BOBOTIE - KAROO LAMB
BOBOTIE - KAROO LAMB
Serves 10
You’ll need:
2 onions, grated
1 apple, grated
500 g ground lamb mince
2 tbs curry powder
2 tbs white wine vinegar
2 slices of bread, soaked in 100 ml milk, drained and crumbled
50 g raisins, soaked in water and drained
50 g flaked almonds
125 ml Mrs Ball’s chutney
1 tsp turmeric powder
5 bay leaves
FOR THE CUSTARD
2 free range eggs
125 ml cream or milk
METHOD:
Mix onions, apple, lamb mince, curry powder, vinegar, bread, raisins, chutney and turmeric in a large bowl. Season to taste. Place the mixture in a casserole dish and place the dish in a bain-marie (big pan filled with water). Mix the custard ingredients and pour over the mince mixture. Place the bay leaves on top of the custard and sprinkle with fl aked almonds. Bake for one hour at 180° C. Remove from the oven and allow to cool a little while still in the bain-marie.
BRON:Sarah Duff
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Serves 10
You’ll need:
2 onions, grated
1 apple, grated
500 g ground lamb mince
2 tbs curry powder
2 tbs white wine vinegar
2 slices of bread, soaked in 100 ml milk, drained and crumbled
50 g raisins, soaked in water and drained
50 g flaked almonds
125 ml Mrs Ball’s chutney
1 tsp turmeric powder
5 bay leaves
FOR THE CUSTARD
2 free range eggs
125 ml cream or milk
METHOD:
Mix onions, apple, lamb mince, curry powder, vinegar, bread, raisins, chutney and turmeric in a large bowl. Season to taste. Place the mixture in a casserole dish and place the dish in a bain-marie (big pan filled with water). Mix the custard ingredients and pour over the mince mixture. Place the bay leaves on top of the custard and sprinkle with fl aked almonds. Bake for one hour at 180° C. Remove from the oven and allow to cool a little while still in the bain-marie.
BRON:Sarah Duff
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BOBOTIE
BOBOTIE
YOU'LL NEED:
2 tbsp Olive oil
500g Lean mince meat (lamb or beef)
2 slices Bread
250ml Milk
¼ tsp Salt
1 tbsp Curry powder
1 tsp Turmeric
1 tsp Ground cinnamon
½ tsp Coriander
30ml Vinegar
125ml Seedless raisins
125ml Whole, peeled almonds (optional)
3 tbsp Chutney
2 Onions, finely chopped
1 Carrot, grated
2 Eggs
Bay leaves, to taste
METHOD:
1.Fry the onion, garlic, green pepper and carrot in a bit of olive oil until light brown.
2.In a separate pan, heat the rest of the rest of the olive oil and fry the mince until just about cooked.
3.Dip the bread in the milk and squeeze the excess milk out before breaking it into fine pieces.
4.Mix 125ml of the milk with one of the eggs and the salt and set aside.
5.Mix the mince, bread and cooked vegetables as well as the rest of the ingredients (but not the milk mixture you set aside) together well.
6.Spoon into an ovenproof dish.
7."Plant" the bay leaves on top with their stems facing downwards.
8.Bake in the oven for 30 minutes at 180°C.
9.About 20 minutes before it's done pour the milk and egg mixture over the dish.
10.Return to the oven until ready to serve.
BRON: Kook & Geniet.
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
YOU'LL NEED:
2 tbsp Olive oil
500g Lean mince meat (lamb or beef)
2 slices Bread
250ml Milk
¼ tsp Salt
1 tbsp Curry powder
1 tsp Turmeric
1 tsp Ground cinnamon
½ tsp Coriander
30ml Vinegar
125ml Seedless raisins
125ml Whole, peeled almonds (optional)
3 tbsp Chutney
2 Onions, finely chopped
1 Carrot, grated
2 Eggs
Bay leaves, to taste
METHOD:
1.Fry the onion, garlic, green pepper and carrot in a bit of olive oil until light brown.
2.In a separate pan, heat the rest of the rest of the olive oil and fry the mince until just about cooked.
3.Dip the bread in the milk and squeeze the excess milk out before breaking it into fine pieces.
4.Mix 125ml of the milk with one of the eggs and the salt and set aside.
5.Mix the mince, bread and cooked vegetables as well as the rest of the ingredients (but not the milk mixture you set aside) together well.
6.Spoon into an ovenproof dish.
7."Plant" the bay leaves on top with their stems facing downwards.
8.Bake in the oven for 30 minutes at 180°C.
9.About 20 minutes before it's done pour the milk and egg mixture over the dish.
10.Return to the oven until ready to serve.
BRON: Kook & Geniet.
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BOBOTIE (CURRY MEAT DISH)
Bobotie is a very popular South African home cooked dish, it is once again easy and the taste is ooh laa laa.. I used to think that some dishes was so difficult I would never be able to make them, but as i have gotten older i have learned that everything is easy if you have successfully done once, if you have step by step notes or pictures.
This is a simplistic but yet very flavour full recipe:
So what we need:
500g to 1kg mince (it's up to you)
1/2 onions chopped
1 slice bread
250ml milk
2 eggs
1 tbl mild curry powder
2 tbl tumeric (this is for the nice yellow colour)
3 tbl fruit chutney
1 tbl sugar
salt & pepper for taste
I don't like raisins in but most people add about 125ml of seedless raisins - up to you.
3 bay leaves
WHAT DO WE DO:
1. Drizzle a little oil in a pan and then add your chopped onions, saute them until they are a nice golden brown.
2. Soak the piece of bread with just a little bit of milk, leave that for now to soak.
3. When your onions are ready add your mince, and then let them summer so that they can become nice and brown. Don't add any spices yet.
4. Now go ahead and add all the spices,1 tbl mild curry powder, the 2 tbl tumeric (this is for the nice yellow colour), the 3 tbl fruit chutney, the 1 tbl sugar, salt & pepper for taste. You can also add your slice of bread, by breaking it into little pieces, then keep stirring and let it simmer for a little.
5. Now pour or dish your mince mixture into a glass oven proof container, and let it cook at 180C for about 20 minutes...Always keep an eye to make sure that it doesn't burn.
Now while the mince is in the oven prepare your egg mixture for pouring over. Mix the two eggs & milk together.
After about 20 minutes take out the mince and pour the egg mixture over it and place it back into the oven, now you can place some bayleaves on the egg mixture and then put it back into the oven.
And then after about another 15 minutes or so, the Bobotie is ready. Doesn't that just look yummy...
Dish up with some rice and veg....wholesome cooked meal.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
This is a simplistic but yet very flavour full recipe:
So what we need:
500g to 1kg mince (it's up to you)
1/2 onions chopped
1 slice bread
250ml milk
2 eggs
1 tbl mild curry powder
2 tbl tumeric (this is for the nice yellow colour)
3 tbl fruit chutney
1 tbl sugar
salt & pepper for taste
I don't like raisins in but most people add about 125ml of seedless raisins - up to you.
3 bay leaves
WHAT DO WE DO:
1. Drizzle a little oil in a pan and then add your chopped onions, saute them until they are a nice golden brown.
2. Soak the piece of bread with just a little bit of milk, leave that for now to soak.
3. When your onions are ready add your mince, and then let them summer so that they can become nice and brown. Don't add any spices yet.
4. Now go ahead and add all the spices,1 tbl mild curry powder, the 2 tbl tumeric (this is for the nice yellow colour), the 3 tbl fruit chutney, the 1 tbl sugar, salt & pepper for taste. You can also add your slice of bread, by breaking it into little pieces, then keep stirring and let it simmer for a little.
5. Now pour or dish your mince mixture into a glass oven proof container, and let it cook at 180C for about 20 minutes...Always keep an eye to make sure that it doesn't burn.
Now while the mince is in the oven prepare your egg mixture for pouring over. Mix the two eggs & milk together.
After about 20 minutes take out the mince and pour the egg mixture over it and place it back into the oven, now you can place some bayleaves on the egg mixture and then put it back into the oven.
And then after about another 15 minutes or so, the Bobotie is ready. Doesn't that just look yummy...
Dish up with some rice and veg....wholesome cooked meal.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BOBOTIE SLICES
Bakers Cream Crackers and Pro-Vita Multigrain Crispbread add a new dimension to this traditional South African dish! Tasty bite-sized Bobotie treats!
Ingredients
6 Bakers Cream Crackers
500 ml milk
30 ml sunflower oil
1 onion, finely chopped
30 ml mild curry powder
500 g lean beef mince
30 ml apricot jam
15 ml lemon juice
salt and milled black pepper
4 large eggs
12 Pro-Vita Multigrain Crispbread (about)
fruit chutney to serve
30 g toasted almond flakes
65 ml chopped coriander leaves
Directions
Break the Bakers Cream Crackers into coarse pieces and place in a large bowl. Add half of the milk and mix then set aside to soak.
Add the oil to a large pan and add the onion. Sauté until translucent then add the curry powder. Fry for a minute then add the beef. Stir until lightly browned. Add the jam, lemon juice and biscuit-and-milk mixture. Continue to cook until the liquids have reduced and thickened to your liking. Season to taste, remove from heat and set aside to cool a little. When cooled, beat one egg and stir into the meat mixture. Spoon the mixture into a greased 20 x 30 cm pie dish and bake in the oven pre-heated to 190 ºC for 15 minutes.
Beat the remaining 3 eggs with the balance of the milk and season well. Pour over the meat layer and return to the oven to bake a further 15 – 20 minutes or until the egg custard layer has just set. Remove from heat and allow to cool down.
When cool, thickly spread the Pro- Vita Multigrain Crispbread with the chutney. Cut the bobotie into slices to
fit the Pro-Vita and place the bobotie slices on the biscuits. Garnish with toasted almond flakes and coriander leaves and serve.
Makes about 12.
Ingredients
6 Bakers Cream Crackers
500 ml milk
30 ml sunflower oil
1 onion, finely chopped
30 ml mild curry powder
500 g lean beef mince
30 ml apricot jam
15 ml lemon juice
salt and milled black pepper
4 large eggs
12 Pro-Vita Multigrain Crispbread (about)
fruit chutney to serve
30 g toasted almond flakes
65 ml chopped coriander leaves
Directions
Break the Bakers Cream Crackers into coarse pieces and place in a large bowl. Add half of the milk and mix then set aside to soak.
Add the oil to a large pan and add the onion. Sauté until translucent then add the curry powder. Fry for a minute then add the beef. Stir until lightly browned. Add the jam, lemon juice and biscuit-and-milk mixture. Continue to cook until the liquids have reduced and thickened to your liking. Season to taste, remove from heat and set aside to cool a little. When cooled, beat one egg and stir into the meat mixture. Spoon the mixture into a greased 20 x 30 cm pie dish and bake in the oven pre-heated to 190 ºC for 15 minutes.
Beat the remaining 3 eggs with the balance of the milk and season well. Pour over the meat layer and return to the oven to bake a further 15 – 20 minutes or until the egg custard layer has just set. Remove from heat and allow to cool down.
When cool, thickly spread the Pro- Vita Multigrain Crispbread with the chutney. Cut the bobotie into slices to
fit the Pro-Vita and place the bobotie slices on the biscuits. Garnish with toasted almond flakes and coriander leaves and serve.
Makes about 12.
PRESSURE COOKED BOBOTIE
PRESSURE COOKED BOBOTIE
Babotie, a surprisingly and elegant casserole that is so diffused in South Africa that it has become the country's national dish. Traditionally, it would take 1 to 1 1/2 hours to prepare by baking in the oven..
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Serves: 6
1k of Ground Beef, Lamb or mix
2 tbsp Peanut oil
1 pat of Butter, to grease the baking dish
2 Onions, chopped
2 slices Stale White Bread, torn in small pieces
1 cup Milk
1 tbsp Curry Powder
3/4 tsp. Turmeric
2 Tbsp Sugar (Demerara or Raw)
salt pepper to taste
1 Lemon, zested and grated (or Apple vinegar)
1/2 cup Raisins (or dried Apricots, or freshly grated Apple), soaked
1/4 cup sliced Almonds, toasted
5 eggs
4 bay leaves
DIRECTIONS:
Tear the bread into medium chunks, and cover in milk, set aside. Put the dried fruit in a small bowl and pour boiling water over it to soak, set aside.
In a large, wide, sautee pan over medium heat, add the oil and onions and sautee until the onions are soft. Add the curry powder, Turmeric, salt and pepper to taste, ground meat, break it up and cook it until it begins to turn golden and all of the liquid has evaporated (about 5-7 minutes). Turn off the heat, and mix in the sugar.
Squeeze the bread and add it to the pan (keep the milk to use later for the topping).
Then add the curry powder, turmeric, sugar, lemon juice and zest, almonds, and strained dried fruit. Mix well and pour into buttered baking dish. Push down lightly and flatten the meat mixture.
Prepare the pressure cooker by inserting the trivet, or steamer basket, and filling it with one cup of water. Make helper handles and lower the uncovered heat-proof dish into the pressure cooker - ensuring that the dish is centered and not touching the sides of the pressure cooker.
Close and lock the lid, turn the heat to high. From the time the pan reaches pressure lower the heat and count 15 minutes cooking time at HIGH pressure.
While the meat is cooking, prepare the custard topping. Mix the eggs into the milk.
When the cooking time is up, open the pressure cooker using the Normal method - release the pressure by pushing, twisting or opening a valve.
Carefully remove the baking dish and pour the custard mixture over the meat, and add the Bay Leaves, and cover with tin foil. Lower in the pressure cooker again.
Close and lock lid, pressure cook high for 3 minutes, normal open. Serve as is, or brown the custard under the grill of your oven.
Notes
Use any heat proof round casserole that will fit in your pressure cooker. In my case, I used a Pyrex Souffle' dish - after careful measuring and several trips to the store I was confident enough that it would fit in my pressure cooker to buy it. I suggest you do the same when adding to your pressure cooker accessory menagerie (but don't overlook your own kitchen cupboards since you may have the perfect ceramic dish hiding in plain sight!)
Bron: Taste.au
Plasing: Joey Kruger/ WATERTAND RESEPTE VIR OUD EN JONK
PRESSURE COOKED BOBOTIE
Babotie, a surprisingly and elegant casserole that is so diffused in South Africa that it has become the country's national dish. Traditionally, it would take 1 to 1 1/2 hours to prepare by baking in the oven..
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Serves: 6
1k of Ground Beef, Lamb or mix
2 tbsp Peanut oil
1 pat of Butter, to grease the baking dish
2 Onions, chopped
2 slices Stale White Bread, torn in small pieces
1 cup Milk
1 tbsp Curry Powder
3/4 tsp. Turmeric
2 Tbsp Sugar (Demerara or Raw)
salt pepper to taste
1 Lemon, zested and grated (or Apple vinegar)
1/2 cup Raisins (or dried Apricots, or freshly grated Apple), soaked
1/4 cup sliced Almonds, toasted
5 eggs
4 bay leaves
DIRECTIONS:
Tear the bread into medium chunks, and cover in milk, set aside. Put the dried fruit in a small bowl and pour boiling water over it to soak, set aside.
In a large, wide, sautee pan over medium heat, add the oil and onions and sautee until the onions are soft. Add the curry powder, Turmeric, salt and pepper to taste, ground meat, break it up and cook it until it begins to turn golden and all of the liquid has evaporated (about 5-7 minutes). Turn off the heat, and mix in the sugar.
Squeeze the bread and add it to the pan (keep the milk to use later for the topping).
Then add the curry powder, turmeric, sugar, lemon juice and zest, almonds, and strained dried fruit. Mix well and pour into buttered baking dish. Push down lightly and flatten the meat mixture.
Prepare the pressure cooker by inserting the trivet, or steamer basket, and filling it with one cup of water. Make helper handles and lower the uncovered heat-proof dish into the pressure cooker - ensuring that the dish is centered and not touching the sides of the pressure cooker.
Close and lock the lid, turn the heat to high. From the time the pan reaches pressure lower the heat and count 15 minutes cooking time at HIGH pressure.
While the meat is cooking, prepare the custard topping. Mix the eggs into the milk.
When the cooking time is up, open the pressure cooker using the Normal method - release the pressure by pushing, twisting or opening a valve.
Carefully remove the baking dish and pour the custard mixture over the meat, and add the Bay Leaves, and cover with tin foil. Lower in the pressure cooker again.
Close and lock lid, pressure cook high for 3 minutes, normal open. Serve as is, or brown the custard under the grill of your oven.
Notes
Use any heat proof round casserole that will fit in your pressure cooker. In my case, I used a Pyrex Souffle' dish - after careful measuring and several trips to the store I was confident enough that it would fit in my pressure cooker to buy it. I suggest you do the same when adding to your pressure cooker accessory menagerie (but don't overlook your own kitchen cupboards since you may have the perfect ceramic dish hiding in plain sight!)
Bron: Taste.au
Plasing: Joey Kruger/ WATERTAND RESEPTE VIR OUD EN JONK
BEEF AND RICE BAKE
1 Tablespoon olive oil
1 Onion, chopped
1 bacon rasher, chopped
500 g minced beef
410 g can tomatoes
2 Tablespoons tomato paste
3 Cups water
2 Large beef stock cubes, crumbled
1 ½ cups long-grain rice
4 eggs, lightly beaten
¼ cup grated fresh parmesan cheese
¼ cup chopped fresh parsley
Optional: fine, dried parmesan cheese
Heat oil in pan, add onion and bacon, cook, stirring, until onion is soft.
Add mince, cook, stirring, until browned.
Add undrained crushed tomatoes, paste, water and stock cubes, romove from heat.
Stir in rice, eggs, cheese and parsley.
Pour mixture into a well-greased shallow ovenproof dish (8 cup capacity). Bake, uncovered, in moderate slow oven (160) for 30 minutes, stir well.
Sprinkle dried parmesan over top and bake another hour until firm.
Serve with fresh salad. Serves 6 people.
1 Onion, chopped
1 bacon rasher, chopped
500 g minced beef
410 g can tomatoes
2 Tablespoons tomato paste
3 Cups water
2 Large beef stock cubes, crumbled
1 ½ cups long-grain rice
4 eggs, lightly beaten
¼ cup grated fresh parmesan cheese
¼ cup chopped fresh parsley
Optional: fine, dried parmesan cheese
Heat oil in pan, add onion and bacon, cook, stirring, until onion is soft.
Add mince, cook, stirring, until browned.
Add undrained crushed tomatoes, paste, water and stock cubes, romove from heat.
Stir in rice, eggs, cheese and parsley.
Pour mixture into a well-greased shallow ovenproof dish (8 cup capacity). Bake, uncovered, in moderate slow oven (160) for 30 minutes, stir well.
Sprinkle dried parmesan over top and bake another hour until firm.
Serve with fresh salad. Serves 6 people.
