Meat

Shepherd’s Pie

About two weeks ago I went to the butcher and got two packets of minced lamb. I didn’t realise how expensive it was! So I kept in the freezer and waited for the time when I would make good use of this expensive purchase!

Well, the time came yesterday. My Maris Piper UK potatoes got delivered and so it was the perfect time to make shepherd’s pie.

Maris Piper potatoes are wonderful! Unlike russet potatoes (the potatoes easily available here), they’re fluffier and more rounded in taste. After boiling and ricing them fine, I seasoned with salt, black pepper, butter and cream.

For the minced lamb, it was simply ensuring they cooked slow and well. I added only some oyster mushrooms chopped small and seasoned with a beef cube, a heaped tablespoon of tomato paste and salt pepper.

Meat

Steak Platter

It has not stopped raining since morning. Here’s hoping to the death of the virus with all this rain!

And since it’s raining and everybody’s at home feeling quite gloomy, I thought I’d just treat the family with a simple steak platter. I went out to buy two pieces of dry aged sirloin. Came home and started to fry haloumi cheese in olive oil first, then the steaks. I had some Australian baby kumato and a small piece of smoked duck. And that’s it! A happy family chomping down on good meat and cheese with toast.

That’s all you need to make a good steak on the stove!
I love thyme!
Meat

Lamb Shank with Creamy Mashed Potatoes

I love my new toy. This Philips pressure cooker is really idiot proof and makes my WFH (Work From Home) time easier.

There really is no recipe to this. All I did was sautéed garlic and sliced white onions. And then brown the lamb shanks. Add carrots. And pressure cook for 40minutes. Prior to adding the lamb shanks into the pot, I had seasoned them generously with salt and black pepper mixture (my favourite Korean herb spice mixture which contains lots of black pepper, salt and some other minuscule herbs). Add a cup of water, stir in a cube of beef stock, a tablespoon of tomato purée and that’s it. Of course I wish I had fresh herbs but I really can’t afford lots of supermarket runs (the curve is not flattening!)

After the time is done, vent the steam, open the lid and voila! Fall off the bone tender lamb shanks! All in 40 minutes! As for the sauce that’s still in the pot, thicken it with a flour slurry.

Plate with creamy butter homemade mashed potatoes. Divine!

Meat

Lamb Tagine with Salty and Sweet Dried Prunes

I made lamb tagine in a sauce pan pot after reading a lot of websites and watching YouTube videos. This I reckon is a good tagine because the seasoning is mild but fragrant. I learnt using one important spice that made a lot of difference from watching this lady Chef from a hotel make it on YouTube. The secret ingredient is…ground cinnamon!

Tagine is so simple to make (compared to Malay, Indian or Peranakan cooking you know) and so I’ll be making this quite often since the family loves it so much. But of course, different variations. Lamb is costly here in Singapore 😦

Here in my bowl, I have 1.8 kg of good quality lamb cubes. Marinade with 1 tbsp of ground cumin, 1 tbsp of ground coriander, 1/2 tbsp of sweet smoked paprika and 1 tbsp of ground cinnamon. Of course, add salt to taste before this.

Sauté two large white onions which have been quite finely chopped. Add ginger and garlic paste. Sauté till onions are soft and wilted.

Add marinated lamb cubes. Stir and brown lamb cubes. Then add 250 ml of chicken stock (I used the packet ones) and salt. Add some saffron threads, about half a teaspoon. Close lid and mimic tagine cooking. (I’m so buying a tagine soon).

While the meat is stewing away, in another saucepan, add some of the stewing liquid from the lamb and salted sweet prunes. By right, you should use sweet prunes. But…well when I went to the Chinese grocer, he had only these so I got them. But because these are saltier than normal prunes, I had to add more honey. So I added 3 tbsp of honey, 2 tsp of ground cinnamon and some water till the prunes are soft and have expanded somewhat.

Stir the prune mixture once the lamb is cooked and tender. Before that, I had added some carrots too. Don’t add too early or the carrots will be too mushy.

And I had some very sweet and delicious boiled Australian white potatoes. I pan fried the boiled cubes of potatoes in some butter and added them in too.

Lastly, stir in fresh coriander and then serve with the easy flatbread from Jamie Oliver’s wonderful recipe.

Before serving, sprinkle some dried fruits and nuts which you can easily purchase now in the snack section.

My lunch spread yesterday. Tagine with flatbread and roasted bone marrow and garlic baked chicken wings. I love the holiday season. More cooking coming up!

Asian Dishes, Meat, Noodles and Pasta

Macaroni Goreng(Fried Macaroni)

This is my ultimate comfort food. And it’s so easy to make…now. I think I posted this many years ago when I started this food blog for my daughter but now that I’ve grown older and wiser, I’ve discovered shortcuts.

The chilli paste in many Malay home cooking is a blend of dried chillies, onions and garlic. But I’ve discovered bottled ground chillies. It doesn’t have the onions but it doesn’t matter anyway.

This is how I cooked my delicious comforting lunch. It’s spicy and tangy, and that’s how I love it.

In plenty of oil (I used olive oil) cook till the oil separates one heaped teaspoon of chopped garlic, and 1-2 tbsp of ground chilli from the bottle. If you don’t have this, then it won’t taste as good but you can substitute with a bit more of ground chilli flakes. Here, I added a packed of chilli flakes so that I could have more colour.

Then add minced beef. Here, I have 300g of minced beef.

Make sure the meat is well cooked. Then add a packet of chopped tomatoes. I like these form Sainbury’s. Add one heaped tablespoon of ground cumin, 2 Teaspoons of sugar and salt to taste.

Let the mixture simmer nicely till the oil is really bright red and everything looks soft and unctuous.

Then add cooked macaroni.

Mix macaroni well with the sauce. Taste and add more salt if needed.

Sprinkle with spring onions cut to fairly large pieces.

Then serve with a sprinkling of fried shallots. Yummy!