Snap, Sizzle & Cook

Sharing my love of food

Archive for the category “Meat Dishes”

Banting Meatballs

I should really picnic more since it’s such a wonderful outing to enjoy with friends and family plus the added feature of delicious food (and wine).
Banting meatballs
I remember as a young girl doing road trips with my grandparents. We would often make a trip to the beach or visit family who lived inland. My grandfather drove an enormous chocolate brown valiant which was so spacious inside that I could quite comfortably stretch out on the back seat to sleep. My gran always had a delicious assortment of picnic food such as boiled eggs, vetkoek stuffed with savoury mince, meatballs, milktart and her very delicious ginger beer. Picking up from this fond memory, I have made a few picnic friendly foods HERE, HERE and HERE. This particular dish is another favourite to add to the growing list of “mobile” foods.
Because so many people are following the Banting lifestyle, I’ve adapted this recipe to cater for those LCHF (Low Carb, High fat) eaters.
Banting meatballs
You will need:
1 onion (finely diced)
2 medium sized courgettes (grated)
2 cloves garlic, minced
50g grated cheese (you can use any type of cheese)
1 egg plus 1 egg yolk
500g mince (lamb, beef or chicken)
Salt and pepper to taste
Method:
Preheat oven to 210 degrees Celsius.
Combine all ingredients in a bowl and mix well.
Roll into golf ball size balls and place on a baking tray lined with baking paper
Bake for 30 minutes or until golden brown.
Banting meatballs
Cook’s notes:
Serve with caulimash or courgette noodles.
You can swop the 2 grated courgettes for a cup of grated sweet potato.

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Bacon Beef Rolls & Tangy Red Cabbage Slaw – Daily Dish Recipe #3

Once again a selection of fresh wholesome ingredients from Daily Dish for this, I recon, my favourite dish so far. Not only am I a huge fan of bacon, but I also love a fresh, crunchy cabbage salad, which I’ve made before HERE.
Ingredients needed for this recipe
For this recipe, you will need:
500g steak mince
250g homestyle bacon
100g mature cheddar – finely grated
1 egg – beat gently with a fork
2 tsp chilli powder
2 cloves of garlic – crush, peel & chop finely
1/2 red cabbage – slice finely
2 carrots – grated
20g chopped coriander
4 spring onions – slice finely
60ml apple cider vinegar
1 tbsp. fresh ginger – grated
4 tsp Dijon mustard
30ml mayonnaise
Plated Bacon Beef Rolls and Tangy Red cabbage slaw
Instructions:
Preheat oven to 190 degrees Celsius.
Mix the following ingredients in a bowl – steak mince, grated cheddar, beaten egg, chilli powder, chopped garlic, salt and pepper. Divide the mixture into portions – so you have about 2-3 rolls per person. Roll each portion into a ball. Wrap a slice of bacon around each one. Line a baking sheet with tin foil and place the bacon beef rolls on a baking sheet. Then pop into the pre-heated oven and cook for 35 minutes.
For the red cabbage slaw, combine cabbage, carrots and spring onions and mix.
For the tangy dressing, combine apple cider vinegar, grated fresh ginger, Dijon mustard, mayonnaise and season with freshly ground salt and pepper. Mix well and pour over red cabbage slaw.

Fresh tangy red cabbage slaw

Thai Beef Stir Fry & Spinach Wraps – Daily Dish #2

Another delicious set of ingredients put together by Daily Dish to produce, in my husbands words; “my kind of meal”. The salad for the spinach wraps is so fresh and refreshing I could have it on its own. We are very blessed in Durban in that we don’t have much of a winter, if at all, so salads in our city is a year long affair. I will most certainly be making this salad again even for a braai accompaniment.

Fresh ingredients for the Thai Beef Stir Fry & Spinach Wraps

Fresh ingredients for the Thai Beef Stir Fry & Spinach Wraps

Thai Beef Stir Fry & Spinach wraps

Thai Beef Stir Fry & Spinach wraps

As you can see from my image, I didn’t wrap the salad in the spinach leaves as this recipe is going to tell you to do. Whatever you prefer, you’ll still get the full benefit from this delicious meal. In my view the salad is the hero of the dish.
You will need:
800g sirloin steak
1 – 2 fresh chillies – deseed and slice finely
4 tbsp. oyster sauce
10g basil leaves
4 tbsp. olive oil
4 limes
40g ginger – peeled and chopped finely
1/2 red onion
1/2 – 1 fresh chilli – deseed and chopped finely (reserve for the salad)
20g fresh coriander – chop finely
100g cashew nuts
1 tbsp. fish sauce
1 tsp xylitol
200g spinach

