Recipes
- Breakfast in Bed
- Brunch
- Family Picnic
- Long Lunch
- Kids in the Kitchen
- Afternoon Tea
- Ultimate Cheeseboard
- Cocktail Party
- Dinner Party
- Dessert Heaven
- Strawberry Recipes
-
Quick Weekday meals
- One Pot Mexican 30mins Meal Base
- Miso Maple Pork 30min Meal Base
- Lamb Biryani 30min Meal Base
- Chicken Chorizo Paella 30min Meal Base
- Lamb Quesadillas with Cheese and Rocket
- Grilled Chicken Parmigiana
- Mediterranean Capsicum Bruschetta with Cannellini Beans and Fresh Prosciutto
- Mexican Corn Fritters with Fried Eggs and Spicy Green Tomato Dip
- Oven Baked Flathead with Green Tomato and Jalapeño Relish
- Honey and Herb Glazed Chicken with Fresh Lemon Zoodles
- Buddha Bowl with Avocado and Quinoa
- Chargrilled Pork and Caramelised Onion Rissoles
- Romaine Salad with Crispy Chicken Strips
- Seafood Paella
- Traditional Hungarian Chicken Paprikash
- Moroccan Steak with Chargrilled Red Pepper Salad
- Peppered Lamb Sandwich with Sweet Mustard Pickle
- Tuna Bake with Caramelised Onion
- African Spice Taka Tala Beef with Warm Couscous and Roasted Pumpkin
- Stuffed Flatbreads with Spiced Beef and Almonds
- Baked White Fish with Spiced Green Beans and Cherry Tomatoes
- One-pot Chicken with Caramelised Onion
- Moroccan Beef Salad with Preserved Lemon and Pearl Cous Cous
- Spicy Beef Burgers
- Puttanesca Pasta Sauce
- Poached Chicken Salad with Asparagus, Feta, and Honey Mustard Dressing
- King Prawn and Green Papaya Salad with Mango, Lime & Chilli Dressing
- Salmon Fillet with Orange and Fennel Salad, and Balsamic Beetroot Dressing
- Pancetta, Caramelised Onion and Pea Orecchiette
- Open Steak and Onion Toastie
- Beef Sliders with Cheddar Cheese and Balsamic Beetroot Yoghurt
- Poached Chicken, Mozzarella and Basil Flatbreads with Eggplant & Tomato Relish
- Mini Meatball Burgers with Tomato Sauce
- Venison Wrapped in Prosciutto with a Redcurrant Reduction and Potato Dauphinoise
- Stuffed Lamb Leg with Kipflers and Mint Jelly
- Chorizo, Haloumi and Potato 'Hash' with Balsamic Beetroot Relish
- Crunchy Walnut and Chicken Salad with Honey Mustard Dressing
- Quick Caramelised Onion Soup
- Slow Cooker Recipes
- Sweet Treats
- Shakes & Cocktails
- Vegan
Subscribe to our recipes
African Spice Taka Tala Beef with Warm Couscous and Roasted Pumpkin
In this recipe
AFRICAN SPICE TAKA TALA SAUCE & MARINADE
Preparation time: |
10 - 15 mins |
Cooking time: |
20 - 25 mins |
Serves: |
4 |
Ingredients
- ¼ small jap or kent pumpkin, skin removed and cut into 4 pieces
- 1 tablespoon oil
- 1 cup couscous
- salt and pepper
- 2 spring onions, sliced
- fine zest of one lemon
- 600g stir-fry beef
- ½ bottle Beerenberg African Spice Taka Tala Sauce & Marinade
Method:
Preheat the oven to 200°C and line a baking tray with non-stick paper. Place the pumpkin on the tray and top with half of the oil. Place in the oven for 20 minutes or until soft.
Place the couscous in a large heatproof bowl with a pinch of salt and pepper. Add 1 cup of boiling water and quickly cover with cling film. Sit for 5 minutes before removing the cling film and fluffing the couscous with a fork. Add the spring onions and lemon zest and toss to combine.
Place the pumpkin on a serving dish and top with the couscous.
Heat a large frypan on high heat and add the remaining oil. Add the stir-fry beef and cook for two minutes whilst stirring. Add the Beerenberg African Spice Taka Tala Sauce & Marinade and cook for another two minutes. Place the beef on top of the couscous to serve.
© 2019 Beerenberg Pty Ltd. All rights reserved.
© 2019 Beerenberg Pty Ltd. All rights reserved.