Tag Archives: Meat

Köfte with Tahini Yogurt sauce

Köfte

Köfte are Middle Eastern sausage-shaped meatballs, often grilled on a stick. They can be made from either ground lamb, beef, or a combination.They’re perfect for the barbecue, or can be fried in the pan or even baked in the oven. This recipe is simple and delicious and all it needs is a salad and good flatbread.

You can watch a quick video here

INGREDIENTS:

Köfte:

500 gr minced Beef
1 small onion, grated about 1/4 cup
1 clove garlic,  grated
1 tsp salt
1/4 tsp black pepper
1 tsp oregano
2 tsp dried parsley or 1 tbsp fresh
1/2 tsp dried mint
1/2 tsp ground cumin
1/4 tsp all spice
1/2 cup panko breadcrumbs
1 egg

Tahini Yoghurt sauce:

1 cup (greek style)Yoghurt
Squeeze of lemonbjui
1 tbsp. Tahini
1/2 tsp dried garlic and 1 tsp dried onion powder
Salt & pepper

Flatbread to serve.

INSTRUCTIONS:

Combine all ingredients for the Köfte in a bowl and mix until evenly combined. Shape the meat mixture into sausage shaped meatballs, wetting your hands as necessary to prevent sticking. At this point you can also form the meat around skewers about 4 1/2 inches long. To secure the meat on the skewer, open and close your fingers along it, moving up and down the skewer and flattening the meat. Refrigerate the skewers until you are ready to grill.
Otherwise heat a frying pan to medium hot and  cook the Köfte for about 5 minutes until cooked thru.  Mix the ingredients for the Tahini sauce. Serve over flatbread with a salad, yogurt, and plenty of sauce. Enjoy!

Grilled Cheese Meatballs in Onion Sauce

Meatballs loaded with onion sauce and finished off under the grill to melt all that cheese to golden perfection. These are the kind of dishes that make me wish winter would last forever.

You can serve these with mashed potatoes, over pasta or even in a bun.

The meatballs in this recipe are medium large intended for dinner, but you could make them a lot smaller and then serve them as an appetizer for a party with little wooden skewers in them.

Serves: 4 – 6

INGREDIENTS:

  • 1 lb ground beef
  • 1 clove garlic, peeled and crushed or grated
  • 1 egg yolk
  • 2 – 3 tbsp. panko bread crumbs
  • 1 tsp salt
  • ground black pepper
  • 1 tbsp fresh parsley
  • 1/4 tsp ground nutmeg
  • ———————————-
  • 4 medium onions, peeled and sliced
  • 2 tbsp. olive oil
  • 1 tbsp. sugar
  • 2 tbsp. flour
  • 2 cups beef stock
  • 1/4 tsp. ground cumin
  • 1 cup grated cheese*

*Cheddar , Gouda, Asiago, Fontina, Gruyère, Havarti, Monterey Jack are all great cheeses for melting and grilling, use any one or make a mix.

INSTRUCTIONS:

Pre heat the oven to 220° C / 425° F
For the meatballs, place all the ingredients in a large bowl and mix with your hands. Don’t overmix. Form 8 meatballs.
Put them in a oiled oven dish and place in the middle of the oven. Bake for about 20 minutes. I use a cast iron skillet but a baking dish is fine too.
Meanwhile heat a large frying pan and glaze the onions on medium low heat in the two tablespoons of olive oil, add a pinch of salt. Partially cover and let cook for about 20 minutes. Stirring now and again. After the 20 minutes add one tablespoon of sugar and stir around until in begins to caramelize and gets a deep golden color.
Add the two tablespoons of flour and again stir until this too gets a golden color.
Gently add the beef stock and stir to completely combine. Add the cumin and let simmer for 10 minutes.
When the meatballs are cooked take them out of the oven and carefully pour over all the onion sauce.
Set the oven to grilling.
Cover the meatballs and onions with the grated cheese and place back in to oven. Grill for about 5 minutes until golden brown and bubbling.

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.

mexican-pulled-beef11

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