Peppered Steak with Mushroom Sauce

Last night's dinner held particular appeal at our house as it combined almost
everything my husband loves into one meal - lovely tender peppery
steak with a fabulous mushroom sauce, mashed potatoes and asparagus.

 Overkill on a weeknight? Not one bit my husband says.

INGREDIENTS
Mushroom Sauce
2 Tbsps Olive Oil
½ Onion, finely chopped
2 Garlic cloves, minced
1 sprig of Thyme, finely chopped (1/4 tsp dried thyme)
5 Large Swiss Brown Mushrooms, 1cm thick slices
½ Cup Red Wine
1 Cup Beef Stock
½ Cup Cream (or sour cream for the calorie conscious)
Seasalt
Freshly Ground Pepper

Peppered Steaks
1 Tbsp Olive Oil
1 Tbsp Freshly Cracked Pepper
Seasalt
30g Butter
4 x Rump Steaks

METHOD
Heat oil in large saucepan over medium heat.

Add onions, garlic, thyme, and mushrooms and cook for 5 minutes until softened.

Add wine and stock and cook for 5-6 minutes over medium high heat until it the liquid has reduced by half.

Remove from the heat and stir through sour cream. Season with salt and pepper.

Meanwhile, heat 30g butter in a fry pan over medium high heat.

Rub both sides of the steaks with olive oil. Then season well with the cracked black pepper and salt.

Heat 30g butter in the fry pan over medium-high heat. Cook steaks for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil.

To Serve
Top rested steaks with mushroom sauce, and sides of creamy mash potato and asparagus with crispy breadcrumbs.
http://beccannonsrecipes.blogspot.com/2011/06/asparagus-with-crispy-breadcrumbs.html
http://beccannonsrecipes.blogspot.com/2011/06/creamy-mash-potato.html

Asparagus with Crispy Breadcrumbs

I pretty much love asparagus no matter how it's cooked.

But... I have a weakness for oven cooked vegetables in general

and I love this baked aspargus dish as it is the

perfect side for almost any main meat meal.

INGREDIENTS
1 x Asparagus bunch
1 Tbsp Olive Oil
1/4 Cup Japanese Panko Breadcrumbs
Seasalt
Freshly Ground Pepper
2 Tbsp Grated Parmesan Cheese

METHOD
Preheat oven to 225 degrees Celsius. 

Rinse and pat dry the asparagus. Then cut the woody ends off the asparagus.

Place the asparagus in an oven proof dish and toss the asparagus with enough oil just to coat .

Season generously with salt and pepper.

Sprinkle the breadcrumbs evenly across the spears and place them in the oven to roast for 7-10 minutes.

Remove the asparagus from the oven when the breadcrumbs are golden brown and the asparagus tips are starting to brown.

Sprinkle with grated parmesan, and serve.

Creamy Mash Potato

Here's a simple creamy garlic mashed potatoes recipe that is sure to have your guests asking for seconds.

INGREDIENTS
800g Potatoes
3 Garlic Cloves, peeled and left whole
40g butter, softened and chopped
1/3 cup hot milk








METHOD

Peel potatoes and cut into large chunks.

Place potatoes and garlic into a large saucepan, cover with water.

Now sprinkle a little salt into the water.

Cook over a medium to high heat until boiling.

When the potatoes come to the boil, turn down to a medium heat. Cover and cook for a further 10 to 15 minutes, or until potatoes are tender.

Drain potatoes well.

Return poatoes to saucepan over low heat. Shake pan gently until any remaining water evaporates.

Using a potato masher, roughly mash potatoes.

Add butter and hot milk to potatoes.

Beat with a wooden spoon or an electric beater until fluffy.

Season with salt and pepper, and serve.

One Pot Chicken Cacciatore

This is a warming substantial dinner great for winter nights.

This is my one pot version.

I love the addition of cannellini beans

from Nigella Lawson's Pollo Alla Cacciatora.

