Masak Masak Ala Emak

Ingredient 1 pound ground beef 2 cups elbow macaroni 1/2 large green bell pepper, coarsely chopped 1/2 large onion, chopped 1 (16 ounce) can tomato sauce 1 pound tomatoes, coarsely chopped 2 teaspoons Worcestershire sauce 1 teaspoon soy sauce 1 teaspoon salt 3/4 teaspoon dried basil 3/4 teaspoon dried oregano 1/2 teaspoon ground black pepper 1/2 teaspoon chili powder 1/4 teaspoon garlic powder 1/8 teaspoon hot pepper sauce (such as Tabasco®) 1 cup beef broth Directions Cook beef in large skillet over medium heat, stirring occasionally, until browned, about 5 minutes. Transfer beef to a bowl. Cook macaroni, bell pepper, and onion in the same skillet over medium heat for 3 minutes. Add cooked beef, tomato sauce, tomatoes, Worcestershire sauce, soy sauce, salt, basil, oregano, ground black pepper, chili powder, garlic powder, and hot pepper sauce. Pour in beef broth. Cover skillet and simmer until macaroni is tender, about 15 minutes. Remove lid a

INGREDIENTS 4 Desiree potatoes, scrubbed, cut into 1.5cm-thick batons 1 1/2 tablespoons extra virgin olive oil 4 (about 180g each) beef fillet steaks 1 large French shallot, finely chopped 2 sprigs fresh thyme 2 tablespoons white wine 125ml (1/2 cup) Massel salt reduced chicken style liquid stock 55g can green peppercorns, drained 2 tablespoons reduced-fat milk 1 tablespoon light thickened cream 1/4 teaspoon gluten-free cornflour Steamed green beans, to serve METHOD Step 1 Preheat oven to 240C/220C fan forced. Line a baking tray with baking paper. Bring a saucepan of salted water to the boil over high heat. Add potato. Cook for 5 minutes or until just tender. Drain well. Pat dry with paper towel. Transfer to prepared tray. Drizzle with 1 tbs of the oil. Season with sea salt. Bake, turning halfway through cooking time, for 25 minutes or until golden. Keep warm in oven. Step 2 Reduce oven to 180C/160C fan f