Souvlaki with Pistachio Yogurt Dip
Sometimes my Greek roots call to me and I feel the sudden urge to cook some Greek specialty. This weekend for instance the glorious sunshine begged for some Souvlaki on the grill and so I willingly obliged. Souvlaki sounds like a very simple dish, but like Bolognese in Italy, each region in Greece has it’s own variation. The trick to this dish is marinading the meat properly. The basic marinade usually involves olive oil, lemon and garlic, mine is a little more refined than that: Ingredients Pork loin  2 Onions Chilli peppers (use as many as you like depending on how spicy you want your Souvlaki to be) Red bell pepper Garlic Olive oil Lemon juice Pistachios Greek yogurt Salt, Pepper, thyme and oregano   Method Peel and chop the garlic, onions, bell pepper and pepperoni. Mix them to a marinade with the lemon juice and olive oil using food processor. Add salt Pepper and oregano to taste. Cut and dice the meat into bite-sized chunks and marinade in the fridge overnight (or at least a couple of hours) Thread pork chunks and separated by onions onto skewers. Cook the skewers for 10 to 15 minutes on the grill, turning […]
22 Jul 2013 in Greek, Light Meals, Meat, by
Kottbullar (meatballs)
Excursions to Ikea can be tiresome, tedious and potentially expensive when you fall for their clever marketing setup. There is however a silver lining to every shopping trip to the furniture supermarket: Köttbullar - the little Swedish meatballs in a creamy sauce served with Lingoberry jam. And while the deep frozen variety from the supermarket is decent, making these yourself is quick and delicious.
27 Oct 2012 in Meat, by
Creamy Chicken with Leek and Bacon
There are few vegetables that I truly like, leek happens to be one of them. Unfortunately I don’t know many dishes that call for leek as a prime ingredient so I went on the hunt for a main dish that would change that. The result is a wonderful creamy chicken recipe. Enjoy: Ingredients 1 tablespoon olive oil skinless chicken breasts bacon, cut into 5mm thick strips 1 leek 1 onion 2 cloves garlic 1 teaspoon plain flour ¼ cup white wine  Dijon mustard ½ cup cream Salt and pepper to taste Method Heat the olive oil in a pan and cook the chicken breasts until golden on the outside. You can either cook them as a whole or as I prefer cut into bite-sized chunks. Remove the chicken from the pan and set aside. In the same hot pan saute the bacon until the fat turns golden brown, then add the chopped onion, leek and garlic. Cook for a couple of minutes until the leek has collapsed and the deglaze with the wine. Add the flour then stir in the mustard and the cream. Use as much or as little mustard as you like, feel free to taste. Bring the dish to boil and then […]
23 Sep 2012 in Light Meals, Meat, by
Sirloin Steak in Spicy Orange Vinaigrette
As we are still on our low carb diet, meat and vegetables is what makes up most of our meals. Although I love meat and vegetables at some point you start looking for new and exciting ways to prepare them. This weekend we tried a lovely, sweet yet spicy mix that is delicious and gives an tried and tested meal a new twist: Ingredients 200 ml orange juice, ideally fresh squeezed 1 tbs. sugar 1 orange 1 chili 10 tbs olive oil 600 g pole beans fresh cilantro 2 spring onions 3 garlic cloves 4 sirloin steaks (roughly 180g. each) salt and pepper Serves: 4 Method Mix the orange juice with the sugar in a pot and bring to boil. Half the chili and add it to the orange juice. Continue to boil till reduced to a quarter (50 ml) stirring occasionally. Peel the orange and cut into thin (1/2 cm) slices. Remove the juice from the heat and transfer it to a small bowl. Spice with salt and pepper and slowly add 6 table spoons of olive oil, stirring with a whisk continuously. Let the vinaigrette cool off and then add the finely chopped cilantro. Clean the pole beans and blanch them for […]
05 Sep 2011 in Hot & Spicy, Meat, by
Three Bean Chili Con Carne
