BEEF TERIYAKI

This free Beef Teriyaki Recipe is a delicious & healthy dish for the whole family, packed with lean beef & Vegetables. Teriyaki is a Japanese dish made with noodles, meat and vegetables, which are cooked in a Teriyaki sauce. Feel free to add vegetables of your choice.

Ingredients


250g rice noodles or white rice
500g free range beef, sliced into strips
1 Tblsp sesame oil
1 onion, finely sliced
1 ½ cups broccoli florets
1 red pepper finely sliced
1 cup button mushrooms, quartered
2 cloves garlic, chopped
2 Tblsp soya sauce
2 Tblsp teriyaki sauce
2 Tblsp fish sauce
1 pinch of salt and milled pepper


Method

• Place the noodles in a bowl, cover with boiling water and soak the noodles for 5 minutes and then drain.
• Sear the beef in the sesame oil, add the vegetables and garlic and fry until just tender about 5 to 8 minutes (add the mushrooms last they cook quickly).
• Add the soy, teriyaki, fish sauces and noodles or rice and fry for a few more minutes until heated through and combined.
• Serve immediately.

Serves 4

HOME MADE PEPPER STEAK PIE

There is nothing better than Home-made Pie :) Try this free flavour filled hearty Home-made Pepper Steak Pie Recipe that the whole family will love!

Ingredients


Pie Filling:
1kg steak, cubed
2 Tblsp flour
1 pinch salt
1 large onion, sliced
olive oil, for frying
3 Tblsp brandy
375ml beer cups beer
250ml water
3 tsp beef stock powder
3 tsp freshly ground black pepper
1 Tblsp chopped thyme


Pastry:
250g organic flour
125g butter
1 extra large egg yolk
1 egg, beaten, for egg wash


Method

• Preheat the oven to 180°C
• Season the flour well and toss the steak in the flour until well coated.
• Heat the oil in a frying pan and brown the steak and onion
• Deglaze the pan with brandy. 
• Add the beer, water, stock powder, pepper and thyme.
• Cover and bake for about 45 minutes. 
• Remove from the oven and cool slightly. 
• Increase the oven temperature to 220°C.

Pastry

• Place all pastry ingredients (except the egg) into a blender and pulse until a dough is formed.
• Remove from blender and knead lightly, shape into a ball, cover and refrigerate for about 30 minutes.
• Roll onto a floured surface to about ½ a cm in thickness.
• Spoon filling into a 20cm pie dish, top with pastry and cut a small cross in centre of pastry to allow steam to escape.
• Brush with egg and bake for about 30 minutes and serve with mashed potatoes, vegetables and gravy.

Variation: To save time use ready-made short-crust pastry instead of making from scatch.


Serves 4

BILTONG

Make your very own biltong at home with this easy step-by-step free Biltong Recipe. People in other countries call this beef jerky!

Ingredients


Brine:
60 ml white wine vinegar
3 Tblsp Worcestershire sauce


Biltong:
1.2kg topside, or silverside, cut into lengths


Spice Mix:
1 Tblsp semi-coarse sea salt
60 ml brown sugar
1 Tblsp BBQ spice or peri-peri
125ml coriander seeds, toasted and coarsely ground
1 tsp freshly ground black pepper black pepper

Utensils:
1 lamp with a 40 watt daylight bulb (don’t use a high wattage bulb as it will waste electricity)
Electric fan (If you live in a hot, dry area, the fan and lamp won’t be necessary).
Paper clips
Newspaper or foil
Clothes rack or something suitable for hanging meat


Biltong Making Tips:


Use good quality meat, like topside (with the hood removed) or silverside (with the eye removed).
Remove all visible sinew from meat and trim off excess fat.
Cut meat into thinner, smaller pieces to promote even drying (1.5-2cm thick, 4-5cm wide and 10 -15cm long is optimum).
Always cut meat along the grain as you’ll be cutting it across the grain when you eat it.
Marinate/brine meat for at least 4 hours (or up to 2 days) to allow flavour to be absorbed.
Make sure you hang biltong in a cool and well-ventilated spot, out of reach of animals and biltong thieves!
Drying time depends on the moisture levels of the air where the biltong is hanging. The drier the air, the sooner it’ll be ready. 


Step 1:

• Pour the vinegar and Worcestershire sauce into a roasting tray.
• Toss meat in brine to coat and then place the meat in a single layer.

Step 2:

• Mix all the spice mix ingredients together.
• Thoroughly coat meat with spice mix and press spices into the meat.
• Turn meat over and repeat until all the spice mix is used up.
• Allow marinate for at least 4 hours or overnight, turning as regularly as possible.

