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Posts Tagged ‘dried herbs’

What you need:

1 tbsp olive oil
500g boneless pork shoulder cut into 2.5cm pieces
1 large or 2 small onions peeled & chopped
1 large carrot peeled & chopped
3 celery stalks chopped
3 garlic cloves peeled & chopped
zest of 1 lemon ( keep 1/2 for the topping)
2 sprigs of thyme
500ml chicken or pork stock
2x 400g tins of cannellini beans( drained & rinsed)

For the topping:
1tbsp butter or margarine
50g fresh breadcrumbs
1 garlic clove peeled & chopped
1 small sprig fresh thyme or a pinch of dried herbs

What you do:
preheat the oven to 160C / 325F / gas mark 3
Heat the oil in a flame proof dish & brown the pork in batches until all cooked.
Remove the pork with a slotted spoon & set aside.
Turn down the heat to medium, then add the onions, carrots, celery & garlic & cooked for around 5 mins until softened.
Add half of the lemon zest & thyme.
Return the pork to the pan, then add the stock & bring to the boil.
add 1 tin of beans & stir.
Cover & cook in the oven for around 2 1/2 hours.
Pour the other tin of beans into a blender along with 3 tbsp of the cooking liquid & whizz until smooth.
Remove the thyme sprigs from the casserole, then pour in the pureed beans to thicken the sauce.
Just before serving, melt the butter in a frying pan & fry the bread crumbs, garlic & remaining lemon zest & thyme ( or herbs) until golden.
Scatter over the cooked pork & beans.

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What you need:

8 oz / 200 g crushed peanuts
8 oz / 200 g brown breadcrumbs
1 tsp fresh or dried herbs
2 eggs beaten
2 large carrots ( grated)

What you do:

Pre heat the oven to 160C / 325F / gas mark 3

Grease a 1lb / 500 g loaf tin.
Blend all the ingredients together in a large bowlthen pour the mixture into the greased loaf tin.
Place in the oven & bake for 1 hour .

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What you need:

1 lb of stewing steak
1 or 2 red onion ( sliced)
3 leeks ( sliced)
1 lb of small skinned potatoes (quartered)
4 carrots ( diced)
1/2 of swede ( diced)
1 parsnip ( diced)
1 1/2 pints beef stock
1 or 2 cloves garlic finely chopped or crushed (optional)

For the dumplings

100g/4ozs self-raising flour
50g/2ozs shredded suet
5 tbsp cold water, aproximately
Mixed dried herbs to flavour – optional

What to do:

Place all the ingredients into the slow cooker then add the beef stock.
Cook on medium heat for 7 to 8 hrs (or alternatively on low over night)
or high heat for 5 to 6hrs.

To make the dumplings:

Mix the flour, suet, dried mixed herbs with the water. It should not be sticky but soft and pliable. If too dry add a little more water: if too sticky add a little more flour.

Using floured hands divide dough into 8 pieces and shape into balls. Place on top of the stew around an hour before your due to serve.
Personally I prefer to cook stews on a low setting over night.

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What you need:

1lb chicken fillets diced
1lb carrots sliced
1 parsnip diced
1 swede diced
8 oz peas
2 leeks sliced
1 onion chopped
1 1/2 pt chicken stock

for the dumplings
100g/4ozs self-raising flour
50g/2ozs shredded suet
5 tbsp cold water, aproximately
Mixed dried herbs to flavour – optional

What to do:
Place the chopped chicken, sliced carrots, diced parsnip & swede into slow cooker, then add the chicken
stock.
Cook on low for 6 to 8 hrs (or alternatively on low over night)
or medium heat for 5 to 6hrs.

To make the dumplings ..

1. Mix the flour, suet, dried mixed herbs with the water. It should not be sticky but soft and pliable. If too dry add a little more water: if too sticky add a little more flour.

2. Using floured hands divide dough into 8 pieces and shape into balls.

3. Place on the top of a stew or casserole where the liquid is already simmering for about 35 /40 mins
before serving.

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