beef

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#MondayMunchies: Stuffed Capsicums -Yummy Easy Quick Around the World -Matt Preston

Yummy Easy Quick Around the World Cover

Yummy Easy Quick Around The World by Matt Preston. Published by Plum (through Pan Macmillan)

p182 GREECE

MAKES: 4 LARGE OR 6 MEDIUM

PREP: 20 MINS

COOKING: 2 HOURS

“Stuffing vegetables and rolling stuff in vine leaves. These two techniques take on an important cultural significance
in this particular corner of the world. I didn’t know this when my mum would serve up roasted capsicums that were slightly slumped by the twin assault of roasting and stuffing; I just thought it was a tasty dinner, and the balance of the salty, meaty filling was ‘ace’ with the crimson flesh, its sweetness intensified by the oven.

I fear that the joy of the stuffed capsicum – like that of the baked potato or leeks rolled in ham and baked in a cheese sauce – has been lost to this generation. So let’s bring it back! If it’s going to be a campaign, we need a better hashtag than #getstuffed. Your inspiration is required, so make the dish, photograph it and post it on Insta tagged @mattscravat with your idea of the perfect #hashtag for the campaign.” p. 182
Stuffed capsicum

125 ml (½ cup) extra virgin olive oil, plus extra for brushing and drizzling
1 white onion, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, finely chopped
400 g lean beef mince
2 medium zucchini, coarsely grated
4 thyme sprigs, leaves stripped
3 teaspoons dried Greek oregano leaves
1 teaspoon dried mint leaves
½ whole nutmeg, finely grated
1½ teaspoons ground cinnamon
2 teaspoons sea salt
lots of freshly ground black pepper
100 g (½ cup) long-grain white rice
1 × 400 g can crushed tomatoes
150 ml chicken or beef stock, plus extra if €needed
1 cup coarsely chopped flat-leaf parsley
25 large mint leaves, thinly sliced
75 g pine nuts, lightly toasted
4 large or 6 medium red capsicums (look for straight sides with stalks if possible)

Preheat the oven to 220°C/200°C fan-forced. Heat 60 ml (¼ cup) of the oil in a large frying pan over medium–low heat. Add the onion and cook, stirring, for 3 minutes, then add the celery and cook, stirring, for 2€minutes or until just soft. Add the garlic and cook, stirring, for a further 2 minutes or€until aromatic. Spoon the mixture into a bowl and set aside.

Increase the heat to high. Heat half the remaining oil in the same pan. Add half the beef and cook, breaking up the meat with a wooden spoon, for 5 minutes or until nicely browned. Transfer to a bowl. Repeat with the remaining oil and beef. Return all the beef to the pan and stir in the zucchini, thyme, dried oregano and mint, nutmeg, cinnamon, salt and pepper. Cook for 1 minute or until well combined.

Stir in the onion mixture, then add the rice, tomatoes and stock and bring to the boil. Immediately reduce the heat to low and continue to cook, stirring occasionally, for 15€minutes or until the rice has absorbed the liquid and the mixture looks moist but not saucy. You can always add a little more stock if needed. The rice will still have a little
resistance to the bite, but don’t worry as it will continue to soften in the oven. Stir the parsley, mint and pine nuts into the mince mixture. Season again if needed and€remove from the heat.

While the filling is cooking, prepare the capsicums. Use a sharp knife to slice around the top of each capsicum to create a lid. Try to do this neatly as this top will go back on. Carefully hollow out the middle, removing the seeds and membrane with a spoon. Brush the capsicums all over with oil, including the lids. Use a tablespoon to fill the capsicums with the hot mince mixture, but don’t overload them as the filling will expand during baking. Top with the capsicum lids.

Dig out a high-sided ceramic or cast-iron baking dish that will snugly fit the capsicums in€a standing position. Transfer the capsicums to the dish and drizzle with a little extra oil. Cover the dish with baking paper and then with foil (the baking paper stops the capsicums from sticking to the foil) and tightly seal. Bake for 1 hour, then uncover and bake for a further 30 minutes. The capsicums will be soft and nicely browned.

