English-style Cannelloni

Cannelloni shells are filled with minced/ground beef flavoured with chopped onions and a little Bolognese sauce. They are cooked in a Bolognese sauce and topped with white sauce which is sprinkled with parmesan cheese. I have two recipes for cannelloni – one from North America and this one from England. The English recipe is a lighter recipe without the tomatoes and mozzarella cheese and with a plain white sauce.

English-style Cannelloni

4 servings
  • Hands on time: 40 minutes
  • Cooking time: 40 minutes
  • Ingredients
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 450 g (1 lb) minced/ground beef
  • 1 large jar Bolognese sauce
  • 12 cannelloni shells
  • 28 g (1 oz) butter (2 tbsp, or ¼ stick)
  • 28 g (1 oz) flour (3 tbsp)
  • 300 ml (10 fl oz) milk (1¼ cups)
  • salt and ground black pepper
  • nutmeg
  • 55 g (2 oz) Parmesan cheese (½ cup)

Equipment

  • You will also need a 23 cm x 33 cm (9 x 12 inch) ovenproof dish lightly oiled
  • Method
  • Preheat the oven to 180°C (350°F) (gas 4)
  • Heat the oil in a large frying pan/skillet. Add the onion and cook over a low heat for 4–5 minutes until softened but not browned.
  • Then add the beef and brown over a medium heat for about 3–4 minutes. You want it to just start turning colour.
  • Now stir through 5 tablespoons of the sauce and then leave to cool for a few minutes.
  • Spoon a layer of sauce over the bottom of the ovenproof dish.
  • Next, fill the cannelloni shells with the meat and lay them on top of the sauce in a single layer.
  • Pour the remaining sauce over the shells.
  • Next, to make the white sauce, melt the butter in a small pan, then tip in the flour and mix to a smooth paste.
  • Slowly add the milk, stirring continuously, until there is a smooth sauce. Bring to the boil. Reduce the heat to medium and let it simmer, while stirring, until the sauce starts to thicken slightly.
  • Season and add a little grated nutmeg.
  • Pour the sauce over the cannelloni and then sprinkle over the cheese.
  • Bake for 40 minutes until the top begins to brown and the sauce is bubbling.
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Italian Cottage Pie

This recipe is a quick and tasty twist to a regular cottage pie. The beef is cooked with chopped onions and red peppers in a tomato base, seasoned with Italian herbs. This is then topped with a creamy, cheesy, mashed potato and then browned under the grill/broiler.

Italian Cottage Pie

4 servings
  • Preparation time: 35 minutes
  • Cooking time: 35–40 minutes
  • Ingredients
  • 675 g (1½ lb) potatoes (4–5 medium)
  • 1 tbsp olive oil
  • 450 g (1 lb) minced/ground beef
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 1 tin/can condensed tomato soup, Campbell’s
  • 180 ml (6 fl oz) milk (¾ cup)
  • 1 tsp Italian seasoning
  • 55 g (2 oz) butter (¼ cup, or ½ stick)
  • 140 g (5 oz) cheese, grated (1¼ cup) shredded

To serve

  • A Chinese cabbage really goes well with this dish or any other green vegetable.

Equipment

  • You will also need a 1.2 litre (2 pint) (5 cup) flame-proof dish.
  • Method
  • Peel and cut the potatoes into even-sized pieces. Place in a pan, cover with water and bring to the boil. Add a little salt and then simmer for 20 minutes until tender.
  • Meanwhile, heat the oil in a large frying pan/skillet. Add the beef and brown over a medium heat, about 5 minutes. Remove from the pan and put to one side.
  • Now reduce the heat and add the onion and pepper to the pan. Cook for about 5 minutes to soften.
  • Next return the beef to the pan and stir in the soup, milk, and Italian seasoning. Then gently simmer for 15 minutes, stirring occasionally.
  • While the beef mixture is simmering, warm the flame-proof dish and preheat the grill/broiler.
  • Once the potatoes are tender, drain and add the butter and cheese. Mash until the potatoes are smooth and creamy.
  • Now spoon the beef into the flame-proof dish and top with the mashed potato.
  • Grill/broil until the potatoes are golden on top.
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One-Dish Beef Casserole

One-dish Beef Casserole

This easy beef casserole is made from chunks of steak, braised slowly with carrots, onions and potatoes in a tomato-based beef stock. Once prepared and in the oven there is nothing more to do!

