Minestrone soup

minestrone soup

Serves 8

1 litre beef stock ( Make your own https://eloiseemmett.wordpress.com/2013/01/19/stocks/)
2 onions
2 cloves garlic
3 medium carrots
2 stalks celery
tablespoon basil
teaspoon oregano
2 rashers bacon
400 grams tomato
400 grams cooked kidney or cannellini beans
200 grams small pasta
salt and cracked pepper

Heat a large pot on the stove with a dash of olive oil, add the peeled and finely diced onion, crushed garlic and finely diced bacon, celery and carrots and sauté for about 3 minutes or until soft. Add the herbs tomato and stock and simmer for 20 minutes. Add the pasta until cooked (add any other vegies you might like to here, peas, green beans, corn) and add the cooked beans and season with salt and pepper.

Serve topped with a little parmesan with some garlic pizza bread

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

French onion soup

Making your own stock makes the best tasting soups and sauces. I find using the slowcooker the simplest way to make small batches of stock at home. There is more information for making stock in the slow cooker from a old post here: https://eloiseemmett.wordpress.com/2013/01/19/stocks/

STOCK
1 kilo beef bones
3 sprigs Thyme
2 bay leaf
Pepper
Salt
2 cups stock vegies or trimmings from carrots, leek, celery, onion and tomatoes
2 cloves garlic

1 kilo brown onions
teaspoon butter
2 tablespoons brown sugar

Trim the fat from the bones and bake them in the oven to brown in a baking tray for 20 minutes. Put them in the slow cooker with the thyme, bay leaf, onion ends, pinch of salt and pepper, vegetables or trimmings and 2 litres of water cook on high for 8 hours. Strain and refrigerate the stock so the fat settles on top, discard the fat.

Slice the onions and fry in hot pot for 5 minutes, making sure they get some colour, add the sugar and cook for a few minutes until the sugar caramelizes add the stock and continue to cook for a further 15 minutes, season with salt and pepper and serve.

french onion soup

 

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Apple balsamic pulled beef

This is another easy recipe for the slow cooker using a economical cut of beef, its really delicious and my kids loved it too! I served it on a warm sunny day with wraps and a honey mustard broccoli salad but it would be great in winter with mash or cous cous to soak up the sauce. It would work fine with stewed apple too so another great way to use some of the frozen stewed apples you might store for winter.

¼ cup balsamic vinegar
3 small apples
2 bay leaf
2 big sprigs rosemary
2 large sprigs thyme
1 large onion
2 cloves garlic
1 cup veg/beef stock
1 cup white wine
800 grams oyster blade steak
1-2 Tablespoons cornflour (optional)

Brown the steak in a hot pan, finely chop onion, garlic, herbs and apple and put them in the slow cooker with all other ingredients and cook on low for about 6 hours until the meat is falling apart. Depending on what you are serving it with you may like to thicken it up with a little cornflour mixed with water and then mixed in with the sauce, and continue to cook for another 10 minutes. I thickened it when I served it in wraps with a honey mustard broccoli salad and a soft goats cheese but I probably wouldn’t bother thickening it if I was serving it with mash, cous cous or polenta that would soak up the sauce. DPP_440

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Honey and mustard slow cooked beef with Thyme polenta

I used oyster blade but you could use any of the stewing cuts of beef.

https://eloiseemmett.wordpress.com/2014/05/25/side-of-beef/

800 grams beef
1 tablespoon flour
2 cloves garlic
3 large carrots
1 stick celery
1 leek
¼ cup balsamic vinegar
bay leaf
6 big sprigs thyme
2 tablespoons Dijon mustard
2 tablespoons honey
400 grams crushed tomatoes
400 grams beef stock salt and pepper

Roll the beef in the flour and brown in a hot pan in a little oil. I used oyster blade so keep it as the whole thick cut steak to go in the slow cooker but you could also cut it into a chunky dice before rolling in the flour and browning it. Put the beef in a slow cooker with the crushed garlic, peeled and chunky chopped onion and carrot, chopped celery and leek and all the other ingredients give it a good mix and cook on low for about 6 hours or until falling apart. Serve with vegies and mashed potato, cous cous or polenta

Thyme polenta

2 cloves garlic ½ brown onion dash olive oil 500 ml milk 100 grams polenta 10 large sprigs thyme 40 grams parmesan salt and pepper

Crush the garlic and finely chop the onion and sauté in the olive oil in a heavy based pot, add milk and bring back to a simmer while continually stirring add the thyme and polenta and stir for about 15-20 minutes until the polenta is cooked and thick add cheese and season

In the thermomix: The thermomix is excellent for cooking polenta! so easy no standing and stirring! chop the peeled garlic speed 5/ 5 seconds, add onion and chop speed 5/ 5 seconds add a dash of olive oil and sauté 2 minutes/ speed 1/100 C. add milk and chopped thyme and cook 100C/ speed 2/ 4 minutes. Add polenta and cook 100C/speed 1/15 minutes. When it’s cooked it should not feel grainy (it might need to cook a little longer) add grated cheese and season with salt and pepper

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Beef Wellington and a chicken liver pate recipe

Whole scotch fillet 1.5 -2 kg
1 kilo packet puff pastry sheets Or see homemade puff pastry recipe: https://eloiseemmett.wordpress.com/2014/10/10/apple-pie-with-homemade-puff-pastry-2/
1 egg

Chicken liver pate

500 grams chicken livers
1 tablespoon butter
½ small brown onion
1 clove garlic
2 rashers fatty bacon
30 ml brandy
2 tablespoon fresh basil leaves
1 tsp thyme leaves salt and cracked pepper
60 ml cream

To make the pate sauté the livers peeled garlic and onion and the roughly chopped bacon in the butter, add the herbs, and cream and simmer for 8 minutes or until the livers are just cooked. Puree and season with the salt and pepper and refrigerate until cooled and set.

