Beef rissoles with a fresh mushroom sauce

Beef rissoles with a fresh mushroom sauce

Beef rissoles

These were really fantastic rissoles that need to cook gently and the mushroom sauce is quite unlike any I have tried before. The mushrooms are only put in right at the end with the spring onions so you get the wonderful rissole and fresh sauce flavor that is an amazing combination. (Serves 4)

What you need

750g lean beef mince
1 onion finely chopped
1 carrot grated
palm of fresh chopped thyme
2 teaspoons crushed garlic
2 eggs beaten
1/2 cup flour

For frying

2 or 3 tablespoons butter
1 tablespoon oil

Sauce

4 tablespoons butter
1/3 cup flour
1/3 cup red wine
2 cups beef stock
6 spring onions chopped
125g  button mushrooms chopped small

The process

Mix all of the ingredients for the rissoles except the flour together until well combined.

Place the flour on a plate for coating.

Divide the mixture into 8 portions and create small burger shapes.

heat the butter and oil together in a pan on a medium heat and coat each rissole in flour before frying to a golden brown on each side. This should take about 8 minutes or so on each side. Fry gently and you will get a beautiful golden brown rissole.

While you are frying the rissoles, make the mushroom sauce by melting the butter in a pot on a medium heat, add the flour and stir until the flour begins to brown slightly.

Add the wine and stock and stir constantly until the sauce is thick and begins to boil. add the spring onions and mushrooms and allow to simmer for 2 or 3 minutes.

By now your rissoles are done and ready to serve with the sauce.

Serve with a salad or some nicely roasted vegetables and boiled baby potatoes that have been tossed in butter with a little parsley.

Summer steak salad

Summer steak salad

Quick steak salad

Quick steak salad

Summer time is braai time and there is usually a leftover steak that is slowly devoured in little chunks over the afternoon or next day. Here is a great way to turn that left over steak into a complete and very delicious summer meal. It’s so simple and the dressing is fantastic.(2 people) feel free to double or triple this recipe.

What you need

300g cooked steak (barbecued is great)

1 large potato cubed into 2cm cubes
Oil for frying
1 tablespoon butter

1 small avocado sliced
Mixed greens torn, lettuce, watercress, spinach (your favorite greens)

Summer time is braai time and there is usually a leftover steak that is slowly devoured in little chunks over the afternoon or next day. Here is a great way to turn that left over steak into a complete and very delicious summer meal. It’s so simple and the dressing is fantastic.(2 people) feel free to double or triple this recipe.
What you need
300g cooked steak
1 large potato cubed into 2cm cubes
Oil for frying
1 tablespoon butter
1 small avocado sliced
Mixed greens torn, lettuce, watercress, spinach (your favorite greens)
Dressing
1 teaspoon wholegrain mustard
1 teaspoon horserash sauce
1/2 teaspoon sugar
2 tablespoons olive oil
1 tablespoon white wine vinegar
2 tablespoons fresh cream
The process
First do the potatoes, add a glug of oil and the butter to a pan on a medium heat, add the poatato cubes and fru until golden brown, tossing and separating them from time to time. (They have a tendency to stick together). Remove and drain on absorbent paper.
Slice your steak across the grain into thin slices about 1/2cm thick.
Now make the dressing by adding all of the ingredients to a small pot over a low heat and whisk furiously until the sugar has dissolves.
Add your greens, avocado, crunchy potato cubes and steak to a bowl, toss it and then drizzle over the dressing.
It is really good with both hot and cold steak. I have also make it with barbecue chicken breasts sliced up and it is sublime.
Here is a quick <a href=”https://cookbook.co.za/chicken-recipes/quick-chicken-pasta-salad/”>chicken pasta salad recipe</a> as well
Enjoy it folks.

Dressing

1 teaspoon wholegrain mustard
1 teaspoon horserash sauce
1/2 teaspoon sugar
2 tablespoons olive oil
1 tablespoon white wine vinegar
2 tablespoons fresh cream

The process

First do the potatoes, add a glug of oil and the butter to a pan on a medium heat, add the poatato cubes and fru until golden brown, tossing and separating them from time to time. (They have a tendency to stick together). Remove and drain on absorbent paper.

Slice your steak across the grain into thin slices about 1/2cm thick.

Now make the dressing by adding all of the ingredients to a small pot over a low heat and whisk furiously until the sugar has dissolves.

Add your greens, avocado, crunchy potato cubes and steak to a bowl, toss it and then drizzle over the dressing.

It is really good with both hot and cold steak. I have also make it with barbecue chicken breasts sliced up and it is sublime.

Here is a quick chicken pasta salad recipe as well

Enjoy it folks.

