Nothing goes as well together as wild game and juniper. This is an authentic Belgian recipe where the classic flavors of juniper, rosemary and sour cream are combined.
Continue reading Belgian Venison Medallions With Gin & Juniper
Tag: Meat
Cooked Marinade
To improve the flavour and soften the meat, marinate it for several hours or for up to 3 days in the fridge or freezer before pot-roasting, roasting, grilling or barbecuing. The marinade can be used for large joints, steaks or ribs and will be sufficient for up to 5 kg of meat. Use only glass bowls for marinating – metal bowls will react with the marinade, while plastic bowls absorb flavours and will become stained. The meat can be frozen in the marinade for several weeks, which has the added advantage that it is immediately ready for use after thawing. Be sure to try the recipe for Fillets Of Venison With Juniper Berries. Be sure to read the post Juniper Berries for more info on this superfood.
German Pot Roast (Sauerbraten)
Sauerbraten is a German pot roast that can be prepared with a variety of meats – most often beef, but also from venison, lamb, mutton or pork. The meat is marinated before cooking in a mixture of vinegar, sugar, and seasonings. This recipe calls for a Dutch Oven, which is a covered earthenware or cast-iron container for cooking casseroles.
Quick Meat Loaf
During times of economic difficulty, cooking meatloaf was a way to stretch a family’s food budget by combining inexpensive mince meat, with other ingredients such as as leftover vegetables and bread. Meatloaf is typically eaten with some kind of sauce or relish, e.g. Tomato & Onion Sauce or Tomato Salsa (recipes below). The sauce can be poured over the loaf to form a crust during baking or served with it. Tomato-based sauces may be replaced with simple brown gravy or onion gravy, but the meatloaf is prepared in a similar manner. American meatloaf may be garnished by frosting it with mashed potatoes, drizzling it with a small amount of butter, and browning in the oven. Meatloaf is normally served warm as part of the main course, but can also be served cold. Meatloaf can also be considered a typical comfort food and is served in many diners and restaurants today.
- For a vegetarian option, try the recipe for Lentil & Nut “Meat Loaf”. Continue reading Quick Meat Loaf
Hungarian Goulash With Savoury Potato Dumplings
This paprika-flavoured meat and vegetable stew has earned popularity almost throughout the world! This recipe is made with less paprika than is used by the Hungarians, but it may be adapted to taste. The easy-to-make dumplings neatly round off the dish. Also see the recipe for Savoury Potato Dumplings.
Continue reading Hungarian Goulash With Savoury Potato Dumplings
Mini Mexican Meatballs
Spicy well-flavoured mini meatballs make great everyday family food – even when in a hurry – and which will be enjoyed by all!
Prep time 10 minutes
Cook time 10 minutes
1 medium onion, finely chopped
1 clove garlic, chopped
1 cup (250 ml) cooked brown or white rice
500 g lean minced beef
1 large egg
1 Tbsp (15 ml) chopped parsley
½ tsp (2.5 ml) ground coriander
¼ tsp (1 ml) Tabasco sauce, chilli powder or cayenne pepper
½ tsp (2.5 ml) freshly ground black pepper
½ tsp (2.5 ml) salt
1 tsp (5 ml) brown gravy powder (Bisto)
Sauce
1 onion, thinly sliced
1 clove garlic, chopped
2 tsp (10 ml) brown sugar
1 small red pepper, seeded and thinly sliced
1 small green pepper, seeded and thinly sliced
1 small green chilli (optional but typical for Mexican food)
1 tsp (5 ml) paprika
1 tsp (5 ml) beef stock powder
1 cup (250 ml) water
1 tsp (5 ml) white vinegar
2 tsp (10 ml) cornflour
To serve
± 2 cups (500 ml) cooked brown or white rice
- Place the onion and garlic for the meatballs into a suitable dish, cover with cling wrap and microwave on HIGH for 2 minutes. Add all the remaining ingredients, mix well and roll into neat walnut size balls.
- Place the meatballs slightly apart into a large round pie dish (± 28 cm), cover with cling wrap, leave a small air vent and microwave on HIGH for 5 minutes or until the meatballs become firm and change colour. Remove from the oven.
- Combine the onion, garlic, sugar, red and green pepper in a suitable bowl. Using a knife and fork and without touching the chilli, halve the chilli, remove seeds and chop finely. Add to the bowl, mix and cover with cling wrap. Microwave on HIGH for 3 minutes.
- Add the paprika, stock powder, water, vinegar and cornflour, stir and microwave on HIGH for 2 minutes. Stir well and microwave 2 minutes more.
- Pour the sauce over the meatballs, stir to allow sauce to coat the meatballs.
- Cover with cling wrap, leaving an air vent and microwave on MEDIUM for 5 minutes or until heated through and bubbly.
- Serve on a bed of hot cooked rice.
6 to 8 servings.