OVEN BAKED CABBAGE ROLLS
12 cabbage leaves
1 pound ground beef
3/4 cup cooked rice
1/2 cup finely chopped onion
2 cloves garlic, minced
1 egg
2 teaspoons salt
1 teaspoon pepper
1/2 cup milk
Sauce:
1 cans (8 ounces ) tomato sauce
1 can (14.5 ounces) diced tomatoes, undrained
3 tablespoons sugar
2 tablespoons vinegar
1/2 cup water
2 tablespoons cornstarch mixed with 1/4 cup cold water
Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes.
Drain well.
Combine ground beef, rice, onion, egg, and salt, pepper, and milk. Mix well and divide into 12 portions.
Place a portion into the center of each cabbage leaf.
Roll leaf around filling; fasten with toothpick.
Place in a baking dish.
For sauce, combine tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water and pour over cabbage rolls.
Bake covered in a preheated 350 degree oven 40 to 45 minutes. Remove rolls and discard toothpicks.
Place pan with juices over medium heat and stir cornstarch and water mixture into the sauce; bring to a boil and cook and whisk until thickened.
Pour thickened sauce over cabbage rolls or serve on the side.
Bron: Welcome Home
WATERTAND RESEPTE VIR OUD EN JONK
1 pound ground beef
3/4 cup cooked rice
1/2 cup finely chopped onion
2 cloves garlic, minced
1 egg
2 teaspoons salt
1 teaspoon pepper
1/2 cup milk
Sauce:
1 cans (8 ounces ) tomato sauce
1 can (14.5 ounces) diced tomatoes, undrained
3 tablespoons sugar
2 tablespoons vinegar
1/2 cup water
2 tablespoons cornstarch mixed with 1/4 cup cold water
Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes.
Drain well.
Combine ground beef, rice, onion, egg, and salt, pepper, and milk. Mix well and divide into 12 portions.
Place a portion into the center of each cabbage leaf.
Roll leaf around filling; fasten with toothpick.
Place in a baking dish.
For sauce, combine tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water and pour over cabbage rolls.
Bake covered in a preheated 350 degree oven 40 to 45 minutes. Remove rolls and discard toothpicks.
Place pan with juices over medium heat and stir cornstarch and water mixture into the sauce; bring to a boil and cook and whisk until thickened.
Pour thickened sauce over cabbage rolls or serve on the side.
Bron: Welcome Home
WATERTAND RESEPTE VIR OUD EN JONK
CABBAGE ROLL CASSEROLE
1 large casserole for about 6 - 8 people.
4 tbsp olive oil - separated
1 medium onion - chopped
3 garlic cloves - minced
500 g ground beef
salt and pepper - use very generoulsy
1 tsp dried thyme
2 tsp paprika
1 tbsp worcestershire sauce
2 tbsp brown sugar
1 tbsp white vinegar
1 x 400 g can diced tomatoes with juice
1 x 480 g jar tomato sauce
2 cups brown rice - cooked
1 large head green cabbage - coarsely chopped
½ cup parmesan cheese - grated
1 cup mozzarella cheese - shredded
Heat 2 tbsp of the olive oil in a deep skillet or pot over medium heat and saute the onion for about 3 - 4 minutes until softened.
Add the garlic and cook for another minute or two.
Increase the heat to high and add the ground beef and season well with salt and pepper.
Cook until browned, crumbling it up as it cooks.
Stir in the thyme, paprika, worcestershire sauce, brown sugar and vinegar and cook for a couple more minutes before adding the tomatoes and tomato sauce.
Swirl about ¼ cup of water in the bottom of the tomato sauce jar and add that as well.
Let this simmer for about 15 minutes, then stir in the cooked rice and remove from heat.
In another large, deep, pan heat 2 more tbsp of olive oil over medium high heat and add the chopped cabbage.
Cook, stirring almost constantly until the cabbage is about half cooked - add salt and pepper generously as it cooks, then remove from heat.
Heat oven to 180 * C (350 * F).
Grease a large casserole dish.
Spread about ½ the cabbage onto the bottom, pressing it down a bit with the back of a spoon.
Spoon ½ the beef over the cabbage then add the other ½ of the cabbage and finish with the rest of the beef.
Cover tightly with foil and bake for about 45 minutes.
Remove the foil and sprinkle the cheeses on top.
Bake uncovered for about 10 more minutes until the cheese melts, then move the dish to the top of the oven - turn the broiler on for a minute or two until the cheese begins to brown.
BRON: Comfortable Food
4 tbsp olive oil - separated
1 medium onion - chopped
3 garlic cloves - minced
500 g ground beef
salt and pepper - use very generoulsy
1 tsp dried thyme
2 tsp paprika
1 tbsp worcestershire sauce
2 tbsp brown sugar
1 tbsp white vinegar
1 x 400 g can diced tomatoes with juice
1 x 480 g jar tomato sauce
2 cups brown rice - cooked
1 large head green cabbage - coarsely chopped
½ cup parmesan cheese - grated
1 cup mozzarella cheese - shredded
Heat 2 tbsp of the olive oil in a deep skillet or pot over medium heat and saute the onion for about 3 - 4 minutes until softened.
Add the garlic and cook for another minute or two.
Increase the heat to high and add the ground beef and season well with salt and pepper.
Cook until browned, crumbling it up as it cooks.
Stir in the thyme, paprika, worcestershire sauce, brown sugar and vinegar and cook for a couple more minutes before adding the tomatoes and tomato sauce.
Swirl about ¼ cup of water in the bottom of the tomato sauce jar and add that as well.
Let this simmer for about 15 minutes, then stir in the cooked rice and remove from heat.
In another large, deep, pan heat 2 more tbsp of olive oil over medium high heat and add the chopped cabbage.
Cook, stirring almost constantly until the cabbage is about half cooked - add salt and pepper generously as it cooks, then remove from heat.
Heat oven to 180 * C (350 * F).
Grease a large casserole dish.
Spread about ½ the cabbage onto the bottom, pressing it down a bit with the back of a spoon.
Spoon ½ the beef over the cabbage then add the other ½ of the cabbage and finish with the rest of the beef.
Cover tightly with foil and bake for about 45 minutes.
Remove the foil and sprinkle the cheeses on top.
Bake uncovered for about 10 more minutes until the cheese melts, then move the dish to the top of the oven - turn the broiler on for a minute or two until the cheese begins to brown.
BRON: Comfortable Food
CHEESE-BURGER CASSEROLE
This tastes like a cheeseburger without the bun.
Ingredients
500g ground beef
1 large onion, chopped
1 green pepper, chopped
1 (28-oz.) (875g) can chopped tomatoes, with juice
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1 1/2 teaspoons salt
1/2 teaspoon pepper
8 ounces (250g) wide egg noodles
Cooking spray
2 cups grated sharp cheddar cheese
Directions
1. Preheat the oven to 350F/180C degrees. In a large skillet, cook the ground beef over medium heat, stirring to break up the lumps, until all of the pink is gone from the meat. Get an adult to help you drain off the fat. Add the onion and the green pepper, and cook until the vegetables are tender, about 5 minutes. Add the tomatoes, with juice, and the Worcestershire sauce, oregano, 1/2 teaspoon salt, and pepper. Bring to a boil, then lower the heat to low. Simmer the mixture for about 15 minutes.
2. Fill medium pot half full of water. Add 1 teaspoon salt. Bring the water to a boil. Stir in the noodles and boil for about 8 minutes, until tender. Get an adult to help you drain the noodles, Return the noodles to the pot. Pour the tomato mixture over the noodles and stir until blended.
3. Put the noodle mixture into a baking dish that you have sprayed with cooking spray. Top with cheese. Bake for about 15 minutes, until the cheese is melted. Enjoy it has a family meal, then refrigerate the leftovers.
Ingredients
500g ground beef
1 large onion, chopped
1 green pepper, chopped
1 (28-oz.) (875g) can chopped tomatoes, with juice
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1 1/2 teaspoons salt
1/2 teaspoon pepper
8 ounces (250g) wide egg noodles
Cooking spray
2 cups grated sharp cheddar cheese
Directions
1. Preheat the oven to 350F/180C degrees. In a large skillet, cook the ground beef over medium heat, stirring to break up the lumps, until all of the pink is gone from the meat. Get an adult to help you drain off the fat. Add the onion and the green pepper, and cook until the vegetables are tender, about 5 minutes. Add the tomatoes, with juice, and the Worcestershire sauce, oregano, 1/2 teaspoon salt, and pepper. Bring to a boil, then lower the heat to low. Simmer the mixture for about 15 minutes.
2. Fill medium pot half full of water. Add 1 teaspoon salt. Bring the water to a boil. Stir in the noodles and boil for about 8 minutes, until tender. Get an adult to help you drain the noodles, Return the noodles to the pot. Pour the tomato mixture over the noodles and stir until blended.
3. Put the noodle mixture into a baking dish that you have sprayed with cooking spray. Top with cheese. Bake for about 15 minutes, until the cheese is melted. Enjoy it has a family meal, then refrigerate the leftovers.
COTTAGE PIE
COTTAGE PIE
You know those days when, you don't feel like cooking but want soul food like Mom used to make, but you are just soooo tired and just wants Mom to feed you? This is one dish I go to...
Cooking And Baking approx 1.30 hour
INGREDIENTS:
Serves: 4
1 tablespoon olive oil
1 large onion, chopped
1 clove garlic, crushed
250 ml frozen garden mix vegtables (or use fresh)
500 g mince
400 g fresh chopped tomatoes (or tin)
30 ml tomato purée
200 ml beef stock
100 ml red wine (optional, if not use increase beef stock to 300ml - I use red wine)
5 ml dried mixed herbs
dash Worcestershire sauce
salt and freshly ground black pepper to taste
FOR THE TOPPING:
1 kg potatoes
10 ml Dijon mustard
75 g butter
60 ml milk
PREPARATION METHOD:
Preheat the oven to 190 C / Gas mark 5.
Heat the oil in a large frying pan over medium high heat. Add the onion, garlic and carrot and cook over a medium heat until soft. Add the mince and cook to brown.
Add the tinned tomatoes, purée, beef stock, red wine, mixed herbs and Worcestershire sauce. Season to taste with salt and pepper. Cover and simmer for 30 minutes.
Meanwhile, boil the potatoes in water until soft. Drain, peel and mash (now work quick put on latex gloves and peel those potatoes whilst it is hot..you do want the spuds to soak up all the yummyness) with the mustard, butter and milk. Season with salt and pepper to taste.
Spoon the mince mixture into a casserole dish. Top with the mash and bake for 30 minutes until golden brown.
OPTIONAL:
1. Grate some cheese and place on top of topping before baking
2. Place a few slices of tomato on top of topping
3. Now don't be gready, let the pie rest, it worked hard to to make it lip-smacking-good for you
Serve with a green salad (no extra veg needed as veggies are in pie)
WINK: I always put a little bit of mash at the base of the dish before I pile on the meat mix...HEAVENLY
Source: Own Recipe
Plasing & Foto: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
COTTAGE PIE
You know those days when, you don't feel like cooking but want soul food like Mom used to make, but you are just soooo tired and just wants Mom to feed you? This is one dish I go to...
Cooking And Baking approx 1.30 hour
INGREDIENTS:
Serves: 4
1 tablespoon olive oil
1 large onion, chopped
1 clove garlic, crushed
250 ml frozen garden mix vegtables (or use fresh)
500 g mince
400 g fresh chopped tomatoes (or tin)
30 ml tomato purée
200 ml beef stock
100 ml red wine (optional, if not use increase beef stock to 300ml - I use red wine)
5 ml dried mixed herbs
dash Worcestershire sauce
salt and freshly ground black pepper to taste
FOR THE TOPPING:
1 kg potatoes
10 ml Dijon mustard
75 g butter
60 ml milk
PREPARATION METHOD:
Preheat the oven to 190 C / Gas mark 5.
Heat the oil in a large frying pan over medium high heat. Add the onion, garlic and carrot and cook over a medium heat until soft. Add the mince and cook to brown.
Add the tinned tomatoes, purée, beef stock, red wine, mixed herbs and Worcestershire sauce. Season to taste with salt and pepper. Cover and simmer for 30 minutes.
Meanwhile, boil the potatoes in water until soft. Drain, peel and mash (now work quick put on latex gloves and peel those potatoes whilst it is hot..you do want the spuds to soak up all the yummyness) with the mustard, butter and milk. Season with salt and pepper to taste.
Spoon the mince mixture into a casserole dish. Top with the mash and bake for 30 minutes until golden brown.
OPTIONAL:
1. Grate some cheese and place on top of topping before baking
2. Place a few slices of tomato on top of topping
3. Now don't be gready, let the pie rest, it worked hard to to make it lip-smacking-good for you
Serve with a green salad (no extra veg needed as veggies are in pie)
WINK: I always put a little bit of mash at the base of the dish before I pile on the meat mix...HEAVENLY
Source: Own Recipe
Plasing & Foto: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
COTTAGE PIE
150g Spar frozen mixed vegetables
400g Onions (chopped)
60ml Spar sunfl ower cooking oil
1kg Spar mince (lean beef)
60g Knorr Spaghetti Bolognaise Sauce Base
(1 scoop) 250ml Water
250g Knorr Tomato Pronto
75g Knorr Classic Brown Sauce
(1½ scoops) 360g Fine Foods Instant Mashed Potato(5 scoops)
1.6L Water
1. In a medium pot, heat oil and fry onions until translucent.
2. Add the beef mince to the pan and allow to brown.
Add Knorr Spaghetti Bolognaise Sauce Base and mix well.
3. Add Knorr Tomato Pronto and mixed vegetables. Mix Knorr Classic Brown Sauce with Roux powder together with 250ml cold water and add to mince. Reduce to a low heat. Allow mince to cook for about 10 minutes and stir occasionally.
Season to taste.
4. Make up Fine Foods Instant Mashed Potato as per package instructions and place in a piping bag.
5. Pour mince into a half bain-marie insert; pipe made up mash potato on top.
6. Bake for 12 minutes at 180°C or until golden brown.
BRON:SPAR
400g Onions (chopped)
60ml Spar sunfl ower cooking oil
1kg Spar mince (lean beef)
60g Knorr Spaghetti Bolognaise Sauce Base
(1 scoop) 250ml Water
250g Knorr Tomato Pronto
75g Knorr Classic Brown Sauce
(1½ scoops) 360g Fine Foods Instant Mashed Potato(5 scoops)
1.6L Water
1. In a medium pot, heat oil and fry onions until translucent.
2. Add the beef mince to the pan and allow to brown.
Add Knorr Spaghetti Bolognaise Sauce Base and mix well.
3. Add Knorr Tomato Pronto and mixed vegetables. Mix Knorr Classic Brown Sauce with Roux powder together with 250ml cold water and add to mince. Reduce to a low heat. Allow mince to cook for about 10 minutes and stir occasionally.
Season to taste.
4. Make up Fine Foods Instant Mashed Potato as per package instructions and place in a piping bag.
5. Pour mince into a half bain-marie insert; pipe made up mash potato on top.
6. Bake for 12 minutes at 180°C or until golden brown.
BRON:SPAR
COTTAGE PIE
(serves 4)
Also known as Shepherd’s Pie, the cottage pie is a meat pie with a crust made from mashed potato. Comfort food for both young and old, the perfect cottage pie can be achieved by following this easy step-by-step recipe.
Ingredients:
6 medium potatoes – peeled (and milk and butter for mash)
500g lean mince
1 onion, chopped
2 tomatoes, chopped
1 cup brown mushrooms, sliced
1 beef stock cube
¼ cup water
1 tbsp sunflower oil for frying
1 tbsp garlic and lemon mix
3-4 tbsp tomato paste
½ tsp thyme
½ tsp oregano
½ tsp rosemary
1 tsp salt
½ cup grated cheese to sprinkle on top of mash
Method:
Also known as Shepherd’s Pie, the cottage pie is a meat pie with a crust made from mashed potato. Comfort food for both young and old, the perfect cottage pie can be achieved by following this easy step-by-step recipe.
Ingredients:
6 medium potatoes – peeled (and milk and butter for mash)
500g lean mince
1 onion, chopped
2 tomatoes, chopped
1 cup brown mushrooms, sliced
1 beef stock cube
¼ cup water
1 tbsp sunflower oil for frying
1 tbsp garlic and lemon mix
3-4 tbsp tomato paste
½ tsp thyme
½ tsp oregano
½ tsp rosemary
1 tsp salt
½ cup grated cheese to sprinkle on top of mash
Method:
- Peel the potatoes, slice in half and boil until soft.
- Fry the onion in the cooking oil until soft.
- Add the mince, garlic & lemon mix, stock cube and water to the onions.
- Once the mince is sealed and has a nice brown colour to it, add the mushrooms, tomatoes, tomato paste, salt, rosemary, thyme and oregano.
- Mix together well.
- Allow to simmer for 5-10 minutes.
- Once everything is cooked, add the mixture to a round casserole dish.
- Mash the potatoes, add some milk and butter to create a soft even consistency (it should not be runny).
- Now spread the mash potato evenly over the mince mixture and then sprinkle with cheese (this is optional but tastes delicious!).
- Place the dish under the grill for a few minutes and allow cheese to melt and turn golden brown and slightly.
- BRON:JUSTEASY
COTTAGE PIE
3 tbsp olive oil
1¼kg beef mince
2 onions , finely chopped
3 carrots , chopped
3 celery sticks, chopped
2 garlic cloves , finely chopped
3 tbsp plain flour
1 tbsp tomato purée
large glass red wine (optional)
850ml beef stock
4 tbsp Worcestershire sauce
few thyme sprigs
2 bay leaves
FOR THE MASH
1.8kg potatoes , chopped
225ml milk
25g butter
200g strong cheddar , grated
freshly grated nutmeg
method ---------------
Heat 1 tbsp oil in a large saucepan and fry the mince until browned - you may need to do this in batches. Set aside as it browns. Put the rest of the oil into the pan, add the vegetables and cook on a gentle heat until soft, about 20 mins. Add the garlic, flour and tomato purée, increase the heat and cook for a few mins, then return the beef to the pan. Pour over the wine, if using, and boil to reduce it slightly before adding the stock, Worcestershire sauce and herbs. Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins - if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.
Meanwhile, make the mash. In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender. Drain well, then allow to steam-dry for a few mins. Mash well with the milk, butter, and three-quarters of the cheese, then season with the nutmeg and some salt and pepper.
Spoon meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese. If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden. Or follow the steps (below) to freeze.
OUR TOP TIPS
To get really smooth, creamy mash, use a potato ricer or sieve. To stop the mash sinking into the filling, allow the meat to cool before topping with the mashed potato. Freeze in individual ovenproof dishes for an easy meal for one. For a really crisp, golden topping, flash under the grill for a few mins before serving.
FOOLPROOF FREEZING
Make sure the pie is completely cold, then cover it well with cling film and freeze. Always freeze the pie on the day that you make it. Defrost in the fridge overnight, then cook as per the recipe. Alternatively, to cook from frozen, heat oven to 180C/160C fan/gas 4, cover with foil and cook for 1½ hrs. Increase oven to 220C/200C fan/gas 7, uncover and cook for 20 mins more, until golden and bubbling.
IF YOU WANT TO USE A SLOW COOKER...
Brown your mince in batches then tip into your slow cooker and stir in the vegetables, flour, purée, wine, stock, Worcestershire sauce and herbs with some seasoning. Cover and cook on High for 4-5 hours. Make the mash following step 2, above, and then oven cook to finish according to step 3.
1¼kg beef mince
2 onions , finely chopped
3 carrots , chopped
3 celery sticks, chopped
2 garlic cloves , finely chopped
3 tbsp plain flour
1 tbsp tomato purée
large glass red wine (optional)
850ml beef stock
4 tbsp Worcestershire sauce
few thyme sprigs
2 bay leaves
FOR THE MASH
1.8kg potatoes , chopped
225ml milk
25g butter
200g strong cheddar , grated
freshly grated nutmeg
method ---------------
Heat 1 tbsp oil in a large saucepan and fry the mince until browned - you may need to do this in batches. Set aside as it browns. Put the rest of the oil into the pan, add the vegetables and cook on a gentle heat until soft, about 20 mins. Add the garlic, flour and tomato purée, increase the heat and cook for a few mins, then return the beef to the pan. Pour over the wine, if using, and boil to reduce it slightly before adding the stock, Worcestershire sauce and herbs. Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins - if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.
Meanwhile, make the mash. In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender. Drain well, then allow to steam-dry for a few mins. Mash well with the milk, butter, and three-quarters of the cheese, then season with the nutmeg and some salt and pepper.
Spoon meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese. If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden. Or follow the steps (below) to freeze.
OUR TOP TIPS
To get really smooth, creamy mash, use a potato ricer or sieve. To stop the mash sinking into the filling, allow the meat to cool before topping with the mashed potato. Freeze in individual ovenproof dishes for an easy meal for one. For a really crisp, golden topping, flash under the grill for a few mins before serving.
FOOLPROOF FREEZING
Make sure the pie is completely cold, then cover it well with cling film and freeze. Always freeze the pie on the day that you make it. Defrost in the fridge overnight, then cook as per the recipe. Alternatively, to cook from frozen, heat oven to 180C/160C fan/gas 4, cover with foil and cook for 1½ hrs. Increase oven to 220C/200C fan/gas 7, uncover and cook for 20 mins more, until golden and bubbling.
IF YOU WANT TO USE A SLOW COOKER...
Brown your mince in batches then tip into your slow cooker and stir in the vegetables, flour, purée, wine, stock, Worcestershire sauce and herbs with some seasoning. Cover and cook on High for 4-5 hours. Make the mash following step 2, above, and then oven cook to finish according to step 3.
LOW GI COTTAGE PIE
Preparation time: 15 min
Cooking time: 1h 45 min
Show your body some love with this healthy recipe.
Ingredients
1 medium butternut - peeled and cubed
1 large sweet potato - peeled and cubed
olive oil for drizzling
2 gem squash - halved and boiled until soft
Salt, pepper and ground nutmeg to taste
500 g extra lean beef or ostrich mince
1 medium onion - finely chopped
250 g button mushrooms - sliced
2 cloves garlic - crushed
5 ml dried rosemary
2 ml smoked dried chilli flakes
1 cup hot water
1 knorr beef stock pot
1/2 oxtail stock cube
1 can tin lentils, well rinsed and drained or 1 cup cooked lentils
Salt and pepper to taste
45 ml grated parmesan cheese
ground nutmeg
Method
Preheat the oven to 200°C.
Place the butternut and sweet potato onto a baking tray, drizzle with olive oil and season. Roast for 35 minutes or until soft.
Place into a bowl when soft and mash really well. Scoop the seeds out of the cooked gem squash and combine with the butternut mixture.
Season well and use a whisk to fluff the mash up a bit. Set aside. Reduce oven temperature to 180°C.
Brown the mince on a heavy based pot with a little olive oil until crumbly, remove and set aside.
Sauté the onion in the meat juices until softened, then add the mushrooms and fry until most of the liquid has cooked out of them.
Add the garlic, rosemary, chilli, water and stock and bring to a gentle simmer. Add the lentils and cook until most of the liquid has reduced and you are left with a slightly saucy mince.
Season to taste.
Spoon the mince into a medium oven dish and flatten. Spread the butternut mixture evenly onto the mince and top with cheese and a dusting of nutmeg.
Bake for 30 minutes until golden and bubbling.
BRON:Food24 .com
Cooking time: 1h 45 min
Show your body some love with this healthy recipe.
Ingredients
1 medium butternut - peeled and cubed
1 large sweet potato - peeled and cubed
olive oil for drizzling
2 gem squash - halved and boiled until soft
Salt, pepper and ground nutmeg to taste
500 g extra lean beef or ostrich mince
1 medium onion - finely chopped
250 g button mushrooms - sliced
2 cloves garlic - crushed
5 ml dried rosemary
2 ml smoked dried chilli flakes
1 cup hot water
1 knorr beef stock pot
1/2 oxtail stock cube
1 can tin lentils, well rinsed and drained or 1 cup cooked lentils
Salt and pepper to taste
45 ml grated parmesan cheese
ground nutmeg
Method
Preheat the oven to 200°C.
Place the butternut and sweet potato onto a baking tray, drizzle with olive oil and season. Roast for 35 minutes or until soft.
Place into a bowl when soft and mash really well. Scoop the seeds out of the cooked gem squash and combine with the butternut mixture.
Season well and use a whisk to fluff the mash up a bit. Set aside. Reduce oven temperature to 180°C.
Brown the mince on a heavy based pot with a little olive oil until crumbly, remove and set aside.
Sauté the onion in the meat juices until softened, then add the mushrooms and fry until most of the liquid has cooked out of them.
Add the garlic, rosemary, chilli, water and stock and bring to a gentle simmer. Add the lentils and cook until most of the liquid has reduced and you are left with a slightly saucy mince.
Season to taste.
Spoon the mince into a medium oven dish and flatten. Spread the butternut mixture evenly onto the mince and top with cheese and a dusting of nutmeg.
Bake for 30 minutes until golden and bubbling.
BRON:Food24 .com
COLOURFUL COTTAGE PIE
Main Ingredients
1.5 cups butternuts, chopped
3 medium potatoes, peeled and chopped
60 ml hot milk
2 tbsp PnP butter
1 pinch PnP salt
Filling
1 glug PnP Finest extra-virgin olive oil, for frying
1 medium onion, chopped
2 celery sticks, finely diced
2 cloves granulated garlic, chopped
500 grams PnP lean beef mince
2 baby marrows, grated
1 carrot, grated
1 can PnP chopped tomato
1 tbsp worcester sauce
185 ml beef stock
250 ml no name frozen peas
30 ml chopped parsley
Place butternut and potatoes in a saucepan and cover with water. Simmer until tender, then drain.
Add milk and butter. Mash, season and set aside.
Heat oil in a pan. Fry onion and celery until soft. Add garlic. Fry for another minute.
Toss in meat and brown
Add baby marrows, carrots, tomatoes, Worcestershire sauce and stock. Simmer for 30 minutes. Stir through peas and parsley. Cook for a further 3-4 minutes. Season.
Spoon mince into ovenproof dish or individual ramekins and top with mash
Dot mash with small bits of butter. Grill for 5-10 minutes until golden, then serve.
Cook's tip
Use any mixture of mashed vegetables mixed with potato to top this pie
For a pink pie, mix ½ cup puréed beetroot with 4-5 mashed potatoes
BRON:PnP
1.5 cups butternuts, chopped
3 medium potatoes, peeled and chopped
60 ml hot milk
2 tbsp PnP butter
1 pinch PnP salt
Filling
1 glug PnP Finest extra-virgin olive oil, for frying
1 medium onion, chopped
2 celery sticks, finely diced
2 cloves granulated garlic, chopped
500 grams PnP lean beef mince
2 baby marrows, grated
1 carrot, grated
1 can PnP chopped tomato
1 tbsp worcester sauce
185 ml beef stock
250 ml no name frozen peas
30 ml chopped parsley
Place butternut and potatoes in a saucepan and cover with water. Simmer until tender, then drain.
Add milk and butter. Mash, season and set aside.
Heat oil in a pan. Fry onion and celery until soft. Add garlic. Fry for another minute.
Toss in meat and brown
Add baby marrows, carrots, tomatoes, Worcestershire sauce and stock. Simmer for 30 minutes. Stir through peas and parsley. Cook for a further 3-4 minutes. Season.
Spoon mince into ovenproof dish or individual ramekins and top with mash
Dot mash with small bits of butter. Grill for 5-10 minutes until golden, then serve.
Cook's tip
Use any mixture of mashed vegetables mixed with potato to top this pie
For a pink pie, mix ½ cup puréed beetroot with 4-5 mashed potatoes
BRON:PnP
ECHIDNA BALLS
1 kg lean beef mince/ground beef (most supermarkets have this on special)
2 eggs beaten
1 cup (160g) COOKED white rice
840g tomato soup (either homemade Tomato soup from book 2) or two cans of 420g salt reduced condensed Tomato soup. It's up to you, your budget & how much time you have.
Preheat oven to 180C/360F Mix beef mince, eggs and rice together and season.
Form into meatballs.
Place in a casserole dish and cover with the soup.
Cook for 45 mins.
The rice will pop out of the meatballs and is what makes them look like echidna's.
Serve with steamed veggies, rice or spiral pasta.
My kids love them on top of a nice mash.xx
2 eggs beaten
1 cup (160g) COOKED white rice
840g tomato soup (either homemade Tomato soup from book 2) or two cans of 420g salt reduced condensed Tomato soup. It's up to you, your budget & how much time you have.
Preheat oven to 180C/360F Mix beef mince, eggs and rice together and season.
Form into meatballs.
Place in a casserole dish and cover with the soup.
Cook for 45 mins.
The rice will pop out of the meatballs and is what makes them look like echidna's.
Serve with steamed veggies, rice or spiral pasta.
My kids love them on top of a nice mash.xx
CHEESY CREAMY MEATBALLS
Yields 30 meatballs
1 slice bread
1/4 cup milk
1 pound ground beef
1 small onion, grated
1 tablespoon sour cream
1 large egg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup mayonnaise
3/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan
HOW TO COOK:
Preheat the oven to 400 degrees F.
Line a baking sheet with foil; then lightly coat the foil with nonstick spray.
In the bowl of a food processor, pulse the bread until they resemble crumbs.Heat a small skillet over medium heat. Add the bread crumbs and toast until golden brown, about 4-5 minutes.
In a small bowl, combine the toasted bread crumbs and milk; let stand until all of the milk is absorbed.
In a large bowl, add the breadcrumb mixture, ground beef, grated onion, sour cream, egg, salt and pepper.
Using a wooden spoon or clean hands, stir until well combined.
Roll the mixture into 1 1/4-to-1 1/2-inch meatballs and place on onto prepared baking sheet. (I used a small cookie scoop for this.)
Drizzle a small amount of mayonnaise on each meatball. (A squeeze bottle or Ziploc bag is perfect for this.)
In a small bowl, combine the mozzarella and Parmesan. Sprinkle each meatball with 1 tablespoon cheese mixture.
Place into oven and bake until the cheese has melted and is slightly golden brown, about 15-20 minutes. Broil for an additional 2-5 minutes, or until the cheese has crisped up.
Serve immediately. EAT IMMEDIATELY!
BRON:Olga’s Flavor Factory]
1 slice bread
1/4 cup milk
1 pound ground beef
1 small onion, grated
1 tablespoon sour cream
1 large egg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup mayonnaise
3/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan
HOW TO COOK:
Preheat the oven to 400 degrees F.
Line a baking sheet with foil; then lightly coat the foil with nonstick spray.
In the bowl of a food processor, pulse the bread until they resemble crumbs.Heat a small skillet over medium heat. Add the bread crumbs and toast until golden brown, about 4-5 minutes.
In a small bowl, combine the toasted bread crumbs and milk; let stand until all of the milk is absorbed.
In a large bowl, add the breadcrumb mixture, ground beef, grated onion, sour cream, egg, salt and pepper.
Using a wooden spoon or clean hands, stir until well combined.
Roll the mixture into 1 1/4-to-1 1/2-inch meatballs and place on onto prepared baking sheet. (I used a small cookie scoop for this.)
Drizzle a small amount of mayonnaise on each meatball. (A squeeze bottle or Ziploc bag is perfect for this.)
In a small bowl, combine the mozzarella and Parmesan. Sprinkle each meatball with 1 tablespoon cheese mixture.
Place into oven and bake until the cheese has melted and is slightly golden brown, about 15-20 minutes. Broil for an additional 2-5 minutes, or until the cheese has crisped up.
Serve immediately. EAT IMMEDIATELY!
BRON:Olga’s Flavor Factory]
GROUND BEEF (MINCE) STROGANOFF
500 gr mince browned
salt and pepper to taste
1 box egg noodles, cooked and drained
2 cloves garlic, minced
1 small onion, chopped
2 tablespoons butter
2 1/4 tablespoons all-purpose flour (cake flour)
1 cup heavy cream
1/2 cup of beef broth
Brown beef in large pan. Add salt and pepper to taste. Drain mince, pour in bowl and set aside. Using same pan, saute onion and garlic until tender. Add mince back in and stir.
In large deep pan, melt butter. Add flour and whisk for a full minute until lightly golden. Slowly pour in cream whisking until incorporated. Whisk in beef broth and stir as sauce thickens. Taste and add salt and pepper as needed. Simmer on low heat until egg noodles are ready.
Cook egg noodles according to package directions. Drain well and serve with stroganoff.
Bron: flickriver mooshee85
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
salt and pepper to taste
1 box egg noodles, cooked and drained
2 cloves garlic, minced
1 small onion, chopped
2 tablespoons butter
2 1/4 tablespoons all-purpose flour (cake flour)
1 cup heavy cream
1/2 cup of beef broth
Brown beef in large pan. Add salt and pepper to taste. Drain mince, pour in bowl and set aside. Using same pan, saute onion and garlic until tender. Add mince back in and stir.
In large deep pan, melt butter. Add flour and whisk for a full minute until lightly golden. Slowly pour in cream whisking until incorporated. Whisk in beef broth and stir as sauce thickens. Taste and add salt and pepper as needed. Simmer on low heat until egg noodles are ready.
Cook egg noodles according to package directions. Drain well and serve with stroganoff.
Bron: flickriver mooshee85
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
MINCE-POTATO BAKE
A meaty twist on your normal potato bake that makes a filling and complete dinner!
Serves: 4 | Preparation Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
Serves: 4 | Preparation Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- 1 onion, finely diced
- 15 millilitre sunflower oil
- 400 gram lean beef mince
- 6-8 Medium sized peeled potatoes, parboiled and cooled
- 1 sachet KNORR Savoury Mince Dry Cook-in-Sauce
- 250 millilitre Cream
- 350 millilitre water
- Preheat oven to 180°C.
- Heat oil in a pan and lightly sauté the onion until soft.
- Add the beef mince and fry until well browned.
- In the meantime slice the parboiled potatoes and place a layer into the bottom of an ovenproof casserole dish and top with some cooked mince.
- Continue to build the layers and finish with a potato layer.
- Empty the KNORR Savoury Mince Dry Cook-in-Sauce sachet contents into a jug and mix with the cream and water.
- Pour the sauce over the layers and bake in a preheated oven at 180C for 30 minutes or until golden brown on top and the potatoes are soft.
- BRON:WHARSFORDINNER
CHEAT'S LASAGNA
250gm’s minced beef
2 cups grated cheese (tasty or cheddar)
1 cup boiling water
1 400gm can of tomato soup
1 beef stock cube
2 teaspoons dried oregano
1 teaspoon garlic
1 can of diced tomatoes, drained of liquid
2 TBS tomato paste
1 packet instant lasagne sheets
HOW TO:
Mix together the minced beef, can of tomato soup, cup of boiling water, beef stock cube, oregano, diced tomatoes, garlic and tomato paste, making sure to break lumps of mince with a fork. Place 1/3 of the meat sauce into the bottom of a greased lasagne dish, and then cover with some lasagne sheets, then a layer of cheese. Repeat these layers, ending with a layer of meat sauce. Place dish into a pre-heated 180 degree oven, and cook, covered in foil, for 40 minutes. Remove from oven, remove the foil and top with the remaining cheese and cook uncovered for a further 5 minutes.
Serves 4-5.
BRON: [QUICK AND EASY]
2 cups grated cheese (tasty or cheddar)
1 cup boiling water
1 400gm can of tomato soup
1 beef stock cube
2 teaspoons dried oregano
1 teaspoon garlic
1 can of diced tomatoes, drained of liquid
2 TBS tomato paste
1 packet instant lasagne sheets
HOW TO:
Mix together the minced beef, can of tomato soup, cup of boiling water, beef stock cube, oregano, diced tomatoes, garlic and tomato paste, making sure to break lumps of mince with a fork. Place 1/3 of the meat sauce into the bottom of a greased lasagne dish, and then cover with some lasagne sheets, then a layer of cheese. Repeat these layers, ending with a layer of meat sauce. Place dish into a pre-heated 180 degree oven, and cook, covered in foil, for 40 minutes. Remove from oven, remove the foil and top with the remaining cheese and cook uncovered for a further 5 minutes.
Serves 4-5.
BRON: [QUICK AND EASY]
LAZY LASAGNA
- this is a loosey goosey recipe, do as you like!
12 ounce wide egg noodles
1 pound ricotta
1 egg
1 hand full Parmesan cheese
1/2 tsp kosher salt
2 cups mozzarella cheese
3 cups favorite marinara sauce
12 (8 ounce) wide-mouth mason jars or 1 9×13 inch baking dish
HOW TO COOK:
Boil noodles according to package directions. Drain and add back to the pot. Mix in 2 cups of sauce. In a bowl mix together ricotta, egg, Parmesan cheese, salt, and mozzarella. Fold cheese mixture gently into the noodles, do not over stir. Place in greased jars or baking dish and top with the remaining sauce, and sprinkle with more Parmesan cheese. Bake in 350 degree oven for 35 minutes.
Note- This is also good with cooked ground beef or sausage thrown in, or even some veggies. Oh and the throwing is a must.
BRON:[QUICK AND EASY]
12 ounce wide egg noodles
1 pound ricotta
1 egg
1 hand full Parmesan cheese
1/2 tsp kosher salt
2 cups mozzarella cheese
3 cups favorite marinara sauce
12 (8 ounce) wide-mouth mason jars or 1 9×13 inch baking dish
HOW TO COOK:
Boil noodles according to package directions. Drain and add back to the pot. Mix in 2 cups of sauce. In a bowl mix together ricotta, egg, Parmesan cheese, salt, and mozzarella. Fold cheese mixture gently into the noodles, do not over stir. Place in greased jars or baking dish and top with the remaining sauce, and sprinkle with more Parmesan cheese. Bake in 350 degree oven for 35 minutes.
Note- This is also good with cooked ground beef or sausage thrown in, or even some veggies. Oh and the throwing is a must.
