I’ve never really been a savoury mince kind a gal. I remember going to a friends house after school and being horrified when her mother presented us with mince on toast! A firm favourite for many, i know, but not for this lady … or at least thats what I thought until, boredom of the same old chicken wrap, led me to experiment with this spicy mince recipe, which was inspired by Chef Pete Evans. The family and I enjoy it so much that its become a firm favourite. Even little Hudson is enjoying the mince, I add some spinach, some brown rice and a miellie and he is a very happy little toddler with a big belly. The state of the floor, the feeding chair and him is another story! If you going to try this with your little ones – feed them outside 😉 Hudson’s portion has less chilli … as does Andrew’s 🙂
This dish is perfect for feeding crowds, place all the prepared elements on the kitchen counter for a self service kind of vibe 🙂
You could substitute the wraps for oven roasted sweet potato slices, for a gluten free take on this dish. Enjoy x
Spicy Mince & Salsa Wraps
Yield: 15 (Great for lunch boxes the next day or for toddler meals which you can freeze)
For the Spicy Mince:
1kg lean beef mince
2 onions, chopped
4 garlic cloves, crushed and turned into a paste
2 red chilli’s, seeds removed and finely chopped
2 tsp smoked paprika
2 tsp cumin seeds
2 tsp ground coriander seeds
3 tbsp tomato paste
2 x 400g tins of chopped tomato
salt & pepper
Dash olive oil
For the Salsa: (The salsa never stretches far enough, so be generous here)
1 red onion, finely diced
Few generous handfuls of fresh coriander, chopped
Juice of 2 limes
For the Guacamole:
3 ripe avocados, mashed
1 or 2 garlic cloves, crushed and turned into a paste
3 or 4 tbsp lime juice
1 tbsp olive oil
salt & pepper to taste
For the spicy mince: Put 2 or 3 tablespoons of olive oil into a pot and bring to heat, add the onions, reduce the heat and fry gently for 5 or so minutes until soft. Add the garlic and chilli and cook for a further minute or two before adding the mince. Increase the heat and cook until the meat has browned, stirring continuously to break up the pieces. Add the spices and the tomato paste and cook for a further minute before adding the tinned tomatoes. Once it comes to the boil, lower the heat and simmer for 15 minutes. Season with salt and pepper and set aside.
For the Salsa: Bring a small pot of water to the boil. Place a container with ice water, which will hold all the tomatoes, next to the stove. Using a small sharp knife make a small ‘X’ insertion on the bottom of each tomato. Gently place the tomatoes in the boiling water for 30 seconds before removing with a slotted spoon and transferring to the ice bath you have waiting. (Do not boil the tomatoes for more than 30 seconds else they will soften and begin to cook). Once the tomatoes have cooled, you can easily peel the skin off, starting from the ‘X’. To deseed, cut through the centre of the tomato then cut into quarters. Using the small knife, cut through the flesh at the top and pull out the seeds, or use a teaspoon to scoop out. Cut the tomatoes into diced size pieces, add the finely chopped onion (be cautious of the onion overpowering the salsa so start with half the allocation – you can always add more) and the coriander. Add the lime juice, salt & pepper. Taste and adjust seasoning as required.
For the Guacamole: Mix all ingredients together and season with salt and pepper.
Prepare your wraps according to the packaging and plate up ! Additional extras could include some grated mature cheddar and cream cheese.
There’s all this fuss about cauliflower these days, its proving to be a great substitute for rice, pizza bases and mash potato. Aaaah… Mash Potato, how I love thee … unfortunately though, you do nothing for my waistline! So I thought, let me see how the cauliflower puree phenomenon will stand up against my beloved mash potato. The result? A creamy, rich, indulgent and delicious ‘mash’ / puree. Is it mash potato? Well, no but its a very good substitute for those trying to avoid carbs at dinner time. So quick and easy to prepare and I caught a few fingers licking the plate … mine included 😉
I served mine with Pork Chops which I fried with olive oil, garlic and sage leaves. I fried a few of the sage leaves first in the hot olive oil for 3 or 4 seconds before draining on carlton towel and sprinkling generously with salt. I then set these aside for garnishing. The oil was then nicely flavoured with the sage, so I added the pork chops, which I had already marinaded in a little olive oil, with a clove of garlic which I crushed into a smooth paste, salt & black pepper. As far as week night dinners go, it was a goodie!
