Kane's Kitchen - 27th March 2012 - Beef Stroganoff

Beef Stroganoff

Serves:  4    

Prep Time:  15 mins

Cook Time:  30 mins

What You’ll Need:

• 750g rump steak, cut into strips
• ¼ cup olive oil
• 1/3 cup plain flour
• 300g fettuccini, dry or fresh
• 1 onion, chopped
• 2 cloves garlic, crushed
• 250g button mushrooms, sliced
• 2 tbsp tomato paste
• 500ml beef stock
• 1 tbsp Worcestershire sauce
• 3 tsp paprika
• 2 tbsp sour cream
• 2 tbsp flay leaf parsley, chopped
• Cornflour, to thicken (if necessary)

What You’ll Need To Do:

1.            Coat the beef with the flour and fry in batches in the olive oil.  Set aside.

2.            Meanwhile, cook the fettuccini until al dente.  Set aside. 

3.            Add some oil to the pan and sauté the onions, garlic and mushrooms for 3 minutes.  Add the beef to the pan and add paprika, tomato paste and Worcestershire sauce.  Cook for a further 1 minute. 

4.            Add the beef stock and bring to the boil.  Reduce the heat to low and simmer covered for 15 minutes.  Remove lid and simmer for a further 15 minutes, uncovered. 

5.            If required, thicken up the mixture by adding some cornflour to 2 tsp water and stirring the mix into the stroganoff. 

6.            While on the heat, add fettuccini, parsley and sour cream and stir through. 

7.            Remove from heat and serve with green beans. 

Kane's Kitchen - 20th March 2012 - The Naked Burrito

  

The Naked Burrito

 A recipe inspired by Mad Mex!

Serves:  2    

Prep Time:  20 mins

Cook Time:  10 mins

What You’ll Need:

• 1 cup brown rice
• 300g mince
• 1 tbsp Mexican chilli powder
• ½ cup water
• 1 red capsicum, sliced
• 1 brown onion, chopped
• 2 cloves garlic, chopped
• 2 tomatoes, chopped
• ½ red onion, finely chopped
• 1 tbsp hot sauce
• ½ cup grated tasty cheese
• 1 avocado, lightly mashed
• Juice of one lemon
• 2 tsp cumin
• 2 tbsp sour cream
• ¼ cup fresh coriander
• Salt and pepper, to season

  

What You’ll Need To Do:

1.        Cook the rice as per the packet instructions (can use the microwave in a bag brown rice).

2.        Combine the chopped tomatoes and the red onion in a bowl.  Add the hot sauce, adjusting the quantity to your taste.  Set aside. 

3.        Lightly mash the avocado and add the cumin and lemon juice.  Season with salt and pepper.

4.        In a pan, brown the mince.  Add the Mexican chilli powder and ½ cup water.  Cook until water has thickened. 

5.        Meanwhile, cook the garlic, capsicum and brown onion in some olive oil until soft. 

6.        To plate, start with the brown rice and top with the mince mixture.  Add the capsicum, garlic and onion mix, the salsa and the cheese.  Top with the avocado mix, a good dollop of the sour cream and garnish with fresh coriander. 

Kane's Kitchen - 13th March 2012 - Chilli Mussels

 Chilli Mussels

Serves:  4    

Prep Time:  10 mins

Cook Time:  20 mins

What You’ll Need:

• 1.5kgs fresh mussels, beards removed
• 1 x 400g cans diced tomatoes
• 1 tbsp tomato paste
• 2 tsp brown sugar
• 1 cup dry white wine
• 2 cloves garlic, crushed
• 2 red birdseye chillies, finely chopped
• 1 onion, chopped
• ½ cup flat leaf parsley, chopped
• Juice and rind of one lemon, rind finely chopped
• Salt and pepper
• Olive oil
• Crusty bread, to serve

What You’ll Need To Do:

1.        Heat oil in a large, deep saucepan (or wok).  Add garlic, chilli and onion and sauté for three minutes, or until onions are soft.

2.        Add the tomato paste and white wine and cook for one minute.

3.        Add the diced tomatoes, lemon juice and sugar.  Bring to the boil, then reduce the heat and simmer for 15 minutes. 

4.        Taste – season with salt and pepper. 

5.        Add the mussels to the sauce.  Cover and cook for 3-5 minutes, or until the mussel shells have opened.  After 5 minutes, discard any unopened shells. 

6.        Stir through the parsley and lemon rind. 

7.        Ladle the sauce and mussels into a bowl and serve with crusty bread.

Kane's Kitchen - 6th March 2012 - Red Velvet Cupcakes

Red Velvet Cupcakes

Serves:  12  

Prep Time:  20 mins

Cook Time:  30 mins

What You’ll Need:

• 1¼ cups (125g) sifted plain flour
• ½ tsp baking powder
• ½ tsp salt
• 1 tbsp cocoa powder
• 80g unsalted butter, at room temperature
• ¾ cup caster sugar
• 1 egg
• ½ tsp vanilla essence
• ½ cup (120ml) buttermilk
• 1 tbsp liquid red food colouring
• 1 tsp white vinegar
• 1 tsp baking soda

Cream Cheese Icing

• 175g cream cheese, room temperature
• 175g unsalted butter
• 1 tsp vanilla essense
• 3 cups icing sugar, sifted

 What You’ll Need To Do:

1.        Preheat oven to 175°C and line a 12 hold muffin tin with cupcake liners. 

2.        In a large bowl, sift the flour, baking powder, salt and cocoa powder.

3.        In another bowl, beat the butter until soft (about 2 minutes).  Add the sugar and beat until light and fluffy.  Add the egg and beat until incorporated.  Add the vanilla extract and beat until combined.

4.        Whisk the buttermilk with the red food colouring.  With the mixer on low speed, alternatively add the flour mixture and the buttermilk to the butter mixture.

5.        In a small cup, combine the vinegar and baking soda.  Allow the mixture to fizz and then quickly fold into the cake batter. 

6.        Quickly divide the batter evenly among the muffin cups, smoothing the tops with a spatula.  Bake in the preheated oven for about 20 minutes, or until a skewer inserted into the muffin comes out clean. 

7.        Cool the cakes in the tin for 10 minutes then transfer to a wire rack.

8.        Meanwhile, make the icing.  Beat the cream cheese and the butter together until smooth.  Add the vanilla and icing sugar and combine.  The mixture should be thick enough to pipe, if desired.  If it’s too runny, add more icing sugar. 

9.        Wait until the cupcakes have cooled completely.  Pipe the icing on and decorate with red sprinkles.