Beef Pot Pie With Mashed Potato Topping

Recipe from www.kuali.com




Beef Pot Pie With Mashed Potato Topping


Ingredients

300g (Russet) potatoes
1 tbsp butter
100ml hot milk
Salt and pepper to taste
25g white button mushrooms
150g minced beef
25g diced carrot
2 bay leaves
1 tbsp olive oil
60g chopped onion
40g fennel, coarsely chopped
1 tbsp cornflour
2 tbsp tomato paste
1 tbsp Worcestershire sauce
Seasoning

½ tsp salt
1/8 tsp pepper
1/8 tsp ground black pepper
Method

Scrub potatoes clean and cook with enough water in a saucepan. Bring to the boil then reduce the heat and simmer until potatoes are tender. Peel and mash the potatoes. Add butter and hot milk then season to taste with salt and pepper.

Heat olive oil in a saucepan and fry onion until softened. Add minced beef, carrot and mushrooms. Cook for a while. Add fennel and bay leaves. Fry for a minute.

Add cornflour, tomato sauce, Worcestershire sauce and seasoning. Cover and simmer for about 8-10 minutes or until gravy is reduced.

Spoon mixture into 3 ramekin bowls. Spread out the mixture and press down with a spoon. Top with mashed potato and smoothen the surface with the back of a spoon. Run a fork across to make patterns.

Bake in preheated oven at 200°C for about 20-25 minutes or until the top turns golden brown. Remove ramekins out and serve hot.

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Plain Buns

Plain Buns

Ingredients

300g high protein flour
1 level tbsp instant yeast
1/4 tsp salt
75g castor sugar
1 tbsp milk powder
1/2 egg
140ml water
30g butter
Glaze:

1 egg yolk, lightly beaten
Method

Combine flour and yeast in an electric mixing bowl. Attach a dough hook and mix for about 30 seconds at slow speed.

Add salt, sugar, milk powder and egg. Mix in water for a minute, then increase the speed to medium and mix for two minutes.

Then add the butter and knead at medium speed for six to seven minutes until dough forms.

Place dough on a lightly greased basin. Cover with cling film wrap and set aside to prove for 30 minutes to an hour.

Punch down dough and place on a lightly floured surface. Divide dough into 50g pieces. Form into balls and place on greased bake trays. Leave to rise for 45 minutes to one hour or until they double in size.

Brush them with egg glaze and sprinkle a few slices of almonds flakes or almond nibs on top. Bake in preheated oven at 210 ºC for 10 to 15 minutes.



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Spaghetti al Forno

I found this recipe on www.oprah.com , it doesn't come with a photo so will post one of mine when I make it. It looks very interesting and I hope to try it soon.

Spaghetti al Forno

Ingredients

Sauce:

1 1/2 tablespoons olive oil , plus more for drizzling

1 small onion , finely chopped

2 carrots , peeled and finely chopped

1 stalk celery , finely chopped

4 cloves garlic , minced

1 can (28 ounces) diced tomatoes

Salt and freshly ground pepper , to taste

Casserole:

1/2 pound whole wheat spaghetti or linguine

2 tablespoons chopped flat-leaf parsley

1 large pinch red pepper flakes

3/4 cup grated Parmesan cheese

2 tablespoons whole wheat breadcrumbs

Directions

To make sauce:

In a large saucepan, heat oil over medium heat. Add onion, carrots, celery and garlic. Cook, stirring frequently, until vegetables begin caramelizing, about 12 minutes. Turn heat to low; cook until very soft, 10–15 minutes. Raise heat to medium; add tomatoes. Bring to a simmer and partially cover. Cook 30–40 minutes, stirring occasionally. Season with salt and pepper.

Preheat oven to 450°. Bring a large pot of water to a boil. Cook spaghetti according to package directions, subtracting several minutes off cooking time so it comes out very al dente.

