Beef Paprika

Ingredients

·         600 g boneless sirloin steak, trimmed of the fat and cut into four pieces

·         ¼ tsp. salt

·         Ground black pepper to taste

·         2½ tbsp. paprika

·         2 tbsp. plain flour

·         1 tbsp. safflower oil

·         1 onion cut into 2.5 cm cubes

·         1 green pepper, cut into 2.5 cm squares

·         1 garlic clove, finely chopped

·         350 ml chicken stock

·         8 big mushrooms cut in halves

Preparation

1. Season the beef pieces with salt and some of the pepper. Combine 2 tablespoons of the paprika and flour on a plate. Dredge the pieces of beef in this mixture, ensuring that each one is coated evenly. Reserve the remaining flour-paprika mixture.

2. Heat 1 teaspoon of oil in a non-stick frying pan over medium-high heat. Sear the meat in the pan, then transfer it to a small bowl and set it aside.

3. Wipe the pan clean with a paper towel; heat the remaining of the oil in it. Add the onion, green pepper and garlic, and saute them, stirring occasionally for about 5 minutes or until the onions are translucent. Add the remaining flour-paprika mixture, then whisk in the stock.

4. Add the meat and bring the stock to a simmer. Cover the pan and simmer the beef and vegetables for 1¼ hours. Stir in the mushrooms and the remaining ½ tsp. of paprika; cook the mixture, covered, for 15 minutes longer.

Serve the beef surrounded by the vegetables and covered with the sauce.

Makes 4 servings.

Savory Egg Pie

Ingredients

·         Pie dough

·         4 hard- cooked eggs

·         2 tablespoons butter

·         ¼ cup all-purpose flour

·         1½ teaspoon curry powder

·         ¾ cup milk

·         1 tablespoon finely chopped pickle or relish

·         Salt to taste

Preparation

o   Roll out half the dough on a floured board and line a 15 cm flan ring with it.

o   Cut he eggs in halves lengthways and lay them flat on the pastry, radiating from the centre. Melt the butter; blend in the flour and curry powder. Add the milk and stir with a whisk until it boils. Boil for a minute or two, remove from the heat, and stir in the pickle and season with salt. Pour over the eggs and leave until cold before covering.

o   Roll out the rest of the dough. Moisten the edge of the crust with cold water and cover the flan with the second piece, pressing the two edges together to stick firmly. Trim the edge and decorate the rim by marking with a knife handle. Prick the top with a fork, brush with milk and bake in a hot oven (200⁰C) for 20-30 minutes, until nicely browned. 

Serve hot or cold.

Crispy Roast Potatoes

You will need:

• 1 medium potato per person

• Salt, pepper and flour

Preparation

Cook the potatoes in their jackets in boiling water for about 10 minutes - just until the outer layer is tender.

Allow to cool, then remove the skins and cut potatoes in half. Score surfaces deeply with a fork, season potatoes with salt and pepper and dust liberally with flour.

Deep-potatoes in hot oil until they are cooked through, crunchy and brown.

Quick and Easy Recipe: Chicken Salad

Take 300 g left-over cold chicken and cut into bite-sized pieces, add 1 carrot thinly sliced, 38 ml (3 tbsp.) white wine vinegar, 2 ml (½ tsp.) salt, 2 cloves garlic, a pinch of ground nutmeg and a pinch of pepper. Marinade overnight in white wine vinegar, drain, remove garlic and toss with 25 ml (2 tbsp.) olive oil. Arrange on spinach leaves. Serves 2.

Spanish Casserole

Ingredients

• 2 onions, sliced
• 1 green pepper, sliced
• Oil for frying
• 250 g button mushrooms, halved
• 3 tomatoes, skinned and diced
• 500 g beef mince
• 1 cup uncooked rice
• 1 eggplant, diced
• 2 potatoes, sliced

Ingredients for sauce

• 125 ml tomato sauce
• 40 ml soy sauce
• 10 ml curry powder
• 10 ml dried mixed herbs
• 500 ml beef stock 

Preparation

1. Put all ingredients for the sauce in a saucepan and bring to boil. Turn down heat and simmer for 10 minutes.

2. In another saucepan, saute the onions and green pepper in the oil until tender. Add the mushrooms and saute until brown. Add the tomato and saute until tender.  Remove the fried mixture.

3. In the same pan, brown the mince and remove. Fry the uncooked rice for 2 minutes.

4. Add the meat and the other fried ingredients. Add the eggplant and season with salt and pepper. Pour over half of the sauce and place the potatoes on top. Pour over the remaining sauce.

5. Simmer over low heat for an hour or until the rice and potatoes are tender.

6. Regularly check the level of the sauce and fill up with warm water if being cooked up.

7. The best results are obtained when the dish is not stirred at all during cooking time.