Minced meat Bobotie with yellow rice and green beans

Minced meat Bobotie with yellow rice and green beans
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 2 onions
  • 2 cloves of garlic
  • 400 gr minced meat
  • 1 tspn paprika powder
  • 1 tspn ginger powder
  • 1 tspn ground coriander
  • 1 tspn ground turmeric
  • 70 gr tomato puree
  • 6 gr Worcestershire sauce
  • 60 gr apricot jam
  • 200 gr chopped tomatoes
  • 50 gr (vegetable) bouillon
  • 2 apples
  • 50 gr dried raisins
  • 40 gr bread
  • 60 gr milk
  • 2 eggs
  • 200 gr milk
  • 2 bay leaves
  • 300 gr rice
  • 1 tspn ground turmeric
  • 450 gr green beans
Instructions
  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 minutes.
  6. Cut the crust of the bread, dice it and soak it in the milk for a couple of minutes. Add to the sauce and stir to combine.
  7. Dice the apples and add to the sauce, together with the dried raisins. Taste and adjust the seasoning if needed.
  8. 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 15 to 20 minutes or until the eggs have set.
  9. 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 4 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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Greek kofta’s in tomato sauce

Greek kofta's in tomato sauce
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Greek kofta’s
  • 400 gr minced meat
  • 25 gr milk
  • 12 gr dried bread crumbs
  • 4 gr ground cumin
  • 2 gr thyme
  • 1gr cinnamon
  • 2 gr oregano
  • 2 gr ground coriander
Sauce
  • 2 onions
  • 2 cloves of garlic
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 courgette
  • ½ aubergine
  • 1 bay leaf
  • 70 gr tomato puree
  • 800 gr chopped tinned tomatoes
  • 2 tbspn ground cumin
  • 1 tbspn thyme
  • 1 tspn cinnamon
  • 1 tbspn oregano
  • 1 tspn sugar
Instructions
Greek kofta’s
  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).
Sauce
  1. Dice the onion and chop the garlic. Dice the bell pepper and courgette.
  2. Fry the kofta’s in some oil until browned on all sides.
  3. Add the onions and garlic and cook until soft.
  4. Add the bell pepper, courgette and aubergine cook until soft.
  5. Add the bay leaf, thyme, ground cumin, cinnamon, oregano and ground coriander and salt and pepper, all to taste.
  6. Add the tomato puree 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.
  7. Serve with some cooked white rice.
Stuff to know
It is possible to cook the kofta’s ahead of time and reheat them in the sauce.
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.

 

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Burger with a summer couscous salad

Burger with a summer couscous salad
 
Author:
Makes: 4 porties
Prep time:
Cook time:
Total time:
 
Ingredients
  • 200 gr couscous
  • 400 gr water or stock
  • 2 red onion
  • 2 cloves of garlic
  • 350 gr courgette
  • 400 gr bell pepper
  • 2 tspn paprika powder
  • 2 tspn ground coriander
  • 2 tspn ground cumin
  • 100 gr dried tomatoes
  • 100 gr olives
  • 4 tbspn fresh parsley
  • 4 hamburgers
  • Cherry tomatoes
  • cucumber
  • rocket
Instructions
  1. Bring fort he couscous the water or stock to the boil. Pour the couscous into boiling water, stir once with a spoon, cover with a lid, and remove from heat. Allow to stand for 5 min or until the couscous has absorbed all the liquid and is cooked. Season if need be to taste with salt and pepper.
  2. Chop the red onion and garlic and stir fry until cooked.
  3. Dice the bell pepper and courgette finely and add to the onion. Cook until just cooked.
  4. Add the paprika powder, ground coriander, ground cumin and stir fry until they release their flavour.
  5. Stir the cooked couscous through the vegetables.
  6. Slice the dried tomatoes, olives, fresh parsley and add them to the couscous.
  7. Meanwhile, cook the burgers until done.
  8. Serve the burgers with the couscous salad, some cherry tomatoes, sliced cucumber and dressed rocket leaves.
Stuff to know
This recipe will make about 4 portions.
The amount of liquid needed for the couscous varies per brand. Check the packaging for instructions.
If you use stock, be careful not to add too much salt.
A recipe to make your own burgers can be found here.