Drain well; add to sauce. Add parsley and red pepper flakes; toss to combine. Transfer to a 2-quart baking dish. Spread level. Sprinkle with cheese and bread crumbs. Drizzle with olive oil. Bake until top is browning and sauce is bubbling, about 15 minutes. Serve immediately.

Kerutup Beef

This is also from Chef Wan available on www.asianfoodchannel.com

Terengganu Beef
(Kerutup Daging Terengganu)



Ingredients:

125 ml / 4 fl oz / ½ Cup of Vegetable Oil
2 Onions, peeled and sliced
3 Screw Pine Leaves (Daun Pandan), shredded and knotted
1 kg / 2 pounds 3 ounces of lean Beef (Topside finely sliced)
750 ml / 1 1/5 pints / 3 cups Coconut Cream (Santan Pekat)
750 ml 1/ 1/5 pints / 3 cups water
2 Tbsp Tamarind Pulp(Indian Dates or Assam Fruit)
55 g / 2 oz / ½ cup roasted, pounded desiccated Coconut (Kerisik)
1 Tbsp / ½ fl oz sugar
Salt to taste

Whole Spices Ingredients:

2 Star Anise
3 Cardamom pods
3 Cloves
1 Cinnamon Stick

Paste Ingredients (to be Finely Grounded):

20-30 dried Chilies, seeded, soaked in water, and drained
200 g / 7 oz of Onions, peeled
4 Garlic cloves, peeled
2 cm / 1 inch fresh Ginger, peeled
2 Tbsp / 1 oz
Coriander Powder (Serbuk Ketumbar)
1 tsp Fennel Powder
1 tsp Cumin Powder
15-20 pieces Black Peppercorns
2 cm / 1 inch fresh Ginger, sliced
A pinch Nutmeg
1 cup water

Method:
Heat the oil and sauté the Onions and the whole Spices till fragrant and golden. Add the Paste and fry till the oil begins to rise to the surface.

Add in the Beef, Screw Pine Leaves (Daun Pandan), Coconut Cream, Tamarind Pulp, water, salt and sugar. Simmer ingredients till Beef cooks through and the gravy thickens.

Add on roasted, pounded desiccated Coconut (Kerisik), turn off the fire, stir well and serve.


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Beef in Black Sauce

I just saw Chef Wan making this on the Asian Food Channel. It looks so yummy !

Beef in Black Sauce
(Daging Masak Hitam)
Ingredients:

90 ml / 3 fl oz / 3/8 cup Vegetable Oil
1 kg / 2 Pounds / 3 oz Beef, finely sliced (Striploin, Sirloin, Topside)
3 pieces Tamarind Juice (Assam Juice) - mix Tamarind Pulp with hot water, strain
45 g / 1 ½ oz / ¼ cup Brown Sugar or Palm Sugar (Gula Melaka)
1 litre / 1 3/5 pints / 4 cups water
125 ml / 4 fl oz / ½ cup Dark Sweet Soy Sauce (Kicap Manis)
3 Tbsp / 2 ½ fl oz Chili Powder or ready-made Chili Paste (Cili Boh)
Salt

Paste Ingredients: - to be Finely Grounded

8 Shallots (Red Onion), peeled
4 Garlic Cloves, peeled
2 cm / 1 inch Ginger, peeled & chopped
4 Lemongrass (Serai), finely sliced
1 tsp Turmeric Powder
Water to blend


Method:
Heat the oil and sauté the Paste until fragrant and oil begins to appear on the surface.

Add in Beef, Tamarind Juice, Dark Sweet Soy Sauce, Brown Sugar and water. Stir well. Add salt, pepper and Palm Sugar to taste.

Simmer until the Beef is tender, and the sauce almost dry. Serve.


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Easy Peasy Scones

These scones are so easy to make and fast too. The recipe makes about 20 mini scones.

