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beef bourguignon

 

what you need:

2lb ( 900g) braising steak, cut into 2 inch (5 cm ) squares

3 tbsp olive oil

1 medium onion sliced

1 heaped tbsp plain flour

15 fl oz (425 ml) red Burgundy (or other red wine or dry cider)

2 cloves garlic chopped

2 sprigs thyme

1 bay leaf

12 oz (350 g) shallots

2 x 130 g packs Cubetti Pancetta or 225 g smoked streaky bacon cut into cubes

4 oz ( 110 g) mushrooms cut into chunks

salt & pepper

What you do:

Pre-heat the oven to  140 C / 275 F  /gas mark 1,

Bring 1¼ tbsp of the oil to sizzling point in the casserole or pan and sear the beef, a few pieces at a time, to a rich, dark brown on all sides.

Using a slotted spoon, transfer the meat to a plate as it browns.Next add the sliced onion to the casserole and brown that a little too.

Now return the meat to the casserole or pan and sprinkle in the flour, stirring round to soak up all the juices. Then gradually pour in the Burgundy, again stirring all the time.

Add the chopped garlic, herbs and seasoning, put the lid on and cook very gently on top of the stove (if the heat is not low enough, use a diffuser). Or transfer to the oven – either way it will take 2 hours.

Then, using a bit more olive oil, fry the shallots and bacon in a small frying pan to colour them lightly. Add to the casserole, together with the mushrooms, then put the lid on and cook for a further hour.

Serve straight away.

 

 

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Lamb guard of honour with lemon and mint crust

 

What you need:

2 x 8 bone racks of lamb (untrimmed)

100g fine breadcrumbs

small handful fresh mint

2 lemons

3 shallots, chopped

2 cloves garlic

For the gravy:

15g butter

1 level tbsp flour

100ml red wine

1tbsp redcurrant jelly

1 tbsp Worcestershire sauce

what you do:

Heat the oven to 200 C / 400 F / gas mark 6.

Pull off the outer layer of fat on the lamb and discard.

To make the crumb mixture, blend the breadcrumbs,mint and the rind and juice of 1 lemon in a food processor until finely chopped. Spread this mixture over the lamb and place flat in a large roasting tin, crumb-side up. Squeeze the juice from the remaining lemon and add the juice, squeezed lemon halves, shallots, and garlic to the roasting tin. Roast for 45 minutes (or 25 minutes per lb) until the meat is cooked.

Remove from the oven. Arrange the lamb racks on a serving platter with the bones facing inwards and interlocking to make an arch. Cover with foil to rest for 10 minutes while you make the gravy.

Remove from the lemon halves, garlic cloves and any large shallot pieces from the roasting tin. Place the tin on the hob and add the butter. Heat until foaming, then add the flour. Cook 2-3 minutes until thickened, then pour on the red wine and 200ml boiling water, then add the redcurrant jelly and Worcestershire sauce. Simmer for 3-4 minutes then strain.

Serve with the lamb.

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What you need:

1 tbsp olive oil

30g butter

500g chicken breast fillet, cut into 2cm chunks

1 leek, white part only, finely sliced

1 garlic clove, crushed

1 tbsp flour

1/3 cup (80ml) white wine or water

1 cup (250ml) chicken stock

1/2 cup (125ml) thick cream

1 large carrot, peeled, cooked, diced

1 large potato, peeled, boiled, diced

1 cup frozen peas, cooked

1 tsp chopped fresh or 1/2 teaspoon dried tarragon

4 sheets puff pastry, thawed

1 egg, lightly beaten

What you do:

Preheat the oven to 200 C / 400 F / gas mark 6

Heat the Olive oil and butter in a frying pan over medium heat, add the pieces of chicken and cook until lightly browned and almost cooked through. Transfer chicken to a plate and set aside. Add the leek and garlic to the pan and cook over low heat for 2-3 minutes or until softened. Add the flour and cook for 1 minute. Add wine and bring to the boil for 1 minute, then pour in stock and cream and cook, stirring, for a further 5 minutes over medium-low heat.

