olive oil Archives

Italian recipes

Lamb ragù pasta

6 hours

Soup recipes

Moroccan soup with pulses and easy drop dumplings

45 minutes

Eid recipes

Eid plaited mince pie

25–30 minutes

Apple recipes

Pork chops with roasted cabbage and apples

45 minutes

Air-fryer recipes

Air-fryer roast chicken

1 hour 20 minutes

Dhal recipes

Dhal soup with chickpea flour dumplings

35 minutes

Bread recipes

Lamb bone-and-vegetable soup with bread dumplings

2 hours

Chicken recipes

One-pan chicken Florentine

50 minutes

Cooking with

Lamb shank ragù with gnocchi

3 hours 15 minutes

Canned food

Italian tuna meatball soup

25 minutes

Beef recipes

Roast stuffed beef fillet

30–35 minutes

Roast stuffed beef fillet

Serves 8

Difficulty Easy

Prep Time 45 minutes

Cooking Time 30–35 minutes

Ingredients

100 g tub Woolworths herb stuffing with ancient grains
1 T wholegrain mustard
1 T Dijon mustard
100 g raw pistachios
1.5 kg Woolworths whole fillet, butterflied, at room temperature
3 T olive oil
sea salt and freshly ground black pepper, to taste
green beans, steamed, for serving
fresh parsley, chopped, for serving
brown butter, for serving

Method

1. Prepare the stuffing according to package instructions, then add the mustard and pistachios. Set aside.

2. Using a sharp knife, carefully butterfly the fillet, taking care not to cut all the way through the meat; you want to open it up like a book.

3. Use a rolling pin or mallet to flatten the fillet slightly to increase the surface area for the stuffing.

4. Spread a few spoonfuls of stuffing over the beef in an even layer.

5. Roll up the beef. If some stuffing falls out when rolling, set it aside to pan-fry later.

6. Truss the fillet using kitchen string.

7. Heat the butter and olive oil in a large cast-iron pan, season the fillet liberally and gently sear until golden brown.

8. Preheat the oven to 180°C. Add any excess stuffing to the pan, then place the pan in the oven and cook for 5 minutes for rare or 8–10 minutes for medium rare, and longer to your preference.

9. Allow the meat to rest for 10 minutes on a board to stop it from cooking. Serve with burnt butter, the crunchy stuffing bits and the steamed beans. Garnish with parsley.

Find more Christmas recipes here

Photographs: Myburgh Du Plessis
Production: Hannah Lewry
Food Assistant: Claire-Ellen Van Rooyen

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Dhal soup with chickpea flour dumplings

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Roast stuffed beef fillet

Roast stuffed beef fillet

Ingredients

Method