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minced meat

Stuffed mushrooms with oyster sauce glaze

Stuffed mushrooms with oyster sauce glaze

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A delicious and quick dish with a bit of Chinese cuisine, which is very easy to prepare. The slightly caramelized oyster sauce at the bottom of the pan gives this dish a very good, slightly sweet taste.

Preparation time: about 45 minutes
Level: Easy
Serves: for two

Ingredients:
Six large champignons stem removed
150 g of high-quality minced meat
A handful of frozen green peas
A handful of finely chopped parsley
Black pepper and sea salt to taste
3-4 tbsp olive oil for frying
6 tablespoons of oyster sauce for glazing and 2 tablespoons for pouring around the mushrooms in the pan

Preparation:

  1. Remove the legs from the champignons and chop them finely and use them as a mushroom filling.
  2. Finely chop the parsley, mix the minced meat, parsley,
  3. Mix the filling evenly and fill the mushrooms with it, season with black pepper and sea salt.
  4. Season the mushrooms with salt and pepper, pour a little oil into the mushrooms, and fill them with minced meat filling.
  5. Pour a few tablespoons of oil into the pan, place the stuffed mushrooms in the pan, and cook at 200 degrees for about 20 minutes until the minced meat begins to brown slightly.
  6. Drizzle the stuffed mushrooms with oyster sauce, pour a little oyster sauce around the mushrooms in the pan, and cook for at least another 5 minutes until the oyster sauce caramelizes a little.
  7. Chop the green onions and sprinkle the mushrooms with green onions before serving. When serving, also transfer the slightly caramelized sauce from the pan to a plate.
    Serve with boiled basmati rice or steamed vegetables.
    Ready!!
Pasta alla Bolognese

Pasta alla Bolognese

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Bolognese sauce is definitely an Italian food classic. This dish has been known since the end of the 18th century when it was first prepared without tomato sauce, but over time this sauce is known as red tomato sauce and it still contains good quality meat and often cubes of pancetta and finely chopped or grated vegetables. Making this sauce, unlike packaged Italian food, is neither very quick nor too easy, but it is worth doing because the result is excellent. It is also an interesting fact that this food is not usually eaten with spaghetti but with linguine or tagliatelle pasta. I love spaghetti and that’s why spaghetti alla bolognese is made here.

Preparation time: about 4.5 hours
Level: Not too difficult
Quantity: About 3-4L bolognese sauce

Ingredients:
1 kg of high-quality minced pork and beef mixture
Four 400 g tins of canned plum tomatoes or chopped tomatoes
150 g of tomato paste
4 medium carrots, grated
3 medium onions, grated
3 stalks of celery, chopped
6 medium cloves of garlic, crushed
300 g pancetta cut into cubes
4-5 sprigs of fresh thyme, chopped
1 sprig of fresh rosemary, chopped
0.5 teaspoon of crushed black pepper
Sea salt for seasoning
150 ml of red wine
25 g of butter for frying vegetables

100 g of pasta (spaghette, tagliatelle, linguine) per person
Grated parmesan for sprinkling on top of the food

Preparation:

  1. Grate the carrot and onion with a coarser grater, crush the celeriac, and chop the garlic.
  2. Melt the butter in a large, thick-bottomed pot and add the grated and crushed garden fruit, heat until the liquid evaporates and the garden fruit browns slightly. Stir to prevent the vegetables from burning.
  3. Cut the pancetta into cubes, heat a large pan over medium heat, and start frying the pancetta. When the ham is slightly browned, add the minced meat, chop the minced meat with a fork, and heat until the liquid that drips out of the minced meat evaporates.
  4. Brown the minced meat and pancetta mixture until it is nicely browned and smells good.
  5. Season both the vegetable and minced meat mixture with salt and black pepper.
  6. Pour the minced meat mixture into the vegetables, mix, and add the tomato paste. Then add the canned tomatoes and vine.
  7. Season the mixture with fresh chopped thyme and rosemary, rinse the cans of tomatoes with water, and add a total of 800 ml of the liquid to the food.
  8. Let the mixture boil, reduce the heat to low and simmer the sauce for at least 4 hours.
  9. In between stewing, taste the sauce and add salt and pepper if necessary.
  10. When the sauce starts to cook, cook the pasta according to the instructions. There are a few simple rules for cooking pasta that should be followed to get a good result. Use more water rather than less. Be sure to add salt to the pasta cooking water, then the pasta will be much tastier.
  11. When the pasta is ready, add the freshly prepared Bolognese sauce to the bowl and the pasta directly from the pasta cooking water. Mix and serve nicely on another plate.
  12. If desired, sprinkle grated parmesan and freshly ground black pepper over the served pasta.
    Ready!!
Eggplant stuffed with minced meat – Karnıyarık

