Recipe Mama

Slow Cooker Beef Curry December 13, 2008

Filed under: Meat Dishes,Slow cooker Meals,Stews & Casseroles — obsidian @ 10:56 am
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800g beef, diced
1 onion – diced/chopped
2 cloves garlic, crushed/finely chopped
1 ½ tbs madras curry powder ( or 3 tsp of madras 3 tsp normal curry)
1 tbsp plain flour
1 cup beef stock
400g can diced tomatoes
2 med carrots diced
1c chopped pumpkin
400g chat potatoes quartered

1). Brown the meat.
2). Place all ingredients in the slow cooker, cook on low for around 6 hrs. serve with rice

Slightly adapted from


Beef Stroganoff

Filed under: Meat Dishes,Slow cooker Meals,Stews & Casseroles — obsidian @ 10:49 am
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1kg beef, cubed
2 cloves garlic
1 sachet continental mushroom soup powder mix
1 cup sliced fresh mushrooms
1 onion, diced
1 tin crushed tomatoes
1 tins worth of water (or beef stock)

Place all ingredients together in the slow cooker and cook on low for 6-8hrs low. You can add some cream about 15 min before serving.

If you want to thicken it up, mix 2tsp cornflour with 2tsp water and add this to the mixture.

Recipe from:


Slow cooker Beef Stroganoff

Filed under: Meat Dishes,Slow cooker Meals,Stews & Casseroles — obsidian @ 9:46 am
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750g beef cut into strips
2 tb flour
2 tb oil
2 cloves garlic crushed
200g mushrooms sliced
2 onions sliced
1/4 tsp pepper
1 cup beefstock
3 tb tomato paste
300ml sour cream

1). Toss the meat in flour, then brown meat and onions in a frying pan with the oil.
2). Transfer to the Slow Cooker, then add the other remaining ingredients (except sour cream), stir well and cook on high for 4-5 hours or low for 8-10 hours.
3). 30 minutes before serving, add the sour cream. Serve with hot buttered noodles/rice.

Taken from


Roast Beef/Lamb

Filed under: Meat Dishes — obsidian @ 5:14 am
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Leg of Lamb or Beef Roast
2 -3 cloves Garlic (good sized ones)
1 Onion
Fresh Basil
Fresh Rosemary
Fresh Parsley
4 Mushrooms
1 teaspoon wholegrain mustard
2 – 4 teaspoons gravy powder
Salt and pepper (I like cracked pepper)
Capsicum (optional – I don’t put it in, I hate it, but it would be nice for those who like it)

(any vegies you like)

Yorkshire Pudding makings

1). Take your hunk of meat and place it in a roasting dish. Large enough for your roast, plus extra room. Using a sharp knife, stab about 2 cm into the meat in a few places, and place into each of these holes a halved (or quartered if they are large) peeled Garlic clove. You could poke herbs and things into this hole too if you like. It lets the flavours infuse into the meat.
2). Smear the top of the roast with the mustard, sprinkle chopped fresh herbs over the top (you can use dried if you have nothing else).
3). Slice the onion (I leave them in rings) and the mushroom, and scatter those over the meat and into the pan. Add water to the pan to fill up to about 2cm.
4). Put the lid on (or cover with foil if your pan has no lid), and put this into a low-medium oven (say about… 150C maybe?), for as long as you can. I like to go about 3-4 hours at about 100C….
5). Take care of your roast. Don’t just leave it alone, every 20 mins or so, baste the meat, by getting a large spoon and spooning the liquid in the pan back over the meat. This stops it drying out.
6). About an hour before you are ready to eat it, Peel (if you wish, I often don’t bother), and chop into halves or quarters (depending on the size) your potatoes. Cut the pumpkin about the same size.
7). Remove the roast from the oven, and carefully pour off (and keep) the water. You might like to keep the mushrooms and stuff with the water, otherwise they will burn in the next phase.
8). If you can, spoon off the top layer of the water you saved from the roasting pan. This should have lovely juices and some oil. Put this in the bottom of the baking dish.
9). Toss into the dish the Potatoes and pumpkin. Make sure they are coated in the oil/water mix. If for some reason your roast didn’t give you any oil, you might need to give the vegies a bit of a spray with oil so stop them sticking to the bottom.
10). Put this back into the oven, but this time without the lid, and turn the oven up to about 180C. You’ll need to turn the vegies over half way through, and you might like to do the same for the roast – or one side will go very dry. You can continue to baste it (not too much liquid), with the stuff you poured off, or is remaining in the pan.
11). About 20 mins before you want to eat, Put some Zucchini into the roasting pan. I cut mine in half, then cut those halves into 4 lengthways. Also put on your Yorkshire Puddings.
12). Then start to get your other vegies happening (I use a steamer on the stove top for things like the broccoli, corn etc.)
13). Use the water you poured off the roast as your gravy base (add a bit of water mixed with gravy powder). Leave the onion bits and everything in there. You can add some more fresh herbs to this, as the ones you added before will have browned and wilted.
14). When everything is ready, serve.

