Showing posts with label meat and potatoes. Show all posts
Showing posts with label meat and potatoes. Show all posts
If there is anything I like more than a roast on the first day, it is the wonderful things you can do with the leftovers. Be it chicken, turkey, beef, lamb or pork, I am a master at making the leftovers taste fresh and new and delicious! Nobody in my house has ever said, Leftovers? YUCK! In fact they have always loved them, and I say that not to brag, but as a fact.
This recipe I am sharing today is a simple and easy version of Roast Beef Hash, with the exception being that there is no frying involved. None at all.
Chopped onion, potato and beef are simply combined with some tinned evaporated milk, Worcestershire sauce, seasoning and parsley flakes, poured into a buttered dish, and topped with some buttered cracker crumbs prior to baking.
That is it in its very basic rendition . . . of course you can amp it up a bit with the addition of some garlic powder and herbs. I would suggest thyme and marjoram and maybe some rosemary. You won't need a lot, just a smidgen of each.
You could add a squirt of ketchup and mustard to the milk mixture as well if you like. Both work very well . . . or even a squirt of either BBQ sauce or HP sauce.
You could also add some mixed vegetables if you liked, about a cup of frozen mixed vegetables would be nice, but I wouldn't do any more to it than that. Really, in all truth, it is very delicious even in it's most basic form!
The quantities are for two people, which is a very generous amount. You can easily double it to serve more if you want. Just make sure you have the same amount of potato as beef, and then half again as much of onion. You can precook the onion if you want, but its really not necessary.
I had plenty of leftover veg from Sunday and so I warmed them up and served them on the side and the casserole would easily have served at least three people generously.
We had mashed Swede (rutabaga/turnips) and a mix of peas, corn and carrots, all leftover as well. When I do my Swede, I simply boil it until tender in lightly salted water, drain well and then mash well with a potato masher, stirring in a small knob of butter and a touch of brown sugar, salt and pepper. The Brown sugar really enhances the natural sweetness of the Swede. Trust me on this.
I like to season my carrots with a pinch of sugar and some freshly grated nutmeg. There is something about nutmeg that goes very well with carrots and I know you will love it. I usually don't add any butter, but you can if you want, and some salt and pepper also.
Yield: 2
Oven Hash
prep time: 15 minscook time: 30 minstotal time: 45 mins
A delicious casserole for two to make with the leftovers from your Sunday Roast!
ingredients:
1 cup finely chopped roast beef
1 cup finely chopped cooked potato
150g evaporated milk (2/3 cup)
1 small onion, peeled and minced
1/2 tsp dried parsley flakes
2 tsp Worcestershire sauce
salt and black pepper to taste
a handful of crushed rich round crackers
1 TBS butter, melted
instructions:
Preheat the oven to 180*C/350*F/ gas mark 4. Combine the beef, potato,
milk, onion, parsley, Worcestershire sauce, salt and pepper. Turn into a
buttered 1 litre/1 QT casserole dish. Toss the cracker crumbs with the
melted butter and sprinkle on top. Bake in the preheated oven for half
an hour, until heated through, bubbling and golden brown.
milk, onion, parsley, Worcestershire sauce, salt and pepper. Turn into a
buttered 1 litre/1 QT casserole dish. Toss the cracker crumbs with the
melted butter and sprinkle on top. Bake in the preheated oven for half
an hour, until heated through, bubbling and golden brown.
Created using The Recipes Generator
Todd enjoyed his with some warmed up leftover gravy and mash on the side. Me, I enjoyed mine with a splash of tomato sauce. Yes, I am one of those North Americans who enjoys her ketchup! And we still have some roast beef leftover, which I have even more plans for. Watch this space and Bon Appetit!
I have to say we are really enjoying our new Space Grill. It could not have come at a better time, with all of this lovely dry and sunny warm weather we have been enjoying. Its been a real pleasure to actually have a reliable and easy to use grill so that I can do all of our cooking out of doors, without having to heat up the stove or the whole house in the process!
The other day I was able to cook our whole dinner on this new Grill, with the exception of the initial boiling of the potatoes for my roadkill potatoes. I think this Grill is absolutely amazing. I have never been able to do that before. Cook my whole meal on the grill. Its like having an outdoor stove. It really is very user friendly, and so simple to crack open and cook on.
I was able to cook the steaks which I had been marinating in my killer marinade for a couple of hours on the grill grate side . . .
While on the cast iron grill plate I was grilling thickly sliced onions, my potatoes and fresh asparagus.
It was all so very easy. The higher heat seems to be concentrated in the centre of the grilling areas. I started off heating the grill on high, and then when it came time to cook I reduced the temperature to medium beneath the steaks so that everything was roughly finished in the same time.
As the potatoes were precooked, they really only needed crisping up on the outsides and preheating. The asparagus and the onions were raw, but in the time it took to crisp up the potatoes, they were finished. Once I had the steaks done, I moved them to the outer edges of the grill so they could kind of rest while I was finishing off the vegetables.
These were Rib Eye steaks, about 3/4 inch thick, and for medium rare it took an initial searing on one side for 4 - 5 minutes and then 3 - 5 minutes on the other side. They were perfect for us. If you like them more well done, cook them for a bit longer, or less done, cook them for a bit shorter times.
