Tag Archives: mustard

Hearty Hearty Guinness Stew

 

Making a stew for the g’rents, so its key that I hide as much veg in there as possible (making sure they get their nutrients and fibre is essential, but if they see a hint of green I’m in trouble and they’ll turn their noses up at my delicious stew!).

We sweated some onions in a large casserole dish with a glug of olive oil and in another pan cooked up the round steak (cut in to bite size chunks) until crispy and brown. When the meat was done we put it all to the side.

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Then when onions are soft we added 1kg of carrots, a large courgette from the garden, a tablespoon of mustard, a small handful of rosemary, 2 tablespoons of Worcester sauce, 1 bottle of Guinness, 3 cans of chopped plum tomatoes and 1 1/2 litres of vegetable stock. Cook until reduced a bit and add the beef once there is space for it.

 

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Continue to reduce on the stove and then place in the oven at 160 degrees centigrade for 4 hours, or until the round steak is falling apart in little fibrous delicious pieces (my mouth is watering writing this!).

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Serve with roast or boiled potatoes! NOM!

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The Simple Salad

I find during the summer (and I suppose generally throughout the year) that there is nothing like a well made salad – I have a problem with ready made to eat packets of salads as they never taste fresh and tend to spoil very quickly. We always have loads of veg in the fridge so a good selection is key to the makings of a great salad.

Onion – I love spring onions in a salad. Some people don’t but I think they add too it.

Nothing like a Spring Onion in your salad

Peppers – are an essential to my salads, again some people don’t like them and people often like to say its not good for their gut, but I don’t buy it. The yellow, orange and red ones are sweet, while the ominous green ones are quite bitter. If you really have a problem with the green ones in a salad, keep them for ratatouille or soup.

Bulkers – fibre is great and there is nothing like those funny veg that many people complain about. I LOVE LOVE LOVE celery, although most in my family complain about it being tasteless, like cucumber. I don’t believe a word of it! Celery has this fresh crunch, that adds great texture to a salad and cucumber while also fresh has a softer more moist crunch to it. So they may be bulkers, but they are great! And don’t underestimate the importance of the fibre!

Peppers, Celery, Cucumber

Tomatoes – I like having a nice selection of tomatoes, the normal round little red ones (moneymaker), those wonderful tiny plum tomatoes and I have a bit of a thing for the little yellow tomatoes, which are hard to find, but add some nice colour to any salad!

Tomatoe Selection

Lettuce – the key to any salad is the lettuce; we often have a selection handy. Good ol’ iceberg lettuce and round lettuce  are the standards. I have an obsession with lamb’s lettuce since I was a kid <- so it always goes in, as does rocket which has a lovely peppery taste to it. Romaine or cos is that nice crunchy one that caesar salad’s always use. Chicory is one of my absolute favourites and those brown leaf ones are always in our salads because mom insists.

Lettuce Galore

I’m on a low carb diet at the moment – which means I have to cut down on the high carbohydrate veg, like carrots, parnsips, turnips, celeriac, peas etc. What I’d normally do though is add a cup of corn to a salad and a couple handfuls of grated carrot.

Delicious.

Om Nom Mixed Salad

Don’t forget a dressing, 2/5 balsamic vinegar, 3/5 olive oil, salt, pepper and a tablespoon of a mustard of your choice. Bottle, shake, serve.

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Nomni Burgers

Burgers are one of those super staple foods for family, make in bulk and use straight away or freeze for one of those awfully busy weeks! With the summer coaxing us into the garden, burgers are also handy once the BBQ is cleaned and ready to go. I am a big fan of big flavours and well seasoned burgers. There’s nothing worse than a poor quality beef ground into a paste and shaped – I like good fresh minced beef, lots of spices and some onion to give extra texture to the burgers.

Grab your mince and pop it into a bowl. Get 1-2 onions (depending on your love for onion) chop it up and brown in a little oil. Add one heaped tablespoon of mustard seeds to the browning onion.

Beat an egg and pop in on to the mince. Squeeze some tomatoe puree in as well. And don’t forget a good grind of pepper and a pinch of salt.

My personal favourites for the spices are cumin seed (ground works too), ground coriander  (I wouldn’t use coriander seed, too big and not nice to bite down on), fennel seed and some sort of hot spice; paprika or chili flakes. In this one I was cooking for friends, and one guest didn’t like hot food, so I added a teaspoon of Pimenton (a very mild smoked paprika).

Roll up your sleeves and get the hands ready to squish and squidge until the mixture is homologous (What’s the cooking terminology for that?). Uniform? Mixed well?

Shape and Cook. Serve as you serve burgers, homemade brown bread buns, chunky guacamole and spicy tomatoe salsa. It”s heavenly getting the odd crunchy mustard seed and a rare hint of fennel. Nom nom nom.

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