INGREDIENTS

2 Tbsps Olive Oil
4 Chicken Breasts, cut into 3 cm pieces
2 Garlic cloves, crushed
75g Pancetta, cut into thin strips
1 Brown Onion, finely chopped
3 Anchovy fillets, chopped
1/2 Cup White Wine
1 x 400g Can Chopped Tomatoes
2 Tbsps Tomato Paste
1 Tsp Rosemary, finely chopped (or 1/4 teaspoon dried)
3 Bay Leaves
1/2 Tsp Sugar
Sea Salt

To Serve
1 x 400g Can Cannellini Beans or 375g Fettucine or Pasta of choice
Crusty Bread and Butter

 

 

METHOD

 

Heat oil in a large deep frying pan (or stock pot), add onion, garlic, pancetta, anchovies and rosemary. Cook, stirring, for 5 minutes or until onion has softened.

 

Add the chicken pieces, stir well for 3 minutes, and season with salt.

 

Add tomato paste and wine, and let it come to the boil. Approx 2 to 3 minutes.

 

Reduce, heat to low. Add can of tomatoes, bay leaves and sugar. Stir to combine.

Cover. Simmer, stirring occasionally, for  30 minutes, or until chicken is tender.

If serving with Cannellini Beans:
Drain the beans, and add to the pan after 20 minutes of simmering. Simmer for a further 10 minutes. Then spoon the Chicken Cacciatore into serving bowls.

If serving with Pasta:
Cook pasta as per packet instructions…al dente. Divide pasta among bowls, and top with the Chicken Cacciatore.

Serve with warm crusty bread and butter.

My Navarin of Lamb

Navarin is the French term for lamb stew which has been 

cooked with root vegetables, usually including onions.

I like to top my Navarin with dumplings.

But this stew is also very tasty served with warm crusty bread.

INGREDIENTS

2 Tbs Olive Oil
1kg Boned Rolled Lamb Shoulders, fat trimmed, cut into 3cm cubes
1 Tbsp Butter 
2 Tbsps Plain Flour
2 Tbsps Tomato Paste
3 Garlic Cloves, crushed
750ml (3 cups) Vegie Stock
250ml (1 cup) Dry White Wine
1 Sachet of Bouquet Garni
2 Bay Leaves
2 Tsps Dijon Mustard
1 Onion, cut into small wedges
2 Carrots, peeled, cut into 2 cm slices
1 Swedes, peeled, cut into 2 cm pieces
1 Sweet Potato, peeled, cut into 2cm pieces
2 Tbsps Flat Leaf Parsley, coarsely chopped.




Navarin can either be served with dumplings, or Crusty Bread.

For Dumplings
1 Cup Self Raising Flour, plus a little extra
2 Cups Suet Mix (available in the baking aisle at supermarket)
1 Tsp Table Salt
2/3 Cup Cold Water

METHOD
Heat the oil in a large stockpot over medium-high heat. Add a third of the lamb and cook, turning, for 3-4 minutes or until brown. Transfer to a plate. Repeat, in 2 more batches, with the remaining lamb, reheating the pan between batches.

Reduce heat to medium. Add butter and garlic to the stockpot. When melted, add flour. Cook stirring constantly with a wooden spoon, for 1 minute or until the mixture bubbles.

Remove stockpot from heat. Slowly add stock and wine, stirring constantly until all combined.

Return stockpot to heat. Cook, stirring, for 2 to 3 minutes or until the sauce comes to the boil.

Reduce, heat to low. Add tomato paste, dijon mustard, carrot, onion, swede, sweet potato, bay leaves and bouquet garni. Stir to combine.

Return lamb to stockpot. Cover. Simmer, stirring occasionally, for  90 minutes, or until lamb is tender.

Once the lamb is cooked, remove bouquet garni sachet and bay leaves. Season with salt and pepper.

If including dumplings, add the next steps:
Sift flour and salt into a large mixing bowl, stir in suet ix and combine. 

Make a well in the centre, then pour in the water and mix gently by hand; add extra cold water if needed form a firm dough.

Form 2 cm balls from the dough, and just place them onto the surface of the bubbling navarin stew.

Place the lid back onto the stockpot and simmer for 8 minutes. Dumplings should be light and fluffy.

Turn off the heat and leave the stockpot covered for a further 2 minutes.

