Showing posts sorted by relevance for query cabbage. Sort by date Show all posts
Showing posts sorted by relevance for query cabbage. Sort by date Show all posts
*Crock Pot Barbeque Chicken*
Serves 4
Printable Recipe
Tender, sticky delicious chicken. You can use only breasts or a combination of breasts and thighs. Delicious.
4 to 6 pieces of boneless, skinless chicken
1 bottle barbeque sauce (I used the Jack Daniels one)
1 ounces white vinegar (1/4 cup)
1 tsp red pepper flakes
2 ounces soft light brown sugar (about 1/4 cup)
1/2 tp 1 tsp garlic powder
Place your chicken pieces into the slow cooker. Stir together the barbeque sauce, vinegar, pepper flakes, brown sugar and garlic powder. Pour this over top of the chicken and give it a stir. Cover and cook on low for 4 to 6 hours.
The next recipe I tested on it was for a Crock Pot Beef Dip Sandwich. I love Beef Dip Sandwiches. It was always one of my favourite things to order when I lived in Canada and we would go out for supper. I remember having a particularly delicious one in Winnipeg Manitoba back in 1977 whilst we were waiting to board a train for Calgary. (You know something is good when 30+ years later you are still thinking about it!)
This recipe is one I found online (forgive me as I can't remember where right now). The meat turned out deliciously tender and we both enjoyed this very much. I will make again. It was almost as good as that one back in 1977, and I loved that I could brown the roast a bit first by using that function in the Flavour Savour.
*French Dip Sandwiches in the Slow Cooker*
Serves 6 to 8
Printable Recipe
Easy to make and oh so delicious with meltingly tender beef tucked into a soft roll, topped with cheese and then served with a beef broth for dipping.
1 medium brown skinned onion, peeled and thinly sliced
6 fluid ounces beef broth/stock (3/4 cup)
2 fluid ounces dark soy sauce (1/4 cup)
4 fluid ounces water (1/2 cup)
1 TBS Worcestershire sauce
1 TBS grainy mustard
2 cloves garlic, roughly chopped
3 pounds beef roast for braising (I used a rolled brisket)
Salt and pepper to taste
To serve:
6 to 8 soft sandwich rolls
6 to 8 slices of provolone cheese, or an equivalent
amount of grated emmenthal cheese
one pint of beef broth (about 2 1/4 cups)
Rub the beef all over with some salt and pepper. Place the onion slices in the bottom of the crock pot. Stir together the beef broth, soy sauce, Worcestershire Sauce, mustard, garlic and water. Put the beef into the crock pot on top of the onions. Pour the broth mixture over top. Cook on low for 6 to 8 hours until meltingly tender.
To serve, warm the rolls and cut open. Shred the cooked beef and pile onto the warmed rolls, top with some of the onion and a bit of the juice from the pan, along with a slice of cheese. Close over, cut in half diagonally and serve along with a small bowl of beef broth for each person to dip their sandwich in.
I then decided to test out it's normal cookery function and did a tasty stew in it. I was able to brown my meat and vegetables perfectly and then proceed as per the recipe. At the end we were rewarded with a deliciously tasty Irish Lamb and Barley Stew.
As you can see the lamb was beautifully browned. Stews gain a lot of their flavour from the browning step. All those rich caramelized meat juices really add a lot of taste and colour to the gravy.
*Irish Lamb and Barley Stew*
Serves 4
Printable Recipe
A delicious stew that cooks either on top of the stove or in the slow cooker.
