Inspired by Beef Wellington, the clasic of the 1960s , this mini make-ahead version has fewer steps and ingredients.
- 3 tbsp dijon mustard
- 1 tbsp chopped thyme(or 1 tsp dried)
- 1/4 tsp each salt and pepper
- 12 oz beef tenderloin premium oven roast. cut in1” cubes
- 1 pkg(450g) frozen butter puff pastry, thawed
- 1 egg
- In bowl, mix together mustard, thyme, salt and pepper, add beef, tossing to coat.
- On lightly floured surface, roll out 1 of the pastry to 12” square, cut into 16 squares. Repeat with remaining pastry.
- Lay 1 piece mustard-coated beef in centre of each square. Brush edge with water. Bring up corners and pinch together in centre, pinch sides closed. Place on parchment paper-lined or greased baking sheet. Refrigerate for 30 minutes.(Make ahead. Cover and refrigerate for up to 12 hours).
- Beat egg with 2 tsp water; brush over pastry. Bake in 425 degree F(200 degree C) oven until golden brown and puffed, about 15 minutes.
- Serve warm.
- Serve with horseradish sauce.
A sausage Roll is a British savoury pastry snack, popular in Commonwealth nations and beyond.
- 1 onion, finely chopped
- 1/2 cup firmly packed carrots,
- 1-1/2 lb lean ground beef
- 1/2 cup bread crumbs
- 1/2 tsp finely chopped ginger
- 1/2 tsp finely chopped garlic
- 2 tbsp Ketchup
- 2 tbsp HP sauce
- 1 tsp salt(or to taste)
- 1/2 tsp finely ground black pepper
- 2 tbsp chopped parsley
- 1 pkg puff pastry, partially thawed
- 2 tbsp bread crumbs (extra for dusting)
- 1 egg beaten
- 2 tsp sesame seeds(optional)
- Extra Ketchup to serve
- Line 2 oven trays with baking paper.
- In a large bowl, using a wooden spoon mix onions, carrots, ground beef, bread crumbs, ginger, garlic, Ketchup, HP sauce, salt, black pepper. and chopped parsley.
- Roll pastry on a floured surface to 1/8 inch thick.
- Cut into 4 inch stripes.
- Brush with egg and sprinkle some bread crumbs.
- Put the meat mixture in a large ziplock bag and snip 1 corner. Pipe mince mixture down 1 long edge of 1 pastry strip.
- Roll up firmly to enclose filling. Repeat with remaining mince mixture, pastry and egg, reserving a little egg.
- Put sausage rolls on prepared trays and freeze for 30 minutes.
- Preheat oven to 400 degrees.
- Brush sausage rolls with egg, then scatter over sesame seeds.
- Cut each roll to desired size(2 to 2-1/2”), make a small cut in the centre(to let out steam).
- Bake sauceage rolls for 25-30 minutes or until golden brown and cooked through.
- Let it cool for 10 minutes, before serving.
- Serve with Ketchup or chilli sauce.
Rolled Pastry, cut in strips
Rolled pastry Ziplock bag with meat mix, corner snipped
Meat mix on the pastry Sausage rolls
Curry Puff is a small pie filled with meat and baked.
Puff pastry can be bought at any grocery store in their freezer section. Some bakeries sell puff pastry by the pound.
These pies can be made into any size you want.
- 1 lb ground beef or lamb
- 1/2 tsp crushed ginger
- 1/2 tsp crushed garlic
- 1/2 tsp freshly ground black pepper
- 1/2 tsp freshly ground cumin
- 1 tsp salt
- 2 tsp madras curry powder
- 1 tsp sugar
- 1 small onion finely chopped
- 1 pkg frozen puff pastry
- In a medium saucepan, cook the meat. Add 1/4 cup water, ginger, garlic, black pepper. cumin and salt. Cook stirring and breaking the lumps for 10 minutes, till the meat has changed colour and all the liquid has evaporated.
- Remove the saucepan from the heat, add curry powder, sugar and onion and mix well. Let it cool completely.
- Follow the instructions for the pastry.
- Roll the pastry to a 1/4 of an inch. Cut it into 4” square.
- Add a tsp of fill in half the square diagonally, brush the sides with egg wash. Fold it into a triangle, put it on a greased baking dish 1” apart.
- Egg wash it.
