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
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.
I am beginning to think that Jeanie is right. I am the Queen of chicken. Sorry but its another chicken recipe today, but really you should be thanking me because these are fabulously delicious!
Not only that, but they are also quick and easy to make. Perfectly sized for two, but easily adaptable for more.
Boneless, skinless chicken breasts are browned lightly and then poached in a BBQ sauce mixture that you create . . . once the chicken is cooked through and tender, you shred the chicken and cook it for a bit longer in the sauce.
This really helps to get the BBQ flavour in there. Its a simple sauce using your favourite ready prep BBQ sauce and a few other bits.
On top of that is a simple coleslaw. You can use coleslaw shredded vegetable mix from the shops, which would make it even quicker to make, but I like to shred my own. I use a really sharp knife and just cut it into thin slivers.
There is something very cathartic about standing there, hand shredding the cabbage and carrots. I go off into my own little world. I find it quite stress relieving. Not that I have a lot in my world to be stressed about, but still . . . I do enjoy hand shredding it all.
The dressing is a simple one, made with mayonnaise, buttermilk, cider vinegar, a pinch of sugar, some seasoning and a bit of celery seed. You can add more vegetables if you like, grated broccoli stems, spring onions, etc. Just use the basic dressing and add what you like.
I tend to make it before I start the chicken so that the flavours have time to meld. Some vegetables/cabbage can be a bit more watery than others, so if you find that your coleslaw is a bit watery, just drain it a bit before using it, so you don't end up with soggy buns.
It goes perfectly with the flavours of the BBQ chicken filling . . . very nice. We really love this combination.
I like to use a Brioche bun. You can toast or not as you like. I prefer to toast them on the cut sides under the grill, just until golden brown.
That way the buns don't absorbe the BBQ sauce or the coleslaw dressing and get soggy. Toasting is the way to go in my books!
This is the kind of food I really love in the summer months . . . no nonsense kind of food. NO fuss. NO bother, easy to eat and easy to clean up after.
If you have leftover chicken from a roast chicken or a rotisserie chicken, you could use that instead. Just sayin'
I have also used Turkey tenderloins and done this. They work beautifully.
On the side you could serve potato salad, or potato chips, a macaroni salad, pickles. Whatever you fancy.
Whatever you choose to have on the side, this is sure to be a meal that will have you smacking your lips and licking your fingers. Its hot diggity doggone good!
*BBQ Chicken Sandwiches for Two*
Serves 2
These are very easy to make are fabulously rich and delicious. You can double all of the ingredients to feed more if you wish.
2 medium boneless skinless chicken breasts (3/4 pound)
salt and black pepper to taste
1 1/2 TBS butter
125g BBQ sauce (1/2 cup) (use your favourite)
60ml cider vinegar
1/2 TBS hot sauce
For the slaw:
8 ounces shredded cabbage
1 small carrot shredded
55g mayonnaise (1/4 cup)
60ml buttermilk (1/4 cup)
1/2 TBS cider vinegar
1 tsp sugar
salt and black pepper
1/4 tsp celery seed
You will also need 2 burger buns
Season the chicken with salt and black pepper. Melt
the butter over moderate heat in a skillet. Add the chicken and brown
it lightly on both sides. Whisk together the BBQ sauce, vinegar and hot
sauce. Pour over the chicken. Bring to the boil, then reduce to a
slow simmer, and cook, covered for about 10 minutes until cooked
through, turning the chicken over halfway through the cook time.
Transfer the chicken to a plate. Shred with two forks, then return to
the sauce in the pan and keep warm.
Whisk
together the mayonnaise, buttermilk, vinegar and sugar for the slaw.
Whisk in salt and black pepper to taste, along with the celery seed.
Stir in the shredded cabbage and carrot. Toss to coat.
Toast your buns or not as desired.
These were really, really, REALLY good. The pictures are making me hungry for them all over again!
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