Category Archives: Meat

Roasted red bell pepper jam

Get ready for the new sauce of Summer ’22.
The perfect sauce for Mexican Corn Jalapeño Burger, Jamaican Jerk Chicken Kebabs, Beef burger filled with Onions and Crispy Bacon, Madras Salmon Burger, etc etc… basically all kinds of hamburgers, grilled meats, salmon, fish and sandwiches.
The jam is sweet, a little tangy because there is a little vinegar in there, and a hint of spice in the form of chili flakes. You can adjust that to your liking of course, but for us, 1/2 teaspoon is enough. This sauce will keep for about two weeks in the refrigerator,  you can also process the jars (canning) for a longer shelve life, but do consult a canning website or source for that procedure.
This roasted red bell pepper sauce takes five minutes to make and is so easy. I used a jar of roasted peppers like I did in my 5 minute Romesco Sauce, cheats version because, why not? Sometimes it’s okay to take a shortcut.

Makes 1 jar

INGREDIENTS:


1 jar of fire roasted red peppers, drained
80 grams of special jam sugar/gelling sugar
1/4 cup plain vinegar
1/2 teaspoon chili flakes
1/4 teaspoon table salt

INSTRUCTIONS:


Place all the ingredients in a blender.
Puree until smooth and transfer to a large pot.
Cook for 5 to 7 minutes until bubbly and slightly thickened.
Pour into sterile jar, let cool a bit with the lid off, for an hour or so.
Then close with a lid and keep in the refrigerator. Like I said earlier,  it’s good on everything.


Enjoy!

Pecan Cranberry stuffed Pork Roast

Pecan Cranberry stuffed Pork Roast is the best to feed a crowd.

If you’re on a budget or if you don’t have a lot of people coming over this Christmas, or for whatever reason (still a lot of restrictions in Europe) a roast Pork is a great idea!

This delicious roast pork is stuffed with sausage meat, onions, pecans and cranberries, all of those wonderful Christmas flavors, so you can imagine how thrilled I am about this easy roast. And also, this way you won’t be stuck with a wheelbarrow of leftover turkey, maybe just enough for a sandwich the next day.

You can serve this with mashed potatoes or roast potatoes and lots of different roast vegetables. Or if you want a super quick side dish you could make polenta, which might even be the best choice, with some butter and parmesan.

INGREDIENTS:

Serves 4 to 6

  • 1/2 cup pecan halves, chopped
  • 1 medium onion, peeled and chopped
  • 1 clove garlic, peeled
  • 1/4 cup dried cranberries
  • 1 cup fresh sausage meat, half a pound roughly (Casings removed)
  • 1 tsp. dry sage
  • 1/2 tsp. all spice
  • 1 Pork loin, 2 1/2-3 lbs.
  • a good drizzle of olive oil

For tray and gravy

  • 1 onion
  • 2 carrots
  • 2 celery stalks
  • a few sage leafs
  • a few sprigs of thyme
  • one glass of red wine or port
  • one tablespoon flour
  • 1 cup stock

INSTRUCTIONS:

  1. Fry onion in olive oil over medium heat, add garlic after two minutes and cook gently until golden.
  2. Add dry sage and allspice, give it a stir and remove from the heat, let cool completely.
  3. Cut pork loin open to form a blanket or ask your butcher to do this.
  4. Spread the pork loin out on a cutting board and season generously with salt and pepper, on both sides.
  5. Mix onion-spice mixture with sausage meat, pecans and cranberries. Spread over pork leaving a one inch/2.5cm strip uncovered on the outer end (away from you). Roll up the pork carefully and tie with butcher’s string. If you have difficulty tying, use small pieces of string that fit around once and tie to make a knot. Use 4 to 5 pieces of string, it doesn’t matter as long as it holds together, we will remove the string before serving anyway.
  6. Heat oven to 200 C/400 F
  7. Place pork on a bed of onion, carrots, Celery and herbs. Drizzle with olive oil
  8. Bake for 30 min. Reduce temp to 180 C/350 F and cook for another 45 min. Depending on size or meat. It’s 30 minutes per pound.
  9. For the gravy, remove pork from tray to let rest for 5 to ten minutes, covered lightly with aluminum foil. Remove the strings before serving.
  10. Place tray on the hob on medium heat and scrape the bottom of the pan, add one glass of red wine, or port. Stirring all the time, add a tablespoon of flour and stir it to combine well. Now slowly add chicken or beef stock until desired consistency. Let cook for a few minutes and strain into a sauce boat.
  11. Serve sliced with gravy and your favorite vegetables and potatoes. Enjoy!

