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Beef Ragu August 17, 2014

Filed under: Favourites,Italian,Meat,Pasta,Soups and Stews — delishuss @ 7:41 am
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I’ve been on a mini-holiday, just at home but it’s been a nice relaxing couple of days. I have been going a bit mad with the slow cooker. I made this Ragu and also pulled pork: https://delishuss.com/2014/08/16/pulled-pork-roll/. I’m really enjoying using the slow cooker at the moment. I’ve had the best results with fattier cuts of meat. I’ve tried a curry recipe with lean lamb steaks and it shriveled up to nothing. I didn’t have a recipe for this one, I just winged it. I have another recipe on the blog for ragu, I reckon this is the better of the two.

6 serves

Ingredients

1.2 kilos stewing beef, chopped into chunks

1 onion, chopped

2 medium size carrots, roughly diced

5 cloves of garlic, crushed

2 oxo cubes

250 ml beef stock

250 ml red wine

Boquet garni

1 tin chopped tomatoes

4 slices of parma ham, chopped

1 sachet of tomato paste (25g or so)

4 tablespoons of olive oil

Salt and pepper to season

 

Method

1. Heat a large frying pan and heat 2 tablespoon of the oil. Saute the onions and the carrots. Remove from the frying pan.

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2. Heat the remainder of the oil and add half of the beef. Brown and remove from the pan and repeat with the remainder of the beef. While the 2 batches is browning, add the garlic and pancetta and fry off for about 3 minutes. Add the meat and the veg to the slow cooker.

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3. Add the wine and the stock to the frying pan and bring to the boil. Reduce to a simmer and add the tomato paste. Simmer for 5 mins and add the sauce to the slow cooker.

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4. Sprinkle the two oxo cubes over the meat. Unwrap the bouquet garni. Remove some of the stalks of thyme and rosemary and take off their leaves and sprinkle over the meat. Tie the bouquet garni back up and add it to the slow cooker.

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5. Pour over the tin of tomatoes and stir through. Season with salt and pepper.

6. I cooked it in the slow cooker for about 6 hours on high. You could do it on low for 8 hours if you have the time.  Once it has finished cooking. Remove the bouquet garni and any large leaves of rosemary or thyme stalks.

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7. Serve with rigatoni pasta or any pasta of your choice. I threw the pasta into the ragu before serving to soak up some of the juices.

 

Note: Half way through the cooking, you can place a piece of kitchen paper on top of the liquid and soak up some of the fat on top. Some chefs recommend using slices of bread.

 

Spiced Carrot & Coconut Soup June 12, 2014

Filed under: Healthy Eating,Soups and Stews — delishuss @ 12:27 pm
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The weather is starting to cool down here in Brisbane. I can start making soups, stews and curries now and not spontaneously combust with the heat . Soups are great, so easy to make and they are full of tasty goodness. Some people struggle to make soup, I don’t get it, it’s probably one of the easiest things to make. I got this recipe from the current Weight Watchers magazine. It’s a lovely new take on a simple carrot soup. I used a lot more of the coconut than the recipe required, I just thought the consistency was a bit thick without it. I also added a stock cube. Both of which would add to the calorie content so if you want to point it, stick to the original recipe.

Serves 4

10 mins prep

35 mins cooking

5 ProPoints per serve

 

Ingredients

1 tbs olive oil

1 brown onion, finely chopped

2 tbs Indian curry paste

1kg carrots, sliced

1/2 cup (80ml) light coconut milk (I used about 150ml)

8x10g mini pappadums

1 stock cube, dissolved in litre of water if not counting points

 

Method

1. Heat the oil in a saucepan over medium heat. Cook the onion, stirring for 5 minutes or until softened. Add the curry paste and cook for 1 minute or until fragrant.

2. Add the carrots and 4 cups (1L) of water or stock depending on whether or not you are pointing the recipe and bring to the boil.

3. Reduce the heat and simmer partially covered for 25 minutes or until the carrot is tender.

4. Blend in batches until smooth.

5. Return the soup to a clean saucepan and stir in 1/4 cup (60 ml) of the coconut milk.

6. Place over a medium heat for 1-2 minutes or until heated through. Meanwhile, microwave pappadums following packet instructions.

