Prego rolls Ingredients 200g 4 portions of rump steak (each) 30ml olive oil freshly ground black pepper 5ml sugar 1 packet of rocket leaves 4 Portuguese rolls For the marinade 15 ml oil 1 onion, chopped 1 red pepper, finely chopped 6 plump cloves garlic, sliced 1ml ground paprika 125ml dry white wine salt and freshly ground black pepper to season freshly ground black pepper Method To prepare the marinade Heat the oil and saute the onion with
the red pepper until soft. Add the garlic and stir-fry for another minute. Add the paprika and white wine and set aside to cool. Marinate the meat in the cooled marinade for at least two hours or, preferably, overnight. Remove the steak from the marinade and fry it in the olive oil, in a hot frying pan, until done to your preference. Season with salt and freshly ground black pepper. Remove the meat from the pan, keeping it warm. Add the marinade to the pan along with the sugar and cook until the sauce starts to thicken. Season to taste. Place a piece of steak and some rocket leaves in each bread roll, and top with a spoonful of sauce. Beef Wellington Macaroni & Cheese Yield: Serves 4 to 6 Prep Time: 15 minutes Cook Time: 1 hour
Ingredients: 1/2 lb beef tenderloin steaks 3 tablespoons olive oil 1/2 cup yellow onion 1/2 cup baby bella mushrooms, chopped 1 tablespoon rosemary, chopped 1 tablespoon thyme, chopped 1 tablespoon Dijon mustard 1 stick butter 1/2 cup flour 2 cups milk 1 cup mozzarella 1 cup parmesan 1 lb elbow macaroni 1/3 cup cooked ham, diced into 1-inch cubes 1 package puff pastry sheet 1 egg, whisked chives, garnish salt and pepper to taste Directions: Preheat an oven to 400 degrees. In a large, oven-safe skillet preheated to medium-high heat, add 2 tablespoons olive oil. Sprinkle the beef tenderloin steaks with salt and pepper. Add them to the skillet and brown on both sides for at least two minutes per side. Remove from heat and place the skillet in the oven for seven minutes. Remove skillet from oven and place tenderloin steaks on a cutting board to rest before dicing into 1/2-inch cubes. Meanwhile, fill a stockpot with water and bring to a boil. Add the elbow macaroni and cook until al dente about 10 minutes. Drain the pasta and set aside in a large bowl.
In the same skillet you cooked the steaks in, preheat the skillet back to medium-high heat and add the remaining tablespoons of olive oil. Next, add the onion, mushroom, rosemary, and thyme. Cook until the mushrooms have browned about five minutes. Stir in the Djon mustard and add a pinch of salt and pepper. Remove skillet from heat. In a medium saucepan preheated to medium heat, melt the butter. Add the flour and continue to whisk until a roux forms. Gradually add the milk, continiuing to stir until thickened about five minutes. Remove from heat. Add the mozzarella, parmesan, salt, and pepper. Pour the cheese mixture into the bowl with the elbow macaroni followed by the mushroom mixture, ham, and tenderloin cubes. Toss everything together and pour into a 9 X 13 buttered casserole dish. Spread the macaroni cheese in an even layer. Top the macaroni and cheese with a single layer of puff pastry. Poke a few holes in the puff pastry to keep it from rising. Brush the puff pastry with egg wash and place the macaroni and cheese into the oven for about 30 minutes or until the puff pastry is golden brown. Remove from oven and garnish with fresh chives. Pumpkin Swiss Fried Sage Burger with
Yield: Serves 4 Prep Time: 30 minutes Cook Time: 25 minutes Ingredients: 3 tablespoons olive oil 2 lbs lean ground beef 1/3 cup pumpkin puree 1/2 teaspoon garlic powder 1/8 teaspoon cinnamon 1/2 teaspoon cumin 1/8 teaspoon allspice 1/8 teaspoon cayenne pepper 6 tablespoons unsalted butter 1 yellow onion, sliced thinly 4 slices Swiss cheese 9 fresh sage leaves 4 hamburger buns salt and pepper to taste
Directions: In a large bowl combine, beef, pumpkin, garlic powder, cinnamon, allspice, cayenne pepper, salt and pepper. Form four hamburger patties and set aside. Preheat a skillet to mediumhigh heat and add the olive oil. Place hamburger patties into the skillet and cook for five minutes on the first side. Flip and cook an additional four minutes with last minute placing cheese slices on top of each patties allow it to melt. Once the cheese has melted and the burgers are cooked, remove from skillet and set aside on a plate. In another skillet preheated to medium heat, add 3 tablespoons unsalted butter. Add the onion slices, salt and pepper to the skillet. Saute until soft and golden brown about 15 to 20 minutes. Make sure to stir often to keep the onions from burning. Remove from skillet and set aside when done. In another skillet preheated to medium-high heat, add the remaining butter to the skillet. Add sage leaves and fry them in the butter until crispy about three minutes. Remove sage leaves with a slotted spoon and set aside. To assemble, place burger patty on a bottom bun. Top patty with caramelized onion and the top bun. Using a toothpick place two fried sage leaves on top of the bun to make sure they stay in place. Serve immediately. Romerige texas-kaassteak