Traditional English Scone

Ingredients

55g/2oz butter

225g/8oz self-raising flour

a pinch of salt

25g/1oz caster sugar

150ml/5fl oz milk

Instructions

Firstly heat the oven to 220C/425F/Gas 7. Next mix together the salt, flour and butter. Stir in the caster sugar and then the milk until you get soft dough. Turn the dough onto a floured work area and knead lightly. Pat to a round 2cm/¾ inch thick. Using a 5cm/2in cutter, stamp out the rounds and place them on a lightly greased baking sheet. Knead together the rest of the dough and stamp out more scones to use up all of the mix. Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden.

Cool on a wire rack and serve with butter / jam / clotted cream.

Sheperds In Jackets

Sheperd's Pie Stuffed Potatoes

(recipe and photo from www.rachelrayshow.com)

I was watching the Rachel Ray Show this morning and saw her cooking this dish. It looked interesting and delicious.

Ingredients

4 large Russet potatoes, scrubbed clean

3 tablespoons extra virgin olive oil (EVOO)

Salt

1/2 red bell pepper, seeded and chopped

1 medium onion, chopped, divided

Freshly ground black pepper

1/2 cup sour cream

1 tablespoon smoked paprika

1 pound ground sirloin or ground turkey

1/2 pound button quartered

2 cloves garlic, finely chopped or grated

2 tablespoons butter

2 tablespoons flour

1 1/2 cups beef stock

2 tablespoons spicy brown or Dijon mustard

2 tablespoons soy sauce

2 tablespoons Worcestershire sauce

1/2 cup shredded smoked Gouda cheese, for sprinkling on top

1. Pre-heat the oven to 400oF. On a baking sheet, toss the potatoes with a hearty drizzle EVOO and some salt. Bake in the oven until tender, about 1 hour. Let cool. Turn the off oven and pre-heat the broiler.

2. While the potatoes are cooling, place a medium skillet over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Add the bell pepper and half of the onion to the pan, season with salt and pepper, then cook until the veggies are tender, 5-6 minutes. Transfer them to a large mixing bowl.

3. When the potatoes are cool enough to handle, cut a thin slice lengthwise off of the top to expose the inside. Scoop out the potato flesh, taking care not to pierce the wall of the potato, and transfer to the bowl with the veggies (reserve the potato shells). Add the sour cream and paprika to the bowl and mash. Reserve warm.

4. Place a large skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the ground sirloin or ground turkey to the pan and cook until golden brown, 5-6 minutes. Add the mushrooms and cook until they start to turn golden brown, 4-5 minutes.

5. Add the remaining onion and garlic to the pan and cook until all the veggies are tender, about 5 minutes more. Push all of the ingredients to the edge of the pan and add the butter to the skillet. Sprinkle the flour over the melted butter and cook for about 1 minute. Add the stock, mustard, soy sauce, Worcestershire sauce and some salt and pepper to the skillet and stir to combine. Bring up to a bubble and simmer until thickened, 2-3 minutes.

6. Fill the potato shells with the beef and mushroom mixture, then top each of them with the reserved mashed potatoes. Transfer to a baking sheet and sprinkle with the cheese. Pop the potatoes under the broiler until the cheese is melted and tops are golden brown.

Mango Swirl Cheesecake

Mango Swirl Cheesecake

(recipe from www.kraft.com.au)

For the base:

1 1/4 cups digestive biscuit crumbs

80g melted butter

For the filling:

500g Philadephia cream cheese soften

3/4 cup sugar

2 tablespoons lemon juice

2 teaspoons grated orange rind

3 teaspoons gelatine dissolved in 1/4 cup boiling water

1 cup cream lightly whipped

2 large mangoes chopped

1. Combine biscuit crumbs and butter and press into the base of a greased 22cm springform pan.

2. Beat the Philly* and sugar using an electric mixer until smooth. Beat in the lemon juice, rind and gelatine mixture until well combined. Fold in the cream and 3/4 of the mango.