BRON:[QUICK AND EASY]
LAYERED MINCE BAKE WITH GOLDEN POTATO TOPPING
Serves: 4 - 6 | Preparation Time: 10 minutes | Cooking Time: 90 minutes
1 Large carrot, grated
2 tablespoon Robertsons Thyme
2 Cloves garlic, crushed
1 Onion, diced
1 tablespoon olive oil
500 gram Beef mince
¾ cup Parmesan cheese
400 gram Tin chopped, peeled tomatoes
1 KNORR Spaghetti Bologanise Dry Cook-in-Sauce
2 KNORR Classic White Sauce
4 Potatoes, thinly sliced
Instructions
1.Heat oil in pan and fry mince.
2.Add onion, garlic, thyme and carrot, cook until soft.
3.Add tomatoes and KNORR Fresh Ideas Spaghetti Bolognaise.
4.Prepare the KNORR Classic White Sauce following packet instructions.
5.In an oven dish layer potatoes, mince and white sauce.
6.Repeat 3 times, finishing with a layer of potatoes, then sprinkle the Parmesan cheese on top.
7.Cook in a preheated 160°C oven for 90 minutes.
BRON:KNORR
1 Large carrot, grated
2 tablespoon Robertsons Thyme
2 Cloves garlic, crushed
1 Onion, diced
1 tablespoon olive oil
500 gram Beef mince
¾ cup Parmesan cheese
400 gram Tin chopped, peeled tomatoes
1 KNORR Spaghetti Bologanise Dry Cook-in-Sauce
2 KNORR Classic White Sauce
4 Potatoes, thinly sliced
Instructions
1.Heat oil in pan and fry mince.
2.Add onion, garlic, thyme and carrot, cook until soft.
3.Add tomatoes and KNORR Fresh Ideas Spaghetti Bolognaise.
4.Prepare the KNORR Classic White Sauce following packet instructions.
5.In an oven dish layer potatoes, mince and white sauce.
6.Repeat 3 times, finishing with a layer of potatoes, then sprinkle the Parmesan cheese on top.
7.Cook in a preheated 160°C oven for 90 minutes.
BRON:KNORR
MEAT TART
Ingredients:
Ground meat - 500 grams;
Cream cheese - 150 grams;
Cottage cheese - 300 grams;
Cheese, grated -100 grams;
Eggs 1 piece.
Spices - salt, pepper, garlic, dry
Easy quick recipe. Preparation:
In ground meat add grated cheese, spices and 1 raw egg. Cottage cheese mix with cream cheese. Form a tart from a ground meat mix and stuff the nest with prepared cheese mix. Bake it at 180 C or 350 F for 40 minutes. To serve sprinkle top with green onions and herbs.
SOURCE: cookingbookrecipes
Ground meat - 500 grams;
Cream cheese - 150 grams;
Cottage cheese - 300 grams;
Cheese, grated -100 grams;
Eggs 1 piece.
Spices - salt, pepper, garlic, dry
Easy quick recipe. Preparation:
In ground meat add grated cheese, spices and 1 raw egg. Cottage cheese mix with cream cheese. Form a tart from a ground meat mix and stuff the nest with prepared cheese mix. Bake it at 180 C or 350 F for 40 minutes. To serve sprinkle top with green onions and herbs.
SOURCE: cookingbookrecipes
MEXICAN CORNBREAD
500 gr Mince
2 cloves garlic (minced)
1 teaspoon ginger (minced)
2 tablespoon oil
250 gr cheddar cheese
1 can creamed corn
2 jalapeno peppers (chopped)
1 onion
1 cup buttermilk
2 eggs
1 cup cornmeal
In a saucepan, fry beef with ginger and garlic in oil and cook till gets brown, then remove it from heat.
In a mixing bowl, combine cornmeal, buttermilk, eggs, corn, and peppers. Take a deep baking dish, pour half of the cornmeal batter into dish, then make a layer of each ground beef, cheese, and onions and then pour remaining cornmeal mix on top.
Place the dish in preheated oven for 50 minutes at 350 degree.
Bron: recipedose
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
2 cloves garlic (minced)
1 teaspoon ginger (minced)
2 tablespoon oil
250 gr cheddar cheese
1 can creamed corn
2 jalapeno peppers (chopped)
1 onion
1 cup buttermilk
2 eggs
1 cup cornmeal
In a saucepan, fry beef with ginger and garlic in oil and cook till gets brown, then remove it from heat.
In a mixing bowl, combine cornmeal, buttermilk, eggs, corn, and peppers. Take a deep baking dish, pour half of the cornmeal batter into dish, then make a layer of each ground beef, cheese, and onions and then pour remaining cornmeal mix on top.
Place the dish in preheated oven for 50 minutes at 350 degree.
Bron: recipedose
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CHILLI-MINCE CANNELLONI
Ingredients
• 1 onion, finely chopped
• 30 ml olive oil
• 450 g beef mince
• 1 x 425 g can chopped tomatoes
• 15 ml chopped garlic (or to taste)
• 15 ml dried red chilli flakes (or to taste)
• 15 ml fresh thyme
• salt, milled black pepper and sugar
• 45 ml breadcrumbs
• 65 ml chopped parsley
• 100 g parmesan cheese
• 1 – 1,2 litre warm béchamel sauce (well-seasoned and not too thick)
• 16 – 18 cannelloni tubes
Chef's hint: Béchamel sauce is a white sauce made with milk, butter and flour and seasoned with salt, pepper, nutmeg and bay leaf.
Method
auté the onion in oil until translucent, add the mince and fry until brown and crumbly. Add the tomatoes, garlic, chilli and thyme. Season with salt, pepper and sugar and simmer until the mixture had reduced and thickened. Stir in the bread crumbs and parsley then remove from heat and leave to cool.
To complete, spread a thin layer of the béchamel sauce into the bottom of a greased (30- cm square dish) oven-safe dish. Fill the cannelloni tubes with the mince mixture and pack them close together in the dish. Pour over the remaining sauce and sprinkle with the cheese. Bake for 30 – 40 minutes in the oven preheated to 190 ºC or until the cannelloni tubes are cooked right through and soft. Remove from oven and allow to settle and rest for 15 minutes before serving.
Serves 6
• 1 onion, finely chopped
• 30 ml olive oil
• 450 g beef mince
• 1 x 425 g can chopped tomatoes
• 15 ml chopped garlic (or to taste)
• 15 ml dried red chilli flakes (or to taste)
• 15 ml fresh thyme
• salt, milled black pepper and sugar
• 45 ml breadcrumbs
• 65 ml chopped parsley
• 100 g parmesan cheese
• 1 – 1,2 litre warm béchamel sauce (well-seasoned and not too thick)
• 16 – 18 cannelloni tubes
Chef's hint: Béchamel sauce is a white sauce made with milk, butter and flour and seasoned with salt, pepper, nutmeg and bay leaf.
Method
auté the onion in oil until translucent, add the mince and fry until brown and crumbly. Add the tomatoes, garlic, chilli and thyme. Season with salt, pepper and sugar and simmer until the mixture had reduced and thickened. Stir in the bread crumbs and parsley then remove from heat and leave to cool.
To complete, spread a thin layer of the béchamel sauce into the bottom of a greased (30- cm square dish) oven-safe dish. Fill the cannelloni tubes with the mince mixture and pack them close together in the dish. Pour over the remaining sauce and sprinkle with the cheese. Bake for 30 – 40 minutes in the oven preheated to 190 ºC or until the cannelloni tubes are cooked right through and soft. Remove from oven and allow to settle and rest for 15 minutes before serving.
Serves 6
CHICKEN MEATLOAF
Main Course
Ingredients:
For meatloaf:
Preheat oven to 350 ºF. Steam or lightly sauté the assortment of vegetables+ginger+garlic. Combine vegetables and the rest of the meatloaf
ingredients in a large bowl. Mix well. Grease a pan with Oil, and spread meatloaf mixture evenly in the pan.
Combine all ingredients for glaze. Brush glaze on top of the meatloaf. Bake meatloaf in the oven for 45–50 minutes (to a minimum internal temperature of 165 ºF). Let stand for 5 minutes before cutting into eight even slices. Serve two slices on each plate.
Ingredients:
For meatloaf:
- 2 Cup assorted vegetables, chopped—such as mushrooms, zucchini, red bell peppers, or spinach (Leftover Friendly)
- 1 1/2 cup ground Chicken mince
- 1/2 Cup whole-wheat breadcrumbs (or substitute regular breadcrumbs)
- 1/4 Cup milk
- 1/4 tsp ground black pepper or Chilli powder
- 1/2 tsp finely chopped ginger
- 1/2 tsp finely chopped garlic
- 2 Tbsp ketchup or 3 tbsp finely chopped tomatoes
- 1 Tbsp fresh chives, rinsed, dried, and chopped (or 1 tsp dried)(optional)
- 1 Tbsp fresh parsley, rinsed, dried, and chopped (or 1 tsp dried)
- oil
- 1 1/2 tsp salt
- 1 Tbsp ketchup
- 1 Tbsp honey
- 1 Tbsp Dijon mustard
Preheat oven to 350 ºF. Steam or lightly sauté the assortment of vegetables+ginger+garlic. Combine vegetables and the rest of the meatloaf
ingredients in a large bowl. Mix well. Grease a pan with Oil, and spread meatloaf mixture evenly in the pan.
Combine all ingredients for glaze. Brush glaze on top of the meatloaf. Bake meatloaf in the oven for 45–50 minutes (to a minimum internal temperature of 165 ºF). Let stand for 5 minutes before cutting into eight even slices. Serve two slices on each plate.
MEAT LOAF CUPCAKES WITH MASHED PATATOES
MEAT LOAF CUPCAKES WITH MASHED POTATOES
500gr extra lean ground beef
250gr sweet Italian sausage
1 cup Italian-seasoned
breadcrumbs
1 cup shredded carrots
1 cup tomato pasta sauce
1/2 cup water
2 Eggs
1/2 cup finely chopped onion
1 teaspoon finely chopped fresh garlic
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon pepper
6 slices Cheese (Cheddar or Mozzarella)
POTATO TOPPING:
1 1/4 cups water
6 slices Cheddar or Mozzarella , cut into
quarters 2 cups mashed potatoes whipped with butter and milk
1/2 teaspoon salt and pepper to taste
Heat oven to 230 gr C. Spray 12 cup muffin pan with no-stick cooking spray. Place muffin pan onto 9 x 13 inch baking pan; set aside.
Combine all meatloaf ingredients except cheese slices in large bowl; mix well. Stack 6 cheese slices. Cut into 4 even strips; then cut across
into thirds to create 12 small square stacks of cheese.
Shape about 1/3 cupfuls meatloaf mixture into 12 (2 1/2-inch) balls. Press 1 stack cheese into center of each ball, covering evenly with meat mixture so cheese is in center.
Place stuffed meatloaf mixture into muffin cups. Bake 20-25 minutes or until internal temperature is at least 165°F and meat is no longer pink.
Meanwhile, combine left over mashed potatoes and 6 cheese quarters and cook over medium-high heat until cheese is melted. Top each cupcake with about 3 tablespoons potato mixture over each meatloaf; sprinkle with paprika, if desired. Serve immediately.
Bron: Landolakes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
500gr extra lean ground beef
250gr sweet Italian sausage
1 cup Italian-seasoned
breadcrumbs
1 cup shredded carrots
1 cup tomato pasta sauce
1/2 cup water
2 Eggs
1/2 cup finely chopped onion
1 teaspoon finely chopped fresh garlic
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon pepper
6 slices Cheese (Cheddar or Mozzarella)
POTATO TOPPING:
1 1/4 cups water
6 slices Cheddar or Mozzarella , cut into
quarters 2 cups mashed potatoes whipped with butter and milk
1/2 teaspoon salt and pepper to taste
Heat oven to 230 gr C. Spray 12 cup muffin pan with no-stick cooking spray. Place muffin pan onto 9 x 13 inch baking pan; set aside.
Combine all meatloaf ingredients except cheese slices in large bowl; mix well. Stack 6 cheese slices. Cut into 4 even strips; then cut across
into thirds to create 12 small square stacks of cheese.
Shape about 1/3 cupfuls meatloaf mixture into 12 (2 1/2-inch) balls. Press 1 stack cheese into center of each ball, covering evenly with meat mixture so cheese is in center.
Place stuffed meatloaf mixture into muffin cups. Bake 20-25 minutes or until internal temperature is at least 165°F and meat is no longer pink.
Meanwhile, combine left over mashed potatoes and 6 cheese quarters and cook over medium-high heat until cheese is melted. Top each cupcake with about 3 tablespoons potato mixture over each meatloaf; sprinkle with paprika, if desired. Serve immediately.
Bron: Landolakes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
MEATLOAF & MASH CUPCAKES
MEATLOAF & MASH CUPCAKES
1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1 teaspoon dried oregano
2 garlic cloves, minced
1 cup ketchup, divided
1 1/2 pounds ground beef, extra lean (raw)
1 cup bread crumbs
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
2 large eggs
Cooking spray
MASHED POTATOES
4 cups cubed peeled Yukon gold potato (about 2 pounds)
1/4 cup 2% reduced-fat milk
1/4 cup low-fat sour cream
3 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
GARNISH:
3 tablespoons chopped chives
4 pieces of bacon cooked and them chopped
DIRECTIONS:
Preheat oven to 350°.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.
Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.
While the meatloaf is cooking, make the mashed potatoes. Place potato in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Put potatoes into a ricer for best results. Return potato to pan. Add milk and remaining ingredients; stir with a spoon to desired consistency. If they are not creamy enough for you, add up to 1/4 cup more milk – although they need to be stiff enough to pipe on top.
Put the potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf. Sprinkle with bacon crumbles and chives.
Bron: Onbekend
Plasing & Foto: Nadia du Toit / WATERTAND RESEPTE VIR OUD EN JONK
MEATLOAF & MASH CUPCAKES
1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1 teaspoon dried oregano
2 garlic cloves, minced
1 cup ketchup, divided
1 1/2 pounds ground beef, extra lean (raw)
1 cup bread crumbs
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
2 large eggs
Cooking spray
MASHED POTATOES
4 cups cubed peeled Yukon gold potato (about 2 pounds)
1/4 cup 2% reduced-fat milk
1/4 cup low-fat sour cream
3 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
GARNISH:
3 tablespoons chopped chives
4 pieces of bacon cooked and them chopped
DIRECTIONS:
Preheat oven to 350°.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.
Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.
While the meatloaf is cooking, make the mashed potatoes. Place potato in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Put potatoes into a ricer for best results. Return potato to pan. Add milk and remaining ingredients; stir with a spoon to desired consistency. If they are not creamy enough for you, add up to 1/4 cup more milk – although they need to be stiff enough to pipe on top.
Put the potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf. Sprinkle with bacon crumbles and chives.
Bron: Onbekend
Plasing & Foto: Nadia du Toit / WATERTAND RESEPTE VIR OUD EN JONK
MEAT LOAF IN A MUG
• Prep/Total Time: 15 min.
• Yield: 1 Servings
Ingredients
• 2 tablespoons 2% milk
• 1 tablespoon ketchup
• 2 tablespoons quick-cooking oats
• 1 teaspoon onion soup mix
• 1/4 pound lean ground beef
• Additional ketchup, optional
Directions
• In a small bowl, combine the milk, ketchup, oats and soup mix. Crumble beef over mixture and mix well. Pat into a microwave-safe mug or custard cup coated with cooking spray.
• Cover and microwave on high for 3 minutes or until meat is no longer pink and a thermometer reads 160°; drain.
• Let stand for 3 minutes. Serve with additional ketchup if desired. Yield: 1 serving.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Facts 1 serving (calculated without additional ketchup) equals 248 calories, 10 g fat (4 g saturated fat), 72 mg cholesterol, 440 mg sodium, 14 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
• Yield: 1 Servings
Ingredients
• 2 tablespoons 2% milk
• 1 tablespoon ketchup
• 2 tablespoons quick-cooking oats
• 1 teaspoon onion soup mix
• 1/4 pound lean ground beef
• Additional ketchup, optional
Directions
• In a small bowl, combine the milk, ketchup, oats and soup mix. Crumble beef over mixture and mix well. Pat into a microwave-safe mug or custard cup coated with cooking spray.
• Cover and microwave on high for 3 minutes or until meat is no longer pink and a thermometer reads 160°; drain.
• Let stand for 3 minutes. Serve with additional ketchup if desired. Yield: 1 serving.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Facts 1 serving (calculated without additional ketchup) equals 248 calories, 10 g fat (4 g saturated fat), 72 mg cholesterol, 440 mg sodium, 14 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
MEAT LOAF IN A MUG
Most meatloaves bake in pans in ovens for hours. But these bake up quick using microwave powers!
Servings:Makes 4 servings Prep Time:12 minutes Cook Time:13 minutes
Ingredients
1 pound extra-lean (92% lean) ground beef
•1/2 cup quick-cooking oats
•1 large egg
•1 (5 1/2-ounce) can vegetable juice (we used V-8)
•1/4 cup finely chopped green onions
•1/4 cup finely chopped carrot
•1/2 teaspoon salt
•1/4 teaspoon pepper
•1/4 cup ketchup
directions
1. Stir together first 8 ingredients in a big bowl. Divide mixture evenly into 4 portions. Shape each portion into a ball. Place each ball into an 8-ounce microwave-safe coffee mug.
2. Line the bottom of the microwave with a big sheet of wax paper in case juices from the meatloaves bubble out. Place mugs in a circle on top of wax paper. Cover mugs with another big sheet of wax paper. Microwave at MEDIUM-HIGH (70% power) 11 minutes. Cut into meatloaves with a knife and fork. If any are still pink inside, microwave them 30 seconds more and recheck for doneness. Carefully remove each mug from the microwave using oven mitts.
3. Spread 1 tablespoon ketchup over each meatloaf; cover with wax paper, and let stand 2 minutes.
Servings:Makes 4 servings Prep Time:12 minutes Cook Time:13 minutes
Ingredients
1 pound extra-lean (92% lean) ground beef
•1/2 cup quick-cooking oats
•1 large egg
•1 (5 1/2-ounce) can vegetable juice (we used V-8)
•1/4 cup finely chopped green onions
•1/4 cup finely chopped carrot
•1/2 teaspoon salt
•1/4 teaspoon pepper
•1/4 cup ketchup
directions
1. Stir together first 8 ingredients in a big bowl. Divide mixture evenly into 4 portions. Shape each portion into a ball. Place each ball into an 8-ounce microwave-safe coffee mug.
2. Line the bottom of the microwave with a big sheet of wax paper in case juices from the meatloaves bubble out. Place mugs in a circle on top of wax paper. Cover mugs with another big sheet of wax paper. Microwave at MEDIUM-HIGH (70% power) 11 minutes. Cut into meatloaves with a knife and fork. If any are still pink inside, microwave them 30 seconds more and recheck for doneness. Carefully remove each mug from the microwave using oven mitts.