Step 3:

• Cover area below hanging surface with foil or a thick layer of newspaper.
• Place lamp just in front of hanging area (hot air will rise and be blown over the biltong by the fan).
• Bend paper clips to form hooks. Place a hook into each piece of biltong. 
• Hang biltong 5cm apart on clothes rack.
• Position fan to blow over biltong.
• Dry for 4 -7 days with lamp and fan and until desired dryness is reached.

Makes about 12 pieces of biltong

BEER BEEF PIE

The whole family will love this free hearty Beer Beef Pie Recipe! Awesome comfort food for chilly weather… Best served with mashed potato, gravy and vegetables!
        

Ingredients


Pie Filling:
canola oil , for frying
8 baby onions, peeled & quartered
2 large carrots, peeled and sliced
600g beef chuck steak, cubed
3 Tblsp flour, seasoned, for dusting
1 Tblsp tomato paste
2 cups beef stock
125ml beer
1 pinch salt and freshly ground black pepper


Pastry:
1 roll shortcrust pastry, ready-rolled
1 dash milk, for brushing


Method


Pie Filling:

• Preheat the oven to 180°C
• Heat a heavy-based pot, add a little oil and saute the onions and carrots until golden, remove from pot and set aside.
• Toss the cubed beef in seasoned flour and pan-fry in batches until brown.
• Return onions and carrots to pot and add remaining ingredients. Season if needed.
• Simmer partially covered for about 45 minutes or until mixture has reduced and thickened.

Pastry:

• Cut pastry to fit into 4 small (7cm) ramekins. 
• Spoon the beef mixture into the pastry-lined ramekins and cover with pastry.
• Cut a small hole in the centre of pastry and brush with a little milk. 
• Bake for about 20 minutes or until golden and crispy.
• Serve immediately with mashed potato, gravy and vegetables.

Serves 4

BEEF BEER STEW

Try this amazing free Beef Beer Stew Recipe to warm you up this winter… The beer adds a lovely flavour to this stew mmmm!

Ingredients


60 ml oil
1 tsp crushed garlic
1 large onion, roughly chopped
80ml cake flour
salt and freshly ground black pepper to taste 
1kg stewing beef, cut into 1,5cm cubes 
250ml beer 
250ml red wine 
375ml beef stock 
50g tomato paste
15ml chopped fresh or dried mixed herbs
3 carrots, slice thickly
3 potatoes, peeled and quartered 
fresh herbs to garnish


Method

• In a large saucepan heat half the oil over a medium heat and fry the garlic and onions until soft and brown, remove with a slotted spoon and set aside.
• Season the flour with salt and pepper and roll the meat cubes in the seasoned flour until well coated.
• Fry the meat cubes in small batches in the saucepan used to brown the onion and garlic, adding more oil as needed.
• After you have browned all the meat, return it to the saucepan with the fried onion and garlic.
• Add the beer, red wine, stock, tomato paste and herbs.
• Cover with a lid, bring to the boil, reduce the heat and simmer gently for about 30 minutes.
• Add the carrots and potatoes and simmer for a further 50 to 60 minutes or until the meat is tender.
• Garnish with fresh herbs and serve with rice or mashed potatoes.

Variations: Replace the beef with mutton or lamb for a hearty mutton or lamb stew.


Serves 4

RICH OXTAIL SOUP

Warm up this winter with the most delicious free Rich Oxtail Soup… So full of meaty and vegetable flavours… Feel free to add any vegetable you desire!

Ingredients

60ml oil

1kg oxtails

2 onions, chopped

45ml cake flour

2 litres beef stock

6 bay leaves

10ml dried thyme

3 cloves garlic, crushed

10ml sugar

500ml red wine

50ml tomato paste

4 large carrots, peeled & roughly chopped

6 celery sticks, chopped

16 baby potatoes, peeled & halved

80ml freshly chopped parsley (keep a little to garnish)

5ml grated lemon zest

Method

• Heat some of the oil in a large saucepan and brown the oxtail over a high heat in batches.
• Reduce the heat and heat some more oil and sauté the onions until golden.
• Add the flour and stir until the mixture starts to brown.
• Stir in the beef stock and return the oxtail to the pan, add the garlic, bay leaves, thyme, sugar, red wine, tomato paste and half the carrots and celery.
• Bring to the boil, reduce heat, cover and simmer for about hours.
• Remove from the heat and set aside to cool, then refrigerate overnight
• The next day, scrape off the fat that has settled on the surface of the soup and discard.
• Heat the soup and add the remaining carrots and celery and the potatoes.
• Bring to the boil, reduce heat and cook for another hour until the meat is “fall off the bone” tender.
• Add the parsley and lemon zest and season to taste.
• Remove the oxtail pieces from the soup with a slotted spoon.
• Pull the meat off the bones and return the meat to the soup and discard the bones.
• Serve garnished with some fresh parsley.

Serves 4 - 6

FILLET WITH CREAMY MUSHROOM SAUCE

This free Fillet with Creamy Mushroom Sauce is great for when entertaining… The mushroom sauce is deliciously creamy!

Ingredients

Creamy Mushroom Sauce:

125g butter

1 onion, chopped

500g button mushrooms, sliced

500ml Ideal low fat evaporated milk

80ml green peppercorns

50ml Dijon mustard

250g cream cheese

Salt

Fillet:

80ml Dijon mustard

50ml Worcestershire sauce

50ml olive oil

12 x 200g fillet steaks

Method

Creamy Mushroom Sauce:

• In a saucepan melt the butter and sauté the onion and mushrooms until soft.
• Add the evaporated milk, peppercorns and mustard.
• Cook until reduced to a creamy sauce.
• Stir in the cream cheese and season with salt if necessary.

Fillet:

• Mix the mustard, Worcestershire sauce and oil and brush the steaks with the mixture.
• Pan fry the steaks to your desire or even better on the braai or BBQ and serve with the mushrooms sauce and chips or baked potato and side salad.

Serves 12

CHEESY MINCE MACARONI BAKE

Comfort food at its best! This free Cheesy Mince Macaroni Bake Recipe is deliciously cheesy and full of flavour… A pasta dish that the whole family will enjoy!

Ingredients


Mince & Macaroni:
80ml oil
3 onions, chopped
1 clove garlic
2 large carrots, peeled & grated
600g lean beef mince
30ml mixed herbs
salt and pepper
2 tomatoes chopped
250g button mushrooms
30 ml tomato paste
30ml chutney
half packet brown onion soup
125ml water 
80ml red wine or beef stock
500g macaroni, cooked according to packet instructions


Cheese Sauce:
500ml full cream milk
30g butter
30ml cake flour
salt and pepper
500ml grated mature Cheddar cheese
2 eggs, whisked


Topping:
100ml grated mature Cheddar cheese
tomato halves

Method

• Preheat the oven to 180 °C and grease a large ovenproof dish with spray and cook.

Mince & Macaroni 

• Heat the oil in a large pan, stir-fry the onions and garlic.
• Add the mince and cook for about 5 minutes and then add the grated carrots, lower the heat and allow to cook gently with the lid on until the carrots have softened and the mince is done.
• Add the tomato, mixed herbs, salt and pepper and cook for a few minutes.
• Mix the tomato paste, chutney, brown onion soup, water and wine together and add to the mince.
• Simmer on a low heat until the liquid has reduced by half.
• Add the cooked macaroni and mix. Set aside.

Cheese Sauce 

• Heat the milk slightly and set aside.
• Melt the butter in a pan, add the flour and stir.
• Remove from the heat and stir in the heated milk.
• Add salt, pepper, cheese and whisked eggs.
• Add the cheese sauce to the macaroni and mince and mix, pour the pasta into the prepared oven dish and sprinkle the remaining cheese over the top 
• Bake for 20-25 minutes or until golden.
• Serve hot with some roasted vegetables or a fresh green salad.

Serve 6- 8

MEATBALL CASSEROLE

This free Meatball Casserole Recipe is delicious and full of tomato flavour… Casseroles are great for the winter!

Ingredients


25ml oil
1 onion, finely chopped
1 tsp crushed garlic
500g lean beef mince
1 egg, lightly beaten
2 carrots, peeled and grated
1 can of beans in tomato sauce
1 can of tomato puree
125ml frozen corn
1 green pepper, diced or ½ cup frozen peas
2 slices of bread, crusts removed
30ml Worcestershire sauce
125ml water


Method

• Heat oil in a saucepan and sauté onion until soft, remove from heat.
• Place mince, eggs, carrot, garlic, Worcestershire sauce and onion in a bowl.
• Break the bread into piece and add to the bowl. Mix together with your hands to make a smooth firm mixture.
• Use your hands to shape the mixture into 10 - 12 meatballs.
• Mix together the tomato puree, beans, corn, green pepper or peas and 125ml water.
• Pour half of this mixture into a greased baking dish. Place the meatballs in a single layer and pour the remaining sauce over the top.
• Bake in a preheated oven for 30 minutes or until brown and cooked through.
• Serve with rice or mealie pap.

Serves 4

BILTONG & AVOCADO PASTA SALAD

This free Biltong & Avocado Pasta Salad is absolutely delicious… Great to serve as a side dish at a braai or BBQ! Feel free to add some feta cheese…

Ingredients


300g pasta spirals
30ml olive oil
1 onion, finely chopped
1 green pepper, diced
1 yellow pepper, diced
50ml marinated sun-dried tomatoes, sliced or cherry tomatoes halved
100g beef biltong, sliced
1 tub of biltong dip or sour cream
1 ripe avocado pear, peeled & cubed
fresh parsley to garnish


Method

• Boil pasta in salted water until al dente.
• Drain and add the olive oil and toss to coat.
• Add the onion, peppers, tomatoes, biltong and dip and toss to coat.
• Refrigerate until ready to serve.
• Peel and cube the avocado only once you are ready to serve the salad.
• Sprinkle the avocado with a little lemon juice to prevent it from turning brown and add to the pasta salad.
• Garnish with parsley

Serves 4 - 6

CORNED BEEF PIE

This free Corned Beef Pie Recipe is delicious! Great to serve on a cold winter’s night with mashed potato, gravy and vegetables.

Ingredients


280g cake flour
140g cold butter or margarine
water
1 can (175g) corned beef
50g white breadcrumbs
50g cheddar cheese, grated
10ml chopped parsley
½ a small onion, grated
3ml Worcestershire sauce
45ml milk
salt & freshly ground black pepper


Method

• Sift the flour into a mixing bowl, add the butter and rub in with your fingertips until the mixture resembles breadcrumbs.
• Add a little water to form a firm dough, cover and chill.
• In a mixing bowl chop up the corned beef and add the remaining ingredients and mix well.
• Roll out half of the pastry and line a 20cm pie dish.
• Spoon the filling into the pie dish.
• Roll out the remaining pastry.
• Brush the edges of the pastry in the pie dish with water, then cover with the remaining rolled out pastry.
• Lightly press the edges down with a fork and brush with beaten egg or milk.
• Bake in a preheated oven at 200°C for 45 minutes.
• Serve hot or cold.

Variation: Add half a cup of peas to the pie filling.

Serves 6 – 8

CHILI CON CARNE

Tantalize your taste buds and try this free nice & spicy Chili Con Carne Recipe… Chili Con Carne is a hot dish made with minced meat or ground beef, red kidney beans and vegetables… Serve with any starch of your choice.

Ingredients

2 onions, finely chopped

1 clove garlic, finely chopped

2 carrots, peeled & finely chopped

2 celery sticks, peeled & finely chopped

1 red pepper, seeded & diced

A little olive oil for frying

2 tsp chilli powder

1 heaped tsp ground cumin

1 heaped tsp cinnamon

Salt & freshly ground black pepper

450g lean beef mice

1 red chilli, deseeded and finely chopped

1 can (400g) chopped tomatoes

80g tomato paste

140ml water

1 can (400g) red kidney beans

Basmati rice to serve

Fresh coriander to garnish

Method

• Fry the onions and garlic in a large saucepan with little oil until softened.
• Add the chilli powder, cumin, cinnamon and season to taste.
• Add the mince meat and cook until lightly browned.
• Add the carrots, celery, red pepper, canned tomatoes, tomato paste, chilli and the water.
• Season to taste if needed.
• Bring to the boil, cover with greaseproof paper and a lid.
• Either lower the heat down to a simmer and cook for 90 minutes or place the pan in the oven at 150°C for 90 minutes.
• Add the red kidney beans 30 minutes before the end of cooking time.
• Garnish with fresh coriander leaves and serve with Basmati rice or couscous or over a baked potato and a small bowl of plain yoghurt or cream cheese, guacamole and lime wedges.

Serves 6 - 8

SOUTH INDIAN BIRYANI

Biryani is a Traditional Indian spicy rice casserole made with spices, basmati rice, meat, fish, eggs or vegetables. This free South Indian Biryani recipe is so divine… A lovely dish to serve in winter.

