Tag Archives: beef

Homemade Beef Burgers

I make my own beefburgers as most bought ones contain rusk or breadcrumbs, which is fine if you don’t suffer from coeliac disease. Not only can you get your butcher to mince you some good quality free-range beef but you can get more for your money.

I always make mine the same way but was intrigued to read in the Sunday Times, in a cookery article by someone whose name I forget, that his stepson – William – made his beefburgers with the same ingredients that I use, only he added an egg to his basic mixture. He also gave the recipe for a ‘Ploughman’s burger’ this just had some added extras to the basic mixture. I had to try his recipe and they are very good indeed, and I’m sure he won’t mind if I share his recipe with you.

I also make a spicy burger just by adding sweet chilli sauce to the basic mixture, but if you like them really hot just chop an extra chilli into that mixture.

I imagine that any flavouring could be added to the basic mixture including a curry paste – though that is one flavour I have not tried yet!

I serve the plain beefburger in warm soft rolls with a tomato relish or a garlic mayonnaise. The Ploughman’s burger the same way. But I think would serve the chilli burger with some soy sauce, chopped spring onions and red peppers and the curry burger with mango chutney mixed into some plain yoghurt.

All of them go well with a salad, a glass of wine, a warm summer’s evening and family and friends.

(Printable Recipe)

Ingredients:

Basic recipe:
2lbs/900g Good minced beef
1 Large onion very finely chopped
2 Cloves of garlic finely chopped
A good handful of chopped parsley
Salt and black pepper

Ploughman's version:
To the basic mixture add 3½-4 ozs/100g of grated mature cheddar cheese
3tblsps Dijon mustard
4 heaped tblsps Onion marmalade

1 In a large bowl mix all the ingredients together with your hands until well mixed.

2 Shape the mixture into burgers; they can be whatever size you wish to make them.

3 Place them in the fridge for an hour or two before using, as the chilling helps stop them falling apart when cooking.

4 They can be cooked medium-rare or well-done depending on taste, and a BBQ gives the best flavour.

NB The burgers can be made in advance and frozen, but they are best used within 2 weeks. Important defrost thoroughly before cooking.

Enjoy!

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Coconut Beef Curry

It’s been a couple of weeks since I cooked up a curry for the blog, and with the inevitable house move on the horizon for my new job, we have started to use up the food in the freezer for our suppers. I found some beef fillet and some venison that was perfect to use with this recipe, once I found it in my Curry Bible. I’m already looking forward to discover what other treasures I have hidden away in the freezer for meals over the next few weeks.

This rich and aromatic curry uses Mussaman curry paste, which is a Thai curry paste with Islamic origins. It is unusual because it contains a number of spices that are more common in Indian cuisine than in Thai, such as coriander and cumin.

This was so easy to cook up after a long day packing and was served up in under 40 minutes after I started preparing and cooking it!

As normal, I was making it for the two of us, so I halved all the ingredients.

Source: Curry Bible – Mridula Baljekar

(Printable Recipe)

Serves 4

Ingredients:
1 tbsp Ground Coriander
1 tbsp Ground Cumin
3 tbsp Mussaman Curry Paste
150 ml/5 fl oz Water
75 g/2¾ oz Creamed Coconut
450 g/1 lb Beef Fillet, cut into strips
400 ml/14 fl oz Coconut Milk
50 g/1¾ oz Unsalted Peanuts, finely chopped
2 tbsp Fish Sauce
1 tsp Palm Sugar
4 Kaffir Lime Leaves
Fresh Coriander to garnish

1 Combine the coriander, cumin and curry paste in a bowl.

2 Pour the water into a saucepan, add the creamed coconut and heat until it has disolved.

3 Add the curry paste mixture and simmer for 1 minute.

4 Add the beef and simmer for 6-8 minutes.

5 Then add the coconut milk, peanuts, fish sauce and sugar. Simmer gently for 15-20 minutes, until the meat is tender.

6 Add the lime leaves and simmer for 1-2 minutes. Garnish with coriander.

Serve with cooked rice.

Enjoy!

Spiced Beef with Chestnuts and Cranberries

This is a tasty winter warmer that I adapted from a recipe that I was given, when I went on a cookery day out in Somerset. It uses seasonal ingredients such as chestnuts and cranberries, cheaper cuts of beef and would be perfect for a New Year’s party, especially after all the turkey consumed at Christmas!

What is really good about this recipe, is that it can be made upto 4 days in advance, being kept in the fridge and also it freezes well, making this handy for busy people at this time of the year.

It is fairly simple to make but looks very impressive served up.

(Printable Recipe)

Ingredients:
9ozs/250g Smoked Back Bacon Cubes
3 tbsp Gluten Free Plain Flour - seasoned with salt, pepper and a pinch of paprika (not smoked or hot)
3 ½ lbs/1.6Kg Lean Beef Cubed – skirt or chuck steak
2-3 tbsp Rapeseed Oil
3 Red Onions – peeled and finely chopped
2 Garlic Cloves – peeled and finely chopped
9ozs/250g Chestnut Button Mushrooms
½ Bottle Red Wine
6ozs/170g Fresh or Frozen Cranberries
4ozs/113g Fresh Chestnuts - peeled and chopped in half
1-2 tbsp Soft Light Brown Sugar
1 ½ pints/300ml Beef Stock
2 tbsp Sweet Chilli Sauce
Salt and Freshly Ground Black Pepper
¼-½ tsp Crushed Chillies
3 Bay Leaves
Fresh Parsley, chopped to garnish

Preheat oven to 180C/350F Gas 4 or 170C Fan Oven.

1 In a large flame-proof casserole dish, cook the bacon over a medium heat until crispy and then remove.

2 Tip the flour into a plastic bag, add the meat and shake to coat.

3 Add half the oil to the casserole dish and brown the meat in batches, adding more oil as necessary.

4 Remove the meat and set aside and add the onions and cook for 5 to 10 minutes until they start to brown.

5 Add the garlic and mushrooms to the onions and cook for a further 5 minutes.

6 Return the meat and bacon to the casserole, add the bay leaves, red wine, beef stock, sweet chilli sauce and crushed chillies, bring to the boil and cook in a pre-heated oven for one hour.

7 While the casserole is cooking, prepare the chestnuts by splitting the skin, then putting them in a covered dish and microwave each chestnut for 10 secs on high power. Once heated, peel off the outer skin and cut in half.

8 After cooking for an hour, add the cranberries, chestnuts and sugar, season with a little black pepper, stir well and return to the oven for another 45 minutes to one hour.

9 Check that the meat is tender, the cranberries are cooked and not tart, adding more sugar if necessay.

10 Re-check the seasoning, scatter with chopped parsley and serve.

Serve with green vegetables, roast or jacket potatoes, or if preferred, rice!

Enjoy!

Cranberries on Foodista