Summer entertaining doesn’t get much better than this. These bite-sized beef puffs are fancy yet fuss-free – and, boy, are they delicious!

SERVES 22–28// COOK TIME ± 40 mins

INGREDIENTS
400g ready-made puff pastry
1 egg, beaten
3 tbsp olive oil
Salt and pepper
500g topside beef
1 cup crème fraiche
½ cup horseradish sauce
1 tbsp parsley, chopped, to garnish

METHOD
1. Preheat oven to 200°C.
2. Roll out the pastry and cut into 7 × 7 cm squares. Place the squares on a baking tray and brush with the egg. Bake for 10–15 minutes until golden, then leave to cool.
3. Heat the oil in a pan. Season the beef and fry for a few minutes on each side until cooked. Set aside.
4. Combine the crème fraiche and horseradish sauce. Add a dollop on top of each puff.
5. Slice the beef and place a piece on top of each puff.
6. Season, garnish with parsley and serve.

Add some flavour to your life with these delicious South American-inspired, spicy beef turnovers – also known as empanadas!

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This shredded beef couscous recipe is the perfect dish to make when you have leftover roast beef! It’s quick, delicious and can be adapted with any meat.

SERVES 2

INGREDIENTS
¼ cup couscous
¼ cup boiling water
Juice and zest of 1 lemon, plus wedges to serve
¼ cup olive oil
Salt and pepper
¼ tsp ground cumin
200g cherry tomatoes
1 cup roast beef, shredded
2 spring onions, sliced, to serve
Parsley, to serve
Baby basil leaves, to serve

METHOD
1. Place the couscous in a bowl and cover with the boiling water. Soak for five minutes. Stir in the lemon juice and zest and one tablespoon of olive oil, then season. Fluff with a fork.
2. Heat two tablespoons of olive oil in a small pan set over medium heat and fry the cumin until fragrant. Pour over the couscous.
3. Heat the remaining olive oil in the pan. Add the tomatoes and cook until the skins split. Season and set aside.
4. Heat the brisket in the pan.
5. Serve the brisket with the couscous, tomatoes, spring onions, parsley, basil and lemon wedges. Season well.

How good does this look? If you are looking for a Sunday meal that’s quick to make, but still full of comforting meaty flavour, our steak and chips is sure to do the trick.

The post Shredded beef couscous appeared first on MyKitchen.

What would Sunday lunch be without a delicious, steaming roast? So try our roast beef with lemony-sage roast potatoes and glazed carrots!

SERVES 6–8 // COOK TIME 2 hr 35 min

INGREDIENTS
For the roast beef
2 tbsp Dijon mustard
1 tbsp salt
1 tbsp ground black pepper
5 garlic cloves, minced
2 tbsp chopped rosemary
2 tbsp chopped thyme
5 tbsp olive oil, divided
2.25 kg silverside beef
For the dressing
¼ cup olive oil
1 lemon, juiced
4 tbsp honey
2 tsp Dijon mustard
2 spring onions, finely chopped
Handful sage, finely chopped
Handful parsley, finely chopped
For the lemon and sage 
roast potatoes
8 potatoes, peeled and 
cut into quarters
4 sage leaves, bruised
2 tsp lemon zest
1 tsp dried origanum
½ tsp garlic powder
½ cup vegetable oil
2 lemons, cut into wedges
For the glazed carrots
500 g baby carrots
2 tbsp olive oil
¼ cup honey
1 tbsp brown sugar
½ tsp cinnamon
To serve
Handful fresh sage (optional)


METHOD
For the roast beef
1. Preheat oven to 180°C.
2. Combine the mustard, salt, pepper, garlic, herbs and 4 tbsp olive oil together in a bowl. Rub half of the mixture over the meat.
3. Heat the remaining oil in a pan over high heat. Once oil is smoking, sear the meat for 2–3 min on each side, until golden brown. Transfer to a roasting tray and roast for 40 min.
4. Switch the oven to grill. Remove 
the meat from the oven and spread over the remaining mustard rub. Return to the oven and grill for about 10 minutes, until the top is browned. Remove, lightly cover with foil and 
rest for 20–30 min.
For the dressing
1. Whisk all the ingredients together in a bowl and season.
For the lemon and sage roast potatoes
1. Preheat oven to 220°C.
2. Bring a large pot of water to the boil and par-cook the potatoes for 10 minutes, until just tender. Drain.
3. Toss the potatoes, sage, lemon zest, dried origanum and garlic powder together in a bowl, then season.
4. Pour oil into a large roasting tray and place in the oven for 10 min.
5. Remove from the oven and carefully add the potatoes and lemon wedges. Roast for 40–45 minutes, tossing every 15 min, or until crispy and golden brown.
For the glazed carrots
1. Preheat oven to 220°C.
2. Toss all the ingredients together. Transfer to a baking tray and roast for about 20–25 minutes, until tender.
3. To serve, carve the roast beef and top with extra sage. Serve alongside crispy lemon and sage roast potatoes and glazed carrots with dressing on the side.

Recipes & styling: Kate Turner
Photography: K-Leigh Siebritz // HMimages.co.za

When it cooking up a Sunday feast we have quite a number of options for you! Check out these recipes.

The post Roast Beef with Lemony-Sage Roast Potatoes and Glazed Carrots appeared first on MyKitchen.

There’s nothing better than a juicy sub, especially when it’s a quick and easy option. Try this roast beef sub for a yummy work lunch!

SERVES 2 // COOKING TIME 20 min

INGREDIENTS
For the pickled vegetables
1 carrot, julienned
2 radishes, thinly sliced
⅓ cup rice-wine vinegar
1 tsp honey
1 tsp salt
For the subs
2 tbsp water
1 tsp sriracha
1 tsp fish sauce
1 tsp honey
Juice of ½ lime
4 slices roast beef
1 small baguette, halved and sliced open
2 tbsp Japanese mayonnaise
¼ cucumber, sliced
1 jalapeño, sliced
Coriander, to serve

METHOD
For the pickled vegetables
1. Toss together the carrot and radishes with the rice wine vinegar, honey and salt. Set aside to pickle for a few minutes.
For the subs
1. In a bowl, mix the water, sriracha, fish sauce, honey and lime juice. Toss with the roast beef slices to coat.
2. Spread 1 tbsp Japanese mayonnaise on each half of the baguette. Top with roast beef slices, cucumber slices, pickled vegetables, jalapeño and fresh coriander.

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

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