Veal Saltimbocca

Ingredients

1 pound veal scallops (escalopes)
1/4 cup butter, cut up
8 slices prosciutto (Parma ham)
bunch of fresh sage + 1 tablespoon coarsely chopped fresh sage
salt
1/2 cup dry white wine

Method

  1. Lightly pound the veal with a meat tenderizer so that it is thin and of even thickness.
  2. Melt the butter in a large frying pan over high heat. Cook the veal until browned, 2-3 minutes on each side. If the scallops don’t all fit in the pan in a single layer, cook them in two pans or in two batches.
  3. Remove from the pan, top each scallop with a half slice of prosciutto and two sage leaves. Secure with toothpicks.
  4. Return the veal to the pan with the butter and add the chopped sage. Cook over medium heat for 1 minute. Season with salt.
  5. Turn up the heat. Pour in the wine and let it evaporate.
  6. Discard the toothpicks and serve at once.

Makes 4 servings.

Source: Modern Mediterranean Cooking

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Gourmet Beef Burger

Ingredients

500 g ground beef
1 clove garlic, crushed
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 tablespoons chopped flat-leaf parsley leaves
sea salt and cracked black pepper
8 slices pancetta`
4 burger buns, halved and toasted
4 thick slices vintage cheddar cheese
salad leaves, caramelised onion relish or tomato chutney, to serve

Method

  1. Place the beef, garlic, tomato paste, sauce, parsley, salt and pepper in a bowl and mix until well combined.
  2. Shape into 4 large flat patties.
  3. Place a round of pancetta on each side of each patty.
  4. Heat a non-stick frying pan over medium-high heat. Cook the patties for 4 minutes each side or until cooked to your liking.
  5. Place the patties on the base of the toasted buns and top with cheese, salad leaves and onion or chutney. Top with remaining bun halves and serve.

Makes 4 servings.

Source: Donna Hay

Mediterranean-style Stuffed Eggplants

Ingredients

4 eggplants
1 onion
1 green pepper
1 chili
6-1/2 oz ground beef
6-1/2 oz feta cheese
1 clove garlic
salt and freshly ground pepper to taste
cayenne pepper
olive oil

Method

  1. Halve and hollow out the eggplants and dice 3-1/2 oz of the hollowed-out eggplant flesh.
  2. Finely dice the onion and the green pepper.
  3. Finely chop the chili and garlic.
  4. Dice the feta cheese and mix with the beef and the vegetables. Season with salt, pepper and cayenne pepper.
  5. Stuff the aubergines with the mixture. Place in an oiled baking dish, pour a little olive oil and bake in a preheated oven 350°F (180°C) for about 35 minutes.
  6. Remove from oven and serve hot.

Makes 4 servings.

Source: Mediterranean Cuisine

Prime Rib Chili

Ingredients

2 lb prime rib steak, cut into 1/2-inch cubes
1/4 tsp Kosher salt
1/8 tsp freshly ground black pepper
1/4 cup olive oil
1 large red onion, finely diced
4 cloves garlic, finely chopped
2 Anaheim chilies, seeded and diced
2 to 4 tbsp Mexican Spice Blend
5 cups low-sodium chicken broth
1 (14.5 oz) can chopped tomatoes
2 cups assorted canned beans, drained and rinsed
2 tbsp fresh lime juice
2 cups Monterey Jack cheese, shredded

Method

  1. Sprinkle steak with salt and pepper. Cook, in batches, in hot oil in a large Dutch oven over high heat, stirring occasionally, 4 minutes or until browned on all sides. Transfer to a bowl, reserving drippings in Dutch oven.
  2. Reduce heat to medium. Add onion to hot drippings, and cook, stirring often, 5 minutes.
  3. Add garlic, and cook 2 minutes.
  4. Stir in chilies and Mexican Spice Blend, and cook, stirring often, 2 minutes.
  5. Return steak to Dutch oven. Add broth and tomatoes.
  6. Bring to a simmer. Cover, reduce heat to medium, and simmer, stirring occasionally, 45 minutes.
  7. Stir in beans, and cook 15 minutes.
  8. Remove from heat, and stir in lime juice. Serve with cheese.

Makes 4 servings.

Source: Cooking in Everyday English

French Bistro Classic Pepper Steak

Ingredients

2 tbsp black peppercorns
2 fillet or sirloin steaks, about 8 oz each
l tbsp butter
2 tsp vegetable oil
3 tbsp brandy
2/3 cup whipping cream
1 garlic clove, finely chopped
salt to taste

Method

  1. Place the peppercorns in a sturdy polythene bag. Crush with a rolling pin until medium-coarse or, using the flat base of a small heavy saucepan, press down on the peppercorns, rocking the pan to crush them.
  2. Put the steaks on a board and trim away any extra fat. Press the pepper on to both sides of the meat, coating it completely.
  3. Melt the butter with the oil in a heavy frying pan over a medium-high heat. Add the meat and cook for 6-7 minutes, turning once, until done as preferred (medium-rare meat will still be slightly soft when pressed, medium will be springy and well-done firm). Transfer the steaks to a warmed platter or plates and cover to keep warm.
  4. Pour in the brandy to deglaze the pan. Allow to boil until reduced by half, scraping the base of the pan, then add the cream and garlic. Boil gently over a medium heat for about 4 minutes until the cream has reduced by one-third.
  5. Stir any accumulated juices from the meat into the sauce, taste and add salt, if necessary, then serve the steaks with the sauce.

Makes 2 servings.

Source: Taste of France