YumFood

Ingredients:

• Oxtail (normally 2 packs for a larger family)
• Packet of brown onion soup
• 1 can of Tab
• 2 cups tomato sauce
• 2 cups chutney

How To:

• Rub the oxtail in the soup.
• Brown in oil.
• Add other ingredients.
• Bring to boil, reduce heat. Simmer for up to 6 hours.
• Check to make sure that it is not cooking dry. If it is, add a little beef stock at a time.
• Towards the end of the cooking you can add potatoes and carrots.
• Serve on mielie pap or rice.

Source:

Oxtail Stew

http://www.south-african-homeschool-curriculum.com/south-african-recipes.html

Tomato Bredie

Ingredients:

• 1 kilogram beef or mutton shoulder
• 2 tablespoons oil
• 1 tablespoon butter
• 2 teaspoons sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 onions — chopped
• 6 ripe red tomatoes
• 1 70 gram can tomato paste
• 1 teaspoon sugar
• 1/4 teaspoon chili powder
• 1/2 teaspoon paprika
• 3 cloves crushed garlic
• 1 teaspoon mixed herbs
• 1 1/2 cups water
• 1 chicken stock cube
• 3 potatoes — diced
• 1 tablespoon potato flour

How to:

• Cube the meat. Heat the oil / butter mixture in a big, heavy-bottomed saucepan until the butter discolours.

• Add the meat in batches and stir-fry until brown. Remove each batch with a slotted spoon and keep aside. Season the browned meat with salt and pepper.

• Brown the onions in the remaining oil. When golden, soft and glazed, add the tomatoes, tomato paste, sugar, chilli, paprika, garlic, herbs, water and stock cube. Bring to a slow simmering boil.

• Add the prepared meat. Simmer the bredie very slowly for 2 hours. Add the cubed potatoes and continue simmering for another 1/2 hour.

• Thicken the gravy with a little potato flour mixed with water. The bredie improves with keeping. Prepare a day in advance and leave to mature in the refrigerator.

• Reheat and serve with fluffy steamed rice to which a handful of chopped parsley has been added.

Source: http://www.south-african-homeschool-curriculum.com/south-african-recipes.html

Ingredients:

• flour
• salt
• pepper
• beef tenderloin
• 1 cut clove garlic
• butter or margarine
• chopped onions
• 1/4 cup water
• 1 pack chicken soup
• sliced mushrooms
• 1 cup commercial sour cream
• snipped parsley, chives, or dill

How to:

• Combine flour salt, pepper
• Trim fat from meat
• Rub both sides of meat with garlic
• Shake meat in plastic packet with flour, salt and pepper mix
• Cut meat into strips
• Brown meat strips in pan, turning often
• Add onions and sauté till golden
• Add water and stir
• Add soup and mushrooms; cook, uncovered, over low heat, stirring occasionally, until mixture is thick and meat is fork tender – about 20 min.
• Just before serving, stir in sour cream; heat, but do not boil
• Sprinkle with parsley
• Serve with brown and wild rice,  tagliatelle, or mashed potatoes.

Beef Stroganoff

Manna Epicure

What a place! I met two friends for lunch there on Saturday. People queuing to get in, waiting round like seagulls for that next perfect table to open up. The walls are clad with an airborne tea party. Dainty tea pots wrapped in ribbon hang from the ceiling, and doily like place mats add texture to the wall area above the mantelpiece.

The menu boasts originality and simple decadence. Every dish brought past by the watrons looked like a work of art; but it’s the delicate, balanced flavours for which Manna Epicure is most renowned.

I chose the succulent fillet topped with red wine soaked porcini mushrooms in a creamy sauce which came with a side of roast potato wedges drizzled with a delicious cheese sauce.
Mouthwatering!

This is a fantastic place to go for a great breakfast, brunch or lunch.
I highly recommend it.

Manna Epicure cupcakes

151 Kloof Street City Bowl Cape Town
Tel: 021 426 2413
mannaepicure@mweb.co.za.
Tues – Sat: 08:00 – 20:00. Sun: 08:00 – 19:00.

SPAGHETTI BOLOGNAISE

(Catering for the crowds)
Ingredients:

* Spaghetti pasta
* Lean mince
* 1 x Onion
* Mushrooms
* Mixed herbs (e.g. oregano and thyme)
* 1 x cube beef stock
* Garlic
* Butter (or garlic butter)
* 1 x sachet/tin tomato paste
* 1 x can whole peeled tomatoes
* 1 x can tom & onion mix
* Tomato sauce or 1 table spoon brown sugar
* Cheddar cheese

The how to:

1. Boil spaghetti in a big pot of water with a drop of olive oil and a pinch of salt.

* Strain, rinse and steam to re heat once ready.

2. Chop up onions and sauté in deep frying pan with butter and herbs.

* Add mince with beef stock diluted in a quarter cup boiling water.
* Allow mince to brown throughout, stirring regularly, then add mushrooms to mix and cook for a couple more minutes.
* Add the cans and sachet of tomato mix
* Mix in one table spoon of tomato sauce/brown sugar and allow to simmer.
* Add salt and pepper for flavour.

3. Serve bolognaise over pasta with grated cheddar cheese to top.