Showing posts sorted by date for query lamb. Sort by relevance Show all posts
Showing posts sorted by date for query lamb. Sort by relevance Show all posts
Pork is not something I really eat a lot of in my kitchen. It is a once in a blue moon treat. I mostly like to eat chicken or fish, the occasional piece of steak or lamb, or no meat at all. I could quite happily be a vegetarian methinks except for my occasion craving for something meaty!
And to be honest those "artificial meat substitutes" don't do anything for me. I don't mean to insult anyone by saying so, but (and hear me out) if you are a dedicated vegetarian why do you want something which tastes like chicken or beef? It doesn't make sense to me. Vegetarian bacon??? I don't get it.
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But none of that has anything to do with pork steaks. I occasionally like a nice bit of pork and I had been seeing these tenderized pork loin steaks in the grocery store for a while.
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I do like cube steaks, especially done this way. Flash fried in butter until golden brown and served with a pat of herbed butter melting on top. A cheap way to get some tasty steak satisfaction!
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So anyways, one day I picked up a package of the pork cube steaks to try out. They are quite economical actually, being one of the cheaper pieces of meat you can buy. Pork actually is one of the cheapest protein options when it comes to meat at the moment.
I had in mind I was going to do Pork Schnitzel or something similar. I do so love a nice tender crispy coated schnitzel. The best one I have ever had was in Austria.
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I ordered one in a restaurant there that said it was its house speciality. It came to the table, a piece of tender pork, crispy coated in golden bread crumbs and almost as big as my plate. It was gargantuan.
Tender and juicy pork beneath that crisp fried coating and a mammoth side of chips. Oh boy, but it was some good. I enjoyed every calorie laden mouthful.
It's one of my favorite taste memories, of which I have a great many!
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Nothing could quite come up to it I don't think and so I decided against trying, well on this particular day anyways. I decided to give it a much simpler treatment.
I decided to simply season it, fry it in butter and then serve it with a lush homemade Mushroom gravy, with a few simple vegetables on the side.
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The meat coated and flash-fried in butter, retaining its juices and lightly seasoned with a few bits. The gravy created simply from the pan drippings and golden mushrooms fried also in butter.
The vegetables just what I had on hand. Wax yellow beans, mashed swede/rutabaga and a baked potato.
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Lets talk briefly about the baked potato. I had fallen to temptation and bought one of those packages containing foil wrapped potatoes, ready for baking. I have one word for you and them.
DON'T And I can't stress that enough.
The potato tasted of mold and mildew. I decided to bake it quickly in the microwave so took it out of its foil wrapping. I immediately got a whiff of mold and so I scrubbed it really well in hot water with a brush and some dish detergent. (Don't judge.)
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Even scrubbed, it was impossible to get rid of that smell and taste. I will never buy them again. I have three more that will now end up in the bin. What a waste of money.
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WHAT YOU NEED TO MAKE PORK STEAK WITH MUSHROOM GRAVY
This is such a simple thing, using simple every day ingredients, and perfecly sized for two people.
For the pork:
- two thick slices of pork tenderloin, pounded until flat, or two tenderized pork loin steaks, again pounded until flat
- salt, pepper, garlic powder, paprika, dried thyme
- 1/2 TBS butter for frying
For the gravy:
- 1 TBS butter
- about 12 closed cap mushrooms, wiped and sliced
- 1 TBS flour
- salt and black pepper to taste
- 3/4 cup (180ml) chicken stock
- 1/4 cup (60ml) cream
- 1/2 tsp Dijon mustard (optional)
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If you can't get the pork cube steaks, just use thin pork chops, or thick slices of pork tenderloin that you have pounded into shape. Or even pork steaks. My pork was only about 1/3 inch thick and so it cooked very quickly. Obviously if yours is thicker it will take longer to cook.
I used closed cap white button mushrooms, and cut them into 1/3 inch slices, I guess I got about four slices from each mushroom.
