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FILLET WITH A LUXURIOUS MUSHROOM AND RED WINE SAUCE – Source: Karan Beef Cookbook 2 tablespoons (30 ml) cooking oil 2 x 200g Beef fillet, Rib-eye steaks or other steak of choice Mushroom and Red Wine Sauce 2 tablespoons (45ml) butter 1 clove garlic, peeled and crushed ¼ cup (60 ml) dry red wine ½ cup (125 ml) hot beef stock 1 tablespoon (15 ml) chopped fresh rosemary or 1 teaspoon (5 ml) dried Salt and freshly ground pepper to taste 125 g brown or button mushrooms, sliced Method for sauce Melt the butter in a large frying pan, add the garlic and sauté. Stir in the red wine, stock, rosemary and seasoning and simmer for about 10 minutes, stirring frequently until the mixture reduces and thickens slightly. Add the mushrooms and heat through. Serve with the steaks. Method for meat Heat the oil in a griddle pan until very hot. Grill the steaks for 4-5 minutes per side for medium done (Alternatively, grill over hot coals). Variation: Substitute the stock with fresh cream for a richer sauce. For a garlic and thyme sauce, use 80 g butter, 2 peeled and crushed cloves garlic, 2 teaspoons (10 ml) chopped fresh thyme or ½ teaspoon dried, and 2 tablespoons (30 ml) fresh lemon juice. Serves 2 persons 500g boneless beef top loin or tenderloin, cut 2cm thick Roasted vegetables 16 large red, yellow or green bell peppers, cut into 2 cm strips Method: Heat oven to 200ºC. Spray baking pan with cooking spray. Place vegetables in pan, spray generously with olive oil. Drizzle with vinegar, sprinkle with garlic, rosemary and salt and pepper. Stir to coat. Roast in pre-heated oven for 30-35 minutes or until tender, stirring once. Cool slightly. Heat large non-stick skillet over medium heat until hot. Place steaks in skillet, cook top loin steaks 12-15 minutes (tenderloin steaks 10-13 minutes) for medium rare to medium doneness, turning occasionally. Remove and let stand for ± 10 minutes. Carve steaks, season with salt. Arrange beef and vegetables on greens and serve with dressing and rice or mashed potatoes. (Serves 4)
RUMP STEAK KEBABS 1kg rump steak, cut into 25mm cubes 8 lamb's kidneys (optional) (Can be substituted with pork cubes) 12 fresh pickling onions 1 green pepper, seeded and quartered Basting mixture: 30 ml cooking oil 15 ml lemon juice 1 clove garlic, crushed 3 ml dried or 10ml chopped fresh origanum Method:Prepare basting mixture: Mix ingredients Prepare meat: Remove membrane and tubes and halve kidneys. Thread the steak cubes, kidneys, onions and green pepper alternately onto 8 skewers. Grill kebabs over moderately hot coals for about 15 minutes, turning and brushing frequently with the basting mixture. Serve immediately (8 servings). “UGLIES” "These aren't pretty, but they are delicious. Serve with a salad for a great meal! You can freeze them for a quick dinner, but hide them or your family will eat them up!" Ingredients: 500g ground beef chuck Method: Preheat oven to 200ºC. Lightly grease 8 muffin cups. In a large skillet or frying pan, cook ground chuck with onion and garlic powder until evenly brown, drain off the grease. Stir in the barbeque sauce and simmer for another 3 minutes. Roll out the dough and cut into 8 circles to fit in the muffin cups (Cut a little larger than the cup size). Put the circles of dough in the muffin tin and fold up sides to create a cup shape. Fill each circle almost to the top with the meat mixture, top with cheddar cheese. Bake in preheated oven until dough is baked, cheese is melted and tops are golden brown for about 15 minutes. (8 servings) SWEET PORK FILLETS – Source: David Basckin 3 Pork fillets (400 grams each)100 grams of palm sugar or brown cane sugar Extra virgin olive oil Freshly milled black pepper and salt 3 tablespoons wine vinegar 1 tablespoon tomato puree 170 ml water 1 or 2 chillies (optional) 1 tablespoon Soya sauce or Worcestershire sauce 250 grams of mushrooms (white ones) 250 grams red brinjals Method: Preheat the oven to 200°C. Select a