Roasted beef with gravy is one of the best professionally prepared beef, it is the sweetest roasted beef gravy recipe you will ever find online. I was forced to write about this roasted beef recipe by my local and international customers who have tasted it. Actually, this was a legacy passed to me at a very tender age by dad who was a professional recognized cook. And roasted beef with gravy unsurprisingly became our favourite food, we could jointly eat up a house load ofroasted beef gravy within a minutes. That was why it turned out to be our favourite dish.
Roasted beef with gravy ingredients:
Remove the beef out from fridge 30 minutes before you put it inside the ove
1. Preheat the oven to 400°C/600°F/ gas 9
2. Wash the vegetable with a clean and slice it.
3. Cut the garlic bulbs into cloves, and leave them unpeeled.
4. PUT all the chop vegetable, garlic and herbs in a roasting tray and splash with olive oil.
5. Splash the beef with olive oil and season it well with the salt and grounded pepper, rubbing it all over the beef.
6. Then place the beef on top of the sliced vegetables.
How to prepare roast beef with gravy :
Place the roasting tray in the preheated oven.
Adjust the oven heat to 100°C/250°F/gas 4 and cook for one hour, this is for medium beef alone.
But you want it to be medium-rare, bring it out from the oven 6 to 10 minutes earlier.
If you desired it to done well, then leave it on the heat for extra 11 to 16 minutes.
If you roast potatoes and veggies is what you like doing, then it is the right time to crack on with them, place them in the oven for the last 40 minutes of cooking.
Baste the beef on the halfway while cooking and if the vegetable is dried, then add a little bit of water to stop them from burning.
When the beef is well cooked to your desired, remove the roasting tray from the oven and pour the beef on a board and let it be there for about 30 minutes.
Finally, cover the beef with a layer of tinfoil and a tea towel and keep it aside while you make your gravy.
After that serve your readied roasted beef gravy.
Wednesday 8 August 2012
How to make a beef pie | beef pie recipe
How to make a beef pie- beef pie if professionally prepared like done here will out sweet any beef pie taste you can ever get anywhere in this world! This how to make a beef pie recipe is the all round best you can ever see online, the recipe below was prepared by someone who has been in the mince beef pie business for about 30 years. I was a beef pie addict during my high school days, and ever since then I can hardly do without beef pie!
Ingredients needed to Make a beef pie :
2 tbsp vegetables oil
400g-1lb 2oz beef mince
1 onions, well sliced
3 tbsp tomato's purée 3 tbsp plain flours, with more for dusting
70g-2½oz mushrooms, well sliced
200ml-9fl oz stout
Dash Worcestershire's sauce
400g/112oz ready- made short crust pastries
1 free-range egg, yolk alone, lightly beaten
How to make a Beef pie:
Preheat the oven to 400C/600F/Gas 8.
Heat the oil in a very deep frying pan and fry the beef mince for about 5-6 minutes, breaking it up with a spoon as it changed to brown.
Place onion and boil it for 4-5 minutes, then turn in the tomato purée and boil for 2-3 more minutes. Mash in the flour and cook for more minutes, then place the sliced mushrooms, the stout or beef stock and some couple of dashes of Worcestershire sauce. Cook them, then reduce the amount of the oven heat, close the pan with a lid and allow it to simmer for 40 minutes. Then place it aside and let to cool down, turn the meat's mixtures into a one pie dish.
Roll out the pastry on a flour work surface until it becomes a little bit larger than the pie dish. Then gently drape the pastry on the dish, pressing it firmly on the edges. Trim, and shape the edges into a well fluted shape.
Cut out some the leaf shapes out from the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk.
Make 5 or 6 slits in the pastry to the steam in so as to escape, you can now brush the pie with the rests of the beaten egg yolks and bake it in the oven for almost40-45 minutes, or until it becomes golden-brown.
Now the beef pie is ready to be served, chop it into wedges and serve everybody around.
Ingredients needed to Make a beef pie :
2 tbsp vegetables oil
400g-1lb 2oz beef mince
1 onions, well sliced
3 tbsp tomato's purée 3 tbsp plain flours, with more for dusting
70g-2½oz mushrooms, well sliced
200ml-9fl oz stout
Dash Worcestershire's sauce
400g/112oz ready- made short crust pastries
1 free-range egg, yolk alone, lightly beaten
How to make a Beef pie:
Preheat the oven to 400C/600F/Gas 8.
Heat the oil in a very deep frying pan and fry the beef mince for about 5-6 minutes, breaking it up with a spoon as it changed to brown.
Place onion and boil it for 4-5 minutes, then turn in the tomato purée and boil for 2-3 more minutes. Mash in the flour and cook for more minutes, then place the sliced mushrooms, the stout or beef stock and some couple of dashes of Worcestershire sauce. Cook them, then reduce the amount of the oven heat, close the pan with a lid and allow it to simmer for 40 minutes. Then place it aside and let to cool down, turn the meat's mixtures into a one pie dish.
Roll out the pastry on a flour work surface until it becomes a little bit larger than the pie dish. Then gently drape the pastry on the dish, pressing it firmly on the edges. Trim, and shape the edges into a well fluted shape.
Cut out some the leaf shapes out from the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk.
Make 5 or 6 slits in the pastry to the steam in so as to escape, you can now brush the pie with the rests of the beaten egg yolks and bake it in the oven for almost40-45 minutes, or until it becomes golden-brown.
Now the beef pie is ready to be served, chop it into wedges and serve everybody around.
Simple beef casserole | a professionally made recipe
Simple beef casserole is a professionally prepared recipe which is very easy to make. The recipe was passed to me by my lovely mother. And it happens to be her favorite beef casserole preparation and her favorite beef meal. This is one of the delicious beef meal I have ever eaten!
Simple beef casserole ingredients:
1 tablespoons of olive oil
2kg diced beef chuck or blade steak
3 large onions, chopped.
3 leeks, white part only, chopped.
4 garlic cloves, that is crushed
5 sticks of celery, trimmed, chopped
3 large carrots, peel, chop into 3cm pieces
3 x 511g cans diced tomatoes
1/4 cup of red wine
2 cups of beef stock
Simple beef casserole recipe preparation:
Put 1 tablespoon of oil in a big pan on a very high heat. Cook beef, in 5 batches, mixing, until it becomes brown. Pour into a plate.
Bring down the heat to average. put the remaining oil, onions, leeks, garlic, celery and carrots into the pan. Cook, stir always, for about 6 minutes.
Bring back the beef into the pan with tomatoes, wine and stock. Boil it. Adjust down the heat to low and simmer, closed, for almost 2 hours. Open and simmer gently, turning often, until it get soft.
Divide the half casserole into 5 plates. Then serve to everybody with a mashed potato or with bread. Keep the casserole that remains aside for high pie. Let the reserved casserole to cool down. Put it in a container and seal it, the put in fridge for 4 days.
Simple beef casserole ingredients:
1 tablespoons of olive oil
2kg diced beef chuck or blade steak
3 large onions, chopped.
3 leeks, white part only, chopped.
4 garlic cloves, that is crushed
5 sticks of celery, trimmed, chopped
3 large carrots, peel, chop into 3cm pieces
3 x 511g cans diced tomatoes
1/4 cup of red wine
2 cups of beef stock
Simple beef casserole recipe preparation:
Put 1 tablespoon of oil in a big pan on a very high heat. Cook beef, in 5 batches, mixing, until it becomes brown. Pour into a plate.
Bring down the heat to average. put the remaining oil, onions, leeks, garlic, celery and carrots into the pan. Cook, stir always, for about 6 minutes.
Bring back the beef into the pan with tomatoes, wine and stock. Boil it. Adjust down the heat to low and simmer, closed, for almost 2 hours. Open and simmer gently, turning often, until it get soft.
Divide the half casserole into 5 plates. Then serve to everybody with a mashed potato or with bread. Keep the casserole that remains aside for high pie. Let the reserved casserole to cool down. Put it in a container and seal it, the put in fridge for 4 days.
Recipe cottage pie- Well prepared cottage pie recipes
Recipe cottage pie is very easy, recipe for cottage pie has been one of my favourite pie preparation and my childhood best. This was as a result of my cranny strange likeness for cottage pie, I guess it’s the legacy bequeathed to me for been closer to her than even my parents could be comfortable with. She was a professional in recipe cottage pie and a popular figure in the city. She taught me everything about cottage pie which I started preparing at a very tender age of six, since then I have been over addicted to cottage pie than anyone could imagine and can easily give out recipe cottage pie in my dreams.
The following is the detailed step by step recipe for cottage pie:
Begin recipe for cottage pie by cutting 2 ib potatoes in a cube. Pour enough water that can cover the potatoes into a pot and cook it on oven, immediately the water boils bring it down and add the potatoes, then put it back on the oven and reduce the heat of the oven and let the potatoes to boil for about 20 minutes.
Then get the vegetable ready, make use of one medium carrot, one medium of onion, one celery and also carrot dice, celery, onion and put them in a pan. Then gather the other ingredients like one teaspoon of flour, one teaspoon of dried rosemarys, one cup of beef broth, and one pound of ground beefs.
By now the potatoes on the oven might have done, remove it from the pot and pour the water away but make sure you save 1 cup of the water. Then crush the potatoes with 1-1/2 Tbs. butter, the 1 cup of the saved water, then mix salt and ground black pepper to taste as you crush.
When finished crushing the potatoes, warm 3Tbs butter in the pot over an average heat. Then mix carrots, dice onions, celery and blend the vegetable until it is covered with layer. Minimize the heat to average and blend it until about 20 minutes. Now heat your oven to almost 399°F. Then put ground meats. Make use of spoon to cut the ground meat apart as you are cooking it. While you are cooking the ground meat make sure you continue blending or stirring it until the pink colour disappears.
Then move the pot to a sloppy side so as to allow the excess fat to accumulate in one corner, use spoon to scoop the fat out.
Then add 1-1/2 Tbs flour to it. Add and cook it for some minutes as you continue to turn it, and the flour is added in order to help thicken up the gravy which will be prepared later in this mixtures. It will be cooked in some minutes in order to avoid the raw flour test when we finished cooking.
Then put the beef stock, dried thyme, dried rosemary, and nutmeg. Continue cooking while at the same time turning it until the liquid becomes thick, up to 6 minutes. As the gravy is getting thick, add black ground pepper and salt. Then put the mixtures of the meat into a bake pan.
Then cover the mixture of meat with the crushed potatoes and patting the top of the potatoes using fork. You may also use the fork to carve a pattern in the potatoes to produce a crust.
Then cut two Tbs. of butter in pieces and spread it on the potatoes top. And cover it with a good amount of paprika.
Put the cottege pie into the oven on a rack in the middle of the oven. The potatoes will form the golden brown crust after twenty nine minutes. Then withdraw it from the oven and let it cool for about 15 minutes before you start serving to people.
Cream cheese cheesecake | cream cheese for cheesecake
Cream cheese cheesecake is a sweet cake eaten at the end of meal which is made up of soft fresh cheese, normally a crust which is made from biscuit, sponge cake, pastry or butter. They can be baked or unbaked. Cream cheese for Cheesecake can be flavoured with fruit ,nut, chocolate etc. It is very popular and happens to be one of my favourite cheesecakes. Below is the brief and detailed cream cheese cheesecake recipe, you can follow the detailed recipe of the cream cheese for cheesecake if you are not too familiar with the ingredients.
Cream cheese cheesecake:
The following is the brief of Cream cheese cheesecake :
Hot oven almost 324°F.
Merged graham crumb, 5 Tbsp. sugars and butters; squeezed into bottom of about 9-inch springform pan.
Beat cheese creams, 2 cups of sugar and vanilla and stir untill well blended. put eggs, one by one, stirring on lowly after each just until it is blended. Mix it over crust.
BAKES for 60 minutes till the middle is about to set. Untie the cream cheesecake cheese from the rim of pan, make sure you chill it before removing the rim. Then cool it in refrigerator for 3.55 minutes.
Below is the detailed cream cheesecake recipe cheese:
STEPS:
1. Make a hard layer by squashing 2 cups of vanilla with water, ginger or cookies combine with a stick of soft butter . Squeeze the mixer at the bottom side of a 9-inch springform pan, make use of the measuring cup that is straight sided . Warm it in a preheat oven when it is ten minutes, bring it down and allow the crust to chill down before you adding mixtures.
2. Strike the soft cream cheese using a mixer until it becomes soft and light, make sure the butter is not lump before adding the egg one after the other, then add the sugar, and merge or blend it diligently for about a minute, then add vanilla extract, the sour cream and one lemon zest then strike and make it smooth.
3 Put the last mixer into a cool crust, wrap with a light weight silver-grey metal (aluminum) around the bottom of the springform pan and make it to run halfway up the sides, then put it on the oven, then put water in the jolly roll pan. While the cream cheesecake bakes, always monitor the pan, sometimes put water when it's is required..
4 Check to know when the cream cheesecake is okay by using the thermometer which will read from 160-165 degrees if it is done, or you can use spoon to determine when it is done by inserting the spoon and removing it, if the spoon is cleaned, then the cake has done. And the middle of the cake should be a little bit wet. Then switch off the oven and allow the cream cheese cheesecake to be there for about an hour before it is set.
5 Cool the cream cheesecake in a refrigerator for 3.55 hours and serve later by using a little knife to cut the edge of the cream cheesecake and gently remove it from the springform pad. Then slice it with the knife after dipping it into a hot water to serve.
6 And Finally, you can mix lemon blueberry topping, add 2tbsp, pint of blueberries, the zest and juice of a lemon into a little saucepan and simmer it for 6 minutes then allow it to cool down before spreading it on the cream cheese cheesecake recipes, relax and serve to everyone.
Cream cheese Cheesecake
Cream cheese cheesecake:
The following is the brief of Cream cheese cheesecake :
Hot oven almost 324°F.
Merged graham crumb, 5 Tbsp. sugars and butters; squeezed into bottom of about 9-inch springform pan.
Beat cheese creams, 2 cups of sugar and vanilla and stir untill well blended. put eggs, one by one, stirring on lowly after each just until it is blended. Mix it over crust.
BAKES for 60 minutes till the middle is about to set. Untie the cream cheesecake cheese from the rim of pan, make sure you chill it before removing the rim. Then cool it in refrigerator for 3.55 minutes.
Below is the detailed cream cheesecake recipe cheese:
STEPS:
1. Make a hard layer by squashing 2 cups of vanilla with water, ginger or cookies combine with a stick of soft butter . Squeeze the mixer at the bottom side of a 9-inch springform pan, make use of the measuring cup that is straight sided . Warm it in a preheat oven when it is ten minutes, bring it down and allow the crust to chill down before you adding mixtures.
2. Strike the soft cream cheese using a mixer until it becomes soft and light, make sure the butter is not lump before adding the egg one after the other, then add the sugar, and merge or blend it diligently for about a minute, then add vanilla extract, the sour cream and one lemon zest then strike and make it smooth.
3 Put the last mixer into a cool crust, wrap with a light weight silver-grey metal (aluminum) around the bottom of the springform pan and make it to run halfway up the sides, then put it on the oven, then put water in the jolly roll pan. While the cream cheesecake bakes, always monitor the pan, sometimes put water when it's is required..
4 Check to know when the cream cheesecake is okay by using the thermometer which will read from 160-165 degrees if it is done, or you can use spoon to determine when it is done by inserting the spoon and removing it, if the spoon is cleaned, then the cake has done. And the middle of the cake should be a little bit wet. Then switch off the oven and allow the cream cheese cheesecake to be there for about an hour before it is set.
5 Cool the cream cheesecake in a refrigerator for 3.55 hours and serve later by using a little knife to cut the edge of the cream cheesecake and gently remove it from the springform pad. Then slice it with the knife after dipping it into a hot water to serve.
6 And Finally, you can mix lemon blueberry topping, add 2tbsp, pint of blueberries, the zest and juice of a lemon into a little saucepan and simmer it for 6 minutes then allow it to cool down before spreading it on the cream cheese cheesecake recipes, relax and serve to everyone.
Cream cheese Cheesecake
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