Brandy Peppered Steaks Recipe Ingredients : Serves 4 60 ml/4 tbsp green peppercorns, crushed 900 g/2 lb fillet steak,

cut into four slices 25 g/1 oz/2 tbsp butter or margarine 15 ml/1 tbsp oil 25 g/1 oz/0.25 cup plain (allpurpose) flour 250 ml/8 fl oz/1 cup Beef Stock 30 ml/2 tbsp brandy 30 ml/2 tbsp single (light) cream Salt and freshly ground black pepper Method : Press the peppercorns into both sides of the steaks. Melt the butter or margarine and oil and fry (saute) the steaks for about 4 minutes until browned on both sides and cooked to your liking. Transfer the steaks to a warm serving plate and keep warm. Stir the flour into the pan and cook for 1 minute, then stir in the stock, bring to the boil and simmer for 5 minutes, stirring, until the sauce thickens. Stir in the brandy and cream, season to taste and cook until heated through. Pour the sauce over the steaks and serve.

Beef and Mushroom Recipe Ingredients : Serves 4 30 ml/2 tbsp oil 1 onion, chopped 1 garlic clove, chopped 450 g/1 lb chuck steak, chopped 100 g/4 oz mushrooms, sliced 15 ml/1 tbsp plain (all-purpose) flour 450 ml/0.75 pt/2 cups Beef Stock 15 ml/1 tbsp tomato puree (paste) 5 ml/1 tbsp Worcestershire sauce 4 juniper berries, crushed Salt and freshly ground black pepper 225 g/8 oz/2 cups self-raising (selfrising) flour 5 ml/1 tsp baking powder 50 g/2 oz/0.25 cup margarine, softened 10 ml/2 tsp dried mixed herbs 150 ml/0.25 pt milk Method : Heat the oil in a large saucepan and fry (saute) the onion and garlic until soft. Add the steak and fry until browned. Add the mushrooms and fry for 1 minute. Stir in the flour and cook for 1 minute, then stir in the stock, tomato puree, Worcestershire sauce and juniper berries and season to taste. Bring to

the boil and simmer, stirring occasionally, for 15 minutes. Pour into a casserole dish (Dutch oven). Mix together the flour and baking powder, then rub in the margarine until the mixture resembles fine breadcrumbs. Stir in the herbs, then gradually add enough of the milk to form a soft dough. Roll into about eight small balls and arrange around the edge of the casserole. Bake in a preheated oven at 220C/425F/gas mark 7 for 20 minutes. Pepperpot Beef Recipe Ingredients : Serves 4-6 25 g/1 oz/0.25 cup plain (allpurpose) flour 5 ml/1 tsp ground ginger Salt and freshly ground black pepper 900 g/2 lb stewing steak, cubed 30 ml/2 tbsp oil 400 g/14 oz/1 large can of tomatoes, chopped 100 g/4 oz button mushrooms, sliced 5 ml/1 tsp chili sauce 15 ml/1 tbsp Worcestershire sauce 25 g/1 oz light brown sugar 30 ml/2 tbsp red wine vinegar 2 garlic cloves, crushed

1 bay leaf 30 ml/1 tbsp chopped parsley Method : Mix together the flour and ginger and season with salt and pepper. Toss the steak in the flour. Heat the oil and fry (saute) the steak until browned, then transfer to a casserole (Dutch oven). Stir in the remaining ingredients and cook in a preheated oven at 160C/ 325F/gas mark 3 for 3 hours. Remove the bay leaf and serve sprinkled with the parsley.