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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 & Mushroom Pudding

Beef & Mushroom Pudding  Prep.Time: 10-15 mins  Cook.Time: 2½ hours  Difficulty: Moderate  Serves: 4-6 Tools  2 Medium Saucepans  Steamer  1.2L/2pt Pudding Basin  Mixing Bowl  Chopping Board  Sharp Knife  Kitchen Foil  Greaseproof Paper

Ingredients  For the filling  500g/1.1lb Beef  2 Medium Onions  3 Cloves Garlic  200g/8oz Mushrooms  2 Beef Stock Cubes  2 tsp Gravy Browning  2 Tbsp Olive Oil  200ml/7floz Water  ½tsp Mixed Herbs  Black Pepper  For the Suet Pastry  350g/12oz Self-Raising Flour  175g/6oz Suet  Cold Water  Black Pepper

Method Heat the oil in one of the saucepans. Chop the onions. Soften onions in the oil. Finely chop the garlic and add to the onions. Trim excess fat from the beef then add to the onions. When the beef is lightly browned add the stock cubes, herbs and pepper. Stir well before stirring in the water. Simmer gently for a few minutes. Cut mushrooms in half and add to the pan. Add a little cold water to the gravy browning then stir into the beef mixture. Put some water in the remaining saucepan and place over a high heat. Grease the pudding basin. Mix the flour, suet and pepper together. Slowly add cold water and bring together with your hands until you have a firm dough. Save ¼ of the dough to make a lid. Use the larger portion of dough to line the pudding basin. Pour in the meat mixture to just below the rim. Flatten the remaining dough to a circle large enough to cover the top of the pudding. Press the edges together to seal it. Cover the top with a double layer of greaseproof paper then cover this with foil. Place in the steamer with a lid on. Steam over hot water for 2 hours, checking the water level regularly to ensure it does not boil dry (always add hot water not cold). Serve with vegetables of your choice.  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: 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 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, the remaining herbs 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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Meatballs

Meatballs  Prep.Time: 20 mins  Cook.Time: 60 mins  Difficulty: Easy  Serves: 4-6 Tools  Non-Stick Frying Pan  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  500gm/1.1lb Beef Mince  2 Red Onions  2 Cloves Garlic  1 Egg  4 Tbsp Olive Oil  ½ tsp Italian Seasoning  ½ tsp Oregano  Black Pepper

Method Chop onions finely and fry gently in one tablespoon of 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. Drain and allow to cool. When cooled add to mince with herbs and pepper. Beat egg and mix well into mince mixture with your hands. Shape mixture into balls, roughly 1½" or 4cm diameter. If eating without a sauce fry in remaining three tablespoons of olive oil until brown and drain well and serve with sides of your choice. Alternatively cover with cling film and refrigerate after forming the balls and when ready to use, add to a sauce of your choice and cook through slowly to infuse the flavour into the meatballs.    We stick the meatballs in a bolognese we are making so we get 2 meals.  Also lovely in curries or anything with a sauce.  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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Stroganoff

Stroganoff  Prep.Time: 10-15 mins  Cook.Time: 40-45 mins  Difficulty: Easy  Serves: 4 Tools  Large Saucepan  Sharp Knife  Chopping Board  Plate

Ingredients  500g/1lb Beef Steak  2 Medium Onions  4 Cloves Garlic  300g/11oz Mushrooms  300ml/10floz Soured Cream  175ml/6floz White Wine  175ml/6floz Hot Water  2 Tbsp Olive Oil  1 tsp Wholegrain Mustard  1 Beef Stock Cube  Black Pepper

Method Heat the oil in the saucepan. Trim excess fat off the beef and cut into strips about 1cm / ½” wide. Brown the beef on all sides and remove to a plate. Slice the onions and add to the saucepan. Fry until soft. Finely chop the garlic and add to the pan. Return the beef (with any juices that have come out) to the pan. Add the mustard, beef stock cube and black pepper. Stir to coat the ingredients then add the wine and hot water. Put a lid on and simmer for 15-20 minutes. Slice the mushrooms and add to the pan with the soured cream. Stir well then leave to simmer for a further 10 minutes without a lid. Serve with rice.  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 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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Lamb Ragout

Lamb Ragout  Prep.Time: 10-15 min  Cook.Time: 2 hrs  Difficulty: Easy  Serves: 4 Tools  Large Ovenproof Saucepan  Medium Plate  Sharp Knife  Chopping Board

