Ingredients

500g Beef chunks
200ml Beef stock
1 Carrot
1 Courgette
1 Red onion
1 Tin chopped tomatoes
4 Large potatoes
1 Parnsip
Salt and pepper

Method

1. Brown the meat in a pan with the chopped onion. Pre-heat oven to 180 degrees
2. Add in the salt, pepper, carrot, courgette & tomatoes and simmer for 10 mins.
3. Transfer contents into a cooking dish, cover and place in the oven for 1hr
4. Meanwhile, boil the potatoes and parsnip until they are about half done – a knife should go through but not easily.
5. Slice the potatoes and parsnip and layer on top of the mixture in the oven.
6. Cook for another 40 minutes then serve immediately

Serves: 4
Preparation time: 20 mins
Cooking time: 2 hours

Ingredients

½ kg beef mince
½ kg pork mince
1 large onion, grated
1 cup grated parmesan cheese
1 tsp salt
1/4 tsp white pepper
1/2 cup finely chopped parsley (optional)
1/2 cup light olive oil

Method

Heat oil in large frying pan until hot but not sizzling.
With wet hands, mix all ingredients together very well and shape into about golf ball size rounds.
Place carefully into oil and cook, turning often to brown all over, for about 15 minutes.
Take one out and cut it in half to make sure it’s cooked through before removing the meatballs and draining on absorbent paper.

SIMPLE TOMATO SAUCE:
Place two small cans of diced tomato in a saucepan with ½ teaspoon of sugar and 1 teaspoon of salt. Cook over a medium heat until reduced by about one third, pressing down often with a potato masher to get rid of the lumps. Warm the meat balls in this sauce for a few minutes then pour over the pasta of your choice.

Serves: 5
Preparation time: 15 mins
Cooking time: 15 mins

Ingredients

500 gm – 600 gm (1 and 1/4 pounds) beef mince
1 onion, diced
1 cup diced carrots
1 cup frozen peas
1 cup frozen corn niblets
2 tablespoon corn flour
1/2 cup water
1 teaspoon mustard
1 tablespoon Worcestershire sauce
1 large can of condensed tomato soup
Salt and pepper, to taste

1 kilo (2 and 1/4 pounds) potatoes
Approximately 1/3 cup skimmed milk
1 cup low fat, grated cheese, optional
Salt and pepper
Paprika

Method

Pre heat oven to 180 degrees Celsius.

Fry up the mince, onions and carrots together for around 15 – 20 minutes on low-ish heat, stir occasionally. Keep the lid on the pan as the steam will cook the food. Add peas and the corn. Cook a further 10 minutes.

Peel and cut potatoes up small. Bring to the boil and cook until they soften. Mash the potatoes with some milk and a bit of (optional) cheese.

Mix the corn flour with the water, mustard and Worcestershire sauce. Stir in the mince mixture until well distributed. Add the soup, salt and pepper to the meat. Bring back to the boil, whilst stirring and cook for a further 2 mins.

Place the mixture into a casserole dish and top with the mashed potato. Smooth over the potato until it is an even depth. Sprinkle with paprika.

Cook at 180c/350f for 35 mins. Serve immediately with peas and veg.

Serves: 6
Preparation time: 30 mins
Cooking time: 1hr 10 mins

Ingredients

500g Beef mince
2 x 400g tinned tomatoes
1 chopped carrot
1 chopped onion, large
4 cloves garlic
4 mushrooms
Red chillis (optional)
Mixed italian herbs
Parmesan cheese
Oil

Method

1. Heat a large pan with a tablespoon of oil, add in the chopped onion and garlic and fry for 1-2 mins.
2. Add in the beef and brown for 5 mins, then add in the carrot, mushrooms, chillis, chopped tomotoes and herbs. Cover the pan and allow to simmer for around 25 mins.
3. Cook spaghetti to serve and about 5 mins before this is ready take the lid of the bolognese to allow the excess liquid to evaporate.
4. Sprinkle over parmesan cheese and serve with the spaghetti.

Serves: 2-3
Preparation time: 10 mins
Cooking time: 45 mins

Ingredients

250g beef rump steak, trimmed
1 tablespoon oil
1 garlic clove, crushed
1 small red chilli, chopped finely
2 tomatoes, cut into wedges
1 Lebanese cucumber, halved,
seeded, sliced
1 cup coriander leaves
1 cup mint leaves

DRESSING
finely grated zest and juice 1 lime
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
1 garlic clove, crushed

Method

Place steak in a shallow dish. Pour over combined oil, garlic and half the chilli.
In a large bowl, combine tomato, cucumber and herbs.
DRESSING. Whisk all ingredients together in a small jug. Set aside.
Heat a char-grill on high. Cook steak for 2-3 minutes each side, until cooked to taste. Rest, covered with foil, for 5 minutes. Slice thinly.
Toss steak through salad with dressing. Sprinkle with remaining chilli before serving.

Serves: 2
Preparation time: 10 mins
Cooking time: 5 mins

Ingredients

1 tablespoon olive oil
1 large brown onion, chopped
2 cloves of garlic, crushed
500g lean beef mince
1 small bunch of parsley, finely chopped
3 fresh tomatoes, chopped
5 mushrooms, chopped
1 tbsp cornflour
3/4 cup beef stock
1/3 cup tomato sauce
3 tbsp Worcestershire sauce
1 tbsp barbecue sauce
1 tsp Vegemite
4 sheets frozen, ready-rolled shortcrust or puff pastry
1 egg yolk
Sea salt and freshly ground pepper

Method

1. Heat oil in a heavy bottom saucepan over high heat and cook the onion and garlic until soft. Add mince and cook until browned, which should take about 4-5 minutes.