One-Dish Beef Casserole

4 servings
  • Preparation time: about 35 minutes
  • Cooking time: 2 hours 45 minutes

  • Ingredients
  • 700 g (1½ lb) stewing steak
  • 28 g (1 oz) flour (3 tbsp)
  • 2 tbsp oil
  • 2 medium onions, sliced
  • 450 g (1 lb) carrots, sliced (6 medium)
  • 700 g (1½ lb) potatoes, peeled and sliced (4½ medium)
  • ground nutmeg
  • salt and freshly ground black pepper
  • 1 x 400 g tin whole tomatoes (½ x 28 fl oz can)
  • good beef stock
  • 225 g (8 oz) peas (optional) (1½ cups)

Equipment

  • You will also need a lidded casserole dish and a frying pan/skillet for this recipe.


  • Method
  • Preheat the oven to 170°C (325°F) (gas 3)

  • Place the flour in a medium-sized plastic food storage bag and add salt and pepper. Shake the bag to mix. Cut the steak into 2.5cm (1 inch) cubes and add to the bag. Shake again so the flour coats the steak. Remove the steak from the bag but reserve any remaining flour.

  • Heat the oil in the pan/skillet over a medium heat and, when just beginning to smoke, add the steak. Toss the steak so it will sear on all sides. This will need to be done in a few batches as you don’t want to overcrowd the pan or the cubes of steak will steam rather than sear. Put to one side.

  • Now reduce the heat in the pan/skillet and add the remaining 1 tablespoon of oil. When it is hot add the onions and carrots and gently cook for 5 minutes.

  • Now layer steak, onions, carrots, and potatoes in the casserole dish, sprinkling each layer with a pinch of nutmeg and some seasoning as you go.
  • Sprinkle the remaining flour from the bag over the meat and vegetables and then add the tomatoes.

  • Finally pour over enough hotstock to come just over halfway up the ingredients.

  • Cover and cook for 2½ hours.

  • Peas can be added 15 minutes before the end of cooking.
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Updated: March 9, 2020

Teriyaki Steak

Teriyaki Steak

Slices of steak are marinated in a teriyaki sauce and then sautéed with mushrooms and tomatoes. Serving on a bed of flavoured brown rice for a very tasty dish.

Teriyaki Steak

4 servings
  • Preparation time: 40 minutes
  • Marinading time: 1–2 hours
  • Cooking time: 50 minutes

  • Ingredients
  • 575 g (1 lb 4 oz) sirloin or rump steak, fat removed
  • 4 tbsp medium-dry sherry
  • 6 tbsp soy sauce
  • 1 tbsp caster sugar/superfine sugar
  • 1 tbsp olive oil
  • 225 g (8 oz) button mushrooms, sliced (3 cups)
  • 1 tsp cornflour/cornstarch

  • For the rice
  • 1 medium onion, peeled and chopped
  • 200 g (7 oz) brown rice (1 cup)
  • 450 ml (15 fl oz) chicken stock (2 cups)
  • ½ tsp cumin seeds

  • To garnish
  • 2 medium tomatoes
  • parsley


  • Method
  • Pour the sherry and soy sauce into a large bowl. Add the sugar and stir until it has dissolved.

  • Cut the steak into 1.25 cm (½ inch) slices and add to the bowl. Turn the steak to coat, then cover the bowl, refrigerate and leave to marinade for at least an hour.
  • Remove the bowl from the fridge just before preparing the rice to enable steak to come to room temperature.

  • For the rice
  • Put the onion, rice, stock, and cumin seeds into a large pan and bring to the boil. Reduce the heat to low, cover and cook for 35–40 minutes until the stock has been absorbed by the rice.

  • Then, when it is cooked, leave to rest for 10 minutes while cooking the steak and vegetables.
  • For the steak
  • First, cut the tomatoes in half and then each half into thirds.

  • Drain the meat, reserving the marinade.

  • Blend the cornflour/cornstarch into the marinade and set to one side.

