Meatzza Random Recipe Challenge

For this months Random Recipe Challenge Dom at Belleau Kitchen is celebrating his 3rd year of Random Recipe blog challenge. We’re to choose a recipe book and open to a random page and create the dish from that page. My cookbook for this challenge is Nigellissima. I have been wating for this book for several months now since it had just been released a week ago in America. My random page happens to be a recipe called Meatzza and here it is..

After I’ve sliced it into portions the Meatzza resembled a Meatloaf because of its thickness had I used the correct size pan it would’ve been thinner for the meat to resemble as the crust. The way Nigella intended it to be. I did have the correct pan size I don’t know why I didn’t use it, just forgot about it. The ingredients are quite similar of a meatloaf. It tasted like it as well. The dish had mixed reviews from my judges and myself. There was a no, two yes, and one confused. I’ll be making this again with the correct pan size, it should make a thinner minced meat crust to see if my “no and confused one” will change their mind and my yes’s prefer it. : )

2 pans of Meatzza

Ingredients

  • 1 pound ground beef
  • 3 tablespoons grated parmesan
  • 3 tablespoons bread crumbs
  • 3 tablespoons chopped fresh parsley
  • 2 eggs lightly beaten
  • 1 clove garlic peeled
  • salt and pepper to taste
  • butter for greasing
  • 1 x 14 ounce diced tomatoes/drained
  • 1 teaspoon garlic flavoured olive oil
  • 1 teaspoon dried oregano
  • 4 ounces fresh mozzarella (not buffalo) halved then sliced
  • few leaves fresh basil

 

Method

Preheat oven to 425F

In a large bowl using your hands, combine beef, Parmesan, bread crumbs parsley, and eggs. Grate in the garlic and add some salt and pepper. Do not over work it , just lightly mix together, or the meat will become compacted and dense.

Butter a shallow round baking pan of about 11 inches diameter and turn the meat into it, pressing the mixture lightly with your fingers to cover the bottom as if the seasoned ground meat were your pizza crust.

Make sure you’ve drained as much runny liquid as possible out of your can of diced tomatoes, then mix the tomato with the garlic flavoured oil, oregano, and some salt and pepper, and spread using a rubber spatula, lightly on top of the meat base. Arrange the mozzarella slices on top and then put in the oven for 20-25 minutes.

Remove from the oven and let it sit for 5 minutes, then adorn with some basil leaves and bring it to the table before cutting into wedges, like pizza.

Bulgogi (Korean Barbecued Beef)

This spring season has just been kicking my bum and not only mines but my children as well. My children both have asthma and when allergy season strikes it strikes the entire household. My little one’s had fallen ill due to allergies and breathing problems. I have been nursing them lying awake day and night making sure they are breathing and not out of their sight. They are both feeling much better now

Now its my turn. That’s how it usually goes kids are healthy, send them to school, they catch something from other children, bring it home, mummy takes care of them and when all is well, I then start to feel unwell and I’ve caught the bug. It’s a long journey for me back to my normal self since I am also dealing with my own lung issues. When you can’t breath nothing else matters and it’s the worst and most helpless feeling in the world. I nurse myself back to health. It’s been a struggle to get anything cooking in the kitchen so we’ve relied on some ready made meals. Everyone in the house has been doing the best they can.

Anyway, I tried to recreate a recipe that we tried a while ago from a Korean restaurant called Bulgogi (Barbecued Beef). When my son first tried this dish he loved it and he’s our picky one. My darling daughter’s more adventurous with food so she’s much easier to feed. Here’s how our Bulgogi turned out.

Thank you for continuing to support my culinary adventure, visiting my blog and for leaving lovely comments… Puts a smile on my face : )

Bulgogi (Korean barbecued beef)

Ingredients

  • 2 sirloin steak
  • 2 cloves garlic minced
  • half an onion diced
  • 1/4 cup soy sauce
  • 1 1/2 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • salt and pepper to taste
  • some coriander (cilantro) leaves
  • 2 tablespoon olive oil

Method

Slice the steak into small strips I just chopped mine up. Combine all of the ingredients in a bowl and let the steak marinate for an hour cover it in cling film and leave in the fridge. I couldn’t be bothered to wait for an hour so I didn’t marinade. After I’ve created the marinade I mixed it into the steak and placed it on a frying pan with the olive oil over medium heat. I fried the steak until the meat has cooked and sauce have reduced. Ready to serve over rice.. : )

Sticky Lime Chicken

This is another recipe that my chic-a-dis and I made during spring break. I love being in the kitchen with them cooking and experimenting (playing) with recipes. We were working with ingredients that we’ve already got in our pantry and fridge so there was no need for a trip to the grocery store. My babies love dishes that are savoury and citrusy. Oh, and did I say sweet? Well not too sweet just a hint of it if it’s not dessert. The honey in this recipe gave it just that. So what I’m getting at is that my little one’s love savoury, citrusy, salty, sweet combination.

sticky lime chicken

Ingredients

  • 4 skinless and boned chicken breasts
  • zest of one lime
  • juice of one lime
  • 1 1/2 tablespoon honey
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • pepper

Method

Preheat oven to 375F.

Place the chicken breasts in a roasting pan. Mix together the lime zest, juice, honey, oil and garlic in a small bowl. Pour the mixture on the chicken and season with pepper. Place in the oven and baste every 10 minutes. Cook for 35-40 minutes until the chicken is tender and there are no pink inside. As the chicken cooks the liquid in the pan will thickens, it will give it that sticky coating. Once the chicken is cooked rub the chicken on the pan to get the rest of the tasty sticky juice on both sides.

Serve it with veg or rice. Better yet serve it with both.

Enjoy! : )

Churros With Cinnamon Sugar

It was spring break last week and my darling daughter was home from school. My chic-a-dis had a craving for churros, so we were in the kitchen making our very own instead of going out to a restaurant and ordering them.

A churro is sometimes referred to as a Spanish doughnut and in France choux pastry. It’s quite popular in Spain, France, Philippines, Portugal, Latin America and the United States. They can be eaten for breakfast, snack or dessert with hot chocolate, coffee or tea. Well, just about anything you want to drink it with really. There aren’t any rules. We like to dip ours in melted dark chocolate.

churros

Ingredients

  • 3 tablespoons butter
  • 2 tablespoons caster sugar
  • 1 cup all purpose flour
  • 2 large eggs, whisked
  • pinch of salt
  • vegetable oil to fry them in
  • Cinnamon Sugar
  • 6 tablespoons caster sugar
  • 1 tablespoon ground cinnamonMethod

    Place sugar and butter in 2/3 cup water in to a small saucepan and bring to a boil. Add the flour and salt to the boiling water remove from heat and mix with a wooden spoon until the mixture has turned into a soft moist dough. Let it cool.

    Add the beaten egg a little at a time. Cover and place in the fridge until completely cooled. Fill a large saucepan with vegetable oil. Just enough oil to submerge the choux or churros. Use the wooden spatula and place the dough in the piping bag. Squeeze out any length you want out of the piping bag into the oil and snip with scissors. Fry until golden brown and set it on a plate with paper towels to absorb the oil.

    On a separate plate mix the cinnamon and sugar. Roll the churros around the cinnamon and sugar until coated.

    Enjoy! : )