Category: Recipes

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Beef Kebabs

> Delicious home cooked kebabs can be one of the most delicious simple dishes you can prepare for your family, freinds or yourself. The recipe listed here will give you enough for four

Prep Time : 20 Minutes

Cook Time : 10 Minutes

 

Ingredients :

700 Grams of Beef Top Sirloin

1 Green Pepper

1 Medium Onion

1 Can Pineapple chunks

1/2 cup of vegetable oil

1/3 cup of port or a sweet wine.

1/3 cup of soy sauce

1/4 cup brown sugar

1 Garlic Clove

1/2 teaspoon of ginger

 

Directions :

Mix the oil, port/sweet wine, soy sauce and brown sugar together. Mince the garlic and ginger and also mix them in. Cut the meat and veg into approximately 1 inch chunks. Put the meat into the marinated mixing it around to make sure it is well coated. Let the meat marinate for at least 1 hour not exceeding 3. (Optional a bit of Paprika sprinkeled on the top at the end.)

Pre-Heat the grill.

Now that meat is marinated start putting the meat on the skewers along with the green pepper, onion and pineapple do feel free to use other tasty alternatives such as apples or mushrooms,  instead of pineapple if you like.

Grill over high heat until the meat is done (approximately 8 minutes) preferably 2 minutes each side, rotate accordingly.

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Special Red Fillet

Mouth watering fillet. This recipe is so good you cannot eat it alone, which is why we gave you a recipe that serves more than just one. We are certain you will enjoy this

Mouth watering fillet. This recipe is so good you cannot eat it alone, which is why we gave you a recipe that serves more than just one. We are certain you will enjoy thisPrep Time : 20 Minutes

Cook Time : 50 Minutes

 

Ingredients :

1 bottle red wine
330ml (12 fl oz) olive oil
330ml (12 fl oz) soy sauce
110ml (4 oz) oyster sauce
1 tablespoon minced garlic
1 to 2 teaspoons dried oregano
8 fillet steaks
110g (4 oz) butter, softened
1 teaspoon red Burgundy wine
1 tablespoon minced shallots
1 tablespoon minced spring onions
1 teaspoon ground white pepper

Directions :

1. In a medium saucepan, mix together wine (reserving 1 teaspoon), oil, soy sauce, oyster sauce, garlic and oregano. Bring to a boil, and then remove from heat. Chill for 1 hour.
2. Place fillet steaks in a 23x33cm (9×13 in) baking dish, and pour the chilled marinade over them. Cover tightly with foil, and chill for a minimum of 5 hours.
3. In a medium bowl, cream butter and 1 teaspoon of Burgundy wine with a hand mixer. Mix in shallots, spring onions and white pepper by hand; cover tightly, and refrigerate.
4. Preheat barbecue for high heat. Preheat oven to 110 C / Gas mark 1/4.
5. Barbecue the marinated fillets to desired temperature, turning once. Place fillets in a clean 23x33cm (9×13 in) baking dish. Dollop with the Burgundy butter mixture, and place in the preheated oven for a minute, or until butter is melted.
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Beef Bone Broth

Excellent beef broth, simple and easy to make

Excellent beef broth, simple and easy to make

Prep Time : 30 Minutes
Cook Time : 6 to 10 Hours

Ingredients :

2 carrots, chopped medium
2 celery stalks, chopped medium
1 medium onion, chopped medium
8 garlic cloves, smashed
3.5 lb of beef bones
Bay leaves 2 to 3
Sea salt
2 tablespoons of apple cider vinegar
water

Directions :

Place the Vegetables at the bottom of the pot of the slow cooker.
Place the bones at the top,
Mix the bay leaves in with the bones, if possible placing some in the center
Pour Vinegar on the bones.
Add water up to the top.
Place the slow cooker on Low and leave to cook for 6 to 10 hours
Once it is ready pour the broth through a strainer.