Recipe by Carolié de Koster from the Art of Cooking Recipe Book p. 885.
Mexican Tamale Pie
A Mexican speciality of flavourful beef mince with a corn meal crust which will surely appeal to any palate, familiar with meat and corn meal combinations! The chilli powder added may range from 1 ml for flavour to 2,5 ml for a spicy bite or 5 ml for a hot dish.
Corn Meal Crust
600 ml water
200 g/300 ml quick cooking polenta
5 ml salt
15 ml butter
Mexican Beef Filling
500 g lean beef mince
1 large onion, coarsely chopped
1 – 2 cloves garlic, crushed
50 ml cake flour
5 ml salt
1 to 5 ml chilli powder
1 x 410 g tin peeled whole tomatoes, liquidised
30 ml tomato paste
1 x 290 g tin creamed mushrooms
12 black or Calamata olives, stoned
100 g/250 ml grated mature Cheddar cheese
- Bring the water to boiling point and gradually add the polenta, beating with a wire whisk until the mixture becomes smooth. Beat in the salt and butter or margarine and cover and simmer gently for 5 minutes. Cool a few minutes.
- Grease a deep 250 – 280 mm pie dish with margarine and spoon the cooked polenta into the dish. Press the mixture into the dish evenly to form a crust and set aside while preparing the filling.
- Place the meat, onion and garlic into a saucepan and cook over moderate heat until lightly browned, stirring continuously and breaking up the meat into small particles.
- Stir in the flour, salt, chilli powder, liquidised tomato, tomato paste and mushrooms and stir well to combine. Simmer gently for 5 minutes.
- If olives are used, slice the olives finely and stir half into the meat mixture, reserving the remainder to garnish the pie. Pour the meat into the prepared cornmeal crust and garnish the top with the reserved olives.
- Bake the pie at 160°C for about 40 minutes or until bubbly and nicely browned. Sprinkle with grated cheese and serve hot with Mixed Mexican Salad.
6 – 8 servings.
Recipe by Carolié de Koster from the Art Of Cooking Recipe Book p. 245.
Make-ahead Fillet With Rosé Sauce
This recipe is perfect for those wanting to prepare dinner ahead of time, without spoiling the fillet. All the cooking is done in advance and the sauces may be varied. See the recipes for Creamy Mushroom Sauce below which is equally tasty.
1 kg g whole fillet of beef
50 ml canola oil
50 g butter
salt and freshly ground black pepper
- Cut the fillet into 8 sections, allowing a little more length on the narrower section. Turn the portions onto the cut sides and flatten with a mallet to an even thickness of about 20 to 25 mm. The fillet slices will become slightly thicker during frying.
- Tie a food tie around each piece of fillet so that it can keep its shape.
- Heat half the oil and half the butter in a large heavy-based saucepan and heat well.
- Fry half of the slices for about 3 minutes on each side to seal and brown well. Do not cook any longer if rare or medium rare meat is preferred. If well-done meat is required, cook another 2 minutes on each side but not longer, for the meat will continue to cook slightly when kept warm or reheated.
- Place the meat on a rack in a glass or tupperware dish in order for the meat juices to drain. The reserved liquid can be added to the sauce (see recipe below).
- Wipe the pan clean and do the same with the rest of the slices.
- Sprinkle the meat lightly with salt and pepper and arrange the pieces slightly overlapping in a deep serving dish which will hold the meat and the sauce.
- Cover the dish with a lid or clingfilm and refrigerate until ready to re-heat. The meat can be refrigerated for several hours or up to a day before serving.
- When ready to re-heat, arrange the meat in a deep serving dish which can hold the meat and the sauce.
- Stir any juices that collected at the bottom of the dish into the sauce before adding the sauce to the meat in the dish.
- Re-heat the meat and sauce by covering the dish with a lid or foil and heating it on a hot tray for 25 to 35 minutes or until the sauce starts to bubble or place the dish in a pre-heated oven (160 º C) for 20 minutes until heated through and bubbly.
8 servings/125 g per person.
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Rosé Sauce
50 g butter
50 ml cake flour
5 ml lemon juice
30 ml sherry
30 ml cheddar cheese, grated
5 ml tomato paste
125 ml cream
7,5 ml beef stock powder
300 ml water or drained liquid made up with water
30 ml spring onion, finely sliced
- Heat the butter in a medium saucepan and remove from the heat.
- Stir in the cake flour, lemon juice, sherry, cheese, tomato paste, cream and stock powder to make a smooth paste.
- Return the saucepan to the heat and gradually beat in the liquid to form a smooth, thickened sauce. Simmer for 3 minutes, season to taste with salt and black pepper and pour over the meat.
