Red Meat
Veal Ragout
Bianca Rebelos
Ingredients Method
1L beef stock 6 button mushrooms Anchovies, cut finely 2 sticks celery, chopped ½ glass dry white wine 1 tsp. garlic, cut finely 1 onion, chopped A few sprigs fresh thyme
1kg veal( cut into pieces like you would for stroganoff)
Plain flour Olive oil
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In a large heavy based frypan that is oven safe and has a lid, add oil and coat veal pieces in lots of flour, then brown. Leave excess flour in pan. Remove sealed veal. Put garlic and anchovies in pan. Then put all above vegetables in pan and cook for a couple of minutes. Return veal to pan. Add 1L beef stock( I use Bonox or Continental stock pot beef) and stir. Put lid on and bake in oven at 190 degrees for approx. 1 hour. Serve with green beans and mashed potatoes with a little parsley on top of mash.
Beef on a Bed of Greens
Wendy Wickens
Ingredients Method
8-10 stalks of bok choy 2 tbsp. of oil 4 cloves garlic, chopped
500g oyster blade steak, thinly sliced
4 spring onions, cut into 3cm lengths
2 tbsp. oyster sauce ½ cup water 1 tsp. sugar
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Heat oil in wok, add bok choy and stir-fry for 2-3 minutes. Spoon over serving plate and keep warm. Remove any liquid from pan and add remaining oil and ingredients to the pan. Fry garlic and beef until well browned. Stir in all remaining ingredients and cook for 2 minutes. Spoon over bok choy and enjoy.
Mini Quiches
Navneet Kaur
Ingredients Method
3 eggs 4 rashers of bacon, diced
1 small onion or ½ large diced onion
2 tbsp. of tasty cheese, grated Salt and pepper, to taste Dash of thickened cream Sprinkle of fresh or dried parsley
3-4 pre-made frozen puff pastry squares
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Preheat your oven to 180 degrees. Lightly grease 2 patty cake pans( 12 cup) with cooking spray or butter. In a bowl, mix the eggs, bacon, onion, cheese, salt, pepper, cream and parsley with a fork until mixed together well. Using an egg ring, or pastry cutter, cut circles out of the defrosted puff pastry and place into the greased patty cake or muffin trays. Spoon the mixture into the pastry. Bake in the oven for 15 to 20 minutes or until golden brown.
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