The chicken stock came from one of those cartons of stock that you reconstitute with water. I probably use it a bit stronger than suggested on the package, but it is up to you how much taste you want from the broth. I used leftover coffee cream from when my son was here.
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HOW TO MAKE PORK STEAK WITH MUSHROOM GRAVY
Nothing could really be simpler. Or quicker. I guarantee. No need for a can of soup. Totally from scratch.
Take your pork steaks and dust them all over with salt, pepper, garlic powder and dried thyme. Dust them in flour shaking off any excess. Melt the butter in a skillet over medium high heat. When it begins to foam add the pork. Fry on both sides until golden brown and the juices run clear. Take care not to overcook it.
Remove the pork from the pan and set aside to keep warm, lightly tented on a plate. Add the butter for the gravy to the pan. Add the mushrooms. Fry the mushrooms until golden brown. Take care not to agitate them too much or they will release too much liquid and stew rather than brown.
Once the mushrooms are golden brown add the flour to the pan. Cook and stir for a minute or so. Whisk together the stock and the cream. Add this so the skillet and cook, stirring up any brown bits from the bottom, whisking constantly until the gravy is thick and creamy. Stir in the Dijon mustard if using.
Taste and adjust seasoning as necessary. Return the pork steaks to the pan along with any juices. Heat through briefly and then serve hot, with some of the gravy spooned over top.
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This was really simple and very delicious. I apologize for a plate of similar colored things, but it is what it is. I like to use what I have in the fridge. No waste here.
If you are a fan of pork, you might enjoy these other Pork recipes. I can guarantee all are easy and all are delicious. Mind, I may be a bit biased!
DIJON AND GARLIC PORK FILLET - Pork fillet (tenderloin) is quite simply brushed with Dijon mustard and then with an herb/garlic mixture, prior to roasting it in the oven. From start to finish it will take about half an hour upon which time you will be rewarded with tender, juicy and flavourful perfectly cooked Pork!
IRON SKILLET GARLIC AND BROWN SUGAR PORK - Sweetly glazed, tender and juicy. Perfectly cooked and delicious. Prepare yourself to fall in love with these simple and yet incredibly tasty pork chops.
Yield: 2
Pork Steak with Mushroom Gravy
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min
Tender pieces of pork, flash fried until golden brown and served with a lush, rich, mushroom gravy. Delicious!
Ingredients
For the pork:
- two thick slices of pork tenderloin, pounded until flat, or two tenderized pork loin steaks, again pounded until flat
- salt, pepper, garlic powder, paprika, dried thyme
- 1/2 TBS butter for frying
For the gravy:
- 1 TBS butter
- about 12 closed cap mushrooms, wiped and sliced
- 1 TBS flour
- salt and black pepper to taste
- 3/4 cup (180ml) chicken stock
- 1/4 cup (60ml) cream
- 1/2 tsp Dijon mustard (optional)
Instructions
- Take your pork steaks and dust them all over with salt, pepper, garlic powder and dried thyme. Dust them in flour shaking off any excess.
- Melt the butter in a skillet over medium high heat. When it begins to foam add the pork. Fry on both sides until golden brown and the juices run clear. Take care not to over cook it.
- Remove the pork from the pan and set aside to keep warm, lightly tented on a plate.
- Add the butter for the gravy to the pan. Add the mushrooms. Fry the mushrooms until golden brown. Take care not to agitate them too much or they will release too much liquid and stew rather than brown.
- Once the mushrooms are golden brown add the flour to the pan. Cook and stir for a minute or so.
- Whisk together the stock and the cream. Add this so the skillet and cook, stirring up any brown bits from the bottom, whisking constantly until the gravy is thick and creamy. Stir in the Dijon mustard if using.
- Taste and adjust seasoning as necessary. Return the pork steaks to the pan along with any juices.
- Heat through briefly and then serve hot, with some of the gravy spooned over top.
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I have been carrying on a love affair with Mexican food since I first tasted it some 40 odd years ago. It was not something that we grew up with. My parents did not really go in for foreign food. The only spices my father liked mom to use was salt and pepper.
