Winnie's Rich Ragu

Winnie's Rich Ragu

Ingredients:
3 Tbsp good quality Olive Oil
400 gms top grade Beef Mince
200 gms pork mince
2 Cloves Garlic, grated or crushed
1 Brown onion, grated
2 Carrots, grated
4 sticks celery, grated
2 cups Milk
2 cups beef stock
2 cups dry white wine
4 Tbsp Fresh Oregano
2 cups tomato Passatta
Seasoning

Method:
Heat the oil in a heavy based pan on a medium heat. Add the grated onion and fry gently until brown but being careful not to burn. Add the carrots and celery and fry gently for around 5 minutes, on a low heat. Add the garlic, minced beef and pork. Using a wooden spoon, break up the mince so there are no lumps. You want the end result of the sauce to be as smooth as possible. Cook on a high heat so the mince crisps slighty, being careful not to burn it.

Add one cup of the milk, bring to a rapid boil for 5 minutes and then reduce the heat and summer for 30 minutes or until the liquid has reduced. Repeat this process with the remaining cup of milk, Beef stock and white wine. The total time to complete all should be around 3 hours.

Add the fresh oregano, tomato passatta and season to taste. Simmer gently for a further 45 minutes. Cook up your choice of pasta. Pappardelle Pasta goes well along with a very good quality parmesan cheese and of course, a good red wine.

Spanish Stuffed Bell Peppers

Spanish Stuffed Bell Peppers

Ingredients
1 tbsp Olive Oil
1 Onion - Chopped
2 Cloves garlic - Crushed
2 tbsp Fresh Oregano
2 thsb Fresh Thyme
1 Beef Oxo Cube - Crushed
1 tsp Hot Paprika
1 tsp Smoked Paprika
1 tsp White Pepper
1/2 tsp salt
1 tbsp Tomato Paste
200grams minced Lamb
200 grams minced pork
1/2 cup Water
4 Large Bell Peppers

Method

Preheat the oven to 180 degrees.

Heat up the olive oil in a non-stick frying pan. When hot, add the chopped onions and crushed garlic. Fry on a medium heat and stir until soft. Add both the Pork & Lamb mince and stir in until the colour changes. Add to this the white pepper, salt, oxo cube crushed to a powder, paprika's, fresh herbs, tomato paste and the water. Stir well, lower the heat and leave to cook for approximately 30 minutes. Check now and then that it is not sticking or drying out, if so add a little more water. Turn off the heat, cover and leave to the side.

Wash the Bell Peppers, cut off the tops and hollow out the centres as much as you can. Place as much of the mince meat stuffing into each pepper as you can, replace the cap/lid of the capcisum back on to the pepper and place in a lightly greased ovenproof dish. Drizzle with good Spanish olive oil and bake, uncovered for 25/30 minutes.

Meatballs in Rich Tomato Sauce

Meatballs in Rich Tomato Sauce

Ingredients
300g best mince beef
200g pork mince
1 small brown onion, finely chopped
2 cloves garlic, crushed
1 small red chilli, finely chopped
2 tbsp fresh oregano, chopped
1 egg
1/4 cup breadcrumbs
1 tbsp tomato paste
1/2 tsp dried mixed herbs

Tomato Sauce
1 small brown onion, finely chopped
2 cloves garlic, crushed
1 red chilli, finely chopped
1 tsp vegetable stock powder
2 cups tomato pasatta
1/4 cup water
3 tbsp fresh oregano, chopped

Method
Preheat the oven on 180 degrees. In a bowl mix all of the meatball ingredients, using your hands mix it all together well. Roll into bite size balls and place into an oven proof dish and into the heated oven for around 30 minutes until brown. No oil is needed for this as there is enough fat from the pork mince.

Meanwhile, make the sauce by heating a little oil in a frying pan and gently fry the onion, garlic and chilli until soft. Add the stock powder and mix well. Add the water and tomato pasatta and stir well. cook on a low heat covered for around 45 minutes, stirring occasionally. Add the fresh oregano and cook for a further 5 minutes.

Add the sauce to the meatballs, cover well and return back to the oven and cook for 30 minutes to get the rich sauce.

