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Festive Rolled Beef Roast with Vegetables

SERVES: 6 – 8
PREP TIME: 25 MINUTES
STOVE TOP TIME: 50 MINUTES
WONDERBAG TIME: 5 – 8 HOURS
DIFFICULTY: MODERATE

INGREDIENTS

  • 12 baby potatoes
  • 5 carrots, peeled and cut into 2-inch slices
  • 8 – 10 baby onions, peeled
  • 1 – 1.5kg boneless beef roll
  • 45ml basil pesto
  • 30ml fried onion
  • 2 cloves garlic crushed
  • 500ml beef bouillon
  • 15ml chives, chopped
  • 30ml parsley, chopped
  • 3 sprigs thyme
  • 2,5ml pepper
  • 30ml onion soup mix
  • 30ml Worcestershire sauce
  • 1 x 400g can cream of mushroom soup

DIRECTIONS

  1. Put potatoes, carrots and onion in a medium sized pot.
  2. Unroll the roast and spread the basil pesto over the inside, sprinkle with fried onion and chopped garlic and roll up again.
  3. Place the roast on top of the vegetables, fat side up.
  4. Pour in the beef bouillon.
  5. Sprinkle chives, parsley, pepper and Onion Soup mix over the meat.
  6. Pour Worcestershire sauce and mushroom soup over meat.
  7. Bring to the boil and simmer for 40 minutes with the lid on.
  8. Place the sealed pot in the Wonderbag on a mat or cloth and seal.
  9. Leave to cook for 5 – 8 hours or overnight.
  10. Remove the meat and place under the grill for the fat to brown.
  11. Spoon the vegetables on a platter and thicken some of the juices from the pot with some onion soup to make gravy.
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BBQ’d Rattling Ribs (Slow Cooked Ribs)

Serves: 4-6
PREP TIME: 10 MINUTES
STOVE TOP TIME: 25 MINUTES
WONDERBAG TIME: 6 – 8 HOURS
DIFFICULTY: MODERATE

INGREDIENTS

  • 1½ kg meaty Pork, Beef or Lamb ribs
  • 1 bottle barbecue sauce (350g approx)
  • 2 chicken stock cubes
  • 2 bay leaf
  • 1 tsp coriander seeds
  • 1 tsp mustard seeds
  • 1 tsp peppercorns

DIRECTIONS

  1. Put 4 tbsp of barbecue sauce along with the rest of the ingredients into your pot.
  2. Top up with enough water to cover and fill the pot ¾ full.
  3. Bring to the boil, simmer for 20 minutes, place the lid on the pot and place in the Wonderbag on a pot stand or cloth.
  4. Seal the Wonderbag and leave to cook for 6 – 8 hours.
  5. Heat the oven to 220 degrees Celsius.
  6. Remove the ribs from the pot using a slotted spoon or tongs. Handle them carefully as the meat will be very tender and may start to fall off.
  7. Baste with the remaining barbecue sauce and lay on a foil-lined oven tray. Cook for 20 – 30 mins until starting to crisp on outside.
  8. Alternatively, cook on the barbecue, turning from time to time until piping hot throughout.
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Cheesy Rustic Beef Casserole

SERVES: 4 – 6
PREP TIME: 10 MINUTES
STOVE TOP TIME: 40 MINUTES
WONDERBAG TIME: 3 HOURS
DIFFICULTY: MODERATE

INGREDIENTS

  • 30ml oil
  • 1 onion, chopped
  • 3 cloves garlic minced
  • 700g beef mince
  • 250g mushrooms, quartereds
  • 2 medium carrots, peeled and grated
  • 150ml tomato paste
  • 30ml chopped parsley
  • 15ml salt
  • 10ml coarse black pepper
  • 100ml BBQ sauce
  • 3 large parboiled potatoes
  • 1 cup grated cheddar

DIRECTIONS

  1. In a medium sized pot, heat the oil and lightly fry the onion and garlic.
  2. Add the mushrooms and mince and fry for 10 minutes.
  3. Add the grated carrot, tomato paste, parsley, salt, pepper and BBQ sauce and bring to the boil.
  4. Top with slices of the parboiled potato, close with the lid, turn down the heat and simmer for 15 minutes.
  5. Place in the Wonderbag on a mat or cloth, seal and leave to cook for 3 hours.
  6. Remove for the bag, top with grated cheese and place under the grill until the cheese is melted and golden.
  7. Serve with rice or crusty bread and salad.
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Chilli Con Carne

