Lamb and anchovies
with thyme
serves 4
ingredients
1 teaspoon olive oil
15g/1⁄2oz butter
600g/1lb 5oz lamb shoulder or leg, cut into 2.5cm/1in chunks
4 garlic cloves, peeled but left whole
3 sprigs of fresh thyme, stalks removed
6 anchovy fillets in oil, drained
150ml/5fl oz red wine
150ml/5fl oz vegetable stock
1 teaspoon granulated sugar
50g/2oz black olives, pitted and halved
2 tablespoons chopped fresh flat-leaf parsley, to garnish
• Heat the oil and butter in a large frying pan. Add the lamb and sauté for 4-5 minutes, stirring, until the meat is browned all over.
• Using a mortar and pestle, grind together the garlic, thyme and anchovies to make a smooth paste.
• Add the wine and stock to the frying pan. Stir in the anchovy paste and the sugar. Bring the mixture to the boil, reduce the heat, cover and leave to simmer for 30-40 minutes until the lamb is tender. For the last
10 minutes of the cooking time, remove the lid in order to allow the sauce to reduce slightly.
• Stir the olives into the sauce and mix through. Transfer the lamb and its sauce to a serving bowl, garnish with parsley and serve hot.
Sunday, November 29, 2009
Lamb and tomato koftas
Lamb and tomato koftas
ingredients
225g/8oz finely minced lean lamb 11⁄2 onions
2 garlic cloves, crushed
1 dried red chilli, finely chopped 2 teaspoons garam masala
2 tablespoons chopped fresh mint leaves
2 teaspoons freshly squeezed lemon juice
2 tablespoons vegetable oil
4 small tomatoes, quartered
salt
For the dressing
150ml/5fl oz low-fat Greek-style yogurt
5cm/2in piece of cucumber, grated 2 tablespoons fresh mint
1⁄2 teaspoon cumin seeds, toasted
• If using bamboo or wooden skewers, soak in water for at least 30 minutes to prevent them burning.
• Put the lamb in a bowl. Finely chop 1 onion, and add to the bowl with the garlic and chilli. Stir in the garam masala, mint and lemon juice, and season well with salt. Mix well.
• Divide the mixture in half, then divide each half into 10 equal portions.
Form each portion into a small ball - you will have 20 meatballs, or
koftas, in all. Roll the koftas in half of the oil to coat. Quarter the
remaining onion half, and separate into layers.
• Preheat the grill until hot. Alternately thread 5 of the koftas, 4 tomato quarters and some of the onion layers onto each of four skewers.
• Brush the vegetables with the remaining oil, and cook the koftas under a
hot grill for about 10 minutes, turning frequently, until they are browned
all over.
• Meanwhile, prepare the dressing. In a small bowl, mix together the yogurt, cucumber, mint and cumin seeds.
• Serve the koftas hot with the yogurt dressing.
serves 4
ingredients
225g/8oz finely minced lean lamb 11⁄2 onions
2 garlic cloves, crushed
1 dried red chilli, finely chopped 2 teaspoons garam masala
2 tablespoons chopped fresh mint leaves
2 teaspoons freshly squeezed lemon juice
2 tablespoons vegetable oil
4 small tomatoes, quartered
salt
For the dressing
150ml/5fl oz low-fat Greek-style yogurt
5cm/2in piece of cucumber, grated 2 tablespoons fresh mint
1⁄2 teaspoon cumin seeds, toasted
• If using bamboo or wooden skewers, soak in water for at least 30 minutes to prevent them burning.
• Put the lamb in a bowl. Finely chop 1 onion, and add to the bowl with the garlic and chilli. Stir in the garam masala, mint and lemon juice, and season well with salt. Mix well.
• Divide the mixture in half, then divide each half into 10 equal portions.
Form each portion into a small ball - you will have 20 meatballs, or
koftas, in all. Roll the koftas in half of the oil to coat. Quarter the
remaining onion half, and separate into layers.
• Preheat the grill until hot. Alternately thread 5 of the koftas, 4 tomato quarters and some of the onion layers onto each of four skewers.
• Brush the vegetables with the remaining oil, and cook the koftas under a
hot grill for about 10 minutes, turning frequently, until they are browned
all over.
• Meanwhile, prepare the dressing. In a small bowl, mix together the yogurt, cucumber, mint and cumin seeds.
• Serve the koftas hot with the yogurt dressing.
serves 4
French braised lamb
French braised lamb
ingredients
1/2 small leg of lamb, about
900g/2lb, trimmed of all fat
1 large onion, cut into thick wedges
2 garlic cloves, crushed
1 teaspoon dried mixed herbs
600ml/1pt lamb stock
4 tablespoons red wine
3 large leeks, cut into chunks
2 turnips, cut into chunks
450g/1lb carrots, cut into chunks
450g/1lb small potatoes
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Put the lamb in a flameproof casserole dish with the onion, garlic, herbs, stock and wine. Season with salt and pepper. Bring to the boil, cover and transfer to the oven. Cook for 11⁄2 hours.
• Add the remaining vegetables and return to the oven for a further
45 minutes or until the meat is falling off the bone and the vegetables are tender.
• Lift out the lamb. Remove the meat from the bone and cut into neat
pieces, discarding the bone and any remaining fat. Skim off any fat from the surface of the casserole. Spoon everything into six warmed serving bowls and serve immediately.
serves 6
ingredients
1/2 small leg of lamb, about
900g/2lb, trimmed of all fat
1 large onion, cut into thick wedges
2 garlic cloves, crushed
1 teaspoon dried mixed herbs
600ml/1pt lamb stock
4 tablespoons red wine
3 large leeks, cut into chunks
2 turnips, cut into chunks
450g/1lb carrots, cut into chunks
450g/1lb small potatoes
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Put the lamb in a flameproof casserole dish with the onion, garlic, herbs, stock and wine. Season with salt and pepper. Bring to the boil, cover and transfer to the oven. Cook for 11⁄2 hours.
• Add the remaining vegetables and return to the oven for a further
45 minutes or until the meat is falling off the bone and the vegetables are tender.
• Lift out the lamb. Remove the meat from the bone and cut into neat
pieces, discarding the bone and any remaining fat. Skim off any fat from the surface of the casserole. Spoon everything into six warmed serving bowls and serve immediately.
serves 6
Lamb with mushroom sauce
Lamb with mushroom sauce
ingredients
2 tablespoons vegetable oil
350g/12oz lean boneless lamb fillets, cut into thin strips
3 garlic cloves, crushed
1 leek, sliced
175g/6oz mushrooms, sliced
1⁄2 teaspoon sesame oil
For the sauce
1 teaspoon cornflour
4 tablespoon light soy sauce
3 tablespoons Chinese rice wine
1⁄2 teaspoon chilli sauce
• To make the sauce, mix together all the sauce ingredients, add 3 tablespoons water and mix again. Set aside.
• Heat a wok or heavy frying pan over a high heat. Add the vegetable oil
and, when hot, add the lamb, garlic and leek. Stir-fry for 2-3 minutes.
• Add the mushrooms to the wok or pan, and stir-fry for 1 minute.
• Stir in the sauce, and cook for 2-3 minutes until the lamb is cooked through and tender.
• Sprinkle the sesame oil over the top, and transfer the contents of the work or pan to a warmed serving dish. Serve immediately.
serves 4
ingredients
2 tablespoons vegetable oil
350g/12oz lean boneless lamb fillets, cut into thin strips
3 garlic cloves, crushed
1 leek, sliced
175g/6oz mushrooms, sliced
1⁄2 teaspoon sesame oil
For the sauce
1 teaspoon cornflour
4 tablespoon light soy sauce
3 tablespoons Chinese rice wine
1⁄2 teaspoon chilli sauce
• To make the sauce, mix together all the sauce ingredients, add 3 tablespoons water and mix again. Set aside.
• Heat a wok or heavy frying pan over a high heat. Add the vegetable oil
and, when hot, add the lamb, garlic and leek. Stir-fry for 2-3 minutes.
• Add the mushrooms to the wok or pan, and stir-fry for 1 minute.
• Stir in the sauce, and cook for 2-3 minutes until the lamb is cooked through and tender.
• Sprinkle the sesame oil over the top, and transfer the contents of the work or pan to a warmed serving dish. Serve immediately.
serves 4
Kleftiko
Kleftiko
ingredients
4 lamb shanks
5 tablespoons olive oil
450g/1lb onions, thinly sliced
4 garlic cloves, crushed and chopped
300ml/10fl oz dry white wine
450g/1lb canned chopped plum tomatoes
1 bay leaf
1 teaspoon dried oregano
salt and freshly ground black pepper
• Rub the lamb shanks with salt and pepper, then brown them all over in a frying pan in 3 tablespoons of the olive oil. Put into a casserole dish with a tight-fitting lid.
