Sticky beef casserole will have you scraping the plate. There is coke in the casserole which makes the gravy unbelievably tasty. Its simple and quick to prepare using ingredients you will have in your cupboard. You must try this recipe, there is some seriously good reaction with the sugar in the coke and the gravy that makes this beef casserole a real winner. (6 people easily)
What you need
700-800g beef cubes
1 large onoin chopped
2 large potatoes cubed
2 carrots roughly chopped
50g tomato paste
1 packet onion soup
1 heaped teaspoon paprrika
1 tin of coke
Salt and peepr
Oil for frying
Pre heat the oven to 180 celsius.
Sear the beef cubes in a hot pan, add the onions and cook until soft, remove and place in your casserole dish.
Add the potatoes and carrots, leaving them on top of the meat.
Mix together the coke, water, onion soup, tomato paste and chutney, season with salt and pepper and pour over the veg and meat.
Put the lid on the casserole dish and leave in the oven undisturbed for about 90 minutes.
The gravy will be dark and thick and smell as fantastic as it tastes.
Serve with dumplings or soft white bread and green beans, It’s delicious and if you like this recipe you will really love my Traditional South African Tomato Bredie recipe which comes on par with this casserole.
Frozen Yoghurt recipe
This is a little something special which goes very well with Hot desserts or just on its own. Try it with the improved Malva pudding. This is a real grans recipes from way back that takes a little time and patience but is so worth it.
What you need
1 cup cream
1x 225g tin condensed milk
2 cups fruit yoghurt
Whip cream lightly. Add condensed milk while continuing to whip.
When all the condensed milk has been added, fold in the yoghurt with a metal spoon.
Freeze over night in an airtight container and scoop to your hearts content. We used a fruity strawberry yoghurt.
Does it get any simpler than that? I think not
Sausage meat pasta
Any Italian friend you have will want to book a ticket home to see his gandma after having had a platefull of this delicious italian dish. This recipe is really fantastic and like most pasta recipes is very uncomplicated to make.
What you need
2 punnets cherry tomatoes
500g pork sausage meat
4 tbsp butter
1 teaspoon paprika
1 onion finely chopped
1 clove garlic crushed
finely chopped fresh oreganum
1 packet shell pasta (approx 400g)
tablespoon olive oil
salt and pepper
Grated Parmesan cheese
Pop the tomatoes in a pot of boiling water to soften slightly and halve. Remove the sausage meat from the skins.
Fry the sausage meat in the butter and olive oil over a medium heat, then add the onion and garlic and cook till the onion is soft, add thepaprika, chopped tomatoes, origanum and season with salt and pepper.
Reduce the heat and simmer for about 10-15 minutes uncovered, stirring occasionally.
Add your sauce to your cooked pasta shells and toss to coat the pasta.
Serve immediately with a generous topping of grated parmesan cheese.
This is real Italian cooking. If you are able to get your hands on some spicy italian sausage, substitute the sausage meat and paprika with the italian sausage.
Tempura must be one of our favorite indulgences and is all about the batter. You can cook almost any vegetable or shellfish tempura style. The crunch and bursts of flavor are seriously morish. Prawns are the real indulgence.
What you need
Peeled large prawns (leave the tails on
Kingklip strips (3-4cm wide, 6-8cm long)
Flour seasoned with salt for dusting
2 egg yolks
300ml iced water
2 cups flour
1 teaspoon salt
Heat oil in a wok or pot and make the batter just before using, it is important to have the batter cold when it hits the oil.
Whisk the yolks and ½ the water together, sift in the flour and salt and stir lightly with chopsticks, add the rest of the water and mix to a smooth batter.
Dip each prawn or piece of fish in the seasoned salt, dip in the batter and then straight into the hot oil for 2-3 minutes or until golden brown and crisp.
Remove from the oil and drain in a sieve over a pot, don’t place on absorbent paper, they will lose their crispness.
Serve with soy sauce with some grated ginger for dipping.
Chinese food at its best, make a lot…
Smoked salmon Potato Rosti
Smoked salmon on crisp rosti is something very special if you get the rosti right. I’ve made thousands of rosti since I went to Austria some years back and finally got it right. Its a great lunch and a fantastic light dinner on a warm evening. This is plenty for 4.
What you need
4 potatoes grated
1 small onion grated
1 egg, beaten
50g plain flour
Take the grated potato in your hands and squeeze over the sink, get as much of the water out as you can(this is the first of 2 secrets to great rosti). Add the onion, egg and flour to the potato and mix well.
Heat some oil and butter together on a medium heat(2nd secret), enough to cover the bottom of the pan about 2 or 3mm deep and take small amounts of the mixture and flatten them in the palm of your hand. Each rosti should be a little larger than your palm and cook until golden brown on both sides.
To serve, each portion should get 4/5 rosti, fold layers of salmon on top of the rosti pile, add some rocket and a dollop of smooth cottage cheese. Grind a generous amount of black pepper, a squeeze of lemon and enjoy.