Instructions:
Peel the limes using a sharp knife (remove white pith too). Dice the lime segments (5mm pieces). Cut the stalks off the spinach and slice into wide ribbons (5cm wide). In a large bowl, mix together limes, ginger, red onion, chilli, fresh coriander, cashew nuts, fish sauce and xylitol. Lay the spinach ribbons out on a cutting board. Place a tablespoonful of the mix on each, then roll up. THIS IS OPTIONAL, I JUST TOPPED MY SPINACH WITH THE SALAD. Using a very sharp knife, cut the steaks into THIN strips (5mm) against the grain: this means cutting across (and not parallel to) the long muscle fibres in the meat. NB: If you don’t have a big enough frying pan (or wok), then cook in batches. The strips should not overlap in the frying pan. Place a large frying pan (or wok) on high heat until smoking hot. Pour in the oil and swirl around the pan, then tip in beef strips in a single layer. Add the chilli. Stir fry for about 3 minutes – stirring all the time – until the meat is lightly browned. Now pour over the oyster sauce. Cook for just under a minute until the sauce is heated through. Sir in the basil leaves. Serve immediately.

Pork Loin Chops with minted yoghurt

On reflection, I don’t think I cook enough pork in my home.  Not only is it as versatile as chicken, but it’s the cheapest on the market.  There are so many ways with pork; from roasts to grills, stir fry’s and stews.  No matter what your preference, they’re all delicious!  This specific recipe was given to me by a friend and because I love pork, I decided to give it a try.  The flavours are fresh; the elements are simple store cupboard ingredients and not forgetting that the recipe is so quick and easy.  Thank you Marion!
Pork Loin Chops
For this recipe you will need:
2 Pork loin chops
5ml olive oil
30ml ground cumin
1T crushed or grated fresh ginger
30ml chutney
small bunch of fresh mint, roughly chopped
500ml plain or Greek yoghurt
Instructions:
Sear pork chops in hot oil. Add a splash of water if it sticks to the bottom of the pan. Remove from heat and allow to cool.
Mix half the cumin with the ginger and chutney and rub all over the cooled pork chops. Place pork in a roasting tin and roast at 190*C for about 30 minutes until cooked.
Mix the remaining cumin and mint into the yoghurt. Serve separately with the pork.
Pork Loin Chops with minted yoghurt

Spaghetti Bolognaise

Over the last year or so of blogging about my favourite foods, I must have mentioned the words “comfort food” a couple of times.  For me personally food is a comfort in many ways.  I guess it’s not always a good thing, but hey I love food.  My interpretation of comfort food is that it’s “happy food”.  Food that tastes good is made with love and care and can solve/change a multitude of “moods”.  Psychiatrists I know won’t agree with me but who has honestly ever been in a good mood when they’re hungry. I bet not many people.  I’m as grumpy as can be when I’m hungry.  Another one of my comfort foods that I enjoy terribly when I “comfort eat” is spaghetti bolognaise or known in most households as spagbol or when my children were young, they called it “sligetti”.  Whatever you choose to call it, it’s delicious and I bet most people have their own delicious interpretation of it.  The recipe below is my interpretation and really in my view, flop proof.  I’ve also made home-made spaghetti as I am not fond of store bought and will only use the store bought if I’m in a hurry.  Click here to learn how to make your own spaghetti at home.
Spaghetti Bolognaise
Spaghetti Bolognaise
Spaghetti Bolognaise
For the bolognaise you will need:
30ml butter
2 carrots (cleaned, peeled and grated)
1 onion, diced
2 sticks of celery (sliced)
250ml sliced mushroom
2 cloves of garlic crushed
600g beef mince
Seasoning
1 cup chicken stock
Half a cup of red wine
1 tin tomatoes
50g tomato paste
Fresh basil leaves for garnish
Parmesan cheese for garnish
Spaghetti Bolognaise
Method:
Melt butter in a large heavy based pot on medium heat.  Add the onion, carrots, celery, mushrooms and garlic.  Saute until onions are transparent and mushrooms are browning (time it for about 10 minutes, stirring regularly to avoid any bits getting burnt).  Add the red wine and allow to simmer for a further 5 minutes.  Add the beef mince and break up with a fork.  Add seasoning, chicken stock and tin of tomatoes.  Mix together gently and leave to simmer for a further 10 minutes.  Once all the flavours have infused (do a taste test), add the tomato paste, mix well, turn stove down to low heat and leave to simmer gently for 20 minutes.  Check regularly and stir regularly as you don’t want the bottom of your pot to burn.
Serve on top of your fresh pasta and garnish with basil leaves and parmesan cheese. I serve my spagbol with a lovely fresh salad.Spaghetti Bolognaise
Spaghetti Bolognaise

