Half Hobbit, half Vulcan
Posts: 944
  
| I think I've posted all these on LJ previously, but they are the only ones I have typed out. I know the beef one is no use to you, Melli, but I realy reccomend the chicken one - it's amazingly gorgeous.
Italian Beef Casserole
This is one I've made up. It's pretty nice. Obviously you could substitute other vegetables or use a different kind of meat.
Ingredients:
500g beef chunks
4-5 zucchinis chopped into large chunks
2 capsicums chopped into fairly large strips
½ of a leek chopped (we’re intolerant to onion – substitute onion if you prefer)
1 cup red wine
2 cups beef stock (I use the packets of liquid stock – you could probably use stock cubes)
2 tablespoons tomato paste
Tin chopped tomatoes
Large tin 4 bean mix
Black pepper
Italian herbs (I generally just use a commercial mix, sometimes I use fresh herbs if the possum hasn’t been too greedy)
Tablespoon oil
About ½ cup plain flour
**Because my sister and I are on a permanent low fat eating plan this is a low fat recipe – if you’re not worried about that you could definitely add a bit more oil for ease of cooking.
Preheat oven to about 180 degrees C.
Heat the oil in a large non-stick frypan. Toss the beef in the flour and then fry briefly to seal (basically fry until they’re browned – do in batches if your frypan is on the small side). Remove the beef and keep warm.
Put the leek in and cook until a little brown and softened (I usually add some splashes of stock at this point – just enough to make it frizzle). Add the tomato paste and cook it until it’s starting to brown (very short time – quite high temp and add more small amounts of stock if sticking too badly).
Add rest of stock, red wine and tin of tomatoes. Bring to boil or high simmer for a few minutes – stir frequently. Add herbs and pepper to taste (I just sprinkle a fair bit in!)
Put beef, bean mix (drained) and chopped vegies into casserole dish with lid.
Pour sauce over them and stir together. Then cover and put in oven for 1 ½ - 2 hours.
I serve it with pasta or rice, but I suspect cool people might serve it with crusty bread. Serves 4.
Spicy CHicken
Ingredients:
500 g skinless chicken breast cut into chunks
1 leek – white part cut into large chunks (or onion for those that eat it)
2 tablespoons tomato paste
1 ¼ chicken stock
500g (or more if you are Hobbits like us) of flat mushrooms thickly sliced.
½ cup plain flour
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 tablespoon oli
Combine turmeric, cumin, carainder and flour in a plastic bag (or bowl). Add chicken and toss well to coat chicken.
Hear oil in large non-stick frypan over medium-high heat. Add chicken and cook until golden to brown on both sides. Remove amd keep wrm.
Put the leek in and cook until a little brown and softened (I usually add some splashes of stock at this point – just enough to make it frizzle). Add the tomato paste and cook it until it’s starting to brown (very short time – quite high temp and add more small amounts of stock if sticking too badly).
Stir in 1 ¼ cups stock. Mix well. Return chicken to pan and cover. Cook for ten minutes or so at a high simmer.
Add mushrooms and continue to cook for 15-20 minutes (how long will depend on how big your chicken and mushroom pieces are). Stir every now and then. The sauce should thicken. If you use the big dark flats the sauce will be quite dark – but gorgeous. If you want pretty then use cup mushrooms cut in half.
Serve with rice.
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