Stikkordarkiv: Kjøtt

Kjøtt, Lunch, Middag

Grillet ytrefilet med grønne grønnsaker

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Grillet marinert ytrefilet med grønne grønnsaker

(english text below)

Tynne skiver av ytrefilet marinert in soya, honning, chilli og ingefær. Jeg bruker grønn chilli for den friske gode smaken, og tørkede chilliflak for den dype gode chilli ‘heten’.

grilled beef passion for lime

Lag en marinade av:

  • 4 ss solsikkeolje
  • 2 ss soya saus
  • 1-2 ss akasie honning
  • litt revet ingefær
  • 2 hvitløksfedd, revet
  • 1/2 ts chilliflak
  • 1/2-1 hel grønn chilli, hakket fint
  • noen dråper sesamolje

Skjær ca:

  • 500 g ytrefilet

i så tynne skiver som overhode mulig. Prøv å finn godt mørnet, gjerne litt marmorert kjøtt. Bland kjøtt og marinade på morgenen før jobb, så er kjøttet klart til middagstider.

I en wok eller stor stekepanne, stir fry:

  • brokkoli, skåret i tynne skiver
  • grønne bønner
  • evt andre grønnsaker du liker

Samtidig steker du kjøttstrimlene i litt olje i en grillpanne. De skal stekes raskt på hver side på høy varme. Bland grønnsaker og kjøtt (få med all ‘juicen’ fra pannen) og dryss over litt hakket koriander. Server evt med jasminris.

Raskt, smakfullt og en favoritt hos barna 🙂

-Line

Grilled fillet of beef on stir-fried greens

Thinly sliced fillet of beef marinated in soy sauce, garlic and honey, served with crispy vegetables. I use green chillies for the freshness, and dried chillies for the heat.

Marinade:

  • 4 tbsp sunflower oil
  • 2 tbsp soy sauce
  • 1-2 tbsp runny honey
  • a small piece of grated ginger
  • 2 cloves of garlic, grated
  • 1/2 tsp dried chilli flakes
  • 1/2-1 green chilli, finely chopped
  • a few drops sesame oil

Slice as thinly as you can:

  • 500 g fillet of beef

Mix the meat with the marinade in the morning, and the meat will be ready at dinner time.

In a wok or a big frying pan, stir fry:

  • broccoli, thinly cut
  • green beans
  • other vegetables you like

At the same time, fry the meat on a high heat in a griddle pan. It only needs a few seconds on each side. Mix the meat, the juices form the pan and the greens and top with chopped coriander. Serve with rice if you wish.

Enjoy!

-Line

Kjøtt, Middag, Pasta

Spaghetti Bolognese full of veggies

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This is my version of the much loved recipe for spaghetti-sauce with meat and tomatoes. I always try to incorporate extra vegetables for obvious reasons 😉

Spaghetti Bolognese

Fry in olive oil until soft:

  • chopped onion
  • celery stick, chopped
  • red peppers, chopped
  • garlic, chopped

When done, put in a large casserole with

  • tomato paste
  • tomato passata
  • carrots, chopped or grated
  • mushrooms, sliced and fried
  • minced meat, browned

Add salt, pepper, dried herbs, a pinch of sugar or 1 tsp of agave sirup, a few drops of tabasco and Worcestershire, and enough water to incorporate the sauce.

Let it boil for up to an hour. Taste and adjust the seasoning. Add lots of chopped oregano and basil, and boil for a few minutes more.

Serve with lots of grated parmesan and extra black pepper.

Spaghetti Bolognese

Enjoy!

-Line

Kjøtt, Middag

Spicy meatballs in tomato sauce

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Small spicy meatballs in a tasty tomato sauce

This makes a large portion of meatballs, but I always freeze half the quantity. The first half we had for dinner a few weeks ago, with pasta and lots of grated parmesan. Today, I didn’t feel like cooking, so I took the pre-made meatballs out of the freezer in the morning, and reheated them in the oven in the afternoon, mixing in big chunks of mozzarella and lots of basil leaves. I made an easy rucola salad- mixing it with lemon-scented olive oil and Maldon salt and pepper, and heated up some frozen baguettes. Easy, tasty, delicious!

