"Runner Bean and Meat Stew
This is a popular family meal in Egypt, Syria and the Lebanon.
1 kg (2 lb) fresh runner beans
2-3 tablespoons tomato concentrate
2 large onions, finely chopped
3 tablespoons oil
Salt and black pepper
1 kg (2 1b) stewing lamb or beef, cubed
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Wash, string and cut the runner beans in half. Fry the onions in oil in a large,
thick bottomed saucepan until transparent and golden. Add the meat and brown
it all over to
seal it. Add the beans and fry very gently until
slightly softened. Stir in the tomato concentrate, blending it well into the
fat.
Cover with water, season with
salt and pepper, and bring to the boil.
Cover the pan and simmer gently for about 1 ½ hours, or until the
meat and vegetables are very tender and the sauce is quite thick. Add more water if necessary during the cooking
time. Adjust seasoning and serve.
This dish can also be flavoured with ¼ teaspoon grated nutmeg, ½ teaspoon ground cinnamon and the juice of
1 lemon. You may use green or French beans."[1].
"Bistro pepper steaks with fries
This recipe is best made close to serving. Serves 4.
Ingredients
1kg frozen potato fries or chips
2 tablespoons peppercorn medley
1 teaspoon sea salt
6 (900g) beef scotch fillet steaks
1 tablespoon olive oil
1½ cups (375ml) salt-reduced beef stock
1/3 cup (80ml) thickened cream
100g mixed lettuce (mesclun)
ORANGE AND MUSTARD DRESSING
2 tablespoons orange juice
1 tablespoon extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon white wine vinegar
salt and freshly ground black pepper
Method
ORANGE AND MUSTARD DRESSING: Combine all ingredients in a screw-top jar; shake well.
Prepare fries or chips according to packet instructions by grilling or frying.
Meanwhile, place pepper and salt in a shallow dish; press onto both sides of steaks.
Heat oil in a large frying pan; cook steak, in batches, until browned on both sides and cooked as desired.
Remove from pan; cover to keep warm. (Reserve and refrigerate 2 steaks.)
Add stock to pan, simmer, uncovered, until reduced by half. Stir in cream.
Serve steaks with sauce, chips and lettuce tossed with Orange and Mustard Dressing.
Not suitable to freeze.
Not suitable to microwave.
COOK'S NOTE: You can use any steak of your choice that is suitable for grilling or frying.
NEXT DAY: Serve sliced steaks on rye bread with Dijonnaise, thinly sliced Swiss cheese and gherkins
or pickles, if desired.[2]"
[1].Reference
Extract from “A New Book Of Middle Eastern Food” written by Claudia Roden. Penguin Books, England, 1986.
[2].Reference ninemsn Australian Womens Weekly
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