2 TBS olive oil
1 kg (2 pounds) diced lamb shoulder
1 large onion, peeled and chopped
2 medium carrots, peeled and chopped coarsely
2 sticks of celery, trimmed and chopped coarsely
1 large parsnip, peeled and chopped coarsely
1/2 small swede, peeled and chopped coarsely
2 cloves of garlic, peeled and crushed
1 litre of chicken stock (4 cups)
1/2 litre of boiling water (2 cups)
200g of pearl barley (1 cup)
4 sprigs of fresh thyme
3 medium potatoes, peeled and chopped coarsely
1/2 of a small savoy cabbage, finely shredded
a handful of flat leaf parsely, coarsely chopped
Heat half of the oil in a large saucepan; cook the lamb, in batches until browned. Remove from the pan. Add the remaining oil and heat. Add the vegetables and cook, stirring occasionally until they begin to soften. Return the lamb to the pan, along with the stock, water, barley and thyme. Bring to the boil, then reduce to a simmer and cook, for 1 hour, covered. Add the potato and simmer for 20 minutes, uncovered, until tender. Add the cabbage and simmer for about 10 minutes longer, uncovered, or just until the cabbage is tender. Discard the thyme. Serve the stew ladled out into heated bowls and sprinkled with the parsley.
Note: if using the slow cooker, brown the meat and vegetables and then put them into the cooker along with the barley, hot stock and water and the herbs. Cover and cook on low for 4 to 5 hours. Add the potatoes and recover. Cook on high for 35 to 40 minutes. Add the cabbage and cook, uncovered on high for 10 to 15 minutes.
*Crock Pot Butter Roasted Pecans*
Makes 6 cups
Printable Recipe
Moreishly buttery and scrummy.
4 ounces butter, cut into pieces
1 1/2 pounds pecan halves
1 tsp sea salt
1/2 tsp freshly ground black pepper
Optional ingredients:
garlic powder
onion powder
dried herbs (savoury, basil, oregano)
Place the butter into a 4.5 litre slowcooker. Heat on high for about half an hour to melt the butter. Add the pecans and toss to coat with the butter. Cover and cook on high for 1/2 hour. Uncover and cook on high for another 2 1/2 hours, giving them a stir every 1/2 hour. (You want to keep an eye on them and stir them often so that they don't catch as you are cooking them on a high temperature.) At the end of that time they should be nicely roasted. Spread out onto a baking sheet and sprinkle with the sale and pepper, and any optional ingredients you wish to use. Give them a good stir together and allow to cool. Store in an airtight container.
All in all I am very pleased with this machine. It has a lovely round shape which fits well into my kitchen. The cord is of a nice length and also stores very easily in the base when you want to put it away. I love that the cooking pot and lid wash up beautifully in the dish washer. I love that I can brown and stew with it, as well as slow cookin on a low, medium or high temperature . . . and I just adored the keep warm function, which means that it will hold your food for a further 2 hours at a warm temperature without over cooking it.
Saint Patrick's Day is coming up just a week from Monday, and I was recently challenged by Ocado's Irish Shop to take the Saint Patrick's Day Feast Challenge, by coming up with a celebratory 3 course feast for four, for £50 or less. Something which was not only a bit innovative, but also simple and easy enough for loyal Ocado fans to replicate at home.
Initially I had the idea in mind to do a simple vegetable broth soup, with colcannon filled steamed dumplings as a starter, followed by a Boiled Bacon and Cabbage Lasagne for the main, and a dessert using Bailey's Irish Cream. I did test recipes of both the starter and main, but in all truth, I felt they were a bit too stodgy and . . . yes, a bit time consuming and fiddly. So I went back to the drawing board and this is what I came up with. I think my feast embraces some Irish ingredients which are unique to Ireland and delicious, and yet at the same time the menu maintains the simple integrity of what makes a St Patrick's Day Feast . . . well . . . a St Patrick's Day Feast!! (Somehow I don't think Saint Patrick would have quite embraced a Boiled Bacon and Cabbage Lasagne. )
♣♣STARTER♣♣
A St. Patrick's Day Salad of Apple Dressed Pears
with Cashel Blue Toasties
♣♣MAIN COURSE♣♣
An Irish Stew of Beef and Guinness
Irish Colcannon
Whole Wheat Soda Bread and Butter
(Using the bread you didn't need for the starter)
♣♣DESSERT♣♣
Flourless Chocolate Cake
Vanilla Bean Ice Cream
Bailey's Irish Cream Chocolate Sauce
Of course there will be lots of Bailey's leftover for your guests to enjoy over ice after dinner while you just sit around and play the fiddle, sing Irish Songs, Step Dance and talk about Leprechauns and Pots of Gold.
