My collection of favourite recipes..tried and tested!
INGREDIENTS 1.125 kg minced beef, minced 1 tbsp olive oil for frying 1 finely chopped onion 2 cloves garlic chopped 1 red pepper, de-seeded, skin removed, chopped 1 tsp cumin powder 1 tsp mixed herbs Half cup tomato sauce (canned sauce or passatta) Half cup …
INGREDIENTS 1/2 kg minced beef 1 egg, well beaten 2 cloves garlic, chopped 1/4 onion chopped 1 tbsp chopped fresh parsley Grated nutmeg Salt and pepper DIRECTIONS Pre-heat oven to 210 C. Put all ingredients in a mixing bowl and mix well – best done …
INGREDIENTS
For the meatballs:
For the sauce:
DIRECTIONS
Mix all the ingredients, knead well and form into golf ball-sized balls.
Heat some oil and fry meatballs on medium heat till well cooked. Drain and remove. Throw away the oil and leave only 2 tbsp in the saucepan.
Heat oil and fry the garlic and onion till soft. Add the sherry vinegar, stir well and let it simmer for 5 minutes.
Add 1/2 cup water and bring to the boil. Add salt to taste then add the meatballs. Make sure there is enough liquid to more or less cover the meatballs. Cook uncovered for 15 – 20 minutes till the "soup" is gone.
Serve with mashed potatoes and mixed vegetables or for a difference, cauliflower mash and red cabbage.
Stews or cocidos, as they are called in Spanish are typical main dishes in Spain, particularly in the central and northern regions of Spain. The Cocido Madrileño is named after the province of Madrid, where it originated. Cocido Madrileño was traditionally prepared in a …
On our recent trip to Argentina, we went to the Iguazu National Park for a couple of days and on the first day our guide took us to see the falls on the Brazilian side. After the visit he dropped us off for lunch at a "churrasqueria" which is a restaurant which serves all kinds of grilled and roasted meat. At the buffet table, I grabbed a plate of salad greens and tomatoes etc and when getting the dressing I saw something I knew I would like – cubed cucumbers, tomatoes, onions, green peppers in vinegar and olive oil.
I thought it looked familiar, like a salsa I used to make to eat with my steaks in Malaysia – except mine had cili padi as well! It turns out its called "Salsa Criolla" and indeed its eaten with the grilled meats! Deja vu…
The other day, tired of the normal salad, I made my version of this salsa, except, we ate it as a salad. And its great as a starter or appetiser..
INGREDIENTS
Serves 2
2 Lebanese cucumbers
2 medium-sized tomatoes
1 small or 1/2 large green pepper
1/2 medium-sized bombay onion
4 cloves garlic
Extra virgin olive oil
Grape vinegar
Salt
DIRECTIONS
Cut off the ends of the cucumbers, slice them into three lengthwise, then cut them across to get cubes.
Peel the onion, and cube them. Slice the tomatoes then cub them. Slice the green pepper across, then cut them into cubes. Try to cube the vegetables the same size throughout – abut 1/2" by 1/2" – this makes them look nice!
Peel the garlic, smash them with the flat edge of the knife then mince them finely.
Put everything in a salad bowl, add 1 1/2 tbsp of olive oil and 2 tbsp of grape vinegar. (If this is not enough, you can add more or both to your taste.) Add salt to taste and mixed everything up.
Serve in a small bowl as appetiser or accompaniment…good even with rice and curry!
This classic beef dish was invented by a chef working for a Russian general, Count Pavel Stroganov, in the 1890s. Apparently, Count Stroganoff, was also not just a diplomat but also a scion of a wealthy family that owned vast tracts of land and salt …
