Incredibly fresh tasting, and presumably quite healthy too. Recipe derived from here.
A delicious dinner! We picked up some very nice beef yesterday and on deciding what to make from it we settled on goulash soup. There is an array of goulash recipes on the net but one we thought seemed really nice we found on Jamie Olivers homepage. To go with the soup we made some Hungarian farmers bread. It turned out very nice and moist; probably thanks to the use of pressed potatoes.
This is how the stew was made: Saute 500 grams of onion, 4 cloves of garlic and 2 green peppers diced. Add and brown 1 kg of beef diced in small cubes. When cooked, add 2 tbsp of paprika and cook for a further 2 minutes. Add 4 dl of beefstock and let the liquid reduce to half. Add some marjoram, 2 tbsp of caraway seeds, 2 good splashes of vinegar, 4 tomatoes cut into squares and 2 tbsp of the tomato purée. Then add 2,6 liters of beef stock and simmer until the meat and vegetables are tender, about 1½–2 hours. Add the potatoes, plus any remaining stock and a little water if it’s looking too dry, and simmer until the potatoes are cooked.
The bread: Mix 25 grams of yeast with 2,5 dl of lukewarm water and 2 tbsp of oil. Grate 2 cooked potatoes and add into the liquid. After that add a tsp of salt and 2,5 dl of whole wheat flour and 4 dl of white flour. Mix and leave to raise for 40 minutes. Then kneed and form into a round bread. Leave for 30 minutes and then bake for 30 minutes in a 200˚ oven.
Today we had my internet buddy Kristina and her family here for lunch. Kristina and her husband Peter has three young boys and I thought pasta might be a good idea as most children are fond of it. I made a dish inspired by a recipe I found at tasteline.com: “Paste penne med oxfilé och kantareller”.
We were eight people and the following amounts were ample:
800 grams of fillet steak cut into strips
300 grams of chopped chantarells
2 medium sized leeks sliced thinly
5 dl of cream
2 beef stock cubes
salt and freshly ground black pepper
800 grams of pasta penne
Boil the pasta. Fry beef, add leek and lastly chantarells. Pour the cream over and add two beef stock cubes. Season with salt and pepper. To serve place pasta on plate, pour sauce over and add grated parmesan cheese. Delicious!
I reluctantly agreed on making this dish for dinner; thought it sounded a bit boring. When it came to tucking in I was very pleasantly surprised. All the components complemented each other in the most distinguished way. All in all it was delicious. Try it!
Half a kilo of thinly sliced beef is cut into strips. 250 g of haricot vert beans are cut in half and boiled for a couple of minutes. Marinade the beef in 3/4 dl of Japanese soya, two crushed cloves of garlic, 1 good tbsp of sesame seeds, 1 good tsp of sambal oelek, black pepper and 1/2 dl of olive oil.
While the beef is marinating, cook jasmin rice. Also cut slices of fresh pineapple, spice them with curry powder and fry them in oil. About a minute on each side.
Fry the beef in a wok adding the beans and then the marinade after a couple of minutes. You can add additional water to make it more “saucy”.
Serve beef with rice, fried pineapple, mango chutney, jasmin rice and grilled red peppers. Nothing should be omitted, it all works wonderfully together.
Bulgogi is a Korean dish.
As I said to Kalli; this is a good dish to cook when you have visitors; nice, simple and tasty.
The recipe is derived from here.
Gordon Ramsey’s red wine sauce is fantastic! We had it with Argentinian fillet steaks, roast vegetables with fresh rosemary and homemade chips. Truly delicious!
Here you will find the recipe for the sauce. A must to try!
For six burgers I used a bit less than a kilogram of ground beef (10% fat). I took about a quarter of a kilo and flattened it with a rolling pin between two sheets of cling-film. I then marked a rectangle using a small book as a template, cut the excess meat away and divided the rectangle in two. On each peace I put a good helping of feta cheese and some fresh coriander. I then cut two similarly sized rectangles and put them on top, squeezing the sides together around the feta cheese and coriander. The burgers were then cooked on a grill pan on moderate heat.
The burgers were served with grilled potatoe wedges, tzatsiki and a bean salad.
Kalli often reminisces about this Thai restaurant he used to go to in Reykjavík. Here he tries to recreate one of his favourite dishes from there. He was reasonably satisfied with the result, but has plans to change the marinade slightly (replacing Thai soy sauce with sweet soy sauce) and next time he wants to add more chilli and some more liquid.
The ingredients: At the back: black pepper, maizena, fish sauce, Thai soy sauce, sesame oil, oyster sauce. At the front: onion, ginger, beef, garlic, chilli and broccoli.
This is how it’s done:
Start off by cutting the meet in thin strips and marinate it in a mix of 3 tbsp Thai soy sauce, 1.5 tbsp of fish sauce and a generous dash of sesame oil.
Then put your wok pan on the stove at the highest temperature. Add a splash of rapeseed oil to the pan (it is good for frying at high temperatures) and when the oil is hot, garlic, chilli and ginger. Stir constantly.
After about a minute add the meat. Stir all the time until meat is cooked through.
Remove the meat from the wok, add a splash of oil and then put in the broccoli. Add a few dashes of fish sauce. After a little while put th broccoli to the sides of the wok and add some more oil and the the onions. Cook and stir until the onions are slightly softened but still with a bite. Then add meat and several generous splashes of oyster sauce. Finally to make it a bit more saucy add some maizena mixed with water.
Serve with rice, flaked dried chillies, black pepper and Thai soy sauce.
We had Sierra Nevada Pale Ale to go with it, which was very nice.