Return chicken to pan with cooked vegetables and tarragon, season well, then set aside to cool.

Cut four 18cm squares from the pastry, reserving off cuts. Place some  chicken mixture in the centre  of each square, then lift up the sides of the pastry to form a parcel, pinching edges together to seal. Cut out leaf  shapes from the pastry off cuts and place over the joins. Make a small  pastry rose for the centre  of each parcel.

Place parcels on a baking tray lined with baking paper. Brush with beaten egg and bake for 25 minutes or until golden.

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What you need:

4 medium-size russet potatoes (about 1 1/2 pounds)
1/4 cup fat-free sour cream
2 oz shredded Parmesan Cheese
2 oz shredded fresh Mozzarella Cheese
1/3 cup finely-chopped sun-dried tomatoes
1/4 cup sliced green onion tops
2 tbsp chopped fresh parsley
Freshly-ground black pepper, to taste

What you do:

Preheat oven to 190 C /375  F/ gas mark 5

Bake potatoes approximately 50 minutes, or until tender. Remove from oven and let cool.

Cut each potato in half. With a spoon, scoop out potato pulp leaving 1/4-inch of potato in each half. Cut each half in half again to form quarters. Season with salt and pepper.

Bake potato quarters for 15 minutes. (This will crisp them up so that they can be picked up easily.)

Mash 1 cup potato pulp with a with a potato masher, potato ricer, fork, or beat with electric hand mixer (save remaining pulp for a later use).

Stir in the sour cream, Parmesan cheese, Mozzarella cheese, sun-dried tomatoes, green onions, and parsley.Mixture will be sticky and hold together.

With your hands, divide the mixture evenly between the potato skins, pressing the mixture into the skins. Sprinkle with black pepper and bake for 15 minutes.

Remove from oven and serve warm.

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What you need:

8 crusty dinner rolls
8 large eggs
1/4 cup chopped mixed herbs, such as parsley, chives and tarragon
2 tbsp heavy cream
Salt and pepper
4 tbsp  grated Parmesan

What you do:

Preheat oven to  180 C /350 F / gas mark 4

Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a rimmed baking sheet. Reserve tops.

Crack an egg into each roll, then top with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan.

Bake until eggs are set and bread is toasted, 20 to 25 minutes. After eggs have cooked for 20 minutes, place bread tops on baking sheet and bake until golden brown. Let sit 5 minutes. Place tops on rolls and serve warm.

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What you need:

2 tbsp  oil
1 packet frozen hashbrown potatoes
2 cups shredded Cheddar cheese
2 lbs streaky Bacon

What you do:

Pre heat the oven to   200 C/400 F / gas mark 6

Grease 9-inch pie plate.
In large frying pan or skillet, heat oil over medium-high heat; add potatoes. Cook, stirring occasionally, 10 to 12 minutes or until browned. Remove from heat. Stir in cheese.

Arrange bacon slices side-by-side on bottom and up side of pie plate. Weave bacon slices in opposite direction. Fill bacon crust with hash brown mixture. Repeat bacon lattice on top of pie. Trim edge. Place pie on baking sheet.

Bake pie on lowest rack in oven 40 to 45 minutes or until bacon is cooked and brown. Cover with aluminum foil if browning too quickly.

Let stand 5 minutes before cutting into wedges.

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What you need:

2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 oz orange juice concentrate
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped
hot cooked rice

What you do:

Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in slow cooker or Crock pot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions.

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What you need:

Soufflé

170g of smoked haddock, undyed if available
250ml of milk
375g of spinach
30g of butter
33g of flour

53g of mature cheddar, grated

1/2 tsp of mustard

5 eggs, yolks only

1/2 tsp of ground nutmeg

16g of Parmesan, grated

1 pinch of salt

1 pinch of pepper

Sauce

250g of tinned chopped tomatoes

25g of onion, chopped

30g of red pepper, diced

15g of chopped black olives

1/2 tsp of sugar

10ml of red wine

1/2 tsp of garlic, finely chopped

10ml of sunflower oil

1 tsp of fresh basil, roughly chopped

25g of cornflour

1 pinch of salt

1 pinch of  black pepper

To serve

4 small sprigs of fresh basil

What you do:

Pre heat the oven to 180 C /350 F / gas mark 4

Place the haddock in a small shallow pan and cover with milk and bring to the boil. Simmer for 3 minutes and then remove the fish, set aside to cool .

