Minced meat Bobotie with yellow rice and green beans XL

Minced meat Bobotie with yellow rice and green beans XL
 
Author:
Makes: 13-15 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 kg onions
  • 8 cloves of garlic
  • 1.5 kg minced meat
  • 5 gr paprika powder
  • 5 gr ginger powder
  • 3 gr ground coriander
  • 8 gr ground turmeric
  • 280 gr tomato puree
  • 25 gr Worcestershire sauce
  • 250 gr apricot jam
  • 800 gr chopped tomatoes
  • 200 gr (vegetable) bouillon
  • 400 gr apples
  • 200 gr dried raisins
  • 150 gr bread
  • 250 gr milk
  • 8 eggs
  • 600 gr milk
  • 4 bay leaves
  • 1 kg rice
  • 2 tbspn ground turmeric
  • 1.8 kg green beans
Instructions
Preparation
  1. Stir fry the minced meat until brown.
  2. Dice the onion and garlic. Cook with the mince until semi-cooked.
  3. Add the paprika powder, ginger powder, ground coriander and ground turmeric and cook until fragrant.
  4. Add the tomato paste and stir to combine.
  5. Add the Worcestershire sauce, apricot jam, chopped tomatoes and stock , if needed , bring to a simmer and cook for 10-20 minutes.
  6. Cut the crust of the bread, dice it and soak it in the milk for a couple of minutes. Add both to the sauce and stir to combine.
  7. Peel and dice the apples. Add to the sauce, together with the dried raisins. Taste and adjust the seasoning if required. Refrigerate for further use if needed.
To finish
  1. Reheat the sauce if needed. Transfer the sauce to a greased ovenproof dish. Mix the eggs with the milk and pour on top of the sauce. Add the bay leaves. Bake in a preheated oven at 180°C for 30 to 40 minutes or until the eggs have set.
  2. Meanwhile, cook the rice in plenty of lightly salted boiling water with the turmeric to dye it yellow. Serve the oven dish with the yellow rice and cooked green beans.
Stuff to know
This quantity will yield about 13-15 portions.
Bobotie is a traditional dish of South-Africa.
Use, if possible, tart apples like bramleys or granny smith.
The amount of spices is to taste.
The exact amount of (vegetable) bouillon is hard to give. Only add the quantity needed to give the sauce the consistency you are happy with.

 

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Chilli con carne XL

Chilli con carne XL
 
Author:
Makes: 80-100 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Sauce
  • 4 kg minced beef
  • 2 kg onions
  • 50 gr garlic
  • 2 kg bell peppers
  • 1 kg sweet potato
  • 3 kg carrots
  • 1.3 kg celery sticks
  • chilli powder
  • ground cumin
  • oregano
  • ground coriander
  • brown sugar
  • 1500 gr tomato puree
  • 1 kg tinned chopped tomatoes
  • 4 kg kidney beans
  • 1.3 kg sweet corn
Side dishes
  • 100 wraps
  • 1 kg sour cream
  • 2 kg tomatoes
  • 3 iceberg lettuces
  • 5 cucumbers
  • 1 kg tortilla crisps
  • 40 gr fresh coriander
  • 1 kg grated cheese
Instructions
Preparation
  1. Slice the tomatoes and cucumber. Shred the iceberg lettuce and keep all the salad ingredients cold until service.
  2. Rinse and drain the kidney beans and sweet corn.
  3. Chop the fresh coriander.
  4. Chop the onion and garlic. Dice the bell peppers, sweet potato, carrot and celery.
Cooking
  1. Stir fry the minced meat until brown.
  2. Add the onion and garlic and cook until softened.
  3. Add the carrot, celery and sweat potato and cook until soft.
  4. Add the chilli powder, ground cumin, oregano, ground coriander and brown sugar and cook until they release their flavour. Season to taste.
  5. Add the bell peppers when the other vegetables are about semi-cooked.
  6. Add the tomato puree and the tinned chopped tomatoes. Stir to combine.
  7. Allow the sauce to simmer for 15 min or until the vegetables are just cooked.
  8. Add the kidney beans and sweet corn into the sauce to warm through.
  9. Serve the chilli con carne with the wraps and serve on the side the salad ingredients and grated cheese.
Stuff to know
This recipe will yield 46-50 portions.
The spices and seasoning are to taste.
Add the kidney beans and sweet corn at the end to prevent them from overcooking.
Cook with the mince some diced bacon or chorizo.

