Tag: quickmeals

Stroganoff Steaks

by Karen ClaassenLeave a Comment on Stroganoff Steaks
Stroganoff Steaks

6 sirloin steaks
45ml butter
400g mushrooms, sliced
1 onion, chopped
2 cloves garlic, minced
5ml smoked paprika
300ml beef stock
250ml sour cream
a handful of parsley, chopped

Cook the steaks to your liking and set aside. Keep it covered and warm, to rest.
Put a heavy-base pan on high heat and add the butter. If you cooked the steak in a pan, use the same one.
Add the mushrooms and cook until browned and slightly charred on the edges. Remove from the pan.
Turn the heat down to medium and cook the onion until translucent.
Add the garlic and cook for 1 minute while stirring.
Transfer the mushroom back to the pan and sprinkle over the paprika.
Pour the beef stock into the pan and stir with a wooden spoon, scraping loose any charred pieces stuck to the pan. Allow the stock to bubble away until reduced by half.
Take the pan from the heat and stir in the sour cream and parsley.
Season the sauce with salt and pepper.
Place the cooked steaks in the sauce, cover the pan with a lid and allow to stand for 10 minutes before serving.


Portuguese Roasted Chicken

by Karen ClaassenLeave a Comment on Portuguese Roasted Chicken
Portuguese Roasted Chicken

2kg chicken, portioned
1 fresh chilli
2 cloves of garlic, minced
5ml chilli flakes
15ml smoked paprika
10ml dried oreganum
2,5ml dried thyme or 5ml fresh thyme leaves
60ml lemon juice
30ml vegetable oil
30ml brown sugar
2 red onions
500g potatoes
a handful of parsley, roughly chopped

Preheat your oven to 200℃.
Place the chicken pieces in a roasting tray, season with salt and pepper and set aside.
Chop the chilli finely and add it to a small bowl with the garlic, chilli flakes, smoked paprika, oregano, thyme, lemon juice, vegetable oil and sugar. Stir to combine.
Drizzle the spice mixture over the chicken pieces. Turn the pieces and smear the spices over the chicken with your hands.
Peel the onions and cut into wedges.
Cut the potato into quarters.
Add the onion and potato to the roasting dish and mix through with your hands.
Place in the oven and roast for 50minutes.
Take the chicken from the oven, sprinkle with the parsley and serve with a crisp salad.

Apple and Marmelade Sausages

by Karen ClaassenLeave a Comment on Apple and Marmelade Sausages
Apple and Marmelade Sausages

These pork sausages in an apple and marmelade gravy makes the ideal weeknight dinner: quick, easy and delicious!

16 pork sausages
3 red onions
3 apples
1 head of garlic
15ml wholegrain mustard
125ml marmelade
200ml apple juice
20ml cornstarch
200ml chicken stock
a handful of sage leaves

Preheat your oven to 180℃.
Pour some vegetable oil into a shallow casserole dish, add the sausages and brown them over a medium heat. Remove the sausages and set aside.
Peel the onions and apples, cut into quarters and remove the cove from the apple. How half each quarter onion and apple.
Keep about 8 apple pieces aside.
Half the head of garlic horizontally and place it cut-side down in the casserole.
Add the onion, apple and mustard and fry for about 4 minutes. Remove and set aside with the sausages.
Add the marmelade and apple juice to the casserole and stir until the marmelade has melted.
Add the cornstarch to a small bowl and add a small amount of the chicken stock to it, while stirring to dissolve.
Pour the cornstarch mixture and the rest of the chicken stock into the casserole and add the rest of the ingredients, except the extra apple pieces, that you have kept aside.
Cover with a lid and place in the oven for 20 minutes.
Remove the lid, stir the dish and cook for another 15 minutes.
Take the casserole from the oven and add the rest of the apple pieces and sage leaves. Stir through.
Serve the marmelade and apple sausages on a creamy mashed potato or steamed couscous.