Yield: 3 – 4 servings
1 head cauliflower – tough stalks removed
1 cup chicken stock / Water
3 Tbsp fresh cream
1 Tbsp butter
Salt & Pepper for seasoning
Roughly chop the cauliflower and put in a pot together with the chicken stock. Bring to a boil and then reduce the heat and simmer gently until cauliflower is completely tender. Strain in a colander, retaining a few spoons of the cooking liquid. Put cauliflower in food processor and blend until smooth, adding about 20ml of the cooking liquid as you go. Once processed to a smooth consistency, add the cream and butter and process again until combined. Season with salt and pepper and enjoy !
Cooks Note: I use the Woolworths organic ready made chicken stock for this recipe. The stock freezes well, so I freeze whats left over after I’ve measured. If you find the puree too thick, add a little extra cooking liquid or even better, extra cream 🙂
Nothing says Christmas in South Africa, quite like Gammon, does it? It’s one of those meals thats reserved solely for Christmas. If I had Gammon at another time during the year, I’d feel as if I was cheating on Christmas … I’m sure some of you know what I mean. So, with it being the Festive Season, I decided to make a little Gammon for Andrew, Hudson, My Mom and I for dinner on the 23rd December … an opening act, to the main Gammon coming on Christmas day, if you will. If we can only indulge in Gammon at Christmas, then lets at least enjoy two 🙂
The result? A resounding YUM!!! Even Hudson enjoyed it and I didn’t think he would eat meat just on its own like that, but he loved it. The best part is it was so easy to prepare, almost had me thinking, I could make this a few times a year… just kidding Christmas!
I used a deboned and non smoked gammon but you could use smoked too – will add to the flavour.
2kg boneless gammon
3 carrots, peeled and roughly chopped
2 celery sticks, roughly chopped
1 onion, peeled and roughly chopped
2 Tbsp Black Pepper Corns
Maple, Honey & Mustard Glaze:
80ml maple syrup
80 ml honey
2 Tbsp Dijon mustard
100g demerara sugar
Whole Cloves (A lot)
Place the onion, carrots, celery and gammon in a large pot and cover with cold water. Bring to the boil, turn down the heat and simmer for approximately 1 hour and 15 minutes. Allow gammon to cool slightly before removing from pot and setting aside. If cooking a day in advance, once your gammon and cooking liquid have cooled down, you can return the gammon to the pot with the cooking liquid in it and refrigerate until the next day. Just remember to take your gammon out of the fridge 30 – 45 minutes prior to moving on to the next step.
Preheat your oven to 180 degrees.
Make your glaze by mixing all ingredients together until the sugar dissolves. Remove the rind from your boiled gammon by gently running your fingers between the rind and the fat. You should be able to pull it off in one piece, leaving behind a thin even layer of fat. Score the fat in a criss-cross diamond pattern, taking care not to cut into the meat. Stud the centre of each diamond with a clove. Generously coat the gammon with half the glaze, using a pastry brush to spread evenly. Roast for 15 minutes before removing from the oven and brushing over the remaining glaze. Return to the oven and roast for another 20 – 30 minutes, until the gammon is a rich golden brown colour, taking it out occasionally and basting with the pan juices. Remove from the heat and allow to rest for 15 minutes before serving.