• Add some more of the olive oil to the frying pan and, over a low heat,
sweat the onions until soft and translucent. Add the garlic and sauté for
2 minutes. Transfer to the casserole dish, distributing around the shanks.
• Over a high heat, deglaze the pan with the wine, stirring and scraping up any bits using a wooden spoon, then pour the liquid over the lamb. Add the tomatoes with their liquid, the bay leaf and oregano.
• Bring to the boil, put on the lid and reduce the heat to a simmer. After 11⁄2 hours, test to see whether the meat is done. If not, continue cooking until it is tender.
• Remove the shanks and keep warm on serving plates. Discard the bay
leaf, and transfer the tomato and onion mixture to a blender or food
processor. Whiz briefly and pass through a sieve. Spoon the sauce
around the shanks and serve immediately.
serves 4
ingredients
4 lamb shanks
5 tablespoons olive oil
450g/1lb onions, thinly sliced
4 garlic cloves, crushed and chopped
300ml/10fl oz dry white wine
450g/1lb canned chopped plum tomatoes
1 bay leaf
1 teaspoon dried oregano
salt and freshly ground black pepper
• Rub the lamb shanks with salt and pepper, then brown them all over in a frying pan in 3 tablespoons of the olive oil. Put into a casserole dish with a tight-fitting lid.
• Add some more of the olive oil to the frying pan and, over a low heat,
sweat the onions until soft and translucent. Add the garlic and sauté for
2 minutes. Transfer to the casserole dish, distributing around the shanks.
• Over a high heat, deglaze the pan with the wine, stirring and scraping up any bits using a wooden spoon, then pour the liquid over the lamb. Add the tomatoes with their liquid, the bay leaf and oregano.
• Bring to the boil, put on the lid and reduce the heat to a simmer. After 11⁄2 hours, test to see whether the meat is done. If not, continue cooking until it is tender.
• Remove the shanks and keep warm on serving plates. Discard the bay
leaf, and transfer the tomato and onion mixture to a blender or food
processor. Whiz briefly and pass through a sieve. Spoon the sauce
around the shanks and serve immediately.
serves 4
Saturday, November 28, 2009
Persian lamb
Persian lamb
ingredients
2 tablespoons chopped fresh mint
225ml/8fl oz Greek-style yogurt
2 garlic cloves, crushed)
1⁄4 teaspoon ground black pepper
6 lean lamb chops
2 tablespoons freshly squeezed lemon juice
For the tabbouleh
250g/9oz couscous
500ml/18fl oz boiling water
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1⁄2 onion, finely chopped
4 tomatoes, chopped
25g/1oz fresh coriander, chopped
2 tablespoons chopped fresh mint
salt and freshly ground black pepper
• To make the marinade, combine the mint, yogurt, garlic and pepper.
• Put the chops into a non-porous dish, and rub all over with the lemon juice. Pour the marinade over the chops, cover and marinate in the refrigerator for 2-3 hours.
• To make the tabbouleh, put the couscous in a heatproof bowl and pour
the boiling water over it. Leave for 5 minutes. Drain and put into a sieve.
Steam over a pan of barely simmering water for 8 minutes. Toss in the
oil and lemon juice. Add the onion, tomatoes and herbs. Season with salt and pepper, and set aside.
• Cook the lamb over a medium-hot barbecue for 15 minutes, turning once. Serve with the tabbouleh.
serves 4-6
ingredients
2 tablespoons chopped fresh mint
225ml/8fl oz Greek-style yogurt
2 garlic cloves, crushed)
1⁄4 teaspoon ground black pepper
6 lean lamb chops
2 tablespoons freshly squeezed lemon juice
For the tabbouleh
250g/9oz couscous
500ml/18fl oz boiling water
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1⁄2 onion, finely chopped
4 tomatoes, chopped
25g/1oz fresh coriander, chopped
2 tablespoons chopped fresh mint
salt and freshly ground black pepper
• To make the marinade, combine the mint, yogurt, garlic and pepper.
• Put the chops into a non-porous dish, and rub all over with the lemon juice. Pour the marinade over the chops, cover and marinate in the refrigerator for 2-3 hours.
• To make the tabbouleh, put the couscous in a heatproof bowl and pour
the boiling water over it. Leave for 5 minutes. Drain and put into a sieve.
Steam over a pan of barely simmering water for 8 minutes. Toss in the
oil and lemon juice. Add the onion, tomatoes and herbs. Season with salt and pepper, and set aside.
• Cook the lamb over a medium-hot barbecue for 15 minutes, turning once. Serve with the tabbouleh.
serves 4-6
Moussaka
Moussaka
ingredients
salt and ground black pepper
3 large aubergines, sliced lengthways
olive oil for brushing
50g/2oz Parmesan cheese, grated
1⁄2 teaspoon ground cinnamon
For the meat sauce
1 large onion, chopped
2 garlic cloves, chopped
3 tablespoons olive oil
450g/1lb minced lamb
1 glass of dry white wine
2 tablespoons tomato purée
450g/1lb tomatoes, chopped
1 teaspoon sugar
11⁄2 teaspoons ground cinnamon
1 tablespoon chopped fresh oregano
3 tablespoons chopped fresh flat-leaf parsley
For the white sauce
50g/2oz butter
50g/2oz flour
600ml/1pt milk
50g/2oz Parmesan cheese, grated
1 egg plus 1 egg yolk
• Preheat the oven to 190°C/375°F/Gas mark 5. Sprinkle the slices of aubergine with salt, and leave for at least 30 minutes.
• To make the meat sauce, sweat the onion and garlic gently in the olive oil in a large frying pan until soft but not coloured. Add the lamb and stir until it loses its raw look. Add all the remaining meat sauce ingredients except the parsley, and season with salt and pepper. Simmer for
20-30 minutes until thick. Stir in the parsley.
• To make the white sauce, melt the butter and stir in the flour. Cook,
stirring, for about 1 minute. Remove from the heat. Gradually stir in the
milk. Return to a gentle heat. Simmer for 10-15 minutes, stirring, until the
sauce is fairly thick. Remove from the heat, stir in the Parmesan and
season with salt and pepper. Just before using, beat in the egg and yolk.
• Rinse the aubergine slices and pat dry with kitchen paper. Lay them on
oiled baking sheets. Brush generously with olive oil, and bake in the oven for about 20 minutes until tender and patched with brown. Reduce the oven temperature to 180°C/350°F/Gas mark 4.
• Lightly brush a rectangular baking dish with oil. Lay half the aubergine
slices on the bottom, overlapping if necessary, then spread half the meat
sauce on top. Repeat the layers, and spoon the white sauce over the top,
covering the meat completely. Sprinkle with the Parmesan and cinnamon.
Bake for 50-60 minutes until browned. Rest for 5 minutes before serving.
serves 6
ingredients
salt and ground black pepper
3 large aubergines, sliced lengthways
olive oil for brushing
50g/2oz Parmesan cheese, grated
1⁄2 teaspoon ground cinnamon
For the meat sauce
1 large onion, chopped
2 garlic cloves, chopped
3 tablespoons olive oil
450g/1lb minced lamb
1 glass of dry white wine
2 tablespoons tomato purée
450g/1lb tomatoes, chopped
1 teaspoon sugar
11⁄2 teaspoons ground cinnamon
1 tablespoon chopped fresh oregano
3 tablespoons chopped fresh flat-leaf parsley
For the white sauce
50g/2oz butter
50g/2oz flour
600ml/1pt milk
50g/2oz Parmesan cheese, grated
1 egg plus 1 egg yolk
• Preheat the oven to 190°C/375°F/Gas mark 5. Sprinkle the slices of aubergine with salt, and leave for at least 30 minutes.
• To make the meat sauce, sweat the onion and garlic gently in the olive oil in a large frying pan until soft but not coloured. Add the lamb and stir until it loses its raw look. Add all the remaining meat sauce ingredients except the parsley, and season with salt and pepper. Simmer for
20-30 minutes until thick. Stir in the parsley.
• To make the white sauce, melt the butter and stir in the flour. Cook,
stirring, for about 1 minute. Remove from the heat. Gradually stir in the
milk. Return to a gentle heat. Simmer for 10-15 minutes, stirring, until the
sauce is fairly thick. Remove from the heat, stir in the Parmesan and
season with salt and pepper. Just before using, beat in the egg and yolk.
