[divider]Beef Stew with Herb Dumplings[/divider]
Serves – 6
Prep – 15 mins
Cooking Time – 130 mins
Ingredients
- 155ml Cooking Oil
- 1kg Beef Knuckle, or Beef Stew Mix
- 2 Onions, sliced
- 2 Garlic Cloves, Crushed
- 1 Tbsp (15ml) Cake Flour
- 3 Tbsp (55ml) MAGGI LAZENBY Worcestershire Sauce
- 750ml Beef Stock
- 1 Can (410g) Chakalaka
- 2 Carrots, peeled and cut into chunks
- 2 Potatoes, peeled and cut into chunks
- Salt
- Black Pepper
- 240g Cake Flour
- 1 tsp (5ml) Baking Powder
- 2 Tbsp (30ml) Fresh Parsley, chopped
- 1/2 Cup (125ml) NESTLÉ IDEAL MEDIUM FAT EVAPORATED MILK
Method
- Preheat the oven to 180°C. Heat the oil in an ovenproof casserole and brown the meat for 2-3 minutes per side. Set aside.
- Return the casserole to the stove and fry the onions and garlic over a low heat for 5 minutes. Add the cake flour and stir for 1 minute. Return the meat to the casserole with the MAGGI LAZENBY Worcestershire sauce, beef stock and chakalaka. Cover and cook in the oven for 1 hour.
- Add the remaining ingredients and cook for a further 45 minutes, or until the meat is tender.
[divider]Mocha Malva Pudding[/divider]
Serves – 6
Prep – 10 mins
Cooking Time – 30 mins
Ingredients
- 1 Can (290g) NESTLÉ DESSERT & COOKING CREAM
- ½ Cup (115g) Sugar
- ½ Cup (125g) Butter
- 6 Tbsp (90ml) NESTLÉ COCOA
- 3 tsp (15ml) NESTLÉ Espresso Powder
- 2 Tbsp (30g) Butter
- Salt
- ⅓ Cup (75g) Sugar
- 1 Egg
- 45ml Smooth Apricot Jam
- 1 Can (380g) NESTLÉ IDEAL MEDIUM FAT EVAPORATED MILK
- 5ml Bicarbonate of Soda
- 1 Cup (120g) Cake Flour
- 4 tsp (20ml) White Vinegar
Method
- Place all of the ingredients in a pan (including NESTLÉ IDEAL MEDIUM FAT EVAPORATED MILK and cook for 4-5 minutes, stirring, until smooth and combined.
- Preheat the oven to 180°C. Cream the butter and sugar together in a mixing bowl. Add the egg and beat well. Stir in the jam.
- Place the 125ml of the evaporated milk into a jug and stir in the bicarbonate of soda. Stir the remaining evaporated milk into the sauce mixture.
- Sift the dry ingredients over creamed butter mixture. Pour the bicarbonate of soda and milk mixture over the top. Carefully fold the mixture together. Stir in the vinegar and spoon into an ovenproof baking dish.
- Pour half of the sauce mixture over the batter and bake for 25 – 30 minutes, or until the sponge is just cooked. Pour the remaining sauce over the top and serve with cream, ice cream or custard.
[divider]Strawberry Yoghurt Ice Cream[/divider]
Serves – 6
Prep – 15 mins
Ingredients
- 250g Fresh Strawberries
- 500g Thick Greek-style Yoghurt
- 250g Fresh Custard
- 1 Can (385g) NESTLÉ FULL CREAM SWEETENED CONDENSED MILK
- 500g Fresh Cream, Whipped
Method
- Place the strawberries and half of the yoghurt into a blender and purée.
- Transfer the mixture to a mixing bowl and stir in the remaining yoghurt, custard and NESTLÉ FULL CREAM SWEETENED CONDENSED MILK. Fold in the whipped cream and transfer the mixture to a freezer-proof sealed container.
- Freeze for 2 hours. Remove from the freezer and break up any ice crystals using a fork. Return to the freezer, and freeze until firm
[divider]Chicken Chakalaka[/divider]
Serves – 6
Prep – 15 mins
Cooking Time – 45 Mins
Ingredients
- Salt
- Black Pepper
- 1 Tbsp (15ml) Oil
- 2 Tbsp (30ml) Cornflour
- 1 Can (290g) NESTLÉ DESSERT & COOKING CREAM
- 2 Cans (410g) Chakalaka
- ⅓ Cup (80ml) Mayonnaise
- 1 Tbsp (15ml) Brown Sugar
- 150ml Chicken Stock
- Lime Wedges
- Coriander
Method
- Preheat the oven to 180˚C. Season the chicken pieces with salt and pepper and heat the oil in a pan. Sear the chicken for 2-3 minutes per side. Transfer the chicken to a greased ovenproof dish.
- Mix the cornflour and NESTLÉ Dessert & Cooking Cream together in a bowl until smooth. Stir in the remaining ingredients and pour the mixture over the chicken. Bake for 40-45 minutes or until the chicken is tender.
- Serve with fresh coriander and lime wedges.