Remove from the oven and leave to cool down a bit. Serve just as they are or with the Greek salad.

 

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Post Script: A Whole New Way To Eat – Vladia Cobrdova

A Whole New Way To Eat

Vladia Cobrdova

Murdoch Books

ISBN: 9781743368978

 

Description:

Stunning recipes for fad-free eating from the original modern Australian health food providore.

 

Step into fad-free whole-food eating with recipes you can trust from the original modern Australian health food providore.

 

A Whole New Way to Eat is the healthy recipe collection all households need. Everyone is welcome at the table with this way of eating – whether you’re looking for inspirational vegan, paleo or vegetarian recipes or you’re simply after truly delicious food that just happens to be good for you. From The Best Turmeric Yoghurt and Tahini Potato Salad to the hands-down most delicious Raw Caramel Slice you’ve ever tried, your body will thank you from your tastebuds to your gut. Nutritionist and recipe developer Vladia Cobrdova from About Life recreates over 135 of the mouth-watering dishes she’s made popular in the stores’ busy cafes, takeaway and ready-made meal sections.

 

A Whole New Way to Eat is a modern take on healthy eating for those more interested in eating well than following the latest craze.

 

Author bio:

“Vladia Cobrdova is a nutritionist, recipe developer and Wellness Ambassador for About Life, Australia’s largest wholefoods retail chain. Born and raised in Czechoslovakia, Vladia first saw and tasted avocadoes and mangoes when she came to Australia as an au pair. She started working at a juice bar and health food shop called About Life when she was studying to be a nutritionist. Fourteen years later that business is now the largest retailer of health food in Australia and Vladia develops the recipes for the business. She’s still blown away by the taste of avocadoes and mangoes.”  https://www.murdochbooks.com.au/browse/books/healthy-cooking/A-Whole-New-Way-to-Eat-Vladia-Cobrdova-9781743368978

 

 

 

My View:

I haven’t had the time lately to experiment in the kitchen with recipes from some of the new cook books I have at hand, (we have been on holidays, twice in the past two months and when back home have been extra busy, or had lots of visitors or commitments), this year has just been busy. However tonight I sat down and had a good look at A Whole New Way To Eat by Vladia Cobrdova and I am  now excited about the idea of returning to the kitchen and trying out some of these tantalizing, fresh, healthy and delicious looking recipes.

 

There are great breakfast ideas, dips, sides, mains, snacks, lunch, soups… “The dishes in this book cover every occasion – for when you only have 10 minutes to prepare a nutritious snack to keep the energy levels up and stress levels down, or for creating a meal to impress your guests. Perhaps you want to experience the sense of achievement you get from baking bread and serving with lashings of good quality local butter?” (YES YES YES) Vladia hopes that by sharing these recipes she can pass on some of the enjoyment and satisfaction that cooking has given her, her family and the clients of About Life. (p9)  And the recipes here cater to a variety of dietary requirements; including gluten free, paleo, vegan, vegetarian, raw food, meat lovers…there is sure to be something here for everyone.

 

Let’s get cooking!

 

 

 

 

 

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My Spaghetti Bolognese: More Please! – Manu Feildel with Clarissa Weerasena

more-please

Images and recipes from More Please! By Manu Feildel with Clarissa Weerasena (Murdoch Books) $39.99

My Spaghetti bolognese

“This is probably every kid’s favourite meal and it’s no different for my son Jonti –
he just loooves it. It does take a long time to cook but I think that is the secret to its success: the longer you cook it, the better it will taste. I usually make a big batch and freeze the leftovers for an easy weeknight meal.” p.47

 

my bolognese

 

