I go through phases in my cooking much like lots of others I know so I thought I'd tell you what we've been eating regularly of late. I'll do separate posts on my recipes so it gets filed more neatly in the archives, is that ok? :)
I am a bit of a jack of all trades as I cook a lot of different foods and adapt and change recipes to suit intolerances and allergies in our home. One thing that I always make sure is that it's an EASY recipe:) I am the 'queen of easy' in the kitchen, especially in the past few years as I've started wearing 'many hats' so to speak, both with being a mum, homeschooling, working part time, ministry involvement etc. So....this is a yummy and super easy recipe that I tried out recently and everyone (including me ! ) loved it so here it is:
1 kg or thereabouts of a piece of topside roast
1 packet French onion soup
1 tsp minced garlic
1/2 to 1 tsp chilli powder (depending on how spicy you want it).
2 large sweet potatoes peeled and cut into 2 cm thick slices.
Other vegetables to serve steamed alongside and gravy if you desire.
Turn oven on to warm up while you do the following:
Peel and chop the sweet potatoes.
Mix the soup packet ingredients, the chilli and garlic in about 1/2 cup of warm water and pour over the meat in a baking dish. (I used a corning ware casserole dish with a lid).
Cook the meat in pre-heated oven (180 degrees C / 350 degrees F) for around two hours (for well done). I use a meat thermometer and it usually takes less than two hours.
Towards the last hour or 45 minutes of cooking I add the sweet potato (sprayed with cooking oil and a dusting of black pepper) to the baking dish.
When it comes out of the oven the sweet potato would have soaked up some of the juices from the cooking process which makes it absolutely delish!
To this you can add steamed vegies, peas, corn, whatever you want really!
Ron and Rebekah like this served with some gravy but I prefer it without and just the juices from the baking dish.
Unfortunately I don't have a picture for you but I can tell you the flavours of the soup mix along with the chilli, garlic and pepper make it very tasty indeed and complement the beef very well. Great for the cold winter nights we've been having of late! I should also mention that with the price of lamb these days this is a much more economical meal!
I'd be interested if you do try it out to let me know how you go, otherwise this will just remain filed away in my archives for me to refer to some time down the road:)