Tag Archives: carrot

Teriyaki Beef stir fry on a bed of rice

Teriyaki steak stir fry

I’m not 100% sure when I started making my own Teriyaki sauce but there have been some great meals since I did. Today’s meal was another that goes into the that was yum category.

You can do a search online for Teriyaki sauce and you’ll find that everyone has their own method. Some add garlic some don’t. For mine it’s a good thumb sized chunk of ginger (chopped as fine as you can)… about 50% soya .. 25% Mirin .. and then I’ll vary the rest of the ingredients a bit.

Teriyaki beef Stir Fry ingredients

I believe it was in an Asian place in town called Yum Yums that I got the idea to cut the steak up as thinly as possible (probably a beef Lok Lak . I marinade the meat in the teriyaki sauce for an hour or so before hand. Flash fry it and it’s ready in a minute or so … I’ll also add in a peeled / grated carrot and a courgette. Maybe a shallot as well. You don’t really get spring onions here unfortunately :( or I’d add in a few to the mix. All in all very quick, very tasty. Not a huge favourite with little people though she loves the meat just not the veg. She loves the sauce as well.

And here we have the end result on a bed of rice.

Teriyaki Beef stir fry on a bed of rice

A great thing about making your own teriyaki sauce is it’s always different. Add some rice vinegar … add some sugar .. add some garlic it’s fun to experiment.

Veggie Burgers Chickpea Style

Veggie Chickepea Burgers Raw
Stumbled across this recipe (mine is slightly altered) a few months back and thought to myself what the hell lets try it. I want to try being a bit healthier and it looks rather nice.
For it you’re going to need some pretty straight forward ingredients
  • 1 Tin chickpeas.
  • Breadcrumbs ( I used 1/3 to 1/2 a Baguette made into breadcrumbs roughly)
  • 1 (or 2) grated carrot(s) (large)
  • 5 (decent sized) shallots chopped .. nice milder flavour you could use a red onion as well
  • 2 Eggs
  • Corriander
  • Ground Cumin
  • Extras you’ll need … lemon juice
  1. Make your breadcrumbs first then blend the chickpeas and mix in the breadcrumbs and the shallots.
  2. Add your grated carrots .
  3. Add some lemon juice ( used the bottle kind and a few shakes of the bottle)
  4. 2 tea spoons Cumin (ground)
  5. Add some corriander ( used a fresh frozen one)
  6. Add in the 2 beaten eggs
  7. Mixed it all with hands (obviously it’s no longer in the blender)
  8. Make it into balls golf size or a bit bigger and flatten a bit.


Veggie Chickpea Burgers Cooked
  1. Throw them into the fridge for 30 minutes
  2. Then bake for 30 minutes around 200C
Nice and simple :) not that time consuming either (mainly have to wait for them) … and costs about 1.50 – 2 euro to make six next time will do double and freeze some I think
A Single Veggie Chickpea Burger
What you end up doing with yours is up to you. I ate them plain by themselves. I cut one up and put it into a baguette with some rocket, baby tomatoes and wholegrain mustard.
Veggie Chickpea Burger

A Quick Merguez CousCous

Ok it’s probably not that quick truth be told. It is however rather tasty :) (It’s also not exactly what you’ll get in a restaurant I am well aware)

For this you really need three things you may not have lying around the house. I know up until a few years ago I didn’t have them.

  • Harissa What now? It’s a hot chilli paste from North Africa ( Think Morocco ) and includes¬† bird’s eye chili peppers, serrano peppers and other hot chillis and spices such as garlic paste, coriander, red chili powder, caraway as well as some vegetable or olive oil (that’s from Wikipedia my knowledge isn’t that extensive) :P
  • Merguez – It’s a spicy mutton or beef sausage you find in North Africa once again. No idea if you can get it in Ireland. I’ve heard tell you can but French friends in the past didn’t have much luck.
  • Cous Cous now I have to admit up until a few years ago I’d never tried or really heard of cous cous. Now I can’t get enough of it I LOVE it :)

Other ingredients you’ll need (well I did) … 3 or 4 large shallots ( or an medium onion ) 1 red pepper 1 yellow pepper (in this case I actually had half a red and a green pepper though the yellow pepper would have been better) 2 or 3 carrots .. 3 or 4 medium tomatoes.

So onto the method assuming you’ve got the above ingredients

1: Take your merguez … prick them with a fork or a knife a few times and put them in a into a frying pan with a good dash of water… cover with a lid. And let them cook away … I’m a bit of a picky bastard and I hate fatty bits on meat so I’ll leave them 20 minutes or so and get rid of all the juices.

2: Start chopping up your veg in the mean time. I chopped the shallots into rings … Peppers into rough bits (make sure to get rid of the inner seeds generally will just slice around the stem bit and pull all the inners out. Julienne the carrots as well ( cut them into strips a bit like a chip only smaller as they’ll take a while to cook ) roughly chop the tomatoe as well.

Merguez Veg Mix

3: Check on your Merguez which should have a load of gunk out of them at this stage. I’d advise draining it all off.maybe transfer them and chop them into 1 – 2 cm bite size pieces. Throw your some chopped garlic into your empty frying pan. Add your shallots .. and the rest of the veg (tomatoe last) Mix in 1cm of Harissa paste. This will really depend on how spicy you like it. Cover all this and cook for 10 -15 minutes depending on your carrots and how soft you want them.

A few minutes before it’s all cooked throw on your cous cous (this is a case of reading the packaging in this case a layer of boiling water in a pot (kill the head) add a layer of cous cous … cover for 5 minutes and throw in a knob of butter … mix it all with a fork¬† so you fluff it up a bit.

Rose and  Cous Cous

Serve and sprinkle some corriander over it all. Hey presto NOM away. This goes extremely nicely with a nice rose. (I live in the perfect region for this)


Merguez Cous Cous with a glass of Rose

All in all 8 / 10 the merguez was a bit fatty in places ( I’ve bought other merguez since which wasn’t like this ) and I could have added a bit more harissa paste to make it a bit spicer still people could eat this which you’ve always to be careful with so you could just add a bit of chilli oil at the end for taste.