Shanghai Steak

Chinese food is much loved in our home – sadly I don’t make it all that often, there’s quite a bit of prep work but is well worth the effort.  Our Chinese evenings usually consist of Shanghai Steak, Egg Foo-Yong, Sweet and Sour Pork or Chicken and fried rice (sometimes just plain rice).

A while ago a lady sent me her recipe for Shanghai Steak and I promised I would try her version when next I make it – it’s only been 2 months!  Antoinette, thank you for your lovely recipe.  I hope you don’t mind that I added peas in at the end and upped the soy sauce just a bit.

This recipe comes together in just a few minutes – as you well know, thats just my kind of recipe and besides the marinating time, cooks in just 3 minutes.

Shanghai Steak  1

Shanghai Steak

Antoinette’s recipe slightly amended

Ingredients

40ml soy sauce
25ml corn starch
15ml brown sugar
1 onion sliced
500g steak thinly sliced
oil for frying
¼ cup frozen baby peas

Method

  1. Mix the soy, corn starch and sugar together in a bowl.
  2. Stir in the onion and steak and marinate for 2 hours.
  3. Stir fry the steak over a high heat in a little oil for 2 minutes.
  4. Stir through the peas and cook for 1 minute.

Mandy’s Moussaka

Two quick notes:  Firstly if you saw this last week, sorry about that – little gremlins crept into the works but I have managed to sort them out and secondly, my apologies if I have not made comment on your posts the last couple of days, things have been a touch on the busy side plus we made a quick trip away.  I will be back soon. 😀

You may wonder why I call this Mandy’s Moussaka.  Quite simply it’s not authentic and I would not want to insult any genuine Moussaka making Greek so rather played it safe.  Authentic or not, its scrumity.  We enjoyed this for dinner the evening Pete and my Mom drove down from Johannesburg.  Both Pete and Mom did say though that adding potato like with a traditional Moussaka would be nice.

Mandy's Moussaka

Mandy’s Moussaka

Ingredints

500g lamb mince
500g beef mince
2 onions sliced
½ tsp dried thyme
1 tsp corriander seed – ground in a pestle and mortar
½ cup red wine
½ cup beef stock
410g tin tomatoes
2 carrots scraped and grated
Salt and black pepper to taste
5 medium brinjal (eggplant / aubergine) sliced ¼ inch thick length ways
1½ cups cheddar cheese grated

Thick Bechamel Sauce

100g butter
100g flour
4 cups milk
Salt and white pepper to taste
1 egg

Method

  1. Fry both the lamb and beef mince until browned.
  2. Add the onions and fry until softened.
  3. Add the thyme, coriander, wine, stock and tomatoes and allow to simmer for 5 minutes.
  4. Add the carrots and simmer until the liquid has reduced by half and thickened slightly.
  5. Fry the brinjal in batches in a little grapeseed oil until tender, drain on paper towel and set aside.
  6. In the meanwhile melt the butter and sir in the flour.
  7. Whisk in the milk and continue stirring until thickened and boiling.
  8. Season with salt and pepper and stir in the egg.
  9. Assemble the Moussaka by layering the mince and brinjals finishing with a layer of bechamel.
  10. Sprinkle the cheese over the top and bake at 180 °C for 45 minutes.

Chinese Style Lamb, Pork or Beef

When I read about this recipe over at my friend Tanya’s blog, Chica Andaluza, I quickly commented that I was going to get some pork ribs out of the freezer so I could get cracking with making this delectable recipe but alas the pork ribs turned out to be lamb ribs – no matter.  Even though I had pork in mind, this was lip smacking good using lamb.  I will be making this again using pork and beef – just for research purposes of course to decide which I like best.

I amended the recipes slightly mainly out of necessity as I didn’t have any star anise or dry sherry in stock so I omitted the star anise and replaced the sherry with red wine which I always have on hand.