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Creamy Mushroom Sauce (makes 600 ml)
400 g mushrooms, thinly sliced
125 ml onion or leek, coarsely chopped
5 ml crushed garlic
60 g butter
60 ml cake flour
pinch dried origanum
pinch mixed dried herbs
2,5 ml beef stock powder
375 ml milk
125 ml additional milk or cream
15 ml dry sherry (optional)
salt and freshly ground black pepper
- Heat the butter in a medium saucepan and stir-fry the mushrooms, onion or leek and garlic over a medium heat for 5 to 8 minutes or until tender but not browned.
- Combine the flour, herbs and stock powder in a small mixing bowl and add a little milk at a time while stirring to prevent lumps.
- Add the rest of the milk and mix well. Add the milk mixture to the mushroom mixture and bring to the boil, stirring continuously.
- Stir in the additional milk or cream and sherry, if used. Bring to the boil and simmer for 2 minutes.
- Season to taste and if making the sauce with the fillet (recipe on previous page), add any meat juice to the sauce and mix well before transferring the sauce to the serving dish with the fillet.
- Alternatively, transfer the sauce to a gravy boat or alternative container.
Recipes by Carolié de Koster from the Art Of Cooking recipe book p. 223 & 224.
Coffee-Rubbed Rib-eye Steaks
Rib-eye, also known as Scotch fillet in Australia and New Zealand, is a beef steak from the rib section. Rib-eye steaks are naturally fatty and one of the more tender cuts of beef. It should be seared at a very high temperature to seal in natural juices and fat and then cooked on a lower heat to the required doneness. Perfectly cooked rib-eye steaks are full of flavor, moist, and melt in your mouth!
500 g rib-eye steak
salt
olive oil
Coffee Rub
5 ml mustard powder
30 ml ground coffee
5 ml paprika
15 ml sugar
5 ml garlic powder
5 ml ground ginger
2.5 ml chilli powder/cayenne pepper (optional)
15 ml freshly ground black pepper
Grilled Pineapple Rings
1 fresh pineapple, peeled, and sliced into 1 cm rings
olive oil
chilli flakes (optional)
Salt
- In a small bowl, combine all the coffee rub spices together.
- Lightly coat the ribeye steaks in olive oil. This will help the rub to stick.
- Generously apply the coffee rub to the beef massaging all the spices into the steaks.
- Brush the pineapple rings with olive oil, sprinkle with chilli flakes, if used and season with salt.
- Grill the ribeye steaks and pineapple rings on a hot fire or griddle pan, turning to cook on both sides to your preferred doneness.
- The pineapples should be nicely caramelised.
- Leave the meat to rest for half its cooking time to ensure it is moist, tender and juicy.
- Season the steaks to taste with salt.
- Plate the ribeye steaks alongside a stack of spicy grilled pineapple rings and serve with a loaf of freshly baked bread and a fresh salad of your choice.
Servings: 2 people
Note:
Cooking guideline based on 3cm thick steak : rare: 4 minutes on each side , medium-rare: 5 minutes on each side , medium: 6 minutes on each side (recommended), well-done: not recommended.
Cooking guideline based on 3cm thick steak : rare: 4 minutes on each side , medium-rare: 5 minutes on each side , medium: 6 minutes on each side (recommended), well-done: not recommended.
Photo and recipe courtesy of Karan Beef.
Whole Fillet Of Beef Stuffed With Exotic Mushrooms
Fillet is the prime, most tender and most expensive cut of beef. Because fillet is boneless and without fat, every gram is edible! Also see the recipe for Make-ahead Fillet Of Beef With Mushroom Sauce.
1.5 kg whole of beef fillet
olive oil
1 large onion, finely chopped
2 garlic cloves, crushed or 10 ml crushed garlic
15 ml/15 g butter
250 g exotic mushrooms
salt and freshly ground black pepper
6 thyme sprigs, leaves only
- Add a splash of olive oil to a hot pan and fry the chopped onion until translucent, then stir in the garlic and cook for a further minute. Set aside to cool.
- Trim away the silver skin and cut off the tail end of the fillet so both ends have an equal thickness (cook this end bit for a sneaky chef’s snack or save it for later)
- To form the stuffing pocket in the fillet, slowly slice lengthways down its centre taking care to not cut all the way through the meat.
- Season the fillet well (including the pocket) with salt and freshly ground black pepper.
- Fill the pocket with the butter, cooked onions, exotic mushrooms and thyme leaves and tightly tie about 6 pieces of butcher’s string around the fillet to secure the stuffing.
- Grill the fillet over a very hot fire, searing it on all sides for about 2 minutes per side. Then move the fillet over to slightly cooler coals and braai for 20 to 25 minutes, turning it occasionally to evenly cook the beef to medium-rare. A thick piece of meat may take a little longer but keep your eye on it so it doesn’t over cook, medium-rare is recommended. Brush with olive oil if necessary.
- Leave the meat to rest for 5 to 10 minutes before slicing it into thick rounds. Remove the string before serving.
