COOKS IN25 MINUTES
1 red onion
1 clove of garlic
2 handfuls of wild mushrooms
2-3 sprigs of fresh flat-leaf parsley
500 g fillet steak
1 teaspoon paprika
1 knob of unsalted butter
1 small glass of brandy
50 ml sour cream
Peel and finely chop the onion and garlic, then finely grate the lemon zest. Clean and tear the mushrooms. Pick and finely chop the parsley.
Place the beef between 2 sheets of clingfilm. Bash with a rolling pin until ½ cm thick, then cut into finger-width slices.
Mix the paprika, lemon zest, and a pinch of sea salt and black pepper together, and use to dust the beef.
In a large frying pan over a medium-low heat, fry the onion and garlic in a little oil until softened. Turn up the heat and add the mushrooms and butter, sautéing until the mushrooms are golden brown, then tip onto a plate
Add a little oil to the pan and fry the beef for 2 minutes, turning, until browned but still pink inside. Stir in the mushroom-onion mixture, add the brandy and reduce for 1 minute or until almost disappeared.
Remove from the heat and stir in the cream and parsley. Delicious serve with bread and gherkins.
Epic rib-eye steak WITH WHITE BEANS & MIXED MUSHROOMS
COOKS IN26 MINUTES
DIFFICULTYNOT TOO TRICKY
600 g piece of rib-eye steak , (ideally 5cm thick), fat removed
4 sprigs of fresh rosemary
4 cloves of garlic
350 g mixed mushrooms
1 x 600 g jar of quality white beans
Place a large non-stick frying pan on a medium-high heat. Rub the steak all over with a pinch of sea salt and black pepper, then sear on all sides for 10 minutes in total, so you achieve good colour on the outside but keep it medium rare in the middle, or cook to your liking, turning regularly with tongs.
Meanwhile, strip the rosemary leaves off the sprigs, peel and finely slice the garlic, and tear up any larger mushrooms. When the steak’s done, remove to a plate and cover with tin foil. Reduce the heat under the pan to medium, and crisp up the rosemary for 30 seconds, then add the garlic and mushrooms and cook for 8 minutes, or until golden, tossing regularly. Pour in the beans and their juice, add 1 tablespoon of red wine vinegar and simmer for 5 minutes, then season to perfection. Sit the steak on top and pour over any resting juices. Slice and serve at the table, finishing with a little extra virgin olive oil, if you like.
Potato and Corned Beef Wedge
10 minutes Prep Time 45 minutes Cook Time
4-5 medium-sized starchy potatoes, peeled and cooked 340 g can Hellaby's Corned Beef 1-2 tsp minced garlic 2 spring onions, finely chopped 2 cups grated tasty or Parmesan cheese freshly ground black pepper 4 eggs 1 Tbsp prepared hot mustard
Preheat oven to 180°C.
1. Mash the hot potatoes roughly with the , garlic, spring onions, 1 1/2 cups of the Hellaby's Corned Beef cheese and season well with pepper.
2. Beat the eggs and mustard together and then stir into the potato mixture.
2. Pile into a greased and paper-lined 23cm loose-bottom cake tin and scatter over the remaining cheese.
3. Bake for 45 minutes. Cool in the tin before unmoulding.
Serve at room temperature with your favourite tomato chutney and salad.
4-6Serves 5 minutes Prep Time 10 minutes Cook Time
500 g lean lamb or beef mince
420 g can Chilli Beans Mild
400 g can Mexican Style Tomatoes nacho cheese corn chips
1 handful grated cheese ½ cup lite sour cream (optional)
1 Tbsp chopped chives or spring onions (optional)
1. In a non-stick pan, heat a dash of oil and brown mince in batches.
2. Return mince to the pan, add and to Chilli Beans Mild Mexican Style Tomatoes the mince. Simmer for 10 minutes.
3. Place corn chips into individual bowls, spoon over nacho mince. Sprinkle the cheese on top. Place under a hot grill to melt.
4. Top with sour cream and chopped chives if you wish. Serve with a salsa or fresh green salad.
Serve Nachos with zingy salsa made from 1 chopped tomato, 14 cup chopped mint or coriander and finely chopped red onion. Toss together with the juice of a lime.
Meatballs 500 g pork mince
¼ cup uncooked short grain rice
2 Tbsp chopped fresh parsley
2 Tbsp chopped sage
2 tsp paprika
2 Tbsp oil
Casserole 1 onion, peeled and chopped
2 carrots, peeled and sliced
1 green capsicum, chopped (optional)
420 g can Wattie's Condensed Tomato Soup,
1 cup water
1. In a bowl mix together the mince, rice, herbs, paprika and egg. Season with pepper. Roll into 16 even sized balls.
2. Heat the oil in a large flame-proof casserole dish and quickly brown the meatballs evenly.
3. Add the onion, carrots, capsicum, and water to the Wattie's Condensed Tomato Soup, Salt Reduced casserole and stir to mix