Eggplant stuffed with minced meat – Karnıyarık

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Wonderfully tasty and simple food from the diverse cuisine of Turkey. I tried this food at a dinner in Istanbul. I think I was able to reproduce the flavors that made this dish so special in my homemade version. It is an eggplant stuffed with minced meat seasoned and cooked in tomato sauce and baked in the oven, which is eaten either as a side dish or as a main dish.

Preparation time: 1 hour 30 minutes to 2 hours
Level: Easy
Serves: for two

Ingredients:
2 medium eggplants
300 g of high-quality ground beef
400 g can of crushed tomatoes
1 medium onion finely chopped
4 medium cloves of garlic, finely chopped
A handful of parsley leaves, finely chopped
1 teaspoon finely ground dried mint or a bunch of fresh
0.5 tsp of ground cumin
0.5 tsp ground sweet paprika
0.5 tsp ground black pepper
Sea salt for seasoning minced meat and eggplant
A handful of cherry tomatoes
Half a fresh bell pepper, sliced
1 tablespoon balsamic vinegar
2 tbsp olive oil for frying

Preparation:

  1. Heat the oven to 200 degrees C. Place the aubergines in a roasting pan and bake for 1 hour until the aubergines are soft.
  2. While the aubergines are cooking, chop the onion, garlic, and parsley and brown them in olive oil with the minced meat for about 15 minutes.
  3. When the minced meat is browned, add half the amount of crushed tomatoes, season with cumin, pepper, balsamic vinegar, and paprika, mix, and simmer for a few minutes. Season with sea salt.
  4. When the eggplant is soft, cut its upper half lengthwise with a sharp knife. Do not cut the eggplant completely in half.
  5. Press the opening larger, season it with salt, and fill it with the minced meat mixture. Pour the other half of the can of crushed tomatoes around the eggplants. Place strips of paprika and cherry tomatoes on the surface of the minced meat. Sprinkle the remaining cherry tomatoes on top of the crushed tomatoes.
  6. Bake for 30 to 60 minutes at 200 degrees C until the eggplant is quite soft and the minced meat is very lightly browned. Do not over-brown the minced meat, it will become dry.
  7. When serving, sprinkle over good-quality olive oil on the food.
    Serve immediately, but this food is also very tasty when cooled.
    Ready!!
Chicago pizza

Chicago pizza

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Chicago-style pizza is a thick pan pizza with plenty of toppings, often crushed tomatoes, Italian-style sausage, and mozzarella. The dough for this pizza is significantly different from regular pizza dough, often containing corn flour which together wheat flour gives to the pizza a nice color and a certain fragility. Also, this dough is not kneaded to elastic structure, and does not promote the formation of a network of gluten molecules. This type of pizza has been offered in Chicago pizzerias since the forties of the last century.

Preparation time: preparation 45 minutes, cooking time 30-35 minutes
Level: Medium
Quantity: Two large thick pizzas

Ingredients:
Dough:
450 g wheat flour
45 g of corn flour
10 g of sugar
12 g dry yeast
115 g of cold butter
A pinch of sea salt
275 g of room temperature water

Tomato filling:
1 large onion, coarsely grated
3 medium garlic cloves crushed
50 g of butter for browning of the onion
50 g of tomato paste
800 g of crushed tomatoes
1 tablespoon of sugar
Salt and black pepper to taste
1 teaspoon of oregano
A handful of finely chopped basil