 

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Greek kofta’s in tomato sauce XL

Greek kofta's in tomato sauce XL
 
Author:
Makes: 35-40 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Greek kofta’s
  • 3500 gr minced meat
  • 225 gr milk
  • 100 gr dried bread crumbs
  • 35 gr ground cumin
  • 18 gr thyme
  • 10 gr cinnamon
  • 18 gr oregano
  • 18 gr ground coriander
Sauce
  • 1 kg onions
  • 45 gr garlic
  • 1 kg red bell pepper
  • 1 kg yellow bell pepper
  • 2 kg courgettes
  • 600 gr aubergine
  • 5 bay leaf
  • 600 gr tomato passata
  • 5 kg chopped tinned tomatoes
  • 35 gr ground cumin
  • 18 gr thyme
  • 10 gr cinnamon
  • 18 gr oregano
  • 18 gr ground coriander
Instructions
Mise en place
  1. Combine the minced meat with the milk, dried bread crumbs, ground cumin, thyme, cinnamon, oregano and ground coriander.
  2. Make little balls and store in the fridge until needed (can be done overnight).
  3. Dice the onion and chop the garlic.
  4. Dice the bell peper and courgette.
Sauce
  1. Fry the kofta’s in some oil until browned on all sides.
  2. Add the onions and garlic and cook until soft.
  3. Add the bell pepper and courgette and cook until soft.
  4. Add the bay leaf, thyme, ground cumin, cinnamon, oregano and ground coriander and salt and pepper, all to taste.
  5. Add the tomato passata and cook for a minute before adding the tinned chopped tomatoes. Simmer until the kofta’s and vegetables are cooked. Taste and adjust the seasoning. Remove the bay leaf.
  6. Serve with some cooked white rice.
Stuff to know
This quantity will yield 35-40 portions.
The amound of spices in the kofta's and the sauce are to taste and can be adjusted accordingly
It is possible to cook the kofta’s in the oven and add them to the sauce at the end.
A sauce that is too thin can be thickened when you add some corn flour mixed with cold water and bring the sauce to a soft boil.
Add some black or green olives.
Use lamb mince rather than beef or pork if desired.
Serve with iceberg lettuce, fresh tomatoes, feta cheese and cucumber.

 

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Greek eggplant moussaka XL

Greek eggplant moussaka XL
 
Author:
Makes: 50-60 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 4.5 kg minced beef
  • 2 kg onion
  • 100 gr garlic
  • 400 gr tomato puree
  • 30 gr thyme
  • 30 gr Oregano
  • 30 gr cinnamon
  • 10 gr paprika powder
  • 100 gr sugar
  • 4 kg tinned chopped tomatoes
  • 10 aubergines
  • 10 kg potatoes
  • 2 kg milk
  • 2.5 kg yoghurt
  • 15 eggs
  • 1 kg grated cheese
Instructions
Preparations
  1. Peel and dice onion and garlic.
  2. Cut the aubergine in slices.
  3. Peel and slice the potato 5 mm thick.
Cooking
  1. Fry off the minced beef in some oil in a pan until cooked and browned.
  2. Sweat off onion and garlic without colouring. Add tomato puree and cook out for several minutes.
  3. Add chopped tomatoes, milk, thyme, oregano, sugar, paprika powder, cinnamon to taste and let the sauce simmer until the vegetables are cooked. Check the seasoning and consistency.
  4. Meanwhile, fry the aubergine in some oil a frying pan in batches until light brown. Drain on paper.
  5. Peel and slice the potato 5 mm thick. Cook in lightly salted boiling water until just done, drain and let them dry on a cloth.
  6. Grease the oven trays with some butter. Layer the oven dish with some tomato sauce and slices of aubergine. Finish with the potatoes.
  7. Mix the yoghurt, seasoning and eggs. Pour the yoghurt sauce on the potatoes and sprinkle the grated cheese on top.
  8. Bake the casserole 45 min at 180 ̊C or until cooked and golden brown on top.
Stuff to know
This quantity will feed 50-60 people.
Try to make clear layers in the casserole.
If the casserole browns too quickly, cover the dish with tin foil.
Bind the sauce if need be with corn starch mixed with some cold water. The sauce will thicken when boiling again.
Replace the minced beef with red lentils for a vegetarian option.

