Category Archives: Meat

Baked & Bolognese Stuffed Sweet Potatoes

If on looking at the picture of this recipe in the header, and thinking “Hey shouldn’t this be more of a winter type of post?” you would be entirely correct. However other residents of Scotland will be aware of the fact we seem to be missing something this year, and that something is Summer.  So if my recipes seem strangely un-seasonal, please be aware it’s actually still quite cold and wet where I’m from- I’m literally sitting typing this out with a mug of hot coffee, while wrapped in my thick knitted cardigan. Hopefully when the weather heats up I can post my summer ideas- if not then there’s always next summer (er… fingers crossed, right guys? Haha)! Anyway, onto this recipe.

I originally wanted to post a slightly different version of this recipe -using a different vegetable other than sweet potato (yes I’m keeping it a secret!) – as it used to be a recipe my Granny would make for us, and it was one of my favourites. However it proved extremely difficult to source the ingredients needed, so I settled for sweet potatoes instead. If you try it I hope you enjoy it, because this has actually turned into one of my favourite recipes I’ve posted. It’s also worth noting that the Bolognese part is for TWO servings, as it’s the sort of thing that is a total hassle to make 1 serving of- and anyway, who doesn’t want to have some home-made leftovers ready for your lunch the next day!

To make it you will need:

Ingredients.2.BSB

1x Large/ Medium Sweet Potato  (The Bolognese makes two servings, so increase your sweet potatoes accordingly)

For the Bolognese:

250-270g of Lean Mince (basically whatever you would think is enough for 2 people)

½ of an Onion

2 good sized cloves of Garlic

1 can of chopped tomatoes (I used Napolina)

1 teaspoon Marmite (this is optional but I love it.. seriously just try it!)

Fresh Basil

Extra Virgin Olive Oil (or oil of choice)

Salt and Pepper to season

 

I know what your thinking- Marmite in a Bolognese? Yes I know. I know it isn’t traditional (It’s also worth noting that this isn’t a traditional Bolognese as a whole)-but I like it, it tastes good, and this is my blog so I’m posting it! I even eat Marmite straight out the jar like Nutella sometimes. That’s how much I love it. Right, now I’ve got that out the way, the first step is to put your oven on for the sweet potato- at roughly 180-200c depending on your oven and it’s cooking times. I put mine on at 180, and it took 45 minutes exactly. Once the oven is preheated, pop in your sweet potato and get to chopping the onion and garlic.

I realise that looking at some of my previous recipes, everyone is probably fed up of “chopping pictures” so I spared everyone from having to look at more chopped onion and garlic. Once chopped, get your frying pan, pour in your Oil of choice (I didn’t use much, just about 3 teaspoons) and on a low heat, add in the onion and garlic. The heat should be low so you don’t cremate the ingredients. After a couple of minutes, add in the mince- still on a low heat. Once it has been part cooked, add in your can of tomatoes, give it a good stir, and leave it to simmer on the lowest heat you have.

Mince.BSB

Keep an eye on your time, making sure you don’t burn the sweet potato. It’s hard to give exact times as the size of the sweet potato makes cooking times vary quite a bit. The more you eat them the better you get at guessing the time! After the sauce has been simmering a bit, add in your Marmite and some cracked black pepper. Yes, I couldn’t resist a “Marmite action shot”.

Marmite.BSB

Leave again to simmer. When the sweet potato is almost done, get your Basil and take approx. 3 stalks, picking off the leaves. Tear up the leaves and scatter into the pan, mixing through evenly. Take out your sweet potato, cut lengthways, and stuff with the Bolognese mixture. Add some salt if you like- although the Marmite usually provides the saltiness, so it is a matter of personal taste. You can serve with whatever you like, I find that the sweet potato is filling in itself, so I had it with a nice simple side salad.

Finished.BSB

 

 

Peppered Beef Salad Bowls

Using lettuce instead of a bun or bread is really common thing with people doing “Low carb” diets, and you’ve probably seen it a lot in restaurants as the “lighter” option when it comes to burgers and such. I decided to use lettuce as the bun in this recipe as I was actually trying to recreate my favourite sub from Subway- but without the bread! Also as my previous recipe had been quite filling & carbtastic,  I decided something lighter would be nice.

For this recipe you will need:

Beef.Salad.Bowl.Ingred.

1 x Iceberg Lettuce (you won’t need all of it)

¼ of a red onion

Handful of Black olives (or whatever type you prefer)

4-5 chopped gherkins for garnish/topping

4 “rashers” of thin sizzling steak (I used Tesco brand “sizzle steaks”, it worked out at roughly 170-175g)

Balsamic Vinegar to dress

Salt, Pepper, and teaspoon of oil to fry.

 

This is such an easy recipe to make, and it’s also surprisingly filling too. I know some of the ingredients are somewhat controversial, as a lot of people regard olives and gherkins as the “Marmite(s?)” of the ingredients world- with people either loving or hating them- but you can always substitute out what you don’t like for something you do. My salad choices can be a little odd to most people, given the fact that I despise cucumber and tomatoes.  Don’t ask me how I love gherkins when I hate cucumbers- I have no idea.

Anyway, the first part is to carefully peel (I hate that word for some reason) the lettuce leaves off one by one, until you find two good “bowls” for the salad. Wash all the leaves, and cut up about 3 of them for the salad part itself. You can use less if you like, as I’ve said before on my blog, I am extremely greedy! Next is to chop up the steak into bite size strips- cutting off any fatty rind- and fry in a little oil. While frying, add in some cracked black pepper and sea salt- also you could add any other spices that take your fancy. Once done, put aside on a plate to cool, as I make this salad to be eaten cold/coldish.

Frying.Beef.Ed

The last part is the prep of the other ingredients and the assemblage.  Simply chop the red onion, black olives and gherkins. Then, mix together the steak, chopped lettuce, olives, and onion in a bowl, finishing off with a drizzle of balsamic vinegar to dress.

Mixing.Salad

 

I looked in the shops for a nice salad dressing, but the fat content and sugar content was off the charts- even with the “low fat” and “healthy” marketed options. So my tip here is: ALWAYS make your own dressing if you are trying to eat healthily, as that way you know exactly what is in it, and how much fat, sugar etc. it contains. Lastly, fill the lettuce “bowls” with the salad mixture, and top with the chopped gherkins. I also like an extra bit of pepper for the heat!

Finished.Beef.Salad