ALL · beef · Meat Dishes

Classic Lasagne

My first try at making my own lasagne and it was delicious, there are so many different ways to making a lasagne but I decided to start it would be the classic, as you can never really go wrong with the good old recipes.

My new oven actually has a Lasagne setting which took away my thinking of what the correct temperature, humidity and cooking elements to be used. I am impressed, a perfectly baked lasagne. (ok some may say a bit too browned on top, but my partner likes it that way…lol).

Makes for 2-3

250g minced beef

1 red onion – finely chopped

1 clove of garlic – crushed

1 tbsp olive oil for fry

1 red pepper – diced

1 tbsp flour

250g tomatoes, skinned and chopped (to skin, score tomatoes and place in a pot of boiling water for about 10 mins, the skin will then easily peel away) or you could use chopped tin tomatoes.

2 tbsp tomato puree

100ml beef stock

100ml white wine

2 tsp dried oregano

Salt & pepper

Lasagne sheets – I used wholewheat

For the sauce

25g butter

25g flour

250ml milk

150g grated cheddar cheese

 

Method:-

  1. Gently fry the onion and garlic in a pan with the oil for a few mins until brown.
  2. Add the mince and cook through
  3. Add the chopped pepper and cook for a few mins
  4. Add the tomatoes, stock, wine, tomato puree and oregano, season well, mix through and simmer for 30 mins uncovered. If still too wet, add some flour to help thicken or increase heat and boil for a couple of mins. 20170522_175815
  5. Meanwhile to make the cheese sauce, add the butter, milk and flour to a pan and gently heat through stirring continuously until it starts to bubble, then add 100g of the grated cheese and mix through for about 2 mins. 20170522_175840
  6. Place some of the meat in a lasagne dish, then cover with some lasagne sheets, then pour over some of the cheese sauce, continue to layer until you finish with the sauce. I got 2 layers. Sprinkle with the remainder of the cheese.
  7. Set your oven to 170 deg fan and cook for approx 35-40 mins if you haven’t got a lasagne setting.
  8. Serve. Oh yummy!

You can do a vegetarian version by replacing beef stock and mince with veg stock and vegetables of your choice. You could even do a chicken lasagne with chicken stock. The options are endless.

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ALL · beef · Meat Dishes · Pastries and Pies

Empanadas with Soffritto Filling

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So Rio 2016 is upon us, to help celebrate I decided to try my hand at a Brazilian themed dinner. I was so pleased with my results, so tasty! Here you are, my recipes:-

Empanadas are little pockets of leftovers, I filled mine with Soffritto, Mince and Black beans filling.

Traditional Empanada dough is made a bit like an unsweetened tart crust: flour, salt (and any other seasonings), and butter are mixed to combine, then eggs and water are added until the dough comes together. However, I cheated for quickness and used shop bought ready rolled shortcrust pastry.

For the Soffritto:-

1 carrot

3 celery sticks

1 large white onion

1 tbsp olive oil

  1. Chop all the ingredients into very fine pieces (cubes).
  2. Heat the oil in a pan and add the onion, cook until translucent and slightly browned. Then add in the carrot and celery, reduce to a low heat and cook for approx 1 hour until its all browned. The flavour that comes from the vegetables is amazing and almost caramelised like.
  3. At this stage you can eat it on its own or add any other meats or flavourings.

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For my filling for the Empanada’s I added to the Soffritto mix:-

200g Browned mince

200g Black beans

2 tbsp Chopped Chilli

1 tsp salt & pepper to season

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When the filling is ready, you are now ready to make your Empanadas

  1. Roll out your pasty into circular shapes, I used a 4″ pastry cutter.
  2. Take a dessert spoonful of the filling and put onto pastry
  3. Wet you finger and wet the edges of the pastry, fold over the pastry into a half moon shape and seal with your finger or a fork.
  4. Place on a greaseproof paper baking tray and brush with either milk or egg wash.
  5. Bake in a preheated oven at 200 deg for 25 minutes.