7. Drizzle the soup with the remaining coconut milk and serve with pappadums.

 

http://www.pinterest.com/grainiac/recipes/

 

Lamb Shanks November 26, 2013

Filed under: Favourites,Meat,Soups and Stews — delishuss @ 11:27 am
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I love lamb shanks. This is my own recipe. I made them one Sunday in the slow cooker. I started the preparation around 10:00 am and then cooked them in the slow cooker until about 7:00 pm. Okay I know that’s ages but they are so succulent and tender they are really worth waiting for. I know I’m slightly biased but they were absolutely delishuss 🙂

Serves 3

Ingredients

4lamb shanks

2 carrots, cut into large batons

3 shallots, quartered

1 onion, quartered

1 bouquet garni

3 cloves of garlic, roughly chopped

3 tablespoons of pickling spice

200 ml beef stock

3/4 bottle red wine

1 oxo cube

3 tbs olive oil

Salt and pepper

 

Method

1. Heat the frying pan and add 1 tbsp. of olive oil. Sauté the vegetables for 4-5 minutes.

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2. Meanwhile, grind the pickling spice in the pestle and mortar. Remove the frying pan from the heat and pour out the vegetables onto a plate.

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3. Rub the spice mix onto the lamb shanks.

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4. Heat the remaining olive oil in the frying pan. Add 2 lamb shanks and brown, remove onto a plate. Repeat with the other 2 lamb shanks.

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5. Pour the stock into the frying pan and bring to a simmer. Add 1/4 of the wine and bring to the boil and reduce, add another 1/4 and reduce and then the final 1/4 until it’s a nice syrupy consistency.  Crumble in an oxo cube. While the gravy is simmering heat the slower cooker. I have an automatic setting on mine but if you don’t I would recommended starting it off on high for a couple of hours and then bringing the temperature down to medium or low.

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6. Transfer the vegetables, meat, bouquet garni and gravy to the slow cooker.

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7.  Cook in the slow cooker for as long as possible, 7-9 hours. The meat should fall off the bone. Serve on a bed of mash and with some steamed broccoli.

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Paula Deen’s Cheesy Enchilada Soup October 24, 2012

Filed under: Meat,Soups and Stews — delishuss @ 7:25 am
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My friend Kathy passed this recipe onto me, I haven’t tried it yet as it’s a bit too hot for it here at the moment. It’s from http://www.sufficientlygraced.com/?p=520

It looks fab, I’m dying to give it a try.

  • 1.5 pounds ground chuck
  • 1 onion
  • 2 (15 oz) cans tomato sauce
  • 2 (10 oz) cans enchilada sauce
  • 1 (16 oz) can chili beans, drained
  • 1 (15.5 oz) great Northern beans, drained
  • 1 (15.25 oz) can corn, drained
  • 1 (14.5 oz) can fire roasted tomatoes
  • 1 tablespoon ground cumin
  • 1/2 teaspoon salt
  • 2 cups shredded Monterrey Jack cheese with peppers
  • Garnish: sour cream, shredded MJ cheese with peppers

1. In a large dutch oven, cook ground chuck and onion over med-high heat until beef is browned and crumbly. Drain well.

2. Add other ingredients. Bring to a boil over medium high heat; reduce heat; simmer for 25 minutes. Add cheese, stirring until melted. Garnish with sour cream and shredded cheese.

 

 

Spanish-style chicken bake September 17, 2012

Filed under: Chicken,Potatoes,Soups and Stews,Uncategorized — delishuss @ 8:25 am
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Hi folks,

Hope you didn’t miss me too much. This is my first, of I’m sure many posts from down under. I’m now living in Brisbane and looking forward to trying out lots of new flavours, ingredients and recipes. I promise I’ll share those with you.

This is a cracking recipe, good wholesome food. I realised as I was just about to make it, that I didn’t have any ovenproof dishes in my new home so I had to improvise and cook it in a saucepan. I’m not sure how the original recipe would have tasted but I reckon this is as good. I got the recipe from the Good Food Channel Website, it’s one from the Hairy Bikers. (http://uktv.co.uk/food/recipe/aid/653540)

I’m not too keen on chicken thighs so I used skinless chicken legs, which worked well.

Serves 3-4

Ingredients

1 medium onion, cut into 8 wedges

1 medium red onion, cut into 8 wedges

500 g new potatoes, quartered lengthways

8 whole garlic, unpeeled

8 medium tomatoes, quartered

75 g chorizo, preferably picante

4-6 boneless, skinless chicken legs

1/2 tsp sweet, smoked paprika

1/2 tsp dried oregano

1 green pepper, deseeded and cut into strips

500 ml stock

3 tbsp olive oil

Salt and pepper

Method

1. Heat a frying pan with half of the olive oil and brown the chicken legs.

2. In a large saucepan heat the remaining oil and fry off the onion, pepper and garlic. Add the chorizo and fry for a couple of minutes. Add the potatoes, paprika, oregano, salt and pepper. Cook for another couple of minutes. Add the tomatoes and stir.

