Korean Beef

Korean Beef Bowls

korean beef

When I’m looking for a super easy dinner that I know will satisfy everyone’s taste buds, I often make this recipe.

These Korean beef bowls are made with thinly sliced beef cooked in a sweet and savory sauce, served with steamed rice or rice noodles and plenty of veggies, whichever ones you happen to have.

The sauce is one of my favourites; soy sauce, sugar, garlic, ginger are a few of the key ingredients that makes this so delicious.


Prep Time : 10 minutes

Cook Time : 10 minutes

Total Time : 20 minutes


Servings : 4

korean beef

INGREDIENTS: 

  • 2 lbs.  steak, thinly sliced
  • 1 1/2 teaspoon minced fresh ginger
  • 3 garlic, grated or minced
  • 1/4 tsp. ground black pepper
  • 4 tbsp.light soy sauce
  • 2 tbsp. coconut sugar or regular
  • 3 tbsp. oyster sauce
  • 1 tsp. Gochujang or sambal oelek
  • 1 tablespoon sesame oil
  • 2 tsp. fish sauce
  • 2 teaspoon cornstarch
  • 1/4 cup dry white wine
  • 1/4 cup sliced green onions and/or Coriander
  • 1 tablespoon toasted sesame seeds

INSTRUCTIONS:

In a small bowl, whisk together the ginger, garlic, ground black pepper,soy sauce, sugar, oyster sauce, Gochujang or sambal oelek,  sesame oil and fish sauce.

Slice the beef as thinly as you can and coat with a teaspoon of sesame oil.

Have all your other ingredients ready, like the vegetables and noodles or rice, because this really takes just a few minutes to make.

Mix the corn starch with the white wine in an other little bowl or mug.

korean beef

Heat a large frying pan, when really hot, add the beef and saute for a few minutes until it starts to get nice and brown. Lower the heat and add the sauce, bring to a simmer and add the corn starch-white wine slurry you’ve made. Add a little more water if necessary.

Cook for 1 more minute or until sauce has thickened. Taste and adjust seasoning if necessary.

Dived your vegetables and rice or noodles between the bowls and spoon over the beef and sauce, sprinkle with toasted sesame seeds and coriander and/or sliced green onions.

Enjoy!

Myra XO

pepper honey hamburger buns

Black Pepper Honey Brioche Hamburger Buns

pepper honey hamburger buns

I have a problem with store bought hamburger buns, the ones you buy in a plastic bag, the ones that fall apart by the first bite, the ones that have an insipid dull factory flavor of nothing that completely leaves you hanging and doesn’t really do your scrumptious burger justice.
You know the kind right?
A good burger, is crunchy on the outside, juicy on the inside with a good amount of flavor, you need a bun that can keep up, a bun that can endure the whole burger eating experience until the very last bite. You’re with me, I know it.

Well I’ve got you covered. Give these a try for your next cook-out and your store-bought-bun-days are over… forever….THE END


Prep time : 15 minutes plus rising 2 hrs.
Cooking time : 15 minutes
Makes: 8 large buns


INGREDIENTS:

• 3/4 C. warm water
• 1/4 C. warm milk, soy or regular. (I use Soy)
• 2 ½ tsp. instant yeast
• 3 tbsp. honey
• 2 eggs, at room temperature
• 3 tbsp. butter, melted and cooled
• 4 ½ C. Spelt flour
• 1 1/2 tsp. salt
• 1 tsp. Black cracked pepper * SEE NOTE
• 1 egg beaten for glaze
• 1 tsp. honey
• 1 or 2 tbsp. sesame seeds for sprinkling on top
* NOTE : Two ways for cracking the pepper, either set your pepper mill to the course setting or crack whole pepper corns in a pestle and mortar.

brioche hamburger buns

pepper honey hamburger buns

INSTRUCTIONS:

Mix the first 4 ingredients in a bowl and let the yeast proof for 5 minutes until frothy.
Beat the eggs and the butter together,
In the bowl of a food processor set with the hook attachment, add the flour, salt and cracked pepper and give it a stir, slowly add the eggs and butter mixture and continue with the yeast/milk mixture.
Set the processor on low and knead for 10 minutes.
Turn out the dough on a floured surface, and give it a few turns and shape into a ball.
Put into a bowl sprayed with oil and cover with oil sprayed cling film. Let rise in a warm place for 2 hours. Until double in size.
Take the dough out of the bowl and put it back on your work surface sprinkled with a little flour. Knead a few times and shape into 8 buns. Put them on a baking tray covered with baking paper. Brush the buns with the beaten egg and honey mix and sprinkle with sesame seeds. Cover the buns with cling film that has been sprayed with oil. Let rise for another 30 min.
Preheat the oven to 400 °F.
Bake the buns for 14 -15 minutes, turning them once half way. Let cool on a rack.
If using for burgers, split them in half and toast slightly on the bbq for a few minutes.
Leftover buns freeze well.