To Serve:
Sprinkle parsley over the stew, and serve at once with the dumplings or crusty bread.

Steak Burger with a little or a lot

INGREDIENTS

1/2 Cup Mayonnaise 
2 Garlic Cloves, finely chopped
4 x 120g Beef Fillet Steaks, trimmed (rump, scotch or eye) 
Olive Oil
Sea Salt & Pepper, freshly ground
4 Rashers of Short-Cut Rindless Bacon
4 Bread Rolls, sliced in half
50g Baby Spinach Leaves
1 Cup Beetroot Relish (see recipe on blog or use store bought)

4 Slices Cheese (optional)
4 Eggs (optional)


METHOD
Take your steaks out of the fridge and let them get up to room temperature (approx 20 minutes).

Combine mayonnaise and garlic in a bowl. Cover and refrigerate.

Preheat a frying pan to extremely hot.

Season both sides of your steaks with salt, pepper and a good drizzle of olive oil. Add the steaks to the pan or barbecue.

Cook for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside to rest.

If including cheese on your burger, include the below step now:
Preheat grill on medium heat. Layer cheese on cut side of bread roll tops. Place under grill for 2 minutes or until cheese is melted.

Now cook the bacon rashers in the same frypan, until crisp. Approximately 2 minutes each side.

If including an egg on your burger, include the below step now:
Place a small non-stick frying pan over a low heat.
Add 1/4 Tsp butter, when the butter has melted, crack the egg into a small bowl or saucer.
Gently slide the egg off the dish into the frying pan and cover with a lid.
Continue cooking approximately 5 minutes until the egg white solidifies from transparency into snow-white cream; the yolk will thicken slightly as it heats.
How quickly the egg cooks is dependent on how low you have the heat.

To Serve:

Spread garlic mayonnaise over bread roll bases. Top with baby spinach, steak, (egg), bacon and beetroot relish, then the bread roll tops.

Serve with oven baked chips and battered onion rings.

20 Minute Beetroot Relish

INGREDIENTS

225g Canned Beetroot, drained and chopped
1 Brown Onion, finely chopped 
1/3 Cup Brown Sugar
1/4 Cup Red Wine Vinegar
1/2 Cup Water
Ground Cinnamon, pinch of
5 Cloves





METHOD

Combine 1 chopped brown onion, 1/3 cup brown sugar, 1/4 cup red wine vinegar, 1/2 cup water and a pinch of ground cinnamon and cloves in a saucepan over medium heat.

Cook for 5 minutes or until onion is soft.

Add 225g drained canned beetroot, chopped, and cook for 15 minutes or until thick.

Allow to cool.

European Platter

My husband just loves Greek and Turkish Food.

So I came up with this platter to have at home, beef skewers, warmed turkish bread,

grilled haloumi, pilav rice and tzatziki dip.

I also thank the English Nigella Lawson, for her influence with the beef skewer marinade.

At our house we call this the European Platter!

For the beef or lamb skewers:

http://beccannonsrecipes.blogspot.com/2011/06/marinated-beef-skewers-can-be-served-as.html


For the Haloumi:

http://beccannonsrecipes.blogspot.com/2011/06/grilled-haloumi.html


For the Rice: Turkish Pilav:

http://beccannonsrecipes.blogspot.com/2011/06/perfect-rice-for-any-dish-turkish-pilav.html


Then add warmed turkish bread and tzatziki.


Presto, A Great European Platter for 4.

The Perfect Rice for any Dish: Turkish Pilav

Thanks to Peter Sommer, I have come across the perfect Rice: Turkish Pilav.

It is the best rice you will ever have. Great with any dish: Casserole, Kebabs, etc.

INGREDIENTS: Serves 4 to 6

3 Cup of Rice
3 Tbsps Butter
3 Cups of Chicken Stock
2 Tsps Sea Salt

METHOD

Rinse the rice in a sieve under cold water.

Place the rice in a bowl and cover with hot salted water.

Let this stand until cool.

Wash again thoroughly in cold water (the water should run clear) and drain well.

Melt the butter in a saucepan until it just starts to sizzle, before it turns brown.

Add the rice and sauté for 2-3 minutes stirring continuously.

