Category: Recipes

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Beef cheek shepherd’s pie

  • 2 packages beef cheek (2.2lbs)
  • 25gr flour
  • 40 gr onions, finely chopped
  • 1 clove garlic, finely chopped
  • 90ml red wine
  • 250 ml beef stock
  • Salt and pepper
  • 600gr potatoes, in pieces
  • 60gr butter
  • 200ml cream
  • 120gr carrots, in small cubes
  • 120gr celeriac, in small cubes
  • Cooking liquid (500ml)

Preheat oven to 275F, season cheeks with salt and pepper and flour them. Sear in a Dutch oven until golden on all sides. Set aside. Add onions and garlic to Dutch oven and sauté until soft, deglaze with wine  and add stock and cheeks and bring to a boil. Cover and place in oven for 3.5 hours until tender. Remove cheeks, break apart into small pieces and set aside. Keep leftover liquid (500ml). Cook diced carrots and celeriac in boiling salted water until tender, drain and set aside. Boil cut potatoes in salted water until cooked. Drain and air dry in colander before mashing. Heat cream and butter until reduced by a third and fold into potato mash. Season with salt and pepper. To assemble, place meat and veggies and gravy in bottom of ovenproof dish (9×9) and place mash over mixture to cover. Broil until golden brown and enjoy!

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Baked sausages and apples

-1 package sausages

-2 apples cubed (honeycrisp)

-1.5 lb fingerling potatoes

– 3 carrots peeled and cut into wedges

– 1 red onion, in wedges

– 2 tbsp fresh sage chopped

– 2 tbsp honey

-3 tbsp olive oil

-salt and pepper to taste

Preheat oven to 400F. Combine apples, potatoes, carrots, onions, and sage in a bowl. Drizzle honey and oil over, season with salt and pepper and mix.

Spread out in a roasting pan or cookie sheet. Place sausages amidst veggies. Bake for 45 minutes (until sausage internal temp is 160F and carrots and potatoes are tender. 

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Vietnamese inspired caramel pork

– 100gr brown sugar

– 1tbsp water

– 2 lb pork shoulder in pieces or 2 lb pork belly in cubes

– 1.5 cups coconut milk

– 1 shallot sliced thinly

– 2 garlic cloves minced

– 1.5 tbsp fish sauce

– ¼ tsp white pepper

-sliced red chilli

-cilantro chopped

Place sugar and water in a large pot over medium heat. Stir until sugar is melted and bubbling then add all the rest of the ingredients except for the chilli and cilantro. Stir and adjust heat to simmer energetically. Simmer for 90 minutes uncovered. Stir a few times while cooking. When liquid has reduced and pork is tender, fat will separate- stir and pork will brown and caramelise in fat. Once liquid is stuck on pork pieces, it is ready! Serve with rice and garnish with red chili slices and cilantro.

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Stuffed cabbage rolls

– 1 green or Savoy cabbage

– 1 lb ground beef

– 1 lb ground pork

– 2 teaspoons salt

– 3 teaspoons pepper

– 2 small onions, chopped

– 2 cups white rice, rinsed

– 1 cup milk

– 3 cloves garlic, chopped

– 2 eggs, beaten

Sauce

– olive oil

– 1 onion, finely chopped

– 2 garlic cloves, finely chopped

– 1 large can of good tomatoes

– 5 Italian tomatoes, diced

– 2 tablespoons cider vinegar

– 2 teaspoons Worcestershire

– 1 tablespoon brown sugar

– Salt and pepper to taste

Preheat oven to 350F. Bring a large pot of salted water to a boil. Cut out the heart of the cabbage and plunge it into boiling water for 5 minutes. Take out and carefully remove the leaves, leave to cool and cut off the center rib for easy rolling.

Mix meat, salt, pepper, onions, rice, milk, garlic and eggs together.

In a medium saucepan, heat 2 tablespoons of oil and sauté onion for 3 minutes. Reduce the heat and add the garlic. Cook for one minute, stirring constantly. Add tomatoes, cider vinegar, sugar, and Worcestershire. Simmer for 10 minutes.

Place about 4 tablespoons of the meat mixture on a cabbage leaf. Roll into a cigar shape and tie or secure with a toothpick. Repeat.

Place a thin layer of tomato sauce in an ovenproof dish. Place the cigars side by side in the dish and cover with the remaining sauce. Cover with aluminum foil and bake for 90 minutes.

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Berkshire or crossbred pork rack roast

  • 2 tbsp Dijon mustard
  • 2 sprigs fresh thyme
  • 2 sprigs fresh tarragon or rosemary
  • 2 garlic cloves
  • Salt and pepper
  • New potatoes halved and coated with olive oil, seasoned with salt and pepper

Whisk Dijon and herbs together and add salt and pepper. Rub the rack with the mix and let rest for 30 minutes on the counter. Preheat oven to 425F. You can sear the rack before placing in oven, but I didn’t and it was great nonetheless! Place rack in roasting pan and add your new potatoes. Roast pork for 1.5 hours or until internal temp reads 145F. Remove and cover with foil to rest for 20 minutes. Slice between bones and serve with a side of green beans or buttered cabbage! Beautiful!