Chinese Style Lamb, Pork or Beef

Ingredients

45ml vegetable oil for frying
1kg Lamb/Pork / Beef for slow cooking cut as desired
1 large onion roughly chopped
50g peeled fresh ginger roughly chopped
6 cloves of fresh garlic
15ml water
15ml Chinese five spice powder
5ml freshly ground black pepper
100ml brown sugar
50ml soy sauce
50ml red wine
30ml tomato purée
250ml chicken or beef stock

Method

  1. Heat the oil in a saucepan and seal the meat on all sides (in batches if necessary). Remove the meat and reserve in a separate bowl.
  2. Blitz the onion, ginger, garlic and water to a paste in a food processor then fry gently until softened in the same saucepan you used for the meat.
  3. Add the five spice and pepper then after a minute add the sugar, soy sauce, wine, tomato purée and stock .
  4. Add the meat with any juices and stir to coat the meat in the sauce.
  5. Bring to the boil then reduce to a simmer and cook gently for 2 hours.
  6. Remove the lid for the last 30 minutes to allow the sauce to reduce and thicken.

Beef and Carrot Soup

Some days you just need a hearty and healthy bowl of comfort and this did just the trick.  Not the prettiest of meals to photograph but the flavour definitely makes up for it!  This recipe makes enough for at least 10 healthy portions and freezes very well too and couldn’t be easier to make.

Beef and Carrot Soup

Ingredients

1kg beef shin cubed
2 onions sliced
2½ litres good quality beef stock
500g packet soup mix (barley, split peas, brown and red lentils)
6 carrots grated
Salt and pepper to taste

Method

  1. Brown the meat in a pot in a little oil.
  2. Add the onions and fry until tender.
  3. Add the remaining ingredients and bring to the boil.
  4. Reduce to a simmer and cook for approximately 1½ hours until the meat and soup mix are tender.
  5. If the soup is a little thick, add more stock.

Mini Lasagnes

Lasagne is one of those comfort foods, which I don’t make often enough and still being in the mood of wanting to make everything into individual portions plus remembering that I originally saw the idea for mini Lasagnes on Can You Stay For Dinner‘s blog, I set to work on making my version of Mini Lasagnes.  Using spring roll wrappers instead of pasta, gave these little lasagne’s an extra treat of crispy ears, although the very dark picture does them no justice.

Mini Lasagnes

Ingredients

1 medium onion sliced
75g mushrooms sliced
250g mince
5ml dried origanium
5ml vegetable spice
2 tomatoes roughly chopped
1 small carrot scraped and grated
60ml red wine
30ml chutney
30ml tomato sauce (ketchup)
Salt and black pepper to taste

White Sauce
60ml butter
60ml flour
1½ cups milk
Salt and pepper to taste

6 spring roll wrappers each cut into 4 = 24 pieces

1 cup grated cheddar cheese

Method

  1. Fry the onion and mushrooms in a little butter until soft.
  2. Add the mince and fry until browned.
  3. Add all the other ingredients and allow to cook until reduced and thickened.
  4. Melt the butter in a small pot and stir in the flour to form a roux.
  5. Add the milk while stirring continually until thickened.
  6. Add salt and pepper to taste.
  7. Preheat the oven to 180°C.
  8. Lightly spray 8 muffin tins with non stick spray.
  9. Line the tins with 2 wrappers each.
  10. Spoon half the mince on top of the wrappers.
  11. Spoon over half of the white sauce over the mince.
  12. Place the remaining wrappers on top of the white sauce.
  13. Spoon the remaining mince on top of the wrappers followed by the remaining white sauce.
  14. Place the cheese on top of all the lasagnes
  15. Bake for 20 mintues.

Serve with beetroot salad.

Roasting Times – Part 1 of 2

These roasting times are approximate and slight adjustments may be required to achieve the degree of cooking preferred. This is particularly important for larger roasts for which cooking times can vary considerably.


Beef roasting times


Oven temperature: 350°F / 180°C / gas mark 4

Rare
20 minutes per 500g plus 20 minutes

Medium
25 minutes per 500g plus 25 minutes

Well done
30 minutes per 500g plus 30 minutes

Rest for 15 minutes before carving.

Lamb roasting times


Quick Roasting

Oven temperature: 400F / 200C / gas mark 6

25 minutes per 500g plus 20 minutes

Slow Roasting

Oven temperature: 350F / 180C / gas mark 4

35 minutes per 500g plus 30 minutes

Rest for 15 minutes before carving.

How to test the doneness of your steak

How to test the doneness of your steak

 

This clever and fun tip should help take the mystery out of cooking your steak to perfection.