  • Now heat the oil in a large frying pan/skillet over a medium heat. Add the steak and stir-fry for 2–3 minutes, turning frequently. Remove from the pan/skillet and keep warm.
  • Add the mushrooms and tomatoes to the pan/skillet and stir-fry for a further minute.
  • Add the reserved marinade. Bring to the boil, reduce the heat and cook for 1 minute.
  • Return the steak to the pan/skillet and turn to coat with the sauce.
  • To serve
  • Divide the rice amongst four plates, spooning it into the shape of a ring. Now spoon the steak and vegetables into the centre, and then spoon over any remaining sauce in the pan/skillet.
  • Serve immediately garnished with a little parsley.
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Updated: February 2, 2019

Hearty Beef Casserole with Herb Dumplings

Hearty Beef Casserole with Herb Dumplings

The addition of Guinness makes this a hearty beef casserole on a cold winter’s day. The beef is cooked very slowly with carrots, swede/rutabaga, and onions in the Guinness and beef stock. Soak all this up with herby dumplings.

Hearty Beef Casserole with Herb Dumplings

4 servings
  • Preparation time: 40 minutes
  • Cooking time: 3 hours 20 minutes

  • Ingredients
  • For the casserole
  • 2 tbsp oil
  • 575 g (1¼ lb) stewing steak, cut into 5 cm (2 inch) chunks
  • 1 large onion, finely sliced
  • 2 carrots, sliced
  • 225 g (8 oz) swede/rutabaga, cut into small chunks) (half a small rutabaga)
  • 2 tbsp flour
  • 150 ml (5 fl oz) Guinness (⅔ cup) (optional)
  • 300 ml (10 fl oz) good beef stock (1¼ cups)
  • 2 tbsp dark brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 bay leaf
  • 1 sprig of thyme

  • For the dumplings
  • 140 g (5 oz) plain/all-purpose flour (1 cup)
  • 2 tsp baking powder
  • ¼ tsp salt
  • 40 g (1½ oz) butter (3 tbsp)
  • 120 ml (4 fl oz) milk (½ cup)
  • 1 tbsp mixed dried herbs, parsley, sage, rosemary, thyme OR
  • 2 tbsp fresh parsley, chopped, and a pinch of black pepper

Equipment

  • You will also need a deep sided sauté pan with lid for this recipe.


  • Method
  • Preheat the oven to 150°C (300°F) (gas 2)

  • For the casserole
  • Heat 1 tablespoon of oil in the pan and brown the beef over a medium heat. Set aside.

  • Add the remaining oil to the pan, reduce the heat, and gently cook the onions and carrots for 10 minutes until softened.

  • Then add the swede/rutabaga and cook for a further 2 minutes.

  • Return the beef to the pan, stir in the flour and cook for 1 minute.

  • Gradually add the hot stock, stirring continuously, until there is a smooth sauce. Then stir in the Guinness. (If omitting the Guinness, just add extra stock.)

  • Now stir in the remaining ingredients and bring to the boil. Cover and cook in the oven for 3 hours.

  • For the dumplings
  • Make up the dumplings 10 minutes before the casserole is ready.

  • Sift the flour, baking powder, and salt into a bowl.

  • Rub in the butter until the mixture resembles fine breadcrumbs.

  • Mix in the herbs.

  • Then using a flat-bladed knife, gradually stir in enough milk to make a soft but not sticky dough (you may not need all the milk). Divide the dough into 8 balls.

  • Drop the dumplings onto the top of the casserole, spaced evenly apart. Cover and cook the casserole for a further 20 minutes until the dumplings are puffed up.

  • To serve
  • Accompany with creamy mashed potatoes and a green vegetable.
Print Recipe

Updated: January 17, 2019

Beef Stir Fry with Vegetables

Beef Stir Fry with Vegetables

Sirloin steak cut into strips and stir fried with red pepper, broccoli and carrots, served with a sauce over a bed of rice.

Beef Stir Fry with Vegetables

4 servings
  • Preparation time: 25 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 1 tbsp cornflour/cornstarch
  • 150 ml (5 fl oz) water (⅔ cup)
  • 284 ml (10 oz) can condensed beef broth (Campbells)
  • 2 tbsp soy sauce
  • 1 red pepper
  • 1 small head of broccoli
  • 2 carrots
  • 2 garlic cloves, crushed
  • 3 tbsp olive oil
  • 450 g (1 lb) sirloin steak, cut into strips

To serve

  • rice

Equipment

  • You will also need a 22.5 cm (10 inch) deep frying pan/skillet.


  • Method
  • First, blend together the cornflour/cornstarch and water in a bowl. Stir in the beef broth and soy sauce and then set aside.

