Category Archives: Beef

Swedish Meatballs With Gravy

The challenge was set by my youngest son to come up with a gluten free meatball just like Ikea’s and apparently these are winners. To make them completely authentic I serve them with mashed potato, some green Veg and a dollop of Ikea’s finest lingonberry jam!

The quantity is big but I always think that when you are going to the effort to make meatballs you should always make extra for the freezer, your hands are dirty anyway!

This recipe makes 90 meatballs with sauce and that’s enough to feed 18!!!!!

Freeze the excess in foil trays or ziplock bags with the sauce on them for a quick defrost and bake dinner another night.

Ingredients

MEATBALLS

1kg minced beef

1kg minced pork

150mls milk

60g fresh gluten free breadcrumbs

2 onions, peeled and grated

2 teaspoon dried thyme, ground in a mortar and pestle

3 teaspoons salt

Freshly ground pepper

2 tablespoons oil

GRAVY

100g butter

6 tablespoons gluten free plain flour

1 tablespoon tomato paste

500mls red wine

1.5 litres beef stock

50mls gluten free Worcestershire sauce

275mls cream

Salt and pepper

Method

Combine the beef, pork, milk, breadcrumbs, onion, thyme, salt and pepper. Use your hands to ensure that it is totally mixed.

Set aside in the fridge for 1 hour.

Preheat the oven to 180 degrees Centigrade. Line two baking trays with baking parchment.

Form the meat into small balls, set aside on a third baking tray.

Heat a large frying pan, I use a 32cm pan, this is a BIG quantity, over a high heat, add the oil and once hot start frying the meatballs in batches. Cook until coloured all over and then using a slotted spoon, remove and pop them onto the prepared baking trays lined with baking parchment.

Once all of the meatballs are sealed and on the trays slide into the oven and bake for 10 minutes until cooked through.

While the meatballs are cooking make the gravy.

Add the butter to the frying pan, once melted add the flour and tomato paste, cook over medium heat for 1-2 minutes, scraping all the yummy bits off the bottom of the pan.

Now add the wine and stock, whisk over a medium heat for 7 minutes. Add the Worcestershire sauce and cream, heat through.

Remove the meatballs from the oven and either add them to the gravy or place in a serving dish and pour over the gravy. Serve hot.

 At this stage I use foil trays for the meatballs going in the freezer, pour over the gravy, chill and freeze.

Kerala Beef Curry


This curry is very popular in our house. It isn’t the prettiest of dishes but the flavour is amazing!

 I love the fact that the meat and veg are all in one pot and the boys love that they get to eat it with bread and poppadoms while using their fingers!

Serves 12, this curry freezes well so I tend to make this quantity and freeze half for a night off another day.

Ingredients

50g ghee

15 whole cloves

15 cardamom pods

20 black peppercorns

4x5cm sticks of cinnamon

2 medium onions, diced

4 garlic cloves, peeled and bruised

30-40 curry leaves

Thumb sized piece of ginger, peeled and grated

1.75kgs diced beef, around 3cm

1 litre water

Salt

750g potatoes, kipfler are great, cut into 4cm pieces

1/2-1 teaspoon cayenne pepper

500g frozen baby peas

270mls coconut cream

2 tablespoons corn flour mixed with 3 tablespoons water

75g fresh chopped coriander, stalks and leaves

Method

In a large pan with a lid, heat the ghee, once hot, add the cloves, cardamom, cinnamon sticks and peppercorns.

As soon as they begin to sizzle, add the onion and cook over a medium to high heat until colouring a little.

Add the garlic, curry leaves and ginger to the pan and cook for two minutes.

Add the beef to the pan and over a high heat, brown the meat, around 4 minutes.

Pour the water into the pan, cover, bring up to simmering and simmer for 90 minutes. Uncover for the last 30 minutes.

Now, add the potatoes, cayenne and salt to the pan, bring back up to the boil and simmer for 30 minutes covered and then ten minutes uncovered.

Carefully pour the cornflour slurry into the curry sauce and stir until thickened.

Now add the peas and coconut cream, bring up to a simmer and sprinkle over the coriander. Serve.

Meatballs With Cranberries

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These little gems lend themselves to filling flat breads with hummus, salad and yogurt or skewered with fancy cocktail sticks as a party nibble.

Younger children love them too as the cranberries and glaze add a lovely sweetness that most children adore and as a mum I love the sneaky vegetables!

Makes 32, serves 6.