Enjoy!
Myra XO

pepper honey hamburger buns

mexican hamburger

Mexican Corn Jalapeño Burger

mexican hamburger

Say Hola to the new Mexican Corn Jalapeño Burger. Yes, we are very excited about our Mexican Corn Jalapeño Hamburguesa. Wowsa…..
I basically put all my favourite ingredients in one place. Organic good quality meat, a 50/50 mixture of pork and beef. Taco seasoning and ground tortilla chips instead of breadcrumbs, and then topped with the best corn salad of your life! It’s made in minutes and can be eaten anytime.
I could easily have a bowl of this corn salad for dinner on it’s own it’s that good (and a little addictive if you ask me). It also adds an amazing crunch.
Off course there’s Avocado and Bacon involved, and cheese obvi. Melted cheese…
So lite up your barbacoa and grill some Mexican Corn Jalapeño hamburguesas.


Prep Time :10 mins
Cook Time :10 mins
Total Time :20 mins


Servings: 4

Ingredients;

• 1 lb / 500 gr ground beef/pork mixture
• 2 tsp. taco seasoning
• A dash of liquid smoke if you have it (optional)
• 1 egg yolk
• 1 cup natural tortilla chips, ground fine
• 1 clove of garlic, grated
• 1 or 2 slices jalapeno from a jar, chopped (these babies are hot!)
Corn Salad:
• 2 ears of corn or one can, drained
• 2 tbsp chopped coriander
• 4 tbsp mayonnaise
• 2 tbsp sour cream
• Salt and pepper
• 3 green onions finely sliced
• Squeeze of lime (just a little)
For the Burger:
• 2 Avocados, sliced
• 4 lettuce leafs
• Sliced tomatoes
• 8 slices grilled bacon
• Salsa for the buns
• 4 buns
• 8 slices sharp cheddar cheese

mexican hamburger

Instructions;

1. If you are grilling outside, place the corn in the husks on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Otherwise grill on a griddle pan indoors or use a can of corn, drained.
Remove the husks and let cool a little before removing the kernels with a sharp knife by putting the corn in an upright position and sliding your knife down the sides.
Place kernels in a bowl and add the remaining ingredients for the corn salad. Mix and set aside.
For the burgers, place the meat in a bowl and add the ground tortilla chips, seasonings and egg yolk. Mix with your hands and form 4 patties.
Grill on medium high heat for about 4 to 5 minutes on each side until cooked through (you are using pork which cannot be consumed rare). Place two slices of cheese on each burger after the first flip.
Split the hamburger buns in half and toast lightly.
Spread salsa on both sides of the bun, place lettuce leaf on top, tomato slices, avocado, the burger, bacon slices and top with as much corn salad as you can. Place the top of the bun on top and insert skewer to hold it together.
You’re going to love this Burger, I promise but….Warning! Do not serve on a first date ’cause in can get a little messy.

Enjoy!
Myra XO

mediterranean stuffed peppers

Mediterranean Stuffed Peppers

mediterranean stuffed peppers

Stuffed peppers are what dinner dreams are made of, for various reasons;
1). They can be filled ahead of time, and baked when you’re ready making them perfect for a fancy-ish dinner.
2). Fancy enough for a dinner party
3). Financially pleasing, aka cheap to make.
4). Everything in one place, protein, fibre and veggies/vitamins
5). It’s a no-brainer
6). The most delicious dinner I have had in a while

The great thing about stuffed peppers is that everybody likes them, even non-pepper lovers. Probably because the peppers turn so tender and sweet in the oven.
But what I love most about these stuffed peppers, is slicing the leftovers the next day and stuffing them into a sandwich with some of the tomato sauce, so good. That of course if you’re lucky enough to have left overs. Having said that, you can easily double the recipe just to be save. I do also freeze these but have noticed that the peppers do become a little softer, but flavour-wise still awesome.

