Since going into lockdown we’ve become a nation of bakers, crafters and at-home amateur cocktail makers!
But when it comes to making dinner every night (and not forgetting lunches for the children every day too…) you can be forgiven if you’re getting into a bit of a cooking rut.
Spag Bol again anyone?
So if you want some inspiration for how to shake things up and create truly delicious meals during lockdown (and beyond), we’re here to help.
Whether you want to cook up a romantic dinner for two, a meal the whole family is guaranteed to enjoy or just want to try something completely different, we’ve got you covered.
And if you make quality meat your starting point then that’s half the battle.
So read on for four tempting recipes to add to your repertoire… Your taste buds will thank you for it!
MAKE IT A ROMANTIC LOCKDOWN DATE NIGHT
There are many lovely things about spending all day, every day with your significant other.
But it’s still important to carve out some proper one-on-one time with them, even in lockdown. Get the kids in bed, dress up, spritz yourself with perfume and create a romantic dinner just for two. And why not consider eating under the stars or setting the dining room table with candles, to help create the perfect atmosphere?
And what could be a better supper for date night than a delicious steak?
1. Ribeye Steak with Garlic & Parsley Butter
Serve Ribeye Steak with Garlic & Parsley Butter for the perfect date night dinner
Butter Serves: 8
Preparation time: 5 mins
· 100g salted butter at room temperature
· 2 cloves garlic, peeled and finely chopped
· 20g hot horseradish sauce
· 3g fresh parsley, finely chopped
· Black pepper
Steak cooking times:
Blue – 1 min each side
Rare – 2 mins each side
Medium/Rare – 2 mins 30 secs each side
Medium – 3 mins each side
Well Done – 5 mins each side
Timings are approximate, based on a 1.5cm thick ribeye steak.
Mix all the ingredients together in a bowl and season with black pepper.
Make into a sausage shape and wrap in some greaseproof paper. Put in the fridge to firm up.
Cut into eight discs and serve a slice on top of your cooked steak.
To cook your steak:
Remove the beef ribeye steak from the fridge at least 15 minutes before cooking. This will enhance tenderness after cooking.
Griddle, grill or pan fry and always make sure the pan or grill is searingly hot before you start cooking to ensure the steak is sealed and the meat is caramelised.
Pat with kitchen paper to ensure steak is dry before rubbing with oil on both sides. Season with salt and pepper.
Different oils smoke (or haze) at different temperatures – rapeseed oil can be heated higher than olive oil and butter will burn at a comparatively low temperature.
Don’t over handle the steak during cooking. Try to limit turning to only once – halfway through cooking.
You can add a knob of butter to the pan towards the end, if frying or griddling.
Allow the meat to rest for at least 3 minutes before eating.
Any left over butter can be stored in the fridge for 4 days.
MAKE IT QUICK (AND EASY)
If you’re juggling working from home with teaching your kids, keeping the house in order AND trying to fit in your daily exercise, then the last thing you want is a complicated recipe requiring specialist ingredients and hours of preparation time.
That’s why we love this quick and easy Beef and Broccoli Stir Fry. Not only will you be able to recreate a classic Chinese dish that’s packed with protein and vegetables, but it’ll be ready in half an hour, leaving you plenty of time for a relaxed evening.
2. Beef and Broccoli Stir Fry
Beef and Broccoli Stir Fry is quick and easy! Perfect for a midweek meal.
Preparation Time: 5 minutes
Cooking Time: 25 minutes
· 600g lean beef rump steaks
· 150g tenderstem broccoli, thinly sliced
· 1 x large red onion, thinly sliced
· 1 x tsp Chinese five spice powder
· 20ml light soy sauce
· 2 tsp oyster sauce (this can be substituted with one dessert spoon of Worcestershire sauce)
· 15g piece fresh ginger, peeled and thinly sliced
· 1 x large clove garlic, thinly sliced
· 20g tomato puree
· Juice of 1 lemon
· 50ml sherry or white wine (this can be substituted with 25ml white wine vinegar)
· 30ml rapeseed oil – plus extra to fry the steaks, approximately 1tsp.
In a wok fry the red onion, garlic and ginger for a couple of minutes.
Add the Chinese five spice, soy sauce, oyster sauce, tomato puree, lemon juice and wine (or sherry). Cook for one minute, then transfer to a bowl.
Put the thinly sliced broccoli into a bowl, cover with boiling water and leave for 10 minutes.
Heat the additional rapeseed oil in a wok and add the thinly sliced rump steaks. Cook in the wok for 6 – 7 minutes until browned.
Drain the broccoli and add to the wok along with the red onion mix.
