Caribbean Oxtail Stew

Raw oxtail isn’t the most attractive ingredient, so it’s likely most people have seen it in the supermarket and swiftly moved on to safe old braising steak or brisket. That’s a real shame! Oxtail is flavoursome and rich, making it perfect for this Caribbean inspired slow cooked stew.

 Ingredients:

• 600g oxtail (300g per person)
• 6 spring onions, roughly chopped
• 1 large white onion, roughly chopped
• 3 celery sticks, washed and sliced
• 3 tomatoes, quartered
• 1 good quality beef stock cube
• 1 scotch bonnet chilli
• 1 teaspoon ground all spice
• 1 bay leaf
• Half a teaspoon ground cinnamon
• 1 teaspoon celery seeds
• Sprig of fresh thyme
• 1 tablespoon brown sugar (light golden or Demerara is fine too)
• 2 tablespoons light soy sauce
• 2 tablespoons oil for frying
• Black pepper
• Salt

Method:

• In a large saucepan, heat 2 tablespoons of oil then fry the oxtail for about 10 minutes, turning to brown on all sides. Transfer the oxtail to a plate.
• Add the white onions, spring onions and celery then turn down the heat. Cook gently for 5 minutes then add the all spice, cinnamon, bay leaf, celery seeds and a few twists of black pepper. Cook for a further 5 minutes until everything is soft and starting to smell great.
• Add the oxtail back to the pan and add the tomatoes, stir well then throw in the chilli (whole) and thyme.
• Dissolve the stock cube in a pint of boiling water and add to the pan with another half a pint of water. Bring to the boil then add the soy sauce and a tablespoon of brown sugar.
• Transfer the stew to a slow cooker or to a large oven proof dish. If you’re cooking in the oven, put a lid on your dish or make one using tin foil; this should be sealed tightly. Cook in the oven at 180 degrees or gas mark 4 for 3 hours or in the slow cooker on high for at least 6 hours.
• Once the cooking time is up, remove the oxtail and allow it to cool on a plate.
• Taste the liquid and add some salt, pepper or sugar to your own taste. Don’t be tempted to over season before cooking as you can always add more but can’t really take any away!
• Pour the remaining mixture back in to your saucepan and add a tablespoon of plain flour, whisk it in quickly so it doesn’t create lumps.
• Reduce the sauce right down to make lovely rich gravy. You can also give it a couple of squashes with a masher to make it slightly smooth and thicker.
• Once the oxtail is cool enough to handle, remove the meat from the bones. Take your time here and don’t waste any meat.
• Once you’re happy with the thickness and taste of the sauce, add the meat back and heat through.

If you want to make it stretch a little further, you could add potatoes, carrots or another root vegetable about an hour before the oxtail is removed. I stir fried some cabbage (left over from making my Cabbage Rolls) to serve with it – simple and seasonal!

You can keep this covered in the fridge for a couple of days and it’s also fine to freeze if you’ve made too much (unlikely).

Cabbage Rolls

This is simple, nutritious and great value. It’s also a welcome side step from the usual mince recipes like chilli or cottage pie. You can use pork or beef mince and adapt the sauce with flavours of your own like garlic or fresh green herbs. Here’s the recipe I like!

Ingredients:

• 1 savoy cabbage
• 500g beef or pork mince
• 1 mug of basmati rice
• Half a teaspoon nutmeg
• Salt and black pepper
• 2 x 500g cartons or jars of passata
• 1 medium red chilli

Method:

For the rolls:

