This simple method results in a moist, tender pot roast with a wonderfully tasty sauce. Season the meat with salt and then coat it with a little flour. In a heavy casserole dish, heat some olive oil and brown the meat on all sides. Add 2 onions cut into wedges and cook them a little…… Continue reading Spanish style roast beef
Category: beef
cottage pie
This pie, made with minced beef, might also be described as stockman’s pie. Use lamb and it becomes a shepherd’s pie. Start by cooking the minced beef (600gm) with ½ a teaspoon of salt in a dry hot pan, breaking it up as it cooks and allowing all the moisture to come out. When the liquid…… Continue reading cottage pie
bi bim bap
This Korean rice dish is traditionally served in heated stone bowls, making the rice crispy around the edges. For my version the ingredients you will need from a Korean or Japanese store are rice (short grain sushi quality), dried sliced Shitake mushrooms, toasted nori strips, black sesame seeds, chilli paste and white miso. Measure the rice into…… Continue reading bi bim bap
biryani
This meal is great for crowds and can be prepared in advance. You will need cooked Basmati rice, cooked brown lentils (these taste good with the addition of fresh ginger and turmeric during cooking), hard-boiled eggs and one or two curries of your choice. In my latest version I used a Madras-style minced beef curry and…… Continue reading biryani
mapo tofu
Mapo Tofu (Grandma’s beancurd) is a favourite of mine. In this version I cook 500g of minced beef in a hot pan, making sure it’s broken up into small pieces to form the basis of the sauce. No oil is necessary as the meat first loses it’s water content and then fries in it’s own fat, intensifying…… Continue reading mapo tofu