• Rinse the aubergine slices and pat dry with kitchen paper. Lay them on
oiled baking sheets. Brush generously with olive oil, and bake in the oven for about 20 minutes until tender and patched with brown. Reduce the oven temperature to 180°C/350°F/Gas mark 4.
• Lightly brush a rectangular baking dish with oil. Lay half the aubergine
slices on the bottom, overlapping if necessary, then spread half the meat
sauce on top. Repeat the layers, and spoon the white sauce over the top,
covering the meat completely. Sprinkle with the Parmesan and cinnamon.
Bake for 50-60 minutes until browned. Rest for 5 minutes before serving.
serves 6
Basil-stuffed lamb roast
Basil-stuffed lamb roast
ingredients
For the roast
2.7kg/6lb leg of lamb, boned and butterflied (you can ask your butcher to do this)
1 teaspoon crushed dried rosemary
For the stuffing
50ml/2fl oz olive oil
175g/6oz onion, chopped
75g/3oz celery, chopped
2 garlic cloves, minced
2 eggs, beaten
50g/2oz fresh flat-leaf parsley, snipped
3 tablespoons snipped fresh basil
1⁄4 teaspoon crushed dried marjoram
1⁄4 teaspoon ground black pepper
1.4kg/3lb plain croûtons
4 tablespoons freshly grated Parmesan cheese
• Preheat the oven to 170°C/325°F/Gas mark 3.
• To make the stuffing, heat the oil in a pan and sweat the onion, celery and garlic until soft but not browned.
• In a medium bowl, stir together the eggs, parsley, basil, marjoram and
pepper. Add the onion mixture, and stir in the croûtons and Parmesan.
Drizzle with 125ml/4fl oz water to moisten, tossing lightly. Set aside.
• Pound the meat to an even thickness and sprinkle with the rosemary.
Spread the stuffing over the lamb, then roll up and tie the meat securely.
Put the roast, seam side down, on a rack in a shallow roasting pan.
• Roast for 11⁄2-2 hours. Leave to rest for 15 minutes before carving.
serves 10-12
ingredients
For the roast
2.7kg/6lb leg of lamb, boned and butterflied (you can ask your butcher to do this)
1 teaspoon crushed dried rosemary
For the stuffing
50ml/2fl oz olive oil
175g/6oz onion, chopped
75g/3oz celery, chopped
2 garlic cloves, minced
2 eggs, beaten
50g/2oz fresh flat-leaf parsley, snipped
3 tablespoons snipped fresh basil
1⁄4 teaspoon crushed dried marjoram
1⁄4 teaspoon ground black pepper
1.4kg/3lb plain croûtons
4 tablespoons freshly grated Parmesan cheese
• Preheat the oven to 170°C/325°F/Gas mark 3.
• To make the stuffing, heat the oil in a pan and sweat the onion, celery and garlic until soft but not browned.
• In a medium bowl, stir together the eggs, parsley, basil, marjoram and
pepper. Add the onion mixture, and stir in the croûtons and Parmesan.
Drizzle with 125ml/4fl oz water to moisten, tossing lightly. Set aside.
• Pound the meat to an even thickness and sprinkle with the rosemary.
Spread the stuffing over the lamb, then roll up and tie the meat securely.
Put the roast, seam side down, on a rack in a shallow roasting pan.
• Roast for 11⁄2-2 hours. Leave to rest for 15 minutes before carving.
serves 10-12
Roast rack of lamb
Roast rack of lamb
ingredients
25g/1oz stale fine breadcrumbs
25g/1oz butter, melted
2 tablespoons chopped fresh herbs such as parsley, chives and thyme
1 garlic clove, crushed
1 prepared rack of lamb
vegetable oil for greasing
salt and freshly ground black pepper
• Preheat the oven to 230°C/450°F/Gas mark 8.
• In a bowl, mix the breadcrumbs with the butter, herbs and garlic. Season with salt and pepper. Using your hands, keep turning the mixture over until the crumbs have soaked up all the butter evenly.
• Lay the lamb, fat side upward, in a lightly oiled roasting tin. Pat the crumb mixture firmly and thickly on the fat side.
• Roast the rack for 20-30 minutes, depending on how well cooked you like your lamb. Let the meat rest for 5 minutes before serving.
ingredients
25g/1oz stale fine breadcrumbs
25g/1oz butter, melted
2 tablespoons chopped fresh herbs such as parsley, chives and thyme
1 garlic clove, crushed
1 prepared rack of lamb
vegetable oil for greasing
salt and freshly ground black pepper
• Preheat the oven to 230°C/450°F/Gas mark 8.
• In a bowl, mix the breadcrumbs with the butter, herbs and garlic. Season with salt and pepper. Using your hands, keep turning the mixture over until the crumbs have soaked up all the butter evenly.
• Lay the lamb, fat side upward, in a lightly oiled roasting tin. Pat the crumb mixture firmly and thickly on the fat side.
• Roast the rack for 20-30 minutes, depending on how well cooked you like your lamb. Let the meat rest for 5 minutes before serving.
Turkish lamb stew
Turkish lamb stew
ingredients
2 tablespoons olive oil
400g/14oz lamb fillet, cubed
1 red onion, sliced
1 garlic clove, crushed
1 large potato, cubed
400g/14oz canned chopped plum tomatoes
1 red pepper, seeded and sliced
200g/7oz canned cooked chickpeas
1 aubergine, cut into chunks
200ml/7fl oz lamb stock
1 tablespoon red wine vinegar
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
8 black olives, pitted and halved
salt and freshly ground black pepper
• Preheat the oven to 170°C/325°F/Gas mark 3.
• Heat half of the oil in a flameproof casserole dish, and brown the lamb over a high heat. Reduce the heat and add the remaining oil, the onion and the garlic, then sweat until soft.
• Add the potato, tomatoes, pepper, chickpeas, aubergine, stock, vinegar and chopped herbs to the pan. Season with salt and pepper, stir and bring to the boil.
• Cover, put in the oven and cook for 1-11⁄2 hours until tender.
• About 15 minutes before the end of cooking time, add the olives to the stew. Serve hot.
serves 4
ingredients
2 tablespoons olive oil
400g/14oz lamb fillet, cubed
1 red onion, sliced
1 garlic clove, crushed
1 large potato, cubed
400g/14oz canned chopped plum tomatoes
1 red pepper, seeded and sliced
200g/7oz canned cooked chickpeas
1 aubergine, cut into chunks
200ml/7fl oz lamb stock
1 tablespoon red wine vinegar
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
8 black olives, pitted and halved
salt and freshly ground black pepper
• Preheat the oven to 170°C/325°F/Gas mark 3.
• Heat half of the oil in a flameproof casserole dish, and brown the lamb over a high heat. Reduce the heat and add the remaining oil, the onion and the garlic, then sweat until soft.
• Add the potato, tomatoes, pepper, chickpeas, aubergine, stock, vinegar and chopped herbs to the pan. Season with salt and pepper, stir and bring to the boil.
• Cover, put in the oven and cook for 1-11⁄2 hours until tender.
• About 15 minutes before the end of cooking time, add the olives to the stew. Serve hot.
serves 4
Lamb and mint stir-fry
Lamb and mint stir-fry
ingredients
2 tablespoons vegetable oil
850g/13⁄4lb lamb loin fillets, thinly sliced across the grain
2 garlic cloves, finely chopped
1 red onion, cut into wedges
1 fresh red chilli, seeded and finely chopped
15g/1⁄2oz fresh mint, chopped
For the sauce
50ml/2fl oz freshly squeezed lime juice
2 tablespoons sweet chilli sauce
2 tablespoons Thai fish sauce
• To make the sauce, combine the lime juice and chilli and fish sauces in a small bowl.
• Heat a wok over a high heat, add 1 tablespoon of the oil and swirl it
around to coat the side of the wok. Add the lamb in batches, stir-frying
each batch for 2 minutes or until browned. Remove from the wok.
• Heat the remaining oil in the wok, add the garlic and onion, and stir-fry for 1 minute, then add the chilli and cook for 30 seconds. Return the lamb to the wok, pour in the sauce and cook for 2 minutes over a high heat. Stir in the mint, then serve immediately.
serves 4
ingredients
2 tablespoons vegetable oil
850g/13⁄4lb lamb loin fillets, thinly sliced across the grain
2 garlic cloves, finely chopped
1 red onion, cut into wedges
1 fresh red chilli, seeded and finely chopped
15g/1⁄2oz fresh mint, chopped
For the sauce
50ml/2fl oz freshly squeezed lime juice
2 tablespoons sweet chilli sauce
2 tablespoons Thai fish sauce
• To make the sauce, combine the lime juice and chilli and fish sauces in a small bowl.
