HOLIDAY CANAPES: MINI SPICED BEEF KOFTAS,low fat/carb & preservatives

67's spicy Greek style koftas in miniature, make perfect canapés 

Beef Mini-Koftas
'Everyone loved these! And they looked really good.' Tasters

A platter of spicy little barrels of beef was included in 67's first formal catering event, a lunch for activists at the local elections. They went down a storm.  

The mini-kofta are full of intense flavours - spicy, herby and meaty - and, accompanied with an exotic tahini sauce, brought exclamations of delight.  

It's a perfect dish to make ahead; the flavour deepens as it sits.  Most of it can be prepared up to two days before: the meat can be mixed and moulded and the sauce made; both can be refrigerated in a couple of layers of cling film until needed.  The vegetable crudités, which add colour as well as crispness, can be prepared the night before.

The mini koftas in the photo are made with low-fat beef mince.  Lamb is traditional used but lower-fat minced turkey thigh also works well.   

Cost: £5.50+ for beef; the frugal should go for turkey 
Makes: 24+ mini-koftas 

Ingred:
   500 gm minced beef
   1 med onion or half a Spanish onion, grated or processed into small shards
    1.5 tsp sumac or 67 Spice mix
    1.5 tsp cumin
    1 tsp cinnamon
    1 tsp dried coriander
    zest of one lemon
    2-3 tbsp fresh mint, chopped medium fine, or 1 tsp dried
    2-3 tbsp fresh parsley, chopped medium fine, or 1 tsp dried
    1 egg (opt)
    pepper & salt

Method:

1. Spread out mince on a sheet of greaseproof paper
2. Cover with onion and dried herbs only; mix well with two forks or with hands, ensuring the herbs are blended into the meat.  Work lightly; the koftas should be moist and yielding, not hard as rocks
3. Add lemon zest & fresh herbs; stir well, distributing everything evenly; mix in egg if using.  
4. Break off a tablespoon; fry to check for seasoning; add pepper & salt as needed 
5. Use a small 1 1/2 inch/4 cm ice cream scoop to divide the mix into equal pottions.  Form each into a barrel shape; place on a baking tray lined with greaseproof paper, leaving a little space in between. 
6. Cover loosely in 2 layers of clingfilm,  ensuring the pan is air tight;  refrigerate overnight
7. When ready to cook, allow mini-koftas to come to room temperature.
8. Preheat oven to 180c/350f
9. Bake 15 mins, or until centres are no longer pink 
10. Remove to a cooling rack lined with paper towels; once no longer hot, scrape or rub off any juices that have seeped from the mini-kofta
11. Spear kofta with cocktail sticks
12. Arrange on a platter around tahini dressing and Chinese crudités   

Tahini Dressing:

   200gm/7oz thick o-fat yoghurt

   4 generous tbsp mayonnaise
   2 tsp lemon juice or white wine vinegar
   1 med clove garlic, finely grated
   2 tbsp chopped fresh mint OR 2 tsp dried  
   pepper & salt
   2 tbsp good tahini
   1 tbsp toasted sesame seeds (opt)
   
Mix well

Comments from political activists & council candidates:
    'Loved these!'
    'Beautifully spiced though I could have used more heat.'
    'Looks so pretty.' 
    'These are really, really good.'

   
Tip:

• make these in larger sizes for a portable lunch
• finely diced fresh chillis or chilli flakes can be served in a separate dish                           

 More hot weather dishes on Nav Bar: Recipes I   

Please leave a comment

   

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.   

HOLIDAY HOISIN-ORANGE BEEF KEBAB/SKEWERS

As a canapé or for supper, these scrumptious skewers shout 'Eat me!'

Beef Skewers with Hoisin Orange Glaze 
'Oh my goodness! They are absolutely wonderful!' Taster

Chunks of beef, chicken or pork in a smoky-sweet Asian-sauce is threaded on skewers with 'shrooms and toms to make a sassy treat.

67 created these for a cocktail do, using rump steak (great texture) but sirloin, rib-eye or budget-friendly lean diced beef can also be used.  Chicken or pork will also work.  