3. Spread 1 tablespoon ketchup over each meatloaf; cover with wax paper, and let stand 2 minutes.
CHEESY MEAT LOAF WITH APPLES
Ingredients
2 lb (900 g) ground chicken
1 lb (450 g) lean ground veal
3 cloves garlic, chopped
1 cup (250 mL) Italian-style breadcrumbs
1 1/2 cups (375 mL) apples, peeled and diced
6 oz (180 g) Canadian Brick cheese, diced
Salt and freshly ground pepper
1/2 cup (125 mL) unsweetened applesauce
1/2 cup (125 mL) ketchup or barbecue sauce
1/2 onion, finely sliced
Preparation
Preheat oven to 375°F (190°C).
In a large bowl, mix chicken with veal, garlic, breadcrumbs, apples and Brick cheese. Season generously with salt and pepper.
Mould the meat mixture into a loaf of approx. 5" x 12" (12.5 cm x 30 cm), place in a baking dish and cook in the oven for 30 minutes, or gently press into a 5" x 9" (12.5 cm x 23 cm) loaf pan and cook in the oven for 1 hour and 30 minutes.
Meanwhile, mix applesauce with ketchup or barbecue sauce and onion.
Brush top of meat loaf with applesauce mixture and bake 20 minutes more.*
*Before serving, use a meat thermometer to check that the internal temperature has reached a minimum of 165°F (74°C).
Source: dairygoodness.ca
2 lb (900 g) ground chicken
1 lb (450 g) lean ground veal
3 cloves garlic, chopped
1 cup (250 mL) Italian-style breadcrumbs
1 1/2 cups (375 mL) apples, peeled and diced
6 oz (180 g) Canadian Brick cheese, diced
Salt and freshly ground pepper
1/2 cup (125 mL) unsweetened applesauce
1/2 cup (125 mL) ketchup or barbecue sauce
1/2 onion, finely sliced
Preparation
Preheat oven to 375°F (190°C).
In a large bowl, mix chicken with veal, garlic, breadcrumbs, apples and Brick cheese. Season generously with salt and pepper.
Mould the meat mixture into a loaf of approx. 5" x 12" (12.5 cm x 30 cm), place in a baking dish and cook in the oven for 30 minutes, or gently press into a 5" x 9" (12.5 cm x 23 cm) loaf pan and cook in the oven for 1 hour and 30 minutes.
Meanwhile, mix applesauce with ketchup or barbecue sauce and onion.
Brush top of meat loaf with applesauce mixture and bake 20 minutes more.*
*Before serving, use a meat thermometer to check that the internal temperature has reached a minimum of 165°F (74°C).
Source: dairygoodness.ca
BACON WRAPPED MEATLOAF
Serves 8
For the Meatloaf:
1 cup full-cream milk
6 slices white bread
500g ground beef
500g ground pork or: 1 kg of lean beef mince
1 generous cup freshly grated parmesan cheese
1/4 teaspoon steak seasoning
3/4 teaspoons salt flakes
freshly ground black pepper
1/3 cup finely chopped parsley
4 eggs, beaten
10 slices bacon
For the Sauce:
1-1/2 cup ketchup tomatosause
1/3 cup brown sugar
1 teaspoon dry mustard powder
Tabasco to taste
Preheat oven to 180 degrees C.
Make the Meatloaf:
Put the bread into a food processor and blitz until you have fine bread crumbs. Pour milk over the bread crumbs. Allow it to soak for several minutes.
Place the ground beef and pork, milk-soaked bread crumbs, parmesan, steak seasoning, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a grill pan (choose a grill pan that fits in your oven... silly me), which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)
Lay bacon slices over the top, tucking them underneath the meatloaf.
Make the Sauce:
Put the ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.
BRON:The Pioneer Woman
For the Meatloaf:
1 cup full-cream milk
6 slices white bread
500g ground beef
500g ground pork or: 1 kg of lean beef mince
1 generous cup freshly grated parmesan cheese
1/4 teaspoon steak seasoning
3/4 teaspoons salt flakes
freshly ground black pepper
1/3 cup finely chopped parsley
4 eggs, beaten
10 slices bacon
For the Sauce:
1-1/2 cup ketchup tomatosause
1/3 cup brown sugar
1 teaspoon dry mustard powder
Tabasco to taste
Preheat oven to 180 degrees C.
Make the Meatloaf:
Put the bread into a food processor and blitz until you have fine bread crumbs. Pour milk over the bread crumbs. Allow it to soak for several minutes.
Place the ground beef and pork, milk-soaked bread crumbs, parmesan, steak seasoning, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a grill pan (choose a grill pan that fits in your oven... silly me), which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)
Lay bacon slices over the top, tucking them underneath the meatloaf.
Make the Sauce:
Put the ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.
BRON:The Pioneer Woman
BAKED ALASKA MEAT LOAF
Ingredients
1 package Brown Gravy Mix
1 1/2 pounds ground beef
2 teaspoons Onions, Minced
1/4 teaspoon Black Pepper, Ground
1 teaspoon Chives
4 servings instant mashed potatoes
1/2 cup shredded cheddar cheese
Instructions
Preheat oven to 350°F. Mix Gravy Mix, ground beef, minced onion and pepper in large bowl. Shape into a loaf, 2 inches high, in shallow baking pan.
Stir chives into prepared mashed potatoes. Spread over meat loaf.
Bake 55 minutes or until cooked through. Sprinkle with cheese. Bake 2 minutes longer or until cheese melts.
1 package Brown Gravy Mix
1 1/2 pounds ground beef
2 teaspoons Onions, Minced
1/4 teaspoon Black Pepper, Ground
1 teaspoon Chives
4 servings instant mashed potatoes
1/2 cup shredded cheddar cheese
Instructions
Preheat oven to 350°F. Mix Gravy Mix, ground beef, minced onion and pepper in large bowl. Shape into a loaf, 2 inches high, in shallow baking pan.
Stir chives into prepared mashed potatoes. Spread over meat loaf.
Bake 55 minutes or until cooked through. Sprinkle with cheese. Bake 2 minutes longer or until cheese melts.
BROOKE'S HOMEMADE MEAT LOAF
Servings: 6
Prep Time: 20 min
Cook Time: 1 hour
Difficulty: Easy
Ingredients:
Glaze:
1/4 cup ketchup
1 tablespoon Dijon mustard
2 teaspoons packed light brown sugar
Meatloaf:
1kg ground beef
1 medium onion, finely chopped
3 tablespoons Tomato Sauce
2 large eggs
1 slice white bread, torn into pieces
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
Instructions:
Preheat the oven to 350°F (180°C).
In a small bowl, whisk together all the glaze ingredients and set aside.
In a large bowl, combine all the meatloaf ingredients and mix well. Press the mixture into a 9 by 5-inch loaf pan. Bake for 30 minutes.
Remove from the oven and brush some of the glaze over the top of the meatloaf. Bake for 30 minutes more. Remove from oven and let stand for 5 minutes.
Turn the meatloaf out onto a serving platter and spoon the remaining glaze over the top before serving.
Recipe courtesy :Brooke Deen (Paula Deen's Daughter in Law)
Foto: Piet Pompies: 19/05/2013
Plasing: Henriette Wessels
Prep Time: 20 min
Cook Time: 1 hour
Difficulty: Easy
Ingredients:
Glaze:
1/4 cup ketchup
1 tablespoon Dijon mustard
2 teaspoons packed light brown sugar
Meatloaf:
1kg ground beef
1 medium onion, finely chopped
3 tablespoons Tomato Sauce
2 large eggs
1 slice white bread, torn into pieces
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
Instructions:
Preheat the oven to 350°F (180°C).
In a small bowl, whisk together all the glaze ingredients and set aside.
In a large bowl, combine all the meatloaf ingredients and mix well. Press the mixture into a 9 by 5-inch loaf pan. Bake for 30 minutes.
Remove from the oven and brush some of the glaze over the top of the meatloaf. Bake for 30 minutes more. Remove from oven and let stand for 5 minutes.
Turn the meatloaf out onto a serving platter and spoon the remaining glaze over the top before serving.
Recipe courtesy :Brooke Deen (Paula Deen's Daughter in Law)
Foto: Piet Pompies: 19/05/2013
Plasing: Henriette Wessels
CLASSIC MEAT LOAF
Ingredients:
6 ounces garlic-flavored croutons
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken
3 whole cloves garlic
1/2 red bell pepper
18 ounces ground chuck
18 ounces ground sirloin
1 1/2 teaspoon kosher salt
1 egg
For the glaze:
1/2 cup Tomato Sauce
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey
Directions:
Heat oven to 325 ° F (160°C).
In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme.
Pulse until the mixture is of a fine texture. Place this mixture into a large bowl.
Combine the onion, carrot, garlic, and red pepper in the food processor bowl.
Pulse until the mixture is finely chopped, but not pureed.
Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture.
Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf.
Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray.
Insert a temperature probe at a 45 degree angle into the top of the meatloaf.
Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
Combine the Tomato Sauce , cumin, Worcestershire sauce, hot pepper sauce and honey.
Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.
Bron: Texas Recipe
Plasing; Henriette Wessels
6 ounces garlic-flavored croutons
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken
3 whole cloves garlic
1/2 red bell pepper
18 ounces ground chuck
18 ounces ground sirloin
1 1/2 teaspoon kosher salt
1 egg
For the glaze:
1/2 cup Tomato Sauce
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey
Directions:
Heat oven to 325 ° F (160°C).
In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme.
Pulse until the mixture is of a fine texture. Place this mixture into a large bowl.
Combine the onion, carrot, garlic, and red pepper in the food processor bowl.
Pulse until the mixture is finely chopped, but not pureed.
Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture.
Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf.
Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray.
Insert a temperature probe at a 45 degree angle into the top of the meatloaf.
Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
Combine the Tomato Sauce , cumin, Worcestershire sauce, hot pepper sauce and honey.
Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.
Bron: Texas Recipe
Plasing; Henriette Wessels
PARMESAN MEATLOAF
Low Carb)
2lbs Lean Ground Beef
1/2 cup Parmesan Cheese
1/4 cup Dijon Mustard
1/2 cup Ketchup
2 tbs Majoram
1 tbs dried basil
1 tbs dried parsley
1 tbs oregano
1 tbs thyme
1 teaspoon salt
2 teaspoon pepper
1/2 cup mozzarella cheese (low fat)
4 cloves garlic, chopped
1/4 cup green bell pepper
1 small onion, very finely chopped
1/2 cup spaghetti sauce of your choice
1 tbs olive oil
1 large egg, beaten (optional)
In a large bowl, combine the ground beef, egg, seasonings, and dressings in a bowl.
Put mixed beef, into a sprayed loaf pan.
Top the meatloaf with pasta sauce and mozzarella cheese.
Place filled loaf pan on bottom rack of oven and bake in the preheated oven at 375 degrees for 45 minutes - 1 hour. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired
2lbs Lean Ground Beef
1/2 cup Parmesan Cheese
1/4 cup Dijon Mustard
1/2 cup Ketchup
2 tbs Majoram
1 tbs dried basil
1 tbs dried parsley
1 tbs oregano
1 tbs thyme
1 teaspoon salt
2 teaspoon pepper
1/2 cup mozzarella cheese (low fat)
4 cloves garlic, chopped
1/4 cup green bell pepper
1 small onion, very finely chopped
1/2 cup spaghetti sauce of your choice
1 tbs olive oil
1 large egg, beaten (optional)
In a large bowl, combine the ground beef, egg, seasonings, and dressings in a bowl.
Put mixed beef, into a sprayed loaf pan.
Top the meatloaf with pasta sauce and mozzarella cheese.
Place filled loaf pan on bottom rack of oven and bake in the preheated oven at 375 degrees for 45 minutes - 1 hour. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired
BROWN SUGAR MEAT LOAF
1 kg ground beef
1 cup quick-cooking oats, uncooked
1/2 cup green onions, chopped
1/3 cup green pepper, chopped
1/2 cup chopped celery
1 tablespoon Worcestershire sauce
1/2 teaspoon liquid smoke (Optional)
Several drops hot sauce
2 teaspoons minced garlic
1 teaspoon salt or to taste
1/2 teaspoon black pepper
1 tablespoon Dijon mustard
1 (250ml) can tomato sauce, divided (Save the other half for the sauce)
1 egg
1 tablespoon brown sugar.
Mix all the above ingredients together in a large bowl.
Shape into a loaf, place in casserole dish and bake uncovered in preheated 180°C oven for 30 minutes.
Sauce
1/2 cup tomato sauce( the other half of the 250ml can)
1/4 cup brown sugar
1/4 cup honey
2 tablespoons Dijon mustard
Whisk sauce ingredients together in a bowl.
Remove meatloaf after 30 minutes and pour sauce over the top. Raise oven temperature to 375 degrees and return meatloaf to oven.
Cook 35 more minutes.
Serve any leftover sauce in pan over individual meatloaf slices.
Enjoy!
NOTA : IPV die "loaf" te maak het ek frikkadelle gemaak
Bron: Peggy Devine
Plasing & Foto: Piet Pompies 20/05/2013
1 cup quick-cooking oats, uncooked
1/2 cup green onions, chopped
1/3 cup green pepper, chopped
1/2 cup chopped celery
1 tablespoon Worcestershire sauce
1/2 teaspoon liquid smoke (Optional)
Several drops hot sauce
2 teaspoons minced garlic
1 teaspoon salt or to taste
1/2 teaspoon black pepper
1 tablespoon Dijon mustard
1 (250ml) can tomato sauce, divided (Save the other half for the sauce)
1 egg
1 tablespoon brown sugar.
Mix all the above ingredients together in a large bowl.
Shape into a loaf, place in casserole dish and bake uncovered in preheated 180°C oven for 30 minutes.
Sauce
1/2 cup tomato sauce( the other half of the 250ml can)
1/4 cup brown sugar
1/4 cup honey
2 tablespoons Dijon mustard
Whisk sauce ingredients together in a bowl.
Remove meatloaf after 30 minutes and pour sauce over the top. Raise oven temperature to 375 degrees and return meatloaf to oven.
Cook 35 more minutes.
Serve any leftover sauce in pan over individual meatloaf slices.
Enjoy!
NOTA : IPV die "loaf" te maak het ek frikkadelle gemaak
Bron: Peggy Devine
Plasing & Foto: Piet Pompies 20/05/2013
MEAT LOAF CAKE
Hearty Meat Dishes
Prep time:
25 minutes
Baking time:
65 to 70 minutes
“I was sure that this was the funniest “cake” ever, and loved helping Grandma make it! My brother even requested it for his birthday dinner one year.”
Ingredients
Serves 8
1.Preheat oven to 350°F. Coat two 8-inch round cake pans with cooking spray. Combine ground beef, bread crumbs, onion, eggs, soup mix, steak sauce, garlic and black pepper in a large bowl; mix until well combined. Divide ground beef mixture in half; press each half gently into a prepared pan.2.Bake meat loaves until centers are no longer pink and instant-read thermometer inserted in the centers registers 170°F, 55-60 minutes. Do not turn off oven.3.Invert 1 meat loaf onto an ovenproof serving plate. Spread 1⁄2 cup mashed potatoes evenly on top. Place second meat loaf on top. Spread remaining potatoes on side and top to resemble a cake.4.Return meat loaf to oven; bake until thoroughly heated, about 10 minutes. Cut flower shapes from bell pepper with mini cookie cutters and place on top of cake, if desired. Cut into wedges to serve.
Prep time:
25 minutes
Baking time:
65 to 70 minutes
“I was sure that this was the funniest “cake” ever, and loved helping Grandma make it! My brother even requested it for his birthday dinner one year.”
Ingredients
Serves 8
- 3 pounds extra-lean ground beef
- 1/2 cup bread crumbs
- 1/4 cup finely chopped onion
- 3 large eggs
- 1 envelope (1 ounce) beefy mushroom soup and dip mix
- 1 tablespoon steak sauce
- 2 teaspoons minced garlic
- 1 teaspoon black pepper
- 4 cups prepared mashed potatoes
- 1 small bell pepper (optional)
1.Preheat oven to 350°F. Coat two 8-inch round cake pans with cooking spray. Combine ground beef, bread crumbs, onion, eggs, soup mix, steak sauce, garlic and black pepper in a large bowl; mix until well combined. Divide ground beef mixture in half; press each half gently into a prepared pan.2.Bake meat loaves until centers are no longer pink and instant-read thermometer inserted in the centers registers 170°F, 55-60 minutes. Do not turn off oven.3.Invert 1 meat loaf onto an ovenproof serving plate. Spread 1⁄2 cup mashed potatoes evenly on top. Place second meat loaf on top. Spread remaining potatoes on side and top to resemble a cake.4.Return meat loaf to oven; bake until thoroughly heated, about 10 minutes. Cut flower shapes from bell pepper with mini cookie cutters and place on top of cake, if desired. Cut into wedges to serve.
PASTRY STUFFED MEATLOAF ROLL
2 pounds lean ground beef
1 cup dry bread crumbs
2 eggs beaten
1 chopped onion
1 chopped bell pepper
1 cup chopped mushrooms
1 cup chopped black olives
3/4 teaspoon salt
1 teaspoon leaf oregano
1 15 oz can tomato sauce
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
2 cans crescent rolls
1 cup dry bread crumbs
2 eggs beaten
1 chopped onion
1 chopped bell pepper
1 cup chopped mushrooms
1 cup chopped black olives
3/4 teaspoon salt
1 teaspoon leaf oregano
1 15 oz can tomato sauce
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
2 cans crescent rolls
- In large bowl, combine beef, crumbs, egg, onion, salt and oregano. Stir in 1/2 tomato sauce; set aside. Cut 2 pieces of waxed paper 15 inches long. Unroll crescent roll dough and don't separate. Lay end to end on top of wax paper and place second piece of wax paper on top. Now take rolling pin and roll the dough out till it's half the thickness that it was originally .Place meat mixture in center and spread out over dough Sprinkle meat with cheese,bell pepper mushrooms and olives top with remaining tomato sauce. Roll up meat, jelly-roll fashion, starting at narrow end; use wax paper to help. Place seam side down . Place in non-stick 9-1/4-in. x 5-1/2 in. x 2-3/4-in. bread pan. Bake at 375 degrees F for 30 minutes. Drain off any fat that accumulates; return to oven for 30 minutes.
Bron: The Southern Recipes
MASHED POTATO MEAT LOAF
Ingredients
1-1/3 cups water
1/3 cup milk
2 tablespoons butter
1-1/2 teaspoons salt, divided
1-1/3 cups mashed potato flakes
1 egg, lightly beaten
1/2 cup quick-cooking oats
1/2 cup chopped green pepper
1/3 cup chopped onion
3/4 teaspoon pepper
1 pound lean ground beef
1 can (11-1/2 ounces) spicy hot V8 juice
1/4 cup ketchup
Directions
In a large saucepan, bring water, milk, butter and 1/2 teaspoon salt to a boil. Remove from the heat; stir in potato flakes. Let stand for 30 seconds. Fluff with a fork; set aside.
In a large bowl, combine the egg, oats, green pepper, onion, pepper and remaining salt. Crumble beef over mixture and mix well.