  • Before preparing the vegetables put a large plate in the oven to warm up.

  • Deseed the pepper and cut into small chunks. Break the broccoli into small florets, discarding the stem. Peel and thinly slice the carrots.

  • Place the pan over a medium–high heat and add 2 tablespoons of oil. When hot, add the vegetables and garlic, and stir to coat. Stir-fry until tender, about 5–8 minutes. Transfer to the warm plate and cover.

  • Now add the other tablespoons of oil to the pan and when hot add the beef. Stir-fry for 2–4 minutes according to how well-done you like your steak. Turn frequently to brown on all sides. Transfer to the plate with the vegetable, cover, and keep warm.

  • Then add the reserved broth to the pan and bring to the boil. Reduce the heat to medium and stir until it thickens. Return the vegetables and meat to the pan and stir to coat with the sauce. Reheat for 1–2 minutes until everything is hot.

  • Serve over a bed of rice.
Print Recipe

Updated: December 9, 2018

Peppered Steak with a Merlot Sauce

Peppered Steak with a Merlot Sauce

Succulent steaks coated with crushed peppercorns and served with a syrupy wine sauce.

Peppered Steak with a Merlot Sauce

4 servings
  • Preparation time: 15–20 minutes
  • Cooking time:: 6–18 minutes

  • Ingredients
  • 4 good quality steaks, 3 cm (1¼ inches thick)
  • tsp black peppercorns
  • 170 ml (6 fl oz) Merlot wine (¾ cup)
  • ½ tsp balsamic vinegar
  • 2 tbsp olive oil
  • 14 g (½ oz) butter (1 tbsp)
  • salt and freshly ground black pepper

To serve

  • mashed potatoes

Equipment

  • You will also need a heavy-based frying pan/skillet


  • Method
  • First warm a plate in the oven.

  • Then trim any excess fat from the steaks.

  • Now crush the peppercorns using a pestle and mortar, or with a flat-ended rolling pin, and spread them out onto a plate. Press both sides of the steaks down onto the crushed peppercorns, shaking off any loose bits as you lift them off.

  • Get the pan really hot, then reduce the heat and add the oil. Place the steaks in the pan and cook them for 3–4 minutes on each side for rare or 8–9 for medium to well done. Transfer to the warmed plate, cover loosely with foil, and leave to rest for 5 minutes while preparing the sauce.

  • Pour the wine into the pan and let it bubble up and reduce until it makes a syrupy sauce. Add the balsamic vinegar, butter, and any juices that have run off the steaks. Give it a quick stir and season to taste.

  • Serve with the sauce poured over the steaks and the mashed potato alongside to soak up the juices.
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Updated: October 3, 2018

Pasta al Forno Siciliana

Pasta al forno Siciliana Pasta al forno Siciliana

Layers of ragù, rigatoni, ham, mozzarella and Parmesan cheeses make pasta al forno Siciliana a truly flavourful Italian dish.

Pasta al Forno Siciliana

8 servings
  • Preparation time: About 45 minutes
  • Cooking time: 1 hour on hob, 25 minutes in oven
  • Ingredients
  • 3 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 900 g (2 lb) minced/ground beef
  • 1 tbsp fresh oregano, chopped
  • 1 tbsp fresh thyme leaves
  • 1 bay leaf
  • 240 ml (8 fl oz) red wine (1 cup)
  • 540 ml (18 fl oz) passata (2¼ cups)
  • 225 g (8 oz) frozen peas (1½ cups)
  • 450 g (1 lb) rigatoni pasta (7½ cups)
  • 170 g (6 oz) sliced ham, cut into strips (about 6 slices)
  • 225 g (8 oz) mozzarella cheese, chopped
  • 4 tbsp Parmesan cheese, grated, plus extra to serve

To serve

  • A green salad or caesar salad

Equipment

  • You will also need a deep ovenproof dish measuring 22 x 30.5 cm (8½ x 12 ins) and 6.5 cm (2½ ins) deep.


  • Method
  • Heat the oil in a large pan, add the onions and cook over a low heat, stirring frequently, until golden, about 10 minutes. Add the garlic and cook for a further minute.

  • Now turn up the heat to moderate, add the meat and brown, stirring often to break up any lumps, about 5 minutes.

  • Stir in the oregano, thyme, wine, and plenty of seasoning. Continue to cook until the wine has been absorbed, about 5 minutes.

