Shepherd’s Pie, Oh My!

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Winter is here and our bodies crave dishes that are heartwarming and rich to say the least. In my time at university I managed to learn a few dishes to cope with the cold weather in UK, luckily I still remember how to make a tasty Sheperd’s pie to satisfy the winter taste buds cravings.

To make this dish you would need:

– 1 Large Onion (Chopped Find)

– 3 Large Carrot (Chopped Medium)

– 1 Cup Frozen Peas

– 500 Grams Beef Fillet Cubed/Minced (I prefer cubes)

– 4 Large Potatoes Peeled & Cubed

– 1 Tbsp Fine Chopped Onions

– 3/4 Cup Beef/Vegetable Stock

– 1 Tbsp Vegetable Oil

– 1/2 Cup Shredded Cheese (Mozzarella or Cheddar)

– 2 Tbsp Flour

– 1/2 Tsp Ground Nutmeg

– 1/2 Tsp Ground Cinnamon

– Salt & Pepper To Season

(You can also add mushrooms if you like)

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.

In a large put add some the vegetable oil, onions, carrots and saute until the onions yellow then add the beef and soon as it browns (make sure you sear the beef so it doesn’t loose its juices) add the stock with the nutmeg and cinnamon and let it simmer till carrots are tender then add the peas (these don’t take long to cook). Add the flour mixture (1/2 cold water with the two spoons of flour mixed in) to the pan and get the sauce to thicken.

In a large Pyrex or any roasting pan of your choice, put a layer of the meat mix at the bottom and spread it well then top it off with the mashed potatoes spread and sprinkle it with the cheese. Bake it for 20 minutes in the oven or until you see the cheese melted and ready.

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Serve this dish with a mixed greens salad on the side and you would have a perfectly healthy dish for your family and friends to enjoy. It is almost a staple for winter to try and definitely a worthy nutritious addition to the weekly menu.

Loving Warm Wishes To All

Lama

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Hearty Minestrone Soup

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Who does not like a hot cup of soup on these days of autumn? The smooth taste and fullness of flavor makes you feel warm inside out. That feeling that you crave during office hours and just makes you feel satisfied and not heavy. Italians have a brilliant soup that has this brilliant effect, we all know that one as “Minestrone” and it comes in so many variations yet the same fantastic rich intensity.

To make this soup you would need:

– 1 Fillet Of Beef (250 Grams) (Note you can make it vegetarian)

– Conchiglie (Shells) Pasta (Small Ones)

– Carrot (Chopped into cubes)

– Potatoes (Chopped into cubes)

– Zucchini/Squash (Chopped into cubes)

– 1 Large Onion (Chopped into cubes)

– 2 Garlic Cloves (Minced)

– Can Of Red Kidney Beans

– Fresh Ripe Tomatoes (Chopped into cubes)

– Bunch Of Parsley (Chopped Fine)

– Tomato Paste

– 1 Vegetables Stock Cube

– 1 Tsp Of Chili Flakes

– Parmesan Cheese To Grate On Top Before You Serve It

– Salt & Pepper To Season

This soup is super easy to make yet it is an absolute pleasure to devour, toss the garlic and onions in the pan with some olive oil. Soon as the aroma starts spreading add chopped bits of beef to the mix and keep stirring, slowly start adding tomatoes, potatoes, squash, carrots and a drained red kidney beans. Pour water till it covers the mixture leaving it to simmer, when it boils you can add your vegetable stock, chili flakes as you desire and two spoons of tomato paste then the pasta. Leave to simmer until the potatoes are well done. You can your salt and pepper a couple of min before you turn it off.

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Stir in the parsley and leave for 3 min before serving in lovely bowls with some grated Parmesan cheese and a lovely warm piece of bread to the side. This would be just a sensational hit for all winter long and you can vary the vegetables you use in it as much as you like. Full of healthy nutrients and flavorful sensational taste.

Loving Warm Wishes To All.

Lama

Mongolian Beef Equation

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Asian food just like all other dishes is one you get a craving for every now and then, yet you wouldn’t always find that 100% satisfactory dish that would tackle that taste bud which bugged you in the first place, yet you would eat and leave full (not happy full but stomach filled up). I do enjoy my meat dishes and this Mongolian beef is one I have been craving for a while. In specific a decent version of it so what is better than making what you want by your own hands? Nothing beats that…

To make a lovely Mongolian dish you would need:

– Tender Beef Steak (Cut Into Strips)

– White Flour Mixed With Corn Flour (For Coating The Beef)

– 3 Tsp Thai 7 Spice Seasoning Mix (Click Here To See What Could Be In There)

Sauce would need:

– 1 Tbsp Vegetable Oil

– 2 Garlic Cloves (Very Fine Chopping)

– 1 Tsp Fresh/Dried Ginger

– 1 Red Chili (Seeded & Chopped)

– 1/4 Cup Of Rice Vinegar

– 3 Tbsp Soy Sauce

– 1 Tbsp Oyster Sauce

– 50 Ml Beef/Vegetables Stock

Mixed veggies are optional with this dish you can just add the spring onions and you are good to go but I love my vegetables, hence:

– 1 Clove Garlic

– 1/2 Tsp Fresh Ginger

– 1/2 Fresh Red Chili (Seeded & Chopped)

– 1 Colored Pepper (Chopped Into Strips)

– 1 Onion (Chopped Into Strips)

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Add the flour and corn flour to a large bowl, add the Thai 7 spice mixture and mix, coat the beef in the mixture and set aside for a bit. Preheat your oil in a flat pan sear your beef and make sure it’s cooked to your liking then set on top of paper towels to absorb extra oil.

