The Recipe
500g lean minced beef
1/2 tsp salt
1/2 tsp paprika
1 tbsp olive oil
75g firm cheese
500g cherry tomatoes
2 bell peppers
1 garlic
Mix the beef with salt and paprika. Cut the cheese into 12 pieces. Divide the meat into 12 pieces and roll them to balls around the cheese. Put in an oven-proof dish and baste them with olive oil.
Cut the bell pepper into 2x2cm squares and put them and the tomatoes into the dish with the meatballs. Split the garlic into cloves, but leave the skin on. Add the garlic to the dish. Pour a bit of olive oil over (basil if you have it) and season with salt and pepper.
Bake at 225C for 30 minutes. Serve with pasta.
The Verdict
Really, really good! I think I used too soft cheese, so most of it melted out through the meatballs - I'll go for some firmer (and more expensive) next time. The meat probably wasn't quite lean enough, but the excess fat from it, mixed together with the melted cheese and some of the liquids released from the tomatoes and bell pepper made for a really good sauce.
Tuesday, December 28, 2010
Monday, December 20, 2010
Week 50: Caramelized Wok
The Recipe
250g pork in thin stripes
1 clove garlic, chopped
salt, pepper
1 tbsp oil, divided
3 bell peppers
1 small squash
1 onion
2 tbsp sugar
2 tbsp balsamic vinegar / red-wine vinegar
Fresh basil (optional)
Mix 1/2 tbsp oil, salt, pepper and garlic with the meat. Leave to marinate while you chop the rest of the vegetables into bite-sized pieces.
Warm up a wok or thick-bottomed pan over high heat and cook the meat until brown on all sides. Remove from wok.
Add the other 1/2 tbsp oil to the pan and cook vegetables until almost done but still a bit crisp - about 8 minutes. Mix the vinegar and sugar and pour it over the vegetables while stirring. Let it reduce somewhat and give the vegetables a caramelized coating. Return the meat to the wok and add basil.
Serve with bread or pasta.
The Verdict
I'm not sure what I did wrong, but the vinegar/sugar never really reduced so there wasn't much of a caramelized effect going on. Also, I think I would have been better off serving it with bread than with pasta (or as the fillings of a tortillas! Actually, that would probably have been the best!) as pasta tends to be rather bland, and there just wasn't enough taste in the stir-fry itself (quickly helped with a bit of chilli sauce fortunately). But it has definite potential, so I think I'll try to again, this time in tortillas rather than with pasta. Not sure what I'll do about the lack of caramelization though... I'll have to think about that.
250g pork in thin stripes
1 clove garlic, chopped
salt, pepper
1 tbsp oil, divided
3 bell peppers
1 small squash
1 onion
2 tbsp sugar
2 tbsp balsamic vinegar / red-wine vinegar
Fresh basil (optional)
Mix 1/2 tbsp oil, salt, pepper and garlic with the meat. Leave to marinate while you chop the rest of the vegetables into bite-sized pieces.
Warm up a wok or thick-bottomed pan over high heat and cook the meat until brown on all sides. Remove from wok.
Add the other 1/2 tbsp oil to the pan and cook vegetables until almost done but still a bit crisp - about 8 minutes. Mix the vinegar and sugar and pour it over the vegetables while stirring. Let it reduce somewhat and give the vegetables a caramelized coating. Return the meat to the wok and add basil.
Serve with bread or pasta.
The Verdict
I'm not sure what I did wrong, but the vinegar/sugar never really reduced so there wasn't much of a caramelized effect going on. Also, I think I would have been better off serving it with bread than with pasta (or as the fillings of a tortillas! Actually, that would probably have been the best!) as pasta tends to be rather bland, and there just wasn't enough taste in the stir-fry itself (quickly helped with a bit of chilli sauce fortunately). But it has definite potential, so I think I'll try to again, this time in tortillas rather than with pasta. Not sure what I'll do about the lack of caramelization though... I'll have to think about that.
Sunday, December 19, 2010
Week 49: Baked Potato Soup
The Recipe
2 large potatoes
1/2 tbsp oil
1 small onion, chopped
2 cloves garlic, minced
1 tsp salt
pepper
crushed red pepper flakes
1/4 tsp paprika
5dl vegetable or chicken stock
25g grated cheese
4 tbsp milk
Bake the potatoes until soft. Let them cool and peel off the skins.
