* 20g butter
* 1 tablespoon olive oil
* 700g Diced Beef
* 2 medium brown onions, halved, sliced
* 1 garlic clove, crushed
* 2 tablespoons sweet paprika
* 2 large red capsicums, sliced
* 2 tablespoons tomato paste
* 425g can diced tomatoes
* 1/2 cup beef stock
* 2 dried bay leaves
* 2 tablespoons chopped fresh flat-leaf parsley leaves
* steamed rice and sour cream, to serve
Method
Place butter and oil in a large, heavy-based saucepan. Heat over medium-high heat until butter has melted. Add half the beef. Cook, stirring occasionally, for 4 to 5 minutes or until browned. Using a slotted spoon, transfer beef to a heatproof bowl. Repeat with remaining beef.
Reduce heat to medium. Add onion to pan. Cook, stirring occasionally, for 10 minutes or until tender. Return beef and any juices to pan. Add garlic and paprika. Cook, stirring, for 1 minute or until fragrant.
Add capsicum, tomato paste, tomato, stock and bay leaves. Bring to the boil. Reduce heat to low. Cook, covered, stirring occasionally, for 2 hours or until beef is tender. Remove and discard bay leaves. Sprinkle with parsley. Divide rice between bowls. Top with goulash and a dollop of sour cream. Serve.
Rolled Chicken Breast stuffed with Spinach and Ricotta
Ingredients (serves 4)
* 2 1/2 cups chopped English spinach
* 1 cup (240g) low-fat fresh ricotta
* 2 tbs grated parmesan
* 1 tbs finely chopped basil leaves
* Zest of 1 lemon, plus wedges to serve
* 1 small eschalot, finely chopped
* 1 eggwhite
* 4 chicken breast minute steaks (thinly sliced chicken breast, about 120g each)
* 2 cups good-quality chunky tomato pasta sauce
* Dressed rocket leaves, to serve
Method
Preheat the oven to 200°C. Blanch the spinach in boiling salted water for 1-2 minutes. Drain. Squeeze to remove water. Mix in a bowl with ricotta, parmesan, basil, zest, eschalot and eggwhite. Season.
Using a meat mallet or rolling pin, pound chicken breasts to about 8mm thick. Place each breast on a square of foil. Place 4 tablespoons of the ricotta mixture at one end of the chicken, then roll up tightly in foil and twist ends to secure. Place on a baking tray, then bake for 20 minutes or until cooked. Leave the chicken (in foil) to rest in a warm place for 10 minutes.
While the chicken is resting, warm through the pasta sauce over medium heat. Remove foil from the chicken and slice into 1.5cm rounds. Divide the sauce among plates, top with the chicken, then serve with rocket leaves.
Hearty beef casserole
Ingredients (serves 4)
* 2 tablespoons olive oil
* 1.5kg diced beef
* 2 large onions, cut into thin wedges
* 2 leeks, white part only, sliced
* 2 garlic cloves, crushed
* 4 sticks celery, trimmed, sliced
* 2 large carrots, peeled, cut into 3cm pieces
* 2 x 425g cans diced tomatoes
* 1/4 cup red wine
* 1 cup beef stock
Method
Heat 1 tablespoon oil in a large saucepan over high heat. Cook beef, in 4 batches, stirring, until browned. Transfer to a plate.
Reduce heat to medium. Add remaining oil, onions, leeks, garlic, celery and carrots to pan. Cook, stirring often, for 5 minutes.
Return beef to pan with tomatoes, wine and stock. Bring to the boil. Reduce heat to low and simmer, covered, for 1 hour. Uncover and simmer gently, stirring occasionally, for 30 minutes or until beef is tender.
Divide half the casserole between 4 plates. Serve with mashed potato or bread. Set aside remaining casserole for High Pie (see related recipe). Leftovers Allow reserved casserole to cool. Keep in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Corned beef
Ingredients (serves 4)
* 1.5kg corned silverside (see note)
* 8 whole cloves
* 1 brown onion, peeled, root intact
* 1 tablespoon golden syrup
* 8 small pickling onions
* 4 large carrots, cut into 12 pieces
* 1 minicab, cut into quarters (see note)
* 5 desiree potatoes, cooked, mashed, to serve
Method
Place silverside into a large saucepan. Cover with cold water. Press cloves into onion. Add to saucepan.
Place saucepan over low heat. Bring to the boil, uncovered. Use a spoon to skim fat from surface and discard. Partially cover saucepan. Cook a further 30 minutes.
Add syrup, onions and carrots to saucepan. Partially cover. Cook a further hour. Add cabbage. Cover and cook a further 10 minutes or until cabbage is tender.
Remove cabbage, onions and carrots. Keep warm. Remove corned beef. Cover and stand for 15 minutes before thinly slicing. Serve with vegetables or on a sandwich.
Chicken Provencale
Ingredients (serves 4)
* 4 chicken breast fillets, trimmed
* 1/3 cup plain flour
* 50g butter, chopped
* 1 medium brown onion, finely chopped
* 1/2 cup dry sherry
* 400g can diced tomatoes
* 1/4 cup kalamata olives
* 2 tablespoons chopped fresh flat-leaf parsley leaves
* Steamed potatoes and broccolini, to serve
Method
Preheat oven to 180°C/160°C fan-forced. Place flour in a snap-lock bag. Season with salt and pepper. Add chicken breasts, 2 at a time, shaking to coat. Shake off excess. Place on a plate.
Melt butter in a frying pan over medium-high heat. Add chicken. Cook for 2 to 3 minutes each side or until golden. Transfer to a 5cm-deep, 20cm x 30cm (base) baking dish.
Reduce heat to medium-low. Add onion to pan. Cook, stirring occasionally, for 5 minutes or until softened. Increase heat to medium-high. Add sherry. Bring to the boil. Boil for 1 minute. Add tomatoes. Cook, stirring occasionally, for 5 to 6 minutes or until boiling. Spoon tomato mixture over chicken. Cover.
Bake for 30 minutes or until chicken is cooked through, adding olives for the last 5 minutes. Sprinkle with parsley. Serve with potatoes and broccolini.
RECIPES 