To prepare the sauce now you would need a medium size frying pan and add the ginger, chili and garlic to fry for a minute. Add the rice vinegar and let it reduce for a bit. You can then add the rest of the ingredients, mix well and simmer for a couple of min and pour into a bowl for later.

Toss some garlic, ginger, and add your vegetables to the mix to saute for 5 minutes and you can also add a bit of the sauce to caught them with it. You bring all your items together into a wok and warm them up.

I love serving this dish with a sprinkle of sesame seeds and a side of steamed rice to give the chance to enjoy the intense taste of the Mongolian beef.

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Loving Wishes To You All

Lama

PS: The photos are not mine, I shall replace them with mine soon as they are ready.

Steak Mushroom Freshness


Typical recipe? Maybe, but certainly got much of my own twist to it. I thought about it over and over but I certainly had a great steak sandwich a few time in town but I still craved a certain level of juiciness in the meat and a flavor that was missing. From my point of view is to be cooked best fresh and not canned, I feel like it loses its original flavor and acquires this briny squishiness that is unappealing. Baguette, ciabatta or a bun but the more crusty and light the bread the more you can enjoy the ingredients filling it with a side of a sharp tasting rocket salad to go with it to turn this dish into a whole rounded meal. For this meaty juicy creation you would need the following:

Sandwich:

– 2 x 250g Steak Fillet (sliced into strips)

– 1 Large Baguette

– 1 Packet Of Fresh Mushrooms (Peeled & Sliced)

– Pomegranate Molasses

– 1 Tbsp Oregano

– Salt & Pepper

– Maasadam Cheese Sliced (Optional)

You add a small dash of oil to your skillet pan, put your mushrooms in there and start tossing them around. After two min move the mushrooms aside in the pan but keep them there and line up your strips in the pan to start cooking them. Soon as they cook on one side flip them and add the oregano with a dollop of pomegranate molasses. Mix the mushrooms along with the meat and sauce then watch it caramelize. You can add your salt and pepper to your liking  just a few seconds before you turn it off.

Cut your baguette into three, open it up and empty extra dough inside if there is and stuff it with your tasty healthy meaty creation, you can add that cheese on top and some fresh rocket leaves to give it an extra kick of taste.

To the side of that I believe the best to serve is a basic rocket leaves with tomatoes and some grana cheese with a drizzle of balsamic or even pomegranate molasses along with salt and olive oil to your liking (whichever you prefer but I like the molasses since the taste would match the sandwich).

Loving Summer Wishes To All

Lama

PS: The photos are not mine, I shall replace them with mine soon as they are ready.

Creamy Mustard Chicken/Beef

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Sincerely this April is turning out to be totally indecisive month. One hour the sun is out and warm then few second later it is rainy and windy, last time I checked I do not live in London! I shall fight this weather and I believe it is best to do so by indulging in a healthy meal with a fantastic taste to change my mood.

– 4 whole boneless skinless chicken breasts (You can use beef fillet)

– 3 tbsps olive oil

– 3 whole garlic cloves (Chopped Fine)

– 1 Tbsp Dijon mustard (Heaped)

– 1 Tbsp Grainy Mustard (Heaped)

– 1/4 Cup Light Cream

– 1/2 Cup Chicken Broth

– 1 Cup Of White Wine (Optional)

– Salt & Pepper To Season

Slice your Chicken breast in half to get thinner cutlets to handle on the grill (for quicker cooking). Salt and pepper the slices on both sides, heat some olive oil in a skillet, then cook the chicken until it was golden brown on both sides and done in the middle.

Reduce the heat in the skillet a bit, then throw in a bunch of chopped garlic, stir it around and let it cook briefly (do not burn it, just light gold). If you fancy, you can use dry white wine   pour it in and let it bubble and reduce to half (If not then use a little of the chicken broth). Throw in the mustards, the two different tastes will strike a balance between the tangy and the grainy in your sauce. Whisk it a little till it heats up then add your cream slowly as you whisk it through.

When it is all smooth add in some chicken broth, half a cup or so is good, but you can add more if it seems too thick stir them together and let this bubble up a bit and start to thicken. Now simmer the chicken in the sauce so the chicken becomes fully cooked and the sauce finishes thickening. Shake the skillet around a bit if you need to move things around a bit. Just keep going until the sauce is nice and thick.

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Serve one or two pieces of chicken per person, depending on their size, and spoon the creamy, tangy light sauce over the top. I would serve these with a size of roasted garlic mash and some fresh green beans salad tossed in lemon and olive oil.

Loving Wishes To All

Lama

PS: The photos are not mine, I shall replace them with mine soon as they are ready.