In a pot heat the oil over medium-high heat. Add onions and garlic and cook until the onions are translucent. Stir in salt, pepper, red pepper flakes and paprika. Add stock and potatoes. Puree until creamy.
Add the cheese and milk. Heat while stirring until the cheese is completely melted and the soup is hot.
The Verdict
Somewhat more cumbersome to make than my usual potato soup, and tastes about the same. I don't think I'm going to make this again.
2 large potatoes
1/2 tbsp oil
1 small onion, chopped
2 cloves garlic, minced
1 tsp salt
pepper
crushed red pepper flakes
1/4 tsp paprika
5dl vegetable or chicken stock
25g grated cheese
4 tbsp milk
Bake the potatoes until soft. Let them cool and peel off the skins.
In a pot heat the oil over medium-high heat. Add onions and garlic and cook until the onions are translucent. Stir in salt, pepper, red pepper flakes and paprika. Add stock and potatoes. Puree until creamy.
Add the cheese and milk. Heat while stirring until the cheese is completely melted and the soup is hot.
The Verdict
Somewhat more cumbersome to make than my usual potato soup, and tastes about the same. I don't think I'm going to make this again.
Week 48: Oriental Wok
The Recipe
400g sirloin steak
1 tbsp soy sauce
1 tsp ginger
chili
pepper
2 onions
1 red, 1 yellow and 1 green bell pepper
1 tsp oil
2dl chicken bouillon
3 tbsp hoisinsauce or chilisauce
1 tbsp corn flour
Mix soy sauce, ginger, chili and pepper in a bowl. Slice the sirloin steak and turn it in the mix. Let it set for 15 minutes.
Peel and chop the onions. Cut the bell peppers into stripes.
Heat the oil in a wok. Cook the bell peppers and onions for about 5 minutes while stirring.
Take the meat out of the marinade and dry it with paper towels. Cook the meet with the vegetables until it's done.
Mix bouillon, hoisinsauce and corn flower in another bowl. Poor the mixture into the wok while stirring. Let the liquid thicken. Serve immediately with boiled rice.
The Verdict
I didn't have any hoisin sauce, so I used chili sauce instead. I liked it well enough. It wasn't all that different from most stir-fry dishes I make, but I usually use cheaper meat, and I could taste the difference.
400g sirloin steak
1 tbsp soy sauce
1 tsp ginger
chili
pepper
2 onions
1 red, 1 yellow and 1 green bell pepper
1 tsp oil
2dl chicken bouillon
3 tbsp hoisinsauce or chilisauce
1 tbsp corn flour
Mix soy sauce, ginger, chili and pepper in a bowl. Slice the sirloin steak and turn it in the mix. Let it set for 15 minutes.
Peel and chop the onions. Cut the bell peppers into stripes.
Heat the oil in a wok. Cook the bell peppers and onions for about 5 minutes while stirring.
Take the meat out of the marinade and dry it with paper towels. Cook the meet with the vegetables until it's done.
Mix bouillon, hoisinsauce and corn flower in another bowl. Poor the mixture into the wok while stirring. Let the liquid thicken. Serve immediately with boiled rice.
The Verdict
I didn't have any hoisin sauce, so I used chili sauce instead. I liked it well enough. It wasn't all that different from most stir-fry dishes I make, but I usually use cheaper meat, and I could taste the difference.
Thursday, November 25, 2010
Week 47: Corn & Chorizo Chowder
The Recipe
150g (6 oz) sliced good bacon, chopped
2 leeks, white & light green parts sliced
1 large yellow onion, chopped
2 clove garlic, minced
160g (6 oz) Spanish chorizo, sliced
2 tbsp flour
3 potatoes, peeled and cut into 1/2-inch cubes
1 liter (4 cups) chicken stock
1 handful fresh basil, chopped
salt
pepper
3,75dl (1 1/2 c) milk
2 cans (2 cups) corn
In a pot or wok cook the bacon until crisp. Move the bacon to a paper towel to drain but leave the fat in the pan. Set the bacon aside. Add a bit of oil if necessary - my bacon never seems to leave very much fat behind always do.
