Tag Archives: pepper

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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Pièce de résistance … Home Grown Tomato tart

25 Aug

We should actually have a whole chapter on tomatoes, as my crop just keeps on giving and giving.. in the most famous and often used words of themost critical and only food taster in this house “The gift that keeps on giving”! However, there is something about tomatoes – the possibilities with these bright and beautiful red fruits are just endless! I read somewhere ( don’t ask me where, my memory is getting rusty)  something that actually just made my day – “It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato”. Don’t you just love that, I feel like I am living on my own farm already!!

After talking about this tomato tart for quite a few weeks, I decided to actually just go for it!! After all, there will always be more tomatoes, and since we haven’t had tart within a week, I suppose, why not? I think it turned out so well, I heard new “hmmmmmm” noises from my hungry tiger that I haven’t heard before, and as always, the very famous ” beauuuuuuutiful”! I don’t actually know in what type of category it will fall in, because it has egg and cream, but just a touch, and it has 2 different cheeses. Maybe we should just call it “my french tart” since, it is after all, the Pièce de résistance!! It’s a real beauty, and why not, it is even my favourite colour!! There is always something exciting and daring about red! ;-p

Home Grown Tomato Tart

14 medium tomatoes, finely sliced / 10 large tomatoes

Olive oil for drizzling

salt & pepper to taste

1 cup of freshly grated parmesan cheese

1 cup of feta cheese

2 red onions, sliced in rounds

25g of butter and extra for greasing

1 teaspoon of crushed garlic

2 twigs of thyme

1 pack of short crust pastry

Flour for dusting

1 fluted tart tin

45ml cream/soya cream

1 egg

Spread your tomatoes out in a tray. Drizzle with some olive oil and season with salt and pepper.

Roast in the oven for about 15- 20 minutes. While this is roasting, melt your butter in a pan, add the garlic and slowly fry your onions on a low heat.

You just want them to slowly and slightly carmelize and turn soft, juicy and sweet. When your tomatoes are ready, your onions will be ready 🙂 Dust your surface with flour and roll out your pastry. Grease your tart tin. Place your pastry in the tin and prick with a fork. Preheat your oven to 180 degrees celsius.

Take half of your parmesan cheese and sprinkle on the pastry. Now, layer it with your onions. Sprinkle half of your feta cheese over the onions. Now place your tomatoes over the feta and layer them properly. Crumble the remaining feta over the tomatoes.

Layer the remaining tomatoes over the feta. Sprinkle with the thyme. Beat your egg and cream together. Pour it over the filling. Now sprinkle over the rest of your parmesan and place in the oven for 15- 20 minutes or until golden brown. What a lovely little surprise!! Enjoy with a crisp and fresh green salad 🙂 Just a thought…. my camera’s battery died, so these are dirty, disgusting blackberry photos, apologies, I know, it will NEVER happen again!! 😉

I smell something fishy …

2 Jul

Absolutely!! I am sure most of you have been thinking this, as well as the hubby when he walked into our house, coming home from work. It has been a few busy weeks, including starting to work again, having quite a few guests at our little humble abode, no time or strength to even THINK about photographing my food or writing my blog. We had friends from SA that came to stay and I was spinning in the kitchen!! Of course, no time for anything else.

I made a number of dishes, rich and with love and abundance and many ingredients. So, it was time to go back to basics. I had to create something fresh, light and uber healthy after our guests left…which hereby my friends, I introduce to you the boring,white (and FROZEN, if I might add) budget meal! Much to the hubby’s disgust. For once, he didn’t look quite too excited with his meal 😉 It must have been the King of the world’s food that he had been fed the last week. I don’t blame him. After enjoying his favourite, risotto, many other meat and potato dishes that he probably dreams about at night in his sleep, I present to him, wait for it….. the extremely overrated cod. Plain, pale and boring… very much like the british ;-p

Now, my friends, if you are used to enjoying lovely sole, Kingklip, even yellowtail, this is basically something rubbery that has absolutely NO taste! Yes, I was the devil woman that decided to make cod and feed it to my husband!! There is more…. after whispering words of love and encouragement to these little frozen pieces of white “fillets”, they seemed to open up to me and decided to play along and give me their best 🙂 And, as it turned out, they did! Bravo for the boring cod, putting it’s best “fin” forward!! 🙂 Follow the recipe, and you shall find that  something so utterly boring, turned into a little squeak of delight! Hope you enjoy it 🙂

4 pieces of frozen cod ( if you dont have cod, you can use hake)
olive oil
juice of one fresh lemon
2 handfuls of fresh thyme
1 tin of butter beans
2 cups of frozen peas
1 handful of mint, finely chopped
4 basil leaves, finely chopped
1 handful of feta of haloumi cheese
1 red pepper, finely chopped
handful of cherry tomatoes, halved
3 tablespoons of malt vinegar ( this is a sweet vinegar.You can also use normal vinegar and add 2 teaspoons of sugar to it)
1 teaspoon of chopped garlic
salt and pepper to taste

Take your tin of butter beans, put them in a bowl. Add the garlic, flavour with salt and pepper and mix through. Place foil in a tray and toss your beans onto the foil. Place your fish on the beans. Pour over your lemon juice, drizzle with a little bit of olive oil, 1 tablespoon of malt vinegar and season with salt and pepper. Now, place your thyme on top of the fish and cover with foil. Put in a preheated oven of 180 degrees Celsius and cook for 20 – 25 minutes until the fish flakes.

While the fish is cooking, prepare your veggies. Drizzle a saucepan with a little bit of olive oil and make sure it is nice and hot. Add red pepper to the pan and fry for about 5 minutes. Now add your peas and the remaining malt vinegar.

Now, peas always need a bit of help to enhance their natural flavour and that is when I discovered mint, tomatoes and basil. Add your mint, basil and tomatoes. mix it through so that it can absorb the flavours. Flavour with salt to taste.

Now add two tablespoons of olive oil and mix through and walla!! Serve it all up and enjoy! The flavours are all light and mild, but combined it is very pleasant.