 

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Tortilla wrap stack

Tortilla wrap stack
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 500 gr minced beef
  • 2 onions
  • 2 cloves of garlic
  • 1 bell pepper
  • 2 carrots
  • 2 celery stick
  • ½ tspn chilli powder
  • 1 tspn ground cumin
  • 1 tspn oregano
  • 1 tspn ground coriander
  • 1 tspn brown sugar
  • 70 gr tomato puree
  • 250 gr tinned chopped tomatoes
  • 90 gr sweet corn
  • 4 tortilla wraps
  • 4 tbspn sour cream
  • 200 gr grated cheese
  • 15 gr fresh coriander
  • 1 lime
Instructions
  1. Preheat the oven to 180°C.
  2. Stir fry the mince until brown.
  3. Chop the onion and garlic. Dice the bell peppers, carrot and celery.
  4. Add the chilli powder, ground cumin, oregano, ground coriander and brown sugar and cook until they release their flavour. Season to taste.
  5. Sweat the onion and garlic off with the minced beef until soft. Add the bell peppers, carrot and celery and cook until soft.
  6. Add the tomato puree and the tinned chopped tomatoes. Allow the sauce to simmer until the vegetables are cooked.
  7. Rinse and drain the sweet corn. Stir into the sauce to warm through.
  8. Spread the tortilla wraps with the sour cream. Place one wrap in the spring form tin. Place a third of the filling on top. Sprinkle with a quarter of the grated cheese. Continue staking and filling and finish with a layer of the cheese.
  9. Bake the tortillas wrap stack in the preheated oven for 15 min until heated through and the cheese has melted.
  10. Chop the fresh coriander.
  11. Serve the tortillas wrap stack with extra sour cream, the fresh coriander and a slice of lime.
Stuff to know
Add the sweet corn at the end to prevent them from overcooking.
Cook with the mince some diced bacon or chorizo.
Make sure the sauce is quite thick and not too runny or the tortillas wrap stack will fall apart.
It is possible to make the filling and stack the tortilla wraps ahead of time. It will take longer to cook when it comes straight from the fridge.

 

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Greens beans in peanut sauce

Greens beans in peanut sauce
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 350 gr minced beef
  • 1 tspn paprika powder
  • 1 tspn ground ginger
  • 1 tspn ground coriander
  • 400 gr green beans
  • 1 onion
  • 2 cloves of garlic
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 300 gr milk
  • 350 gr peanut butter
  • 6 tbspn sweet soy sauce
  • 1 tspn brown sugar
  • 300 gr long grain rice
  • 4 tbspn chopped peanuts
Instructions
  1. Stir fry the mince with paprika powder, ground ginger, ground coriander and seasoning to taste until it has a good colour.
  2. Cut the green beans in half and cook in salted boiling water until almost cooked. Drain and set aside.
  3. Chop the onion and garlic. Dice the bell pepper and add with the onion and garlic to the brown minced beef, cook until soft.
  4. Add the milk and peanut butter, sweet soy sauce and brown sugar. Stir and heat gently to create a sauce.
  5. Allow the sauce to simmer to finish cooking the vegetables, about 5 min.
  6. Add the green beans and reheat in the sauce. Check the seasoning.
  7. Meanwhile, cook the rice in salted boiling water until cooked. Drain and keep warm.
  8. Serve the sauce with the rice and chopped peanuts.
Stuff to know
Add more milk or peanut butter if the sauce is too thick or too thin.
The exact amount of the spices is up to taste.

