Archives: Recipes

Preparation Time: 20-25 minutes

Cooking Time: 25-30 minutes

Ingredients:

12 oz lean ground beef

2 tablespoons oil

2 medium potatoes, peeled, thinly sliced and dried

2 garlic cloves, peeled and finely chopped

1-2 teaspoons ground paprika

2 large zucchini, topped, tailed and very thinly sliced lengthways

1 x 9 oz jar prepared grilled capsicum peppers, drained

2 oz mild hard cheese (e.g. Cheddar), grated

4 medium eggs, beaten

Fresh rocket or watercress leaves, to garnish

For the Parsley Pesto:

4 tablespoons fresh parsley

1 garlic clove, peeled and finely chopped

1 oz grated Parmesan cheese

1 oz raw cashew nuts, toasted and roughly chopped

5 tablespoons extra virgin olive oil

Method:

1. Preheat the oven to 400°F.
2. Heat the oil in a large non-stick frying pan. Cook the potato slices for 10 minutes, turning regularly until golden brown. Remove and drain on absorbent kitchen paper.
3. In the same pan, cook the mince with the garlic, seasoning and paprika for 5-7 minutes. Set aside to cool.
4. Lay half the potatoes over the base of a 8 inch non-stick square cake tin, followed by the zucchini, peppers and mince mixture. Add the remaining potatoes then the cheese.
5. Season the eggs and pour into the tin. Leave for 1-2 minutes for the egg mixture to settle.
6. Bake for 20-25 minutes then set aside to cool slightly for 15-20 minutes then cut into bite-size pieces and serve warm.
7. Meanwhile prepare the pesto; place all the ingredients in a food processor or blender and blend until smooth. Season to taste and serve with the bites.

Preparation Time: 5 minutes

Cooking Time (3/4 inch steak): 

Rare: 2 1/2 minutes on each side

Medium: 4 minutes on each side

Well done: 6 minutes on each side

 

Ingredients:

2 lean sirloin, rump or rib-eye steaks

1 teaspoon Sichuan peppercorns, crushed

1 tablespoon oil

For the Chili Butter:

1/4 cup butter, softened

1/2 inch piece fresh red chili, deseeded and finely chopped

 

Method:

1. In a small bowl mix together the butter with the fresh chili. Form the butter into a sausage shape and wrap in cling film or foil and refrigerate until required.
2. Place the crushed peppercorns on a large plate and coat the steaks on both sides.
3. Heat the oil in a large griddle or frying pan and cook as preferred.
4. Top with a disc of chilli butter and serve immediately with a crisp green salad, sweet potato wedges or thinly cut roasted parsnips.

Preparation Time: 10 minutes

Cooking Time: 18-25 minutes

 

Ingredients:

4 lean pork chops or steaks

6 oz dried apricots, chopped

1 red onion, peeled and thinly sliced

2 tablespoons sweet chilli sauce

1 tablespoon mango chutney

Juice of 1 lemon

½ pint water

1 tablespoon freshly chopped cilantro

 

Method:

1. Put the apricots in a pan with the onion, sweet chilli sauce, mango chutney, lemon juice and water.
2. Bring to the boil, reduce the heat and simmer for 10-15 minutes until reduced and thickened. Remove from the heat, allow to cook and stir through the cilantro.
3. Preheat the grill to moderate and cook the pork for 8-10 minutes on each side. Alternatively, cook on a prepared BBQ for 8-10 minutes on each side over direct heat.
4. Serve the pork with the apricot chutney, new potatoes and green salad or seasonal vegetables.