ESSENTIAL RECIPES- RED MEATS
BULL BRAND CORNED MEAT SWEETCORN & SPINACH FRITTERS
By Bull Brand @ bull _ brand _ sa
INGREDIENTS
• 2 tablespoons oil
• 1 teaspoon crushed garlic
• ½ onion, finely chopped
• 200g spinach, stalks removed, finely chopped
• 1 tablespoon dried coriander
• 1 can Bull Brand Corned Meat, diced into 1cm cubes
• 1 can Rhodes Quality Cream Style Sweetcorn
• 1 tablespoons Hinds Mixed dried herbs
• 100g maize meal
• salt & freshly ground black pepper
• extra oil, for frying fritters
• lemon wedges, to garnish
• chopped parsley, to garnish
For the mayo topping:
• 4 tablespoons mayonnaise
• 1 teaspoon lemon zest
• lemon juice, a squeeze
• seasoning
METHOD
1. For the fritters: Heat the oil in a large pan and sauté the garlic and onion for 1 minute.
2. Add the spinach, coriander and mixed herbs and cook for another minute.
3. Add the Bull Brand Corned Meat and stir.
4. Stir in the maize meal and sweetcorn and mix. Pour in 160ml water, season with salt and pepper and stir to combine until the spinach is wilted and the maize meal and sweetcorn resemble chunky mashed potatoes. Cook for a further 10 minutes.
5. Set aside until cool enough to handle.
6. For the mayo topping: mix the mayonnaise, lemon zest and lemon juice together in a small bowl and set aside.
7. Take a teaspoon of the fritter mix and shape into mini balls. Flatten slightly and firmly squeeze to make sure the fritters are compact so they don ' t break when you fry them. Add the oil to a heated nonstick pan.
8. Cook the fritters until golden, about 1 minute on each side.
9. Place the fritters on a serving platter and place the mayo into a dipping bowl on the side.
10. Serve with fresh lemon wedges and garnish with parsley.
DECONSTRUCTED BEEF STROGANOFF
By South African Avocado Growers’ Association( SAAGA)
Serves: 4
INGREDIENTS
• ●1½ cups jasmine rice
• 2 x 300g beef sirloin steaks
• avocado or olive oil, for frying
• salt & pepper, to season
• 80g butter
• 2 handfuls baby onions, peeled & halved
• 250g packet button mushrooms, halved
• 4 garlic cloves, crushed
• 3 tablespoons cake flour
• 2 cups beef stock
• 1 tablespoon Worcestershire sauce
• ½ cup sour cream
• handful thyme, leaves picked( plus extra)
• ½ cup cooked peas
• 2 avocados, halved
• Maldon or sea salt, for sprinkling
METHOD
1. Cook the rice according to the packet instructions. 2. Heat a frying pan on high until smoking hot. Rub the steaks with oil and season both sides with salt and pepper. Cook for about 2 minutes per side for medium-rare, or until cooked to your liking. Finally, fry the fat sides for 1 minute.
3. Place the steaks on a plate and divide 40g of the butter between them. Cover with foil and set aside for 3-5 minutes to allow the juices to settle. Thinly slice and mix through any drippings.
4. Meanwhile, heat a splash of oil in the same frying pan over high heat. Place the