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Also check out my Brazilian Cheesy Bread here:- https://cookingwithluce.wordpress.com/2016/08/06/brazilian-cheesy-bread/

 

 

 

ALL · beef · Meat Dishes · Pastries and Pies

Homemade Steak Pie

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That’s when you know they are homemade when they aren’t quite perfectly put together…..Ooops!, my second one, the top shrunk a bit, however, they are still very, very tasty!

Makes 2 – 9.5cm pies

400g Scottish Stewing Steak

Pre-rolled shortcrust pastry

1 red onion – sliced

1 carrot – sliced

400ml Beef Stock

2 tbsp gravy granules

salt & pepper

Bay leaf

1 tsp Thyme

 

  1. Pre-heat your oven to 180 deg, or if you have a pastry setting, set that.
  2. Press the pastry into 2 9.5cm pie tins, and blind bake for 10 mins.  Leaving some pastry aside for your top. Remove and allow to cool.                                                                                                                                                                           20160423_092403
  3. Meanwhile, brown your steak in a little olive oil in a pan and season with salt & pepper.
  4. Add in the onion and brown, then add in the carrot, beef stock and bay leaf, bring to the boil, then simmer for 2 hours until meat is tender.
  5. Stir in the gravy granules  the meat pot to thicken up the sauce.
  6. Now fill up your pastry cups with the meat mixture and sprinkle some thyme on top.        20160423_110855
  7. Cut out 2 round lids from pastry and press onto bases making sure you press the sides and attached to the base. Brush with a little egg.
  8. Bake in an oven at 180 deg for 30 mins.                                                                                                                        20160423_111540
  9. Remove from tins, and serve….Yummy!                                                                                                                        20160424_114340
ALL · beef · dinners · Facts and info on Scotland · Meat Dishes · Scottish Cuisine

Mushroom and Red wine Steak sauce

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Our Saturday night is normally Steak night, after a while I am always looking for a change and as I love mushrooms and Red wine I thought I would try my hand at a homemade steak sauce instead of buying one. I have to admit this is pretty delicious and rich in flavour.

Serves 2

2 Shallots – sliced
4 tbsp olive oil
4 Chestnut mushrooms – sliced – I love our Scottish ones by Sainsburys, loads of flavour.

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1 tsp garlic
1 tsp rosemary
4 tbsp balsamic vinegar
50ml red wine
50ml beef stock
2 tbsp creme fraiche
1 knob butter

 

  1. Saute the shallots in a pan with oil
  2. Season with black cracked pepper, garlic and rosemary
  3. Add the knob of butter, melt, then add in the mushrooms, cook for few mins.
  4. Pour in the balsamic vinegar until it turns into a syrup                                                                  20160206_170019_resized_1
  5. Pour in the wine and reduce by 2 thirds                                                                                                 20160206_170113_resized_1
  6. Pour in the beef stock and bring to the boil, simmer for a few mins.
  7. Add in the creme fraiche and stir through. Serve. Yummy!  20160206_170508_resized

NOTE: You could use Beef Stock instead of Creme Fraiche if you don’t want it creamy.

 

Nutrition Facts
Mushroom and Red wine Steak sauce

Servings Per Recipe: 2

Amount Per Serving

Calories: 349

  • Total Fat: 33 g
  •     Saturated Fat: 7.4 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 15.4 mg
  • Sodium: 113.4 mg
  • Total Carbs: 10.6 g
  •     Dietary Fiber: 1.3 g
  •     Sugars: 6.6 g
  • Protein: 1.9 g

 

ALL · beef · Meat Dishes · One Pot Wonders · Soups and Stews

My first Malaysian Inspired Curry – Best Ever!

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Sometimes I forget what I pin to my pinterest, after browsing the other night I found several recipes for Malaysian curries which all sounded amazing, however, my partner doesn’t like fish sauce or lime in a meal which most had so I have mashed together my version. I have to admit it is one of my tastiest curries EVER! My partner was looking for more after 1 serving…..that’s when I know I’ve made a masterpiece! lol!

