CHEESY BEER BEEF SLIDERS

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:

1. 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.
   
2. 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.
   
3. 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 of the beef onion mix and spoon it onto each roll then top with more cheese and the top of the rolls. Spoon over the excess gravy and bake for 30 minutes, basting with more gravy if necessary.

Cauli Mash n Beef Mince Recipes

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

1. Sauté the mince and bacon in the butter in a medium-sized, heavy-based frying pan until golden brown.
2. Once the mince has browned, remove it from the pan and add the onion and celery.
3. Sauté the onion and celery in the fat until golden brown. Add the garlic and sauté until aromatic.
4. 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 flavour).
5. Add the beef stock, thyme, mushrooms and canned tomato and simmer over a low heat for 1 hour. Add the origanum and season to taste.
6. Steam the cauliflower until very soft. Place the caulifl ower in a food processor and purée until smooth. While the blender is running, add the egg yolks.
7. Add the butter, one knob at a time, until it has melted and the mixture is smooth. Season with nutmeg to taste.
8. To assemble the cottage pie, fill a lasagne or pie dish with the mince and smooth the top. Top with the cauliflower purée and press the classic fork pattern into the top. Place it under the grill for 15 minutes until golden brown.

Savoury Mince on Cauli and One Potato Mash

• 2 T (30ml) olive oil
• 1 onion, finely chopped
• 1 T (15ml) Ina Paarman's Meat Spice
• 500g lean beef mince
• 1 T (15ml) Ina Paarman's Roast Onion Soup and Gravy Powder
• 1 cup (250ml) water
• 1 x 25g Ina Paarman's Liquid Beef Stock
• 2 T (30ml) Ina Paarman's Tomato Pesto
• 1½ T (22.5ml) Worchester sauce
• 1 cup (250ml) carrots, coarsely grated
• 1 cup (250ml) frozen peas
• Cauli and one potato mash
• 1 large potato peeled and cut into blocks
• 1 head of cauliflower broken into florets.
• ½ cup (125ml) milk
• 2 T (30ml) butter
• 1-2 t (5-10ml) Ina Paarman's Vegetable Spice

Method

1. Warm a heavy based fry pan. 
2. Add oil, swivel the pan and add chopped onion and Meat Spice. Stir-fry the onion until it starts to brown and soften. 
3. Add the mince, using a fork to break up the lumps and stir-fry the meat until crumbly and cooked. 
4. Sprinkle Roast Onion Soup Powder over. 
5. Cook over high while stirring for one minute. 
6. Add water and bring mixture to the boil, add undiluted Stock Concentrate, Tomato Pesto, Worchester Sauce and grated carrot. Bring to the boil and simmer for 20 minutes.
7.  Add the frozen peas during the final 10min.
8. Mash
9. Steam the potato until beginning to soften. 
10. Add the cauliflower and steam together until cauliflower is soft. Mash, using a ricer or potato masher. Mix with milk, butter and Vegetable Spice.
11. Serve mince on the side, with the mash - only a green salad or seasoned vegetable is required with this family meal in one.

STEWS and ROASTS

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

1. Heat oil in pot and brown beef.
2. Add 2 cups water, carrots, onion and 1 stock cube, salt and pepper.
3. Cover and cook for 1 hour.
4. Remove from stove but leave covered. Use juice for gravy.
5. Slice beef thinly.
6. Place in casserole dish.
7. Heat gravy juices and add Bisto, water and brandy, Worcester sauce, salt and pepper.
8. Boil
9. Pour grave over meat.
10. Put lid on casserole and put in oven at 120 deg C.
11. Serve with roast potatoes/mash, peas and gravy.

  

Chili Meatballs in Black Bean and Tomato Sauce

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

1. 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.
2. Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes or until the milk is absorbed. Add the beef, egg, garlic, cilantro, coriander seeds, salt and pepper and mix well to combine. Using wet hands, roll tablespoon-portions of the mixture into balls.
3. Heat 1 tablespoon of the oil in a large, shallow, heavy-based ovenproof saucepan over medium heat. Cook the meatballs in batches, turning frequently, for 5–7 minutes or until browned. Remove the meatballs from the pan and set aside. Add 1 tablespoon of the oil, onion and extra garlic to the pan and cook for 5–7 minutes or until lightly golden. Add the tomato paste, sugar and vinegar and cook for 1 minute. Add the beef stock, tomatoes, beans, reserved chopped chile, reserved soaking liquid, paprika, salt and pepper. Bring to a boil, return the meatballs to the pan and transfer to the oven. Bake for 15–20 minutes or until the sauce is reduced and the meatballs are cooked through.
4. Place the chorizo in a food processor and process until finely chopped. Heat the remaining oil in a medium non-stick frying pan over high heat. Add the chorizo and cook, stirring frequently, for 5–6 minutes or until golden and crispy. Serve the meatballs with steamed rice and top with the crispy chorizo and sour cream.

 

Easy Meals to make in an #Airbnb Kitchen

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 Taco kits which contain Tacos, salsa sauce and seasoning. All you need to add to the mix is the ground beef and I like to serve with shredded lettuce and grated cheddar cheese. One can also add some store bought guacomole and sour cream.

THAI BEEF SALAD

 

• 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

1. In a bowl stir together chopped onions, finely sliced lemon grass, chopped corriander, chopped mint, lime/lemon juice, fish sauce, chilli sauce and sugar.
2. Sear steak and slice.
3. Put steak into sauce and marinade for a few hours
4. Make the salad and place meat on top.

CHILLI CON CARNE

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 the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.

After simmering gently, the saucy mince mixture should look thick, moist and juicy.

Drain and rinse a 410g can of red kidney beans in a sieve and stir them into the pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.

Taste a bit of the chilli and season. 

Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to infuse.

Serve with soured cream, grated cheese and plain boiled long grain rice. I have it with Avo instead of rice in a bowl.

Hearty Beef, Barley and Veg Stew

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 minutes. Pour wine and broth into onion mixture. Add celery, carrots, bay leaf, and rosemary. Return beef with any accumulated juices to pot; push beef down to cover with cooking liquid.
• Bring broth mixture to a simmer, reduce heat to low, cover the pot, and cook until beef is fork-tender, 2 to 3 hours. Transfer beef to a bowl.
• Add mushroom and barley into cooking liquid, bring to a simmer, and cook until barley is tender, about 45 minutes. Return beef to pot, cover the pot, and cook until heated through, about 10 minutes. Season with salt. Ladle stew into bowls and garnish with parsley and horseradish.