 

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Cottage pie XL

Cottage pie XL
 
Author:
Makes: 50-60 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Filling
  • 3 kg minced beef
  • 1 kg onion
  • 10 garlic cloves
  • 200 gr celery
  • 600 gr mushrooms
  • 280 gr tomato puree
  • 800 gr tomato passata
  • 32 gr ground coriander
  • 8 gr ground cumin
  • 12 gr paprika powder
  • 12 gr ground tumeric
  • 8 gr salt
Potato
  • 28 baking potatoes (± 10 kg)
  • ±16 egg yolks
  • ± 200 gr soft butter
  • 4 tspn mustard
Instructions
Preparation
  1. Preheat the oven to 180°C. Place the whole baking potatoes in the oven and bake for 60 to 90 minutes or until cooked but still firm (like a jacket potato).
  2. In the meantime, stir fry the beef mince until well browned.
  3. Finely dice the onion, garlic, celery and mushrooms. Add to the mince and cook until soft.
  4. Stir in the tomato puree, tomato passata and season to taste with ground coriander, ground cumin, paprika powder, turmeric and salt and pepper. Cook until done and set aside for later.
  5. When the potatoes are baked, remove them from the oven and allow to cool until they are no longer too hot to handle. Cut the potatoes in halve and scoop out enough mash to create a hollow but leave enough potato to keep the potato from collapsing. Store in the fridge until later if needed.
  6. Weigh the mash you have scooped out. Per 300 gr of dry mash, mix in 1 egg yolk and 15 gr of melted butter. Mix until well combined and lump free. Season with mustard, salt and pepper to taste. Store in the fridge until later if needed.
Finish
  1. Place the hollowed potato halves on a baking tray lined with baking paper.
  2. Spoon the cooked minced beef in the potato. Pipe the mash on top of the minced beef.
  3. Bake the stuffed potatoes in the oven for 20 min or until the filling is warm and the top is golden.
  4. Reheat the gravy.
  5. Serve the stuffed potato with a suitable vegetable and gravy.
Stuff to know
This quantity will fill 28 big potatoes (about 55-60 halve potatoes).
Do not overcook the potatoes or they will be too soft to handle.
Do not scoop out to much mash or the potato will be too fragile to be stuffed.
Use preferably large potatoes, since they are easier to fill.
The initial bake of the potatoes in the oven makes for a dryer mash, that is firmer and easier to pie on top of the stuffed potato halves.
To make sure the mash is smooth and free of lumps, push it through a sieve or potato masher
Add finely dices carrots if desired to the filling.


 

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Beef burgers with buns and salad XL

