pepper. Cook for about 10-15 minutes, stirring occasionally, until the potatoes are golden brown and tender. Remove from skillet and set aside.

2. **Cook the Steak:**

   - In the same skillet, add the steak pieces and cook until browned on all sides (about 4-5 minutes). Remove from the skillet and set aside with the potatoes.

3. **Sauté Onion and Garlic:**

   - In the same skillet, add the diced onion and minced garlic. Cook for 2-3 minutes until softened and fragrant.

4. **Combine Ingredients:**

   - Add the cooked potatoes and steak back into the skillet with the onions and garlic. Stir everything together.

5. **Add the Cheese:**

   - Sprinkle the shredded cheddar cheese (and mozzarella if using) over the steak and potato mixture. Cover the skillet with a lid and cook on low heat for 3-5 minutes, until the cheese is melted and bubbly.

6. **Serve:**

   - Garnish with fresh parsley and a dollop of sour cream. Serve hot and enjoy!

Loaded Steak Quesadillas

 Loaded Steak Quesadillas 

Ingredients :

For the Steak :

3/4 – 1 lbs sirloin steak

1 teaspoon ancho chili powder

1/2 teaspoon paprika

1/4 teaspoon ground mexican oregano

1/4 teaspoon cumin

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Pinch of cayenne pepper

1/4 teaspoon salt

For the Quesadillas :

4 large flour tortillas

2 cups Mexican Cheese Blend

1/2 cup cherry tomatoes, thinly sliced

1/2 cup canned fire roasted corn kernels, drained

1/2 cup canned black beans, drained

1/2 an avocado, diced

Limes wedges and fresh minced cilantro for garnish

Instructions :

Preheat oven to 425˚F. Prepare a baking sheet with a piece of parchment paper.

In a small bowl, mix together all spices and salt for the steak. Generously coat steak with spice blend.

Heat 2 tablespoons olive oil in a large skillet over medium high heat. Sear steak, no more than 3 minutes per side. The steak will cook more in the oven so make sure it’s just a sear! Remove from heat and let rest for 5 minutes while prepping quesadillas.

Place 2 tortillas on the prepared sheet and sprinkle each one with 1/2 cup of the cheese.

Top with tomatoes, corn, black beans, and avocado.

Thinly slice steak against the grain. Place slices on top of the loaded tortillas.

Sprinkle the rest of the cheese evenly over both quesadillas and cover with remaining tortillas.

Bake in the oven for 6-8 minutes, until cheese is melted and tortillas are warmed through.

Remove from oven and slice as desired. Top with cilantro and serve with lime wedges, a dollop of sour cream and your favorite salsa and guacamole!

Enjoy 

Kentucky Butter Cake

 

Kentucky Butter Cake

Ingredients:

1 cup butter, softened

2 cups sugar

4 large eggs, room temperature

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

Butter Sauce:

1 cup sugar

1/2 cup butter, cubed

1/4 cup water

1-1/2 teaspoons almond extract

1-1/2 teaspoons vanilla extract

Directions:

In a large bowl, cream butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.

Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper.

For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts.

Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.

GERMAN GOULASH

 

GERMAN GOULASH

INGREDIENTS

1 1/2 pounds stewing beef , cut into 1/2 to 1 inch chunks

1 tablespoon oil

1 large yellow onion (about 400 g) , diced

2 cloves garlic , minced

1 cup dry red wine (e.g., cabernet sauvignon, pinot noir)

3 tablespoons tomato paste

3 tablespoons Hungarian paprika

1/2 teaspoon dried marjoram

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 cups beef broth

1 bay leaf

2 teaspoons cornstarch dissolved in 2 tablespoons water (or more depending on desired thickness)

INSTRUCTIONS

Heat the oil in a deep heavy skillet or Dutch oven and brown the beef on all sides. Transfer the beef to a plate and set aside.

Add the onions and cook until lightly browned, 6-8 minutes. Add the garlic and cook for another minute. Add the red wine, bring to a boil, reduce the heat and simmer steadily until it has evaporated by about half, 3-4 minutes. Add the seasonings and tomato paste and stir to combine. Return the beef to the skillet and pour in the beef broth.

Bring it to a boil, reduce the heat to low, cover and simmer for about an hour or until the beef is very tender.

Add the cornstarch mixture, stirring constantly to prevent lumps, and simmer for a minute or two until the sauce has thickened. Add salt and pepper to taste.

Serve over your choice of Spätzle, German Potato Dumplings , German Bread Dumplings, boiled potatoes or egg noodles.

Makes 4 large or 6 smaller servings.

Honey lemon chicken

 

Ingredients

    8 chicken thighs

    2 lemons one juiced and one sliced

    4 cloves garlic minced

    ¼ cup olive oil

    2 tablespoons fresh thyme leaves

    1 tablespoon honey

    1 teaspoon sweet paprika

    salt and pepper to taste

    fresh parsley for garnish

Instructions

    In a large bowl, whisk together lemon juice, minced garlic, olive oil, thyme, honey, and paprika. Season generously with salt and pepper. Add the chicken thighs to the bowl and toss to coat evenly with the marinade. Let it sit for at least 30 minutes at room temperature, or for optimal flavor, cover and refrigerate for a few hours or overnight.

    Preheat your oven to 400°F (200°C).

    Arrange the chicken thighs skin-side up in a large baking dish. Make sure they are not overcrowded. Tuck the lemon slices among the chicken thighs.

    Bake in the preheated oven for about 35-40 minutes, or until the chicken is cooked through and the skin is crispy. The internal temperature should reach 165°F (74°C). For extra crispy skin, broil the chicken on high for 2-3 minutes at the end of cooking. Watch carefully to prevent burning.

    Remove the chicken from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.

Notes

    For an even zestier flavor, add the zest of one lemon to the marinade.

    If you're short on thyme, rosemary makes a great alternative with its aromatic and slightly piney flavor.

    Remember to let the chicken rest for a few minutes after baking; it helps retain the juices and keeps the meat tender.

    For a lower-fat version, you can use skinless chicken thighs.

Nutrition

Serving: 1serving | Calories: 429kcal | Carbohydrates: 11g | Protein: 45g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 204mg | Potassium: 676mg | Fiber: 2g | Sugar: 6g | Vitamin A: 479IU | Vitamin C: 35mg | Calcium: 56mg | Iron: 3mg