She did get away with cooking us what she called "Italian Spaghetti" now and then and it was nothing more than a pound of ground beef cooked with a can of Catelli spaghetti sauce and served over noodles. Not my favorite thing.
She discovered oregano when I was in high school, and she started using that in everything. She also discovered Chili con Carne, which was a recipe from off a tin of tomato soup. I wasn't fond of that either, but my father loved it.
Then there was pizza which one of my boyfriends taught us how to make using boxed Chef Boy Ar Dee Pizza mix. That was as foreign as we got in our home!
The first real Mexican experience I had was when my children were growing up and I tried a recipe for Enchiladas out of a Sunset cooking book. The original recipe was for Chicken Enchiladas, but I made them with leftover turkey. We all loved them.
We all fell in love with Mexican food and it's a love affair that has been growing ever since! I have never been to Mexico, but I love the flavors.
There was a Mexican restaurant in Fredericton we used to love to go to called Mexicali Rosa's. They brought fresh tortilla chips and salsa to the table while you were waiting. I loved to order the fajitas or the tacos.
I saw this birria tacos recipe on a blog called Grandbaby Cakes. They looked fabulous. I could not wait to try them. I ordered some special ingredients that were needed from Amazon and then I made a half recipe of them, and they were the most delicious tacos I have ever eaten.
Fork tender, rich, and succulent beef in a rich adobo sauce, with plenty of cheese, all tucked into corn tortillas and fried until crispy. Served with a spicy broth for dipping. It doesn't get much better than this!
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WHAT YOU NEED TO MAKE BIRRIA TACOS
There are actually two components to the dish. A feisty and delicious chili paste that you make first and then there is the beef and stuff needed for the broth. It looks like a long list, but it's mostly spices.
For the chili paste:
- 2 dried ancho chilies
- 1 dried guajillo chili
- 2 Chipotle peppers in adobe sauce
- 2 cloves garlic, peeled
- 1/4 cup (60ml) crushed tomatoes
- 1/4 cup (60ml) water
- 1 bay leaf
- 1 TBS red wine vinegar
- 1 tsp dried thyme
- 1 tsp whole oregano leaf
- 1/2 tsp ground ginger
- 1/4 tsp ground cumin
- 1/4 tsp ground allspice
- 1/4 tsp paprika
For the meat and dipping sauce:
- 1/2 TBS light olive oil
- 1 3/4 pounds of beef, cut into chunks
- salt and black pepper to taste
- 1 medium onion, peeled and diced
- 1 beef bouillon cube
- 2 cups (480ml) beef stock or broth
- 1 cup (140ml) water
For the Taco assembly:
- 9 corn tortillas
- 1 medium onion, peeled and chopped
- chopped fresh coriander/cilantro
- shredded Oaxaca or Monterrey Jack cheese (I used Jack)
I ordered the dry chilies and the chilies in adobo sauce from Amazon. I had everything else in my store cupboard. For the meat I used a round roast that I bought marked down, which I cut up into cubes. It worked beautifully. You could also use lamb if you can find it.
I buy my corn tortillas at Sobey's here in Nova Scotia. They are actual real corn tortillas from Mexico!
About a week after I made these my friend Victoria in California send me some Mexican chilies from where she lives along with a Mexican tablecloth, so next time I cook Tex-Mex, you will have a much more adventurous background to see!
HOW TO MAKE BIRRIA TACOS
You might think these are complicated, but they are very simple. Basically, they are just stewed meat, shredded, stuffed into a tortilla with cheese and onion and fried. Served with a broth for dipping. Kind of like a Mexican French Dip. (LOL talk about fusion!)
Start by making the chili paste. Remove the stems and seeds from the dried chiles. Add about 1 cup/240ml of water to a medium size pot and bring to the boil. Add the chilies, cover and leave to sit off the heat for 15 to 20 minutes.