Beef burgers with buns and salad XL
 
Author:
Makes: 100 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Burgers
  • 10 kg minced beef
  • 450 gr onion
  • 90 gr garlic
  • 36 gr ginger powder
  • 360 gr breadcrumbs
  • 36 gr salt
  • 18 gr black pepper
  • 45 gr dried oregano
  • 144 gr ground coriander
  • 270 gr Worcestershire sauce
  • 300 gr ketchup
  • 1000 gr milk
Extra’s
  • 100 burgers buns
  • 4 iceberg lettuces
  • 4 kg tomatoes
  • 4 cucumbers
  • 1.5 kg mayonnaise
  • 1.5 kg grated cheese
  • 1.5 kg ketchup
  • 750 gr red onions
  • 2.5 kg gherkins
Coleslaw
  • 3 kg carrots
  • 3 kg white cabbage
  • 1 kg mayonnaise
Instructions
Preparations
Burgers
  1. Line a baking tray with baking paper.
  2. Chop the onion and garlic very finely and sweat off in some oil for 10 min or until soft and fully cooked. Season to taste.
  3. Mix the ginger powder, breadcrumbs, salt, black pepper, oregano and ground coriander with the Worcestershire sauce, ketchup and milk. Mix this with the beef mince and cooked onions and garlic until evenly distributed. Cook off a small portion for tasting and correct seasoning if needed.
  4. Weigh out 125 gr per portion and shape this into a burger using a ring mould. Store the burgers in the fridge to firm up for a minimum of 30 min or overnight.
Extra’s
  1. Slice the burgers buns, tomatoes and cucumbers.
  2. Shred the iceberg lettuce
  3. Cut the red onion in semi-circles.
Coleslaw
  1. Peel and grate the carrots. Cut the white cabbage in fine strips.
  2. Mix the carrots with the white cabbage and mayonnaise and season to taste.
Cooking
  1. Bake the burgers in a preheated oven at 180˚C for 15 min or until cooked through.
  2. Serve the burgers in the bun and serve on the side the coleslaw, the onion, tomatoes, cucumbers, lettuce, grated cheese and condiments.
Stuff to know
This quantity will make 95-100 burgers.
Cooling the burgers will help them to keep their shape when cooking. Do not make them too wet or they won’t hold their shape.
The burgers are easier to shape if using a ring mould with the desired diameter.
It is possible to grill the burgers on a barbecue or on the hob.
It is possible to make the burgers without the onions and garlic.

Variations
Add some mustard if desired to the burger mix.
Make individual meatballs from the same mixture.
Add cumin and use lamb mince for lamb kofta’s. Serve with tzatziki.

 

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Lasagne XL

Lasagne XL
 
Author:
Makes: 80-90 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Lasagne
  • 7 kg minced beef
  • 70 gr ground coriander
  • 35 gr paprika powder
  • 3 kg onion
  • 2 kg celery
  • 4 kg carrot
  • 250 gr garlic
  • 1.6 kg tomato puree
  • 10 kg tinned chopped tomatoes
  • 1 kg milk
  • 70 gr thyme
  • 70 gr oregano
  • 3 kg bell pepper
  • 3 kg courgette
  • 2 kg lasagna sheets
White sauce
  • 800 gr butter
  • 800 gr flour
  • 6.4 kg milk
  • 50 gr lemon juice
  • 3 kg grated cheese
Instructions
Preparations
  1. Dice onion, celery, carrot, garlic. These can be mixed once cut.
  2. Dice the bell pepper and courgettes.
Cooking
  1. Preheat the oven to 180 °C and grease the lasagne dishes with oil or butter.
  2. Stir fry the minced beef until brown and broken up. Season with ground coriander, paprika powder, salt, and pepper. Remove from pan and set aside for later.
  3. In the left over beef fat, sweet off the onion, celery, carrot, garlic until soft and semi-cooked.
  4. Add to the vegetables the tomato puree and cook for a couple of minutes. Next, stir in the tinned chopped tomatoes, milk, thyme and oregano and bring the sauce to the boil. Season to taste.
  5. When the vegetables are cooked, blitz the sauce with a stick blender. Add some extra water of milk if the sauce is too thick to puree properly. It doesn’t need to be super smooth.
  6. Return to the pot and stir through the cooked minced beef and bell pepper and courgette. Season to taste.
White sauce
  1. In a different pan, melt the butter, add the flour to make a roux and cook on a low heat for several minutes. Add the cold milk little by little and bring to the boil to thicken while whisking.
  2. Simmer for 10 min or until the béchamel sauce is thick. Season and add lemon juice to taste.
Finish
  1. Assemble the lasagne by placing a third of the tomato sauce in an oven proof dish, followed by a layer of lasagne sheets, a second layer of sauce, another layer of lasagne sheets, a final layer of sauce and then the final layer of lasagne sheets. Finish with the white sauce.
  2. Sprinkle with grated cheese and bake in the oven for 25 min or until the top is golden and the pasta is cooked.
Stuff to know
This quantity will yield 80-90 portions.
Some people assemble the lasagna and keep it in the fridge until finishing it in the oven. However, it will take considerably longer to cook since the uncooked lasagna will be stone cold in the centre. It is recommended therefore to make it from scratch and cook it soon after assembly.
Keep the lasagna sheets from overlapping each other. Otherwise, they won’t cook properly.
The (optional) step of blitzing the sauce with the vegetables before adding the cooked beef with the bell pepper and courgette not only gives the sauce a rich flavour and consistency but it also makes the vegetables less of a problem for children. The courgette and bell pepper will be cooked in the oven and retain their crunchiness.
The sauce needs to be a bit thinner than a standard bolognese sauce since some of the extra liquid will be absorbed by the pasta sheets when they cook.