Ingredients

2 cups Basmati rice

500g chicken, beef or mutton, cut into bite size pieces

2 green chillies, ground

1 tomato grated

5ml mint, chopped

3ml turmeric

Salt to taste

125ml plain yoghurt

10ml garlic & ginger paste

30ml oil

30ml butter

1 cinnamon stick

2 white cardamoms

1 sprig curry leaves

2 onions, sliced

5ml garam masala

Method

• Marinate the meat with the chillies, tomato, mint, turmeric, salt, yoghurt, garlic & ginger paste for an hour.
• Soak the basmati rice in cold water for 10 minutes, rinse, then cook in boiling salted water for 8 minutes, drain.
• Heat the oil and the butter in a large saucepan and fry the cinnamon, cardamoms, curry leaves and onion until brown.
• Remove a quarter on the onions for garnishing.
• Add the meat to the saucepan, cover and allow to simmer slowly until meat is tender.
• Add the garam masala and simmer for 10 minutes. Remove from heat.
• Gently mix the basmati rice to the curry mixture.
• Garnish with cooked onions, cover and heat gently for 20 minutes.
• If mixture is dry pour over ¼ cup of water.
• Serve with tomato & onion sambals, chutney, sliced banana, Indian raita sauce or Dahl.
• Indian raita is a mixture of yoghurt & grated cucumber.

Serves 4 - 6

BAKED MEATBALLS IN TOMATO SAUCE

This free baked meatballs in tomato sauce recipe is bursting with tomato and basil flavours… so delicious & great to eat on a cold winters night!

Ingredients


Meatballs:
600g lean beef mince
onion finely, grated
120ml breadcrumbs
1 egg, beaten
a dash of Worcestershire sauce
3ml mixed herbs
a sprinkle of peri-peri spice (optional)
salt & pepper


Tomato Sauce:
30ml olive oil
30ml butter
3 leeks, chopped
2 garlic cloves, peeled &  chopped
1 can (410 g) chopped tomatoes
30ml chutney
10ml Worcester sauce 
salt and freshly ground black pepper
handful fresh basil


Method 


Meatballs

• Mix all together and shape into small balls and arrange them in a greased oven dish.
• Drizzle the meatballs with olive oil and bake at 200°C for about 10 -15 minutes or until done.

Tomato Sauce

• Meanwhile heat the butter in a saucepan a and fry the garlic and leaks until fragrant.
• Add the tomatoes, chutney and Worcester sauce and season with salt and pepper, simmer for a few minutes.
• Add the cooked meatballs to the sauce and simmer for a few minutes.
• Sprinkle the fresh basil on top and serve with spaghetti.

Serves 4

PESTO MINCE & MACARONI BAKE

This free pesto mince & macaroni bake recipe is amazing. The basil pesto adds extra flavour to the mince and the white sauce is made with cream cheese and fresh cream… Mmm delightfully creamy.
 

Ingredients

15ml oil
1 onion, finely chopped
2 cloves garlic, finely chopped
500g lean beef mince
salt and freshly ground black pepper
2 large tomatoes, skinned and diced
1 cup butternut, 1cm cubed and cooked
25ml chutney
50ml basil pesto
3 extra-large eggs, whisked
250g cream cheese
250ml fresh cream
250ml cheddar cheese, grated
extra pesto to serve
350g macaroni

Method

• Cook the macaroni in boiling salted water until al dente, drain and set aside.
• Heat the oil in a large saucepan, fry the onion and garlic for a few minutes until fragrant.
• Add the mince and fry until done.
• Season the mince mixture with salt and pepper, add the tomatoes, butternut, chutney and pesto and mix well.
• Add the cooked macaroni to the mince mixture and mix well and place a large greased oven dish.
• Whisk the eggs, cottage cheese and cream together and pour it over the mince mixture.
• Sprinkle the cheddar cheese on top and bake in a preheated oven at 180 °C for 20-25 minutes or until heated through and the cheese has melted.
• Serve with a dollop of extra pesto and a fresh green salad.

Serves 6

CURRIED MINCE

This delicious free curried mince recipe is a quick and easy dish to make after a long day’s work. This recipe is made with lean mince and vegetables… great for the whole family.

Ingredients

15ml oil
1 garlic clove, finely chopped
1 onion, halved and sliced
5 – 10ml curry powder
250g lean beef mince
salt and freshly ground black pepper to taste
1 - 2 carrots, peeled and diced
½ cup frozen peas (optional)
2 potatoes, peeled and diced into 1cm cubes
150ml beef stock
30ml hot chutney
30ml tomato paste
fresh parsley to garnish

Method

• Heat the oil in a frying pan and fry the garlic and onion until soft and fragrant.
• Add the curry powder and stir-fry for a few minutes.
• Add the mince to the onion and garlic and brown.
• Add the potatoes, carrots, beef stock, chutney and tomato paste and simmer on a low heat for 10 – 15 minutes, until the potatoes start to soften.
• Add the peas and simmer for a further 5 – 8 minutes until peas are cooked through.
• Season with salt and ground black pepper.
• Garnish with parsley.

Serving suggestions: May be served with rice or pasta, as a rotti or baked potato filling.

Serves 4