mediterranean stuffed peppers

Prep Time 20 mins

Cook Time 1 hr

Total Time 1 hr 20 mins

Servings: 4

Ingredients:

• 1/2 cup white rice uncooked
• 1 cup water
• 2 medium yellow onions chopped fine, about 1 cup
• 2 cloves garlic minced or grated
• 1 tbsp. olive oil
• 2 slices white bread good quality crusts removed
• 2 tbsp. milk
• 1 lb. / 500 gr. ground beef
• ¾ tsp. salt
• Freshly ground black pepper
• 1 tsp. Dijon mustard
• 1 tsp. thyme dried
• ½ tsp. oregano dried
• 3 tbsp. pine nuts
• 1 egg yolk
• ¼ tsp. all spice
• ¼ cup chopped parsley more for garnish
• 4 red peppers large
• 1 tbsp. olive oil
• 1 medium onion
• 1 garlic minced
• 1 tbsp. tomato paste
• 1 tbsp. flour
• ½ cup dry white wine
• 1 cup tomato sauce
• 1 cup chicken or beef stock
• ½ cup crème fraiche
• Chopped green onions for garnish

mediterranean stuffed peppers

Instructions:

1. Preheat oven to 175 degrees C / 350 degrees F
2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. Drain and cool, or use leftover rice, about 1 cup.
3. Dry toast the pine nuts in a skillet over medium heat for about a minute, remove and reserve.
4. In a skillet over low heat, heat 1 tbsp. of oil and sautée the chopped onions until soft and translucent, about 10 minutes. Add the garlic and cook for one more minute.
5. Turn off heat and let cool.
6. In a bowl, place the bread torn into pieces together with the milk and let soak for about 5 minutes.
7. Add the meat to the bowl together with the cooled onion and garlic. Season with the salt, pepper, mustard, thyme, oregano, pine nuts, all spice , parsley and egg yolk.
8. Wash the peppers and make a cut in the middle and carefully open them enough to remove the seeds and membranes.
9. If you are using the regular bell pepper, remove the lid and proceed as above.
10. 10. Arrange peppers in an oiled baking dish. For bell peppers, slice the bottoms of the peppers if necessary so that they will stand upright.
11. 11. Stuff the peppers with the meat mixture, I use my fingers and a spoon to push it all the way into the pepper.
12. 12. For the sauce: heat the remaining tablespoon of olive oil and sautée onion and garlic until almost soft. Add the tomato paste and stir. Add the flour and stir to cook for 30 seconds, gradually add the wine and stock. Add the tomato sauce and stir to combine. Add the teaspoon of sugar. Season to taste. Spoon sauce around the peppers. Cover loosely with tin foil. Place in the middle of the oven. After about 20 minutes, remove the foil.
13. 13. Bake for 45 min to 1 hour in the preheated oven until the peppers are tender.
14. 14. Before serving stir in the crème fraiche.
15. 15. Serve with the sauce and garnish with green onions and reserved parsley.
Great with some french bread to mop up the sauce.

Enjoy!
Myra XO

Beef Bulgogi Soft Tacos with 5 minute Kimchi and lime Aioli

These tacos are going to make you very happy, I promise. Don’t let the long list of ingredients turn you off, it is really as simple as can be. The Kimchi for instance is done in minutes rather than days. Obviously it is not fermented like the real deal, but just as tasty I assure you.

I pan fry the Bulgogi so it’s nice and quick and accessible to everyone. Then rolled in simple soft tacos or wraps, because it’s just so easy and fun. I like all things wrapped, not just food (think presents!) I am not the kind of person who has ever said, Oh, you shouldn’t have… seriously. Who says that, and who ever means it???? Anyway….moving on….

So, yes, this is made in a flash really. Just read it through, start with the marinade for the bulgogi, put it in the fridge (maybe do it in the morning if you have time). Then make the Kimchi. Stir together the lime aioli and leave the rest for later. Then at dinner time it’s a flash to get on the table. But don’t fret if you don’t have time to marinate it all day, even an hour gives off a lot of flavour. Also I leave the pear sliced and not chopped or grated (like in some recipes) because I love the flavour and texture when it’s cooked together with the beef.