heavy bottomed frying pan, adding just enough olive oil to cover the bottom. Bring this to a high heat. Place the pork fillets on a work surface and season them with black pepper and a little salt. Then cover them in the palm sugar (or the brown cane sugar). Arrange these in the hot frying pan, turning to brown them all over the hot oil. Three minutes is all it takes for the sugar to caramelize to a golden brown. Remove the fillets, place them in a small roasting pan and leave in the oven for 15 minutes, or to your liking. SPICY PORK RIBSThese are the best ribs ever. The trick is to buy belly of pork and cook it fairly slowly. The spices and juices cook out to a great thick sauce, which should be brushed over the ribs as they cook. 3 garlic cloves, crushed2 fresh red chilliesSalt and freshly ground black pepper2 teaspoons paprika½ teaspoon dried chilli flakes4 tablespoons olive oil1 rack pork belly ribs 1 orange, zested and juiced1 lime, zested and juiced2 tablespoons honey Method: Preheat the oven to 350ºF (180ºC / gas nr 4). Pound the garlic cloves with the spices to make the spicy marinade, and then add the olive oil. Cover all the pork with the marinade, then place in a roasting tray, cover with foil and cook for 20 minutes. Mix the orange and limejuice and zest with the honey. Remove the pork from the oven, take off the foil and brush the meat with the honey mix. Continue to cook for 25 minutes, basting occasionally. (Serves 12) – Source: Jamie Oliver HOMEMADE FRANKFURTERS (HOT DOGS) ± 1 meter sheep or small hog casings500g lean pork, cubed 375g lean beef, cubed 125g pork fat, cubed ¼ cup very finely minced onion 1 small clove garlic, finely chopped 1 teaspoon finely ground coriander ¼ teaspoon dried marjoram ¼ teaspoon ground mace (Afrikaans = “foelie”)½ teaspoon ground mustard seed 1 teaspoon sweet paprika 1 teaspoon freshly fine ground white pepper 1 egg white 1½ teaspoons sugar 1 teaspoon salt, or to taste ¼ cup milk Method: In a blender or food processor, make a puree of the onion, garlic, coriander, marjoram, mace, mustard seed and paprika. Add the pepper, egg white, sugar, salt and milk and mix thoroughly. Grind the pork, beef and fat cubes through the fine blade separately. Mix together and grind again. Mix the seasonings into the meat mixture with your hands. This tends to be a sticky procedure, so wet your hands with cold water first. Chill the mixture for ½ hour, then put the mixture thorough the fine blade of the grinder once more. Stuff the casings and twist them off into ±15cm links. Parboil the links (without separating them) in gently simmering water for 20 minutes. Place the franks in a bowl of ice water and chill thoroughly. Remove, pat dry, and refrigerate. Because they are precooked, they can be refrigerated for up to a week or they can be frozen. Preparing the casings Snip ± 1½ meter of casing. (Better too much than too little because any extra can be repacked in salt and used later). Rinse the casing under cool running water to remove any salt clinging to it. Place it in a bowl of cool water and let it soak for about half an hour. While you’re waiting for the casing to soak, you can begin preparing the meat as indicated above. After soaking, rinse the casing under cool running water. Slip one end of the casing over the tap nozzle. Hold the casing firmly on the nozzle, and then turn on the cold water, gently at first, and then more forcefully. This procedure will flush out any salt in the casing and pinpoint any breaks. Should you find a break, simply snip out a small section of the casing. Place the casing in a bowl of water and add a splash of white vinegar. A tablespoon of vinegar per cup of water is sufficient. The vinegar softens the casing a bit more and makes it more transparent, which in turn makes your sausage more pleasing to the eye. Leave the casing in the water/vinegar solution until you are ready to use it. Rinse it well and drain before stuffing.
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