• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Total
    Check Out Continue Shopping

    Recipes — Beef

    Old Fashioned Beef Curried Sausages

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •    8 thick beef sausages
        •    2 tbsp olive oil
        •    1 large brown onion, sliced
        •    2 tbsp mild curry powder
        •    beef stock
        •    1 carrot, peeled and sliced thinly on an angle
        •   
    1 cup celery, sliced
        •    1 cup frozen peas
        •    1 apple, peeled and sliced
        •   
    1 tbsp cornflour
        •   
    ¼ cup chopped flat leaf parsley
        •   
    4 cups white rice, cooked, to serve

    Method

    1. Heat olive oil in a deep heavy based fry-pan over a medium heat. Add the sausages and cook for 4-5 minutes stirring occasionally until browned evenly. Remove from pan and slice 1cm thick on an angle. Add onion and curry powder to the pan for 2 minutes stirring continually until softened.
    2. Return sausages to the pan, then add the beef stock and bring to the boil. Reduce the heat and simmer for 10 minutes before adding carrots, celery, peas and apple and continue to simmer for 5 minutes.
    3. Mix the cornflour and 2 tablespoons of cold water together in a small cup. Add the cornflour mixture to the pan to thicken and cook for a further 5 minutes. Check seasoning and add for taste. Stir through parsley, serve with rice.



    This great family recipe is thanks to Beef and Lamb at http://www.beefandlamb.com.au/Recipes/All_recipes/Detail/Old-fashioned-beef-curried-sausages

    One Pot Greek Meatballs with Lemon Dill Rice

    This recipe for one pot greek meatballs with lemon dill rice includes savory greek spiced beef meatballs, creamy Arborio rice and vegetables, all cooked together in a single pot!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •   1 1/4 pounds ground beef (90% lean is best for this recipe)
        •  
    1/4 cup breadcrumbs
        •   1 teaspoon dried oregano
        •  
    1/2 teaspoon lemon zest
        •   1 clove of garlic , minced
        •   1 egg
        •   1 teaspoon kosher salt
        •   1/4 teaspoon black pepper
        •   1 tablespoon olive oil
        •   1 1/2 cups Village Harvest Arborio Rice
        •  
    3 1/2 cups chicken broth
        •   kosher salt and pepper to taste
        •   2 zucchini , quartered lengthwise and cut into 1/2 inch thick slices
        •   1/2 cup cherry tomatoes , halved
        •   1/4 cup fresh dill , minced
        •   1 tablespoon of lemon juice

    Method

    1. For the meatballs: Combine all of the meatball ingredients along with 1 tablespoon of water in a bowl. Mix until thoroughly combined. Shape the meat mixture into balls that are 2-3 inches in diameter.
    2. Preheat the oven to 350 degrees.
    3. Heat the olive oil in a large skillet over high heat. Place the meatballs in the pan and cook for 3-4 minutes on each side or until browned.
    4. Pour the chicken broth and rice into the pan, along with 1/2 teaspoon of kosher salt and 1/4 teaspoon black pepper. Bring the mixture to a boil, cover the pan and place it in the oven.
    5. Bake for 25 minutes or until the rice has absorbed all the liquid.
    6. Place the zucchini into the pan, cover and return to the oven for an additional 5 minutes or until zucchini has cooked through.
    7. Remove the pan from the oven. Stir the lemon juice and dill into the rice and place the cherry tomatoes on top. Serve immediately.



    This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/One-Pot-Greek-Meatballs-with-Lemon-Dill-Rice-2134136?prm-v1&utm_medium=email&utm_source=seasonal&utm_campaign=One_Pot_Meals?prm-v1

    Beef Wellington

    Prep Time

        •    Cook time: 1 hr 45 mins, plus 55 mins roasting and resting time
        •    Serves:  6-8 people


    Ingredients

    • 1/2 ounce dried porcini mushrooms (about 1/2 cup)

    • 1/2 cup boiling water

    • Kosher salt
    • 1 (2- to 3-pound) center-cut beef tenderloin roast, trimmed
    • Freshly ground black pepper
    • 3 tablespoons unsalted butter
    • 2 medium shallots, finely chopped
    • 2 medium garlic cloves, finely chopped
    • 8 ounces cremini mushrooms, trimmed and finely chopped
    • 2 teaspoons finely chopped fresh thyme leaves
    • 6 ounces chicken or duck liver pâté (see Game Plan note), at room temperature

