Beef with potato crisps

Ingredients

·         500 g beef fillet in one piece

·         2 tbsp. crushed black peppercorns

·         Vegetable oil

·         4 potatoes, very thinly sliced

·         1 large sweet potato, very thinly sliced

·         Salt

·         Assorted lettuce leaves

·         Balsamic or red wine vinegar

Preparation

1.       Roll beef in black peppercorns.

2.       Heat 1 tbsp. oil in frying pan over medium heat, add beef and cook for 10-15 minutes, turning frequently until well browned on all sides – continue cooking until it is cooked to your liking. Remove beef from pan, cover, set aside and keep warm. (When the beef is browned it will be rare-to-medium. If this how you like your meat, remove it from the pan. To test the degree of doneness of the meat, press it with a pair of blunt tongs. Rare meat will feel springy to the touch, medium meat slightly springy and well-done meat will feel firm).

3.       Wipe pan clean. Add 5 cm oil and heat to hot. Cook potato slices and sweet potato slices in batches for 3-5 minutes or until golden brown and crisp. Remove from pan, drain on absorbent kitchen paper and sprinkle with salt.

4.       To serve, slice beef thinly. Divide potato and sweet potato crisps and lettuce leaves between serving plates. Place beef slices on top of lettuce, sprinkle with vinegar and serve immediately.

Serves 4

Engela

10 Best Childhood Aromas

Bacon and banana open sandwich

Ingredients

·         6 rashers rindless streaky bacon

·         1 banana, sliced

·         15 ml butter

·         30-45 ml peanut butter

·         2 slices whole wheat seeded bread

·         Drizzle of golden syrup

Preparation

1.       Grill the bacon rashers until crisp.

2.       In a non-stick frying pan, melt the butter and fry the banana slices until browned.

3.       Spread a generous tbsp. of peanut butter on each slice of bread.

4.       Add the fried bananas and drizzle with golden syrup.

5.       Top off with the crispy bacon rashers.

Serves 1 

Engela

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Herbed Spring Vegetables

Ingredients

·         2 sprigs fresh dill

·         2 sprigs fresh basil

·         2 sprigs thyme

·         185 g snow peas

·         185 g yellow courgette cut in halves

·         250 g small carrots, trimmed and peeled

·         250 g broccoli cut into small florets

·         8 cups water

·         2 cups basmati or long grain white rice

Ingredients for Sweet Chilli Dressing

·         4 tbsp. mayonnaise

·         3 tbsp. sweet chilli sauce

·         1 tbsp. chopped fresh coriander

Preparation

1.       To make dressing, place mayonnaise, chilli sauce and coriander in a bowl, mix and set aside.

2.       Line a 23 cm steamer with the dill, basil and thyme sprigs. Arrange snow peas, courgette, carrots and broccoli on top of herbs in steamer and cover with lid.

3.       Bring a large saucepan of water to the boil and stir in the rice. Place steamer on top of saucepan and cook for 6-8 minutes or until vegetables are tender. Remove steamer from pan, set aside and keep warm. Cook rice for a further 4-6 minutes or until tender and drain.

4.       To serve, divide rice between serving plates, top with vegetables and a spoonful of the dressing.

Serves 4

Engela

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Yellow and green pasta

Ingredients

·         500 g Fettuccine

·         2 tsp. olive oil

·         2 cloves garlic, crushed

·         2 tbsp. poppy seeds

·         250 g small yellow courgettes, sliced

·         250 g small green courgettes, sliced

·         60 g finely grated fresh Parmesan cheese

·         2 tsp. crushed black peppercorns

Preparation

1.       Cook pasta in boiling water in a large saucepan according to directions on packet

2.       Drain, set aside and keep warm.

3.       Heat oil in saucepan over medium heat; add garlic and poppy seeds and cook, stirring for one minute.

4.       Add the courgettes and cook; tossing gently for 4 minutes or until the courgettes are tender.

5.       Return pasta to pan, add the cheese and black peppercorn and toss to combine.

Serve immediately.

Engela

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Mince Pilau

Ingredients

·         450 g rice

·         50 g butter

·         1 onion, finely chopped

·         450 g mince meat

·         2 cloves garlic, crushed

·         1 ml grounded ginger

·         5 ml cumin seed

·         1 ml turmeric

·         20 ml curry powder

·         4 cardamoms

·         5 ml salt

·         Juice of 1 lemon

·         1 tomato, skinned and chopped

·         125 g peas

·         250 ml beef stock

·         4 hard-boiled eggs

Preparation

1.       Boil rice until half cooked. Drain and leave on side.

2.       Heat butter and fry onions till golden.

3.       Add meat and cook till browned, stirring constantly.

4.       Add garlic, spices, lemon juice, tomato, peas and stock.

5.       Cook gently for 10 minutes.

6.       Add rice and eggs and cook for 20 minutes or until rice is tender.

Engela

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Make your own Monkey Gland Steak

Ingredients: Main

·         2 kg rump steak cut into 2.5 cm cubes

·         I onion, sliced

·         15 ml butter

·         Olive oil for browning meat

Ingredients: Sauce

·         250 ml tomato sauce

·         50 ml brandy

·         Juice of one lemon

·         15 ml prepared mustard

·         15 ml chutney

·         15 ml sugar

·         7 ml A1 steak sauce

·         7 ml Worcestershire sauce

·         5 ml salt

·         Pinch of pepper

Preparation

1.       Sautee the onion in the butter in a cast-iron pan until tender; keep aside until needed.

2.       In the same pan brown the meat cubes in the oil.

3.       Mix all the ingredients for the sauce together.

4.       Put onions back into the pan with the meat.

5.       Add the sauce and stir thoroughly.

6.       Put on the lid and simmer until meat is tender.

7.       Stir occasionally

8.       Serve with rice, green-peas and side salads.

Serves 6

Engela

Homemade peppercorn steak

My husband is a food and taste fundi. Just after we were married (30 odd years ago!) he started to experiment with his own home made peppercorn steak. The reason was that the meat of the restaurants for this dish was not tender enough and the peppercorn sauce was not strong enough!

After more than 30 years we still use his recipe that is now tested to perfection.

Unfortunately he published the recipe on Triond.com and therefore I cannot publish it here.

But please follow the link to the recipe, it is a must have! Peppercorn Steak Recipe.

Engela

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