garlic

Beef Patties with Garlic and Cilantro

ImageMaking beef patties with ground beef, bacon, garlic, chopped onions, nutmeg, dried basil & rosemary, butter, some eggs, pepper and lots of fresh cilantro. Lots of bacon, too. Oh, I already said that. Served with asparagus, homemade coleslaw, stewed spinach and mustard.

I made these patties quite large and liked it. How long you work the batter makes a lot of difference – I usually take my time and the texture is amazing. Gave them a real fry on both sides before turning down the heat and covering the pan to let them cook without losing much water. Another cool secret to get them real juicy is put some extra water and fat into the batter – I used unsalted butter in this case, you can use coconut oil. This makes the patties a solid meal that will nourish you for days! I didn’t need so much salt because of the bacon, but a little is required, though – they will be best that way.

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In Chile where I live now they tell me that most of the chilean beef products are grassfed (i.e., not fed corn or soy, only grass) – so the ground beef I bought today probably is. Gotta dive deeper into that, only reason grassfed could be the default is if chileans have, well, a lot of grass. All the beef I’ve tried so far, be it filet or ground beef; grilled, roasted or boiled, have been delicious.

Hearty Lamb Stew w/Cream, Mushrooms and Sweet Potatoes

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Fall is upon us, and winter is coming. Therefore we need something warming and filling. Whenever my sister pays me a visit we always end up in the kitchen cooking something delicious – check the fridge inventory and maybe do some shopping, and then it’s so spontaneous, we make it up as we go along, checking out several recipes for inspiration. This is our latest creation: a lamb stew filled with nourishing vegetables and broth with lots of pepper for warmth; ideal for a chilly night under the blanket with the latest Netflix series. 

This was enough for three hungry people with some leftovers for breakfast. Speaking of which: DFB (dinner for breakfast) FTW!

  • 500 – 900g lamb meat – we used shoulder with bones which worked perfectly. Sooo tender …
  • 4 onions
  • 3 – 4 handfuls of mushroom, preferably wild
  • 1/2 garlic
  • 2 leeks
  • 1 bunch asparagus
  • 2 medium sized sweet potatoes
  • 1/3 litre heavy cream – you can also use coconut milk
  • a dash of white wine, if you have
  • chopped seasonal herbs – we used rosemary, thyme and lovage
  • salt and pepper to taste

We started chopping the lamb meat into good sized bits (I like them a bit large) and added to a casserole with just enough water to cover. We let it boil ferociously for about half an hour with lovage and thyme to get the meat as tender as possible and to get the most out of the bones and marrow. This gave a rich broth. Meanwhile we browned/softened the onions, mushrooms, rosemary and garlic in butter. The longer you cook the onions, the thicker your stew. The lamb was added and the lamb casserole deglazed with white wine. Add chopped leek and heavy cream and let boil for 10 – 15 min. Add chopped asparagus and let simmer some more until the asparagus has softened. We sautéed the sweet potatoes in another skillet and added to the stew toward the end to better control its texture. Season generously with pepper, and some salt to taste. 

Enjoy! Hope y’all will have an adventurous and colorful fall; and don’t forget to breathe in all that clear, fresh air! The way it looks now, fall is getting to be my new favorite season.