Showing posts with label Recipe: Potatoes. Show all posts
Showing posts with label Recipe: Potatoes. Show all posts

Sunday, April 24, 2016

Beef Stew Recipe

Been a little scared of cooking beef as it might turn out tough & dry. Until we did some research and found out this interesting article by Serious Eats, they mentioned that the best part of the beef to make beef stew is chuck. It has lot of connective tissue and fats. Also, it's affordable and preforms the best. Click here to read more.


Ingredients A
4 tablespoons Vegetable oil
400g Beef Chuck, cut into 2-inch cubes
100g Oxtail
Kosher salt and freshly ground black pepper

For searing, heat a large Dutch Oven or a Soup Pot with a tight-fitting lid with Vegetable Oil. Season the beef chunks and oxtail generously with salt and pepper, and add to the pan. Saute (uncovered) for about 8 minutes stirring occasionally, ensure all sides are well-browned. Transfer the beef to a plate and set aside. Rinse the Dutch Oven or a Soup Pot, wipe out the pan and return the pot to the stove.

Ingredients B
2 tablespoons Butter / Olive Oil
1 medium Brown Onions
3 cloves Garlic, crushed
1/2 cup Tomato Paste
1 tablespoon All-Purpose Flour (optional)
1 cup Water
1 cup Beef or Chicken Broth
1/2 cup Red Wine
2 sprigs Fresh Parsley / 1 teaspoon of Dry Parsley
2 sprigs Fresh Thyme / 1 teaspoon of Dry Thyme
2 sprigs Fresh Rosemary / 1 teaspoon of Dry Rosemary (optional)
2 Bay Leaves
200g medium Potatoes, quartered
2 medium Carrots, cut into 2-inch pieces
2 Celery stalks, cut into 2-inch pieces (optional)
Salt and Pepper to taste

If using the oven to cook for 1.5 hours, preheat the oven to 165°C.

Heat the large Dutch Oven or the Soup Pot with butter or Olive Oil. Add in Onion and cook for about 5 minutes or until lightly browned. Add the garlic and cook for about 1 minute or until fragrant. Add the tomato paste and cook for 1 minute or until lightly browned. Add the seared beef chunks and oxtail. If you're adding flour mix it into the water, we omitted as we prefer our stew to be soupy base, however, if you like slightly thick soup you may add. Add Water, Broth, Red Wine and bring to a simmer. Place the Parsley, Thyme, Rosemary, and Bay Leaves in a soup-bag and add the bundle to the pot. Cover and transfer to the oven to cook for approximately 1.5 hours where the meat will be just tender. This can also be done on the stove at a low simmer, it will take approximately 1 hour.

Remove pot from the oven or stove, with a ladle skim as much fat off as possible. Add the Potatoes, Carrots, Celery and bring to a simmer on top of the stove for another 1 hour until the liquid slightly thickens and the vegetables are tender, not forgetting to stir occasionally. Remove and discard the herb soup bag. Stir in the vinegar. Season with salt and pepper to taste.

Dish into bowls and serve hot with rice or mash potatoes.

Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

Wednesday, October 8, 2014

Stir Fry Thai Chilli Potato Luncheon Meat Sausage Recipe

This is one lazy dish that everyone can cook!


4 serving of Salad

Ingredients
2 tablespoon of Vegetable Oil
1 large Washed Potato, cubed
2 Sausages, cubed
1 slice of Luncheon Meat, cubed
2 tablespoons of Thai Chilli Sauce (can replace with Tomato Ketchup)

Heat Oil in a non-stick pan and fry Potatoes until the have slight golden brown crust. Add in the Sausages and Luncheon Meat. Toast it on and off to let it evenly cook. When it's almost done, pour in the Thai Chilli Sauce stir fry it and let it thicken up.

Enjoy~!!!

Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

Saturday, September 14, 2013

Fully Baked Potatoes with Bacon


Ingredients
4 Washed Potatoes (Chunky) or 2 US Russle Potatoes (Soft & Sandy)
5 Streaky Bacon
1 tablespoon of Light Sour Cream
Conola Oil Spray

1. Pre-heat oven to 220°C.
2. Prepare your potatoes, by slicing the potatoes deep enough to place the bacon inside.
3. Cut up the bacon according to the length of your potatoes cut size.
4. Stuff in the bacon for every cut you done.
5. Spray Canola Oil on the baking pan, place in the potatoes, and spray some on top again before putting it into the oven for about an hour.
6. Bake until the potatoes is baked by checking using a cake tester/ stick/ knife. If it can be easily poke in & out the potato is fully cooked.



We'll explore more baked potatoes recipe and ways to cut short the baking time. Stay Tune!

Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

Tuesday, January 31, 2012

Goose Fat Exploration ::: Sauté Thinly Sliced Potatos & Baby Carrots in Goose Fat

We finally found Goose Fat. Yea, it's that tough to find it. We manage to find this at Park Way Parade Cold Storage, Singapore!

Goose Fat has higher temperature than other fats and is naturally liquid at room temperature. Cooking with Goose Fat will produce perfect roast potatoes, roast vegetables and make great fried bread. It also brings a dish to another level of flavour when butter is replaced or cooking oil is replaced.

Come with us on our cookery journey of exploring goose fats recipes. This is our very 1st recipe.

Goose Fat


There are instructions and advice behind the bottle information about Goose Fat and a extremely popular recipe to make bake goose fat potatoes which we can't currently till we get our oven.

Goose Fat


As a side dish for dear lovely home cooked steakhouse steak. Even Chiaki & Natsuko agrees the steaks are delicious too!

Saute Sliced Potatos & Baby Carrots with Goose Fat


Ingredients:::
2 teaspoon of Goose Fats
2 small Potatoes Sliced Thinly
1 hand full of Baby Carrot
Salt & Pepper to taste

Heat up a non stick pan and add Goose Fats. Put in Sliced Potatoes and Baby Carrot. Let it sauté till a little golden brown on both sides. Salt & Pepper to taste. Then it's ready to be served.

It took us 10mins to sauté these till it's lovely sides browns.

Saute Sliced Potatos & Baby Carrots with Goose Fat


Enjoy this recipe!

Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

Wednesday, January 12, 2011

Side Dish Exploration ::: Mash Potatoes with Bacon bits

Being mash potatoes lovers wherever we go ''mash potatoes as side please~''

On 28 Nov 2010, after our relaxation afternoon at Belle Mare beach in Mauritius, being unable to decide where to head to for dinner, we went home to make made Baked BBQ Honey Chicken Wings, & Garlic Bread to go with instant mushroom soup. Not forgetting our carbohydrates, we made mash potatoes with bacon bits!

Ingredients:::
200g washed potatoes
1/4 tablespoon Salt
10g butter
35g hot milk
Salt to taste
A dash of pepper
Bacon bits

  1. Put potatoes in a pot with enough water to cover them. Add 1/4 tablespoon salt. Bring to a boil, and simmer until potatoes are tender. Test by poking it with a fork.
  2. Drain the potatoes and put aside to cool for a bit before peeling the potatoes.
  3. Place all the peeled potatoes in a flat pan. Add butter, hot milk and mash the potatoes over low heat until a smooth texture is achieved. Then add salt and pepper to taste.
  4. Dish out and serve with bacon bits.

The Reason we actually used bacon bits to make our mash potato dish special is because we both are crazy about Bacon!!! :)

Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~