Recipes

Recipes

Beef Stew with Bush Herbs

Ingredients

  • 1kg diced gravy beef
  • 1 large onion
  • 2 large carrots
  • 1 large potato
  • 1 tablespoon oil
  • 1 tablespoon cornflour
  • 1 teaspoon sugar
  • 2 teaspoons Rhyll Good Tucker pure bush tomato
  • 1-2 teaspoons Rhyll Good Tucker mountain pepper leaf (according to taste-it is fiery!)

Method

  • Season beef chunks with salt and a small sprinkling of mountain pepper leaf..
  • Heat oil in large pan and brown the meat.
  • Remove meat from pan and saute the onion until translucent.
  • Add browned meat, mountain pepper, sugar and enough water to cover.
  • Simmer on very low heat until meat is tender, approximately 3-4 hours.
  • Add diced potato and carrot, simmer until cooked.
  • Stir in bush tomato.
  • Mix cornflour with some water, add to stew and allow to thicken.

Creamy Smoked Trout Pasta

Ingredients

  • 400g spaghetti or fettuccini
  • 1 tablespoon olive oil
  • 2 cloves crushed garlic
  • 1 cup chopped mushrooms
  • ¼ cup white wine
  • 1 cup cream
  • 6 to 8 spring onions, sliced finely
  • 1 large Rhyll wood smoked trout, flaked
  • Salt and pepper

Method

  • Cook pasta in salted water until al dente.
  • Heat olive oil in a saucepan (preferably non-stick), add garlic and mushrooms, sauté for two minutes.
  • Add white wine, cream and spring onions, bringing back to the simmer.
  • Stir in the flaked smoked trout – be gentle so that it doesn’t break up too much.
  • Season with salt and pepper to your liking.
  • Serve with your cooked pasta.