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Posts Tagged ‘stock cube’

What you need:

8  Pork Sausages
4  shallots, peeled and quartered
½  leek, sliced
1 large carrot, cut into small cubes
1tsp olive oil
1 rosemary sprig roughly chopped
100g plain white flour
4 eggs
175ml semi-skimmed milk
Onion Gravy:

 1 red onion

1 tbsp olive oil

1 tbsp plain white flour
284ml (½ pint) beef stock

What you do:

Pre-heat your oven to 220C /425F  / gas 7.
Sift the flour into a bowl, make a well in the centre and break in the eggs.
Add half the milk and beat with a wooden spoon until smooth, then add the remaining milk and whisk until you get tiny little bubbles in the batter.
Add the rosemary and leave to rest for an hour or so.
Cook the sausages in a frying pan with a little olive oil until nicely browned then transfer to a ceramic oven dish.
In the same pan add the shallots and cook until golden then add the leek and carrot and continue frying until the leeks are soft.
Spoon the vegetables around the sausages. Pop into the oven for 5 minutes.
Pour the batter now over the sausages and pop back into the oven as quickly as possible.
Cook for 35-40 minutes until golden brown and well risen.
Simply serve with some onion gravy and to make that simply cook a red onion finely sliced in 1tbsp of olive oil until soft and just starting to brown.
Next add 1tbsp of plain flour and stir in. Make ½ pint of beef stock using a stock cube then slowly pour into the pan and whisk until smooth. If you like add little Worcestershire sauce to make it a little richer.

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What you need:

1 Onion ( peeled and diced)
1 Carrot  (peeled and diced)
1 Stick of Celery (chopped)
1 litre (4 1/4 cups) of Chicken Stock (you can use a stock cube if needed)
1/2 a medium Pumpkin
1tbsp Double Cream
2 tsp Honey

What you do:

Bring the stock to a simmer in a saucepan, and add the onion, carrot and celery. Continue to simmer for a further 20 minutes
Add the pumpkin, and simmer until soft (approx. 20 minutes more)

Remove from heat.

Add 1 tbsp Double cream, and 2 tsp Honey, and stir well.

Pour into bowls while hot and eat with plenty of crusty bread.

Drizzle a little cream on top with a teaspoon (if you feel like being fancy) and top with a sprig of parsley or a couple of chives.

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What you need:

1 large onion  ( diced )
3 tbsp oil
2 oz /50 g plain Flour
1 lb /450g Diced Stewing Steak
1 Beef Stock Cube ( dissolved in 400ml hot water)
3/4 lb /400g Carrots ( sliced)
6 fl oz / 200ml Guinness
110z /300g Shortcrust Pastry
1 beaten egg  (for glazing)

What to do :

Preheat the oven to 190°C / 375 F / Gas mark 5.

In a frying pan heat one tbsp of the oil and cook the onion until softened and transparent. Then place in a large saucepan.

Season the flour with salt and pepper and add the beef, tossing it well to coat evenly in the flour.

Heat the remaining oil in the frying pan and cook the beef  turning it until browned all over.

Add the onions to the beef  &  return the frying pan to a gentle heat and add the Guinness, stirring and scraping up any of the bits that may have caught to the base of the pan.

When the mixture is thickened and bubbling, pour it over the beef and onions. Add the sliced carrots to pan along with the stock stirring well  to mix. Bring to the boil then reduce to a simmer and cook covered for 1 hour.

Roll out the pastry on a lightly floured surface. Spoon the beef mixture into your pie dish.

Brush the edge of the dish with beaten egg then cover with the pastry. Trim away the excess and press round the edges to seal.

Cut a hole in the middle to allow the steam to escape.

Decorate the top of the pie using the pastry trimmings.

Brush with the beaten egg and bake in the oven for  around 25 minutes.

Serve hot .

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What you need:

100 g of lean minced beef

45 g of kidney beans, canned and drained ½ clove of garlic
½ onion
½ green pepper
1 tsp of olive oil
1 small tin of chopped tomatoes (200g)
1 tsp of tomato puree
½ beef stock cube
1 tsp chilli powder
½ tsp of mixed herbs

What to do:

Heat the olive oil in a non-stick saucepan and cook the onion until slightly softened. Add the garlic and diced pepper and cook for another few minutes. Add the minced beef, brown and then drain off excess fat. Stir in all other ingredients, adding more or less chilli powder to your taste. Cover and cook for 20 minutes.
Serve with rice.

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