Aug 2019- Jhb East

Continued from page 23
Filet mignon
250 grams filet; salt and pepper; olive oil
Method
Trim any sinew off the filet, season and roll into cling film.
Let the meat rest in the fridge for at least an hour. Fry both
sides of filet in olive oil for colour and then cook in the oven
for 7–10 minutes at around 180 degrees C.
Arrabbiata sauce ingredients
1 tsp olive oil; 4 cloves garlic minced; 1 tbs white sugar;
1 cup onion, chopped; 1 whole red chilli, deseeded and
finely chopped; 3/8 cup red wine; 1 tbs fresh basil;
2 tbs tomato paste
Method
Heat oil in a large skillet or saucepan over medium heat and
sauté onion and garlic for a few minutes. Stir in the wine,
sugar, basil, red pepper, tomato paste, lemon juice, Italian
seasoning, black pepper and tomatoes and bring to a boil.
Reduce heat to medium and simmer uncovered for about 15
minutes. Stir in parsley.
Plate up
Spoon the arrabbiata sauce all around a plate. Place the
filet in the centre of the plate. Arrange warmed-up gnocchi
on the sauce around the filet. Spread the warmed-up
mushrooms evenly on the plate and then top the filet with
fresh rocket and shaved Parmesan. Serve!
Chicken Stew with
Dumplings
Tyrone loves dumplings and has given
us his chicken stew recipe, using a
rotisserie chicken to save time.
Ingredients
500g rotisserie chicken; 2 tbs butter;
1 onion, diced; 2 ribs celery, thinly
sliced; 2 tbs all-purpose flour; 500ml
chicken stock; 1 tsp salt; ½ tsp ground
black pepper; ½ tsp dried or fresh basil;
¼ tsp dried thyme; 2 tbs dried dill;
700g potatoes, diced; 1½ cups
all-purpose flour; 2 tsp baking powder;
24 Get It Joburg East August 2019
½ tsp salt; 3 tbs butter; ¾ cup milk
(or more as needed)
Method
Debone the chicken and cut into chunks or
shred. Set aside.
Melt 2 tablespoons butter in a large pot
and heat. Add onion and celery and fry
until soft (about 10 minutes). Sprinkle
2 tablespoons flour over and whisk
continuously to make a thick roux, about
2 minutes. Slowly pour in chicken broth
while whisking to remove any lumps.
Add salt, black pepper, basil, thyme,
potatoes and mixed vegetable.
Cover and cook the stew over medium
heat for 15 to 20 minutes until vegetables
are tender. Stir in chicken and continue
to simmer.
Dumplings
Combine the rest of the flour, baking
powder and salt in a large bowl.
Grate 3 tablespoons of butter into the flour
mixture and then rub flour and butter with
your hands until it resembles coarse bread
crumbs.
Stir in the milk and dill (I like to add a bit of
nutmeg at this point, but it’s up to you).
Roll dough into balls of whatever
size you like and add into the
simmering stew.
Cover and cook until the dumplings are
tender (8 to 10 minutes).
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