Pour the stock into the pan, bring to the boil, place the lid on the saucepan, then turn down to simmer on a low heat.

Don’t stir the pilav whilst cooking!

Cook until the rice has absorbed all the water (10-15 minutes).

Add salt and pepper to taste.

Take the pan off the heat, and remove the lid.

Place a clean kitchen towel over the pot, and then replace the lid.

Leave to “brew” for 5-10 minutes. Then serve.

If you like your rice extra fluffed, you can use a wooden spoon or fork to stir it up a little before serving.

Marinated Beef Skewers - Can be served as part of a Great Platter

My husband just loves Greek and Turkish Food.

So I came up with this platter to have at home, beef skewers, warmed turkish bread,

grilled haloumi, pilav rice and tzatziki dip.

I also thank the English Nigella Lawson, for her influence with the beef skewer marinade.

At our house we call this the European Platter!

INGREDIENTS

1 kg Beef Rump or Fillet, cut the beef into 2.5cm cubes.
1 Capsicum, cut into 3cm cubes
1 Red Onion, quartered
2 Tbps Red Wine Vinegar or Balsamic Vinegar
3 Garlic Coves, minced
2 Tbsps Rosemary, chopped (or 1 teaspoon dried rosemary)
60ml Olive Oil
2 Tbsps Worcestershire Sauce
2 Tbsps Port or Sherry
Short Skewers

Alternative: Use lamb instead of beef.
Alternative 2: Substitue garlic with cumin and coriander, turkish or greek spice.

METHOD

Soak skewers in water for 20 minutes or more, then pat dry with absorbent kitchen paper.

Thread 3 or 4 pieces of beef, 2 pieces of onion and 1 piece of capsicum onto a skewer.
The quantities above should make 20 skewers.

Place skewers in a marinating dish. Any oven proof lasagne dish is ideal.

In a large bowl combine, vinegar, garlic, rosemary, olive oil, worcestershire sauce and port. Pour marinade over skewers, and leave overnight, in the fridge. If your time frame does not allow 24 to 36 hours, marinade for at least an hour.

When you are close to cooking, remove the meat skewers from the fridge, and allow them to come down to room temperature. Approx 20 minutes.

Heat a grill on high, place the skewers on the heat, cook for 4 to 5 minutes, turn, cook for another 4 to 5 minutes on the other side.

Serve on a platter with warmed turkish bread, grilled haloumi, turkish pilav and tzatziki.

Panfried Haloumi

INGREDIENTS

Juice of 1 Lemon 

400g Haloumi Cheese

1 Garlic Clove 

1/4 Tsp Sea Salt

1/4 Tsp Freshly Ground Pepper 

1 Tsps Olive Oil

METHOD

Combine the oil, lemon juice, pepper and salt in a shallow dish

Slice haloumi into 0.5 cm wide pieces

Heat a heavy-based frying pan and dry-fry the slices of cheese, in batches, until golden on both sides

Approx 1 minute each side.

Take the fry pan off the heat, pour the oil mixture over the haloumi. Turn the haloumi to coat each piece before placing onto a serving platter.

Great Starter Tip: In step 2, cut each slice in half again. And sprinkle with chopped fresh parsley to serve.

Crispy Calamari - Great for the Kids

My two little girls love this calamari.

It is such a special treat in our house, FOR EVERYONE.

INGREDIENTS
Fresh Squid Tubes, scored and cut into thin rings or 3cm strips
(3 tubes is an entree for 4 people)
1 Cup Plain Flour
1 Tsp Sea Salt
2 Eggs, lightly beaten
1 1/2 Cup of Japanese Panko Bread Crumbs
Oil, for frying

Adult Version: 1 Tsps of Cayenne Pepper, or Wasabi Powder, or Lemon Zest

METHOD
You will need three soup or pasta bowls:

In the 1^st  Bowl: Mix together flour, and salt in a medium-sized bowl. (Add cayenne, or other ingredients to the flour mix for an adult version.)

In the 2^nd Bowl: Place the lightly beaten eggs

In the 3^rd Bowl: Place the panko breadcrumbs

Place a wok or heavy based fry pan on the stove top on a medium to high heat.