Italian style sausage:
600 g fattier minced pork
Salt and black pepper
1.5 teaspoons of paprika powder
0.75 tsp chili flakes
0.5 teaspoon of garlic powder
0.5 teaspoons of sugar
0.5 teaspoon of fennel seeds
2 tablespoons of wine vinegar

The cheese part:
500 g of coarsely grated mozzarella
100 g of finely grated parmesan

Preparation:

  1. Prepare the dough. To do this, mix wheat flour, sugar, yeast, salt and corn flour in a food processor, add cold butter cut into pieces and crush into uniform crumbs.
  2. Pour the mixture into a bowl, add water and mix into a dough. Knead for about a minute, no more.
  3. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1 hour.
  4. Prepare the filling. For that, peel and coarsely grate the onion, finely chop the garlic, melt the butter and brown the onion and garlic mixture for a few minutes on medium heat. Add the tomato paste and fry for a few more minutes.
  5. Add crushed tomatoes, sugar, oregano, pepper and salt and chopped basil and simmer the mixture on low heat for 20-30 minutes until it thickens.
  6. Pour the mixture into a bowl and place in a cool place where it will thicken even more.
  7. Prepare the Italian sausage mixture. Add seasoning, black pepper, salt, chili flakes, fennel seeds, paprika, garlic powder, sugar and wine vinegar to the minced meat. Mix everything well.
  8. When the dough has risen for about 1 hour, pour a dough onto the work surface, slightly knead out the air, cut the dough in half, form into two balls of the same size, put each ball in a separate bowl, cover with a film or a plate and place the other one at +4 degrees C for about 45 minutes to rise up.
  9. Until the dough rises, coarsely grate mozzarella and grate thinly the parmesan.
  10. When the dough has risen, grease the cast iron pan or cake mold with oil, roll out two discs of the dough, which are a few cm larger than the cake mold or cast iron pan, and place the dough disc in the mold so that there forms 3-4 cm edge of dough.
  11. Divide the mozzarella in half and divide between two pizza bases, cover the bottom of both molds with mozzarella.
  12. Place about 1.5 teaspoon pieces of the Italian sausage mixture on top of the mozzarella layer and cover it with the tomato mixture.
  13. Sprinkle Parmesan on top of the tomato mixture and place the pizzas in an oven heated to 220 degrees.
  14. Bake the pizzas for 40-45 minutes until they are golden brown. Check during baking as different ovens can give very different results.
  15. Take the baked pizzas out of the oven and let them rest for 25-30 minutes so that the filling is not too liquid when you cut it open.
  16. Cut the pizza into pieces with a sharp knife and serve warm. Pizza is also very delicious when served cold.
    Ready!!
Pumpkin-minced meat cutlets

Pumpkin-minced meat cutlets

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Tasty cutlets with a strong pumpkin flavor, which are very quick and easy to prepare. Pumpkin to be put inside the cutlet can be fried in a pan after grating for about 15 minutes, in that case the pumpkin inside the cutlets will be soft and the presence of the pumpkin will be perceived only by the taste. I put raw, grated pumpkin in my cutlets, which remained slightly crunchy after frying and not bad al all to taste, quite the opposite.

Preparation time: 30 minutes
Level: Easy
Serves: Two to four

Ingredients:
100 g of grated white onion
350 g of grated pumpkin
300 g mixed pork-beef minced meat
1 egg
Salt and black pepper to taste
30-40 ml cooking oil for frying

Preparation:
Grate the onion and pumpkin with a coarse grater, mix with the minced meat and egg. Season the mixture with black pepper and salt.
Make good-sized cutlets from the mixture and fry in a thick-bottomed pan with cooking oil at medium heat for 3-4 minutes on both sides until the color turns golden brown.
Serve with salad, tomato or boiled potatoes. Sour cream or yogurt with a small amount of crushed garlic is a good sauce.
Ready!!
Mexican-style roasted napa cabbage with minced meat and rice

Mexican-style roasted napa cabbage with minced meat and rice

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An idea for simple and quick food. I’m not sure it has a connection to any of the world’s classic dishes, but the idea simply came up and you can try it for yourself.