*A St Patrick's Day Salad of
Apple Dressed Pears with Cashel Blue Toasties*
Apple Dressed Pears with Cashel Blue Toasties*
This lovely salad makes the perfect first course with it's lovely green colours for St Patrick's Day. The tart flavour of
the cooking apple shines through in the dressing without being
overpowering and goes very well with the savoury crunch of the toasted
walnuts and the sweetness of the pears. The lovely Cashel blue cheese toasts
are it's crowning glory, and add just that extra special touch.
4 baby gem heads, washed and leaves separated, the larger ones torn into smaller pieces
4 thin slices of Irish Brown Soda Bread
75g of mild cheddar cheese, cut into small cubes (3/4 cup)
75g of Irish cashel blue cheese, cut into small cubes
2 ripe dessert pears
dash of lemon juice
100g of whole walnuts (A scant cup)
DRESSING:
1 cooking apple, peeled, cored and cut into small chunks
1 shallot, peeled and finely chopped
1 tsp liquid honey
1 TBS cider vinegar
salt and freshly ground black pepper to taste
1. Heat a TBS of the oil in a small skillet and cook the shallot and apple in it, stirring, until golden. Remove from the heat and put into a blender along with the other dressing ingredients. Blitz until smooth. Check for seasoning, adjust if necessary, and set aside.
2. Cut each slice of soda bread in half and toast under the grill on one side only. Mix the cubes of cheese together and then divide amongst the slices of bread and toast under the grill until the cheese is all melted and bubbling and starting to brown just the slightest. Take out and set aside.
3. Toast the walnuts in a dry pan for about 30 seconds.
4. Peel, core and slice the pears. Toss the sliced pears with a dash of lemon juice to help keep them from turning brown. Toss the pears with the lettuce leaves, toasted walnuts and apple dressing. Divide amongst four chilled plates, garnishing the top of each with two slices of the cheese toasts.
Serves: 4 people
Prep Time: 15 minutes
Cooking Times: 10 minutes
Printable Recipe
2 TBS canola or sunflower oil
4 TBS plain flour
1 1/2 pounds of lean stewing steak, trimmed and cut into 1 inch cubes
3 medium onions, peeled and chopped
1 TBS tomato puree
450ml of beef stock (2 cups)
225ml of Guinness (1 cup)
1 TBS raisins, chopped
1/2 tsp caraway seeds
salt and black pepper to taste
2 large carrots, peeled and cut into 1/2 inch slices on the diagonal (about 1 cup)
2 medium parsnips, peeled and cut into 1/2 inch slices on the diagonal (about 1 cup)
2 small to medium turnips, peeled and cut into 1/2 inch cubes (about 1/2 cup)
a small handful of coarsely chopped fresh flat leaf parsley.
1. Season
the cubes of beef with some salt and pepper and toss with the flour.
Heat half the oil in a heavy based stove top casserole, over medium high
heat. Add half of the beef. Brown well on all sides and then scoop
out to a bowl. Add the remaining oil and the remaining cubes of
beef. Repeat until all of the beef is browned.
2. Return the beef to the pan along with the onions, turn down the heat to medium. Cook, stirring occasionally, for about five minutes, or until beginning to soften without browning. Stir in the tomato paste, stock and Guinness, scraping the bottom of the pan to loosen any browned bits. Stir in the raisins, caraway seeds and season with salt and pepper.
3. Bring to the boil and then reduce to a simmer. Cover tightly and simmer for one hour, stirring occasionally.
4. At the end of that time, remove the lid, bring to the boil and then cook for about 45 to 50 minutes at a fast simmer, again stirring occasionally.
5. Add the vegetables, cover tightly, reduce the heat to low and cook for half an hour. Remove the lid and bring to the boil. Cook for 5 to 10 minutes until the vegetables are fork tender. Sprinkle with parsley and serve. Pass the soda bread for sopping up all of that delicious gravy!
