"The Corner Store" in North Fitzroy, Melbourne, is just like the friendly family-run shops that used to be on every suburban corner back in the "good old days ".

You can drop by for the milk and bread or linger over the Saturday papers and brunch of gourmet sandwiches and a strong black coffee. They also have meals ready to take home and offer a catering service.

Martha Constantinidis' family have been passing down their recipes for generations. She's very kindly shared her recommended recipe for cleanskins.com Shiraz below...

If you try it and like it, make sure you pop in to let Martha know - she's the one wearing the scarf in the photo!

Martha's Corner Store is at:

100 Scotchmer Street, North Fitzroy, Melbourne.
Phone (03) 9489 8508

and they're open from 7am - 4pm Monday to Saturday.

Beef and Okra Casserole with Pilaffi

Ingredients:

• 1kg chuck steak cut into large cubes
• 1 pkt frozen or tinned okra
• large onion finely diced
• 3-5 cloves of garlic, finely chopped
• 1 large eggplant, cubed
• 2 red capsicums, seeded and cubed
• 2 carrots, cubed
• centre of celery, finely chopped
• 2 cloves
• 3 bay leaves
• 1/2 bottle of cleanskins.com Shiraz
• 1 tblspn tomato paste
• 1 large tin crushed tomatoes

Pilaffi Ingredients:

• 500gm Jasmin rice
• 1 small onion, grated
• 1/2 cup olive oil
• 1/4 teaspoon cummin
• 1 tblspn tumeric
• 1 lemon juice and zest (pith)
• salt and pepper
• 1 litre hot boiling water
• fresh mint
• yoghurt

Method:

1. Assemble and prepare all ingredients
2. Heat the oil in a heavy based casserole pot
3. add chuck steak and cook until browned, i.e. until all liquid has evaporated
4. add onions, pepers, garlic and keep mixing until onion is soft
5. add tomato pate and mix for a minute or so
6. add eggplant and mix until all vegies are covered with tomato
7. mix and deglaze with cleanskins.com wine
8. stir pot well
9. add tomatoes, cloves, and bayleaves
10. add 1 cup of water
11. when casserole comes to the boil, reduced heat and simmer for 1 - 1 and a 1/2 hours or when meat falls apart
12. add okra, salt and pepper, leave simmering for 10-15 minutes

Pilaffi Method:

1. heat oil, add onion, and fry until soft
2. add rice and spies, mix thorioughly
3. add lemon juice and zest and keep mixing, deglaze with boiling water
4. season with salt and pepper
5. reduce heat to moderate-slow
6. place light lid on pot
7. cooking time approx 15-20 minutes or until water has absorbed

Serve with minted yoghurt: simply add fresh chopped mint to plain yoghurt, garlic optional.

For more recipes, see our full collection of Recipes for Wine...

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