Culinary Globetrotting


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Archive for Beef Recipes

Rinderrouladen with Sweet Potaoes, Mushrooms and Steamed  Broccoli  (Click on all photos for full size)

Rinderrouladen with Sweet Potaoes, Mushrooms, Pickled Red Cabbage and Steamed Broccoli
(Click on all photos for full size)

Finally, I made another German dish. It’s a classic one, however I added a little twist, rolling in even more yummy goodness.

Recipe:

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Rating 3.00 out of 5

Cottage Pie – England
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A bubbling sizzling Cottage Pie is ready to be served. let me add to the age-old British debate, what’s the difference between Cottage Pie and Shepherds Pie? From what I understand, Shepherds Pie is made with minced lamb, whereas Cottage Pie is made with minced beef.

Traditionally, a British housewife would make a Cottage Pie the day after the Sunday roast. Of course the roast was beef with vegetables. So, she would cut up finely all the ingredients, make a little roux or use gravy left overs, mix it all up, and then spread a layer of mashed potatoes over it and let it all brown up in the oven.

I decided to check up a variety of top British chefs, such as Delia Smith and others, pick out all the ingredients they offered (meaning, I actually stuck to the *overall* British recipe), and assembled my own dish. Thus, for example, one of the chefs I consulted, mentioned tomato paste, others tomato ketchup, or a tin of tomatoes others just chopped fresh tomatoes. I decided to use both fresh chopped tomatoes and a tin of chopped ones. However, previously I used freshly chopped tomatoes and tomato purée. What I am saying is, what I am offering here is what I and my dinner guests enjoyed, however it’s just a guideline. Just like, for certain, most British housewives made their own variation the day after the Sunday roast.

I took this mini micro video just before serving. Next time I shall use the camera in the horizontal / landscape way 😉 (if you increase the volume, you’ll actually hear it sizzling)

Recipe:

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Rating 4.00 out of 5

Piping hot Cornish Pasty - nose and taste buds tantalizing pure West-Country delight!

Late Grandma Pengelly, my former mother-in-law, took great pains to teach me how to make a proper Cornish pasty as enjoyed generations back. In fact it must have been the first and most important Cornish family tradition to pass on to the then new daughter-in-law.

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Rating 3.00 out of 5

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