Heat oil in a deep heavy based fry-pan over a medium heat. Add the sausages and cook for 45 minutes, stirring occasionally until browned evenly. Remove from pan and slice 1cm thick on an angle. Add onion and curry powder to the pan for 2minutes, stirring occasionally until softened.
Return sausages to the pan, then add beef stock and bring to the boil. Reduce heat and simmer for 10 minutes before adding carrots, celery, peas, and apple, and continue to simmer for 5 minutes.
Mix the cornflour and 2 tablespoons of cold water together in a small cup. Add the cornflour mixture to the pan to thicken and cook for a further 5 minutes. Check the seasoning and add salt and pepper to taste. Stir through parsley, serve with rice.
- 4 scotch fillet steaks, trimmed
- 1 tbsp olive oil
- 1 large eggplant
- 1 punnet of grape tomatoes, halved
- 1 Lebanese cucumber
- 1 cup flat-leaf parsley, leaves picked
- 1 tbsp lemon juice
- 1 tbsp caramelised balsamic vinegar
- 1 pomegranate, seeds removed
Brush steak with oil and bring to room temperature.
Cut a few slits in the eggplant and place directly over a gas flame using tongs (see tip if you don't have a gas flame). Cook for 10 minutes, rotating every few minutes as the skin chars and the eggplant softens. Remove to a tray and slice in half lengthways. Scoop flesh into a sieve set over a bowl and allow to drain for 20 minutes.
Preheat a barbecue of grill to very hot, season steak with salt and pepper and cook for 2-3 minutes per side for medium, then allow to rest.
Finely chop the drained eggplant until it becomes slightly mushy and then place in a bowl with balsamic vinegar and lemon juice, stir until combined. Gently fold through tomato, cucumber, parsley and half the pomegranate seeds. Season with salt and pepper. Serve with remaining pomegranate seeds on top.
- 750g Beef Round, Eye Round or Rump, diced
- Shortcrust pastry for base
- Puff Pastry for top
- 1/2 tspn oil
- 1 onion, chopped
- 1/2 tspn tomato paste
- 2 1/4 cups beef stock
- 1/2 cup red wine
- 1/2 tbsn worcestershire sauce
- 1 tbsn cornflour
- 2 tbsn water
- salt & pepper
- 1 egg, lightly beaten
Preheat Oven to 180C.
Heat oil, brown onion, then seal meat for 5 minutes. Add tomato paste, stock, wine, worcestershire sauce and simmer uncovered for 30 minutes. Blend cornflour and water to smooth paste. Add to beef mixture and stir until thickened.
Add salt & pepper.
Line pie dish(s) with shortcrust pastry. Spoon in filling. Cover with puff pastry and press edges together. Brush top with egg.
Bake for 30 minutes or until golden.
Winter Beef Casserole
- 750g Beef Round, Eye Round or Rump, cubed
- 2 tbsns seasoned flour
- 3 tbsns oil
- 425g can condensed tomato soup
- 2 tbsn worcestershire sauce
- 1 cup beef stock
- 2 onions, diced
- 2 stalks celery, sliced
- 1 carrot
- 250g mushrooms
Preheat oven to 160C.
Toss beef in flour. Brown meat quickly in hot, oiled frying pan. Remove from pan. In large casserole dish, mix meat, remaining flour, soup, sauce, stock and vegetables. Cook for 1 hour.
Served with mashed potatoes or rice.
- 750g Beef Round, Eye Round, Rump or Fillet
- 125g butter
- 1 medium onion
- 500g mushrooms
- salt & pepper
- 2/3 cup boiling water
- 2 tbsn beef stock or 2 stock cubes
- 2 tbsns tomato paste
- 300mL sour cream
- 1 tbsn corn flour
Brown meat quickly and remove from pan. Lightly brown onion and add mushrooms until tender. Return meat to pan with salt, pepper, water, stock, tomato paste.
Stir. Bring to boil then simmer covered for 5 minutes. Combine sour cream and cornflour then add to mixture. Stir until it boils and thickens. Reduce heat, simmer uncovered for 5 minutes.
Serve with rice.