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Bitterballen, a tasty Dutch snack

–          500 gr Leftover roast meat, shredded (chicken, pork, beef, lamb)

–          1.5 cup braising liquid, fat removed, from your roasts, alternatively make some broth with meat bones of your choice, onion, garlic, carrots, small piece of star anis, bay leaf, thyme, salt and pepper.

–          40 gr butter

–          40 gr flour

–          ¼ tsp allspice

–          Half a bunch of parsley, finely chopped

–          Salt and pepper

–          Panko

–          4 eggs, beaten

–          200 gr flour

–          Your favorite mustard for dipping

Shred your leftover meat and cut up finely (you can use a food processor to pulse the meat a bit to avoid getting big chunks in your mix. Melt butter in pan, add flour and whisk, cooking over low heat until a blonde roux is made, 3-4 minutes. Add braising liquid little by little whisking to avoid getting lumps. Once all liquid is mixed add meat, allspice, parsley and pepper. Cook gently until it thickens, 2 minutes. Taste and adjust seasoning. Let cool on a cookie tray for 10 minutes then cover with plastic wrap and store in fridge for at least two hours until completely cooled. Roll mixture into balls a bit smaller than a ping pong ball. Dredge balls in flour, then dip in beaten egg and finally panko breadcrumbs. Once breaded you can freeze on a tray and transfer to ziplocs to avoid them sticking together. Fry at 350F for 5 minutes or until golden colored and hot in middle. Enjoy with a good strong mustard and a beer or a gin (bitter).

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Fennel braised brisket

–          1 brisket

–          Salt and pepper

–          4 tbsp vegetable oil

–          1 onion in wedges

–          1 large fennel bulb in wedges

–          3 celery stalks cut in 1 inch pieces

–          1 cup celery leaves

–          1 head of garlic halved crosswise

–          ½ bunch thyme

–          ¾ cups white vinegar

–          1/8 cup light soy sauce

–          1/8 cup Worcestershire sauce

–          2 cups mixed herbs (parsley, mint, coriander)

–          ½ lemon

–          Fleur de sel and red pepper flakes

Season brisket on all sides with salt and pepper and chill uncovered for at least 12 hours.

Preheat oven to 300F. Heat 2 tbsp oil in a Dutch oven over medium heat. Brown brisket fatty side down until deep brown color, turn and cook other sides, transfer to platter. Discard fat in pot. Pour 2 tbsp oil in pot over medium high heat. Add onion and season, cooking until edges are brown (3-4 minutes). Add fennel, celery, garlic and thyme and stir, season with salt and pepper. Add vinegar, soy sauce and Worcestershire and 4 cups of water. Place brisket in pot fatty side up- should be submerged. Bring to a simmer, cover and place in oven. Braise for 3 hours without disturbing it! After 3 hours, check brisket- it should be super tender. If not, braise another twenty. Uncover brisket and increase oven to 425F. Roast until liquid is reduced by three quarters and top is crisp and deeply browned, 50 minutes. Let rest. Transfer to a cutting board, slice or shred. Skim fat from braising liquid. In a bowl, mix herbs and celery leaves with lemon juice. Serve over meat and sprinkle fleur de sel and even red pepper flakes.

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Buttery roast chicken

  • 1 whole chicken
  • ¾ cup panko breadcrumbs
  • 2 tbsp chopped fresh thyme
  • 1 tsp finely grated lemon zest
  • 1 ½ cups unsalted butter, room temperature
  • ½ tbsp salt
  • Lemon
  • 2 smashed garlic cloves
  • ½ cup white wine

Preheat oven to 375 degrees F. Mix breadcrumbs, thyme, zest, 1 cup of butter and ½ tbsp salt in a bowl. Carefully run your hand between the skin and the chicken and insert the butter mixture under the skin. Work the butter over the breasts, thighs and drumsticks so it is evenly coated. Rub the remaining 1/2cup butter on outside of skin and season with salt and pepper. Insert cut lemon and two smashed garlic cloves in chicken cavity and place in a roast pan along with a ½ cup of white wine. Roast until skin is golden brown and internal temperature reads 165F, depending on size of bird 1h-1h30. Let rest before carving.

Cucumber halloumi salad

  • 1 English cucumber cut in quartered slices
  • Handful of fresh herbs – tarragon, chives, mint are great together, finely chopped
  • Large avocado cut in small chunks
  • 1/3 cup toasted pecans, chopped
  • Zest and juice of 1 lemon
  • 2 tbsp good olive oil
  • Pinch of sea salt
  • Freshly ground pepper
  • A few slices of halloumi cheese

Combine all ingredients together except for cheese. For halloumi, oil a frying pan and cook about 1-2 minutes on each side on medium heat, until golden brown. Place halloumi over salad and enjoy.