The asparagus took about 14 minutes, with frequent turning, as did the onions and the potatoes. To prep the onions and asparagus, I simply brushed them with a bit of light olive oil and seasoning them slightly with salt and black pepper. The onions were lovely and tender and the asparagus was crispy tender.
Asparagus done this way is quite simply beautiful to eat. I should do it this way all the time! (and I just might!)
The potatoes were a grill take on a potato recipe that I initially shared with my readers many moons ago on my Oak Cottage Blog for Dressed Road Kill Potatoes. (Back in 2011) And as Road Kill Potatoes long before that on my AOL Journal, so as you can see it is a very, very old recipe. My friend Pat had cooked them the other day and told me how much she and her family still enjoyed them, even after all these years. I realised I had never presented them on this blog, and I looked at our new grill and thought to myself, why not give them a go on that! They worked out beautifully. We were ever so pleased!
*Perfect Steak Marinade*
Makes enough for 4 - 6 servings
A
delicious blend of flavours perfect for marinating beef steaks, pork
chops and lamb. I poke the meat all over with a fork before marinating
so that the flavours really get into the meat.
2 cloves garlic, peeled and finely minced
2 tsp Dijon mustard
4 TBS Soy sauce
4 TBS Worcestershire Sauce
4 TBS good quality Balsamic vinegar
4 TBS light olive oil
1/2 tsp black pepper
These potatoes are ever so tasty. They are simply boiled potatoes, in the skins, cooled and then smashed down lightly with a flat potato masher . . . brushed with oil, seasoned and grilled on both sides until crisp and golden. A bit of cheese is melted on the top at the end and a sprinkle of minced spring onion finishes them off!
*Grilled Road Kill Potatoes*
To serve two, but easily adaptable for more
To serve two, but easily adaptable for more
The regular version of these (done in the oven) is a real favourite of everyone who has them. I decided to adapt the recipe so that I could do it on our BBQ grill (with excellent results!) You will need a cast iron grill pan for use on the BBQ or a grill plate.
2 medium potatoes per person
garlic granules, sweet paprika, mixed herbs, sea salt, freshly ground black pepper
olive oil for drizzling
225g of strong grated cheddar cheese (8 ounces)
4 spring onions, chopped fine
Put
the potatoes in a large pot of salted water and bring to the boil.
Cook for 15 to 20 minutes, or until just barely tender when pierced with
the tip of a knife. Drain well and set aside to cool completely.
Drizzle
a bit of oil on a baking tray, sprinkle with some of the garlic
granules, paprika, mixed herbs, sea salt and black pepper.
Take
each cooled potato and smash it down onto the tray (hence the road
kill) with a potato masher, without totally obliterating them, but
leaving them merely with a flattened, nicely roughed up texture.
Sprinkle more of the spices and herbs over top to taste. Drizzle them with a bit more oil.
Heat
your BBQ grill/grill plate to high. Transfer the potatoes to the grill
plate with a spatula. Reduce the heat to medium. Grill for about 15
minutes, then flip them over and grill for a further 10 minutes or so at
which time they should be nicely browned with lovely crunchy bits.
Remove from the grill, scatter cheese over top along with the spring
onions. The heat from the potatoes should melt the cheese. If it
doesn't, place a large bowl over top to cover and leave for a few
minutes. Scatter over the spring onions and serve immediately.
So there you have it. A complete meal cooked on the grill that is exciting and delicious! We both loved this very much!
The Grill/BBQ we are using is the Space Grill 1800 3-Burner Gas Grill. This stainless steel Space Grill is a revolutionary idea for modern families with a unique
fold-away design which is perfect for garden patio grilling or even the
high rise balcony. It fits in perfectly every where, and is as truly
versatile as it is beautiful! You can either mount it on an existing
load bearing wall, or you can buy a specifically designed stand to mount
it on. Either way it is easy to use. Once installed, it folds down and is ready to use in about 10 seconds. (I kid you not!) After you are finished and it is cooled down and cleaned, you simply fold it back into place, cover it and that is that. We are ever so pleased with it! If you would like to know more about
it, or perhaps even to purchase one for your own use, do check out the Space Grill Site.
I wonder what I will cook up on it next??? Watch this space!
We were supposed to have some people over for a late lunch early supper the other day and I had bought a couple of small briskets to make for us all to enjoy. Alas the weather interfered with our plans and so I froze one of the briskets for another time, and cooked one for Todd and I to enjoy on the day.
I didn't do it in my usual way this time. I found a recipe for a pot roast in a Gooseberry Patch cookbook entitled "Comfort Food Lightened Up". I had to adapt it big time because it called for things I didn't have or want to use, but the basic concept sounded good and so I used it as a backbone for what I ended up doing in the end (with most delicious results, I might add!).
Normally I cook my pot roasts in the slow cooker, but I didn't feel like dragging it out on Friday. I did this in the oven. You can see it resulted in lovely tender meat, but sliceable meat, which was great! In the slow cooker it takes a lot longer and the meat falls apart so you can't really slice it. The original recipe had called for browning the roast first and for using a boneless beef chuck roast.
