Recipes: December 2014

Friday, December 19, 2014

Bisto recipes

Bisto Recipes.

Bisto Original Bisto Onion Bisto Meat

Lamb Casserole.

Makes:

Ingredients:

1kg lamb leg cutlets, cubed 1 large onion, finely diced

3 carrots, sliced 5 ml salt

5 ml mixed herbs 5 ml thyme

5 ml freshly ground black pepper 125 g margarine

3 potatoes, cut into quarters 100 ml peas

200 g mushrooms 60 ml Bisto Gravy Powder

250 ml water

Method:

1.) Preheat oven to 200°C.

2.) Heat margarine in a pan, add meat and fry until well browned on both sides.

3.) Remove from pan and set aside.

4.) Fry onions in the same pan until slightly browned.

5.) Grease a large casserole dish and place layers of meat, onions, potatoes, carrots, peas and mushrooms alternately with a sprinkling of salt, mixed herbs, thyme and pepper between each layer.

6.) Mix Bisto Gravy Powder with water until smooth and pour over the ingredients in the casserole dish.

7.) Bake in the oven for 1 hour.

8.) Gravy: Put 4 heaped teaspoons of Bisto Instant Meat Gravy Powder into a measuring jug or gravy boat. Pour 300 ml boiling water onto the powder and stir vigorously for 1 minute. For extra thick gravy, add more powder.

Serving suggestions:

Meatballs in tomato sauce the Bisto way.

Makes:

Ingredients:

Meatballs

250 ml bread crumbs                                               1/2 cup milk
1 onion                                                                      1 carrot finely chopped
1/2 bunch dhania chopped                                   2 teaspoons crushed garlic
grated peel of 1/2 orange                                       salt and pepper as needed
2 teaspoons mustard powder                                1 teaspoon origanum
1/2 cup sunflower oil                                               500 g lean lamb mince
2 teaspoons Bisto Instant Meat powder mixed with 1tablespoon milk
1 egg yolk

Sauce

1 onion chopped                                                      3 cloves garlic crushed
few sprigs shallot chopped                                    2 tablespoons oil
750 ml fleshy tomato pureed                                 1/2 teaspoon origanum
1 bay leaf                                                                   2 green chillies chopped
2 teaspoons Bisto Original gravy powder diluted in 1/2 cup warm water

Method:

Meatballs

1.) Mix breadcrumbs, milk and egg yolk.
2.) Saute all vegetables, herbs, peel and seasoning in 2tbsp oil on low.
3.) Place vegetables, mince and bread in bowl.
4.) Add diluted bisto powder and remainder of ingredients.
5.) Mix well with spoon and taste for salt.
6.) Moisten palms and shape mince mixture into meatballs (add flour for binding only if necessary).
7.) Heat remainder oil in pan and fry meatballs until golden brown on both sides.
8.) Remove when golden, drain and set aside.

Sauce

1.) Saute onion, garlic and shallot in oil until soft but not brown.
2.) Add remaining ingredients.
3.) Simmer covered over moderate heat for 40 minutes.
4.) When vegetables are soft and liquid almost dried up, pour mixture into blender.
5.) Dilute Bisto powder in a cup water and add all mixture into pan.
6.) Set meatballs in gravy and simmer for 15 minutes.
7.) Serve with hot handmade bread (roti) or pasta.

Serving suggestions:

Crusted Rib-eye steak with rich mushroom gravy.

Makes:

Ingredients:

Steak

Steak                                                                          500 g rib-eye steak in one piece
2 cloves of garlic, crushed                                     20 ml mustard seeds
30 ml mustard powder                                             dark soy sauce

Gravy

30 ml butter                                                               1 sliced onion
250 g sliced black mushrooms                              300 ml water
15 ml Bisto Original Gravy Powder                       salt
Hinds Ground Black Pepper

Method:

Steak

1.) Mix the garlic, mustard seed and powder, soy sauce to form a paste.
2.) Rub the meat with the paste making sure it is well covered.
3.) Place in a greased roasting pan and cook in a pre-heated oven for 30 minutes.
4.) If you prefer well done meat, cook for 15 minutes longer.
5.) Remove from oven and set the meat aside.
6.) Keep the juices that are in the roasting pan for the gravy.

Gravy

1.) Heat the butter in a small saucepan and saute the onions until soft.
2.) Add the mushrooms and saute for another two minutes.
3.) Add the meat juices from the roasting pan.
4.) Mix well and then stir in the water.
5.) Blend the Bisto powder with a little cold water until smooth.

6.) Stir into the hot mixture.
7.) Allow to simmer gently, stirring occasionally until smooth and thick.

Serving suggestions:

Slice the meat and serve with mushroom gravy and vegetables of your choice.

Rack of Lamb Spare Ribs.

Makes:

Ingredients:

30 ml oil 1 large onion finely chopped

10 ml Lemon Pepper 5 ml Mixed Herbs

15 ml Instant Bisto Meat Salt and pepper to taste

5 ml brown sugar 60 ml Worcester sauce

1 can (410 g) chopped tomatoes 1.5 kg rack of lamb spare rib

Method:

1.) Heat oil and saute onions until transparent.
2.) Add all remaining ingredients except rack of ribs.
3.) Simmer over low heat for 10 minutes.
4.) Place rack of ribs in a large foil-lined roasting pan and spoon sauce over.
5.) Bake at 200°C, basting frequently.
6.) Place under grill until crisp.

Serving suggestions:

Spicy Vegetable Turnovers.

Makes:

Ingredients:

30 ml oil 3 cloves garlic: crushed

410 g chickpeas: drained 3 carrots grated

250 g butternut diced 2 onions chopped

2 peppers chopped 125 ml tomato puree

250 ml water 2 ml dried crushed chilli

5 ml ground cumin 5 ml Ground Cinnamon

5 ml ground cloves 5 ml sugar

15 ml lemon juice 10 ml Instant Bisto

125 ml slivered almonds salt to taste

750 g shortcrust pastry

Method:

1.) Heat oil in a pan and saute the vegetables and spices.
2.) Add tomato puree, water, sugar and lemon juice.
3.) Reduce heat and simmer, cover for 20 minutes, stirring occasionally.
4.) Stir the Bisto powder into the vegetable mixture to thicken.
5.) Season to taste.
6.) Add the almonds and set aside.
7.) Roll pastry out to 3mm thickness and cut out 10 circles of 12cm each (use a saucer as a template).
8.) Place a spoonful of the mixture on one side of each pastry round.
9.) Moisten pastry edges with a little water.
10.) Fold over and press edges firmly together with a fork to seal.
11.) Bake on a greased tray in oven preheated to 200°C for 15 to 20 minutes.

Serving suggestions:

Serve with Pakco Sauces.

Source: phantocomp

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Apple Butter and Pecan Cinnamon Rolls

Apple Butter and Pecan Cinnamon Rolls

You can eat these today different ways. The bottom has an amazing pecan brown sugar topping, so you can flip it onto a plate, or you can make the gooey icing I've included in the recipe to make it a total sugar bomb. I served it with the icing on it and it was a huge hit, but I can imagine the rolls with just the pecan filling and a cup of black coffee would be the best pairing ever in history.

This pastry is a total pecan and sugar bomb with icing. Wash it down with a cup of black coffee and your morning is automatically on the right track.

Author: Lizzy Swartz

Ingredients

Dough:

¼-ounce (approx. 7 gram) package yeast
½ cup warm water
½ cup scalded milk
¼ cup sugar
⅓ cup butter or shortening
1 tsp salt
1 egg
3½ to 4 cups all-purpose flour

Filling:

1 9oz (approx. 266ml or 255gram) or jar of apple butter
3 tbsp brown sugar
roughly half of 8 oz (226 gram) bag of large chopped pecans

Topping:

4 tbsp butter
¼ cup dark brown sugar
remainder of chopped pecans

Icing:

4 tbsp butter, room temperature (important!)
2 cups confectioners (Icing) sugar
1 tsp vanilla
3-6 tbsp hot water

Instructions

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover with a towel and let rise until doubled in size, usually 1 to 1½ hours in a closed microwave.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix apple butter, pecans, and brown sugar and pour it over the dough (I used a spatula to spread it). Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Mix the melted butter, brown sugar, and pecans together over low-medium heat in a small saucepan. Whisk until thoroughly mixed and take off of heat. Spread it evenly into the bottom of the 9″ round pan. Place the rolls on top and let sit in a closed microwave for 45 minutes until doubled in size. A friend of mine suggested that if you're not a morning person, you can put the dough covered overnight in the fridge and bake it in the morning.
Bake at 350F (176C) for 30 minutes or until nicely browned (here in CO, it may take closer to 25), making sure to check that the center of the cinnamon rolls are equally done. Meanwhile, mix together all of the icing ingredients and put them in a plastic squeeze bottle. (You can also just drizzle the icing, but I'm a bit of a perfectionist.)
Let the rolls sit for ten minutes then drizzle on the icing if you're using it. Then eat them warm because (and I'm so serious) nothing in the world is better than a warm cinnamon roll.

Source: www.honestcooking.com

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Magic custard cake

Magic Custard Cake

4 eggs (whites separated from yolks), room temp
1 tsp vanilla extract
3/4 cup sugar
1 stick butter, melted/125g
3/4 cup all flour
2 cups milk lukewarm
powdered sugar for dusting cake

Instructions:
Preheat oven to 325 F (172 C) degrees.
Grease and Line 8 inch x 8 inch baking dish with parchment.
Separate eggs and add the egg whites to a mixer and beat egg whites stiff.
Place egg whites in a bowl and set aside.
Beat the egg yolks & sugar until light.
Add butter and vanilla. Beat for two mins.
Add the flour and mix it in until fully incorporated.
Slowly start adding the milk and beat until everything is well mixed together.
Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in.
Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden.
Cool and dust heavily with powdered sugar.

Source: http://hugsandcookiesxoxo.com/2014/04/magic-custard-cake.

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Glazed eisbein

Glazed Eisbein

Ingredients

    4     smoked pork hocks (eisbein)
    1     onion - peeled and halved
    12     whole cloves
    90     ml     soft brown sugar
    6     bay leaves
    freshly grounded black pepper
    60     ml     Dijon mustard
    60    ml    honey

Method

Put the pork hocks in a large pot.
Stud the halved onions with the cloves and add to the pot, with the brown sugar, bayleaves and black pepper.
Cover the hocks with water and bring to the boil. Reduce the heat and simmer for 90 to 120 minutes or until the meat is very soft.
Pre-heat the oven to 220°C.
Remove the pork from the pot and place onto a roasting tin.
Mix the mustard, honey and melted butter and brush over the pork.
Roast in the pre-heated oven until the skin is crisp.
Serve with baked or mashed potatoes and sauerkraut.

Recipe reprinted with permission of PinkPolkaDotFood.

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Crispy Eisbein

Crispy Eisbein

If you ever wanted to re-create this typical Oktoberfest dish at home try this easy way to cook eisbei
n. It removes some of the fat, cooks it through and you have control over the crackling.
Cook Time: ± 1¾ hrs | Serves: 4
Ingredients

    2 cured and smoked shanks of pork

    1 medium onion, sliced

    1 carrot, cut into chunks

    1 bouquet garni

    enough water to cover

Method

    Place the pork shanks into a large pot, add all the rest of the ingredients and put in enough water to cover the pork shanks.

    Bring it to the boil and then reduce heat and allow it to simmer for 1 to 1½ hours. The meat will be tender and the skins soft.

    Remove them from the pot and pat dry with a cloth, score the skin diagonally with a sharp knife and salt the skin well.

    Place under a hot grill allowing the skin to crisp up. Keep an eye on them and turn to crisp the entire outside.

    Best served with boiled potatoes tossed in butter and parsley with sauerkraut and strong mustard. Also put some apple puree on the table.