Herb sauce

  • 6 tbsp olive oil
  • 1 tsp white wine vinegar
  • 2 tbsp honey
  • Zest of 1 lemon
  • ½ cup lemon juice
  • 1 cup of cilantro chopped
  • 1 cup parsley chopped
  • 2 green onions
  • 1 garlic clove, chopped
  • 1 tsp salt
  • Pepper

Blend all ingredients and serve as sauce for potatoes, veggies and meat.

Serve with roasted potatoes and veggies of choice.

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Beef stroganoff

–          2 tbsp olive oil

–          1 package (1lb) beef slices or flank, sirloin or ribeye steak, sliced.

–          2 shallots, sliced thinly

–          2 garlic cloves, minced

–          1 ½ lbs mushrooms, sliced

–          1 sprig fresh thyme

–          1/3 cup white wie

–          2 tbsp flour

–          2 cups vegetable broth

–          1 tsp Worcestershire sauce

–          1 tsp Dijon mustard

–          1 lb fresh pasta noodles

–          1/3 cup sour cream

–          ½ tsp paprika

–          Salt and pepper

Heat oil in frying pan over medium heat. Add shallots and cook until softened, 5 minutes. Add garlic, mushrooms and thyme and cook until mushroom edges are golden. Remove from pan and sear the beef slices until brown. Season with salt and pepper. Deglaze pan with the wine and cook until most has evaporated. Add mushrooms in pan. Reduce heat and sprinkle flour over the beef and mushrooms. Add broth, Worcestershire sauce and mustard, bringing to a boil and simmer for 5 minutes.

Cook pasta until al dente, drain and distribute between 4 plates. Remove sauce from heat. Remove thym sprig, add sour cream and paprika, stir to incorporate. Adjust seasoning. Serve stroganoff over pasta and garnish with more fresh thyme.

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Beef Wellington à la Gordon Ramsey

This is simply gorgeous and really not that much work 😉

For mushroom duxelles

–          3 tbsp olive oil

–          4 cups finely diced mushrooms (portobellos, mini bella or button mushrooms, the plain white ones)

–          salt and freshly ground pepper

–          1 tsp fresh thyme leaves

For chive crèpes

–          2 eggs

–          1 cup flour

–          1 cup milk

–          1 tsp chopped chives

–          1 tsp fresh thyme leaves

–          Pinch of salt

–          Non stick cooking spray

Beef Wellington

–          1 package beef tenderloin center cut (0.9-1 lb)

–          Salt

–          Fresh ground pepper

–          1 tbsp vegetable oil

–          1 tbsp Dijon mustard

–          1 package prosciutto

–          1 sheet of puff pastry homemade or store bought

–          2 egg yolks

Step 1, making duxelles.

In a frying pan over medium high heat, add oil and when hot, mushrooms. Season with salt and pepper and add thyme. Stir often to avoid mushrooms sticking and cook until all moisture has evaporated, 10 minutes. Allow to cool.

Step 2, chive crèpes.

In large bowl combine eggs, flour, milk, herbs and salt. Whisk until incorporated and let rest in fridge for 30 minutes.

Spray your pan and place over low heat. Add ½ cup of batter and swirl pan to spread batter evenly, making a very thin pancake. Cook for 30 seconds so it sets and flip to cook opposite sides for a few seconds. Avoid browning. Continue until all crèpes are cooked. To avoid them sticking to each other, place parchment paper between each.

Step 3, sear tenderloin.

Season beef with salt and pepper, rubbing them into meat. Place cast iron skillet over medium high heat and add oil. Once it is hot, sear the beef one minute per side. Remove to a tray and pour any pan juices over it. Brush Dijon mustard all over hot tenderloin and let rest.

Step 4, assembling the Wellington.

Lay three pieces of plastic wrap on your counter. Using two or three crèpes, trim them into squares the length of your tenderloin and line them up vertically on plastic wrap. Layer prosciutto slices on top of crèpes and spread mushroom duxelles over prosciutto. Season with salt and pepper. Pour resting juices of tenderloin over duxelles and place beef at bottom of crèpe, rolling it up with the help of the plastic wrap twist ends to form a tight package, refrigerate for 20 minutes.

Step 5, cooking the Wellington.

Preheat oven to 450F, if convection over, 425F. Layer three pieces of plastic wrap on counter. Place puff pastry in center and roll out to 1/8 inches thick, trimming to fit tenderloin (so you can completely cover it on all sides). Unwrap beef and place on pastry 1/3 of the way up. Brush pastry with egg wash and season with salt and pepper. Lift plastic wrap up and roll pastry over the beef until the edges meet then massage pastry until seam is sealed. Twist plastic like a candy wrapper and pinch off excess pastry on each end while twisting. Make sure beef is sealed in. Discard plastic wrap, smooth ends and apply egg wash. With he back of a knife, gently score the top of Wellington to make a design. Place on a parchment lined tray and place in fridge for 5 minutes.

Place in centre of oven and bake for 20-25 minutes until golden brown – I also check internal temperature, I aim for 110F). Remove and let rest for 5 minutes. Slice and serve with some nice potatoes, crispy seasonal vegetables and a creamy red wine sauce.