RED BEEF STROGANOFF
500g rump steak
1 onion, sliced
250g button mushrooms, sliced
15-20ml red curry paste
15ml tomato paste
200ml coconut milk
salt and pepper
egg noodles, cooked according to directions
Cut the rump steak into strips. Heat the oil and butter in a wok and fry the meat in batches until browned. Remove and set aside.
Add onion and mushrooms to the wok and fry for 2-3 minutes. Stir in flour and cook for a minute. Add the curry and tomato paste. Cook for 1-2 minutes. Stir in coconut milk and return to the pan. Season to taste and cook for 2-3 minutes. Serve over noodles sprinkled with coriander.
QUICK CHICKEN CURRY
2 onions, sliced
25-30ml curry powder
30ml white wine vinegar
2 cloves of garlic, crushed
15ml grated ginger
10ml ground coriander
600g chicken breast fillets, diced
250ml chicken stock
50ml chopped coriander
Heat the oil and fry the onions until soft. Add curry powder and cook for a minute. Add the tomato paste, vinegar, garlic, ginger and coriander and cook for 2-3 minutes. Stir in the chicken and cook until coated with the spices.
Add stock and coconut milk and simmer for 10-15 minutes until chicken is cooked and the sauce has thickened.
Stir in chopped coriander and season to taste. Serve with basmati rice.
PORK STEAKS WITH GREEN OLIVES & PEPPERS
4 pork steaks
15ml olive oil
1 onion, chopped
2 stalks of celery, chopped
3 cloves of garlic, crushed
1 red pepper, seeded and sliced
200ml red wine
400g can of chopped tomatoes
200ml chicken stock
100g green olives, pitted
15ml capers, drained
Season the steaks with salt and pepper. Heat the oil and fry the steaks until golden on both sides. Remove and set aside.
Add the onion, celery, garlic and peppers to the pan and cook for 5 minutes. Add the paprika and cook for a minute. Add the wine and let it reduce. Add the tomatoes, stock, olives and capers.
Return the steaks to the pan, cover and simmer for 20 minutes until steaks are cooked through.
Serve with creamy mashed potato.
FISH AND CORN CHOWDER
125g back bacon, chopped
2-3 leeks, sliced
1 clove of garlic, crushed
1 litre chicken stock
a few sprigs of thyme
2 large potatoes, peeled and diced
2 sweetcorn cobs, kernels removed
500g white fish, cut into 2cm pieces
Melt the butter and oil and add the bacon, leeks and garlic. Cook for 5 minutes to soften the leeks. Add the flour and cook for a minute.
Add stock, stir, and cook for 5 minutes.
Add thyme and potatoes and cook until the potatoes are tender, about 20 minutes. Add the sweetcorn and simmer for another 5 minutes.
Add the fish and cook until the fish is just cooked. Stir in the cream and season well with salt and pepper. - Saturday Star