Preparation time: 30 min
Level: easy
Quantity: for four

Ingredients:
1 average Chinese cabbage
500 g of minced beef and pork
1 medium onion, chopped
1 pack of taco seasoning mix or 3 tablespoons of homemade seasoning mixture
1-2 handfuls of basmati rice
50 g of strong-tasting cheese, e.g. cheddar
black pepper and salt
to serve 1 lime juice
sour cream

Preparation:
1. Finely chop the onion and brown lightly in a large pan. Add minced meat, mix, and brown.
2. Add 1 glass of water and 1-2 handfuls of rice, stir and simmer for about 5 minutes when the water is absorbed
3. Cut the napa cabbage in half and then into strips, place the meat in a pan, stir and fry for about 10 minutes. If too much water is released from the cabbage, remove it. Fry the cabbage until lightly browned. Add taco seasoning, black pepper, and salt to taste.
4. When serving, sprinkle it with lime juice and grated cheddar cheese.
Also, it is common to use sour cream when serving Mexican food.
Done !!!

Pomegranate soup

Pomegranate soup

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Classical dish of Persian cuisine. The center of Persian food culture is Iran, but over the centuries it has come into contact with, influenced, and influencing the food traditions of many surrounding regions. Pomegranate soup can be found in restaurants in Iran, Iraq, Turkey, Azerbaijan, and other nearby countries. This soup is almost that mandatory in most of the Persian region’s cookbooks. I have tried to put together my combination of these recipes I found from different sources.
Soup with exotic flavor combinations, the main shades of which are cumin and pomegranate juice. I made it from minced lamb, although minced beef is also good for this soup.

Preparation time: 1 hour
Level: easy
Serves: two to four

Ingredients:

Meatballs
Minced meat of sheep or beef
1 medium onion chopped
3 medium garlic cloves chopped
A small handful of chopped fresh parsley, mint, and coriander
Salt and black pepper for seasoning
Cooking oil for frying

Soup
500-600 ml of chicken or beef broth. You can also make the soup without the broth then the soup will just be lighter
1 medium onion, chopped
5 medium garlic cloves chopped
A cup of yellow or red lentils. Some recipes use halved peas. Peas must be soaked overnight to soften, lentils don’t need soaking
1 teaspoon turmeric powder
2 teaspoons cumin powder
Salt and black pepper for seasoning
200 ml of pomegranate molasses
Fresh pomegranate seeds for garnish
For serving Greek type yogurt
Chopped fresh coriander for serving
Olive oil for browning onions and garlic

Preparation:
1. To make meatballs, chop the onion, garlic, parsley, coriander, and mint. Mix with minced meat and season with salt and pepper.
2. Form balls 2.5 to 3 cm in diameter, heat the oil in a pan, and lightly fry the meatballs until they are at least partially browned. Put aside.
3. Chop the onion and garlic, brown in a thick-bottomed soup pot for a few minutes
4. Add the broth or water and lentils, simmer for 15-20 minutes until the lentils are almost soft
5. Add the meatballs together with the frying oil of the meatballs, bring the soup to a boil and simmer on low heat for 10-15 minutes.
6. Add pomegranate molasses, stir and cook for a few more minutes. If the soup seems too sour, add a little sugar, but you don’t have to. This soup must be sour.
7. Put the soup in bowls and add chopped fresh coriander, a spoonful of yogurt and sprinkle with fresh pomegranate seeds to serve
Ready !!

Philipino eggplant omelet (Tortang talong)

Philipino eggplant omelet (Tortang talong)

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I am posting here two versions of one dish from Philippine national cuisine. The name of the dish is Tortang talong and its variation is Rellenong talong. Tortang talon means eggplant omelet in translation and rellenong talong means stuffed eggplant omelet. This food is very common in the Philippines, both as home food and also as street food.
I like eggplants in any form and I have tried to find different ways to cook these vegetables. I have made Philippine eggplant omelet many times and it always tastes good. The stuffed version of this dish is much more difficult to prepare because the eggplant tends to be soft and a little difficult to handle. But even if it doesn’t turn out perfect in form, the taste is still great.
It can be prepared in a simplified way by boiling the eggplant for about half an hour until it is soft and sinks into the loess. In a classic way, it can be prepared on charcoal grills or in the oven. In the latter cases, the eggplant retains its warmth or the smell of the grill, which makes the food even better, but I have done it by cooking the eggplant, and this is how the food is delicious.

