Meat Mains

Homemade dinner recipe favourites like Bolognese, Old Fashioned Mince and Lasagne. Lots of different pies such as Beef and Ale Pie, Chicken Pie and Shepherds Pie. Meals for entertaining guests such as Beef Bourguignon, Coq Au Vin and Moussaka. Plus a nice selection of spicy dinner recipes such as Chilli Con Carne are all on this page.

• Beef
• Chicken
• Lamb
• Pork

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Beef and Ale Pie

Beef and Ale Pie  Prep.Time: 20 mins  Cook.Time: 75 mins  Difficulty: Moderate  Serves: 6 Tools  Large Saucepan  Large Glass Roasting Dish  Sharp Knife  Chopping Board  Wooden Spoon  Rolling Pin

Ingredients  500g/1.1lb Beef  2 Red Onions  2 Cooking Onions  2-3 Cloves Garlic  2 Tbsp Olive Oil  Black Pepper  2 Beef Stock Cubes  250ml/½pt Real Ale  4 tsp Gravy Browning  500g/1.1lb Puff Pastry   (ready made is fine)  1 egg  1 tsp Mixed Herbs  1 tsp Thyme  200g/7oz Mushrooms  knob of butter

Method Pre-heat oven to 200°c / 400°f / Gas Mark 6. Peel and chop onions finely and fry in olive oil until soft. Add finely chopped garlic, sauté for a few minutes. Cut beef to 2.5cm / 1" squares, add to pan and fry until browned. Add stock cubes, pepper, and herbs and stir to coat all ingredients. Add the ale, stir well, and then simmer for 20 minutes. Peel and quarter mushrooms and stir into beef mixture. Mix gravy browning with a little cold water and pour slowly into pan, stirring constantly. When mixture is nice and thick, remove from heat and pour into glass roasting dish. Roll out pastry to about ½cm / ¼" thickness, ensuring it will cover the dish. Spread the knob of butter around the top edge of the glass dish to help the pastry stick. Lay pastry over dish and push into corners. Press all around the edge to seal. Cut off excess pastry and use this to make decorations for the pie if you wish. Brush pastry with beaten egg. Cut a little air vent in centre of pie. Bake in centre of oven for 40 minutes. Serve with season vegetables or chips and beans.  Top             Homepage             Print this recipe

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Beef and Vegetable Pie

Beef and Vegetable Pie  Prep.Time: 20 mins  Cook.Time: 75 mins  Difficulty: Moderate  Serves: 6 Tools  Large Saucepan  Medium Saucepan  Large Glass Roasting Dish  Sharp Knife  Chopping Board  Wooden Spoon  Rolling Pin

Ingredients  500g/1.1lb Beef  2 Red Onions  2 Cooking Onions  2-3 Cloves Garlic  2 Tbsp Olive Oil  Black Pepper  2 Beef Stock Cubes  2 Carrots  1 Medium Potato  Handful of Green Beans  4 tsp Gravy Browning  500g/1.1lb Puff Pastry   (ready made is fine)  1 egg  1 tsp Mixed Herbs  1 tsp Thyme  200g/7oz Mushrooms  knob of butter

Method Pre-heat oven to 200°c / 400°f / Gas Mark 6. Peel and chop onions finely and fry in olive oil until soft. Add finely chopped garlic, sauté for a few minutes. Cut beef to 2.5cm / 1" squares, add to pan and fry until browned. Add stock cubes, pepper, and herbs and stir to coat all ingredients. Peel and dice the carrots and potatoes and top and tail the green beans and half. Cook the carrots and potatoes in the medium saucepan until they soften a little. Peel and quarter the mushrooms and stir into beef mixture along with the vegetables. Mix gravy browning with a little cold water and pour slowly into pan, stirring constantly. When mixture is nice and thick, remove from heat and pour into glass roasting dish. Roll out pastry to about ½cm / ¼" thickness, ensuring it will cover the dish. Spread the knob of butter around the top edge of the glass dish to help the pastry stick. Lay pastry over dish and push into corners. Press all around the edge to seal. Cut off excess pastry and use this to make decorations for the pie if you wish. Brush pastry with beaten egg. Cut a little air vent in centre of pie. Bake in centre of oven for 40 minutes. Serve with season vegetables or chips and beans.  Top             Homepage             Print this recipe

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Beef Bourguignon

Beef Bourguignon  Prep.Time: 30 mins  Cook.Time: 3-3½ hrs  Difficulty: Easy  Serves: 6 Tools  4-5Ltr/1 gallon   Saucepan with Lid   (vented if you have one)  Frying Pan  Sharp Knife  Chopping Board  Slotted Spoon  Wooden Spoon  Plate

Ingredients  900g/2lb Beef Steak  200gm/7oz Bacon Lardons  300g/11oz Shallots   (Small Onions will do)  2 Cooking Onions  3 Cloves Garlic  425ml/¾pt Red Wine  4 Tbsp Olive Oil  150g/5oz   Button Mushrooms  1 Tbsp Plain Flour  1 Bay Leaf  ½ tsp Mixed Herbs  ½ tsp Thyme  Black Pepper

Method Pre-heat the oven to 140°c / 275°f / Gas Mark 1. Cut the beef into 2.5cm/1" cubes. Fry the beef in 2 Tbsp of olive oil in the large saucepan (you will need to do this in batches otherwise the meat will just broil). After each batch has browned, remove it to a plate using the slotted spoon. Slice the cooking onions finely. Add 1 Tbsp olive oil to the saucepan and fry the lardons. When browned, add the onions. Finely chop the garlic and add to the onions and lardons. Return beef to saucepan. Sprinkle flour over the meat and onions. Stir well to soak up all the juices. Slowly pour wine into saucepan, keep stirring to avoid lumps. Now add the herbs and pepper. Put the lid on and cook in the oven for 2 hours. After the 2 hours is up, peel and trim shallots. Fry the shallots in the frying pan in 1 Tbsp olive oil for 5 minutes. Wash mushrooms and trim stalks. Remove large saucepan from oven and add button mushrooms and shallots. Stir well and return to oven with lid on. Cook for 1 hour. Serve with boiled potatoes.  Top             Homepage             Print this recipe

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Bolognese

Bolognese  Prep.Time: 20 mins  Cook.Time: 60 mins  Difficulty: Easy  Serves: 4-6 Tools  4-5Ltr/1 gallon   Saucepan with Lid   (vented if you have one)  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  500gm/1.1lb Beef Mince  10cm/4" Length Chorizo   (optional)  2 Red Onions  2 Cooking Onions  4 Cloves Garlic  3 Tins Chopped Tomatoes  Half Tube Tomato Puree  2 Tbsp Olive Oil  Black Pepper  3 Beef Stock Cubes  4 Bay Leaves  1 Sprig Rosemary  1 tsp Mixed Herbs  2 tsp Italian Seasoning  1 tsp Thyme  1 tsp Basil  1 tsp Oregano  200gm/7oz Mushrooms  Medium Packet of Pasta  Parmesan or Cheddar

Method Chop onions finely and fry gently in the olive oil until softened (if you do this with a lid on there is less chance of burning). Finely chop the garlic and add to the onions. Finely chop the rosemary and add to mixture. Chop chorizo into small cubes and add to pan. Saute for a few minutes then add the mince. Cook until brown then add the stock cubes Season well with black pepper and stir well to coat the meat.  (If you like a really rich sauce add half a bottle of cheap red wine after the meat is coated). Pour in tinned tomatoes, the remaining herbs, the tomato puree and stir well. Allow to simmer for 20 minutes. Peel and quarter the mushrooms and add to pan. Simmer for a further 10-15 minutes (20 mins longer to cook in the wine if added). Serve with pasta of your choice and grated fresh parmesan or cheddar cheese.    When you cook the pasta add 2 tbsp of olive oil to the water, to prevent the pasta sticking.  When cooked drain the pasta in a colander, but don't pour boiling water over it.  Top             Homepage             Print this recipe