Indian Kofta recipe

Indian Kofta recipe

Indian food recipe

Indian food recipe

Kofta Indian style with a rich tomato and yogurt sauce is just so morish your family will be wiping the bowl with whatever Naan bread is left over. Kofta is really a Greek dish but most countries do something like Kofta with various sauces and ingredients like this Kofta on skewers which is a very easy to make recipe that tastes fantastic. This dish is more about the sauce which takes a while and needs a lot of ingredients, so visit your local deli or Indian food store first.

What you need

Kofta
500g lamb mince
1 onion grated
1 heaped teaspoon fresh grated ginger
1 heaped teaspoon crushed garlic
2 finely chopped green chili’s
Pinch of salt
1 egg

Sauce
For the real flavor of this sauce you will need the seeds, so go out and buy them.
2 teaspoons coriander seeds
2 teaspoons cumin seeds
3 tablespoons sunflower oil
1 cinnamon stick whole
4 cloves whole
8 cardamom pods
1/2 teaspoon turmeric
1 teaspoon paprika
1 teaspoon garam masala
1 onion grated
Pinch of salt
1/2 tin chopped peeled tomatoes
2/3 cup plain unflavoured yogurt

The process

First we make the Kofta balls.

Grate the onion and place it in a colander, now press it firmly with a spoon and drain out some of the liquid. Add all the rest of the kofta ingredients to the onion in a bowl and mix together with your hands very well. Really get in there and squeeze the mixture to combine all of the flavors.

Now make about 20 to 24 equal size balls, you want to form them nice and firm. Place on a plate, cover with cling film and into the fridge while you make the sauce.

For the sauce, the first thin is to roast the seeds. Place a pan on the stove on a hot heat and add the coriander and cumin seeds. Toss them around until the begin popping and the smells coming off the pan are filling the kitchen.

remove and place in a pestle and mortar and grind to a fine powder.

Now add all of the rest of the ingredients except the tomatoes and yogurt to a pan on a low heat. Cook slowly until the onions are transparent and quite soft, add the ground cumin and coriander seeds and cook for a further 2 minutes or so stirring constantly. You should be salivating at this stage.

Now add the tomatoes and heat through. Now add the yogurt and, mix quickly and add the kofta balls. Turn up the heat and bring to the boil. Immediately reduce again to low heat and simmer uncovered for 1 hour, stirring from time to time.

You may find that you need to add a little water during the simmer but not more than 1/2 a cup added as needed.

It’s seriously tasty this, so take a chance and give it a try. Naan bread is a must for this recipe.

Shoulder of lamb supreme

Shoulder of lamb supreme

slow cooked shoulder of lamb

slow cooked shoulder of lamb

Shoulder of lamb recipes you do not often find. For some reason it’s a lesser used cut of meat that is most often used in curries and the like cubed and off the bone. Well, I tell you this recipe is fantastic, it’s a roast so takes little effort (long roasting time though) and is so tender you will wonder why you have not been roasting shoulder for years. Whatever you do, make the red onions, it is the difference between good and great! (4 people)

What you need

1.4 kg odd lamb shoulder
2 tablespoons mustard (important to use a seed mustard)
2 teaspoon crushed garlic
1/3 cup red wine
2 2/3 cups beef stock
Ice cubes
1 tablespoon maizena (cornflour)
1 tablespoon water
4 small red onions

The process

Fill a large pan with water and bring to the boil, pop the shoulder into the boiling water and boil for 15 minutes.

Now remove the shoulder from the pot, toss out the water and set aside to cool for about 5 minutes. Take a sharp knife and insert it into the meat all over making about 10/12 slits. Rub the garlic over the surface pushing some of the garlic into the slits. Do the same with the mustard. I usually use the back of a spoon to do it but hands work just as well.

Now place it into a roasting tin and pour over the stock and the wine, cover securely with tin foil and place in a 160 Celsius oven for 5 hours. Every hour, open and turn the lamb.

Now peel the onions, remove the foil, toss in the onions and roast for another 1 to 1 1/2 hours uncovered.

When it is cooked, remove the lamb and onions from the roasting pan, place in a dish and cover with foil to keep warm while you make the gravy.

here is a great trick.. Toss a whole tray of ice cubes into the liquid, some of the fat will start to solidify and can be easily removed, clever hey!

Now place the roasting pan onto the stove and bring to the boil, mix together the maizena with 1 tablespoon of water, stir into the liquid and keep stirring until it thickens up into a delicious gravy. taste and season to your liking. Pour it over the lamb and onions in the serving dish… then serve

I tell you what, serve it with some roast vegetables, roast potatoes and this strawberry cream cake as a dessert and you will be elevated to God status!

