I have never been a fun of minced meat. I really don’t have a reason as to my dislike but for as long as I can remember I just could not stand minced meat. So when I saw a photo of this recipe in the March 2012 BBC Good Food Magazine I thought it looked really good and it claimed to be healthy as well (it has two servings of the recommended 5 a day of fruits and vegetables) and I had no idea that the main ingredient was minced meat. I was quite skeptical but decided to try it anyway because of how good the photo looked and I was not disappointed. I actually quite enjoyed it. I should warn you though it doesn’t keep well in the fridge so I ended up throwing out whatever left overs were there as they did not taste as good or look half as great. HAPPY COOKING!!!
· 2 tablespoons vegetable oil
· 500 gm minced beef
· 1 red chilli (I did not have this so I used ½ teaspoon cayenne pepper)
· 6 garlic cloves, crushed
· 150gm mushrooms
· 100 gm bean sprouts
· 4 tablespoons oyster sauce
· 1 tablespoon brown sugar
· 4 spring onions, halved and sliced lengthways (I did not have this so I did not use them)
Basmati rice to serve
1. Heat a little of the oil in a non-stick wok or large frying pan.
2. Put in the minced meat and break it up with a wooden spoon for about 10 mins until cooked through, remove and keep aside.
3. Put the remaining oil in the pan add half the chilli, garlic and mushrooms and cook for a few minutes then add the bean sprouts and mix up.
4. Return the mince to the pan and add most of the spring onions (if using), the oyster sauce, sugar and 200ml of water.
5. Bubble for a few minutes then serve immediately with steamed rice. Top with the remaining chilli and spring onions
LEMON DHANIA RICE
I love quick fixes. Especially on days when I am DEAD BIT tired. I love it when I can get home from work and just put rice in the microwave let it cook, remove it and just a put a thing here and there and in a few seconds the rice is transformed. By now I am sure you all know of my love for all things dhania (coriander/cilantro) I think I could add dhania to tea if I could 🙂 I learned this recipe a couple of years back from a magazine. I do not remember the name of the magazine so I honestly do not know who to give credit to.
This is an easy way to spruce up rice for a sweet and spicy dish or just to eat. It is important to make this dish as soon as the rice cooks because of the melting of the butter and also if the rice stays the lemon tends to be soaked up by the rice so the flavour is not the same. HAPPY COOKING!
- 1 cup of cooked white rice
- 3 tablespoons of unsalted butter
- Juice of 1 large lemon
- small yellow bell pepper diced
- About 1 teaspoon of black pepper
- Salt to taste
1. Cook rice as you normally would.
2. As soon as it’s cooked put in the butter and stir to melt ensuring it is completely melted well distributed.
3. Add the lemon juice, bell pepper and dhania. Stir to combine
4. Add salt and pepper to taste.
5. Serve immediately.
6. How easy is that!!!!
7. HAPPY EATING!!
I tried this dish just over a week ago for the first time. I got in from Australian Women’s Weekly “Sensational Stir-fries” I was soooooo impressed by the taste of the mixture of the spices in my mouth. The tartiness of the ginger mixed with the sweetness of the honey, WOW! I liked so much so that I tried it the other day on chicken, FAIL! It dint work the same. So I guess I’ll be sticking to beef. The original recipe says you should use lamb so I guess that would work well but I do not have access to that here in the bundus. I also used ground cumin instead of seeds. The recipe also asks to use thyme and celery which I did not have so I instead used coriander instead of the thyme and did not replace the celery. HAPPY COOKING!
- 500gm beef/lamb fillets
- 1/3 cup plain yogurt
- 2 cloves garlic, crushed
- 1 tablespoon grated fresh ginger
- 2 tablespoons of honey(I used more)
- 1 teaspoon turmeric
- 2 teaspoons cumin seeds ( I used ground cumin)
- 1 tablespoon vegetable oil
- 1 large red pepper, thinly sliced
- 1 large onion, sliced
- 3 teaspoons fresh coriander
- Mix meat, yogurt, garlic, ginger, honey, turmeric, and cumin in a container. Cover the container in cling wrap and place in the fridge for at least 20 mins and up to 24 hrs.
- Cook rice according to instructions on the pack.
- Meanwhile, Heat half the oil in a wok
- Add the pepper, onion and coriander. Stir-fry. Remove
- heat the remaining oil in the wok
- Add the meat mixture and stir fry till the meat is tender
- Serve over the vegetable mixture with rice
- HAPPY EATING!
My mum has this way of taking old food and making it seem so exotic. So the other day, when I was still in Nairobi on leave, my little brothers had just left for school and the other one wasn’t home, mum decided she would “make” me old rice for dinner. I was not very amused and did not like the idea much. She kind of used everything that was in the fridge. Old sausages, bacon, ham, peas, okra, carrots etc etc. Lets just say when I had my first bite I had to call my brother and tell him how mum made me special rice because I was the “only child”. So I tried making the same rice my self the other day. Obviously it was not as tasty as mums. Maybe it was because I made my sausages and bacon fresh or maybe its because I’m just not her ( I think it’s the later) it was still pretty good. I think my friend Mona enjoyed it. Let me know how you go. HAPPY COOKING!!
- Old rice (about 2 cups)
- Sausages chopped (cooked)
- Bacon chopped (cooked)
- Red pepper
- Yellow pepper
- Sweet corn
- Oil for frying
- Fry the onions till they turn slightly transparent
- Add in the garlic and cook till its aromatic and its started to brown
- Add in the mushrooms, cook till they start to brown
- Add in the sausages and bacon stir in well
- Add the red and yellow pepper cook for about 2 mins
- Add in the carrots cook for a minute
- Add the sweet corn, chillies and dhania. Mix very well.
- Add salt and pepper to taste
- Add a little water
- Add the rice, a little at a time mixing well after each addition.
- If at any point you fill your rice is too drink, add just a little water.
- Let the rice warm through.
- Serve immediately
- HAPPY EATING!
- you can use ANY vegetable or left over meat you have in the fridge. You can also leave out the meats to make it vegetarian.
- Feel free too add an egg and stir through on after step 11.