Lightly touch your thumb and index finger together and with the index finger of your other hand, poke the muscle pad below your thumb; this is what meat should feel like when it is rare.  

As you touch your middle finger and thumb together, the muscle should tense up a bit, indicating how your meat should feel when it is medium rare. 

Touching your thumb and ring finger together will help you gauge when your steak is medium.

Finally, touching your thumb and pinkie should tell you when it’s well done.

Shanghai Steak

I have so many favourite Chinese dishes but Shanghai Steak is definitely at the top end of the list and pairs perfectly with another much loved dish of  Egg Fu-Yong and fried rice.  What’s even better is that the recipes are straight forward and easy to prepare, which really helps when preparing a variety of dishes at once.

Shanghai Steak  2

Shanghai Steak

Ingredients

1kg steak thinly sliced
45ml cornstarch
120ml soy sauce
105ml sugar
180ml vinegar
360ml water
120ml oil
½ cup frozen peas thawed

Method

  1. Marinate the steak in the cornstarch and soy sauce for 3 hours.
  2. Bring the sugar, vinegar, water and oil the boil and simmer for 10 minutes.
    Add the steak and cook for 5 minutes or until tender.
  3. Add the peas and stir through and allow to heat through.

Submitted by:  Christine de Villiers, Port Elizabeth

Corned Beef Hash

This is another one of my favourites from childhood.  We used to call it Sundays River Stew, as we always used to have it at our family holiday home at Sundays River, so no big surprise in the name then.  I think the dish originated when my Bompa (grandfather) used what he found on the shelf – well, that’s my memory of the story.  I always serve this comforting meal with mashed potatoes however my aunt serves it with rice – it just wouldn’t be the same for me with rice, sorry Aunty Christine.

Corned Beef Hash

 

Ingredients

1 large onion sliced
1 tin corned beef cubed
1 tin chopped tomatoes
1 tin baked beans
Salt and pepper to taste

Method

  1. Lightly fry the onion in a pan with a little oil until soft.
  2. Add the corned beef and fry for a further 5 minutes.
  3. Add the tomatoes and reduce slightly.
  4. Add the baked beans and heat through.
  5. Add salt and pepper to taste.

 

Submitted by:  Mandy Frielinghaus, Mauritius

Fillet Salad

I doubt I will ever tire of eating this divine salad, then again, there is something about simple foods that really do it for me.  I often feel the simpler a recipe is, the nicer it is.  If I don’t have black bean sauce in stock, I make a balsamic and olive oil dressing, which is equally as yummy.

Fillet Salad

 

Ingredients

500g fillet steak
3 baby marrows (zucchinis / courgettes)
1 medium red onion
1 red bell pepper
Salad greens

Dressing

45ml black bean sauce
60ml peanut oil
15ml lemon juice

Method

  1. Fry the steak in a pan or under the grill for 15 minutes or until medium rare, turning during cooking.
  2. Set aside to relax for 10 minutes then cut into thin slices.
  3. Trim the ends off the baby marrows and slice lengthwise with a potato peeler.
  4. Peel the onion and slice thinly.
  5. Cut the pepper in half, deseed and cut into thick slices.
  6. Toss the baby marrows, onion, pepper and salad greens with the meat.
  7. Mix all the dressing ingredients together and drizzle over the salad.

 

Submitted by:  Mandy Frielinghaus, Mauritius

Oxtail Casserole

I grew up eating and loving my mom’s oxtail casserole.  It left my lips and fingers so sticky and always wanting more.  The meat just falls off the bones and is incredibly tender.  This recipe is and always will be a firm favourite in our family.  If you are unable to get oxtail soup powder, coating the oxtail in flour will work just as well.

Oxtail Casserole

 

Ingredients

1 large oxtail
60ml oxtail soup powder
Salt and pepper to taste
500ml beef stock
3 cloves
2 large onions chopped
4 medium potatoes peeled and chopped
4 carrots peeled and sliced into rings
370g butter beans

Method

  1. Coat the oxtail pieces in the soup powder, salt and pepper.
  2. Heat some oil in a pan and brown the oxtail pieces in small batches.
  3. Preheat the oven to 180˚C.
  4. Place the oxtail in a casserole dish and cover with the stock, and add the cloves.  Cover and bake for approximately 4 hours or until the meat starts separating from the bone.  If necessary at this point, add more stock.
  5. Add the onions, potatoes, carrots and butterbeans and bake for an additional hour or until the vegetables are tender.