Variations:
Add some red wine or green pesto (beware of nut allergies) to the sauce.
Infuse the béchamel sauce with a couple of bay leaves.
Cook off with the minced beef some lardons if desired.
Add some spinach to the sauce.

 

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Pasta bolognese XL

Pasta bolognese xl
 
Author:
Makes: 80-90 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Sauce
  • 8 kg minced beef
  • 70 gr ground coriander
  • 35 gr paprika powder
  • 2 kg celery
  • 4 kg carrot
  • 3 kg onion
  • 250 gr garlic
  • 1.5 kg tomato puree
  • 12 kg tinned chopped tomatoes
  • 5 bay leaves
  • 60 gr thyme
  • 60 gr oregano
  • 6 kg pasta
Roast vegetables
  • 6 kg bell pepper
  • 6 kg courgette
  • 1 kg aubergines
Salad side dish
  • 2 kg grated cheese
  • 4 kg tomatoes
  • 4 cucumbers
  • 3 iceberg lettuces
  • 700 gr mixes salad leaves
Instructions
Preparations
  1. Dice onion, celery, carrot and garlic. These can be mixed once cut.
  2. Dice the bell pepper, courgettes and aubergines.
Cooking
  1. Stir fry the minced beef until brown and broken up. Season with ground coriander, paprika powder, salt, and pepper. Remove from pan and set aside for later.
  2. In the left over beef fat, sweet off the onion, celery, carrot, garlic until soft and semi-cooked.
  3. Add to the vegetables the tomato puree and cook for a couple of minutes. Next, stir in the tinned chopped tomatoes, bay leaves, thyme and oregano and bring the sauce to the boil. Season to taste.
  4. When the vegetables are cooked, blitz the sauce with a stick blender. Add some extra water of chopped tomatoes if the sauce is too thick to puree properly. It doesn’t need to be super smooth.
  5. Return to the pot and stir through the cooked minced beef. Season to taste.
  6. Toss the bell pepper, courgette and aubergine with some oil and roast on a baking tray in the oven preheated to 180 °C for 15 min or until cooked through. Season to taste.
  7. Meanwhile, cook the pasta in boiling and lightly salted water until just cooked, drain and mix with the sauce.
  8. Serve the pasta with the grilled vegetables and on the side the cheese and salad items.
Stuff to know
This quantity will yield 80-90 portions.
The (optional) step of blitzing the sauce with the vegetables before adding the cooked beef not only gives the sauce a rich flavour and consistency but it also makes the vegetables less of a problem for children.
The bell pepper, courgette and aubergine are roasted separately in the oven to avoid overfilling the cooking pot and allows them to retain their crunchiness.
If the sauce seems to thick, add some tomato juice, tinned chopped tomatoes or stock. If the sauce is too thin, mix some corn starch with cold water and add that the sauce, which will thicken when it comes back to the boil.

!Variations:
Add some red wine or green pesto (beware of nut allergies) to the sauce.
Cook some lardons off with the minced beef if desired.
Add some spinach to the sauce.
For an even more intense tomato flavour, cut real tomatoes in half and sprinkle with salt, pepper, oil and herbs. Roast them in the oven until lightly charred. Add them to the sauce before blitzing.

 

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