Add about ½ to ¾ cup of Oil. (I use sunflower oil)

Now toss a few calamari pieces in the flour. About 4 or 5 calamari pieces at a time.

Dip flour coated calamari into the egg mixture.

Then toss flour and egg coated calamari in the breadcrumbs. Set aside on a plate or chopping board.

Repeat the above steps, until all the calamari pieces are coated.

Working in small batches again, place the calamari into the oil and cook until golden brown. Approx 15 secs each side.

Using a slotted spoon, remove the cooked calamari, and place on absorbent kitchen paper towel to drain.

And repeat the cooking process until all the calamari is cooked.

Serve with lemon, and your choice of sauce.

Stuffed Calamari Hoods with Linguine

INGREDIENTS

4 Calamari Hoods

Filling

1 Tbsp Marjoram, finely chopped

1 Garlic clove, minced

4 Tbsps Ricotta

120 g chopped cooked Crab, chopped (canned crab is ok)

1 Lemon, Zest (Juice required for sauce)

2 Tbsps Parmesan Cheese, grated

Sea Salt

Freshly Ground Pepper

1 Cup, Panko Japanese Bread Crumbs

1 Tbsp Rosemary, finely chopped

1 Tsp Dried Chilli Flakes (optional)

Crab substitute: Chopped cooked prawns or calamari

Sauce

Olive Oil

2 Anchovy Fillets, chopped
1 Garlic Clove, finely chopped

2 Red Chillies, Finely chopped (optional)

1 Tbsp Continental Parsley, finely chopped
Juice of 2 Lemons (1 lemon zest required in stuffing)

150 g Linguine Pasta

METHOD

Preheat the oven to 180 degrees Celsius

In a mixing bowl, combine ricotta, breadcrumbs, rosemary, chilli flakes (optional), marjoram, lemon zest, garlic, parmesan, and crabmeat.

Season to taste, and add a splash of olive oil.

Using a spoon, fill each calamari hood with the ricotta stuffing mix.

Then seal the open end of the tube, by "sewing" a toothpick or small skewer.

Place a sheet of baking paper on an ovenproof tray, spray with olive oil, and place the calamari hoods on the tray and cook for 12 minutes or until the calamari hood turns white.

While the calamari is baking, cook pasta and make the sauce. 

Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until al dente, about 8 minutes. Drain.

Sauce

Put anchovies, garlic, chillies and parsley in a large fry pan on a low heat.

Pour in enough olive oil to make a paste.

Season with salt and pepper, and add the juice of 1 Lemon.

Remove from stove once warmed through.

Transfer the calamari hoods from the baking tray to the large fry pan, and using tongs rotate them in the sauce until they are fully coated in the sauce.

Serve the stuffed calamari and sauce over a bed of linguine with a crusty ciabatta loaf.

Pan Fried Fish

INGREDIENTS

Fresh Fish Fillets, from snapper to salmon  (300g per person)
Sea Salt
Freshly Ground Pepper
Lemon Zest
Olive Oil
Butter

METHOD
Pat the fish dry with clean kitchen paper and make 3 or 4 shallow slashes across the skin side fillets.

Rub 1/4 Tsp of Olive Oil into both sides of each fish fillet.

Season both sides of the fillet with salt, pepper and lemon zest.

Allow to sit for 10 to 20 minutes.

Heat a non stick frying pan or skillet until hot. Add a little butter.

Lay the fish into the pan away from you skin side down so that any oil that might splash from the pan doesn't burn you.

Allow the fish to start to crisp up,  the trick is to do 2/3 of the cooking on the flesh side.

Turn them over on to the flesh side and immediately turn the heat off. There will be sufficient residual heat in the pan to finish the cooking process. This should take anywhere from 1 to 5 minutes depending on the thickness of the fish fillets.

 
Cooking Tip
As fillets of fish start to cook the cut sides will change colour from raw opaque to creamy white cooked. The more that the colour changes the closer to being cooked they are.

Serve immediately with chips, tartare sauce and a lemon cheek. 

Crumbed Scallops on the Shell

This is my Nigella Lawson inspired scallops on the shell.

