These are the recipes the Clover Mamas Afrika tried and tested at the Beginners Cooking & Baking course.
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Ingredients to serve 4
500g minced beef 15ml sunflower oil 1˝ onions, chopped 1 clove garlic, crushed 1x410g can chopped tomatoes 50ml tomato paste 10ml salt 1ml ground black pepper, or to taste 15ml brown sugar 2ml dried basil OR 5ml freshly chopped basil 30ml fresh parsley, chopped
Ingredients to serve 8
1kg minced beef 30ml sunflower oil 3 onions, chopped 2 cloves garlic, crushed 2x410g can chopped tomatoes 100ml tomato paste 20ml salt 2ml ground black pepper, or to taste 30ml brown sugar 5ml dried basil OR 10ml fresh basil, chopped 60ml fresh parsley, chopped
Preparation method
Heat the oil in a heavy-based saucepan. Add the onion and garlic and sauté until onion is translucent. Add the minced beef and fry until golden brown in colour.
Add remaining ingredients, cover and reduce heat. Simmer for 25 – 30 minutes, or until meat is cooked.
1 x savoury minced beef recipe (above) 1 green pepper, seeded and chopped 750ml cooked samp (250g uncooked samp) 1 x 410g can tomato puree 375ml grated Clover Cheddar cheese freshly ground black pepper, to taste
Ingredients to serve 8
2 x savoury minced beef recipe (See above) 2 green peppers, seeded and chopped 1, 5litres cooked samp (500g uncooked samp) 2 x 410g can tomato puree 500ml grated Clover Cheddar cheese freshly ground black pepper, to taste
Preparation method
Prepare the minced beef according to recipe. Sauté the green pepper with the onion before adding the remaining ingredients.
Spoon a layer of samp into a greased oven roasting pan. Follow with a layer of minced beef and spread evenly. Repeat layering. Pour the tomato puree over the top layer and follow with a layer of cheese. Sprinkle the pepper over.
Bake in a preheated oven at 180°C until cheese is golden brown in colour and food is heated through.
Serve warm.
Curried Minced Beef with Rice
Ingredients to serve 4
500g minced beef 30ml sunflower oil 1 onion, chopped 1 red chilli, seeded and chopped (optional) 15ml mild curry powder 5ml turmeric 1ml ground coriander salt and pepper, to taste 2 carrots, grated 2 potatoes, peeled and cubed 30ml apricot jam 45ml vinegar
Ingredients to serve 8
1kg minced beef 60ml sunflower oil 2 onions, chopped 2 red chillies, seeded and chopped (optional) 30ml mild curry powder 10ml turmeric 2ml ground coriander salt and pepper, to taste 4 carrots, grated 4 potatoes, peeled and cubed 60ml apricot jam 90ml vinegar 500ml frozen peas
Preparation method
Heat the oil in a heavy-based saucepan. Add the onion and chilli and sauté until onion is translucent. Add the spices and fry until fragrant. Add the minced beef and fry until minced beef is golden brown in colour.
Add the remaining ingredients except peas. Reduce heat, cover and simmer for 30 minutes. Add the peas and mix through. Simmer for another 5 minutes.
Meanwhile, cook rice according to instructions on pack.
Spoon minced beef onto a bed of rice and serve
For 4 portions: Serve with 250ml uncooked parboiled rice
For 8 portions: Serve with 500ml uncooked parboiled rice
Macaroni and Minced Beef Cake
Ingredients to serve 4
500g minced beef 15ml sunflower oil 1 onion, sliced 2ml dried oreganum OR 5ml fresh oreganum, chopped salt and ground pepper to taste 1 x 410g can chopped tomatoes 250ml uncooked macaroni 250ml grated Clover Cheddar cheese
Heat the oil in a heavy-based saucepan. Add the onion and herbs and sauté until onion is translucent. Add the minced beef and fry until meat is golden brown in colour. Season to taste.
Add the tomatoes and macaroni and mix through. Reduce heat and simmer, covered for 20-25 minutes or until macaroni is cooked.
Meanwhile, prepare the white sauce according to recipe.
Spoon the minced beef and macaroni mix into an ovenproof dish. Add the white sauce and mix through. Sprinkle the cheese over and bake in a preheated oven at 180°C for 10-15 minutes or until cheese is melted and golden in colour.
10ml sunflower oil ˝ onion, finely chopped 1 clove garlic, crushed 500g minced beef 1 egg 1 slice brown bread, soaked in water 5ml grated carrot 5ml salt 1ml pepper
Ingredients to serve 8
15ml sunflower oil 1 onion, finely chopped 2 cloves garlic, crushed 1kg minced beef 2 eggs 2 slices brown bread, soaked in water 10ml grated carrot 10ml salt 2ml pepper
Preparation method
Heat the oil in a heavy-based frying pan. Add the onion and garlic and sauté until onion is translucent. Remove from heat and allow to cool to room temperature.
