Posts Tagged With: paprika

Slow Cooked Beef Brisket

So far, this recipe is the winner for my slow cooker challenge!

After slicing into the brisket cut of meat, there was quite a lot of fat throughout it, so I removed a large amount of the hard fat, but left the top layer of softer fat there, to melt away while cooking.

Time: 7 hours
Serves: 4-6

beef brisket spiced slow cooked

Prepare the rub in a small dish with the following spices:
~ 1 tsp sweet paprika
~ 1/2 tsp smoked paprika
~ 1/2 tsp cumin
~ pinch of salt and pepper

Drizzle some olive oil over the meat (ours was about 2.3kg before the removal of the fat) and massage in the spice mix a few pinches at a time (I didn’t want to over power the meat with the spice rub)

Place 2 sliced onions in the bottom of your slow cooker with about 1/4 cup water
Place the spice-rubbed meat on top

I also added a ‘sauce’ made up of the following and poured this over the top of the meat before cooking:
~ 2 heaped tsp brown sugar
~ 1 tsp Worcester Sauce
~ about 1/4 cup max of beef stock (just to loosen the mixture)

Cook in the slow cooker on high for 6 hours then turn to low for the final hour
After about 4 hours, I needed to scoop some of the excess liquid and fat out, as I found the brisket was starting to become submerged in it.

The meat will literally fall apart as you take it out of the slow cooker, but that is the best part!

I served this with some spiced corn on the cob, chimichurri sauce, mashed carrot and parsnip as well as some steamed greens

beef brisket spiced slow cooked

Categories: Dinner, Meat, Recipes | Tags: , , , , , | 1 Comment

Bacon and Egg Pie

This is an easy tasty pie – great for a rainy Sunday,picnics or even have it cold for breakfast/lunch the next day.

bacon egg pie shortcrust pastry

First you will need to make the shortcrust pastry and allow it to rest.  Mix together the following in a food processor:

~ 250g plain flour (I used gluten free, wheat free flour from Orgran)
~ 125g unsalted butter, chilled, finely chopped (it is important that this is chilled)
~ pinch salt

When it becomes like breadcrumbs, add in 1 egg, whisked with 1 tbs chilled water while the food processor is running,
Process until mixture begins to form large clumps, stopping machine before mixture forms a ball.
Knead gently to bring together, then shape into a disc and wrap in plastic wrap and refrigerate for at least 2 hours.

Once the pastry has rested, roll it 2/3 out to about 0.5cm thickness, and then lay across a greased dish that you will bake your pie in (the other 1/3 will be for the lid).  The pastry should go up and over the sides of the dish

Filling:
~ 4 rashers of bacon, trimmed and diced
~ 6-8 eggs
~ 1/2 cup grated cheese
~ salt and pepper
~ few pinches of smoked paprika

Lay about 1/3 of the bacon on bottom of pie (not too much or the base will become soggy from the rind/fat)
Break in 3 eggs over the top (keep yolks whole if you can)
Sprinkle over half of the cheese
Season with salt, pepper and paprika
Layer more bacon and 3 more eggs
Sprinkle the rest of the cheese and bacon on top

Roll out the rest of the pastry to about 0.5cm thickness and cut to fit the shape of the pie dish
Place pastry lid on the top and scrunch the pastry from the sides up to meet the lid
Cut a few lines to let the steam out
Brush the lid with a little milk
Bake for 45 mins at 180C
Leave to cool before cutting

bacon egg pie

Categories: Dinner, Meat, Recipes | Tags: , , , , , , , | Leave a comment

Char-grilled Chilli Lime Corn on the Cob

After a day at Taste of Sydney food festival, I was inspired by how popular corn on the cob from Kitchen by Mike was, so promptly went home and created my own version.  The secret ingredient is the smoked paprika – the smokier the better!

corn cobs mexican chilli lime paprika smoke

You will need:
~ Corn Cobs (I only did 2 here)
~ Chilli Powder
~ smoked paprika
~ 2-3 limes, cut into wedges
~ pinch of salt
~ coconut oil spray (or another oil spray of your choice!)

How to make it:
~ place the corn cobs in boiling water for about 3-5 minutes (until bright yellow)
~ once cooked, place on a med-hot griddle pan

corn chilli mexican paprika lime mayo

 

 

 

 

 

 

~ sprinkle the top side with chilli, smoked paprika, lime juice & coconut spray
~ turn after about 1-2 minutes and repeat on the other side
~ keep turning so that the sides blacken slightly (or to your liking!)
~ cut the corn cobs into 5cm slices and place on a board to serve

The mayo really makes this dish, so while the cobs are boiling in the pot, mix together these ingredients in a small bowl to dip the pieces of corn in:

~ 2-3 tsp good quality mayonaise (I used Best Foods, but you could make your own)
~ squeeze of 1 wedge of lime juice
~ 1/2 tsp crushed chilli (I just used the crushed chilli in a jar)
~ pinch of chilli powder
~ grind of rock salt

corn cobs mexican chilli lime paprika smoke
 

Categories: Recipes, Vegetarian | Tags: , , , , , , , , , , | 1 Comment

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