I served mine with Mustard Mash, Honey Glazed Baby Carrots & Asparagus and it paired perfectly! Let’s just say there was no space left for dessert 🙂
Ever seen the movie Julie & Julia? A foodie must see… Where the main character, Julie aspires to cook all 524 recipes out of the great Julia Child’s recipe book, within 365 days. She blogs about her journey and all the recipes as she goes along, earning herself a lot of followers and media attention, resulting in a reporter wanting to run a story on her. Julie is so excited and decides to make Julia Child’s Beef Bourguignon for the interview. This dish requires up to 4 hours of stewing and when Julie oversleeps and burns the first batch, my heart broke for her at the prospect of having to start from scratch.
Experiencing a cold winter in the Southern Hemisphere at the moment, this king of all stews, seemed like just the meal to conjure up a few weeks ago, and that’s exactly what I did… having started rather late in the afternoon, I opted to serve it the following evening instead. Always a good idea with a stew, because that old wives tale about stews and curries always tasting better the next day is 100% true! Leaving the food over night, allows all the flavours to mingle, fall in love and hold hands, resulting in love at first bite! Don’t eat this alone, it’s a master piece worth sharing with a few good friends and a (few) good bottles of wine !
Julia Child’s Beef Bourguignon
150g streaky bacon
3 tbsp olive oil
1.4kg lean stewing steak cut into 2 inch cubes
1 chopped carrot
1 chopped onion
1 tsp salt
¼ tsp pepper
700ml good quality red wine
1tbsp tomato paste
570ml brown beef stock
2 cloves mashed garlic
1/2 tsp fresh thyme
A crumbled bay leaf
18 to 24 small onions, brown-braised – see recipe
450grm baby button mushrooms, sautéed – see recipe
Remove rind and cut bacon into lardons (sticks, 1/4 inch thick and 1½ inches long). Simmer rind and bacon for 10 minutes in 1.4 liters of water. Drain and dry.
Preheat oven to 230 degrees
Sauté the bacon in the oil over a moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Reheat casserole dish until fat is almost smoking before you sauté the beef. Dry the beef, it will not brown if damp. Sauté a few pieces at a time, in the hot oil & bacon fat unit nicely browned on all sides. Add it to the bacon. In the same fat, brown the sliced vegetables. Pour out the sautéing fat if any remains. Return the beef and bacon to the casserole & toss with salt & pepper. Sprinkle on the flour and toss again to coat the beef lightly.
Place casserole uncovered in the middle of the preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust). Remove casserole, & turn oven down to 170c.
Stir in the wine and enough stock so that the meat is barely covered. Add the tomato paste, garlic, herbs & blanched bacon rind. Bring to a simmer on top of the stove. Cover the casserole & place in lower part of pre-heated oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.
While the beef is cooking, prepare the onions as follows:
18 – 24 peeled baby onions
1 tbsp oil
145ml brown stock / red wine or water
Salt & pepper to taste
1 medium herb bouquet (4 parsley sprigs, 1/2 bay leaf, and a few sprigs of thyme tied in string)
When the butter and oil are bubbling in the frying pan, add the onions and sauté over a moderate heat for about 10 minutes, rolling the onions about so that they will brown as evenly as possible. be careful not to break their skins. You cannot expect to brown them uniformly.
Pour in the liquid, season to taste, and add the herb bouquet. Cover and simmer slowly for 40 – 50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove herb bouquet. Leave onions aside until called for later in the recipe.
Now sauté your mushrooms as follows:
1 tbsp oil
450grm button mushrooms, washed, well dried
Place the frying pan over a high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating that it is hot enough, add the mushrooms. Toss and shake the pan for 4 – 5 minutes. During this the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown. As soon as they have browned lightly, remove from the heat. Leave aside until called for later in the recipe.
When the meat is tender, pour the contents of the casserole into a sieve placed over a saucepan. Wash out the casserole & return the beef and bacon to it. Distribute the cooked onions & mushrooms over the meat. Skim fat off the sauce & simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 570ml of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. if too thick, mix in a few tablespoons of stock. Season to taste.