3. Pour mixture over prepared base. Puree remaining mango, drizzle over the cheesecake, then using the tip of a knife gently swirl into the cheesecake. Refrigerate 3 hours or until set.

Tomato Chicken Stew

Tomato Chicken Stew a.k.a. Ayam Masak Merah

(recipe from Malaysian Women's Weekly and photo from www.pixieate.blogspot.com)

This is my favourite recipe for ayam masak merah, delicious served with tomato rice. Will post my own photo for this recipe soon.

1 kg Chicken chopped into 5cm pieces

Pinch of salt and turmeric powder

½ cup of oil for shallow frying

2 onions sliced

1 small can tomato puree

2 large tomatoes quartered

1 tbsp salt or to taste

1 tbsp sugar

Spices (ground finely)

10 shallots

5 cloves garlic

7-10 red chilies, seeded

1 lemongrass, plump white portion only

3 cm knob of ginger

1. Rub chicken with salt and turmeric powder and shallow fry in batches

2. In remaining oil, stir fry ground spices until fragrant and oil separates

3. Add onions and stir-fry until soft. Stir in tomato puree and bring to boil

4. Add chicken and mix. Pour water to cover chicken by three quarters (about 2 cups). Bring to a boil

5. Reduce fire to low and simmer for 10 minutes. Add tomatoes and continue to cook for 15 minutes, stirring occasionally until the chicken is tender and gravy is thick. Season to taste with salt and sugar.

Curry Mee

Curry Mee

(recipe from www.rasamalaysia.com)

I've actually tried this recipe and it's good. Even my father who is not fond of curry mee liked it.

Ingredients:

600g shelled cockles/bloody clams (optional)

500g prawns, steamed and shelled; use the heads to sweeten the stock by liquidising them with 500ml water

3 to 4 pieces soaked cuttlefish heads

200g fried soya bean cubes/tow pok (halved or quartered)

300g shredded, cooked chicken meat

500g blanched bean sprouts

600g blanched yellow noodles

300g blanched vermicelli/rice sticks

1kg grated coconut, mixed with 4 litres water and squeezed for the coconut milk to be used as main stock

Seasoning:

4 tbsp salt or to taste

1 1/2 tbsp rock sugar

1/2 tbsp MSG (optional)

Spices (finely ground):

100g shallots

25g garlic

3 tbsp coriander seeds

4 tbsp chilli paste

2 tbsp sliced lemon grass

10 peppercorns

1/2 tbsp belacan granules

Chili oil:

110g chili paste

25g garlic, pounded

175ml to 200ml oil

Method:

Heat 1/2 cup oil to saute the spices till fragrant. Add in salt, rock sugar and 500ml general santan and bring to a low boil till sugar dissolves. Add in the rest of the coconut milk and tow pok. When soup comes to a boil, add prawn stock and seasoning, then bring to just boiling point. Remove from fire and use stock as a soup for the yellow noodles and vermicelli. (Should the gravy or stock curdle, strain it.)

For the chili oil: Saute garlic and chili paste in oil until the chili disintegrates and oil floats to the surface. (Use this to garnish when serving.)

Tom Yam Goong

Tom Yam Goong

(recipe from www.rasamalaysia.com)

Ingredients:

2 1/2 cups shrimp stock


10-12 shrimp or 8 oz (head-on and shell-on but chop the eyes part off. Devein if you wish)


3 tablespoons lime juice


6 bird’s eyes chilies (pounded)


3 slices galangal


6 kaffir lime leaves (bruised)


2 tablespoons nam prik pao (Thai roasted chili paste)


2 teaspoons fish sauce or to taste


1 stalk lemongrass (use the white part only, pounded with a cleaver)


6 canned straw mushrooms / fresh oyster mushrooms / fresh or canned button mushrooms

Method:

In a pot, bring 3 cups of water to boil. Then add a big handful of shrimp/prawn heads. Boil the shrimp head until the water turns slightly orange in color. Press the shrimp heads with spatula to extract the “goodies” from their heads. Let the stock reduce to slightly more than 2 1/2 cups. Drain the shrimp stock and discard the shrimp heads.