3. Remove the chicken from the frying pan and add to the large saucepan with the other ingredients.

4. Add the stock to the saucepan and bring to the boil. Reduce heat and simmer for about an hour and a half or until the juices have thickened. The chicken should fall off the bone.

You could add some crunchy bread to mop up the juices. A few olives might actually be nice in this too.

 

Carrot and Lentil Soup March 7, 2012

Filed under: Healthy Eating,Soups and Stews — delishuss @ 10:41 pm
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I think I have a couple of versions of carrot and lentil soup on the blog so apologies for adding another one but I just saw this in a magazine (Womens Fitness to be exact) and the picture looked nice. It’s pretty handy to make as well, although you do have to grate a load of carrots. You could do them in a food processor if you have a grater attachment. I had a conversation with my colleague about food processors and he thinks they are great, maybe it’s just me but I just don’t like the hassle involved in cleaning the thing. Okay back to the recipe after my rant 🙂

Ingredients

2 tbsp olive oil

600g carrots, grated

140g red lentils

1l vegetable stock

125ml milk

2tsp cumin

Pinch of chilli

Plain yoghurt

Fresh coriander, chopped

Method

1. Heat the olive oil in a pan then add all the ingredients.

2. Bring to the boil and simmer for 15 minutes until the lentils have softened.

3. Whizz in a blender (I just used a stick blender) until smooth.

4. Season to taste and add a dollop of plain yoghurt and some chopped coriander before serving.

Note: I always add onion and garlic to soup, so I fried this off before adding the rest of the ingredients.

 

Chunky Chilli Bean Soup January 30, 2012

Filed under: Soups and Stews,Weight Watchers Recipes — delishuss @ 9:54 pm
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I had planned to go through the majority of the recipes in a soup cookbook that I bought but it didn’t really happen. Best made plans and all that. I was making a lot of veg soup and was a bit bored with it, so I came across this recipe in the Weight Watchers complete kitchen book.  It’s not your typical tomato soup recipe as well, sometimes I find tomato soup a bit tangy but this one isn’t. I’ll definately try this one again. The other bonus is that it’s very filling, always a good thing.

 

16 propoints value per recipet

Serves 6

 

Ingredients

1 onion, chopped

1.2 litres vegetable stock

3 celery sticks, diced

1 red pepper, de-seeded and diced

1 yellow pepper, de-seeded and diced

2 teaspoons ground cumin

a pinch dried chilli flakes

2 tablespoons tomato puree

400g can chopped tomatoes

410g can kidney beans in water, drained and rinsed

198g can sweetcorn, drained

Juice of 1/2 a lime

3 tablespoons chopped fresh coriander

 

Method

1. place the onion in a large lidded saucepan with 100ml of the stock. Cover and cook for 3 minutes then add the celery and peppers. Cover again and cook for a further 5 minutes.

2. Add the cumin, chilli flakes and tomato puree and cook for 1 minute, stirring, to bring out the flavour, before adding the chopped tomatoes and the rest of the stock. Bring back to the boil and simmer for 10 minutes.

3. Add the kidney beans and sweetcorn to the soup and simmer for 5 minutes. Mix in the lime juice and serve the soup scattered with the coriander.

 

Note: I’m not a big fan of celery so I left that out and used courgette instead. Also, I used a fresh chilli instead of the flakes. I threw in some chopped garlic as well.

 

Indian Chickpea and Vegetable Soup January 16, 2012

Filed under: Healthy Eating,Soups and Stews — delishuss @ 10:30 pm
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I get these email updates from the goodfood channel. They had a couple of soup recipes so I said I would give this one a try. Some more to come. I added some potato to it as well just to bulk it up. It’s a good one I have to say. It’s nice to get away from the bog standard veg soup. Here it is.

4 servings

 

Ingredients

1 tbsp vegetable oil

1 large onion, chopped

1 large potato, chopped

1 tsp finely grated fresh root ginger

1 garlic clove, chopped

1 tbsp garam masala

850 ml vegetable stock

2 large carrots, chopped

400g can chickpeas, drained

100g green beans, chopped

 

Method

1. Heat the oil in a medium saucepan, then add the onion, carrot and potato and fry for 5-6 minutes. Reduce the heat and cover with a lid to saute for a couple of minutes. Remove the veg from the saucepan and set aside.