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Chilli Con Carne

Chill Con Carne  Prep.Time: 20 mins  Cook.Time: 90 mins  Difficulty: Easy  Serves: 4-6 Tools  4-5Ltr/1 gallon   Saucepan with Lid   (vented if you have one)  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  500g/1.1lb Beef Mince  10cm/4" Chorizo Sausage  2 Red Onions  2 Cooking Onions  2 Chillies  4 Cloves Garlic  3 Tins Chopped Tomatoes  2 Tins of Kidney Beans  1 Tin of Baked Beans  Half Tube Tomato Puree  2 Tbsp Olive Oil  Black Pepper  3 Beef Stock Cubes  200g/7oz Mushrooms  1 tsp Ground Cumin  1 tsp Paprika  1-2 tsp Chilli Powder  1 tsp Mustard Powder  Splash Worcestershire Sauce  2 Tbsp Dark Soy Sauce  1 Sprig Rosemary  1 tsp Italian Seasoning  1 tsp Thyme  1 tsp Basil  1 tsp Oregano  Jacket Potatoes or Rice  Parmesan or Cheddar

Method Chop onions finely and fry gently in the olive oil until softened (if you do this with a lid on there is less chance of burning). Finely chop the garlic and add to the onions. Finely slice chillies and add to saucepan. Finely chop the rosemary and add to mixture. If using chorizo, slice and then cut into small cubes and add to pan. Saute for a few minutes then add the mince. Cook until the mince has browned. Add stock cubes, chilli powder, cumin, paprika, worcestershire sauce, soy sauce and mustard powder. Season well with black pepper and stir well to coat the meat. Pour in tinned tomatoes and the remaining herbs, some pepper, and the tomato puree. Rinse kidney beans in cold water and add to pan Add baked beans and stir well. Allow to simmer for 40-60 minutes. Peel and quarter the mushrooms and add to pan. Simmer for a further 10-15 minutes. Serve with rice or jacket potatoes and grated fresh parmesan or cheddar cheese.  Top             Homepage             Print this recipe

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Cottage Pie

Cottage Pie  Prep.Time: 20 mins  Cook.Time: 60 mins  Difficulty: Easy  Serves: 6 Tools  2 Large Saucepans  Sharp Knife  Vegetable Peeler  Chopping Board  Wooden Spoon

Ingredients  450gm/1lb Minced Beef  1kg/2.2lb potatoes  2 Red Onions  2 Cooking Onions  2-3 Cloves Garlic  2 Tbsp Olive Oil  250ml/½pt water   (from boiled potatoes)  175gm/6oz Mushrooms  Grated Cheese  1 Sliced Tomato  2 Beef Stock Cubes  4 tsp Gravy Browning  1 tsp Mixed Herbs  1 tsp Thyme  Black Pepper

Method Pre-heat oven to 200°c / 400°f / Gas Mark 6. Peel and halve potatoes and boil until soft. Peel and chop onions finely and fry in olive oil until soft. Add finely chopped garlic, saute for a few minutes. Add mince and fry until browned. Add stock cubes, pepper, herbs and water from the potatoes. Mix well and then simmer for 10 minutes. Peel and slice mushrooms and stir in to mince mixture. Mix gravy browning with a little cold water and pour slowly into mince, stirring constantly. When mixture is nice and thick, remove from heat and pour into glass roasting dish. Mash potatoes with a little butter and milk. Season well with pepper. Spread over meat mixture and fluff the top of the mash with a fork. Place sliced tomatoes on top, sprinkle grated cheese and more black pepper. Bake in oven for 40 minutes. Serve with seasonal vegetables and gravy or chips and beans.  Top             Homepage             Print this recipe

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Goulash

Goulash  Prep.Time: 20 mins  Cook.Time: 2¼-2½ hrs  Difficulty: Easy  Serves: 4-6 Tools  Large Oven-proof Saucepan    (with lid)  Sharp Knife  Chopping Board  Slotted Spoon

Ingredients  900g/2lb Beef Steak  2 Red Onions  2 Cooking Onions  3 Cloves Garlic  2 Red Peppers  200g/8oz Mushrooms  3 Tbsp Olive Oil  1 Tin Chopped Tomatoes  450ml/¾ pts Hot Water  2 Beef Stock Cubes  1 Tbsp Plain Flour  1 Tbsp Paprika  1 tsp Italian Seasoning  Black Pepper

Method Pre-heat oven to 150°c / 300°f / Gas Mark 2. Cut the beef into 5cm / 2" squares. Fry in 2 Tbsp olive oil in the large saucepan. You will need to do this in batches otherwise the meat will just broil. After each batch has browned, remove it to a plate using the slotted spoon. Slice the onions finely. Add 1 Tbsp olive oil to the saucepan and fry the onions. Finely chop the garlic and add to the onions. Return beef to saucepan with any juices that have leaked from the meat. Sprinkle paprika and flour over the onions and meat and stir well to soak up all the juices. Stir in crumbled stock cubes, and then add the tomatoes and water stirring all the time. Finally add the Italian seasoning and black pepper. Put the lid on and place in oven for 1 hour. Deseed and finely slice the peppers. Add to the saucepan, return to oven and cook for a further hour. Peel and trim the mushrooms and cut them into quarters. Add to the saucepan 15 minutes before serving. Serve with tagliatelle or boiled new potatoes.  Top             Homepage             Print this recipe

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Lasagne

Lasagne  Prep.Time: 20 mins  Cook.Time: 60 mins  Difficulty: Easy  Serves: 6 Tools  2 Saucepans  Glass Roasting Dish  Sharp Knife  Chopping Board  Balloon Whisk  Wooden Spoon

Ingredients  250g/9oz Beef Mince  1 Red Onion  1 Cooking Onion  2 Cloves Garlic  2 Tins Chopped Tomatoes  Half Tube Tomato Puree  2 Tbsp Olive Oil  Black Pepper  2 Beef Stock Cubes  3 Bay Leaves  1 Sprig Rosemary  ½ tsp Mixed Herbs  1 tsp Italian Seasoning  ½ tsp Thyme  ½ tsp Basil  ½ tsp Oregano  100g/3.5oz Mushrooms  250g/9oz Lasagne Sheets  WHITE SAUCE  40g/1½oz Butter  25g/1oz Plain Flour  425ml/¾ pt Milk  50g/2oz Fresh Grated   (Parmesan Cheese)  ½ tsp Mixed Herbs  Black Pepper

Method Chop onions finely and fry gently in the olive oil until softened (if you do this with a lid on there is less chance of burning). Finely chop the garlic and rosemary and add to the onions. Sauté for a few minutes then add the mince. Cook until brown, add stock cubes, season well with black pepper and stir well to coat the meat.  (If you like a really rich sauce add half a bottle of cheap red wine after the meat is coated). Pour in tinned tomatoes, the remaining herbs, the tomato puree and mushrooms and stir well. Pre-heat oven to 200°c / 400°f / Gas Mark 6. For the white sauce, put all ingredients, except parmesan in a saucepan over a medium heat. Whisk gently until the butter has melted. Using a wooden spoon, keep stirring until the sauce has thickened nicely. Add the parmesan and stir until dissolved. Take one third of the Bolognese and spread in the bottom of glass dish. Cover with a layer of lasagne. Spread one third of cheese sauce over lasagne. Repeat until you have used all the Bolognese and white sauce (white sauce must be at the top). Sprinkle with grated parmesan and more black pepper. Bake in oven for 40 minutes, then serve with season vegetables or chips. Keep any remaining lasagne sheets for next time.  Top             Homepage             Print this recipe

