Posts Tagged ‘Meat’

Shepherd’s Pie with Lamb

December 3rd, 2011

Shepherd's pie with lamb

I love lamb.  This puts me quite alone in my family – my father refuses to eat “the cute little baa-lambs” and my mom isn’t a fan of the “strong” flavour.  However, in my very humble opinion, there’s nothing quite like a steaming bowl full of lamb casserole on a cold winter night.  A shepherd’s pie treatment is the ultimate, with the saucy lamb smothered in a toasted layer of mashed potato.  Just the perfect combination of flavours and textures when you need a warm serving of comfort food.

2 tbsp olive oil
1 lb ground lamb
1/2 onion, diced
3 cloves garlic, minced
2 ribs celery, diced
8-10 white mushrooms, quartered
1 tbsp white flour
3 roma tomatoes, diced
3/4 cup white wine
1 tsp dried oregano
salt & pepper

4-5 potatoes, peeled and chopped into small chunks
3 tbsp butter
1/2 cup milk

In a large, deep frying pan, cook the lamb in the olive oil over medium heat.
Once the lamb is no longer pink, add the onion, garlic, celery and mushrooms.
Cook, stirring frequently, until the veggies have softened and the lamb has started to brown.
Sprinkle over the flour, stirring quickly to incorporate.
Add the tomatoes, white wine and seasoning.  Simmer over medium-low heat until the liquid has reduced to a gravy thickness.
While the lamb is cooking, boil the potato chunks in salted water until soft enough to mash.
Drain the potatoes, return to the pan and mash along with the butter and milk.
To assemble, spoon the lamb mixture into individual ramekins or one large casserole.
Top with the mashed potato, leaving it nice and lumpy for browning purposes.
Stick in the oven under the broiler for a few minutes, until the top of the potato layer is nice and browned.
Allow to cool slightly before serving – it will be very hot!

Turkey Meatballs

February 20th, 2011

Turkey meatballs in tomato sauce

Nigella hits it out of the park yet again!  This is the second recipe I’ve tried from Kitchen, and it was just as successful as the first.  I’ve been happily munching on these meatballs for the past few days, in various formats.  The first few were eaten over whole wheat spaghetti, the next few in an old English cheddar-topped sub, and the last were finished off with another bowl of pasta (because why mess with a classic).

1/2 onion, chopped super fine
2 sticks celery, chopped super fine
2 cloves garlic, minced
1 tbsp olive oil
salt & pepper
1 large tin diced tomatoes
1 small tin tomato sauce
1/2 tbsp dried thyme
rind from Parmesan cheese wedge (optional)

1 package ground turkey
1 egg
1/3 cup Panko bread crumbs
1 tsp thyme (or Italian seasoning mix)
2 tbsp Parmesan cheese, finely grated

Mix together the chopped onion and celery on the cutting board.
Set aside 2 tbsp of this mix in a large bowl (for the meatballs) and put the rest in a Dutch oven over medium heat, along with the garlic, olive oil, salt and pepper.
Once the onion and celery have softened, add the tomatoes, thyme and Parmesan wedge.
Bring to a slow simmer and let cook uncovered.

Dump the rest of the ingredients into the bowl with the celery and onion.
Gently squash all the ingredients together with your hands – if you overwork the mix, the meatballs will be tough.
Once the ingredients are evenly blended, form into small balls and drop one at a time into the simmering tomato sauce.
Cook the meatballs in the sauce for 30 minutes, or until they are cooked through.
Serve over pasta or rice, or in toasted buns with cheese for a meatball sub.

Meatball sub with cheese

Happy Valentine’s Day!

February 14th, 2011

Heart-shaped salami!

How cute is this salami?  My local deli has been carrying it for a while, but I waited until this week to try it.  It didn’t seem right to have any before Valentine’s Day.  Apart from being adorable, it’s also tasty – a bit like a semi-spicy Genoa.  Just the thing for a quick but special lunch!

Ginger and Mustard Glazed Ham

March 3rd, 2010

Roasting a small ham makes for a nice cozy dinner, plus lots of useful leftovers.  I usually buy a pre-cooked ham, purely for size reasons.  I love the taste of a proper country ham, but something of that size just isn’t practical (or economical) for the single cook.

Before baking the ham, I give it a good smothering in mustard.  For a bit of a change, I mixed this ham’s glaze with a bit of fresh ginger – 1 part minced ginger to 2 parts grainy mustard.  I also squeezed over the juice of half a lime.  After about an hour in a 350°F oven, I carved off some slices and ate them with a scoop of mashed potatoes and a pile of steamed greens.

SOS Cuisine – Day 2

July 6th, 2009


Day 2:

  • Hamburger with herbs
  • Coleslaw (not from SOS Cuisine, just left over from another dinner)
  • Strawberry and banana salad with mint sugar (repeat)
  • I used some fresh tarragon from my garden instead of the marjoram called for in the hamburger recipe. It was really good – quite different from my usual BBQ sauce-flavoured burgers. The repeated dessert was just as good a second time around. This time I went for vanilla yogurt instead of vanilla ice cream. Good stuff.

    I’ll be taking the next two nights off of my SOS Cuisine menu, as I’ll be working evenings. Days 3-5 will be Thursday-Saturday. This is the most action this blog has seen in a very long time…

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