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Bulldogs

bulldog

Bulldogs
 
Author:
Recipe type: Drinks
Serves: 6 servings
Prep time:
Total time:
 
Tasty, and potent!
Ingredients
  • 1 can frozen limeade concentrate
  • 2 cans water
  • 1 can tequila
  • ½ can Cointreau
  • 6 bottles of Corona
Instructions
  1. Put Coronas in fridge
  2. Add frozen limeade concentrate to large zip-lock bag
  3. Using can as measure, add water, tequila and Cointreau
  4. Mix well, seal bag, and lay flat into freezer
  5. Next day, pour frozen slush mixture into large margarita glass - about ¾ full
  6. Open a Corona, and tip bottle into margarita glass and serve

 

Pizza sauce

Got a new pizza oven – and made up a simple sauce that was amazingly tasty!

Pizza sauce
 
Author:
Recipe type: dinner
Cuisine: Italian
Serves: 8
Prep time:
Total time:
 
Ingredients
  • 1 cup crushed tomatoes
  • 6 garlic cloves, minced
  • 2 tbsp extra virgin olive oil
  • 2 tbsp lemngrass mint white balsamic vinegar
  • 1 tsp dried oregano
  • ¼ tsp ground pepper
Instructions
  1. Combine all ingredients, blending thoroughly using a whisk.
  2. Add sparingly, to taste, to pizza, then add whatever you like for toppings

 

Lamb Stew

Came across this recipe the other day while testing out my new Chromecast device – and watched Gennaro Contaldo in Malta make this dish on Jamie Oliver’s Food Tube.

The following day I stopped in at the ACME Meat Market on 76th Ave, and they kindly fixed me up with a couple couple pounds of lamb shoulder (raised in the Tofield area), all cut up nicely into perfect stew sized chunks. (They also had some Guanciale, which I’m going to use in a couple days to make some Real Carbonara.)

Fantastic!
Fantastic!

Lamb Stew
 
Author:
Recipe type: Main course
Serves: 4
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 x 1kg lamb shoulder, cut into 4cm chunks
  • sea salt
  • freshly ground black pepper
  • olive oil
  • 5 anchovy fillets in oil
  • 1 carrot, trimmed
  • 1 stick of celery, trimmed
  • 2 medium onions, peeled
  • 2 cloves of garlic
  • 1 fresh red chilli
  • ½ a small bunch of fresh thyme
  • 250ml white wine
  • 2 teaspoons white wine vinegar (I used balsamic)
  • 500g potatoes, scrubbed clean
  • 200g ripe baby plum tomatoes
  • 250ml hot vegetable stock, preferably organic (optional)
  • 250g fresh peas
Instructions
  1. Season the lamb well with salt and pepper, then set aside.
  2. Place a large casserole pan over a medium heat with a splash of olive oil and the anchovies. Cook for 2 to 3 minutes, or until melted, stirring continuously, then add the lamb and cook for a further few minutes, or until browned and sealed all over, stirring often.
  3. Meanwhile, roughly chop the carrot, celery and onions, then add to the pan and cook for a further 10 minutes, or until softened, stirring occasionally.
  4. Peel and crush the garlic with the palm of your hand and halve the chilli, then add to the pan with the thyme sprigs and wine.
  5. Turn the heat up to high and allow the liquid to boil and bubble away until reduced by half, then reduce the heat to low, add the vinegar and cook with the lid on for 20 minutes.
  6. Meanwhile, chop the potatoes into 3cm chunks. Add to the pan with the whole plum tomatoes and hot stock or water.
  7. Cook for 35 to 40 minutes, or until the meat is tender and the stew has thickened and reduced.
  8. Stir in the peas with a good splash of water and cook for a further few minutes, then serve with a wedge of rustic bread to mop up the juices.

Just realized that I forgot to add the pepper!  Oh well, it was still very good, and I now have an excuse to make it again soon – and not forgetting the pepper!

 

Creamsicle Juice

The sweet potato adds a creaminess to the juice that reminded me of a creamsicle.

Creamsicle Juice
 
Author:
Recipe type: Beverage
Serves: 2
Prep time:
Cook time:
Total time:
 
This was a wing-it concoction that really surprised me with how great it tastes!
Ingredients
  • 1 lg sweet potato
  • 3 medium carrots
  • ½ large gold beet
  • 2 navel oranges (peeled)
  • 1 golden delicious apple (cored)
  • ½ lemon (peeled)
Instructions
  1. Juice all ingredients, and pour over ice if you like.... enjoy!

Ground Beef Curry

Ground Beef Curry
 
Author:
Recipe type: Entree
Cuisine: Indian
Serves: 6
Prep time:
Cook time:
Total time:
 
This was quick and easy to prepare, and tasted great! Next time I will add an extra Cardamom pod and a few extra cloves though
Ingredients
  • 1.5 lbs lean ground beef
  • 1 tbsp. olive oil
  • 1 tbsp. med. curry powder
  • 1 tbsp. Garam marsala
  • 2" stick of cinnamon
  • 6 cloves
  • 2 black cardamom pods
  • 1 tbsp. minced fresh ginger
  • 3 cloves of garlic - minced
  • ½ large yellow onion - diced
  • 2 med. sized sweet potatoes - diced
  • 1 sweet red bell pepper - diced
  • 1 can (28oz) diced tomatoes
  • 1 can consomme
  • 1 cup frozen peas
  • ½ tsp. salt
Instructions
  1. Brown beef and drain fat
  2. Add olive oil, curry powder, cardamom pods, cloves, cinnamon stick and heat for a minute
  3. Add onion, sweet potato and red pepper. Cook, stirring occasionally, until onion starts to turn golden.
  4. Add diced tomatoes and consomme. Stir and scrape bottom of pan.
  5. Reduce heat, add frozen peas and simmer, uncovered for 15 minutes or so.
Notes
Serve over freshly cooked basmati rice