Spicy meatballsMeatballs

  • 1 kg minced meat
  • 1 egg yolk
  • 3 Tbsp breadcrumbs
  • 1,5 tsp salt + pepper
  • 1 tsp dried paprika
  • 1/2 tsp chilli powder
  • 1/2 tsp cumin seeds, ground in a pestle and mortar
  • chopped oregano, rosemary and thyme, or dried if you don’t have fresh.

Mix all the ingredients, then mix in the meat. Make small meatballs with wet fingers, then brown them all over in a frying pan with olive oil (a few at the time). When browned, put in the pre-cooked tomato sauce and cook until ready.

Tomato sauce

  • 1 clove of garlic, gently fried in olive oil
  • about 1 kg tomato passata, or whole cherry tomatoes from a box or tin, organic if possible
  • a pinch of chilli
  • salt and pepper
  • a pinch of sugar
  • a couple of teaspoons of balsamic vinagre
  • some organic vegetable stock, I use the one from Renee Voltair

Let all the ingredients boil carefully with a lid on for an hour or so (you might need to add a bit of water so it doesn’t dry out). Then add:

  • fresh oregano
  • fresh basil
  • a swirl of good olive oil

Taste the tomato sauce and check for seasoning.

Add the meatballs.

Serve with rice, pasta, potato wedges, as tapas or in a baguette.

spicy sandwich

Enjoy!

-Line

 

Kjøtt, Linser og bønner, Middag

Enkle ‘wannabe’ Greske kjøttboller

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Kjøttboller i tomatsaus med kikerter og poteter (in english below)

Mannen min liker å jakte, så jeg har alltid fryseren full av viltkjøtt. Jeg prøver alltid å finne nye måter å tilberede dette fantastiske, sunne, økologiske kjøttet på. Vi får kjøttet delt i forskjellige stykker, og noe blir brukt til å lage verdens beste kjøttdeig.

I dag drømte jeg om sommer, og om en rett familien min og jeg ble servert i en liten taverna på Hydra i Hellas for noen år siden; supergode store lamme-kjøttboller i tomatsaus. Jeg ville lage noe liknende, men det endte opp med å smake ganske annerledes enn den greske varianten, hovedsakelig fordi jeg endte opp med å bruker mer spanske krydder enn greske.

Konsistensen på kjøttbollene ble veldig lik originalen, men disse var mye mindre i størrelsen. Neste gang skal jeg prøve å lage dem mer autentiske med lammekjøtt, oregano, sitronskall og servere dem med tzatziki. Ikke misforstå; disse er veldig gode! Jeg ville aldri lagt ut en oppskrift jeg ikke elsker:)

meatballs1_passionforlime

  • 500g kvernet kjøtt etter eget ønske (storfe, lam eller vilt)
  • 2-3 ss brødsmuler
  • 1 egg
  • 1 hvitløksfedd, hakket
  • flatbladpersille, hakket
  • 1 dl vann
  • 1 ts Maldonsalt
  • pepper
  • pimientón Picante (se detaljer om krydderet her), evt bruk paprikapulver blandet med litt cayennepepper.

Bland alle ingrediensene og la det hvile mens du lager tomatsausen:

  • 1 løk, hakket
  • noen poteter, kuttet i biter på 2-3 cm (ikke for store)
  • 1 hvitløksfedd, hakket

Stek i olivenolje i en stor/vid kjele til løken er gjennomsiktig. Tilsett så:

  • 1-2 ss tomatpuré
  • 1 boks med tomater (jeg bruker økologiske tomater fra en kartong, eller tomato passata i glassflaske).
  • salt, pepper, en klype sukker, noen urter, og en klype cayennepepper
  • nok vann til at det dekker potetene, evt tilsett litt buljong

