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Showing posts from June, 2010

Beef with Carraway Seeds and dumplings

Oh my goodness, I have to get this one down STRAIGHT AWAY. We've just walked away from the dinner table and it. was. de. lish. us. We even decided while we were eating that THIS would be our dinner on moving day (coming up in less than 3 weeks.) It's so nutritious, warming and satisfying!!!

Not bad considering it all came from my own brain as I swirled the flavours around in my head and wondered what would go well? Is this how the chefs do it? I've often wondered how they actually 'wrote' recipes. What I normally do is adjust an existing recipe, but this is my first successful go at writing.

Can you tell how proud I am?

Ingredients:

1 kilo diced beef (finely diced 1cm) and doused in 2-4 tabs plain flour
plain flour
1 litre stock (I used chicken because it was what I have in the freezer)buttercanola oil
1 tab carraway seeds*  (optional - not if on full elimination)1 leek, halved and sliced
2 cloves garlic, crushedWHILE BEEF IS COOKING, remaining vegies
2 potatoes…

Roast Chicken - The bird who keeps giving.

Roast chicken is so damn generous. Not only do we get a scrummy meal, we also get stock for numerous future dishes and school sandwiches with the left over meat. Win, win and win!

I roast the chook (free-range, of course!) with a little Canola oil sprayed over it (not aerosol, one of those oil spray bottles you pump.) and then salt all over. No-one in my family likes stuffing except Mr Frillypants.... so he misses out. But there are a few recipes available in the Failsafe recipes books, if that's what floats your boat. Sometimes I'll chuck some garlic cloves in or else sprinkle with some citric acid.

To make the stock; put the carcass into a large saucepan (at least 2++ litres) and cover with water. Make sure all skin has been removed (amines) and don't go adding in all those vegie peelings (salicylate). This is pure chicken stock, nothing else. Bring to boil and simmer for as long as you want, but at least one hour. Allow to cool and then strain into a jug…