Saturday, November 17, 2012

Sweet Potato Rolls - Rollo de Patata

Meat and three veg doesn't have to be as boring as it sounds if you have some sweet potato rolls!  I love these little gems with most roast meals.   They add a little twist to the normal baked potatoes.


Sweet Potato Rolls - Rollo de Patata Dulce












Ingredients


  • 375 grams sweet potatoes
  • 45 grams compressed yeast
  • 2 teaspoons honey
  • 2 cups warm water
  • 1 kilo plain flour
  • 1 egg yolk
  • 3 teaspoons cold water
  • 2 teaspoons salt


Peel and boil potatoes until tender, mash until smooth and cool.  Blend the yeast and honey, stir in the warm water and mix thoroughly.

Sift the flour and 2 teaspoons of salt into a large basin and make a well in the centre.  Pour in the yeast mixture, stir lightly, then allow to set for about 10 minutes.

Stir in the mashed, cooled potatoes and mix until dough is well blended.  Flour a surface and tip dough onto it. Knead thoroughly, shape into a ball, and allow to stand in a warm place for approximately 30 minutes or until dough has doubled in bulk.

Punch the dough down, then shape into 18 sausage style balls.  Arrange the balls close together on a greased baking tray, preferably in a circular design.  Allow to rise again for another 25 minutes.

Blend the egg yolk and water, brush the tops of each roll and sprinkle with a little crushed rock salt.  Place in a pre-heated hot oven and bake for 35-40 minutes, or until crust is golden.  Serve warm or cold.

Don't forget to watch all the live recipes on Cocina de Mama's YouTube channel.

Cocinar, comer y ser feliz.
Leticia

Sunday, November 11, 2012

Teriyaki Steak Florentine

A nice Japanese twist on the traditional steak florentine.

Teriyaki Steak Florentine


















Ingredients

  • 2 thick skirt steaks (about 375grams each)
  • 1 clove garlic, crushed
  • 1 teaspoon grated fresh ginger
  • 1/4 cup dry sherry
  • 1/4 cup light soy sauce
  • 3 teaspoons sugar
  • 1 tablespoon oil
  • 1 large carrot
  • 12 green beans
  • 4 spring onions
  • 1 cup cooked drained spinach (chopped)
  • salt and pepper to taste
  • 1/2 cup hot water
  • 1/2 beef stock cube
  • 2 teaspoons cornflour


Lightly score the smooth side of each steak into diamond pattern.  In a flat dish, blend garlic and ginger with 1 tablespoon, sherry and 1 tablespoon soy sauce.  Mix in sugar and oil.  Add steaks and turn to coat.  Cover and leave for 1 hour, turning occasionally.

Top and tail beans.  Cut scraped carrot into long, thin stripes.  Clean, split lengthwise and cut spring onions the same length as the beans.  Par-boil beans and carrots in salted water fr 4 minutes.  Drain steaks and place scored side down.

Spread spinach over meat and arrange carrot, beans and spring onions lengthwise on top of the spinach.  Sprinkle lightly with salt and pepper and roll up each steak firmly.

Secure rolls with small skewers or string.  Place in a greased oven dish, brush rolls with marinade and cook in a moderately hot oven, 190 degrees celsius for 45 minutes for medium beef or 1 hour for well done.

Rest rolls for 10 minutes before removing skewers.  Slice and serve with Teriyaki sauce and boiled rice.

To make Teriyaki Sauce:
Dissolve juices in oven dish with 1/2 cup hot water and pour into a small saucepan.  Add stock cube and remaining sherry, soy sauce and sugar.  Heat and thicken with cornflour mixed with a little cold water.  Boil for a minute and serve in a boil.

Don't forget to watch the live recipes on Cocina de Mama's YouTube channel.

Cocinar, comer y ser feliz,
Leticia

Monday, November 5, 2012

Rolled Steak Florentine

Meat doesn't just have to be grilled or roasted... you can really transform a beautiful steak by making a steak florentine.  My mum used to make different steak florentine's all the time and it was a staple of the household, I really love the different variations you can make.  Today's recipe is a traditional steak florentine.


Rolled Steak Florentine



















Ingredients


  • 1 kilogram of beef skirt steak, in two thin pieces
  • 1 egg slightly beaten
  • 250 grams packet frozen chopped spinach, cooked and well drained
  • 60 grams cheddar cheese, shredded
  • 1/4 teaspoon sage
  • 1/4 teaspoon salt
  • 3/4 cup soft breadcrumbs
  • 1 tablespoon oil
  • 1 cup tomato puree
  • 1 cup dry red wine
  • 1/2 cup chopped onion
  • 1 clove garlic, finely chopped
  • 2 tablespoons plain flour
  • 1/4 cup cold water


Score and pound each steak with a mallet to 6mm thickness, set aside.

Combine egg, drained spinach, cheese, sage, salt and pepper, stir in breadcrumbs.  Spread mixture over steaks.  Starting at narrow end, roll up swiss roll fashion, tie with a string.

In large frying pan, brown steak rolls in oil on all sides, place in a baking dish.

Combine tomato puree, wine, onion and garlic pour over meat.

Cover with foil and bake at 180 degrees celsius until meat is tender, about 1.5 hours.  Remove meat to a platter and keep warm.

Measure pan juices, add enough water to juices to equal 1 3/4 cups liquid.  Turn into saucepan.  Combine flour and 1/4 cup cold water, stir into pan juices.  Cook and stir over medium heat until thickened and bubbly.  Serve separately.

Mouthwateringly delicious!

Cocinar, comer y ser feliz,
Leticia

Saturday, November 3, 2012

Scotch Eggs - Huevos Escoceses


This is two breakfasts rolled into one...eggs wrapped in sausages - yes please!

Scotch Eggs















Ingredients
  • 4 hard-boiled eggs, peeled
  • 500 grams pork sausage meat
  • 1 tablespoon plain flour
  • Pinch salt
  • 1/2 teaspoon crushed thyme leaves (dried)
  • 1 tablespoon Worcestershire sauce
  • 1 egg, well beaten
  • 60g fine bread crumbs
  • Oil for frying

Mix the sausage meat with flour, thyme, salt and pepper to taste, mix well.  Divide into 4 portions.


Roll the hard boiled eggs into flour.  Wrap the mixture around the egg (don't leave any gaps).


Mix the water and egg and roll each hardboiled egg wrapped in mixture and then roll in the breadcrumb.  Do this twice and make sure the breadcrumbs cover all the mixture.


Deep fry the eggs until they are golden brown.  Drain and serve warm. 


Don't forget to watch the live recipes on Cocina de Mama's YouTube channel.


Cocinar, comer y ser feliz!

Leticia


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