Japanese Beef and Asparagus with Wasabi Mayonnaise

Japanese Beef and Asparagus with Wasabi Mayonnaise

Ingredients
Marinade:
6 Slices of very thin eye fillet steak
1/4 tsp grated Garlic
1/4 tsp grated ginger
1 tbsp soy sauce
1/4 tsb sesame oil
2 tbsp Mirin (Japanese soy, similar to Sake but with less alcohol content)
2 tbsp pre-mixed sauce of Garlic, ginger & sesame sauce marinade

Ingredients:
1/4 cup good quality Mayonnaise
1 tsb Wasabi Paste
1.5 tbsp hot water
1/2 tsp black sesame seeds
6 Asparagus spears, topped and tailed

Method:
Marinade the steak in all the ingredients above for around one hour. Wrap the steak around the asparagus spears, if need be secure with toothpicks.

Place some olive oil in to a pan and heat up, add the steak and cook on one side for a few moments, turning occasionally. The steak should be think enough that they will not need to be cooking for any longer than 5 minutes max, keep turning. Leave to cool slightly in the pan with its juices.

Meanwhile, beat the mayonnaise with the wasabi paste, add the hot water and mix to a smooth texture. You can add a little lemon juice if you like, but literally a drop or else it will become too bitter.

In a dry pan, heat up and add the sesame seeds. Heat up for a few moments, remove to the side.

Place the mayonnaise in the centre of a serving place, place the asparagus spears in the centre, sprinkle with the black sesame seeds and serve.

Marinaded Beef Fillet Steak

Marinaded Beef Fillet Steak

Ingredients:
2 X Fillet Steaks
1 tbsp smokey BBQ Sauce
1 tbsp tomato ketchup sauce
1 Cloge Garlic, crushed
2 tbsp Teriaki Sauce
1 tbsp Dark Soy Sauce

Method:
Add all of the above marinde in to a bowl and add the steak. Place in to the fridge and marinade for 1 hour or more. Heat up either a BBQ or a hot stove and cook the steaks to your liking.

Penne Carbonara with a Difference

Penne Carbonara with a Difference

Ingredients:
10 Small Asparagus spears (you can use fresh peas if you prefer instead of the Asparagus)
1 Clove Garlic, crushed
200g Panchetta, very finely chopped
1 sprig Rosemary
1/4 cup dry white wine
1/2 tsb dry red chilli flakes (optional)
2 egg yolks
1/2 cup fresh cream
1/2 cup Good quality Freshly grated Parmesan cheese
Freshly cracked pepper
2 tbsp fresh flat leaf parsley, chopped
400gms Penne Pasta

Method:
In a mixing bowl, add 2 egg yolks only and mix with the cream and 1/2 the parmesan.

Cook the Penne pasta according to the instructions on the packet. 2 Mins towards the end of the pasta being cooked, add the asparagus. Once cooked al dente, drain.

In a frying pan without oil, add the cut panchetta, garlic, dry chilli and rosemary sprig with leags removed. Cook until crisp. Add to the pan the parsley and the cooked pasta with asparagus. Finally add the cream and egg mix being sure the heat it turned off but enough to heat the sauce through, not to over cook or else the eggs will curdle. Sprinkle with a little more fresh parsley, parmesan cheese and freshly cracked black pepper.

Antipasto Pasta

Antipasto Pasta

Ingredients:
4 Tbsp good Olive Oil
4 oil based sundried tomatoes, thinly sliced
4 sliced of good Prochutto/Parma Ham
Small handful pitted Kalamata Olives
1/2 tsp Chilli flakes or 1 small fresh red chilli
2-3 Cloves Garlic, crushed
2 Tbsp chopped fresh Basil
Salt & Freshly Ground Black Pepper
Good sprinkling of Parmesan Cheese to serve
200gms per person of Pasta - Spaghetti, Penne or any of your choice
(Optional, you can also add baby spinach and thinly sliced mushroms at the end)

Method:
Bring some salted water to the boil, add the pasta and cook according to the packet. Drain.

In a frying pan over a medium heat, dry fry the Parma ham/panchetta until just about crisp. Remove from the pan and when cooled, break or cut with scissors into rough pieces.