SERVES: 4 – 6
PREP TIME: 15 MINUTES
STOVE TOP TIME: 35 MINUTES
WONDERBAG TIME: 2 HOURS
DIFFICULTY: MODERATE

INGREDIENTS

  • 600g beef mince
  • 30ml oil
  • 1 onion, finely chopped
  • 1 green bell pepper, diced
  • 3 clove garlic, chopped
  • 5 ml cayenne pepper
  • 15ml paprika
  • 30ml tomato paste
  • 15ml cocoa powder
  • 600g crushed tomatoes
  • 2 beef bouillon cube
  • 3 x 400g black beans. Drained and rinsed
  • 7 ½ ml hot sauce
  • 15ml salt
  • 10ml coarse black pepper
  • Grated cheese, sliced spring onions and sour cream for toppings

DIRECTIONS

  1. Heat the oil in a medium sized pot, add the onions and garlic and fry until lightly browned.
  2. Add the mince and fry for 10 minutes until browned.
  3. Add the remaining ingredients, bring to the boil, turn down the heat and simmer for 15 minutes. Stir occasionally to prevent the beans from sticking.
  4. Place the lid on and simmer for a further 5 minutes.
  5. Place the sealed pot in the Wonderbag on a mat or cloth, seal and leave to cook for 2 hours.
  6. Serve with taco’s or tortillas, grated cheese, sour cream and chopped spring onions.
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Beef and Bean Cassolet

SERVES: 4 – 6
PREP TIME: 15 MINUTES
STOVE TOP TIME: 35 MINUTES
WONDERBAG TIME: 3 HOURS
DIFFICULTY: EASY

INGREDIENTS

  • 600g rump steak, cubed
  • 1 ½ onions, peeled and diced
  • 3 clove garlic, finely chopped
  • 15ml paprika
  • 250ml tomato puree
  • 3 x 425g tin beans in tomato sauce
  • 250g mushrooms, diced
  • 2 beef bouillon cubes, crumbled
  • 15ml chilli flakes
  • 15ml salt
  • 15ml coarse black pepper
  • Chopped parsley

DIRECTIONS

  1. Heat a dash of oil in a medium sized pot.
  2. Add the onion and garlic and fry until lightly browned.
  3. Add the steak and fry for 2 – 3 minutes until lightly browned.
  4. Add all the remaining ingredients, bring to the boil and simmer for 20 minutes.
  5. Turn down the heat, put the lid on and simmer for 5 minutes.
  6. Place the sealed pot in the Wonderbag on a mat or cloth, seal and leave to cook for 3 hours.
  7. Sprinkle with chopped parsley and serve with rice, pap, mash or crusty bread.
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Cocktail Sausage, Lentil and Vegetable Chilli Pot

SERVES: 4 – 6
PREP TIME: 10 MINUTES
STOVE TOP TIME: 35 MINUTES
WONDERBAG TIME: 2 HOURS
DIFFICULTY – EASY

INGREDIENTS

  • 30ml cooking oil
  • 1 ½ onions, finely chopped
  • 3 cloves garlic, chopped
  • 1 red bell pepper chopped
  • 500g cocktail sausages – Beef, chicken or pork
  • 3 chilli’s chopped
  • 2 x 400g tins lentils, drained
  • 300ml tomato paste
  • 45ml brown sugar
  • 15ml salt
  • 15ml coarse black pepper
  • 45ml chopped coriander

DIRECTIONS

  1. Heat the oil in a medium sized pot and fry the sausage until browned
  2. Remove and set in a bowl
  3. Place the onion, garlic and red pepper in the same pot and fry until lightly browned
  4. Add all the remaining ingredients and the sausages, bring to the boil with the lid on for 5 minutes
  5. Place on a mat or cloth in the Wonderbag, seal and leave to cook for 1 ½ hours
  6. Serve with crusty bread, pap, rice or potato