  • Next, stir in the passata, 240 ml (8 fl oz) (1 cup) water, and add the bay leaf. Cover the pan and simmer for 1 hour, stirring occasionally. At the end of the cooking time the consistency should be that of a loose ragù. Add a little more water if it is getting too thick.
  • Preheat the oven to 190°C (375°F)( gas 5).

  • 15 minutes before the ragù has finished cooking, start cooking the pasta. Add the pasta to a large pan of boiling salted water and let it cook for 2 minutes less than the recommended time on the packet. Drain.
  • Add the peas to the ragù and then remove the pan from the heat. Discard the bay leaf.

  • Now to layer the dish. Spoon a thin layer of the ragù over the base of the ovenproof dish. Add half the pasta and then spoon over half the remaining ragù. Top with all the ham. Now scatter over half the mozzarella plus 2 tbsp of the Parmesan. Add the rest of the pasta then spoon over the rest of the ragù. Finally scatter over the remaining mozzarella and Parmesan.

  • Cover the dish with foil and bake in the oven for 15 minutes. Remove the foil and continue to bake for a further 10 minutes until piping hot and golden.

  • Serve with extra Parmesan sprinkled on the top and a salad.
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Updated: October 1, 2018

Steak Béarnaise

Steak Béarnaise

I love cooking steak in the summer and it is always good to have a selection of different sauces to choose from so the meal can be a little different each time.

This traditional French Béarnaise Sauce is so lovely and creamy and a perfect match with a simply cooked good steak.

Steak Béarnaise

4 servings
  • Preparation time: 20 minutes
  • Standing time: 5 minutes
  • Cooking time: About 10 minutes

  • Ingredients
  • For the steaks
  • 14 g (½ oz) butter (1 tbsp)
  • 1 tbsp oil
  • salt and freshly milled black pepper
  • 4 x 170 g (6 oz) steaks (rib eye, sirloin or other good quality steak)
  • For the Béarnaise Sauce
  • 4 tbsp white wine vinegar
  • 1 shallot, chopped
  • 2 eggs, large (U.K.)/extra large (N.A.), yolks only
  • 115 g (4 oz) butter, cut into small pieces (½ cup, or 1 stick)
  • 2 tsp fresh tarragon, chopped
  • Serving suggestion
  • fries and peas


  • Method
  • For the steaks
  • Season the steaks.

  • Now heat a large frying pan/skillet and add the butter and oil. When the butter has melted and is foaming, fry the steaks. As a guide, fry them over a medium heat for 2 minutes each side for medium rare, 3 minutes for medium, 5–6 minutes for well done. Or BBQ them.
  • Transfer to a warm plate, cover and let them rest for five minutes, turning halfway through.
  • For the Béarnaise Sauce
  • Put the vinegar and shallot in a small pan and bring to the boil. Lower the heat and simmer to reduce to about 1 tablespoon. This will only take a few minutes. Strain and leave to cool a little.
  • Now in a small bowl, whisk the egg yolks with some seasoning and then add the vinegar and 1 tablespoon of warm water.

  • While the steaks are resting, place the bowl with the egg mixture over a pan of just simmering water. Add the butter, a knob at a time, stirring until each knob has melted before adding the next.
  • Continue stirring until the sauce is shiny and thick. Once it has thickened, remove from the heat and stir in the chopped tarragon.
  • To serve
  • Spoon the sauce alongside the steaks.
Print Recipe

Updated: September 12, 2018

Cannelloni Al Forno

Cannelloni

A great recipe for a family meal.

Cannelloni Al Forno

4 servings
  • Preparation time: 40 minutes, plus 25 minutes, if making the béchamel sauce from scratch
  • Cooking time: 55 minutes, plus 10 minutes, if making the béchamel sauce from scratch
  • Ingredients
  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 garlic clove, crushed (minced)
  • 340 g (12 oz) minced/ground beef
  • 400 g can (½ × 28 oz can) chopped/diced tomatoes
  • 1 tsp Italian seasoning
  • salt and freshly ground black pepper
  • 360 ml (12 fl oz) passata (1½ cups)
  • 16 cannelloni shells
  • béchamel sauce, made with 300 ml (10 fl oz) milk*
  • 115 g (4 oz) mozzarella cheese, grated/shredded (1 cup)
  • 55 g (2 oz) Parmesan, grated/ shredded (½ cup)

Equipment

  • You will also need an ovenproof dish large enough to take 16 filled cannelloni shells in a single layer.