- These heavenly stuffed medallions of beef can be served with any side dishes of your choice. Crispy roast potatoes and a fresh salad would be delicious accompaniments to finish off this meal.
Tips: Soak the butcher’s string in water to prevent it from burning during cooking.
Photo and recipe courtesy of Karan Beef.
Traditional Apricot Sosaties
Succulent cubes of rump are threaded onto skewers and grilled to perfection. This recipe requires ingredients to be prepared in advance and left to marinate in the refrigerator overnight for maximum flavour and tenderness.
1 kg rump steak
2 red onions, peeled, halved and cut into wedges
125 g whole dried apricots
Sosatie Marinade
olive oil
1/2 red onion, chopped
15 ml fresh ginger, grated
15 ml curry powder (mild, medium or hot)
1 clove garlic, crushed or 5 ml crushed garlic
5 ml turmeric
1 fresh chilli, chopped
75 ml apricot jam
125 ml red wine vinegar
1 bay leaf
salt and freshly ground black pepper
15 ml brown sugar
- Heat a splash of olive oil in a saucepan over a medium heat and sauté the onions until translucent.
- Add the garlic, ginger, curry powder, turmeric and fresh chopped chilli to the saucepan and cook for another minute.
- Stir in the apricot jam, red wine vinegar, brown sugar and bay leaf and bring to a boil. Turn the heat to low and simmer until the sauce has thickened. Season to taste with salt and pepper.
- Remove the sauce from the heat and leave to cool completely.
- In the meanwhile, slice the rump into 3cm cubes and remove any excess fat from the steak.
- Pour the sauce into a zip lock bag, add the beef cubes and marinate overnight in the fridge.
- Remove the rump from the marinade (keeping the sauce for later) and prepare the sosaties by threading the beef cubes onto skewers alternating a red onion wedge, beef cube and two dried apricots.
- Grill the sosaties on a hot fire or griddle pan, turning to cook on all sides to your preferred doneness; it will take approximately 8 minutes for medium-rare which is recommended.
- Whilst the skewers are cooking, bring the marinade to a boil in a small saucepan and simmer for 3 to 4 minutes. Serve it hot as a dipping sauce for the sosaties.
Photo and recipe courtesy of Karan Beef.
Greek “Feta-melt” Hamburgers
There is nothing like a home-made hamburger. Not only can you choose how you thick you want your patty to be, you can also determine the “doneness” and of course the toppings!
1 small red onion, finely chopped
1 large egg
2 cloves garlic, crushed
1/4 cup crumbled feta cheese
750 g minced beef (non-lean)
1/2 tsp origanum
Salt and freshly ground black pepper
Olive oil, for frying
4 fresh olive ciabatta rolls sliced
Tzatsiki
2 cups plain Greek yogurt
Salt and freshly ground black pepper
Olive oil, for frying
1/4 large cucumber (+- 10cm), grated
Juice of 1/2 a lemon
1 clove garlic, crushed
Toppings
1 whole cos lettuce, washed and leaves torn
2 large tomatoes, sliced
1/4 cup crumbled feta cheese, crumbled
- Using your hands, combine the minced beef with the feta cheese, diced red onion, garlic, origanum and egg and generously season with salt and pepper.
- Divide the mince into 4 parts and roll each piece into a ball, then form into flat patties roughly 10 cm wide and about 2 cm thick.
- To help firm up the patties, drizzle with olive oil, put them on a plate, cover and place in the refrigerator until needed.
- To make the tzatziki, combine the yogurt with the cucumber, garlic, lemon juice and season to taste with salt and pepper. Add more lemon juice if required. Refrigerate until needed and drizzle olive oil over the top of the tzatziki before serving.
- Heat a griddle pan on a medium-high heat, brush the burger patties with oil and cook for 3 or 4 minutes on each side or to your liking. Use a spatula to lightly press down on them, making sure each burger is in full contact with the pan.
- Build the burgers by topping them with crunchy lettuce, juicy tomato slices and crumbled feta cheese.
- Finish them off with a few dollops of refreshing tzatziki and sink your teeth into the delicious feta-melt beef patties.
Photo and recipe courtesy of Karan Beef.
Chicken, Beef or Pork Satay With Peanut Sauce
Satay is a dish of marinated, skewered and grilled meat, typically served with peanut sauce. Diced or sliced chicken, mutton, beef, pork or fish can be used. It is grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.
Satay
1 kg chicken, beef or pork fillet or a combination
100 ml soy sauce
15 ml fish sauce
15 ml sugar
15 ml lime or lemon juice
15 ml crushed garlic
15 ml minced ginger
5 ml ground ginger
± 20 bamboo sticks (± 20 cm long)
Peanut sauce
10 ml crushed garlic
30 ml sesame oil
30 ml soya sauce
30 ml rice vinegar
30 ml sweet chilli sauce
100 ml smooth peanut butter
200 ml coconut cream
To serve
lime wedges
fresh coriander
- Soak the sticks in a shallow dish with water for 1 hour to prevent them from scorching during cooking.