Even lightened up it came in at over 500 calories a serving, so I used brisket, which is a lot leaner, and I did not brown it first. I just seasoned the meat all over and then lay it on top of some sliced raw onions in my La Creuset covered casserole dish.
Then I stirred together some beef stock, tomato sauce/passata, and a bit of brown sugar. I added some prepared horseradish and Dijon mustard, and some celery salt. This got poured over top and then it roasted covered in a moderate oven for about 3 hours or so.
At the end I took the meat out to rest for a time, while I simmered the pan juices on top of the stove until they got as thick as I wanted them to be, with the end result being a delicious onion sauce that we were able to spoon over our tender slices of beef. It was really lovely! I served it with mashed potatoes, mashed swede (rutabaga) and cooked carrots. Todd was in man-meat-and-potatoes heaven!
*Another Pot Roast*
Serves 10
Preheat the oven to 180*C/350*F/ gas mark 4. Rub the roast all over with the crushed garlic, salt and black pepper.
Place the onion in the bottom of a heavy flame proof oven casserole (I use a La Crueset enameled round roasting dish). Place the roast on top of the onion. Put the broken bayleaf in the pan. Whisk together the remaining ingredients and pour around the roast in the dish. Cover tightly and roast in the preheated oven for 3 to 3 1/2 hours, at which time the roast should be quite tender. Remove the roast to a platter and tent with foil. Discard the bay leaf. Place the roasting dish over medium heat and simmer briskly until the sauce is of the desired consistency. Serve the roast sliced with some of the sauce spooned over top.
I like to serve this with potatoes (mashed or boiled) and a cooked vegetable . . . carrots, peas, swede, etc.
You could of course add peeled halved potatoes, and carrots in with the meat for the last hour of roasting. I don't though as Todd enjoys his mash and my roasting casserole was not big enough to put much else in it. This is really delicious however and a bit different than my usual pot roast. Tune in tomorrow to see what I did with the leftovers. You are going to love it! Bon Appetit!
We don't eat a lot of red meat in our home, but we do enjoy it once in a while. I tend to gravitate more to the cheaper cuts, and I do this for several reasons. One is price (no surprise there) and the other is that they tend to come from the parts of the animal that have gotten the most use and which have developed the most favour! And if you know me, you will know I am all about flavour!
Red meat tends to be a bit on the expensive side over here and I think it has probably always been so. I can remember when I lived in Suffield, Alberta, which was a British Army Training Unit Services base. We were friends with quite a few Brits and were invited to a home for a dinner party one night. They loved to entertain, and were quite entertaining people! We loved them to bits!
On this particular occasion the hostess served some lovely trout as a first course, and then she cooked a whole round steak for each person. Apparently meat was very cheap in comparison to the UK and she wanted to treat everyone to a nice piece of meat. The servings were huge to say the least and tougher than blazes! Round steak begs to be simmered long and slow and is what they would call braising steak over here in the UK!
This hot pot here today is gorgeous . . . with a tender beef filling made with flavourful braising steak, braised with mushrooms and shallots until it is meltingly tender . . .
A goodly bit of stilton cheese gets stirred into the juices and then it gets spooned into either individual casseroles or one large one and then covered with a thatch of mashed potatoes prior to baking until it is golden brown and bubbly.
*Steak & Stilton Hot Pot*
Serves 6
1 1/4 pound of mashing potatoes, peeled and cut into chunks
2 TBS butter
60ml whole milk, warmed (1/4 cup)
salt and pepper
freshly grated nutmeg
2 TBS butter
60ml whole milk, warmed (1/4 cup)
salt and pepper
freshly grated nutmeg
You will also need a few TBS of grated cheese to top the potatoes (optional)
The next day remove the meat from the marinade and pat dry. Dredge with the seasoned flour. Strain the marinade and reserve.
Heat the oil and butter in a large flameproof casserole. Brown the beef in batches, removing it with a slotted spoon to a bowl, as it browns. Repeat until all the beef has browned. Add the shalots and mushrooms to the pan and saute for 5 minutes or so until beginning to soften. Return the beef to the pan along with the reserved marinade and the stock. Bring to the boil, then reduce and simmer over low heat for about 1 1/2 hours, until the meat is very tender.
About
45 minutes before the meat is done make the mash for the topping. Place
the potatoes in a pot of lightly salted water to cover. Bring
to the boil, then simmer for 10 to 15 minutes until tender. Drain and
mash well. Stir in the butter and warm milk. Season to taste with
salt, pepper and freshly grated nutmeg.
Preheat the oven to 190*C/375*F gas mark 5.
Divide
the meat between six individual casserole dishes, or place into one
large shallow casserole dish. Strain off and discard half of the liquid
in the pan. Crumble the stilton into the remaining pan juices and then
divide them equally amongst the casserole dishe(s), spooning them over
the meat.
Let stand a few minutes before serving.
I served this with some steamed broccoli and sweet corn, but a salad would also go very nice! I don't mind me saying this is supremely delicious. Note, the stilton I used was not blue stilton, but regular stilton! Bon appetit!
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