On a piece of waxed paper, pat beef mixture into a 12-in. x 8-in. rectangle. Spoon mashed potatoes lengthwise down the center third to within 1 in. of edges. Bring long sides over potatoes to meet in center; seal seam and edges.
Place seam side up in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 30 minutes; drain. Pour V8 juice over loaf. Top with ketchup.
Bake 18-22 minutes longer or until meat is no longer pink and a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 4-6 servings.
SOURCE: tasteofhome
1-1/3 cups water
1/3 cup milk
2 tablespoons butter
1-1/2 teaspoons salt, divided
1-1/3 cups mashed potato flakes
1 egg, lightly beaten
1/2 cup quick-cooking oats
1/2 cup chopped green pepper
1/3 cup chopped onion
3/4 teaspoon pepper
1 pound lean ground beef
1 can (11-1/2 ounces) spicy hot V8 juice
1/4 cup ketchup
Directions
In a large saucepan, bring water, milk, butter and 1/2 teaspoon salt to a boil. Remove from the heat; stir in potato flakes. Let stand for 30 seconds. Fluff with a fork; set aside.
In a large bowl, combine the egg, oats, green pepper, onion, pepper and remaining salt. Crumble beef over mixture and mix well.
On a piece of waxed paper, pat beef mixture into a 12-in. x 8-in. rectangle. Spoon mashed potatoes lengthwise down the center third to within 1 in. of edges. Bring long sides over potatoes to meet in center; seal seam and edges.
Place seam side up in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 30 minutes; drain. Pour V8 juice over loaf. Top with ketchup.
Bake 18-22 minutes longer or until meat is no longer pink and a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 4-6 servings.
SOURCE: tasteofhome
SPINACH MEATLOAF
INGREDIENTS
• 500g fresh bunched spinach, tough stems removed, or 1 (500g) package fresh baby spinach
• 650g ground veal, pork, or beef, or a combination of all three
• 1/2 cup fresh breadcrumbs
• 1 medium garlic clove, minced
• 1 teaspoon kosher salt, plus more as needed
• 1 1/2 teaspoons freshly ground black pepper, plus more as needed
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup small-dice celery (from about 2 medium stalks)
• 1/2 cup loosely packed fresh Italian parsley leaves
• 1/4 cup whole milk
• 1 tablespoon unsalted butter
• 1/2 cup finely chopped yellow onion (from 1/2 medium onion)
• 2 large eggs, lightly beaten
• 3 bacon slices
• Tomato sauce, warmed, for serving (optional)
INSTRUCTIONS
1. Heat the oven to 350°F/180*C and arrange a rack in the middle.
2. Rinse the spinach well in cold water and drain. Place in a large frying pan, cover, and cook over high heat, stirring occasionally, until wilted, about 3 to 5 minutes. (It is not necessary to add liquid; the spinach will cook in the water clinging to the leaves.)
3. Transfer the spinach to a colander and douse with cold water to chill. Drain and press with your hands to extract most of the moisture. Coarsely chop the spinach.
4. Place the meat in a large bowl, followed by the chopped spinach, breadcrumbs, garlic, measured salt and pepper, and nutmeg (no need to mix yet); set aside.
5. Place the celery, parsley, and milk in a blender and blend until puréed. Add to the meat mixture.
6. Melt the butter in a small skillet over medium heat until foaming. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add to the meat mixture.
7. Add the eggs to the meat mixture and, using clean hands, mix everything until evenly combined (don’t squeeze or overwork the mixture). If desired, test for seasoning by forming a small patty and cooking it in the small skillet over medium heat until no longer pink inside. Taste the patty and add more salt and pepper to the meat mixture as needed. Repeat the seasoning test as needed.
8. Transfer the mixture to a 9-by-5-inch loaf pan, spread to the edges, and smooth out the top. Cover the meatloaf with the bacon slices, laying them lengthwise and side by side.
9. Bake in the oven until just cooked through, turning the pan 180 degrees halfway through, about 1 to 1 1/4 hours. Pour off the excess fat and let the meatloaf stand for 20 minutes before slicing. If you choose, serve with tomato sauce.
• 500g fresh bunched spinach, tough stems removed, or 1 (500g) package fresh baby spinach
• 650g ground veal, pork, or beef, or a combination of all three
• 1/2 cup fresh breadcrumbs
• 1 medium garlic clove, minced
• 1 teaspoon kosher salt, plus more as needed
• 1 1/2 teaspoons freshly ground black pepper, plus more as needed
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup small-dice celery (from about 2 medium stalks)
• 1/2 cup loosely packed fresh Italian parsley leaves
• 1/4 cup whole milk
• 1 tablespoon unsalted butter
• 1/2 cup finely chopped yellow onion (from 1/2 medium onion)
• 2 large eggs, lightly beaten
• 3 bacon slices
• Tomato sauce, warmed, for serving (optional)
INSTRUCTIONS
1. Heat the oven to 350°F/180*C and arrange a rack in the middle.
2. Rinse the spinach well in cold water and drain. Place in a large frying pan, cover, and cook over high heat, stirring occasionally, until wilted, about 3 to 5 minutes. (It is not necessary to add liquid; the spinach will cook in the water clinging to the leaves.)
3. Transfer the spinach to a colander and douse with cold water to chill. Drain and press with your hands to extract most of the moisture. Coarsely chop the spinach.
4. Place the meat in a large bowl, followed by the chopped spinach, breadcrumbs, garlic, measured salt and pepper, and nutmeg (no need to mix yet); set aside.
5. Place the celery, parsley, and milk in a blender and blend until puréed. Add to the meat mixture.
6. Melt the butter in a small skillet over medium heat until foaming. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add to the meat mixture.
7. Add the eggs to the meat mixture and, using clean hands, mix everything until evenly combined (don’t squeeze or overwork the mixture). If desired, test for seasoning by forming a small patty and cooking it in the small skillet over medium heat until no longer pink inside. Taste the patty and add more salt and pepper to the meat mixture as needed. Repeat the seasoning test as needed.
8. Transfer the mixture to a 9-by-5-inch loaf pan, spread to the edges, and smooth out the top. Cover the meatloaf with the bacon slices, laying them lengthwise and side by side.
9. Bake in the oven until just cooked through, turning the pan 180 degrees halfway through, about 1 to 1 1/4 hours. Pour off the excess fat and let the meatloaf stand for 20 minutes before slicing. If you choose, serve with tomato sauce.
MINCED BEEF WELLINGTON
1kg minced beef
100g tomato ketchup
4 eggs
3 onions , finely chopped
3 garlic cloves , finely chopped
small handful sage , chopped
handful parsley , chopped
25g butter
200g mushrooms , finely chopped
500g pack puff pastry
1.Mix the beef with the ketchup, 3 eggs, seasoning and 100ml water in a table-top mixer for 5 mins - or squeeze and squelch with your hands in a bowl. Mix in the onions, half the garlic and herbs.
2.Heat oven to 200C/180C fan/gas 6. Press the meat into a sausage shape about 30cm x 10cm on a baking tray. Cook for 20 mins then remove and leave to cool.
3.Heat the butter in a frying pan over a high heat, add the mushrooms and cook for 3 mins. Add remaining garlic and cook for a further 2 mins, pouring off the excess water from the mushrooms.
4.Roll pastry into a rectangle large enough to wrap up the beef. Beat remaining egg with a little water and brush over pastry.
5.Spread the mushroom mix into a meatloaf-size strip along the middle of the pastry. Sit the meat on top then cut pastry either side into strips from the meat outwards. Criss-cross these over the meat to enclose and tuck under ends. Brush with more egg, then place on a tray and cook for 40 mins, covering after 30 mins if going too brown.
BRON: MASTERCHEF
100g tomato ketchup
4 eggs
3 onions , finely chopped
3 garlic cloves , finely chopped
small handful sage , chopped
handful parsley , chopped
25g butter
200g mushrooms , finely chopped
500g pack puff pastry
1.Mix the beef with the ketchup, 3 eggs, seasoning and 100ml water in a table-top mixer for 5 mins - or squeeze and squelch with your hands in a bowl. Mix in the onions, half the garlic and herbs.
2.Heat oven to 200C/180C fan/gas 6. Press the meat into a sausage shape about 30cm x 10cm on a baking tray. Cook for 20 mins then remove and leave to cool.
3.Heat the butter in a frying pan over a high heat, add the mushrooms and cook for 3 mins. Add remaining garlic and cook for a further 2 mins, pouring off the excess water from the mushrooms.
4.Roll pastry into a rectangle large enough to wrap up the beef. Beat remaining egg with a little water and brush over pastry.
5.Spread the mushroom mix into a meatloaf-size strip along the middle of the pastry. Sit the meat on top then cut pastry either side into strips from the meat outwards. Criss-cross these over the meat to enclose and tuck under ends. Brush with more egg, then place on a tray and cook for 40 mins, covering after 30 mins if going too brown.
BRON: MASTERCHEF
OLD FASHIONED GOULASH
1 1/2 lbs of ground beef
1 can of petite diced tomatoes
1 diced yellow onion
1 lb of rotini or macaroni noodles
1 pkg frozen of corn (small bag)
Chili Powder (To taste Preference)
Directions:
Brown burger and onion in skillet. When cooked place all other ingredients in pan and add enough water to cook the noodles in. Use chili powder to your taste preference. I use quite a bit of it myself. Simmer with a lid on till noodles are cooked through.
This is a childhood favortie of mine. The simpler the better and I still make it for my kiddos too. They love it!
1 can of petite diced tomatoes
1 diced yellow onion
1 lb of rotini or macaroni noodles
1 pkg frozen of corn (small bag)
Chili Powder (To taste Preference)
Directions:
Brown burger and onion in skillet. When cooked place all other ingredients in pan and add enough water to cook the noodles in. Use chili powder to your taste preference. I use quite a bit of it myself. Simmer with a lid on till noodles are cooked through.
This is a childhood favortie of mine. The simpler the better and I still make it for my kiddos too. They love it!
GROUND BEEF GRAVY-MASHED POTATOES
There are many family versions of this hearty and familly pleasing meal. If you have some hamburger, then the rest is in your cupboards. A quick meal sure to even please the kids! Hamburger Gravy over Mashed Potatoes is an easy weeknight option that is kind to your budget and to your time.
Serves 4-6
2 kg mince
1 onion diced
2 cloves garlic diced
4 TBS flour
1 small can mushrooms (optional)
1 cup frozen peas ( substitute green beans or corn if desired)
2 beef bullion cubes dissolved in 1 1/2 cup hot water
2 cups milk
Salt and Pepper to taste
6 cups Mashed Potatoes Prepared
WHAT TO DO:
Begin boiling your potatoes for mashed potatoes. In a large deep skillet, begin browning mince. When mince begins browning, add diced onion. Saute in mince 2-3 minutes. Add garlic. When browned, and onions are turning clear, add flour to mixture and cook while stirring for 1 minute. Add Water and bullion mixture to help loosen browned pieces on the bottom. bring to a boil. Add can of mushrooms and peas. Cook for about 1 minute stirring occasionally. Turn down heat and add milk. Meanwhile, prepare your mashed potatoes as usual. Hamburger gravy should thicken in 5-8 minutes. Add milk if too thin, or sprinkle more flour in gravy to thicken.Salt and pepper to taste. Cook to desired consistency and serve over mashed potatoes.
BRON:[BY SHERI]
Serves 4-6
2 kg mince
1 onion diced
2 cloves garlic diced
4 TBS flour
1 small can mushrooms (optional)
1 cup frozen peas ( substitute green beans or corn if desired)
2 beef bullion cubes dissolved in 1 1/2 cup hot water
2 cups milk
Salt and Pepper to taste
6 cups Mashed Potatoes Prepared
WHAT TO DO:
Begin boiling your potatoes for mashed potatoes. In a large deep skillet, begin browning mince. When mince begins browning, add diced onion. Saute in mince 2-3 minutes. Add garlic. When browned, and onions are turning clear, add flour to mixture and cook while stirring for 1 minute. Add Water and bullion mixture to help loosen browned pieces on the bottom. bring to a boil. Add can of mushrooms and peas. Cook for about 1 minute stirring occasionally. Turn down heat and add milk. Meanwhile, prepare your mashed potatoes as usual. Hamburger gravy should thicken in 5-8 minutes. Add milk if too thin, or sprinkle more flour in gravy to thicken.Salt and pepper to taste. Cook to desired consistency and serve over mashed potatoes.
BRON:[BY SHERI]
SAVOURY MINCE WITH SOFT POLENTA
Savoury mince
2 tablespoons olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
600g beef mince
1 large carrot, peeled, finely chopped
2 tablespoons tomato paste
3 x 400g cans crushed tomatoes
Step 1
Heat oil in a large saucepan over medium heat.
Add onion and garlic.
Cook, stirring occasionally, for 5 minutes or until onion is soft.
Add mince.
Cook, stirring with a wooden spoon to break up mince, for 15 minutes or until browned.
Step 2
Add carrot. Cook, stirring, for 5 minutes.
Add tomato paste. Cook, stirring, for 2 to 4 minutes.
Add crushed tomatoes. Increase heat to high. Bring to the boil.
Step 3
Reduce heat to medium-low.
Simmer, uncovered, for 20 to 30 minutes or until sauce thickens.
Season with salt and pepper.
CHEESY POLENTA
2 cups milk
3/4 cup instant polenta
20g butter
1/3 cup grated parmesan cheese
1/4 cup basil leaves, to serve
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Method
Step 1
Place savoury mince in a large saucepan over low heat.
Cook, stirring occasionally, for 15 minutes or until heated through.
Step 2
Bring milk and 2 cups of cold water to the boil in a large saucepan over high heat.
Add polenta in a thin, steady stream, stirring constantly until combined. Reduce heat to low.
Cook, stirring, for 4 to 5 minutes or until thick.
Remove from heat. Stir in butter and 1/4 cup of parmesan.
Step 3
Spoon polenta onto plates. Top with the savoury mince.
Sprinkle with remaining parmesan and basil.
Serve
Bron: Taste,com.au
Plasing: Henriette Wessels
2 tablespoons olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
600g beef mince
1 large carrot, peeled, finely chopped
2 tablespoons tomato paste
3 x 400g cans crushed tomatoes
Step 1
Heat oil in a large saucepan over medium heat.
Add onion and garlic.
Cook, stirring occasionally, for 5 minutes or until onion is soft.
Add mince.
Cook, stirring with a wooden spoon to break up mince, for 15 minutes or until browned.
Step 2
Add carrot. Cook, stirring, for 5 minutes.
Add tomato paste. Cook, stirring, for 2 to 4 minutes.
Add crushed tomatoes. Increase heat to high. Bring to the boil.
Step 3
Reduce heat to medium-low.
Simmer, uncovered, for 20 to 30 minutes or until sauce thickens.
Season with salt and pepper.
CHEESY POLENTA
2 cups milk
3/4 cup instant polenta
20g butter
1/3 cup grated parmesan cheese
1/4 cup basil leaves, to serve
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Method
Step 1
Place savoury mince in a large saucepan over low heat.
Cook, stirring occasionally, for 15 minutes or until heated through.
Step 2
Bring milk and 2 cups of cold water to the boil in a large saucepan over high heat.
Add polenta in a thin, steady stream, stirring constantly until combined. Reduce heat to low.
Cook, stirring, for 4 to 5 minutes or until thick.
Remove from heat. Stir in butter and 1/4 cup of parmesan.
Step 3
Spoon polenta onto plates. Top with the savoury mince.
Sprinkle with remaining parmesan and basil.
Serve
Bron: Taste,com.au
Plasing: Henriette Wessels
SAVOURY MINCE
Savoury mince
2 tablespoons olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
600g beef mince
1 large carrot,
peeled, finely chopped
2 tablespoons tomato paste
3 x 400g cans crushed tomatoes
Step 1
Heat oil in a large saucepan over medium heat.
Add onion and garlic.
Cook, stirring occasionally, for 5 minutes or until onion is soft.
Add mince.
Cook, stirring with a wooden spoon to break up mince, for 15 minutes or until browned.
Step 2
Add carrot. Cook, stirring, for 5 minutes.
Add tomato paste. Cook, stirring, for 2 to 4 minutes.
Add crushed tomatoes. Increase heat to high. Bring to the boil.
Step 3
Reduce heat to medium-low.
Simmer, uncovered, for 20 to 30 minutes or until sauce thickens.
Season with salt and pepper.
Bron: Taste,com.au
Plasing: Henriette Wessels
2 tablespoons olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
600g beef mince
1 large carrot,
peeled, finely chopped
2 tablespoons tomato paste
3 x 400g cans crushed tomatoes
Step 1
Heat oil in a large saucepan over medium heat.
Add onion and garlic.
Cook, stirring occasionally, for 5 minutes or until onion is soft.
Add mince.
Cook, stirring with a wooden spoon to break up mince, for 15 minutes or until browned.
Step 2
Add carrot. Cook, stirring, for 5 minutes.
Add tomato paste. Cook, stirring, for 2 to 4 minutes.
Add crushed tomatoes. Increase heat to high. Bring to the boil.
Step 3
Reduce heat to medium-low.
Simmer, uncovered, for 20 to 30 minutes or until sauce thickens.
Season with salt and pepper.
Bron: Taste,com.au
Plasing: Henriette Wessels
SAVOURY MINCE FLAN WITH SOUR CREAM TOPPING
SAVOURY MINCE FLAN WITH SOUR CREAM CREAM TOPPING
60 millilitre Tomato paste
2 millilitre Robertsons Origanum
1 Onion, chopped
30 gram Margarine
500 gram Minced meat
12.5 millilitre water
125 gram Butter
5 millilitre lemon juice
375 millilitre Flour
1 KNORR Cream of Mushroom Soup
190 millilitre water
250 millilitre Sour cream
2 Eggs
250 millilitre grated cheese
INSTRUCTIONS:
Rub butter into flour until it resembles breadcrumbs.
Add lemon juice and water (adding more if necessary) to form soft dough.
Roll out to fit a deep 23cm flan tin.
Cover pastry with baking paper and fill with raw beans.
Bake at 220°C for 10 minutes.
Remove paper and bake for an extra 5 minutes.
For the filling: Melt margarine in a pan and sautè the onion until tender.
Add the mince and stir until browned.
Add KNORR Mushroom Cream of Mushroom Soup and Robertsons Origanum and mix well, then stir in tomato paste and water.
Bring to the boil, reduce heat and simmer uncovered for 10 minutes or until thickened.
Spread mince in pastry shell and top with sour cream and eggs beaten together.
Top with grated cheese.
Bake at 180 °C for 35 minutes until set and golden brown.
Serve with a crispy fresh salad.
NOTE: this recipe can be made without the pastry shell.
Bron: Whats for Dinner / Knorr
Plasing: Rene Macdonald / WATERTAND RESEPTE VIR OUD EN JONK
SAVOURY MINCE FLAN WITH SOUR CREAM CREAM TOPPING
60 millilitre Tomato paste
2 millilitre Robertsons Origanum
1 Onion, chopped
30 gram Margarine
500 gram Minced meat
12.5 millilitre water
125 gram Butter
5 millilitre lemon juice
375 millilitre Flour
1 KNORR Cream of Mushroom Soup
190 millilitre water
250 millilitre Sour cream
2 Eggs
250 millilitre grated cheese
INSTRUCTIONS:
Rub butter into flour until it resembles breadcrumbs.