- Mix together the soy sauce, fish sauce, lime or lemon juice, garlic and ginger in a large mixing bowl or a container with a lid.
- Cut the meat into 2 cm x 2 cm cubes and it to the marinade.
- Cover the bowl with cling film or cover the container with a lid. Marinate in the fridge for at least 1 hour.
- Preheat the oven to 180 ° C.
- Thread the meat onto the sticks. Leave 5 cm open at the one end of the stick for holding.
- Place the satay on an oven tray or roasting tin lined with foil and bake on the middle shelf for 10 – 15 minutes on each side until cooked through. The satay can also be barbequed for 5 – 7 minutes on each side.
- Baste the satay with the leftover marinade while it is baking or grilling.
- In the meantime, combine the ingredients for the sauce in a small saucepan and heat while stirring continuously. Remove from the heat and transfer to a serving dish.
- Serve the satay hot with the peanut sauce (room temperature or heated).
8 to 10 servings.
Meatballs With Basil, Lemon & Pine Nuts
This recipe is a modern take on “spaghetti and meatballs”, which is not an authentic Italian dish but an American invention. The meatballs are given Italian flavors and is served with a marinara sauce. Marinara sauce originates from Naples, Italy and comes from the Italian word, marinaro, meaning sailor. In his book How Italian Food Conquered the World John Mariani explains how the sauce was named: “There was a simple one of garlic, oil, and tomatoes called marinara, supposedly because it was made quickly, as soon as the mariners’ wives spotted their husbands returning fishing boats in the distance.”
50 g pine nuts, toasted
500 g beef mince
10 ml crushed garlic
125 ml onion, finely chopped
125 g Ricotta cheese, crumbled
1 lemon, zest only
50 g tomato paste
15 g fresh basil, finely chopped
1 large egg
2.5 ml salt
± 200 ml breadcrumbs or almond flour to make it banting friendly
Marinara Sauce
125 ml olive oil
½ large onion, finely chopped
10 ml crushed garlic
6 x 10 cm stalks of celery, finely chopped
2 x 400 g tin whole, peeled tomatoes, chopped
125 ml dry red wine
2,5 ml salt
Pinch chilli flakes or freshly ground black pepper
Garnish
15 ml fresh Italian parsley, chopped
- Pre-heat the oven to 180 °C and line a roasting pan with a Wizbake baking sheet.
- Dry-fry the nuts in a saucepan until it has a golden colour. Transfer the nuts to a chopping board and set it aside to cool down.
- Combine the rest of the ingredients, except the bread crumbs or almond flour, in a large mixing bowl and mix well.
- Add sufficient bread crumbs or almond flour to the mincemeat until the mixture is stiff enough to form into balls.
- Take a heaped tablespoon of the mixture at a time and roll into a ball the size of a golf ball. If you decided to make the smaller or bigger than a golf ball, you have to adjust the cooking time. Pack the balls slightly apart on the roasting pan.
- Roast for about 10 minutes until well-browned. Turn the meatballs and roast for another 10 minutes.
- To make the sauce, heat the olive oil in a large saucepan and cook the onion until translucent.
- Add the celery, salt and chill flakes or pepper and sauté until the vegetables are soft, about 10 minutes.
- Add the tomatoes and simmer uncovered over low heat until the sauce thickens, about 1 hour.
- Season the sauce with more salt and pepper, to taste.
- Keep the sauce hot while the meatballs are baking.
- Transfer the meat balls to a serving dish and pour the sauce on top.
- Garnish with the parsley and serve piping hot with cooked pasta.
Cuban Sandwich
The Cuban Sandwich elevates a grilled ham-and-cheese to another level with the additions of roast pork and pickles. The meats and cheese are layered in fresh bread (French baguette works well) and then pressed in a sandwich press until crisped and the cheese melted. The roast pork needs to be cooked the day before, so plan ahead! Be sure to read my post on the Chef Movie. It is a must see for foodies!
250 g boiled ham, thinly sliced
6 x 15 cm long soft baguettes, split lengthwise
Softened butter, for brushing
mustard, for brushing
300 g pork shoulder, thinly sliced (recipe below)
250 g Swiss cheese, e.g. Emmenthal, Provolone
3 to 6 dill pickles, thinly sliced lengthwise
- Heat a sandwich press.
- Add the ham slices to the press and cook over moderate heat for about 1 minute. Transfer the ham to a plate.
- Cut the baguettes lengthwise and butter the cut sides of each baguette.
- Place the baguettes on the sandwich press and toast over moderate heat until lightly browned, 1 to 2 minutes.
- Transfer the baguettes to a work surface and generously brush the cut sides with mustard.