Serves 4

INGREDIENTS BEEF BULGOGI TACOS:

  • Kimchi
  • Beef Bulgogi
  • Lime Garlic Aioli
  • 2 Avocados
  • 4 – 8 Tortillas or soft Tacos depending on size
  • 1 – 2 extra lime for serving
  • some radishes for serving (optional, just for color)
  • salad greens

INGREDIENTS 5 MINUTE KIMCHI:

  • 4 cups shredded Napa cabbage
  • 2 tbsp. rice vinegar
  • 2 tsp. salt
  • 2 cloves of garlic grated
  • 1 tbsp. grated ginger
  • 1 tbsp. honey or coconut sugar
  • 1 to 2 tablespoons Korean red pepper flakes (gochugaru) or 1 tablespoon sambal oelek
  • 1 large carrot, peeled and cut into match sticks
  • 8 ounces daikon or radishes, peeled and cut into match sticks

Instructions:

Place all the ingredients for the Kimchi in a bowl and crunch together with your hands, let marinate while you prepare the rest.

INGREDIENTS BEEF BULGOGI:

  • 1 pear, peeled and sliced very thin
  • 1 onion, peeled and sliced
  • 2 garlic cloves, peeled and grated
  • 2 tablespoons soy sauce or Tamari
  • 2 -3 teaspoon or hot sauce or sambal oelek
  • 1 tablespoon grated peeled ginger
  • 1 tablespoon coconut sugar
  • 1 tablespoon toasted sesame oil
  • 1 pound steak, thinly sliced
  • 2 tablespoons vegetable oil, divided

Instructions:

  1. Combine pear, onion, garlic, soy sauce, hot sauce, ginger, sugar, and sesame oil in a large resealable plastic bag or medium bowl.
  2. Using a sharp knife, slice meat into very thin strips.
  3. Add to marinade, seal bag, and squish everything around until the meat is coated. Let sit at room temperature 30 minutes, or chill up to 8 hours.
  4. Heat 1 Tbsp. vegetable oil in a large skillet over medium-high until oil is shimmering. Remove half of meat from marinade, letting excess drip back into bag and cook in a single layer without moving until lightly browned, about 1 minute. Toss meat and continue to cook, tossing occasionally, until cooked through and crisp at edges, about 3 minutes.
  5. Transfer to a plate. Repeat with remaining meat.

INGREDIENTS LIME AÏOLI:

  • juice of 1/2 lime
  • 1/4 cup Crème Fraîche
  • 1/2 cup mayonnaise
  • 1 tsp. hot sauce
  • 1 tsp. dry garlic powder or granules, or 1 clove garlic peeled and grated (I prefer dry in this case)
  • 1 tsp. onion powder
  • salt and black pepper to taste

Instructions:

Mix all the ingredients in a bowl and set aside until ready to use.

To serve the tacos, heat the tortillas or tacos as directed by the package.

Place some of the beef in the taco, top with kimchi and lime aïoli. Serve straight away.

Enjoy!

Myra xo

Mexican Pulled Beef with Jalapeño Cheddar Corn Bread

mexican-pulled-beef12

I feel like putting on a big sweater and pulling the sleeves over my hands while I eat a bowl of Chili…..

I had been walking around with this image in my head for a while and since the temperatures are dropping here in NL, I’ve made that vision finally come true. I wanted something different from the classic “chili con carne”, so I made pulled beef instead, with a mexican twist.

And since “twist” is my middle name, I’ve made a different kind of Cornbread to go with it. One with softness and texture at the same time, some cheese for extra flavour and a tiny Jalapeño kick, and I say tiny because I have only used half a Jalapeño. I still wanted to be able to eat the chili at a reasonable speed.

mexican-beef

        

Ingredients Chili;

3 Tablespoons Olive Oil

2.5 lbs. boneless beef chuck roast, trimmed and cut into 2 thick slices

1 tsp. Himalayan salt and freshly ground black pepper

2 tbsp. All Purpose Unbleached Flour

2 medium onions, peeled and chopped fine

3  garlic cloves, peeled and grated

2 tbsp. Unsweetened Cocoa (this is a must)

2 tbsp. ground Cumin

2 tbsp. sweet smoked paprika

¼ cup tomato paste

2 Tablespoon fresh oregano leafs or 2 teaspoon dried

1/2 tsp. dried Thyme

1/2 tsp. crushed red pepper, or to taste

1/4 C. Chopped Coriander

1 (15-ounce) cans dark red kidney beans, drained and rinsed

1 (28-ounce) can crushed tomatoes

2 C. beef stock

1-2 tbsp. Liquid Smoke

1 – 2 tsp. chopped chipotle (depending on how hot you like it)

1 tbsp. coconut sugar or sweetener of choice

1/2 cinnamon stick

2 bay leaves

2 tbsp. fresh Coriander leafs

Toppings; scallions, avocado chunks, sour cream, cheddar cheese, fried onion rings

mexican-pulled-beef1

mexican-pulled-beef4

Method;

Turn on your slow cooker, set to high.

