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Delicious Herb Basting Ingredients 2 ml dried or 5ml chopped fresh rosemary 125 ml cooking oil or olive oil 2 ml dried or 5ml chopped fresh marjoram 15 ml lemon juice 2 ml dried or 5ml chopped fresh parsley 1 clove of garlic, crushed
Method Mix ingredients together. Use a crushed rosemary sprig and baste meat regularly while grilling. The basting mixture can be prepared in advance and left in the refrigerator until needed. Delivers approximately 150 ml



Favourite Beef Stew with Asparagus
Ingredients 1 kg Beef Cubes, cut into 25mm pieces 4 rashers rindless streaky bacon, chopped 10 ml cooking oil 2 cloves garlic, crushed 3 leeks sliced 5 ml salt Freshly ground black pepper to taste 250 ml meat stock 1 x 410g can asparagus pieces, drained 15 ml cake flour 120 g Gruyere cheese. grated (250 ml)
Method Fry bacon until crisp in a heavy-based saucepan. Remove bacon and set aside. Add cooking oil to rendered fat and brown meat. Add garlic and leaks and saute. Season meat with salt and pepper. Heat meat stock and add to meat. Cover with lid, reduce heat and simmer for 1,5 - 2 hours or until meat is tender. Add asparagus and heat through. thicken liquid with a paste of cake flour and water, if necessary. Spoon into an oven dish, sprinkle cheese and reserved bacon over meat and grill under a pre-heated element until cheese has melted. (6 servings)



Roasted Rolled Sirloin with Sherry Basting
1 rolled sirloin, approximately 1,5 kg 5 ml salt Freshly ground black pepper, to taste. Basting Mixture 7 ml paprika 1 ml ground coriander 50 ml dry sherry 50 ml apple juice 3 cloves garlic, crushed 5 ml salt Freshly ground black pepper to taste
Method Rub salt and pepper onto fat side of the meat. Place meat on the rack of an oven-roasting pan and oven-roast at 160 C for 15 - 20 minutes per 500 g plus 15 minutes (rare) or 20 - 25 minutes per 500 g plus 20 minutes (medium-done). Mix basting ingredients and baste meat regularly during the last 30 minutes of cooking time. Allow meat to rest in warming drawer for 10 minutes before removing string and carving into thin slices.



Super-Quick Stir Fry
500 g sliced steak, cut into thin strips 30 ml cooking oil 2 carrots, cut julienne 1 onion, sliced 1 green pepper, seeded and cut julienne 200 g baby marrows, sliced 300 g mushrooms, sliced 100 g bean sprouts Sauce : 250 ml mango juice 75 ml wine vinegar 5 ml soy sauce 25 ml brown sugar 3 ml salt 1 ml ground ginger (optional) Freshly ground black pepper to taste 30 ml corn flour
Method : Brown meat in heated cooking oil in a wok or a heavy-based saucepan. Add vegetables in the order listed above and stir fry until vegetables are just cooked, but still crisp. In the meantime, mix sauce ingredients together, bring to the boil and simmer for 3 minutes, stirring constantly. Add sauce to stir-fried vegetables and stir to combine.



Beef and Avocado Salad 1 thin Porterhouse steak (about 400 g) Cooking Oil 1 avocado, cubed 10 ml lemon juice 25 ml plain yoghurt 25 ml French salad dressing 1 medium tomato, skinned and cubed Freshly ground black pepper to taste
Method : Brush meat with cooking oil. Heat a riffle pan to smoking hat and grill meat for 5 - 7 minutes in total (rare) or 7 - 10 minutes in total (well-done). Leave meat to cool, then cut at a 45ꠡngle into thin slices. Combine remaining ingredients and toss gently with meat. (6 servings)



Delicious Steak with Cape Basting 4 steaks, rump or sirloin about 20mm thick 5 ml salt Fresh ground black pepper to taste Basting mixture: 200 ml sour cream 1 ml salt 10 ml Dijon mustard 5 ml dried or 15 ml chopped fresh tarragon 15 ml drained and chopped capers (optional) 10 ml dried or 30 ml chopped fresh parsley Freshly ground black pepper to taste Method: First prepare the basting mixture by combining all the ingredients.
To prepare the meat, slash the fat edges at 25 mm intervals to prevent curling during cooking. Place meat on the rack of an oven-roasting pan and grill 100 mm under a pre-heated element for 5 - 7 minutes in total (rare) or 7 - 10 minutes in total (medium-done), basting the meat frequently with the basting mixture. Season with salt and pepper and serve immediately. (4 servings)