Crafty Meals – easy recipes for healthy meals

Slow-cooked beef with red wine & peppercorn sauce
Serves 8
Prep time : 15 minutes
Cooking time : 120 minutes
For conversions, click here to use our handy guide.

Ingredients
1 tablespoon olive oil.
1.2kg-piece beef bolar blade.
2 large brown onions, halved, cut into thin wedges.
1 1/2 cups red wine.
1 cup beef stock.
1 x 30 gram can green peppercorns, drained.
4 large fresh thyme sprigs.
3 fresh or dried bay leaves.
Mashed potato, to serve.
Steamed green beans, to serve.

Method
Place a stockpot over medium-high heat and add half of the oil.
Add the beef and cook, turning occasionally, for 8-10 minutes or until browned. Remove to a plate.
Heat the remaining oil in the pan over medium-high heat and add the onion.
Cook, stirring, for 5 minutes until tender.
Return the beef to the pan, and add the red wine, stock, peppercorns, thyme and bay leaves.
Bring to the boil, then reduce heat to low.
Cover and allow to simmer for 1 1/2 hours or until the beef is tender.
Transfer beef to a plate.
Cover loosley with foil to keep warm.
Increase heat to high. 
Bring to a boil and cook for 15 minutes or until the sauce reduces by half.

Serving
Thickly slice the beef across the grain.
Divide mash among serving plates.
Top with beef and sauce.
Serve with beans.

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Roast Beef Wraps
Serves 4
Prep time : 10 minutes
For conversions, click here to use our handy guide.

Ingredients
1/4 cup whole egg mayonnaise.
1 clove garlic, crushed.
4 whole meal wheat wraps.
1 bunch trimmed rocket.
12 slices rare roast beef.
8 sliced cornichons (pickled cucumbers).
3 sliced roma tomatoes.
8 slices Swiss cheese.

Method
Add mayonnaise and garlic to a small bowl and stir to combine. Spread mayonnaise mixture over each of the wraps.
Evenly divide rocket, roast beef, cornichons, tomatoes and Swiss cheese among each wrap.
Roll up firmly and fold in the ends to enclose the filling.
Chill for at least 30 minutes prior to slicing.

Serving
Slice each roll on the diagonal and serve.

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Tartare Steak
Serves 4
Prep time : 7 minutes
Cooking time : 13 minutes
For conversions, click here to use our handy guide.

Ingredients
4 Rib Steaks on the bone.
Freshly ground black pepper.
2 teaspoons oil.
2 teaspoons butter.
4 small potatoes, sliced thinly.
1/2 cup tartare sauce.
1/4 cup sour cream.
2 medium tomatoes, peeled and deseeded.

Method
Trim steaks to remove any excess fat.
Season to taste with pepper
Place a large frying pan over medium-high heat.
Add steaks and cook for 4 to 5 minutes each side.
Transfer to a plate and allow to rest.
Melt butter in a frying pan over medium heat, and gently saute potatoes until cooked.
Place a small saucepan over low heat and add tartare sauce and sour cream.
Add chopped tomatoes to pan prior to serving.

Serving
Spoon sauce over steak, and serve with scalloped potatoes.

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Traditional Beef Chili
Serves 4
Prep time : 10 minutes
Cooking time : 120 minutes
For conversions, click here to use our handy guide.

Ingredients
800 grams beef chuck or blade steak, cut into 3cm pieces.
Olive oil.
1 onion, chopped roughly.
3 teaspoons ground cumin.
2 teaspoons ground coriander.
1/2 teaspoon ground chili.
1/4 teaspoon ground smoky paprika.
4 cups beef stock.
2 x 400 gram cans whole tomatoes.
400 gram can red kidney beans, rinsed and drained.
Salt and cracked black pepper.
2 tablespoons coriander, chopped.
Sour cream, to serve.

Method
Place a large deep frying pan or heat proof dish over medium high and add a little oil. Add the steak, and cook in batches for 2-3 minutes until browned.
Return all the meat to the pan.
Add the onion, cumin, coriander, chili and paprika and cook, stirring, for 2 minutes. Add the stock and tomato and stir through until well mixed.
Reduce the heat to low, cover and cook for 1 1/4 hours, stirring frequently.
Uncover and cook for another 30 minutes until the meat is very tender.
Add the kidney beans and cook for a further 10 minutes.
Season with salt, pepper and stir through the coriander.

Serving
Top with a dollop of sour cream, and serve.

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Warm Steak Salad with Horseradish Dressing
Serves 4
Prep time : 10 minutes
Cooking time : 15 minutes
For conversions, click here to use our handy guide.

Ingredients
6 roma tomatoes, halved.
1 red onion, cut into wedges.
Salt and pepper.
Olive oil.
1 bunch asparagus, woody ends trimmed.
3 sirloin steaks, trimmed.
2 tablespoons buttermilk.
1 tablespoon horseradish sauce.
2 teaspoons chives, chopped finely.
100g baby spinach leaves.

Method
Preheat oven to 210°C. Line a baking tray with baking paper.
Place the tomato and onion on prepared tray.
Season with salt and pepper and drizzle with a little olive oil.
Bake for 15 minutes until tender.
Blanch the asparagus in a saucepan of boiling water for 1-2 minutes, then plunge into iced water. Drain and set aside.
Season the steaks with salt and pepper and drizzle with a little oil.
Place a frying pan over medium-high heat.
Cook the steak, for 3 minutes each side for medium, or until cooked to your liking. Remove, cover with foil and allow to rest for 5 minutes.
In a small jug, place the buttermilk, horseradish sauce, chives and 1/4 cup water. Whisk to combine.

Serving
Place spinach leaves on serving plates.
Cut steak into thick slices and place on the spinach leaves with the tomatoes, onion and asparagus.
Drizzle with the dressing.