It is a great entree, which is sure to impress. 

My husband states "he could eat 40 of these".

INGREDIENTS

18 Scallops, no roe

6 Scallop Shells, cleaned

3 Tsps Butter

1 Tbsp Minced Garlic

2 Tbsps Olive Oil

1/4 Tsp Sea Salt, plus a pinch

1 Cup Japanese Panko Bread Crumbs

1 Lime

METHOD

Preheat Oven to 250 degrees Celsius

Arrange the shells on a baking tray

Put the scallops in a bowl and sprinkle the breadcrumbs over them. Toss them around to be well coated.

Put 3 breaded scallops into each shell and sprinkle with any leftover breadcrumbs. 

Combine olive oil and garlic.

Add 1/2 tsp of the garlic oil on top of each scallop-filled shell, a squirt of lime juice, 1/2 tsp of butter.

Put the scallops in the oven for 20 minutes - for really crispy breadcrumbs.

Season with salt and pepper. Serve.  

Horseradish Cream Sauce

This is great for Steak, Corned Meat, or any Beef Dish that requires a sauce!

INGREDIENTS

1 Tbsp Horseradish Cream

50g Butter

1 Tbsps Plain Flour

2 Cups of Hot Milk

1 Tbsp Fresh Parsley, chopped (optional)

METHOD

Melt butter in a saucepan.

Add flour, cook, stirring for 1 minute.

Gradually add milk, stirring, until sauce boils and thickens.

Stir in horseradish cream and parsley.

Season to taste.

Serve immediately.

Corn Beef Fritters

INGREDIENTS

2 Cups of Corned Beef, finely shredded
1 Tbsp of White Onion, grated
Sea Salt
Pepper

Batter
1/2 Cup Plain Flour
1/2 Cup Self Raising Flour
2 Eggs, Beaten
3/4 Cup Buttermilk
Pinch of Salt



METHOD

1. Combine chopped meat, onion salt and pepper then set aside.
2. Sift flours, and salt in a bowl, then make a well in centre of mixture.
3. Place eggs in the well and use a wooden spoon to gradually work in the flour and the milk. Beat well for 1 minute.
4. Let mixture stand for 30 minutes int he fridge before cooking. This produces a lighter batter.
5. Stir meat mixture into the batter.
6. Brush fry pan with a little butter or oil. Place on heat.
7. When hot, use a Tbsp to heap sufficient batter for each fritter. Approx 5cm diameter.
8. Cook until set, and golden brown on the base of the fritter.
9. Turn fritter with a spatula, cook until golden brown on the other side.
10. Turn 1st batch of fritters on to a plate, keep warm.
11. Repeat steps 7 to 10 until you have 8 large fritters.

Serve with Tomato Chutney or Horseradish Cream Sauce and My Simple Greek Salad.

My Simple Greek Salad
Combine finely chopped spanish onion, pitted kalamata olives, chopped capsicum, chopped lebanese cucumber, 50g chopped feta and chopped roma tomatoes in a bowl. Season with salt and pepper.

Now lay out baby spinach on a serving plate, place tossed salad ingredients on top the spinach.
Sprinkle with pepper and drizzle with the 1 Tbsp red wine vinegar and 1 Tbsp Olive Oil to serve.

Note: For an easy snack serve with Salsa and Sour Cream.

My Simple Greek Salad

INGREDIENTS

1/2 cup pitted Kalamata Olives

1/2 Red Capsicum, chopped

1/2 Lebanese Cucumber, chopped

2 Roma Tomatoes, chopped

2 Handfuls of Baby Spinach

50g Feta, coarsely chopped

Cracked Black Pepper

1Tbsp tablespoon red wine vinegar

1 Tbsp extra-virgin olive oil

METHOD

Combine spanish onion, olives, capsicum, cucumber and tomatoes in a bowl. Season with salt and pepper.

Now lay out baby spinach on a serving plate, place tossed salad ingredients on top the spinach.

Sprinkle with feta and pepper then drizzle with the vinegar and oil to serve.