• In a large saucepan, pour out a mug of rice and add two mugs of boiling water. Put a lid on and turn up the heat for a minute, then turn the heat down simmer for 5 minutes. Now take the pan off the heat, leaving the lid on and don’t touch it! The rice will continue to steam and should separate out nicely! (If you’re short on time or not confident about doing that, you can use 3 of the pre-cooked packets of basmati instead.)
• Prepare the cabbage by gently pull away the leaves, keeping them as intact as possible! I find it easiest to make incisions at the base of the cabbage using a sharp knife – this helps the leaves come away whole.
• Boil a big pan of salted water and drop in the cabbage leaves a few at a time. Cook for 2 minutes then remove from the pan and set aside on to a plate.
• Once the rice has cooked and cooled, combine with the mince, nutmeg and a big pinch of salt and black pepper. You can also add other flavours here if you want to; try finely chopped onions, peppers or even chopped nuts.
• Spoon a tablespoon of the mixture in to the centre of each cabbage leaf and wrap it around the filling. It doesn’t have to be neat but it does have to wrap all the way round so take some filling out if you need to.

Steam the rolls for 15 minutes. They are now cooked and can be eaten plain, but I like to accompany with a smooth, spicy sauce.

For the sauce:

• To make the sauce, simply add touch of olive oil and a chopped a chilli (seeds in or out) to a frying pan and fry gently for a few minutes.
• Add the passata and season well with salt, black pepper. Add a pinch of sugar and and a teaspoon of white wine vinegar then simmer for at least 10 minutes.

To serve:

 

You can serve this any way you like, but I usually pour half the sauce out in to a roasting dish then put the rolls on top of the sauce. Pour over the rest, cover and bake for 20 minutes. Alternatively, you can pour the sauce out on to a big platter then put the rolls on top; the colour contrast is fantastic. Either way, they’re just so simple and satisfying! I served some garlicky green beans on the side for crunch and extra flavour.

Crispy Salmon Tacos with Guacamole

This is a feast for 4 hungry people when served with Red Pepper Rice and Chunky Guacamole. If you’re making the whole thing (which I strongly suggest you do) make sure your rice and toppings are prepared before you start the salmon as it takes no time at all.

Ingredients:

For the tacos:

• 12 taco shells
• Half a side of salmon or 1 fillet per person
• 2 teaspoons chilli powder
• 2 teaspoons smoked paprika
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• Large pinch of salt

Toppings (take your pick!):

• Sour cream
• Lime wedges
• Chunky guacamole
• 3 spring onions, thinly sliced
• Grated cheddar
• Shredded lettuce
• Sliced jalepenos (red or green)

Method:

• Pre-heat the oven to 200 degrees (gas mark 6) ready for taco shells to go in.
• Pat the salmon dry using a clean tea towel, then lay on a board or plate ready to coat with the spices.
• Combine all the spices and the salt in a bowl then sprinkle over the salmon, rubbing gently to ensure it’s totally coated on both sides.
• Heat a drizzle of oil in a large frying pan, then add the salmon, skin side down.
• Push the salmon down using your fingers so all the skin makes contact with the hot pan.
• Leave to cook for 6 minutes on a high heat then gently turn it over using a fish slice. Fry for a further minute, flesh side down then turn off the heat and leave the salmon in the pan for another 3 minutes while you sort out the taco shells.
• Stand the tacos shells up side down on their edges in a large roasting tin and heat in the oven for about 8 minutes.
• While the shells are cooking, transfer the salmon to a serving plate with some lime wedges on the side, then take everything to the table.
• Take out the shells and dig in immediately.

If you don’t fancy salmon, I also make this with 500g steak mince instead. Just use the same combination of spices and stir through some fresh tomato at the end for freshness.

 

 

 

Sirloin Steak with Beetroot Salad

What a treat. I couldn’t eat this every week as steak is expensive and rich, but I do make the salad to go with burgers.

Ingredients:

• 2 sirloin steaks (I always go for 28 day matured which is definitely worth the extra couple of quid)
• 4 cooked beetroots (vacuum packed)
• Handful of chives, finely chopped
• 75g Danish blue cheese (make sure it’s the creamy, crumbly one like this)
• Bag of rocket
• Classic salad dressing (I suggest Dijon and lemon)
• Extra virgin olive oil
•  Salt and black pepper

Method:

• Remove all packaging from the steak and season with too much salt and black pepper. Drizzle over some oil and rub the steaks so they’re coated with seasoning. Leave uncovered and allow to reach room temperature to ensure the steak cooks evenly.
• Grate the beetroot then squeeze out the juice with your hands. You can keep the juice to drink or throw it away – up to you.
• Drizzle the beetroot with the oil, crumble over the cheese, and finish of with the chives and a squeeze of lemon juice (orange juice is nice too).