- Bake in a preheated 400 degree oven for 25 minutes.
Curry Puff using Samosa Press
- Roll the pastry into two 8 1/2 inch squares.
- Dust the samosa pres with white flour.
- put 1 pastry on the press.
- Put a teaspoon full of the filling on each section of the press.
- Egg wash the second piece of pastry.
- Put this on top of the meat and with a rolling pin roll it. It will make 8 pastries.
Matoke is the fruit of a variety of starchy banana, commonly refered to as cooking banana. The fruit is harvested green and thencooke, and often mashed or pounded into a meal. In Uganda and Rwanda, the fruit is steamed-cooked, and the mashed meal is considered a national dish in both countries.
Matoke are peeled with a knife, wrapped in the plant’s leaves nd set in a cooking pot(Swahili; sufuria) atop the banana stalks. The pot is then placed on a charcoal or wood fire and the matoke is steamed for a couple of hours, water is poured into the bottom of the cooking pot multiple times. The stalk s in the bottom of the pot serve to keep the leaf-wrapped fruits above the level of the hot water. While uncooked, matoke is white and fairly hard; cooking turns it soft and yellow. The matoke is then mashed while still wrapped in the leaves and often served on a fresh banana leaf. It is eaten with a sauce made of vegetables, ground peanuts, or some kind of meat.
- 1 lb matoka (green Bananas)
- 1 tsp salt
- Put the bananas in a large pot, cover it with water and boil for about half an hour on med to hot heat. The banana skin will crack and the bananas are soft.
- Remove from the pot and peel the bananas.
- Mash them up with a potato masher.
Serve it With Nyama or Kuku. (Light meat or chicken curry) or peanut soup.
- 2 lbs Lamb, Beef or Mutton with bones
- 2 medium onions thinely sliced
- 2 medium tomatoes finely chopped
- 1 tbsp green masala
- 2 tsp madras curry powder
- 2 tsp salt
- 4 cups water
- 1 tbsp chopped cilantro for garnish
- Remove the fat from the meat and cut it into 1 inch cubes.
- Add rest of the ingredients and let it cook on medium heat for an half hour. If the meat is not soft to the touch cook it for another 15 minutes.
- Sprinkle with cilantro and serve.
This recipe I found in Australian Woman’s weekly in 2015. Amina Elshafei’s recipe reflects her dad’s Egyptian and mum’s Korean Heritage.
She writes “Growing up,I learnt one important lesson at the dinning table – never to underestimate the importance of food in life.
I am very blessed to have been brought up in a household where sharing food is never considered just as a means of sustaining life, but rather as an enjoyable experience that continues to create more stories”
- 1 tbsp olive oil
- 1 small brown onion, finely chopped
- 1 tbsp finely chopped lemongrass
- 2 cloves garlic, crushed
- 1 tbsp finely grated ginger
- 2 lbs minced lamb
- 3 green onions chopped coarsely
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1/4 tsp sesame oil
- 1 egg beaten
- 1/2 cup breadcrumbs
- 1 tbsp mint leaves
Sweet Lime Dressing
- 1/4 cup sweet chilli sauce
- 1 tbsp water
- 1 tbsp lime juice
- 1 tbsp finely chopped fresh cilantro
- Heat olive oil in a large frying pan over medium high heat; cook the onion, lemongrass, garlic and ginger, stirring for 4 minutes or until onions are soft. Cool.
- Combine onion mixture in a large bowl with lamb, green onions, sauces, sesame oil, egg and breadcrumbs. Shape mixture into 12 patties; cook, in batches. over medium heat, in a large oiled frying pan until browned and cooked through.
- Meanwhile boil, steam or microwave rice until tender; drain.
Sweet Chilli Lime Dressing:
- Combine ingredients in a screw-top jar; shakewell.
Serve it with rice or
With fries and salad
Muthiya is a wholesome dish with lots of vegetables, meat and the dumplings. It takes longer to make it but it is very tasty.
If you can not find a vegetable just omit it. You will find all the frozen Indian vegetables in an Indian grocery store.