Corned Beef on the Stove Top

INGREDIENTS

1 to 1.5kg piece of Silverside
1 Brown Onion, Quartered
10 Black Peppercorns
1/2 Cup Brown Vinegar
1 Tbsp Brown Sugar
2 Bay Leaves
2 Cloves
2.5 Litres of Water, Approximately


METHOD
Rinse silverside under cold water, pat dry with paper towel.

Place silverside, onion, peppercorns, cloves, bay leaves, vinegar and sugar in a large sauce pan or stock pot.

Add enough water to barely cover the silverside. Cover suacepan.

Slowly bring the liquid to the boil and then reduce the heat until the liquid is just simmering.

Simmer covered until the the meat is well done. Allow approx 45 minutes per 500g.

Once cooked, turn off the heat and keep the meat in its liquid until ready to slice.

Slice silverside into 1cm thick pieces; silver with boiled chat potatoes, green beans and horseradish cream sauce.

If serving cold, cool meat in the liquid.

Corned Beef in the Slow Cooker

INGREDIENTS

1 to 1.5kg piece of Silverside
1 Brown Onion, Quartered
10 Black Peppercorns
1/2 Cup Brown Vinegar
1 Tbsp Brown Sugar
2 Bay Leaves
2 Cloves
2.5 Litres of Water, Approximately

METHOD
Rinse silverside under cold water, pat dry with paper towel.
Place silverside, onion, peppercorns, cloves, bay leaves, vinegar and sugar in the slow cooker.
Add enough water to barely cover the silverside.
Cover, and cook on low for 6 to 8 hours.

Remove silverside from cooker, discard liquid.

Slice silverside into 1cm thick pieces; silver with boiled chat potatoes, green beans and horseradish cream sauce.

Hungarian Goulash in the Slow Cooker

INGREDIENTS
3 Tbsps Olive Oil
1 Onion, diced
3 Garlic cloves, minced
1/4 Cup Sweet Paprika
1/3 Cup Plain Flour
1 Tbsp Caraway Seeds
1/2 Tsps Cayenne Pepper
1 Tsps Sea Salt
1 Tsp Coarsely Ground Black Pepper
1 kg Chuck Steak or Veal Shoulder cut into 2cm cube
350ml Beef Stock
2 Tbsp Tomato Paste
1 x 410g Can of chopped Tomatoes
3 Potatoes, peeled and diced into 2cm cubes
2 Carrots, peeled and diced into 2cm cubes
Water

To Serve
1 packet (375g) Fettuccine or long pasta
1/2 cup (125ml) Sour Cream
6 sprigs Fresh Parsley, chopped
Warm crusty Ciabatta loaf

METHOD
Heat 1 tablespoon oil in a large fry pan over medium-high heat. Cook onions and  garlic until they soften and begin to brown at the edges, 8 to 10 minutes. Transfer mixture to a slow cooker. Cover and set cooker to low.

Mix together paprika, caraway seeds, cayenne, flour, salt, and pepper in a large zip lock bag. Toss the meat cubes in the flour mixture until evenly coated.

Heat one tablespoon of the oil in the fry pan over medium-high heat. Put a third of the meat into the fry pan and cook until nicely browned on all sides. Transfer to the slow cooker. Pour 2 tablespoons of water into the fry pan and scrape the browned bits from the pan; pour this liquid into the slow cooker. This prevents the paprika from burning when you brown the next batches of meat. Add another tablespoon of oil to the fry pan and cook the next batch the same way; repeat till done.

Stir the tomato paste, beef stock and tinned tomatoes into the slow cooker; Now add potatoes and carrots, cover. Cook on Low for 6 to 9 hours (or high 4 to 5 hours)

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the pasta, and cook uncovered, stirring occasionally, according to packet directions, until done. Drain.

Serve the goulash over the pasta with a dollop of sour cream and chopped parsley. Make sure to soak up all the juices with the crusty bread.

