Ingredients

65 gm tomato paste

1 ½ kg rolled beef roast

Pepper, to taste

1 tsp Robertsons Portuguese 

Chicken Seasoning 

Method

60 ml olive oil

Rub chicken seasoning into beef and roast for an hour and 20 minutes. For the sauce, heat the olive oil in a frying pan and fry onions, baby marrows, green peppers, pasta pizza seasoning, sugar and black pepper for 3 minutes. Stir and cover. Reduce heat and simmer for 40 minutes, stirring occasionally. Put the tomatoes and tomato paste in a small saucepan and boil over a moderate heat. Cook briskly, until they reduce. Place the tomato mixture in a food processor and blend until smooth. Stir in the vegetables.

Note: Use any other seasoning if Robertson is not available. Serve tomato sauce as an accompaniment to the roasted beef.

2 medium onions, chopped

300 gm baby marrows, cubed

2 large green peppers, seeded and diced

15 ml Robertsons Pasta Pizza Seasoning

2 ml sugar

4 medium tomatoes, peeled, seeded, and coarsely chopped

Ingredients

1 bay leaf

50 gm butter

15 ml cornflour

675 gm skinless turkey breast, cubed

150 ml double cream

1 onion, chopped

45 ml whole grain mustard

225 gm each parsnips and swede, peeled and chopped

Method

Heat the butter in a large frying pan and fry the turkey in batches, until golden brown.
Transfer to a casserole using a slotted spoon. Add the vegetables to the pan and cook over a moderate heat for 3 to 4 minutes. Transfer to the casserole and pour in enough stock to just cover the meat and vegetables. Add the thyme and bay leaf and season to taste. Bring to the boil, reduce the heat and simmer for 1½ hours, until the meat and vegetables are tender. Mix the cornflour with the cream and mustard and stir into the stew. Bring to the boil and simmer for 5 minutes, until thickened.

Note: This warming stew can be served with light parsley scones. Serves 6

225 gm carrots, peeled and cut into chunks

3 celery sticks, sliced

900 ml chicken stock

3 sprigs fresh thyme

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