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Minced Beef and Onion Pie

Minced Beef and Onion Pie  Prep.Time: 20 mins  Cook.Time: 60 mins  Difficulty: Moderate  Serves: 6-8 Tools  Large Saucepan  Large Glass Roasting Dish  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  500g/1.1lb Minced Beef  2 Red Onions  2 Cooking Onion  2-3 Cloves Garlic  500g Ready made Puff Pastry  2 Beef Stock Cubes  2 Tbsp Olive Oil  175g/6oz Mushrooms  knob of butter or spread  1 egg (beaten)  4 tsp Gravy Browning  ½ pint of hot water  1 tsp Thyme  ½ tsp Mixed Herbs  Black Pepper

Method Pre-heat oven to 200°c / 400°f / Gas Mark 6. Peel and chop onions finely and fry in olive oil until soft. Add finely chopped garlic, sauté for a few minutes. Add mince and fry until browned. Add stock cubes, pepper, and herbs and stir to coat all ingredients. Add hot water, simmer for 10 minutes. Peel and slice mushrooms and stir in to mince mixture. Mix gravy browning with a little cold water and pour slowly into mince, stirring constantly. When mixture is nice and thick, remove from heat and pour into glass roasting dish. Roll out pastry to about ½cm / ¼" thickness, ensuring it will cover the dish. Spread the knob of butter around the top edge of the glass dish to help the pastry stick. Lay pastry over dish and push into corners. Press all around the edge to seal. Cut off excess pastry and use this to make decorations for the pie if you wish. Brush pastry with beaten egg. Cut a little air vent in centre of pie. Bake in centre of oven for 40 minutes. Serve with season vegetables or chips and beans.  Top             Homepage             Print this recipe

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Mums Lazy Beef Stew

Mums Lazy Beef Stew  Prep.Time: 30 mins  Cook.Time: 2½-3 hrs  Difficulty: Easy  Serves: 6-8 Tools  4-5Ltr/1 gallon Saucepan  Sharp Knife  Chopping Board  Vegetable Peeler

Ingredients  700g/1½lb    Beef Braising Steak  1 Red Onion  1 Cooking Onion  4 Large Carrots  75g/3oz Red Split Lentils  1 Medium Potato  1 Medium Parsnip  1 Small Swede  2 Tins Beef Broth    or Oxtail Soup  2 Tbsp Olive Oil  2 Beef Stock Cubes  Black Pepper  1 heaped tsp Flour  1.2L/2pts Hot Water

Method Trim excess fat from beef and cut into 2.5cm / 1" cubes. Fry beef in olive oil in the saucepan until browned. Peel potato and cut into quarters. Add lentils, potatoes, flour, and the hot water to the saucepan. Stir well and bring to a simmer. Periodically remove any scum that forms on the surface of the liquid. Peel and thickly slice carrots. Peel and slice onions. Peel and cube parsnip and swede. Add all vegetables to the pan. Simmer for 1½ hours. Remove the potatoes and mash and then return to pan to thicken the stew. Stir well and Simmer for a further half hour. If you are having with dumplings add these now. This stew is better if cooked the day prior to eating as it allows all the flavours to blend.  Top             Homepage             Print this recipe

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Old Fashioned Mince

Old Fashioned Mince  Prep.Time: 20 mins  Cook.Time: 60 mins  Difficulty: Easy  Serves: 4-6 Tools  4-5Ltr/1 gallon   Saucepan with Lid   (vented if you have one)  Large Saucepan  Medium Saucepan  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  450g/1lb Beef Mince  2 Red Onions  2 Cooking Onions  4 Cloves Garlic  1 Tin Chopped Tomatoes  3 Large Potatoes  3 Large Carrots  4 Tbsp Tomato Puree  2 Tbsp Olive Oil  Black Pepper  2 Beef Stock Cubes  2 tsp Gravy Browning  1 tsp Mixed Herbs  1 tsp Italian Seasoning  1 tsp Thyme  1 tsp Basil  1 tsp Oregano  200g/7oz Mushrooms

Method Chop onions finely and fry gently in the olive oil until softened (if you do this with a lid on there is less chance of burning). Finely chop the garlic and add to the onions. Add the mince to to the saucepan Cook until brown then add the stock cubes, season well with black pepper and stir well to coat the meat. Add the tinned tomatoes, tomato puree and herbs and stir well. Simmer for 15 minutes Peel and halve the potatoes and boil until soft (save a cup of the potato water). Peel and slice the carrots and boil until soft (save a cup of the carrot water). Add the potatoes and carrots and the water you saved to the saucepan. Mix the gravy browning with a little cold water and add to the saucepan. Simmer for a further 10-15 minutes. Serve with broccoli or cauliflower florets.  Top             Homepage             Print this recipe

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Stuffed Peppers

Stuffed Peppers  Prep.Time: 15 mins  Cook.Time: 40-50 mins  Difficulty: Easy  Serves: 6 Tools  Large Saucepan  Large Baking Tray  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  450g/1lb Beef Mince  5cm/2" length Chorizo  200g/7oz Rice  1 Onion  3 Cloves Garlic  1 Tin Chopped Tomatoes  8/9 Peppers  Parmesan for Topping  100g/3.5oz Mushrooms  300ml/½pt Hot Water  2-3 Tbsp Tomato Puree  2 Tbsp Olive Oil  1 Beef Stock Cubes  1 tsp Italian Seasoning  1 tsp Thyme  1 tsp Paprika  Black Pepper

Method Pre-heat oven to 200°c / 400°f / Gas Mark 6. Finely chop onions and fry in the olive oil until softened. Finely chop garlic and add to the onions. Finely dice chorizo and add to the onions. Add the mince and brown. Add the rice and stir well. Now add the stock cube, tomatoes, water, paprika, herbs, and black pepper. Bring to the boil then reduce heat and simmer for 10 minutes. Dice the mushrooms and stir into the mixture with the tomato puree. Cut the peppers in half, leaving the stalks on, and scoop out the seeds with a spoon. Fill each half with the mixture and place on the baking sheet. Sprinkle freshly grated parmesan on top and place in the centre of the oven. Bake until the peppers have softened and the topping has browned (30-40 minutes).  Top             Homepage             Print this recipe

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 Print Chicken Recipes  

Bubble and Squeak

Bubble and Squeak  Prep.Time: 10-15 min  Cook.Time: 20-30 min  Difficulty: Easy  Serves: 4 Tools  Large Frying Pan  Chopping Board  Sharp Knife  Wooden Spoon

Ingredients  Leftover Roast Chicken  3-4 Roast Potatoes  Leftover Stuffing  Leftover Yorkshire Puddings    (if available)  Leftover Cooked Carrots  Leftover Cooked Broccoli  Leftover Cooked Cabbage  Leftover Roast Parsnips  2 Tbsp Olive Oil for Frying  Black Pepper

Method Heat oil in the frying pan.. Finely dice chicken and add to pan. Finely dice stuffing and add to pan. Finely dice yorkshire puddings (if available) and add to pan. Finely dice potatoes and parsnips and add to pan. Mix together and fry for a few minutes. Finely chop remaining vegetables, mash together, and add to pan. Add black pepper to taste and mix well. Pre-heat the grill to a high setting. Using a wooden spoon, mash ingredients in the pan until it starts to steam from the edge. Flatten top of ingredients. Remove pan from heat and place under the grill as high as it will go. Grill until the top has browned. Serve with a fried egg and baked beans.    You can use any leftover meat for this dish.  You can use mash instead of roast potatoes although we prefer the dish with roasties.  The vegetables and other ingredients are just a suggestion, any leftovers from the roast will do.  A balance of meat, potatoes and other vegetables works best.  Top             Homepage             Print this recipe

