Category: Main (page 21)

Sweet and sour beef. The pineapple pre-digests the meat for extra tenderness.

Ingredients

• 2 pounds beef top round steak, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 can (15 ounces) tomato sauce
• 2 large onions, chopped
• 4 medium carrots, thinly sliced
• 1 large green pepper, cut into 1-inch pieces
• 1 cup canned pineapple chunks, drained
• 1/2 cup cider vinegar
• 1/4 cup packed brown sugar
• 2 teaspoons chili powder
• 2 teaspoons paprika
• Salt, pepper

Preparation

Mix the beef with the pineapple, onions, and powders and keep in the fridge for at least 1 h (or overnight).

Done properly, it should convince Italians that pasta and chicken can go well together.

A summer meal, can be eaten hot or cold.

Complicated but worth it.

Ingredients

• 6 Basa Fillets 20 cm long, 8 cm wide (or any boneless fish)
• 200 g Mushrooms, chopped small
• 1 Onion, chopped small
• 4 cloves of Garlic, chopped small
• 4-5 Tbsp of Breadcrumbs
• 1/2 Tbsp Chilli Flakes
• 4 Tbsp Walnuts, small pieces
• 4 Tbsp of Chives
• 1 cup White Wine
• 1/2 cup Water
• 2 Tbsp White Flour
• 2 Tbsp Butter (sauce)
• 2 Tbsp olive oil (frying)
• 1/2 cup Sour Cream/Yoghurt
• Salt and Pepper to taste
• Fresh Salad to serve

Preparation

Fry the garlic, then onions and add the mushrooms. Season and cook till mushrooms are soft and the water has evaporated.

Brilliant use of a tajine. The trick is not to overcook the vegetables.

Excellent recipe from the island of Corfu, passed down from my grandmother. Quick and tasty.