Meat in bread II: Beef and Butternut Squash.

Jon is loving the “meat in bread” things I’m making. It is literally just a bread roll with meat and other fillings inside it. Here’s how to make one!

Recipe: how to make stuffed bread.

Ingredients:

  • 500g flour and raising agents
  • 300g steak
  • 200g butternut squash
  • 1 small onion
  • 1 egg
  • 5tsp sugar
  • 2tsp salt
  • 2tsp pepper
  • water as needed

Utensils:

  • mixing bowl and fork or whisk
  • greased, floured or nonstick baking tray

Recipe:

  1. Mix the flour, sugar, 1tsp salt, 1tsp pepper and egg together.
  2. Add water while mixing until a firm, smooth dough is formed.
  3. Leave to prove.
  4. Peel and prep the squash and onion.
  5. Chop the beef, squash and onion. Mix with the remaining salt and pepper.
  6. Divide the flour into quarters. Roll into small balls and gently pull to stretch out, like pizza dough.
  7. Place a quarter of the meat and veg into each disc. Fold the disk around it. Be sure to leave no holes.
  8. Bake at 160C for 1h 30min.
  9. Leave to cool thoroughly before serving.

It really is that simple! They make great festival food, great picnic food, great travel food and can be made smaller to create less messy sandwiches for small hands.

 

For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.
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WWW. Cheap to Glorious Burgers and Frozen Cakes.

Seeing as Jon’s work is now very different, the Wok will be a little different. Rather than making the nicest, most elaborate or most interesting meal on Wednesday, I will make them as and when he needs them and choose the best food of the week for the Wonderful Wednesday Wok instead.

This week, the main’s some burgers that I made turning cheap, value brand, reduced price beef mince into something with the bite and texture of steak mince and the flavour of a BBQ patty. And the pudding’s an ice-cream cake in a cup I made for Valentine’s day. There were five flavours: pear, blackberry, pear and currant, strawberry and peach. I had the pear and currant one as a carby treat on Valentine’s, but the rest were Jon’s for the week.

The rest of the Valentine's meal.

The rest of the Valentine’s meal.

Cheap to Glorious Burgers.

Ingredients:

-500g cheap mince; ground beef is not suitable, but cheap, unfrozen pork mince or turkey mince would work too

-1 egg

-2tsp herbs

-2tsp onion granules

-2tsp paprika

-2tsp salt

-1tsp pepper

-1tsp soy sauce

-butter or tallow for frying

Utensils:

-mixing bowl and fork

-frying pan

Recipe:

1: With high quality beef you’re told not to overwork the mince or the burger will lose its consistency. With cheap mince you want to do the opposite. Mash it together before adding the spices and the egg. Mash thoroughly until everything is mixed in.

2: Form patties by making a ball, flattening it in the palms of your hands and pinching the middle so it’s got a little “bowl” at either side. This ensures good browning and even cooking.

3: Heat the fat in the pan at medium temperature until all melted. Add the burgers.

4: Cook for 5 minutes either side.

5: Serve with sides of choice. I went for salad, Jon went for beans and cheese.

The burger’s texture is firm and meaty, the taste is subtle, salty and very beefy, the grease levels are minimal and the crust on the outside tastes of soy sauce BBQ.

burgj

burga

Fruity Ice-Cream Cake in a Cup.

Ingredients:

-1 conference pear

-1 peach

-15 blackberries

-8 strawberries

-40g mixed currants

-150ml double cream

-50g 85% chocolate

-80g 55% chocolate

Utensils:

-microwaveable bowl and a fork (not to be put in microwave, obviously)

-chopping board and knife

-mixing bowl and blender / food processor

-jelly molds or other freezable cups/pots

Recipe:

1: Crush the 85% chocolate and share between the bases of the containers.

2: Cut up whatever mix of fruit you like and share between the bases of the containers, leaving room for the chocolate ice cream to drip through.

3: Microwave the cream and 55% chocolate together on medium until they form a smooth chocolate paste.

