Tag: sour cream

• 

  PK’s Lazy Slow Cooker Beef Stroganoff

  This slow cooked dish isn’t going to win me points for authenticity but it is tasty, easy to make and kid friendly :).

  My youngsters insist on having the sour cream (that you would normally mix through) on the side and they are not mushroom fans. I feel however, that you need mushrooms for a richer flavour. My solution is to use whole ‘cup’ or button mushrooms and that seems to avoid turning dinner into a picking out bits of chopped mushroom exercise :).

  You will be:

  1. Preparing your ingredients.
  2. Browning the beef and softening the vegetables.
  3. Cooking low and slow.
  4. Serving.

  You will need:

  • Ingredients:
    • 1kg of beef (I used rump steak), cubed
    • A few slugs of olive oil
    • 1 large brown onion, sliced
    • 2 -3 garlic cloves, finely diced
    • 2 large carrots, peeled and chopped
    • 1 Tbsp paprika, ground
    • 3 medium mushrooms (I used ‘cup’), whole or chopped
    • 2 Tbsp plain flour
    • Table salt to taste
    • Black peppercorns to taste, ground
    • 2 cups home-made stock (I only had chicken to hand)
    • A good slug of tomato paste
    • A good slug of Worcestershire sauce
    • A handful of small or chopped mushrooms (optional)
  •  Equipment:
    • 1 long sharp knife
    • 1 chopping board
    • 1 fry pan
    • 1 slow cooker
    • 1 mixing jug
    • 1 whisk or fork

  Prepare your ingredients

  1. Turn your slow cooker onto medium and add a slug of oil, lid on.
  2. Cube the 1kg of beef and sprinkle with salt and pepper to taste.
  3. Slice the 1 brown onion.
  4. Peel and finely dice the 2 -3 garlic cloves.
  5. Peel and chop the 2 carrots.
  6. Rinse the 3 ‘cup’ mushrooms and rough chop them if you prefer.

  

  Browning the beef and softening the vegetables

  1. Heat a slug of olive oil in a fry pan over medium heat.
  2. Brown the beef and then add it to the slow cooker along with the whole or chopped mushrooms.
  3. Add a bit more oil to the fry pan if you need it (I didn’t).
  4. Throw into the fry pan the
     • onions
     • garlic
     • carrots
     • tomato paste
     • stock
     • 2 Tbsp plain flour
     • 1 Tbsp ground cumin
     • a good slug of Worcestershire sauce
  5. Give everything a gentle but thorough mix, cooking on medium heat until the onions have softened.
  6. Pour the contents of the fry pan into the slow cooker.

  

  

  

  Cooking low and slow

  1. Cover and cook on medium for 4  to 5 hours and the sauce is somewhat reduced.

  

  Serving

  My kids prefer that I take the mushrooms out before I serve the dish on a bed of rice and steamed greens. I then give everyone a very healthy dollop of sour cream.

  

  Enjoy,

  PK

  Written by

  PK

  ·

  June 25, 2017

• 

  Dr C’s NoRecipe Gourmet Smoked Salmon Pizza

  Wow! Might be NoRecipe but it is not short of gourmet ingredients.

  He used smoked salmon, capers, red onion, mozzarella cheese, sour cream & avocado and I can see why they are a family favourite :).
  

  

  Thanks to Dr C.

  Written by

  PK

  ·

  April 16, 2017

• 

  Dr C’s Easy As Gourmet Smoked Salmon Pizzas

  Wow! Here are some more off the cuff pizzas from Dr C. They might be easy to make but they are not short of gourmet ingredients.

  He used smoked salmon, capers, red onion, mozzarella cheese, sour cream & avocado and I can see why they are a family favourite :).
  

  Simply layer the bases with the ingredients and whack them in the oven at 180C until cooked.

  

  Thanks to Dr C.

  ---

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  Written by

  PK

  ·

  April 16, 2017

• 

  PK’s NoRecipe Nachos

  This is one of my favourite family meals. Everyone gets their own dish of the nacho base and once these come out of the oven, we put our favourite toppings on.

  The secret to making awesome nachos is to layer the corn chips then some nacho sauce then some cheddar cheese and repeat. Pop them in a say 180 °C until the cheese has melted and that is it.

  There is only one other rule to making awesome nachos: Sour Cream!

  Magic 🙂

  

  

  

  Enjoy,

  PK

  Pair this with my guacamole (see PK’s You..Can’t.. Handle..The..Gwock).

  Written by

  PK

  ·

  October 6, 2016

• 

  PK’s Simple Nachos

  This is one of my favourite family meals. Everyone gets their own dish of the nacho base and once these come out of the oven, we put our favourite toppings on.

  The secret to making awesome nachos is to layer the corn chips then some nacho sauce then some cheddar cheese and repeat. Pop them in a say 180 °C until the cheese has melted and that is it.

  There is only one other rule to making awesome nachos: Sour Cream!

