Meat Weekly menu 04/2022

Rice Soup with Spicy Pork Meatballs

by Fattig.student
Meat
Dairy-free
40 min
Rice Soup with Spicy Pork Meatballs

ingredients

  • 1 dl rice
  • 1 clove garlic
  • 1/2 tbsp ginger
  • 1/4 x red chili
  • 150 g pork mince
  • 2 x spring onion
  • 1 x carrots
  • 1/2 dl cabbage
  • 2 dl water
  • 3 tbsp soy sauce
  • 1/4 x lime
  • 1 tbsp sesame seeds

method

  1. Boil the rice according to the instructions on the package.
  2. Mince the garlic and chili, and grate the ginger.
  3. Add garlic, ginger and chili to a bowl together with the meat mince and use a fork to combine. Shape the dough into meatballs. Next, brown them in a regular pan or a deep frying pan with some oil or butter.
  4. Thinly slice the spring onion, carrot and cabbage.
  5. Once the meatballs are golden brown on all sides, add the vegetables. Fry for a minute or so before adding water and soy sauce. Simmer for about 10 minutes.
  6. Serve the soup with rice, fresh lime juice and top with sesame seeds if you're feeling fancy.

Cucumber Rolls with Beef

by Fattig.student
Meat
Dairy-free
30 min
Cucumber Rolls with Beef

ingredients

  • 1 dl rice
  • 75 g beef strips
  • 1 tbsp soy sauce
  • 1/2 tsp black pepper
  • 1/2 x cucumber
  • 1 x carrots
  • 2 x spring onion
  • 1/2 dl cabbage
  • 25 g mixed sprouts
  • 1 tbsp sesame seeds
  • 3 tbsp hoisin sauce

method

  1. Boil rice according to the instructions on the package.
  2. Fry the meat in a frying pan together with soy sauce and pepper.
  3. Slice the cucumber into thin slices with a cheese cutter. These will be used instead of nori, so make sure they're thin and rollable.
  4. Thinly slice the carrot, spring onions and cabbage.
  5. Place one piece of meat, carrot, spring onion, cabbage and sprouts at one end of each cucumber slice. Then, roll them up like maki.
  6. Sprinkle with sesame seeds and serve with hoisin sauce and rice.

Easy Dumplings

by Fattig.student
Meat
Dairy-free
60 min
Easy Dumplings

ingredients

  • 1/2 dl water
  • 1 1/4 dl plain white flour
  • 1 clove garlic
  • 1 x spring onion
  • 1/2 x red chili
  • 1 tbsp ginger
  • 1 x carrots
  • 1/2 dl cabbage
  • 150 g pork mince
  • 2 tbsp soy sauce
  • 1/4 x lime
  • 3 tbsp hoisin sauce

method

  1. Start by making the dough. Boil the water.
  2. Add the boiling water to a bowl of flour, and mix with your hands until a nice and smooth dough forms. Leave the dough to rest under a damp kitchen towel for about 15 minutes.
  3. Mince the garlic, spring onion and chili, and grate the ginger, carrot and cabbage.
  4. Mix the all the chopped vegetables in a bowl along with pork mince, soy sauce and lime juice.
  5. Roll out the dough as thinly as possible without making holes in it. Use a wide water glass to form circles in the dough and use a butter knife to cut out the circles. Gather the rest of the dough and repeat until there is no dough left.
  6. Place about half a tablespoon of filling in the centre of each dumpling paper. Fold them together and seal to close. If you're feeling fancy, fold the top in a zigzag pattern, and set aside. Repeat with the rest of the dough and filling.
  7. Heat a frying pan with some oil, and fry the dumplings on medium-high heat until the bottom is just a little golden. Then, add a small splash of water (just enough to cover the bottom of the frying pan), and let the dumplings steam on medium heat with the lid on for about 10-15 minutes. Note: if you don't have a lid for the frying pan, you can use a baking tray. That's what I did.
  8. Remove the lid from the frying pan and let the dumplings fry for a few more minutes before transferring them to a plate.
  9. Serve the dumplings with hoisin sauce and sprinkle with sesame seeds if desired.

Beef Wok with a Spicy Cucumber Salad

by Fattig.student
Meat
Dairy-free
40 min
Beef Wok with a Spicy Cucumber Salad

ingredients

  • 1/2 x cucumber
  • 1/2 tbsp ginger
  • 2 tbsp water
  • 1 tbsp apple cider vinegar
  • 1/2 tsp salt
  • 1/2 tbsp sugar
  • 1/2 tsp black pepper
  • 1 dl rice
  • 1/2 clove garlic
  • 1/4 x red chili
  • 75 g beef strips
  • 1/2 dl cabbage
  • 1 clove spring onion
  • 1 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 25 g mixed sprouts
  • 1 tbsp sesame seeds
  • 1/4 x lime

method

  1. Make the cucumber salad by thinly slicing the cucumber lengthwise - into ribbons.
  2. Grate the ginger and add to a bowl together with water, apple cider vinegar, salt, cucumber ribbons, sugar and pepper. Mix well and set aside.
  3. Boil rice according to the instructions on the package.
  4. Mince the garlic and red chili, and fry in a frying pan together with the beef strips.
  5. Slice the cabbage and the white part of the spring onion, and fry together with the beef.
  6. Season with soy and hoisin sauce, and cook for a few more minutes.
  7. Wash the sprouts well in cold water and pat them dry with a kitchen towel. Serve the wok with rice, cucumber salad and sprouts. Top with the green part of the spring onion (chopped), sesame seeds and fresh lime juice.
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