Preparation time: 30 min baking and preparation of eggplant, 10 min preparation of omelet
Level: average
Quantity: for two

Ingredients:
Tortang talong
2 medium eggplant
2 eggs
Black pepper and salt for seasoning
Herbal decoration
3-4 tablespoons olive oil for frying

Rellenong talong

2 medium eggplant
2 eggs
Black pepper and salt for seasoning
Herbal decoration
3-4 tablespoons olive oil for frying
100 g of minced beef
A handful of cherry tomatoes or half a 400 ml canned tomatoes
1 small onion

Preparation:
1. Boil the aubergines in hot water or bake on charcoal or oven until the aubergines are soft and the peel comes off lightly
2. Peel the eggplant. For easier handling, if you plan to make a stuffed eggplant omelet, peel on one side only. The cream on the other side holds the eggplant together better.
3. Beat the eggs and season with warm and pepper
4. For stuffed eggplant omelet, chop onions and tomatoes, fry minced meat and onions and tomatoes for about 5 min
5. Press the eggplant flat with a fork, but make sure that you do not break the flesh and that it remains in the piece.
6. Place the eggplant in the egg mixture and then in a hot pan. When making the stuffed eggplant, place the side with peel of the eggplant below on the pan and cover the top with the minced meat, onion, tomato mixture, cover the pan and let the egg clot.
7. To make a regular eggplant omelet, fry the eggplant dipped in the egg on both sides over medium heat until the egg turns golden brown. If necessary, add additional omelet mixture with a spoon.
8. It is difficult to turn around a stuffed version. I did it by sliding the omelet onto a plate, placing it on the plate pan, and turning the plate upside down with a sharp motion so that the omelet fell back into the pan. Fry the omelet until golden brown.
9. In the case of a regular eggplant omelet, handling is easy and the eggplant can be turned over very easily with a pan spatula or fingers grasping the eggplant stalk, which I always attach
10. When the omelets are ready, place them on a plate, garnish with herbs
Ready!!

Spring rolls

Spring rolls

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Food that is prepared in different variations in many different countries, especially in Asia. In China, where this food is probably originated, a thin pancake was rolled over with various fillings, and it was offered especially when it was spring and fresh vegetables began to reach the table again after winter.
Spring rolls are made from rice paper, phyllo dough, a thin pancake batter, they are baked, fried, eaten without baking. There are many possibilities.
There are also many different variations on fillings, which can be salty but sometimes sweet as well as fermented.
I made three different versions of spring rolls, based on that the main part of the filling is finely chopped and grated vegetables. So the first version of the spring rolls was stuffed with vegetables, the second was stuffed with vegetables and minced meat (a variant made in Hong Kong, for example, and the third was vegetables with shrimps. I used phyllo dough leaves bought from the supermarket. I also made these rolls deep-fried in oil, but they can be fried in the pan fry or baked in the oven if you don’t want that the food will be too oily.
Food that is fun to prepare and that is suitable as both an appetizer and a main course.

Preparation time: 1-hour preparation, 30 minutes baking
Level: average
Serves: four

Ingredients:
100 g mushrooms, authentically shitake mushrooms, but also suitable for button mushrooms
1 large carrot, grated
100 g mung bean sprouts or other pleasant sprouts
300 g of napa cabbage finely chopped
1 teaspoon sesame oil
Salt and black pepper for seasoning
2 teaspoons corn or potato starch
0.25 teaspoons of sugar
2 garlic cloves finely chopped
2 tablespoons soy sauce
For frying cooking oil
200 g of minced pork and beef
1 small onion
Black pepper and salt for seasoning
1 tablespoon oyster sauce
200 g of small shrimp
Small chopped garlic clove
1 pack (250 g) of phyllo dough
1L cooking oil, less if you plan to fry or bake the rolls.
Dipping sauce:
2 teaspoons sugar
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon corn or potato starch
About 50 ml of water

