Month: June 2020

Beef Stew

Carla EccaLeave a comment

A beef stew that is packed with sweet and spicy flavours. An ideal comfort food that is rich and so simple to make.

Serves 2

Ingredients:

  • 1tbsp jerk seasoning
  • 400g diced beef
  • 3 tbsp olive oil
  • 3 cloves of garlic roughly chopped
  • 1/2 tsp ground cinnamon
  • 1/2 tsp allspice
  • 2tbsp soy sauce
  • 1tbsp brown sugar
  • 1 large carrot, finely chopped
  • 1 large shallot, chopped into strips
  • 1 fresh chilli, roughly chopped
  • 1/2 tsp ground black pepper
  • 200ml water

Method:

  1. In a bowl, put the diced beef, 1 tablespoon of olive oil and the jerk seasoning. Mix well, cover and leave to marinate for at least 20 minutes.
  2. Put 2 tablespoons of olive oil in a frying pan along with the shallot and garlic and fry on a medium heat until soft and lightly browned.
  3. Add the carrot and chilli and cook for 4-5 minutes, stirring occasionally.
  4. Then add the cinnamon and allspice and fry for 1-2 minutes.
  5. Add the beef and brown off the outside for about 4-6 minutes.
  6. In the bowl the beef was marinating in add the soy sauce and the sugar and give it a good mix; get any remaining jerk seasoning hanging around in there.
  7. Pour the soy mixture into the pan along with the water and give it a stir.
  8. Cover the pan and leaving it on a low heat to simmer for 50 minutes- 1 hour.

Best served hot and with basmati rice.

2020-06-09 19.06.32

Advertisement

Vegan Sweet Potato and Lentil Stew

Carla Ecca3 Comments

If you’re in the mood for something sweet, spicy and creamy then this is the dish for you! A simple lunch meal that is perfect on it’s own if you fancy a lighter lunch, or enjoy it with a side salad or rice.

Serves 3

Ingredients:

  • 1 large sweet potato, peeled and roughly chopped into chunks
  • 1 large carrot, peeled and chopped
  • 3 garlic cloves, chopped
  • 1 small white onion, finely chopped
  • 2tbsp olive oil
  • 1 inch piece of ginger, peeled and grated
  • 1 cup/8oz red split lentils, rinsed
  • 1 chilli, chopped
  • 2 fresh tomatoes, peeled and chopped
  • 1/2tsp dried coriander
  • 1/4tsp turmeric
  • 1tsp paprika
  • 1/4tsp ground cumin
  • 1 can (400ml) coconut milk
  • Salt to taste

Method:

  1. In a frying pan, pour in the oil, add the ginger, onion and garlic and fry on medium heat until soft and lightly browned.
  2. Add the turmeric, dried coriander, paprika and cumin and fry for 2-3 minutes.
  3. Then add the carrot, tomato and chilli and fry for 4 minutes.
  4. Put in the potato and lentils and give it a quick stir; season with a sprinkling of salt.
  5. Pour in the coconut milk, cover and simmer for 20-25 minutes or until the potato is soft. (If the mixture becomes dry add a splash of water).

Best served hot.

 

 

Coconut Salmon

Carla Ecca1 Comment

A refreshingly light, coconutty salmon dish that is flavourful and oh so simple to make. Perfect if you are feeling a lighter lunch as it is not too indulgent, pair with a side salad or some grilled vegetables.

Serves 2

Ingredients:

  • 2 skinless salmon fillets
  • 1 shallot finley chopped
  • 3 garlic cloves chopped
  • 1 inch piece of ginger, peeled and grated
  • 1/2 tsp dried coriander
  • 2 cup mushrooms, sliced
  • 2 tbsp olive oil
  • 165ml coconut milk
  • 2 fresh tomatoes, peeled
  • 1tbsp fish sauce
  • 1 lime
  • 1 red chilli, deseeded and chopped (add more if you’d prefer more spice)

Method

  1. In a pan, pour the olive oil and fry the salmon on medium-low heat for a 2-3 minutes on each side.
  2. Remove the salmon from the pan.
  3. Add the shallot, dried coriander, garlic and ginger and fry on a medium heat until it starts to soften and brown.
  4. Add the chilli, tomato, mushroom, fish sauce and cook for 4-6 minutes.
  5. Pour in the coconut milk and give it a quick stir.
  6. Put the salmon back in the pan along with the juice of half a lime.
  7. Leave to simmer for 8-10 minutes or until the salmon is fully cooked.

Best served hot.