My Heritage Day (24 September)

For my non-South African followers, Heritage Day is a South African public holiday celebrated on 24 September. On this day, South Africans across the spectrum are encouraged to celebrate their culture and the diversity of their beliefs and traditions, in the wider context of a nation that belongs to all its people (read more here http://en.wikipedia.org/wiki/Heritage_Day_(South_Africa)

My Heritage day started off very early.  My body clock does not know the difference between public holidays (sleeping late) and work days.

Like a large number of other South African (I’m sure), we planned to have a braai (barbeque) to celebrate our heritage (read more about braaing here http://en.wikipedia.org/wiki/Regional_variations_of_barbecue#South_Africa

Because of my early start, I thought I’d get my side dishes done so that I could relax for the rest of the day.  It worked out pretty well as I had everything sorted by about 10:30 (like I said I had an early start – 5:30 to be precise).   I am generally a very organized person and don’t like to be busy after guests have arrived.   I decided to make a potato salad, mielies (corn on the cob), pea fitters (my favourite) and chocolate mousse tarts.  I invited my lovely sister-in-law who’s company I always enjoy as well as her friend whom I am very fond of.  We had a lovely afternoon, chatting up a storm and having a good couple of laughs.  I am a social junkie and just love entertaining, so my Heritage Day was very enjoyable and very special with family and friends.
Heritage Day
Getting back to the food, my potato salad is made a very traditional South African way and that is with equal amounts of condensed milk to mayonnaise just to give it a lovely sweetness as opposed to the tartness of just the mayonnaise.  I make my potato salad with boiled potatoes diced (6 potatoes), add a diced onion, one grated egg, seasoning,  125ml mayonnaise and 125ml condensed milk.  One word……..yummy!  You can change the consistency if you wish it to be less sweet. I grated another egg on top for garnishing.
Heritage Day
To make these delicious pea fritters, follow the recipe below which I got from the October 2012 issue of Food and home magazine (http://www.foodandhome.co.za)
250g frozen peas
125ml milk
2 large eggs
30g cornflour
200g cake flour
2.5ml baking powder
100g feta crumbled
30ml fresh mint, chopped
Salt and freshly ground black pepper to taste
Oil for frying

Method:
Boil the peas in a saucepan for 2 minutes. Refresh under cold water and drain. Puree half the peas in a food processor until smooth and set aside. Combine the milk, eggs, cornflour, flour, baking powder and pureed peas in a bowl. Add the remaining peas, feta, mint and seasoning. Mix gently. Heat the oil in a large non stick frying pan over medium heat. Add tablespoons of the mixture to the pan, frying in batches until golden. About 3 minutes on each side. Drain the fritters on a paper towel. Serve with crumbed mozzarella cheese and lots of fresh lemon and mint.

Mielies done on the braai

Mielies done on the braai

Heritage Day
I cheated slightly with my dessert because I used Moirs box mousse for the filling of my tarts.  Click here for the tart casings recipe.  Follow the box instructions for the Moirs mousse.  Once done, place the mousse into a piping bag and pipe gently around the tart casings. Top with a cherry and voila! Delicious!
Heritage Day

Traditional Bobotie

I grew up in the Cape so Bobotie is part of my staple diet.  This sweet spicy dish is infamous to the Cape Malay community but the origins of this tasty meal dates back to Dutch recipes as early as the 1600’s.  The dish is prepared with minced meat and topped with egg custard and then baked until set.  When I make this dish I normally make double because in my view, there is nothing more tasty than left over’s from the day before stews, curries and of course Bobotie.

For this recipe, you will need the following:
1 Packet of beef mince (500g)
30ml butter
1 onion chopped
15ml mild curry powder
5ml turmeric
15ml cumin
Salt
1 stick of cinnamon
¼ cup seedless raisins
45ml chutney
30ml sugar
2 slices of crustless white bread
125ml milk
3 bayleaves
For the egg custard:
2 eggs
150ml milk

Method:
Soak the break in 125ml milk until completely saturated.  Squeeze as much milk out of bread and mash with a fork.  Set aside.
Saute onions in butter till transparent.  Add curry powder, turmeric and cumin and fry off for 2 minutes.  Add mince and stir with a fork to remove clumps.  Add seasoning.  Remember to taste as you go along.  Add more seasoning and spices if you like.  Add chutney, sugar, cinnamon stick, raisins and bread and allow to simmer for 15-20 minutes.  Taste again and adjust flavours as you prefer.  Transfer meat into an oven proof dish.

