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SIRLOIN STEAK WITH TOMATO TARRAGON DRESSING AND OVEN CHIPS

I haven’t tried this recipe I have chosen it because it looks special and simply to make.  We have a birthday to celebrate next week and I thought this would be the perfect choice.  The dressing may seem complicated with all the ingredients however, it is so quick and easy it’s worth a try. Start cooking the steaks 10 minutes before the chips will be ready. 

SIRLOIN STEAK WITH TOMATO TARRAGON DRESSING AND OVEN CHIPS 

Serves 6 

  • Olive oil, for cooking
  • 6 sirloin steaks, 200-250g each
  • Sea salt and freshly ground black pepper
  • Few knobs of butter

TOMATO TARRAGON DRESSING

  • 6 medium tomatoes
  • 5 tablespoons tomato ketchup
  • 2 tablespoons Worcestershire sauce
  • 1-2 tablespoons Dijon (or wholegrain) mustard
  • Few dashes of Tabasco
  • Juice of 1 lemon
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 2 large shallots, peeled and chopped
  • Large handful of tarragon leaves, chopped
  • Handful of parsley leaves, chopped 

First, make the dressing. Halve the tomatoes, squeeze out the seeds, then finely chop the flesh and place in a bowl. Add the rest of the ingredients, except the herbs, and season with salt and pepper to taste. Set aside. 

Heat a frying pan with a little olive oil until hot. Season the steaks with salt and pepper. Sear them in the hot pan in batches for 1-11/2 minutes on each side, depending on thickness. Add a few knobs of butter to the pan during cooking and spoon the melted butter over the steaks to baste them. When ready, they will feel springy if lightly pressed. 

Transfer the steaks to a warm plate, lightly cover with foil and leave to rest in a warm place for 5-10 minutes. Meanwhile, stir the chopped tarragon and parsley into the tomato dressing.

Slice the steaks thickly on the diagonal, arrange on warm plates and spoon over the tomato tarragon dressing. Serve with the hot oven chips on the side. 

OVEN CHIPS 

Serves 6 

  • 1 kg Desiree potatoes
  • Sea salt
  • Groundnut oil, to oil and drizzle
  • Few rosemary sprigs, leaves only

Heat the oven to 200C/Gas 6. Peel the potatoes and cut into 1cm thick sticks. Blanch in a pan of boiling salted water for 3 minutes. Drain well and pat dry with a clean towel. Spread the chips out on an oiled baking tray. Drizzle with oil, season generously with salt and scatter over the rosemary. Cook in the oven for about 30-40 minutes until golden brown and crisp, turning the potatoes several times during cooking to ensure even colouring. 

This recipe is from Sunday Lunch by Gordon Ramsay.

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COTTAGE PIE

SERVES 4-6

  • 1 large onion, chopped
  • 1 tbsp olive oil
  • 500g beef or lamb, minced
  • 2 carrots, grated or 1 sweet potato, grated
  • 1 zucchini, grated
  • 2 tsp Worcester Sauce
  • 1 tbsp tomato paste
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp plain flour
  • 450 mls beef stock
  • mashed potato (recipe below)

Preheat the oven to 200C/400F/Gas Mark 6. Heat the oil in a frying pan and gently cook the onion, allow to brown slightly.  Add the mince break up the beef or lamb into the pan and, using a fork, keep turning it to separate it as the meat browns.  Add Worcestershire sauce, tomato paste, thyme. Sprinkle with flour and stir inot the meat.  Cook over a gentle heat for 2 minutes.

Add the stock and bring to the boil stirring continuously. Add the grated carrots or sweet potato and zucchini.  Simmer for 20 minutes adding more stock if necessary. Season with salt and pepper.

Tip into a pie dish and allow to cook slightly. Spread the mashed potato on the top. Fork it up to leave the surface rough or draw the fork over the surface to mark with a pattern. Dot the top with butter.

Place the pie on a baking tray in the oven for 20-30 minutes or until the potato is golden brown and crisp.

MASHED POTATO

  • 800g Desiree pototoes, peeled and cut into chunks
  • 125mls/1/2 cup milk
  • 25g butter
  • Sea salt and freshly ground black pepper

Cook the potatoes in boiling salted water until tender, then drain and mash. Heat the milk and butter in a saucepan until the butter has melted and then beat into the mash until smooth. Season with salt and pepper.

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BBQ SIRLOIN STEAKS WITH ROAST POTATOES AND SALAD

Serves 4 

  • 4 sirloin steaks, about 2.5cm thick and 250g each
  • 2 tablespoons extra virgin olive oil
  • Sea salt
  • Freshly ground black pepper

MUSHROOM SAUCE (If you feel have time)

  • 25g butter
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, crushed
  • 300g mixed mushrooms (button, oyster, etc)
  • 125mls red wine
  • 250mls beef stock
  • 4 tablespoons crème fraiche

Remove the steaks from the fridge and allow them to come to room temperature. 