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Roast Beef with Port Sauce

Prep Time : 24 Hours
Cook Time : 30 Minutes

Ingredients :

1 whole beef tenderloin, tail end tucked under, tied every 3 inches
2 teaspoons coarse kosher salt
4 tablespoons (1/2 stick) chilled unsalted butter, divided
1/4 cup finely chopped shallots
3 tablespoons Cognac or brandy
1 fresh rosemary sprig
1 teaspoon coarsely cracked black pepper
1 cup ruby or tawny Port
Simple Homemade Beef Stock
2 tablespoons extra-virgin olive oil
2 tablespoons black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet

Directions :

Prepare the meat: (Optional but delivers best results)
It is best to start by sprinkling the beef  with coarse sea salt. Place in refrigerator uncovered for at least 24 hours for best results.
For sauce:
Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes. Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates,  Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. DO AHEAD: Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.
For roasting:
Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425°F. Rub beef all over with oil; sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare (135°F to 140°F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.
Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper.
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Grilled Honey Mustard Pork Fillet

Prep Time : 15 Minutes

Cook Time : 15 Minutes

Ingredients :

1/2 cup apple cider vinegar
1/4 cup olive oil
1/4 cup honey
3 tablespoons Dijon mustard
2 garlic cloves, minced
1 tablespoon kosher salt
1 teaspoon crushed red pepper flakes
1 1/2 teaspoons coarsely ground pepper
2  pork tenderloin
2  Apples

Directions :

1. In a large bowl, whisk together apple cider vinegar, olive oil, honey, mustard, garlic, salt, red pepper flakes, and pepper. Pour mixture into a large zip-top plastic freezer bag. Add the pork tenderloin. Seal the bag and make sure the pork is covered in the marinade. Chill in the refrigerator overnight, turning occasionally.
2. Peel and cut the apples into slices, steam them for a few minutes.
3. Remove the pork from the refrigerator and let come to room temperature before grilling. Discard marinade. Preheat grill to medium-high heat. Grill tenderloin, covered with grill lid, 8 to 10 minutes on all sides or until a meat thermometer inserted into thickest portion registers 150° to 155°. Remove tenderloin from grill, and let stand 10 minutes before slicing.
4. To make the honey mustard sauce, whisk together honey and Dijon mustard. Slice pork and serve warm with honey mustard sauce, if desired.
5. For a final artistic touch with a bit of added flavour, sprinkle cinnamon onto the steamed apple slices and grill for a few seconds.
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Pork medallions with mushrooms in Marsala sauce

Prep Time : 30 Minutes

Cook Time : 10 Minutes

Ingredients :

2  pounds pork tenderloin (about 2 tenderloins)
  Kosher salt and freshly ground black pepper
3  tablespoons extra-virgin olive oil
3  tablespoons unsalted butter
2  medium shallots, finely diced
12  ounces mushrooms, thinly sliced
1  tablespoon all-purpose flour
1/2  cup dry Marsala Wine
1  cup homemade or low-salt chicken broth
3  tablespoons double cream

Directions :

1. Trim the tenderloins of silverskin and any excess fat. Cut the tenderloins into 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season the meat with 3/4 teaspoon salt and 1/4 teaspoon black pepper.
2. Heat the olive oil and 1 tablespoon of the butter in a large saute pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 minutes. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 minutes. Transfer to a plate and repeat with the remaining pork.
3. Melt the remaining 2 tablespoons butter in the pan. Add the shallots and a pinch of salt and saute for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and saute until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 minutes. Season with 1/2 teaspoon salt, sprinkle with the flour, and add the Marsala. Once the Marsala has almost completely evaporated, add the chicken broth and reduce by half, about 3 minutes. Stir in the cream and parsley, return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it’s firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 minutes. Taste for salt and pepper and serve.
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Lamb Hind Shanks

Roasted Lamb Shank

 

 

Prep Time : 15 Minutes
Cook Time : 2 Hours

Ingredients :

1 small cinnamon stick (approximately 4cm in length)
4 cloves
1 star anise
400 g canned tomatoes – chopped
Salt
Freshly ground black pepper
0.25 tsp chilli powder
1 tsp garam masala
1 tsp coriander cumin powder
500 mL chicken stock
1 Green Chilli – finely chopped
4 cloves Garlic, chopped
10 shallots, peeled
2 Lamb Hind Shanks
2 Tbsp olive Oil