Meanwhile heat a large frying pan and add 3 tbsp. of oil. Season the beef with the salt and pepper and toss with the flour. Sear the beef on both sides and brown until quite dark. Transfer to the slow cooker

Next fry the onions in the pan with the remaining oil until golden add the garlic and cook for an other minute. Transfer to the slow cooker.

Add the remaining ingredients to the slow cooker, except the beans and Coriander leafs

Cook on high for 4 hours. After three hours add the beans. The cooking time depends on your slow cooker and the quality of the beef. So just check by pulling away a piece of beef with a fork. If it loosens easily transfer the beef to a cutting board or large platter. Leaving the beans in the pot. Pull the beef apart into chunky bits and shreds with two forks. Return to slow cooker. Heat thoroughly again for about half an hour  until ready to serve. Sprinkle generously with fresh Coriander leafs. Serve with Pumpkin Corn Bread and lots of toppings.

cornbread2

Ingredients Jalapeño Cheddar Corn Bread;

1 C. corn meal

1 C. Spelt Flour

2 tsp. Baking Powder

1 tsp. dried Onion Powder

1/2 tsp.

1/2 tsp Baking Soda

1 tbsp. honey

1/2 C. corn kernels form a can, drained

1/2 C. Cheddar cheese, grated

3/4 C. unsweetened plain yoghurt (or soy)

1/2 C of milk (or unsweetened soy) + 1 tbsp.

2 large eggs at room temperature

1/2 Jalapeño, sliced and deseeded

3 tbsp. olive oil

corn-bread1

Method;

Pre heat the oven to 425° F / 220° C

Put an 8″ cast iron skillet in the oven too to pre heat

In a bowl mix all the dry ingredients and stir to mix. Add the wet ingredients and stir to combine.

Remove the cast iron skillet from the oven with an oven mitt! Oil spray generously and pour the cornbread batter in the skillet.

Place on a rack in the middle of the oven and bake from 20-25 min.

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mexican-pulled-beef9

mexican-pulled-beef6

mexican-pulled-beef8

Maybe get some Mexican beer to go with it!

Not quite what you’re looking for? How about Cajun Jumbo Shrimp Tacos with Corn, a Peach & Koriander Salsa and Roasted Pepper Aïoli

Swedish Meatballs with Cranberry Tangerine sauce

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Swedish is such a beautiful language. Not that I understand a word of it but it just sounds so wonderful.  I only know three words in Swedish,  Svenska, Köttbullar and Ikea.

The first time I ate Swedish meatballs was actually in New York. It was truely love at first bite.

A friend was having them for lunch and I just couldn’t believe how good they were. I’ve been making them for a long time now and they never bore me. That creamy sauce and the hint of Dill is just perfect. I always make the cranberry sauce with it too since I can’t eat the meatballs without it. Originally it is served with a Lingonberry jam, but we don’t have them here. The cranberry is related to the Lingonberry, known also as the mountain cranberry, so that’s good enough for me.

Either way all berries are very healthy so I’m making cranberry sauce to go with the meatballs.

Serves: 4

Ingredients Meatballs;

1 lb. ground beef

1 medium onion, peeled and finely chopped

1 tbsp. Butter

1/2 C. fresh bread crumbs

2 tbsp. milk

1 tbsp.  parsley, chopped

1 tbsp. dill, chopped

¼ teaspoon ground Allspice

¼ teaspoon ground Nutmeg

½ teaspoon Garlic Powder

2 tsp.  Worcestershire Sauce

1 tsp. Dijon Mustard

fresh ground Pepper

½ teaspoon Pink Himalayan Salt

1 egg yolk

1 tbsp. Olive Oil + 1 tbsp. butter

Sauce;

2 tbsp. butter

2 tbsp. All Purpose Flour

1 1/2 C. Beef stock, from a cube is fine

1/2 C. full fat Crème fraîche mixed with 1 tsp. corn starch *see note below

1 – 2 tbsp. chopped Dill

salt and pepper to taste

 Swedish meatballs with Cranberry Tangerine sauce

Method;

First start by gently cooking the onion in 1 tablespoon of butter over medium heat until translucent, about five minutes. Remove from heat and let cool.

