dinner recipe – My Whisk and I

Beef Stroganoff Pie

April 26, 2023April 16, 2023by Karen ClaassenLeave a Comment

1kg beef, cut into 2cm cubes
30ml flour
45ml vegetable oil
1 onion, chopped
2 cloves of garlic, minced
10ml smoked paprika
30ml tomato paste
15ml wholegrain mustard
250ml beef stock
300g brown mushrooms, sliced
80ml + 80ml sour cream
1,2kg potatoes, peeled and quartered
50g butter, cubed

Add the cubed beef to a bowl and sprinkle over the flour.
Season with salt and pepper and toss to coat.
Place a saucepan over medium-high heat and pour in the oil.
Cook the beef in 3 batches, for 5-6 minutes or until browned all over.
Spoon the beef into a bowl and keep on the side.
Add the onion to the saucepan and cook until translucent.
Add the garlic and paprika and stir-fry for one minute.
Add the tomato paste, mustard and stock and bring to the boil.
Return the beef to the saucepan, reduce the heat to low and cover with a lid.
Simmer the beef for one hour, stirring every now and then.
Preheat your oven to 200℃.
Remove the lid, add the mushrooms and simmer without a lid for 30 minutes more.
Remove the saucepan from the heat and stir in 80ml sour cream.
Spoon the mixture into an ovenproof casserole dish.
Cook the potato until very soft, drain and return to its saucepan.
Add the remaining 80ml sour cream and half of the cubed butter and mash together.
Season the mashed potato with salt and pepper.
Spoon the potato on the beef and spread it evenly to cover the beef.
Dot with the remaining butter and bake in the oven for 30 minutes.
Stand the pie for 10 minutes before serving.

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Pulled Brisket with gnocchi and gremolata

April 16, 2023April 12, 2023by Karen ClaassenLeave a Comment

1kg brisket, fat on
2 onions, chopped
5 cloves of garlic, minced
2 carrots, chopped
1 x 400g tin of diced tomatoes
240g tomato purée
60ml Worcestershire sauce
60ml apple cider vinegar
20ml wholegrain mustard
30ml brown sugar
10ml smoked paprika
store bought gnocchi

Preheat your oven to 160℃.
Add the onion, garlic, carrot and tinned tomato to a food processor and blitz until it is a thick saucy mixture.
Pour in the tomato purée, Worcestershire sauce, vinegar, sugar and paprika and blitz again.
Add 5ml salt and stir through.
Decant the sauce into an ovenproof saucepan.
Place the brisket on top of the sauce and then spoon enough of the mixture over to cover the meat.
Place a lid on the saucepan and bake in the oven for 4 hours.
Remove the brisket from the oven, take off the lid and leave to cool for 15 minutes or so.
Pull the meat and fat apart with two forks and add it to a saucepan.

Cook your gnocchi according to packet instructions.
Place the saucepan with the meat over a low heat, add the gnocchi and stir through.
Serve warm with gremolata.

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Tomato and Plum Tart

February 9, 2023February 8, 2023by Karen ClaassenLeave a Comment

1 roll butter puff pastry
egg wash: 1 egg and 15ml water beaten together
3 large tomatoes
3 ripe plums
15 thyme leaves
15ml honey
250g flavoured cream cheese (I used chive flavour)

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Lay the pastry on the baking paper and cut a 1,5cm strip off each side.
Brush the pastry with some egg wash and lay the strips onto the pastry border.
Prick the inside of the pastry with a fork and refrigerate for 30 minutes.
Cut the tomatoes and plums into wedges and place in a mixing bowl.
Drizzle with the honey, season with salt and pepper and scatter the thyme leaves over.
Brush the entire pastry sheet with the rest of the egg wash.
Now spread the cream cheese onto the inside block of the pastry, using the back of a spoon.
Arrange half the tomato and plum mix onto the cream cheese.
Bake the tart in the oven for 30 minutes.
Top the warm tart with the remaining tomato and plums and season once more.
Serve slightly warm.

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Beetroot and Ricotta Tart

November 25, 2022November 20, 2022by Karen ClaassenLeave a Comment

400g store-bought pastry
1 egg and 15ml water
500g ricotta cheese
6 large beetroot, cooked and peeled
a handful of pumpkin seeds
balsamic vinegar
a handful of basil leaves

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Place the pastry on the baking paper and mark a 1cm border on the edges, with the blunt side of a table knife’s blade.
Whisk the egg and water together and lightly brush it all over the pastry.
Bake for 10 minutes.
Turn your oven temperature down to 180℃.
Break the ricotta up into chunks and evenly spread over the baked pastry.
Slice the beetroot into slices and arrange on the ricotta.
Scatter the pumpkin seeds over and drizzle with balsamic vinegar.
Bake the tart in the oven for 15 minutes.
Scatter over the basil leaves and slice into portions to serve.

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Goat Cheese Risotto

November 14, 2022by Karen ClaassenLeave a Comment

This recipe feeds 6 adults as a main or 8-10 as a starter.

2l chicken/vegetable stock

45ml butter
45ml olive oil
1 onion, finely diced
2 cloves of garlic, minced
400g arborio rice
150ml white wine
200g goat cheese
250g parmesan cheese, grated plus extra for serving

Pour the chicken stock into a saucepan, bring to a boil and then turn the heat down to a low simmer.
Add the butter and olive oil to a large, wide saucepan set over medium-high heat and wait for the pan to heat up.
Add the onion and cook until translucent.
Add the garlic and stir-fry for one minute.
Add the rice and stir to coat with the butter and oil. Fry the rice for at least 2 minutes.
Pour in the wine and keep stirring until the liquid has evaporated.
Add about half a cup/two soup ladles of chicken stock and simmer until the stock is absorbed. Continue cooking the rice, adding half a cup of stock at a time, stirring constantly and allowing each addition of the stock to absorb before adding the next, until the rice is tender but still firm to the bite.
Remove from the heat and stir in the parmesan cheese.
Crumb half of the goat cheese into the mixture and stir through.
Slice the other half of the goat cheese into wheels and brûlée with a blow torch until charred.
Place the goat cheese on the risotto, add some extra butter and serve immediately.