Tag Archives: Dinner

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,  I know it’s a bit creepy, but isn’t that the point? Kids love it, especially the lucky one who get’s to stick the knife in the brain.

The great thing about this recipe is that it’s so easy to make, it’s basically just a shaped meatloaf and everyone will love it.

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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INSTRUCTIONS:

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.

Enjoy!

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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Moroccan Meatball with Quinoa

Moroccan Meatballs with Quinoa

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Serves 4

We went to Marrakech once , and the food, the market, the people, the smell…….was so enchanting like nothing else I had ever seen before. I fell in love instantly with the sweet and savoury cuisine.

I have been making these meatballs ever since. I make a lot of other Moroccan dishes too but this one is by far the quickest and easiest.

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Ingredients;

  • 1 lb. lean ground lamb or beef
  • 1 onion peeled and chopped fine
  • 2 tbsp. olive oil
  • 1 garlic clove, peeled and grated
  • 1 tsp. himalayan salt or regular
  • ground black pepper
  • 1 egg yolk
  • 1/4 C. (home made ) dried breadcrumbs
  • 1/2 tsp.  Ras el Hanout , see Ras el Hanout. for spice mix recipe
  • 1/4 tsp. ground coriander
  • 1/4 tsp. ground dried ginger
  • 1/4 tsp. ground cardamom
  • 1/4 tsp. ground cumin
  • 2 tbsp. fresh chopped coriander plus 1 tbsp. for serving
  • 3 tbsp. chopped pistachios (dry toasted briefly in a pan). Reserve one tablespoon to sprinkle over before serving.
  • 4 dried apricots chopped

For the sauce;

  • 1 tbsp. tomato puree
  • 1  14 oz. can chopped tomatoes, or 5 to 6 fresh ones chopped
  • 1 tsp. beef stock powder
  • 1 tbsp. honey
  • 3  tbsp. orange juice plus 5 tbsp water to make 1/2 cup in total

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Method;

In a large frying pan add 1 tbsp. of  the oil and cook the onion and garlic gently for about 5 minutes on medium low heat until slightly beginning to turn golden. Add all the spices and remove from the heat to cool.

In a large mixing bowl, add the minced meat the onion and spice mix, the breadcrumbs, egg yolk, salt, pepper, 2 tbsp. pistachios, chopped coriander and apricots. Mix with your hands and form into golf ball sized meatballs.

Wipe your frying pan and add the remaining oil. Set heat on medium high. Fry all the meatballs until nicely browned all over and remove to a plate. Work in batches if necessary.

Once you have cooked all the meatballs. Start making the sauce in the same frying pan with the remaining oil in it and add the tomato paste and fry for 30 seconds then add the remaining ingredients. Bring to a simmer, add the meatball back to the pan and simmer with the lid half on the pan, for about twenty minutes.

Meanwhile make the Quinoa.

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For the Quinoa;

  • 1 cup (dry) quinoa
  • 2 c. chicken or beef stock
  • 2 tbsp. chopped pistachios (dry toasted briefly in a pan)
  • 1 c. chickpeas drained
  • 6 dates, stone removed and chopped
  • 1 medium carrot, peeled and coarsely grated
  • 1 tsp. garlic powder
  • ground pepper
  • 2 tbsp. chopped coriander

Place quinoa in a fine-mesh strainer and rinse thoroughly under running water. This is to remove the saponins that taste very bitter.

Did you know that saponins are for protection against insects?

Put quinoa to a medium saucepan. Add the stock, and bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer for about 15 minutes or until liquid is absorbed. Remove from heat and add the dates, carrot, garlic powder, chickpeas and pepper. Just before serving add the coriander and the pistachios.

Note: some quinoa only takes ten minutes to cook, so check the package instructions!!!

To serve place the quinoa on one side of a large platter, the meatballs and sauce on the other side. Sprinkle with more pistachios and chopped coriander.

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Not quite what you’re looking for? How about these  Meat Balls ?