• Heat a wok over a high heat, add 1 tablespoon of the oil and swirl it
around to coat the side of the wok. Add the lamb in batches, stir-frying
each batch for 2 minutes or until browned. Remove from the wok.
• Heat the remaining oil in the wok, add the garlic and onion, and stir-fry for 1 minute, then add the chilli and cook for 30 seconds. Return the lamb to the wok, pour in the sauce and cook for 2 minutes over a high heat. Stir in the mint, then serve immediately.
serves 4
Crown roast of lamb
Crown roast of lamb
ingredients
1⁄2 onion, chopped
1 garlic clove, chopped
25g/1oz butter
finely grated zest of 1⁄2 lemon
3 fresh sage leaves, finely chopped
175g/6oz cooked skinned chestnuts, crumbled
1 tablespoon freshly squeezed lemon juice
50g/2oz fresh white breadcrumbs
1 tablespoon chopped fresh flat-leaf parsley
1 egg, lightly beaten
1 prepared crown of lamb
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• To make the stuffing, sweat the onion and garlic gently in the butter until
tender but without browning. Mix with all the remaining ingredients
except the lamb, adding just enough of the egg to bind. Fill the centre of
the crown with the stuffing, then cover the stuffing with a piece of foil.
• Roast the crown for about 1 hour, removing the foil after 40 minutes. Baste the joint from time to time as it cooks, then allow to rest for 10 minutes before serving.
serves 6
ingredients
1⁄2 onion, chopped
1 garlic clove, chopped
25g/1oz butter
finely grated zest of 1⁄2 lemon
3 fresh sage leaves, finely chopped
175g/6oz cooked skinned chestnuts, crumbled
1 tablespoon freshly squeezed lemon juice
50g/2oz fresh white breadcrumbs
1 tablespoon chopped fresh flat-leaf parsley
1 egg, lightly beaten
1 prepared crown of lamb
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• To make the stuffing, sweat the onion and garlic gently in the butter until
tender but without browning. Mix with all the remaining ingredients
except the lamb, adding just enough of the egg to bind. Fill the centre of
the crown with the stuffing, then cover the stuffing with a piece of foil.
• Roast the crown for about 1 hour, removing the foil after 40 minutes. Baste the joint from time to time as it cooks, then allow to rest for 10 minutes before serving.
serves 6
Herb-scented lamb with balsamic dressing
Herb-scented lamb
with balsamic dressing
ingredients
50g/2oz fresh thyme sprigs, plus
1 tablespoon extra chopped thyme leaves
50g/2oz fresh rosemary sprigs
850g/13⁄4lb lamb fillets, trimmed
6 garlic cloves
150ml/5fl oz olive oil
150g/5oz spring onions, thinly sliced
225g/8oz cherry tomatoes
3 tablespoons balsamic vinegar
300ml/10fl oz lamb stock
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Put 2 or 3 sprigs of the thyme and rosemary on a board, put one lamb
fillet over them, season with pepper, then top with a further 2 or 3 herb
sprigs. Tie the herbs and lamb into a bundle with string, secured at
about 5cm/2in intervals. Repeat the process with the remaining lamb and herbs.
• Put the lamb in a roasting tin with the garlic cloves, and drizzle with 4 tablespoons of the oil. Roast in the oven for 25-30 minutes.
• Remove the lamb from the roasting tin, and put to one side in a warm
place, covered with foil. Put the pan juices and garlic cloves into a bowl
to one side. Heat the remaining oil in the roasting tin, then add the
reserved garlic cloves, the spring onions and the tomatoes. Sauté gently
for 5 minutes, lift out and put to one side. Pour the vinegar into the tin,
and bubble to reduce by half. Add the stock and reserved pan juices,
bring to the boil and bubble for 5-10 minutes. Add the chopped thyme
and return the garlic, spring onions and tomatoes to the tin.
• Remove the string from the meat, and cut the lamb into thick slices. Serve with the hot dressing spooned over.
serves 6
with balsamic dressing
ingredients
50g/2oz fresh thyme sprigs, plus
1 tablespoon extra chopped thyme leaves
50g/2oz fresh rosemary sprigs
850g/13⁄4lb lamb fillets, trimmed
6 garlic cloves
150ml/5fl oz olive oil
150g/5oz spring onions, thinly sliced
225g/8oz cherry tomatoes
3 tablespoons balsamic vinegar
300ml/10fl oz lamb stock
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Put 2 or 3 sprigs of the thyme and rosemary on a board, put one lamb
fillet over them, season with pepper, then top with a further 2 or 3 herb
sprigs. Tie the herbs and lamb into a bundle with string, secured at
about 5cm/2in intervals. Repeat the process with the remaining lamb and herbs.
• Put the lamb in a roasting tin with the garlic cloves, and drizzle with 4 tablespoons of the oil. Roast in the oven for 25-30 minutes.
• Remove the lamb from the roasting tin, and put to one side in a warm
place, covered with foil. Put the pan juices and garlic cloves into a bowl
to one side. Heat the remaining oil in the roasting tin, then add the
reserved garlic cloves, the spring onions and the tomatoes. Sauté gently
for 5 minutes, lift out and put to one side. Pour the vinegar into the tin,
and bubble to reduce by half. Add the stock and reserved pan juices,
bring to the boil and bubble for 5-10 minutes. Add the chopped thyme
and return the garlic, spring onions and tomatoes to the tin.
• Remove the string from the meat, and cut the lamb into thick slices. Serve with the hot dressing spooned over.
serves 6
Indian spicy lamb
Indian spicy lamb
ingredients
2 teaspoons ground turmeric
500g/1lb 2oz lamb, cut into small pieces
100ml/31⁄2fl oz vegetable oil
2 onions, finely sliced
3 garlic cloves, mashed
1 green chilli
1⁄2 teaspoon ground coriander
10 curry leaves
2.5cm/1in piece of fresh root ginger,finely chopped
1⁄2 teaspoon ground black pepper
1⁄2 teaspoon garam masala
100g/4oz desiccated coconut
salt
• Put 450ml/13⁄4pt water in a large heavy saucepan, add 1⁄2 teaspoon of
the turmeric and 1 teaspoon salt, and bring to the boil. Add the lamb pieces and simmer, uncovered, for 15 minutes until the lamb is well cooked and the water has almost evaporated.
• Remove the pan from the heat and set aside.
• Heat the oil in a large frying pan. Add the onions and sauté until golden and caramelized. Add the garlic, chilli, coriander and remaining
turmeric. Mix well, then add the curry leaves and ginger. Cook, stirring,
for 2 minutes.
• Drain any excess water from the lamb, and stir the meat into the onion mixture. Add the ground pepper and garam masala, and stir-fry for 5 minutes or until the mixture becomes quite dry.
• Add the coconut and season with salt. Give the dish a final stir, then serve immediately.
serves 4
ingredients
2 teaspoons ground turmeric
500g/1lb 2oz lamb, cut into small pieces
100ml/31⁄2fl oz vegetable oil
2 onions, finely sliced
3 garlic cloves, mashed
1 green chilli
1⁄2 teaspoon ground coriander
10 curry leaves
2.5cm/1in piece of fresh root ginger,finely chopped
1⁄2 teaspoon ground black pepper
1⁄2 teaspoon garam masala
100g/4oz desiccated coconut
salt
• Put 450ml/13⁄4pt water in a large heavy saucepan, add 1⁄2 teaspoon of
the turmeric and 1 teaspoon salt, and bring to the boil. Add the lamb pieces and simmer, uncovered, for 15 minutes until the lamb is well cooked and the water has almost evaporated.
• Remove the pan from the heat and set aside.
• Heat the oil in a large frying pan. Add the onions and sauté until golden and caramelized. Add the garlic, chilli, coriander and remaining
turmeric. Mix well, then add the curry leaves and ginger. Cook, stirring,
for 2 minutes.
• Drain any excess water from the lamb, and stir the meat into the onion mixture. Add the ground pepper and garam masala, and stir-fry for 5 minutes or until the mixture becomes quite dry.
