Category: meat recipes

Categories
rice steak

miso steak with vegetable rice

Looking for something different to do with your steak? Try a miso steak with vegetable rice, a lighter way to enjoy the meatiness of steak, packed with umami flavours.

To celebrate Japan v Poland, Aldi asked me to come up with a dish inspired by one of the competitors. Japan loves their steaks, and miso is an incredible ingredient for packing flavour into things.

I’m also using a technique here for perfect steak results every time. No not sous-vide, though it is my favourite method, but reverse-sear. This means cooking briefly in a very low oven, followed by a flash in a red-hot pan. You can just about do this with touch and time, but a probe thermometer is the best way to ensure the steak you want.

You can feature any vegetable that stir-fries well that you like. I chose flat mushrooms and red peppers as part of the Aldi Super 6, six fruit and veg offers that refresh every week. Shopping to this deal means you can have a great meal without breaking the bank – plus one steak shares well between two in this dish. Did you also know Aldi has recently won The Grocer of the Year at the Grocer Gold Awards 2018? Saving all the money on the veg means you can splurge on the meat – the 60 day aged sirloin is magnificent.

So there you have it. A budget recipe that feels indulgent and ready in well under half an hour.

This is a sponsored post for Aldi.

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miso steak with twice-fried rice

Course Main Dish
Cuisine Japanese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Author Gary @ BigSpud

Ingredients

  • 1 sirloin steak about 700g
  • 2 tablespoons miso paste
  • 1 pinch sugar
  • 1 red pepper
  • 100 g asparagus
  • 1 flat mushroom
  • 250 g cooked rice you could use the microwave stuff
  • 2 tablespoons teriyaki sauce

Instructions

  • Preheat your oven to 100C. Meanwhile rub your steak in the miso paste.
  • When the oven is ready, pop the steak on a tray and put it in. It will go in there for 15 - 20 mins, until the internal temperature is 45C (for rare), 55C (for well done). The steak will be finished in the pan and will cook further.
  • While the steak cooks, prep the veg. Chop the asparagus into 3cm lengths, the flat mushroom into long strips and dice the pepper into 1cm pieces. Get a pan on a high heat, add a splash of oil, a pinch of sugar and add the pepper.
  • After a couple of minutes stir frying, add the mushroom and asparagus. Cook for a further 3 - 4 minutes until everything is al dente, then add the rice. Move everything around until the rice is completely cooked, add the teriyaki and stir well. Taste for seasoning. Serve the rice on to plates and return the pan to a high heat.
  • Cook the steak for 30 seconds on each side until browned, making sure you cook the fat side as well. Move to a board (no need to rest) slice into finger-width strips and top your rice with the steak.
Categories
bbq beans beef sweetcorn tomato

barbecue beef feijoada with spicy sweetcorn

As World Cup fever threatens to take over the globe, people like me think about one thing: what food can I use to celebrate and keep people happy. Things in bowls where people help themselves are always going to work. Aldi asked me for my best ideas, looking to the Brazil v Switzerland game for inspiration. And the former host nation from 2014 Brazil has plenty of ideas, and are also most likely to win according to FiveThirtyEight. Here’s a way of feeding a crowd and keeping with the Latin American theme: barbecue beef feijoada, made with brisket.

South American food is on the rise so couldn’t be more trendy. I’ve eaten feijoada (it’s pronounced “fezz-wah-dah”, by the way) a few times and always enjoyed it. But what’s in it? I consulted a Brazilian friend of mine in order to get a few ideas but like many ‘national’ favourites, everyone has a different view on what it should contain. Like shepherd’s pie, chilli con carne or lasagne al forno everybody has their own take in their house that defines the dish. A few patterns emerge: definitely pork, possibly beef, certainly black beans… other than that it’s fair game. Tomatoes or not? Paprika?

I went down a route I’ve trodden often, based on Jewish comfort food cholent. I started with a brisket, rubbed with herbs and spices, then stewed for several hours. The meat is sliced and finished on the barbecue for a charred and smoky flavour. It’s a bold plate of food, and I can see it going down really well at a party where people can spoon it into corn tortillas with pickled vegetables, or served in little pots with a dollop of sour cream. Make sure everyone can tuck in and help themselves, and serve up refreshing, cooling drinks.

