Just Quick Snacks : November 2017

Tuesday, 28 November 2017

Hot pepper thick kangaroo steaks with pan fried maple pepper veg

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Prepare:

Shred half a small red cabbage and 1 shallot.

Peel a small carrot and half a small parsnip. Top and tail and use a vegetable peeler to cut the veg into long thin strip slices turning the veg round and round until all used.

Quarter 1 small pomegranate. Use one quarter for the dish. Remove the seeds by easing the outer peel away from the seeds, turn upside down and tap briskly the peel side to remove the seeds from the shell discarding any unwanted pith.

2 portions of thick kangaroo leg steaks, kitchen towel dried and drizzled with olive oil and pat on some plain flour on the top sides.

Heat 1 tbsp olive oil with 1tbsp butter in a fry pan and add the carrot, parsnip, shallot and cabbage over med / high heat for 2 minutes.

In a small bowl add pinch of salt, half tbsp freshly ground black pepper. 1tsp Worcestershire sauce, a dash of tabasco sauce and 1 tbsp maple syrup then sprinkle over the pan veg. Stir in a 175gcan of drained borlotti beans.

Reduce heat to low heat and cook with a lid on for 20 minutes stirring now and then.

For the last 10 minutes put another fry pan on a hob on med / high heat and heat 1tbsp butter and 1 tbsp oil until sizzling. Add the kangaroo leg steaks flour side down and leave for 2 minutes.

Meantime in a small bowl add 3 grated garlic cloves, 1 tbsp balsamic vinegar, 1tsp Worcestershire sauce and a dash of tabasco sauce.

Spread 1tsp flour on the top sides of the steak and turn over to cook the other side for 2 minutes whilst pouring over the sauce mix from the small bowl over the steaks.

Lower the heat to low / med. As these steaks are chunky use 2 forks to hold each side of the steaks for 30 seconds each side to seal. They will be medium rare cooked and tender but if you like less or more cooked – your choice.

Serve on a bed of washed spinach drizzled with olive oil and topped with the kangaroo leg steaks alongside the veg spooning the sauce juices from both frying pans onto the meal.

Serves 2 people.

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Veal liver with sage butter and red cabbage cranberry pan fried veg

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My quick snacks blog –

November recipes –

Fillet steak with 3 onion pan fried cake

Brownies for one

October recipes –

Kangeroo steaks with rosemary garlic butter

Ostrich steak with onion bhaji

Baked chicken bell peppers

Baked egg and bacon medallions

Steamed jumbo prawns with wild rice

(Chicken) Meatloaf

Scallops, chorizo with white kidney beans

Pork and chorizo bake

Breaded white fish with simple cabbage rosti

My most viewed September recipe

Tomato Jasmine Rice with Kale Crisps topping

September recipes –

Steamed sweet potato and dill crab cakes

Kale Crisps

Roasted veg pasta bows

Savoury Polenta Bake

Mackerel Fillet Layer

Lemon& Rosemary Fried Brown Rice

August recipes –

Banana Fudge Muffins

Banana Tofu Mousse

Spelt Dahl

Brunch bake

Korean BBQ tofu and duck breast

Baked Sweet Potato Rosti

Popular recipes:

Pulled pork salad with goat's cheese dressing

Lamb stir fry with home-made Teriyaki sauce

Crispy half duck with hoisin sauce

Jasmine chorizo fried rice

King prawn sweet potato rogan josh

Quorn Jasmine Rice What is quorn?

Fish Pie

Chilli quorn stir fry

My latest pudding recipes No butter chocolate pudding

Lemon drizzle muffins

Giant lemon pancake n Maple Syrup Dessert

If you want to know more about tofu check out
Check out my recipe Mushroom Tofu
and
another of my recipes
Tofu in pulses

Tofu n sweet potato lasagne

Wednesday, 22 November 2017

Veal liver in Sage butter with cranberry red cabbage

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Prepare:

Shred half a small red cabbage and a quarter stick of leek.

Dice 1 shallot and 1 small red onion and 1 small peeled and decored apple.

Peel a small carrot, top and tail and use a vegetable peeler to cut the carrot into long thin strip slices turning the carrot round and round until it is all used.

2 portions of veal liver, kitchen towel dried and pat on some plain flour on the top sides.

Heat 1 tbsp olive oil in a fry pan and add the carrot, shallot, onion and leek for 1 minute.

Add the apple and cabbage and fry until softened then add quarter tsp mixed spice, 1 tbp branston pickle, 1 tbsp brown sugar and 2 tbsp dried cranberries (or sultanas if you prefer).

Cook on a med heat for 20 minutes stirring now and then.

For the last 10 minutes put another fry pan on a hob on med / high heat and heat 2oz butter and half tbsp oil until sizzling. Add the veal liver flour side down and leave for 2 minutes.

Pat on about 1 tbsp plain flour on the liver before turning it over and add 1 tbsp balsamic vinegar into the oil / butter and cook for 1 minute. Add 2 tbsp of dried sage or freshly chopped sage leaves to the oil / butter and fry for a further 2 minutes spooning the liver with the sage butter as it cooks.

Serve on a bed of washed spinach topped with the liver and red cabbage mix around it. Spoon the delicious knarly bits left in the fry pan on top of the liver.

Serves 2 people.

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My quick snacks blog –

November recipes –

Hot pepper thick kangaroo steaks with pan fried maple pepper veg