Serves: 4
Prep Time: 30 minutes
Cook Time: 3 hours, approximately
Printable Recipe
*Colcannon*
I can remember reading a story once about a big rough and ready Irish family. They had this for supper and it was set in a big bowl in the middle of the table, a large crater scooped into the middle and filled with melting butter. They all sat around and scooped into it, eating it together with scraps of freshly baked crusty bread. It sounded so delicious. It is delicious, truly and so very easy to make. We might not sit around scooping it up with chunks of bread now, but a dip in the middle filled with melting butter is still a pretty tasty thing to do.
1 pound cabbage, finely chopped
7 to 8 fluid ounces of milk or cream
2 small leeks or green spring onion tops, chopped
2 pounds potatoes, peeled and cut into chunks
salt and freshly ground black pepper
a pinch of ground mace
4 TBS melted butter
1. Cook the cabbage in a large pan of boiling salted water until very tender. Drain well and keep warm.
2. Put the milk or cream in a small pan with the leek or spring onion and simmer until soft. Set aside and keep warm.
3. Put the potatoes in a saucepan and cover with salted water. Bring to the boil and then simmer until cooked through and they can be pierced easily with the tip of a knife or the tines of a fork. Drain well and then place back on the warm burner, giving them a good shake to dry them out. Mash well. Mix in the leeks and enough of the milk or cream to give it a creamy consistency. Add the cabbage and season with salt, pepper and mace. Drizzle with the melted butter and serve.
Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Printable Recipe
For the cake:
225g of semi sweet chocolate, chopped (8 ounces)
113g of dark chocolate, chopped (4 ounces)
225g of butter (1 cup)
255g of caster sugar (1 1/4 cups)
6 large free range eggs, separated
For the Sauce:
60ml of heavy cream
60ml of Bailey's Irish Cream
113g of semi sweet chocolate, chopped
6. Dust the cake with icing sugar and cut into wedges to serve. Top each serving with a scoop of the vanilla bean ice cream. Spoon a portion of the warm chocolate sauce over top of each and serve immediately.
Prep Time: 20 minutes
Cook Time: 60 minutes, plus 4 hours for chilling
Printable Recipe
As with any challenge, there is a prize involved, a trip to Ireland. (It's on my bucket list of things to do before I die.) All of the Feasts entered in the challenge will be judged by a a panel of esteemed Judges:
Orla Broderick
Orla Broderick is a freelance food writer who lives in Dublin. After a degree in HOme Economics, she worked as a writer for BBC Good Food magazine for five years before deciding to specialize in creating recipes and preparing food for television. Orla has worked on many highly regarded productions, mainly for the BBC, but also for the first series of Masterchef Ireland. She is also the author of several cookbooks, as well as working with a number of high profile chef's on their own publications. She is also a contributing editor to the Bridgestone Irish Food Guides.
Andy McFadden
Andy McFadden was born in Ireland and from a young age was very passionate about great food. He endeavoured to make a career out of this passion. Working his way through some of the best restaurants in Ireland and on the continent, he gained a wealth of knowledge and skills that are still with him to this day, a culinary trail which inevitably took him to London, where he took up the position of chef de partie at the two Michelin starred, Pied a Terre. Andy now holds the top position at sister restaurant, L'Autre Pied, where he is showcasing his star quality and preparing creative, innovative and delicious dishes.
Wish me luck, and a Very Happy Saint Patrick's Day to you all!!
1 TBS cider vinegar
salt and freshly ground black pepper to taste
1. Heat a TBS of the oil in a small skillet and cook the shallot and apple in it, stirring, until golden. Remove from the heat and put into a blender along with the other dressing ingredients. Blitz until smooth. Check for seasoning, adjust if necessary, and set aside.
2. Cut each slice of soda bread in half and toast under the grill on one side only. Mix the cubes of cheese together and then divide amongst the slices of bread and toast under the grill until the cheese is all melted and bubbling and starting to brown just the slightest. Take out and set aside.