Ingredients

500g minced beef

180g carrots, peeled and grated

300g courgette/zucchini, grated

4 garlic cloves, peeled and crushed

1 egg, beaten

4 teaspoons ground cumin

3 teaspoons ground coriander

1/2 teaspoon ground all spice

1/2 teaspoon chilli powder

1 teaspoon sumac

100g dried cranberries

salt to taste

2 tablespoons pomegranate molasses

2 tablespoons balsamic vinegar

4 tablespoons tomato ketchup

Method

Combine all of the ingredients except the molasses, vinegar and ketchup.

Using your hands mix the ingredients very well.

Preheat the oven to 200 degrees Centigrade, line a baking tray with baking parchment.

Heat a large frying pan over medium to high heat, add a little oil.

Form the meat mix into small balls,  I get around 32 balls.

Add one third of the balls to the hot pan and cook, just to seal and colour a little. Remove the meatballs and place them on the prepared baking tray.

Continue and seal the remaining balls. Place them all on the baking tray.

In a small bowl, combine the molasses, vinegar and ketchup. Spoon this over the meatballs, making sure each one has a coating of glaze.

Slide the tray into the oven and bake for 30 minutes. Serve hot or at room temperature.

Minced Beef With Spices And Fresh Herbs

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Ok, now this recipe needs to be on your radar if, like me, some days are a little on the mad side and time is short! Think of this as a middle eastern inspired stir fry, odd I know but it works and as the boys eat it with their hands, a huge hit in our house!

The fresh herbs really make this zing but feel free to mix them up and just use what you have to hand, fresh coriander and fresh oregano work well too.

The photo shows our gluten free option but the rest of the family use  Lebanese bread or pitta bread. If you want to do this dairy free, omit the yogurt and maybe add a wee dollop of hummus?

Serves 6-8.

Ingredients

30mls oil

1 onion, diced

2 garlic cloves, roughly chopped

1 tablespoon ground cumin

4 teaspoons sumac

4 teaspoons zatar

1 tablespoon sesame seeds

700g minced/ground beef

600g cooked and cut to 2cm dice potatoes, skin still on

200mls stock or water

500g frozen peas

salt and pepper

1 tablespoon fresh parsley, chopped

1 tablespoon fresh mint, chopped

1 tablespoon fresh dill, chopped

Method

Heat the oil in a very large frying pan, mine is a 32cm diameter and this just fits!

Once the oil is hot, add the onion and cook for 5 minutes until softened, add the garlic and cook for 1 minute. Pour the spices into the pan and stir until fragrant, only 30 seconds or so.

Add the beef to the pan and over a high heat brown the meat.

Add the potatoes and stock or water, turn the heat down to medium and simmer until the liquid has evaporated, it doesn’t take long in such a big pan.

Now add the peas and keep stirring to cook them through and lightly fry the meat and potatoes. Season well.

Stir through the fresh herbs at the end and serve with flat bread and yogurt.

Beef And Coconut Curry

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I love a good curry!

With meat falling apart and a really flavourful sauce this curry doesn’t last long in our house. I make this quantity to ensure I have some leftovers to freeze in individual meal boxes with some rice or to use as a home made pie filling, it’s an Australian thing, we love our pies!

Although you might be put off by the quantity of ghee, don’t worry! Towards the end of cooking the fat all rises to the surface of the curry and I just spoon it off.

Serves 10-12 and freezes very well.

Ingredients

100g ghee

4 large tomatoes

1 large onion, peeled and roughly chopped

6 garlic cloves, peeled

70g fresh ginger, peeled and roughly chopped

3 onions, peeled and sliced

3 tablespoons ground cumin

3 tablespoons ground coriander

1 teaspoon ground fennel

1/4 teaspoon ground cinnamon

1 pinch ground cloves

1 teaspoon Kashmiri chilli powder

1.5kg beef, fat and sinew removed, diced

670mls coconut milk

400mls passatta, sieved tomatoes

2 tablespoons tomato paste

a pinch of saffron

salt and pepper

100g raw cashew nuts

fresh coriander to serve

Method

Heat half the ghee in a large oven proof pan, with a tight fitting lid,over a medium to high heat.

While the ghee heats, process the tomatoes, one onion, garlic, ginger and 200mls of water to make a paste.

Add this paste to the pan and bring it up to a gentle simmer, let the paste slowly reduce down until you have a thick, dark red paste left in the pan, this usually takes around 40 minutes.

Scrape the paste out of the pan and set aside.

Preheat the oven to 150 degrees Centigrade.