Scotch eggs

Scotch eggs

Scotch eggs

Scotch eggs

Scotch eggs are simply delicious and perfect for breakfast or lunch with a nice salad. Having them in the fridge over weekends allows you to whip up a great meal in seconds but beware, they seldom last long enough. They are great hot or cold and take little effort to make. (6 scotch eggs)

What you need

6 hard boiled eggs
6 Eskort pork sausages
Breadcrumbs
Oil for frying

The process

Remove the meat from the pork sausages, add about ¼ cup of breadcrumbs to the sausage meat and combine well. Divide into 6 equal portions.

Place about a cup of breadcrumbs onto a plate.

Peel the eggs and cover with sausage meat, it should be about 1 to ½ cm thick. Then simply roll in the breadcrumbs to give them an even covering of breadcrumbs.

Tip: If the sausage meat sticks to your hands, just dip you hands into cold water and shake them off.

Place a pan with about 2cm of oil on a medium heat and cook the scotch eggs until they are golden brown.

Remove and set onto some kitchen paper to drain.

That’s it, your scotch eggs are done.

You should never need any salt or pepper because the sausage meat is already spiced, but what you can do is add finely chopped parsley or sage to the mixture just to give them a little something extra. You could also add some chili flakes if you like a little heat.

Here is a quick sausage recipe for sausage fans.

Meatballs with Ratatouille

Meatballs with Ratatouille

Meatballs with ratatouille

Meatballs with ratatouille

This is budget cooking at it’s best that tastes fantastic. The meatballs recipe and the ratatouille recipe can be used together or separately and you can use whatever starch you have available. It’s a great recipe to serve with creamy mashed potato, rice, potato bake or even just some nice warm ciabatta. (4 people)

What you need

Meatballs

1/2kg beef mince
1 small onion finely chopped or grated
1 heaped teaspoon crushed garlic
1 tablespoon tomato paste
1 teaspoon coriander powder
½ cup breadcrumbs

For a little something special if you have a lemon in the fridge, finely grate about ½ teaspoon of lemon rind as well.

Ratatouille

1 large onion sliced thickly and halved
1 teaspoon crushed garlic
1 green pepper sliced
1/2 cup chopped eggplant
1 cup roughly chopped baby marrows
1 400g tin chopped tomatoes
2 tablespoons tomato paste
½ cup vegetable or chicken stock

The process

Mix all of the Meatball ingredients together in a large bowl. Take dessert spoons of the mixture and roll them into small balls that you could easily pop whole into your mouth.

In a pan on a medium heat, add a little oil and fry the meatballs until they are nicely browned all over. Give the pan a shake to move them around every now and then. Set aside on kitchen paper to drain.

Heat a little more oil in the pan, add the onions and garlic and cook until the onions are soft.

Add the rest of the chopped vegetables and cook them all until the green pepper is quite soft. Now add the tinned tomatoes with all the liquid, the stock and tomato paste, simmer for 10 minutes or so until the sauce thickens up a bit.

Place the meatballs on top of the mixture and simmer for another few minutes to heat the meatballs.

That’s that, serve straight from the pot. Try the meatballs with onion gravy or the spaghetti meatballs while you are making meatballs.

Braised brisket

Braised brisket

Braised brisket

Braised brisket

Brisket has got to be one of the most under rated cuts of meat around. the best part of it is that the cooking methods that suit it best are slow cooking like braising, so it is almost impossible to muck it up no matter how inexperienced you are in the kitchen. It will always be moist and tender… just remember one rule.. the longer it cooks the better.Braised  brisket is so great for entertaining, little effort and beautiful smells.

What you need

2 – 2.5kg brisket
6 cloves charlic roughly chopped
1 tablespoon dried rosemary
500ml apple cider
salt and pepper
2 tablespoons olive oil
1 medium onion roughly chopped

The process

Season your brisket with salt and pepper quite well.

In a large pot that has a lid add the olive oil and sear the brisket on all sides to give it a nice brown colour all over.

Add the apple cider, garlic, onion and dried rosemary and bring to the boil.

Reduce the heat to medium low, you want a slow simmer. Then place the lid on and leave it to simmer for 3 hours. This really could not be easier..

Don’t try to reduce the time, the brisket needs to braise for at least 2 1/2 hours but 3 hours is best. It will be tough unless you give it the time.

Slice with a very sharp knife, it falls to pieces very easily.. sometime those are the best little bits!

Serve with a rich gravy, your favorite roast vegetables, this Warm potato salad recipe and keep the leftovers for sandwiches. It’s truly fantastic.

If you are feeling adventurous try the roast brisket, it is unlike anything you have ever tasted.

