Chicken and Mango Stir-Fry

Ingredients

·         4 chicken breasts; skinned, deboned and cut into thin strips

·         1 onion; chopped

·         2 garlic cloves; crushed

·         25 ml olive oil

·         1 packet frozen stir-fry vegetables; thawed and drained

·         2 ml lemon pepper

·         Salt to taste

·         5 ml paprika

·         175 ml mango juice

·         750 ml cooked brown rice

Preparation

1.       Fry the chicken strips, onion and garlic in the oil in a large frying pan on medium heat until golden brown and cooked.

2.       Stir in vegetables and stir-fry for 8-10 minutes.

3.       Add rest of ingredients, except the rice and stir-fry for a further 8 minutes.

4.       Add rice and stir-fry for a further 3 minutes.

5.       Serve hot.

Serves 4 

Engela

The Top Five Pedigree Dogs

Sole Parcels

Ingredients

·         2 young medium baby marrows; grated

·         3 medium carrots; grated

·         80 ml whole-wheat breadcrumbs

·         20 ml lemon juice

·         Salt and pepper to taste

·         6 sole fillets

Preparation

1.       Preheat the oven to 200⁰c (400⁰F) and spray a baking dish with non-stick cooking spray.

2.       Mix the grated marrows and carrots with the breadcrumbs, lemon juice and salt and pepper.

3.       Place the sole fillets on a plate, with the skin side up. Divide the mixture between the fillets and spread it evenly over them.

4.       Role the fillets up, cover and bake for 30 minutes or until the fillets flake easily.

5.    Remove from oven and serve immediately with rice and side-salads.

Serves 6

Engela

Getting a New Puppy? How to Prepare for The Arrival of Your New Puppy

Beef and Port Hot Pot

Ingredients

·         2 tsp. vegetable oil

·         1.5 kg roasting beef; in one piece

·         6 sprigs assorted fresh herbs

·         1 cup port

·         2 cups beef stock

·         2 tbsp. Worcestershire sauce

·         4 potatoes; halved

·         2 parsnips; halved length wise

·         2 carrots; halved length wise

Preparation

1.       Heat oil in a saucepan over a high heat, add beef and cook; turning several times for 5 minutes or until beef is brown.

2.       Tie stems of herbs together and add to pan. Stir in port, stock and Worcestershire sauce and bring to simmering over a medium heat. Simmer, stirring occasionally for 1¼ hour.

3.       Add potatoes, parsnips and carrots and cook for 20 minutes longer or until beef and vegetables are tender; stirring occasionally.

4.       To serve, slice beef and accompany with vegetables and pan juices as a sauce.

Serves 4

Got a Common Cold? How to Treat It Yourself at Home

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Dutch Potato Soup

Ingredients

·         3 rashers of bacon; shredded

·         20 g butter

·         6 medium potatoes; peeled and diced

·         2 onions; chopped

·         500 ml boiling water

·         500 ml milk

·         5 ml salt

·         1 ml pepper

·         25 ml parsley, chopped

Preparation

1.       Fry the bacon in the butter until crisp.

2.       Add potatoes, onions and boiling water to the bacon; bring to simmer and simmer until the potatoes are tender.

3.       Add the milk and cook for a further 5 minutes.

4.       Season the soup with salt and pepper and sprinkle parsley on top.

Serves 4

Engela

How to Make a Hearty Roast Beef Dinner

Ingredients

·         1.5 kg sirloin beef; in one piece

·         60 ml balsamic or red wine vinegar

·         2 tsp. crushed black peppercorns

·         2 cloves garlic; crushed

·         2 sweet potatoes; cut into pieces

·         4 small carrots; cut into large pieces

·         2 turnips; cut into large pieces

·         2 large leeks; cut into large pieces

·         2 tbsp. vegetable oil

·         2 tbsp. corn flour

·         125 ml beef stock

Preparation

1.       Place beef in a shallow glass dish. Place vinegar, black peppercorns and garlic in a small bowl and mix thoroughly. Pour this mixture over the beef and turn to coat. Set aside to marinade for 40 minutes. Turn occasionally.

2.       Drain beef and a reserve marinade. Place beef on a rack in an oven-proof baking dish. Pour a little water into the dish and bake for 30 minutes at 200⁰C (400⁰F)

3.       Brush sweet potatoes, carrots, turnips and leeks with oil, place around beef and cook for 30 minutes longer or until vegetables are tender and beef is cooked to your liking.

4.       Remove beef and vegetables from rack, set aside and keep warm. Remove rack from baking dish and place dish over medium heat on the stove; add flour and cook for 3 minutes or until flour is light brown in colour, stirring occasionally. Whisk stock and reserved marinade into pan and cook, stirring constantly, until mixture boils and thickens.

5.       To serve, slice beef and accompany with vegetables and gravy.

Note: the cooking time given in this recipe will result in beef with a rare to medium doneness. Remember to allow a roast to stand for a few minutes to “rest” before cutting – this allows juices to settle and it also makes carving easier.

Serves 4

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Engela

Seafood and Sorrel Ragout

Ingredients

·         12 uncooked large prawns; shelled and deveined but tails left intact

·         12 scallops

·         500 g firm white fish fillets; cut into large pieces

·         ⅓ cup corn flour

·         2 tsp. olive oil

·         ½ cup dry white wine

·         2 cups fish stock

·         1 cup cream

·         2 tbsp. chopped sorrel (if not available use young spinach leaves)

Preparation

1.       Place prawns, scallops, fish and flour in a plastic food back and toss to coat seafood mixture lightly with flour. Shake off excess flour.

2.       Heat oil in a frying pan over a medium heat and cook seafood mixture in batches for 2 minutes or until lightly brown on all sides. Remove from pan and set aside.

3.       Stir wine, stock and cream into pan and bring to simmering. Simmer, stirring frequently for 8 minutes or until sauce reduces and thickens.

4.       Return seafood to pan, add sorrel and simmer, stirring occasionally for 3 minutes longer or until heated through.

Serves 4

Woman To Woman

Engela

Braised Lamb with Peppercorns

Ingredients

·         2 tsp. olive oil

·         4 lamb shanks

·         2 onions; cut into wedges

·         1 cup red wine

·         2 cups beef stock

·         1 cup tomato puree

·         1 tbsp. canned green peppercorns; drained

·         4 potatoes; halved

·         4 carrots; halved length wise

Preparation

1.       Heat oil in an oven-proof dish over medium heat. Add shanks and onions and cook for 10 minutes or until brown; turning frequently.

2.       Remove dish from heat; stir in wine, stock, tomato puree and green peppercorn, cover and bake for I hour at 180⁰C (350⁰F); turning occasionally.

3.       Add potatoes and carrots to the meat and bake for 30 minutes longer or until meat and vegetables are tender.

4.       Serve pan juices as a sauce with meat and vegetables.

Serves 4

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Engela