Vegetable Curry Dish

Ingredients

·         1 tablespoon cooking oil

·         3 onions, chopped

·         2 cloves garlic, crushed

·         1 small piece of ginger, crushed

·         2 tablespoons curry powder

·         1 teaspoon cumin seeds

·         2 teaspoons turmeric

·         ½ teaspoon ground coriander

·         1 bay leaf

·         1 cinnamon stick

·         2 tablespoons flour

·         5 medium sized carrots

·         2 medium sized sweet potatoes

·         2 medium sized potatoes

·         1 small cauliflower

·         4 baby marrows

·         2 tomatoes, skinned and chopped

·         1 medium sized green pepper

·         2 cups beef stock

·         Salt and pepper to taste

·         1 can tomato paste dissolved in a cup water

·         Handful of cashew nuts 

Preparation

1.       In a large saucepan fry onion, garlic and ginger for 10 minutes in oil.

2.       Add curry, cumin, turmeric, coriander, bay leaf, cinnamon stick and flour. Fry for 5 minutes.

3.       Boil all the vegetables in water (with exception of tomatoes and green pepper) together for 10 minutes. Drain and add to pan.

4.       Add tomatoes, green pepper, beef stock, salt, pepper and diluted tomato paste.

5.       Bring back to boil for 10 minutes. Place in oven dish with lid and bake in preheated oven for 1½ hour at 160°C (320°F) until vegetables are cooked.

6.       Sprinkle with nuts and enjoy!

Serves 6-8.

Danie de Villiers – Freelance writer

Hearty Roast Beef Dinner

Ingredients

·         1.5 kg sirloin beef; in one piece

·         60 ml balsamic or red wine vinegar

·         2 tsp. crushed black peppercorns

·         2 cloves garlic; crushed

·         2 sweet potatoes; cut into pieces

·         4 small carrots; cut into large pieces

·         2 turnips; cut into large pieces

·         2 large leeks; cut into large pieces

·         2 tbsp. vegetable oil

·         2 tbsp. corn flour

·         125 ml beef stock

Preparation

1.       Place beef in a shallow glass dish. Place vinegar, black peppercorns and garlic in a small bowl and mix thoroughly. Pour this mixture over the beef and turn to coat. Set aside to marinade for 40 minutes. Turn occasionally.

2.       Drain beef and a reserve marinade. Place beef on a rack in an oven-proof baking dish. Pour a little water into the dish and bake for 30 minutes at 200⁰C (400⁰F)

3.       Brush sweet potatoes, carrots, turnips and leeks with oil, place around beef and cook for 30 minutes longer or until vegetables are tender and beef is cooked to your liking.

4.       Remove beef and vegetables from rack, set aside and keep warm. Remove rack from baking dish and place dish over medium heat on the stove; add flour and cook for 3 minutes or until flour is light brown in color, stirring occasionally. Whisk stock and reserved marinade into pan and cook, stirring constantly, until mixture boils and thickens.

5.       To serve, slice beef and accompany with vegetables and gravy.

Note: the cooking time given in this recipe will result in beef with a rare to medium doneness. Remember to allow a roast to stand for a few minutes to “rest” before cutting – this allows juices to settle and it also makes carving easier. 

Serves 4

Danie de Villiers Freelance Writer

Braised Lamb with Peppercorns

Ingredients

·         2 tsp. olive oil

·         4 lamb shanks

·         2 onions; cut into wedges

·         1 cup red wine

·         2 cups beef stock

·         1 cup tomato puree

·         1 tbsp. canned green peppercorns; drained

·         4 potatoes; halved

·         4 carrots; halved length wise

Preparation

1.       Heat oil in an oven-proof dish over medium heat. Add shanks and onions and cook for 10 minutes or until brown; turning frequently.

2.       Remove dish from heat; stir in wine, stock, tomato puree and green peppercorn, cover and bake for I hour at 180⁰C (350⁰F); turning occasionally.

3.       Add potatoes and carrots to the meat and bake for 30 minutes longer or until meat and vegetables are tender.

4.       Serve pan juices as a sauce with meat and vegetables.

Serves 4

Danie de Villiers - Freelance writer