Pork with mint and green beans

Pork with mint and green beans

Mint pork

Mint pork

Pork is really cheap right now and this is a really fresh tasting pork recipe that is quite unlike any other pork recipe I have tried. It’s a really nice change, fresh and healthy that went really well with tagliatelle pasta. Give it a try, it’s simple and economical as well. (4 people)

What you need

800g pork fillet thinly sliced
2 teaspoons crushed garlic
palm of chopped fresh mint
500g fresh green beans chopped (3/4cm pieces)
1 onion finely chopped
1 tablespoon lemon juice
3 heaped tablespoons butter
salt and pepper
Oil

The process

Tip: When slicing any meat, always remember to slice across the grain.

Place the pork slices, garlic and 1/2 the mint in a bowl with a grind of black pepper, give it a mix, then cover and let it marinade for about an hour while you steam the beans until they are just beginning to soften but still firm or watch a bit of tellie.

Heat a little oil in a wok or heavy base pan on a medium to high heat and cook the onions until softened, tossing them around every now and then. Remove and set aside.

Turn up the heat to high, add a little more oil and stir fry the pork in about 3 batches to brown. Don’t do it all together it will stew and toughen up, you want it to brown very quickly.

Now add back the onions, toss and add the lemon juice, butter and the other half of the mint. Stir it around or toss it until well combined. taste and add salt if required.

That’s that, quick, easy and tasty.

Serve with pasta.

Sweet and sour pork

Sweet and sour pork

Sweet and sour pork

Sweet and sour pork

Sweet and sour pork with this homemade sweet and sour sauce is just fantastic. I often have sweet and sour pork at Chinese restaurans but prefer strips of meat as opposed to cubes which seem to be most popular in Chinese retstaurants. The meat is thinner,  more tender and is cooked in hot oil which makes the batter crisp. (2 servings on it’s own or 4 servings with another dish like the lemon and ginger chicken)

What you need

500g lean pork cut into strips 1/2cm wide
1 egg white lightly beaten
Pinch black pepper
4 tablespoons maizena/cornflour
2 tablespoons oil

Sweet and sour sauce

3 tablespoons All Gold tomato sauce
1 teaspoon white wine vinegar
2 tomatoes chopped
150g tinned pineapple pieces
4 tablespoons pineapple juice from the tin
2 teaspoons sugar
200ml water
2 green peppers chopped
1 small onion chopped
4 tablespoons lemon juice
5 tablespoons maizena mixed with 5 tablespoons water

The process

heat the oil on medium to high in a pan or wok, if you are using a pan add a little extra oil.

Place the maizena in a separate bowl. Beat the egg white and the pepper together and dip each piece of pork nto the egg white, give it a shake and then into the maizena, give it another shake to remove any excess maizena.

Cook the pork for about a minute or so on each side until they are nicely browned. Remove the pieces that are done and then add all of them back to the wok and give them a toss around in the wok to heat up and cook through properly, (about 2 minutes) and remove from the pan and place into a serving bowl.

Now add all of the sweet and sour sauce ingredients to a pot except the maizena mixture, bring to the boil and allow to simmer for about 1 minute. Turn down the heat to low, add the maizena mixture and stir until nicely thickened and glossy. This should not take more than 2 or 3 minutes.

Pour the sauce over the pork and serve with egg fried rice. YUMMY I tell you.

Beef with asparagus and oyster sauce

Beef with asparagus and oyster sauce

Beef with asparagus and oyster sauce

Beef with asparagus and oyster sauce

Beef in oyster sauce is most often served on its own but adding asparagus or mange tout for that matter, makes it so much nicer. It’s really quick and best to use a nice piece of fillet. The asparagus still have a crunch to them which really appeals to me.. at least I feel I’m getting my vegetables and still enjoying the richness of the oyster sauce. (serves 2 with rice)

What you need

400g fillet thinly sliced
handfull of asparagus cut into 1/3’s (about 400g)
1/2 teaspoon crushed garlic
Pinch chili flakes(optional, I just like a little heat)
50ml beef stock
1 tablespoon oyster sauce
1/2 tablespoon maizena/cornflour combined with 2 tablespoons water
Oil

The process

Pop the asparagus into a pot of rapidly boiling salted water and boil for about 1 minute to soften slightly, drain and set aside.

In a wok on a high heat, add a little oil, toss in the galic, stir and then immediately add the meat, stir fry fast, tossing it around for about 2 minutes.

Add the beef stock and the oyster sauce and combine well, stirring constantly. Now add the maizena mixture and stir for about another minute or 2 until the suace thickens.

Toss in the asparagus and mix the whole lot around or toss it in the wok to combine everything and cover the asparagus with sauce and serve separately with rice.

Thats that, a delicious meal in under 15minutes.