With cheaper cuts, marinade 24 hours to tenderise the meat and allow the flavour to penetrate the muscle fibres.  The fruit & veg offset the richness of the marinade; they also help the meat go a long way. 

High temperatures either by grilling, barbecuing or roasting bring out the best of the meat, encouraging some fat to render off while still retaining moisture.  Once cooked, glaze the skewers with honey & orange.  A slightly charred exterior is ideal.    

Cost: say, £5 but more or less depending on the meat 
Makes: min 10 1 inch/2 1/2cm skewers 

Equipment: cocktail sticks 

Ingred:
   200gm/7oz rump or sirloin steak (or casserole steak/lean diced beef for the frugal) OR chicken breast or pork fillet
    handful cherry tomatoes
    handful mushrooms, pref chestnut

Marinade
    2 tbsp hoisin sauce
    2 tbsp sherry or brandy or white grape juice
    zest of an orange, not too finely grated
    juice of half an orange
    1 tsp grated ginger
    segments from half an orange

Glaze 
   1 tbsp runny honey or maple syrup
   1 tbsp fresh orange juice
   sesame seeds
     
Method:

1. Prepare at least 6 hours or the night before needed
2. If toms are not organic, soak in a solution of 9 parts water to 1 part vinegar 20 mins; rinse, drain; refrigerate 
3. Brush mushrooms with paper towel to remove grit; set aside.  
4. Cut beef into generous 1.25 inch/3.5cm squares (your butcher will do this  if asked nicely); remove fat/sinew 
5. Mix marinade ingredients; pour into a sealable plastic bag
6. Add meat, smoosh it into the marinade
7. Refrigerate 6 hours or overnight (24 hr for cheaper cuts of meat) turning now and again 
8. When ready to cook, preheat oven to 200c/400f
9. Cut off pointed ends of orange segments (what's left will stay longer on the skewer)
10. Slice mushrooms thickly
11. Drain meat
12. Thread onto a cocktail stick in this order: tomato, beef, orange segment,  mushroom
13. Place on a rack in a baking tray; cook in upper oven 5-7 mins; brush meat with glaze, sprinkle with sesame seeds & turn 
14. Serve hot 

Comments: 
'Oh my goodness; these are wonderful - full of umami flavour.' Wine journalist 
Silence on first taste followed by lots of appreciative noises: other guests  

More starters/canapés NavBar: Recipes 11

                          Please post a Comment in the box below 
                        

This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

MINI BEEF KOFTAS FOR PICNICS & BUFFETS

67's spicy Greek style koftas in miniature, make perfect canapés...

first posted 2018/ updated 6/25

Beef Mini-Koftas
'Everyone loved these! And they looked really good.' Tasters

A platter of spicy little barrels of beef was included in 67's first formal catering event, a lunch for activists at the local elections. They went down a storm.  

The mini-kofta are full of intense flavours - spicy, herby and meaty - and, accompanied with an exotic tahini sauce, brought exclamations of delight.  

It's a perfect dish to make ahead; the flavour deepens as it sits.  Most of it can be prepared up to two days ahead: the meat can be mixed and moulded and the sauce made; both can be refrigerated in a couple of layers of cling film until needed.  The vegetable crudités, which add colour as well as crispness, can be prepared the night before.

The mini koftas in the photo are made with low-fat beef mince.  Lamb is traditional used but lower-fat minced turkey thigh also works well.   

Cost: £6.50'ish+ for beef; total £5'ish (5/23); turkey is more expensive
Makes: 24+ mini-koftas 

Ingred:
   500 gm minced beef
   1 med onion or half a Spanish onion, grated or processed into small shards OR an equivalent fodmap-friendly fennel bulb, (tough outer leaves and fronds removed, soaked in a 3/4:1/4 solution of water & vinegar 20 mins, drained and 1/2 inch removed from the bottom of the leaves and stems).