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Chicken Kiev

Chicken Kiev  Prep.Time: 15 mins  Cook.Time: 25-30 min  Difficulty: Moderate  Serves: 4 Tools  Large Frying Pan  Chopping Board  Mixing Bowl  Sharp Knife  Garlic Crusher  Fish Slice  Kitchen Paper

Ingredients  4 Chicken Breasts  2 Cloves Garlic  100g/4oz Butter or Spread  150g/6oz Breadcrumbs  25g/1oz Flour  2 Eggs  Sprig of Fresh Thyme  Black Pepper  Oil for Frying

Method Crush the garlic and finely chop the thyme and mix with the butter and a little black pepper. To butterfly the chicken, lay the breast on the chopping board, place one hand flat on the breast. Using a sharp knife cut horizontally, but not all the way through the breast. Now open out the breast to make a butterfly shape. Place a quarter of the butter mixture on a breast and roll to encase the filling. Repeat for each breast. Mix a little black pepper with the flour. Roll each breast in the flour to coat well. Beat the egg in a bowl. Roll each floured breast in the egg, saving the remaining egg for later. Now roll the breasts in the breadcrumbs, saving the remaining crumbs for later. Place in the fridge for 15 minutes. Heat the oil in the frying pan. Remove chicken breasts from the fridge and roll in egg, then breadcrumbs once more. Preheat oven to 180°c / 350°f / Gas Mark 4. When the oil is very hot, carefully place each breast into the oil using the fish slice and fry for 10-15 minutes turning once. Remove from oil and drain on kitchen paper. Place in pre-heated oven for 15 mins to finish cooking. Serve with baked potatoes, salad or seasonal vegetables.  Top             Homepage             Print this recipe

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Chicken Paprika

Chicken Paprika  Prep.Time: 20 mins  Cook.Time: 60 mins  Difficulty: Easy  Serves: 4 Tools  4-5Ltr/1 gallon   Saucepan with Lid   (vented if you have one)  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  4 Chicken Breasts  2 Red Onions  2 Cooking Onions  4 Cloves Garlic  2 Tins Chopped Tomatoes  2 Peppers  200g/7oz Mushrooms  75g/2.5oz Tomato Puree  2 Tbsp Olive Oil  3 Chicken Stock Cubes  1 tsp Italian Seasoning  1 tsp Thyme  1 Tbsp Paprika  Black Pepper

Method Chop onions finely and fry gently in the olive oil until softened (if you do this with a lid on there is less chance of burning). Finely chop the garlic and add to the onions. Chop peppers and add to saucepan. Chop chicken into cubes and add to pan. Cook until chicken has whitened then add the stock cubes and paprika. Stir well to coat the ingredients. Pour in the tinned tomatoes, herbs, some pepper, and the tomato puree and stir well. Allow to simmer for 40 minutes. Peel and quarter the mushrooms and add to pan. Simmer for a further 10-15 minutes Serve with Boiled potatoes or rice.  Top             Homepage             Print this recipe

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Chicken Pasta Bake

Chicken Pasta Bake  Prep.Time: 15 mins  Cook.Time: 50 mins  Difficulty: Easy  Serves: 4-6 Tools  Large Saucepan  Large Glass Roasting Dish  Cheese Grater  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  3 Chicken Breasts  10cm/4" Length Chorizo    (optional)  1 Red Onion  1 Cooking Onion  3 Cloves Garlic  1 Aubergine (Eggplant)  1 Tin Chopped Tomatoes  250g/8.5oz Pasta  50g/2oz Cheddar Cheese    (for topping)  2 Tbsp Tomato Puree  4 Tbsp Olive Oil  ½ tsp Italian Seasoning  ½ tsp Oregano  ½ tsp Basil  1 Tbsp Paprika  Black Pepper

Method Pre-heat oven to 190°c / 375°f / Gas Mark 5. Cook the pasta in 2 Tbsp of the olive oil till pasta is cooked but firm, drain and put aside. Chop onions finely and fry gently in the remaining olive oil until softened. Finely chop the garlic and add to the onions. Cut chicken and chorizo (if using) into 1cm / ½" cubes and add to pan. Cook until chicken has whitened. Cut aubergine (eggplant) into 1cm / ½" cubes and add to pan. Add the rest of the ingredients, apart from the cheese and season well with black pepper. Stir well to coat the ingredients. Transfer ingredients into the large glass roasting dish. Grate the cheese and sprinkle over the top. Bake in the middle of the over for 30 minutes. Serve immediately.  Top             Homepage             Print this recipe

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Chicken Pie

Chicken Pie  Prep.Time: 20 mins  Cook.Time: 75 mins  Difficulty: Moderate  Serves: 6 Tools  Large Saucepan  Large Glass Roasting Dish  Sharp Knife  Chopping Board  Wooden Spoon  Rolling Pin

Ingredients  4 Chicken Breasts  2 Red Onions  2 Cooking Onions  2-3 Cloves Garlic  2 Tbsp Olive Oil  Black Pepper  2 Chicken Stock Cubes  250ml/½pt Water  4 tsp Gravy Browning  500g/1.1lb Puff Pastry   (ready made is fine)  1 egg  ½ tsp Mixed Herbs  ½ tsp Thyme  200g/7oz Mushrooms  knob of butter

Method Pre-heat oven to 200°c / 400°f / Gas Mark 6. Peel and chop onions finely and fry in olive oil until soft. Add finely chopped garlic, sauté for a few minutes. Cut chicken to 2.5cm / 1" squares, add to pan and fry until whitened. Add stock cubes, pepper, and herbs and stir to coat all ingredients. Add the water, stir well, and then simmer for 20 minutes. Peel and quarter mushrooms and stir into beef mixture. Mix gravy browning with a little cold water and pour slowly into pan, stirring constantly. When mixture is nice and thick, remove from heat and pour into glass roasting dish. Roll out pastry to about ½cm / ¼" thickness, ensuring it will cover the dish. Spread the knob of butter around the top edge of the glass dish to help the pastry stick. Lay pastry over dish and push into corners. Press all around the edge to seal. Cut off excess pastry and use this to make decorations for the pie if you wish. Brush pastry with beaten egg. Cut a little air vent in centre of pie. Bake in centre of oven for 40 minutes. Serve with season vegetables or chips and beans.  Top             Homepage             Print this recipe

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Chicken Stew with Dumplings

Chicken Stew with Dumplings  Prep.Time: 30 mins  Cook.Time: 90 mins  Difficulty: Medium  Serves: 6 Tools  4-5 Ltr/1 gallon   Saucepan with Lid  Large Saucepan  Sharp Knife  Chopping Board  Vegetable Peeler  Wooden Spoon

Ingredients  4 Large Chicken Breasts  2 Red Onions  2 Cooking Onions  3 Cloves Garlic  ½ Bottle of White Wine  4 Large Potatoes  200g/7oz Mushrooms  2 Leeks  2 Turnips  1 Parsnips  3 Chicken Stock Cubes  1 ltr/2.2pts Hot Water  1 Tin Chopped Tomatoes  2 Cups of Potato Juice  2 Tbsp Pearl Barley  4 Tbsp Tomato Puree  1 tsp Mixed Herbs  ½ tsp Basil  ½ tsp Oregano  ½ tsp Paprika  Sprig of Rosemary  Black Pepper  Dumplings  100g/4oz Self raising Flour  50g/2oz Shredded Suet  A few Tbsp Water