Mix the onion mix, minced beef, eggs, brown bread slices, carrot, salt and pepper together well with a fork.
Scoop 25 ml of minced beef mixture and roll into a ball. Place onto a greased baking tray. Repeat with remainder of mixture until finished.
Bake meatballs in a preheated oven at 180°C for 20-25 minutes or until cooked through and golden in colour.
Serve warm
Tomato Rice and Meatballs
Ingredients to serve 4
1 x basic meatball recipe (see here) 250ml uncooked parboiled rice 600ml chicken stock 2x410g cans whole peeled tomato, chopped and liquid reserved 10ml sugar 5ml dried mixed herbs
Ingredients to serve 8
2 x basic meatball recipe (see here) 500ml uncooked parboiled rice 1,2litre chicken stock 4x410g cans whole peeled tomato, chopped and liquid reserved 20ml sugar 10ml dried mixed herbs
Preparation method
Prepare the meatballs according to recipe. Do not cook in oven, refrigerate for 30 minutes and set aside.
Heat the chicken stock with the tomatoes and reserved liquid in a heavy-based saucepan. Add sugar and herbs. Bring to the boil and add the rice. Cover with lid. Simmer for 10 minutes.
Add the meatballs to the mixture and press down to cover with liquid. Simmer for a further 10 minutes or until meatballs and rice are cooked, add more water if needed.
Serve immediately
Curry Meatballs
Can serve 4 - 6.
Ingredients to serve 4
1 x basic meatball recipe (see here) 40ml sunflower oil 2 onions, chopped 2ml cloves salt and pepper, to taste 25ml mild curry powder 80ml chutney 20ml apricot jam 20ml sugar
Ingredients to serve 8
2 x basic meatball recipe (see here) 80ml sunflower oil 4 onions, chopped 4ml cloves salt and pepper, to taste 50ml mild curry powder 160ml chutney 40ml apricot jam 40ml sugar
Preparation method
Prepare and cook the meatballs according to recipe. Transfer to an ovenproof dish.
Heat the oil in a heavy-based saucepan. Add the onion and sauté until onion is translucent. Add the cloves, seasoning and curry powder and fry for 1 minute.
Add the remaining ingredients and cook for 20 minutes.
Pour sauce over meatballs. Cover and refrigerate for 2 days.
Serve warm or at room temperature
Bread Meatballs
Ingredients to serve 4
6 slices brown bread 500ml water 500g minced beef 1 onion, chopped 1 tomato, chopped 30ml chutney 15ml Worcester sauce 7ml salt pepper, to taste 10ml brown sauce powder (Bisto)
To serve: Parboiled rice OR maize meal OR samp
Ingredients to serve 8
12 slices brown bread 1litre water 1Kg minced beef 2 onions, chopped 2 tomatoes, chopped 60ml chutney 25ml Worcester sauce 15ml salt pepper, to taste 20ml brown sauce powder (Bisto)
To serve: Parboiled rice OR maize meal OR samp
Preparation method
Soak the bread in half of the water. Press fine with a fork.
Add the minced beef, onion, tomato, chutney, Worcester sauce, salt and pepper and mix lightly with a fork
Scoop 100 ml of minced beef mixture and shape into a ball. Repeat with remaining mixture and place in a greased 2,5 litre ovenproof dish
Mix the remaining water with the sauce powder and pour over the meatballs
Bake in a preheated oven at 180°C for 1 hour or until cooked through
5 large potatoes, peeled and cut into bite-size pieces 15ml Clover Mooi River Salted Butter 125 ml Clover Fresh Full Cream Milk salt and pepper, to taste
10 large potatoes, peeled and cut into bite-size pieces 40ml Clover Mooi River Salted Butter 250ml Clover Fresh Full Cream Milk salt and pepper, to taste
Preparation method
For the meat: Mix all the ingredients except chutney together. Spoon into a greased ovenproof dish and lightly press down. Bake in a preheated oven at 160°C for 1˝ hour.
Meanwhile, prepare topping. Cook the potatoes until soft in a heavy-based saucepan. Drain and mash with a fork. Add the milk and butter with seasoning and mix through until light and fluffy.
When meat is cooked. Remove from oven and spread chutney over. Follow with the mash and spread evenly with a fork into a rough surface.
Return to oven and bake at 180°C until topping becomes golden in colour.
