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Beef and pork rissoles recipe

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Beef and pork rissoles recipe

Curtis Stone’s beef and pork rissoles are a great way to feed your family.

15m prep
20m cook
4 servings

15 Ingredients:

* 3 medium red washed potatoes

* 2 tbsp Coles Brand White Wine Vinegar

* 1 tbsp chopped fresh thyme

* 2 tsp Coles Brand Wholegrain Mustard

* 1/3 cup olive oil, plus 2 tbsp extra

* 1/2 small red onion, thinly sliced

* 8 50g Coles Brand Baby Spinach

* 1 Jazz apple, cored, cut into 1/2cm-thick slices

* 500g packet Coles Brand Pork & Beef Bolognaise Mince

* 1/2 small red onion, finely chopped

* 1 clove of garlic, finely chopped

* 1 tsp Coles Brand Worcestershire Sauce

* ½ tsp Coles Brand Ground Paprika

* 1 large free-range egg

* Olive oil, for brushing

6 Method / Steps

Step 1

Place the potatoes in a medium saucepan and cover with cold water. Add a little salt. Bring to the boil and cook for 7 mins, or until the potatoes begin to soften but are still firm in the centre (be careful not to overcook them as they will be grilled later). Drain the potatoes and return them to the pan to dry and cool. Once cool enough to handle, cut the potatoes into about 1/2cm-thick slices.

Step 2

Meanwhile, in a large bowl, whisk the vinegar, half the thyme and mustard to blend. Slowly add 1/3 cup of the oil whilst whisking to incorporate. Stir in the onion. Season with salt and pepper.

Step 3

To make the rissoles, combine the pork and beef mince, onion, garlic, remaining thyme, Worcestershire sauce, paprika, and egg. Season, with salt and pepper. Mix well and form into 8 balls.

Step 4

Preheat the barbecue or an indoor grill pan over medium-high heat. Brush the rissoles with oil and cook for 3 mins each side, or until cooked through and grill marks form. Transfer to a plate and rest for 3 mins.

Step 5

Meanwhile, brush the potatoes with the remaining 2 tablespoons of oil and season with salt and pepper. Grill the potatoes for 3 mins on each side, or until grill marks form. Transfer hot potatoes to the bowl of vinaigrette and toss to coat.

Step 6

Add the spinach and apple to the warm potatoes and vinaigrette and gently toss to coat. Divide the salad and rissoles among 4 plates. Drizzle with any remaining dressing and serve.

source – cooking365.co.za

Food and Drink

Fast beef tacos recipe

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Fast beef tacos recipe

Fast beef tacos recipe. We love Mexican cuisine for its simplicity, ease and flavour and no dish encapsulates this more than beef tacos. And while there are plenty of variations to classic tacos, we think this recipe for beef tacos is the easiest and quickest out there – all you need is 5 ingredients and 20 minutes.

Top with refreshing iceberg lettuce and capsicum, and you have a delicious, fun and hands-on dinner for the whole family.

20m cook
4 servings

5 Ingredients

* 8 Coles Hard Taco Shells

* 500g Coles Australian No Added Hormones 3 Star Regular Beef Mince

* 50g pkt Coles Mexico Chile Con Carne Seasoning

* 2 cups Coles Shredded Iceberg Lettuce

* 1 small (about 200g) red capsicum, seeded, finely chopped

3 Method / Steps

Step 1

Preheat oven to 180°C. Place the taco shells on a large baking tray. Bake for 5 mins or until heated through.

Step 2

Meanwhile, add the mince to a non-stick frying pan over high heat. Cook, stirring, for 5 mins or until the mince changes colour. Add the chile con carne seasoning and 3/4 cup (185ml) water. Cook, stirring, for 5 mins or until the mince mixture thickens.

Step 3

Divide the taco shells among serving plates. Fill taco shells with the mince mixture, lettuce and capsicum.

source – cooking365coza

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Food and Drink

Slow cooker Korean beef recipe

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Slow cooker Korean beef recipe

Slow cooker Korean beef recipe. Who needs takeout when it takes just 10 minutes to prepare this slow cooker Korean beef? Simply get all your ingredients together and let the slow cooker work its magic.

