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The Villas

Feijoa paste: The Villas recipe series

Feijoa season is here and if you know of a pair of healthy and productive feijoa trees, why not make the most of nature’s bounty? Delicious with cold meats and cheeses, it will keep for months once bottled. Makes 800g.

The Villas

Ingredients

    • 10 ripe medium sized feijoas (about 1kg)
    • 3 cooking apples
    • 600mls water
    • 600g sugar

Method

  1. Remove skin from feijoas, roughly chop fruit and weigh: you need 300g of sugar per 500g of fruit. Put feijoa peel, cores and apples into a pan; cover with water. Cook until soft and mushy – about 10 minutes.
  2. Strain through a fine sieve, pressing firmly to get all the liquid from the apple. In a large heavy bottomed pot cook chopped feijoas in this liquid until soft, then mash. Add sugar to feijoa pulp; stir until dissolved.
  3. Cook slowly on the lowest heat, stirring every 2-3 minutes until thick. When it’s ready (about 2 hours) the spoon should start to meet resistance and the mixture come away from the sides.
  4. Pour while hot into straight sided sterilised jars and seal.
The Villas braised beef cheeks

Braised beef cheeks in red wine: The Villas recipe series

When cooked slowly, beef cheeks are delicious paired with chunky, forked potato mash or with silky, smooth polenta. Look out for The Villas’ take on this delicious dish on its new dinner menu.

The Villas braised beef cheeks

Ingredients

  • 4 beef cheeks
    3 tbs seasoned flour
    2 stalks celery, 1 carrot, 1 onion, all finely diced
    3 cloves garlic, crushed
    2 bay leaves
    1 orange rind
    1 tsp ground cumin
    ½ tsp ground allspice
    1 cup red wine
    2 cups beef stock

Method

  1. Preheat oven to 160°C.
  2. Dust beef cheeks with seasoned flour and brown all sides. Put to side.
  3. Lower heat and cook veges until soft.
  4. Add garlic, bay leaves, rind and spices, cook for one minute.
  5. Place in slow-cooker with beef.
  6. Add red wine to pan, bring to the boil.
  7. Add stock, return to the boil then add to slow-cooker.
  8. Cook on high for 3-3 1/2 hours or low for 8 hrs.
Crispy roasted chickpeas

Crispy roasted chickpeas: liven up your lunchbox with this easy tasty recipe

The humble chickpea is packed full of goodness and when roasted makes a tast snack to munch on while enjoying a beer, or as a healthy lunchbox treat.

Crispy roasted chickpeas

Ingredients

• 2 cans chickpeas
• 2 tablespoons olive oil
• 1/2 to 3/4 teaspoon salt
• 2 to 4 teaspoons spices or finely chopped fresh herbs, like chili powder, curry powder, garam masala, cumin, sweet or smoked paprika, rosemary, thyme, or other favourite spices and herbs

Method

Pre-heat oven to 210C

Strain and rinse chickpeas. Dry the chickpeas well. Lay them on a clean dish towel or paper towels and pat them until they are matte and dry. Remove any loose skins that come off while drying.

Spread them in an even layer on a baking sheet. Drizzle with olive oil and sprinkle with salt. Mix well so they are evenly coated. Don’t add the spices now, add them when fresh from the oven, or they may burn.
Roast 20-30 minutes, shaking the pan every 10 minutes. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle.
Sprinkle your choice of spices over the chickpeas and mix well to coat evenly. Serve while still warm and crispy or cool and enjoy in salads or as a lunch box snack.