Harissa Spice Beef Soup

A Bowl of Harissa Spice Beef Soup

A Moroccan inspired recipe and perfect for coming into the Winter months, it’s hearty, filling and warming. It is also a great batch cook recipe, make the soup up to 3 days ahead, cover and keep in the fridge. Freeze portions in food bags for up to 3 months. Add a splash of water when reheating.

Serves 4

300g Scottish Steak Mince (or any good quality beef mince)

1 Red Onion – chopped

1 Garlic Clove – crushed

400g Tin Tomatoes

1 tbsp Gram Masala

2 tsps Harissa Paste

1 litre Beef Stock

250g Puy Lentils (I used the pre cooked ones from Merchant Gourmet, my fav)

1 tbsp Dried Coriander

150g Spinach, chopped

1 tbsp Olive Oil

Salt & Pepper

  1. Heat a little oil in a casserole dish on medium to high heat, add the mince with seasoning and brown, about 6-8 minutes, remove with a slotted spoon.
  2. Add the onion and garlic and cook for a few minutes until softened. Add in the Gram Masala, Harissa Paste and stir, next add the tin tomatoes and cook for about 5 minutes to reduce down slightly.
  3. Return the mince to the pot with the beef stock, bring to the boil then simmer and cook covered for about 30 minutes.
  4. Add the lentils, spinach and coriander to the pot and cook uncovered for 10 minutes.
  5. Serve into bowls.


My Best Beef Chilli Recipe

Beef Chilli Taco

The weather was turning a bit colder this weekend & there is no better dish than a warm chilli to heat your soul. I decided to slow cook this time and it definitely paid off as the flavours were more intense and the sauce lovely and thick. Chilli is always good the second day too, so this can be made in advance. Some cooks swear by lots of different spices from mustard powder to even cinnamon & I’ve even heard of chocolate in chilli…..(not sure about than one…lol), this combination I found works for me.

Pot of Beef Chilli

Serves 2

250-300g Scottish Beef Mince

1 tbsp Extra virgin olive oil

1 Red Onion – Diced

1 Red Pepper – Diced

1 Garlic Clove – crushed (or 1 tsp garlic granules)

1 tbsp tomato puree

1 tbsp chilli powder

1 tsp ground cumin

1/2 tsp smoked paprika

Salt & Black pepper to taste

1 tsp Herb mix (oregano, basil, coriander)

1 x 225g kidney beans

1 x 400g chopped tin tomatoes

1 Beef oxo cube

150ml water

  1. Heat the oil in a casserole dish or large pan on medium to high heat & fry the onions with the garlic until softened. Add in the Red pepper and cook for a further few minutes until softened.
  2. Add in the Beef mince, season and brown.
  3. Add in the tomato puree, spices & mix through.
  4. To the pot add the kidney beans and tin tomatoes & mix. Sprinkle over the beef oxo cube & the herbs, add in the water, bring to the boil, cover and simmer on a low heat for about 2-3 hours. If the sauce hasn’t thickened, remove lid and cook uncovered for about 10-15 minutes to help thicken sauce.
  5. I Served with Taco’s, Grated Cheese and sprinkled some fresh spring onions on top…yum! Also nice served with rice and soured cream.

Thai Beef Balls

Thai Beef Balls

I do love it when an ad hoc recipe comes together. We fancied some Thai tonight but didn’t really have the right ingredients, so I compromised! I am so bad at compromising…..lol….. I am forever adding and changing things to suit what I have in my cupboards…..but that’s where good recipes come from…right?

This was one of them, super tasty and satisfied us for dinner tonight.

Thai Beef Balls & Thai Potato Wedges with Lime & Mayo

Made 18 Bitesize Balls

250g Scottish Beef Mince (you could use Chicken or Turkey)

2 tbsps Soy Sauce

4 Spring Onions – chopped finely

1 tsp Dried garlic granules

1 tsp Dried ginger powder

2 tsps Dried coriander

1 tsp Chilli flakes

Zest of 1 lime (keep lime for juice later)

150g tin Broad Beans (crushed) (Water chestnuts, blitzed in a processor would be nice too)

  1. Preheat oven to 180 deg and place greaseproof paper onto a baking tray.
  2. Mix the Soy sauce, ginger, garlic, chilli, lime zest, coriander, spring onions and seasoning in a bowl. Then add mince & broad beans, mix together with hands until it comes together.
  3. Take a small amount and roll into a ball, put onto baking tray. Bake in oven for 15 minutes. At end of cooking, turn on grill and brown for a few minutes.
  4. Serve with a Lime Wedge. I also served with Thai Potato Wedges (recipe below) and some Lime & Coriander Mayo.

For the Potato Wedges

Slice your potatoes into wedges and place in a food bag or bowl.

