Archive for the Meat Category

A: Loving food; hating waste

Posted in Meat, Uncategorized with tags , , on November 12, 2008 by gluttondressedaslamb

In the spirit of R’s and my “waste nothing!” campaign (sparked by our recent wholesale-market obsession), coupled with the inspiring Love Food Hate Waste website, I was entirely in my element when recently faced with an unsavoury amount of leftovers.

It all started with a really simple potato sidedish. One of my favourite ways to eat potatoes- lemon juice and zest, good olive oil, fresh herbs, salt and pepper. Mix in with warm potatoes and voila!

Thyme and parsley from the garden plus free lemons from a colleague makes this a cheap eat!

Thyme and parsley from the garden plus free lemons from a colleague makes this a cheap eat!

We had these with a rack of lamb and roasted eggplant, with quite a bit of eggplant leftover.

SO, what now? Leftover cooked potatoes are incrediby versatile. I considered potato fishcakes, goose-fat roast potatoes, a last minute stew addition even, but decided on a classic cottage pie instead. Boring, yes but oh-so-comforting on an unseasonably cold spring night.

lamb-and-potato-plus-cottage-pie-006

Cottage pie

Ingredients:

1carrot, chopped

1 capsicum, chopped

1 onion, chopped

2 cloves garlic, chopped

500g minced beef

1 cup frozen peas

leftover eggplant

1 tin tomatoes

1/2 cup beef stock

Handful chopped parsley

Cold mashed potatoes, well seasoned (I like cheddar cheese in my topping with lots of herbs and butter)

Method:

Fry onions, capsicum, carrot and garlic till soft. Add beef and fry until beef browns. Add tomatoes and beef stock and simmer for 20 minutes uncovered. Add remaining vegetables and herbs and simmer for a further 10 minutes to heat through.

Transfer to a baking dish and top with mashed potato. Fork through the topping to create lots of little ridges that will crisp up in the oven.

Bake for 30 minutes at 200C.

We ended up with dinner for 2 plus 3 meals for the freezer!

We ended up with dinner for 2 plus 3 meals for the freezer!

With this one meal I managed to use up a bunch of vegetables that had been near-festering in my crisper for a while now.  Which leaves me currently feeling quietly pleased with my contribution (or lack of) to the food wastage crisis!

A: Meat and 2 veg.

Posted in Meat, Vegetables with tags , , , , , , on October 19, 2008 by gluttondressedaslamb

It’s always nice to have family visit. I find entertaining family a far more relaxed affair than when friends come around. Someone’s always keen to do the dishes and clean up after and you don’t feel too bad letting them do so! Most importantly, when they’re halfway around the world most of the year it’s just really, really good seeing them every so often– the food only makes it better!

30 degrees (that’s celsius, to you northern hemisphered dwellers)+ sunny+ blue skies= BARBECUE!!!!!

We were given a beautiful barbecue by R and GFM for our wedding, and are keen to use it every chance we get. Yesterday was just perfect for a sunset dinner on the balcony, and that’s just what we did.

Stopped by Dubrovnik butchers (featured here for all the wrong reasons) on my way home from work for the all-important sausages, then decided to add a touch of Asia for my homesick Aunt as I marinated the chicken wings and porterhouse steaks.

Don't forget to chuck as much of the marinade on the meat when you cook it. WASTE NOTHING!

Thai-style marinade (enough for 1 kg of chicken wings)

Blend/grind:

2 stalks of lemongrass, hard bits trimmed off and discarded

Zest of 2 limes

4 cloves garlic

5cm knob of ginger, peeled

2 large red chillies

4 tbsp palm sugar

Add The juice from 2 limes and 3 tbsp fish sauce and blend till reasonably smooth. Marinade chicken for 30-60 minutes (the combination of the lime juice and lemongrass will cook the chicken quite quickly and toughen it if you leave it for too long). Cook on the barbecue or in the oven at 180C for 20-30 minutes.

The sesame seeds crisp up and add a nice texture to the thinly-sliced steak.

Korean style marinade

Combine:

3 heaped tbsp Korean hot bean paste (see below)

3 tbsp Shaoxing rice wine

1 tbsp dark soya sauce

1 tbsp oyster sauce

1 tsp sesame seed oil

2 tbsp sesame seeds

Marinade beef for 2-3 hours before cooking.

I love this stuff. Hot, sweet, salty all at once. A great addition to stir fries and marinades.

Korean hot bean paste: I love this stuff. Hot, sweet, salty all at once. A great addition to stir fries and marinades.

Man did a good job cooking up the meat, as men do. He even made a decent effort plating up this carnivorous feast!

Gordon Ramsay, eat your heart out!

Got meat?

Made a couple of salads to accompany this heart-stopping platter.

Warm potato salad

As the salad doesn't contain mayonaise, it actually makes for a decent late-night raid through the fridge or even a morning-after brunch addition!

As the salad doesn't contain mayonnaise, it actually makes for a decent late-night raid through the fridge, or even a morning-after lunch addition.

I do this one a lot. It’s really easy and comprises of dijon mustard, extra virgin olive oil, lemon juice, salt and pepper, and whatever herbs you can get your hands on. I opted for chervil, parsley, dill and spring onion. Chop it up, toss wamed potatoes in the mix and voila!

Not so good as a leftover, although the pumpkin on its own makes for great eating!

Not so good as a leftover, although the pumpkin on its own makes for great eating!

I use Jamie Oliver’s recipe for spicy pumpkin from his first book and simply toss the hot pumpkin through spinach and snow pea sprouts for a really hearty side-dish.

Good food, great company and fine weather. Every weekend should unfold like this one!

A: Got lamb?

Posted in Meat with tags , , , , on September 28, 2008 by gluttondressedaslamb

I know it’s not necessarily a mid-week type of meal, but this is a meal so simple I could possibly do it with my eyes closed! 10 minutes of prep and 60 minutes to roast an easy-carve leg of lamb makes this meal an all-round winner for the busy cook.

Olive paste

Combine in a food processor:

1. 2 handfuls of kalamata olives, drained

2. 2 anchovy fillets (or anchovy stuffed olives)

3. 2 red chillies

4. 3 cloves garlic

5. 1 quarter preserved lemon, rinsed (skin and flesh)

6. leaves from 3 sprigs of rosemary

7. Enough olive oil to lubricate processor

8. 2 tsp mild paprika

9. 1 tsp smoked paprika

Process tiill smooth. Cover the leg of lamb in paste, dot with butter and season with pepper.

Roast till required doneness and enjoy! (Roast potatoes and veggies in the same pan for an even easier 1-pot meal.)