In a bowl soak the bread crumbs in the two tablespoons of milk. Add the ground beef, parsley, dill, allspice, nutmeg, onion, garlic powder, pepper, salt and egg yolk. Mix until combined.

Roll into small meatballs, about the size of a golf ball.  In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.

For the sauce add the butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth,  bring to a simmer until sauce starts to thicken. Add the crème fraîche . Bring to a very low simmer and add the meatballs back to the pan and heat thru. Sprinkle over fresh chopped Dill. I like a lot of dill but use as much as you like.

Serve over egg noodles, rice or french fries. Serve with the Cranberry sauce.

*Note: crème fraîche can curdle especially the low fat kind so you need to use full fat, this prevents the proteins from clinging to each other when heated, resulting in a curdled mess. Also the corn starch acts as an extra prevention and keeps everything together.

Cranberry Tangerine Sauce;

1/2 C. fresh tangerine juice

3/4 C. Organic Cane Sugar

1 cinnamon stick

12 ounces whole cranberries

Method;

In a medium saucepan, combine in the juice, the cranberries, sugar, and cinnamon. Bring to a gentle boil, and simmer for about 15 – 20 minutes.

Ladle into glass jars. Keep in the refrigerator. Keeps for a couple of weeks or you could freeze some of it.

Swedish meatballs with Cranberry Tangerine sauce

Not quite what you’re looking for? How about Moroccan Meatballs with Quinoa

Zombie brain Meatloaf. This super easy Halloween recipes is great fun for kids and serves a crowd. Meat lovers unite. I https://thecookingspoon.org

Zombie Brain Meatloaf

This is such a fun Halloween dinner, don’t you think? I know it’s a bit scary and creepy, but isn’t that the point. Kids love it. Especially the lucky one who get’s to stick the knife in the brain.

I can’t believe it’s one week ’till Halloween. I’m so ready. How about you?

If you still don’t know what to make, make this brain. It’s super easy and high on special effects.

Zombie brain Meatloaf. This super easy Halloween recipes is great fun for kids and serves a crowd. Meat lovers unite. I https://thecookingspoon.org

Serves 6 – 8

Needed:

Rectangular Dish, 7 by 5-Inch,

Wilton 12-Inch Featherweight Decorating Bag

Wilton Tip No. 6

Ingredients Brain;

2 lbs. ground beef

1/2 C. Panko Bread Crumbs

2 eggs

1 tbsp. Ketchup

2 tsp. prepared Dijon Mustard

1 tbsp. Worcestershire Sauce

1 clove of  garlic, peeled and grated

1 medium onion, peeled and chopped very fine

1 1/2 tsp Himalayan Pink Salt, Fine

freshly ground Black Pepper

1 tsp. Oregano

1 tbsp. fresh chopped parsley

Ingredients Basting:

2 tbsp. Ketchup

2 tbsp. Conimex Ketjap Manis, (Indonesian Sweet Soy Sauce)

Decorating:

1/4 C. Ketchup

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Method;

Preheat oven to 350 degrees

Combine ground beef, and the remaining ingredients for the brain in a medium sized mixing bowl. Using your hand, incorporate everything into the meat. This only takes 30 seconds or so, you do not want to over mix.

Transfer meat into a large baking tray lined with parchment paper, press it down  and shape into a brain. With the handle of a spoon go alongside the entire brain to make a ridge in the middle, then make indentations with your fingers tips all over the brain to create an uneven surface.

Mix ketjap manis with ketchup and baste brain with half the basting sauce. Baste again after an hour.

Bake at 350 degrees for 1 hour and 20 minutes

Remove from oven and drain off excess grease. Let stand for 5 minutes, put 1/4 cup of Ketchup in a pastry bag fitted with the No. 6 tip, and pipe the motive (see picture) onto the brain.

Let one of the kids stick a knife in the brain!

Zombie brain Meatloaf. This super easy Halloween recipes is great fun for kids and serves a crowd. Meat lovers unite. I https://thecookingspoon.org

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Chorizo Burger, Balsamic Onions and melted Manchego.

    

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I can get so  excited about hamburgers, you have no idea. I can think about it all day, day dream about it and talk about it. I try not to but I would love to, honestly.

