Tag Archives: Meat

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:

Combine pear, onion, garlic, soy sauce, hot sauce, ginger, sugar, and sesame oil in a large resealable plastic bag or medium bowl.
Using a sharp knife, slice meat into very thin strips.
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.
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.
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

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Mexican Pulled Beef with Jalapeño Cheddar Corn Bread, comfort food at its best!

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

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.

Ingredients Jalapeño Cheddar Corn Bread;

1 C. corn meal
1 C. Spelt Flour
2 tsp. Baking Powder
1/2 tsp Baking Soda
1 tsp. dried Onion Powder
1 tsp. honey
1/2 C. corn kernels form a can, drained
1/2 C. Cheddar cheese, grated
3/4 C. unsweetened plain yoghurt
1/2 C of milk + 1 tbsp.
2 large eggs at room temperature
1/2 Jalapeño, sliced and deseeded
3 tbsp. olive oil

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.

Maybe get some Mexican beer to go with it!

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.

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

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.

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.

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

Epic Lasagna

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Serves 6.

Preparation: 1 hrs.

Cooking time 35-40 min.

This family favorite is a cross between moussaka and Lasagna.

The sauce is simmered for hours to fully develop the flavours, and includes bacon and red wine.

It’s even better if you make the ragú the day before. The Eggplant or Aubergine, is thinly sliced and grilled with some olive oil. This adds a nice smokey flavour and is then layered between the pasta and sauces. Much like Moussaka.

This recipe is for 6 people, but you can easily double the recipe, make two dishes and freeze one before the oven cooking step. You will need to cover it very well with foil and cling wrap, then it will keep for 3 months in the freezer. When you want to bake it, take it out the evening before and let it thaw in the fridge overnight. Remove all the wrapping and bake as stated in the recipe.

You will need :

An 8″ x 11″ x 3″ Casserole dish

12 sheets of dried Spelt (or regular) Lasagna sheets

Ingredients for the Ragú;

1 tbsp. olive oil

4 oz. smoked bacon, diced

1 medium onion, peeled and diced small

1 celery stalk, chopped fine

1 medium carrot, peeled and grated

2 garlic cloves, peeled and grated or crushed

2 bay leaves

1 lb. minced beef

1 15 oz. can tomatoes

1 15 oz. Passata

2 organic stock cubes, beef or chicken

1 tbsp. sugar

1 glass of red wine

2 tsp. dried Basil

2 tsp. dried Oregano

1/2 tsp. Sage

1/2 tsp. Thyme

1/4 tsp. All Spice

2 Bay Leaves

1/4 C. chopped Parsley

1 can of water.

For the Eggplant;

2 Eggplants, washed and sliced 1/4 ” thick

cooking oil spray

For the Bechamel;

3 tbsp. olive oil (or butter)

3 tbsp. flour

3 1/2 C. milk

a good grating of Nutmeg

1 organic stock cube, beef or chicken

1 C. grated cheese, a mix of Parmesan and Mozzarella

Method:

Ragú:

Put a large pot on high heat with one tablespoon of olive oil. Add the ground beef and the bacon and cook for 7 minutes until brown. Add all the chopped vegetables. Cook for 5 more minutes. Add the stock cubes ( I always crumble them up between my fingers), and the sugar. Give it a stir. Add the tomato paste and fry for one minute before adding the glass of red wine. Now add both cans of tomato plus one can of water. Add all the dried herbs and the Parsley. Cover half with a lid and simmer on low heat for about two hours. Check once in a while to see if you need to add more water. Alternatively you can transfer the sauce to a slow cooker. Set on high for about one hour until it bubbles then reduce to low and cook for four hours. When the sauce is done, check for seasoning, add a grinding of pepper and add some salt if necessary. Remove the bay leaves. You should end up with 4 cups of sauce. Add liquid if necessary.

Bechamel:

You need to use a pan with a very thick bottom so the sauce doesn’t stick or burn easily. Heat the olive oil and add the flour all at once. Stir in the milk, very little at a time so you do not get any lumps. Stir constantly. Adding milk bit by bit.

You should end up with a silky smooth sauce like this.

Add Nutmeg and the stock cube (crumbled up) and let simmer for about ten minutes to cook the flour. Taste and adjust seasoning. Remove from heat and set aside.

For the Eggplant:

Wash the Eggplants and cut off the crown. Cut in 1/4″slices. Heat a large Griddle pan and spray the pan. Put in enough slices to cover the pan with just one layer of Eggplant. When ready to turn spray the top and turn over the slices. Cook for about 5 minutes on each side. Remove to a plate when done. Repeat with all the slices.

Preheat oven to 400° F.

To assemble:

Oil the Casserole dish generously. Start with a thin layer of sauce, then layer the rest like this;

lasagna sheets
sauce
Eggplant
Bechamel
Grated cheese

The last layer should just be Lasagna sheets, bechamel and cheese.

Put in to the preheated oven and bake until brown and bubbling, for about 35 minutes.

Remove from oven and let sit for at least ten minutes before cutting.

Buon Appetito.

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