Genoeg vir 4 mense Bereiding: 20 minute Rustyd: sowat 1 uur of oornag Gaarmaaktyd: 5-10 minute STEAK EN MARINADE 2,5 kg Texas-steak sap en skil van 2 suurlemoene 25 ml (5 t) worcestersous vars gemaalde swartpeper 4 knoffelhuisies, fyn gekap 45 ml (3 e) olyfolie sout BOLAAG 100 g cheddarkaas, gerasper 100 g mozzarellakaas, gerasper 145 g bloukaas, gekrummel 2 eiers, geklits 35 ml heelkorrelmosterd sout en gemaalde swartpeper 30 ml (2 e) gekapte pietersielie gebakte aartappelwiggies en roketslaai vir voorsit 1. STEAK EN MARINADE Sny die steak in porsies van 200-230 g. Meng die res van die bestanddele vir die marinade behalwe die sout en mariner die steaks oornag of n paar uur. 2. Verhit die oond tot 230 C en verhit n riffelpan tot
3. 4. 5. 6. 7. baie warm. Braai die helfte van die steaks in die verhitte riffelpan. Braai 2-3 minute aan albei kante en sout sodra die steaks geseël is. Wag tot die pan weer baie warm is voor jy die volgende steaks braai. Dit is belangrik om die steaks teen n baie hoë hitte te seël. Skep die gebraaide steaks op n voorbereide bakplaat en laat n paar minute rus. BOLAAG Meng al die bestanddele vir die bolaag en deel die vulsel tussen die steaks. Skep die vulsel op die steaks en rooster sowat 5 minute in die oond. Sit voor saam met gebakte aartappelwiggies en roketslaai. Surf n Turf Pimento Burger with Cajun Remoulade Yield: Serves 2 to 4 Prep Time: 20 minutes
Cook Time: 30 minutes Ingredients: for the crab cakes: 1/3 cup panko 2 tablespoons green onions, minced 1 teaspoon garlic powder 2 tablespoons mayonnaise 1 teaspoon lemon juice 1 teaspoon Dijon mustard 1 teaspoon Old Bay seasoning 1/2 teaspoon Worcestershire sauce 1 large egg, beaten 1 cup fresh crabmeat 2 tablespoon olive oil salt and pepper to taste for the burger: 1.5 lbs ground beef 1 teaspoon Tabasco salt and pepper to taste for the cajun remoulade: 1/2 cup mayonnaise 1/4 cup Dijon 1 tablespoon Cajun seasoning salt and pepper Directions: for the crab cakes: In a large bowl, combine the first ten ingredients. Take the crab mixture and form into four medium-sized patties. Preheat a skillet to medium-high heat and add the olive oil. Place the patties in the skillet and cook for about three to four minutes on the first side, flip, and cook for additional two
minutes. Remove from skillet and place on a plate. for the cajun remoulade: In a bowl, combine all ingredients. for the burgers: Preheat grill to medium-high heat. In a large bowl, combine beef, Tabasco, salt and pepper. Form beef into two large patties. Place beef patties on the grill and cook for about 5 minutes on the first side. Flip, and cook for additional three minutes on the other. Remove patties from grill and set aside to rest before serving. To serve: place hamburger patty on top of the bottom brioche bun. top the burger with a tablespoon pimento cheese. place the crab cake on top of the burger followed by a dollop of the cajun remoulade. place the top of the brioche on the remoulade and serve. Repeat process for remaining burger. Griddled bavette steak with shallot and red wine sauce Ingredients 4 shallots, sliced in thin rings
4 tbsps olive oil 240ml red wine 240ml beef stock Salt and freshly ground black pepper 1 (680g) piece bavette steak 15g cold butter, in small chunks Method How to make Griddled bavette steak with shallot and red wine sauce 1) In a medium saucepan over medium-high heat, saute the shallots in 2 tablespoons of the olive oil until lightly caramelized, about 5 to 7 minutes. Raise the heat to high and add the red wine and reduce by half. Add the broth and reduce by half. Check for seasoning, and season with salt and pepper, to taste. Keep warm on low heat. 2) Brush the flank steak on both sides with 2 tbsps of the olive oil and season with the salt and pepper. Place on the center of grill and sear 5 to 8 minutes per side for rare to medium rare, testing by pressing the meat with a finger: The spongier the meat feels, the rarer it is cooked. Remove from the grill and allow to rest, very loosely tented with aluminum foil, 5 to 10 minutes, to allow the juices to reabsorb into the meat. Slice the flank steak on the diagonal and place on a large platter. Finish the sauce by swirling in the chunks of cold butter, then top the steak with some of the sauce and serve the rest on the side.