Re-heat another pan and add the olive oil. Add the garlic and chilli and cook briefly. Add the sundried tomatoes, broken pieces of parma ham/prochutto, olives and the drained pasta to the pan. Gently heat, add the basil, season to taste. Serve up on a pasta plate sprinkled with good quality, fresh Parmesan cheese.

Spicy Tomato & Red Wine Lamb Shanks

Spicy Tomato & Red Wine Lamb Shanks

Ingredients:
2 Large Lamb Shanks
2 tbsp Olive Oil
1 Brown Onion
2 cloves Garlic
1 Carrot
1 tsp mixed herbs
1 Bay Leaf
½ tsp hot paprika
1 fresh small birds eye chilli, sliced
1 Lamb or Beef Stock
1 cup Water
1 tbsp tomato puree/paste
400ml can crushed tomatoes
½ cup red wine
Seasoning

Method:
In an ovenproof dish heat some olive oil until hot and add the lamb shanks, cook until browned on all sides. Remove from the pan and keep warm. Reheat the pan and cook the onion, garlic and carrot until soft. Add the chilli, mixed herbs, stock cube, paprika and cook gently for a few minutes. Add the tomato puree/paste, red wine, crushed tomatoes and water. Add the bay leaf and season. Add the lamb shanks back to the dish, cover and bake in an oven on 200C for 1.5 hours for fan assisted or 2 hours for conventional ovens.

Lemon Risotto

Lemon Risotto

Ingredients:
6 Cups Chicken Stock
40 gms Butter
3 Slices Panchetta
1 Leek
2 Cups Arborio Rice
½ cup White Wine
1 Bunch English Spinach
¼ Cup Parmesan
Finely grated rind of 1 lemon
Tbsp Lemon Juice
½ Cup Parsley

Method:
Place butter into a pan and add Panchetta, cook until crisp. Add thinly sliced leek and cook for 5 mins. Add the rice and stir until it starts to stick. Add white wine until evaporated. Keep ladelling in the stock bit by bit. Towards the end of cooking, add the spinach and cook. Finally add the parmesan, parsley, lemon rind, lemon juice and seasoning.

Mistaken Lamb

Mistaken Lamb

This dish got its name when making it one night, adding things as I went along and the end result was very nice.

Ingredients:
Leg of Lamb, enough for 3 people
2 Cloves Garlic
Bunch of Fresh Oregano
Good glug of Olive Oil
Freshly ground Black Pepper
1 Lemon, sliced
½ cup chopped Tomatoes
1 Oxo Beef Cube
½ cup Water

Method:
In an oven proof dish, place the cleaned leg lamb into the dish and cover with all of the above ingredients minus the Oxo Cube and water. Place the lemon slices over the meat, cover and bake in a preheated oven of 200C and bake for 1.5 hours. Remove for the oven, remove all the meat form the bone of the meat and replace the meat back in to the pan. The juices from the pan should still be there. Add to this another glug of olive oil, the oxo cute and ½ cup water. Cover again and place back in to the oven and cook for a further 1 hours, or until tender.

This is nice served with Garlic Mashed potatoes and buttered sugar snap peas.

Sausages with red wine & Onion Gravy

Sausages with red wine & Onion Gravy

Ingredients:
3 Sausages of your choice
1 Garlic clove, crushed
1 small Red Onion, chopped
½ cup Red Wine
1 cup beef stock
Gravy Granuals
3 Large Potatoes
½ Green Cabbage, sliced
Peas

Method:
Place the sausages in to the oven and cook according to your preference.

Place the potatoes into a saucepan with water, bring to the boil and cook until ready to mash… Drain the potatoes, mash with a little butter, seasoning, and the garlic clove.

In a saucepan heat a little oil and slowly cook the onions until soft. Add in the beef stock and red wine and cook until boiling. Add the gravy granuals to thicken the gravy. Lower the heat and cook for around 10 minutes.

Remove the sausages from the oven and place on a plate, put the mash and cooked veggies on the plate and serve with the red wine and onion gravy.