The beef melts in your mouth with every bite thanks to the sweet and savoury flavours of the bulgogi sauce (which can be found in the Asian section of the supermarket), onion, garlic and ginger. The smoky notes from the sauce also infuse into the meat, and the addition of toasted sesame seeds on top show how easy it is to create a rich and complex flavour profile with such simple ingredients.

The beef mixture can be stored in the fridge in an airtight container for up to 3 days, making it perfect to have for leftovers. If you ask me, this recipe has the same strengths as a curry – it tastes even better the next day!

10m prep
4h cook
4 servings

9 Ingredients

* 1kg beef chuck steak, cut into 3cm pieces

* 1 brown onion, finely chopped

* 2 garlic cloves, finely chopped

* 5cm piece ginger, grated

* 2 x 240g jars bulgogi sauce and marinade

* 1 tbsp cornflour

* 2 green shallots, thinly sliced diagonally

* Toasted sesame seeds, to serve

* Steamed rice, to serve

3 Method / Steps

Step 1

Combine the beef, onion, garlic, ginger and bulgogi sauce in a slow cooker. Cover and cook on HIGH for 3 hours 30 minutes or until beef is almost tender.

Step 2

Place the cornflour and 1 tsp water in a small bowl and stir to combine. Stir into beef mixture and cook, covered,
for 30 minutes or until sauce has thickened and beef is tender.

Step 3

Top beef with shallots and sesame seeds and serve with steamed rice.

source – cooking365coza

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Food and Drink

Cauliflower cheese cob loaf recipe

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Cauliflower cheese cob loaf recipe

Cauliflower cheese cob loaf recipe. It’s not often the stars align when you’re developing a recipe. Especially when working on magazines, you’re creating recipes six months in advance, hearty stews in the middle of summer and light salads in winter.

But when I was asked to develop this recipe for a cauliflower cheese cob it coincided with family coming around for a barbecue. Putting garlic butter in the cob meant I had instant garlic bread, and the filling became a perfect cheesy side to the grilled steaks and bangers. Although this cauliflower cheese cob worked beautifully as a side dish, it also makes a perfect vegetarian main meal. Truly a great crowd-pleaser.

20m prep
40m cook
makes 6

10 Ingredients

* 600g cauliflower, trimmed, cut into florets

* 1 tbsp olive oil

* 50g butter

* 1 leek, trimmed, thinly sliced

* 50g (1/3 cup) plain flour

* 500ml (2 cups) milk

* 155g (1 1/2 cups) pre-grated 4 cheese blend

* 1 large cob loaf

* 50g bought garlic butter, melted

* Fresh flat-leaf parsley leaves, to serve

4 Method / Steps

Step 1

Preheat oven to 200C/180C fan forced. Place the cauliflower on a baking tray. Drizzle with the oil. Season with salt. Roast, stirring halfway through cooking, for 20 minutes or until lightly golden.

Step 2

Meanwhile, heat the butter in a saucepan over medium heat until foaming. Add the leek and cook, stirring, for 3 minutes or until softened. Add the flour and cook, stirring, for 2 minutes or until the mixture bubbles. Remove from heat. Gradually add the milk, stirring constantly, until smooth. Place the pan over medium-high heat. Cook, stirring, for 5 minutes or until the sauce boils and thickens. Add two-thirds of the cheese and remove from heat. Stir until smooth.

Step 3

Add the cauliflower to the cheese sauce. Stir until well coated. Season. Set aside.

Step 4

Line a baking tray with baking paper. Use a serrated knife to slice about 3cm from the top of the cob. Scoop out the bread inside, leaving a 2cm-thick shell (reserve inside bread for another use, see notes). Cut the lid into wedges. Place cob and the wedges on the prepared tray. Brush the inside of the cob with the melted garlic butter. Spray the wedges with oil. Bake for 10 minutes or until the bread is lightly golden.

source – cooking365coza

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