3. Toast the walnuts in a dry pan for about 30 seconds.
4. Peel, core and slice the pears. Toss the sliced pears with a dash of lemon juice to help keep them from turning brown. Toss the pears with the lettuce leaves, toasted walnuts and apple dressing. Divide amongst four chilled plates, garnishing the top of each with two slices of the cheese toasts.
Serves: 4 people
Prep Time: 15 minutes
Cooking Times: 10 minutes
Printable Recipe
*An Irish Stew of Beef and Guinness*
A
hearty stew made with lean cubes of stewing steak, carrots, parnips,
turnips and onions, cooked in a delicious Guinness gravy until
delciously fork tender. Plan ahead as this takes a good 2 1/2 to 3
hours to cook, but then again the best things in life are worth waiting
for. This is delicious served with steamed baby new potatoes, or for St. Patrick's Day delicious mounds of buttery Colcannon.
2. Return the beef to the pan along with the onions, turn down the heat to medium. Cook, stirring occasionally, for about five minutes, or until beginning to soften without browning. Stir in the tomato paste, stock and Guinness, scraping the bottom of the pan to loosen any browned bits. Stir in the raisins, caraway seeds and season with salt and pepper.
3. Bring to the boil and then reduce to a simmer. Cover tightly and simmer for one hour, stirring occasionally.
4. At the end of that time, remove the lid, bring to the boil and then cook for about 45 to 50 minutes at a fast simmer, again stirring occasionally.
5. Add the vegetables, cover tightly, reduce the heat to low and cook for half an hour. Remove the lid and bring to the boil. Cook for 5 to 10 minutes until the vegetables are fork tender. Sprinkle with parsley and serve. Pass the soda bread for sopping up all of that delicious gravy!
Prep Time: 30 minutes
Cook Time: 3 hours, approximately
Printable Recipe
*Colcannon*
I can remember reading a story once about a big rough and ready Irish family. They had this for supper and it was set in a big bowl in the middle of the table, a large crater scooped into the middle and filled with melting butter. They all sat around and scooped into it, eating it together with scraps of freshly baked crusty bread. It sounded so delicious. It is delicious, truly and so very easy to make. We might not sit around scooping it up with chunks of bread now, but a dip in the middle filled with melting butter is still a pretty tasty thing to do.
1 pound cabbage, finely chopped
7 to 8 fluid ounces of milk or cream
2 small leeks or green spring onion tops, chopped
2 pounds potatoes, peeled and cut into chunks
salt and freshly ground black pepper
a pinch of ground mace
4 TBS melted butter
1. Cook the cabbage in a large pan of boiling salted water until very tender. Drain well and keep warm.
2. Put the milk or cream in a small pan with the leek or spring onion and simmer until soft. Set aside and keep warm.
3. Put the potatoes in a saucepan and cover with salted water. Bring to the boil and then simmer until cooked through and they can be pierced easily with the tip of a knife or the tines of a fork. Drain well and then place back on the warm burner, giving them a good shake to dry them out. Mash well. Mix in the leeks and enough of the milk or cream to give it a creamy consistency. Add the cabbage and season with salt, pepper and mace. Drizzle with the melted butter and serve.
Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Printable Recipe
*Flourless Chocolate Cake*
served with Vanilla Ice Cream and a Bailey's Chocolate Sauce
You
will want to make the cake for this the day before. It needs several
hours in the refrigerator to set up properly for cutting. (I like to leave it overnight.) It's rich and
delicious. Top with a scoop of really good Vanilla ice cream and a
spoonful of Bailey's Chocolate sauce for the perfect finish.
You will also need a tub of good Vanilla Bean Ice cream
1. Preheat your oven to 170*C/325*F/ gas mark 3. You will need a 9 inch springform pan. Remove the bottom and then place a large square of parchment paper over this bit. Replace the ring around the bottom and clamp on, making sure that the parchment paper is clamped in place. Butter the paper lined bottom of the pan and the sides. Set aside on a baking tray.
