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Paddock to Plate
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Paddock to plate
Friday, 14 August 2009
Mince Stroganoff
A Californian friend introduced my family to this recipe when our children were preschoolers. All eight people in our combined families enjoyed it – a record!
For 4–6 adult servings
200 g fettuccine egg noodles
2 Tbsp butter
2 large onions, chopped
2 cloves garlic, finely chopped
200 g mushrooms, thickly sliced
400–500 g minced beef
2 Tbsp flour
300-g can tomato purée
½ cup dry white or red wine (or water)
1½ cups water
2 tsp instant beef stock
½ tsp salt
2 tsp sugar
1 cup sour cream
½–1 cup grated cheese
Cook the noodles in plenty of boiling, lightly salted water until tender, then drain.
In a large frying pan, melt the butter, add onion, garlic and the mushrooms. Allow to brown lightly, stirring frequently.
Add the mince and stir, breaking up the pieces, until no longer pink. Stir in the flour, tomato purée, wine, water, instant stock and seasonings. Simmer for 10 minutes, then remove from the heat and stir in the sour cream.
Spread the bottom of a lightly greased casserole dish with a third of the meat sauce, then half the noodles. Repeat with another third of the meat sauce and then the remaining noodles. Cover with the last of the meat mixture, then sprinkle with the grated cheese. Put in a cool place until you need it, then bake uncovered at 180°C for about 30 minutes, until hot and bubbling.
Serve with bread rolls, a tossed green salad or coleslaw, or with cooked vegetables.
Caramel Chocolate Cake
This is a quick stir-in-a-pot mixture, best eaten within two days. Its icing is optional but yummy!
Ingredients
125 g butter
¾ cup sugar
2 rounded household Tbsp golden syrup
2 eggs
1 tsp vanilla essence
2 cups flour
½ tsp baking soda
2 tsp baking powder
½ cup milk
2 Tbsp cocoa
2 Tbsp extra milk
Warm the butter, sugar and golden syrup gently in a pot until the sugar dissolves.
Do not boil. Stand pot in cold water until lukewarm, then beat in eggs and vanilla with a fork.
Sift in dry ingredients, pour in first measure of milk, and stir with a rubber scraper to mix.
Spoon half the mixture into a lined 23-cm ring tin. Sift cocoa onto remaining mixture, pour on extra milk, then stir to mix.
Drop spoonfuls on top of mixture in tin. Bake at 180°C for 30 minutes or until a skewer inserted in the middle comes out clean.
Spread the cooled cake with caramel icing, and top with chopped walnuts if you wish.
Caramel Icing
½ cup brown sugar
2 Tbsp milk
1 Tbsp butter
¼ tsp vanilla essence
about 1 cup icing sugar
Warm together the sugar, milk and butter until sugar dissolves and mixture boils for 30 seconds. Cool to lukewarm then stir in vanilla and icing sugar. Add extra icing sugar or hot water to mix to an icing consistency. Pour over cold cake while icing is still warm.
All these recipes come from Alison Holst’s latest cookbook ‘fast & fun family food’ (Penguin Group NZ, RRP $35.00).
Read the interview on page 2 and enter the Giveaway competition to go in the draw to win a copy of the book.
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