Monthly Archives: January 2008

Daddymac’s all time favourite….

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Can I just say that is how we spell favourite here 🙂 and for all those dropping by from Pensive’s blog or Rebecca’s blog, you are most welcome.

The theme for this months recipe round-up is Snackalicious Super Dishes and is being hosted by Pensive who has combined the whole thing with a cook-book giveaway over at her blog. Be sure to check out all the other dishes being served up in the name of good blogging.

As you can see this is the one I make if I need to impress Daddymac…..

A really hand recipe as you just throw it all in the bowl and then throw it in the oven!

Oven-Baked Barbecue Chilli

 

2lb (900gm) lean stewing beef in cubes

4 cloves garlic, pressed

2 onions, coarsely chopped

2 green peppers, seeded and diced

2 cans (420g each) red kidney beans rinsed and drained

2 cans (420g each) chopped tomatoes, undrained

225ml (8fl oz) passata

175ml (6floz) barbecue sauce

2 tablespoons cider vinegar

2 tablespoons hot or mild chilli powder

Cheddar cheese, soured cream and sliced spring onions, to serve (optional)

Prehead oven to 180C/350F/Gas 4. Trim and discard any visible fat from meat, cut meant into 1cm cubes and place in ovenproof bowl. Press garlic over meat, coarsely chop onions and dice green peppers. Add onions, green peppers, beans, tomatoes, passata, barbecue sauce, vinegar and chilli powder to baking bowl; mix well.

Cover bowl and bake about 2 1/2 hours or until mean is tender; stirring twice during cooking time. Serve with toppings if desired. Serves 8-12

I normally double up this recipe and freeze the leftovers 🙂

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Let me know if you try it.

Mummymac.

While you’re here be sure to read this post about a giveaway I’m hosting here on Monday.

 

 

 

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Big Turkey Leggy..

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So it’s Work’s for me Wednesday over at Rocks in my Dryer to-day and it’s the Backwards Edition which basically means instead of giving a tip we get to ask for one.
 
And so…
 
The season of Turkey and Ham is over it’s time to clear out of freezers of all the leftovers and I have come across 2 of my star buys 🙂
 
What do you think of this?
 
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Pretty gross, I know.
 
This Turkey leg weights 4lb, my butcher reckons it must have come off a 35 – 40 lb Turkey. I love the brown meat of the Turkey so I always buy a couple of extra legs. I usually buy 4 but these were so big I restrained myself for the sake of the freezer shelves 🙂
 
Ever year I do the same thing with these – I just make stew. Normally I fry off the leg in my soup pan and and add loads of vegetables, let it all simmer like for ever then remove the join, take the meat off and return the meat to the stew.
 
So you know what’s coming – the one shown above is roasting in the oven at the minute as I just couldn’t fit it into any of my pans for stew!
 
I’ll make stew with it later.
 
So have you any ideas – what way could I cook the other joint that would be real tasty and something different?
 
If I use your suggestion I’ll post some photos.
 
While you are here, perhaps you could also offer a suggestion for cleaning the good old Pampered Chef Square Baker, yes I know all the rules but let’s be honest, it ain’t easy posting such a looking dish on a blog 😉
 
Thanks for all the advice,
 
Be sure to check over at Shannon’s for loads of other bloggers looking for advice.
 
Mummymac.

As promised…

After all that Curry chat I’m kind of sorry I hadn’t the ingredients in for one myself – aw well Uncle Ben will have to suffice.

As promised here is the recipe for the Naan Bread which I make in the Bread Maker. I have never made any other than this one thought I’m sure if you google it there will be loads of recipes. We particularly like Peshawar Naan if we’re in an Indian but this one is just plain.

Naan Bread

3 tablespoons Natural Yoghurt

1 tablespoon olive oil

1/4 pint Water

12oz Strong White Bread Flour

1 teaspoon Caster sugar

1 teaspoon Salt

1 teaspoon Baking Powder

1/2 teaspoon Easy Blend Dried Yeast

The ingredients are all placed into the pan in the above order and Programme 9 Dough is selected.

At the end of the cycle removed and place on a floured work surface.

Divide the dough into 6 pieces.

Roll out each piece into a large oval approximately 9″ x 4″

Place on greased baking sheets.

Place under a pre-heated grill which must be very hot and cook for 2-3 minutes on each side until brown and puffy.

Warning: Speaking from experience these will burn easily, the dough curls up at the sides and can easily hit the element of the grill – I should know 😉

Mummymac.

Beef Curry

I get asked for this recipe so much, it’s just easier to put on here and refer folks to it, so here goes :

Beef Curry

1 1/2 lb stewing steak cubed

2 tablespoons curry powder and 2 tablespoons plain flour mixed

3 tablespoons vegetable oil

1 large cooking apple, peeled, cored and diced

2 large onions, peeled and sliced

1 pint of beef stock

salt and pepper

2 tablespoons mango chutney

2 oz sultanas

1 tin of tomatoes chopped.

1 tablespoon lemon juice.

Method.

Coat meat in seasoned flour, fry in vegetable oil until lightly browned, then place in large casserole dish. Fry apple and onion until soft. Stir in stock and bring to the boil. Add remaining ingredients and simmer for five minutes. Pour over meat in casserole dish and cover.

Cook in preheated oven at 180C and cook for 3 hours.

Next time I make it I’ll try to remember to up-load a picture but it just looks like Beef Curry really 😉

Enjoy

Mummymac.