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340g (12oz) of shortcrust pastry (we will be sharing our very own short crust pastry tomorrow).
2lb of rump steak, cut small and remove fat
200ml of beef stock
3oz butter
1 onion, chopped
2 tbsp of corn flour
Sprinkle Minettes Gourmet Steak and Beef Dry Marinade
1 clove of garlic, crushed
8oz of mushrooms, sliced
Parsley and rosemary
Glaze with one beaten egg
Heat half of the butter in a frying pan and gently fry the onion and garlic on a medium heat.
Coat the steak and the kidney in the flour seasoned with Minettes Gourmet steak and beef marinade.
Fry until the steak until browned on all sides and transfer to a large casserole dish.
When you have finished browning the meat, pour the stock into the frying pan and bring to the boil. Ensure that all the crusty bits from the side of the pan are included in this mixture.
Pour into the casserole dish over the meat and make sure to stir with a spoon so all of the Minettes Gourmet Dry Marinade is evenly distributed. Taste and add more of our spices if needed.
Heat the remainder of the butter in the frying pan and add the cut mushrooms. Fry gently and then add to the meat and stock together with the the rosemary and parsley.
Cover the casserole dish with a lid and cook in a preheated oven set at 150°C (300°F) for approximately 2 hours.
Remove from the oven and allow to cool for 20 minutes.
When the filling mixture has cooled, to your taste, transfer to a pie dish.
Roll out the pastry so that it covers the pie dish and add 1 inch (2.5cm).
Dampen the edge of the pie dish with water and cut the 1-inch of pastry from the larger piece. Arrange the pastry strip to the edge of the pie dish and gently press down.
Arrange the pastry lid on top and press down the edges of the pastry lid onto the edging.
Make a small hole in the top of the pastry so that steam will be allowed to escape during cooking.
Brush with the beaten egg.
Place into a hot oven at 190°C and bake for 15 minutes.
Reduce the temperature to 170°C (325°F) and continue to bake for a further 45 minutes.
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Enjoy!
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Minettes Gourmet Dry Marinade (Chicken and Turkey)
Fillet Chicken
Sunflower Oil
Zucchini Pasta
Courgette
Place dry chicken fillet on plate and sprinkle with Minettes Gourmet Dry Marinades (Chicken and Turkey).
Drizzle with sunflower oil and fry in a shallow pan on a medium heat for five minutes on either side.
Keep a close eye on the time to ensure that you do not overcook the meat, because it cooks really fast.
Debbie, paired the chicken fillet with courgetts and sauteed zucchini.
Preparation time 10 mins.
Serves 1
#SprinkleAndCook
Follow us on instagram @minettesgourmetdrymariandes for cooking ideas.
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They are easy to prepare and quick to cook. Perfect for teaching a cooking class and fun too. Summer has passed and now we are in fall. So less barbecue's outside and more grilling inside. Also, the kids can develop some barbecue skills for when the sun comes out. I have created a fun recipe for teachers, parents and kids to cook together.
Ingredients
2.5 lbs of boneless chicken breast
2 tbsp freshley cut/minced parsley leaves
1/2 cup chopped yellow and green peppers
2 tbsp Minette's Gourmet Dry Marinade (Chicken & Turkey).
3 tbsp of plain yogurt
2 tsp of freshly lemon
1 tsp himalayan salt (to taste)
1/4 cup sunflower
Method
Cut chicken into square pieces and place in a bowl. In a small bowl, whisk the parsley, yoghurt, lemon, salt and Minette's Dry Marinades (Chicken & Turkey) together. Pour the marinade over the chicken, cover with cling film and place in the refrigerator for 20 mins.
Chop the sweet red and yellow peppers for adding to the skewers.
If you are using wooden skewers, soak them in water while the chicken is marinating (this helps the chicken not to stick).
Prepare the grill before by greasing it (wearing gloves is recommended). Skewer the chicken and add sweet peppers, drizzle oil over chicken and place on grill for 12 -15 minutes. Turn occasionally for even cooking.
Serve hot.
Preparation time 35 minutes
Serves 6 - 7
As seen on:
]]>2 Lamb cutlets seasoned and roasted with Minette's Gourmet Dry Marinade (Beef & Steak) to taste. I know it's beef and steak but is wonderful with lamb.
You can slice if you wish or simply place on top of salad.
About 6 ounces of mixed greens of choice
A handful of raspberrys
Home made Vinaigrette (red wine vinegar, dijon mustard, honey, himalayan salt and pepper to taste, olive oil)
1/4 of a half cucumber
In a large bowl combine salad greens of your choice.
In a small mixing bowl combine, red wine vinegar, djon mustard, honey, himalayan salt, olive oil, and whisk until thoroughly combined. Add white pepper to taste.
Drizzle desired amount of dressing on salad and toss well to coat.
Store leftover dressing in a airtight container in the fridge (for four days).
Slice your roast cutlets or your lamb cutlets and add to salad and toss.
Add raspberrys to garnish.
Servings 2
Prep time 10 minutes
Calories 516 kcal
Author Michelle Hope
Instagram @michellehopecooking
Disclosure: Photo by Catherine Chase
Recipe Contributor: I am a recipe contributor to The Daily Meal syndicated by Forbes.
Go to The Daily Meal for our recipes. We are now contributing recipes every week. Check out our link here
As a big treat I am sharing our Minette's Gourmet Sliced Duck Recipe with all the trimmings and the sauce.
Pat dry the duck breasts with a paper towel. Try to cut down the fat without exposing the meat. Use a boning knife to score the skin in a cross match pattern. Try to make the cuts 1/2 inch or less apart, depending on the thickness you require.
Season the duck breast with himalayan salt and Minette's Gourmet Dry Marinade (Beef and Turkey). Leave for 15 minutes to marinate at room temperature while the oven preheats.
Preheat oven to 180 degrees. Please keep a flat roasting tin at hand.
Heat a large frying pan over medium heat. Add the duck breast, skin side down and cook for 6 to 7 minutes until brown. The duck should begin to sizzle. If it begins to brown to quickly, reduce the heat. Transfer the duck skin side up to the roasting tin or rack (what ever you feel comfortable with).
Keep the delicious sauce from the duck, for your vegetables and sauteed potatoes. Keep any remaining in a container in the fridge.
Place the duck in the oven for about 45 to 50 minutes (27 minutes for really rare). Keep checking with a knife or a thermometer.
Remove from oven, and leave the duck to rest for 5 minutes before carving on a cutting board. Cut each breast crosswise into 1/3 inch slices.
Drizzle the delicious sauce over the duck. Serve with sauteed potatoes, glazed carrot, french beans.
Enjoy!
#SprinkleAndCook
He has continued with his culinary journey to his birthplace Bali with the aim of creating something special. Combined with techniques learnt from around the globe this has enabled him to discover dishes from other countries and a wide range of ingredients.
It was a pleasure to discover the flavours of his country.
We hope he will be opening a restaurant soon.
My favourite dish of the evening is the Soto Ayam. Which is a traditional Indonesian dish, packed with fresh ingredients. I had to share his recipe with you.
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A Taste Of Cuba
A'h the beautiful culture of Cuba is always with me. When I arrive I have to have crushed ice guinness punch with a kick of greygoose vodka. It's so refreshing and a treat for the summer with friends.
Our Minette Gourmet Dry Marinade's are a blend of unique spices from around the globe which are collected in leaf form and milled only slightly as not to release there natural oils, aroma and flavour. Our environmentally reusable grinder allows you to grind the spices releasing those tantalizing flavours only when you need them
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Sprinkle and Cook - Minette's Chicken and Turkey Gourmet Dry Marinade