Food and Drink
Japanese beef curry recipe
The British introduced curry powder to Japan around 1900, where it was adapted to make this tasty curry and dishes like katsu. It is often made with store-bought curry roux, but here we make it from scratch, and it couldn’t be easier. It’s also a great way to cook with chuck steak which is a more budget cut of beef. The end result is a rich and creamy dish that works as a treat in winter.
20m prep
2h 25m cook
6 servings
17 Ingredients
* 2 tbsp vegetable oil
* 600g beef chuck steak, excess fat trimmed, cut into 3cm pieces
* 1 brown onion, coarsely chopped
* 2 garlic cloves, crushed
* 1 tsp finely grated fresh ginger
* 2 tbsp tomato paste
* 500ml (2 cups) beef stock
* 1 Granny Smith apple, coarsely grated
* 300g red potatoes, cut into 2cm pieces
* 2 carrots, coarsely chopped
* 2 tsp soy sauce
* Steamed white rice, to serve
* Sliced green shallots, to serve (optional)
Curry roux
* 40g butter
* 1 1/2 tbsp plain flour
* 2 tsp curry powder
1 tsp garam masala
6 Method / Steps
Step 1
Heat 1 tbsp oil in a large flameproof casserole dish over medium-high heat. Add the beef and cook, in 2 batches, turning occasionally, for 3-4 minutes or until browned. Transfer to a plate.
Step 2
Reduce heat to medium. Heat the remaining oil pan. Add the onion and cook, stirring occasionally, for 4 minutes or until lightly browned. Add garlic and ginger, and cook, stirring, for 30 seconds or until aromatic. Add the tomato paste and cook, stirring, for 30 seconds or until combined.
Step 3
Gradually add the stock, stirring and scraping to dislodge any bits that have cooked onto the base, until combined. Add apple and beef and stir until combined. Bring to a simmer. Reduce heat to low then cover and cook, stirring occasionally, for 1 hour. Add potato and carrot. Cook, covered, for a further 1 hour or until beef is very tender.
Step 4
Meanwhile, to make the curry roux, melt the butter in a small frying pan over medium-low heat. Add the flour and cook, stirring, for 2 minutes. Add curry powder and garam masala and cook, stirring, for 1 minute or until aromatic.
Step 5
Add roux to beef mixture, 1 teaspoonful at a time, stirring well after each addition until combined. Cook, stirring, over low heat for 5 minutes or until liquid has thickened. Stir in soy sauce.
Step 6
Serve curry with steamed rice, sprinkled with green shallots, if using.
source – cooking365.co.za
Roast chicken noodle soup recipe. Have dinner on the table in a flash with this 5-ingredient chicken and noodle soup.
Ingredients (6)
– 1 tbsp olive oil
– 1kg Soup Starter Pack, cut into 2cm pieces
– 2 Massel 7’s Stock Cubes Chicken Style
– 250g Coles Australian Spaghetti No.1, broken into 5cm pieces
– 1/2 (about 500g) Hot Roast Chicken, skin and bones removed, meat shredded
– 6 cups (1.5L) water
Method
Step 1
Heat the oil in a large saucepan over medium heat. Add vegetables and cook for 2-3 mins until lightly browned.
Step 2
Add stock cubes and 6 cups (1.5L) water. Stir in pasta. Bring to the boil.
Step 3
Simmer for 10 mins or until vegetables are tender and pasta is al dente. Add the chicken. Simmer until the chicken is heated through. Season.
source – BBC
20-minute healthy bolognese recipe. Lentils, cherry tomatoes and basil provide a rich colour and flavour for this bright, modern take on beef bolognese that the family will love. The best part is that it’ll be ready in just 20 minutes.
Ingredients (12)
– 2 tbsp extra virgin olive oil
– 500g beef mince
– 1/3 cup (95g) tomato paste
– 4 garlic cloves, finely grated
– 1/4 cup (75g) caramelised onion jam
– 2 tbsp soy sauce
– 400g can lentils, rinsed, drained
– 375g instant lasagne sheets
– 500g mixed cherry tomatoes, halved
– Pinch of Oregano Leaves
– Basil leaves, to serve
– Grated parmesan, to serve
Method
Step 1
Heat the 2 tbsp extra virgin olive oil in a large pan over high heat. Cook 500g beef mince, stirring, for 3 minutes or until browned. Add 1/3 cup (95g) tomato paste and 4 garlic cloves, finely grated, and cook for 2 minutes, then add 1/4 cup (75g) caramelised onion jam, 2 tbsp soy sauce, 400g can lentils, rinsed, drained and 1 cup (250ml) water. Reduce heat to medium. Season with black pepper. Cook for 12 minutes or until slightly reduced. Remove from heat.
Step 2
Meanwhile, cook 375g instant lasagne sheets in a pan of boiling salted water according to packet instructions until al dente. Drain.
Step 3
Top lasagne sheets with bolognese, 500g mixed cherry tomatoes, halved, Pinch of Oregano Leaves, Basil leaves, to serve and Grated parmesan, to serve to serve.
source – tastecom
Lemon meringue scones recipe. Swap your regular scones for something a bit different: this easy, retro recipe inspired by lemon meringue pie.
Ingredients (10)
– 400g (2 2/3 cups) self-raising flour, plus extra, to dust
– 100g (1/2 cup) caster sugar
– 60g butter, chilled, chopped
– 1 tbsp finely grated lemon rind
– 250ml (1 cup) lemonade
– 80ml (1/3 cup) fresh lemon juice
– 25g bought mini meringues, finely crushed
– 160ml (2/3 cup) thickened cream, whipped
– 130g (1/2 cup) bought lemon curd
– Icing sugar, to dust
Method
Step 1
Preheat oven to 220C/200C fan forced. Line a baking tray with baking paper. Sift the 400g (2 2/3 cups) self-raising flour, plus extra, to dust into a large bowl. Stir in 2 tablespoons of the 100g (1/2 cup) caster sugar. Use your fingertips to rub the 60g butter, chilled, chopped into the mixture until it resembles fine crumbs. Stir in the 1 tbsp finely grated lemon rind. Make a well in the centre.
Step 2
Pour the 250ml (1 cup) lemonade into the well. Use a flat-bladed knife in a cutting motion to mix until evenly incorporated and the mixture just begins to hold together. Knead on a lightly floured surface until just smooth. Shape dough into a 2cm-thick disc. Use a round 6cm-diameter pastry cutter dipped in extra flour to cut 12 rounds from the dough, re-shaping offcuts as needed. Place the scones, slightly apart, on the prepared tray. Bake for 17 minutes or until golden and scones sound hollow when tapped on top.
Step 3
Meanwhile, place the 80ml (1/3 cup) fresh lemon juice and remaining sugar in a small saucepan. Bring to the boil over high heat. Boil for 3-4 minutes or until thickens slightly. Remove from heat.
Step 4
Use a serrated knife to slice the warm scones in half horizontally. Brush the tops of the scones with the syrup then sprinkle with 25g bought mini meringues, finely crushed. Top the scone bases with 160ml (2/3 cup) thickened cream, whipped and 130g (1/2 cup) bought lemon curd then sandwich with the scone tops. Serve dusted with Icing sugar, to dust.
source – tastecom