Add lemon juice and water (adding more if necessary) to form soft dough.
Roll out to fit a deep 23cm flan tin.
Cover pastry with baking paper and fill with raw beans.
Bake at 220°C for 10 minutes.
Remove paper and bake for an extra 5 minutes.
For the filling: Melt margarine in a pan and sautè the onion until tender.
Add the mince and stir until browned.
Add KNORR Mushroom Cream of Mushroom Soup and Robertsons Origanum and mix well, then stir in tomato paste and water.
Bring to the boil, reduce heat and simmer uncovered for 10 minutes or until thickened.
Spread mince in pastry shell and top with sour cream and eggs beaten together.
Top with grated cheese.
Bake at 180 °C for 35 minutes until set and golden brown.
Serve with a crispy fresh salad.
NOTE: this recipe can be made without the pastry shell.
Bron: Whats for Dinner / Knorr
Plasing: Rene Macdonald / WATERTAND RESEPTE VIR OUD EN JONK
SNAPPY 15 MINUTE MINCE
500g Beef mince
1 Onion – Finely chopped
2 Garlic cloves – Finely chopped
1 Carrot – Peeled and finely chopped
2 Tablespoons tomato paste
1 x 400g cans chopped tomatos
2 Tablespoons chutney
2 tablespoons vegetable oil.
Half Teaspoon oregano
Method:
Heat the oil in large saucepan and add the onion, carrots and garlic. Cook on medium heat for 3 minutes till the onion is soft. Add the mince and cook on high heat for 7 minutes until mince is browned. Turn the heat down to simmer and add all the rest of the ingredients and simmer for 5 minutes. Salt and pepper to taste. You can eat the mince on Nacho’s, rice, toast, butter squash or pap. It will keep well in the fridge for 4days
1 Onion – Finely chopped
2 Garlic cloves – Finely chopped
1 Carrot – Peeled and finely chopped
2 Tablespoons tomato paste
1 x 400g cans chopped tomatos
2 Tablespoons chutney
2 tablespoons vegetable oil.
Half Teaspoon oregano
Method:
Heat the oil in large saucepan and add the onion, carrots and garlic. Cook on medium heat for 3 minutes till the onion is soft. Add the mince and cook on high heat for 7 minutes until mince is browned. Turn the heat down to simmer and add all the rest of the ingredients and simmer for 5 minutes. Salt and pepper to taste. You can eat the mince on Nacho’s, rice, toast, butter squash or pap. It will keep well in the fridge for 4days
BBQ MEATBALL SLIDERS
Ingredients
1 pound ground beef
1/2 cup bread crumbs
1/2 cup shredded cheese
1 egg
1/3 pound bacon, chopped
1 medium onion, chopped
1/4 cup BBQ sauce
3 slices cheddar cheese
12 Rolls
Directions
1 - Preheat oven to 375 degrees F and line a lipped baking sheet with parchment paper and non-stick spray or a Silpat baking mat.
2 - Combine the bread crumbs, shredded cheese, ground beef and egg until evenly distributed.
3- Roll the mixture into 1-1/2 to 2 inch meatballs and space evenly on the baking sheet. Bake for 30 minutes.
4-While the meatballs are baking, fry the bacon until crispy over medium-high heat. Remove bacon from skillet, leaving the grease in the skillet.
5-Add the onions to the skillet and reduce heat to medium, stirring often until tender.
6- Cut rolls in half and add one meatball to the bottom portion of each roll. Brush the tops with BBQ sauce.
7-On top of the meatballs add the cheese slices, bacon bits and grilled onions.
8-Place under the broiler next to the roll tops for 2-3 minutes until cheese is melted.
9-Top the meatballs with the rolls and serve.
1 pound ground beef
1/2 cup bread crumbs
1/2 cup shredded cheese
1 egg
1/3 pound bacon, chopped
1 medium onion, chopped
1/4 cup BBQ sauce
3 slices cheddar cheese
12 Rolls
Directions
1 - Preheat oven to 375 degrees F and line a lipped baking sheet with parchment paper and non-stick spray or a Silpat baking mat.
2 - Combine the bread crumbs, shredded cheese, ground beef and egg until evenly distributed.
3- Roll the mixture into 1-1/2 to 2 inch meatballs and space evenly on the baking sheet. Bake for 30 minutes.
4-While the meatballs are baking, fry the bacon until crispy over medium-high heat. Remove bacon from skillet, leaving the grease in the skillet.
5-Add the onions to the skillet and reduce heat to medium, stirring often until tender.
6- Cut rolls in half and add one meatball to the bottom portion of each roll. Brush the tops with BBQ sauce.
7-On top of the meatballs add the cheese slices, bacon bits and grilled onions.
8-Place under the broiler next to the roll tops for 2-3 minutes until cheese is melted.
9-Top the meatballs with the rolls and serve.
HOW TO MAKE STUFFED BURGERS
Step 1
Shape 1-1/2 lbs.(750 g) of ground chuck into eight 3-oz.(90 g) portions on waxed paper. Press each portion into a 4-in. patty using a fork.
Step 2
Top four of the patties with an onion slice and shredded cheese. Cover with remaining patties, using waxed paper to help position the patty on top.
Step 3
Seal edges with a fork. Grill to desired doneness.
Step 4
Grill to desired doneness. Stuffed burgers grill up great over medium heat. This lets the filling heat through without the outside becoming overcooked.
More good stuff:
• Try Swiss cheese in ground turkey burgers
• Add crumbled bacon with your favorite cheese
• Surprise them with a pineapple slice inside
Shape 1-1/2 lbs.(750 g) of ground chuck into eight 3-oz.(90 g) portions on waxed paper. Press each portion into a 4-in. patty using a fork.
Step 2
Top four of the patties with an onion slice and shredded cheese. Cover with remaining patties, using waxed paper to help position the patty on top.
Step 3
Seal edges with a fork. Grill to desired doneness.
Step 4
Grill to desired doneness. Stuffed burgers grill up great over medium heat. This lets the filling heat through without the outside becoming overcooked.
More good stuff:
• Try Swiss cheese in ground turkey burgers
• Add crumbled bacon with your favorite cheese
• Surprise them with a pineapple slice inside
STEAK TARTARE
Serves 4
This is a classic French one.... it is normally served in brasseries and cafes around France, and also in grand hotels… this is the way I like it... “Franck Dangereux”
1 egg yolk
1Tbs red wine vinegar
1Tbs Dijon mustard
Salt and black pepper
100ml sunflower oil
Dash of Tabasco
Dash of Worcestershire sauce
Dash of brandy (optional)
2Tbs Heinz tomato ketchup
2Tbs chopped parsley
1Tbs chopped capers
1tsp chopped shallots
1Tbs chopped gherkins
400g lean, topside beef finely chopped by hand
Small bunch chives, freshly snipped (optional)
Combine the egg yolk, red wine vinegar, mustard, salt & pepper in a salad bowl and whisk. Slowly work in the oil making sure it emulsifies. Mix in the rest of the ingredients (excluding the beef and chives). Taste the tartare sauce, make sure it is very seasoned, and keep refrigerated. Mix the cold chopped meat with the sauce, and plate into disc shape on plates, drizzling with little olive oil and balsamic vinegar. Serve with croutons and a side salad
This is a classic French one.... it is normally served in brasseries and cafes around France, and also in grand hotels… this is the way I like it... “Franck Dangereux”
1 egg yolk
1Tbs red wine vinegar
1Tbs Dijon mustard
Salt and black pepper
100ml sunflower oil
Dash of Tabasco
Dash of Worcestershire sauce
Dash of brandy (optional)
2Tbs Heinz tomato ketchup
2Tbs chopped parsley
1Tbs chopped capers
1tsp chopped shallots
1Tbs chopped gherkins
400g lean, topside beef finely chopped by hand
Small bunch chives, freshly snipped (optional)
Combine the egg yolk, red wine vinegar, mustard, salt & pepper in a salad bowl and whisk. Slowly work in the oil making sure it emulsifies. Mix in the rest of the ingredients (excluding the beef and chives). Taste the tartare sauce, make sure it is very seasoned, and keep refrigerated. Mix the cold chopped meat with the sauce, and plate into disc shape on plates, drizzling with little olive oil and balsamic vinegar. Serve with croutons and a side salad
BUFFALOW CUPCAKES
500 g ground minced meat
1 cloves garlic, minced
1 medium onion finely chopped
1 egg, lightly beaten
¾ cup bread crumbs
1 tsp salt
1 tsp minced fresh thyme
¾ tsp freshly ground black pepper
3 tbsp ketchup
2 tbsp Dijon mustard
1 tsp Worcestershire sauce
½ cup milk
DIRECTIONS
Preheat the oven to 180°C (350°F)
Lightly grease the cups of a 12-cup muffin pan
In a large bowl, combine the beef, bread crumbs, eggs, milk, garlic, onion, salt, thyme, and pepper Divide the meat mixture among the 12 muffin cups, pressing the meat firmly into the pan
Place the muffin pan on a baking sheet and bake for 20 to 25 min, until the meat is almost cooked through—the "loaves" will be firm when pressed lightly in the centre but not set
While the meat loaves are baking, whisk together the ketchup, mustard, and Worcestershire sauce
After baking for 20 to 25 min, remove the pan from the oven
Brush the tops of the loaves with the glaze, using it all up, and return the pan to the oven
Bake for 10 min more, or until the glaze has thickened and the meat is completely cooked through, 30 to 35 min total
Run an offset spatula or butter knife around the edges of the muffin cups and pop out the meat loaves Serve hot
Bron: Tablespoon
Plasing: Vanessa Fourie Wilemse / WATERTAND RESEPTE VIR OUD EN JONK
1 cloves garlic, minced
1 medium onion finely chopped
1 egg, lightly beaten
¾ cup bread crumbs
1 tsp salt
1 tsp minced fresh thyme
¾ tsp freshly ground black pepper
3 tbsp ketchup
2 tbsp Dijon mustard
1 tsp Worcestershire sauce
½ cup milk
DIRECTIONS
Preheat the oven to 180°C (350°F)
Lightly grease the cups of a 12-cup muffin pan
In a large bowl, combine the beef, bread crumbs, eggs, milk, garlic, onion, salt, thyme, and pepper Divide the meat mixture among the 12 muffin cups, pressing the meat firmly into the pan
Place the muffin pan on a baking sheet and bake for 20 to 25 min, until the meat is almost cooked through—the "loaves" will be firm when pressed lightly in the centre but not set
While the meat loaves are baking, whisk together the ketchup, mustard, and Worcestershire sauce
After baking for 20 to 25 min, remove the pan from the oven
Brush the tops of the loaves with the glaze, using it all up, and return the pan to the oven
Bake for 10 min more, or until the glaze has thickened and the meat is completely cooked through, 30 to 35 min total
Run an offset spatula or butter knife around the edges of the muffin cups and pop out the meat loaves Serve hot
Bron: Tablespoon
Plasing: Vanessa Fourie Wilemse / WATERTAND RESEPTE VIR OUD EN JONK
FRIED EGG IN COOKED MINCE
1. Drop a blob of butter in the pan.
2. Add 1 or 2 tablespoons of cooked mince which has been fried with onions and
peppers and spices of your taste.
3. Make a little well in the centre of the mince with a spoon.
4. Break the egg by dropping the yolk in the centre.
5. Fry the egg and add additional spices to taste.
6. Fry egg until done.
7. Enjoy with feta cheese, olives, tomato or other sauces; lettuce, tomato and
cucumber salad and a cup of hot tea or coffee.
8. Enjoy your breakfast meal...
WITH COMPLIMENTS FROM:- NOOR-JAHAAN KHAN!!!...
2. Add 1 or 2 tablespoons of cooked mince which has been fried with onions and
peppers and spices of your taste.
3. Make a little well in the centre of the mince with a spoon.
4. Break the egg by dropping the yolk in the centre.
5. Fry the egg and add additional spices to taste.
6. Fry egg until done.
7. Enjoy with feta cheese, olives, tomato or other sauces; lettuce, tomato and
cucumber salad and a cup of hot tea or coffee.
8. Enjoy your breakfast meal...
WITH COMPLIMENTS FROM:- NOOR-JAHAAN KHAN!!!...
BACON AND CHEESE MEATBALLS
• 1 Sachet Knorr Savoury
Mince Cook-in-Sauce
• 1 Egg
• 350 Gram Beef mince
• 100 Gram Bacon bits, fried until crispy
• 75 Gram Mozzarella cheese, grated
Preheat oven to 180C
In a bowl mix together the fried bacon bits, beef mince, egg, contents of the sachet of
Knorr Savoury Mince Cook-in-
Sauce and the mozzarella cheese, until well combined
Using the palms of your hands shape into meatballs, the mixture should make about 12 meatballs in total
Place meatballs onto an oven tray and cook in a preheated oven for 25 minutes or until cooked through
Serve with a chunky tomato and onion sauce with Spaghetti
Mince Cook-in-Sauce
• 1 Egg
• 350 Gram Beef mince
• 100 Gram Bacon bits, fried until crispy
• 75 Gram Mozzarella cheese, grated
Preheat oven to 180C
In a bowl mix together the fried bacon bits, beef mince, egg, contents of the sachet of
Knorr Savoury Mince Cook-in-
Sauce and the mozzarella cheese, until well combined
Using the palms of your hands shape into meatballs, the mixture should make about 12 meatballs in total
Place meatballs onto an oven tray and cook in a preheated oven for 25 minutes or until cooked through
Serve with a chunky tomato and onion sauce with Spaghetti
OVEN BAKED MEATBALL SANDWICHES
Ingredients
Sandwich rolls (cut with one side intact)
Cooked Meatballs (your favorite recipe or frozen, pre-made meatballs)
Pasta Sauce (homemade or jarred)
Shredded Mozzarella Cheese
Here’s how to make this easy dinner idea:
Get your rolls ready.
You want rolls that aren’t cut all the way through, they should be connected one side so that they will cradle the ingredients.
I usually buy rolls that are already cut like this, or rolls that aren’t cut at all and I cut them myself.
Place your meatballs in a big pot and cover them with your pasta sauce.
If you are using frozen meatballs, place them frozen into the pot — no need to cook them in advance.
If you are using homemade ones, put them into the pot after cooking them.
Cover your meatballs with sauce (enough that all the meatballs are covered).
You can use homemade pasta sauce or jarred sauce.
Gently fold the meatballs with the sauce, this isn’t the time for vigorous stirring or you’ll destroy the meatballs.
Heat them on low-medium, stirring occasionally, until the meatballs are heated thoroughly.
Spray a baking sheet with cooking spray.
Take each roll and fill with as many meatballs as you can fit.
I usually do this with a slotted spoon and I avoid scooping the sauce as much as possible.
I can generally get 4-5 meatballs into one sandwich roll, but this will vary depending on the size of roll you use
Top the meatballs with a bit of pasta sauce from your pot.
Place your meatball sandwiches, as you fill them, directly on the baking sheet.
Now, top each sandwich with shredded mozzarella cheese.
Bake in an oven at 400°C (200°C) until cheese is melted, hot, and bubbly! Serve with a salad or chips for a super easy meal.
Bron: Home Cooking Memories
Sandwich rolls (cut with one side intact)
Cooked Meatballs (your favorite recipe or frozen, pre-made meatballs)
Pasta Sauce (homemade or jarred)
Shredded Mozzarella Cheese
Here’s how to make this easy dinner idea:
Get your rolls ready.
You want rolls that aren’t cut all the way through, they should be connected one side so that they will cradle the ingredients.
I usually buy rolls that are already cut like this, or rolls that aren’t cut at all and I cut them myself.
Place your meatballs in a big pot and cover them with your pasta sauce.
If you are using frozen meatballs, place them frozen into the pot — no need to cook them in advance.
If you are using homemade ones, put them into the pot after cooking them.
Cover your meatballs with sauce (enough that all the meatballs are covered).
You can use homemade pasta sauce or jarred sauce.
Gently fold the meatballs with the sauce, this isn’t the time for vigorous stirring or you’ll destroy the meatballs.
Heat them on low-medium, stirring occasionally, until the meatballs are heated thoroughly.
Spray a baking sheet with cooking spray.
Take each roll and fill with as many meatballs as you can fit.
I usually do this with a slotted spoon and I avoid scooping the sauce as much as possible.
I can generally get 4-5 meatballs into one sandwich roll, but this will vary depending on the size of roll you use
Top the meatballs with a bit of pasta sauce from your pot.
Place your meatball sandwiches, as you fill them, directly on the baking sheet.
Now, top each sandwich with shredded mozzarella cheese.
Bake in an oven at 400°C (200°C) until cheese is melted, hot, and bubbly! Serve with a salad or chips for a super easy meal.
Bron: Home Cooking Memories
MEATBALLS ON SPAGHETTI
Ingredients
500g lean beef mince
1 egg, lightly beaten
1 cup grated tasty cheese
1 onion, finely chopped
1/4 cup chopped basil
1 tbs olive oil
570g jar tomato, onion & basil sauce
1/2 cup Mrs.H.S.Ball's Original
400g dried spaghetti
Basil leaves to serve
Method
Step 1. Combine mince, egg, cheese, onion & basil, Mrs.H.S.Ball's Original. Season and roll into balls.
Step 2 .Heat oil in a large non-stick frying pan. Cook half the meatballs for 4-5 minutes. Remove and repeat.
Step 3. Return the meatballs to the pan and pour over sauce with added Mrs.H.S.Ball's. Cover, cook over a medium heat for 20 minutes until cooked through.
Step 4. Cook spaghetti in a large pan of boiling water, as per packet directions. Drain and place in bowl. Spoon over meatballs and sauce. Serve with basil leaves.
Bron:Mrs HS Balls
500g lean beef mince
1 egg, lightly beaten
1 cup grated tasty cheese
1 onion, finely chopped
1/4 cup chopped basil
1 tbs olive oil
570g jar tomato, onion & basil sauce
1/2 cup Mrs.H.S.Ball's Original
400g dried spaghetti
Basil leaves to serve
Method
Step 1. Combine mince, egg, cheese, onion & basil, Mrs.H.S.Ball's Original. Season and roll into balls.
Step 2 .Heat oil in a large non-stick frying pan. Cook half the meatballs for 4-5 minutes. Remove and repeat.
Step 3. Return the meatballs to the pan and pour over sauce with added Mrs.H.S.Ball's. Cover, cook over a medium heat for 20 minutes until cooked through.
Step 4. Cook spaghetti in a large pan of boiling water, as per packet directions. Drain and place in bowl. Spoon over meatballs and sauce. Serve with basil leaves.
Bron:Mrs HS Balls
FRIKKADELLE
serves 4-6)
Frikkadels – South African braised meat balls – is a popular comfort food. This easy recipe will give you great results every time. Just make sure you get all the ingredients together before you get started – as there are quite a few spices involved!
