RECIPES FOR ENTERTAINING

Recipes marked with a "stylish bottle of wine" (left) are ideal if you plan to entertain. With a little practice you'll find that you quickly 'earn your spurs' in the kitchen and will begin turning our good-looking and good-tasting meals.

Comfort and ability in the kitchen comes from practice. With a little practice, you will find that most recipes become second nature and that, like Meester Graham, you will soon be a competent, if not expert cook.

The recipes included here are NOT complicated, once you've got past burning your eggs! The secret is PREPARATION. Spend time beforehand preparing your ingredients and you'll find that, when it comes time to prepare our dish, everything will fall easily into place.

* BEEF & VEAL *

BEEF RECIPES

Beef in Oyster Sauce

The subtle mixture of meat and fish flavours in this traditional Chinese dish enhances the meaty flavour or either pork or beef.

Preparation: 20 Minutes
Cooking: 7 Minutes
Beef Wellington

Beef Wellington - the tenderest of Angus beef, smothered with mushroom duxelles, wrapped in Parma ham and put to bed in a cover of golden puff pastry.

Preparation: 1 Hour
Cooking: 30 Minutes
Fillet Steak en Croûte

Fillet Steak en Croûte (in pastry) is exactly that - a steak wrapped in a pastry crust - and it looks good and tastes good.

Preparation: 15 Minutes
Cooking: 15 Minutes
Fillet Steaks in Madeira Sauce (Simple Tournedos Rossini)

Fillet Steaks in Madeira Sauce is a simplified (and less expensive) version of the classic French dish, Tournedos Rossini.

Preparation: 5 Minutes
Cooking: 10 Minutes
Peppered Steak

You will see this particular delicacy in many restaurants under the title "Steak au Poivre" which, of course, makes it sound very continental.

Preparation: 2 Minutes
Cooking: 8 Minutes
Roast Forerib of Beef

Roast Forerib of Beef is one of the grandest roasting joints of all, with plenty of fat marbled through the flesh, adding flavour and tenderness

Preparation: 5 Minutes
Cooking: 2 Hours
Simple Roast Beef

Roast Beef varies only by the quality of the beef you purchase. Prime rib is cut from the forequarter and this succulent beef is ideal for roasting

Preparation: 5 Minutes
Cooking: 1 Hour 15 Minutes
Spiced Bobotie with Apricot Glaze

Spiced Bobotie with Apricot Glaze is of Indonesian origin, consisting of spiced minced meat baked with an egg-based topping - a real depth of flavours

Preparation: 30 Minutes
Cooking: 1 Hour
Steak with Béarnaise Sauce

Steak with Béarnaise Sauce is one of life's little pleasures that should not be missed. Béarnaise Sauce is a great friend of steak!

Preparation: 10 Minutes
Cooking: 20 Minutes
Steak with Mustard Cream Sauce

So you want to impress your friends with your culinary skills eh? Well here's a way to cook and present the most delicious steak slices possible.

Preparation: 2 Minutes
Cooking: 20 Minutes
Tournedos Rossini

This is the 'traditional' Tournedos Rossini recipe with foie gras on top of the steak. It is one of the great classic dishes of the world.

Preparation: 15 Minutes
Cooking: 15 Minutes

VEAL RECIPES

Cubes of Veal with Spicebread Sauce

Cubes of Veal with Spicebread Sauce, accompanied by Cauliflower-Cheese - it's truly delicious and to die for!

Preparation: 40 Minutes
Cooking: 15 Minutes
Grenadin de Veau Gratiné

In cookery, a grenadin is a larded fillet, especially one of veal or poultry, glazed with its own concentrated liquor.

Preparation: 5 Minutes
Cooking: 15 Minutes
Saltimbocca

Saltimbocca is thought to have been invented in Brescia, where the name loosely translates as 'jump in the mouth'.

Preparation: 30 Minutes
Cooking: 15 Minutes
Veal Kidneys in Madeira Sauce (Rognons de Veau)

This particular dish is a real favourite of both my wife and myself. Quite often, in a restaurant, we will both choose the same dish - Rognons de Veau

Preparation: 10 Minutes
Cooking: 20 Minutes