Add the leeks, onion, garlic and chorizo to the pot. Cook on medium for about 5 minutes. Sprinkle the flour in and cook while stirring for a couple of minutes. Add the potatoes and stock and bring to a boil. Reduce heat, cover and let simmer for 10 minutes. Add the basil, salt and pepper. Simmer covered for another 15 minutes. Add the bacon, milk and corn. Simmer for another 10 minutes.
The Verdict
Really, really good! I didn't know whether the taste of the chorizo would be too over-powering, but it wasn't at all - perhaps it was tempered by the milk and the corn. In any case, it was perfect for a cold, snowy, wintery day like yesterday and did an excellent job at warming me up. Definitely something I'll make again another time.
2018 I tried making this again last night and it couldn't quite live up to my expectations. It tasted fine, but I have so many other soups I like better.
150g (6 oz) sliced good bacon, chopped
2 leeks, white & light green parts sliced
1 large yellow onion, chopped
2 clove garlic, minced
160g (6 oz) Spanish chorizo, sliced
2 tbsp flour
3 potatoes, peeled and cut into 1/2-inch cubes
1 liter (4 cups) chicken stock
1 handful fresh basil, chopped
salt
pepper
3,75dl (1 1/2 c) milk
2 cans (2 cups) corn
In a pot or wok cook the bacon until crisp. Move the bacon to a paper towel to drain but leave the fat in the pan. Set the bacon aside. Add a bit of oil if necessary - my bacon never seems to leave very much fat behind always do.
Add the leeks, onion, garlic and chorizo to the pot. Cook on medium for about 5 minutes. Sprinkle the flour in and cook while stirring for a couple of minutes. Add the potatoes and stock and bring to a boil. Reduce heat, cover and let simmer for 10 minutes. Add the basil, salt and pepper. Simmer covered for another 15 minutes. Add the bacon, milk and corn. Simmer for another 10 minutes.
The Verdict
Really, really good! I didn't know whether the taste of the chorizo would be too over-powering, but it wasn't at all - perhaps it was tempered by the milk and the corn. In any case, it was perfect for a cold, snowy, wintery day like yesterday and did an excellent job at warming me up. Definitely something I'll make again another time.
2018 I tried making this again last night and it couldn't quite live up to my expectations. It tasted fine, but I have so many other soups I like better.
Wednesday, November 17, 2010
Week 46: Honey-mustard chicken
The recipe
1 teaspoon butter
2 boneless skinless chicken thighs or breasts
1 small chopped onion
2 clove garlic, pressed
2 tablespoons honey
2 teaspoons mustard
1/3 teaspoon dried thyme
Salt, pepper
Melt the butter in a skillet with a tight-fitting lid over medium heat; add chicken and cook for 10 minutes or until chicken is browned on the bottom. Turn chicken and add remaining ingredients. Cover skillet and cook over medium heat, stirring occasionally, for 15-20 minutes or until chicken is cooked through.
Serve with baked potatoes and carrot sticks.
The Verdict
Well, I loved it. DH ended up eating more carrot sticks than chicken, but whether that was a sign of him not really liking the chicken or him REALLY liking the carrots, I can't really say ;) I thought it was really, really, really yummy though, and will definitely be making it again! The honey-mustard mixture adds a terrific taste to the chicken.
1 teaspoon butter
2 boneless skinless chicken thighs or breasts
1 small chopped onion
2 clove garlic, pressed
2 tablespoons honey
2 teaspoons mustard
1/3 teaspoon dried thyme
Salt, pepper
Melt the butter in a skillet with a tight-fitting lid over medium heat; add chicken and cook for 10 minutes or until chicken is browned on the bottom. Turn chicken and add remaining ingredients. Cover skillet and cook over medium heat, stirring occasionally, for 15-20 minutes or until chicken is cooked through.
Serve with baked potatoes and carrot sticks.
The Verdict
Well, I loved it. DH ended up eating more carrot sticks than chicken, but whether that was a sign of him not really liking the chicken or him REALLY liking the carrots, I can't really say ;) I thought it was really, really, really yummy though, and will definitely be making it again! The honey-mustard mixture adds a terrific taste to the chicken.
Thursday, November 11, 2010
Week 45: Thai Curry Soup
This was a bit of a mix-and-match. Earlier this year I'd tried a delicious Thai Curry Soup which I wanted to try to replicate, however none of my cookbooks had a recipe that sounded exactly right, so I used three different ones for inspiration.