Serves 4

90 ml (3 fl oz) extra virgin olive oil

250 g (9 oz) minced (ground) beef

250 g (9 oz) minced (ground) pork

150 ml (5 fl oz) white wine

100 g (3½ oz) speck bacon or pancetta, finely diced

1 brown onion, finely chopped

1 carrot, finely diced

1 celery stalk, finely diced

3 garlic cloves, finely chopped

1 x 400 g (14 oz) tin chopped tomatoes

400 ml (14 fl oz) Beef stock (see page 198)

150 ml (5 fl oz) milk

sea salt and freshly ground black pepper

400 g (14 oz) spaghetti or other pasta

grilled bread, to serve (optional)

 

Heat half the olive oil in a large frying pan over medium–high heat. When the oil is hot, add the beef and pork and stir with a wooden spatula; at the same time, press down on the meat to break up any lumps. Keep stirring the meat until it is nicely caramelised, about 3–5 minutes, then pour in the white wine. When it starts to boil, reduce the heat to low and simmer until the wine has almost evaporated.

Meanwhile, place a large frying pan over medium–high heat and pour in the remaining oil. When hot, add the speck or pancetta and fry for 1–2 minutes, then add the onion, carrot and celery and cook for about 4 minutes. Add the garlic and cook for another minute.

Now add the vegetable mixture to the meat and pour in the tomatoes and stock. Bring to the boil, then reduce the heat to low and cook, covered, for 1 hour, stirring occasionally.

Remove the lid and cook for another hour, or until the liquid has thickened and reduced by one-third.

Stir in the milk, then taste and season if necessary. Simmer for 10–15 minutes (or longer if you have time, as it will only get tastier with long, slow cooking).

Cook the pasta following the packet directions until al dente. Drain and serve with a generous helping of bolognese sauce and some grilled bread, if you like.

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Lemon Grass Beef – Adam Liaw’s Asian Cookery School – Adam Liaw

Adam Liaw's Asian Cookery School

Recipe from Adam Liaw’s  Asian Cookery School  by Adam Liaw with photography by  Steve Brown-  published by Hachette Australia rrp$49.99

Lemongrass Beef

Lemongrass Beef

 

“LEMONGRASS BEEF

Thit bo xao sa ot

SERVES 4 PREPARATION TIME 10 MINS COOKING TIME 10 MINS

Frying meat in a wok is easy, provided you follow three simple rules – cut the meat thinly,

brown it well and, of course, the cardinal rule, never overcrowd the wok. This is one of my

favourite Vietnamese dishes and because there are no vegetables to worry about, you

can just focus on getting the flavour of the wok-cooked meat just right.

 

INGREDIENTS

¼ cup peanut oil

500g rump steak, sirloin or flank, very

thinly sliced

1 small brown onion, peeled and sliced

2 stalks lemongrass, tender white part

only, minced

3 cloves garlic, peeled and minced

1 large red chilli, sliced diagonally

2 tbsp fish sauce

1½ tsp sugar

¼ tsp freshly ground black pepper

METHOD

1 Heat a wok over very high heat until smoking, add half

the oil and fry the beef in batches until well browned all

over then remove from the wok.

2 Add the remaining oil to the wok and fry the onion,

lemongrass, garlic and chilli until the onions are softened

and the ingredients are fragrant and starting to brown.

Return the beef to the wok and toss with the fi sh sauce,

sugar and black pepper for about 2 minutes. Remove from

the wok and allow to rest for a minute before serving.

NOTES

If you use the woody parts of the lemongrass or don’t cut it into small

enough pieces, the dish will have a gritty texture. If the lemongrass is

especially woody, whizz it in a food processor instead of chopping it.

Fry the beef with the lemongrass mixture for a minute before adding the

fish sauce. This will help brown the meat and caramelise the lemongrass

for good wok hei.

Taste any wok-fried dish before you finish cooking so you can adjust

seasoning to suit your tastes.” p.85

 

 

Cooked by Carol:

This meal was delicious, easy to make and I think I loved the spinach in sesame dressing the best – I will make this again.

Lemongraaa Beef, Spinach in Sesame Dressing Brocolli and rice

Lemongrass Beef, Spinach in Sesame Dressing, Broccoli and rice