For the coating, mix 3 tbsps olive oil with 1 tsp chilli flakes, 1/2 tsp ginger, 1 tsp garlic and 2 tsps coriander. Season then mix with the wedges and cook as normal. (I use my Crisper plate in my microwave to cook them as it only takes 10 minutes) Check below for info on the Crisperplate. https://www.hotpoint.co.uk/Appliances/Cooking/Microwaves

Thai Potato Wedges

Caribbean Beef Stew

A Bowl of Caribbean Beef Stew

When I think of Caribbean Food, I think beans, rice, peppers, sweet potato & tomatoes to name a few. This dish is a mix of all my favourites and I was using up leftovers too. I hope you enjoy. This dish would be lovely with Lamb too.

Serves 2

300g Scottish Beef Mince

150g Diced Butternut squash (or sweet potatoes)

1 onion, chopped

1 Red Pepper, chopped

1 garlic clove, finely chopped

1 cm fresh ginger, finely chopped

1 tbsp sweet hot paprika

120ml Beef Stock

200g chopped tin tomatoes

200g Black Eyed beans

Handful of peas

Salt & Pepper to taste

  1. Heat some oil in a large pan and brown the mince.
  2. Add in the butternut squash, onion, red pepper, garlic, ginger, paprika and mix through, cook for 1 minute then add in the stock, tomatoes, peas and beans, bring to the boil then simmer covered for about 30 minutes. Season.
  3. If using Lamb I would slow cook this so the Lamb in tender.
  4. Serve on its own or with some rice.
Bowl of Stew


Keema Pie

Keema Pie

Oh WOW! This dish is super tasty, if you love Pies and you love Curries, you will absolutely love this. This came from my PON Everyday light Cookbook, so lower in calories too at just 400 per serving. The Sweet Potato Topping adds that extra flavour for perfection. This would be a good batch cook meal too.

Serves 2

For the Filling:-

300g Scottish Beef Mince

1 Red onion, diced

1 Red pepper, diced

1 Carrot, diced

1 tsp dried ginger granules (or 1cm fresh ginger, grated)

1 tsp garlic granules (or 1 clove, chopped)

2 tbsp Curry Powder

2 tbsp tomato puree

250ml Beef Stock

80g frozen peas

Salt & pepper to taste

For the Topping:-

1 large Maris Piper potato, peeled and diced

2 medium Sweet Potatoes, peeled and diced

1/4 tsp Turmeric

  1. Preheat oven to 180 deg fan
  2. Place the potatoes into a pan of water and bring to boil, then simmer for 20 minutes until tender.
  3. Meanwhile, spray some oil in a pan and brown the mince. Add the onion, pepper, carrot and cook for a few minutes. Add in the ginger, garlic, curry powder & tomato puree and mix. Then add the stock and bring to the boil, then reduce to a simmer and cook uncovered for about 15-20 minutes until sauce has thickened.
  4. Once potatoes are cooked, drain and mash with the turmeric and season.
  5. Once mince has cooked stir through the frozen peas and place into an ovenproof dish, allow to cool slightly. Once cooled spread the mash potatoes on top and fluff up with a fork. Bake in the oven for about 30 minutes. If you have a browning setting on your oven, place under grill and brown for a couple of minutes. (add that extra crunch)

Maw Broon’s Burgers

This just reminds me of Home. I love this Cookbook for everything traditionally Scottish (sometimes with a wee twist). Maw Broon is the indomitable matriarch of the Broons family and the original domestic goddess. In between cooking, cleaning, and setting the world tae rights over a braw cup of tea, she has also found time tae become the bestselling author of many Cookbooks.

The Broons is a comic strip in Scots published in the weekly Scottish newspaper The Sunday Post. It features the Brown family, who live in a tenement flat at 10 Glebe Street in the fictional Scottish town of Auchentogle or Auchenshoogle. Its something I grew up with, every year we would get the annual for Christmas and laugh loudly. The Broons started in 1936 and the annuals go back to 1939.

Makes 4 Large Burgers

500g Scottish Beef Mince

Handful of Breadcrumbs

1 Red Onion – chopped and fried

1 large egg

1/2 tsp black pepper

1/2 tsp white pepper

1/2 tsp cumin

1 tbsp tomato sauce

a dash worcestershire sauce

1/2 tsp salt

1/2 tsp dry mustard powder

Method:-

  1. Firstly, heat a little oil in a pan a fry the onion until cooked, allow to cool.
  2. Put all the ingredients into a bowl, add the onion and combine together with hands.
  3. Cut into 4 sections or 6 if you prefer thinner burgers and shape into your burgers. Mine where about 1″ thick and approx 31/2″ diameter. Place on a tray a refrigerate for about 30 minutes. (helps it keep together when cooking)
  4. Heat a little spray oil in a griddle pan and cook burgers for about 10-15 minutes, depending on how thick they are.
  5. Serve on a good Scottish Morning Roll & garnish as you like. Mine is always melted cheese. I think that putting lettuce and tomato on a burger, its just wrong!…lol!