I’m not sure how authentic this is – I say that about a lot of my cooking – but it got my São Paulo-based friend excited! Try my barbecue beef feijoada, and let me know what you think!

If you want to stock up for this recipe, check the great value of Aldi’s range, the variety on offer in store and remember Aldi has great value deals on Meats and fruit & veg every week as part of their Super 6 deals.

For further reading I recommend Hot and Chilli’s post on bite-sized feijoada – brilliant!

I was sent some lovely ingredients and shopping vouchers by Aldi to get inspired to make this.

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barbecue beef feijoada with spicy sweetcorn

Classic Brazilian beef stew. Perfect for parties and gatherings!
Course Main Dish
Cuisine Brazilian
Prep Time 30 minutes
Cook Time 7 hours
Total Time 13 hours 30 minutes
Servings 8 people
Author Gary @ BigSpud

Ingredients

For the beef:

  • 1 kg beef brisket rolled and tied
  • 5 g Maldon sea salt
  • 1 tablespoon smoked paprika
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon dried thyme
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon brown sugar
  • 1 teaspoon cumin seeds

To serve:

  • 200 ml creme fraiche
  • Hot sauce I like Frank's
  • Lime wedges

For the stew:

  • 2 onions peeled and sliced
  • 3 carrots diced
  • 2 red peppers
  • 1 tin tomatoes
  • 1 litre beef stock I used Knorr beef stock pots
  • 250 g smoked pork sausage sliced
  • 140 g dried black turtle beans soaked overnight (any dried pulses you like here would work)

For the sweetcorn:

  • 1 cob sweetcorn per person
  • Large knob of butter
  • Pinch salt
  • Pinch cayenne pepper
  • 1/2 teaspoon smoked paprika

Instructions

  • Make sure you've soaked your dried beans overnight before getting started.
  • Get a frying on a very high heat with a dash of oil. In a pestle and mortar bash the rub ingredients together until you have a fiery terracotta dust. Rub this all over the beef, as thoroughly as you can.
  • Sear the beef on all sides, building up a lovely colour. Put to one side when done.
  • In a large casserole dish, gently dry the onions, peppers and carrots in a little oil until softened, then add the remaining stew ingredients and stir until combined. Add the beef and add water as required until just a little of the brisket is peeping out. Cover loosely and simmer for 5 - 6 hours until the brisket is tender - when you put a fork into it it should slide back out easily. Leave covered for 30 minutes to rest. You can light your barbecue and prepare your corn in this time.
  • Parboil your corn in simmering water for 5 or so minutes. At the barbecue, take a small pan, your brisket and the nearly cooked sweetcorn. Slice your brisket in 1cm slices and place on the barbecue to char on both sides.
  • Melt the butter in the small pan and add the salt, paprika, and cayenne. Pop the sweetcorn on the grill and turn occasionally, brushing on the spiced butter. Cook until you have lovely black bits.
  • Swirl your creme fraiche with hot sauce. Serve the stew, beef and sweetcorn with some lime wedges on the side. Maybe serve with tortillas or tacos if you like. Most importantly, start eating!
Categories
chicken curry

whole roast chicken katsu curry

One of my favourite comfort foods is a chicken katsu curry. Crispy panko breadcrumbs, tender meat, mildly spiced curry sauce… it’s so enjoyable. You know what else I like? A roast chicken. So one Sunday I thought, why not combine the two? A whole roast chicken katsu curry!

Simple really; make a katsu-style sauce from two ingredients – or use your own katsu sauce if you prefer – then baste and roast a chicken on top. Easy!

I’ve served it here with another of my favourite things: roast cauliflower. And some rice perfumed with preserved lemons.

Why not try it for your next Sunday roast with a twist?

If you’d prefer a more usual chicken katsu curry, check out my recipe here. Or for something a little different, try my black garlic and chicken coconut curry.