• Add the coconut and season with salt. Give the dish a final stir, then serve immediately.
serves 4
Cajun lamb with rice
Cajun lamb with rice
ingredients
900g/2lb boneless lamb sirloin roast
2 tablespoons vegetable oil
1 small onion, chopped
1 red pepper, seeded and diced
1 green pepper, seeded and diced
450g/1lb tomatoes, sliced
350ml/12fl oz chicken stock
1⁄2 teaspoon basil
1⁄2 teaspoon grated lemon zest
1⁄2 teaspoon chilli powder
225g/8oz long-grain rice
For the spice mix
1 teaspoon salt
1⁄2 teaspoon cayenne pepper
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon paprika
1⁄8 teaspoon garlic powder
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Trim the lamb of any excess fat. Combine the spice mix ingredients, and rub over the lamb. Leave to stand for 15 minutes.
• Heat the oil in a frying pan, and sear the lamb on all sides until
browned. Remove the lamb to a roasting tin, and roast in the oven for 35-40 minutes.
• Add the onion and peppers to the frying pan, and sauté until soft. Add
the tomatoes, stock, basil, lemon zest and chilli powder. Bring to a boil
and add the rice. Reduce the heat and simmer until the liquid has been
absorbed. Serve hot with the lamb.
serves 2
ingredients
900g/2lb boneless lamb sirloin roast
2 tablespoons vegetable oil
1 small onion, chopped
1 red pepper, seeded and diced
1 green pepper, seeded and diced
450g/1lb tomatoes, sliced
350ml/12fl oz chicken stock
1⁄2 teaspoon basil
1⁄2 teaspoon grated lemon zest
1⁄2 teaspoon chilli powder
225g/8oz long-grain rice
For the spice mix
1 teaspoon salt
1⁄2 teaspoon cayenne pepper
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon paprika
1⁄8 teaspoon garlic powder
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Trim the lamb of any excess fat. Combine the spice mix ingredients, and rub over the lamb. Leave to stand for 15 minutes.
• Heat the oil in a frying pan, and sear the lamb on all sides until
browned. Remove the lamb to a roasting tin, and roast in the oven for 35-40 minutes.
• Add the onion and peppers to the frying pan, and sauté until soft. Add
the tomatoes, stock, basil, lemon zest and chilli powder. Bring to a boil
and add the rice. Reduce the heat and simmer until the liquid has been
absorbed. Serve hot with the lamb.
serves 2
Lamb with mint sauce
Lamb with mint sauce
ingredients
8 lamb noisettes, 2.5cm/1in thick
2 tablespoons vegetable oil
50ml/2fl oz white wine
salt and freshly ground black pepper
For the mint sauce
2 teaspoons granulated sugar
1 bunch of fresh mint leaves, finely chopped
2 tablespoons white wine vinegar
• To make the mint sauce, stir 2 tablespoon boiling water and the sugar
together until the sugar has dissolved, then add the mint and vinegar.
Season with salt and pepper. Leave to stand for 30 minutes to allow the
flavours to mingle.
• Season the lamb with pepper. Heat the oil in a large frying pan, then
sauté the lamb, in batches if necessary, for about 3 minutes on each side for pink meat.
• Transfer the lamb to a warmed serving plate, and season with salt, then
cover and keep warm. Transfer the mint sauce to a jug or sauceboat.
• Pour the wine into the cooking juices, and stir with a wooden spoon to
dislodge the sediment and any other bits from the bottom of the pan.
Bring to the boil and let the juices bubble for a couple of minutes, then
pour the sauce over the lamb.
• Serve the lamb noisettes and mint sauce at once, accompanied by roasted new potatoes and carrots.
serves 4
ingredients
8 lamb noisettes, 2.5cm/1in thick
2 tablespoons vegetable oil
50ml/2fl oz white wine
salt and freshly ground black pepper
For the mint sauce
2 teaspoons granulated sugar
1 bunch of fresh mint leaves, finely chopped
2 tablespoons white wine vinegar
• To make the mint sauce, stir 2 tablespoon boiling water and the sugar
together until the sugar has dissolved, then add the mint and vinegar.
Season with salt and pepper. Leave to stand for 30 minutes to allow the
flavours to mingle.
• Season the lamb with pepper. Heat the oil in a large frying pan, then
sauté the lamb, in batches if necessary, for about 3 minutes on each side for pink meat.
• Transfer the lamb to a warmed serving plate, and season with salt, then
cover and keep warm. Transfer the mint sauce to a jug or sauceboat.
• Pour the wine into the cooking juices, and stir with a wooden spoon to
dislodge the sediment and any other bits from the bottom of the pan.
Bring to the boil and let the juices bubble for a couple of minutes, then
pour the sauce over the lamb.
• Serve the lamb noisettes and mint sauce at once, accompanied by roasted new potatoes and carrots.
serves 4
Lamb with cashew nut curry
Lamb with cashew nut curry
ingredients
1⁄2 teaspoon saffron threads
50ml/2fl oz boiling water
75g/3oz ghee or butter
150g/5oz onion, chopped
2 teaspoons salt
125ml/4fl oz Greek-style yogurt
700g/11⁄2lb lamb, cubed
2 tablespoons finely chopped fresh coriander
1 tablespoon freshly squeezed lemon juice
For the masala
50g/2oz unsalted cashew nuts 3 dried red chillies
2.5cm/1in piece of fresh root ginger
5cm/2in cinnamon stick
1⁄4 teaspoon cardamom seeds
3 cloves
2 garlic cloves
2 tablespoons poppy seeds
1 tablespoon coriander seeds
1 teaspoon cumin seeds
• To make the masala, put the cashew nuts, chillies, ginger and 225ml/
8fl oz cold water in a blender or food processor. Whiz at high speed for 1 minute. Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin. Blend again until the mixture is completely pulverized. Set the masala aside.
• Put the saffron in a small bowl, add the boiling water and leave to soak for at least 10 minutes.
• In a heavy frying pan, heat the ghee or butter over a medium heat. Add the onion and, stirring constantly, sauté for 8 minutes until soft and
golden brown.
• Stir in the salt and the masala, then add the yogurt. Cook over a
medium heat, stirring occasionally, until the ghee lightly films the surface.
• Add the lamb, turning it about with a spoon to coat the pieces evenly.
Stir the saffron and its soaking liquid into the pan. Reduce the heat to
low, cover tightly and cook for 20 minutes, turning the lamb from time to
time. Scatter half the coriander over the lamb and continue cooking,
tightly covered, for a further 10 minutes or until the lamb is tender.
• To serve, transfer the entire contents of the pan to a warmed serving dish, and sprinkle the top with the lemon juice and the remaining coriander. Serve hot with boiled basmati rice.
serves 4
ingredients
1⁄2 teaspoon saffron threads
50ml/2fl oz boiling water
75g/3oz ghee or butter
150g/5oz onion, chopped
2 teaspoons salt
125ml/4fl oz Greek-style yogurt
700g/11⁄2lb lamb, cubed
2 tablespoons finely chopped fresh coriander
1 tablespoon freshly squeezed lemon juice
For the masala
50g/2oz unsalted cashew nuts 3 dried red chillies
2.5cm/1in piece of fresh root ginger
5cm/2in cinnamon stick
1⁄4 teaspoon cardamom seeds
3 cloves
2 garlic cloves
2 tablespoons poppy seeds
1 tablespoon coriander seeds
1 teaspoon cumin seeds
• To make the masala, put the cashew nuts, chillies, ginger and 225ml/
8fl oz cold water in a blender or food processor. Whiz at high speed for 1 minute. Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin. Blend again until the mixture is completely pulverized. Set the masala aside.
• Put the saffron in a small bowl, add the boiling water and leave to soak for at least 10 minutes.
• In a heavy frying pan, heat the ghee or butter over a medium heat. Add the onion and, stirring constantly, sauté for 8 minutes until soft and
golden brown.
• Stir in the salt and the masala, then add the yogurt. Cook over a
medium heat, stirring occasionally, until the ghee lightly films the surface.
• Add the lamb, turning it about with a spoon to coat the pieces evenly.
Stir the saffron and its soaking liquid into the pan. Reduce the heat to
low, cover tightly and cook for 20 minutes, turning the lamb from time to
time. Scatter half the coriander over the lamb and continue cooking,
tightly covered, for a further 10 minutes or until the lamb is tender.