 

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Minced beef, leek and turmeric gratin

Minced beef, leek and turmeric gratin
 
Author:
Makes: 4 porties
Prep time:
Cook time:
Total time:
 
Ingredients
  • 350 gr minced beef
  • 1 tbspn turmeric
  • 1 tbspn ground coriander
  • 1 tbspn ground cumin
  • 2 onion
  • 2 cloves of garlic
  • 750 gr leek
  • 600 gr potato
  • 1 tspn mustard
  • 400 gr yoghurt
  • 4 eggs
  • 100 gr grated cheese
Instructions
  1. Preheat the oven to 180 °C and grease an ovenproof dish.
  2. Stir fry the minced beef with the turmeric, ground coriander and ground cumin until coloured all over.
  3. Chop the onion and garlic and add to the mince.
  4. Slice the leek in semi-circles, wash and drain well and cook with the mince. Season to taste with mustard and salt and pepper.
  5. Peel and slice the potatoes. Cook in salted boiling water until just cooked. Drain and set aside for later.
  6. Beat the eggs with the yoghurt and season with salt and pepper.
  7. Place the cooked minced beef and vegetables in the oven dish.
  8. Pour over half of the yoghurt. Divide the potatoes on top and cover with the remaining yoghurt.
  9. Sprinkle with the grated cheese.
  10. Bake in the oven for 25 min or until the potatoes are cooked though and the cheese has melted.
Stuff to know
It is possible to prepare the dish ahead of time and keep in the fridge until needed. It will take longer to cook if it comes straight from the fridge.
Add chopped blue cheese or walnuts to the dish.
Replace the turmeric by tarragon.

 

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Stuffed and baked bell pepper

Stuffed and baked bell pepper
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 4 bell peppers
  • 200 gr rice
  • 50 gr grated cheese
Filling
  • 300 gr minced beef
  • 1 onion
  • 1 clove of garlic
  • 1 carrot
  • 1 celery stick
  • 1 tspn chilli powder
  • 1 tspn ground cumin
  • 1 tspn oregano
  • 1 tspn ground coriander
  • 1 tspn sugar
  • 50 gr tomato puree
  • 45 gr sweet corn
Garnish
  • 4 tbspn sour cream
  • 15 gr fresh coriander
  • 1 lime
Instructions
  1. Cut the bell peppers in half , remove the seeds and place them on a baking tray lined with baking paper.
  2. Preheat the oven to 180°C.
  3. Cook the rice in salted boiling water, drain and rinse until cold. Set aside for later.
  4. Stir fry the mince until brown.
  5. Chop the onion and garlic. Finely dice the carrot and celery.
  6. Sweat the onion and garlic off with the minced beef until soft. Add the carrot and celery and cook until soft.
  7. Add the chilli powder, ground cumin, oregano, ground coriander and cook until they release their flavour. Season to taste.
  8. Rinse and drain the sweet corn. Add the tomato puree, sweet corn and rice to the vegetables.
  9. Spoon the filling in the bell peppers. Top with the grated cheese.
  10. Bake the bell peppers in the oven for 20 min or until they are cooked, the filling is warm and the cheese has melted. Serve with the sour cream, chopped fresh coriander and a lime wedge.
Stuff to know
Cook with the mince some diced bacon or chorizo.
It is possible to prepare the stuffed peppers ahead of time and keep in the fridge until needed. They take longer to cook if they come straight from the fridge.
Dice the filling finely or you can´t really stuff the bell peppers.
For a variation, don´t half the bell peppers but cut the top off and hollow them out.

 

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Chilli con carne

Chilli con carne
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 350 gr minced beef
  • 2 onions
  • 2 cloves of garlic
  • 2 bell peppers
  • 2 carrots
  • 2 celery stick
  • ½ tspn chilli powder
  • 1 tspn ground cumin
  • 1 tspn oregano
  • 1 tspn ground coriander
  • 1 tspn brown sugar
  • 70 gr tomato puree
  • 200 gr tinned chopped tomatoes
  • 400 gr kidney beans
  • 90 gr sweet corn
  • 4 tbspn sour cream
  • 15 gr fresh coriander
  • 1 lime
Instructions
  1. Stir fry the mince until brown.
  2. Chop the onion and garlic. Dice the bell peppers, carrot and celery.
  3. Sweat the onion and garlic off with the minced beef until soft. Add the bell peppers, carrot and celery 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 tomato puree and the tinned chopped tomatoes. Allow the sauce to simmer until the vegetables are cooked.
  6. Rinse and drain the kidney beans and sweet corn. Stir them into the sauce to warm through.
  7. Chop the fresh coriander.
  8. Serve the chilli con carne, a dollop of sour cream, the fresh coriander and a slice of lime together with cooked rice or a wrap.
Stuff to know
Add the kidney beans and sweet corn only at the end to prevent them from overcooking.
Cook with the mince some diced bacon or chorizo.
Add a real (deseeded) chilli pepper for a more spicy version.

 

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Pasta bolognese

Pasta bolognese
 
Author:
Makes: 5 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 500 gr minced beef
  • 50 ml oil
  • 125 gr celery
  • 200 gr carrot
  • 125 gr onion
  • 3 cloves of garlic
  • 100 gr tomato puree
  • 30 gr pesto
  • 800 gr tomato passata
  • 2 bay leaves
  • 2 tbspn thyme
  • 2 tbspn oregano
  • 400 gr pasta
Instructions
  1. Stir fry the mince until cooked. Season with salt and pepper.
  2. Chop onion and garlic. Dice the celery and carrot.
  3. Stir fry the vegetables on a high heat for a minute to give them a deep roasting flavour.
  4. Lower the heat and add the tomato puree. Cook for a minute.
  5. Add the pesto, tomato passata, bay leaves, thyme and oregano and bring the sauce to a simmer.
  6. Simmer the sauce on a low heat for 20 min or until the vegetables are soft. Remove the bay leaves.
  7. Taste the sauce for seasoning and add extra salt, pepper or Italian herbs to taste.
  8. Meanwhile, cook the pasta in salted boiling water until cooked. Drain and add to the sauce.
Stuff to know
Add some red wine to the sauce.
If the sauce seems to thick, add some tomato juice, tomato passata or stock. If the sauce is too thin, mix some corn flour with cold water and add that the sauce, which will thicken when boiling again.
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 charred. Pureer and add them to the sauce.
Enrich the sauce with diced bell peppers and courgette.

 

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Savoury pancakes with minced beef and green beans

Savoury pancakes with minced beef and green beans
 
Author:
Makes: 6 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Pancakes
  • 300 gr white flour
  • 600 gr milk
  • 3 eggs
  • 35 gr tomato puree
  • 1 tbpsn ground cumin
  • 1 tbpsn ground coriander
  • 1 tspn ground ginger
  • 1 tspn paprika powder
  • 60 gr butter
Filling
  • 300 gr minced beef
  • 1 onion
  • 1 clove of garlic
  • 1 yellow pepper
  • 1 red pepper
  • 35 gr tomato puree
  • 1 tbpsn ground cumin
  • 1 tbpsn ground coriander
  • 1 tspn ground ginger
  • 400 gr green beans
  • 6 tbspn grated cheese
Instructions
Pancakes
  1. Mix white flour, milk and eggs until a smooth batter forms.
  2. Add the tomato puree, ground cumin, ground coriander and ground ginger to the batter and stir until incorporated.
  3. Melt some of the butter in a large pan and ladle a spoonful of the batter in the pan. Cook on one side until the top is dry, flip over using a spatula and cook the other side until done. Repeat with the remaining batter until used up.
Filling
  1. Meanwhile, stir fry the minced beef.
  2. Chop onion and garlic and dice the bell peppers. Cook with the mince until done.
  3. Add the tomato puree, ground cumin, ground coriander and ground ginger to the batter and stir until incorporated.
  4. Boil the green beans in salted water, drain and add to the mince. Taste for any extra seasoning.
  5. Divide the filling equally over the pancakes and roll them up. Top with the grated cheese and pop in the oven at 150°C for 10 min to warm through and to melt the cheese.
Stuff to know
It is possible to make the pancakes and filling ahead and to assemble and reheat when needed.
Use chicken instead of minced beef.