2. Add cornflour to the meat and stir in the stock, sauces and Vegemite. When it starts boiling again, reduce the heat and let it simmer for 8 minutes or until thick. Let it cool down.

3. Preheat oven to 220°C. Grease and flour 4 individual round pans to make it non stick.
Cut 4 large circles of pastry, just enough to cover the bases and go slightly over the sides of the pans and prick several times with a fork. if you don’t have enough space to cut the top circles out of the remaining pastry, knead the remaining dough back into a ball and roll it out flat again on a lightly floured surface. Use one of the pans to shape and cut of the top circles.

4. Fill each base with a fourth of the mince mixture. Brush rims with water and place the top circles over the meat. Press hard to seal the sides and trim the excess of pastry. Brush with the egg yolk.

5. Season with salt & pepper and bake for 30 to 40 minutes or until golden.

For more great and easy step by step recipes, visit Feeling Nibblish
Serves: 4
Preparation time: 25 mins
Cooking time: 45 mins

Ingredients

2 handfulls (160g) Runner Beans
2 fist size Potatos
280g Minced Beef
2 medium (160g) Onions
1 Oxo Cube
1 metre Kitchen Foil

Method

1. Wash and top & tail runner beans.
2. Wash potatoes and cut into 1/2cm slices.
3. Peal onions and cut into 1/2cm rings.
4. Fold foil in half.
5. Divide all ingredients in half.
5. In the middle of the foil layer runner beans, potatoes, mince beef and onions.
6. With the remaining half of ingredients, repeat layer.
7. Crumble Oxo Cube over the top.
8. Fold foil over the ingredients and crimp up edges.
9. Place on fire embers (BBQ grill or in oven on baking sheet) for 30 minutes. Turn regularly.
10. Remove to plate and carefully open to see if it has all cooked. (Replace on heat source if it hasn’t.)
11. Serve and enjoy.

Serves: 2
Preparation time: 10 mins
Cooking time: 30 mins

Ingredients

400g (14oz) beef braising steak

30ml (2tbsp) Sunflower Oil

1 large onion, diced

1 garlic clove, crushed

2 sticks celery, sliced

1 orange pepper, seeded and diced

2.5ml (1/2tsp) crushed dried chillies

400g can chopped plum tomatoes

400ml (14fl oz) beef stock

1 420g can red kidney beans, drained

1 420g can cannellini beans, drained

Salt and freshly ground black pepper

Chopped parsley to garnish

Method

Trim the beef and cut into 1cm (1/2 inch) cubes.

Heat the oil in a large pan or flameproof casserole and fry the onion over a fairly high heat, stirring occasionally, for 5-6 minutes, until golden brown.

Add the beef to the pan and stir over the heat for about 5 minutes until lightly browned. Add the garlic and celery and fry for a further 1 minute, then add the diced peppers, chillies, tomatoes, stock, and drained beans. Season with salt and pepper.

Bring the mixture to the boil, then reduce the heat, cover and simmer for about 30 minutes, or until the beef is tender. Adjust the seasoning to taste, then serve in wide bowls, sprinkled with parsley.

Serves: 4
Preparation time: 15 mins
Cooking time: 30 mins

Ingredients

500 grams diced chuck steak
200 grams diced kidney
300 ml Ruby Port
2 onions – finely chopped
1 garlic clove – crushed
100 grams Opies pickled walnuts – sliced
400 ml beef stock
500 grams puff pastry
1 egg – beaten
Oil for frying

Method

Pre-heat oven to 180ºC/350ºF/Gas 4.

Heat a large frying pan with a little oil. Add half the steak and kidney and fry for a few minutes turning now and then to seal.

Repeat with the rest and transfer to a large rimmed casserole dish.

Place the onions and garlic into the frying pan and stir in the port. Bring to the boil and cook until reduced by half.

Place in the casserole dish with the meat. Add the walnuts and mix together.

Pour over the beef stock, cover and cook for 2 hours.

Remove from the oven.

Turn up the oven to 220ºC/425ºF/Gas 7.

Roll out the pastry 2” larger than the casserole dish. Reserve.

Use the trimmings to roll out a strip of dough for the rim of the dish.

Brush the rim of the dish with water and place the strip of pastry on the rim – press down well.

Brush the strip of pastry with water and cover the dish with the reserved pastry. Press down well to seal it to the strip.

Trim the excess and brush with the beaten egg.

Make two small slits in the centre to allow steam to escape.

Bake for 20 – 30 minutes until the pastry has puffed and is golden brown.

Ingredients

400g Mince beef
1 Onion, chopped finely
2 Red chillis
Pinch chilli flakes
1 Egg
2 Garlic cloves, crushed
Pinch oregano

Method

1. Chop up or crush the garlic and put into a large bowl.
2. Finely chop the onion and put into the bowl.
3. Add in all the other ingredients and mix well with your hands, you need to make sure you do this for at least 5-10 mins to make sure the burgers do not fall apart when you cook them.
4. On a chopping board, make 4 burgers with the mixture, making sure they are relatively compressed.
5. Fry on a medium heat for 4 mins on each side, turning once. Check the meat is cooked through then serve immediately.

Serves: 4
Preparation time: 15 mins
Cooking time: 10 mins