Parsnips, apples and beef rump; some of the items that I had to work with this week. Seasonality is essential for good food on a budget, buying in season means great deals on produce that is at its best. I usually hunt down recipes, use ones passed down from family members or make my own up. If I have sometimes used an existing recipe more often than not I change it a bit to suit what i think would work. Sometimes I don't but alot of the time I do.
I usually share recipes on facebook and/or instagram so give us a follow on there if you'd like up to date happenings, news on promotional giveaways and great recipes with the weekly specials to make and share.
I shared two recipes this past week - Helen Goh's Parsnip and Apple loaf
Doesn't it look delicious, a random combination that really works!
The link to the recipe is in a post with the same image on our facebook page medmarketnz
And then theres my all time fav beef curry, made with rump, it can be aromatic with no heat or with added chillies it can pack a good punch.
Heres the recipe,
Didn't we have amazing weather this weekend, but like all good spring days each is not the same. This week we are heading into some wet chillier moments. With beef rump on special for $12.95 kg this lovely aromatic warming curry is just the ticket. Beef Rump $12.95 till the close of business Tuesday.
2 Kg of Rump steak cubed
sea salt & black pepper
4 tsp garam masala
4 tblsp plain yoghurt
4 - 5 tblsp olive oil
4 large onions
5 garlic cloves
5 cm knob of fresh ginger grated
2 tblsp tomato paste
680 mls tomato passata (or 2 tins of crushed tomatoes)
800 ml beef stock
6-8 cardomon pods
optional - 4 - 6 chillies (I started making this curry with no chilli but as the kids got older I started adding in the heat) - its still a lovely aromatic curry without the chilli.
4 tsp coriander seeds
4 tsp cumin seeds
1 tsp fennel seeds
2 tsp smoked paprika (I like the richness in colour this produces)
4 tsp mild curry powder
1 tsp turmeric
Cut the beef into quite decent size chunks, put in a bowl and season with the salt & pepper, sprinkle with the garam masala, add the yoghurt and stir to coat. Cover with cling film and put in the fridge to marinate for 1/2 an hour or over night. Remove as you start to prepare the curry.
For the spice mix.. Dry roast the seeds in a dry fry pan over a high heat for a few minutes until fragrant tip into a mortar and pestle add a pinch of salt and grind to a fine powder, stir in the paprika, curry powder and turmeric. Set aside.
Heat some oil in a large cast iron casserole. Add the onions, garlic and ginger and a little salt & pepper. Stir then cover and cook for 8 - 10 minutes until the onions are soft. Lifting the lid to stir a few times.
Add a little more oil tip in the spice mix and cook stirring for 2 mins. Add the tomato paste stir. Add the tomato passata, beef stock, cardamon pods, and whole chilies(optional).
Add the beef and stir well, then partially cover the pan with a lid. Simmer very gently, stirring occasionally for 3 - 4 hours until the beef is meltingly tender. Serve with rice, fresh coriander and maybe some chopped peanuts or cashews.
Our specials always run from Wednesday morning to the following Tuesday night. So if you are in Wanaka or buying online you have until Tuesday evening at 6.30 pm to nab this weeks specials. Happy cooking everyone.