Quick Fix Monday Supper

August 18, 2014 by TSJC Leave a Comment

This is really just a lazy cottage pie, the basic ingredients are the same, it’s just the execution that is slightly different. I use red skin potatoes but you could also use, butternut or sweet potato. If you have a pan that will go from the stove to the oven then make the dish straight into the pan it saves on cleaning up. The secret to the potato topping is a mixture of butter, salt, olive oil and crushed garlic you use to glaze them before baking.

Quick Fix Cottage Pie
Serves (In my house 2, base it on how much mince you would use per person)

Ingredients
– 1 large red onion, finely chopped
– 2 carrots, fine dice
– 500gms grass fed beef
– 2 tbs olive oil (4-6tbsp extra if you are using lean beef)
– 1 bay leaf
– 3-4 smallish sprigs thyme
– 150ml white wine (Beef/Veg stock if you don’t want wine)
– 1 can Italian plum tomatoes
– 1 tbsp tomato puree
– 2-3 red skin or general potato

Garlicky Potato Glaze
– 30gms butter
– 30mls olive oil
– 1 clove finely grated garlic
– 1/2 tsp salt

Preheat the oven to 200°C, I use the fan to help brown the potatoes quicker

Start by heating the olive oil in a heavy based pan. Once it is hot add the mince slowly so that the oil remains hot – scatter the mince don’t add one big piece. Don’t over stir the mince allow it to cook until it has developed some colour and gone brown, then turn it. Once the mince has been turned and begun to brown you can add the onions and carrot tot he mix. Allow the onions to cook till soften, now increase the heat and add the white wine. Allow the white wine to cook off before adding the roughly copped tomato and the bay leaf and thyme. You can add about 200mls water or stock at this point. Allow it to simmer for 10 minutes, before checking the liquid levels. The liquid should just cover the mince, this will result in a moist, but not watery result. Stir one last time. Remove from the stove.

Finely slice your potato into coin type shapes. Don’t go too thick, it will take too long to cook and the mince will dry out, or too thin, before the mince has cooked nicely the potato will start to break apart. About 0.5cm is about the right thickness. Layer the potato disks around the pan onto the hot mince, the disks should be resting on top of the mince and their top halves should be exposed and dry. In a bowl melt the butter then add the remaining ingredients to the glaze. Brush it onto the potato disks making sure to spread out all the garlic.

Bake in the hot oven for 20-30 minutes, the potatoes should be fork tender but crisp on top. If it dries out you can add more stock to it. If after 25-minutes your oven hasn’t browned it nicely, pop the grill on for a few minutes to finish it off.

Yum! Wow!

July 8, 2014 by TSJC Leave a Comment

We create our greatest meals not for money, or fame but for love! I am not talking about dinner party wow factor meals I am talking about suppers! The meal time whose purpose is to do so much more than just feed – supper is about a happy space at the end of the day, it’s about comfort and love. By example, Benjamin is my nephew, he inspires so much of the food I create. For him I want it to be healthy and natural, for his love of good food I want it to be tasty, for his mom to be able to reproduce it quickly and easily I want it to be simple and because of him you all get such great healthy quick easy recipes!

Take this cottage pie for example, will it change the world? Unlikely! Will it make my nephew smile? Definitely! So in my book that makes this a great meal created not with strange ingredients or foreign spices but simply with good ingredients and the magic of a 20-month old going “Wow!” every time you add anything to the pan and clapping when the bright yellow bowl is presented to him!

Grass Fed Beef Cottage Pie
Serves 4

– 400gms grass fed beef mince
– 4 tbsp olive oil
– 2 red onions
– 100mls beef/veg stock
– 6 carrots
– 120gms frozen peas
– 1 can organic plum tomatoes
– salt & pepper
– 2 bay leaf, whole
– 1 small sprig rosemary, whole
– 1 tsp finely chopped parsley
– 1 egg beaten, for egg wash
– 4-6 medium to large potatoes

Preheat the oven to 180°C. To start peel the potatoes and boil them in a large pot of salted water. If you are in a hurry cut larger potatoes into smaller chunks. Whilst the potatoes are boiling heat the olive oil in heavy based pan. Now add the meat to the pan, spreading it around, don’t stir it allow it to sit and caramelize before turning the meat. Using your wooden spoon break the meat into smaller pieces, once the meat has browned add the onions and allow them to cook till just softening.

Now add the stock and allow it to reduce a bit before adding the cut up vegetables (excluding the peas), herbs and the tomatoes. Allow to cook for 15-20 minutes till done, then stir in the peas. While the meat is cooking prepare your mash potatoes!

To assemble spoon the meat into individual dishes, it should be thick and moist but not wet. Now spoon your mashed potato over the top, before brushing it with some beaten egg. Bake in the middle tray of the oven until golden brown and bubbling.

Peanut Butter Chocolate Cookies

June 4, 2014 by TSJC Leave a Comment

Delicious crunchy chewy peanut butter and chocolate cookies, quick to make. You can swop out peanut butter for another nut butter if you prefer or for some change. I made fresh dulce de leche to pour over the cookies, but this is not really necessary.

– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 225gms unsalted butter, at room temperature
– 110 gms chunky unsalted unsweetened peanut butter
– 220gms dark packed brown sugar
– 1 teaspoon vanilla extract
– 1 free range egg
– 50gms dark chocolate
– 100gms chocolate covered nuts

Start by preheating the oven to 190°C. Then line a baking sheet with a piece of baking paper, or spray lightly with a non stick spray, set aside. In one bowl sift the flour and bicarbonate of soda together. In a large mixing bowl beat the peanut butter, butter and sugar together. When light and fluffy add the vanilla and the egg, blend in well. Replace the mixer with a wooden spoon, and add the flour in

Start by sieving the flour and baking soda into a bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually stir in the flour mixture. Finally stir in the chocolate coated peanuts. Now using a table spoon drop spoonfuls of the mixture onto the baking sheet. Using a tablespoon pressed into light brown sugar gently press the tops of the cookies.
Bakke on the middle rack till golden brown for 8-10 minutes, the edges should be golden and crispy bit tie centers will still be soft. Remove from the oven and cool on a wire rack.
Store in an airtight container.

Let Them Eat Cake

April 27, 2014 by TSJC Leave a Comment

Griddle Cakes, flapjacks, crumpets whatever you want to call them are quick and easy to make and are something different to enjoy at breakfast. Create your own premix by sieving the following dry ingredients together and storing them in an airtight jar, that way it takes less than 5 minutes to produce a batch, just add the wet ingredients when you need it and combine lightly (slightly lumpy is good).

Ingredients
– 1,5 cups cake flour
– 2 tsp baking powder
– 0,5tsp bicarbonate
– 2 tbsp sugar
– 0,5tsp salt

– 2 tbsp oil
– 2 large eggs
– 1,5 cups milk

If you have a small family or you normally make breakfast for 1 or 2 people divide the flour mix into 2 jars after thoroughly sieving the ingredients and then when you need a smaller batch just add half the wet ingredients. (Stored in a jar the ingredients should be good for up to 2 months, I challenge you to leave it that long) Once the wet ingredients have been added and the batter lightly mixed heat a pan with some oil, butter or non stick spray and spoon in the amount of batter based on the size of griddle cake you want.

Variations:
– Add chocolate chips and serve with a fresh chocolate sauce
– Add some ricotta and honey to the mix and serve with low fat yoghurt (reduce the sugar added since the honey will sweeten it)
– Add some raisins and a few tsp of oats for a healthier option
– Add cripsy bacon pieces to the mix and substitute the oil for the bacon fat and serve with maple syrup!

Carambola

April 27, 2014 by TSJC Leave a Comment

Who’s a star?

Loaded with vitamin C, carambola, or star fruit are a great way to start the day. With a light flavour that has a crisp freshness, the fruits light flavor pairs well with other fruits. Slice thinly and hide the slices in yoghurt for kids lunch box treats.

SERVING SUGGESTION
Rinse the carambola and dry. Slice into thin slices cross ways to make the most of the fruits beautiful star shape. Serve in a small glass bowl or glass, placing the berries and carambola against the glass before topping with thick full cream Greek yoghurt, if the star fruit isn’t perfectly ripe drizzle it with a little honey before serving.

Breakfast in a Bottle

April 27, 2014 by TSJC Leave a Comment

Shop bought breakfast cereals can be a great choice for a midmorning snack (I’m a believer in the 6 small meals a day diet). The carbs will be put to good use getting you through the rest of the day. I always tweak my cereal so that it adds extra nutritional value.
When I mix up a batch I usually store it in honey jars, sealed, the cereal will last as long as I need it. But more importantly in the morning I just grab a jar and add some fruit to it, with a yoghurt and I have a tasty nutritious mid-morning snack ready to go in 60 seconds.

The only rule I apply is in buying a low sugar cereal. Sometimes I combine 2 cereals for a little more interest.
Try any of the following ingredients: nuts, dried shaved coconut, dried cranberries, raisins, currants, lin seeds, sunflower seeds, the list really is endless. If you have kids involve them and let them choose a favourite ingredient to add, making the cereal their own.
Today I used, Special K, raw cashew nuts and almonds, dried honey coated banana slices all topped off with berries.

The Secret Jozi Chef

Home of The Cookery

Quick Fix Monday Supper

Yum! Wow!

Peanut Butter Chocolate Cookies

Let Them Eat Cake

Carambola

Breakfast in a Bottle

Connect