• Heat a frying pan until very hot, then add the steaks to the pan making sure you don’t move them at all once they’ve started cooking. After 3 minutes (I always set a timer), turn the steaks over and give them another 3 minutes. (These times will give you medium steak, so adjust if your preference is different).
• Remove the steaks from the pan and rest them for at least 10 minutes.
• While the steak is resting, empty the rocket in to a big bowl and make the salad dressing.
• Once properly rested, slice up the steak in to strips and dress the rocket with your lovely dressing.
• Take everything to the table and just enjoy.

Shredded Beef with Cocoa and Chilli

I made this fantastic beef dish for the World Cup final night. I was supporting Germany (who went on to win in case you’ve been living under a rock) but I think Argentina wins on cuisine so I opted for a South American menu. Brisket is an inexpensive cut of beef which can be found in any supermarket so it’s easy enough to get hold of and is really good for feeding a crowd. If cooking in the oven, remember the beef needs at least three hours so it’s important to plan ahead; if you own a slow cooker, you can put it in before you go to work and it will be gorgeous by the time you walk through the door.

It’s hard to say how many this serves, but I would go for at least 4 with leftovers.

Ingredients:

• 1 kg beef brisket
• 2 litres chicken stock
• 1 tin chopped tomatoes
• 1 onion, sliced

For the rub:

• 1 tablespoon hot chilli powder
• 1 tablespoon cumin seeds
• 1 tablespoon ground coriander
• 1 tablespoon cocoa powder
• 1 tablespoon salt
• 3 cloves garlic, crushed
• Olive oil

Method:

• Mix together all the ingredients for the rub then mix well to make a dark paste.
• Cut the beef in to 4 equal pieces and pour over the rub, mixing well and rubbing in to the meat with your hands. Leave for as long as you can – overnight is ideal but for a minimum of 30 minutes.

• Heat some oil in a large frying pan and allow to get very hot.
• Fry the pieces of beef on all sides until the meat is sealed, then transfer the meat to a roasting dish or tray (use two if you don’t have one big enough). Don’t wash the pan just yet – you need the flavours for your sauce.
• Add the onion to the pan with a splash of olive oil and fry gently for about 5 minutes until they begin to soften. Add the tomatoes and simmer for another 5 minutes.
• Add the chicken stock to the frying pan and stir well.
• Pour the sauce over the top of the meat and cover with foil.
• Cook in the oven at 150 degrees for 3 hours, or in a slow cooker for as long as you like (minimum 4 hours).
• Once the cooking time is up, remove the meat from the oven and test ‘shreddability’ by gently pulling apart the meat with two forks. If it doesn’t come apart easily, put it back in the oven for another 30 minutes.
• Shred the beef and use it any way you like!

I used iceburg lettuce leaves to create ‘wraps’ for my beef, and served with sweetcorn salsa criolla, sliced avocado, rice and a cool red pepper and bean sauce. Fantastic the next day on soft white rolls with sliced onion and jalepenos!

 

 

Meatloaf with Tomato Sauce

Meatloaf is a one pot, fuss free way to use up minced beef. I get bored of chilli and spag bol sometimes so this is a nice alternative which gives loads of great leftovers for lunch the next day.

Ingredients:

• 500g steak mince
• 4 good quality pork sausages (skinned)
• 1 egg
• 1 cup of breadcrumbs
• 1 tablespoon chilli powder
• 1 tablespoon ground coriander
• Tablespoon salt
• Tablespoon black pepper

Method:

• Pre-heat the oven to 200 degrees (gas mark 6).
• In a large mixing bowl, combine all the ingredients then squash everything together with your hands until it’s thoroughly mixed.
• Tip the mixture out on to a board and use your hands to shape it in to a loaf then place in a close fitting dish or tin.