- Layer the ham, pork, Swiss cheese and pickles on the baguette and close the sandwiches.
- Generously brush the outside of the sandwiches with butter and place them on the sandwich press.
- Close the press and grill the sandwiches over moderate heat until they’re browned and crisp on the outside and the cheese is melted – about 2 minutes per side.
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Marinated Pork Shoulder
1.5 kg boneless pork shoulder
Marinade
180 ml extra-virgin olive oil
250 ml lightly packed cilantro, finely chopped
15 ml orange zest, finely chopped
180 ml cup fresh orange juice
125 ml fresh lime juice
60 ml lightly packed mint leaves, finely chopped
8 garlic cloves, minced
15 ml oregano, finely chopped
10 ml ground cumin
5 ml salt
5 ml freshly ground black pepper
- In a bowl, whisk together all of the ingredients except salt, pepper and the pork.
- Transfer the marinade to a large ziplock bag and add the pork.
- Seal the bag and refrigerate overnight.
- Preheat the oven to 220 ° C.
- Remove the pork from the marinade and discard the marinade.
- Transfer the pork to a chopping board and roll the pork into a roll. Tie the pork with string to keep in a neat roll.
- Place the pork on a rack in a roasting tin and season with salt and pepper.
- Roast the pork for 30 minutes, until lightly browned.
- Reduce the oven temperature to 190 ° C and roast for 1 hour and 30 minutes longer. Test the internal temperature of the pork with a meat thermomenter – it should be 70 ° C.
- Transfer the pork to a chopping board and let it rest for 30 minutes.
- Discard the string before slicing across the grain.
6 to 8 servings
Both recipes have been adapted from the recipes by Roy Choi.
Roasted Pork Fillet
This is one of my favourite recipes to prepare if you are looking for dinner in a flash! The Woolworths Chinese 5 Blend (not to be confused with Five-spice powder) works magic with pork, chicken or beef. It has some or other tenderising effect on the meat, which makes it juicy and very tasty! The ingredients are: ginger, garlic, star anise, fennel seeds, szechuan pepper, cinnamon, coriander, cloves, black pepper & cardamom). It is mild enough to give to kids!
15 ml Woolworths Chinese 5 Blend
5 ml salt
15 ml olive oil
± 1 kg pork fillet or 2 x 500 g fillets
Sauce
100 ml cream
- Check that the oven is empty and that the rack is on the middle level.
- Pre-heat the oven to 200 º C and grease an ovenproof dish with non-stick cooking spray.
- Combine the Chinese Five Blend and the salt in a small mixing bowl and set it aside.
- Measure the oil into a 2nd small mixing bowl and set it aside.
- If you have one large fillet, place the fillet in the dish and brush on all sides with the oil.
- Sprinkle the spice mixture on both sides of the fillet.
- If you have two smaller fillets, brush with oil on all sides, sprinkle with the salt and the spice and place the one fillet on top of the other fillet to get a uniform shape. The thin end of the one fillet must be with the thick end of the other fillet.
- Tie the fillets with silicone food ties and transfer it to the dish.
- Roast for about 25 minutes to 40 minutes until done to your liking.
- Transfer the fillet to a chopping board and set it aside to rest for at least 10 minutes.
- To test if the pork is cooked, make a small cut into the meat with a utility knife. The meat should be white, not pink.
- Slice the pork fillet into neat medallions.
- Pour the cream into the dish and stir to collect the juice and spices.
- Transfer the mixture to a saucepan and heat while stirring. If the pork is still a little underdone, it can be added to the sauce.
- Serve with baby carrots, sweet potatoes and steamed romanesco.
4 to 6 servings
Variation
The pork can be substituted with chicken fillets.
Tomato Bredie (Stew)
This iconic South African stew like Tomato Bredie is the perfect comfort food for winter. Add potatoes or KOO chickpeas or White Beans for a one-pot meal or serve with polenta, couscous or rice.
1 kg tomatoes
10 ml olive oil
2 large onions, sliced
2.5 ml ground ginger
5 ml crushed garlic
5 ml dried thyme
5 ml salt
1 kg lamb or beef stew meat with bones
15 ml sugar
15 ml chutney
200 ml white wine
250 g green beans, topped and tailed and sliced into 2 cm pieces
salt and freshly ground black pepper
30 ml cake flour
- To skin the tomatoes, fill a medium saucepan half full with water and bring it to a boil.
- Fill a medium mixing bowl half full with water and add some ice cubes. Set the bowl aside.
- Use a utility knife and slice a shallow X into the bottom of the tomato (opposite the stem side).
- Place 4 tomatoes at a time into the boiling water and boil the tomatoes until you see the X begin to split open wider – about 25 seconds.
- Remove the tomatoes from the boiling water with a slotted spoon and place the tomatoes into the bowl of ice water and let them cool off. This will help to stop any “cooking” that has started.