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Whole Roast Chicken in Yoghurt and Herbs

This is a super simple recipe I make quite often, the results are spectacular with hardly any effort, the marinade does all the work and the result is a very tender and juicy chicken seasoned throughout.

Leftovers are amazing in sandwiches or salads.

Ingredients;

  • 3 lb. Chicken
  • 2 onion quartered with their golden skins still on
  • a few carrots, peeled in chunks
  • 2 celery stalks, cut in to large pieces
  • 2 bay leafs
  • 1 garlic head separated

For the marinade;

  • 1/2 C. Greek yoghurt 10% fat
  • 20 tbsp. olive oil
  • 1/2 tsp. prepared mustard
  • 1 tsp. honey
  • 1/2 tsp. black pepper
  • 1 1/2 tsp. salt
  • 1 tsp. onion powder
  • 1/4 C. fresh parsley chopped
  • 1 tsp. each dried thyme and tarragon
  • 1 tbsp. fresh basil chopped
  • 1/2 tsp. fennel seeds, crushed

Instructions:

Mix the marinade ingredients.

Rub the marinade all over, including under the skin of the breast. Marinate in the fridge for up to 24 hrs.

Heat oven to 200 C / 350 ° F. Put the onions, carrots, celery, garlic, rosemary and the torn up bay leafs in a roasting tin. Sit the chicken on top.

Put a small oven proof container in the bottom of the oven filled with water, about a cup is enough. This will ensure a moist Chicken.

Place the chicken in the oven and roast for 1 and a half hours to 1 hour and 45 minutes or until the thigh juices run clear when tested with a skewer.  lf the chicken get to dark by the legs or the top of the back, just cover that small area loosely with tin foil.

When the chicken is done, lift out of the tin, sit in a new dish, cover loosely with foil and leave to rest for 10 minutes before serving.

Serve with the roast onions, carrots, garlic cloves and pan gravy.

Enjoy!

Endive Gratin with Baked Apples, Blue cheese and Thyme

Serves 4 as a side dish

Who disliked Endives as a kid?… raise your hands….

Well I don’t know about you, but I really really disliked Endives when I was a child. Always prepared so very over cooked. Boiled and then rolled in some cheap ham and covered in cheese. It was bitter and the consistency was just aweful.

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Thank goodness we have come a long way since then when it comes to being creative with endive. Really there is more than just Waldorf salad and the typical gratin.

I actually love this dish and some times I eat it with just some steamed new potatoes, it’s that satisfying. But I think it goes particularly well with white meats like  chicken or pork.

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Ingredients;

6 Large heads of Endive, about 1.5 lbs.

3 tbsp butter

2 tbsp. pine nuts

2 garlic cloves, peeled and sliced thin.

1 tablespoon fresh Thyme leafs

1/4 C. white wine

5 oz. blue cheese, 2 medium apples, peeled, core removed, cut in wedges

2 tbsp. honey

2 – 3 tbsp. pine nuts

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Method;

In a large frying pan, melt one tablespoon of butter and when hot add the apples. Fry for about 5 minutes then add 1 tbsp. of  honey, cook for another 3 to 5 minutes until golden brown. Transfer the apple slices to a plate and reserve.

Cut the endive in half lengthwise and remove bruised outer leafs if necessary. Slice away a small bit from the bottom.

In the same pan, add the remaining two tablespoons of butter. Add the endive cut side down and sprinkle over the thyme, season with salt and pepper.Cook for about  5 minutes before adding the garlic and the remaining honey, and turn them once in a while.  Add the white wine. Depending on how thick they are, cook for about 10 to 15 minutes. Pierce with a knife to check if they are tender but still a little bit firm.

Turn on the grill.

Transfer the endive to a baking dish and gently place the baked apple wedges around the sides.

Cut the blue cheese in slices and divide over the endive. Sprinkle over the pine nuts.

Grill the endives for about 5 minutes until nice and melted and golden. Keep an eye on it!

Enjoy

Myra Xo

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Not quite what you were looking for? How about a  Beet Salad

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