Method Peel and chop onions finely and fry in olive oil in the 4-5 Litre / 1 Gallon saucepan with the lid on until soft. Peel and halve potatoes and cook till just turning soft (saving 2 cups of the potato water) and drain and allow to cool a bit. Add finely chopped garlic and rosemary to the onions and sauté for a few minutes. Cut chicken to 2.5cm / 1" squares, add to pan and fry until whitened. Crumble the stock cubes into a 1 litre / 2¼ pints of hot water and stir well. Add stock, potato water, tinned chopped tomatoes, pearl barley, herbs and paprika and stir well. Peel and slice carrots and add to the pan. Peel and halve the parsnip and turnips and cut into half moons and add to the pan. Peel and slice the leeks to 1cm / ½" thick, wash thoroughly and add to the pan with the potatoes. Add the white wine and stir thoroughly. Bring to the boil, then reduce heat and simmer with lid on for 60 minutes. Peel and halve mushrooms and add to stew. To make the dumplings mix the flour and suet with a few tablespoons of water to make a firm, pliable dough. Divide into 12 and roll softly into balls with floured hands. Add the dumplings to stew and cover with lid (turning heat up slightly). The dumplings take about 20-25 minutes. Serve in bowls with crusty bread.  Top             Homepage             Print this recipe

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  Home Cookbook

Chilli Chicken

Chilli Chicken  Prep.Time: 20 mins  Cook.Time: 90 mins  Difficulty: Easy  Serves: 4-6 Tools  4-5 Ltr/1 gallon   Saucepan with Lid   (vented if you have one)  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  4 Chicken Breasts  10cm/4" Chorizo Sausage  2 Red Onions  2 Cooking Onions  3 Cloves Garlic  2 Chillies  2 Tins Chopped Tomatoes  2 Tins of Kidney Beans  Half Tube Tomato Puree  2 Tbsp Olive Oil  Black Pepper  2 Chicken Stock Cubes  200g/7oz Mushrooms  1 tsp Ground Cumin  1 tsp Paprika  1-2 tsp Chilli Powder  1 tsp Mustard Powder  Splash Worcestershire Sauce  2 Tbsp Dark Soy Sauce  1 Sprig Rosemary  1 tsp Italian Seasoning  ½ tsp Thyme  ½ tsp Basil  1tsp Oregano  Jacket Potatoes or Rice  Parmesan or Cheddar

Method Chop onions finely and fry gently in the olive oil until softened (if you do this with a lid on there is less chance of burning). Finely chop the garlic and add to the onions. Finely chop the rosemary and add to mixture. Slice chorizo and then cut into into small cubes and add to pan. Finely slice chillies and add to saucepan. Saute for a few minutes then add the chicken. Cook until the chicken has whitened Add stock cubes, chilli powder, cumin, paprika, worcestershire sauce, dark soy sauce and mustard powder. Add black pepper to taste and stir well to coat the meat. Pour in tinned tomatoes and the remaining herbs, some pepper, and the tomato puree. Rinse kidney beans in cold water and add to pan. Stir well. Allow to simmer for 40-60 minutes. Peel and quarter the mushrooms and add to pan. Simmer for a further 10-15 minutes. Serve with rice or jacket potatoes and grated fresh parmesan or cheddar cheese.  Top             Homepage             Print this recipe

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  Home Cookbook

Coq Au Vin

Coq Au Vin  Prep.Time: 30 mins  Cook.Time: 1½-2 hrs  Difficulty: Medium  Serves: 4 Tools  4-5Ltr/1 gallon   Saucepan with Lid   (vented if you have one)  Small Frying Pan  Sharp Knife  Chopping Board  Slotted Spoon  Wooden Spoon  Plate

Ingredients  8 Chicken Thighs  200g/7oz Bacon Lardons  300g/11oz Shallots   (Small Onions will do)  2 Cooking Onions  3 Cloves Garlic  425ml/¾pt Red Wine  4 Tbsp Olive Oil  150g/5oz   Button Mushrooms  1 Tbsp Plain Flour  1 Tbsp Butter  1 Bay Leaf  ½ tsp Mixed Herbs  ½ tsp Thyme  Black Pepper

Method Fry chicken, skin side down, in 2 Tbsp olive oil in the frying pan. You will have to do this in a couple of batches. When the skin has browned, turn the chicken over to brown the other side. When each batch is browned both sides, remove it to a plate using the slotted spoon. Slice the cooking onions finely. Add 1 Tbsp olive oil to the saucepan and fry the lardons. When the lardons have browned, add the onions and shallots. Finely chop the garlic and add to the onions and lardons. Lay the chicken on top of ingredients in saucepan. Sprinkle herbs over chicken and season with pepper. Pour wine around the chicken a little over the top. Put the lid on and simmer gently for 1 hour. Wash mushrooms and trim stalks. Add button mushrooms to saucepan. Cook for a further 15 minutes. Mix the flour and butter to a paste. Remove chicken to a plate using a slotted spoon. Add the butter paste to the saucepan, stirring quickly until the sauce has thickened. Return chicken to the pan to warm through. Serve with boiled potatoes.  Top             Homepage             Print this recipe

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  Home Cookbook

Jambalaya

Jambalaya  Prep.Time: 20 mins  Cook.Time: 40 mins  Difficulty: Easy  Serves: 4-6 Tools  4-5Ltr/1 gallon   Saucepan with Lid   (vented if you have one)  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  450g/1lb Chicken  85g/3oz Sausage Chorizo  6 Baby Squid  110g/4oz Cooked Prawns  2 Red Onions  2 Cooking Onions  3-4 Cloves Garlic  110g/4oz Rice  2 tbs Olive Oil  2 Chicken Stock Cubes  290ml/½ pint Hot Water  2 tsp Ground Ginger  ½ Ground Turmeric  ½ tsp Ground Paprika  Black Pepper

Method Peel and finely chop the onions. Fry in olive oil until soft. Peel and finely chop the garlic, add to the onions. Finely dice the chorizo and add to the saucepan. Cut the chicken into small cubes and add to saucepan. Sauté until cooked. Add the rice, stir ingredients until the rice turns opaque. Add the ginger, turmeric and paprika and stir well to coat all the ingredients. Dissolve the stock cubes in the hot water and add to the saucepan. Stir well, cover, and simmer for 20-30 minutes until all the water has been absorbed. Cut baby squid into rings and add to saucepan. When the squid is cooked, add the prawns. Season well with black pepper. As soon as the prawns are hot, serve in bowls.  Top             Homepage             Print this recipe

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  Home Cookbook

Pasta Al Pollo

Pasta Al Pollo  Prep.Time: 20 mins  Cook.Time: 60-75 min  Difficulty: Easy  Serves: 4-6 Tools  4-5Ltr/1 gallon   Saucepan with Lid   (vented if you have one)  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  500g/1.1lb Chicken  10cm/4" Length Chorizo   (optional)  2 Red Onions  2 Cooking Onions  4 Cloves Garlic  2 Tins Chopped Tomatoes  1 Red Pepper (optional)  1 Green Pepper (optional)  Half Tube Tomato Puree   (about 50g/2oz)  2 Tbsp Olive Oil  25cl/½pt Cheap White Wine  2 Chicken Stock Cubes  4 Bay Leaves  1 Sprig Rosemary  1 tsp Italian Seasoning  ½ tsp Mixed Herbs  ½ tsp Thyme  ½ tsp Basil  ½ tsp Oregano  ½ tsp Paprika  Black Pepper  200g/7oz Mushrooms  Medium Packet of Pasta  Parmesan or Cheddar

Method Chop onions finely and fry gently in the olive oil until softened (if you do this with a lid on there is less chance of burning). Finely chop the garlic and add to the onions. Finely chop the rosemary and add to mixture. If using peppers, decore, deseed, cut into 2.5cm / 1" cubes and add to pan. If using chorizo cut into small 1cm / ½" cubes and add to pan. Saute for a few minutes then add the chicken. Cook until whitened then add the stock cubes, black pepper to taste and stir well to coat the meat. Pour in tinned tomatoes, wine, the remaining herbs, the tomato puree and stir well. Allow to simmer for 30-45 minutes. Peel and halve the mushrooms and add to the saucepan. Simmer for a further 10-15 minutes. Serve with pasta of your choice and grated fresh parmesan or cheddar cheese.    When you cook the pasta add 2 Tbsp of olive oil to the water, to prevent the pasta sticking.  When cooked drain the pasta in a colander, but don't pour boiling water over it.  Top             Homepage             Print this recipe

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  Home Cookbook

Stuffed Chicken Breast With Parma Ham

Stuffed Chicken Breast With Parma Ham  Prep.Time: 30 mins  Cook.Time: 40 mins  Difficulty: Moderate  Serves: 4 Tools  Small Frying Pan  Saucepan  Glass Roasting Dish  Sharp Knife  Chopping Board  colander  Cling Film

Ingredients  4 Chicken Breasts  100g/4oz Parma Ham  50g/2oz Mushrooms  3 Cloves of Garlic  4 Tbsp Olive Oil  Black Pepper  ½tsp Mixed Herbs

Method Finely chop garlic and fry gently in half of the olive oil. Finely dice the mushrooms and add to the pan with black pepper and herbs, fry gently. To butterfly the chicken, lay the breast on the chopping board, place one hand flat on the breast. Using a sharp knife cut horizontally, but not all the way through the breast. Now open out the breast to make a butterfly shape. Saving the juice for later, spread mushroom and garlic mixture over one half of each of the breasts then fold them back over themselves, ensuring the filling is covered. Put a saucepan of water on the heat ready to poach the chicken. Lay two pieces of ham, slightly overlapping, on the board. Place one breast on top and fold the ham over it, don't worry if it doesn't quite cover the whole breast. Cut a piece of cling film twice the length of the breast and lay the stuffed breast at one side, leaving an equal amount of film free at the top and bottom. Tightly roll the film around the breast. twist each end firmly and knot close to the filling. Repeat for each breast. Place each rolled breast in the boiling water and poach for 20 minutes. Preheat the oven to 200°c / 400°f / Gas Mark 6. Drain breasts in a colander. Cut off one knot and squeeze the other end to slide breasts out of cling film. Place in glass roasting dish. Drizzle over remaining olive oil and the juices saved from earlier. Roast on a high shelf for 20 minutes. Serve with seasonal vegetables.  Top             Homepage             Print this recipe

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 Print Lamb Recipes  

Drunken Lamb Shanks

Drunken Lamb Shanks  Prep.Time: 15 mins  Cook.Time: 2-2½ hrs  Difficulty: Moderate  Serves: 4 Tools  Large Oven-Proof Saucepan    (with Lid)  Frying Pan  Oven-Proof Dish  Vegetable Peeler  Sharp Knife  Chopping Board

Ingredients  4 Lamb Shanks  75cl/1¼pt Red Wine  75cl/1¼pt Port  3 Red Onions  2 Bulbs Fennel  3 Large Carrots  2 Tbsp Olive Oil  2 Lamb Stock Cubes  3 Bay Leaves  ½ tsp Thyme  1 Tbsp Butter or Spread  1 Tbsp Flour  Black Pepper

Method Pre-heat oven to 230°c / 450°f / Gas Mark 8. Rinse fennel to cold and water. Slice in half horizontally and lay each half in the bottom of the saucepan. Stand a lamb shank on top of each piece of fennel. Pour in the wine and port. Add bay leaves, thyme and black pepper to taste. Put the lid on and place in the centre of oven. After 1 hour, peel and slice onions and fry gently in olive oil. Peel carrots and cut into 1cm / ½" chunks. Add carrots and shallots to saucepan. Replace lid and return to oven. After another hour, remove saucepan from oven and place the shanks and fennel in the ovenproof dish and place dish in the oven on a low heat. Put the saucepan on stove and crumble in stock cubes Bring to boil and reduce stock by about half. Mix butter and flour to a paste and quickly stir into the reduced stock Remove lamb and fennel from oven and place on plates. Pour reduced stock juices over the lamb. Serve with mashed or boiled potatoes and seasonal vegetables.  Top             Homepage             Print this recipe

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  Home Cookbook

Lamb Stew with Dumplings

Lamb Stew with Dumplings  Prep.Time: 20 mins  Cook.Time: 2½-3½ hrs  Difficulty: Easy  Serves: 6-8 Tools  4-5Ltr/1 gallon   Saucepan with Lid   (vented if you have one)  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  500g/1.1lb Lamb  3 Red Onions  3 Cooking Onions  3-4 Cloves Garlic  4 Large Carrots  1 Large Parsnip  1 Small Swede  250g/10oz Mushrooms  2 Tins Chopped Tomatoes  4 Tbsp Green Lentils  2-3 Tbsp Tomato Puree  4 Lamb Stock Cubes  1Ltr/1¾ pt Hot Water  2 Tbsp Olive Oil  1 tsp Mixed Herbs  1 tsp Thyme  1 tsp Paprika  Black Pepper  Dumplings  100g/4oz Self raising Flour  50g/2oz Shredded Suet  A few Tbsp Water

Method Peel and slice the onions and fry over a medium heat in olive oil, until soft. Finely chop the garlic and add to the onions. Cut the lamb into 1" cubes, add to the pan and browned. Peel the carrots and cut in half lengthways then slice into half-moons and add to the pan. Do the same with the parsnips. Peel the swede and cut into small cubes and add. Pour in tinned tomatoes and hot water. Crumble in stock cubes and add lentils, paprika, and herbs. Stir well. Mix in tomato puree and a good amount of pepper. Bring to the boil then reduce the heat, put the lid on, and allow to simmer for 2-2½ hours. Stir occasionally. Peel and halve the mushrooms and stir into stew. To make dumplings mix flour and suet with a few tablespoons of water to make a firm, pliable dough. Divide into 12 and roll softly into balls with floured hands. Add the dumplings to stew and cover with lid (turning heat up slightly). The dumplings take about 20-25 minutes. Serve in bowls with crusty bread.  Top             Homepage             Print this recipe

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  Home Cookbook

Lancashire Hot Pot

Lancashire Hot Pot  Prep.Time: 10-15 min  Cook.Time: 2-3 hrs  Difficulty: Moderate  Serves: 4 Tools  Large Frying Pan  Small Saucepan  Casserole Dish with Lid  Vegetable Peeler  Sharp Knife  Chopping Board  Pastry Brush

Ingredients  900g/2lb Middle or Neck    of Lamb (cut into chops)  2-4 Lambs Kidneys  3 Cooking Onions  900g/2lb Potatoes  2 Tbsp Olive Oil  2 Lamb Stock Cubes  425ml/¾ pt Hot Water  15g/½ oz Butter  1 tsp Thyme  Black Pepper

