This is my comfort food of comfort foods! I could eat this every day of the week (and gain 100 pounds a week). It’s made in under an hour and just about makes itself.
- 3 medium size onions
- 1,5-2 lbs casserole meat, chopped into bitesize chunks
- 4-5dl beef stock
- 4-6dl heavy cream
Chop the onions into larger size chunks and the meat into bitesize chunks. This can be done in the morning, and it’s ready for dinner time,
Mix a little all purpose flour with lots of madras curry and a little salt & pepper. Cover the meat with the mix and make sure you have it well covered. (The flour will thicken the “sauce”).
Add a generous amount of butter into a large casserole and sweat the onions a few minutes. Add the meat and cook it until seared.
Add the beef stock and about half the cream, bring to almost boil and add more cream if needed. Turn down heat to medium low, and cover with lid. Set a timer for 30-40 minutes and cook rice as you normally would (I use a rice cooker).
Serve casserole with rice and enjoy a very savory dish!
Savory soup that’s easy and quick to make. Simple ingredients, easy to get.
- About 150gr of your favorite noodles
- Pak choi 4-5 leaves
- Shitake mushrooms, fresh, 5-6 depending on size
- Spring onions, finely sliced, 2-3
- 1,5 litre (~6 cups) chicken broth
- Finely sliced lemongrass, to taste
- 1,5 tbsp oyster sauce
- 1,5 tbsp light soy sauce
- 1,5 tbsp dark soy sauce
Preparations make this a simple and easy, light dinner. I like to start preparations in the morning, when I can, so the dinner almost makes itself.
Slice the greens and for easy cleanup, put all the greens in one bowl.
I like to use a standalone gas cooker, so I have full and quick control of the heat. Put a larger saucepan on the heat and add the chicken broth. Bring to a rolling boil, then add the mix of oyster and soy sauce, and let it start rolling again.
Add the noodles to the liquid and wait about 30 seconds and stir them “free”.
Add the greens and again give it a quick stir.
Reduce heat and cover with a lid. Let cook for 4-6 minutes, follow the instructions on the noodles. Normally right around this time for egg noodles.
Use a zester or any tool (I actually use a cheese slicer) to cut two lemon zest sections. Finely slice the zest and set aside for garnishing.
With preparations and cooking, this takes all of 15 to 20 minutes and tastes great. If you’re not a big fan of citrus, leave out the lemongrass and lemon zest, and use your favorite herbs instead.
Note! If you want a bit of heat, you can add a good tablespoon of homemade sweet chili sauce to the broth. This isn’t blisteringly hot, but gives a nice taste. You can also garnish with finely sliced, seedless chili of the not-so-hot kind.