Boxing day

This year’s presents seem to be more practical. Good!

And today’s menu for CG party:

Shepherd’s Pie and Barley Soup with Gingko Nuts

I need a break ;p

Christmas @ Kindness 2009

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Shepherd's Pie


Made this dish from Simply Recipe Ingredients

  • 1/2 lbs ground round beef
  • 1 onion chopped
  • 1-2 cups mixed vegetables
  • 3 big potatoes
  • 8 tablespoons butter
  • 1/2 cup beef broth
  • 1 teaspoon Worcestershire sauce (out of stock & thus used caramelised onion & red wine sauce)
  • Salt, pepper, other seasonings of choice

Method

1 Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).

2 While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.

3 Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.


4 Add ground beef and sauté until no longer pink. Add salt and pepper. Add sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

5 Mash potatoes in bowl with remainder of butter, season to taste.

6 Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.

7 Cook in 200 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

Barley Soup with Ginkgo Nuts


This is one of my favourite dessert that my mom cooks. I used this recipe from this source.

Serves 3

Ingredients:
50g shelled ginkgo nuts ( I bought the canned one instead due to time constraints)

25g barley

10g dried beancurd strips (fu chok)

50g rock sugar

75ml of water

2 eggs (beaten)

Directions

  1. Rinse the barley
  2. Break the beancurd strips into smaller pieces and soak in water for about 20 minutes. Drain and set aside
  3. Bring water to a boil and add the ginkgo nuts, barley and beancurd strips
  4. Cover the pot and boil for 15 minutes on high
  5. Lower heat and simmer for 1 hour
  6. Add the rock sugar and cook till dissolve
  7. Beat the eggs
  8. Remove the soup from the heat (important that this step is adhered to)
  9. Stream the beaten eggs into the soup before serving.