Beef & Asparagus Stir-Fry

Beef & Asparagus Stir-Fry

Ingredients:
10 Asparagus Spears
2 Good Quality Steaks, sliced
1 tbsp Soy Sauce
1 tbsp Oyster Sauce
1 Clove Garlic, crushed
1/2 tsp Grated Ginger

Method:
Marinade all of the above minus the asparagus for at least an hour, preferably over night.

Heat the oil, fry the beef on a very high heat very quickly, moments later add the asparagus and heat through. Remove from the pan. It seems quick but by the time you serve up the beef and asparagus the beef should still be pink in the middle and the vegetable have crunch.

Spaghetti Bolognaise

Spaghetti Bolognaise

Ingredients:
400gms Mince Meat
1 Brown Onion, chopped
2-3 cloves Garlic
1 Oxo cute or ½ beef stock cube
½ cup water
1 tbsp tomato puree
1 tbsp dried Mixed Herbs
2 tbsp fresh Oregano
2 Fresh Tomatoes, washed and chopped
1 Jar Tomatoes, crushed
Handful of small button Mushrooms, cut in half.
1 small Red Capsicums, sliced
¾ cup any dry white Wine
400gms Spaghetti
Freshly Grated Cheese to top with

Method:
Heat oil in a large pan, add the onion and garlic and cook until soft. Add the minced beef and stir until brown, add the fresh and dried herbs, the tomato puree, beef stock and cook for 5 minutes. Add the white wine, water and jar tomatoes and cook with a lid on for 20 minutes. Add the red capsicum and cook for a further 10 minutes. Add the mushrooms and cook again for a further 10 minutes.

Cook and drain pasta according to the packet instructions. Serve up 200g spaghetti per person and place some of the meat into the middle and if you like, sprinkle with fresh parmesan cheese. If you do not like the strength of parmesan, you can use a milder softer cheese, cheddar or tasty is good.

Beef Lasagna

Beef Lasagna

This recipe uses the exact same ingredients as spaghetti bolognaise but below is how to turn it into Beef Lasagna

Ingredients:
400gms Mince Meat
1 Brown Onion, chopped
2-3 cloves Garlic
1 Oxo cute or ½ beef stock cube
½ cup water
1 tbsp tomato puree
1 tbsp dried Mixed Herbs
2 tbsp fresh Oregano
2 Fresh Tomatoes, washed and chopped
1 Jar Tomatoes, crushed
Handful of small button Mushrooms, cut in half.
1 small Red Capsicums, sliced
¾ cup any dry white Wine
400gms Spaghetti
Freshly Grated Cheese to top with
1 Pack of Large Lasagna Sheets

Cheese Sauce
1 tbsp salted butter
3 tbsp plain flour
¾ cup milk
½ cup fresh grated tasty/cheddar cheese

Method for Sauce:
In a pan on a very low heat, melt the butter. Add the plain flour and from this point on you need to continually stir the sauce. Add the milk – bit by bit. This will become lumpy and thick quickly so it’s important to keep stirring and trying to avoid that. Once you have a smooth sauce, you can add the cheese. This s now ready to use

Of course if you want to cheat, the packet cheese sauces work well too!.

Method for meat sauce:
Heat oil in a large pan, add the onion and garlic and cook until soft. Add the minced beef and stir until brown, add the fresh and dried herbs, the tomato puree, beef stock and cook for 5 minutes. Add the white wine, water and jar tomatoes and cook with a lid on for 20 minutes. Add the red capsicum and cook for a further 10 minutes. Add the mushrooms and cook again for a further 10 minutes.

I usually like to boil a kettle and place some of the pasta sheets in to soften them up, just for 5-10 minutes and then wipe with kitchen role to dry them off.

In the base of a large oven proof dish place a layer of the meat sauce, a single layer of the pasta sheets and top with some of the cheese sauce. Repeat this process. You should aim to make 2-3 layers and finish off the top with a little extra grated cheese to crisp it up.