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whole roast chicken katsu curry

Course Main Dish
Servings 6 people
Author Gary @ BigSpud

Ingredients

For the chicken

  • 1 whole chicken about 1.5kg
  • 1 heaped tablespoon curry paste e.g. korma
  • 500 ml coconut milk
  • 50 g breadcrumbs panko if you can get them

For the tangy rice

  • 300 g basmati rice
  • 1 red onion
  • 1 preserved lemon
  • 1 teaspoon sesame oil

For the roast cauliflower

  • 1 large cauliflower
  • 2 cloves garlic
  • 1/2 teaspoon cumin
  • 1 teaspoon black onion seeds

Instructions

For the chicken

  • Preheat the oven to 170C. You'll need two baking trays, and a lidded pot or dish.
  • Put a baking tray big enough to take the chicken on the hob and over a medium heat. Add the curry paste and cook for a minute until sizzling. Add the coconut milk and stir well to combine. Once the curry sauce starts to bubble, turn the heat off, put the chicken into the sauce and baste the chicken with some of the sauce. Put into the oven for about 1 hour 20 minutes, or until cooked to your liking. You may want to baste once or twice during cooking. After an hour, sprinkle over the breadcrumbs to crisp up.
  • Allow the chicken to rest for at least 10 minutes before carving and serving.

For the cauliflower

  • Trim the cauliflower of stalks and leaves, and enough base so it sits flat in a lidded pot. In a pestle and mortar combine the garlic, seeds and curry powder with a pinch of salt, and add oil to form a paste. Douse the cauliflower with the mixture, put into the pot and add the lid. Cook for 45 minutes or until tender.

For the rice

  • Fill your kettle with water and set to boil. Slice the onion into half moon. In a baking tray add some oil and put over a medium heat. Fry the onions for a couple of minutes until it starts to soften. Halve the lemon and add to the pan along with the rice and oil. Add 700ml of water from the kettle, a large pinch of salt and bake in the oven for 20 minutes or until the rice is tender. You may need to add a splash more water if the rice on top starts to dry out.
Categories
pickled onions pie steak

steak and pickled onion pie

Winter time means pie time. That usually means something packed with meat, a lovely gravy and crisp pastry. I’m certainly not going to get involved in the “should it have pastry all round the sides” debate. You enjoy your pie however you like it.

In one of Jamie’s recent “5 ingredient” meals, he stewed lamb with pickled onions from the jar and it was a cracking little feast. It struck me how good a pie filling it would make. Turns out, coupled with cheese pastry, it was! That tang of vinegar with rich beef is a great combo.

And if you don’t fancy making your own pastry, just buy it. No one will mind. But if you have a few minutes to spare, you’ll find it really satisfying. Plus you get to add cheese 🙂

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steak and pickled onion pie

Course Main Dish
Cuisine English
Servings 4 people
Author Gary @ BigSpud

Ingredients

For the filling

  • 180 g jar of pickled onions drained
  • 500 g stewing beef diced
  • 1 glass red wine
  • 1 litre beef stock
  • 1/2 teaspoon tomato puree
  • 1 tablespoon plain flour

For the pastry

  • 500 g plain flour
  • 50 g cheddar grated
  • 250 g butter
  • 2 eggs

To finish the gravy

  • 1 teaspoon English mustard
  • 1 teaspoon cornflour

Instructions

  • Preheat the oven to 160C. Get a large casserole pan over a medium heat. Dice the beef and toss in the flour along with salt and pepper.
  • Add a splash of oil to the pan and fry the beef for a couple of minutes until it is browned on each side. Add the red wine and let it bubble until reduced a bit, then add the tomato puree, pickled onions and stock. Bring to the boil, cover and then transfer to the oven. Cook for 90 minutes or until the beef is tender to the touch. Drain the meat in a sieve over a bowl and keep the liquid. Allow to cool.
  • To make the pastry rub the butter and flour together, then mix in the cheese and 1 egg with a pinch of salt (save an egg for glazing). Add a splash of milk if needed to bind. (If you want, this can be done very quickly by whizzing everything together in a food processor). Wrap in clingfilm and put in the fridge to rest for 30 mins.
  • Preheat the oven to 200C. Cut a large circle of pastry and lay it in a pie dish, leaving plenty overhanging the edges. Pile in the cold beef and onion mix, then cover with another disc of pastry. Smoosh up the edges to look nice using a fork, and poke a hole in the centre to let the steam out. Brush with a beaten egg and bake for 25 minutes or until the pastry is golden.
  • While the pie cooks, put the reserved liquid in a saucepan and bring to the boil. Mix a teaspoon each of mustard powder and cornflour with a little water to make a paste, and stir through the gravy. Serve with chips and greens.
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