Start with the roast potatoes then make the mushroom sauce. Heat the butter and olive oil in a large frying pan over a medium-high heat. Add the garlic and mushrooms and cook, stirring occasionally, for 5 minutes or until the mushrooms are golden. Add the wine and allow to bubble until reduced by half. Add the beef stock and simmer for a further 2-3 minutes or until slightly thickened. Whisk in the crème fraiche. Season with salt and pepper. Keep warm.

Brush the steaks with olive oil and season liberally with salt and pepper. Heat a large frying pan over a high heat for 2 minutes. Sear the steaks for 2 minutes on each side, for rare steak. Continue cooking over medium heat for a further 1-2 minutes on each side for medium steaks or a further 2-3 minutes on each side if you prefer well done.

Transfer the steaks to a warm plate and leave to rest in a warm place for 5 minutes. Serve them sliced, with the juices poured over and accompanied by the mushroom sauce, roast potatoes and a green salad.

ROAST POTATOES

  • 2-3 tablespoons vegetable oil or beef dripping
  • 1.5kg potatoes, such as Desiree, peeled and cut into even size chunks
  • 1 garlic clove, peeled and crushed
  • Few rosemary sprigs
  • Sea salt and freshly ground black pepper 

Heat the oven to 200C/Gas 6. Put the oil in a sturdy baking tray on the hob over a medium heat. When hot, add the potatoes and turn to coat well. Add the garlic and rosemary to the tray and season the potatoes well. Put the tray in the oven and roast, turning the potatoes occasionally, for 40-45 minutes until they are golden, crisp and cooked through. Drain on kitchen paper and serve. 

The BBQ Sirloin Steaks recipe is from Feed Me Now by Bill Granger

The roast potatoes recipe is from Sunday Lunch by Gordan Ramsay

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CHILLI CON CARNE

Serves up to 20 

This is a great recipe if you are feeding a crowd, if you are not feeding a crowd any extras can be put in the freezer for another meal.  I did half the recipe and put all the ingredients in my slow cooker and it worked really well.  I served it with corn chips, tacos, chopped lettuce, grated carrots, grated cheese and sour cream. 

  • 4 onions
  • 2 garlic cloves
  • 4 tablespoons olive oil
  • 2 teaspoons dried or crushed chillies, or to taste
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 5 cardamom pods, bruised
  • 2 red peppers
  • 1.5kg minced beef
  • 4 x 400g cans chopped tomatoes
  • 8 tablespoons tomato ketchup
  • 8 tablespoons tomato puree
  • 250mls water (I didn’t add this when I cooked it in the slow cooker)
  • 2 tablespoons cocoa
  • 2 x 400g cans red kidney beans

Peel and finely chop the onions, you might want to use the processor here, and if so, add the peeled garlic or mince it by hand. Heat the oil in a very large pan – it has to take everything later – and fry the onion and garlic until they begin to soften. Add the chilli, coriander, cumin and crushed cardamom pods and stir well. 

Deseed and finely dice the red peppers, and tip into the spicy onion. Break up the minced beef into the pan and , using a fork, keep turning it to separate it as the meat browns. It’s hard to brown quite so much meat, so just do the best you can. 

Add the tomatoes, kidney beans, ketchup, puree and water, stirring to make a rich red sauce. When the chilli starts to boil, sprinkle over the cocoa and stir it in. Simmer partially covered for 11/2 hours.  At this point you can cook and freeze the chill, or just keep it in the fridge – or a cool place overnight.

 This recipe is from Feast by Nigella Lawson

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Cottage Pie

SERVES 4-6

  • 1 large onion, chopped
  • 1 tbsp olive oil
  • 500g beef or lamb, minced
  • 2 carrots, grated or 1 sweet potato, grated
  • 1 zucchini, grated
  • 2 tsp Worcester Sauce
  • 1 tbsp tomato paste
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp plain flour
  • 450 mls beef stock
  • mashed potato (recipe below)

Preheat the oven to 200C/400F/Gas Mark 6. Heat the oil in a frying pan and gently cook the onion, allow to brown slightly.  Add the mince break up the beef or lamb into the pan and, using a fork, keep turning it to separate it as the meat browns.  Add Worcestershire sauce, tomato paste, thyme. Sprinkle with flour and stir inot the meat.  Cook over a gentle heat for 2 minutes.

Add the stock and bring to the boil stirring continuously. Add the grated carrots or sweet potato and zucchini.  Simmer for 20 minutes adding more stock if necessary. Season with salt and pepper.

Tip into a pie dish and allow to cook slightly. Spread the mashed potato on the top. Fork it up to leave the surface rough or draw the fork over the surface to mark with a pattern. Dot the top with butter.

Place the pie on a baking tray in the oven for 20-30 minutes or until the potato is golden brown and crisp.

MASHED POTATO

  • 800g Desiree pototoes, peeled and cut into chunks
  • 125mls/1/2 cup milk
  • 25g butter
  • Sea salt and freshly ground black pepper

Cook the potatoes in boiling salted water until tender, then drain and mash. Heat the milk and butter in a saucepan until the butter has melted and then beat into the mash until smooth. Season with salt and pepper.

