Recipes

 

Watch this space for  HEALTHY, EXCITING, EASY- TO-DO  Recipes…..

Hou hierdie spasie dop vir GESONDE, OPWINDENDE, MAKLIK-OM-TE-MAAK Resepte…..

 

Think about the meat you eat ……What about the animals it comes from??  Have they lived well?  And what about the way you cook meat?  Do you do it justice?  Have you ever discover the remarkable difference that resting roast meat, for fifteen minutes or more, before carving it will make to its texture, and therefore its taste?

 

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The Beef: Grass-fed, Free Range, Antibiotic Free, Hormone Free

Entire books have been written discussing the benefits of eating natural pastured beef vs commercial beef. In a nutshell organic grass-fed free-range beef has less calories, less saturated fat, less cholesterol, more Omega 3 heart healthy fats, more vitamins, more minerals, more nutrients and free from all the poisonous antibiotics and hormones found in commercial beef.

 

How to Make a Perfect Melt-In-Your-Mouth Roast Beef

You Will Need

  • Roasting Pan with Rack
  • Tin Foil

Original Roast Beef Recipe – Oven Method

This way produces the best Roast Beef in the world but it gets super smoky in the first portion and should only be attempted if you have a very strong kitchen vent or you don’t mind setting off the smoke alarms in your house.

How to Make The Perfect Melt-In-Your-Mouth Roast Beef

Prep Time: 5 Mins.   Cook Time: 2 Hrs. 20 Mins.

Ingredients

  • 1 Organic 100% Grass-fed Beef for Roasting
  • Extra Virgin Olive Oil
  • Garlic Powder
  • Rosemary, dried; small amount
  • Thyme, dried; small amount (optional)
  • Oregano, dried; small amount (optional)
  • Salt
  • Pepper

Instructions

  1. Pre-heat oven to 500
  2. Place meat on roasting rack and drizzle with olive oil, using your hands rub the olive oil onto the entire roast
  3. Season the bottom – in my experience most people always forget to do this, they season the top but not the bottom! – with salt and pepper then place back down onto roasting rack
  4. Season the rest of the roast with salt, pepper, garlic powder, a little crushed rosemary and any of the other herbs, if you’re using. This can all be done up to the day before – be sure to take the roast out of refrigerator 1-2 hours before cooking.
  5. Place meat into the oven making sure roasting pan is in lower half of oven and cook at 500 for 5 minutes per pound – it will get smoky!
  6. Lower temperature to 200 and cook for 2 hours or until meat thermometer reaches 140. It should take 2 hours but sometimes ovens run hot or cool and that would be the only reason for a time discrepancy. I always recommend an investment in a good meat thermometer.
  7. Remove roast from oven, tent with tin foil and set aside to rest for 10-15 minutes
  8. Carve into thin slices, cutting against the grain

Grill Roasting The Perfect Roast Beef Recipe

Prep Time: 10 Mins.   Cook Time: 1 Hr. 45 Mins.

Ingredients

  • 1 Organic 100% Grass-fed Beef for Roasting
  • Extra Virgin Olive Oil
  • Garlic Powder
  • Rosemary, dried; small amount
  • Thyme, dried; small amount (optional)
  • Oregano, dried; small amount (optional)
  • Salt
  • Pepper

Instructions

  1. Pre-heat the grill by turning all the burners on then adjusting to keep the grill at 500-550 with the lid closed
  2. Place meat on roasting rack and drizzle with olive oil, using your hands rub the olive oil onto the entire roast
  3. Season the bottom – in my experience most people always forget to do this, they season the top but not the bottom! – with salt and pepper then place back down onto roasting rack
  4. Season the rest of the roast with salt, pepper, garlic powder, a little crushed rosemary and any of the other herbs, if you’re using. This can all be done up to the day before – be sure to take the roast out of refrigerator 1-2 hours before cooking.
  5. Place the roasting pan with the roast onto the grill making sure the roasting pan is over direct heat then close lid and cook at 500-550 for 5 minutes per pound
  6. Turn off most of the grill burners leaving 1 on low making sure roasting pan is now over indirect heat and lower temperature to 250-275 range and cook for 1 hour to 1.5 hours or until meat thermometer reaches 140. It should take about 1.5 hours but maintaining set temperatures is much more difficult with a grill and that is why I have specified temperature ranges.
  7. Remove roast from oven, tent with tinfoil and set aside to rest for 10-15 minutes
  8. Carve into thin slices, cutting against the grain

Either of these methods will create the best most delicious most melt-in-your-mouth tender and juicy roast beef you’ve ever had in your life! So go buy some beef and let’s roast up something yummy for the next feast day.

 

HEMELSE STEAK

1kg tenderised steak (sny in stukke)
Meng meel met speserye van jou keuse en rol die steak in die mengsel
Sny 2 uie in dun skywe
Sny 1 bakkie mushrooms in skywe
Pak lae om die beurt van vleis, uie en mushrooms in ‘n oondvaste bak.

Meng:
200ml melk,
250 ml room,
1 eetlepel worcestersous,
1 eetlepel chutney,
1 eetlepel tamatiesous,
1 pakkie wit uie sop.

Meng goed en gooi oor vleis in bak.
Strooi 1 koppie gerasperde kaas bo-oor en bedek met foelie of maak toe metdeksel. Bak vir 60 – 90 min by 160 grade.

Something delicious with the Steak Braai……

CHEESE & BACON COBB LOAF:

Ingredients

  • 275g pack of Cream Cheese – softened
  • 2/3 cup of thickened cream
  • 2/3 cup of sour cream
  • 1 cup of grated Mozzarella Cheese
  • 1 cup of grated Cheddar Cheese
  • 2 spring onions
  • 4 rashers of short cut bacon
  • salt and pepper to taste
  • 1 Cobb Loaf

Instructions

  1. Line a tray with baking paper and preheat your oven to 190 degrees.
  2. Cut a circle on top of your Cobb Loaf and carefully remove the ‘lid’. Scoop out the soft bread inside the Cobb Loaf and set aside.
  3. Slice the bacon and spring onions into small pieces and place them into a frying pan and cook for 4 – 5 minutes or until the bacon has turned a golden brown colour. Remove from the heat and set aside.
  4. Place the softened cream cheese, sour cream and cream into the bowl of an electric mixer and on a medium speed, beat until combined.
  5. Add the grated cheeses as well as the cooked bacon and spring onions and a little salt and pepper to the bowl and stir through until combined.
  6. Spoon the dip mixture into the hollowed out Cobb Loaf before place the lid back on and cover the top with foil before placing onto the covered baking tray and into the oven to bake for 40 minutes.
  7. After 40 minutes, remove the foil and add the bread pieces to the tray. Bake for a further 10 – 15 minutes until the bread pieces turn golden brown.
  8. Serve immediately.

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Roast beef & carrots with easy gravy

Ingredients

1 tsp plain flour

1 tsp mustard powder

950g beef top rump joint (see tip below)

1 onion, cut into 8 wedges

500g carrots, halved lengthways

For the gravy

1 tbsp plain flour

250ml beef stock

Method

  1. Heat oven to 240C/220C fan/gas 9. Mix the flour and mustard powder with some seasoning, then rub all over the beef. Put the onion and carrots into a roasting tin and sit the beef on top, then cook for 20 mins.
  2. Reduce oven to 190C/170C fan/gas 5 and continue to cook the beef for 30 mins if you like it rare, 40 mins for medium and 1 hr for well done.
  3. Remove the beef and carrots from the oven, place onto warm plates or platters and cover with foil to keep warm. Let the beef rest for 30 mins while you turn up the oven to cook your Yorkshire puds and finish the potatoes.
  4. For the gravy, put the tin with all the meat juices and onions back onto the hob. Stir in the flour, scraping all the stuck bits off the bottom of the tin. Cook for 30 secs, then slowly stir in the stock, little by little. Bubble to a nice gravy, season, then serve with the beef, carved into slices, carrots and all the other trimmings.

 

 

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BEESSTERT POTJIE

2 beessterte opgesny
4 wortels in dik skywe gesny
3 medium gekapte uie
1 blikkie botterboontjies
sout 1 pakkie beesstertpoeier
250ml beesboeljon
4 aartappels in dik skywe gesny
250ml groenertjies
250g sampioene
6 murgpampoentjies in skyfies
2 uie in skywe gesny

METODE:
Verbruin die beesstert in ´n warm pot met olie en gekapte uie.
Voeg sout by. Voeg soppoeier en boeljon by. Voeg water by en laat prut vir 2½ uur.
Skep vet af. Voeg laag aartappels en wortels by.
Daarna n laag botter-boontjies met sous. Voeg laag ertjies rou sampioene, murgpampoentjies en laag uieringe.
Maak pot toe en prut vir ± ¾ uur.
Maak kluitjies en pak bo-op.
Sit deksel terug en prut vir 15 minute sonder om deksel te lig
Bedien 10 person

 

 

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