Muthiya are little dumplings the size of your fist made with Bajro(millet flour)
Serves 8 Ingredients
- 1/4 cup vegetable oil
- 1 1″ piece cinnamon stick
- 5 cloves
- 1/2 tsp black pepper
- 1/2 tsp cumin
- 5 cardamom
- 3 medium onions
- 3 medium tomatoes
- 1 tbsp dhana jeera
- 1/2 tsp haldi (turmeric)
- 1/2 tsp red chili powder
- 2 Green Masala
- 1 pkt frozen spinach (300 gm)
- 2 lbs beef, cut into 1” cubes
- 1 cup boiled chana
- 1 cup boiled bharazi(pigeon peas)
- 1 cup frozen peas
- 1 cup frozen green beans
- 2 cans coconut milk
- 2 tsp salt
- 1 pkt frozen govar(cluster beans)
- 1 pkt frozen saragwo (drum sticks)
- 1 medium egg plant, cut into 1” cubes
- 3 medium potatoes, cut into half
- 1 tsp citric acid or
- 2 lemons(juice)
- 1/2 cup finely chopped cilantro
- 1 tsp garam masala
- 1 cups bajra nu atta (millet flour)
- 1 tbsp oil
- 1/2 tsp salt
- 1/2 tsp green masala
- 1 tbsp finely ground coconut
- 1/2 tsp chopped cilantro
- 3/4 cup cold water
- In a large saucepan, heat the oil. Add cinnamon, cloves, black pepper, cumin, and cardamom. Add the sliced onions and fry them stirring till they are golden brown, about 10 minutes.
- Add the diced tomatoes, dhana jeera, turmeric, red chilli and green masala and let it cook for about 5 minutes.
- Add the spinach and beef, mix and let it cook for about 15 minutes. The meat will have changed colour, but will not be soft. Add the chana, bharazi and the rest of the ingredients and bring it to a boil about 15 minutes.
- Add the salt and mix.
- Meanwhile In a medium bowl add everything for Muthiya except oil and water. Rub in oil and make a stiff dough using the water. Make small dumplings about 1” long and 1/2 inch thick. Add these dumplings to the saucepan.
- Transfer the saucepan to a preheated 350 degree oven and let it cook for about 1/2 hour. The vegetables and the meat should be cooked. Add the lemon juice and let it rest.
- Sprinkle with cilantro and garam masala before serving.
Note: You can use Mutton or Chicken, with or without bones or, you can omit the meat and serve it us a vegetarian dish.
- 1 lb steak
- 1 chicken breast
- 1 lb prawns, medium size, peeled and deveined
- 2 tbsp Soy Sauce
- 2 tbsp Tomato sauce
- 2 tbsp H.P Sauce
- 2 tbsp worstershire sauce
- 1 tsp garlic
- 1 tsp ginger
- 2 carrots, cut in thin slices
- 1/2 lb Green Beans
- 1 small cucumber.
- 1 green bell pepper
- 2 medium onions sliced
- 3 cups rice
- 1/2 cup oil
- 1 tsp cumin
- 5 cardomon pod
- 1/4 tsp turmeric powder
- 1/4 tsp saffron
- 2 tsp salt
- 2 oz pinenuts
- Cut steak and chicken into thin strips about 1″ long. Marinate this in ginger, garlic and all the sauces. Let stand for about 1 hour.
- Cut the prawns in half lengthwise and refrigerate it.
- Prepare all the vegetables. Peel and cut the carrots in half then slice them into thin slices. Cut the green beans 1″ long. Quarter the cucumber and cut it into thin slices. Cut the bell pepper in quater and slice it thin.
- Heat 1/4 cup oil in a large skillet and fry the onions till they are soft and transparent. Add the meat mixture and cook till meat is almost done. About 10 min.
- Add the carrots and the green beans and cook for about 5 minutes.
- Just before serving add the prawns and cook till they are cooked. Prawns are cooked when it changes colour and they curl up, about 2 minutes.
- Add the cucumber and bell peppers, mix and serve.
Spread the rice in a platter and put the meat mixture on top.
- Rinse rice in cold water and soak for half and hour.
- In a large saucepan heat 1/2 cup oil, add cumin, cardamon pods, turmeric powder, saffron and salt and pinenuts.
- Add 4-1/2 cups hot water.
- Add the rice and cook uncovered on high heat till it starts to boil. Lower the heat to medium, cover and cook till almost all the water has evaporated about 10 minutes. Cover and put the saucepan in a preheated 300 degree oven for about 15 minutes.