The Recipe
1 litre salted water
2-3 chicken drumsticks
1 bell pepper in thin strips
1 onion in thin rings
1 clove garlic, chopped
400ml coconut milk
5 carrots in thin sticks
10 cherry tomatoes, halved
2-3 handfuls of soup-appropriate pasta
1 tbsp red curry paste
1 tsp ginger
Fresh basil (optional)
Tomato sauce (haven't quite figured out how much yet)
In a large pot, bring the water to boil and add the chicken drumsticks and 2 of the carrots cut into large pieces. Reduce to a simmer and boil for 1 hour. Remove the drumsticks and carrots from the stock, discard the carrots, skin and bones and cut the meat into bite-sized pieces. Pour the stock into a measuring cup. If you have less than a litre (and you will, as some will have evaporated), add extra water/chicken stock (depending on how chicken-y you want it - I added chicken stock).
Return the pot to the stove and turn the heat down low. Add curry paste, onions and garlic and cook, stirring frequently for 5 minutes or until the onion is soft. Add the carrots and the bell pepper and stir for a few minutes more. Return the chicken meat and stock to the pot and add the coconut milk. Bring to a boil, reduce heat, cover and leave to simmer for 15 minutes. Add pasta and tomatoes and leave to simmer for another 15 minutes. Garnish with fresh basil on top and serve.
The Verdict
Yummy! The curry gave it a pleasant 'bite' without making it too hot. It wasn't quite as I wanted it to be though, as I remembered the taste as being more "tomato-y", so for the next portion, I added some tomato sauce. Unfortunately I either added too much or I should have used tomato paste or canned tomatoes instead, because it ended up tasting much too ketchup-y - which was definitely not what I was going for.
I still have half left though (the recipe above gives 4 generous portions at least), so I may try adding some more chicken stock and coconut milk to the rest, and see if that evens it out a bit.
I also felt it lacked something else to make it properly Thai-like, but have no clue whether that 'something' was ginger, lemon-grass... or just some extra salt to bring out the flavours already there. But for a first try, I don't think the soup turned out too badly :)
The Recipe
1 litre salted water
2-3 chicken drumsticks
1 bell pepper in thin strips
1 onion in thin rings
1 clove garlic, chopped
400ml coconut milk
5 carrots in thin sticks
10 cherry tomatoes, halved
2-3 handfuls of soup-appropriate pasta
1 tbsp red curry paste
1 tsp ginger
Fresh basil (optional)
Tomato sauce (haven't quite figured out how much yet)
In a large pot, bring the water to boil and add the chicken drumsticks and 2 of the carrots cut into large pieces. Reduce to a simmer and boil for 1 hour. Remove the drumsticks and carrots from the stock, discard the carrots, skin and bones and cut the meat into bite-sized pieces. Pour the stock into a measuring cup. If you have less than a litre (and you will, as some will have evaporated), add extra water/chicken stock (depending on how chicken-y you want it - I added chicken stock).
Return the pot to the stove and turn the heat down low. Add curry paste, onions and garlic and cook, stirring frequently for 5 minutes or until the onion is soft. Add the carrots and the bell pepper and stir for a few minutes more. Return the chicken meat and stock to the pot and add the coconut milk. Bring to a boil, reduce heat, cover and leave to simmer for 15 minutes. Add pasta and tomatoes and leave to simmer for another 15 minutes. Garnish with fresh basil on top and serve.
The Verdict
Yummy! The curry gave it a pleasant 'bite' without making it too hot. It wasn't quite as I wanted it to be though, as I remembered the taste as being more "tomato-y", so for the next portion, I added some tomato sauce. Unfortunately I either added too much or I should have used tomato paste or canned tomatoes instead, because it ended up tasting much too ketchup-y - which was definitely not what I was going for.
I still have half left though (the recipe above gives 4 generous portions at least), so I may try adding some more chicken stock and coconut milk to the rest, and see if that evens it out a bit.
I also felt it lacked something else to make it properly Thai-like, but have no clue whether that 'something' was ginger, lemon-grass... or just some extra salt to bring out the flavours already there. But for a first try, I don't think the soup turned out too badly :)
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