Tipsy Tarts Deli

Beef and cauli mash shepherds pie INGREDIENTS 400 g beef mince 125 g streaky bacon, chopped 40 g butter 1 large onion, finely chopped 4 celery sticks, roughly chopped 2-3 garlic cloves, minced 50 g tomato paste 250 ml good-quality beef stock 3 fresh thyme large sprigs, chopped 200 g button mushrooms, sliced 1x400 can chopped tomatoes 3 fresh origanum large sprigs, chopped Sea salt and freshly ground black pepper, to taste 1 cauliflower head, broken into florets 2 free-range egg yolks 100 g butter Ground nutmeg, to taste COOKING INSTRUCTIONS Sauté the mince and bacon in the butter in a medium-sized, heavy-based frying pan until golden brown. Once the mince has browned, remove it from the pan and add the onion and celery. Sauté the onion and celery in the fat until golden brown. Add the garlic and sauté until aromatic. Return the mince to the pan, add the tomato paste and stir until a dark sediment collects on the base of the pan (this sediment gives the mince an amazing roasted flav

INGREDIENTS 1 tbsp oil 2.2 lb sirloin steak, cut into thin strips 3 tbsp flour 1 tbsp salt 1 tbsp pepper 2 tbsp butter 1 onion, sliced roughly 2 cups sliced mushrooms 1 cup beef stock 2 cups stout 1 tbsp fresh thyme leaves 24 slices emmental 12 slider rolls How You Make It: Heat the olive oil in a large, deep pan with a lid. Add the steak pieces and fry until they have a nice colour, then stir in the flour and seasoning and cook until the steak has browned all over. Remove from the pan. Add the butter and melt, then add the mushrooms and onions and cook until the mushrooms let off some water, then add the liquids and thyme and deglaze some of the sticky bits from the bottom of the pan. Bring to a simmer and cover with a lid and leave, stirring occasionally, for about 40 minutes, or until the beef has softened. Preheat the oven to 180°C. Lay the bottom halves of the slider rolls in a baking tray and top with 12 layers of cheese. Using a slotted spoon take some

Potroast Beef INGREDIENTS 1,5 Kg Beef 2 Carrots 1 Onion, quartered 2 Beef Stock cubes Tot Brandy 1 Tbl oil Flour to rub METHOD Heat oil in pot and brown beef. Add 2 cups water, carrots, onion and 1 stock cube, salt and pepper. Cover and cook for 1 hour. Remove from stove but leave covered. Use juice for gravy. Slice beef thinly. Place in casserole dish. Heat gravy juices and add Bisto, water and brandy, Worcester sauce, salt and pepper. Boil Pour grave over meat. Put lid on casserole and put in oven at 120 deg C. Serve with roast potatoes/mash, peas and gravy.    

Ingredients 1 ounce dried ancho or other large dried red chillies 1/2 cup boiling water 1 cup fresh white breadcrumbs 1/3 cup milk 1 pound ground beef 1 egg 2 cloves garlic, crushed 1/2 cup cilantro leaves, finely chopped 2 teaspoons ground coriander seeds Sea salt and cracked black pepper 1/4 cup extra-virgin olive oil 1 yellow onion, finely chopped 2 cloves garlic, crushed 2 tablespoons tomato paste 1 tablespoon brown sugar 1 tablespoon malt vinegar 1/2 cup beef stock 2 (14-ounce) cans chopped tomatoes 2 (14-ounce) cans black beans, drained and rinsed 1 tablespoon smoked paprika 2 (3 1/2-ounce) dried chorizos, skin removed and roughly chopped Steamed rice and sour cream, to serve Method Preheat oven to 400°F. Place the ancho chiles and boiling water in a bowl and allow to stand for 10–15 minutes or until soft. Drain and roughly chop the chiles, reserving the liquid. Set aside. Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes or until the

These recipes are practical for making in Airbnb kitchens as they use basic ingredients and don’t require a long ingredient list. Spaghetti Bolognaise - an all time fav Spaghetti Pasta Sauce (or tomato paste + garlic + Italian herbs) Ground Beef Ciabatta Method Fry the ground beef until cooked. Add pasta sauce and simmer for 30 mins or so. While that is cooking boil the spaghetti Serve with a little grated Parmesan cheese and ciabatta. Rotisserie Chicken This is available in most grocery stores. Serve is with a salad. One can also buy complete salsalads in most grocery stores, with salad dressing. One can then use the left-over chicken to make sandwiches or chicken soup the next day. Chicken Soup Chicken broth (made from the bones of the rotisserie chicken). potatoes Left-over rotisserie chicken carrots Seasoning Add all of the above to the chicken broth and simmer for an hour. I add Ina Paarman's chicken flavoured stock powder for seasoning. Beef Tacos Most grocery stores sell Tac

  2 small onions 1 lemon grass 1 bunch corriander 1 punnet mint leaves 1 cup lime/lemon juice 1/3 cup fish sauce 1 Tbl sweet chilli sauce 2 Tbl white sugar 750g fillet steak (I used Ostrich fillet) 1 lettuce 1 cucumber 1 punnet cherry tomatoes In a bowl stir together chopped onions, finely sliced lemon grass, chopped corriander, chopped mint, lime/lemon juice, fish sauce, chilli sauce and sugar. Sear steak and slice. Put steak into sauce and marinade for a few hours Make the salad and place meat on top.

Ingredients 1 large onion 1 red pepper 2 garlic cloves 1 tbsp oil 1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild) 1 tsp paprika 1 tsp ground cumin 1 tsp Oreganum 500g lean minced beef 300 ml beef stock 400g can chopped tomatoes 2 tbsp tomato purée 410g can red kidney beans plain boiled long grain rice, to serve soured cream, to serve Method Fry diced onion and cook until the onion is soft, squidgy and slightly translucent. Add garlic diced red pepper, chilli powder, paprike and cumin. Cook for 5 minutes, stirring occasionally. Add the minced beef and brown.  Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew. Add 300ml beef stock - I use Ina Paarman's. Mix for a while. Add a 400g can of chopped tomatoes, oreganum.and tomato purée and stir the sauce well. Simmer it gently. Bring

Such great comfort food for cold weather. I’ve been wanting to post a recipe for it for a while now and was given a convenient excuse to finally do so. 1 Kg beef shank Salt and ground black pepper to taste 1 tablespoon vegetable oil 1 punnet mushrooms 1 large onion, diced 4 cloves garlic, minced Small tin tomato paste 3 cups beef broth 1 cup red wine 2/3 cup diced celery 2/3 cup diced carrots 1 bay leaf 1/4 teaspoon dried rosemary and/or thyme 1/2 cup pearl barley 1 tablespoon chopped fresh parsley, or to taste Heat vegetable oil in a large pot over high heat. Cook beef in hot oil until browned on both sides, about 10 minutes. Transfer beef to a plate. Reduce heat to medium, and stir onion into the same pot with a pinch of salt. Cook and stir until onion is soft and translucent, 4 to 5 minutes. Stir garlic into onion; cook and stir until fragrant, about 1 minute. Stir tomato paste into onion mixture; cook and stir until tomato paste is brick red, 2 to 3