2. Melt the chocolate and butter in a glass bowl placed over a pan simmering water, without allowing the water to touch the bottom of the bowl. Stir as it melts, until the mixture is completely melted and smooth. Remove from the pan and whisk in the sugar. Pour into a larger bowl and beat in the egg yolks one at a time, beating constantly.
3. Beat the egg whites until stiff using a scrupulously clean beaters. Fold these into the chocolate mixture, carefully to combine, working gently and not whisking. (You want to keep the mixture airy.) Pour into the prepared pan.
4. Bake in the preheated oven for 1 hour. The cake will rise dramatically and fall drastically when it is removed from the oven. That is ok. It's supposed to happen. Allow to cool to room temperature on the countertop then place in the refrigerator to chill for at least 4 hours before removing the sides of the springform pan.
1. Preheat your oven to 170*C/325*F/ gas mark 3. You will need a 9 inch springform pan. Remove the bottom and then place a large square of parchment paper over this bit. Replace the ring around the bottom and clamp on, making sure that the parchment paper is clamped in place. Butter the paper lined bottom of the pan and the sides. Set aside on a baking tray.
2. Melt the chocolate and butter in a glass bowl placed over a pan simmering water, without allowing the water to touch the bottom of the bowl. Stir as it melts, until the mixture is completely melted and smooth. Remove from the pan and whisk in the sugar. Pour into a larger bowl and beat in the egg yolks one at a time, beating constantly.
3. Beat the egg whites until stiff using a scrupulously clean beaters. Fold these into the chocolate mixture, carefully to combine, working gently and not whisking. (You want to keep the mixture airy.) Pour into the prepared pan.
4. Bake in the preheated oven for 1 hour. The cake will rise dramatically and fall drastically when it is removed from the oven. That is ok. It's supposed to happen. Allow to cool to room temperature on the countertop then place in the refrigerator to chill for at least 4 hours before removing the sides of the springform pan.
5. Make the chocolate sauce just
prior to serving the cake. To make the chocolate sauce, gently heat the
cream, Bailey's and chopped chocolate together in a small saucepan over
low heat, until the chocolate is completely melted and the mixture has
thoroughly amalgamated.
6. Dust the cake with icing sugar and cut into wedges to serve. Top each serving with a scoop of the vanilla bean ice cream. Spoon a portion of the warm chocolate sauce over top of each and serve immediately.
Prep Time: 20 minutes
Cook Time: 60 minutes, plus 4 hours for chilling
Printable Recipe
As with any challenge, there is a prize involved, a trip to Ireland. (It's on my bucket list of things to do before I die.) All of the Feasts entered in the challenge will be judged by a a panel of esteemed Judges:
Orla Broderick
Orla Broderick is a freelance food writer who lives in Dublin. After a degree in HOme Economics, she worked as a writer for BBC Good Food magazine for five years before deciding to specialize in creating recipes and preparing food for television. Orla has worked on many highly regarded productions, mainly for the BBC, but also for the first series of Masterchef Ireland. She is also the author of several cookbooks, as well as working with a number of high profile chef's on their own publications. She is also a contributing editor to the Bridgestone Irish Food Guides.
Andy McFadden
Andy McFadden was born in Ireland and from a young age was very passionate about great food. He endeavoured to make a career out of this passion. Working his way through some of the best restaurants in Ireland and on the continent, he gained a wealth of knowledge and skills that are still with him to this day, a culinary trail which inevitably took him to London, where he took up the position of chef de partie at the two Michelin starred, Pied a Terre. Andy now holds the top position at sister restaurant, L'Autre Pied, where he is showcasing his star quality and preparing creative, innovative and delicious dishes.
Wish me luck, and a Very Happy Saint Patrick's Day to you all!!
There is nothing more comforting on a cold winter's day than a traditional boiled dinner! This is something which has been very much a Maritime, Eastern Canada and New England tradition for many years.
It may seem a bit old fashioned, but there is a great comfort to be had in the simple cooking of thse very humble ingredients. This is full meal in a pot that has been pleasing families for many years.
