RECIPES USING LEMONGRASS RECIPES

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RECIPES USING STEW BEEF CUBES - I REALLY LIKE FOOD!



Recipes Using Stew Beef Cubes - I Really Like Food! image

Provided by Pauline

Number Of Ingredients 10

1 pound of beef cubes
1 dash of paprika
¼ cup of flour
2 cans of beef broth
1 tbsp of tomato paste
¼ cup of apple juice
1 clove of garlic, (minced)
1 onion, (cut small)
1 tbsp of tomato paste
Salt and pepper, ( to taste)

Steps:

  • Combine paprika, flour, salt, and pepper in a bowl. Add in your cubes of beef and shake the bowl to coat them with the mixture.
  • Take the cubes out of the bowl and cook in a frying pan with owl until brown. Then, take the meat and put it in a large pot.
  • Add in onion, tomato paste, garlic, apple juice, and broth. Bring all of that to a boil and then lower to a simmer. Cover the pot with a lid and cook for about an hour to an hour and a half. Stir the contents of the pot every once in a while.

SALMON FISH CAKES RECIPE | JAMIE OLIVER FISH RECIPES ...



Salmon fish cakes recipe | Jamie Oliver fish recipes ... image

Effortless cooking at its best, these easy fishcakes are packed with flavour. They’re beautifully rustic in style, and absolutely delicious. Serve as is, or with rice, noodles or in a pitta.

Total Time 22 minutes

Yield 4

Number Of Ingredients 5

1 stick of lemongrass
6 cm piece of ginger
½ a bunch of fresh coriander (15g)
500 g salmon fillets skin off, pin-boned, from sustainable sources
4 teaspoons chilli jam

Steps:

    1. Whack the lemongrass against your work surface and remove the tough outer layer.
    2. Peel the ginger, then very finely chop with the inside of the lemongrass and most of the coriander, stalks and all, reserving a few nice leaves in a bowl of cold water.
    3. Chop the salmon into 1cm chunks over the mix on your board, then push half the salmon to one side.
    4. Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper.
    5. Divide into 4, then shape and squash into 2cm-thick patties.
    6. Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil.
    7. Cook the patties for 2 minutes on each side, or until nicely golden.
    8. Spoon the chilli jam over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat.
    9. Serve sprinkled with the drained coriander.

Nutrition Facts : Calories 277 calories, FatContent 17.2 g fat, SaturatedFatContent 2.9 g saturated fat, ProteinContent 25.7 g protein, CarbohydrateContent 4.8 g carbohydrate, SugarContent 3.8 g sugar, SodiumContent 0.7 g salt, FiberContent 0.1 g fibre

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SALMON FISH CAKES RECIPE | JAMIE OLIVER FISH RECIPES ...
Effortless cooking at its best, these easy fishcakes are packed with flavour. They’re beautifully rustic in style, and absolutely delicious. Serve as is, or with rice, noodles or in a pitta.
From jamieoliver.com
Total Time 22 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 277 calories per serving
    1. Whack the lemongrass against your work surface and remove the tough outer layer.
    2. Peel the ginger, then very finely chop with the inside of the lemongrass and most of the coriander, stalks and all, reserving a few nice leaves in a bowl of cold water.
    3. Chop the salmon into 1cm chunks over the mix on your board, then push half the salmon to one side.
    4. Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper.
    5. Divide into 4, then shape and squash into 2cm-thick patties.
    6. Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil.
    7. Cook the patties for 2 minutes on each side, or until nicely golden.
    8. Spoon the chilli jam over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat.
    9. Serve sprinkled with the drained coriander.
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    1. Trim and finely slice the spring onions. Finely slice the lemongrass (if using), peel and finely chop the garlic and deseed and finely slice the chilli. Pick the coriander leaves.
    2. Bring the stock to boil in a large saucepan then reduce to a simmer.
    3. Separate the bok choy leaves (use other greens or frozen peas instead, if you prefer), rinse them and add to the stock together with the prawns, spring onions, lemongrass and garlic.
    4. Cook for a couple of minutes, until the prawns have turned pink and the bok choy has wilted.
    5. Divide the vermicelli between 4 bowls and ladle over the soup.
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