Ina Paarman | Stir-fried Steak with Sweet Bell Peppers
Here is the trade secret to velvety tender stir-fried steak. Measure very carefully and follow the recipe to the letter, you will not be disappointed! The pre-soaking of the seasoned meat in the weak bicarbonate of soda solution is the secret! Complete the tenderising with a brief marination in our Honey & Soy Coat & Cook Sauce.
Ina Paarman | Garlic Bread with Herbed Basil Butter
Adjust the oven rack to the middle position. Preheat the oven to 180ºC. Slice a French loaf at 1½ cm intervals, almost all the way through. Mash the soft butter, Seasoning and Basil Pesto together. Spread each slice with this flavourful mixture. Wrap the bread snugly in foil and heat through for 15-20 minutes. Serve …
Ina Paarman | Oxtail with Tomato and Thyme
A really good flavour combination. The tomato cuts the richness of the oxtail and the thyme emphasises the meaty flavour. I like adding some shin to the oxtail to 'stretch' the meat and make the dish more economical. No need to pre-brown the meat and onion in this recipe.
Ina Paarman | Chilli Mince with Butternut and Beans
One would honestly expect my family to rave about more elaborate dishes, but this is one of their favourites and a regular supper standby. It improves with keeping and freezes well.
Ina Paarman | Cottage Pie with Butternut and Cauli Mash
Every now and again we hanker after those childhood favourites. Here is a modern version of this retro classic. If you prefer, try our Potato Mash topping.