At the end of that time add the chilies to a heavy-duty blender or food processor along with the remaining ingredients for the paste. Blend until smooth and thick.
Preheat the oven to 325*F/160*C/ gas mark 3. Add the oil to a flame proof casserole dish and heat. Season the meat with salt and pepper. Brown it in batches in the hot oil, removing it to a bowl as it browns.
When the meat is done, add the onion to the pan and sauté until it starts to brown. Return the meat to the pan along with the chili paste. Add the bouillon cube, and water to the casserole and give everything a good stir. Bring to a simmer and then cover.
Roast/braise in the oven for 2 1/2 hours until the meat is falling apart. Remove from the meat from the broth and shred with two forks. Taste and adjust seasoning on the broth as desired. Remove and set aside about 3/4 cup of the broth (about half).
Return the beef to the remaining broth. To the reserved broth add some coriander and the onion. Set aside for use as the dipping sauce.
Heat a knob of butter or some oil in a skillet over medium heat. Dip a tortilla into the top part of the broth in the casserole.
Fry for a few seconds in the oil, and then flip over. Top with meat, onion, coriander and cheese allowing the cheese to melt and get gooey. Remove from the pan.
Repeat with all of the tortillas. Serve with the dipping sauce and enjoy!
These are a truly amazingly delicious treat. I am in love with them! My recipe makes 9 which is more than enough for two people to enjoy with leftovers for the next day. (Everyone loves leftover tacos right?)
If you are a fan of Tex Mex you just might also enjoy these recipes:
QUICK & EASY BAKED CHICKEN TACOS -These are so quick to throw together. You can have them made, baked and on the table in about 20 minutes, ready to enjoy. Not only are they quick and easy, but they are also very delicious!
CHICKEN FAJITAS -These delicious Fajitas are a tiny bit different than the usual. Sized for two but can easily be doubled. You need to marinate the chicken for 1/2 hour prior to cooking.
Birria Tacos
Yield: 9 tacos
Prep time: 20 MinCook time: 2 H & 30 MTotal time: 2 H & 50 M
I half sized a recipe for these delicious tacos filled with tender beef in a rich adobo broth. Fried to perfection they are delicious enjoyed repeatedly dipped into that lush sauce/broth.
Ingredients
For the chili paste:
- 2 dried ancho chilies
- 1 dried guajillo chili
- 2 Chipotle peppers in adobe sauce
- 2 cloves garlic, peeled
- 1/4 cup (60ml) crushed tomatoes
- 1/4 cup (60ml) water
- 1 bay leaf
- 1 TBS red wine vinegar
- 1 tsp dried thyme
- 1 tsp whole oregano leaf
- 1/2 tsp ground ginger
- 1/4 tsp ground cumin
- 1/4 tsp ground allspice
- 1/4 tsp paprika
For the meat and dipping sauce:
- 1/2 TBS light olive oil
- 1 3/4 pounds of beef, cut into chunks
- salt and black pepper to taste
- 1 medium onion, peeled and diced
- 1 beef bouillon cube
- 2 cups (480ml) beef stock or broth
- 1 cup (140ml) water
For the Taco assembly:
- 9 corn tortillas
- 1 medium onion, peeled and chopped
- chopped fresh coriander/cilantro
- shredded Oaxaca or Monterrey Jack cheese
Instructions
- Start by making the chili paste. Remove the stems and seeds from the dried chiles. Add about 1 cup/240ml of water to a medium size pot and bring to the boil. Add the chilies, cover and leave to sit off the heat for 15 to 20 minutes.
- At the end of that time add the chilies to a heavy-duty blender or food processor along with the remaining ingredients for the paste. Blend until smooth and thick.
- Preheat the oven to 325*F/160*C/ gas mark 3.
- Add the oil to a flame proof casserole dish and heat. Season the meat with salt and pepper. Brown it in batches in the hot oil, removing it to a bowl as it browns.
- When the meat is done, add the onion to the pan and sauté until it starts to brown. Return the meat to the pan along with the chili paste.