Heat the mixture gently for a few minutes until heated through and serve with rice or noodles.
MAKE IT A CAN’T-FAIL FAMILY FAVOURITE (AND USE IT TWICE!)
Everyone loves a traditional Sunday roast.
A nice big joint of beef served with mouthwatering gravy, roast potatoes, Yorkshire puddings and lots of veg is a classic family favourite.
And even better, there’s always left overs.
So after enjoying this simple roast beef recipe, make the most of what’s left by using it in sandwiches, wraps, salads and curries.
It’s a great way to make your food, and your money, go further.
3. Roast Beef with Peppercorn Crust
Roast Beef is a family favourite! And you can use the leftovers for the rest of the week.
Preparation time: 10 mins
Cooking time: 65 mins
· 1 kg beef topside
· 12g mixed peppercorns (black, green and red)
· 20g Dijon mustard
· 20 ml rapeseed oil
· 3g fresh thyme, finely chopped
· 3 small red onions, peeled and quartered
· 300 ml beef stock (fresh or stock cube)*
· Sea Salt
Preheat the oven to 220°C.
Grind the peppercorns in a mortar and pestle. Mix the peppercorns, mustard, oil and thyme in a bowl, season with sea salt. If you’re struggling to find green and red peppercorns – just use black.
Put the roast in a tin and spread the peppercorn mix over the top. Arrange the onions around the beef and roast in the oven for 15 minutes.
Take the roast out of the oven, remove the onions and keep to one side.
Turn down the heat to 180°C. Pour the stock around the roast and cover it loosely with some tin foil (shiny side down).
Roast in the oven for about 50 minutes for medium/rare, longer if you prefer well done.
When removed from the oven, cover the beef and let it rest for 20 minutes.
Finally, reheat the onions in the oven for 5 minutes. Use the cooking juices to make gravy if you want. Carve the meat and serve with the onions and vegetables of your choice.
MAKE IT ON THE BBQ
We’ve been lucky over the last few weeks to have plenty of warm, sunny days and as we move closer to summer we’re hoping for many more to come… Fingers crossed!
If you want to make the most of your outside space then firing up the barbecue to cook in the garden is a great way to do it. Everything gets that distinctive smokey flavour and for some reason, food just tastes better when it’s hot off the barbie!
But don’t just do boring burgers and sausages. This recipe for Steak Skewers is ideal for cooking on the BBQ and is served with a tangy South American inspired Chimichurri sauce.
4. Steak Skewers with Chimichurri Sauce
Cook and dine outside with this recipe for Steak Skewers and Chimichurri Sauce.
Preparation Time: 40 minutes
Cooking Time: 15 minutes
For the skewers:
· 4 x 200g sirloin steaks, cut into 2cm cubes
· 200g cooked baby potatoes, halved
· 1 x red peppers, deseeded and cut into 2cm pieces
· 1 x orange pepper, deseeded and cut into 2cm pieces
· 150g whole baby mushrooms
For the marinade:
· 100ml olive oil
· 2 tablespoons soy sauce
· 2 x tbsp Worcestershire sauce
· 2 x tbsp Dijon mustard
· 2 x tbsp fresh lemon juice
· 1 teaspoon fresh rosemary leaves finely chopped
· ½ teaspoon black pepper
For the Chimichurri:
· 30g freshly chopped parsley
· 2 garlic cloves, peeled finely chopped
· 2 tablespoons fresh oregano leaves, finely chopped
· ½ teaspoon red chilli flakes
· ½ teaspoon sea salt flakes
· 2 tablespoons red wine vinegar
· 120ml extra virgin olive oil
To prepare the marinade; in a large bowl, whisk all the ingredients together.
Add the beef steaks and potatoes to the marinade bowl and mix well until coated. Cover and leave to marinate for 30 minutes to 1 hour.
Preheat the grill to high or, if you’re using a BBQ, light it and allow it to heat until the coals are white hot.
Assemble skewers by alternating the peppers, steak, new potatoes and mushrooms. Repeat and continue process until ingredients are gone.
To make the chimichurri; in a medium bowl mix all the ingredients together, except the olive oil. Once mixed, slowly whisk in the olive oil.
Cook the kebabs under the grill on the prepared barbecue for 3-4 minutes on each side.
Once the skewers are cooked, drizzle over the chimichurri sauce and serve with grilled flat breads.
Quality beef you can trust!
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From tasty family favourites to romantic meals for two! Easy recipes for delicious dinners at home have 1815 words, post on www.dailymail.co.uk at May 18, 2020. This is cached page on Talk Vietnam. If you want remove this page, please contact us.