Tipsy Tarts Deli

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.    

TACO SALAD Ingredients 1 1/2 pounds ground beef, browned and drained 1 16 ounce can red kidney beans, rinsed and drained 1 head lettuce, shredded 1 pound cheddar cheese, grated 4 tomatoes, diced 1 10 ounce bag GF corn chips, crushed Directions Mix together beef and beans; chill 3 hours or overnight. Place in large bowl and top with lettuce, cheese and tomato. Before serving, add corn chips. Toss. Add dressing. Toss and serve. OLIVE-STUFFED CHICKEN with CREAMED MUSHROOMS Ingredients: 4 boneless, skinless chicken breasts 1 pound button mushrooms, sliced 1 cup olives, chopped 1 small onion, chopped 1 cup heavy cream 2 cloves garlic, minced ½ teaspoon dried thyme ¼ cup olive oil, divided 2 tablespoons butter 4 toothpicks, optional 1 ½ teaspoons each salt and pepper, plus more to taste Directions: Preheat oven to 350° F. Rinse and pat dry chicken. Cut a pocket in the thickest part of the breast and stuff with ¼ cup of chopped olives. If olives spill out, pierce with a

Ingredients 4 tablespoons olive oil 1 large onion, (diced) 5 garlic cloves, (minced) 1/2 teaspoon turmeric 1 teaspoon curry powder (optional) 1 teaspoon cumin powder 1 chilli finely chopped (optional) 2 large potatoes (or sweet potato) 3 carrots peeled and sliced 2 cups vegetable broth 1 x  400g tin of chopped tomatoes 1 small tin tomato paste 1 tin chickpeas (drained) 1/2 cup almonds - think shavings Juice of a lime (I use the zest as well) 4 cups green beans - cut in 2 inch pieces (fresh or frozen) Salt and pepper Preparation On a medium­-high heat on the stove, using a very large cast iron pot, heat the oil until warm. Now add the onion and cook until translucent for about 3 minutes. Add spices and stir for a minute. Now add garlic and a dash of water to release the spices from the bottom of the pot. Cook for further 2 minutes. Stir in the green beans, potatoes, and carrots and cook for further 8-­10 minutes stirring occasionally. Now add vegetable stock, chopped tomato and paste. B

Ingredients 2 pork tenderloins (1 pound each), cut into 2-inch pieces 1 teaspoon salt 1/2 teaspoon pepper 2 large carrots, cut into 1/2-inch slices 2 celery ribs, coarsely chopped 1 medium onion, coarsely chopped 2 cups chicken stock 3 Tblspoons Balsamic vinegar 1 (12 fluid ounce) bottle dark beer (such as Guinness®) or 1 cup white wine 2 tablespoons tomato paste 4 garlic cloves, minced 2 bay leaves 1 fresh rosemary sprig 1 fresh thyme sprig 1/3 cup Greek olives, optional Chopped fresh parsley, optional Hot cooked mashed potatoes, optional Heat vegetable oil in a pot over high heat. Working in batches, cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes. Transfer pork to a bowl and reduce heat to medium. Cook and stir onion with a pinch of salt in hot butter until onion is softened and translucent, 7 to 10 minutes. Add garlic; saute until fragrant, about 30 seconds. Stir pork, chicken broth, carrots, and celery into beer mixture (or wine); bring to simmer.

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