Sandwich Prego Roll
Heat 2T olive oil, ½ cup red wine, 2
crushed garlic cloves and 1 chopped chili in a saucepan over a high heat. Add 2
roughly chopped medium-sized tomatoes and cook for 10 minutes until the sauce
starts to thicken. Meanwhile, heat 1T olive oil in a large pan. Sear 4 beef
rump steaks in the hot oil until well browned on both sides, transfer to a
chopping board and leave to rest for a few minutes. Toast 4 slices French loaf
in a hot pan until golden, then spread with Woolworth’s onion marmalade. Top
with a seared rump steak and a generous spoonful of sauce.
Serves 4
Fat-Conscious, Dairy-Free
Sandwich
Prego Roll
Bacon, Mushroom And Barley Soup
Cook 100g barley in salted boiling water
until al dente. Fry 125g bacon in a dry pan over high heat until crisp. Remove
from the pan, then heat 1T olive oil and butter in the same pan and fry 125 g
sliced mushrooms until golden. Add 1 crushed garlic clove, 2 bay leaves, 6
sprigs thyme, a dash of sherry and 1 liter liquid chicken stock. Simmer for 15
to 20 minutes. Gently stir the cooked barley into the soup and season to taste.
Serve hot, topped with the crispy bacon.
Serves 4
Fat-Conscious
Ostrich Meatballs With Roasted Red
Peppers And Salsa Verde
Preheat the oven to 200*C. Halve 3 red
peppers lengthways and remove the seeds. Rub each half with olive oil and
roast, skin-side up, for 20 to 30 minutes, or until the skins start to blister.
Transfer to a bowl and cover with cling film. When cool, remove the skins.
Combine 500 g ostrich mince, 1T chopped preserved lemon, 1 finely chopped leek,
1T harissa paste, 1T thyme, 2 T chopped coriander and 11 salt in a mixing bowl.
Add 1 lightly beaten free-ranae egg and stir well. Roll into golfball-sized
meatballs and chill for 10 minutes. Heat 1T olive oil and 1T butter in a large
frying pan over a high heat. Gently fry the meatballs until brown, transfer to
an ovenproof dish and bake for 7 to 10 minutes. Blend 2 cloves garlic and the
juice of 1 lemon with 1 cup mixed parsley, coriander and baby spinach in a food
processor. Slowly add ½ cup good-quality olive oil in a steady stream and
season. Serve the roasted peppers and meatballs with a drizzle of salsa verde
and toasted pita breads.
Serves 4
Fat-Conscious
Panna Cotta With Caramel
Prepare 1 x 60 g pack Woolworths vanilla-flavored
panna cotta mix according to the package instructions. Melt 50 g white sugar in
1T water in a saucepan. When the sugarturns caramel in colour, remove from the
heat and drizzle over the panna cotta. Garnish with fresh fruit.
Serves 4
Wheat- And Gluten-Free
Panna
Cotta With Caramel
Belinda Mlller-Douglas's Parmagiano
Regiano Sherry And Cream Sauce
Heat 1T olive oil and a knob of butter in a
large pan and fry 250 g sliced white mushrooms until browned. Add ¼ cup sherry
and reduce. Add 1 cup cream and simmer for 5 to 10 minutes, then season with
salt and white pepper. Before serving, add 50 g Parmesan shavings. Spoon over
rare beef fillet or chicken breasts and wilted baby spinach. Serves 4
Wheat- And Gluten-Free