• To serve, transfer the entire contents of the pan to a warmed serving dish, and sprinkle the top with the lemon juice and the remaining coriander. Serve hot with boiled basmati rice.
serves 4
Pork with apples
Pork with apples
ingredients
500g/1lb 2oz lean pork fillet
2 teaspoons sunflower oil
150ml/5fl oz vegetable stock
150ml/5fl oz dry rosé wine
1 tablespoon chopped fresh thyme
1 tablespoon clear honey
2 green dessert apples, cored, sliced and tossed in 1 tablespoon freshly
squeezed lemon juice
175g/6oz fresh blackberries
2 teaspoons cornflour
4 teaspoons lemon juice
salt and freshly ground black pepper
• Trim away any fat and silvery skin from the pork fillet, and cut into 1cm/1⁄2in thick slices.
• Heat the oil in a non-stick frying pan, add the pork slices and sauté for 4-5 minutes until browned all over. Using a slotted spoon, remove the pork and drain on kitchen paper. Reserve the pan juices.
• Pour the stock and wine into the pan with the juices, and add the thyme and honey. Mix well, bring to a simmer and add the pork and apples. Continue to simmer, uncovered, for 5 minutes.
• Add the blackberries, season with salt and pepper, and simmer for a
further 5 minutes. Mix the cornflour with the lemon juice and add to the
pan - stir until the sauce has thickened. Serve hot with boiled potatoes.
serves 4
ingredients
500g/1lb 2oz lean pork fillet
2 teaspoons sunflower oil
150ml/5fl oz vegetable stock
150ml/5fl oz dry rosé wine
1 tablespoon chopped fresh thyme
1 tablespoon clear honey
2 green dessert apples, cored, sliced and tossed in 1 tablespoon freshly
squeezed lemon juice
175g/6oz fresh blackberries
2 teaspoons cornflour
4 teaspoons lemon juice
salt and freshly ground black pepper
• Trim away any fat and silvery skin from the pork fillet, and cut into 1cm/1⁄2in thick slices.
• Heat the oil in a non-stick frying pan, add the pork slices and sauté for 4-5 minutes until browned all over. Using a slotted spoon, remove the pork and drain on kitchen paper. Reserve the pan juices.
• Pour the stock and wine into the pan with the juices, and add the thyme and honey. Mix well, bring to a simmer and add the pork and apples. Continue to simmer, uncovered, for 5 minutes.
• Add the blackberries, season with salt and pepper, and simmer for a
further 5 minutes. Mix the cornflour with the lemon juice and add to the
pan - stir until the sauce has thickened. Serve hot with boiled potatoes.
serves 4
Chilli-flavoured pork
Chilli-flavoured pork
ingredients
2 tablespoons dried wood ear mushrooms
250g/9oz pork fillet, thinly sliced
1 teaspoon salt
1 teaspoon cornflour, mixed with 11⁄2 teaspoons water to form a paste)
3 tablespoons vegetable oil
1 garlic clove, finely chopped
1⁄2 teaspoon finely chopped fresh root ginger
2 spring onions, finely chopped,
with the white and green parts separated
2 celery sticks, thinly sliced
1⁄2 teaspoon granulated sugar
1 tablespoon light soy sauce
1 tablespoon chilli sauce
2 teaspoons rice vinegar
1 teaspoon rice wine
a few drops of sesame oil
• Soak the wood ear mushrooms in warm water for about 20 minutes,
then rinse in cold water until the water is clear. Drain well, then cut into thin shreds.
• Mix the pork in a bowl with a pinch of salt and about half the cornflour paste until well coated.
• Heat 1 tablespoon of the vegetable oil in a smoking-hot wok. Add the
pork and stir-fry for about 1 minute until the colour changes, then remove with a slotted spoon and set aside until needed.
• Add the remaining oil to the wok and heat. Add the garlic, ginger, the white parts of the spring onions, the wood ears and celery, and stir-fry for 1 minute.
• Return the pork strips to the wok together with the remaining salt, sugar, soy sauce, chilli sauce, vinegar and wine. Blend well and continue
stirring for another minute.
• Finally, add the green parts of the spring onions and blend in the
remaining cornflour paste and sesame oil. Stir until the sauce has
thickened. Transfer the chilli-flavoured pork to a warmed serving dish, and serve immediately.
serves 4
ingredients
2 tablespoons dried wood ear mushrooms
250g/9oz pork fillet, thinly sliced
1 teaspoon salt
1 teaspoon cornflour, mixed with 11⁄2 teaspoons water to form a paste)
3 tablespoons vegetable oil
1 garlic clove, finely chopped
1⁄2 teaspoon finely chopped fresh root ginger
2 spring onions, finely chopped,
with the white and green parts separated
2 celery sticks, thinly sliced
1⁄2 teaspoon granulated sugar
1 tablespoon light soy sauce
1 tablespoon chilli sauce
2 teaspoons rice vinegar
1 teaspoon rice wine
a few drops of sesame oil
• Soak the wood ear mushrooms in warm water for about 20 minutes,
then rinse in cold water until the water is clear. Drain well, then cut into thin shreds.
• Mix the pork in a bowl with a pinch of salt and about half the cornflour paste until well coated.
• Heat 1 tablespoon of the vegetable oil in a smoking-hot wok. Add the
pork and stir-fry for about 1 minute until the colour changes, then remove with a slotted spoon and set aside until needed.
• Add the remaining oil to the wok and heat. Add the garlic, ginger, the white parts of the spring onions, the wood ears and celery, and stir-fry for 1 minute.
• Return the pork strips to the wok together with the remaining salt, sugar, soy sauce, chilli sauce, vinegar and wine. Blend well and continue
stirring for another minute.
• Finally, add the green parts of the spring onions and blend in the
remaining cornflour paste and sesame oil. Stir until the sauce has
thickened. Transfer the chilli-flavoured pork to a warmed serving dish, and serve immediately.
serves 4
Chilli-flavoured pork
Chilli-flavoured pork
ingredients
2 tablespoons dried wood ear mushrooms
250g/9oz pork fillet, thinly sliced
1 teaspoon salt
1 teaspoon cornflour, mixed with 11⁄2 teaspoons water to form a paste)
3 tablespoons vegetable oil
1 garlic clove, finely chopped
1⁄2 teaspoon finely chopped fresh root ginger
2 spring onions, finely chopped,
with the white and green parts separated
2 celery sticks, thinly sliced
1⁄2 teaspoon granulated sugar
1 tablespoon light soy sauce
1 tablespoon chilli sauce
2 teaspoons rice vinegar
1 teaspoon rice wine
a few drops of sesame oil
• Soak the wood ear mushrooms in warm water for about 20 minutes,
then rinse in cold water until the water is clear. Drain well, then cut into thin shreds.
• Mix the pork in a bowl with a pinch of salt and about half the cornflour paste until well coated.
• Heat 1 tablespoon of the vegetable oil in a smoking-hot wok. Add the
pork and stir-fry for about 1 minute until the colour changes, then remove with a slotted spoon and set aside until needed.
• Add the remaining oil to the wok and heat. Add the garlic, ginger, the white parts of the spring onions, the wood ears and celery, and stir-fry for 1 minute.
• Return the pork strips to the wok together with the remaining salt, sugar, soy sauce, chilli sauce, vinegar and wine. Blend well and continue
stirring for another minute.
• Finally, add the green parts of the spring onions and blend in the
remaining cornflour paste and sesame oil. Stir until the sauce has
thickened. Transfer the chilli-flavoured pork to a warmed serving dish, and serve immediately.
serves 4
ingredients
2 tablespoons dried wood ear mushrooms
250g/9oz pork fillet, thinly sliced
1 teaspoon salt
1 teaspoon cornflour, mixed with 11⁄2 teaspoons water to form a paste)
3 tablespoons vegetable oil
1 garlic clove, finely chopped
1⁄2 teaspoon finely chopped fresh root ginger
2 spring onions, finely chopped,
with the white and green parts separated
2 celery sticks, thinly sliced
1⁄2 teaspoon granulated sugar
1 tablespoon light soy sauce
1 tablespoon chilli sauce
2 teaspoons rice vinegar
1 teaspoon rice wine
a few drops of sesame oil
• Soak the wood ear mushrooms in warm water for about 20 minutes,
then rinse in cold water until the water is clear. Drain well, then cut into thin shreds.
• Mix the pork in a bowl with a pinch of salt and about half the cornflour paste until well coated.
• Heat 1 tablespoon of the vegetable oil in a smoking-hot wok. Add the
pork and stir-fry for about 1 minute until the colour changes, then remove with a slotted spoon and set aside until needed.
• Add the remaining oil to the wok and heat. Add the garlic, ginger, the white parts of the spring onions, the wood ears and celery, and stir-fry for 1 minute.