Pate in the Thermomix: peel garlic and onion, bacon and livers in the bowl, chop 2 seconds/ speed 3. sauté 100 c/speed 1/3 minutes add cream and herbs and cook 100C/speed 1/five minutes the livers should be just cooked. Puree speed 10/ 1minutues season with salt and pepper and refrigerate until cooled and set.

To make the wellington, trim sinew and seal on all sides in a hot pan. Refrigerate until cool. Cover the meat in the pate and wrap with sheets of pasty, using egg wash to seal the meat and with having minimal patches of thick layers of pastry as this will be take longer to cook and be soggy rather than golden and crisp.

Bake in a 180 C oven for about 40- 1 hour to be cooked to medium use a meat thermometer for the best results and it will be best left to rest for at least 20 minutes (it will continue cooking in this time). Slice and serve.

beef wellington

Beef and noodle soup

I had a delicious beef and udon soup at Orizuru (Mures, Hobart) earlier in the week and was keen to make something similar at home, also to try new dishes rather than the same old with the side of beef in the freezer. I used a small piece of rump and a small poterhouse, both end bits. I didn’t have a chance to shop for new ingredients so I was pretty thrilled with the end result made from what I had in the pantry. I will try this again with a homemade beef stock to add some more depth to the flavour.

serves 2

1 onion
¼ teaspoon chilli
1 tablespoon miso paste
1 teaspoon soy sauce
1 tablespoon honey
700 ml beef stock
1 large carrot
1 stick celery
1 red capsicum
10 snow peas
200 grams cooked noodles
200 grams steak (eye fillet, porterhouse, rump)

Finely slice onion and chilli and sauté in a medium size pot. Add miso, soy, honey and beef stock and bring to a gentle boil. Season with salt and pepper and more chilli if you like.

Slice the beef thinly, slice all remaining vegetables and put the beef and vegetables into the simmering soup, quickly to heat, about 30 seconds to 1 minute and serve immediately on top of the hot noodles

 

 

Side of beef

Ok, so I have worked my way through the side of lamb and part of the pork, now its time for the beef. If you have the freezer space purchasing by the side is a economical way to buy meat and most importantly you know where your meat has come from and what you are getting. If you are a smaller family maybe go halves or thirds with another smaller family to turn it over quicker.

It’s a lot of meat 60 – 80 kilos, its ends up about 30 percent prime cuts such as scotch fillet steaks and topside roasts and 70% mince and stewing steak and mince, which is probably more prime cuts than the average family with young kids (if like mine there favourite meals are meatballs and lasagne) would purchase normally. I like to order one at the beginning of winter because I enjoy slow cooking food during winter.

When my 78 kilos of meat and about 15 kilos of bones arrived, although I was dreading such a boring job when I woke up in the morning, I vacuum packed all the prime cuts, T-Bone steaks, eye fillet steaks, scotch fillet steaks, porterhouse steaks, topside roasts, blade roasts. And it’s always well worth going to the effort of packing them well it makes a massive difference on the quality when defrosted and grilled.

For the stewing steaks and mince I just packaged them in a freezer bag as it’s probably not going to make that much difference to the end product if it has been cooked for a few hours compared to the effort and expense involved in the vacuum packing.

I froze some bones and roasted most to go in 2 large stockpots with carrot leek, thyme, celery, parsley and pepper corns to be simmered for 8 hours to make a rich beef stock then reduce down with tomato and red wine to create a thick, gelatinous demi-glace to freeze in small portions to defrost at a later date and use as the base of a sauce. I did feel wrong when I used a little gravox in a sauce to serve with my wellington at Easter not only does it worry me what is in a commercial stock powder they don’t have any depth of flavour.

DPP_343the bones simmering to make a delicious demi glaze to use as a base for sauces and gravies

To make a delicious mushroom sauce with my demi I will simply defrost sauté some fresh mushrooms in a little butter add the defrosted demi a dash of cream, reduce slightly and serve simple. Other variations could be green pepper corn, red wine and sage, caramelised onion and I will add these recipes and more as I make them….

I also made a brine of salt water, cinnamon, cloves and brown sugar and pickled 6 portions of silverside its the first time I have made my own! It needs to pickle for at least five days

DPP_344the silverside in the brine for 5 days to make corned beef

And I made a tray of hamburgers for the freezer, we love a homemade hamburger with the lot with lots of salad for an easy dinner.

DPP_341

on my blog already there are plenty of beef recipes but I will add more as I make them. Here are some ideas to use the different cuts of beef:

T bone          BBq or grill
Porter house  BBQ or grill
scotch fillet  BBq or grill
eye fillet   BBQ or grill, bake, stuff with cheese or oysters
rump      schnitzels, marinated steaks, stir frys
 mince    burgers, lasagne, bolognaise, pies, meatloaf, meatballs, chow min, chilli con carne               silverside     roast or pickle for corned beef
oyster blade: slow braise ie beef and red wine
stewing steak   : slow cooked beef dishes, goulash, slow cooked curries, slow cooked for pie fillings
topside: roast, schnitzels (bashed thin) stir frys, marinated steaks
blade : roast, slow cooked