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Posts Tagged ‘worcestershire sauce’

What you need:

4lb / 2 Kilo whole lean beef
1 tsp salt
½ tsp pepper (crushed)
½ tsp garlic (crushed)
2 tbsp cooking oil
½ tsp ginger
½ mango (ripe)
2 tbsp margarine
1 tbsp Worcestershire sauce
1 tsp lime juice

What you do:

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

Prick the meat with a knife and rub it with the mixture of salt, pepper,and crushed garlic. Put the meat in a roasting pan. Set a side.

Put the ginger, mango, lime juice and Worcestershire sauce in a food processor. This will be the mixture that will be applied on the meat after 30 minutes of roasting.

Put the meat into the oven & cook for  30 minutes.
After 30 minutes turn down to 150C /300F / gas mark 2  and spoon the sauce over the meat every 10 minutes interval until meat is cooked.

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What you need:
1 medium  pumpkin (cut into quarters)
2tsp curry powder
1tsp cumin
1tbsp olive oil
300g lean minced beef or lamb
1 onion, finely chopped
2 garlic cloves, crushed
1 leek, finely chopped
100g frozen peas
1 tin of chopped tomatoes
10ml Worcestershire sauce
1tbsp tomato puree
200ml beef stock made from concentrate cube
1tsp thyme

What you do:

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

Place the pumpkin onto a roasting tray, drizzle over a little olive oil, season to taste and cook until soft and golden, then cool.

Meanwhile, heat the olive oil in a large frying pan and cook the lean minced beef until browned then remove from the pan. In the same pan fry the onions and leek until soft. Add the mince back to the pan with the garlic and thyme, fry for 2 minutes.

Now add the tin tomatoes, Worcestershire sauce and beef stock and simmer for 25 minutes.

Now add the tomato puree and frozen peas and stir, season to taste and transfer to small oven proof dish. Take your cooled, roasted pumpkin and with a spoon, scoop the flesh into a bowl then mash with a fork.

Mix in the curry powder and cumin, spread the pumpkin over the minced beef and bake  in oven around for 20-25 minutes.

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What you need:

1 oz / 25 g butter
8 oz / 200 g button mushrooms
5 fl oz / 150 ml soured cream
1 tbsp tomato sauce ( ketchup)
1 tsp worcestershire sauce
1/2 tsp mustard
salt & pepper

What you do:

Melt the butter in a bowl in a microwave on full power for 1 minute.
Cut the mushrooms into quarters & toss in in the butter making sure their all coated. Mix all the other ingredients together then pour over the mushrooms then toss again.
Cook on medium power in the microwave for about 5 mins, stirring occasionally until hot.
Divide between ramekin dishes & serve immediately.

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What you need:

2 tbsp unsalted butter
1 tbsp vegetable oil
4  steaks (about 6 oz each)
150ml of a tin of  black-bean soup
4  spring onions, chopped
125 ml  water
2 tbsp Worcestershire sauce
2 tbsp Madeira
1 tbsp Dijon mustard
2 tbsp  parsley chopped

Salt & pepper.

What to do:

In a large frying pan heat butter and oil  over medium heat until the froth subsides. Meanwhile, pat steaks dry and sprinkle both sides with 3/4 tsp of salt and 1/2 tsp of pepper.

Cook steaks, turning once, until browned and medium-rare, for around 6 to 8 mins & around 10 mins for well done.

While steaks cook, stir the black-bean soup in the tin, then transfer 150ml to a blender  and blend until very smooth.

Transfer steaks to a chopping  board and let stand, loosely covered, 10 minutes.

Meanwhile, pour off all but 1 tablespoon fat from the frying pan and cook the chopped spring onions  over medium heat,

stirring, until softened. Stir in blended black-bean soup along with remaining ingredients and any juices from meat and bring to a boil.

Spoon some of sauce over steaks and serve remainder on the side.

 

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