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Question of the Day
Jan. 28th, 2008 11:11 amWhat drives you to do the right thing, even when it's the hardest thing to do?
Jan. 28th, 2008
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spacedlaw
Jan. 28th, 2008 11:57 amThe band Five for Fighting will generously donate $0.40 for each time this short, beautiful video is viewed. The funding will go toward research studies to help find a cure for autism. When you have a moment, please visit the link here to watch the video and pass it along to your friends and family. They are aiming for 10,000 hits, but hopefully we can help them to surpass this goal.
Gourmet Cottage Pie
Jan. 28th, 2008 02:13 pmI'll post pictures later, but here's the recipe:
2 lb's freshly minced (ground for my US buddies) prime rump steak.
1/2 lb mixed oyster and shitake mushrooms, chopped.
1 large onion finely chopped.
1 sweet pointed pepper, cut into strips
4 cups passatta
3/4 cup tamarind sauce
Oregano
Basil
Monterey Jack cheese
Mature cheddar cheese
Mashed potato
Chilli powder
Salt
White Pepper
Firstly, I warmed up about three tablespoons of oil in a large wok, and stirred in the onion and mushrooms. I added salt, white pepper, and chilli powder to the meat, and mixed it well. Once the onions had softened and the mushrooms were heated, I added the meat. Stir fried the lot of it until the mixture was cooked through. Then I added the passatta (Italian tomato sauce, basically), the herbs, and the tamarind, and stirred everything together, allowing some of the liquid from the sauce to boil off. Tasted for spice levels, and added a little extra... Because I like it hot! I took about a quarter cup of diced Monterey Jack, and mixed it in until it was melted through, then took the wok off the heat, and added the peppers.
I laid the mix out into a couple of large casserole dishes, topped them with mashed potato and grated cheddar and Monterey Jack.
Baked in a 220C (425F) oven for about 10 minutes, until the cheese was golden.
The end result was so moreish... three of us finished the lot off in 2 meals! If there was some left, I'd be eating it now! Adding the peppers last adds a crunch to the dish that really works :D
2 lb's freshly minced (ground for my US buddies) prime rump steak.
1/2 lb mixed oyster and shitake mushrooms, chopped.
1 large onion finely chopped.
1 sweet pointed pepper, cut into strips
4 cups passatta
3/4 cup tamarind sauce
Oregano
Basil
Monterey Jack cheese
Mature cheddar cheese
Mashed potato
Chilli powder
Salt
White Pepper
Firstly, I warmed up about three tablespoons of oil in a large wok, and stirred in the onion and mushrooms. I added salt, white pepper, and chilli powder to the meat, and mixed it well. Once the onions had softened and the mushrooms were heated, I added the meat. Stir fried the lot of it until the mixture was cooked through. Then I added the passatta (Italian tomato sauce, basically), the herbs, and the tamarind, and stirred everything together, allowing some of the liquid from the sauce to boil off. Tasted for spice levels, and added a little extra... Because I like it hot! I took about a quarter cup of diced Monterey Jack, and mixed it in until it was melted through, then took the wok off the heat, and added the peppers.
I laid the mix out into a couple of large casserole dishes, topped them with mashed potato and grated cheddar and Monterey Jack.
Baked in a 220C (425F) oven for about 10 minutes, until the cheese was golden.
The end result was so moreish... three of us finished the lot off in 2 meals! If there was some left, I'd be eating it now! Adding the peppers last adds a crunch to the dish that really works :D
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