Tag-Archive for » Meat «
I tagged this to make for a recipe swap game I play on recipezaar. I am so glad I did as I had my family over on Sunday for lunch and this went down a treat. I made it up on Saturday, rather apprehensively, as I am not a great anchovy lover unlike my brothers. I chose to make the recipe as stated, I did leave out the extra salt as I felt there would be enough saltiness from the anchovy paste. We all absolutely loved this and the tuna topping was awesome and would be great even served by itself as a salad topping. I served this as part of a lunch with several other antipasti dishes, a big green salad and some rustic crusty bread and it was delicious. To view the original recipe and to also check out other recipes by this chef please click here.
Ingredients
1 1/2kg Veal roast (from leg)
3 Tablespoons lemon juice
1 Cup water
1 Tablespoon anchovy paste
1 Teaspoon salt (I left this out)
1/2 Teaspoon pepper
2 Bay leaves
1/2 Sliced onion
2 Garlic cloves
Sauce
170g Tuna, canned
1 Tablespoon chopped anchovy
1 Tablespoon chopped capers
2 Tablespoons lemon juice
Salt and pepper
3 Tablespoons mayonnaise
3 Tablespoons cream, whipped
Garnish
Chopped stuffed olives
Lemon slice
Parsley
Method
1. Bind veal roast into roll, if necessary, and place in casserole.
2. Mix lemon juice, water, anchovy paste, salt and pepper, and pour over meat.
3. Add bay leaves, onion slices, and juice from garlic cloves, and roast in oven at 180C/350F for two hours. Leave to cool in liquid.
Sauce
1. Squash tuna with fork, mix with chopped anchovies, chopped capers and lemon juice, season with salt and pepper, and fold in mayonnaise and whipped cream.
2. Remove veal from liquid, dry with absorbent paper, cut in thin slices.
3. Arrange on platter and pour sauce over meat.
4. Place in refrigerator overnight.
5. Garnish with olives, lemon slices and parsley.
A great summer dish with a nice big salad, some crusty bread and a good bottle of wine.
All photos taken by me unless otherwise stated.
This is a little different from how I usually make shepherds pie, but I had some mince meat so I decided to use it up and just added whatever I could find in the cupboard and fridge to make it. Feel free to add more veg and adjust for your tastes and what you have. I usually add carrot as well but I didn’t have any, I have also added corn before, so you can see that you can play around with the ingredients.
Ingredients
900g Ground beef
Olive oil
1 onion, diced
3 Cloves Garlic, curshed
1 Cup milk
1 Teaspoons mixed Italian herbs
2-3 Tablespoons tomato ketchup
2 Teaspoons beef stock powder
11/2 Cup’s frozen peas
4-5 Tablespoons bisto gravy granules
4 Cups potatoes, mashed (I mash mine with butter and milk)
11/2 Cups gruyere cheese, grated (A good cheddar would be fine we just don’t get very tasty ones here in Switzerland as you can imagine because of all our awesome mountain cheeses.)
1 Tablespoons fresh parsley, chopped
Method
1. Preheat oven to 180 degrees Celsius.
2. Heat about a tablespoon of olive oil in a pan, add onion and garlic, cook until onion softens
3. Add beef and brown stirring every couple of minutes.
4. Add milk, herbs, ketchup and stock, bring to a boil.
5. Add peas and gravy granules, cover and simmer for 15 minutes, if it becomes too thick just add a little water. (Add any other vegetables at this time as well. See note above for explanation.)
6. Place meat mixture in a large casserole dish.
7. Mix half the cheese and parsley with the potatoes and spread over the meat and vegetable mixture.
8. Sprinkle with remaining cheese over the top
9. Bake for 30-40 minutes, until browned and bubbly, (I have listed the difference in cooking times because of varying oven temperatures.
Serves 6
All photos taken by me unless otherwise stated.
