Beef Stroganoff

This dish brings back memories as my mom used to make it for us while we were growing up.  This is the first time I made it for my family.  They really enjoyed it and even ate the mushrooms.  Enjoy!

Original recipe by Margaret Prevedello.  Pictures by Amanzi-Fundu.

Ingredients:

675g of beef fillet, cut into strips
1.5 tbsp of paprika
1 x large onion, sliced thinly
350g button mushrooms, sliced thinly
3 x tbsp sunflower oil
300ml cream
salt and black pepper

Method:

Heat the in a pot.

Add the onion and cook for 2 – 3 mins until translucent. 

Add the paprika and stir well.

Add the beef and cook until brown.

Add the mushrooms and cook for a further 5 mins .

Add the cream and reduce heat.

Allow to simmer for about 20 mins.

Serve with rice.

Pastitsio

This is a Greek / generally Middle Eastern baked pasta dish which includes pasta, meat sauce and a béchamel sauce.  Very similar to Lasagna, this is good old fashioned comfort food.  Serve with a side salad and a glass of wine.  Enjoy!

Recipe and Pictures by Amanzi-Fundu

Ingredients:

2 x Tablespoons Oil

1 x Onion, diced

1 x Teaspoon Garlic, diced

2 x Tablespoons Basil, dried

1 x Can chopped tomatoes

1 x Teaspoon Sugar

1 x Pack of Minced Beef

½ packet of Pasta, cooked according to instructions

1 x Liter Béchamel Sauce, prepared in advance

½ x Cup Mozzarella Cheese, grated

Method:

Heat the oil in a pot.

Add the onion, garlic and herbs and cook for 2 – 3 minutes.

Add the mince and cook until brown.

Add the tinned tomatoes and teaspoon of sugar.

Bring to the boil.

Reduce heat and allow to simmer for about 10 – 15 mins.

Remove from heat and the already cooked Pasta into the meat sauce.

Place in a Pyrex or baking dish.

Pour the Béchamel Sauce over the meat and pasta.

Sprinkle with the mozzarella cheese.

Place under the grill for 5 or so mins.

Serve with a side salad and a nice glass of wine.

Meat and Pasta Mixture

Bechamel Sauce

Pour the Bechamel Sauce over the mixture

Sprinkle with cheese and grill

Chilli Con Carne

I am new to making Chilli Con Carne because it is not something we used to eat back home.  It isn’t hard to make and I really like it but the meat is really different here.  Mince in particular.  It’s not proper mince if you know what I mean?!  Hard to explain but here is my Chilli recipe anyway..

Recipe and Picture by Amanzi-Fundu

Ingredients:

1 x Tablespoon Oil

1 x Onion, diced

1 x Red Pepper, diced

2 x Cloves Garlic, diced

2 x Tablespoons Tomato Puree.

1 x Heaped Teaspoon Chilli Powder

1 x Teaspoon Paprika

1 x Teaspoon Cumin

500g Minced Beef

1 x Can Tomatoes, Chopped

½ Teaspoon Dried Marjoram

1 x Teaspoon Sugar

410g Red Kidney Beans, drained

Method:

Heat the oil in a pot.

Add the onion and sauté for 2 – 3 mins.

Add the garlic, red pepper, chilli, paprika and cumin and leave to cook on a low heat for about 5 mins.

Add the mince and cook until browned.

Add the stock, tomatoes, marjoram and sugar and stir well.

Bring to the boil.

Reduce heat and allow to simmer for about 20 mins, stirring occasionally.

Add the tomato puree and beans and bring to the boil again. 

Season according to taste.

Serve with Rice.

Ndiri Kudya ne Shamwari

My friends, Bernie and Neil, came for dinner on Saturday night. 

I made:

Main Course:

Steak, egg and Chips

For the picanins:

Spaghetti and Meatballs

Dessert:

Lemon Posett and Malva Pudding

Home made bread

Salad

Chimichurri Sauce

Australian Outback Sauce

Steak, Egg and Chips with Chimichurri Sauce and Australian Outback Sauce

Spaghetti and Meatballs for the kids

Lemon Posett and Malva Pudding

Salad

Homemade bread

Chimichurri Sauce

Caribean Mixed Mango Cocktail

I made this for Bernie.