 

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Cottage pie new style

Cottage pie new style
 
Author:
Makes: 7-10 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Filling
  • 750 gr minced beef
  • 250 gr onion
  • 3 garlic cloves
  • 50 gr celery
  • 150 gr mushrooms
  • 70 gr tomato puree
  • 200 gr tomato passata
  • 8 gr ground coriander
  • 2 gr ground cumin
  • 3 gr paprika powder
  • 3 gr ground tumeric
  • 2 gr salt
Potato
  • 7 baking potatoes
  • ±4 egg yolks
  • ± 50 gr soft butter
  • 1 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 about 7 big potatoes (14 halves).
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 pipe 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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Lasagne

Lasagne
 
Author:
Makes: 10 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Filling
  • 800 gr minced beef
  • 50 ml oil
  • 250 gr celery
  • 400 gr carrot
  • 300 gr onion
  • 20 gr garlic
  • 60 gr tomato puree
  • 1000 gr tomato passata
  • 220 ml milk
  • 4 tbspn thyme
  • 4 tbspn oregano
  • 300 gr bell pepper
  • 400 gr courgette
  • 500 gr lasagne sheets
White sauce
  • 44 gr butter
  • 50 gr flour
  • 440 ml milk
  • 200 gr grated cheese
Instructions
Filling
  1. Preheat the oven to 180 °C.
  2. Stir fry minced beef until brown. Remove from pain and drain.
  3. Dice onion, celery, carrot, garlic. Sweat off until soft. Add and cook out tomato puree
  4. Add tomato passata, milk, thyme and oregano and bring the sauce to the boil.
  5. When the vegetables are soft, blitz the sauce with a stick blender.
  6. Dice bell pepper and courgette and stir into the sauce with the cooked minced beef. 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 milk little by little and bring to the boil to thicken.
  2. Simmer for 10 min until the béchamel sauce is thick. Season to taste.
Finish
  1. Assemble the lasagne with a third of the tomato sauce in an oven proof dish, 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.
  2. Finish with the white sauce.
  3. Sprinkle with grated cheese and bake in the oven until the top is golden and the pasta is cooked.
Stuff to know
You can assemble the lasagne and keep in the fridge until finishing it in the oven. However, it will take considerably longer to cook.
Add some red wine to the sauce.
Add some spinach to the sauce.
Infuse the béchamel sauce with a couple of bay leaves. Remove them before pouring it onto the lasagne.
Skip the meat for a vegetarian lasagne.

 

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Moussaka eggplant casserole

Moussaka eggplant casserole
 
Author:
Makes: 5 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Filling
  • 450 gr minced beef
  • 200 gr onion
  • 20 gr garlic
  • 400 gr tomato puree
  • 1 tbspn thyme
  • 1 tbspn oregano
  • 1 tspn paprika powder
  • 1 tspn cinnamon
  • 1 tspn sugar
  • 1 aubergine
  • 400 gr chopped tomatoes
  • 220 ml milk
  • 1 kg potato
Top
  • 250 gr yoghurt
  • 2 eggs
  • 100 gr grated cheese
Instructions
Filling
  1. Fry off the minced beef in a pan.
  2. Peel and dice onion and garlic and add to the pan.
  3. Add tomato puree and cook out for several minutes.
  4. Add chopped tomatoes, milk, thyme, oregano, sugar, paprika powder, cinnamon and let the sauce simmer until the vegetables are almost cooked. Check the seasoning.
  5. Cut the aubergine in slices and fry them off in a frying pan in batches until light brown. Drain on paper.
  6. Peel and slice the potato as thick as a pound coin. Cook in boiling salted water until just done, drain and let them dry on a towel.
  7. Grease the oven tray with some butter. Layer the oven dish with some tomato sauce, some slices of aubergine and repeat until these are used up. Finish with the potatoes on top.
Top
  1. Mix the yoghurt, seasoning and eggs. Pour the yoghurt sauce on the potatoes and sprinkle the grated cheese on top.
  2. Bake the casserole 35 min at 180 ̊C or until cooked through and golden brown on top.
Stuff to know
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 by pouring into the sauce some corn flour mixed with some cold water. The sauce will thicken when boiling.
It is possible to make the dish ahead of time and refrigerate for later use. It will take longer to cook if it comes straight out of the fridge.

