Tag Archives: beef

Spaghetti & meatballs


Spaghetti & meatballs
Spaghetti & meatballs

Ingredients for 5 portions:

Ingredients for the dish
Ingredients for the dish
  • 500g spaghetti
  • 400g mince beef
  • 3 garlic cloves
  • 3 spring onions
  • 1 stock cube
  • 1 big onion
  • Salt & pepper
  • 1 tinned tomato & ketchup
  • Vegetable oil

Method:

Cut the onion in two, grate one half and finely chop the other half. Keep both separate. Chop the spring onions and set aside.

Preparing the meatballs 1
Preparing the meatballs 1

To make the meatballs, put the mincemeat in a mixing bowl. Using a garlic press, mash the garlic into the mince, add the grated onion, salt and black pepper. Also add 2 tablespoons of oil to the mix then, using your hands, massage together all the elements and form the meatballs.

Preparing the meatballs 2
Preparing the meatballs 2
Prep done
Prep done

Put the balls in a sauce pan, cover and place on high heat for 5 minutes. This will extract the water from the meat and when there is no more liquid coming out of it, the meat will start to fry and brown in its own fat. Just make sure that it browns on all sides.

Once this is done, remove the meat from the pan and set aside to rest.

Without rinsing the sauce pan, fry the chopped onions in the meat residues. Brown for 2 – 3 minutes, add the spring onions and the tomato. Season with salt and pepper, then, cover for 10 minutes the time for the juice from the tomato to evaporate.

Now, put the meat balls back in the sauce with a tablespoon of ketchup and 100ml water, then cover for another 10 minutes.

In the meantime, cook the spaghetti according to the instructions on the package.

Spaghetti & meatballs ready
Spaghetti & meatballs ready

Serve as suggested and enjoy.

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Beef casserole


Beef casserole with baby potatoes
Beef casserole with baby potatoes

Ingredients for 4 portions:

Casserole ingredients
Casserole ingredients
  • 100g celery – chopped
  • 1 big onion – cut
  • 600g baby potatoes – rinse and roughly cut
  • 400g Beef casserole
  • Vegetable oil
  • Salt & pepper
  • 1 beef stock cube
  • Thyme

Method:

In a deep pan, heat 3 tablespoons of rapeseed oil. Fry together thyme, onion and celery for 2 minutes, then add all the potatoes and brown for 5 minutes.

Now add 700ml of stock, cover and leave to simmer for 20 minutes until the potatoes soften. Now add the contents of the casserole tin over the potatoes, adjust the seasoning and cover for another 10 to 15 minutes on high heat. Check that the potatoes are firm, but, starting to dissolve. If not, leave for another 5 minutes but, stir to make sure that the bottom of the pot isn’t burning.

The casserole is ready.

Do not eat the flower!!!
Do not eat the flower!!!

Generally there aren’t many pieces of meat in tinned casseroles. So, if you’ve got some bacon in the house, feel free to add them from the beginning of the cooking process with the onion and celery.

Bon appetit!

Download the booklet here to see what I’ve used from the parcel for each dish and also the shopping tips at the bottom of each page

From the parcel: tin of beef casserole.

Shopping tips: Celery, leeks are great ingredients to always have in the house. Lidl often has these two on offer and 3 large leeks can be bought as a bundle from 89p – £1.