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Cornish Pasties
Makes 20
Prep time : 7 minutes
Cooking time : 45 minutes
For conversions, click here to use our handy guide.

Ingredients
1 tablespoon olive oil.
1 small onion, chopped finely.
2 cloves garlic, crushed.
350 grams beef mince.
1 small potato, peeled, chopped finely.
1 carrot, peeled, chopped finely.
2 teaspoons cornflour.
1/3 cup beef stock.
1 tablespoon Worcestershire sauce.
1 tablespoon tomato sauce.
5 sheets ready-rolled frozen shortcrust pastry, partially thawed.
1 egg, lightly beaten.

Method
Place a frying pan over medium heat and add oil.
Add onion and cook stirring for 4 minutes, until opaque and soft.
Increase heat to high and add mice and garlic.
Cook for 2 to 3 minutes, stirring until the mince has browned.
Add carrot and potato and cook for about 3 minutes, until the vegetables are just tender.
To a small bowl, add cornflour and 2 tablespoons stock. Whisk to combine.
Pour cornflour paste into pan along with worcestershire sauce and tomato sauce.
Bring to the boil and cook, stirring until the mixture has thickened slightly.
Remove from heat and season with salt and pepper.
Put to one side to cool.
Preheat oven to 200 C. Line 2 baking trays with baking paper.
Cut four 12cm rounds from each sheet of pastry.
Place a tablespoon of mince onto each round, and brush around the edges with egg.
Pull the edges together, forming a crescent, and using fingertips, pinch them to form the customary cornish crusts.
Place pasties on prepared trays and brush with egg.
Bake for 25 to 30 minutes, until golden.

Serving
Allow to cool. Serve hot or cold.

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Crumbed Veal Cutlets with Sweet Potato Mash
Serves 4
Prep time : 8 minutes
Cooking time : 20 minutes
For conversions, click here to use our handy guide.

Ingredients
1 cup fresh white bread crumbs.
30 grams parmesan cheese, grated.
4 veal cutlets.
1/4 cup plain flour.
2 eggs, lightly beaten.
800 grams sweet potato, cut into large chunks.
1/3 cup hot milk.
30 grams butter, chopped.
Pinch ground nutmeg.
Olive oil for frying.
Steamed broccolini, to serve.

Method
Place bread crumbs and parmesan into a shallow bowl and season with salt and pepper. Stir to combine.
Place flour into a plate and egg into a shallow bowl.
Toss the cutlets into the flour, then dip into the egg.
Coat in the bread crumb mixture, pressing the crumbs into the cutlets with your fingertips.
Chill in the freezer for 10 minutes.
In a saucepan of boiling water, cook the sweet potato for 10 minutes, until tender.
Drain and return to the pan.
Roughly mash, then add milk, butter, nutmeg and season with salt and pepper.
Mix until smooth.
Pour enough oil into a large frying pan to coat the base.
Place over medium heat.
Once to temperature, cook the cutlets for 4 to 5 minutes on each side for medium, or until cooked as desired.
Remove to a plate lined with paper towel.

Serving
Serve cutlets with sweet potato mash & steamed broccolini.

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Meatballs with Couscous Salad
Serves 4
Prep time : 10 minutes
Cooking time : 15 minutes
For conversions, click here to use our handy guide.

Ingredients
800 grams lean beef mince.
2 teaspoons beef stock powder.
2 teaspoons garlic pepper steak seasoning.
1 cup couscous.
1 2/3 cups boiling water.
Olive oil cooking spray.
400 gram can chickpeas, rinsed.
1/2 cup mint leaves, chopped.
1/4 cup parsley leaves, chopped.
1 lemon, rind grated finely, juiced.
1 small red onion, chopped finely.
1/2 cup raisins, chopped finely.
2 roma tomatoes, chopped finely.
1/3 cup natural yoghurt.

Method
In a large bowl, combine beef mince, stock powder and steak seasoning.
Mix well using your hands, and then form tablespoons of mince mixture into balls.
Place couscous in a large bowl.
Pour in boiling water (enough to cover).
Cover bowl and allow to stand for 3 to 4 minutes. The water should have been absorbed. Stir with a fork to separate grains.
Over medium heat, place a large non-stick frying pan.
Spray the meatballs with oil and add to the pan, cooking for 10 to 15 minutes, until browned and cooked through.
To the couscous add the chickpeas, mint, parsley, lemon rind, 2 tablespoons lemon juice, onion, raisins and tomatoes.
Stir through and season with salt and pepper.

Serving
Spoon couscous into bowls and top with meatballs. Pour over a little yoghurt, and serve.

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Hearty Sausage Stew
Serves 4
Prep time : 12 minutes
Cooking time : 30 minutes
For conversions, click here to use our handy guide.

Ingredients
2 tablespoons olive oil.
500 grams thick beef sausages.
1 large onion, halved, sliced.
2 cloves garlic, crushed.
1 green capsicum, chopped roughly.
1 red capsicum, chopped roughly.
3 stalks celery, chopped roughly.
500 grams roma tomatoes, chopped.
400 gram can cannellini beans, rinsed.
200 grams baby rocket leaves.
Crusty bread to serve.

Method
In a large heavy based frying pan, heat 1 tablespoon oil over medium heat.
Add sausages and cook for 5 minutes, until browned.
Remove to a chopping board and chop into thick slices.
Add remaining oil to pan and bring back to temperature.
Add onion, garlic and capsicum.
Cook stirring occasionally, until onion is opaque and tender and capsicum is soft.
Add celery, tomatoes and sliced sausages and cook for 15 minutes, until celery has softened.
Add beans and cook for a further 2 minutes, until heated through.

Serving
Spoon into bowls and top with rocket. Serve with crusty bread.

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