ground beef – My Whisk and I

Meatballs on Green Peanut Hummus

October 8, 2023September 10, 2023by Karen ClaassenLeave a Comment

Meatballs:
1 kg beef mince
100g panko breadcrumbs
3 cloves of garlic, minced
1 onion, finely chopped
5ml ground cumin
10ml salt
1 egg
150ml olive oil

Hummus:
1 x 400g can chickpeas
60ml smooth peanut butter
2 cloves of garlic, minced
30ml lemon juice
2,5ml salt

Green paste:
75g kale, white stalks removed
75g baby spinach
75ml olive oil

100g salted peanuts

For the meatballs:
Add all the ingredients to a mixing bowl and mix through with your hands.
Shape into 50 meatballs and place them evenly spaced on an oiled baking tray.
Refrigerate for one hour.

For the hummus:
Add all the ingredients to a bowl and blitz with an emersion blender until smooth.

For the green paste:
Blanche the kale and spinach in a saucepan of boiling water for 2 minutes.
Drain and rinse under cold running water until cooled down.
Squeeze out the liquid and place in a small bowl.
Blitz with an immersion blender until you have a paste.

Preheat your oven to 220℃.
Remove the meatballs from the refrigerator and bake in the oven for 20 minutes, giving it a turn/shake half-way through baking time.
Spoon the green paste into the hummus and mix through.
Spread the green hummus on a serving platter, arrange the meatballs on top and sprinkle with the peanuts.
Serve with a salad and crusty bread.

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Banana-Meatball Bake

September 12, 2023August 30, 2023by Karen ClaassenLeave a Comment

This recipe makes about 30 medium sized meatballs.

Meatballs:
4 slices white bread, crusts cut off
500ml water
1kg minced/ground beef
2 eggs
15ml salt
2,5ml ground coriander
2,5ml ground cumin
5ml white pepper
10ml ground ginger
125ml flour
vegetable oil

Banana and Onion Sauce:
3 onions, sliced
10ml ground turmeric
20ml curry powder
20ml sugar
25ml flour
30ml apricot jam
50ml vinegar
500ml water
4 bananas, sliced
125ml desiccated coconut

For the meatballs:
Preheat your oven to 180℃ and spray a large ceramic dish with cooking spray.
Place the bread in a bowl and pour over the water.
Stand for 1 minute. Drain the water and squeeze out any excess.
Add the bread to a large mixing bowl and break it up.
Add the minced meat, eggs, salt coriander, cumin, ginger and white pepper.
Mix together with your hands, squeezing it through your fingers.
Roll medium sized meatballs (about 15ml scoop) and place them on a baking sheet.
Add the flour to a shallow bowl and lightly roll each meatball in it.
Place a large pan on medium-high heat, add enough oil to cover the surface and fry the meatballs in batches until brown.
Place the meatballs in the prepared baking dish and set aside.

For the banana and onion sauce:
Place the same pan in which you browned the meatballs over medium-high heat, add the onions and cook until soft.
Add the turmeric, curry powder, sugar and flour and stir-fry for one minute.
Now add the jam, vinegar and water and stir while cooking, until you have a thickened sauce.
Season with salt.
Add the banana and stir through.
Pour the sauce over the meatballs, sprinkle over the coconut and bake in the oven for 30 minutes.
Serve the meatballs and sauce on fluffy steamed rice.

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Beef Pide

July 11, 2023May 17, 2023by Karen ClaassenLeave a Comment

Dough:
330ml warm/tepid water
5ml salt
5ml sugar
10ml instant yeast
750ml bread flour

Filling:
about 350g cooked, ground beef
250ml grated mozzarella cheese
a handful of basil leaves

For the dough:
Add the water, salt, sugar and yeast to the bowl of a stand mixer fitted with a dough hook.
Stir the mixture together until the sugar has dissolved and leave to stand for 10 minutes.
Add the bread flour and mix on low speed to form a dough.
Turn the speed up to medium and mix/knead for 5 minutes. You will be left with a soft but slightly sticky dough.
Place the dough in a clean, oiled bowl, cover with a clean tea towel and leave to rise for 1-2 hours or until doubled in size.
Preheat your oven to 240℃ and line a baking sheet with baking paper.
Dust a work surface with flour and divide the dough into 6 portions.
Roll out each piece of dough to form an oval.
Place the dough ovals on the baking sheet and brush with olive oil.
Top the dough with mozzarella and a few spoons of beef, but keep a 1cm border on the edges.
Fold the edges of the dough over the filling and pinch the ends together to form a boat shape.
Bake for 13 minutes.
Scatter over the basil leaves.
Serve warm or at room temperature.

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Cottage Pie

May 26, 2022May 16, 2022by Karen ClaassenLeave a Comment

30ml sunflower oil
2 cloves garlic, minced
1 onion, finely chopped
2 carrots, finely chopped
1kg minced beef (ground beef)
62ml flour
50g tomato paste
500ml beef stock
125ml red wine (or water)
5ml stock powder
30ml Worcestershire sauce
15ml thyme leaves
2 bay leaves
5ml salt
2,5ml ground black pepper

Topping:
1,2kg potatoes, peeled and cubed
125ml milk, warmed
100g butter, cubed
60g butter, melted
40g grated parmesan cheese

Place a saucepan on medium-high heat and add the oil to it.
Add the garlic and onion and cook for 1 minute.
Add the carrot and cook for another 3 minutes while stirring every now and then.
Turn the heat up and add the beef. Break the meat up with a wooden spoon and stir around until loose and browned from cooking.
Sprinkle the flour over the beef and stir through.
Add the tomato paste, beef stock, red wine, stock powder, Worcestershire sauce, thyme leaves, bay leaves and salt and pepper.
Stir the mixture and bring it to a simmer. Turn the heat to medium and cook for 30 minutes, stirring occasionally.
You should now have a reduced, gravy consistency that isn’t watery.
Taste the beef and adjust the seasoning according to taste.
Spoon the mixture into a 18cm x 28cm ovenproof dish and allow it to cool. If the meat is cool when you add the mashed potato topping, the meat won’t cook through the topping.

Preheat your oven to 180℃.
Cook the potatoes in a saucepan with boiling water for 20 minutes. Drain the potatoes and add them back to the saucepan.
Add the warmed milk and 100g butter and mash the potato until smooth.
Season with salt.
Spread the mash on the beef and rough up the surface with a fork.
Sprinkle the melted butter over and top with a sprinkling of the parmesan.
Bake the cottage pie for 30 minutes until it is beautifully golden on top and bubbling on the edges.
Serve piping hot.