- Remove the tomatoes from the ice water and place them on a chopping board.
- Begin peeling the skin at the X, pulling the skin back gently towards the stem side.
- Discard the skin and chop the tomatoes with a cook’s knife. Transfer it to a medium mixing bowl and set it aside. Do the same with the rest of the tomatoes.
- Heat the oil in a large saucepan and add half of the meat. Stir-fry the meat until it is browned on all sides.
- Transfer the browned meat to a plate and do the same with the rest of the meat.
- Return all the browned meat to the saucepan and add the onion and spices. Cook for 2 to 3 minutes more.
- Add the tomatoes to the saucepan. Cover the saucepan with a lid cook on a low heat for 45 minutes.
- Add the sugar, chutney, wine and green beans to the saucepan and continue cooking the stew on the stove for a further 35 to 45 minutes or until the meat is tender.
- Adjust the seasoning if necessary.
- To thicken the pan juices, combine the cake flour with a few tablespoons of the liquid from the saucepan in a measuring jug.
- Stir the cake flour mixture into the stew and mix well.
- Cook for 10 minutes or until the sauce has thickened.
- Serve the stew steaming hot with polenta, mashed potato, couscous or rice.
Quick Savoury Mince Sauce Or Filling
A most delicious and savoury mince to use as a filling for vetkoek or pancakes or a topping for pasta.
500 g lean beef mince
1 onion, chopped
1 clove garlic, crushed (optional)
50 ml cake flour
7.5 ml beef stock powder *
300 ml water
30 ml tomato sauce
15 ml chutney
5 ml Worcestershire sauce
2.5 ml mixed dried herbs
2.5 ml barbecue spice or steak and chop seasoning
salt and ground black pepper
15 ml chopped parsley
- Place the meat, onion and garlic into a saucepan and stir-fry over moderate heat until the meat is loose and crumbly and lightly browned.
- Add the flour and stock powder and stir-fry 2 – 3 minutes more.
- Add the water, tomato sauce, chutney, Worcestershire sauce, herbs and barbecue spice and bring to boil, stirring until evenly combined.
- Reduce the heat and simmer partly covered or covered with a special perforated lid for about 20 minutes or until the sauce has thickened and the meat is tender.
- Adjust seasoning and serve as a filling for “vetkoek”, jaffles or pancakes.
8 to 10 servings
* The flour and beef stock powder can be substituted with 50 ml Instant Brown Gray Powder Mix.
Brown Gravy Powder Mix
The gravy powder mix is a successful shortcut to produce a shiny and thick brown gravy with a lovely flavour. It may be used on it’s own or to moisten and enrich stews or meat dishes. To adjust the consistency, use more or less sauce powder than recommended below.
1 x 500 g self-raising flour
2 x 250 g brown gravy powder (Bisto)
1 x 40 g packet cream of mushroom soup powder
1 x 40 g packet cream of tomato soup powder
1 x 40 g packet brown onion soup powder
1 x 40 g packet white onion soup powder
- Place the ingredients in a large bowl and mix very well until all is evenly combined.
- Spoon into screw top jars and store airtight for several months if necessary.
- To make a flavourful brown gravy in an instant, blend 30 ml gravy powder mix with 250 ml water.
- Add to a saucepan, bring to boil, stirring and simmering 3 minutes.
- Alternatively, mix the gravy powder mix and water in a jug suitable to microwave and cook on HIGH for 1 minute.
- Beat well and microwave on MEDIUM until the sauce thickens and starts to bubble. Beat well.
Spaghetti Bolognaise Deconstructed
Spaghetti with Bolognaise sauce remains one of the most popular Italian pasta dishes.
Prep time 15 minutes
Cook time 30 minutes
Makes 6 servings
Bolognaise sauce
30 ml butter
1 – 2 cloves garlic, crushed
175 ml finely chopped onion
125 ml finely grated carrot
125 ml finely chopped celery (optional)
15 ml sunflower or olive oil
250g chopped mushrooms (optional)
500g lean beef mince
5 ml mixed dried herbs
2.5 ml salt
30 ml cake flour
1 x 410g tin peeled whole tomatoes, liquidised
15 ml tomato paste (optional for a good red colour)175 ml boiling water
salt and freshly ground black pepper
15 ml chopped parsley
Spaghetti
500 g spaghetti
3 litres boiling water
5 ml salt
15 ml oil
To serve
250 ml finely grated tasty hard cheese
chopped parsley to garnish
- Heat the butter in a small saucepan and add the garlic, onion, carrot and celery.
- Fry gently, stir from time to time until vegetables are tender and golden. Remove from heat.
- At the same time, heat the oil in a large shallow saucepan and add the mushrooms and meat.
- Stir-fry over moderate heat for 10 minutes or until the meat is browned and crumbly.
- Add the fried vegetables, herbs and salt and turn up the heat slightly.
