Tag Archives: ground coriander

Follow with a beefy celebration roast

1 Feb

If you read my previous post, you will know that I am focusing on recipes that I created when I made our Christmas Feast. My tarzan is still dreaming about this. I always thought that I will never meet anyone else that enjoys a roast as much as him, but that was until I met our friend Daniel and his wife Emily. These two are from Venezuela, and I am telling you, they probably love their meat just as much as South Africans, if not more!

This was one of the reasons why we had such a meat feast on Christmas day, yes, my feeder symptoms are getting worse!

I remember the first time I had to cook a beef roast – I was terrified! From when I can remember, I have never seen my mother, or anyone else for that matter cook a beef joint. I think it is just not a popular choice in SA. However, I quickly found out that over here it is on top of the list! The secret to cooking a big beef joint is to make sure it is still pink inside.

The first time – I made the mistake to cook it as you would a pork shoulder – for a few hours.  With a beef roast, it only needs a maximum of an hour ( in my opinion), depending on the size. You guessed it, today I will share my beef roast recipe! If, as in my previous post, you DO have the time, take 200ml of the wine from the recipe, pour over the joint, cover with cling film and allow to marinate in the fridge overnight.

Coriander beef roast

Coriander beef roast

 

Coriander, rosemary and red wine Beef Roast

1 x Beef roast joint (2-3kg)

1 teaspoon ground coriander

2 1/2 tablespoons of whole coriander seeds, roughly ground in a mortar & pestle

400ml red wine (preferably Shiraz)

1 tablespoon of olive oil

3 sprigs of  fresh rosemary

2 teaspoons of chopped garlic

pinch of salt

pinch of black pepper

1 large onion

Something that I have learnt over the last year ( which most of YOU probably knew already) is that it is always good to remove your meat from the fridge at least 30 – 45 minutes before you start preparing it to go into the oven. Its almost like the texture and flavour changes because of this. So, remember to take it out of the fridge. If you have marinated it overnight, remove it from the red wine, pat dry with kitchen towel and place on a work surface.

Preheat your oven to 170 degrees celcius. Get your roasting tin. Cut your onion in half. Place both, cut side down, along each other in the tin ( the distance of the size of your beef joint) as this will be the “foundation blocks” for the joint. The joint’s ends will be placed on the onion halves, allowing it to be lifted from the tin slightly.

Red wine coriander beef roast

Red wine coriander beef roast

Take all your spices (excluding the rosemary), salt & pepper and mix with the olive oil and garlic in a bowl. Now comes the messy part – scoop the mixture into your hands and massage it all over the joint. Place the joint on the onions. Now, pur the 200ml red wine ( or 400ml if you didn’t marinate overnight)  around the joint and toss the fresh rosemary in the wine, around the joint.

Cover with foil and place in the oven for 45 minutes. Then, remove the foil, baste the beef with the red wine juices and place back in the oven for another 15 minutes.

Meat Feast

Meat Feast

 

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Slow cooked meatballs

31 Oct

with winter around the corner! Indeed, I wish everything was slow. Nowadays everything feels like it is moving too fast! I barely have time to daydream about what I would like to cook for supper. Nevermind writing my recipes down. As so, my blog has also been slow, as I am sure I don’t need to point out the last time I made a post. As fast paced as life is here in london, our household is “techonologically doomed”!

First, I had problems with my laptop, which is also one of the reasons you have not seen any posts. Then Ipods.. camera’s, dehumidifiers… maybe it is all a sign to let go of all this technology.

Sometimes I wish I was outside, far away from the city, with winding country roads, the warm sun on my face and the fresh breeze of wildflowers in the air. I guess this is what I was thinking about while I was enjoying a glass of lovely red wine, with the meatballs slowly bubbling away.

I believe that our thoughts influence our cooking and so my thougts inspired a heartwarming meal, that helps me to slow down and smell the wafts of the lovely spiced aroma in our home. .. I guess I sound like my mother’s daughter now.. yearning for the farm, family and friends around my table, no rush, surrounded by love and joy.

Enough of my self pity as I sit in layers of clothing in this cold.. I hope you enjoy this recipe, and as it will show, there is so much you can do with the right combination of spices

Flavourful Meatballs with Herb ‘d Provence Cous cous

1 pack of minced beef

2 tablespoons of olive oil

1 teaspoon of ground coriander

1 teaspoon of turmeric

2 teaspoons of cumin seeds, ground

2 pinches of salt

2 pinches of black pepper

2 onions, finely chopped ( use a food processor)

2 slices of stale bread

1 egg

1 teaspoon of paprika

juice of half a lemon

1 cup of chicken stock

half a cup of white wine

half a cup of warm water

2 tablespoons of butter

For the Cous Cous

2 teaspoons of butter

salt and black pepper to taste

1 1/2 teaspoons of Herb ‘d Provence

 

To start, take one onion, and half a teaspoon of all the spices, including the salt and pepper ( 1 pinch) and put them in the food processor. Process fine, just before it makes a paste. Take the bread slices and break them into crumbs. Mix this with the mince, egg and your paste you made. Start rolling the mince into little balls, about the size of a walnut.

Take the remaining spices and put it in your food processor, along with the other onion. Process to the same texture as the semi-paste you made for the meatball mixture. Add your olive oil and butter to a pan. Wait for the butter to melt. Now add the onion and spice mixture. Cook for about 8 minutes. Now, add all the remaining ingredients and allow to bubble for about 5 minutes.

Add your meatballs to the pan. Swirl the pan so that the sauce moves around the meatballs. Turn the gas down to low. Put the lid on and allow to simmer for 20 minutes. Now toss the meatballs around, so that the other side of the meatballs are also covered in the sauce. Simmer for another 10 – 15 minutes, or until cooked.

While the meatballs are cooking, measure the cous cous you required. Place it in a bowl. Now, take the Herb ‘d Provence herbs and sprinkle it over cous cous. Season with salt and black pepper. Boil water, enough to just cover the cous cous. When this has boiled, pour it over the cous cous, mixing it twice with a fork. Cover completely with a plate or some plastic wrap and allow to stand for 10 minutes.

Lift the plate / take off the plastic wrap and take 2 teaspoons of butter and mix it through the cous cous with a fork. I served the meatballs with mixed roasted vegetables, along with the cous cous, but you can serve it with any vegetables of your choice, or even a lovely fresh rocket salad.