This is great served with my home-made Mediterrean Garlic Bread or a nice side salad

Chilli Con Carne or Nachos

Chilli Con Carne or Nachos

Ingredients:
200gms Best Mince Beef
1 Brown Onion, chopped
1 Oxo (beef) cube
2-3 Cloves Garlic, Crushed
1-2 Red Chili, chopped
1 tsp Chili Powder
1 tsp Paprika Powder
1 small Red Capsicum, chopped
1 small Green Capsicum, chopped
1 can Kidney Beans, rinsed and drained
1 small jar Tomato Passata

400g Rice if making Chilli Con Carne
OR
1 Packet of Cheese Nachos
Home-Made Guacamole (see Dios)
Grated Cheddar/tasty cheese
Sour Cream for topping
Tomato Relish
1 small red onion, finely chopped
2 small tomatoes, finely chopped
1 small red chilli, sliced
1 tbsp chopped fresh Coriander

Method:
Heat some olive oil in a pan, when hot add the onions, garlic and Chili and cook gently for around 5 minutes or until soft but not burning. Add the minced beef to the pan and stir until brown but do not allow to cook dry. Add the chilli powder, beef stock cube, paprika to the pan and mix until fragrant. Add around ½ cup water, at this point the meat should be a dry mixture so it will be ready for the water. Mix well and then add the tomato passata. Cook for 10 minutes and then add the red & green capsicum,. Cook for 20 minutes, add the cleaned and drained kidney beans and cook for a further 10 minutes.

At this point you can serve with cooked rice, some grated cheese and sour cream OR, if you would like to make Nachos, see below.

Nachos:
Line an oven proof baking tray with the cheese nachos/Doritos. Cover with the Chili minced beef and some grated cheese, place into a heated grill and grill until the cheese on the top is melted. Remove from the grill, place the home made guacamole and finish with the sour cream.

Shepherd’s Pie

Shepherd’s Pie

Ingredients:
400gms Mince Meat
1 brown Onion, chopped
1 Carrot, sliced
½ cup fresh or frozen green Peas
½ cup Sweet corn
1 Liter Beef Stock
1 tsp of Vegemite if your in Australia or Marmite if your elsewhere
Bisto Gravy Granuals (if you can get your hands on them
Potatoes
(Milk, seasoning, butter, cheese)

Method for the Pie:
In a saucepan add the minced beef, the onion and the carrot. Cover with the liter of beef stock and bring to the boil. (If you prefer to have less fat, you can pre-boil the mince beef in water until it turns from pink to brown. Once you have done this, drain and add the cleaned beef to the Carrot & Onion and follow the process). Boil rapidly for 10 minutes, reduce the heat, add the vegemite/marmite and simmer with a lid on for 20 minutes further. Add the green beans and sweet corn, stir and cook for 5 minutes. Remove the lid and mix in enough of the Gravy Granuals/Gravox/Gravy thickner to have the desired consistency. This should be thick but with enough juice that it will not dry out once placed in the oven.

Method for the Mash:
Bring a pan of salted boiling water to the boil, add the peeled and cut potatoes and boil until soft. Drain and mash with the butter, milk and seasoning. Set aside until your ready to use.

Final prep:
Place the minced beef mixture into an oven proof dish, spread the mash potato on the top – you’ll need to do this with 2 spoons and spoon them on or else they may sink into the beef. Once flattened, fluff up with a fork, cover with grated cheese, some freshly cracked black pepper and bake in an oven on 180C for 20 minutes. If it’s still not browning, place under a hot grill and grill until brown on top.

Bacon wrapped Meat Loaf

Bacon wrapped Meat Loaf

Ingredients:
2 Onions
4 Cloves Garlic
6-8 rashers of the thin bacon
500g Best Beef Mince
Small red chilli – if you like it hot 2/3 if not just 1
Large tablespoon of mixed Italian Herbs
1 Egg
¼ cup Breadcrumbs or add more if it’s too sticky
2 tablespoons tomato ketchup
2 tablespoons parsley
1 tablespoon Worcestershire sauce (optional)

Method:
Place an oven tray lined with al-foil and thickly slice up onions and lay a single layer with each thick slice. Finely chop up the onion, garlic, chilli, herbs, breadcrumbs, egg, parsley and ketchup etc and mix all well. Add the mincemeat and mix it all up together. Lay out the bacon rashers lengthways and roll the mince into a large sausage shape. Roll up in the bacon and place on top of the onions in the roasting tin. Place in the oven at around 180 degrees and bake for 30/45 mins checking each time that it’s not drying out.

