IF you have realised you are in a bit of a food rut when it comes to quick and easy weeknight recipes, then the partnership of MasterChef-winning chef Andy Allen with Australian Beef will be music to your ears and tastebuds.
Allen has created some delicious midweek recipes that contain beef and just four other ingredients, taking only 30 minutes or less to cook.
“When I first started cooking I used to make dinner after work for whoever was at home – Mum, Dad, my sisters, or mates who dropped by – and quickly learnt that you don’t need to spend hours in the kitchen to turn out a great midweek meal,” Allen said.
“I’ve created five recipes that show how effortless it is to cook dinner at home, even after a hectic day.”
One of our favourites is Andy’s beef sausage pasta bake with a cooking time of 20-30 minutes and serving of four to six.
1kg beef sausages (preferably with an added flavour, e.g. Moroccan)
400g penne pasta, cooked
750g pasta sauce (preferably with some herbs and garlic included)
200g parmesan cheese, grated
75g pine nuts, toasted
Pantry items: 20ml red wine vinegar and olive oil
1. We’re going to use the sausages to make meatballs. Remove the skin and use around 1tbsp of sausage meat to roll into each meatball.
2. Heat an oiled frypan over mid-high heat, place the meatballs in the frypan, turning them occasionally so they cook evenly.
3. Add the red wine vinegar to deglaze the pan. A deglaze is easy. The idea is to add sauce to the pan to steam off any bits of delicious flavours that are stuck to the bottom.
4. Now add the pine nuts and pasta sauce, stirring to coat the meatballs. Allow some time for the sauce to heat in the pan together with the meatballs. Once the sauce has begun to simmer the cooked pasta can be stirred through.
5. Put it all in a baking tray, add the cheese on top and place it in the oven until the cheese is melted and it looks yummy to serve.