Add lemongrass, galangal, kaffir lime leaves, bird’s eye chilies, mushrooms, nam prik bao to the shrimp stock and bring it to boil. Add in the shrimp and fish sauce. Lastly, add the lime juice (if you add lime juice too early, the soup might turn bitter). Boil until the shrimps are cooked, dish out and serve hot.

Daging Hitam

Daging Hitam

(recipe from of www.friedchilies.com)

Ingredients:

1 kg beef (sliced against the grain)

500g shallots

345ml bottle sweet soy sauce

20 dried chillies

1 tsp coriander seeds

1 tsp cumin

4 tbs of oil

Method:

Slice shallots into slivers.

Marinade beef in sweet soy sauce for at least 2 hours.

Wash chillies and blend it with a little bit of water until it becomes a paste .

Dry fry the cumin and coriander seeds so it becomes fragrant.

Heat oil in wok and fry your shallots until soft. Lift it out before it becomes too crunchy.

In the same oil fry chilli paste until fragrant. Then add in spices and marinated beef.

Cook beef for about half an hour until it softens. You can add in a little salt if needed.

Add back the soft-fried onions and mix it well.

Allow to simmer for about an hour.

Results:

After about an hour, the beef gravy will be black from the initial dark chocolate colour.

Scatter some crispy fried onions on top for a little bit of crunch.

The beef should be soft and tastes wonderful, naturally sweet from the onions balanced by the savouriness of the soy.

Mysore Chicken

I saw this recipe in the Star and tried it. It tasted pretty good and delicious served with Chapatti.

Ingredients:

5 tbsp cooking oil

500g chicken cut into pieces

1 tsp mustard seeds

2 1/2 cm cinnamon stick

3 cloves

4 cardamoms

1 star anise

2 sprigs curry leaves

1 1/2 tsp garlic pounded

2 big onions, sliced

2 tbsp curry powder mix with 3 tbsp water

125 ml water

1 red chili seeded and cut into squares

1 green chili seeded and cut into squares

Mix together :

6 tbsp tomato sauce

1/2 tsp salt

2 tsp light soya sauce

pinch chicken granules

pinch pepper

Method:

1. Heat oil and fry mustard seeds, cinnamon stick, cloves, star anise and curry leaves

2. Add garlic, fry till fragrant and add onions and curry paste

3. When fragrant add chicken. Fry for a few minutes. Add mixed sauces into pot together with water.

4. Cook till chicken is tender and the sauce is thick. Add chillies and leave for 2 minutes. Dish out and garnish with fresh coriander leaves.

Awesome Carrot Cake

Carrot cake is not a my favourite cake but this recipe is great. The cake is moist and delicious due to the pineapple bits inside. Try it out it's really easy and you won't even need a mixer.

3 cups grated carrot

2 cups plain flour

1 1/2 cups brown sugar

2 tsp bicarbonate soda

1 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

4 eggs (grade B/medium sized)

1 1/2 cup corn oil

1 1/4 tsp vanilla extract

1 can (8oz) crushed pineapple

3/4 cup chopped walnuts

1. Preheat oven to 175 C . Grease and flour a 9 x 13 inch pan or 2 round pans.

2. In a large bowl combine grated carrots, flour, sugar, bicarbonate soda, baking powder, salt and cinnamon

3. Stir in eggs, oil, vanilla, pineapple and walnuts.

4. Spooned into pans

5. Bake cake in preheated oven for 30 to 40 minutes.

Cream Cheese Frosting

1 1/3 cup icing sugar

250g cream cheese

1/2 cup butter

1 1/4 vanilla extract

In a bowl combine all ingredients and beat until smooth. Spread on cooled cake.