Slow Cooker Swiss Steak 6 medium beef blade steaks 8 oz fresh mushrooms, thinly sliced 1 medium onion, sliced 1 tbs fresh thyme, minced 1 1/2 tsp sweet paprika 3/4 cup chicken stock 1/4 cup dry sherry 1/4 cup flour 4 tbs oil salt & pepper to taste 2 tbs fresh parsley, chopped 1/2 cup cream Heat a heavy skillet or saute pan over medium heat. Add 1 tbs of the oil. Add the mushrooms; cover and cook for 5 minutes. Remove cover and continue cooking until mushrooms begin to brown. Remove from pan and place in the slow cooker. Return the pan to the heat. Season the steaks with salt & pepper. Add 1 tbs of oil and brown the blade steaks nicely. Remove to a plate and set aside Return the pan to the heat and add 2 tbs of the oil. Add the sliced onions, the thyme and the paprika. Stir and cook for about 1 minute. Add the flour and stir well, cooking for about 1 minute. Whisk in the sherry and chicken stock, scraping up
all the browned bits at the bottom of the pan. Add the entire contents of the pan to the slow cooker. Place browned steaks on top of the mushroom/onion mixture. Cover and cook on LOW for 6-8 hours, HI for 4-5 hours. Remove steaks to a serving plate and cover with aluminum foil to keep them warm. Stir the cream and parsley into the liquid. Heat for another 10 minutes. Ladle gravy over steaks and serve Makes either 6 smaller servings or 3 larger servings. Crumbly Burger Sliders with Dijon Shallot Relish Yield: Makes 8 to 10 sliders Prep Time: 10 minutes Cook Time: 10 minutes Ingredients: for the sliders:
2 tablespoons olive oil 1.5 lbs lean ground beef 1 yellow onion, diced 1 teaspoon Tabasco 12 slider buns salt and pepper to taste for the Dijon shallot relish: 1/2 cup shallots, diced 2 tablespoons Worcestershire sauce 1 tablespoon Dijon 3 teaspoons unsalted butter, melted 6 dill pickles,diced salt and pepper to taste Directions: for the sliders: Preheat a large skillet to medium-high heat. Add the olive oil, ground beef, Tabasco, onion, s&p. Cook until the meat is no longer pink about seven minutes. Remove skillet from heat and set aside. To assemble the sliders, spoon about 1/4 cup of the ground beef mixture on the bottom of one of the slider buns. Top the ground beef with about a tablespoon of the Dijon shallot relish. Top relish with remaining bun. Repeat process until all ground beef mixture has been used. for the Dijon shallot relish: In large bowl, combine all ingredients.
Classic Steak and Kidney Pie Treat the family to this traditional steak and kidney pie served with mashed potatoes and roast vegetables. Less than 1.5 hours Serves: 4 Main Ingredients 500 grams beef, cubed 500 grams lamb kidneys, cleaned and cubed 250 ml red wine 50 grams flour 250 ml water 1 sachet KNORR Hearty Beef Stew Cook-in-Sauce 1 roll puff pastry 1 egg lightly beaten Preheat oven to 200 C. Marinate the beef cubes and kidneys in the red wine, preferably overnight. Dust the cubes with flour reserving the wine for later use. Fry the cubes in oil to brown. Add the KNORR Hearty Beef Cook-in-Sauce, the reserved wine and water and simmer for 25-30 min. Place in an ovenproof dish or 4 individual dishes. Roll out the pastry and place over the mixture to create the
top of the pie. Brush with beaten egg. Bake the pie at 200 C for 15 min or until golden brown. Serve with mashed potato and vegetable Bourbon Beef Poutine with Cheese Curds & Peppered Gravy Yield: Serves 4 Prep Time: 15 minutes Cook Time: 20 minutes Ingredients: for the poutine: 1 package frozen curly french fries or you can make these homemade frites 1 tablespoon olive oil
1 pound lean ground beef 1 small yellow onion, diced 1 tablespoon bourbon 1/2 cup mozzarella, shredded 1 package white cheddar cheese curds Fresh chives, diced, garnish salt and pepper to taste for the gravy: 3 tablespoons unsalted butter 3 tablespoons all-purposed flour 1 cup chicken stock 1 teaspoon course pepper Directions: for the poutine: Preheat oven to 425 degrees. Place fries on a baking sheet and bake for about 20 minutes. Meanwhile, preheat a skillet to medium high heat add olive oil, beef, bourbon, onion, and s&p. Cook until the beef is no longer pink about 5 to 7 minutes. Remove from heat and set aside. Take the fries out of the oven and top with mozzarella immediately. Put the fries onto a serving dish. Top with beef mixture, curds, and then gravy. Garnish with chives and serve immediately. for the gravy: In a medium saucepan, melt butter over medium heat. Add flour and continue to whisk until the flour has cooked out and a roux forms; about a minute. Gradually pour in the chicken stock and continue to whisk until thickened. Add a pepper and stir.