Method Pre-heat the oven to 170°c / 325°f / Gas Mark 3. Trim excess fat from the lamb and fry in the olive oil until nicely browned. Remove lamb to a plate. Remove gristle from kidneys and cut into 1cm / ½" pieces. Brown the kidney pieces in the lamb juices. Peel and slice the onions and add to the kidneys. Fry the onions until nicely softened. Peel the potatoes and cut into ½cm / ¼" slices. Crumble the stock cubes into the hot water and add the thyme and pepper to taste. Now arrange half of the potatoes in a layer at the bottom of the casserole dish. Arrange the lamb on top of this and spread the onion and kidney mixture over them. Pour over enough of the hot water mixture to just reach the top of the ingredients. Arrange a final layer of potatoes ensuring they overlap to cover the meat. Melt the butter in the saucepan and brush over the potatoes. Put the lid on the casserole and place in the top of the oven for 1½ hours. After this time, remove the lid and continue to cook for a further 45 minutes. If there is too much juice, remove some using a turkey baster (the juice will make an excellent gravy if you add a little gravy browning mixed with water). For an extra crispy top, brush with a little more melted butter and place under a hot grill for a few minutes Serve with seasonal vegetables.  Top             Homepage             Print this recipe

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Moussaka

Moussaka  Prep.Time: 40 mins  Cook.Time: 60 mins  Difficulty: Medium  Serves: 6 Tools  Large Saucepan  Small Saucepan  Large Frying Pan  Large Glass Roasting Dish  Potato Peeler  Balloon Whisk  Cheese Grater  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  500g/1.1lb Lamb Mince  1 Large Aubergine (Eggplant)  4 Large Potatoes  1 Red Onion  1 Cooking Onion  2-3 Cloves Garlic  1 Tin Chopped Tomatoes  Half Tube Tomato Puree  5-6 Tbsp Olive Oil  Black Pepper  2 Lamb Stock Cubes  Small Pinch of Cinnamon  2 tsp Mixed Herbs  50g/2oz Cheddar Cheese    (for garnish)  1 Sliced Fresh Tomato  CHEESE SAUCE  200g/7oz Cheddar Cheese  25g/1oz Plain Flour  40g/1½oz Butter  1 Fresh Egg  ½ a Nutmeg (grated finely)  425ml/¾pt Milk

Method Chop onions finely and fry gently in 2 Tbsp olive oil in the large saucepan until softened. Finely chop the garlic and add to the onions; sauté for a few minutes then add the mince. Cook mince until brown then drain off any excess liquid to remove the fat. Add the stock cubes, black pepper and cinnamon and stir well to coat the meat. Pour in tinned tomatoes, herbs and the tomato puree. Stir well and simmer for 20 mins to reduce, then remove from heat to cool. Peel potatoes and thickly slice potatoes and aubergine (eggplant). Fry slices in 3-4 Tbsp olive oil over a medium heat to brown, dry with kitchen roll for later use. Now is a good time to preheat the oven to 220°c / 425°f / gas mark 7. For the cheese sauce, put flour, butter and milk in a saucepan over a medium heat. Whisk gently until the butter has melted. Using a wooden spoon, keep stirring until the sauce has thickened nicely. Add the cheees and stir until dissolved. Once all the cheese is melted into the sauce, add the beaten egg and nutmeg and stir well. Put about a third of the meat mixture into the glass dish and cover with a layer of potatoes and a third of the cheese sauce. Add another third of the meat mixture, cover with aubergines and a third of the cheese sauce. Add last of the meat mixture, cover with a layer of potatoes and the rest of the cheese sauce. Garnish with the sliced tomatoes, 50g / 2oz grated cheese and some black pepper. Cook in the centre of the oven for 60 minutes, then serve with seasonal vegetables.  Top             Homepage             Print this recipe

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Shepherds Pie

Shepherds Pie  Prep.Time: 20 mins  Cook.Time: 60 mins  Difficulty: Easy  Serves: 6-8 Tools  2 Large Saucepans  Large Glass Roasting Dish  Sharp Knife  Potato Peeler  Chopping Board  Wooden Spoon

Ingredients  450g/1lb Minced Lamb  1kg/2.2lbs potatoes  2 Red Onions  2 Cooking Onions  2-3 Cloves Garlic  2 tbsp Tomato Puree  2 tbsp Olive Oil  175g(6oz) Mushrooms  Grated Cheese  1 Sliced Tomato  2 Lamb Stock Cubes  1tsp Mixed Herbs  1tsp Thyme  Black Pepper

Method Pre-heat oven to 200°c / 400°f / Gas Mark 6. Peel and halve potatoes and boil until soft. Peel and chop onions finely and fry in olive oil until soft. Add finely chopped garlic, saute for a few minutes. Add mince and fry until browned. Add stock cubes, tomato puree, pepper, herbs and water from the potatoes. Mix well and then simmer for 10 minutes. Peel and slice mushrooms and stir in to mince mixture. Mix gravy browning with a little cold water and pour slowly into mince, stirring constantly. When mixture is nice and thick, remove from heat and pour into glass roasting dish. Mash potatoes with a little butter and milk. Season well with pepper. Spread over meat mixture and fluff the top of the mash with a fork. Place sliced tomatoes on top, sprinkle grated cheese and more black pepper. Bake in oven for 40 minutes. Serve with seasonal vegetables and gravy or chips and beans.  Top             Homepage             Print this recipe

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 Print Pork Recipes  

Chinese Pork With Honey

Chinese Pork With Honey  Prep.Time: 20 mins  Cook.Time: 40 mins  Difficulty: Easy  Serves: 4 Tools  Glass Roasting Dish  Frying Pan  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  4 Thick Cut Pork Leg Steaks  1 Red Onion  1 Cooking Onion  4 Cloves Garlic  2 Tins Chopped Tomatoes  4 Tbsp Tomato Puree  2 Tbsp Olive Oil  1 Red Pepper  1 Green Pepper  1 Red Chilli (optional)  1 Green Chilli (optional)  6 Tbsp Soy Sauce  4 Tbsp Clear Honey  2 tsp Paprika  2 tsp Chinese 5 Spice  200g/7oz Mushrooms  Black Pepper  300g/10.5oz long grain rice

Method Trim excess fat off the pork and cut into small cubes. Put the pork in the glass roasting dish. Peel mushrooms and cut into quarters, add to dish. De-seed and thinly slice peppers and chillies (optional) and add to dish. Now add all other ingredients except onions and rice. Mix well and leave to marinade while doing onions. Pre-heat oven to 220°c / 400°f / Gas Mark 7 Peel and thinly slice the onions and fry gently in the olive oil until soft. Once softened, add to glass dish. Place uncovered in centre of oven for 20 minutes. Remove from oven, stir well and return to oven for a further 20 minutes. While the pork is cooking, boil rice until tender. Once rice is cooked, transfer to a colander and pour boiling water over to remove starch. Serve.    When we cook this dish we use a 2nd glass dish and put about 60% of the ingredients in it.  Then we put the chillies in that dish for a spicy dish and the children have the other dish.  Top             Homepage             Print this recipe

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  Home Cookbook

Crusted Pork Chops

Crusted Pork Chops  Prep.Time: 15 mins  Cook.Time: 30-35 min  Difficulty: Easy  Serves: 4 Tools  Food Processor  Mixing Bowl  Sharp Knife  Chopping Board  Garlic Crusher

Ingredients  4 Pork Chops  50g/2oz Bread    with Crusts Removed  2 Cloves Garlic  4 Tbsp Olive Oil  2 Sprigs Fresh Thyme  1 Sprig Fresh Rosemary  1 Tbsp Wholegrain Mustard  1 tsp Mixed Herbs  Black Pepper

Method Pre-heat oven to 200°c / 400°f / Gas Mark 6. Lay chops on grill tray. Blitz breadcrumbs with fresh herbs and pepper to fine breadcrumbs. Peel and crush garlic. Mix breadcrumbs, garlic, oil, and mustard together. Spread over chops. Place in centre of oven for 25-30 minutes. Finish off under the grill for 2-3 minutes until topping is nicely browned. Serve with potatoes and vegetables of your choice.  Top             Homepage             Print this recipe