 

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Mexican empanada’s

Mexican empanada's
 
Author:
Makes: 20 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Pastry
  • 500 gr plain white flour
  • 200 gr butter
  • 1 egg
  • 160 gr cold water
  • 5 gr salt
Filling
  • 200 gr minced beef
  • 300 gr celery
  • 300 gr carrot
  • 1 onion
  • 2 garlic cloves
  • 1 green bell pepper
  • 1 tbspn ground cumin
  • 1 tbspn ground coriander
  • 1 tbspn oregano
  • 1 tspn paprika powder
  • 2 tbspn tomato paste
  • 4 tbspn tomato passata
  • 150 gr sweet corn
  • 1 tbspn sweet chilli sauce
Finish
  • 1 egg
Instructions
Pastry
  1. Crumble the flour and butter together. Mix in the egg, salt and the cold water.
  2. Bring together into a smooth dough, cling film this and keep in the fridge until cold and firm enough to handle (about half an hour or longer if you have the time).
Filling
  1. Stir-fry the beef mince.
  2. Dice onion, leek and garlic and add to the mince. Stir fry until almost cooked
  3. Add the ground cumin, ground coriander, paprika powder to the pan and stir fry for a minute to release its flavours.
  4. Finely dice bell pepper, carrot and celery and cook with the mince.
  5. Add the oregano, tomato paste and tomato passata to the pan and mix to combine. Simmer until the vegetables are cooked.
  6. Stir in the sweet chilli sauce and the sweet corn and season to taste. Let the filling cool before you assemble the empanada’s.
Finish
  1. Preheat the oven to 180˚C and line a baking tray with baking paper.
  2. On a floured surface, roll out the pastry until as thick as a pound coin. Using the empanada mould, cut out the discs.
  3. Place a disc in the mould (floured side down), moisten the edge with a little bit of cold water and place a tablespoon of filling in the centre.
  4. Close the mould and press down to seal the edges.
  5. Open the mould, remove the empanada and place on the baking tray.
  6. Egg wash the empanada’s and bake at 180 °C for 30 min or until golden brown and fully cooked. Serve straight away or refrigerate or freeze for later use.
Stuff to know
Finely dice the vegetables for the filling to make filling the empanada’s easier.
If the filling is to moist, drain off excess moisture in a colander.
A cold filling will keep the dough from warming up when making the empanada’s and becoming too soft to work with
It is perfectly possible to freeze the empanada’s. Reheat to piping hot before serving.
Leave the mince out for the vegetarian version.
Add diced chorizo and/or chopped chillies for a more spicy version.

 

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Beef burger

Beef burger
 
Author:
Makes: 10 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1000 gr beef mince
  • 50 gr onion
  • 10 gr garlic
  • 4 gr ginger powder
  • 40 gr breadcrumbs
  • 4 gr salt
  • 2 gr black pepper
  • 5 gr dried oregano
  • 8 gr ground coriander
  • 15 gr Worcestershire sauce
  • 30 gr ketchup
  • 100 gr milk
Instructions
  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 translucent. Season to taste.
  3. Mix the ginger powder, breadcrumbs, salt, black pepper, oregano and ground coriander with the Worcestershire sauce, ketchup and milk.
  4. Mix this with the beef mince and cooked onions and garlic until evenly distributed.
  5. 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.
  6. Pan fry the burgers or cook them in a preheated oven at 180˚C for 15 min or until cooked through.
  7. Serve the burgers on a toasted bun with some mayonnaise, red onion, lettuce and tomato.
Stuff to know
To check the seasoning, pan fry some mince until cook that allows you to taste.
Cooling the burgers after making will help them to keep their shape when cooking.
The indent in the middle keeps the middle from puffing up during cooking and it allows the centre to cook as quickly as the outside of the burgers.
Grill the burgers on a barbeque.
Add some mustard or some finely shredded blue cheese to the ground beef.
Make individual meatballs from the same mixture.
Add cumin and use lamb mince for lamb kofta’s. Serve with tzatziki.

 

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