• Return the pork strips to the wok together with the remaining salt, sugar, soy sauce, chilli sauce, vinegar and wine. Blend well and continue
stirring for another minute.
• Finally, add the green parts of the spring onions and blend in the
remaining cornflour paste and sesame oil. Stir until the sauce has
thickened. Transfer the chilli-flavoured pork to a warmed serving dish, and serve immediately.
serves 4
Tangy pork fillet
Tangy pork fillet
ingredients
400g/14oz lean pork fillet
3 tablespoons orange marmalade
grated zest and juice of 1 orange
1 tablespoon white wine vinegar
dash of Tabasco sauce
salt and freshly ground black pepper
For the sauce
1 tablespoon olive oil
1 small onion, chopped
1 small green pepper, seeded and thinly sliced
1 tablespoon cornflour
150ml/5 fl oz orange juice
• Preheat a charcoal barbecue until hot. Lay a large piece of double-
thickness foil in a shallow dish. Put the pork fillet in the centre of the foil, and season with salt and pepper.
• Heat the marmalade, orange zest and juice, vinegar and Tabasco in a
small pan, stirring until the marmalade melts and the ingredients
combine. Carefully pour the mixture over the pork, and wrap the meat in
the foil, making sure that the parcel is well sealed so that the juices
cannot run out.
• Place the parcel over the hot barbecue coals, and barbecue for about 25 minutes, turning the parcel occasionally.
• For the sauce, heat the oil and sweat the onion for 2-3 minutes until soft. Add the pepper and sauté for a further 3-4 minutes.
• Remove the pork from the foil and set on the barbecue rack. Pour the juices into the pan with the onion and green pepper.
• Barbecue the pork for a further 10-20 minutes, turning, until cooked through and golden on the outside.
• In a small bowl, mix the cornflour with a little of the orange juice to form
a paste. Add to the sauce with the remaining orange juice, and cook,
stirring, until the sauce thickens. Slice the pork, spoon the sauce over,
and serve with rice and a green salad.
serves 4
ingredients
400g/14oz lean pork fillet
3 tablespoons orange marmalade
grated zest and juice of 1 orange
1 tablespoon white wine vinegar
dash of Tabasco sauce
salt and freshly ground black pepper
For the sauce
1 tablespoon olive oil
1 small onion, chopped
1 small green pepper, seeded and thinly sliced
1 tablespoon cornflour
150ml/5 fl oz orange juice
• Preheat a charcoal barbecue until hot. Lay a large piece of double-
thickness foil in a shallow dish. Put the pork fillet in the centre of the foil, and season with salt and pepper.
• Heat the marmalade, orange zest and juice, vinegar and Tabasco in a
small pan, stirring until the marmalade melts and the ingredients
combine. Carefully pour the mixture over the pork, and wrap the meat in
the foil, making sure that the parcel is well sealed so that the juices
cannot run out.
• Place the parcel over the hot barbecue coals, and barbecue for about 25 minutes, turning the parcel occasionally.
• For the sauce, heat the oil and sweat the onion for 2-3 minutes until soft. Add the pepper and sauté for a further 3-4 minutes.
• Remove the pork from the foil and set on the barbecue rack. Pour the juices into the pan with the onion and green pepper.
• Barbecue the pork for a further 10-20 minutes, turning, until cooked through and golden on the outside.
• In a small bowl, mix the cornflour with a little of the orange juice to form
a paste. Add to the sauce with the remaining orange juice, and cook,
stirring, until the sauce thickens. Slice the pork, spoon the sauce over,
and serve with rice and a green salad.
serves 4
Chilli-flavoured pork
Chilli-flavoured pork
ingredients
2 tablespoons dried wood ear mushrooms
250g/9oz pork fillet, thinly sliced
1 teaspoon salt
1 teaspoon cornflour, mixed with 11⁄2 teaspoons water to form a paste)
3 tablespoons vegetable oil
1 garlic clove, finely chopped
1⁄2 teaspoon finely chopped fresh root ginger
2 spring onions, finely chopped,
with the white and green parts separated
2 celery sticks, thinly sliced
1⁄2 teaspoon granulated sugar
1 tablespoon light soy sauce
1 tablespoon chilli sauce
2 teaspoons rice vinegar
1 teaspoon rice wine
a few drops of sesame oil
• Soak the wood ear mushrooms in warm water for about 20 minutes,
then rinse in cold water until the water is clear. Drain well, then cut into thin shreds.
• Mix the pork in a bowl with a pinch of salt and about half the cornflour paste until well coated.
• Heat 1 tablespoon of the vegetable oil in a smoking-hot wok. Add the
pork and stir-fry for about 1 minute until the colour changes, then remove with a slotted spoon and set aside until needed.
• Add the remaining oil to the wok and heat. Add the garlic, ginger, the white parts of the spring onions, the wood ears and celery, and stir-fry for 1 minute.
• Return the pork strips to the wok together with the remaining salt, sugar, soy sauce, chilli sauce, vinegar and wine. Blend well and continue
stirring for another minute.
• Finally, add the green parts of the spring onions and blend in the
remaining cornflour paste and sesame oil. Stir until the sauce has
thickened. Transfer the chilli-flavoured pork to a warmed serving dish, and serve immediately.
serves 4
ingredients
2 tablespoons dried wood ear mushrooms
250g/9oz pork fillet, thinly sliced
1 teaspoon salt
1 teaspoon cornflour, mixed with 11⁄2 teaspoons water to form a paste)
3 tablespoons vegetable oil
1 garlic clove, finely chopped
1⁄2 teaspoon finely chopped fresh root ginger
2 spring onions, finely chopped,
with the white and green parts separated
2 celery sticks, thinly sliced
1⁄2 teaspoon granulated sugar
1 tablespoon light soy sauce
1 tablespoon chilli sauce
2 teaspoons rice vinegar
1 teaspoon rice wine
a few drops of sesame oil
• Soak the wood ear mushrooms in warm water for about 20 minutes,
then rinse in cold water until the water is clear. Drain well, then cut into thin shreds.
• Mix the pork in a bowl with a pinch of salt and about half the cornflour paste until well coated.
• Heat 1 tablespoon of the vegetable oil in a smoking-hot wok. Add the
pork and stir-fry for about 1 minute until the colour changes, then remove with a slotted spoon and set aside until needed.
• Add the remaining oil to the wok and heat. Add the garlic, ginger, the white parts of the spring onions, the wood ears and celery, and stir-fry for 1 minute.
• Return the pork strips to the wok together with the remaining salt, sugar, soy sauce, chilli sauce, vinegar and wine. Blend well and continue
stirring for another minute.
• Finally, add the green parts of the spring onions and blend in the
remaining cornflour paste and sesame oil. Stir until the sauce has
thickened. Transfer the chilli-flavoured pork to a warmed serving dish, and serve immediately.
serves 4
Loin of pork in wine sauce
Loin of pork in wine sauce
ingredients
1 tablespoon vegetable oil
1 garlic clove, crushed
5 black peppercorns, crushed
4 pork chops
50g/2oz plain flour
1 onion, finely chopped
50g/2oz red pepper, seeded and chopped
50ml/2fl oz beef stock
50ml/2fl oz dry white wine
1 tablespoon red wine vinegar
• Heat the oil in a frying pan, and add the garlic and peppercorns. Pat the pork dry with kitchen paper, and dredge in the flour. Sauté on both sides until golden brown. Remove from the pan and set aside.
• Add the onion and red pepper to the pan, and sauté until softened. Add the stock, wine and vinegar, and stir well.
• Return the pork to the pan, and simmer slowly, uncovered, for
30 minutes, turning halfway through. Serve hot with boiled rice.
serves 4
ingredients
1 tablespoon vegetable oil
1 garlic clove, crushed
5 black peppercorns, crushed
4 pork chops
50g/2oz plain flour
1 onion, finely chopped
50g/2oz red pepper, seeded and chopped
50ml/2fl oz beef stock
50ml/2fl oz dry white wine
1 tablespoon red wine vinegar
• Heat the oil in a frying pan, and add the garlic and peppercorns. Pat the pork dry with kitchen paper, and dredge in the flour. Sauté on both sides until golden brown. Remove from the pan and set aside.
• Add the onion and red pepper to the pan, and sauté until softened. Add the stock, wine and vinegar, and stir well.