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Glazed meatloaf with roast potatoes

Serves 6 

  • 500g lean beef mince
  • 500g sausage meat
  • 1 cup (70g) fresh bread crumbs
  • 2 brown onions, finely chopped
  • 1 tablespoon chopped flat leaf parsley
  • 1 teaspoon curry powder
  • 1 egg
  • ½ cup (125ml) milk
  • ¼ red onion, cut into wedges
  • 4 medium potatoes, quartered
  • 2 tablespoons olive oil

BARBQUE SAUCE

  • 2 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, finely chopped
  • ¼ cup (70g) tomato paste
  • 2 tablespoon white vinegar
  • 2 tablespoon honey
  • 2 tablespoon Worcestershire sauce
  • 1 cup (250ml) salt-reduced beef stock
  • ½ teaspoon mustard powder

Preheat the oven to 200C/180C fan. Combine beef mince, sausage meat, breadcrumbs, brown onion, parsley, curry powder and egg in a bowl. Season well. Add milk and ¼ cup water and mix well. Using hands, shape into a loaf. Place in a small roasting pan and top with red onion wedges. Bake for 30 minutes 

Meanwhile, cook potatoes in a saucepan of salted boiling water for 5 minutes, until par-boiled. Drain and set aside. 

To make the barbeque sauce, heat oil in a pan on medium. Cook onion and garlic for 5 minutes, until soft and brown. Add remaining ingredients and stir to combine. Season with salt. Bring to boil and simmer for 10 minutes, until reduced by half. 

Remove meatloaf from oven and drain off fat. Brush with half the barbeque sauce. Bake, brushing with sauce once or twice, for another 35 minutes, until cooked through. 

Meanwhile, place potatoes and oil in a baking dish and toss to coat. Bake for 40 minutes, until golden and tender. 

Serve sliced meatloaf with remaining barbeque sauce and roast potatoes

This recipe is from Australian Good Food – Winter Warmers

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Mongolian Beef

Serves 4 

  • 600g minced beef
  • 5 cups shredded Chinese cabbage
  • 2 teaspoons sea salt
  • ¼ cup vegetable oil
  • 2 tablespoons shao hsing wine or dry sherry
  • 2 tablespoons hoisin sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon malt vinegar
  • ½ teaspoon sesame oil
  • 1 small carrot, peeled and finely sliced
  • ½ medium-sized red pepper, finely sliced
  • ¾ cup finely sliced spring onion (scallions)

Marinade

  • 2 tablespoons shao hsing wine or dry sherry
  • 1 tablespoon light soy sauce
  • 1 tablespoon cornflour (cornstarch)
  • 1 tablespoon finely diced ginger
  • 3 garlic cloves, finely sliced
  • ½ teaspoon sesame oil 

Combine minced beef with marinade ingredients in a large bowl, cover and leave to marinate in the fridge for 30 minutes. 

Meanwhile, place cabbage and salt in a large bowl, mixing together well with your hands to combine. Stand for 15 minutes then rinse under cold water and drain. Use your hands to squeeze out any excess liquid. 

Heat 2 tablespoons of the oil in a wok until the surface seems to shimmer slightly. Add half the marinated beef and stir-fry for 30 seconds, breaking up any lumps with a spoon. Remove from the wok with a slotted spoon and set aside.  Add remaining oil to hot wok, stir in remaining beef and cook, stirring for 30 seconds. Return reserved beef mixture to the wok with wine or sherry, hoisin sauce, oyster sauce, vinegar and sesame oil and stir-fry for 30 seconds. 

Toss in reserved cabbage, carrot and pepper and stir-fry for a further minute. Stir through spring onions, reserving just a little to garnish, and remove from heat. 

Serve with steamed rice

This recipe is from Simple Chinese Cooking by Kylie Kwong

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Beef stroganoff with buttered noodles

  • 2 rump steaks (about 800g)
  • 1-2 tablespoons olive oil
  • Sea salt
  • 1 large red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 500g button mushrooms, sliced
  • 2 teaspoon chopped fresh thyme
  • 2 tablespoons tomato paste
  • 2 tablespoons Dijon mustard
  • 185 mls crème fraiche or sour cream
  • 500g fettucine or wide noodles
  • 2 tablespoons olive oil, extra
  • Chopped fresh flat-leaf (Italian) parsley

 Trim the fat and any sinew from the rump steaks and cut into thin strips. Heat a large heave-based frying pan over high heat. Add 1 tablespoon of the oil and a handful of the steak strips, season with salt and pepper and brown all over. Remove to a warm plate as soon as the strips are sealed. Continue cooking in batches, adding extra oil as needed, until all the meat is sealed.

Add 1 tablespoon of the butter to the pan. Add the onion and garlic and cook until the onion is soft. Add the mushrooms and thyme and cook for 4 minutes, until most of the liquid has evaporated. Add the tomato paste and cook for 1 minute. Return the sealed meat to the pan and stir in the mustard. Remove from the heat and fold in the crème fraiche or sour cream.

Cook the pasta or noodles in a large saucepan of boiling water until al dente and then drain. Add the extra olive oil, remaining butter and salt and pepper and toss together. Divide the noodles among 4 serving plates and top with the beef stroganoff. Sprinkle with parsley.

Recipe from Simply Bill by Bill Granger

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