MARINATED T-BONE STEAK
160ml red wine
10ml chopped garlic
80ml olive oil
sprigs of thyme
salt and pepper
4 small T-bone steaks
extra olive oil
Combine the wine, garlic oil, thyme and seasoning, and mix well. Place the steaks in a shallow container and pour over the marinade. Set aside for about 2 hours.
Cook the steaks on a pre-heated grill or braai for 3-4 minutes a side. Remove and cover with foil and rest for 5 minutes.
Potatoes: Boil the potatoes until just tender. Drain and cool. Cut the potatoes into 1cm thick slices. Brush with olive oil and cook on a heated griddle until golden brown and crispy.
Turn over and cook on the other side. Season with salt and pepper.
Serve them with the steaks.
1kg beef roast
80ml wholegrain mustard
15ml Dijon mustard
5ml crushed garlic
250ml beef stock
30ml red wine (optional)
Rub the meat with salt and pepper. Combine mustards, honey and garlic and spread on top of the roast.
If the cut has no layer of fat, pour about 50ml olive oil over the meat. Roast at 180°C until desired doneness.
Remove and cover loosely with a piece of foil until ready to carve.
To prepare gravy, drain off all but 15ml of oil from the pan. Put over medium heat and stir in the flour. Stir well to incorporate all the brown bits in the pan. Cook for a minute.
Combine stock and wine and gradually add to the pan, stirring constantly. Cook until mixture boils and thickens. Strain and serve with sliced meat.
30ml olive oil
1 onion, chopped
2 cloves of garlic, crushed
2 stalks of celery, chopped
1 large carrot, grated
500g beef mince
400g can of chopped tomatoes
250ml beef stock or water
5 ml dried basil
5ml dried origanum
Heat oil and gently fry the onion, garlic, celery and carrot until soft.
Add the mince and brown well, breaking up lumps as you go.
Add tomatoes and stock along with herbs, sugar and seasoning and simmer, uncovered, for 20-30 minutes until sauce is thickened.
Boil the spaghetti in salted water until just tender, and then drain and toss with the meat sauce. Serve sprinkled with Parmesan cheese.
1 slice of bread
1 onion, peeled and grated
5ml ground coriander
oil for frying
125ml boiling water
Soak the bread in the milk then mash with a fork. Combine mince, bread, egg, onion, coriander, salt and pepper and mix well.
Divide the mixture into six portions and roll into balls. Roll these balls in breadcrumbs and place on a board. Leave to stand for 30 minutes.
Heat a little oil in a saucepan and fry the balls until golden on all sides.
Cut two of the tomatoes into 1cm-thick slices. Place a slice of tomato on to each frikkadel and lightly dust with more breadcrumbs.
Dice the remaining tomatoes and add them to the saucepan. Add boiling water, cover and simmer for 30-40 minutes to make sauce.
Serve frikkadels with mashed potatoes, peas and tomato sauce. - Saturday Star