I had to create/cook/photograph a recipe for an online site I write for yesterday and I had a quantity of leftover browned ground steak leftover.
I didn't want it to go to waste, and I wanted to create something tasty and slightly different with it.
Oh, I know I could have used this in a bolognese, but my husband is not a fan of pasta . . . and I could have used it in a cottage pie, but again, I've done that many times on here.
Todd loves curry anything . . . anything. If it has curry in the title he is first in line. He is so British. The Brits love curries.
Surprisingly, Curry is consistently in the top ten of British favourite foods, second only to fish and chips!
I confess it was a British friend who introduced me to curry about 39 years ago now.
My ex and I were stationed at the BATUS (British Army Training Unit Services) base in Suffield, Alberta. We made some great friends with the British.
Some of our best friends were Cathy and Mick Giles, both from Liverpool area.
It was Cathy that introduced me to a curry and I have to say I fell in love at first bite!
I had leftover cooked rice from yesterday as well, so it only seemed natural that I create a Curried Beef Fried Rice.
Well, natural to me anyways.
New, fresh and delicious. Exciting even! I added a quantity of lightly sauteed vegetables. I had a cauliflower in the refrigerator that needed using, so I chopped up some of that . . .
I also chopped up some carrot. I did cut a few slices into flowers for a super pretty garnish!
Its not hard to do. Just peel your carrot and then cut a few wedges out around the outside down the length of it. When you cut it into slices you have cute little flowers.
Aside from the carrots and cauliflower, I added cabbage, and I admit a small piece of swede that I cut into tiny bits. I just wanted to use it up.
Does anyone else find themselves not wanting to waste anything in this pandemic situation we find ourselves in?
I do not let anything go to waste anymore if I can help it. You never know when you are going to be able to get more!
In all truth, we should not be wasteful about anything anyways, and I am ashamed that I ever was.
I also added a handful each of frozen corn and frozen peas. I always use Bird's Eye frozen peas and corn. I have tried other kinds and I don't like them.
Not at all. More often than not the peas are woody in other brands, especially store brands. Its like they package the rejects from Bird's Eye.
A couple scrambled eggs, shallot and some spring onion finish the picture. Oh yes, along with some soy sauce and curry powder. I used a heaped teaspoon.
Curried Beef Fried Rice
Yield: 4
prep time: cook time: total time:
This is delicious. It's also quick and very easy to throw together. A fabulous simple supper.
Ingredients:
- 2 large free range eggs, beaten with 1 TBS cream
- olive oil for cooking
- 125g cooked ground steak or hamburger, crumbled (1 cup)
- 1 onion, peeled and finely chopped
- 1 banana shallot, peeled and finely chopped
- 1 fat clove of garlic, peeled and finely chopped
- 1 medium carrot, peeled and coarsely chopped
- a few florets of cauliflower, coarsely chopped
- six savoy cabbage leaves, heavy centre veins trimmed away and discarded, and cabbage thinly sliced (Roll up tightly and slice, easy peasy)
- salt and black pepper to taste
- 1 heaped tsp of curry powder
- 1 (2 serving) sized pouch of ready cooked rice or 1 1/2 cups cooked rice
- 2 tsp dark soy sauce
- a proper handful each of frozen petit pois, and frozen corn
- chopped spring onions to garnish
Instructions:
- Beat the eggs and cream together. Coat a large skillet lightly with olive oil and heat. Dump in the eggs and quickly scramble them. Remove the scrambled egg to a bowl and keep warm. Add a bit more oil to the pan. Add the chopped onions, garlic and shallot. Cook to wilt and then add the carrots, cauliflower and cabbage. Cook, stirring, until wilted and crispy tender. Add the beef, curry powder, salt, pepper and soy sauce. Stir in the rice and return the eggs to the pan. Stir in the frozen peas and corn. Heat through. Check for seasoning and adjust as necessary. Serve hot and garnished with the spring onions
Todd enjoyed this so much he ate half of it all by himself. That makes me happy when I can make a dinner for my husband that he really enjoys. Mango chutney goes really well. Enjoy!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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