BOBOTIE: AFRICA
INGREDIENTS: ( serves 4-6 )
1 bread roll
250 ml milk
1 kg beef, roughly chopped or minced
2 tsp olive oil
1 onion, skinned and chopped
1 clove garlic, chopped
1 tsp curry powder
100 g sultanas
100 g Whole, shelled almonds
1 tsp apricot jam
2 tsp mango chutney
25 ml lemon juice
Salt and freshly ground pepper
2 eggs
2 bay leaves
METHOD:
- Soak the bread roll in half of the milk, then squeeze out and add to the meat.
- Heat the oil in a frying pan and sweat the onion and garlic until soft. Add the meat and fry sowly for about 10 minutes, stirring to brown on all sides.
- Stir in the curry powder, then add the sultanas, almonds, apricot jam, mango chutney and lemon juice and mix well.
- Remove from the heat and season to taste with salt and pepper. Transfer the mixture to a baking dish ( or 4-6 smaller dishes ). Beat the eggs with the remaining milk an pour over the meat.
- Add the bay leaves and bake in a preheated oven ( 180c ) for 25-30 minutes, until golden brown.
TIPS :In South Africa, bobotie is typically served with turmeric- scented rice and a sweet -and -sour fruit chutney called blatjang. If you don't want to make your own chutney, you can buy a bottled version- Mrs. Ball's is the most popular South African brand.
WAGYU RIBEYE: ASIA
INGREDIENTS: ( serves 1 )
100 g beef ribeye, raw
100 ml yakiniku dipping sauce ( keep 50 ml for serving )
50 ml ponzu dipping sauce
50 ml black pepper dipping sauce
METHOD:
- Slice the beef into rectangular 2X4 cm shapes ( about 10 g ) each and arrange onto a plate.
- Then brush up with 50 ml yakiniku sauce and sprinkle with sesame seeds.
- Serve with the three dipping sauces ( ponzu, black pepper and yakiniku ) in three separate bowls.
TIPS : Wagyu sashimi, or thin raw strips of beef marinated in a bit of soy sauce ( or other soy sauce- based sauces ), is very popular in Japan. If tartare is not to your taste, place the thin strips on top of a very hot bowl of rice briefly, and the heat will cook it perfectly. Which is to say, very slightly. ' Well done' and ' Wagyu' are not words that go well together.
THAI RED CURRY WITH BEEF:
INGREDIENTS: ( serves 4 )
1 tbsp oil
4 cloves garlic, minced
3 green onions, minced
600 g sirloin steak, sliced
100 g mushrooms
1/2 tbsp red curry paste
2 tbsp Thai fish sauce
350 ml canned coconut milk
1 each, sliced, red bell pepper and onion
1 Thai chilli, minced
2 tbsp shredded fresh basil
METHOD:
- Heat oil over high heat in a wok or large skillet.
- Add garlic and green onions; stir - fry until fragrant, about 30 seconds. Add beef and stir- fry for 3 minutes. Stir in mushrooms; stir- fry for a minute. Remove with slotted spoon to a bowl.
- Add curry paste to the remaining oil in the wok and cook, stirring over medium heat for 30 seconds. stir in fish sauce and coconut milk. Add bell pepper, onion and chilli.
- Reduce heat and simmer till vegetables soften, about 10 minutes. Add beef and mushrooms and any meat juices. Simmer for 5 minutes. Garnish with basil. Serve with steamed rice.
MINCE AND MUSHROOMS:
INGREDIENTS:
350 gms beef mince
4 tbsp oil
1 onion, chopped
1 clove garlic, crushed
125 gms chopped mushroom
2 tsp each, cake flour, tomato puree and chopped parsley
125 ml stock, warmed
Salt and pepper, to taste
METHOD:
- Heat oil in a large saucepan and saute mince till brown.
- Remove from pan and saute onion, garlic and mushrooms in the same pan till done.
- Return the meat and add remaining ingredients. Simmer for 10 minutes.
- Season with salt and pepper ad serve hot.
NOTE - Serve on rice or mashed potatoes.
PANAENG NUEA:
INGREDIENTS:
1 tbsp coriander seeds, ground
2 tsp cumin seeds, ground
3 tbsp curry paste
1/2 cup coconut cream
350 gms beef , cut into thin strips
1-1/2 cup coconut milk
1/2 cup grounded roasted peanuts
2 tbsp fish sauce
3 tbsp palm sugar
6 lime leaves, torn in half
1 red chilli, thinly sliced
METHOD:
- Mix ground coriander and cumin with curry paste.
- Heat coconut cream in a saucepan until the oil separates, then add the curry- coriander mix and half the coconut milk.
- Slowly bring to a boil, stirring constantly. Add beef strips cook for five minutes,then add remaining coconut milk and the rest of the ingredients, except lime leavs and chilli.
- Stir well and simmer until the meat is tender and the oil separates from coconut milk. Add lime leaves and chilli, remove from heat and serve steamed rice.
MEXICAN MINCE:
INGREDIENTS: ( serves 4 )
15 ml olive oil
1 red onion, quartered
1 chilli, finely chopped ( optional), extra for garnishing
500 g mince
Salt and freshly ground black pepper, to taste
410 g canned white beans, drained and rinsed
500 ml homemade tomato sauce
250 ml spaghetti, cooked al dente according to packet instructions
METHOD:
- Heat oil and fry red onion and chilli for a few minutes.
- Add mince and fry until done. Season with salt and pepper.
- Add white beans and tomato sauce and simmer for 10 minutes. Serve with spaghetti and garnish with chilli.
OVEN - ROASTED FILLET:
INGREDIENTS: ( serves 8-10 )
1-1/2 kg veal fillet, well trimmed and tied
5-6 cloves garlic, sliced
5-6 stalks fresh thyme
MARINATE MIXTURE
3 tbsp olive oil
3-4 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1 tsp basil, dried
1 tsp oregano, dried
1 tsp paprika
2 tbsp flour
Assorted vegetables
METHOD:
- Prepare this dish a day or few hours ahead. Make few slits inside the meat and push garlic and thyme inside the holes.
- Marinade mixture: Mix the oil, garlic, salt, black pepper, basil, oregano and paprika together. Place the fillet in a shallow dish. Pour the marinade over the meat. Cover and place in the fridge, turn occasionally.
- Heat oven to 200c.
- Lift the meat onto the roasting pan. Reserve the marinade. Roast the meat 50-60 minutes until partially cooked. Brush the meat occasionally during cooking with the marinade.
- Reduce heat to 180c. Cover meat loosely with foil and cook 20-25 minutes more until meat is well done.
- When the meat is cooked wrap in foil to keep warm and rest for 10 minutes.
- Stir flour into the pan drippings. Add little water if necessary. Cook until smooth and thickened. Strain if necessary. Season to taste. Slice the fillet and serve wih the sauce.
TIPS - In the middle of cooking time, arrage assorted vegetables around the meat, brush with oil or the marinate mixture. Roast with meat until cooked.
