family lunch – Page 2 – My Whisk and I

Cottage Potatoes

November 6, 2022November 5, 2022by Karen ClaassenLeave a Comment

6 large potatoes
15ml vegetable oil
500g beef mince (ground beef)
1 onion, chopped
2 cloves of garlic, minced
15ml tomato paste
15ml flour
30ml Worcestershire sauce
250ml beef stock
45ml butter
1,2ml nutmeg

Preheat your oven to 180℃.
Wash the potatoes and bake them in the oven until cooked. Remove and set aside.
Heat the oil in a large saucepan set over medium-high heat.
Add the beef and cook until golden brown and any liquid has evaporated.
Add the onion, garlic and tomato paste and cook for a few minutes while stirring.
Sprinkle with the flour and add the Worcestershire sauce and beef stock.
Bring to the boil while stirring.
Cover, turn the heat down slightly and simmer for 30 minutes. If the mixture becomes too dry, add a little water.
Season the beef with salt and pepper and set aside.
Turn your oven up to 220℃.
Cut the potatoes in half lengthwise and scoop out the flesh, leaving about 0,5cm of potato still stuck to the skin.
Place the potato flesh in a bowl and mash until smooth.
Add the butter and nutmeg and mix through. Season with salt and pepper.
Spoon the mashed potato into a piping bag.
Spoon some of the beef into the hollowed potato and pipe some mashed potato over the beef.
Place the potatoes in a baking dish and bake in the oven until warm and golden on top.
Serve with a fresh salad.

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Candied Pork Rashers

October 14, 2022October 14, 2022by Karen Claassen1 Comment

8 boneless, pork rashers
125ml brown sugar
2,5ml smoked paprika
7,5ml dried chilli flakes

Preheat your oven to 200℃ and line a baking sheet with aluminium foil. Stand a metal cooling rack in the baking sheet.
Spread the rashers on the metal rack in the baking sheet and salt them on both sides. Set aside.
Mix together the brown sugar, paprika and chilli flakes and spread it evenly onto each rasher.
Bake in the oven for 8 minutes, remove and flip the rashers.
Spread this side with the rest of the sugar mixture and immediately place it back in the oven for another 8 minutes.
Flip the rashers once more and bake for another 5 minutes per side, until beautifully browned and crisp.
Serve warm.

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Mushroom-Courgette Galette

October 12, 2022by Karen ClaassenLeave a Comment

1 store bought puff pastry
125g cream cheese, I use chive flavoured
250g smoked bacon, cubed/chopped
200g mushrooms, sliced
a handful of thyme leaves
5 courgettes, cut into 3-4cm long sticks
egg wash: 1 egg yolk + 30ml water whisked together

Preheat your oven to 190℃.
Roll out the pastry and cut as large a circle from it as the diameter allows.
Spread the cream cheese on the pastry, leaving a 3cm border on the outside.
Place a pan on medium-high heat and fry the bacon pieces until cooked. Spoon into a bowl.
Add the mushrooms and thyme leaves to the pan and fry until golden.
Add the courgette sticks to the mushrooms and stir-fry for 2 minutes.
Spoon into the bowl with the bacon and mix through.
Now spoon this mixture onto the cream cheese.
Fold the 3cm border of pastry over the filling and brush with the egg wash.
Bake the galette for 40 minutes.
Serve warm.

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Papino and Blue Cheese Salad

June 10, 2022June 5, 2022by Karen ClaassenLeave a Comment

This is such a simple salad but so very satisfying and delicious to eat!! Make extra, you will want seconds!

papino
rocket leaves
50g + 100g blue cheese
60ml cream
pomegranate seeds
50g cashew nuts, roughly chopped

Peel, halve and deseed the papino and place it on a serving dish.
Add some rocket leaves to the papino and break chunks of blue cheese and arrange it between the leaves.
Place the 100g blue cheese and cream in a small saucepan and set it over a low heat. Stir the mixture until melted and the sauce has amalgamated.
Generously spoon the sauce over the papino and rocket.
Sprinkle the cashew nuts and pomegranate seeds over.
Serve the papino with extra blue cheese dressing on the side.