Lamb with Fried Coconut

Lamb with Fried Coconut

Ingredients;
750 gms lean lamb, trimmed and diced
1 1/2 tsp turmeric
1 inch piece of cinnamon
4 or 5 curry leaves
1/2 a coconut, grated and fried until light brown then pounded or blended
10 shallots peeled and chopped
1 1/2 tsp mustard seeds
1 tsp poppy seeds
3 tblsp tamarind juice
3 tblsp oil
salt to taste
1 tblsp oyster sauce

Pound or blend the following into a smooth paste and set aside
1 inch piece of ginger, peeled and chopped
1 stalk of lemon grass, chopped
4 cloves of garlic, peeled and chopped
1 1/2 tsp five spice powder
3/4 tsp chili powder [more or less] according to taste
2 tblsp ground coriander
1 1/2 tsp turmeric
1/4 tsp fenugreek seeds
1 tsp dried ground galangal

Method:
Soak the meat in the tamarind juice and set aside for at least ten minutes. Wash and drain before using. Heat the oil in a large pan or wok and fry the mustard seeds with the poppy seeds until they pop. Add in the cinnamon, curry leaves, ginger paste and half the amount of shallots and fry for one minute.

Add the remaining spices and fry for a further minute before adding the meat. Mix the meat and spices and fry until the meat is browned, the meat stirring constantly. Gradually add 300 millilitres of water bring to the boil, then reduce the heat, cover and simmer until the meat is tender. Add in the coconut, oyster sauce, salt to taste and set aside.

Prepare the final flavouring; in a small pan heat a tablespoon of oil and add 4 or 5 curry leaves with a teaspoon of mustard seeds and two or three chopped shallots. Fry until the seeds pop. Stir the final flavouring in with the lamb, mix well and heat through. Serve hot with chapati or rice.

A good hearty meaty curry; this dish is excellent with rice and/or chapati and benefits from being served as part of a larger meal with, perhaps, raiita, popadoms.

Corsocan Beef

Corsocan Beef

Ingredients
25g dried porcini mushrooms
6 garlic cloves
900g stewing beef cut into 5/2cm cubes
115g thick bacon cut into strips
45ml olive oil
2 onions sliced
300ml cup dry white wine
30ml/2tbsp passata (or thick pureed tomatoes or sin dried tomato paste.
Pinch of ground cinnamon
Spring of rosemary
1 bay leaf
225g large macaroni
Freshly grated parmesan cheese
Salt and freshly ground black pepper

Method:
Soak the dried mushrooms in warm water for 30 mins, drain and set the mushrooms aside and reserve the liquid. Cut three of the garlic cloves into thin strips and insert into the pieces of the beef by making little slits with a sharp knife. Push the bacon into the beef with the garlic. Season the meat with salt and pepper.

Heat the oil in heavy based pan, add half the beef and brown well on all sides. Repeat with the remaining beef. Transfer to plate. Add sliced onions to pan and cook until lightly browned. Crush the remaining garlic and add to the onions with the meat.

Stir in the white wine, passata, mushrooms, cinnamon, rosemary and bay leaf and season with salt and pepper. Cook gently for 30 mins, stirring often.
Strain the mushroom liquid and add to the stew with enough water to cover. Bring to the boil, cover and simmer the stew very gently for about 3 hours, or until the meat is very tender.

Cook the macaroni in a lager pan of boiling, salted water for 10 mins or until al dente.
Server onto a warmed service platter on the top of the pasta, garnish with parmesan, ground pepper and parsley.

Dave's chorizo and leek pasta

Dave's chorizo and leek pasta

Ingredients:
2 medium leeks
Large handful baby spinach leaves
Knob of butter
¼ cup feta cheese
1 Large chorizo sausage, sliced
2 cloves garlic
300grams spaghettini

Method:
I normally pre cook sausages then chop into slices and cover till needed. Fry leeks in butter and garlic and a little olive oil until soft and yummy. Add the cooked Chorizo Sausage to the pan, stir in the spinach leaves until they just wilt. Stir in crumbled feta and season with freshly cracked pepper.

Cook the pasta according to the packet, drain and mix in with all of the above ingredients.