Middle Eastern Beef & Rice

Having some Chickpeas to use up, I decided to spice them up with some Middle Eastern Spices. This dish was delicious & my partner agreed…..happy days!

I also love this dish as its a one pot cooking meal which means less washing up….lol!

Serves 2

250g Scottish Beef Mince

200g Tinned Chickpeas

400g Tinned tomatoes

200g Red Kidney beans or you can use Black beans

250ml Beef Stock

70g Rice (Basmati is good, but I had some Red and wild rice left)

1 tsp Dried garlic granules

1 tsp Cumin

1 tsp Ground Coriander

1/2 tsp Turmeric

1 tsp Dried coriander leaf (fresh if you have it)

1 tsp Dried parsley (fresh if you have it)

Spray oil

Salt & Pepper

  1. Heat a little spray oil in a pan and brown the mince, remove with a slotted spoon, set aside.
  2. Put Rice, Garlic, Ground coriander, Cumin & Turmeric into pan and coat the rice. Add the Beef stock, bring to the boil then simmer for about 15-20 minutes until rice is softened.
  3. Add back to the pan the mince along with the chickpeas, tin tomatoes & kidney beans, mix through. Heat through uncovered for about 5 minutes.
  4. Add the parsley & coriander if fresh to serve. If using dried, add with the beans etc.


Moroccan Beef Pilaf

20191110_180346

Oh Yum, the flavours from this were amazing. I got this recipe from Scott Baptie’s High Protein Handbook 5, full of goodness too. You can check out his website here.

 

Serves 2

1 tbsp olive oil

1 red onion, finely chopped

1 clove garlic, finely chopped

300g Scottish steak mince

1 tsp Chilli powder

2 tsp mixed spice

1/2 tsp turmeric

150g Basmati rice

300ml Beef Stock

100g frozen peas

2 handfuls of Spinach

Seasoning (salt & pepper)

 

  1. Heat oil in a pan on medium to high heat
  2. Brown onion and garlic for a few minutes
  3. Add in the mince with seasoning and brown
  4. Add the spices and cook for a minute, add the rice and mix through until coated.
  5. Pour in the stock and simmer for about 15-20 minutes
  6. Add the peas and spinach and cook for a further 5 minutes or until all liquid has been absorbed.
  7. Serve. Yummy!

20191110_175237

 

20191110_175958


Moroccan Spiced Meatballs

20190709_184755

I served this little dish with my Moroccan Spiced Cauliflower as a tapas style dinner. These were so yummy and the sauce was rich with a little bit of sweetness.

 

Makes 8 Meatballs

200g scottish beef mince

30g panko breadcrumbs

1 egg

handful chopped coriander

1/2 tsp salt

1/2 tsp pepper

1/2 tsp cinnamon

1/2 tsp cumin

1/2 tsp dried coriander

1/2 tsp minced ginger

225g tin chopped tomatoes

150ml beef stock

1 red onion – finely sliced

 

  1. Place everything in a bowl and mix. Shape into 1″ balls and chill in the fridge for about 30 minutes.
  2. Heat up a fry pan with spray oil and cook meatballs until browned all over.
  3. Add in the onions a cook until softened and slightly browned.
  4. Add in the tomatoes and beef stock, bring to the boil then simmer medium heat until sauce starts to thicken, about 15-20 minutes. serve.

 

 

20190709_184759


Steak & Chorizo Slow Cook stew

20190324_174728

We do love a good stew on a Sunday, this is a little change to the normal traditional stew and super tasty with loads of flavour.  All you need is some good fresh bread to douk (dip in) and scoop up the gravy. Yummy!

 

Makes 2-3 servings

400g good scottish steak (diced)

75g-100g chorizo (diced)

1 x 400g can tin chopped tomatoes

1 x 225g tin chickpeas

1 x 225g tin red kidney beans

300ml beef stock

2 tsp cumin

1 tsp brown sugar

1 tsp cinnamon

1 1/2 tsp smoked paprika

1 clove garlic minced

100ml red wine

1 tbsp worcester sauce

1 tbsp tomato puree

1 red onion – chopped

Coriander – chopped to garnish

Salt & pepper to season

 

  1. Heat a little oil in a pan and gently fry the steak until browned, then add in the chorizo and onion until softened.
  2. Sprinkle on the cumin, paprika, garlic, sugar, cinnamon and tomato paste and mix through to coat beef. Season well.
  3. Add in the chickpeas, kidney beans, tin tomatoes, stock and worcester sauce, mix and bring to the boil. Add in the red wine.
  4. Reduce to a low simmer place lid on pan and cook slowly for about 2-3 hours or until meat is tender.
  5. Serve with a sprinkle or coriander. Yum.

 

20190324_174704

20190324_174642