4: Share the paste between the containers, making sure to get it down into the chocolate later and to cover the fruit. Freeze.

5: Blend the remaining fruit into a smoothie-like paste.

6: Once the chocolate ice cream is frozen, add the fruit paste on top and refreeze.

7: To serve, gently warm the container’s sides only, turn it upside down and squeeze or tap until the cake is released. Leave a little to soften for easy eating.

Pear and currant version.

Pear and currant version.

So those were, in my opinion, the best meals we had this week. What was the best meal you had this week? Recipes, anyone? 🙂

TTFN and Happy Hunting!

WWW. Kebabs and Berry Dough.

Been far too busy lately to do much blog writing, what with sewing, lessons, housekeeping, cooking, book writing and preparing for Download (one week to go and we’ll be on our way to the festival!).

However, there are a few more interesting posts coming up before Download. One on consumerism, one on sewing, one on keto diets and at least one more recipe post.

However, today we have recipes.

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All these were cooked under the grill and could be cooked on a BBQ if you like, which sounds like an awesome plan to me.

Recipe 1: Beef Kebab.

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This was really tasty. Like a burger but high in meat. And on a stick.

Jon’s rating: 8/10.

Makes 5 kebaps.

Ingredients:

-800g/28.2oz beef mince (around 12% fat)

-2 eggs

-3tbsp plain flour

-2tsp salt

-2tsp onion granules

-1tsp peper

-1/2tsp paprika

Utensils:

-mixing bowl and fork

-5 or 10 kebab skewers

-grill tray

Recipe:

1: Mash the meat until the strands of mince have broken down into a pulp.

2: Stir in the seasoning.

3: Fold in the eggs and flour.

4: Divide your burger meat into 5 or 10 portions.

5: Roll each portion into a sausage shape on the counter. Pierce them with a kebab skewer. This means they hold together better around the skewer!

6: Place under a grill until browned on the top.

7: Turn either once or four times, depending on what’s needed to ensure even cooking. This should take around 25min, depending on the temperature, thickness of the roll and spacing between them.

Recipe 2: Chicken Kebab.

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The marinade is what really makes this.

Jon’s rating: 8/8 or 9.5/10. He doesn’t like to give 10/10s, so that’s as good as it gets.

Makes 4 kebaps.

Ingredients:

-2 chicken thighs, deboned

-2 bell peppers

-300g/10.6oz sweet potato

-2tbsp green habanero sauce

-2tbsp olive oil

-1tsp salt

-1tsp pepper

-2tsp mixed herbs

Utensils:

-marinade bowl

-chopping board and knife

-4 kebab skewers

-grill pan

Recipe:

1: Slice the chicken into 8-16 cubes. Place in the bowl with the chilli, olive oil and spices. Toss until evenly covered.

2: Slice the sweet potato thinly and pre-grill it until browned and a bit softened.

3: Skewer the chicken, sweet potato and pepper attractively.

4: Grill until cooked evenly. They may need to be turned once or even four times. On a BBQ, baste with marinade.

Recipe 3: Berry Dough Cakes.

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A bit dense and probably could have done with sugar, but we’re cutting back at least a little in anticipation of the rubbish we’ll eat at the festival.

Jon’s rating: 7.5/10.

Makes 4 cakes.

Ingredients:

-300g/10.6oz flour

-100g/3.5oz butter

-1 banana

-100g/3.5oz berries

Utensils:

-mixing bowl

-flat baking tray

Recipe:

1: Mix the banana, flour and butter.

2: Crush in the berries.

3: Form the patties.

4: Place under the grill/on the BBQ for 10-20min.

This was all impressively filling. It only took 1 beef kebap, 1 chicken kebap and a cake to fill us both up.

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Wonderful Wednesday Wok. Beef Wellington and Ice-Cream Cake.

Today’s Wok was for dinner instead of for lunch. So I decided to go a bit crazy and make some more complicated things. Considering the number of elements, this had the potential to go very wrong. But it didn’t, and was actually one of the best Wok’s I’ve made yet. 😀

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Recipe 1: Beef Wellington.

