Red Thai Meatball Curry - Naked Cuisine. Lets be real, I like curry any time of year, but there is something extra grand about a rich, full bodied Thai curry when the snappy weather starts to hit.
Especially one with juicy ginger infused meatballs and creamy coconut chile lemongrass gravy. Dull cloudy days call for meals like these, with some pillowy jasmine rice, or if your weird like us, leftover Thanksgiving mashed potatoes. Unfortunately there was no turkey on the thanksgiving scene, since 2 people and a baby hardly qualifies for turkey feasting, a humble roast chicken gladly took its place. Though I suppose the real Canadian Thanksgiving is today, so technically we celebrate all that we are grateful for with this divine Red Thai Meatball Curry, and I tell you, it is worthy!
Ultimate Swedish Meatballs (Sorry Ikea) I will admit that it may seem a little odd to emulate a recipe from a low cost furniture store.
But hey, I am a little odd. I also like Ikea and I liked their meatballs! I haven't had them in years, in-fact I think they may have stopped selling them for a while after a little snag with nags, a horsey hiccup, a stable scandal, if you catch my drift... Anyway, I thought I'd try and recreate the delicious little morsels of Swedish heaven swimming in their rich, creamy bath of gravy.
This time though; no freezers, no ponies, no nasties just good quality ingredients. It's taken 4 or 5 tries and some very full tasters, but I think I've finally cracked it. I'm rather excited to share my Ultimate Swedish Meatball recipe, I think you'll really enjoy them. Apologies in advance to any Swedes if this isn't how your mamma makes 'em. The number of servings depends on what you're serving it with.
You'll need: Around 500g free-range pork meatballs (I like these) Knob of butter 1tbsp plain flour 1tbsp mustard. Spicy Meatball Recipe. Meatball Pretzel Bites - The Gunny Sack. Disclosure: This easy appetizer recipe for Meatball Pretzel Bites was created as part of a sponsored post for Casa Di Bertacchi.
Soft pretzels are one of the snacks my kids love. When we are at the mall, they always ask if they can get pretzels. They must not be the only ones joining the pretzel craze, because pretzels seem to be everywhere lately. We’ve seen everything from pretzel buns to pretzel pizza crusts! What to serve with steak. Planning the perfect steak dinner involves devoting adequate time to your side dishes, too.
Bistro Steak with Buttermilk Onion Rings Recipe. Photo by Gentl & Hyers yield Makes 4 servings Here's how to time this: Have the salad and onion ring components ready before you cook the steak and the sauce, then keep the sauce warm while you fry the onions.
Toss the salad at the last moment. Preparation. Sizzling Steak Stir-fry. See Also Sizzling Steak Stir-fry Create a stir-fry with a difference.
Slice a sizzling-hot steak, very much like the steak served on hot iron plates in Chinese restaurants, and serve over a hot crisply-cooked and colourful winter-vegetable stir-fry tossed in a combination of Malaysian and British sauces. Quick, easy and delicious. Serves: 4-5 Prep time: 15 mins Marinating time: 30 mins Cooking time: 15 mins Ingredients Marinade 1 large piece of 3cm thick lean Quality Mark beef rump steak 2 Tbsp oil 1 Tbsp HP or Worcestershire sauce 1 Tbsp brandy Few drops sesame oil Vegetables 1 onion, peeled and roughly chopped ½ cauliflower, cut into florets 150g green beans or snow peas, trimmed 2 cloves garlic, peeled and sliced Sauce ½ cup Campbell’s Real Stock, Beef 2 Tbsp tomato sauce 1 Tbsp oyster sauce 2 tsp HP sauce 1 tsp cornflour Method Mix all the marinade ingredients together and place in a resealable bag with the steak.
Sirloin steak with chunky chips. VODKA MARINATED STEAK. How to Cook a Steak Perfectly Every Time. I don’t consider myself much of a “steak and potato” guy.
If I were in a situation where I was forced at gunpoint to self-identify using only pairings of disparate foods, I would describe myself as more of a “chorizo and cheese” kind of fella. I would also have to reconsider the life choices that led to me having to negotiate my way out of a gunfight using descriptive language about meat. But that’s neither here, nor there. You see, it’s not often that I get the urge to throw a charred piece of meat on a plate, growling and grunting, eating the meat with my bare paws. That craving may not strike often, but when it does, sweet mercy, I want it to be perfect. First, select a good cut of meat. Unwrap your steak, and allow it to come to room temperature. On the stovetop, heat a cast iron skillet over high heat. Allow to cook over high heat for exactly two minutes. Using tongs, transfer your steak from the oven to a cutting board.
Got it?
Beef.