The BEST Beef Stew Recipe - Hundreds of 5-Star Reviews!!
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Seriously, the best beef stew recipe ever, with slow-braised beef, chunky mushrooms, potatoes, carrots and peas. This soup recipe is so aromatic and delicious, it's bound to become a family favorite!
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Moroccan Lamb With Potato & Raisins | Gordon Ramsay
This super simple Moroccan lamb dish is the perfect main that will surely impress any guest.
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Easy Dutch Sausage Rolls Recipe | The tastiest puff pastry spiced meat filling you’ve ever tasted!
How to make Dutch Sausage Rolls at home
INGREDIENTS
• 16 oz Minced Beef
• 16 oz Minced Pork
• 1 tsp Salt
• 1 tsp Black Pepper
• 1 tbsp Worcestershire Sauce
• 1 tbsp Maggi Sauce
• 1 tsp Ground Nutmeg
• 3 tsp Yellow Mustard
• 3/4 cup Breadcrumbs
• 3/4 cup Milk
• 1 Egg
• 2 Egg Yolks (Egg wash)
• 18 oz Puff Pastry Dough
• Flour (for puff pastry dough)
INSTRUCTIONS
• Preheat the oven to 400 degrees F.
• In a large mixing bowl, using your hands, gently combine the first 7 ingredients.
• In a small bowl, mix breadcrumbs and milk.
• Combine breadcrumbs mix with the meat mixture.
• Roll out puff pastry dough and cut lengthwise in 3 strips (around 4 x 16 strips). Coat the rolling pin with flour to prevent stickiness.
• Shape the meat filling into a long sausage and place it in the middle of the pastry (across the length of each strip)
• Fold each pastry sheet around its meat and, using egg wash, pinch the top and bottom edges together, enclosing them
• Beat egg yolk with water and brush egg mixture over the rolls.
• Place the sausage rolls onto parchment paper on a baking sheet
• Place them in a fridge for at least one hour
• Bake for 30 minutes
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How to Cook Perfect Roast Beef | Jamie Oliver
Jamie loves Roast Beef, and we hope you do too! Here he gives us all the tips and tricks to make sure you get your beef spot on every time, no matter what cut you’re using. This guide to prepping, searing, roasting and resting your meat will mean your beef is the best ever, perfect to go with roast potatoes, yorkshire puddings and all the trimmings. For everything else you need, head to JamieOliver.com. Enjoy!
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Moroccan-Spiced Pork Loin Roast - Food Wishes - Holiday Roast
This amazing Moroccan-spiced pork recipe is actually adapted from a classic technique for roasting leg of lamb. While this spice-rub is incredible with either, by using this approach instead, we’re not only saving a few dollars, but it’s also a proven scientific fact that your average holiday dinner guest (American, at least) is more likely to prefer roast pork to the slightly more exotic lamb.
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My Crispy Beef Stir Fry That Actually Stays Crispy
Ingredients -
Beef Marinade -
300g (10.5oz) - Rump or Scotch Fillet Steak, Thinly Sliced
1 Tbsp (20ml) - Low Sodium Soy Sauce
Ground White Pepper To Taste
3/4 tsp (3.5g) - Bi-Carb Soda (Bicarbonate of Soda)
1 Cup (100g) - Corn Flour, To Coat
Sweet Chilli Sauce -
2 Tbsp (40ml) - Low Sodium Soy Sauce
1/4 Cup (90g) - Sweet Chilli Sauce
1 1/2 Tbsp (30g) - Tomato Ketchup
1 Tbsp (20ml) - Rice Wine Vinegar
2 tsp (10ml) - Sesame Oil
2 - Garlic Cloves, Minced
Ground White Pepper To Taste
Vegetables -
1 Tbsp (20ml) - Peanut Oil
1 - Brown (Yellow) Onion, Thinly Sliced
1 - Red Bell Pepper (Capsicum), Thinly Sliced
3 - Large Spring Onions (Scallions), Thinly Sliced, Green Stem Used For Garnish
1 Tbsp (10g) - Sesame Seeds, Toasted
Method -
Place a pan over medium-high heat. Add the sesame seeds and toast for 1 1/2 -2 minutes or until lightly golden. Remove and place in a bowl.
Add the thinly sliced steak, soy sauce, pepper to taste, and bi-carb soda in a bowl. Mix well and set aside for 20 minutes.
In a separate bowl for the sauce, add the soy sauce, sweet chilli sauce, tomato sauce, rice wine vinegar, garlic and ground white pepper to taste. Mix well and set aside.
Pour the sunflower oil into a large pan, pot or wok and heat over high to 190.c - 375.f
Add the corn flour to a mixing bowl, and coat the beef all over in batches. Shake off any ex cess flour and fry in the hot oil for 2 -3 minutes or until crispy and golden. Remove, drain and repeat with the remaining batch.
Place a pan, pot or wok over high heat, add a splash of the frying oil, add in the brown (yellow) onion and bell pepper (capsicum), and stir fry for 3 minutes or until golden softened. Add in the root ends of the spring onion (scallion) and fry for a further 1 minute. Add the sauce mixture and crispy beef and toss until coated all over. Remove from stovetop.
Serve with rice, noodles or on its own. Garnish with the green stem spring onion (scallion), toasted sesame seeds and chilli. Dig in.
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