Hearty Beef N Veg burger

October 11, 2014 at 1:00 am

Hearty Beef N Veg Burger

INGREDIENTS

  • 1 KG premium beef mince
  • 1 onion grated
  • 2 zucchini, grated
  • 2 carrots, grated
  • Half cup chopped parsley
  • 3/4 cup chopped grilled eggplant and peppers*

*I used the ones in the jar marinated in garlic, you can do the same or grill your own 1 1/2 cups bread crumbs 2 eggs Seasoning.

METHOD

1. Put all ingredients in a bowl and knead until well combined.

2. Shape into patties.

3. Heat a grill or large saucepan on medium heat and spray with oil. Cook for about 3 minutes on each side or until cooked through.

4. Serve on hamburger rolls with fresh salad. Enjoy!

Stifado by Sofia with Adam Liaw SBS

September 15, 2014 at 5:57 am

This recipe was created by Sofia and made on set with Adam Liaw SBS

Stifado by Sofia featured with Adam Liaw on SBS

INGREDIENTS

  • 4 larger or 6 smaller Osso Bucco (I used Beef, you can also use veal)
  • 20 whole small onions, peeled ( I used pickling onions)
  • 7 – 8 cloves garlic
  • 3 small fresh sprigs rosemary
  • 4 small or 2 large bay leaves
  • 6 wholespice piemento
  • 5 whole cloves
  • 2 whole nutmeg cut in half or ½ tsp ground nutmeg
  • 1/3 cup white vinegar
  • 1 tablespoon salt
  • 410g tomato passata
  • 4 tablespoons tomato paste
  • ½ cup olive oil
  • ¼ tsp black pepper

Stifado by Sofia dish featured with Adam Liaw SBS

METHOD

1. Mix tomato paste with vinegar, set aside.

You will need a good quality large pot with a lid. I used A Chassuer cast Iron Pot.

2. Start layering the ingredients.

3. Firstly place the meat on base, then the onions followed by the garlic, spices and salt and pepper.

4. Add the tomato passata, vinegar with tomato paste, oil.

5. Finish with the bay leaves and fresh rosemary sprigs.

6. Cover pot with the lid and put on a medium heat for a few minutes to heat up then turn heat down to a low simmer.

Do NOT open lid or stir at all. Every 30 minutes just give the pot a gentle shake.

7. After 1 ½ hours check the meat. If it is not falling apart put the lid back on and cook for a further 30 mins. Turn the heat off and it is ready.

8. Serve with Basmati rice. I cook my rice using the absorption method.

1 cup basmati rice to 2 cups water.

Put 1 tablespoon olive oil in a medium size pot on medium heat. When the oil starts to heat up add the rice. When the rice tips start to become translucent add the water. Turn the heat to low and put the lid on. In 10 mins check the rice and if water is absorbed and rice is cooked turn the heat off and put the lid back on. Serve with Stifado.

Beetroot and Beef Patties

June 6, 2014 at 1:32 am

Beetroot and Beef Patties

There is something special about fresh beetroot. I love the brilliant colour that flows through as you peel, chop or grate it. I get excited at the thought that my food will be nourished and enhanced with such a beautiful, natural and nutritional product of nature.  Most of all I love the sweet juicy flavours.

These Beetroot and Beef patties are so simple to make. Yes, they area little messy (beetroot always is) but oh so worth it.

I wear gloves when preparing beetroot which prevents staining on the hands. My Mother thinks I am hilarious and cannot comprehend why a little colour on my hands from something beautiful like a beetroot should bother me. She is old school you see, get in there and get it done is her philosophy!

I strain the grated beetroot so my patties do not overflow with juices. After asking fellow foodies on facebook what to do with the juices their recommendations were to use it in a fresh juice, make a cake ( a chocolate and beetroot cake or red velvet cake sounds divine) or make a reduction out of it which is what I chose to do and used it instead of a sauce or chutney with some minted yoghurt! So hear is the recipe. I cooked my patties in my Philips Airfryer. Cook them in a shallow pan  with a drizzle of oil if you do not have one.

beetroot patties before cooking

INGREDIENTS

MINTED YOGHURT

  • 1/2 cup extra thick Greek Yoghurt
  • 1/4 cup chopped mint
  • season

METHOD

1. Prepare minted yoghurt, Set aside.

2. Reduce Beetroot juice on low heat in a small saucepan until half in capacity, set aside.

3. Place all ingredients for the Beef and Beetroot patties in a large bowl. Mix and knead thoroughly until everything is well combined.

4. Using a 1/4 cup measuring cup portion your patties and shape, flattening slightly.

5. If you are using an airfryer. Spray the patties with a little olive oil and cook on 180 for 16 minutes.

6. If you are using a large frypan then spray the pan with a little oil and cook 4 patties at a time on low to medium heat, flattening slightly for about 3 -4 minutes on each side until cooked.

7. Serve with some salad, grilled pitta,  minted yoghurt and beetroot reduction.

Enjoy.

For all products pertaining to YIAH (Your Inspiration At Home): These products are NO added gluten, NO preservatives, NO MSG and LOW in Salt. For more info click here to visit my site.

beetroot patties with beetroot reduction

Greek Beef Skewers with Rice

May 12, 2013 at 10:27 am

recipe26a

INGREDIENTS

  • 600g lean beef
  • 1 tablespoon oregano
  • 1 tablespoon paprika
  • 1 lemon juiced
  • 1/2 tablespoon salt
  • 2 tablespoon olive oil
  • 2 tablespoons chopped parsley 1 cup rice

METHOD

1. Cut beef into 4 cm pieces.

2. In a bowl add all the 1/2 juiced lemon, paprika, salt, 1 tablespoon olive oil, oregano and add the meat. Mix well.

3. Marinate for 15 minutes in the fridge or overnight if time allows.

4. Spray a non stick pan on medium heat with olive oil spray and cook meat to your liking.

5. In the meantime cook 1 cup of rice in a small saucepan using the absorption method.

6. Rinse 1 can of cannellini beans and the remaining lemon juice, olive oil, and chopped parsley to the cooked rice.

7. Serve the beef skewers on the cannellini rice.

A light, easy and enjoyable meal that can also be enjoyed served with salad, grilled pitta, houmous and tzatziki. Yummmo! Enjoy!

Heinz Big Red Broccoli, Ricotta, and Beef Mince Lasagne

October 11, 2012 at 6:55 am

sofiah1

A delicious HEINZ recipe for your family to enjoy.

INGREDIENTS

  • 500g broccoli florets (I used frozen, but you can use fresh as well)
  • 1 tblsp olve oil
  • 2 brown onions, finely chopped
  • 1 large red capsicum, diced
  • 2 celery stalks, finely chopped
  • 1 large carrot, finely chopped
  • 4 garlic cloves, crushed
  • 500g beef mince (I always use lean mince)
  • 1 tblsp Italian herbs
  • 2 cups chicken stock
  • 820g HEINZ BIG RED Condensed tomato soup
  • 800g fresh ricotta (you can find this in the deli section of your supermarket)
  • 1/3 cup basil pesto
  • 1 1/2 cups grated parmesan (don’t use an alternative as this creates the best flavour)
  • 8 sheets fresh lasagne (375g packet) fresh lasagne

METHOD

1. Pre-heat oven to 180 degrees celsius.

2. Place broccoli in a heatproof, microwave safe bowl and add 1 tblsp water if using fresh broccoli. Cover. Microwave on High (100%) for 3 – 4 minutes or until tender. Drain. Blend or process until smooth. Set aside.

3. Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add capsicum, celery, carrot and garlic. Cook stirring for 5 minutes or until vegetables have softened. Add mince. Cook stirring with a wooden spoon to break up any lumps, for 8 – 10 minutes or until browned. Season. Stir in herbs, stock and soup. Bring to a simmer, uncovered fir 30 minutes or until sauce thickens. Remove from heat.

4. Combine ricotta, pesto, 3/4 cup parmesan and broccoli in a large bowl. (I use my hands to make sure it all blends well).

5. Spread a thin layer of mince mixture over the base of a 12 cup capacity baking dish. Layer 2 sheets lasagne over mince, trimming to fit. Top with 1/3 remaining mince mixture and 1/3 remaining parmesan. Layer with another 2 sheets lasagne, then spread with half the ricotta mixture. Repeat layering, finishing with mince and parmesan.

5. Bake for 45 minutes or until cheese is melted.

6. Stand for 10- 20 minutes. Serve.