Note

  • *In the UK you can buy packets of powered béchamel sauce to which you just add milk and heat. However, I can’t find this in Canada and so have to make the sauce from scratch, which is very easy. You will find the recipe below.


  • Method
  • Preheat the oven to 180°C (350°F), (gas 4).

  • If making the béchamel sauce from scratch, make it now (see below).

  • Heat the oil in a large frying pan/skillet then gently fry the onion and garlic for 5 minutes. Now add the meat and brown over a medium heat for 5 minutes, breaking up any clumps as it browns.

  • Next stir in the tomatoes along with the seasonings. Gently simmer for 10 minutes.

  • If making the béchamel sauce from a packet, make it now, following the directions on the packet.

  • Pour half the passata into the ovenproof dish.

  • Fill the cannelloni shells with the meat mixture, placing them in the dish as you go.

  • Pasta filled with meat sauce
  • Now pour over the remaining passata and then top with the béchamel sauce.

  • Passata added
  • Adding béchamel sauce
  • Topped with béchamel










  • Sprinkle over the mozzarella and then the Parmesan covering the sauce completely.

  • Topped with cheese
  • Bake in the oven for 30 minutes until the top is golden brown.

  • Tip
  • In UK the packets of grated mozzarella have no additional additives. In Canada the shredded mozzarella does. To avoid the additives, shred block mozzarella, popping it in the freezer for 30 minutes first to firm up. It will make shredding easier.
Print Recipe

Béchemal Sauce

Ingredients

  • 300 ml (10 fl oz) milk (1¼ cups), warmed
  • 1 shallot, skinned and sliced OR a small piece of onion skinned
  • 1 small carrot, peeled and thickly sliced
  • 1 stick celery, washed and thickly sliced
  • 1 bay leaf
  • 3 peppercorns
  • 28 g (1 oz) butter (2 tbsp)
  • 3 tbsp flour
  • salt and freshly milled black pepper

Method

  • Pour the milk into a small pan. Add the vegetables, bay leaf, and peppercorns then bring slowly to the boil. Remove from the heat, cover the pan and leave to infuse for 15 minutes. Strain the milk, discarding the vegetables and flavourings.
  • Melt the butter in a clean pan and then, over a low heat, blend in the flour. Cook for 1 minute. Remove from the heat and then slowly add the milk, stirring continuously, until the mixture is smooth. Now return the pan to the heat and cook the sauce until it thickens, stirring continuously. Season to taste.
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Steak aux Légumes

Steak aux légumes

A simple sauce is poured over the steaks to marinade for just 30 minutes. They are then quickly fried and served with the sauce drizzled over and accompanied with a selection of vegetables.

Steak aux Légumes

4 servings
  • Preparation time: 20 minutes
  • Marinading time: 30 minutes
  • Cooking time: 25 minutes

  • Ingredients
  • For the steak
  • 4 x 170 g (6 oz) good quality steak
  • 90 ml (3 fl oz) soy sauce (⅓ cup)
  • 1 tbsp dark muscavado/soft dark brown sugar
  • 2 garlic cloves, crushed
  • salt and freshly milled black pepper
  • 1 tbsp olive oil

  • For the vegetables
  • 675 g (1 lb 8 oz) baby or new potatoes
  • 1 small broccoli head
  • 225 g (8 oz) carrots (3 medium), sliced thinly into rounds
  • 2 small courgettes/zucchini, cut into 1.25 cm (½ inch) rounds
  • 2 tbsp olive oil
  • salt and freshly milled black pepper

Equipment

  • For this recipe you will also need a heavy-based frying pan/skillet for the steaks if not barbecuing, and a deep-sided frying pan/skillet for the vegetables.


  • Method
  • Lay the steaks in a single layer in a shallow dish.

  • Then, in a small bowl, whisk together the next 5 ingredients and pour this over the steaks. Cover the dish and leave to marinade for 30 minutes, turning the steaks halfway through.

  • While the steaks are marinading the vegetables can be prepared.
  • Wash and cut the broccoli into small florets discarding any stems. Place in a bowl along with the sliced carrots and courgettes/zucchini. Pour over the olive oil and season, then toss to coat the vegetables with the oil.

