This dish has a little bit of eastern magic, that will transport to Marrakesh without leaving the kitchen, the smells of the spices are divine while you leave it to simmer for a few hours on the hob. The only thing … Continue reading
hey, guys welcome to the community section of the blog, (Just look at it as a wee recipe swap corner.) You may all know I love a home cook, ( I am a home cook) they are the heart of every home! With … Continue reading
Hey guys, you can never have enough curry recipes up your sleeve, am I right? This is a classic fruity and sweet beef curry recipe I’ve been making for years. I use stewing beef and cut the fat off myself because you get bigger cuts and its better value. You cook it for 3 and a half hours so all the tissue will break down, making it melt in the mouth and really tender when it’s time to serve up. I usually serve this dish with flatbreads, yum loves making these they are so easy and great for mopping up any sauce at the end.
I’m a huge advocate of getting the kids into the kitchen to cook, it gives them self-confidence and a sense of worth. There will always be little jobs for them to do. I know it’s not always possible because life is so hectic, but cooking is a great way of getting them away from the “screen” and gives you a bit of bonding time together. (it does get messy tho) Some of yums favourites jobs are peeling the garlic, chopping mushrooms with a blunt knife and flouring the beef (she is so particular about flouring it, making sure every inch is covered) and You know what she really enjoys eating it that little bit extra, when she’s helped, its like she shes worked extra hard for it..
PS: she loves chopping the mushrooms but has never once eaten them!! she says when she grows up she’s going to drink coffee and eat mushrooms… great combo eh…
Join in on the chat over on the Facebook page or even join the one yummy mummy Facebook community, group, for recipes, tips on feeding the family and meal planning ideas.
500 g stewing beef (cut all the fat off)
1 tablespoons of flour
2 large onions
2 garlic cloves
2 tablespoons of curry powder
1 teaspoon of turmeric
3 tablespoons of mango chutney
1 pint of beef stock cube
1 tablespoon of tomato puree
garnish with chopped coriander
flour your beef with a little salt and pepper added to it
heat some oil in a pan (with a lid) on a medium heat, add your floured beef to brown,
once browned remove and leave to one side
now fry the onions and garlic for 2 mins, until they are lightly golden, you may need another splash of oil.
sprinkle over the curry powder and turmeric and cook stirring for 1 minute
return the beef to the pan
chuck in the chuckney , stock and tomato puree and bring to the boil.
turn the heat right down to a low simmer, put on your lid and simmer for 3 and a half hours
serve with rice, flatbreads and garnish with coriander
We all love a treat over the weekend, a nice bite to eat with a beer or a glass of wine. Something to look forward to at the end of a hard week. When ordering a takeaway I always have … Continue reading
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On the last night of our holiday in Albufura we stumbled upon a lovely restaurant. It had a gorgeous out door dining setting with a huge play area with swings slides and a play house ( so we were all happy out) the gin and tonics were top class and I ordered pork chops with almonds and rasins.. They were just devine and I couldnt wait to recreate them at home..
This is such an easy one pan bung in all in recipe.. The chops come out so tender , with a sweetness of the rasins and the crunch of the Almond, making my recreations just as good ( if not better) than my holidays. ( not blowing my own trumpet ir anything)
I Cant wait to hear how you guys get on with this one.. join in on the crac over in the One yummy mummy community group or over on the Facebook page, im also getting braver and cooked this dish live on Instagram stories, Id love to see you guys over there x
(serves 4, I served this dish with baked potato and mixed veggies )
Ingredents
Method ( preheat oven at 180c)
Pat pork chops dry with kitchen roll and season with salt and pepper
Heat oil in a oven proof pan
Finely chop your onion and crush garlic
And add to the pan.. fry until golden in colour, this takes around 10 mins
Move the onion to the side of the pan and toast the Almonds for around 3 mins
Move them to the side of the pan with the onion and seal the pork chops getting a good bit of colour on the fat.. ( around 7 mins each side on a medium heat)
Spoon the onion and almond mix onto the chops
Add rasins abd Season with salt and pepper
Drizzle over the maple syrup and top each chop with a teaspoon of mango chuckney
Finish off in the oven at 180c for 20 mins x
Hey guys, as you may know “yum” would eat noodles ( and corn) until they come out of her ears and these Chinese style noodles are another favourite after my healthy pot noodles.. I shared the recipe over on the one … Continue reading
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