Another version of Mexican Enchilada‘s to try! This recipe is from Heleen Meyer’s Make five/Maak vyf recipe book. Heleen writes: “Mexican food typically contains red peppers, paprika and corn. Bake this in filled tortillas for a delicious weekend meal and serve with coriander leaves and avocado. A spoonful of yoghurt or sour cream rounds it off beautifully.”
15 ml (1 tbsp) olive or avocado oil
500 g lean beef mince
1 each red and white onion, chopped
2 cloves garlic, crushed
1 red pepper, seeded and cubed
2 carrots, coarsely grated
1 bay leaf
10 ml (2 tsp) ground coriander
10 ml (2 tsp) smoked paprika or 25 ml (5 tsp) ordinary paprika
2,5 ml (½ tsp) cayenne pepper
1 x 50 g packet tomato paste
1 x 410 g tin chopped tomatoes
125 ml (½ cup) red wine
80 ml (⅓ cup) chopped fresh herbs of your choice, such as Italian parsley, origanum or thyme
lemon juice, salt and pepper
1 x 410 g tin red kidney beans, drained
250 ml (1 cup) frozen whole kernel corn, rinsed
4 to 6 torillas or wraps
125 ml (½ cup) grated Cheddar or mozzarella cheese
1 avocado, sliced
large handful fresh coriander leaves
- Heat a thin layer of the oil in a large frying pan over a medium heat and fry mince until golden browned. Spoon out and set aside.
- Heat the remaining oil in the same pan and sauté onions and garlic for a few minutes. Stir in red pepper, carrots, bay leaf and spices and sauté for 3-5 minutes. Stir in tomato paste and sauté for 1-2 minutes to thicken slightly.
- Stir in the mince with the tomatoes and rinse out the empty tins with wine. Stir in wine and herbs and season to taste with lemon juice, salt and pepper.
- Bring to a boil, reduce the heat and simmer with the lid on for 30 minutes or until cooked. Season to taste and stir in the beans and corn into the mince mixture.
- Preheat the oven to 180 °C.
- Place spoonfuls of the warm mince mixture onto the tortillas or wraps and roll up. Place filled tortillas next to each other in an oven dish.
- Sprinkle cheese on top and bake for 20 minutes or until heated through and the cheese has melted.
- Serve hot with slices of avocado and coriander leaves.
4 to 6 servings.
- Make an avocado salsa to serve with the mince. Cut 1 avocado, 1 ripe tomato, ½ red pepper and a piece of cucumber into cubes and mix together lightly. Season to taste with olive oil, grape vinegar or lemon juice and fresh coriander leaves.
Recipe by Heleen Meyer from Make five/Maak vyf.
Photo by Neville Lockhart.
The basic savoury minced beef recipe has many delicious uses, from patties for home-made hamburgers, to meatballs or meat loaf.
500 g lean beef mince
1 slice of white bread, processed or 50 ml wholewheat flour
50 ml milk
5 ml salt
2,5 ml barbeque spice
2,5 ml paprika (not peri-peri)
5 ml mustard powder
2,5 ml mixed dried herbs
5 ml baking powder
1 large egg
10 ml tomato sauce
10 ml chutney
125 ml onion, finely chopped
- Place all the ingredients in a large mixing bowl and mix well to combine.
4 to 6 servings
- Shape the mince mixture into 6 to 12 patties with floured hands.
- Brush the patties with oil and grill about 5 minutes on a side for medium-rare or 7 to 8 minutes for medium-done. Do not cook the meat too dry.
Makes 6 –12 patties depending on the size
- Pre-heat the oven to 180 °C.
- Form the mixture into balls the size of a golf ball.
- Melt the butter in a suitable ovenproof dish and place the meatballs in the dish.
- Roast for about 30 minutes until well-browned and cooked.
- Turn the meatballs after 15 minutes.
- Serve the meatballs with pasta and Barbeque sauce or with condiments like tomato sauce, mustard, mayonnaise, etc.
2 sheets phyllo pastry, defrosted overnight
50 g butter, melted
2 tomatoes, sliced
cooked hamburger patties
salad dressing, e.g. blue cheese, greek, italian
- Fold the 2 sheets of phyllo pastry simultaneously in half, unfold and cut through the fold line.
- Place the 8 wide strips on top of each other, fold in half again and cut in the same way to obtain 16 strips.
- Stack the strips. Fold the strips simultaneously in half lengthways, unfold and cut in half on the fold line.
- Pile the shorter strips on top of each other and fold and cut once more to obtain 64 squares.
- Stack the squares and cover with a cloth or seal in an airtight container.
- Place as many of the squares as will fit comfortably, onto the baking tray.
- Brush lightly with melted butter, cover each square with a second square and brush again.
- Continue until all the squares are used – stacking up to 4 on top of each other.
- Preheat the oven to 180°C.
- Bake at for 4 t0 5 minutes or until pale golden.
- Cool and set aside or pack carefully and store in an airtight container until required or up to a month.
- To assemble the hamburgers, place one multi-layered baked phyllo square onto a serving plate and top with lettuce.
- Place a hamburger patty on the lettuce and drizzle a little salad dressing over it.
- Top it with a slice of tomato and some more lettuce.
- Finish of with a second multi-layered baked phyllo square.
- Do the same with the rest of the ingredients and serve immediately.
Recipe by Carolié de Koster.
Vitello tonnato is a Piedmontese dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna. It is served chilled or at room temperature as the main course of an Italian meal or as antipasto. This dish has unlikely ingredients, but the end result is quite delicious! Be sure to read the post The Veal Deal for more info and recipes on veal.
1.25 kg thick piece boneless veal topside
1 small onion
a few cloves
2 bay leaves
2 celery sticks, halved
1 small carrot, peeled
6 black peppercorns
150 ml dry white wine
2 large eggs
1 clove garlic, peeled
5 ml salt
275 ml canola or sunflower oil
30 ml white wine vinegar
1 x 170 g best-quality tuna in brine, drained
2 tinned anchovy fillets, drained
15 ml salted capers, rinsed and drained
15 ml lemon juice (or more, to taste)
salt and freshly ground black pepper to taste
a few extra capers
1 medium lemon, thinly sliced
- Pre-heat the oven to 180 ° C and place the veal in a medium roasting tin.
- Stud the onion with the cloves and add this to the tin, along with the bay leaves, celery, carrot, peppercorns and wine.
- Place the roasting tin in the oven and roast the veal for 1¼ hours.
- In the mean time, make the sauce.
- Add the whole eggs into the bowl of a food processor and add the garlic and 5 ml salt.
- Measure the oil into a jug and switch the food processor on.
- To blend everything thoroughly, pour the oil in a thin, very steady trickle with the motor running. Be very careful here – too much oil in too soon means the sauce will curdle.
- When all the oil is in, add the white wine vinegar and blend.
- Next add the tuna, anchovy fillets and capers, and process again till smooth.
- Taste and adjust the seasoning by adding more lemon juice, salt and pepper.
- When the veal is ready, take it out of the oven and leave everything to get cold.
- Take the veal out of the roasting tin and discard the vegetables, bay leaves, peppercorns and any remaining wine.
- Slice the meat very thinly and arrange it in a large, shallow serving dish.
- Spoon the sauce decoratively over the meat.
- Scatter over a few capers and garnish with the lemon slices.
– The sauce can be made well ahead and kept in the fridge till needed.- The dish should be made and refrigerated for 1 to 5 days to fully develop the flavor.
Recipe adapted from a recipe by Delia Smith.