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A British classic that the rest of the world doesn’t regard as awful or pure pub food. Roast beef in pastry with a nice, usually mushroomed, gravy around them.

The ones I made were individual portions, and the pastry was a bit soft, so it spread.

Jon’s rating: 8.25/10.

Ingredients (serves 2):

For the filling:

-2 thick steaks

-5 closed-cap mushrooms

-1/2 a cooking onion or 1 shallot

-2tbsp olive oil

-1tbsp chilli oil

-1tbsp pepper

For the pastry:

-400g flour

-200g salted butter

-150ml cold water

-1 beaten egg

Utensils:

-frying pan

-mixing bowl and spoon

-rolling pin

-greased or nonstick baking tray

Recipe:

1: Mix the butter and flour together until the mix looks marbled.

2: Gently stir in the cold water until the dough is thick and stretchy.

3: Leave in the fridge to cool.

4: Seal the steak in the pan with some olive oil. Put to one side to cool.

5: Very finely dice the mushrooms and onion/shallot. Fry in the same oil used for the beef.

6: Take the pastry from the fridge. Divide into two halves.

7: Roll out one half into a rectangle. Place the steak in the rectangle and pile the mushroom onto it. Drizzle some chilli oil and the pepper. Fold the short ends over and press down. Fold the long ends over to seal the “parcel”.

8: Turn over the parcel and place on the baking tray. Brush all over with the beaten egg.

9: Bake at 160-180C for 45-55min.

Recipe 2: Stuffed Squash.

Jon wasn’t so keen on this, but filled himself on the Beef Wellington and the filling, so all was good.

I personally loved it with a sprinkle of salt, so I’ll make some for myself again sometime soon.

Jon’s rating: 7.5/10.

Ingredients (serves 2):

-the “bowl” of a butternut squash

-100g cooked rice

-2 duck eggs

-1tbsp chili oil

-1tbsp mixed herbs

Utensils:

-chopping board and knife

-fork

-baking tray

-mixing bowl and spoon

Recipe:

1: Cut the squash in half. Use the fork to scrape out the lining and seeds.

2: Bake at 200C for 35min.

3: Mix the rice, oil and herbs.

4: Spoon the rice into the bowl of the squash and make a large indent.

5: Break the eggs into the indent.

6: Bake at 160C for 35min.

Recipe 3: Berry Ice-Cream Cake.

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A sorbet, an ice-cream and beautiful layers. Jon liked it but found the last layer of berries a little too much. I’m just pleased that it looked and tasted just as I’d planned. But next time I’ll add more banana to the sorbet for Jon. 🙂 There were two tureens, but one was more than enough for both of us.

Jon’s rating: 9/10.

Ingredients (serves 4):

-150g mixed berries

-2 small bananas

-300ml double cream

-2tbsp blueberry or blackberry jam

-50g 90% chocolate

Utensils:

-freezable pot

-2 freezable tureens

-2 mixing bowls and forks

How Jon thinks it was made:

 

Apparently this is exactly what I look like when I'm cooking.

Apparently this is exactly what I look like when I’m cooking.

How it was actually made:

1: Take the double cream and freeze it.

2: Defrost it quickly using the stove or a microwave setting.

3: Pour away the watery residue and keep the creamy parts in one bowl.

4: Mash the jam into the cream.

5: Crush the chocolate and spread it evenly between the bases of both tureens.

6: Spread 1/4 of the cream mix evenly into the base of each tureen and place them in the freezer until solid.

7: Mash the berries with the bananas in the other mixing bowl.

8: Take the tureens from the freezer and layer 1/4 of the berry mix in each tureen on top of the frozen cream. Place in the freezer again.

9: Repeat processes 6 and 8.

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10: To remove from the tureen, fill a bowl with hot water so that it covers the sides of the tureen but doesn’t flow into it. Once the cake is loose, turn it upside down on a plate.

 

Layers!

Layers!

And that was what we had this week. 🙂

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