    • 6 ounces thinly sliced prosciutto
    • 1 (14- to 16-ounce) package all-butter puff pastry, thawed in the refrigerator if frozen

    • All-purpose flour, for dusting
    • 1 large egg, lightly beaten
    Instructions
    1. Place the porcinis in a small heatproof bowl and pour in the boiling water. Let sit until completely softened, about 30 minutes. Using a fork, transfer the porcinis to a cutting board (be careful not to disturb the gritty sediment at the bottom of the bowl). Finely chop the mushrooms and set them aside. Slowly pour the soaking liquid into a small bowl, leaving the sediment behind; set the liquid aside and discard the sediment.
    2. Season the beef all over with salt and pepper. Melt 1 1/2 tablespoons of the butter in a large frying pan over medium-high heat until foaming. Place the roast in the pan and brown it all over, taking care not to burn the butter, about 5 to 6 minutes total. Transfer the roast to a plate to cool.
    3. Melt the remaining 1 1/2 tablespoons butter in a separate medium frying pan over medium heat. Add the shallots and cook for 1 minute. Add the reserved porcinis, the garlic, the reserved porcini liquid, and the cremini mushrooms and stir to combine. Increase the heat to medium high and cook, stirring occasionally, until the mushroom mixture has released most of its moisture and appears dry, about 10 minutes. Season with salt and pepper, add the thyme, and stir to combine. Set aside to cool to room temperature, about 20 minutes.
    4. When the mushroom mixture has cooled, place the pâté in a medium bowl and beat with a rubber spatula until smooth. Add the mushroom mixture and stir to evenly combine. Taste and season with salt and pepper as needed. Using a long metal spatula, spread half of the mushroom mixture evenly over one side of the beef roast. Lay a sheet of plastic wrap, slightly larger than the roast, horizontally on the work surface. Vertically arrange half of the prosciutto, one piece slightly overlapping the next, along the length of the plastic wrap (it should be about the same size as the roast). Place the roast mushroom-side down on the prosciutto.
    5. Spread the remaining mushroom mixture over the roast.
    6. Lay the rest of the prosciutto slices, in the same manner as before, over the mushroom mixture.
    7. Fold up the edges of the plastic wrap and use another piece of plastic to enclose the entire roast; refrigerate.
    8. Heat the oven to 425°F and arrange a rack in the middle. Cut off about one-third of the puff pastry from the sheet and roll it out on a lightly floured surface into a rectangle 1/8 inch thick and at least 1 inch larger than the base of the roast. Transfer to a baking sheet. Prick well with a fork all over and bake until brown and crisp, about 12 to 15 minutes. Transfer the pastry to a cutting board to cool, then trim it to the size of the roast. Return the pastry to the baking sheet; set aside.
    9. Remove the roast from the refrigerator. Remove and discard the plastic wrap. Brush the roast all over with the beaten egg; reserve the remaining egg.
    10. Roll out the remaining puff pastry on a lightly floured surface into a rectangle about 12 by 14 inches. Place the roast on top of the cooked pastry base.
    11. Lay the rolled-out pastry over the roast.
    12. Use a spatula to lift up the pastry base, then tuck the sides of the uncooked pastry underneath the cooked pastry to seal the roast.
    13. Brush the pastry all over with the reserved egg.
    14. Roast for 20 minutes. Lower the oven temperature to 400°F and continue to roast for 25 minutes more for rare to medium-rare beef, 30 to 35 minutes for medium. Remove the Wellington from the oven and let it stand for about 10 minutes before slicing.



    This amazing recipe is with thanks to Chow Hound at https://www.chowhound.com/recipes/classic-beef-wellington-29112

      Skillet Chili with Jalapeño Cheddar Cornbread Crust

      An easy skillet chili recipe where the jalapeño cheddar cornbread bakes up right on top! Not only is it less dishes to clean, it’s also a warm and cozy dinner dinner served from one pot!

