Being South African, we love our red meat and steak strips is such a nice meal and even works well as a snack at a South African “braai”. This meal is ideal for a nice sit down dinner, and is very appealing to the eye.
500 g steak
20 ml olive oil
hand full of fresh dill
1 clove of garlic chopped
1/2 cup of sliced cherries tomatoes
hand full of snow peas
4 tbsp cream cheese
250 g spaghetti
1 cup grated zucchini
5 ml chili flakes
5 ml lemon juice
Mix the olive oil, dill and chopped garlic together and marinate the steak strips in the mixture for about 1 hour.
While the meat is marinating, cook the spaghetti, drain and transfer to a heated pan with a little bit of olive oil.
Add the grated zucchini and chili flakes to the spaghetti and fry for 5 – 7 minutes, then set it aside to keep warm.
In the same pan, fry the tomatoes and snow peas for 2 – 3 minutes and remove from the heat.
Fry the steak strips until medium rare. Once the steak is done the meal can be served.
To serve, place the steak strips on top of some rocket leaves. Add the pasta to the plate and put the tomatoes, snow peas and cream cheese on top.
This is one of my old time favourites. I normally use a pastrami ham, but I used a normal honey baked ham this time. You can use any side dish you would like. I just used some toasted pita bread with an asparagus dipping sauce. See – Mustard Chicken Bread and Asparagus Sauce on French Loaf
What you will need:
4 Chicken breasts
4 big slices of ham (Big enough to wrap around the chicken breasts)
1 Chopped green chili
Feta to crumble
Salt and black pepper
1 Pack of fresh green beans
Marinate the chicken breasts in lemon juice and salt for 15 minutes. This will make the chicken soft and prevent it from drying out when fried.
Fry the chicken breast in a pan with a little bit of olive oil. Once the chicken breasts are white on all sides, add a little bit of water and white wine, about 300 ml and boil until the water and wine has evaporated and the chicken is cooked throughly.
While the chicken is cooking, you can prepare the ham. Lay out the slices of ham and add crumbled feta, chopped chili, salt and black pepper.
Once the chicken is cooked, place the chicken breasts on top of the ham and roll the ham around the chicken breast with the feta and chili on the inside against the chicken breast. Secure this by using some toothpicks.
Put it back into the pan and fry in a little bit of olive oil on both sides until the feta cheese has melted.
As for the green beans. I tried this one day, and I was amazed by the taste of these “burnt” green beans. It adds such a nice crunchy flavor to the food, and can be used with so many different dishes. Cut off the end of the green beans and slice them in half (vertically) to expose the pips. Fry them in a pan with some olive oil, salt and pepper until they are burnt and crispy.
Serve with a side dish of your choice.
This is a lovely summers night dessert and works well with the mustard chicken and asparagus sauce on french loaf.
120 ml milk
150 g chopped white chocolate
3 ml vanilla essence
2 egg yolks
15 ml castor sugar
45 ml water
7 g gelatine
100 ml double cream
3 egg whites
15 ml ground almonds
fresh berries of your choice
grated white chocolate to serve
Heat 60 ml milk in a pot and add the chopped white chocolate. Stir until the chocolate has melted and add the vanilla essence.
Beat the egg yolks and castor sugar together until creamy, and while the chocolate is still warm, add it to the egg mixture.
Put the water into a small bowl and add the gelatine. Set a side until the gelatine has formed a paste. Disolve the gelatine over low heat and add to the chocolate mixture. Put it into the fridge to thicken.
Whisk the egg whites until fluffy. Fold the cream and egg white into the chocolate mixture.
Leave the mixture in the fridge until thick and spongy. When your are ready to serve the dessert, remove from the fridge and stir in the rest of the milk and ground almonds. This will make the mixture smoother and thinner to form a custard. Layer the bottom of individual serving glasses with the berries, top up with the white chocolate custard and garnish with some more berries and grated white chocolate.
What I love most about cottage pie is that there are so many different ingredients that can be used and the gravy can either be added to the mince before cooking it in the oven, or it can be placed on the table and added on top. This is the way I like it.
What you will need:
1.5 Kg Potatoes
400 g minced beef
3/4 cup finely chopped carrots
3/4 cup finely chopped onion
2 cups of gravy
Pre-heat the oven to 220 C.
Peel and boil the potatoes until soft.
Add some milk, butter, salt and black pepper and mash the potatoes until smooth.
While the potatoes are boiling, fry the mince, carrots and onions in a big pan. Once the mince is cooked, add the gravy and boil for another 2 minutes.
Pour the mince and gravy mixture into a 20 x 15 x 4 cm glass dish and put the mashed potatoe on top. Place it into the oven for 40 minutes and then put the oven on grill for 5 – 10 minutes or untill the potatoe is nice and crispy at the top.
Serve with some nice fresh green vegetables.