parsley Archives

Fish recipes

Tsipora paketo

15 minutes

Aliums

Fragrant garlic mussels

10 minutes

Morogo-stuffed chicken breasts

40 minutes

Pork schnitzel with gremolata

10 - 15 minutes

Spaghetti Bolognese

30–40 minutes

Fish recipes

Citrusy seafood salad

20 minutes

Egg recipes

Spicy poached eggs with pepper, brinjal and tomato

30 minutes

Egg recipes

Oyster Mushroom and Crispy Egg

15 minutes

Steak recipes

Mustard steak and crispy fried potatoes

20 minutes

Fish recipes

Baked hake parcels

15 to 20 minutes

Slow-cooked beef ragu with gnocchi

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 1/2 hours

Ingredients

6 carrots, finely chopped
4 baby leeks, finely chopped
4 garlic cloves, finely sliced
3 T olive oil
2 T tomato paste
6 anchovy fillets
1 fresh rosemary sprig, chopped
1 T oregano chopped
2 bay leaves
3 T flat-leaf parsley chopped
1 x 400 g chopped tomato can
600 g free-range beef shin
1/2 cup beef stock
1 cup red wine
Basic gnocchi one portion
Sea salt and freshly ground black pepper to taste
Parmesan grated, for serving

Method

In a saucepan over a medium to low heat, gently fry the carrot, leek and garlic in the olive oil until softened but not coloured.

Add the tomato paste, anchovies, fresh herbs and canned tomato and simmer for 20 minutes.

Add the beef shin, stock and red wine, cover and simmer for 1 hour, or until the beef is broken up and the sauce has reduced.

Spoon the sticky ragu over the cooked gnocchi, season and scatter with grated Parmesan. Serve immediately.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Tsipora paketo

Fragrant garlic mussels

Morogo-stuffed chicken breasts

Pork schnitzel with gremolata

Spaghetti Bolognese

Citrusy seafood salad

Seasonal gazpacho

Spicy poached eggs with pepper, brinjal and tomato

Oyster Mushroom and Crispy Egg

Mustard steak and crispy fried potatoes

Baked hake parcels

Slow-cooked beef ragu with gnocchi

Slow-cooked beef ragu with gnocchi

Ingredients

Method