Beef
Mexican Beef
½ chopped onion
200g minced steak
300ml can Watties tomato soup
½ pkt El paso Taco mix
150g Craigs red kidney beans
¼ teaspoon extra Mexican chilli can be added if a hot flavour is desired
2 teaspoons cornflour
¼ cup water
Saute onion and minced steak until browned
Add tomato soup Taco mix and red kidney beans Extra chilli powder if desired
Heat through Thicken with cornflour and water if necessary Store for up to 24hours in refrigerator until required Spoon mixture into cases and top with a sprinkle of grated cheese prior to heating
Yield 540g
Roast Beef and Gherkin
½ quantity of prepared white sauce
100g Roast beef sliced and shredded
2 tablespoons Masterfoods Gherkin Relish
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons Thousand Island Mayonnaise
Mix together all ingredients with base white sauce Add salt and pepper to taste Store for up to 24 hours in refrigerator until required
Yield 340g
Easy Beef and Green Peppercorn Vol au vents (6 large 100ml Vol au vent cases)
30 g butter
1 onion chopped
500g round steak sliced
¼ cup brandy
2 teaspoons green peppercorns drained and crushed
500g packet frozen mixed vegetables
¼ cup plain flour
1 small beef stock cube
1 teaspoon French Mustard
1 ½ cups water
½ cup cream
3 teaspoons cornflour with ¼ cup water to mix
Heat butter in pan add onion and beef stir over heat until beef is lightly browned Add brandy to steak flame the brandy add peppercorns vegetables and flour stir for 1 minute and add combined stock cube water mustard and cream
Stir over heat add cornflour and thicken Place in cases place on oven tray in hot oven for 10 minutes and serve
Yield1220g
Apricot and Beef (6 large 100ml Vol au vent cases)
500g sliced rump steak
2 tablespoons olive oil
2 onions sliced
1 clove garlic crushed
1 small beef stock cube crumbled
1 cup water
2 cups apricot nectar
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
2 teaspoons brown sugar
½ cup diced dried apricots
1 teaspoon curry powder
¼ teaspoon cinnamon
Heat oil in skillet add onions and garlic cook until onions are soft Add rump strips cook until well browned Stir in remaining ingredients bring to boil reduce heat cover and simmer 30 mins until tender Thicken with ¼ cup flour mixed with ¼ cup water
Spoon into cases and heat in oven a further 10 mins Before serving sprinkle with a little chopped parsley or chives
Yield 900g