    1.5 tsp paprika
    1.5 tsp cumin
    1 tsp cinnamon
    1 tsp dried coriander
    zest of one lemon
    2-3 tbsp fresh mint, chopped medium fine, or 1 tsp dried
    2-3 tbsp fresh parsley or chives, chopped medium fine, or 1 tsp dried
    1 egg (opt)
    pepper & salt

Method

1. Spread out mince on a sheet of greaseproof paper
2. Cover with onion and dried herbs only; mix well with two forks or with hands, ensuring the herbs are blended into the meat.  Work lightly; the koftas should be moist and yielding, not hard as rocks
3. Add lemon zest & fresh herbs; stir well, distributing everything evenly; mix in egg if using.  Break off a tablespoon; fry to check for seasoning; add pepper & salt as needed 
4. Use a small 1.5 inch/4 cm ice cream scoop to divide the mix into equal pottions.  Form each into a barrel shape; place on a baking tray lined with greaseproof paper, leaving a little space in between. 
5. Cover loosely in 2 layers of clingfilm,  ensuring the pan is air tight;  refrigerate overnight
6. When ready to cook, allow mini-koftas to come to room temperature.
7. Preheat oven to 180c/350f
8. Bake 15 mins, or until centres are no longer pink 
9. Transfer to a cooling rack lined with paper towels; once no longer hot, scrape or rub off any juices that have seeped from the mini-kofta
10. Spear kofta with cocktail sticks
11. Arrange on a platter around tahini dressing and Chinese crudités   

Tahini Dressing:

   200gm/7oz thick o-fat dairy or plant yoghurt

   4 generous tbsp mayonnaise
   2 tsp lemon juice or white wine vinegar
   1 med clove garlic, finely grated
   2 tbsp chopped fresh mint or 2 tsp dried  
   pepper & salt
   2 tbsp good tahini
   1 tbsp toasted sesame seeds (opt)
   
Mix well

Comments from political activists & council candidates:
    'Loved these!'
    'Beautifully spiced though I could have used more heat.'
    'Looks so pretty.' 
    'These are really, really good.'

   
Tip:

• make these in larger sizes for a portable lunch
• finely diced fresh chillis or chilli flakes can be served in a separate dish 

                          

 More hot weather dishes on Nav Bar: Recipes I   

Please leave a comment

    

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.   

STEAK SALAD WITH THAI-STYLE DRESSING, quick & easy, carb-free

Sometimes only steak will do...

A gorgeous whole meal salad with steak and a punchy Thai-style dressing
'Glorious! I love whole meal salads; this one's exceptional.' Taster

If you've had a demanding time of it and need to replenish energy and iron, protein-dense red meat can be an ideal solution.

Beef is not recommended for everyday but when one does indulge, the flavour and texture, the wonderful aroma is second to none. 

67 normally buys rump or lesser cuts of beef on the infrequent occasions steak is on the menu, marinading it to tenderise the flesh.  Wallet-friendly cuts will also work in this recipe.   

But on this occasion, there wasn't the time or energy to mess around and sirloin was the choice - grass-fed* as a trip to organic butchers wasn't possible.   

For ease and simplicity the salad of sweet leaves came out of a packet**. The dressing was a doddle -- a bit of grating and chopping and a quick whisk.  

Every mouthful was exquisite.

It was the perfect meal for a small household enjoying a breather after a frantic period of activity.  

Cost: £10-11-ish (depending on where you shop) for 240gm/8oz grass-fed sirloin; less for rump & other cuts 
Feeds: 2 or a singleton with leftovers but multiplies easily

Ingredients:
 1 steak, 240gm/8oz
   120gm/4.2oz salad leaves
   2 handfuls sliced cucumber & radish

   Dressing ingredients:
        juice of one lime
        1 tablespoon toasted sesame oil
        1 tsp hoisin or fish sauce
        small clove garlic, grated
        1 tsp packed dark brown sugar
        small chilli, de-seeded & membranes removed, finely diced OR or a couple of pinches of chilli flakes (to taste)
        1/2 tbsp fresh chopped parsley
        1/2 tbsp fresh chopped mint 

Method:

1. Take the steak out of the refrigerator at least an hour before cooking
2. Prepare salad dressing: whisk all ingred together in a bowl; taste & season with pepper & salt if necessary; set aside in small serving bowl or jug
3. Pile salad leaves on a platter, scattering cucumber & radish over
4. Preheat the frying pan over high heat; it should be smoking hot
5. Dry the meat with paper towels
6. Oil both sides of the meat (not the pan)
7. Using tongs, hold the fat only in the pan until it turns golden 
8. Drop the steak into the pan; leave 2-3 mins or until meat is brown & crusty
9. Turn the meat over, reduce heat slightly, cook another 2-3 mins
10. For medium - a slightly pink centre - cook both sides a further minute each
11. Transfer to a plate; season with salt & pepper
12. Ideally, rest the meat rest 5-10 mins, covered with foil 
13. Slice meat at an angle; arrange on top of the salad
14. Serve with dressing on the side

Comments:

'I expected the sirloin to be fabulous and it was.  But the gorgeously tangy sweet, hot & sour dressing made it even better.' Retired writer 

Tips:

• for rump steak make double the amount of dressing and set aside half for marinade.  Immerse the rump 10 mins each side 
• for less tender cuts like skirt, marinade overnight 

* Barrett's Englands Lane
**M&S Sweet Rosa Verde Salad

 More beef recipes onNavBar: Recipes I ... 

Please leave a comment below

This recipe  has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.    

HOISIN & ORANGE GLAZED MEAT KEBABS, chicken option, indulgence, budget friendly option

As a canapé or for supper, these scrumptious skewers shout 'Eat me!'

Beef Skewers with Hoisin Orange Glaze 
'Oh my goodness! They are absolutely wonderful!' Taster

Chunks of beef, chicken or pork in a smoky-sweet Asian-style sauce is threaded on skewers with 'shrooms and toms to make a sassy light treat.

67 created these for a cocktail do, using rump steak (great texture) but sirloin, rib-eye or budget-friendly lean diced beef will be fine.  Chicken or pork can also be used. 

With cheaper cuts, marinade at least overnight to tenderise the meat and allow the flavour to penetrate the muscle fibres.  The fruit & veg offset the richness of the marinade; they also help the meat go a long way. 

High temperatures either by grilling, barbecuing or roasting bring out the best of the meat, encouraging some fat to render off while still retaining moisture.  Once cooked, glaze the skewers with honey & orange.  A slightly charred exterior is ideal.    

Cost: min £3 but depends on meat 
Makes: 10 1 inch/2 1/2cm skewers 

Equipment: cocktail sticks 

Ingred:
   200gm/7oz rump or sirloin steak (or casserole steak/lean diced beef for the frugal) OR chicken breast or pork fillet
    handful cherry tomatoes
    handful mushrooms, pref chestnut

Marinade
    2 tbsp hoisin sauce
    2 tbsp sherry or brandy or white grape juice
    zest of an orange, not too finely grated
    juice of half an orange
    1 tsp grated ginger
    segments from half an orange

Glaze 
   1 tbsp runny honey or maple syrup
   1 tbsp fresh orange juice
   sesame seeds
     
Method:

1. Prepare at least 6 hours or the night before needed
2. If toms are not organic, soak in a solution of 9 parts water to 1 part vinegar 20 mins; rinse, drain; refrigerate 
3. Brush mushrooms with paper towel to remove grit; set aside.  
4. Cut beef into generous 1 inch/2 1/2 cm squares (your butcher will do this  if asked nicely); remove fat or sinew 
5. Mix marinade ingredients; pour into a sealable plastic bag
6. Add meat, smoosh it into the marinade, turning once or twice
7. Refrigerate, turning now and again 
8. When ready to cook, preheat oven to 200c/400f
9. Cut off pointed ends of orange segments (what's left will stay longer on the skewer)
10. Slice mushrooms thickly
11. Drain meat
12. Thread onto a cocktail stick in this order: tomato, beef, orange segment,  mushroom
13. Place on a rack in a baking tray; cook in upper oven 5-7 mins; brush meat with glaze, sprinkle with sesame seeds & turn 
14. Repeat (12) 4-5mins
15. Serve hot 

Comments: 
'Oh my goodness; these are wonderful - full of umami flavour.' Wine journalist 
Silence on first taste followed by lots of appreciative noises: other guests  

More canapés & first courses on the NavBar: Recipes 

                          Please post a Comment in the box below 
                        

This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

STEAK POTATO & ONION PIE. an Indulgence in every way

A luxurious Steak & Potato pie that's left every guy (and most women) happy

Luxurious Steak, Potato & Onion Pie
  North American/Asian fusion that's perfect for a singleton Christmas

This is a childhood dish, a fusion of Asian and North American cooking.  In times past both the onions and potatoes were deep-fried.  Which is why the pie was only made on special occasions and no more than a few times a year.  

Some might consider the pie a waste of good steak but it's an excellent way of making a tender, delicious cut go further.  And my goodness, it tastes fabulous.

67 developed different cooking techniques to reduce fat and increase fibre.     However, the high carb count and the cost of good steak will probably continue to make this an indulgence. 

Cooking is divided into four stages over 40 mins; it all comes together in a glistening glorious heap which is served immediately.  Leftovers reheat well.

This is one occasion to splurge on good meat; keep your eye out for regular bargains on steak.  

Cost: £5-7, depending on cut
Feeds: 1-2

Ingred:
   
   125gm/4oz onions, thinly sliced
   1-2 tsp olive oil
  
   250gm/8oz potatoes, in 1/4 inch slices (peels can be left on but if potatoes are not organic soak 20mins in 9 parts water & 1 part vinegar) 
   1-2 tbsp olive oil

   pepper & salt

   250gm/8oz rump or sirloin steak
   1/4 cup cornflour (not cornmeal)
   groundnut or other light oil

   water

Steak Marinade:
   1/3 cup med sherry
   1/4 cup reduced salt soy sauce* 

Method:

1. Heat a heavy bottomed frying pan until hot then turn heat to low; add olive oil & onions; cook slowly, stirring occasionally for 20-40 mins or until onions are soft and melting; decant into a bowl; keep warm (the frying pan will be used again later)
2. Drop the potato slices into boiling water for 3 mins - the slices will be 3/4 cooked.  Drain; pat dry with paper towel.
3. Pre-heat oven to 200C/400f/gas6; toss potatoes in oil and spread in one layer on a baking sheet; bake 20 mins, turning once, until beginning to brown and the edges begin to crisp; keep warm 
4. Cut steak in 2 pieces along its widest side; slice each across the grain in 1/3 inch/3/4 cm pieces; toss in a plastic bag with cornflour & shake until each slice is lightly coated; add to marinade; rest 20 mins
5. Remove meat from marinade; drain, catching the juices
6. Heat the frying pan over med-high heat, pour in a thin film of oil
7. When oil is hot, add beef slices in one layer (you may need to do this in batches); leave for 1-2 mins or until bottom is brown & a bit crispy; toss and cook a further minute; decant onto a plate; keep warm
8. Turn heat down to med; stir marinade & drained juices & add to the pan with a couple of tablespoons of stock, scraping away at the cooked-on bits
9. If gravy is too thick, add more stock; bring to a boil then simmer 5 mins
10. The gravy should be the consistency of double cream; season lightly
11. In a flat dish or on a platter, layer the onions & season lightly with salt & pepper; layer potatoes on top, season lightly; add steak slices; pour over gravy allowing it to settle in the crevices
12. Serve immediately

                                                                          *Amoy, Pearl River Bridge

Comments:

• 'There is something about the combination of steak, onions and potatoes smothered in intense gravy that is so satisfying but even with adjustments, it is rich.' Retired writer
• 'I'd have this all the time if my wife would let me.' Businessman

                                                               More steak on NavBar: Recipes I/Beef...

Please leave a Comment in the box below

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

FOOD FOR FATHERS' DAY: BEEF KOREAN STYLE WITH SESAME ASIAN NOODLES, Wallet-friendly, Make-ahead

Heat with a hint of sweetness:  sensational outdoors or in, city or country...

Korean Style Beef Slices, spicy, sweet & tender

'This excellent beef with Sesame Noodles made a darned good meal!'  Taster 

 2/8/16

This recipe is an ideal dish for Fathers Day -- it's quick and easy, partly prepared ahead of time and when the weather is good, a show-stopper.  

It's a westernised version of a spicy-sweet Korean recipe, inspired by Bon Appetit magazine, made with ingredients found in most kitchen cupboards. 

The marinade works with every budget.  It can be used with pork loin or shoulder, sirloin, hanger steak, beef short ribs and all cuts of chicken.

67 went with beef short ribs, a cheaper cut (about £7/kilo, 2017) which usually needs long, slow cooking to tenderise.  Short ribs also release a great deal of fat when cooked.  Would the recipe overcome these challenges?    

Definitely yes. The meat is sliced very thin, marinaded overnight and cooked very fast.  The result was exceptional; meat with substance  -- in a good way -- and wonderful flavour.  The pear's natural sweetness enhanced the savouriness and heat of the marinade. 

The meat did, however, release quite a bit of fat when cooked; draining it in a colander allows most of the excess to drip away. 

Sesame Noodles with Korean Beef

It's perfect teamed with Spicy Sesame Noodle Salad and Asian Soft Fruit Salad , both prepared in advance.  

Cost: £4.00
Feeds: 2-3 but multiples easily

Ingred:
   8-12 oz/225-340 gm beef short ribs, bones & fat removed & cut into fillets (or  more tender cuts of steak) 
   
marinade:
    1 small pear, peeled & grated   
    1 garlic clove, minced or grated
    2 tbsp reduced-salt soy sauce
    1/2-1 tsp red pepper flakes
    1-3 shots tabasco sauce (opt)
    1/2-1 tbsp brown sugar
    1 tbsp toasted sesame oil

    1-2 tbsp ground nut or other light vegetable oil

Method:

1. Place beef fillets in freezer for an hour or two
2. Mix marinade ingredients thoroughly, cover & set aside
3. When meat is frozen enough to cut thinly, slice across the grain with a very sharp knife (*every kitchen should have a first aid kit with extra-large band-aids)
4. Add meat slices to marinade, mix thoroughly
5. Pour beef & marinade into a sealable plastic bag; smoosh the meat & marinade together until the meat is well coated
6. Leave at room temperature 30 mins or refrigerate overnight
7. When ready to cook, heat a large frying pan on med-high; when hot, add a tablespoon oil 
8. Add half the meat in one layer; leave a minute or 2 to get a good crust
9. Turn; leave a minute; stir another 2 mins until edges crisp up 
10. Drain, set aside and keep warm 
11. Cook the rest of the meat and drain; mound the meat on a platter lined with leaves
12. Sprinkle with finely chopped green onions, green part only.   

Comments:

'I only get to eat beef occasionally and loved this so much I was ready to barter for more.  The combo of heat and sweetness was sublime; the meat slices were both robust and tender.  Delightful!'  70+ taster

Tips:

• the meat is lovely warm but is also excellent at room temperature, on a picnic 
• the recipe doubles easily

Please leave a comment in the box below

         .

This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

BEEF, KOREAN STYLE, wallet-friendly, easy make ahead

Heat with a hint of sweetness - sensational outdoors or in, city or country

updated Feb 2022

Korean Style Beef Slices, spicy, sweet & tender

'This excellent beef with Sesame Noodles made a darned good meal!'  Taster 

 

first posted 2016; updated 7/24

 67 hasn't been much tempted by Korean cooking; heat seems to be the main characteristic of its spices and sauces, and specialist shopping is required. 

But this recipe* - a westernised version of a Korean recipe - is made with ingredients found in most kitchen cupboards. 

The marinade works with every budget.  It can be used with beef short ribs (as photographed, beef strips for stir-frying, casserole beef sliced thinly, hangar steak.  Other more upmarket cuts from sirloin to rump also work but marinading time is reduced.  All cuts of pork and chicken also take the marinade well.

67 went with beef short ribs, a cheaper cut (about £7/kilo) at time of posting.  Short ribs usually need long, slow cooking to tenderise but also release a great deal of fat when cooked.  Would the recipe overcome these challenges?    

Definitely yes. The meat was sliced very thin, marinaded overnight and cooked very fast.  The result was exceptional;  meat with substance  -- in a good way -- and wonderful flavours of naturally sweet pear and savoury marinade with a layer of heat.    

The ribs did, however, release a lot of fat; draining it in a colander allowed most of it to drip away. 

Cost: probably min £5-6'ish (July '24), depending on source, served with a carbohydrate side
Feeds: 2-3; recipe doubles easily 

Ingred:
   min 340 gm/12oz; max 500gm/16 oz meaty beef short ribs (removed of bones & fat), cut into fillets OR casserole steak, stir-fry strips, rump steak, sirloin OR chicken OR pork loin 
   
marinade:
    1 small pear, peeled & grated   
    1 garlic clove, minced or grated
    2 tbsp reduced-salt soy sauce
    1/2-1 tsp red pepper flakes
    1-3 shots tabasco sauce (opt)
    1/2-1 tbsp brown sugar
    1 tbsp toasted sesame oil

    1-2 tbsp groundnut or other light vegetable oil

Method:

1. Place beef in freezer for an hour or two
2. Mix marinade ingredients thoroughly, set aside
3. When meat is frozen enough to cut thinly, slice across the grain with a very sharp knife (*every kitchen should have a first aid kit with extra proper bandages) 
4. Add meat slices to marinade, mix thoroughly
5. Pour beef & marinade into a sealable plastic bag; smoosh the meat & marinade together until the meat is well coated
6. Leave at room temperature at least 30 mins or refrigerate overnight
7. To cook: heat a large frying pan on med-high; add a tablespoon oil, let it get quite hot 
8. Add half the meat in one layer; leave a minute or 2 to get a good crust
9. Turn; leave a minute; stir another 2 mins edges crisp up 
10. Drain of excess fat, set aside and keep warm 
11. Cook the rest of the meat and drain; mound the meat on a platter 
12. Sprinkle with finely chopped green onions, green part only and chopped peanuts (opt)
13. Serve with Spicy Sesame Noodle Salad with Asian Soft Fruit Salad to follow.

Tips:

• the meat is lovely warm but is also good at room temperature or on a picnic 
• the recipe doubles easily

*inspired by Bon Appetite magazine

Please leave a comment         .

This recipe has  been adapted by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

BIG BEEF SOUP, easily digested, wallet-friendly, healthy, slow-cooker

Much better for you than tinned...

 'Big' Beef Soup: easily digested; not quite a stew but filling & nourishing
'...a grand, hearty warm meal' Taster

updated Nov 2021

67 had a fondness for tinned 'Big' soups, developed when overwhelmed with research or unable/unwilling to cook due to illness.  Some brands are disappointing  -- thick and gloopy (definitely not in a good way) -- and there can be metallic aftertaste.  

But tinned soups have come a long way.  Baxters have always been a good brand but even M&S' soups have much to offer.

But given the choice, I would rather make my own. 

Big Beef Soup is light but satisfying and  full of exquisite flavour.  All the bits in it -- root veg and beef -- are soft and easily digested.  

It's great for kids; or for the ill or infirm or anyone looking for a nutritious, filling, easily digestible meal.  

Oh, and it's wallet-friendly and low-fat/salt/preservative, too.

Cost: £4'ish
Serves: 4-6

Ingred:
   7oz/200g casserole beef, in one inch cubes
   seasoned flour

   olive oil
   med onion, diced or coarsely processed
   1 1/2 sticks celery in med dice
   1 large carrot in one inch cubes
   1 coffee mug swede, peeled and cut in one inch cubes
   1/2 coffee mug sweet potato. peeled & in one inch cubes (opt)
   6oz+/180gm washed potatoes in one-inch cubes

   enough stock/water to cover beef & veg by one inch
   slug of brandy (opt)

   small handful parsley, finely chopped
   Worcestershire sauce, 2 tbsp

   reduced salt soy sauce (opt)

   2 tbsp rice or other flour with 1/2 ounce butter

Method:

1. Sauté the veg in 1 tbsp olive oil in a large saucepan over med low heat, stirring occasionally, for 20 mins; the onions should be translucent not brown; remove veg & set aside
2. Turn heat to high; spray bottom of pan with olive oil
3. Toss meat in seasoned flour; add to pan (you may need to do this in batches), reduce heat a little; brown meat on all sides; add stock/water & brandy 
4. Bring to the boil; turn down heat to med low, let bubble 5 mins, removing scum that rises to the surface
5. Add veg, parsley & Worcestershire; pour  into slow cooker
6. Cook on high 2-3 hours or (low 4-6 hrs) until meat is tender and veg are soft 
7. Remove meat & veg; set aside 
8. Pour juices into a saucepan, bring to the boil; mash flour & butter & add; allow to thicken; add beef, veg and soy sauce, if using
9. Simmer 30 mins; check seasoning & thickness -- add water to thin
10. Serve with crusty bread or Savoury Mediterranean Cornbread

Comments:
'The soup was a grand heart-warming meal after a cold night canvassing.' Political Agent

Tips:

• The dish does not have the deep darkness of tinned beef soups which is often achieved with artificial ingredients
• make the ingredients go further with a tin of drained rinsed cannelloni beans or a handful of washed white rice or pasta before the final simmer (no. 10) 

                                                              More beef on Nav Bar: Recipes I/Beef....

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.  

PERFECT STEAK FOR A SPECIAL SOMEONE,

For carnivores, a good steak is the ultimate food

Valentine's Steak, cooked restaurant-style 

Steak dinners often mark Valentine's Day or other special occasions.  

Steaks are not cheap; two decent sized rump steaks (4 oz each) will cost about a tenner.  Rib-eye, the butchers' recommendation, will be a couple of pounds more.  

At those prices, it's importantly to cook the steak perfectly. 

This recipe is based on the 'restaurant' method, taught to 67 by Angela Hartnett many years ago.  It involves searing the meat in a hot pan then flash-cooking it an oven.

Before the meat is exposed to heat, the meat is brought to room temperature and dried with a paper towel.  Because 67 prefers the flavour of rump steak, the meat is also marinated for tenderness and flavour.  The recipe was for a time regularly served in the Chairman's dining room of a major FTSE-100 company.

Marinading is optional.

Cost: £10+, depending on size and cut of the steak
Serves: 2

Ingred:
   2 steaks, equiv  8-10oz/375-450g
   oil 

   Marinade: 3 tbsp dry sherry
                   2-3 tbsp reduced salt soy sauce
                   1 med clove garlic coarsely grated
                   1 inch piece root ginger peeled & coarsely grated

   Garnish: baby vine tomatoes

  Special Equipment: 

• a large frying pan that can handle high temperatures 
• tongs; do not use a fork; it pierces the meat and releases vital juices
• warmed plates for serving

                
Method:

1. Bring meat out of the fridge at least one hour before cooking
2. Mix marinade ingred in a flat bowl; add steaks; leave 10 min, use tongs to turn over meat; leave 10 mins; remove from marinade; pat dry with a paper towel, removing any garlic or ginger.
3. (If not using marinade, pat meat dry with a paper towel}
4. Preheat oven to 450f/250c; place a baking tray in the preheating oven 
5. Place frying pan on highest heat
6. Brush the steak with oil on both sides (oil goes on steak, not in pan)
7. Do not season at this stage
8. When pan is smoking hot add steak with tongs; sear for 90 sec to 2 mins on each side - if there are a few crispy black bits that's fine but it probably won't happen unless your kitchen has a gas cooker
9. Remove pan from heat
10. Place steaks on baking tray and add tomatoes; cook 6 min for med, 9 mins for well done  
11. Meanwhile, add a 1/4 cup water to the frying pan, scraping up any meat residues on the bottom; keep warm
12. When steaks are ready, remove to warmed plates with a jug of juices and tomatoes.  To check how well the steaks are cooked, make a tiny slice in the middle with a sharp knife to check the colour
13. Serve alongside baked potatoes with sour cream & chopped spring onions (green only) plus a side salad or mixed tender stem broccoli, mange tout and green beans stir-fried or cooked in boiling water 3-4 minutes  

For more meat dishes go to Nav Bar: Recipes: Beef/Chicken/Lamb 

(Questions & comments, pls email  b67goingon50@yahoo.co.uk )

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.