  Magic 🙂

  

  

  

  Enjoy,

  PK

  Pair this with my guacamole (see PK’s You..Can’t.. Handle..The..Gwock).

  Written by

  PK

  ·

  October 6, 2016

• 

  PK’s NoRecipe Oven Baked Potatoes

  Perfectly crisp on the outside, fluffy in the middle, these baked potatoes are perfect for a Perth winter night. This is a great meal for enjoying with friends and family as you can build your own topping as you go. There is nothing better than eating with your hands as you chat away :).

  I suggest 1.5 medium potatoes per adult and then add a few more for tomorrow’s lunch :).

  Everyone has their favourite potato variety that you must use for baked potatoes. However, I have found that you can make perfect oven baked potatoes from most varieties. I think I am using Carlingfords here but only because in Western Australia we are pretty limited on the varieties available.

  STEPS:

  1. Prepare and cook the potatoes
  2. Prepare your toppings
  3. Serving

  You will need:

  • Ingredients:
    • your favourite potatoes
    • table salt
    • ground black pepper
    • your favourite toppings, sauces and condiments.
  • Equipment
    • paper towel
    • a chopping board
    • a long sharp knife
    • an oven dish or oven rack
    • several plates to serve the toppings

  Prepare and cook the potatoes

  Steps:

  1. Pre-heat your oven to 200 degrees Celsius.
  2. Scrub each potato to remove dirt, eyes and  deeper imperfections.
  3. Dry them thoroughly using the paper towel, this is important for the crispy finish.
  4. Spray each potato with olive oil spray and dust them liberally with salt and pepper.
  5. Pop them on the oven rack (or oven dish) making sure there is space between them.
  6. Cook for about 1 hour (longer depending on your oven or if you are using really big potatoes). I test the largest potato at this stage. If it is ready the others are too.

  Prepare your toppings

  Steps:

  1. Harvest, chop, slice and gather your favourite toppings.
  2. Put them on plates in the middle of the table so your guests can build their own potato :).

  Here is what I used. Sour cream, cheese and coleslaw are must haves 🙂

  

  Serving

  I can’t remember where I read this but it is the most important part of the process.

  Just before serving the potatoes, you need to cut them, squeeze them with your thumbs and forefingers (to break up the insides) and then flatten them out a bit. This will let the steam out and stop the potato skin from going soggy. You will also have a great base to load the toppings onto.

  Here is a video of me doing just that whilst trying not to burn my fingers:

  Here are a few of my favourite combinations:

  They don’t freeze but they do make a great lunch the following day:

  

  Enjoy,

  PK

  Written by

  PK

  ·

  May 25, 2016

• 

  PK’S Easy Oven Baked Potatoes

  Perfectly crisp on the outside, fluffy in the middle, baked potatoes are perfect for a Perth winter night. This is a great meal for enjoying with friends and family. You can build your own topping as you go so it is very family/guest friendly. There is nothing better than eating with your hands as you chat away.

  I suggest 1.5 medium potatoes per adult and a few more for tomorrow’s lunch.

  Everyone has their favourite potato variety that you must use for baked potatoes. However, I have found that you can make perfect oven baked potatoes from most varieties.

  STEPS:

  1. Prepare and cook the potatoes
  2. Prepare your toppings
  3. Serving

  You will need:

  • Ingredients:
    • your favourite potatoes
    • table salt
    • ground black pepper
    • your favourite toppings, sauces and condiments.
  • Equipment
    • paper towel
    • a chopping board
    • a long sharp knife
    • an oven dish or oven rack
    • several plates to serve the toppings

   

  Prepare and cook the potatoes

  Steps:

  1. Pre-heat your oven to 200 degrees Celsius.
  2. Scrub each potato to remove dirt, eyes and  deeper imperfections.
  3. Dry them thoroughly using the paper towel, this is important for the crispy finish.
  4. Spray each potato with olive oil spray and dust them liberally with salt and pepper.
  5. Pop them on the oven rack (or oven dish) making sure there is space between them.
  6. Cook for about 1 hour (longer depending on your oven or if you are using really big potatoes). I test the largest potato at this stage. If it is ready the others are too.

  Before:

  

  After:

  

  Prepare your toppings

  Steps:

  1. Harvest, chop, slice and gather your favourite toppings
  2. Put them on plates in the middle of the table so your guests can build their own potato.

  Here is what I used. Sour cream, cheese and coleslaw are must-haves  in my family:

  

  Serving

  I can’t remember where I read this but it is the most important part of the process.

  Just before serving the potatoes, you need to first cut them, then squeeze them with your thumbs and forefingers (to break up the insides) and then flatten them out a bit. This will let the steam out and stop the potato skin from going soggy. You will also have a great base to load the toppings onto.

  Here is a video of me doing just that whilst trying not to burn my fingers:

  Here are a few of my favourite combinations:

  They don’t freeze well but they do make a great lunch the following day:

  

  Enjoy,

  PK

  Here are more potato dishes and winter warmers:

  Written by

  PK

  ·

  May 25, 2016