2. Fry off the garam masala, garlic and ginger for 2 minutes.

3. Add the chickpeas, beans and re-add the veg.

4. Add the stock, bring to the boil and reduce the heat. Simmer for 20 minutes.

5. Use a stick blender to whizz a little to your required texture.

 

The recipe says to serve it with naan bread. I didn’t have any to hand. The tesco’s light choices one is really good.

 

Beetroot Soup with Spiced Yoghurt December 11, 2011

 

Hi everyone. Beetroots are in season at the moment. I came across some fresh ones at the farmer’s market in Howth. So I said I’d give this recipe a shot. To be honest I’m not really sold on it but I thought I’d share it with you. I just think it’s too sweet. I was trying to think of what to add that would make it more savoury but couldn’t really think of anything. I’d be interested in any suggestions that you have.

I got this recipe from the Simply Enjoy Weight Watchers cookbook. I made a few ammendments to it. I chopped the betroot into segments and roasted them with some low cal spray, red onions, balsamic vinegar and whole garlic cloves at about 200 degrees celsius for about 45 minutes until the betroots are tender.

Propoints value per recipe 7

Serves 6

1 Propoint per serving

Ingredients

Calorie controlled cooking spray

1 large onion, chopped

2 carrots, peeled and sliced

800g uncooked beetroot, trimmed, peeled and cut into bit size pieces

2 teaspoons cumin seeds

1.5 litres of vegetable stock

finely grated zet of 1 large orange

1 teaspoon caraway seeds

6 tablespoons low fat natural yoghurt

Salt and freshly ground black pepper

3 tablespoons balsamic vinegar

5 cloves of garlic

Method

1.  Heat a large, heavy based, non-stick saucepan. Spray with the cooking spray and cook the onion for 5 minutes, stirring regularly. Add the carrots and half of the cumin seeds then cook over a medium heat for another 2 minutes.

2. Add in the roasted beetroot and pour in the stock. Bring to the boil then reduce the heat and simmer for 30 minutes or until the vegetables are very tender. Using a blender or hand held blender, whizz until almost smooth. Season to taste, add half of the orange zest, and reheat, if necessary.

3. Meanwhile, toast the remaining cumin and caraway seeds in a dry non stick frying pan for a minute or so until they smell aromatic.

4. Divide the soup between six bowls then top with a spoonful of yoghurt and scatter over the remaining orange zest and toasted spices.

Tip: When you are chopping up the betroot use rubber gloves to prevent your hands staining.

 

Beef and Onion Braise December 4, 2011

Filed under: Meat,Soups and Stews,Weight Watchers Recipes — delishuss @ 10:38 pm
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This recipe is really what I would call brown stew but a few additional ingredients makes it taste a bit different from my style of recipe. I like it all the same. In my humble opinion a stew needs to be served with spuds. I sliced a load of baby potatoes and layered them on the top before I added it to the oven. Just something to note though, they potatoes are not included in the propoints so you will have to point those seperately.

This is a perfect winter warmer.

 

ProPoints per recipe 27

7 ProPoints per serving

 

Ingredients

3 small onions, cut into wedges

4 x 150g lean beef, cut into chunks. (Stewing or casserole beef)

2 tablespoons of plain flour

700 mls of beef stock

300g carrots, peeled and cut into sticks

3 cloves of garlic

2 tablespoons of tomato puree

1 tablespoon of worchestershire sauce

1 Bouqet garni or half teaspoon of mixed herbs

2 bay leaves

350g large closed cup mushrooms sliced thickly

Calorie controlled cooking spray

Freshly ground black pepper

 

Method

1. Preheat the oven to gas mark/160 degrees celsius.

2. Spray a large, lidded non stick, flameproof and ovenproof casserole dish with the cooking spray, place over a medium hear on your hob.

3. Add the onions and cook for 4 minutes on each side under coloured, remove and set aside.

4. Season the beef with black pepper add to the dish and brown on both side, only enough to colour them, not cook them, remove and set aside.

5. Stir the flour into the dish then gradually add the stock, stirring all the time to prevent lumps from forming, when thickened add all remaining ingredients.

6. Return the onions and beef to the dish, cover and cook in the oven for 2 and a half hours until meat is tender.

7. Remove the Bouqet Garni and bay leaves before serving