Every once in a while it’s just time for a good old chili pot. It’s straightforward to make, keeps well, so it can be prepared the night before and the bigger the pot the better it tastes. Great also the day after if you had slightly too much to drink with your chili loving friends. Chili recipes come a dime a dozen, here is the basic one I use, feel free to experiment: Ingredients 1 kg ground beef 2 large onions red and green bell peppers 1 can black beans 1 can red kidney beans 1 can pinto beans 5 thick strips of bacon 2 cans chopped tomatoes 2 jalapenos or habaneros (depending on how spice you want it) 2 limes 1 tbs cumin 1 tbs black pepper 1 tbs chili powder 1 tbs oregano 1 tbs thyme sour cream grated cheddar cheese Serves: 10 or more Method Dice the onions, bell peppers and habaneros and glaze them in a large pan or pot using a little butter. Make sure the pot/pan is big enough as we will be adding everything else in it too. Once the onions start going transparent add the diced bacon and turn up the heat. As soon […]
27 Jul 2011 in Hot & Spicy, Meat, by
Mediterranean Burger with Pesto Pole Beans
While we recently went through a low- to no-carb phase I was constantly on the lookout for new and interesting recipes for meat and veggies. One of the more interesting ones I found is this mediterranean Burger, the pesto pole beans on the side add some great healthy flavour. Easily and quickly prepared it’s the ideal dish for warm summer nights. Ingredients 800g pole beans 1 bunch of spring onions 8 sun-dried tomatoes (in oil) 500g ground beef 1 egg 4 tablespoon breadcrumbs 2 teaspoon spicy paprika powder 4 tablespoon cooking oil 1 tablespoon olive oil 150ml vegetable soup 100g basil pesto Serves: 4 Method Clean the pole beans and cook them for 10 minutes in saltwater until they are al dente. Drain them in a sieve and rinse with cold water. Clean and chop spring onions (separating green and white parts) and the sundried tomatoes. Mix the ground beef with the egg, the breadcrumbs, the diced tomatoes and green onions, paprika powder and some salt. Knead well and form 8 patties. Heat the cooking oil in a pan and roast the patties 5 minutes a side at medium heat. Heat the olive oil and glaze the onion whites. Add the pole beans, […]
21 Jun 2011 in Greek, Light Meals, Meat, by
Rindsrouladen – Beef Rouladen
A classical sunday dish in Austria and Germany: Rindsrouladen. Slightly complicated and time-consuming I only rarely cook this meal, but when I do I always vow to do it more often. Ingredients 800g of lean beef shoulder (Tafelspitz) cut into 4 thin slices 2 large carrots 1 red onion 3 onion 2 large gherkins/pickles 2 tablespoons Dijon mustard 2 tablespoons grated horseradish 8 slices bacon 1/2 a celery 1 leek 1 glove of garlic 2 tablespoons tomato paste 400 ml dry red wine 700 ml beef broth 3 tablespoons oil some parsley and salt and pepper to taste Serves: 4 Method Tenderize the meat by placing it under a plastic wrap and gently beating it thin with a pan or a meat tenderizer. Peel and clean a carrot, the red onion and the gherkins and cut them in thin stripes (julienne). Salt and pepper the meat. Mix the mustard with the horseradish and spread thinly on the meat slices. Place two cuts of bacon on each roulade and the spread the thinly sliced vegetables on top. Fold in the meat a little on the long side and then roll together tightly starting at the narrower end. Fasten the rouladen with toothpicks or skewers. clean and peel the […]
17 May 2011 in Austrian, Meat, by
Spicy Ginger Chicken Delight with Saffron Rice
