Recipes Cooking: meat

Showing posts with label meat. Show all posts

Monday, March 24, 2014

Potato meat loaf

Potato meat loaf

Ingredients

Mince meat 250 gm
Ginger garlic paste 1 tbsp
Onion chopped 3 tbsp
Salt 1 tsp
Chili powder 1 tsp
Green chilies 3 chopped
Boiled peas ½ cup
Carrot 1 cut into small cubes and boiled
Bread crumbs ½ cup
Butter 1 tbsp heaped
Cheddar cheese grated ½ cup
Tomato paste 2 tbsp
Vinegar 2 tbsp
Allspice 1 tsp
Wooster sauce 1 tbsp
Coriander leaves chopped 2 tbsp
Egg 1
Bread slices 2 soaked in water

Ingredients for white sauce

Milk 1 cup
Water ¼ cup
Flour 2 tbsp heaped
Salt, white pepper, mustard ¼ tsp each
Butter 1 tbsp

Ingredients for coating

Boiled and mashed potatoes ½ kg
Butter 1 tbsp
Salt and white pepper ½ tsp each
Milk ½ cup

Method

Boil mince with ginger garlic paste, chopped onion, salt, chili powder, chopped green chilies and 1 cup of water till water dries and mince tender, in cooked mince add boiled vegetables, soaked bread slices, vinegar, Wooster sauce, tomato paste, allspice, egg, chopped coriander leaves and prepared white sauce, mix everything well with your hand, freeze loaf tin well, sprinkle the base and sides with bread crumbs lavishly, pour the mixture of cream in prepared tin, dot with 1 tbsp of butter, grated cheese, bake for 35 to 40 minutes on 180 degree C, over turn on a serving platter, then spread all over the sides of loaf with mashed potatoes, decorate top with tomato, coriander and piped mashed potatoes.

Method for mashed potatoes

Peel, boil and mash potatoes until tender add in salt, white pepper, butter and milk, the mixture should be of piping consistency.

Tuesday, February 18, 2014

Salad Lyonnaise – A Super Salad from a City of Meat

How great is Salad Lyonnaise? Lyon is considered the meat capital of France, and yet the city’s most famous, and reproduced dish is probably this simple frisee salad. Now that’s some delicious irony.

Don’t worry…this salad is far from vegan. The mildly bitter greens are dressed in a shallot and Dijon dressing, it’s spiked with a generous handful of crispy lardons, or bacon in my case, and topped with a runny egg.

By the way, unless you’re some kind of crazy person, you’re going to need some crispy croutons or crostini to finish this masterpiece off. Here’s a link to the ones I used for this, sans Parmigiano-Reggiano. You’ll also want to taste and adjust the dressing to your liking. I use a 2-to-1, oil to vinegar ratio, as I think you need some acidity to cut the richness of the bacon and egg yolk, but you may not want it as sharp.

As I joked about in the video, this is so tasty, it may be the only salad that has a chance to be picked as someone’s last meal. There’s good, and then there’s death row good. Anyway, I’ve been dying to film this old favorite, and I really hope you give it a try soon. Enjoy!

For 4 generous portions:

2 heads frisee lettuce, aka curly endive, or use arugula

8 oz bacon (or pancetta if you want to experience something closer to real lardons)

4 large eggs

1 tbsp chives

For the dressing (makes extra, about 3/4 cup total):

1 generous tbsp minced shallots

1 generous tbsp Dijon mustard

salt and pepper to taste

1/4 cup sherry vinegar

1/2 cup lightly flavored olive oil