- Add the bouillon cube, and water to the casserole and give everything a good stir. Bring to a simmer and then cover.
- Roast/braise in the oven for 2 1/2 hours until the meat is falling apart.
- Remove from the meat from the broth and shred with two forks.
- Taste and adjust seasoning on the broth as desired. Remove and set aside about 3/4 cup of the broth (about half) and set aside. Return the beef to the broth.
- To the reserved broth add some coriander and the onion. Set aside for use as the dipping sauce.
- Heat a knob of butter or some oil in a skillet over medium heat.
- Dip a tortilla into the top part of the broth in the casserole. Fry for a few seconds and then flip over. Top with meat, onion, coriander and cheese allowing the cheese to melt and get gooey. Remove from the pan.
- Repeat with all of the tortillas. Serve with the dipping sauce and enjoy!
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Any of us who are keen cooks will recognize that our journey as a cook goes through several evolutions. I began my journey as a young girl with a few tentative opportunities in my mother's kitchen.
Not a lot then as mom was not a cook who tolerated children in the kitchen. I was mostly relegated to stirring. This gradually led to being allowed to help peel vegetables.
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As a Brownie and a Girl Guide, I cooked to earn merit badges. This also afforded me the opportunity to "practice" things in my mother's kitchen. Making pudding, peeling vegetables, simple things really.
When I got to grade 8 at school I was finally allowed to take Home Economics. By that time my mother had gone back to work and I was already getting supper ready at home, but at that point it was mostly reheating things my mother had prepared ahead of time.
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As I got more proficient my mother actually let me cook a few things, but not many as she had a very strict food budget and manner in which she wanted things to go, but I was allowed to make gravy and spaghetti and things like that.
One of my first jobs was as the pastry chef at a hotel here in Nova Scotia. I was responsible for all of the appetizers, first courses and desserts. I love LOVED that job! It didn't really require a lot of skill really. There was a baker who came in and baked the cakes. I had to assemble them, etc. and of course put them out for service.
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As a young Bride my skills evolved even further and I went to cooking for two to eventually cooking for a family of seven as well as their friends and our extended family members. Suffice it to say I really enjoyed those years.
I have always had a reputation as being a great and a competent cook. People have always enjoyed sitting at my table.
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Once my children grew up and I moved over to the UK I trained as a chef, which was something I always wanted to do. I then worked as a personal chef for many years prior to retiring. I went from cooking silver service dinner parties for 25 people down to cooking for two people again.
And now, after a further transition two years ago, and except for very occasionally, I now cook for mainly for one. I have to say cooking for one has been the most difficult transition. Especially as I am a person who loves food and who loves to cook! Another learning curve!
This recipe I am sharing today is for a delicious moist and well flavored chicken breast which marinades for a time in a delicious tenderizing marinade and then is simply roasted to perfection in a moderate oven. As simple as it is this marinated lemon garlic chicken breast is truly delicious!
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WHAT YOU NEED TO MAKE LEMON GARLIC CHICKEN FOR ONE
Not a lot really. Make sure you get yourself the best chicken that you can afford. Free range if possible and anti-biotics free.
- 1 fat clove garlic, peeled and chopped
- 2 TBS fresh lemon juice
- 1 TBS extra virgin olive oil
- 1/2 tsp sweet paprika
- 1/2 tsp Italian seasoning
- 1/4 tsp fine sea salt
- 1/4 tsp ground black pepper
- 1 (6-ounce) boneless, skinless chicken breast
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I kept my garlic fairly chunky for this. I was lucky enough to have some fresh local garlic to use in this recipe and I really wanted to taste it.
Italian seasoning is a seasoning blend of a variety of herbs, notably marjoram, rosemary, thyme, basil and oregano. Sometimes a few other things are added. You can easily make your own. I have an extensive list of make your own herb blends here.
I really like making my own as then I know how old the herbs are that I have used and exactly what is in each blend.