 

Submitted by:  Val Olsen, Johannesburg

Scottish Stovies

Scottish Stovies is traditionally a left over dish from the Sunday roast, using the potatoes, meat and drippings all thrown into one pot. The origins of stovies are said to come from a time when Scottish masters would give their servants the leftover food from Sunday lunch. They would take this home or to their quarters and make a dish that could last them all week and was easy to cook.

Scottish Stovies

 

Ingredients

6 large baking potatoes peeled and cubed
240ml meat stock
25g butter
1 large onion roughly chopped 
1 tin corned beef cubed (not corned meat) or
1 packet bacon cut into cubes
Salt and pepper

Method

  1. Place the potatoes and stock in a saucepan and bring to the boil, then reduce the heat, partially cover and simmer for 25-30 minutes or until the potatoes are tender.
  2. Meanwhile, melt the butter in a frying pan over a medium high heat. If using the bacon then fry the cubes now. Add the onions and cook gently until soft and transparent. 
  3. When the potatoes are cooked add the cooked onions (bacon), salt, pepper and corned beef.  Mix well and continue to cook for 10 minutes or until heated through.

 

Submitted by:  Torquil McNicol, Plettenberg Bay

Beef Stroganoff

I have been lucky enough to find very reasonably priced beef fillet (tenderloin) here in Mauritius (for the most part, meat is extremely expensive on this island) so this comfort meal doesn’t have to be a luxury, and on occasion, I replace the mustard powder with prepared whole grain mustard just for something a little different, and serve it with either creamy mashed potatoes and baby peas alternatively over ribbon noodles.

Beef Stroganoff

 

Ingredients

1kg fillet cubed
20ml cake flour
2 onions peeled and sliced
1 punnet portabella mushrooms sliced
5ml sugar
5ml mustard powder
25ml port
Salt and pepper to taste
250ml cream
20ml fresh parsley chopped

Method

  1. Dust the meat in the flour and fry in batches until browned and cooked and set aside.
  2. Fry the onions and mushrooms until tender.
  3. Add the meat to the onions and mushrooms.
  4. Add the sugar, mustard, port, salt and pepper and mix through.
  5. Add the cream and heat through.
  6. Stir through parsley just before serving.

 

Submitted by:  Mandy Frielinghaus, Mauritius

Beef and Red Wine Stew

This is my take on the famous “Boeuf Bourguignon”, with the addition of ground coriander, celery and garlic.  It is a super easy recipe and the rich full flavours are guaranteed to impress family and friends.  A good rule of thumb when cooking with wine (which I got from the late Keith Floyd) is if it is good enough to drink, it is good enough to cook with, after all, you don’t want to drink a yucky wine, why then would you want to cook with it.  If you prefer, you can replace half the wine with a good rich beef stock.  Serve with creamy mashed potatoes and if you want to go the French route, include chunks of baguette.

Beef and Red Wine Stew

Ingredients

1.5kg soft shin or chuck cubed
30ml cake flour
15ml ground coriander
1 onion diced
3 celery stalks diced
3 carrots diced
8 rashers streaky bacon
1 head of garlic separated into peeled cloves
12 baby onions peeled
750ml red wine
1 punnet baby black mushrooms
40ml fresh flat leaf parsley roughly chopped
Salt and black pepper to taste

Method

  1. Dust the beef with the flour and coriander and fry in batches until well browned and set aside.
  2. Fry the onion, celery, carrots, bacon and garlic cloves until soft and slightly browned.
  3. Deglaze the pot with a little red wine.
  4. Add the baby onions, beef and the rest of the red wine and simmer until the meat is tender – approximately an hour and a half.
  5. Add the mushrooms and simmer for a further 15 minutes.
  6. Add the salt and pepper to taste.
  7. Stir through the parsley.

Submitted by:  Mandy Frielinghaus, Mauritius

Stir Fried Chilli Beef

The vibrant colours of this dish make it extra appealing and the flavours are super yummy.  I usually serve it on a bed or basmati rice but is equally as nice with noodles.  Its a great meal for during a busy week and if there is leftover, makes for a great lunch.

