Category Archives: Meat

Meatballs ala Swedish

 

31102008

Ingredients:

For the meatballs:

200 gm minced beef

200 gm minced chicken

1  onion peeled and finely chopped

fresh white breadcrumbs

milk

salt and pepper

butter for frying

For the gravy:

2 tbsp flour

11/2 cup of beef stock

1 tbsp sour cream

SERVES

Place all the ingredients for the meatballs except butter in a large bowl. Mix all the ingredients thoroughly. Using wet hands, shape the mixture into tiny balls the size of golf ball.

Heat the butter in a frying pan. Fry the meatballs one layer at a time, turning occassionally until brown all over.

When finished, add the  flour to the butter, stirring and scrapping the juices from the meat. Then pour the beef stock stir and let boil. When the gravy thicken, add the sourcream. Check seasoning, add the meatballs, turning to make sure they are evenly coated.

Serve with steamed vegetables and boiled  potatoes and if you can get  it, cranberry jam.

 

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Spaghetti Bolognese

Spaghetti Bolognese

To me, bolognese sauce is very versatile. Most times, I make double portions and freeze the rest. I would then convert the other portion into a chilli con carne to have with rice the next day or into a pie with mash topping to bring new interest to it. Or if you are a pizza lover you can spread it over a pizza base, sprinkle over some sliced mushrooms and top with grated cheese – makes great pizza!

Ingredients:

4 oz of spaghetti

400 gm minced meat ( I used lamb)

1 large carrot (peeled and finely chopped)

80g button mushroom (finely chopped)

2 large celery stalks  (chopped)

1 large onion (finely chopped)

1 large garlic (crushed)

2 cm cube fresh ginger (grated)

1  14 oz tin chopped tomato

2 tbsp tomato puree mixed with same amount of hot water

2 tsp finely chopped  fresh basil or 1 tsp dried

2 tsp finely chopped fresh oregano or 1 tsp dried

1 red fresh chilli (optional: I like my sauce with a kick; finely chopped)

2 tbsp of olive oil

salt and pepper

SERVES 4

In a deep saucepan, heat the olive oil, add the  onion, garlic and ginger stir until soft. Add the vegetables, mince and stir. Add the chopped tomatoes; tomato puree, herbs and chilli. Stir again. Season with salt and pepper. Gently bring to boil and then cover and let it simmer slowly under very low heat for 30-40 minutes. Stir occasionally to stop it catching.

Meanwhile, boil the spaghetti following the instructions on its packaging until al-dente. Serve with the sauce ladled over it. This is normally served with grated parmesan cheese but I have had difficulty looking for a halal version of it therefore I  go without.

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Leftover Bolognese Pie with mashed potatoes, parsnip and butternut squash topping

Leftover Bolognese Pie with mashed potatoes, parsnip and butternut squash topping

It just so happened that I had a parsnip and a butternut squash which my dear mother-in-law has pulled out of her back garden and I have been wondering for days about how to use them.  I also had some leftover bolognese sauce but I was reluctant to have it with spaghetti again. Having had a browse through of Jamie Oliver’s new book “Jamie’s Ministry of Food” in Waterstone bookshop today, I got this idea of turning the bolognese sauce into a pie and using the two vegetables and some potatoes as topping. It was an experiment (and my experiments don’t always turn out right) but this time dear hubby says it was yumm… It was a pleasant surprise that the mixed mash actually turned out very good and I was glad because (in this climate of rising food cost) I was able to make a pound of lamb mince stretch a little bit further. 
 

 

Ingredients:
450g of cooked lamb bolognese sauce

200g of button mushroom (thinly sliced)

250g of carrot (peeled and finely chopped)

1 tsp of cumin powder

1 tsp of light curry powder

2 medium sized potatoes (peeled and roughly chopped)

1 medium sized parsnip (peeled and roughly chopped)

1/4 of a medium sized butternut squash (peeled, cored and roughly chopped)

100g of butter

1 tbsp of vegetable oil

salt and pepper

 

 

Heat the oven  gas mark 8. Put the parsnip, butternut and potatoes in a saucepan, cover in cold water and bring to the boil until soft.  In the meantime, heat the vegetable oil in another saucepan, add the carrot and stir until soft. Add the mushroom, cumin and curry powder and the bolognese sauce. Bring to boil stirring occasionally. Check seasoning. Simmer until sauce thickens. Meanwhile  strain the potatoes, parsnip and squash, add  butter and mash until smooth. Season with salt and pepper.  Pour the thickened sauce into a casserole dish, top with mash and bake for 20 minutes. Serve simply with green salad.

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Filed under Diabetic-friendly, Main Dish, Meat