Ingredients:
500g minced beef
1 medium onion, finely chopped
1 cup soft breadcrumbs
3 garlic cloves, crushed
1 tsp ground paprika
2 tbsp fresh parsley, chopped
1 tbsp fresh thyme, finely chopped
1 tbsp fresh mint, finely chopped
1tsp salt
½ tsp freshly ground black pepper
2 eggs, beaten
2 tbsp vegetable oil
Method:
Frikkadels – South African braised meat balls – is a popular comfort food. This easy recipe will give you great results every time. Just make sure you get all the ingredients together before you get started – as there are quite a few spices involved!
Ingredients:
500g minced beef
1 medium onion, finely chopped
1 cup soft breadcrumbs
3 garlic cloves, crushed
1 tsp ground paprika
2 tbsp fresh parsley, chopped
1 tbsp fresh thyme, finely chopped
1 tbsp fresh mint, finely chopped
1tsp salt
½ tsp freshly ground black pepper
2 eggs, beaten
2 tbsp vegetable oil
Method:
- Combine all ingredients together and mix well.
- Form the meatballs by rolling portions into balls and pressing down slightly to flatten them.
- Heat the oil in a non-stick frying pan and brown the meatballs on both sides.
- Reduce heat and cook until the meat is no longer pink.
- Serve on top of creamy garlic mashed potatoes.
BEVOLKTE BURGER PATTIES
• 900 g lean beef mince (not extra-lean)
• 1 packet brown onion soup
• 45 ml (3 Tbsp) olive oil
• 125 ml (8½ Tbsp/½ Cup) mayonnaise
• 125 ml (8½ Tbsp/½ Cup) plain yoghurt
• 30 ml (2 Tbsp) prepared hot English mustard (not to worry, it does not sting once cooked)
• 65 ml (4 Tbsp) finely chopped parsley
Place the mince in a bowl. In another bowl, whisk together the rest of the ingredients then add to the mince and mix well. Shape the mixture into any size or shape patties that you fancy and grill to your liking.
Serves 6 (depending on how big and thick you make the patties – if you’re from my beloved Barrydale, you will sqeeze eight patties our of this … but if you’re from Bloem, reckon on two, max three patties and if you’re a yummy mommy, you’d, get six of them full ’n good to go!)
Chef’s hint: It goes without saying that a man would add his own thing. That could entail chili, garlic, lemon, fried onion even some cooked red kidney beans.
Anne Meyers)
HEINER LANGE/WATERTAND RESEPTE VIR OUD EN JONK
BEEF
Beef Burgers - frozen beef patties are very convenient to store and cook with the Flavorwave Oven™. You can buy them already frozen, ready to cook, or you can make patties from fresh ground beef and freeze them for use later. By making them yourself you can season the meat to your own taste before freezing and then not worry about tending them when you cook them.
Nowadays with e-coli and salmonella bacteria so prevalent, all ground beef should be cooked to an internal temperature of 160ºF to eliminate any possibility of infection. These bacteria live only on the surface of foods so when you grill, fry, or broil a cut of meat, the bacteria are destroyed. However, when meat is ground, the bacteria on the outside is infused throughout the meat so you have to cook it until the mass is heated to a temperature that will kill the bacteria.
Stuffed Patties
You can use almost any ingredients that suit your taste so use the following suggestions as a guide. Divide a-pound of ground beef into 2 equal portions and press into a 3-inch diameter disk. Lay equal amounts of filling on one patty and cover with the other. Pinch the edges together and cook on the 3-inch rack.
The following recipes are for 1 serving. Increase the amounts depending on how many servings you want to make.
Tartare burger
This is a great recipe when you grind your own beef.
• a pound lean freshly ground sirloin, round, or other lean cut of beef
• 2 anchovy fillets
• 1 tablespoon capers
• 2 tablespoons minced onion
• salt and freshly ground pepper to taste.
Divide the meat into 2 equal portions and press into 3-inch disks. Place remaining ingredients on 1 patty and cover with the other. Press the edges
together and place on the 3-inch rack. Cook at 400ºF for 5 minutes, turn and cook another 5 minutes or to an internal temperature of 160ºF.
(4 servings)
• 1 packet brown onion soup
• 45 ml (3 Tbsp) olive oil
• 125 ml (8½ Tbsp/½ Cup) mayonnaise
• 125 ml (8½ Tbsp/½ Cup) plain yoghurt
• 30 ml (2 Tbsp) prepared hot English mustard (not to worry, it does not sting once cooked)
• 65 ml (4 Tbsp) finely chopped parsley
Place the mince in a bowl. In another bowl, whisk together the rest of the ingredients then add to the mince and mix well. Shape the mixture into any size or shape patties that you fancy and grill to your liking.
Serves 6 (depending on how big and thick you make the patties – if you’re from my beloved Barrydale, you will sqeeze eight patties our of this … but if you’re from Bloem, reckon on two, max three patties and if you’re a yummy mommy, you’d, get six of them full ’n good to go!)
Chef’s hint: It goes without saying that a man would add his own thing. That could entail chili, garlic, lemon, fried onion even some cooked red kidney beans.
Anne Meyers)
HEINER LANGE/WATERTAND RESEPTE VIR OUD EN JONK
BEEF
Beef Burgers - frozen beef patties are very convenient to store and cook with the Flavorwave Oven™. You can buy them already frozen, ready to cook, or you can make patties from fresh ground beef and freeze them for use later. By making them yourself you can season the meat to your own taste before freezing and then not worry about tending them when you cook them.
Nowadays with e-coli and salmonella bacteria so prevalent, all ground beef should be cooked to an internal temperature of 160ºF to eliminate any possibility of infection. These bacteria live only on the surface of foods so when you grill, fry, or broil a cut of meat, the bacteria are destroyed. However, when meat is ground, the bacteria on the outside is infused throughout the meat so you have to cook it until the mass is heated to a temperature that will kill the bacteria.
Stuffed Patties
You can use almost any ingredients that suit your taste so use the following suggestions as a guide. Divide a-pound of ground beef into 2 equal portions and press into a 3-inch diameter disk. Lay equal amounts of filling on one patty and cover with the other. Pinch the edges together and cook on the 3-inch rack.
The following recipes are for 1 serving. Increase the amounts depending on how many servings you want to make.
Tartare burger
This is a great recipe when you grind your own beef.
• a pound lean freshly ground sirloin, round, or other lean cut of beef
• 2 anchovy fillets
• 1 tablespoon capers
• 2 tablespoons minced onion
• salt and freshly ground pepper to taste.
Divide the meat into 2 equal portions and press into 3-inch disks. Place remaining ingredients on 1 patty and cover with the other. Press the edges
together and place on the 3-inch rack. Cook at 400ºF for 5 minutes, turn and cook another 5 minutes or to an internal temperature of 160ºF.
(4 servings)
MEALS WITH SAUSAGE:
BANGERS & MASH
(Brittanje se gunsteling 'troos-geregte'.)
Ingredients
•2 long, curled Cumberland sausages / pork bangers
•2 cloves of garlic, peeled and finely sliced
•a bunch of fresh sage, leaves picked
•olive oil
•a bunch of fresh rosemary, leaves picked
•2kg potatoes, peeled
•1¼ cups (300ml) milk
•120g butter
•sea salt and freshly ground black pepper
•4 medium red onions, peeled and finely sliced
•1/3 cup (80ml) balsamic or red wine vinegar
•2 beef or chicken stock cubes
MethodServes: +/- 4 people
1.Preheat your oven to 200°C/180°C fan-forced.
2.If youre using the traditional round Cumberland sausage, tuck the garlic and most of the sage leaves between the layers of sausage. If youre using normal sausages, untwist the links and squeeze the meat through, rolling them into a tight circle and pushing in the garlic and sage as you go. (This will give the sausages a terrific flavour.)
3.Secure the sausages with a couple of skewers or some sharp rosemary stalks. Place them on an oiled baking tray, drizzle them with olive oil and sprinkle them with rosemary leaves. Cook in the preheated oven for 20 minutes, or until crisp and golden.
4.Five minutes before the sausages are ready, remove the baking tray from the oven, place the rest of the sage leaves next to the sausages, drizzle with olive oil, and return the tray to the oven. The leaves will go lovely and crispy.
5.While the sausages are cooking, chop your potatoes into rough chunks and boil them in salted water until cooked.
6.Drain well, using a colander, then return them to the pan. Mash until smooth, adding the milk, 70g of the butter.
7.Season well to taste, then put the lid on the pan and keep warm at the back of the stove.
8.Making the onion gravy is simple. Fry the onions really slowly in a little oil, covered, for about 15 minutes until soft.
9.Remove the lid, turn up the heat and, as soon as the onions become golden brown, pour in the vinegar and boil until it almost disappears.
10.Turn down the heat, add the rest of the butter, crumble in your stock cubes and 2¼ cups (560ml) water and stir well. Let this simmer until you have a nice gravy consistency.
11.To serve, dollop some oozy potatoes on the plate, chop up the sausages (discarding the skewers), put them alongside the mash and spoon over the onion gravy. Scatter with the crispy sage leaves.
Ingredients
•2 long, curled Cumberland sausages / pork bangers
•2 cloves of garlic, peeled and finely sliced
•a bunch of fresh sage, leaves picked
•olive oil
•a bunch of fresh rosemary, leaves picked
•2kg potatoes, peeled
•1¼ cups (300ml) milk
•120g butter
•sea salt and freshly ground black pepper
•4 medium red onions, peeled and finely sliced
•1/3 cup (80ml) balsamic or red wine vinegar
•2 beef or chicken stock cubes
MethodServes: +/- 4 people
1.Preheat your oven to 200°C/180°C fan-forced.
2.If youre using the traditional round Cumberland sausage, tuck the garlic and most of the sage leaves between the layers of sausage. If youre using normal sausages, untwist the links and squeeze the meat through, rolling them into a tight circle and pushing in the garlic and sage as you go. (This will give the sausages a terrific flavour.)
3.Secure the sausages with a couple of skewers or some sharp rosemary stalks. Place them on an oiled baking tray, drizzle them with olive oil and sprinkle them with rosemary leaves. Cook in the preheated oven for 20 minutes, or until crisp and golden.
4.Five minutes before the sausages are ready, remove the baking tray from the oven, place the rest of the sage leaves next to the sausages, drizzle with olive oil, and return the tray to the oven. The leaves will go lovely and crispy.
5.While the sausages are cooking, chop your potatoes into rough chunks and boil them in salted water until cooked.
6.Drain well, using a colander, then return them to the pan. Mash until smooth, adding the milk, 70g of the butter.
7.Season well to taste, then put the lid on the pan and keep warm at the back of the stove.
8.Making the onion gravy is simple. Fry the onions really slowly in a little oil, covered, for about 15 minutes until soft.
9.Remove the lid, turn up the heat and, as soon as the onions become golden brown, pour in the vinegar and boil until it almost disappears.
10.Turn down the heat, add the rest of the butter, crumble in your stock cubes and 2¼ cups (560ml) water and stir well. Let this simmer until you have a nice gravy consistency.
11.To serve, dollop some oozy potatoes on the plate, chop up the sausages (discarding the skewers), put them alongside the mash and spoon over the onion gravy. Scatter with the crispy sage leaves.
BOERE BREYANI
Ingredients
• 1/2 kg boerewors
• 11/2 cups Mrs Ball's chutney
• 1tsp turmeric
• 4tbsp curry powder
• 1 green pepper, chopped
• 3 large onions, peel and slice into rings
• 1/2 cup brown lentils
• 2 cups raw rice
• Salt and pepper
• 825g tin peach slices
• 1 cup water
Method
Cut the boerewors into 3-5 cm-long pieces. Place the boerewors on the bottom of an ovenproof dish and top with the drained peach slices .
Season with salt and ground black pepper and add 2 cups raw rice and 1/2 cup brown lentils.
In a separate pan, brown the onions in a little olive oil and add the green pepper. Add curry powder (mild, strong or very hot), turmeric, Mrs Ball's chutney and water. Mix well, remove from the heat and pour over the boerewors mixture. Ensure the rice and lentils are covered; if not, top up with water.
Cover and bake at 180°C for 45 minutes until the rice and lentils are cooked and all the liquid has been absorbed. If there's still some liquid, put it back in the oven, uncovered, for a further 15 minutes. Serve with the usual curry condiments.
FoodNetwork.co.uk
• 1/2 kg boerewors
• 11/2 cups Mrs Ball's chutney
• 1tsp turmeric
• 4tbsp curry powder
• 1 green pepper, chopped
• 3 large onions, peel and slice into rings
• 1/2 cup brown lentils
• 2 cups raw rice
• Salt and pepper
• 825g tin peach slices
• 1 cup water
Method
Cut the boerewors into 3-5 cm-long pieces. Place the boerewors on the bottom of an ovenproof dish and top with the drained peach slices .
Season with salt and ground black pepper and add 2 cups raw rice and 1/2 cup brown lentils.
In a separate pan, brown the onions in a little olive oil and add the green pepper. Add curry powder (mild, strong or very hot), turmeric, Mrs Ball's chutney and water. Mix well, remove from the heat and pour over the boerewors mixture. Ensure the rice and lentils are covered; if not, top up with water.
Cover and bake at 180°C for 45 minutes until the rice and lentils are cooked and all the liquid has been absorbed. If there's still some liquid, put it back in the oven, uncovered, for a further 15 minutes. Serve with the usual curry condiments.
FoodNetwork.co.uk
PICY KUDU WORS PASTA
PICY KUDU WORS PASTA
1 tbsp olive oil
500 g Kudu wors or boerewors
1.5 cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken stock
1x400 can tomatoes
2 fresh green chiles, chopped (I've kept the seeds as I like it HOT)
1/2 cup heavy cream
250 genne pasta
1/2 teaspoon salt and pepper, each
1 cup cheese, shredded (I like strong mature cheese)
1/3 cup thinly sliced springonions
METHOD:
1. Add olive oil to an oven-safe pan over medium high heat until just smoking. Add kudu wors and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
2. Add broth, tomatoes, chillies, cream, pasta, salt and pepper and stir. Bring to a boil, cover pan, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
3. Remove pan from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with springonions. Grill until cheese is melted, spotty brown, and bubbly.
Makes 4 servings.
TDC NOTES: I've omitted the cream as it is very rich and served it with a dollop of Creme Fraiche to soften the heat of the chillies
Source: Own Recipe
Plasing & Foto: Tina de Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
PICY KUDU WORS PASTA
1 tbsp olive oil
500 g Kudu wors or boerewors
1.5 cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken stock
1x400 can tomatoes
2 fresh green chiles, chopped (I've kept the seeds as I like it HOT)
1/2 cup heavy cream
250 genne pasta
1/2 teaspoon salt and pepper, each
1 cup cheese, shredded (I like strong mature cheese)
1/3 cup thinly sliced springonions
METHOD:
1. Add olive oil to an oven-safe pan over medium high heat until just smoking. Add kudu wors and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
2. Add broth, tomatoes, chillies, cream, pasta, salt and pepper and stir. Bring to a boil, cover pan, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
3. Remove pan from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with springonions. Grill until cheese is melted, spotty brown, and bubbly.
Makes 4 servings.
TDC NOTES: I've omitted the cream as it is very rich and served it with a dollop of Creme Fraiche to soften the heat of the chillies
Source: Own Recipe
Plasing & Foto: Tina de Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
ONE POT SAUSAGE STEW
1 tablespoon olive oil
500g extra-lean beef chipolata sausages
1 medium brown onion, halved, sliced
2 garlic cloves, crushed
400g can cannellini beans, drained, rinsed
800g can diced tomatoes
1/4 cup barbecue sauce
1 tablespoon brown sugar
Chopped fresh flat-leaf parsley leaves and crusty bread, to serve
Step 1
Heat half the oil in a large, heavy-based saucepan over medium-high heat.
Cook sausages, in batches, turning, for 5 to 6 minutes or until browned all over.
Transfer to a plate.
Step 2
Heat remaining oil in pan. Add onion and garlic.
Cook, stirring, for 5 to 6 minutes or until onion has softened.
Add beans, tomato, barbecue sauce and sugar.
Return sausages to pan. Cover. Bring to the boil.
Reduce heat to medium-low.
Simmer, uncovered, for 25 minutes or until sausages are cooked through and sauce thickened.
Sprinkle with parsley.
Serve with bread.
Bron: Taste.com.au
Plasing: Henriette Wessels
500g extra-lean beef chipolata sausages
1 medium brown onion, halved, sliced
2 garlic cloves, crushed
400g can cannellini beans, drained, rinsed
800g can diced tomatoes
1/4 cup barbecue sauce
1 tablespoon brown sugar
Chopped fresh flat-leaf parsley leaves and crusty bread, to serve
Step 1
Heat half the oil in a large, heavy-based saucepan over medium-high heat.
Cook sausages, in batches, turning, for 5 to 6 minutes or until browned all over.
Transfer to a plate.
Step 2
Heat remaining oil in pan. Add onion and garlic.
Cook, stirring, for 5 to 6 minutes or until onion has softened.
Add beans, tomato, barbecue sauce and sugar.
Return sausages to pan. Cover. Bring to the boil.
Reduce heat to medium-low.
Simmer, uncovered, for 25 minutes or until sausages are cooked through and sauce thickened.
Sprinkle with parsley.
Serve with bread.
Bron: Taste.com.au
Plasing: Henriette Wessels
SAUSAGE IN TOMATO CHUTNEY
SAUSAGE IN TOMATO CHUTNEY
2 Onions
8 Tomatoes
500 ml Water
2 Knorr Beef Stock Cubes
125 ml Mrs Ball’s Original Chutney
500 g Beef Sausage
2 Potatoes Peeled and cut in small cubes
5 ml Robertsons Garlic Flakes
5 ml Robertsons Italian Herb
INSTRUCTIONS:
Fry the sausage in pan in some oil, cut into bite sized pieces and set aside
Finely chop the onions and tomatoes
In a pot, brown the onions and garlic and simmer for 2 minutes
Add the tomatoes, herbs and water and bring to the boil
Add the stock cube, Mrs Balls, sausage pieces and potato cubes, reduce the heat and simmer for 10 – 15 minutes or until the potato is cooked
Bron & Foto: Robertsons Spice
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
2 Onions
8 Tomatoes
500 ml Water
2 Knorr Beef Stock Cubes
125 ml Mrs Ball’s Original Chutney
500 g Beef Sausage
2 Potatoes Peeled and cut in small cubes
5 ml Robertsons Garlic Flakes
5 ml Robertsons Italian Herb
INSTRUCTIONS:
Fry the sausage in pan in some oil, cut into bite sized pieces and set aside
Finely chop the onions and tomatoes
In a pot, brown the onions and garlic and simmer for 2 minutes
Add the tomatoes, herbs and water and bring to the boil
Add the stock cube, Mrs Balls, sausage pieces and potato cubes, reduce the heat and simmer for 10 – 15 minutes or until the potato is cooked
Bron & Foto: Robertsons Spice
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK