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Easy recipes from Apple Tree

Tag: Meat (Page 3 of 3)

Chorizo Hash

Corned Beef Hash (or Chorizo Hash)

15/10/2016 / / 1 Comment

If you don’t like corned beef which I admit does smell like cat food, use sliced chorizo  for a Spanish touch.
Ingredients (For One) – easily multiplied up for more people. If you have leftover cooked boiled potatoes use these and omit Step 1 below

  • 2 or 3 medium sized potatoes
  • Half an onion, chopped (optional)
  • Half a 340g tin of corned beef (use the other half sliced in sandwiches, it slices well when cold from the fridge) or, about 75g sliced chorizo
  • Sunflower oil for frying
  • 1 egg
  • Chopped fresh parsley (optional), about a tablespoon
  • Salt and pepper

Step 1: If you are using raw potatoes, peel them then chop into cubes about the size of a sugar cube (12mm across). Boil for  five minutes. Drain very thoroughly.
Step 2: Put a generous glug of oil in a frying pan. Fry the onion gently if using, until soft but not browning.
Step 3: Add the potatoes, and fry, turning around with a spatula, until just starting to look brown and crispy.
Step 4: Add the corned beef or chorizo and keep stirring about until it starts to look a lot more brown and crispy.
The next stage is up you you – you can eat as it is, or poach or fry an egg to put on top, you can put chopped parsley through, you can lash it with black pepper and a bit more salt, then eat with tomato sauce, hot sauce or any kind of sauce you like.

Balti Mince

15/10/2016 / / 0 Comments

You can cook mince in many difference ways starting from the same point: taco mince, chilli, Bolognese, shepherd’s pie and also this Indian version.
Instructions are vague as this is something you can experiment with. Recipe for one:

  • 125g beef mince (not too lean)
  • Balti Curry Paste in a jar
  • Garlic puree
  • Half a small onion chopped
  • Tomato
  • A small potato, cubed

Other soft vegetable as available: a handful of peas, a quarter of a pepper, or a few mushrooms, or half a courgette or whatever else is lying around
Fry the onion is some oil. Add the garlic, fry briefly then add the mince. Fry and stir until browned. This is how you start many recipes. Now add a tablespoon of Balti curry paste. Having tried it you may decide to use more next time. Now add a tomato, chopped, and stir around in the pan briefly. Now add a cup of water, the potato and the veg. Cover and simmer for 20 minutes. It should be gloopy: if too runny leave the lid off and boil some of that juice away, if it dries out add a bit more water. Adjust the seasoning and serve with rice or naan bread. Feel free to experiment. You can make it more tomato-ey with some tomato puree; add some mango chutney; different veg; more curry paste and so on. It is not a purist’s Balti but pretty nice all the same.

15 minute meal

Fifteen Minute Meal (don’t ask what, just look)

15/10/2016 / / 0 Comments

This one one of those recipes with lots of options. Fundamentally it is a quick bean stew with meat on top. You can use what is available, as follows:
Ingredients (for one) – easily multiplied:

  • Meat thing ( a lamb steak, a chicken breast or a bacon chop, even a couple of sausages)
  • half a tin of either butter beans, canellini beans, black-eye beans, flageolet beans, pinto beans or similar
  • half an onion
  • a garlic clove
  • Other veg you may have to hand – chose two or three from: a carrot, a celery stick, half a red pepper, a small courgette, a lonely potato
  • 1 mug boiling chicken stock (if using chicken or pork), or lamb or beef stock if using a lamb steak
  • half a teaspoon paprika
  • Oil, salt, pepper

Take your onions and vegetables and chop to about sugar cube size. Heat the oil in a pan and sweat the veg and garlic until soft. Add the paprika and stir around for a bit longer. Pour in the stock, cover and simmer gently for ten minutes. Add the beans (drained) and heat for another five. If you are hungry and on your own use the whole tin, why not. Check the seasoning and add some if needed, it depends on your stock.
In another pan heat a spoon of oil and cook your meat thing both sides until done.  You can speed this up for chicken by slicing the breast into 1cm slices cross-ways, it will be cooked in about four minutes!

Serve your bean and vegetable stew in a bowl with the meat on top. Sprinkle with fresh parsley if you have some. Eat.

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