Directions :

Preheat the oven to 170 degrees C.
Heat the oil over a high heat in a large ovenproof dish (choose one that has a lid).
Season the lamb Hind shanks with salt and pepper.
When the oil is hot, add the lamb shanks and brown on all sides.
Remove the lamb shanks and leave to one side.
Add the shallots to the oil and brown them.
Now turn down the heat and add the garlic, green chilli, cinnamon stick, cloves and star anise. Stir and cook for 1-2 minutes.
Add the tomatoes, chilli powder, garam masala. coriander-cumin powder and 0.5 teaspoon salt.  Stir well and leave the mixture to cook for 5 minutes.
Now add the chicken stock and stir again.
Put the lamb shanks back in the pot.  Place a lid on the pot and bring the contents to the boil.
Place the pot (with the lid still on) in the oven for 50 minutes.
Turn the lamb shanks over, put the lid back on the pot and return to the oven for another 50 minutes.
Turn the lamb again.  Reduce the heat to 150 degrees centigrade and leaving the lid off cook for a further 20 minutes or until the lamb is falling away from the bone.
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Peppered Lamb Chops

Prep Time : 60 mins

Cook Time : 30 mins

Ingredients :

4 lamb loin chops (about 4-5 ounces each; about 1 1/2″ – 1 3/4″ thick)
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon white pepper
1/4 teaspoon paprika
2 tablespoons olive oil, additional

Directions :

Place lamb chops in a zip-style bag.
Mix remaining ingredients, except the 2 tablespoons additional olive oil, and pour into bag with chops. Marinate from 30 minutes to 2 hours in refrigerator.
Remove chops from marinade and allow to come to room temperature (20-30 minutes), then pat lamb chops dry with paper towels.
Heat the additional olive oil in a heavy skillet over medium-high heat. When skillet is hot, add chops and cook 5 minutes; turn and cook 5 minutes longer. For medium-rare chops, temperature should be 145ºF. (Reduce heat a bit if chops are cooking too fast.)
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Roast Boneless Lamb


Prep Time …………  10 Minutes
Cook Time ………… 30 Minutes

Ingredients :

1 boneless rolled and netted lamb
1 onion, roughly chopped
125ml (¼ pt) water
Topping
2 large cloves of garlic, peeled
2 dessertsp. root ginger, chopped
Grated rind of a small lemon
2 tablesp. fresh parsley, chopped
2 tablesp. fresh mint, chopped
1 tablesp. fresh rosemary, chopped
1-2 tablesp. olive oil

Directions :

Put the garlic, ginger, lemon rind, parsley, mint and rosemary in a food processor. Switch on for a minute or two until everything is finely chopped. Switch on again and add the oil slowly until you have a bright green mixture. Set the mixture aside.
Place the lamb in a roasting pan with the onion and water, cook, allowing 20-25 minutes per ½ kg (1 lb). Thirty minutes before the end of cooking time remove from the oven, spread the herby mixture over the joint. Return to the oven and finish cooking. Keep an eye on the water level. Top it up if necessary.
When the lamb is cooked remove from the pan and keep warm. Discard the onion and remove excess fat. Add a dash of wine to the pan juices. Boil up and reduce to a nice syrup. This will take 2-3 minutes. Season and serve with the sliced lamb.
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Parmesan Crusted Lamb Rack Roast

Description:

A delicious Parmesan crusted Lamb Rack roast

Ingredients

2 Frenched Lamb Racks

1 Cup fresh breadcrumbs

1/2 cup grated parmesan cheese

1/2 cup parsley, chopped finely

2 tablespoons olive oil

Freshly ground black pepper

Directions

Preheat  oven to 200 degrees C. In  a bowl combine the breadcrumbs, parmesan cheese, parsley, oil and pepper. Pile on top of the lamb rack.  Place in a baking dish and bake at 200 degrees C for 15-20 minutes. Removefrom the oven, cover and leave to rest for 5 minutes before slicing.