Lamb Burgers

INGREDIENTS
1 Tbsp Grounded Cumin
1 Tbsp Sea Salt
1 Zucchini, grated
1 Red Onion, grated
600g lamb mince
100g Haloumi, grated
1/2 Cup Mint, finely chopped
1/2 cup Tzakiki, to serve
Olive Oil
Bread Rolls, to serve
Lemon Wedges, to serve
Baby Spinach, to serve
Roma Tomatoes, thinly sliced, to serve

METHOD
Coarsely grate the Zucchini.
Place grated zucchini in a clean tea towel and squeeze to remove moisture.
Combine grated zucchini with onion, lamb mince, haloumi, mint, cumin and salt.
Season with black pepper.
Form into eight small patties.
Put patties in fridge for about 15 minutes to firm.
Heat a barbecue or chargrill over medium heat.
Brush burgers with olive oil and cook for 4 minutes each side, then set aside in a warm spot.

Split rolls and grill, cut-side down, for about one minute. (your choice)

To serve: Top bread with a dollop of tzakiki, baby spinach, tomatoes, and a lamb pattie and scatter with seed salt.

Garnish with some mint leaves and leftover yoghurt and serve with lemon wedges.

NOTE: The longer the patties sit in the fridge for, the better the flavour.

My Old Fashion Curried Sausages

This an old favourite, Curried Pork Sausages.

We love this as a winter breakfast treat on toast.

However, it can be a fantastic winter family meal,

served with rice or potato mash.

INGREDIENTS

Cooking oil spray

8 Thin Pork Sausages

1 Brown Onion, halved, thinly sliced

2 Garlic cloves, crushed

2 Tbsps Keen's curry powder

2 Tbsps Plain Flour

3/4 Cup Milk

For a Dinner Meal

1/2 Cup of Frozen Peas

Mashed potatoes or cooked rice, to serve

2 Tbsps Coriander, freshly chopped, to garnish

METHOD

1. Spray a large non-stick frying pan with cooking oil. Add sausages. Cook until browned all over. Remove from pan. Cut sausages on an angle into 1 cm thick slices.
2. Add onions to same pan. Cook, stirring, until soft. Add garlic, curry powder and flour. Cook, stirring for 30 seconds. Gradually stir in milk until combined.
3. Return sausages to pan. Bring to boil. Simmer, uncovered, for about 10 minutes, or until sauce is reduced and slightly thickened.
4. Now serve on toast for breakfast.

For Dinner Meal

1. Spray a large non-stick frying pan with cooking oil. Add sausages. Cook until browned all over. Remove from pan. Cut sausages on an angle into 1 cm thick slices.
2. Add onions to same pan. Cook, stirring, until soft. Add garlic, curry powder and flour. Cook, stirring for 30 seconds. Gradually stir in milk until combined.
3. Return sausages to pan. Add peas. Bring to boil. Simmer, uncovered, for about 10 minutes, or until sauce is reduced and slightly thickened.
4. Serve with mashed potatoes or rice. Garnish with fresh herbs.

Note: This meal can be made a day ahead of time, and then reheated for convenience.



Moroccan Lamb Pizza

INGREDIENTS

Pizza Base
1/4 Cup of Napoli or Passata Sauce
90g Mozzarella Cheese, grated
1/2 Tsp Ground Cumin
1/2 Tsp Ground Coriander
35g Feta or Haloumi cheese, diced
1/2 Cup Kalamata Olives, pitted and halved
1/4 Cup Pine Nuts, toasted
2 garlic cloves, crushed
100g Lamb Backstrap
2 Tbsps Greek Yoghurt or Tzatziki

METHOD
Preheat a pizza stone in your oven to 250C for 30 minutes

Combine Cumin and Coriander with Napoli Sauce. Spread Napoli sauce over the pizza base

Cover with mozzarella cheese, then sprinkle with crushed garlic over the top

Sprinkle the olives, pine nuts and crumble the feta or haloumi cheese over the pizza

Seal both sides of your lamb backstrap on a hot fry pan, then place in the oven for about 5 to 7 minutes (ideally the meat should be medium-rare, but it’s up to you how much you like it cooked).

When your lamb is cooked to your liking, take out of the oven and allow to rest for 2 minutes. Then slice thinly.

Cook pizza base in the oven at 250C for 7 to 10 minutes. Top the pizza base with the warm sliced lamb.

Cut the pizza into slices, and drizzle the yoghurt or tzatziki over the top.