Thyme-Roasted Beef Chuck Tender

Ingredients

• 1 kg beef chuck tender roast
• 1 onion
• 6 garlic cloves
• 300 ml beef stock
• 2 large potatoes
• sunflower oil
• 1 tbsp fresh thyme
• 2 tbsp wholegrain mustard
• salt
• freshly ground black pepper

Method

1. Pat the beef dry with paper towels.
2. Cut 3 garlic cloves lengthwise in half and set them aside for larding the meat. Crush the remaining 3 cloves.
3. Slice the onion into thin wedges.
4. Prepare a marinade by combining sunflower oil, crushed garlic, wholegrain mustard, thyme, salt and black pepper.
5. Lightly score the surface of the beef in a crisscross pattern, lard it with the garlic pieces and coat it thoroughly with the marinade.
6. Cover the meat with the sliced onion, cover and refrigerate for at least 5–6 hours, preferably overnight.
7. Transfer the marinated beef to a roasting pan, pour in the beef stock, cover and roast at 160–170°C for approximately 2–2.5 hours, until tender.
8. Remove the roasted beef and keep it warm. Strain the cooking juices through a fine sieve into a saucepan.
9. Peel and finely grate the potatoes. Add them to the cooking juices and simmer for 5–10 minutes, stirring occasionally, until the sauce thickens naturally.
10. Season the sauce with salt and freshly ground black pepper to taste. Slice the beef, spoon over the thyme sauce and serve.

Feta-Stuffed Portobello Mushrooms

Ingredients

• 6 large portobello mushrooms
• 2 shallots
• 2 chilli peppers
• 50 g feta cheese
• 3 tbsp sour cream
• 100 g coarsely grated Edam cheese
• fresh parsley for garnish
• salt and freshly ground black pepper
• olive or sunflower oil

Method

1. Preheat the oven to 180°C.
2. Clean the portobello mushrooms and carefully remove the stems. Place the mushroom caps in a baking dish lined with baking paper.
3. Finely chop the mushroom stems. Peel and finely dice the shallots. Seed and finely chop the chilli peppers.
4. Heat a little oil in a pan and sauté the shallots for about 2 minutes until translucent. Add the chopped stems and sauté for another 3–4 minutes.
5. Season the mixture with salt, freshly ground black pepper and chopped chillies.
6. Crumble the feta into a bowl and mix with the sour cream until smooth.
7. Fill the portobello caps about two-thirds full with the sautéed stem mixture, then top with the feta cream.
8. Sprinkle the grated Edam on top and bake for about 15 minutes until the cheese is melted and lightly golden.
9. Garnish with chopped fresh parsley before serving.

Homemade Buns Filled with Smoked Meat

Dough Ingredients

• 25 g fresh yeast
• 1 tsp sugar
• 250 ml lukewarm water
• 500 g plain flour
• 150 g boiled jacket potatoes, peeled and finely grated
• 1 tsp caraway seeds
• 1 tsp dried thyme
• 1 tsp salt
• 80 g shelled sunflower seeds
• 1 tbsp vinegar

Filling Ingredients

• 200 g smoked meat or quality ham
• 1 large onion
• 1 tbsp oil

Method

1. In a small bowl, rub the fresh yeast with sugar into a smooth paste. Stir with a fork for 1–2 minutes, add 1 tablespoon from the measured flour and 100 ml of the measured water. Mix and let rest for 5–10 minutes until frothy.
2. In a large bowl, combine the flour, grated potatoes, caraway seeds, thyme, salt, sunflower seeds, vinegar and the yeast starter. Pour in the remaining 150 ml water and knead into a smooth, elastic dough.
3. Cover the bowl with a tea towel and leave to rise for about 1 hour, or until doubled in size.
4. Meanwhile, prepare the filling. Finely chop the onion and fry gently in oil until golden. Add the finely diced smoked meat or ham, cook briefly, then remove from the heat and allow to cool.
5. Divide the risen dough into 10–12 equal pieces. Flatten each piece, place a spoonful of filling in the centre and seal carefully.
6. Place the buns seam side down on a baking tray lined with baking paper and leave to prove for another 15 minutes.
7. Bake at 190°C for approximately 20–25 minutes, until golden brown.