BEEF MINCE CURRY WITH RED KIDNEY BEANS
Serves 4
30ml (2 tbsp) oil
1 onion, sliced
2 cloves garlic, crushed
500g lean beef mince
Salt and freshly ground black pepper to taste 50ml fruit chutney
50ml tomato paste
300ml tinned chopped tomato
30ml curry paste (I like to use Pakco curry paste) 5ml (1 tsp) turmeric
1 tin (400g) red kidney beans, rinsed and drained 60ml (4 tbsp) chopped fresh coriander
20ml (4 tsp) melted butter
4 readymade rotis, pita bread or wraps
100ml thick full-cream yoghurt
Fresh mint for serving
Heat the oil in a saucepan on medium heat and add the onion and garlic. Cook until the onion is soft. Turn up the heat, add the mince and stir, breaking it up as you stir. Season with salt and pepper.
Add the chutney, tomato paste, chopped tomato, curry paste, turmeric and the beans. Simmer for 10 minutes on low heat with the lid on. Mix in the coriander.
Heat a frying pan on medium heat and brush the pan generously with the melted butter. Fry one roti at a time on both sides until they puff up and become golden brown. Repeat with the rest of the melted butter and rotis. Serve the curry with the rotis for a quick and delicious meal. Add a dollop of yoghurt and some mint for extra yumminess.
BEEF AND CORN SHEPHERD’S PIE
Serves 4
15ml (1 tbsp) oil
2 onions, chopped
600g extra-lean beef mince
10ml (2 tsp) cumin seeds
5ml (1 tsp) ground coriander
2.5 ml chilli flakes OR use chopped fresh chilli to taste 5ml (1 tsp) paprika
Salt and freshly ground black pepper to taste
100ml pitted and chopped green olives
50ml chopped fresh parsley
60ml chopped peppadews
50ml tomato sauce
30ml (2 tbsp) Worcestershire sauce
1 tin (400g) corn kernels, drained
125g crème fraîche
2 eggs 15ml (1 tbsp) chopped fresh basil Extra basil for serving
Preheat the oven to 180°C. Heat the oil in a deep ovenproof pan on medium heat and brown the onions. Turn up the heat and add the beef mince. Stir with a fork to break up the meat and then add the cumin, coriander, chilli and paprika. Season with salt and pepper and cook until there is no liquid left in the pan. Lower the heat and stir in the olives, parsley, peppadews, tomato sauce and Worcestershire sauce. Mix well and remove from the heat. Taste and adjust the seasoning. Roughly blend together the corn, crème fraîche, eggs and some salt and black pepper. The mixture must be textured. Stir in the basil and pour the mixture over the meat in the pan.
Bake for about 30 minutes until golden and set. Sprinkle with more fresh basil and serve with a salad.
BEEF MAC AND CHEESE
Serves 4
30ml (2tbsp) olive oil
2 cloves garlic, crushed
1 large onion, chopped
1 large red pepper, seeded and chopped
500g extra-lean beef mince
5ml (1 tsp) salt
2.5 ml chilli powder or cayenne pepper (you can add more if you like it spicier)
5ml (1 tsp) barbecue spice
5ml (1 tsp) paprika
1 tin (400g) chopped Italian tomatoes
100ml tomato sauce
30ml Worcestershire sauce
600ml beef stock
1 tin (400g) red kidney beans, drained
350g macaroni, uncooked
200g grated cheddar cheese (use a good quality cheddar cheese)
Chopped fresh coriander for serving
150g baby rosa tomatoes, quartered and seasoned with salt and freshly ground black pepper
Heat the oil in a large saucepan. Add the garlic and onion and sauté for a few minutes. Add the chopped red pepper and cook for another minute. Add the beef and stir on high heat, breaking it up as you stir. Add the salt and all the spices and cook until the meat is starting to fry and there is no more liquid in the saucepan. Add the chopped tomatoes, tomato sauce, Worcestershire sauce, stock and beans – mix well with the beef and lower the heat to medium.
Stir in the macaroni and place the lid on the saucepan. Cook for 10 minutes until the macaroni is just cooked. Add more stock or water if needed. Switch off the heat and stir through half of the cheese. Taste and adjust the seasoning as needed, and then sprinkle the rest of the cheese on top. Place the lid on the saucepan again and leave for 5 minutes to allow the cheese to melt. Sprinkle the coriander over as well as the baby tomatoes and serve immediately.