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HOW TO MAKE LEMON GARLIC CHICKEN FOR ONE
Nothing really could be easier and if you stick to my timings and instructions you can be assured of perfectly cooked, tender and moist chicken each and every time.
Whisk the garlic, lemon juice, olive oil, paprika, Italian seasoning, salt and black pepper together in a bowl.
Prick the chicken all over with a fork and then add it to the bowl, turning to coat it in the marinade, and pushing it down to cover. Seal with some plastic cling film and place in the refrigerator to marinate for at least 20 minutes. (Pricking the chicken really helps to get the flavors of the marinade into the chicken.)
Preheat the oven to 350*F/180*C/gas mark 4. Line a small baking sheet with some aluminum foil and butter the foil. Remove the chicken from the marinade and place onto the baking sheet. (I like to spoon some of the marinade over top, especially the garlic bits.)
Roast in the oven for 25 minutes or until the chicken is cooked through and the juices run clear. (Chicken temperature will read 165*F/74*C.)
Remove from the oven and tent with a piece of foil. Leave to rest for 10 minutes. Serve hot with rice or orzo and your favorite vegetable or a salad on the side.
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I served mine with some hot buttered orzo and a microwave steamed cob of sweet local corn. (I am enjoying that corn as long as I can!) This was really delicious!
It would go well with any kind of pasta or rice, or even potatoes. I really hope that you will be inspired to want to give it a go! Tender and juicy delicious!
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If you are in the same situation as myself and cooking for only one or two people you might also enjoy the following recipes. Smaller families deserve to eat well also! And from scratch too!
LAMB WITH LEMON, MINT & POTATOES - Tender lamb chops, perfectly seasoned and then pan-grilled to perfection along with some crushed new potatoes. A most delicious combination!
CLASSIC POT ROAST FOR TWO - All of the delicious flavors of a full sized pot roast without all the leftovers. There is nothing much more satisfying than a fall-apart tender meaty pot roast to feed the soul and tummy on a cool autumnal day. This scaled down version of an old family favourite delivers on all levels!
GARLIC BUTTER SALMON & BROCCOLI FOR TWO - Salmon and broccoli are perfect partners. So are salmon and garlic! Put the three together and you have a really delicious entrée that everyone will love. It is perfectly sized for two but you can very easily multiply the amounts to serve more!
Lemon Garlic Chicken for One
Yield: One
Prep time: 25 MinCook time: 25 MinTotal time: 50 Min
Tender, juicy and filled with flavor. This is an excellent dinner for one which cooks in less than half an hour. Serve with rice or hot buttered orzo. A vegetable or salad on the side is very nice. Plan ahead as the chicken need to marinate for at least 20 minutes.
Ingredients
- 1 fat clove garlic, peeled and chopped
- 2 TBS fresh lemon juice
- 1 TBS extra virgin olive oil
- 1/2 tsp sweet paprika
- 1/2 tsp Italian seasoning
- 1/4 tsp fine sea salt
- 1/4 tsp ground black pepper
- 1 (6-ounce) boneless, skinless chicken breast
Instructions
- Whisk the garlic, lemon juice, olive oil, paprika, Italian seasoning, salt and black pepper together in a bowl.
- Prick the chicken all over with a fork and then add it to the bowl, turning to coat it in the marinade, and pushing it down to cover. Seal with some plastic cling film and place in the refrigerator to marinate for at least 20 minutes.
- Preheat the oven to 350*F/180*C/gas mark 4.
- Line a small baking sheet with some aluminum foil and butter the foil. Remove the chicken from the marinade and place onto the baking sheet. (I like to spoon some of the marinade over top, especially the garlic bits.)
- Roast in the oven for 25 minutes or until the chicken is cooked through and the juices run clear. (Chicken temperature will read 165*F/74*C)
- Remove from the oven and tent with a piece of foil. Leave to rest for 10 minutes.
- Serve hot with rice or orzo and your favorite vegetable or a salad on the side.
Thanks so much for visiting! Do come again!
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