La dette koke til potetene er mykere, men fortsatt trenger ca. 15 minutter til. Lag 14-15 kjøttboller av kjøtt-miksen og legg forsiktig i kjelen. Legg på lokk og kok i ca. 15 min, eller til kjøttbollene og potetene er gjennomkokte. Snu dem forsiktig et par ganger. Når det er ca. 5-10 minutter igjen, tilsett:

  • kokte kikerter
  • evt. paprika og gulrøtter i tynne skiver

Server retten med masse hakket flatblad-persille og en grønn salat.

meatballs_passion_for-lime

Meatballs in a thick tomato sauce with chickpeas and potatoes

My husband is a keen hunter, and he regularly fills up the freezer with venison (viltkjøtt, som oftest rådyr). I always try to find new ways to prepare this gorgeous healthy organic meat. We get the meat cut into different joints, and some of it minced into a gorgeous almost fat-free mince.

Today I was dreaming of something my family was served in a tiny taverna i Greece a few years ago; huge lamb-meatballs in a thick tomato sauce. It was unbelievably good, and today I wanted to try to make something similar. It ended up tasting quite different from the Greek version, mainly because I was using more spanish spices than Greek, but I will definitely make this again, trying out different herbs and spices.

The density of the meatballs were quite similar to the original, but these were much smaller. Next time I might try to make it more Greek by using minced lamb, make them bigger in size, adding lots of oregano, lemon peel and serving it with tzatziki.

…dont get me wrong, these are very good- I would never post recipes we don’t love! ❤

  • 500 g minced meat, venison this time
  • 2-3 Tbsp breadcrumbs
  • 1 egg
  • minced garlic
  • chopped flat-leaf parsley
  • 1 dl water
  • 1 tsp salt
  • pepper
  • pimientón picante (check out my recipe for potato wedges for notes on this spice)

Mix it all together and let it rest while you make the tomato sauce:

  • 1 onion, chopped
  • a few potatoes, cut into chunks (not too big or they will take forever to cook)
  • garlic, chopped

Fry in olive oil in a wide casserole until the onion is translucent. Then add:

  • tomato paste- a couple of tablespoons 
  • 1 can of tomatoes (I use either organic tomatoes from a carton, og tomato passata from a glass container).
  • salt, pepper, a pinch of sugar, some herbs, a pinch af cayenne- to taste.
  • stock or water to cover the potatoes

Let this boil until the potatoes are getting softer, but still needs approx. 15 more minutes. Then make 14-15 quite large meatballs of the mince-mix and put in the pan. Put the lid on and leave to simmer for about 15 minutes, turning carefully a few times. When 5-10 minutes of cooking-time remains, add:

  • boiled and drained chickpeas

Serve with plenty og flat leaf parsley and a green salad.

Enjoy

-Line

Kjøtt, Middag

Sweet, salty, spicy, sticky, sexy spareribs

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Get ready to lick your fingers!

This is a result of a lot of trying and testing, and I probably will change it around again, but for now, this is the my ultimate recipe for spareribs! Remember the napkins 😉

4 people. Oven on 220’C

sticky sweet sexy spareribs

  • 1200g meaty spareribs (uncooked), cut in pieces
  • 2 Tbsp worcestershire
  • 2 Tbsp soy sauce
  • 2 Tbsp Colemans, or other strong mustard
  • 2 Tbsp ketchup
  • 2 Tbsp runny honey
  • 1 ts smoked paprika
  • 1 ts chili powder
  • 1 ts allspice
  • 1 large onion, cut in small pieces
  • salt and pepper

Taste the marinade! It should be quite overpowering! Salty, sweet and spicy. Sometimes I mix in some chili-sauce as well.

Marinade the meat in the mixture for an hour or so.

Spread out on a large baking sheet, and bake in the oven for 1 – 1 1/4 hour. Turn every 1/2 hour and baste with the juices. They should be very well done!

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smoked paprika

Enjoy!

-Line