Shawarma Roasted Red Pepper Pizza

Sweet and Spicy Shawarma Roasted Red Pepper Pizza, because it’s still weekend and Pizzas are the best.
Homemade pizza dough topped with a simple tomato sauce, two types of cheese, grilled peppers, Shawarma, cherry tomatoes and basil.
This pizza is so good. It’s sweet and a tiny bit spicy and will leave you wanting more.
There really isn’t anything better than home-made Pizza. You could also use store-bought Pizza dough if you’re in a hurry or my one of my LINK

Prep time : 15 min
Cooking time : 10-15 min
Makes : 4

INGREDIENTS DOUGH:

• 500 gr./ 3 1/3 C (type 00) flour
• 1 tsp. sugar
• 1 1/2 tsp. active dry yeast
• ¼ tsp garlic powder (optional)
• ¼ tsp onion powder (optional)
• 1 tsp. Salt
• 1 tablespoon olive oil
• 350 -375 ml / 1.5 – 1 3/4 cups warm water

INGREDIENTS TOPPING:

• 1 C. Tomato sauce/marinara sauce
• 1 C. shredded Mozzarella
• 1 C. shredded Gouda cheese
• 1 onion, peeled and sliced thin
• 2 whole roasted red peppers from a jar, drained and dried on kitchen paper
• 1 C. cooked Shawarma meat SEE RECIPE BELOW
• 1 tsp. dry chili flakes
• A handful cherry tomatoes, cut in half
• Fresh basil

INGREDIENTS TO MAKE THE SHAWARMA:

• ½ lb. minced beef or lamb
• A drizzle of oil
• 1 garlic clove, peeled and crushed or grated
• ½ tsp. Ground coriander
• ½ tsp. ground cumin
• 1 tsp. smoked paprika powder
• 1/2 – 1 tsp. dry chili flakes
• Salt and pepper

METHOD:

In the bowl of a stand mixer fitted with the hook attachment combine all the dry ingredients and stir to mix, then add the wet. Knead for a few minutes until it comes together. Using your hands, place all the dough on a floured surface, kneading and forming the dough into a ball using some extra flour . Oil a large bowl lightly and place the dough inside, turning to coat. Cover with a towel or cling film and place in a warm place to rise for about 30-45 minutes or until doubled in bulk.
Meanwhile make the Shawarma meat.
Heat a large frying pan and add a drizzle of oil. Once the pan is hot add the meat and garlic and fry for a minute, add the seasoning and continue cooking until the meat is no longer pink. About 4 to 5 minutes. Turn off the heat and set aside to cool.
Preheat the oven to 230° C / 450° F , place a pizza stone in the oven if you have one or otherwise the baking sheet.
Gently punch the dough down and divide into 4 equal pieces. Roll each piece on a lightly floured surface into a 25cm/10” circle (roughly). Place each circle on a piece of parchment paper.
Spread tomato sauce over each pizza base. Divide cheeses, Shawarma meat, onion, peppers and cherry tomatoes over the pizzas.
Transfer the pizza by lifting the parchment paper onto a large board and slide the pizza into the oven.
Bake the pizza for 10-15 minutes or until the cheese is all melted and the crust golden and crispy.
Remove onto a large wooden board. Sprinkle with dried chili flakes and Basil and eat straight away.

Enjoy!

If you make this Shawarma Roasted Red Pepper Pizza be sure to leave a comment! I’d love to hear from you and if you love it, pin it. And of course, if you do make this recipe, don’t forget to tag me on Instagram! @thecookingspoonblog or hashtag it #thecookingspoonblog

wonder bread

10 most popular recipes of 2020

2020 is coming to an end and what a challenging year it has been, to say the least. With one terrible event after the other. Heartbreaking, confusing and dispairing come to mind.
Am I the only one feeling a sense of relief that the year is almost over?

…but also hope, hope that next year will be better. It has to be and that’s we’ll hang on to for now.

Hopefully next year we can all go back to normal,  and live our lives to the fullest. 

Meanwhile… everyone has been on social media more than ever before,  so I wanted to share the most popular recipes of 2020, to inspire everyone to keep on cooking as much as we all did this past year.
I really noticed how everyone was baking more than usual so it comes as no surprise that the two most popular recipes this year were both bread.   Here are the top ten.

10.Pollo al Ajillo, Chicken in Garlic white wine Sauce .

An oldie but a goodie, we make this at home all the time, great for company too.

9. Homemade Spelt Tortilla

Nothing beats a home made tortilla and the are so simple and freeze well.

8. Whole Spelt Pizza with Chorizo, caramelized Onions and Basil

Chorizo with caramelized onions really can’t be beat:)

7. Chocolate Dulce de Leche mini Tarts

Mini buttery pastry crusts filled with gooey caramel and chocolate, a great dessert or tea-time treat

6. Smoky Chili con Carne with Pumpkin

Smokey Chili with the addition of Pumpkin, perfect for cold evenings plus you get extra veggies.

5. Chia Seed Bread

A protein packed loaf with a great bite and super healthy. Makes great toast.

4. Steak au Poivre, Steak in a creamy green peppercorn sauce

A classic that all meat lovers enjoy. Straight forward and so delicious with a non alcoholic green peppercorn sauce.

3. Cod and Shrimp in a Lemon cream sauce

This recipe has been a favorite for years and is the easiest recipe on the blog, pretty much fool proof and still kind of fancy.

2. Everyday Spelt Bread

Our go-to Spelt bread, I receive a ton of positive reviews on this loaf, it’s so easy and perfect for everyday baking.

1. Norwegian Health Bread

This is the most popular recipe on the blog and one of my personal favorites, so healthy and full of goodness. Perfect for a fresh and healthy start in the new year.

wonder bread

I hope you enjoyed the roundup, and if you make any of the most popular recipes of 2020 be sure to leave a comment and/or pin it to Pinterest. And of course, if you do make any of these recipes, don’t forget to post on instagram and tag me #thecookingspoonblog