Simplify your weekday dinners with ingredients all cooked in one pot – like our traditional trinchado –  to make more time for winding down and relaxation.

Serves 4 // COOKING TIME 30 min

INGREDIENTS
2 tbsp butter
2 tbsp olive oil
1 kg rump or fillet
2 large onions, diced
2 red chillies
1 garlic clove, crushed
1 cup beef stock
1 cup red wine
1 bay leaf, extra for serving
½ cup cream
Salt and pepper to taste
1 sprig fresh rosemary, to serve

METHOD
1. Heat the butter and oil in a heavy-based pan. Seal the steak on each side, depending on your preferred doneness, and set aside to rest.
2. Lower the heat and sauté the onions in the remaining steak residue in the pan. Add 2 tablespoons of water for the onions to turn soft without burning. When the water has evaporated, add the chillies and garlic and cook for about a minute.
3. Add the stock and wine. Bring to a boil and stir continually.
4. Add the bay leaf, and simmer on low heat for 3 minutes.
5. Add the cream and stir through. Cut the steak into strips and add to the sauce.
6. Season the trinchado to taste and serve with a sprig of rosemary.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

For something quick and easy, check out our sweet and sour pork pot.

The post Simplify dinner with our one-pot-wonder trinchado appeared first on MyKitchen.

A one-pot wonder for the whole family to enjoy! This corn fritter cake with smoked trout and chilli sour cream has everything you need for a fast and tasty weeknight meal.

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
3 eggs
1½ cup milk
1 cup cake or gluten-free flour
1 onion, diced
1 cup green peas
2 cups frozen corn
Salt and pepper
1 cup sour cream
Cayenne pepper
1 tsp paprika
Lemon
Dill
100 g smoked trout

METHOD
1. Whisk the eggs and milk. Sift the flour over the wet mixture. Add the onion into the mixture along with the peas and corn, and mix.
2. Prepare a large saucepan to a medium heat, pour the mixture in, season and close with a fitted lid. Allow to cook for 5 minutes. Place under a grill for 3 minutes to allow the top to cook to a golden brown colour.
3. Prepare the topping by mixing the sour cream, cayenne and paprika together. Serve with lemon, dill and smoked trout.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Corn fritter cake with smoked trout and chilli sour cream appeared first on MyKitchen.