Serve them as a starter or a snack as well for a special Christmas recipe
This is soooo good and one of my all time favourite dessert recipes. Malva pudding is more of a winter dessert but if you have family that love food as much as we do and rich, hot, tasty desserts(not for weight watchers) that will take weeks of exercise to work off are appreciated not feared then this is for you. (6 people)
What you need
1 cup castor sugar
2 eggs (room temp)
1 tablespoon smooth apricot jam
1 ¼ cups cake flour
1 teaspoon bicarb of soda (5ml)
2 tablespoons butter (30ml)
1 tablespoon vinegar (15ml)
125ml water/Orange juice/Sherry/Brandy
Heat your oven to 190 Celsius.
Beat castor sugar and eggs until fluffy then beat in apricot jam until you have a nice creamy consistency
Sift dry ingredients into separate bowl.
Melt butter in a small pot on a medium heat and add vinegar and milk, then add to the sifted ingredients to the milk mixture and give it a good mix. Now mix in the eggs mix one at a time until you you have well combined mixture.
Pour into ovenproof casserole dish that takes about 2 liters.
Bake at 190 celsius for 45 mins until the top is nicely browned and your kitchen smells fantastic.
Melt all the sauce ingredients together in a small pot over a medium heat and pour over the pudding before serving, preferably while its still hot.
Serve it with whipped cream or custard or both. Enjoy!
For a really tasty, homey and economical meal try it with the recession proof lamb casserole
Lemon Meringue pie
This lemon meringue pie recipe is a great old recipe from a school recipe book! Never fails and well worth it. I am all about easy recipes and lemon meringue pie made this way is both easy and delicious and will even impress your mother in law!
Lemon meringue pies have been known to make me susceptible to all sorts of persuasion, so if you need to persuade someone to do something for you, it’s quite simple make them a lemon meringue pie! 🙂
What you need
¾ packet tennis biscuits
75 mls melted butter
1 tin of condensed milk
Zest of 2 lemons
100 ml lemon juice
4 egg yolks
2 egg whites
75 ml castor sugar
Crush the biscuits, melt the butter in a mixing jug in the microwave (just makes it a little quicker and less messy)
Add the biscuit crumbs to the butter and mix well.
Line the bottom of the pie dish with the biscuit crumbs and chill in the fridge.
Mix the condensed milk, juice and rind of lemon and egg yolks together and pour onto the pie shell.
Beat the egg whites until stiff add the castor sugar slowly and mix and when thick and full spread on top of the filling.
Bake for 20-30 mins at 160C until meringue is light brown.
Don’t wait until its cool, leave it for a few minutes if you can and dig in, Its really great.
For something really simple and special as a cold dessert try the easy lemon flan recipe. It’s from a famous Johannesburg restaurant and takes just 15 minutes to make.
Perfect roast chicken
Roast chicken has got to be an all time favorite of so many people and it has taken much trial and error, uncooked thighs and last minute microwaving to get this foolproof method.
40 – 45 minutes per kg + 10 minutes (browning). For a 2 kg bird it would be 90-100 minutes.
Oven temperature, 190 Celsius (browning 220 celsius)
Take your chicken from its packaging and pat it dry inside and out with paper towel. Smear some soft butter all over the skin of the chicken. Season well with Salt and pepper and a small amount of your favorite spices if you wish, I often use paprika or cover the breasts with some streaky bacon, much like doing a turkey.
Place the chicken on a roasting pan in the center of the oven (if you put it too high the skin will burn). Every 30 minutes or so open the oven and spoon some of the juices over the breasts and for the last 10 minutes of the cooking time turn the heat up to 200 celsius.
Remove the chicken from the oven, cover lightly with tin foil and leave to rest for about 10 – 15 minutes. DO NOT BE TEMPTED TO CARVE BEFORE IT HAS RESTED PROPERLY, ALL THE JUICES WILL FLOW OUT AND THE CHICKEN WILL BE DRY.
The gravy can make or break a great roast chicken, so do it properly.
Take the roasting pan with all the juices and remove some of the fat with a spoon, put the pan over a medium plate and scrape all the bits off the bottom of the pan. Add a little flour and mix quickly until you have a smooth paste. Slowly add chicken stick while you continuosly stir and keep adding and stirring until the gravy is as thick as you want it.
You will need the perfect roast potato recipe to finish this one off.
Cuban spicy Chorico
This has become one of my all time favorite recipes that takes about 10 minutes to prepare. I made it one day for a few mates who came over to watch the rugby and now I can’t seem to get rid of them. I first had it at a Cuban restaurant in Cape town and just could not get enough of it so had to get a recipe going and here it is!
It can be spicy or mild but I would recommend as spicy as you can handle.
Warning: You will not be welcomed by lovers who have not been eating this with you.
What you need
A couple of Chorizo, say 6 inches of chorizo per person sliced into fairly chunky slices, about 1/2 cm each.
Put a pot on the stove, add 1 tin of chopped tomatoes for every 4/5 people(with or without onion – depends how you feel) . Heat on a medium heat for a few min. Add a few cloves of crushed garlic, whole dried chilli’s to your taste and a teaspoon of paprika per tin tomatoes (smoked paprika if you have) and gently simmer it for a few minutes. Toss on the sliced chorizo and let it all simmer while you cut up a few french loaves or pita or whatever you prefer.
Spoon the mixture into a bowl and if you like it fancy like I do, chop up a few spring onions and sprinkle on top and drink up those compliments.
If you really want to make it a special experience for your friends, make this biltong recipe and the tortilla recipe.