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Quiche Lorraine

Quiche Lorraine  Prep.Time: 20 mins  Cook.Time: 60-65 min  Difficulty: Moderate  Serves: 6-8 Tools  9"/23cm Flan Tin  Baking Beans  Baking Paper

Ingredients  375g/11oz Short Crust Pastry    (ready rolled)  5 Rashers Smoked Bacon  2 Egg Yolks  2 Eggs  450ml/¾pt Milk  100g/3.5oz Grated Cheese  Black Pepper

Method Pre-heat oven to 200°c / 400°f / Gas Mark 6. Grease tin well with butter. Lay pastry over the tin and press into edges, trim around edge. Place a sheet of baking paper over this and fill with baking beans. Bake in oven for 20-25 minutes or until golden. Grill bacon until slightly crispy then chop roughly. When pastry is ready, remove beans and paper. Reduce oven heat to 150°c/300°F/Gas Mark 2. Lay bacon in the base and sprinkle cheese on top. Beat eggs and yolks, add milk and fresh black pepper. Pour mixture into flan, up to ¾ full saving the rest for later. Place flan in centre of oven for 15 minutes. Add rest of mixture and cook for 30-40 minutes or until firm. Serve hot or cold.  Top             Homepage             Print this recipe

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Pork with Red Wine Reduction

Pork with Red Wine Reduction  Prep.Time: 10 mins  Cook.Time: 20-30 min  Difficulty: Easy  Serves: 4 Tools  Large Non-Stick Frying Pan  Ovenproof Dish  Wooden Spoon

Ingredients  4 Pork Leg Steaks  200g/4oz Mushrooms  1 Red Onion  1 Tbsp Olive Oil  ½ pt Red Wine  ¼ pt Hot Water  1 Pork or    Vegetable Stock Cube  2 Tbsp Butter or Spread  Black Pepper

Method Pre-heat oven to 180°c / 350°f / Gas Mark 4. Fry pork in olive oil for no more than 7 minutes each side on a medium-high heat. Remove chops and put in an ovenproof dish. Put in oven to finish cooking. Peel and finely chop onion. Add onion to pan and fry until softened. Add the wine and stir to de-glaze pan. Cook until the wine has reduced by about two thirds. Crumble the stock cube into the hot water and stir to dissolve. Add the stock to the pan. Peel and trim the mushrooms. Add mushrooms to the pan and some black pepper to taste. Continue cooking on a high heat until the liquid has reduced by half. Remove chops from oven and place on serving plates with reduction spooned over them. Serve with mashed potatoes and seasonal vegetables.  Top             Homepage             Print this recipe

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Sausage Stew

Sausage Stew  Prep.Time: 20 mins  Cook.Time: 90 mins  Difficulty: Easy  Serves: 8 Tools  4-5Ltr/1 gallon   Saucepan with Lid   (vented if you have one)  Sharp Knife  Vegetable Peeler  Chopping Board  Wooden Spoon

Ingredients  24 Pork Chipolatas  10cm/4" Length Chorizo  2 Red Onions  2 Cooking Onions  3-4 Cloves Garlic  2 Tins Chopped Tomatoes  1 Tin Kidney Beans  1 Tin Chickpeas  Half Tube Tomato Puree  2-3 Large Carrots  350g/10.5oz Mushrooms  1Ltr/2 Pts Hot Chicken Stock   (or 3 Chicken Stock Cubes    in 1Ltr/2 Pts Hot Water)  1tsp Paprika  1tsp Mixed Herbs  1tsp Oregano  1tsp Thyme  Black Pepper

Method Put the sausages on to grill, turning occasionally. Chop the onions and fry over a medium heat in olive oil, until soft (if you do this with a lid on there is less chance of burning). Finely chop the garlic and add to the onions (keep the lid on). Cut the chorizo into small cubes and add to the pan. When the sausages are browned, cut them into 2.5cm / 1" lengths and add to pan. Cut the carrots in half lengthways then slice into half-moons and add to the pan. Add tinned tomatoes and stock. Drain and rinse kidney beans and chick peas and add to pan and stir well. Mix in herbs, paprika, and good amount of pepper, followed by the tomato puree. Stir for a few minutes and then reduce the heat. Put the lid back on, and allow to simmer for 45 - 60 minutes, stirring occasionally. Peel and halve the mushrooms and stir into stew. Cook for further 15 minutes. Serve with crusty bread.    This dish will serve 4 people for 2 meals, so freeze rest or serve next day with dumplings for variety.  Top             Homepage             Print this recipe

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Spanish Quiche

Spanish Quiche  Prep.Time: 20 mins  Cook.Time: 60-65 min  Difficulty: Moderate  Serves: 6-8 Tools  9"/23cm Flan Tin  Baking Beans  Baking Paper  Small Frying Pan

Ingredients  375g/11oz Short Crust Pastry    (ready rolled)  3"/7.5cm Chorizo Sausage  1 Small Red Onion  ½ Red Pepper  2 Cloves Garlics  Pinch Paprika  ½tsp Oregano  2 Egg Yolks  2 Eggs  450ml/¾pt Milk  100g/3.5oz Grated Cheese  Black Pepper

Method Pre-heat oven to 200°c / 400°f / Gas Mark 6. Grease tin well with butter. Lay pastry over the tin and press into edges, trim around edge. Place a sheet of baking paper over this and fill with baking beans. Bake in oven for 20-25 minutes or until golden. Grill bacon until slightly crispy then chop roughly. When pastry is ready, remove beans and paper. Reduce oven heat to 150°c/300°F/Gas Mark 2. Finely slice onion and fry in a little olive oil until soft. Core, deseed and finely slice red pepper and add to onions. Finely chop and add garlic and fry for a few minutes. Lay chorizo slices in the flan base and pour onion mixture over the top. Sprinkle cheese over the onions. Beat eggs and yolks, add milk, oregano, paprika, and fresh black pepper. Pour mixture into flan, up to ¾ full saving the rest for later. Place flan in centre of oven for 15 minutes. Add rest of mixture and cook for 30-40 minutes or until firm. Serve hot or cold.  Top             Homepage             Print this recipe

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Stuffed Aubergine With Chorizo

Stuffed Aubergine With Chorizo  Prep.Time: 20 mins  Cook.Time: 50 mins  Difficulty: Easy  Serves: 2 Tools  1 Large Glass Roasting Dish  Small Saucepan with Lid  Small Frying Pan  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  2 Large Aubergines  10cm/4" Length Chorizo  2 Cooking Onions  2 Cloves Garlic  4 Large Tomatoes  2 Tbsp Tomato Puree  1tsp Basil  1tsp Italian Seasoning  3Tbsp Olive Oil  Black Pepper  topping  2oz Breadcrumbs  2oz Cheddar Cheese  2oz Butter or Spread

Method Pre-heat oven to 200°c / 400°f / Gas Mark 6. Cut the aubergines in half, score with a sharp knife and brush with 1 tablespoon of the olive oil. Place the aubergines in roasting dish in the oven for 20 minutes. Chop the onions and fry over a medium heat in remaining olive oil in the small saucepan, until soft. Finely chop the garlic and add to the onions (keep the lid on). Finely dice the chorizo into small cubes and add to onions and garlic. Finely dice the tomatoes and add to the pan. Add the tomato puree, herbs and black pepper, stir well and turn the heat off under the pan. Remove aubergines from the oven and scoop the centre into the pan. Mix up the ingredients and refill the aubergines. For the topping melt the butter in the frying pan, turn off heat and add the breadcrumbs stirring well. Place this on top of the filled aubergines and cover with the grated cheese. Return to the oven and cook for a further 20 minutes. Serve immediately.    Just double the ingredients for a meal for four.  Top             Homepage             Print this recipe

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