627 ANGELA DAY: Steak 080910. Picture: Bongiwe Mchunu


Serves 4

160ml red wine

10ml chopped garlic

80ml olive oil

sprigs of thyme

salt and pepper

4 small T-bone steaks

4 potatoes

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

salt and pepper

80ml wholegrain mustard

15ml Dijon mustard

10ml honey

5ml crushed garlic


15ml flour

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.

SPAGHETTI bolognese

Serves 4

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

5ml sugar

salt and pepper

350g spaghetti

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.


Serves 3

1 slice of bread

100ml milk

500g beef mince

1 egg

1 onion, peeled and grated

5ml ground coriander

5-10ml salt

black pepper

125ml breadcrumbs

oil for frying

3 tomatoes

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