Category Archives: Meat

Girls Night

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If you’re going to host a girls night you should go all out. Bubbles, treats for dinner, taking silly photos and face masks and Destiny’s Child. And of course, make sure you have great company. This night lead to shennanigans and blasting ‘Say My Name’ so loudly that I’m sure every one of our neighbours could hear all the lyrics.

Here are the basic recipes for what I made that dinner:

Broadbean, Pea and Avocado dip: From Dish magazine issue 34, 2011

In a food processor blend together 2 cups cooked and shelled broadbeans, 1 avocado, 2 cups of cooked frozen peas, the juice and zest of a lime, a big handful of basil, 1/3 cup of thick plain yoghurt, 1 clove crushed garlic, 3 tbsp olive oil, salt and pepper. Serve with something crispy and more-ish.

 

Asian style steak salad: From Dish magazine issue 34, 2011

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In a small saucepan bubble together 1/4 cup rice vinegar and 1/2 cup brown sugar. When syrupy, tip into a bowl and mix with 2 tbsp lime juice, 1 tbsp fish sauce, 1 tbsp soy sauce, 1 clove of crushed garlic, 2 tbsp sweet chili sauce and 1 tbsp rice bran oil. Place steak into a shallow dish, pour over half of prepared marinade, cover and let sit for at least an hour.

Place a pan on a high heat and fry the steak for 2 minutes on each side. Slice the steak thinly and toss with chopped cucumber, baby spinach, thinly sliced carrot, mung beans, sliced spring onions and top with crispy fried shallots. Dress with some of the reserved marinade.

 

 

Chocolate and Peanut Butter Pudding:

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Link here. Seriously, make this pudding it is crazy good.

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Chicken Noodle Soup

In these days of Southerlies, a flat so cold I can see my breath when I wake up in the morning, and frustrating assignments, there is only one thing that can keep me going: Chicken Noodle Soup!

Here’s the good news: If you can boil water in a pan, you can make this soup! Seriously, that’s pretty much all it takes. Also, this makes HEAPS, yay, which meant that I could have chicken noodle soup for lunch and dinner the following day and the next day too, happy, frozen girl. The recipe I used had no vegetables, so I added some, because it feels bad bad bad to have a meal without veggies. I urge you all to make this and keep warm and rugged up.

Chicken Noodle Soup Adapted from Made by Hand by Julie Le Clerc

serves 6

1L liquid chicken stock

750 mL water

350g (ish) chicken mince

250g rice vermicelli noodles

2 bunches of bok choy, washed and chopped

3 spring onions, sliced thinly

Good handful of coriander, roughly chopped

Chili sauce (I used Huffman’s Hot Sauce- hooray!), soy sauce and lemon wedges to serve

Put chicken stock and water in a large pan or wok and bring to the boil. Once boiling put in chicken mince and boil for 5 minutes, breaking up the mince if it goes clumpy. In the last couple of minutes of cooking add in the rice vermicelli and the bok choy. When cooked, divide into bowls, sprinkle with spring onion and bok choy. Serve with soy sauce, chili sauce and lemon wedges, let people add as much or as little to their taste.

The chili gives some heat and the soy sauce adds to the depth of flavour and I love that the spring onion, lemon and coriander give a little ray of lightness, dee-lightful. This soup is so warming, nourishing even. It warms you from the inside out (effect is heightened of course if you add lots of chili harhar), I think at this time of year we all need some nourishment, so grab some soup, wrap up in a blanket and grab your favourite book- wonderful.

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Perfect Beef Fillet

Hi friends, are you drooling? You probably should be. I’m going to share with you a recipe from my Aunt and cousins on how to get a perfect fillet of beef every time, without hassle, without strife.

Simply take your fillet and marinate it in a mixture of balsamic vinegar and horseradish for a couple of hours. Preheat your oven to 200°C, then heat up a large, heavy fry pan til it’s really rather hot and sear your beef quickly on all sides then place in the oven for half an hour. Remove from the oven, place on a serving plate and rest for at least 20 minutes. Slice thinly and serve with potatoes, a green salad and plenty more horseradish.

This dish, I must say, is an ex-vegetarians dream. The beef absolutely melts in your mouth and the marinade lends a subtle sweetness.Very rich and very let’s-have-seconds. Would be fantastic the day after in a crusty sourdough roll with strong mustard and rocket.

That night we also roasted some tomatoes, which turned into little, succulent sauce-bombs.

And since we were celebrating Mum’s birthday, I made up the salad below according to her request.

Fennel and Radish Salad

Thinly slice 3 washed radishes and one trimmed fennel bulb. Place in a bowl with a mix of rocket and other lettuce that takes your fancy. To make the dressing combine 2 Tbsp of oil, 1 Tbsp of balsamic vingear, 1 peeled clove of garlic, 1 tsp of wholegrain mustard and salt and pepper to taste in a bowl. Whisk together with a fork and pour over the salad. Any leftovers can be stored in the fridge for a couple of days.

This salad tastes as pretty as it looks. The warm acidity of the balsamic combined with shards of crunchy fennel and peppery radish is an absolute delight. I was not a fan of raw fennel, but this salad has converted me. That aniseed flavour (a flavour I completely and utterly despise) is not too overpowering and is counteracted to some extent by the dressing.

Also, it made my wee heart sing to see that people have signed up to follow my blog! You have all made this girl very, very happy and I treasure you wonderful people who listen to my ramblings.

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