  • Now wash the potatoes, place in a pan, cover with water and add a little salt. Bring to the boil and simmer for 15–20 minutes until tender.

  • Meanwhile put five plates in the oven to warm.
  • Remove the steaks from the marinade (reserving the marinade) and pat dry. The steaks can be barbecued or cooked in a heavy-based frying pan/skillet. If using a pan, first heat the pan until it is really hot and then brush with olive oil. Reduce the heat and add the steaks to the pan. Cook for about 2–3 minutes on each side, depending on how well-done you like your steaks, and how thick they are. Remove them on one of the warmed plates, cover the plate with foil and leave the steaks to rest for 5 minutes, turning halfway through.
  • While the steaks are cooking, the vegetables can also be cooked. First, heat the deep-sided frying pan/skillet, then add the vegetables and sauté over a medium heat for 4 minutes, stirring a couple of times. Reduce the heat and continue to cook for a further 5 minutes or until the vegetables are just tender. Remove the lid, turn up the heat and sauté for a further minute to crisp them up.
  • When the steaks are resting, stir the reserved marinade into the steak pan and, over a gentle heat, let it bubble to heat through. (If the steak was barbecued, once the vegetables have been cooked and removed from their pan, use this pan to heat through the marinade.)

  • Serve the steaks with the sauce poured over and the vegetables alongside.
Print Recipe

Updated: June 24, 2018

Angie’s Lasagne

Angie's Lasagna

This is a lasagne recipe that I stumbled across many years ago and that has always been a great family favourite. The dish has three layers of pasta, a meaty tomato sauce, and mozzarella cheese, topped with Parmesan.

Angie's Lasagne

8 servings
  • Preparation time: 30 minutes
  • Cooking time: 1 hour 10 minutes
  • Standing time: 10 minutes

  • Ingredients
  • 9 lasagna sheets
  • 450 g (1 lb) mince/ground beef
  • 1 medium onion, chopped
  • 1 garlic clove, crushed
  • 2 x 400g tins or 1 x 796 ml can Italian chopped/diced tomatoes
  • 156 ml (5½ fl oz) tin tomato paste (⅔ cup)
  • ½ tsp dried oregano
  • salt and freshly milled black pepper
  • 450 g (1 lb) mozzarella cheese, grated/shredded* (4 cups)
  • 28 g (1 oz) Parmesan cheese, finely grated/shredded (¼ cup)

To serve

  • To serve
  • A Caesar salad can be served as an accompaniment.

Equipment

  • For this recipe you will need a deep sided frying pan/skillet or sauté pan.
  • Also a 32.5 x 22.5 x 5 cm (13 x 9 x 2 inch) ovenproof dish.

Note

  • *In the UK the prepackaged grated mozzarella cheese contains only cheese and anti-caking ingredients. In Canada it has more additives, so I buy the block mozzarella and grate it myself. Just pop it in the freezer for ten minutes before grating to firm it up.


  • Method
  • Brown the meat in the frying pan/skillet over a medium heat, about 5 minutes.

  • Reduce the heat, add the onion and garlic, and cook for a further 5 minutes.

  • Stir in the tomatoes, tomato paste, oregano, ⅔ cup water, and seasoning. Simmer for 20 minutes.

  • Meanwhile preheat the oven to 180°C (350°F) (gas 4)

  • Many brands of lasagna pasta require no pre-cooking but I have found they benefit from cooking for a short time anyway. A baked lasagna using uncooked pasta isn’t as moist.
  • So bring a large pan of water to the boil and add a glug of olive oil. Drop 5 lasagne sheets into the water one at a time (crossing each one over the other) and boil for 4 minutes. (They need to be cooked in two batches or they will stick together while cooking.) Remove the sheets with a pair of tongs and lay them separately on a clean tea-towel. Repeat with the remaining four sheets.

  • To layer up the lasagna. First, spread a thin layer of the meat sauce in the bottom of the lasagne pan. Then layer 3 lasagna sheets, a third of the remaining meat sauce, and a third of the mozzarella cheese on top. Repeat layering the pasta, meat sauce, and cheese twice more. Finally sprinkle the Parmesan over the top.
  • Bake, covered with foil, in the oven for 30 minutes.

  • Remove the foil and cook for a further 10 minutes.

  • Let it stand for 10 minutes before serving into portions.
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Updated: May 3, 2018