      Prep Time

          •    Prep time: 15 minutes
          •    Cook time: 1 hour
          •    Yield: Serves 4

      Ingredients

          •    1 tbsp oil
          •    1 lb. lean ground beef (or chicken or turkey)*
          •    ½ large onion, chopped
          •    1 red or yellow bell pepper, chopped
          •    2 jalapeños, deseeded and diced
          •    3 cloves minced garlic
          •    1 teaspoon salt
          •    2 teaspoons EACH ground cumin AND chili powder (or more to taste!)
          •    1 teaspoon EACH smoked paprika AND chipotle or ancho chili powder (or more to taste!)
          •    1 tablespoon EACH brown sugar AND Worcestershire sauce
          •    1 (15 ounce) can EACH fire roasted diced tomatoes AND tomato sauce

      Cornbread Crust:

          •    1 (8.5 ounce) box cornbread mix
          •    1 egg
          •    ½ cup sour cream
          •    1 cup cheddar shredded cheese
          •    1 jalapeño, deseeded and diced
          •    1 teaspoon garlic powder
          •    4 tablespoons melted butter
          •    2 tablespoons water

      Method

      1. Heat the oil in a large oven-proof skillet, such as a cast iron skillet, over medium high heat. Add the ground beef and crumble as needed, allow to cook for 5-7 minutes or until the beef browns. Feel free to drain any excess grease. Add the onions, bell peppers, and jalapeños and continue to sauté for 5-6 minutes or until the veggies cook down a bit.
      2. Add the garlic and all the remaining ingredients for the chili, stir to combine. Let it come to a simmer, reduce the heat to medium-low, cover and allow it to cook for 20-25 minutes. If the chili starts drying out too much, add a few tablespoons of water and allow it to continue simmering.
      3. Position a rack in the center of the oven and preheat the oven to 375ºF. While the chili is simmering, prepare the cornbread mix.

      Cornbread Crust:

      1. Combine all the ingredients for the cornbread in a large bowl.
      2. When the chili is done simmering, remove from heat. Gently spread the prepared cornbread mix over the chili. You want it to be even distributed across the whole skillet.
      3. Place the skillet on a large baking sheet so if the juices overflow they don’t ruin the oven. Bake for 30-35 minutes or until the crust is golden brown.
      NOTES:
      1. If you would like to use beans in your chili recipe, reduce the ground beef to ¾ pound and use 1 (15 ounce) can of beans that are drained and rinsed. I highly suggest using black beans!
      2. To make this even quicker on a weeknight. Prepare the chili mixture over the weekend and refrigerate until ready to use (chili mixture can be made up to two days in advance).



      This great family recipe is thanks to Little Spice Jar at http://littlespicejar.com/skillet-chili/print/

      Carne Asada

      Carne Asada a Mexican term that means grilled meat and is usually grilled on an outdoor grill or on a grill indoors. It is usually a flank or skirt steak that has been marinated in a well seasoned marinade before grilling.

      Carne Asada is one of the most popular dishes in Mexican cuisine, and originated primarily in the northern and western parts of Mexico, making it's way to Texas, New Mexico and Arizona. It is one of my husbands favorite Mexican meats and I am happy to share this recipe with all of you today.

      Prep Time

          •    Prep time: 10 minutes
          •    Cook time: 20 minutes
          •    Yield: Serves 4

      Ingredients

          •   2 pounds skirt steak (or flank)
          •  
      2 lemon (sliced thin)
          •  
      1 orange (sliced thin)
          •  
      1 onions (sliced thin)
          •  
      1 cup fresh cilantro (chopped)
          •  
      1 teaspoon cumin
          •   1 1/2 teaspoon paprika
          •   1 teaspoon garlic powder
          •   1 teaspoon chili powder
          •   1/2 teaspoon oregano
          •   5 tablespoons soy sauce
          •   1-1/2 cups beer

      Method

      1. Mix the cumin, paprika, garlic powder, chili powder and oregano in a small bowl.
      2. Rub the dry season mix on both sides of the meat covering well using all the season mix.
      3. In a large bowl, layer 1/2 of the onion slices and the lemon slices, place the meat on top of that layer.
      4. Sprinkle 1/2 of the Soy Sauce over the layer.
      5. On the next layer, place the other 1/2 of the onion slices and the orange slices.
      6. Sprinkle the other half of the Soy Sauce on top of that layer.
      7. Place the chopped cilantro on top of the layers.
      8. Pour the beer over the layers and cover the bowl.
      9. Place in the refrigerator overnight before grilling.
      10. Remove the meat from the marinade and discard the marinade.
      11. Place the meat on a very hot grill and grill 6 minutes on each side, then remove from grill and let set for 10 minutes before slicing.
      12. Slice the meat against the grain in very thin slices.



      This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/Carne-Asada-1234203?prm-v1