Mexican Mince

I wasn’t sure about this recipe when I first saw it as I thought that the ingredients were a little strange but I decided to give it a go anyway.  It was really tasty and I made Taco Bowls for the first time ever!

Adapted Recipe and Pictures by Amanzi-Fundu

Ingredients:

2 x Tablespoons Oil

1 x Packet Minced Beef
1 x onion, sliced
2 x cloves garlic, crushed
1 x Large Potato, cut into small cubes
1 x courgette, cut into cubes
1 x 400g can chopped tomatoes

1 x Teaspoon Sugar
2 x Teaspoon curry paste
150ml (¼ pint) water
2 x Teaspoon Mango Chutney
8 cherry tomatoes, halved
1 x Crème Fraiche

Method:

Heat the oil in a pot and fry the onion for 1 – 2 mins.

Add the mince and cook until brown.

Add the tin of tomatoes and cook for a further 5 mins on high heat.

Add the teaspoon of sugar.

Add all the chopped veg and cook on a gentle heat for 15 – 20 mins or until veg is tender.

Add the cherry tomatoes and Crème Fraiche.

Serve in taco bowls with boiled rice.

Cajun Meatballs with Cous Cous

These spicy southern-style minced pork meatballs are great with Cous Cous and a side salad.

Ingredients:

450g (1lb) lean minced pork

½ red onion, finely chopped

1 garlic clove, peeled and crushed

¼ cup fresh white breadcrumbs

1 x Egg

2 x Teaspoon Cajun seasoning

2 x Tablespoons Oil

1 x Courgette

1 x Red Pepper

Method:

Put the pork, onion, garlic, breadcrumbs, Cajun seasoning and egg in a bowl.

Mix well with clean hands.

Shape the mixture into meatballs.

Thread them onto skewers with pieces of the courgette and red pepper.

Heat the oil in a large non-stick frying pan and fry for 10-15 mins until browned and cooked through.

Serve with Cous Cous.

Oven Baked Cannelloni

I haven’t made Cannelloni since I left Zimbabwe.  I have often looked for it when I do my food shopping at Morrison’s but they never seem to have it.  I managed to find a box when I went to Tesco the other day do I decided to make it for dinner.  It can be a bit time consuming but it is well worth the effort!  If you like Lasagna then you will definitely like this recipe! 



Cannelloni



MINCED BEEF

Ingredients:

2 x Tablespoons oil

1 x Onion, diced

1 x Tablespoon Garlic, diced

2 x Tablespoons herbs, dried

1 x box Passata

1 x Teaspoon Sugar

1 x Packet Minced beef

Method:

Heat the oil in a pot.

Add the onion, garlic and herbs and allow to cook for 2 – 3 minutes.

Add the mince and cook until brown.

Add the box of Passata and cook for about 5 mins on a high heat.

Add the teaspoon of sugar.

Reduce heat and allow to simmer for about 10 – 15 mins.

Season according to taste.

Take off heat and allow to cool.

Minced beef

BECHAMEL SAUCE

Ingredients: 

3 x Tablespoons butter, unsalted

3 x Tablespoons, Flour

½ Litre Milk

Method:

Melt the butter in a pot and add the butter.

Stir continuously and allow to cook for about 2 – 3 minutes.

Add the milk slowly and continue to stir.

Bring to the boil and then reduce heat – be careful not to burn it.

It should be lovely and thick.

Bechamel Sauce

Assemble the Cannelloni

Hold a Cannelloni tube in one hand.

Ensure that the bottom of the tube is covered or the filling will fall out.

Scoop teaspoons of mince into the tubes (5 x teaspoons should fill one tube)

Place in a baking tray side by side.

Pour the Béchamel Sauce over the mixture and sprinkle Mozzarella cheese over the top.

Bake for 15/20 mins or until done.

Serve with a side green salad.

Add the cheese and pop it in the oven!

Corned Beef Hash

Knowing how much I love corned beef, the boys at work told me about Corned Beef Hash.  I’d never tried it or even heard of it so I did some research online.  There are so many different recipes but I decided to go for this one which I adapted to suit me.

