Tag: beef

Easy Cheeseburger Bombs

Posted on by

A quick dinner, tapa or lunchbox addition , these cheeseburger bombs are freezable, finger and child friendly, and easy to make ahead!

Ingredients

  • 500g ground beef (or a mix of beef and pork)
  • 150g grated cheddar cheese (or any melting cheese like mozzarella)
  • 50g grated Parmesan cheese
  • 1 garlic clove, minced
  • 1 teaspoon onion powder
  • Salt and pepper (to taste)

For the Coating:

  1. Alternative to pastry: Mashed Potato, Instant works 🙂
  2. 2 pastry sheets
  3. Rolled thin, if preferred
  4. 50g breadcrumbs
  5. Alternatives: seeds, crushed nuts, crisps, cornflakes
  6. 20-30g grated Parmesan cheese
  7. 1 teaspoon garlic powder
  8. 1 egg, for egg wash, optional
  9. Sesame seeds, for topping, optional

 

Instructions

Preheat your oven to 360°F (180°C) . Line a baking sheet with parchment paper or lightly grease it for easy cleanup.

Meatballs

  • In a large mixing bowl, combine the ground beef, Parmesan cheese, garlic, onion powder, salt, and pepper.

Shape the Bombs

  • Divide the meat mixture into 8–10 equal portions (about 2 tablespoons each).
  • Flatten each portion into a disc.
  • Place a rounded teaspoon of grated cheese in the center of each disc and carefully wrap the meat around the cheese, sealing it completely.
  • Roll the filled meat into a smooth ball.

Coat the Bombs

  • In a shallow bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder.
  • Sprinkle over the pastry and lightly roll until integrated then cut into squares.
  • Wrap each meatball in square, coating side outmost, the roll gently to ensure everything is sealed.

Bake the Bombs

  • Place the coated bombs on the prepared baking sheet, spacing them evenly apart.
  • Bake for 30–40 minutes, or until golden brown and cooked through.

Serve and Enjoy

Cheesy French Onion Meatloaf

Posted on by

A juicy, savory meatloaf slow cooked in a rich onion base, loaded with caramelized onions and melty cheese of your choice. Serve with mashed potato and homemade gravy.

Ingredients

  • 500g ground beef
  • 400g ground pork (or you can use 900g beef)
  • 1 small onions, reserve rings then chop fine
  • 1 packet onion soup mix (substitute below)
  • 1/2 cup breadcrumbs
  • 60ml milk
  • 60-120ml beef broth, to taste
  • 1 large egg
  • 50g grated mozzarella or cheddar
  • 1/2 teaspoon black pepper
  • 1 garlic clove minced

If serving with gravy

  • 500 ml water
  • 1 stock cube
  • 3-4 tsp corn flour

Instructions

  1. Pre-Heat the oven to 180C/350F
  2. In a large bowl, combine the ground beef, ground pork (if using), onion soup mix, breadcrumbs, milk, egg, chopped onion, black pepper and garlic.
  3. Form the mixture into a loaf shape that will fit in your baking dish. decorate with onion rings.
  4. Pour 60ml of beef broth around the sides of the meatloaf (not directly over the top).
    Note: If the dish is too large make a tin foil parcel.
  5. If you want the meatloaf to stay extra moist, use the additional 60ml.
  6. Cover with foil.
  7. Bake in the oven for 1 hour plus 10-30 minute, until the meatloaf is cooked through.
  8. Once the meatloaf is cooked, carefully remove/open the foil, dress with the cheese and bake or grill on high until melted and browning.
  9. Remove it from dish and let it rest for 10 minutes before slicing. 
  10. Slice and serve with mashed potatoes, roasted vegetables or a side salad. Any gravy from the meatloaf can be served.


Gravy if making

  1. Dissolve the stock cube in water and bring to the boil.
  2. Lower the heat and slowly add half the corn flour, stirring until thickened.
  3. Add the juices from the meatloaf and more corn flour needed to thicken further.

Substitute for Dry Onion Soup Mix

There is NO practical substitute other than to increase onions, reduce liquid (a little) and add salt or stock cubes, herbs and spices to taste, optional. Of course, if you are one of the minority who keeps a store cupboard with every herb and spice under the sun, you can easily make the substitution, otherwise maybe just go buy a soup mix.

  • 15g dried onion flakes
  • 30g beef bouillon granules (2-3 cubes)
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon parsley flakes
  • 1/8 tsp celery seed
  • 1/8 tsp paprika
  • 1/8 tsp black pepper

How to Cook a Perfect Steak

Posted on by

A classic steak with sauce is best achieved by pan-searing the steak in a hot pan (using butter/oil) and making a pan sauce while it rests. See below for 6 popular, quick, 5-minute sauces.

How Well Done?

As  guide. for a 1-inch thick steak, cook 2–3 minutes per side for rare, 3–4 minutes for medium-rare, 4–5 minutes for medium, 5-6 minutes for well-done over high heat.

6 Great Sauces for Your Perfect Steak.

Peppercorn Sauce
Creamy peppercorn sauce has a lovely rich warmth to it that goes so well with a juicy steak. Ready in 10 minutes!

Diane Sauce
Creamy Diane sauce, spiked with cognac and a touch of mustard, is fantastic for steak. Ready in 10 minutes!

Garlic Butter Sauce
This simple garlic butter is so versatile! Use to top steak, make your own garlic bread, or even stir into cooked pasta with a pinch of chilli flakes.

Creamy Mushroom Sauce
This creamy mushroom sauce is rich, velvety and utterly delicious. Serve with steak, using those pan juices for ultimate flavour.

Red Wine Sauce
Put those steak pan juices to work with a tangy, rich and decadent. sauce. The addition of beef stock ensures it stretches far enough that everyone has plenty!

Blue Cheese Sauce
Blue cheese sauce is a bold, creamy, tangy sauce with a hint of garlic that’s easy to whip up while your steak is resting.

Sauce Recipes for Steak