For the custard:
Mix the milk with the eggs.
Pour over the mince mixture and place the bay leaves on top.  Bake at 190 degrees Celsius for 20 minutes or until the egg has set.  Grill for 2 minutes to brown.

Meatballs with Napolitana Sauce

I consider myself to be a relatively organised person.  I like to plan and prepare ahead of time so that I’m not left to rush at the last minute.   I plan my meals in such a way that by the time I wake up in the morning I know what I’m cooking for dinner.  Sometimes I’ll have my dinner ideas drawn up for a few nights depending on my work load and how my week ahead looks.

This recipe however is slightly different.  It was a Thursday afternoon last minute decision.  I decided to make meatballs in tribute to Sanet of Masterchef Season 2 who was eliminated because of her choice of dish, which was meatballs or in her case one giant big meatball. The challenged was to use any cut of beef as a main ingredient and be as creative as possible in producing any dish of your choice.  Sanet’s dish was unfortunately not adequate based on the task and requirements set forth by the judges.  I really liked Sanet (tears and all) and was really sad to see her go.

These meatballs (in my view) are rather creative as they are versatile in every way.  They can transform into a burger patty or meatloaf using all the same ingredients.  I served my meatballs with home-made tomato based sauce (Napolitana Sauce) which I served on a bed of creamy, buttery mash.

For the meatballs you will need:
500g beef mince
1 onion (finely chopped)
Splash of olive oil
Cumin and Coriander (5ml each)
Half a bunch of fresh coriander finely chopped
2 slices of crustless white bread soaked in milk
1 egg plus 1 egg yolk
Seasoning

Fry the onion in the olive oil till translucent, remove from stove and allow to cool.  In a bowl combine all other ingredients and make sure to squeeze as much milk from the bread as possible before adding to the mince.  Add onions, combine well and place in the refrigerator for 30 minutes.
While the mince is resting in the fridge, start preparing the Napolitano Sauce.

You will need:
60g salted butter
1 Onion (finely chopped)
2 Leeks (sliced)
2 Carrots (diced)
2 Tbsp crushed garlic
1 Tsp crushed chilli
50ml tomato paste
1 cup white wine
2 tins of chopped tomato
2 Tbsp sugar
2 Tbsp chopped parsley
Seasoning

Method:
Fry onion, leeks and carrots in the salted butter till the onions are translucent.  Reduce heat and add garlic and chilli.  Add tomato paste stirring continuously and ensuring paste does not burn.  Remove pot from heat if necessary.  Add in cup of white wine and allow flavours to mingle for about 5 minutes.  Return pot to stove and add the remaining ingredients.  Simmer for about 20 minutes.  Taste as you go along and adjust to suite your own tastebuds – nothing wrong with that!

Remove meatballs from the fridge.  Roll into balls and lay out on a baking tray.  You should get about 20 small meatballs from the batch.  Bake for 20 minutes at 180 degrees Celsius.  Add meatballs to the Napolitano sauce and allow to simmer for a further 10 minutes.  Serve on a bed of mash potatoes or rice.

Roast Lamb Pie


April is proving to be a winning month for me so far.  I’ve recently had my daughter visiting from Cape Town which is such an enormous pleasure and joy for any parent whose children live or study away from home.  I’ve celebrated my son’s 16th birthday which reminded me of how quickly precious time passes.  With my daughter’s visit, I also had time to reflect on just how blessed I am as a parent to have two healthy, active children who not only love family and enjoy family time, but they also love each other.  I loved watching my son on a recent shopping trip walk with his arm around his sister’s shoulder.  My heart warmed with happiness.

The month of April also marks the start of autumn which is my favourite month.  I just love the cool, crisp mornings and the beautiful autumn sun that so gracefully warms chilly days.   This time of the year also marks the start of the most amazing food being prepared in kitchens across the country.  Soups, stews, roasts, pancakes and many more delicious dishes all constitute comfort food for me. 