Stir Fried Chilli Beef

 

Ingredients

15ml oil
500g topside or rump steak thinly sliced
1 red bell pepper thinly sliced
2 garlic cloves chopped
5ml fresh red chilli chopped
5ml fish sauce
60ml garlic sauce
60ml fresh basil chopped

Method

  1. Heat the oil in a wok and stir fry the steak in 2 to 3 batches and set aside.
  2. Fry the garlic and chilli for 30 seconds and then add the pepper and fry for one minute.
  3. Add the fish sauce and garlic sauce and return the meat to the wok and stir through.
  4. Stir through the basil.

 

Submitted by:  Mandy Frielinghaus, Mauritius

Low GI/Low Fat Beef Bourguignonne

My friend who planted the seed for me to incorporate a low GI and low fat category to my blog sent me this wonderful tasty recipe.  It is her eldest daughters favourite and she is at the age where she is able to make the meal herself for the family. 🙂

Beef Bourguignonne

 

Ingredients

5ml olive oil
500g beef or ostrich steak
1 medium onion peeled and chopped
30ml flour
300ml beef stock
15ml tomato puree
Small bunch fresh herbs of choice or 15ml dried herbs
10ml crushed garlic
90ml red wine
2ml ground black pepper
8 shallots halved
¼ punnet mushrooms sliced
5ml butter

Method

  1. Heat the oil in a frying pan and add half the meat and stir fry until brown and transfer to a plate.
  2. Fry the remaining meat and the onion until brown.
  3. Add the first batch of meat to the plan with any meat juices and stir in the flour.
  4. Add the stock and the tomato puree and bring to the boil while stirring until thickened.
  5. Add the herbs, garlic, wine and seasoning and stir through.
  6. Cover and simmer for an hour.
  7. Fry the shallots until brown and add the mushroom and fry for 2 – 3 minutes and add to the meat after it has been simmering for half an hour, stir through and cook for the second half hour.

Serve with basmati rice or pasta.  

Submitted by:  Desiree Visagie, Johannesburg

Ginger Beef Satays

I love these satays.  They are so easy to make and are a great addition to a braai (barbeque).  They are equally as nice grilled in the oven, so no need to light a fire or get the webber out.

Ginger Beef Satays

 

Ingredients

Bamboo skewers
Water for soaking skewers
400g beef fillet
60ml sweet Thai chilli sauce

Dipping Sauce

30ml dark soy sauce
10ml thinly shredded fresh ginger
30ml sweet chilli sauce
5ml chopped fresh coriander

Method 

  1. Soak the skewers in water for 30 minutes.
  2. Cut the meat in thin lengthwise strips and thread onto the soaked skewers.
  3. Brush with chilli sauce and grill or braai for 1 to 2 minutes.
  4. Mix all the dipping sauce ingredients and serve with the satays.

 

Submitted by:  Mandy Frielinghaus, Mauritius

Beef and Butternut Soup

This hearty soup is so full of flavour and you can replace the wine with beer or even cider.  Not that it needs anything extra but is really yummy with some hot buttered toast.

Beef and Butternut Soup

 

Ingredients

30ml olive oil
2 onions chopped
2 garlic cloves crushed
500g beef shin or chuck cut into chunks
3 carrots scraped and diced
2 celery stalks chopped
1.5 litres beef stock
125ml white wine
5ml sugar
30ml tomato paste
Salt and milled pepper to taste
300g butternut peeled and diced 
2 handfuls Italian parsley chopped 

Method

  1. Heat the oil in a large pot.
  2. Add the onions and garlic and sauté for 3 minutes.
  3. Add the beef and cook until slightly brown.
  4. Add the carrots and celery and toss to coat.
  5. Add the stock, wine, sugar, tomato paste and seasoning and bring to the boil. Reduce the heat, cover and simmer for 40 minutes.
  6. Add the butternut and simmer for another 15 to 20 minutes.
  7. Stir through the parsley before serving.

 

Submitted by:  Pete Frielinghaus, Mauritius

Meat cuts

Recipes call for different cuts of meat for certain types of cooking; roasting, stewing, frying etc.  Some meat must be cooked quickly over a high heat and others slowly in a moderate oven.  The following three charts show all the different cuts for beef, lamb and pork.

Enjoy,

Mandy