I figured since Autumn is here I would just slip in one last Burger. The weather has been surprisingly mild here in Holland so far, so I haven’t really made the mind swap to fall foods yet.  I don’t really eat as many Burgers in autumn and winter. It just seems more like a summer food to me. So…

I came up with this burger because I am crazy about chorizo. You don’t need a lot of chorizo to get that super delicious smoked paprika flavour . I have used the dried chorizo because it’s the only one we can get here. It worked very well. Especially with the sticky balsamic onions.

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Ingredients Chorizo Burger;

1 lb ground beef, organic if you possible

4 oz. dried chorizo, skin removed

1 onion, peeled and cut in four

1 garlic clove, peeled and grated

1/2 tsp. salt

a good grinding of black pepper

1 tps. smoked paprika (spanish preferably)

1 egg yolk *

1/4 C. fresh bread crumbs

1 tbsp. chopped parsley

Extra:

1 small zucchini, sliced

Roast red peppers from a jar

4 thick slices of Manchego

4 Hamburger Buns

* I never use egg white in a burger because it makes it rubbery.

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Ingredients Balsamic Onions;

1 tbsp. olive oil

4 large onions, peeled and sliced medium thick

4 tbsp. coconut blossom sugar or brown sugar

3 tbsp. Balsamic vinegar, the darker the better

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Method Chorizo Burgers;

Cut the chorizo in small bits, put them in a food processor together with the onion and garlic and blitz a few times until small. Put the beef and the remaining ingredients in a bowl. Add the chorizo and onion mix to the bowl as well. Mix and form into 4 patties.

Put a griddle pan over the heat. Grill the burger for about 4 minutes on each side. Put the manchego cheese on the burger as soon as you flip them over.

Grill the slices of zucchini alongside the burgers.

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Method Balsamic Onions;

Heat a small frying pan and add the olive oil. When medium hot add all the onions, cook for 10 minutes of medium low heat. Add the sugar and cook another 5 minutes until dark and sticky. Finally add the balsamic vinegar and cook for an other two to three  minutes until slightly reduced.

To assemble the burgers. Toast the buns, on the bottom layer a piece of grilled pepper, then 4 slices of grilled zucchini, then the burger and then top with loads of sticky glazed onions. Serve with fries and sauces of choice. I served my burgers with Aïoli.

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Not quite what you were looking for? How about Deluxe Beef burger filled with Onions and Crispy Bacon, topped with Gouda  IMG_9579

NOTE: Store leftover egg whites in a container in the freezer for a wonderful Pavlova.

Deluxe Beef burger filled with Onions and Crispy Bacon, topped with Gouda

  • Serves 4

What time is it?…..Hamburger time.

I have probably mentioned before that I love Hamburgers, all kinds. The thing that bothers me a little bit is that items on your burger tend to slide and move as you bite. Same goes for the Bacon, it’s always gone before the rest of the burger.

So, I came up with the idea of mixing the glazed onion and fried bacon into the burger, and it worked really well…Onion and Bacon with every single bite. Are you as thrilled as I am? It was just what I wanted.

Next time I may make a pocket in the middle of the burger for the cheese, let’s see where this goes…but for now, here’s this Deluxe Burger filled with Onion and Bacon, give it a go at your next Bbq. It’ll be a hit!

Ingredients;

4 Buns, split and toasted. Store bought or home made. See  Hamburger Buns

4 thick slices cured Gouda cheese

1 lb. Organic Ground Beef

3 oz. smoked Bacon in slices, chopped

1 medium Onion, peeled and chopped fine

1 Garlic clove, peeled and grated

2 Sage leafs, chopped very fine, or just a pinch dried Sage

1 tsp. Oregano

1 tsp. Prepared Mustard

2 tbsp. Worcestershire Sauce

2 Egg yolks

4 tbsp. dried breadcrumbs

1 tsp. Himalayan Salt

Ground Black Pepper

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Method;

Put a frying pan over medium heat and add the bacon bits. Fry until crisp and golden. Remove and place on a piece of kitchen paper to drain and cool.

In the bacon fat fry the onion until golden. Turn off the heat. Let the onions cool.

In a bowl mix all the ingredients including the bacon and onion. Form into 4 patties.

Grill over high heat  Flip the Burgers after 3-4 minutes and cover with cheese. Continue to cook until desired doneness.

6-7 minutes medium/rare

8-9 minutes medium/done

9-10 minutes well done

Serve with lettuce, tomato, onion slices, sauces and condiments.

Enjoy!

Myra Xo

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Served with quick pan roast potatoes.