Spicy Meatballs

Oil for frying

½ Bunch fresh spring onions

½ Bunch fresh coriander, finely chopped

2ml Ginger paste

1kg Mince

1 Onion

60ml Cake flour

10ml Salt

5ml Green chilli paste

5ml Chilli powder

5ml Whole cumin

5ml Black pepper, grounded

Mix all ingredients together in a bowl then roll into little balls, fry the meatballs in a pan with medium hot oil till brown on each side.

Beef Wellingtons

Filling:

Salt & pepper to taste

125g bacon

125g Mushrooms, sliced

1 Onion, chopped

45ml Butter

1 Beef fillet cut into serving portions 2cm thick

Oil for frying

Cream cheese pastry

1egg, beaten

Fry onion, bacon, and mushrooms in the butter until cooked, season to taste with salt & pepper

Brown the fillet in hot oil but not through the steak, and allow cooling.  Roll pastry out thinly.  Cut into squares.  Place one fillet onto each square, add 15ml filling on top.  Fold pastry to form a parcel and decorated with a pastry leaf. 

Preheat oven to 220’c

Brush Wellington’s with beaten egg and bake for 20-25minutes until the pastry is golden brown.

Makes 12

Bobotie

2 Eggs

500ml Milk

2 slices bread

500g Mince

75ml Seedless raisins

35ml oil

3 Bay leaves

15ml Medium curry powder

1 Lrg onion, sliced

Pkt Bolognaise

Pre-heat oven to 150’c and pre-pare a casserole dish.

Soak bread in milk.

Fry onions and mince until browned and crumbly, add the packet of bolognaise powder and curry powder. 

Remove bread from milk squeeze excess milk out and mash,

In a bowl mix all ingredients except 250ml milk, 2 eggs and bay leaves.

Spoon mixture into casserole dish and add the bay leaves letting them stand out a little.

Beat remaining milk and eggs together and pour over mixture.

Bake for about 40min till the egg topping is set.

Serve with fresh buttered buns and a Greek salad.

Creamy beef Stroganoff

This is a quick and easy dish.

3ml Paprika

500ml Cold Milk

500g Beef strips

150g Mushrooms, sliced

1 onion, sliced

1 green pepper sliced

15ml oil

Fresh blk pepper and salt

5 Chives chopped

Pkt Beef Stroganoff

50ml Sherry (optional)

Fry the mushroom, onions, green pepper, then add beef strips, add paprika and fry till the onions are soft.  Add sherry if you want.  Mix the packet Beef Stroganoff with the milk and add to mixture.

Allow to boil then simmer for about 20-25min.

Season to taste with pepper and salt, sprinkle chopped chives over.

Serve with rice.

Oxtail stew

750ml  Beef Stock

500ml Red Wine

2 Whole Cloves

2kg Oxtail, Divided into pieces

1 Onion, cubed

1 Celery stalk, cubed

250ml Carrots, chopped

250g Mushrooms, chopped

2 Fresh bay leaves

Few sprigs rosemary

Salt and coarse black pepper

Season the oxtail with the salt and pepper, add brown in a little oil and set meat aside.  In the left over oil fry the onion then add meat again and all vegetables, herbs and place cloves on top.  Pour stock and wine over the meat and bring to boil allow to simmer until meat is soft.

I  prefer to make this in a slow cooker the night before and allow it to cook through the next day on low.

Serve with rice. Enjoy.

Low GI- Shepard’s Pie (Cottage Pie)

Taken out a magazine, a healthy alterative to the normal cottage pie

4 Sweet Potato, cooked & mashed

1 Egg

60ml Parsley, fresh & chopped

30ml Oil

1 Onion, chopped

1 Carrot, chopped

2 Celery sticks, chopped

250g Mince, leaned

1 tin Lentils in brine

250ml Beef stock

Salt & pepper to taste

Pre-heat oven to 200’c and pre-pare a oven dish.

Saute onions, and then add mince, celery and carrots and fry until cooked.  Pour lentils and add beef stock and season with salt and pepper.

Scoop mince in to pie dish.  Mix egg and parsley with the sweet potato and scoop over.

Bake in oven for 15-20 minutes.

Serve with salad.

Prego Roll

Marinade:

15ml Olive oil

15ml Lemon Juice

1 Garlic clove crushed

1 Sml chilli, diced

1 Bay Leaf

125ml Red wine

Salt and ground black pepper

Mix all the ingredients together and our over steaks and allow to marinade for about a hour turning them occasionally so that both sides are marinated evenly.

Steak:

Olive oil

4 150g Tenderized steaks

150ml Cherry tomatoes, halved

4 Portuguese Bus, buttered

Salt and pepper

Lettuce, broken into small pieces (optional)

Fry steaks in heated oil on each side for 2-3minutes. Remove from heat and add remaining marinade and allow to boil add tomatoes and cook for a few minutes.

Toast buns and butter, put lettuce on then steak then sauce.

Serve with potato wedges.

Traditional Bobotie

2 Eggs

4 Bay Leaves

5ml salt

1 Onion, chopped

30ml Oil

1kg Beef mince

1 Slice thick bread

250ml Milk

15ml Apricot jam

10ml Curry powder

125ml Seedless raisins

60ml Lemon juice

10ml dried apricots

Pre-heat oven to 180’c and prepare an oven proof dish.

Soak bread in half the milk, once the bread has been soaked in a large bowl add mince, bread, jam, raisins, apricots, and curry powder.  Scoop mince mixture into the dish.

Beat rest of the milk and eggs and pour over the mince, take bay leaves and decorate on top.

Bake for 45minutes and the egg should be brown.

Serve with yellow rice chutney and salad

Picnic Meatloaf

Taken out of a magazine and would love to try this next time we go to the dam.

1 Egg, beaten

200g Pork sausages, removed from the skins

4 Chicken breasts, finely chopped

6 Eggs, hard boiled

2 Rolls puff pastry

250ml Breadcrumbs, fresh

1 Onion, chopped

1 Red pepper, chopped

1 Apple, grated

60ml Parsley, chopped

5ml Salt

10ml Fresh ground pepper

Pre-heat oven to 200’c

Mix sausages, onion, apple, parsley, red pepper, salt, pepper, chicken and breadcrumbs together.

Lay pastry out and press half the mixture into the centre to form a flat sausage. Press eggs into the mixture end to end the take remaining mixture and place over the eggs.  Cut pastry on the sides into 2.5 cm strips and fold them over the top weaving them.  Brush beaten egg over the pastry and bake for 55-60minutes.

To check the ‘meatloaf’ is ready run a sharp knife into the pastry and if the juices run clear then the meat is cooked.

Beef Stew with Tomato

4 Baby marrows, chopped

4 Potatoes, cubed

I Onion, chopped

3 Garlic cloves, crushed

1 tin Tomato paste

500g Stewing meat, cubed

200ml Red wine / 200ml Beef stock

Oil

In a deep pan, brown all the meat and set aside.  In the remaining oil sauté onion, garlic then add meat. Add tomato paste cook meat a few more minutes; pour wine or the beef stock water in.

Add potatoes and baby marrows then cook slowly until the meat has softened.

Serve with yellow rice.