Author: Marise
Hearty ragu
Hearty ragu
August 25, 2017
: 2-4
: 30 min
: 2 hr
: 2 hr 30 min
: easy
The depth of flavour in this ragu is simply wonderful & I use it for a number of different dishes e.g. lasagne, stuffed capsicums/zuccinis and courgette bolognese. The secret is in the 2 anchovies that are added at the beginning - and a small piece of sweet potato - enjoy!
Ingredients
- 400 grams organic beef mince
- 1TB olive oil
- 1 carrot
- 1 onion
- 2-4- cloves garlic
- 2 anchovies
- 1 tin crushed tomatoes
- a decent squirt of tomato paste
- 300 mls of pasta
- 1 beef stock cube dissolved in 2
- 100mls of hot water
- 100mls of good red wine (if you wouldn't drink it then don't cook with it)
Directions
- Step 1 Chop onion, garlic, carrot and sweet potato in a chopper. Heat olive oil and cook the vegetables until soft.
- Step 2 Add the anchovies and let them melt down, then add the minced beef and cook, stirring well until brown.
- Step 3 Add the tomato paste, crushed tomatoes, passata, wine, beef stock and stir well.
- Step 4 Leave to simmer away for between 45 minutes to 2 hours – or until most of the liquid has evaporated and you’re left with a thick, hearty sauce.
Smoked tofu stir fry
Smoked tofu stirfry
July 3, 2017
: 4
: 15 min
: 30 min
: 45 min
: easy
This is our 'go to' meal on a Friday evening after a busy week's work. It is quite relaxing to chop all the veggies/tofu and just slowly wind down... and sip on a glass of Barossa Shiraz which compliments this dish perfectly.
Ingredients
- 250 grams of smoked tofu
- 1 red capsicum
- kale (about 4 large leaves)
- a bag of spinach
- 4 large cloves of crushed garlic
- grated fresh ginger (about 5cm)
- 1 onion - roughly chopped
- 1 can broad beans
- handful of cashew nuts
- 2 red chillis - sliced with seeds in (use 1 if your chilli tolerance is quite low)
- 4 TB soy sauce
- 1 egg
- 1 TB honey
- sesame oil
- 2 TB ghee
Directions
- Step 1 Prepare all the vegetables and tofu by slicing, grating, crushing etc.
- Step 2 Heat ghee in the wok until very hot and then add the onion, garlic, ginger, chills and kale.
- Step 3 Stir constantly so as not to burn the garlic and then add the tofu & red capsicum.
- Step 4 Stir fry for approx 10 minutes and then make a hole in the centre of the wok and break the egg into it.
- Step 5 Let it set for a few seconds then mix into the vegetables and tofu.
- Step 6 Add soy sauce, sesame oil, cashews, honey and broad beans – stirring constantly.
- Step 7 After about 20 minutes turn off the heat, sprinkle the spinach on top, allowing it to wilt slowly.
- Step 8 Serve with noodles, rice or on it’s own – enjoy!
Greek chicken
Greek chicken
July 3, 2017
: 4 approx
: 15 min
: 1 hr 45 min
: easy
Be prepared to get your hands covered in garlicky yogurt for this wonderful dish! But it is oh so worth it once you taste the results...
Ingredients
- 1 organic chicken (whole) up to 2kg
- 300 mls of organic, natural yogurt
- juice of 1 lemon
- 7-8 large cloves of crushed garlic - more if you're a fan!
- fresh tarragon
- 1 TB olive oil
Directions
- Step 1 Heat oven to 175:C.
- Step 2 Wash and dry the chicken with a paper towel.
- Step 3 Mix together the yogurt, garlic, lemon juice, tarragon springs and olive oil and add seasoning to taste.
- Step 4 Now comes the fun part – but be very careful not to tear a hole the chicken skin.
- Step 5 Turn the chicken ‘breast side up’ and very gently, push your fingers in between the skin and the meat so you create a gap.
- Step 6 Take the yogurt mixture and push it into the gap – massage it down over the chicken breast as far as you can.
- Step 7 Once you’ve got as much yogurt mixture in the gap as possible, use the remaining mixture to cover the outside of the bird.
- Step 8 Season with salt & pepper and cover with foil.
- Step 9 Roast for approx 45mins with the foil cover and then remove and cook for a further 45 mins – check often though to ensure that the yogurt is not burning.
- Step 10 Rest for 15 minutes before carving and serve with roasted sweet potato, a green salad & a glass of Matua Sauvignon Blanc – enjoy!