Original recipe found online (I forget where)
Adaptation and picture by Amanzi-Fundu

Ingredients:

2 x Tablespoons oil

½  x onion, diced

1 x red Birds Eye Chilli, diced

1 x Tablespoon mixed herbs, dried

3 x cups mashed potato

½ can corned beef

1 x egg, poached

Salt and pepper to taste

Method:

Heat the oil in a pot.

Add the onion, garlic, chilli and herbs.

Cook for 2 – 3 mins.

Add the corned beef.

Mix in the mashed potato.

Plate up and place the poached egg on top of the hash.

Garnish with parsley.

Please note:

I wasn’t so sure about the egg but it really goes nicely with the hash.

I didn’t poach the whole egg because I don’t eat egg white (unless it’s a boiled egg).

Surf and Turf

My local supermarket had Langoustine’s on special so I decided to get some.  They are sold in packs of 4 and, as they aren’t very big, I decided to make a Surf and Turf.  It was divine. 

Recipe and pictures by Amanzi Fundu

Ingredients:

Steak

4 x Langoustine’s

4 x Tablespoons Garlic Butter

Salt and pepper to taste

Method:

Prepare the Langoustine’s by butterfly cutting them.

In a pan, heat the butter - ensure that it isn’t too hot or you will burn it.

Add the Langoustines and cook for about 6 mins turning occasionally.

Remove from heat and add the steak.

Cook for 2 mins on one side.

Turn and cook for a further 2 mins.

Garnish with lemon and parsley

Steak with Chimichurri Sauce

I cooked steak to accompany the Chimichurri sauce that I made.  I personally like my steak rare but please feel free to cook yours as you like it.

Ingredients:

Steak

2 x Tablespoons Garlic Butter

3 x Tablespoons Chimichurri Sauce

Salt and pepper to taste

Method:

In a pan, heat the butter.

Ensure that it isn’t too hot or you will burn it.

Add the steak.

Cook for 2 mins on one side.

Turn and cook for a further 2 mins.

You can get the Chimichurri recipe here.

Beef Curry

I realized that I hadn’t made curry in a while so I decided to make some for dinner on Sunday night.  This recipe, which my ex husband taught me, is really easy to make and tastes just as good as any curry you would get at an Indian Restaurant.

Original Recipe by Gareth Stubbs.
Adaptation and pictures by Amanzi Fundu

Ingredients:

1 x onion
2 x teaspoons garlic, finely diced
2 x teaspoons chilli, finely diced
4 x tablespoons oil
2 x tablespoons mixed herbs, dried
1 x teaspoon sugar
1 x box Passata

1 x Kg of Beef

3 x Tablespoons Crème Fraiche

1 x plate mixed herbs, spices and curry power

Salt and pepper to taste

Method:

Heat the oil in a large pot

Add the onion, chilli, garlic and herbs and cook until onion is tender.

Add the plate of mixed herbs, spices and curry powder.

Cook for about 5 mins, stirring continuously.

Add the Beef and stir well to coat in the curry ‘paste’.

Add the box of Passata.

Using the empty box, add some water.

Cover and cook on full heat for about 5 mins.

Turn the heat down and allow to cook gently for about 35 mins.

Add the sugar and season to taste.

Serve with rice.

Preparing the herbs, spices and curry powder

Baked Penne with Meatballs, Mozarella and Marinara Sauce

I am a big fan of “Come Dine With Me” and watch it every chance I get.  On the Manchester South episode an Italian Man called Gio cooked a dish very similar to this one.  I looked for the recipe online but wasn’t able to find it so I recreated it from memory. 

Ingredients:

1 x bag Penne Pasta, cooked and drained
20 x Meatballs, already prepared

1 x Teaspoon Garlic, chopped

2 x Teaspoons Mixed Herbs, Dried

1 x Teaspoon Sugar

3 x Tablespoons Oil

1 x Box Passata (Italian sieved Tomatoes)

1 x Ball Mozzarella, chopped

6 x Slices Pepperoni, Sliced into 4

6 x Tablespoons Crème Fraiche

Method:

For the Marinara Sauce:

Heat the oil, add the onion and gently fry for 5 mins.

Add the garlic and herbs.

Add the box of Passata.

Bring to the boil then reduce heat.

Add the teaspoon of sugar.

Allow to simmer.

Assemble the dish:

Place the cooked and drained pasta into a casserole dish.