Inspired by the north Indian cuisine of the Punjab region here is a spicy chicken dish that is still mild enough for the European palate. It’s a great alternative to the standard curries and offers a refreshing taste experience. The saffron rice has a rich, dark orange colour and gives the rice a unique taste. The rice also goes with many other Indian and Asian dishes. Ingredients Rice: 350 g jasmine rice 2 tablespoon vegetable oil 1 cinnamon stick 2 bay leaves 1/2 tablespoon salt 1/2 tablespoon saffron Chicken: 1 kg chicken breasts 50 g fresh ginger 4 garlic cloves 3 tomaotes some fresh parsley 5 tablespoon peanut oil 2 tablespoon whole black pepper 3 bay leaves 5 tablespoon lemon juice Salt to taste Serves: 4 Method Rinse rice thoroughly in in luke warm water and drain. Heat the vegetable oil in a pot. Add the bay leaves and the cinnamon stick and roast briefly for about half a minute. Add the rice, about 700 ml water and salt and let boil for about 10 minutes. Then add the saffron, put a lid on the pot and take it off the heat, leaving it to simmer for another 5 to […]
09 Feb 2011 in Hot & Spicy, Indian, Meat, by
Crispy Flat Cake with Chicken and Onions
In the last months we were flooded with new magazines with many really good recipes in them. As we like to experiment and learn new things we tried some of them and actually found really great dishes, some of which we will cook regularly from now on.  One of those recipes is the crispy flat cake. Ingredients 700 g chicken breast ½ bunch of greens 2 tablespoons lard or butter 9 – 10 caulis of marjoram 3 cloves 6 juniper berries 200 ml dry white wine 500 ml chicken soup (soup cubes) 300 g flour 1 teaspoon dry yeast 1 teaspoon coriander 1 tablespoon thyme 2 tablespoon Oil 75 g crème fraîche 2 tablespoon creamed horseradish 200 g red onions 100 g parmesan cheese Salt and pepper Serves 4 Method Preheat the oven to 180° Celsius. Clean the greens, cut them in rough cubes and braise lightly in a roasting tray, using the lard or butter. Add the marjoram, cloves and juniper berries, deglaze it with wine and add the chicken soup. Put the chicken in the roasting tray and put the lid on. Put the tray into the oven and let it stew for half an hour. Let it […]
22 Jan 2011 in Meat, by
Reisfleisch
The origins of this dish lie somewhere between Hungary and Serbia but once again it has found a new home in the Viennese cuisine. Literally translated Reisfleisch means “Rice-meat” which is basically what this dish boils down to. It’s easy to cook, very satisfying and a one-potter (i.e. toss everything into one pot). Simple yet delicious. Ingredients 1 kg beef shoulder 300 g risotto rice 2 – 2,5 l beef stock 500 g onions 200 ml red wine 4 tbsp paprika powder (sweet hungarian paprika) 2 bayleaf 1 sprig marjoram 4 tbsp parmesan 2 bell pepper (red and green) Salt Pepper Butter Serves: 6 Method Chop onions and glaze them in a big pot with some butter. Chop the beef into bite sized pieces and add them to the pot. Dice the bell peppers and add to pot. Don’t forget to stir the pot regularly. Once the meat is browned on all sides add the paprika powder and stir in well. Add the rice and keep stirring. De-glaze the mix with the red wine and let about half the wine boil off, then start adding the beef stock. Add about 1,5 litres to begin with and let it boil on […]
29 Oct 2010 in Austrian, Meat, by
Schweinsbraten – Roast Pork
Crispy crust, juicy meat and charming smell – everybody loves roast pork. It’s a typical Austrian dish, served with dumplings and sauerkraut. Ideal if you have guests or a big family! Ingredients 1 1/2 kg pork loin with crust 2 cloves of garlic 2 onions 2 tablespoons salt 2 tablespoons caraway Pepper 2 dashes of chilli Oil for roasting 2 pieces of pork soup bones Method Heat the water and wash the meat. Add 1 garlic clove, 1 onion, 1/2 tablespoon of salt, 1 dash of pepper, 1 tablespoon of caraway and bring to a boil. Put the meat with the crust side down into the boiling water and let it cook for about 3 to 5 minutes. Cut the crust diagonal with a sharp knife . Put the pork soup bones into the water. Let it boil for some minutes at lower heat. (if you douse the roast pork with this soup consistently you get a very tasty meat juice) Press the garlic and mix it with a tablespoon of oil, salt, pepper, chili and caraway. Rub the pork with the mixture on all sides carefully. Heat oil in a pan und put the pork into it with the […]
24 Sep 2010 in Austrian, Meat, by