Jamie Oliver

He's really famous and all, but his recipes make sense and tastes good. I make my roast chicken to his recipe (almost) and the others have the spice that needs to be in all bland western cooking. Now he's started Ministry of Food and the website has lots of simple easy recipes the world should know. These recipes, and more have been circulated in a soft copy book form everyone should have read by now. Now its on the web.

I like that the recipe book of his I own has lots of vegetable recipes (although the veges he uses are not in season where I live) and has recipes for lamb and chicken, pork and rabbit but not beef. I wonder why?

Whats wrong with beef? Well, I feel uncomfortable cooking beef - I never know what it will taste like! And it always has a different taste. Almost always depending on which supermarket and how much I pay for it. What affects the taste? What the animal is fed or what breed of cattle it is? American Beef is not always safe - the Japanese have banned American Beef less than 3 years old.

Beef Caserole

A friend told me this recipe. She makes it on days that she knows she won't have time to cook. So its all prepared in the morning and left in the oven with a note to her children. All they do it put the oven on 2 hours before eating. I made it today - took me 15 minutes to prepare, leave in the oven for later.

Its a bit like Lancashire hot pot.

Beef Casserole

400g oyster blade steak
1 onion sliced into rings
1 carrot, cut into circles
1 bay leaf
1 sprig rosemary
3 tbs madiera wine
1 cube beef stock
Water, salt and pepper

1. Find a casserole dish with a close fitting lid. My friend used a ceramic pot/earthern ware pot.
2. Lay the onions, bay leaf,rosemary, madiera, meat, carrots in that order.
3. Sprinkle a cube of beef stock over it, salt and pepper. Pour enough water to cover the meat by 2/3.
4. Place a baking sheet over the pot and cover.
5. Leave in the oven till ready to cook.
6. Cook for 2 hours on 180 deg C (and not for less than that)

I put some potatoes over the carrots so it becomes a one pot dish. If I have a really small amount of tomatoes, like 3 cherry tomatoes or some sweet potato, I might place them in as well.

Hamburgers

When I mentioned to Andrew about the hamburgers in Tokyo, I didnt realise how big a selling point it is to visit Tokyo. Especially for all those who dont like fish, therefore wont appreciate sushi, sashimi and perhaps tempura too.

When we take the dogs to the largest off the lead area, Yoyogi Park, it always ends with Lunch at Burger Arms. It was recommended by another IG owner and its extremely dog friendly. We can sit in the restaurant with the dogs on the floor!

We had always enjoyed the Freshness Burger fast food chain. Then we discovered this subculture of homemade burger restaurants. Being an American influence this subculture is regularly monitored on our local english lang magazine Read it - its fascinating and delicious.

"For Japanese people, hanbaagu and hamburgers are totally different. Hamburger is a type of fast food, whereas hanbaagu is a meal. I’d love for hamburgers to be thought of as a meal in Japan, so I envy the position hanbaagu has in the minds of Japanese people."

Beef with Leeks (with mustard and red chilli oil)

450g beef, sliced finely
1 tsp salt
1 ½ tsp cornflour
1 egg white
3 slices root ginger, shredded
225g (3) leeks, sliced finely slantwise
4 tbsp vegetable oil
1 oz lard
1 tbsp light soy sauce
2 tbsp good stock
1 tbsp english mustard
2 tsp red chilli oil

Method
1. Rub the sliced beef with salt and toss with corn flour and egg.
2. Heat oil, when hot fry ½ the ginger for 30 secs, Add leeks and stir fry for 1 ½ mins, remove.
3. Add the lard, when hot stir fry the beef for 1 ½ mins. Add soy and remaining ginger.
4. Add the leeks back into the pan and stock. Toss for 30 secs.
5. Transfer to serving dish. Drizzle the mustard and red chilli oil.

Nachos a must

I love this recipe. First I buy some corn chips and salsa as starters for a party and either it doesn't get used or it isn't finished. So the next day I use the left over corn chips and salsa to make a Nachos. In my emergency cupboard, I always have a Taco seasoning pack. You just NEVER know when you need it! Out comes the frozen mince and follow directions on the seasoning pack. Add some avocadoes, tomatoes and a block of cheddar and you are almost ready to go.

Nacho meal

400g mince

1 packet of Old El Paso Taco Seasoning Mix

1 packet of Nacho corn chips

1 bottle store bought salsa (optional)
2 tomatoes, diced
100g cheddar grated
1 avocado, roughly cubed
Sprinkling of lime juice on avocado
1/2 tin refried beans (optional)
3 tbs chopped coriander
3 tbs onions, finely sliced
1 cup chopped lettuce
3 tbs green pepper, diced

1. Cook mince in Taco seasoning according to directions. I once added finely diced carrots through to add more vegetables to the dish.
2. Scatter corn chips in an oven proof dish, top with taco mince and cheese. Grill it till the cheese melts and the chips dry out to become crispy again.
3. Remove from oven and layer the rest of the ingredients over chips. The salsa, tomatoes, onions are a must and the rest are optional depending whats in the cupboard at the time.

Its an indulgence meal at home - Nathan says, "chips for dinner". We all sit around the dish and eat of the oven plate. Don't burn your fingers!

Bulgogi Beef

1 clove garlic, minced
2 spring onions, chopped finely
1 tbs soy sauce
1 tbs chinese wine
2 slice fruits - apple or pear, chopped fine dice
1 tsp roasted sesame seads
1 tbs sesame oil
200g beef sliced thinly

1. Mix all ingredients together then add the beef.
2. Leave for 1/2 hour or so
3. Heat pan, when its hot, add beef.
4. Distribute the beef but leave dont stir.
5. Just as it caramilises, stir the beef and remove from heat.

An alternative I saw on TV: Make the marinade. Mix the beef and a soft mushroom like oyster mushroom in the marinade and leave for a while. When ready to eat, stir fry all together over a high heat.