I like to leave the garlic in the roast, and just slice the meat. The roasted garlic has a more nutty flavour than the usual garlic one, so is quite mellow enough that it is nice when you bite into your meat piece and find the garlic. If your guests hate garlic, or you think they might, when cutting the meat, just flick out the garlic cloves (they will be mushy) and discard (or eat them yourself)…


Chargrilled Steak and Vegies

Filed under: Meat Dishes,Vegetables & Lentils — obsidian @ 5:06 am
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Small amount of oil
Sweet Corn

Optional mushroom gravy:
Spring Onions

1). Wash or peel the potato. Cut the potato into slices (fairly thin – about 1/2 a cm thick). Cut pumpkin into similar sized slices. Put these in a saucepan of boiling water/steamer until soft. Chop the Zucchini into slices twice as thick as the potato, and simmer those until they start to soften. Drain these vegies well and put them to the side.
2). Mix the oil and the herbs/spices together. You could add some garlic if you like.

Depending on how well done you like your steak, or how thick it is…. you might need to put the vegies on the grill first, or the meat. I like well cooked vegies and a medium rare steak… so this is how I do it:

3). Lightly brush the pumpkin with the oil mix. Put the pumpkin on the grill. Do the same for the potato. You need to do this carefully, as the soft potato and pumpkin will break up easily. Lastly, add the zucchini.
4). Add the meat to the grill. (no need to brush with oil). Put the broccoli and corn on to boil/steam.
4b). If making the mushroom sauce… chop ingredients (the “optional” ones). and fry them lightly. Add gravy powder and water, and let this simmer. Add herbs/spices to season. Put some peas, corn etc. into a steamer or pan of water to cook.
5). When you think that side is done, brush with oil and flip them over. I don’t know how long that will take… it depends on how well you like them cooked. Just remember if you lift it up and put it back down… you’ll ruin that cool stripy effect Wink
6). When both sides are done, drain the vegies, add everything to the plate (in a decorative fashion of course) and top with your optional gravy….. yum!

If your grill isn’t big enough for putting everything on, you might like to have the oven on at about 60C and do the vegies first, put them on a plate/tray in the oven with foil on top and keep them warm. Or you can do the meat first and put that on a plate with alfoil on and let it sit while you do the vegies.



Filed under: Meat Dishes — obsidian @ 4:52 am
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1 Egg
flour (you might be able to substitute for something else, I often use soy or buckwheat flour)
parmesan cheese (not fresh, the dried packet kind)
parsley and other herbs
salt, pepper and other spices
Garlic powder – normally I consider it evil , but its handy for this.
Oil for frying
thin steaks

1). pour flour into a bowl or on a plate. Do same for breadcrumbs (on another plate). Beat egg and put it in another bowl/plate (add a bit of water if you’re doing a lot of these)
2). Put some herbs, spices and cheese into the breadcrumbs and mix well.. the more herbage, the more flavour.
3). Take the meat and press it into the flour to fully coat it. Then dip this is the egg to coat it, then in the breadcrumbs. Make sure it is fully coated by pressing it down in the crumbs until it ‘canne take no more‘…
4). Fry in a fryingpan of oil (shallow fry), until the coating is golden brown..flip and brown the other side then drain on paper towels (I press one into the top too).


Vegetable Stew/Casserole

Basically whatever you have in the fridge…. some things I usually use are:

Pasta /rice – about a 1/2 cup of rice or 1 cup small pasta
herbs and spices
Tomato paste (1/2 small tin)
Wholegrain mustard (about 1ts)
meat – chicken, beef, sausages.. whatever I have
Powdered milk
Gravy powder

1). Chop the vegetables and meat into bite sized pieces.
2). In a large casserole dish put all the ingredients in – except the last 3 and mix well.
3). In a coffee mug, mix about 2 teaspoons of cornflour and about 1-2 tablespoons of gravy powder with about 1/2 cup of water. Mix well. Add about 2 tablespoons of milk powder, stir well and add to the casserole dish.
4). Top up with water to cover the ingredients. Put the lid on and place in an oven at about 150C for a good 2 hours. Keep stirring it every 15 mins or so, to make sure it doesn’t stick. You can cook it on the stove top in a saucepan if you wish

If you are in a hurry, fry the meat first, and cut the vegetables (like the pumpkin, carrot and potato) into smaller pieces, and it will cook quicker.

Or you could do this in a slow cooker instead of the oven