Pour the sauce over the meat & vegetables. Cover the casserole & simmer for 2 to 3 minutes. Basting the meat & vegetables with the sauce several times. Serve in its casserole with a side of your choice, I like to serve with silky smooth mash potato… hmmmm YUM!
My Mom-in-law is a fantastic cook, we are always excited when we are invited round for lunch or dinner at Mom & Dad’s house. It’s always a big family affair, with all the siblings and their spouses and their children chatting away and laughing… I’m always impressed by how cool and calm my Mom-in-law is and how she manages to feed so many people a delicious meal, without even breaking a sweat… I still have a lot to learn!
Fresh off the plane from Greece we were welcomed home with a family dinner of roast pork with all the trimmings … Hubby and I were in heaven, the food in Greece was lovely but never the same as food from your home country and never nearly as delicious as home cooking made with love by a Mom! So Mom’s Pork Roast is a firm favourite, so is her Roly-Poly pudding (worth every inch it adds to your waist line) and her yummy steak pie rounds up my top 3 from her extensive repertoire.
Her steak pie recipe comes from a Royco Recipe Book which I have had the pleasure of borrowing (when I asked for her famous pie recipe) and the wear and tear of the book plus the dated illustrations inside, attests to the notion that a good recipe will stand the test of time. Years have come and gone and my Mom-in-law is still making this delicious pie, now so am I, and hopefully after giving it a bash, you will add it to your collection of trusty recipes too!
It is amazing that with just these few ingredients, the end result is so meaty and delicious, I wouldn’t have believed it if I hadn’t tasted it for myself first. Be sure to read ‘Cooks Tips’ at the end of this recipe for my pointers before you get cooking!
1kg Stewing Beef cut into 5cm cubes
25 ml Flour
750 ml Water (I substitute with 500ml Woolies organic beef stock & 250ml water)
2 Packets Royco Rich Oxtail Soup Mix (you can use other brands too, I have in the past)
300 grms Baby Button Mushrooms (optional)
Salt & Pepper
Oil for frying
2 Rolls Puff Pastry Defrosted
1 egg beaten
In a heavy based saucepan heat the oil until hot and then sear the meat on all sides and in batches. Once all the meat has been seared, return to the pot, sprinkle with the flour and mix to combine. Add the oxtail soup mix and the water / stock and bring to the boil, stirring again to combine. Once it starts to boil, drop to a low heat and simmer with the lid on for between 1.5 – 2 hours or until your meat is tender and a fork easily penetrates it. Add your mushrooms 20 or so minutes before you estimate the meat to be done. Throughout this simmering process, stir every few minutes to avoid the meat sticking to the bottom of the pot – do not leave unattended for long periods of time. It should be a gentle simmer and not a boil, if it is simmering rapidly when you take the lid off, lower your heat further. Adjust the seasoning with salt & pepper near the end of the cooking time, as the sauce will continue to enhance the flavour whilst it is simmering away.
Grease a 26cm pie dish or similar
Roll out the puff pastry on a floured surface until it is slightly larger than the pie dish. Then hold it over the centre of the pie dish and unroll it into the dish. Lightly press it into the corners with your fingertips and all the way up the sides of the dish. Trim off the excess with a sharp knife. Place in the refrigerator for 30 minutes – this will prevent shrinkage during baking (You can skip this step if you are pressed for time but try and plan ahead).
Preheat the oven to 180ºc and get the middle oven rack ready
Remove from the fridge and prick the pastry all over with a fork (this is called “Docking”). Cover the pie crust with baking paper or greaseproof wax paper, leaving enough over hang so that you can easily remove the paper once done without burning yourself.
You need to apply weight on top of the paper to prevent the pastry from puffing up, you can use uncooked rice, dried beans or dry lentils for this purpose if you do not have actual cooking weights – pour on top of the paper and place in the oven for 20 minutes. After 20 minutes, remove the weights and paper and if your pastry is still looking very blonde, return to the oven for another 10 minutes without the weights and paper.
