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Archive for the tag “Beef mince”

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

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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.

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