- Cook until almost dry, stirring from time to time. Stir in the flour and cook gently, stirring for 5 minutes more.
- Add the liquidised tomato and tomato paste if used. Stir well and simmer gently for 5 minutes.
- Season to taste with salt and pepper and adjust the consistency by gradually stirring in as much of the boiling water as necessary.
- The mixture should be thick and moist, not crumbly or runny. Stir in the parsley and simmer 5 minutes more.
- In the meantime, bring 3 litres of water to the boil and add the salt, oil and broken spaghetti.
- Bring to a boil, reduce heat and simmer gently for 15 – 20 minutes or until the spaghetti is cooked to taste.
- Drain in a colander. Place the boiled spaghetti on a heated serving platter or shallow dish of a suitable size.
- Sprinkle 1/3 of the cheese over the pasta and shape the pasta with the back of a spoon to create a hollow in the centre. Spoon sauce into hollow and sprinkle with 1/3 of the cheese.
- Serve immediately or keep warm for a short while.
- Sprinkle the remaining 1/3 of the cheese over the dish just before serving and garnish with parsley.
Bobotie
Bobotie has many household variations but should always be prepared with good quality lean beef or lamb mince, flavoured with curry and spices and topped with a golden egg custard. The matching side dish is Yellow rice with raisins but fluffy white rice is also good. Add a green vegetable for colour and sambals like fruit chutney, diced pineapple, cucumber and nuts. The Indonesian influence on South African cookery entered the country with the Dutch colonists who had ties with Indonesia at the time. The Indonesian word “bobotok” from which bobotie is derived, appeared in a Dutch cookery book in the year 1609. Malayans brought their culinary traditions to the country and these formed the cornerstone for certain dishes, which were perfected and adapted by each succeeding generation and can be regarded as indigenous. Read more about South Africa’s food heritage here. Also try the Spicy Macadamia Nut & Fruit Bobotie recipe.
500 g lean beef or lamb mince
1 large onion, peeled and coarsely grated or chopped
5 ml crushed garlic
20 ml medium curry powder
5 ml hot or additional medium curry powder
2.5 ml turmeric
1 ml ground coriander
1 ml ground ginger
1 ml mixed dried herbs
pinch cayenne pepper or chilli powder
60 ml finely diced green or green and red capsicums (optional)
1 unpeeled green apple, coarsely grated
2 slices white or brown bread, crusts removed
125 ml milk
5 ml salt
5 ml baking powder
30 ml apricot jam or fruit chutney (e.g. Mrs Balls Chutney)
15 ml white vinegar
2.5 ml beef stock powder
1 large egg
Savoury egg custard topping
2 large eggs
250 ml milk
1 ml salt
6 – 8 small, fresh lemon leaves (optional)
6 – 8 coarsely chopped cashew nuts (optional)
Optional garnish
3 – 5 fresh young lemon leaves
6 – 8 cashew nuts, very lightly chopped
To serve
plain white rice or yellow rice with raisins
- Place the meat, onion, garlic, curry powder, turmeric, coriander, ginger, herbs and cayenne pepper or chilli powder in a saucepan and stir – fry over moderate heat for 5 minutes or until the meat is crumbly.
- Add the capsicum and apple and cook 5 minutes or until meat is lightly browned.
- Pour the milk over the bread to moisten, add to the meat together with all remaining ingredients.
- Mix to combine, season to taste and spoon into an ovenproof dish of a suitable size. Smooth top.
- Beat together the ingredients for the topping and pour over the meat.
- Decorate with lemon leaves if used and scatter the nuts over all.
- Place the dish into a pan with water to come halfway up the sides of the dish and bake at 170 º C for about 30 minutes or until the topping has set.
- Serve as explained above.
Serves 6
Notes
- Prepare the meat mixture in advance and refrigerate or freeze. Allow to thaw overnight in the refrigerator or on DEFROST in the microwave. Pour over topping and bake as explained above.
- Bake the bobotie in individual ramekin dishes in a pan with water and serve in the ramekins or un-mould and serve on a plate with the rice (as is or moulded) and a green vegetable.
Yellow Rice With Raisins
Turmeric, widely used in Cape Malay cooking, colours and flavours the rice. Raisins add texture and sweetness while the cinnamon stick creates a mysterious aroma to the rice.
250 ml rice (white or brown)
5 ml sugar
2.5 ml salt
5 ml turmeric
15 ml butter or margarine
750 ml water
60 ml raisins
1 small cinnamon stick
- Place all the ingredients into a saucepan and bring to boil.
- Turn down the heat, cover partly and allow to simmer gently for about 25 minutes or until the rice is dry.
- Remove the cinnamon stick, fluff lightly with a fork and serve or spoon into a suitable serving dish or divide between ramekins to mould if preferred.
Serves 6
Recipes by Carolié de Koster from the Art Of Cooking Recipe book p. 243.
