Classic Beef Stew

Serves 8


Ingredients:

2&1/2 pounds very lean beef stew meat
2 tablespoons oil
2 cups chopped onions
1/2 cup sliced celery
5 large potatoes, cut in eighths
5 large carrots, cut in 2-inch slices
salt and pepper to taste
a few cloves of garlic (optional)
1 can condensed tomato soup


Method:

- In a large pot, brown stew meat in oil, add chopped onions and sliced celery and cook until tender.

- Add vegetables and seasonings.

- Add soup and a soup can of water.

- Simmer over lowest heat for about 2&1/2 to 3 hours, or until meat and vegetables are tender.

- Add more water as needed.

Enjoy...

Spaghetti and Meatballs

Serves 6


Ingredients:


Meatballs:

500g beef
1 egg
2 tablespoons grated parmesan
1 garlic clove, minced
1 teaspoon dried oregano
3 tabelspoons breadcrumbs
good grind black pepper
1 teaspoon salt


Tomato sauce:

1 onion
2 cloves garlic
1 teaspoon dried oregano
1 tablespoon butter
1 tablespoon olive oil
4 large tomatoes
1&1/2 cup boiling water
pinch sugar
salt and pepper
100ml full fat milk


Method:


For the meatballs:

Just put everything in a large bowl, and then, using your hands, mix to combine, shape them into small balls. Place the meatballs on baking sheets or plates that you have lined with clingfilm, and put in the fridge.


For the tomato sauce:

Put the onion, garlic and oregano into the process and blitz to a pulp. Heat the butter and oil in a deep wide pan, then scrape the onion-garlic mix into it and cook over a low-medium for about 10 minutes. Don't let the mixture catch, just let it become soft. Add the tomatoes, boiling water, pinch of sugar, some salt and pepper, and cook for about 10 minutes.

The tomato sauce will appear thin at this stage, but don't worry as it will thicken a little later. Stir in the milk, and then drop the meatballs in one by one. Don't stir the pan until the meatballs have turned from pink to brown as you don't want to break them up. Cook everything for about 20 minutes, with the lid only partially covering it. At the end of cooking time, check the seasoning as you may want more salt and a grind or two more of pepper.


Enjoy...

Lamb Curry ~ Indian

Ingredients :

1oz butter
1 tablespoon oil
1 pund cubed lamb
1 medium onion, chopped
1 stick cinnamon, broken in 2
6 cardamom pods, crushed
1 teaspoon ground cumin
1 teaspoon ground ginger
1 tablespoon garam masala
1 teaspoon chili powder


Method :

- Melt the butter in a frying pan and add the oil.

- When it starts to sizzle fry the lamb until it colors on all sides. Remove with a draining spoon and set aside.

- Add the onion and fry until golden, scraping up any residues.

- Add the garlic and fry for another minute.

- Add the whole spices and cook for about 2 minutes, then add the ground spices.

- Cook until fragrant but be careful not to burn.

- Return lamb to the pan and add 8oz water or stock. Stir well, reduce heat to medium and simmer gently for 10-15 minutes until the sauce has thickened.

- Serve with bread or rice.

Enjoy...

Mexican Fajitas - Mexican

Ingredients:

450 g sirloin steak
1/4 cup beef stock
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 tablespoon chopped fresh coriander
1/4 teaspoon freshly ground pepper
1 tabelspoon vegetable oil
1 medium onion, thinly sliced
1 small green & red bell peppers, cut in thin strips
1 large tomato, diced
4 large flour tortillas
Salsa, sour cream or guacamole (optional) - Found at Sultan Center


Method:

- Slice beef in thin strips.

- In a medium bowl, combine stock, lime juice, garlic, chili powder, ground cumin, half the coriander and pepper. Add beef, turning to coat each piece, and refrigerate, covered, for 15 minutes.

- In a large frying pan heat oil, drain beef, reserving marinade. Add beef to pan and stir-fry until no longer pink, about five minutes.

- Add onion and bell pepper and stir-fry for 2 minutes or until tender-crisp.

- Stir in marinade and cook, stirring, for a couple of minutes. Add tomato and chili, turning ingredients, until hot through. Add remaining coriander.

- Wrap tortillas in foil and warm in the oven for 5 to 10 minutes.

- Serve beef mixture wrapped in warmed tortillas. Top with salsa, sour cream or guacamole, if desired.

Enjoy...

Veal Picatta

Serves 4


Ingredients:

1 to 1&1/4 pound thin veal scallops
flour
salt and pepper
2 tablespoons olive oil
3 tablespoons butter, divided
6 to 8 ounces sliced mushrooms
1 clove garlic, minced
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon fresh chopped rosemary, or about 1/2 teaspoon dried rosemary
2 tablespoons fresh chopped parsley
2 tablespoons water


Method:

- Heat olive oil and 2 tablespoons of the butter in skillet over medium heat. Sprinkle veal with salt and pepper; dust lightly with flour. Sauté veal quickly, turning once. Remove veal from pan when browned.

- Add remaining 1 tablespoon butter; sauté mushrooms until tender and browned. Add the veal back to pan along with garlic, lemon juice and zest, herbs, and wine. Turn to coat; cover skillet and simmer for about 3 to 4 minutes.

- Arrange veal on a platter; spoon mushrooms and pan drippings over the veal.


Enjoy...

Veal medallions with pine nuts & herbs

Ingredients:

2(11 ounces) veal rib chops, boned and trimmed salt and pepper
1 tablespoon olive oil, divided
2 tomatoes, peeled, seeded and chopped
1/4 cup pine nuts, toasted
1 tablespoon capers (found at Sultan Center)
1 shallot, minced
1 clove garlic, crushed
1/2 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 tablespoon fresh lemon juice
1 tablespoon butter

Method:

Season veal with salt & pepper. Brown in 1/2 tablespoon olive oil in a skillet. Simmer for 10 minutes. Remove from skillet and keep in warm oven. Saute tomatoes, pine nuts, capers, shallots, garlic, and herbs in remaining olive oil for 10 minutes.
Add lemon juice. Simmer for 4 minutes. Whisk in the butter. Pour the sauce over the veal.
garnish with additional pine nuts (optional)

Can be served with fettucine Alfredo (optional)

Enjoy....