Hello everyone, its a new month in 2008 with new theme for our monthly cooking and recipe sharing here in Multiply. I am honored to be your Host for the month of April, following the path of the previous month Host, my dearest friend, a beautiful Mom and talented Cook slash Baker, fitrids, who did a splendid job encouraging all of us to make yummy creation using Banana.

So, without further a due here's the theme for April : RED MEAT, which  I'd like to emphasize that I'm only referring to Beef, Lamb, Mutton,Veal and Meat Substitute (for vegetarian) as part of our cooking ingredients.

Red meat is high in protein, iron, B vitamins, zinc, choline, and selenium, a mineral implicated in preventing cancer and improving cardiovascular health. Ounce for ounce beef has twice the thiamine and riboflavin, three times the iron, five times the zinc, and seven times the B12 of chicken. Beef also contains conjugated linoleic acid, (CLA), which has inhibited cancer growth in laboratory animals. Half of the fat in beef is monosaturated fat, (like olive oil), which has been hailed as having many health benefits. Less than half of the total fat in beef is saturated fat and one third of it is stearic acid, a particular saturated fat that has no effect on cholesterol. Put it short : Red Meat is a nutritious food that can be salubriously consumed in moderation (Source : Mark Vogel, Food for Thought)

To participate in this event is very easy, cook anything using Red Meat as part of your recipe in the month of April (any recipe is welcome but you can only post one recipe), post it in your blog or recipe page, don't forget to put this month logo and add a link to this page .. voila .. you are done 

After you finished posting your creation kindly  send email to me ; estifeuermann@mac.com with the following details :

* Name of your recipe
* Picture of your creation (maximum 75 X 75 pixel)
* Link to your recipe (please remember to set it for EVERYONE)
* On Subject of your email please put : MFM # 14 ;  your recipe

I'm looking forward to receive all your delicious recipe, feel free to link this page to your blog anytime, ask your friends to participate too ... its gonna be so much FUN !!!!

Don't forget that MFM # 14 start on April 1st and end on the 30th, all posting on those dates are valid (doesn't matter where you are) and I will be waiting for your recipe till the clock struck midnight on Multiply time April 30th, 2008 to do the round-up.

That is all from me, I leave it all to your creative minds now, have fun out there.

Cheers,
Esti


PS. Should any of you wants to know about the previous months theme and the great result, here they are :
MFM #1 : Tart & Pies by Pepy : [Revised] Monthly Foodie Multipliers # 1: Tarts & Pies
MFM #2 : Chicken Dish by Lisa : MFM # 2: Chicken Dish  -  Round-Up
MFM #3 : Noodles & Pasta by Irma : Ini Hasil Monthly Foodie Multiplier Periode April 2007 :-)
MFM #4 : Chocolate by Nining : Hasil Monthly Foodie Multipliers # 4 (May 2007)
MFM #5 : Dumplings by Stella : Hasil Monthly Foodie Multiplayers #5
MFM #6 : Cheese by Ine DW : Inilah Hasil MFM #6
MFM #7 : Rice by Yami HASIL MFM # 7
MFM #8 : Jagung, oleh Halley : MFM #8: Pesta Jagung Kita (Updated)
MFM #9 : Potato by Nana : Hasil MFM #9
MFM #10 : Seafood by Sefa : Pesta Seafood MFM #10
MFM #11: Beans & Nuts by Sulis : Going Nutty on MFM #11
MFM #12: Eggs by Yeni : Hasil Akhir MFM# 12 : Eggs / Telur
MFM #13: Banana by Fitri : Hasil MFM #13 : Panen Pisang ... !!

(www.elpalenque.com.uy)

This particular stop is a must if you are meat lover like us. The restaurant inside decorated with hanging cured meat, their big grill (parilla) filled with different meat cuts & sausages.... guaranteed yumm, yummm !!!!

We were there on Sunday for lunch and the place is packed with families, there's line -up after 1 pm, lucky we came at the right time. For starter I had grilled Morsilla (blood sausage) and Miguel ordered Chinculin (Beef Tripe), followed by selection of cold cuts and then for main course Brochete Beef (skewered beef) for me and Baby Beef (Smallest Steak) for Miguel. We ate well for sure, even Ariel loves it. The quality of the meat was superb, I must admit, the best I ever taste in my life.

Highly recommended.

PS. English menu is available, good value for money.

More pictures to tempt you below .....



The Grill (Parilla)



Miguel's starter



My Starter



Miguel's Main Course



My Main Course



Miguel's Fave :)

My Mother -In-Law, Ani, made this dish when we're visiting her last February. It is simple, (nearly) fat free and delicious. I've been making this endlessly for family supper, ladies luncheon, food hamper for sick friends, even coffee morning ... so versatile that I just prepare them couple days ahead and put it in the oven half an hour before serving it.

This recipe is to take part in Cook & Eat Red Meat that Arfi inisiated,for those of you that would like to participate,click here : Ayo Ikutan Event Cook and Eat Meat

(^_^)





You will need :


I Kg Satsumaimo (Japanese Sweet Potato) ; or Kumara
500 Gr Butternut Pumpkin ; or any type of Pumpkin
500 gr Tess Potato

Steam all the above until cooked, cool it slightly, peel the skin off then mashed them with a little bit of butter (if you wish).



For the filling :
500 Gr Ground Beef
1 Cup diced carrots
1 Cup green peas
1 Cup Corn Kernel
1/2 Medium Onion, chopped finely
2 tbsp butter

Heat the wok, add butter & onion sautee until soft & fragrant , add ground beef, keep sauteeing until the beef slightly brown in color then add :

1 cup beef stock or water
1 tsp sugar
1/4 tsp paprika ground
1/4 tsp oregano ground
1/4 tsp freshly ground black pepper
1 bayleaf
salt - as you like

When it reach boiling point, add carrot+corn+green peas, cover the wok with the lid and lower the heat. Simmer it until the liquid almost gone, put aside and let it cool-off.




Grease the baking dish with butter, put the first layer of mashed potato, spread it evenly then add the filling, lastly spread the last layer of mashed potato, top it up with:

100 gr light cheddar cheese, grated




Pre-heat the Oven, gas-mark 4 then bake the dish until the top is golden in color.





(SERVED 4 - 6 )