Preparation:
1. Take the phyllo dough to melt
2. For the filling, chop the garlic and mushrooms, grate the carrots, and cut the Chinese cabbage into fine strips
3. Heat cooking oil in a pan, add grated vegetables and mushrooms, and fry on high heat for a few minutes. Add sesame oil, soy sauce, and starch, season with salt and pepper. Raise the filling to cool
4. Fry the minced meat with a little cooking oil, add the garlic and onion and season with warm and pepper, add the oyster sauce. Set aside to cool.
5. Fry shrimps in a little oil with garlic for a few minutes, set aside to cool.
6. When the filling has cooled, roll out the phyllo dough and cut the dough in half. Each roll takes half of the dough sheet.
7. Place 1 tablespoon of the filling in the corner of the dough sheet and roll the dough diagonally. After the first full turn screw the edges of the dough in on both sides and finish the rolling. To keep the last top of the spring roll close to the roll dissolve a little starch in the cold water, moisten the finger in the mixture and grease slightly the edge of the dough, and “glue” the tip of the tough to the spring roll.
8. In the case of minced meat and shrimp filling, mix in the vegetable as much as desired and fill this all the rolls.
9. Heat the cooking oil in a thick-bottomed pot and carefully let the rolls into the oil one by one. After a few minutes, they turn golden brown and crispy. When cooking in the pan, use as much oil as needed, turn the rolls constantly while frying. When preparing in the oven, brush the rolls with oil, cook at 200 degrees until one side is browned, then turn the rolls, brush again and cook until the rolls are ready.
10. To make the sauce, mix the sauce components and bring the mixture to a boil.
11. Spring rolls are eaten as an appetizer or main course by dipping them in the sauce before biting
Ready !!!

Nachos with cheese and minced meat

Nachos with cheese and minced meat

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Nachos, covered with meat, cheese, and other additives, is a classic side dish or appetizer from the northern regions of Mexico. It is eaten warm and this food is very tasty and colorful, as Mexican food should be. Eating nachos itself is having a historical background, however, nachos served this way having a not very long history, dating back to the 1940s.
The version I made included classic triangular nachos, minced meat, black beans, marinated jalapeno, and grated cheddar. This mixture is going into the oven until the cheese melts, and immediately before serving, I shook over the tomato and avocado pieces, adding lime juice and sour cream.
This is the food that is very easy to prepare and can be made in large quantities to share with friends.

Preparation time: 30 minutes preparation, 15-20 minutes baking
Level: easy
Serves: four to eight

Ingredients:
200-250 g of nacho chips, such as Santa Maria corn chips
200 g of cheddar cheese
200 g of minced beef
200 g fried white canned beans (optional)
1 medium onion, chopped
2-3 garlic cloves chopped
3 tablespoons taco spice mix. The Santa Maria Taco Original seasoning available in stores fits perfectly
200 g of canned black beans
Marinated jalapeno slices as needed
For frying cooking oil
Serve with 1 avocado, a handful of cherry tomatoes, green onions, parsley or coriander leaves, sour cream

Preparation:
1. Chop the garlic and onion, fry until glassy, add the minced meat, mix evenly with a fork, add the taco seasoning, and, if desired, more salt and black pepper. Add fried white canned beans if desired
2. Put one layer of nacho crisps in the baking tin and add minced meat here and there. Use half the amount of minced meat mixture prepared.
3. Add half the amount of black beans and half the grated cheddar cheese and jalapeno slices
4. Cover this layer with another layer of nacho and repeat adding the filling components described above
5. Preheat oven to 180 degrees C and cook for 15-20 minutes until cheese begins to melt
6. At the same time chop the tomatoes, avocado, chop the green onion and parsley or coriander if you use them
7. If the food comes from the oven, shake the chopped cherry tomatoes, avocado, onion, herbs and add sour cream in stripes. In Mexican cuisine, there is often a sour cream used as the additive. For those who do not like very spicy foods, sour cream is very suitable for smoothing the sharpness, while leaving the flavors in place.
Serve immediately
Done !!!

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