Enjoy all the food groups in one amazing meal with our pulled beef pita plates. Enjoy them for dinner during the week and pack up any leftovers for lunch the next day.

SERVES 6 // COOKING TIME 1 hour 45 min

INGREDIENTS
For the pulled beef
2 tbsp olive oil
500 g stewing beef
2 cloves garlic, peeled and crushed
1 onion, peeled and sliced
2 cups vegetable stock
1 tsp paprika
1 tsp origanum
1 tsp thyme
1 tsp rosemary
½ tsp cumin
1 lemon, zest and juice
For the pitas
6 pitas, toasted
100 g feta
1 cup chopped cherry tomatoes
½ cup thinly sliced cucumber
1 red onion, peeled, cut into wedges and roasted
Lemon wedges, to serve
Olive oil, to drizzle
Origanum, to sprinkle

METHOD
1. Preheat the oven to 220°C.
2. Heat oil in a pot over high heat and sear the meat. Remove from the pot.
3. In the same pot, fry the garlic and onion for 5 minutes, until soft. Add the meat and the rest of the ingredients. Simmer for 1½ hours.
4. To assemble, shred the meat into chunks and arrange on the plate. Serve with a pita and your choice of feta, tomatoes, sliced cucumber, roast onion and lemon wedges. Top with a drizzle of oil and a sprinkle of origanum.

The post Pulled beef pita plates appeared first on MyKitchen.

You can’t cook with wine and not have a glass yourself! This red wine veal with rigatoni is the perfect dish to make on a lazy Sunday afternoon while sipping on a glass of red (or white), surrounded by your guests.

SERVES 4–6 // COOKING TIME 2 hours 30 min

INGREDIENTS
500 g stewing beef
3 tbsp olive oil
2 onions, peeled and diced
3 stalks celery, chopped
2 large carrots, diced
2 cloves garlic, peeled and crushed
1 tbsp flour
½ tsp black pepper
2 cups red wine
400 g tin chopped tomatoes
5 sprigs fresh thyme, chopped or 2 tsp dried thyme
2 tbsp tomato paste
1 tbsp chopped fresh parsley, plus extra to serve
2 bay leaves
2–3 cups beef stock
500 g rigatoni
Microherbs, to garnish

METHOD
1. Brown the veal in olive oil over medium-high heat. Turn frequently to ensure even browning on all sides.
2. Add the onions and cook for 2–3 minutes, until fragrant.
3. Add the celery, carrots and garlic, and reduce heat to medium-low. Cook, stirring occasionally, for about 5 minutes.
4. Sprinkle with flour and pepper and cook for 2 minutes.
5. Stir in the wine, tomatoes, thyme, tomato paste, parsley, bay leaves and enough stock to cover the meat.
6. Reduce the heat to low, cover loosely, and simmer for 2 hours. The sauce will thicken as water evaporates during cooking. If it becomes too thick, add a few tablespoons of stock.
7. Once the veal is cooked, shred the meat with two forks.
8. Cook the rigatoni until al dente, about 7 minutes. Meanwhile, preheat the oven to 180°C.
9. Toss together the rigatoni and cooked veal in an ovenproof dish or pan. Bake for 15 minutes.
10. Serve garnished with microherbs.

The post Red wine beef with rigatoni appeared first on MyKitchen.

These savoury crêpes with pulled chicken are budget-friendly and transform flavours! Spice the chicken to suit your desired taste, and add the salsa for even more deliciousness. 

SERVES 4 // COOKING TIME 39 min

INGREDIENTS
For the crêpes
1 cup flour
Salt and pepper
2 cups milk
3 eggs
For the salsa
200 g red grapes, chopped
½ red onion, peeled and finely chopped
2 tbsp olive oil
2 tbsp red-wine vinegar
For the chicken
400 g roast chicken, shredded
1 tsp paprika
1 tbsp hot water
Salt
For the spread
125 g cream cheese
Handful mint, chopped
2 tsp lemon juice

METHOD
1. Sift together the flour, salt and pepper. Add the milk and eggs, and whisk until the batter is smooth.
2. Heat a frying pan, add a small ladle of batter and swirl to cover the base. Fry until bubbles form on the surface, then flip over and cook the other side until golden.
3. Combine all the ingredients for the salsa.
4. Combine all the ingredients for the chicken.
5. Combine all the ingredients for the spread.
6. To assemble, spread flavoured cream cheese on to each crêpe. Add pulled chicken and scatter with grape salsa.

The post Savoury crêpes with pulled chicken and grape salsa appeared first on MyKitchen.