Serves 2

400-500g Scotch Beef – cubed

1 tsp salt and pepper

2 tsp light brown sugar

1 1/2 tsp tamarind paste

40g desicated coconut, toasted in a dry pan (reserve 2 tbsp for the paste)

Spice Paste:-

1 red onion chopped

1 red chilli – finely chopped

1/2 inch ginger, roughly chopped

2 cloves of garlic – chopped

2 tbsp toasted coconut (from above)

1 tbsp olive oil

Curry Sauce:-

1 tbsp olive oil

1 tbsp turmeric powder

1 tbsp Gram Masala

2 tbsp sugar

1 tsp salt

3 tbsp soy sauce

1 can coconut milk 400ml.

 

  1. Mix together the salt, sugar, tamarind paste in 50ml water in a bowl. Add the beef cubes with are seasoned with salt & pepper and toss to fully coat, sprinkle in 2 tbsp of toasted coconut and stir through to coat well, leave to soak for about 1/2 hour.

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2. Put all the spice paste ingredients into a food processor and blend together until you get a smooth paste.

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3. Heat the oil in a large pan, brown the meat, remove to a bowl.

4. Add the spice paste to the pan and the rest of the curry sauce ingredients with any remaining marinade mix from the beef and cook for a few minutes. (high heat)

5. Add the coconut milk and simmer for a couple of minutes, gently add back to the pan the beef.

6. Turn the heat to low simmer, cover and cook for about 2-3 hours until the meat falls apart.

7. Uncover, turn the heat up to high and boil for 10 minutes to reduce and thicken the sauce.

8. I served on a bed of long and wild rice and garnish with Coriander.

OH SO YUMMY!!! BEST EVER CURRY!

It also tastes amazing with a glass of Rioja wine.

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ALL · beef · Meat Dishes · Scottish Cuisine

A La Carte Mince ‘n’ Tatties

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A great traditional Scottish dish that’s been around for years, I remember first having this at my Gran and Grandads house when I was little and it’s been a favour Sunday meal ever since.

Normally you would just mix it all together and then cover in table sauce and sometimes put it on a piece (sandwich made from plain bread). I wanted to make it a bit more elegant this time.

Serves 2

400g Scottish Steak Mince

300g of potatoes  (I use the Scott Brand part of Albert Bartlett group, grown in Ayr, Scotland and packed in Airdrie)

2 carrots

1 red onion

1 small tin garden peas

300ml  beef stock

2 tbsp gravy granules

2 Bay Leaves

Salt and pepper

Butter for potatoes

1. Season mince with salt and pepper then brown mince in a little spray olive oil,  add in chopped onion and brown off.

2. Add in carrots, beef stock and bay leaves, bring to boil and then simmer on low heat for about 1hr 15 mins.

3. Meanwhile peel potatoes and bring to boil then simmer for 25 mins until soft.

4. After 1hr 15 mins add peas and gravy granules to mince and cook for further 15 mins.

5. Drain potatoes and mash with butter to taste.

6. Layer potatoes then mince etc on plate and serve with your favourite table sauce….Brown or Red???

There was always a divide  in our house with choice of sauce…lol.😀  yummy!

ALL · beef · dinners · Healthy Eating Ideas · Meat Dishes

My Spicy Homemade Meatballs and Spagetti.

IMG_20150606_212256_resized    20150606_084553_resized My spicy meatballs with spaghetti Serves 2 For the Meatballs:- 300g Scottish steak mince 1 red onion finely chopped 1 tsp thyme 25g Parmasan 1 tsp Paprika 1 egg 1 tsp Garlic Salt & Pepper For the Sauce:- 300g Passata 100 g Water Basil, Handful chopped 1 tbsp. Garlic 1 tbsp Tomato puree 1 tsp caster sugar Few drops of Tobasco or more I you like it really spicy   1. Mix all the Meatball ingredients together to form a ball, then break up into small meatball size portions. I got 14. 2. Brown meatballs in a frying pan until cooked all over. 3. Meanwhile cook pasta as per instructions. 4. Add all the sauce ingredients into the same pan as the meatballs and stir through, heat on a high heat but not boiling for about 10 mins. 5. Dish up and serve with some parmesan cheese on top and a wee glass of vino. Yummy!