Finally, pour in your steak filling, cover with more rolled out puff pastry, use a fork to push down the sides and cut a small slit into the middle of your pie, to release steam, as its cooking. Decorate by making pastry leaves or use a cookie cutter on pastry cut offs to decorate your pie (Optional). Brush with the beaten egg and bake for 20 – 30 minutes or until golden brown and your pastry is cooked through.
- The meat is the star of this dish, with so few ingredients, there is no-where to hide so buy your meat from a reputable supplier
- Try to take your meat out of the fridge 30 minutes to an hour prior to cooking – this will render a more tender end result
- Pat your meat dry with carlton towel before commencing with any cooking – this will help the meat to brown and will eliminate excess moisture in the pot
- You should hear a sizzling sound when the meat is placed in the pot otherwise it is not hot enough and you will not achieve the browning result required
- When searing your meat, do not overcrowd the pot as this will result in steaming the meat instead of searing it and you will not create the flavour base required. The searing of the meat, is one of the most important steps to this recipe so don’t rush this process
- Should your sauce start reducing too drastically during the simmering process don’t be afraid to add more water / stock. At the same token, by the time your meat is tender, if you still have too much liquid in the pot – bring it back to the boil with the lid off for a few minutes to reduce and thicken your sauce to the desired consistency – just remember you need sauce for your pie so don’t over reduce!
- You can always make your steak and sauce the day before and prepare the pastry the following day. As with any stew, the flavours really do intensify over time – it is not just an old wife’s tale!
Inspired by my recent travels to Greece and coupled with the fact that aubergines are in season and in abundance at the moment, I couldn’t resist cooking up a Moussaka! It was delicious and so easy to make …
Yield: 4 – 5
1 Finely Chopped Onion
4 Cloves Crushed Garlic
1 kg Lamb or Beef Mince
250 ml Good Quality Red Wine
800grms Can Chopped Tomatoes
125ml Good Quality Beef Stock
2 tsp Ground Cinnamon
4 Sprigs of Fresh Oregano (or substitute with 2 – 3 tsp dried oregano)
3 or 4 Aubergines / Brinjals
500ml Milk (or more if sauce is too thick)
250ml Grated Parmesan
125ml Bread Crumbs
Salt & Pepper
Slice your aubergines into thin rounds and place in a colander or on a cooling rack and sprinkle generously with salt. Leave for 30 minutes to extract all the bitter juices (the colander / cooling rack will help the juices to drain away from the aubergines).
In a large saucepan, sweat the onion in 2 – 3 tbsp olive oil, once soft but not coloured, add the crushed garlic and cook for a further minute. Add the mince and fry until nicely browned. Add the wine and stir for a minute before adding the chopped tomatoes, beef stock, oregano and cinnamon. Simmer for approximately 40 minutes and adjust the seasoning with salt & pepper.
Whilst this is simmering,
Preheat the oven to 180ºc
Prepare the white sauce by melting the butter in a saucepan over a low heat, whisk in the flour and cook for 1 minute. Slowly add your milk little by little, whisking the entire time to avoid lumps. Continue whisking until the sauce thickens, if the sauce becomes too thick, add more milk until you achieve the correct consistency (think of the consistency used in a lasagne). Remove from the heat, stir in the parmesan cheese and season with salt & pepper. Taste and adjust the seasoning until you are happy with the flavour.
Turn your attention back to the aubergines, dab with carlton towel to drain away any remaining liquid and excess salt. Coat the aubergine rounds in olive oil and fry in batches , in a non stick pan over high heat for a minute or two before turning and cooking the other side – you want to achieve a nice charred appearance. (If you have a griddle pan, use it).
Layer your oven proof dish with the mince sauce, white sauce and a layer of aubergines, repeat if necessary and end with a final layer of white sauce. Mix together the remaining parmesan cheese with the breadcrumbs, sprinkle on top and bake for 30 – 40 minutes until bubbling and golden !
Serve with a salad of baby spinach leaves, tomatoes, cucumber and feta and a good bottle of red wine 🙂