Place the meatballs in amongst the pasta (randomly)

Place the mozzarella and pepperoni in (randomly)

Top with dollops of crème Fraiche.

Pour the Marinara sauce over the pasta.

Sprinkle with cheese.

Bake for 20 mins.

Italian Wedding Soup

There are endless variations on this soup, but the main elements are meatballs and greens. In my recipe, I make beef meatball and add plenty of kale for the green component. While the name indicates that the soup might be served at an Italian wedding, it is actually a mistranslation of minestra maritata, which refers to the "marriage" of greens and meat in the soup.

Ingredients

Meatballs
1 pound ground beef
1/3 cup dried bread crumbs
3 tablespoons chopped flat-leaf parsley
3 tablespoons grated Parmesan
2 tablespoons chopped garlic
2 tablespoons chopped oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 egg, beaten

Soup
2 tablespoons unsalted butter
3/4 cup chopped white onions
3/4 cup chopped carrots
2 tablespoons chopped garlic

2 Tablespoons mixed herbs

1 Teaspoon sugar
Salt and pepper to taste
1 Pint chicken stock
1 (28-ounce) can chopped tomatoes
1 cup uncooked orzo (or any pasta you have)
2 cups shredded kale

Method

For the meatballs, put beef, bread crumbs, parsley, Parmesan, garlic, oregano, salt, pepper and egg into a large bowl and use your hands to mix well. Use a teaspoon to measure out meat for even sized meatballs. With damp hands, shape them into 1-inch balls and transfer them to a large plate. Cover and refrigerate until ready to cook.

For the soup, melt butter in a large soup pot over medium heat. Add onions, carrots, garlic, salt and pepper and cook until translucent and fragrant, about 4 minutes. Stir in broth, tomatoes, and 2 cups water. Cover and cook 10 minutes over medium heat or until soup comes to a boil.

Add meatballs and Pasta to the boiling soup and stir to make sure they are fully submerged. Cover and simmer for another 15 minutes over medium heat. Stir in kale. Test a meatball and a piece of orzo to ensure that they are fully cooked. Season according to taste.

Cottage Pie

Now that it is cold (and snowing), I like to make comforting food for my family so Cottage Pie was on the menu last night.

Ingredients:

For the mince:

1 x Onion
3 x Tablespoons oil
1 x Packet Minced Beef
1 x Tablespoon Mixed Herbs, dried
1 x Tablespoon Garlic, chopped
1/2 Box Passata (or chopped tomatoes)
2 x Cups mixed vegetables
1 x teaspoon of sugar
Salt and pepper to taste

For the mash:

500g  Potatoes, boiled
50ml Milk, semi skimmed
2 Tablespoons Butter
Salt and pepper to taste


Method:

For the mashed potatoes:

Boil the Potatoes
When soft mash them.
Add the milk and continue mashing.
Add the butter and stir.
Return to the hot plate and continue stiring.
Season to taste.

For the mince:

In a pot heat the oil.
Add the onion and saute until soft.
Add the mixed herbs and garlic and cook for a further 3 mins.
Add the mince and cook until brown.
Add the Passata (or tomato)
Add the teaspoon of sugar.
Season to taste.

Assemble:

Add the vegetables to the mince mixture and pour into a casserole / baking dish.
Spoon (or pipe) the mashed potato on top of the mince.
Bake at 180 for 1/2 an hour - 45 mins or until the top is crispy.

Taco's

Thursday nights are especially busy for me.  Because I go to Weight Watchers I only get home at 8:30 pm so I decided to make Taco's for dinner.  They are really quick and easy to make and they made a nice change.

Ingredients:

1 x Old El Paso Stuff & Stand Taco Kit which includes:
  1 x Taco Spice Mix
  1 x Taco Salsa
1 x Pack Minced Beef
1/2 Lettuce
1/2 cup grated cheese
2 Tablespoons Greek Yoghurt


Method:

Brown the mince in a pot.
Add the Taco Spice Mix and cook for about 10 mins.
Warm the Taco shells in the oven.
Shred the lettuce and add to the bottom of the Taco Shells. 
Add some cooked mince.
Sprinkle with cheese.


Please note:

I prefer to use Greek Yoghurt but you can use cream or creme fraiche.
I serve my salsa and yoghurt seperately but you can add it to the Taco.