Beef rissole with quinoa and cranberry radish salad

.. While browsing around the organic section, i spotted a few types of grains that look interesting.. I begin to wonder how they taste like - so i purchased 2 types of them..

Black quinoa & Pearl Quinoa

Quinoa... - known as the mother of grain by the Incas. One thing i love about this type of grain is that they are gluten free and are an excellent source of iron. Such a grain will definately make a great side dish..

Oppss... got carried away there.. well- the dish that i'm going to share today is beef rissole -one of my all-time favourite. Since it is a weekday.. I just need some shortcuts for dish. After ramaging through my boxes of seasonings.. I found a packet of McCormick Hickory Smoked seasoning mix.. ho ho.. there- that's my shortcut ;)

 

Lets start with the ingredients needed for beef rissoles:

800gm minced meat 

2 eggs- beaten

1 big yellow onion - chopped

1 medium carrot - diced/gated

1/4 japanese breadcrumb 

1 tbsp tomato sauce

1 tbsp honey

1 tbsp mixed herbs - i use fresh chopped thyme, rosemary & oregano

1/2 McCormick Hickory Smoked seasoning                                                                               



  Method:

1. Combine all the ingredients and make into patties.

2. Heat the pan and cook the patties until brown and transfer to a plate.

 

To prepare quinoa- simply pour a cup of pearl quinoa and 2 tbsp of black quinoa into a pot. Pour 3/4 cup of water, salt, pepper and 30gm of butter. Cover the lid and cook the grain the same way rice is cooked. The quinoa is done when it is fluffy and soft.. observed the changes in the shape of the grains.

 

Another side dish that goes really well with beef rissoles and quinoa is cranberry radish salad:

Ingredients:

Lemon juice from 1/2 lemon

1 big yellow onion (julienne)

a handful of dried cranberries (chopped)

5 radish - thinly sliced

sugar

sea salt

olive oil

 

Method:

1.Combine all the ingredients into a bowl and serve.

 



.. serve beef rissole on a bed of micro cilantro and quinoa & cranberry radish salad..  

 

 

Fried Satay Beef

Its the 5th day of Eidul Fitri today and i still have 1 bamboo of lemang. Unfortunately, all my rendang has clearly 'gone' since d second day. Upon digging up my freezer- i discovered i have a kilo of beef chunks. Hrmm.. not going to cook another batch of rendang.. then- i remembered our Malaysian artist - Sheila Rusly's recipe - fried satay beef.
Good eats today would like to share this 'star-struck' recipe with a little twist. This dish really goes well even with lemang  :)

~ Fried Satay Beef ~

 

Ingredients:

1 kg of beef chunks (ask yr butcher for daging cincang - a combo of beef & fats)

Ingredients to be blended:
1/2 big red onion

6 shallots

8 garlic

1" ginger

7 lemon grass

1" galangal

2" tumeric roots

 

2 tumeric leaves

500gm coconut cream

 

Method:

1. In a slow cooker, pour in the blended ingredients, coconut cream and beef.

2. cook beef till tender - add water bit by bit so that once the beef in done- there will be NO liquid left.

3. Pour in some oil and in high heat let d beef dries up and put in tumeric leaves.

 

 

wallah.. done.. ;)
the beef now is ready for your lemang/ketupat..