Another April highlight for me was the launch of the first season of the Afrikaans Reality Cooking Competition called Kokkedoor which airs every Thursday evening at 8pm on DSTV channel 144.  I just love watching other people cook so I can learn new skills and to see how they do it as opposed to how I do it.  The first dish the Kokkedoor contestants had to prepare on Thursday 11th was their take on Lamb Pie.  What a delicious meal for those chilly autumn and winter days.  Here is my take on Lamb Pie, a gorgeous Sunday afternoon, laze on the couch type of meal.

For the Lamb which I prepare the day before
1.5kg lamb leg
4 cloves of garlic
Olive oil
4 sprigs of rosemary
15ml course sea salt
50g butter
1 cup water
Make 4 deep incisions with a sharp knife into the lamb.  Insert into each incision a clove of peeled garlic.  Drizzle olive oil over the lamb and insert the ends of 4 sprigs of rosemary into each incision.  Sprinkle lamb with salt.  Divide the knob of butter into 4 pieces and place a piece at each end of roasting pan.  Pour the cup of water into the base of the roasting dish and cover with foil.  Slow roast on 110 degrees Celsius for 4.5 hours.  Lamb will be succulent and tender.  Once cooled, shred 400g of the lamb and set aside.


Pie Filling
100g crispy bacon bits
100g fried mushrooms
400g shredded lamb
1 Litre of Lamb stock
Glug of olive oil
1 red onion
45ml flour
60ml red Port
Salt
5ml oreganum
1 cup peas
1 cup diced carrots
50g tomato paste
In a large pan, fry the onion in the oil till tender.  Add the flour to the onions and stir.  Mixture will become thick.  Add the Port and stir.  Slowly add the lamb stock, stirring to combine well.  Add the remaining ingredients and allow to simmer for 15 minutes.  If the filling is still a bit too runny, mix 30ml cornflour with 20ml cold water and add to the mixture stirring continuously.  Allow to simmer for a further 10-15 minutes. 

Pastry
500ml flour
125g salted butter
250g smooth plain cottage cheese
Cut the butter into squares and rub into flour until mixture resembles bread crumbs.  Add the cottage cheese and combine till a dough is formed.  If the dough is too sticky add a little more flour. 

Roll dough (reserve a piece for the pie lid) out onto a floured surface and line a greased 23cm spring form cake tin or any other pie dish you fancy.  Blind bake at 180 degrees for 15 minutes.  Remove from oven and add the pie filling.  Roll out the reserved piece of dough and place over the top of the pie.  Brush the lid with beaten egg and bake at 180 degrees for 20 minutes.  Turn the oven onto grill and brown the top of the pie.  Enjoy with a warm winter beetroot salad or just on its own.

Ostrich Chilli Con Carne

With the recent spate of scandalous red meat hullabaloo still very fresh on our door steps, I thought I’d try a red meat of a different kind. I generally love Ostrich meat because of its health benefits like being low in fat, low in cholesterol and low in kilojoules. It is a rich, tasty meat that has been approved by the Heart and Stroke foundation and comes in all forms of cuts. For more information on Ostrich meat, you can log onto the following website: www.kleinkaroo.com

The Rev and I have been living extremely hectic lifestyles over the past few months with the added stress of doing home renovations. We both get home very exhausted in the evenings and the last thing I mostly feel like doing after a busy day of office work, driving around in the Durban heat, my sons busy extra mural activities, building site dust and supervising, is cooking…… and that comes from me, a confessed cook by birth and a lover of all things food related! This is where my recipe comes in. It’s the cheat’s version of a very delicious, quick and easy Chilli Con Carne which is not a heavy meal and takes very little time and effort to prepare.

You will need:
500g Ostrich mince
1 onion (diced)
1 garlic clove (crushed)
Olive oil
Maldon Salt
Cracked black pepper
125ml white wine
1 Tin Mexican Tomato mix
1 Tin red beans (drained)
1 small tin Tomato paste
Small packet of Cheese flavoured Dorito’s
1 cup of grated cheddar cheese

Method
Heat a little oil in a heavy based saucepan. Sauté onion and garlic and add tomato paste. Simmer for 2 minutes and add white wine. Allow to simmer for 10 minutes. Set aside in a separate bowl. Add mince to pan and brown. Add a pinch of salt. Add Mexican tomato mix, red beans and mixture that was set aside. Simmer for 15 minutes. Taste and add more salt and cracked black pepper if needed.
Spread a few Dorito’s on a plate, add a layer of mince and cheese. Add another layer of Dorito’s, mince and cheese and place in an oven and grill cheese till melted.

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