Add the remaining ghee to the pan and add the three sliced onions, cook the onions until soft and then add the cumin, coriander, fennel, ground cloves and chilli powder.

Stir well and cook for 1 minute.

Return the paste to the pan, heat through, stirring well.

Now add the beef and stir through regularly for a couple of minutes to allow it to seal a little.

Pour in the coconut milk, passatta and tomato paste and sprinkle over the saffron. Stir well and season with salt and pepper.

Cover with the lid and pop the pan in to the oven.

Bake for 3 hours, stirring occasionally.

Towards the end of cooking, spoon off the fat that will have risen to the surface.

Heat a frying pan over a high heat, add the cashews and dry fry until they are colouring up.

Pour the nuts not a chopping board to cool, once cool, very roughly chop them . Roughly chop a handful of fresh coriander, leaves and stalks.

To serve, sprinkle over the nuts and coriander.

Middle Eastern Meatballs With Yogurt And Tahini Sauce

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Humble mince, I can remember joking as a child that my Mum had one hundred and one ways of cooking mince but this certainly wasn’t one of them!

Loved by the boys the meatballs are sweetened with dates and the sauce tastes very mild. I serve these with Lebanese flatbreads and salad, as we all know, food tastes so much better when you eat with your hands!

I use fresh gluten free bread for my breadcrumbs and these meatballs freeze well too. Just brown them, place in freezer proof tray, and pour over the sauce. Cool and then freeze.

Makes 40 meatballs.

Ingredients

1 onion, peeled and quartered

3 garlic cloves

70g dates

80g breadcrumbs, gluten free if needed

100g pistachio kernals

5 teaspoons ground cumin

6 teaspoons ground coriander

1/2 teaspoon chilli powder

50g fresh coriander, leaves and stalks

salt and pepper

1 egg, beaten

600g ground beef/ minced beef

SAUCE

350g Greek yogurt

90g tahini

1 garlic clove, crushed

zest of 1 lemon

150mls water

salt and pepper

Method

Using a processor, process the onion and garlic.

Add the dates, breadcrumbs, pistachios, cumin, ground coriander, fresh coriander, salt and pepper.

Pulse until the nuts are finely chopped.

Tip this paste into a bowl, add the egg and minced beef and using your hands mix really well.

At this stage you can leave the meat in the fridge for 4-12 hours to develop its flavour or carry on as below.

Preheat the oven to 190 degrees centigrade.

Heat a large non stick frying pan over a medium to high heat. You can add a little oil if you want but I tend to just use the dry pan.

Form the meat into small meatballs, you should get around 40.

Cook the meatballs in batches, just to seal the outside. Place the sealed meatballs in an oven proof dish and continue to cook the remaining balls.

Once all of the meatballs are sealed, spread them evenly in your oven proof dish.

In a jug, combine the yogurt, tahini, garlic, lemon zest, water and salt and pepper.

Pour the sauce over and around the meatballs.

Place the meatballs in the preheated oven and bake for 20-25 minutes until they are just cooked through and the sauce has thickened.

Asian Beef Salad

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I love the idea of a one plate dish and this pretty much covers it with the meat, noodles and salad all in one bowl.

Cook the steak the way you like it, I’m a rare to medium rare kind of a girl!

Serves 4.

Ingredients

2 large thick sirloin/porterhouse steaks

1 teaspoon freshly grated ginger

1 clove garlic, grated

1 teaspoon 5 spice powder

1 tablespoon gluten free soy sauce

100g rice vermicelli noodles

50g raw peanuts, roughly chopped

150g mixed lettuce leaves

small bunch fresh coriander

DRESSING

juice of 1 lime

1 teaspoon fish sauce

2 teaspoons sesame oil

1 teaspoon brown sugar

Method

In a shallow dish, combine the ginger, garlic, 5 spice powder and soy sauce.

Add the steaks and coat completely in the marinade, leave to marinade for 20 minutes.

Heat a frying pan over a very high heat or use a very hot barbecue plate.

Remove the steak from the marinade and wipe off the marinade with kitchen towel.

Add the steak to the pan and cook the way you like it, I’m a rare to medium rare girl!

Set the cooked meat aside somewhere warm to rest.

Prepare the noodles as per the packet instructions and set aside.

Layer up the salad using the leaves, noodles, peanuts and coriander.

Combine the dressing ingredients in a small bowl, add any juices from the rested steaks.

Remove the fat from the steak and then slice, top the salad with the steak slices and then drizzle over the dressing.