• For the sauce, chop a red chilli and two cloves of garlic as finely as you can, then fry gently for ¾ minutes until it starts to smell really nice.
• Add a tin of chopped tomatoes and simmer gently for about 15 minutes.
• Pour the sauce over the top of the meatloaf and cover with foil.

• Bake in the oven for 45 minutes, then remove the foil and cook for a further 15 minutes.
• It’s best to leave the meatloaf to rest for 10 minutes before serving.

I served with cous cous and a big salad!

Day 6 – Grilled Courgette and Feta Salad #7daysofsalad

This is hands down my favourite recipe at the moment. It’s healthy, tasty and quick to make.

These quantities will serve two as part of a main meal. I served it with Sweet and White Potato Mash and Pan Fried Sirloin Steaks.

Ingredients:

• 3 courgettes
• Half a block of feta cheese
• 1 red chilli
• 1 clove of garlic
• Handful of fresh herbs (any combination or choice of these work well: mint coriander, parsley, basil, thyme, oregano)
• 1 lime
• Extra virgin olive oil
• Salt and black pepper

Method:

• Top and tail the courgettes, then slice them lengthways to create strips. Take your time on this part as it does contribute to the texture of the salad – the best method I found was to stand the courgette up on a flat end and use my knife gently downwards.
• Put all the courgette strips in a big bowl and add a tablespoon of oil and some salt. Toss the slices in the oil and lay out on a grill rack.
• Grill the slices under a hot grill for about 7 minutes each side. While the courgettes are cooking, make the dressing!
• You can make the dressing in a food processor if you wish, but I did it by hand this time. In a small bowl, add 3 tablespoons of extra virgin olive oil and the juice of a lime. Chop up the fresh herbs and add them in, mix well.
• Chop the red chilli (I took the seeds out but it’s up to you) and crush the garlic in to the mixture, mix well. Taste to check the seasoning and add more if required.

• Once the courgettes are cooked, lay them out on a serving plate and crumble over the feta cheese with your fingers.
• Dress the salad with the salsa.
• Enjoy!

The sauce we made here was more or less a ‘chimichurri’ sauce which is popular in South America. I add different things each time I make it depending on what I fancy – it’s good to experiment with heat, citrus and a variety of herbs. It goes with all kinds of meats, salad and vegetables. I guarantee once you’ve made it, you’ll be eating it every week like me.

I served this for Jason and I with pan fried sirloin steak and mash (half sweet potato, half white).

 

 

Chilli Dusted Beef Burgers with Jalepeno Cheese and Spicy Ketchup

I feel a little bit like a cheat calling this a recipe but as it was so nice (and easy), I thought I would share the combination anyway! I served this with Mexican(ish) Chopped Salad.

Ingredients:

• Quarter pounder beef burgers
• Burger buns
• Jalepeno cheese (you can get this from most supermarkets, but if not, any cheese you like is fine)
• Sliced red onion
• Ketchup
• Hot chilli powder
• Tabasco

Method:

• Pre-heat the grill on the hottest setting.
• To give the burgers a tasty chilli coating, put a couple of tablespoons of hot chilli powder on to a plate then use your fingers to sprinkle over the raw burgers patting the flavour on to the meat.

Dust the burgers with the chilli powder, shaking off the excess.

• Cook the burgers under a hot grill for about 15 minutes, turning half way through.
• While the burgers are cooking, slice up some cheese ready for melting over the top and slice the onion thinly.
• Slice the buns in half and place them open, on a tray underneath the grill pan. The heat will be enough to warm them through and crisp the edges.
• For each burger, mix a tablespoon of ketchup with a teaspoon of Tabasco to make a spicy sauce.
• Once the burgers have been cooking for about 15 minutes, top with the cheese and allow it to melt and bubble under the grill.
• Rest the burgers for a couple of minutes before assembling.