Ingredients  600g/1lb 5oz Lamb  400g/1lb New Potatoes  2 Large Red Onions  4 Cloves Garlic  1 Tin Chopped Tomatoes  2 Lamb Stock Cubes  500ml/1Pt Hot Water  2 Tbsp Plain Flour  2 Tbsp Olive Oil  2 Bay Leaves  1tsp Thyme  Black Pepper

Method Pre-heat the oven to 140°c / 275°f / Gas Mark 1. Trim excess fat from the meat and cut into 2.5cm / 1” chunks. Heat the oil in the saucepan. Fry the meat until it is brown on all sides (you will have to do this in batches). Remove meat to a plate when browned. Peel and chop the onions to roughly the same size as the meat. Fry in the meat juices until softened.. Peel and slice the garlic then add to the onions. Sprinkle the flour over the onions and stir in to soak up the juices. Slowly add the hot water, stirring all the time to make a sauce. Once the sauce is simmering, stir in the stock cubes, thyme and bay leaves. Add the meat, with any juices that have leaked out and the tin of tomatoes. Bring back to a simmer. Add black pepper. Put a lid on and place in the oven for 1 hour. Scrape the skin from the new potatoes and cut any large ones in half. Remove casserole from oven and add the potatoes. Stir then return to the oven (with the lid on) for 45 minutes. Check that the potatoes are cooked then serve with seasonal vegetables.  Top             Homepage             Print this recipe

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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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Lamb Tagine

Lamb Tagine  Prep.Time: 30 mins  Cook.Time: 2½-3½ hrs  Difficulty: Easy  Serves: 4-6 Tools  Large Oven-proof Saucepan  Mixing Bowl  Plate  Sharp Knife  Chopping Board  Pestle & Mortar

Ingredients  600g/1lb 5oz Lamb  2 Large Onions  4 Cloves Garlic  1 Tin Chopped Tomatoes  2Tbsp Tomato Puree  2 Lamb Stock Cubes  500ml/1Pt Hot Water  2 Tbsp Plain Flour  2 Tbsp Olive Oil  2 Tbsp Ginger  2 tsp Cinnamon  2 tsp Coriander Seeds  2 tsp Paprika 2 tsp Turmeric  ½ tsp Cayenne Pepper  Black Pepper

Method Pre-heat the oven to 160°c / 320°f / Gas Mark 3. Mix flour, cayenne pepper, paprika and turmeric in the mixing bowl. Chop lamb into bite size chunks. Add lamb to flour mixture and coat well. Add olive oil to saucepan. Fry meat in batches, removing to a plate when browned. Slice the onions finely, add to the saucepan and fry until softened. Finely chop garlic and add to the onions with the cinnamon. Crush the coriander seeds using the pestle and mortar. Finely chop the ginger. Add the remaining flour mixture, stock cubes, ginger and crushed coriander seeds. Stir well to coat the onions. Add the chopped tomatoes and stir well. Return the meat to pan along with any juices that have come out. Add the hot water and tomato puree and stir in well. Season with black pepper to taste. Place in the oven for 1 hour. Remove from oven and stir well. Return to oven for 1 hour. Serve with mashed potatoes or rice.  Top             Homepage             Print this recipe

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  Home Cookbook

Lambs Liver & Onions

Lambs Liver & Onions  Prep.Time: 10-15 min  Cook.Time: 25-30 min  Difficulty: Easy  Serves: 4 Tools  1 Large Frying Pan  1.5L/3Pt Casserole Dish  Sharp Knife  Chopping Board  Wooden Spoon

Ingredients  700g/1.5lb Lambs Liver  4 Slices Streaky Bacon  2 Medium Onions  25g/1oz Plain Flour  1 Beef Stock Cube  3-4 Tbsps Oil  500ml/1pt Water  Black Pepper

Method Preheat oven to 180ºC/350ºF/Gas Mark 4. Peel and slice onions. Fry Onions gently in oil until softened. Trim any sinew from the liver and coat in a little of the flour. When onions have softened, remove to the casserole dish, leaving the oil in the pan. Fry the liver for 2-3 minutes on each side then add to casserole. You will need to do this in a few batches, add more oil if needed. Add the remaining flour to the juices in the pan and stir well to make a roux. Slowly add the water, stirring all the time. Add the stock cube and black pepper. Turn up the heat and continue stirring until the sauce has thickened. Pour over the liver, cover and place in the centre of the oven for 15 minutes. Fry the bacon and add to the casserole just before serving. Serve with mashed potatoes.  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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