Heat some oil in a frying pan, add the spinach, moving it around so that it wilts. Remove and allow to drain.
Grease the inside of the metal rings with a little oil, place onto a lightly greased baking tray.
Divide up the spinach into the 4 rings and push down so that it evenly spreads inside.
Add the flour, 115ml of the milk (used to poach the fish), butter, mustard and ground nutmeg. Bring to the boil, whisking continuously.
Turn down the heat and simmer for 2 minutes, remove from the heat. Add the mixture to a mixing bowl. Whisk in 37g of the grated cheddar until it melts.
Using a handheld electric whisk, whisk the egg whites to the hard peak stage.
Add the egg yolks to the cheese mix and mix well.
Add the flaked haddock and gently mix.
Fold in the egg whites gently.
Divide the mixture up into the metal rings.
Place in an oven  for 12 minutes
Combine the remaining grated cheddar and Parmesan in a bowl.
Remove from the oven and place the grated cheddar and Parmesan on top.  Allow the soufflés to cool – you will notice they start to drop.
With a sharp knife, gently go round the inside of the ring to carefully remove the soufflés from the rings. Cling film over the soufflés and place on a baking tray, store in the fridge until required.
To reheat the soufflés, place in an oven set to 160 C  / 325 F / gas mark 3 for 8 minutes.
For the sauce, heat the oil in a heavy-based saucepan. Add the onions and garlic and allow to sweat for 2-3 minutes until transparent.
Add the pepper, tomatoes, red wine, sugar and seasoning and bring to the boil. Turn down the heat and leave to simmer.
Dilute the cornflour in 2 tablespoons of water and whisk into the sauce, continue to simmer for another 2-3 minutes then remove from the heat.
Mix the basil and olives into the sauce.
Turn out the soufflés onto plates and spoon the sauce in a circle around them. Place a sprig of fresh basil on top of each soufflé and serve immediately.

 

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what you need:

3 cups chopped cooked chicken

1 cup Ricotta cheese

1/4 cup crumbled feta cheese

1/4 cup grated Parmesan cheese

1/4 cup milk

1/8 tsp white pepper

8 lasagna noodles, cooked and drained

2 cups Prego Spaghetti Sauce

What you do:

Preheat the oven to 190 C /375  F / gas mark 5

In medium bowl, combine chicken, cheeses, milk, and pepper

Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion

In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce

Arrange lasagna rolls, seam-side down in sauce in baking dish

Top with remaining spaghetti sauce

Cover

Bake for around 30 minutes or until hot & cooked through.

Serve, with additional Parmesan cheese sprinkled over the top.

 

 

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What you need:

2 tbsp oil

1 bay leaf

1 lemongrass – bruised and chopped

1 chicken, cut into 8 pieces

1 tsp salt

500 ml coconut milk

2 tbsp sweet soy sauce

Grind the following into spice paste
10 red chilies
8 shallots
3 cloves garlic
1 medium size tomato
1 inch ginger
1 inch galangal
1 tsp shrimp paste
What you do:
Heat oil on high heat and fry the spice paste, bay leaf, and lemongrass until fragrant, about 3 minutes.
Add chicken to the pot and stir until no longer pink.
Season with salt and pour the coconut milk into the pot. Bring to a boil and cook until the liquid has reduced somewhat and the chicken is cooked and tender, about 30 minutes.
Add sweet soy sauce and give it a stir so it is properly mixed with the sauce. Taste test and adjust with salt as needed.
Turn off heat and serve immediately with steamed white rice.
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