Beef Bourguignon

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こんにちは

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你好

(Ni Hao)

Sometimes you got to try some dishes that seems a bit more posh than what you usually cook, so a while ago I decided to give a Beef Bourguignon a try.

Let's get cooking!

Ingredients:

1 tbsp olive oil

600g casserole steak, cut into large chunks

1 large onion, peeled and chopped

6 rashes streaky bacon, roughly chopped

2 garlic cloves, peeled and chopped

325g carrots, peeled and chopped

300ml red wine

250ml beef stock

2 sprigs thyme

mashed potatoes, to serve

Heat some oil in a large frying pan.

Season the meat and cook in the pan for 6-8 minutes, until browned all over. Remove from the pan using a slotted spoon and put into a slow cooker.

Add a little more oil to the pan and add the onion and bacon and sauté for 4 minutes before adding the garlic and carrots, then cook for a further 3-4 minutes.

Pour in the red wine and stir to help de-glaze the pan, then add the stock and stir.

Next pour the liquid and vegetables over the beef in the slow cooker.

Add the sprigs of thyme to the slow cooker, and then cook for 8 hours on a low heat, or until the beef is very tender.

Serve with mash potatoes, and any other veg you would like.

This dish is definitely perfect as we start heading into the colder and darker evenings, especially with it being a slow cooker recipe. There's nothing better than coming home after work on a cold evening to a meal ready to tuck into, with the aroma's filling the kitchen.

I loved this dish, it was full of flavour and was really tasty, I served mine with sweet potato mash that worked perfectly. I definitely need to purchase a new slow cooker, ready to start enjoying this again in the upcoming months.

If you're interested in the original recipe then you can head over to Tesco's Beef Bourguignon recipe page.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Honey Chilli Pork

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こんにちは

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你好

(Ni Hao)

It's time to share with you a recipe from the new Pinch of Nom Quick & Easy recipe book, today's dish is Honey Chilli Pork from the Fakeaway chapter, this recipe is a slow cooker dish, but can also be cooked in the oven too.

Let's get cooking!

Ingredients:

2 tbsp clear honey

1/2 tsp dried chilli flakes

1 chicken stock cube, crumbled

3 tbsp reduced-salt dark soy sauce

1 1/2 tsp garlic granules

1/2 tsp ground ginger

juice of 1 lime

low-calorie cooking spray

550g pork tenderloin fillet

4 spring onions, trimmed and sliced

1/4 red chilli, thinly sliced

In a small bowl, mix together the honey, chilli flakes, stock cube, soy sauce, garlic granules, ginger, lime juice and 2 tbsp of water.

Spray your slow cooker pot with the low-calorie cooking spray.

Next place the pork in the bottom of the slow cooker and then pour over the sauce mixture.

Cover the slow cooker with the lid and turn onto the low setting and cook for 2 1/2 - 3 hours.

Turn the pork over half way through the cooking time and replace the lid, don't life the lid any more than this as every time the lid is removed it will lengthen the cooking time by 30 minutes.

Remove the pork from the slow cooker and wrap it in tin foil to keep warm.

Pour the sauce from the slow cooker into a small pan and add the spring onions. Place the saucepan over a medium heat and simmer uncovered, for around 10 minutes, until the sauce has reduced slightly.

Slice the pork into slices and place on a serving dish, pour the source over the pork and serve.

Serve with rice and if you wish to with with extra sliced spring onions and sliced chilli on the side.

Every time we have a takeaway, I always wash and keep the tubs for future use, as you can see they also come in handy when eating fakeaway's as it can help to feel like we're treating ourselves, while not spending a fortune on ordering and having a dish that is a little healthier and better to what you could be ordering.

This dish for me went down a treat, while it had a little bit of a kick, the flavours were delicious, even Skye seemed to enjoy it, which surprised me as I didn't think she'd like it, but nothing was left on her plate by the time she had finished eating.

It's a really easy and simple recipe to follow, and can be left on it's own to cook, I'll happily cook this again as I know both myself and Skye really enjoyed it.

If you're interested in any of Pinch of Nom's recipe's then you can buy the recipe books in all major supermarkets as well as online retailers Waterstones and Amazon.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Lamb Curry

 Hello

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こんにちは

(Konnichiwa)

你好

(Ni Hao)

This lamb curry is a slow cooker recipe so it's perfect to leave cooking while you're out at work, or just cooking while you're getting things done at home without having to worry about cooking later on. This dish I came across on the same website as the Beef Casserole and Chicken Casserole, so I definitely had high hopes for this dish.

Let's get cooking!

Ingredients:

1 tbsp vegetable oil

1 medium white onion, diced

2 garlic cloves, crushed

1 tbsp medium curry powder

1/2 tbsp ground coriander

1/2 tbsp ground cumin

1/2 tbsp smoked paprika

800 g lamb, diced into bite size pieces

1 tin chopped tomatoes

100 ml lamb stock

3 tbsp coconut cream

2 tbsp tomato puree

Heat the oil in a large frying pan and add the diced onion and cook for 2-3 minutes until softened.

Next add the garlic, curry powder, ground coriander, ground cumin and paprika and cook for another couple of minutes, stirring all the spices into the onion.

Transfer the mixture from the pan and into the slow cooker. 

Add the lamb chunks to the frying pan , and fry the lamb for 4-5 minutes until browned and then add to the slow cooker, along with the cooking juices.

Next in the slow cooker add the lamb stock, tinned tomatoes, coconut cream (I used coconut milk) and the tomato puree. Give everything a good stir and put the lid on.

You can cook on high for 2 hours and then reduce to low and cook for a further hour, or alternatively cook on low for 4-5 hours.

Once cooked serve with boiled rice.

I've never had lamb curry before so I wanted to give a go at cooking it myself to see if I'd like it, this recipe and cooking method is spot on. The lamb was so soft and just fell apart as soon as you picked it up with a fork. I loved the flavours and have cooked this a few more times since, and each time we always enjoy it, I even took the leftovers to work for my dinner the last time I made it for us, and even then it still tasted delicious.

If you would like to check out the original recipe then head to Slow Cooker Lamb Curry, there is also link above for the other dishes I hade made from the same website.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye