Hearty Home Cooked Meals

Minestrone Soup – Aussie Style

The beginning of any winter meal – a hot hearty soup. This Aussie version of our favourite minestrone soup is beautiful to begin a homecooked family meal.

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serves: 4

125 gm Leeks (white of leeks)
75 gm 1cm diced cubes of Turnips
5 portion(s) Masterfoods Vegetable Concentrated Liquid Stock
125 gm Tomato paste
125 gm 1cm diced cubes Zucchini(s)
1 can drained and rinsed Masterfoods Butter Beans
5 tsp Olive Oil
125 gm 1cm diced cubed Carrot(s)
5 cup(s) Water
5 whole diced chopped Tomato(es)
75 gm Dried Macaroni
80 gm French Beans cut into lengths

Swear off the white of the leek with 2 teaspoons of olive oil in a thick bottom pan for 5 minutes.
Cook the leeks without any colour (no brown).
Add the turnip, carrot and remaining oil.
Cook for an extra 2 minutes.
Cover ingredients in the pot with the Masterfoods Vegetable Stock, water and remaining ingredients except the Masterfoods Butter Beans and French beans.
Cook for around 15 minutes – boil once then simmer.
Begin to cook the pasta.
When it is half cooked add the Masterfoods Butter Beans to the soup.
Have the pot on a low simmer and stir the beans gently into the pot.
Add the French beans. This will ensure they will be al’dente and not overcooked.
Simmer until all ingredients are tender.
If the soup looks a little thin simmer a bit longer. Correct seasoning with salt and pepper if necessary.

Roast Beef with Hot English Mustard Crust

We all remember mum’s roast but surely it couldn’t have been better than this. The Masterfood Hot English Crust will add a zest to this time honoured recipe.

Preparation Time: 10 minutes
Cooking Time: 60 minutes
Serves: 6

1 1/2 tbsp Olive Oil
1 1/2 tbsp Masterfoods Hot English Mustard
1 1/2 tbsp Masterfoods Black Peppercorns Ground
1 kg Topside

Preheat oven to 180?C.
Combine oil, Masterfoods Hot English Mustard and Masterfoods Black Peppercorns Ground and rub over surface of beef.
Place beef in an oven bag, then roast in a roasting pan until cooked to your liking. Allow 40-50 minutes for rare, 50-60 minutes for medium and 60-75 minutes for well done.
15 minutes before beef is ready, remove from oven and tear bag open exposing surface of beef. This will allow the surface of the beef to become crusty. Return to oven and finish cooking. Stand for 10 minutes before serving.
Serve with crusty bread rolls and roast vegetables, or fresh garden salad.