Keep the cold at bay with hearty meals your fam­ily will love – from cur­ries to an up­date on ev­ery­day clas­sics with added lo­cal flair

DRUM - - Advertoria­l | Harvestime -

TRY­ING your best to stay warm this win­ter? Bring the heat with tasty recipes that pack a ma­jor flavour punch! Har­ves­time gives you nu­tri­tious handy helpers in the kitchen to make meals go fur­ther – with prod­ucts that are cost­ef­fec­tive and frozen at its fresh­est. Simply stock up your freezer and be ready to cook up a storm with meals inspired by flavours from around the world.


PREPA­RA­TION: 15 MIN COOK­ING: 45-50 MIN 30ml (2T) sun­flower oil 500g beef short rib 250ml (1c) mush­rooms,

cut into half 2,5ml (½t) honey 1 onion, finely chopped 1 red pep­per, chopped 5ml (1t) ground cayenne

pep­per 5ml (1t) ground cu­min 1½ beef stock cubes 750ml (4c) hot wa­ter 250ml (1c) Har­ves­time Coun­try Mix 5ml (1t) dried mixed herbs

METHOD 1 Heat 15ml (1T) oil in a saucepan over high heat and braise the beef pieces with mush­rooms un­til there is little liq­uid left in the pan. Add the honey to achieve bet­ter colour carameli­sa­tion and flavour. 2 Re­move the beef and mush­rooms and set aside. 3 Add the re­main­ing oil in a saucepan and place over medium heat. Add the onion and fry un­til slightly brown, then add the red pep­per, cayenne pep­per and cu­min . 4 Re­turn the beef and mush­rooms to the saucepan and cook for 2 min­utes. Dis­solve the beef stock cubes in the hot wa­ter and add the stock to the pot, stir and al­low to sim­mer for 20 min­utes or un­til the beef is ten­der. 5 Add the Har­ves­time Coun­try Mix and herbs and cook for a fur­ther 10-15 min­utes. Serve with savoury pap.

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