• Return the pork to the pan, and simmer slowly, uncovered, for
30 minutes, turning halfway through. Serve hot with boiled rice.
serves 4
Pork steaks with gremolata
Pork steaks with gremolata
ingredients
2 tablespoons olive oil
4 lean pork shoulder steaks, about 175g/6oz each
1 onion, chopped
2 garlic cloves, crushed
2 tablespoons tomato purée
400g/14oz canned chopped plum tomatoes
150ml/5fl oz dry white wine 1 bouquet garni
3 anchovy fillets in oil, drained and chopped
salt and freshly ground black pepper
For the gremolata
3 tablespoons chopped fresh
flat-leaf parsley
grated zest of 1⁄2 lemon
grated zest of 1 lime
1 garlic clove, chopped
• Heat the oil in a large flameproof casserole dish, add the pork steaks
and brown on both sides. Remove the pork from the dish and set aside.
• Add the onion to the dish, and sweat for a few minutes until soft and
beginning to colour. Add the garlic and sweat for 1-2 minutes, then stir in the tomato purée, tomatoes and wine. Add the bouquet garni. Bring to the boil, then boil rapidly for a further 3-4 minutes to reduce the
sauce and thicken slightly.
• Return the pork to the casserole dish, then cover and cook for about 30 minutes. Stir in the anchovies. Cover the casserole and cook for a further 15 minutes or until the pork is tender.
• To make the gremolata, mix together the parsley, lemon and lime zests and garlic.
• When ready, remove the pork steaks and discard the bouquet garni. Reduce the sauce over a high heat if necessary to thicken. Taste and adjust the seasoning if required.
• Return the pork to the casserole dish, then sprinkle with the gremolata. Cover and cook for a further 5 minutes, then serve hot.
serves 4
ingredients
2 tablespoons olive oil
4 lean pork shoulder steaks, about 175g/6oz each
1 onion, chopped
2 garlic cloves, crushed
2 tablespoons tomato purée
400g/14oz canned chopped plum tomatoes
150ml/5fl oz dry white wine 1 bouquet garni
3 anchovy fillets in oil, drained and chopped
salt and freshly ground black pepper
For the gremolata
3 tablespoons chopped fresh
flat-leaf parsley
grated zest of 1⁄2 lemon
grated zest of 1 lime
1 garlic clove, chopped
• Heat the oil in a large flameproof casserole dish, add the pork steaks
and brown on both sides. Remove the pork from the dish and set aside.
• Add the onion to the dish, and sweat for a few minutes until soft and
beginning to colour. Add the garlic and sweat for 1-2 minutes, then stir in the tomato purée, tomatoes and wine. Add the bouquet garni. Bring to the boil, then boil rapidly for a further 3-4 minutes to reduce the
sauce and thicken slightly.
• Return the pork to the casserole dish, then cover and cook for about 30 minutes. Stir in the anchovies. Cover the casserole and cook for a further 15 minutes or until the pork is tender.
• To make the gremolata, mix together the parsley, lemon and lime zests and garlic.
• When ready, remove the pork steaks and discard the bouquet garni. Reduce the sauce over a high heat if necessary to thicken. Taste and adjust the seasoning if required.
• Return the pork to the casserole dish, then sprinkle with the gremolata. Cover and cook for a further 5 minutes, then serve hot.
serves 4
Pork stroganoff
Pork stroganoff
ingredients
350g/12oz lean pork fillet
1 tablespoon vegetable oil
1 onion, chopped
2 garlic cloves, crushed
25g/1oz plain flour
2 tablespoons tomato purée
400ml/14fl oz chicken stock
100g/4oz button mushrooms, sliced
1 large green pepper, seeded and diced
1⁄2 teaspoon ground nutmeg
4 tablespoons low-fat Greek-style yogurt
salt and freshly ground black pepper
• Trim away any excess fat and silver skin from the pork, then cut the meat into slices 1cm/1⁄2in thick.
• Heat the oil in a large saucepan, and gently sauté the pork, onion and garlic for 4-5 minutes until lightly browned.
• Stir in the flour and tomato purée, pour in the stock and stir to mix
thoroughly. Add the mushrooms, green pepper and nutmeg. Season with salt and pepper. Bring to the boil, cover and simmer for 20 minutes until the pork is tender and cooked through.
• Remove the pan from the heat and stir in the yogurt. Serve the pork and sauce immediately, on a bed of boiled rice.
serves 4
ingredients
350g/12oz lean pork fillet
1 tablespoon vegetable oil
1 onion, chopped
2 garlic cloves, crushed
25g/1oz plain flour
2 tablespoons tomato purée
400ml/14fl oz chicken stock
100g/4oz button mushrooms, sliced
1 large green pepper, seeded and diced
1⁄2 teaspoon ground nutmeg
4 tablespoons low-fat Greek-style yogurt
salt and freshly ground black pepper
• Trim away any excess fat and silver skin from the pork, then cut the meat into slices 1cm/1⁄2in thick.
• Heat the oil in a large saucepan, and gently sauté the pork, onion and garlic for 4-5 minutes until lightly browned.
• Stir in the flour and tomato purée, pour in the stock and stir to mix
thoroughly. Add the mushrooms, green pepper and nutmeg. Season with salt and pepper. Bring to the boil, cover and simmer for 20 minutes until the pork is tender and cooked through.
• Remove the pan from the heat and stir in the yogurt. Serve the pork and sauce immediately, on a bed of boiled rice.
serves 4
Pork chow mein
Pork chow mein
ingredients
250g/9oz egg noodles
4 tablespoons vegetable oil
2 tablespoons light soy sauce
250g/9oz pork fillet, cooked and sliced into thin shreds
100g/4oz French beans, topped and tailed
1 teaspoon salt
1⁄2 teaspoon sugar
1 tablespoon Chinese rice wine
2 spring onions, finely sliced
1⁄2 teaspoon sesame oil
• Cook the noodles in boiling water according to the packet instructions, then drain and rinse under cold water. Drain again, then toss with 1 tablespoon of the vegetable oil.
• Heat 1 tablespoon of the vegetable oil in a wok until hot. Add the
noodles, and stir-fry for 2-3 minutes with 1 tablespoon of the soy sauce, then remove to a serving dish and keep warm.
• Heat the remaining oil, and stir-fry the pork and beans for 2 minutes. Add the salt, sugar, rice wine, remaining soy sauce and half the spring onions to the wok.
• Stir the mixture in the wok, adding a little water if necessary, then pour on top of the noodles and sprinkle with the sesame oil and the remaining spring onions. Serve hot.
serves 4
ingredients
250g/9oz egg noodles
4 tablespoons vegetable oil
2 tablespoons light soy sauce
250g/9oz pork fillet, cooked and sliced into thin shreds
100g/4oz French beans, topped and tailed
1 teaspoon salt
1⁄2 teaspoon sugar
1 tablespoon Chinese rice wine
2 spring onions, finely sliced
1⁄2 teaspoon sesame oil
• Cook the noodles in boiling water according to the packet instructions, then drain and rinse under cold water. Drain again, then toss with 1 tablespoon of the vegetable oil.
• Heat 1 tablespoon of the vegetable oil in a wok until hot. Add the
noodles, and stir-fry for 2-3 minutes with 1 tablespoon of the soy sauce, then remove to a serving dish and keep warm.
• Heat the remaining oil, and stir-fry the pork and beans for 2 minutes. Add the salt, sugar, rice wine, remaining soy sauce and half the spring onions to the wok.
• Stir the mixture in the wok, adding a little water if necessary, then pour on top of the noodles and sprinkle with the sesame oil and the remaining spring onions. Serve hot.
serves 4
Chinese spare ribs
Chinese spare ribs
ingredients
150ml/5fl oz light soy sauce
2.5cm/1in piece of fresh root ginger, grated
3 teaspoons five-spice powder
1⁄4 teaspoon dried red chilli flakes
4 garlic cloves, crushed
125ml/4fl oz sunflower oil
1kg/21⁄4lb pork spare ribs, chopped into 5cm/2in pieces
31⁄2 tablespoons clear honey
• In a large bowl, mix together the soy sauce, ginger, five-spice powder, chilli flakes, garlic and 31⁄2 tablespoons of the sunflower oil. Add the pork and toss to coat.
• Cover the top with cling film, and marinate in the refrigerator for 24 hours, shaking occasionally.
• Drain the pork through a colander into a saucepan. Put a heavy frying
pan with the remaining sunflower oil over a medium heat. When very
hot, add the ribs a few at a time and sear, transferring to the saucepan
with the marinade when browned. Bring the contents of the saucepan to the boil, reduce the heat and cover with a lid. Simmer gently for
30-45 minutes until the meat is tender.
• Remove the lid and stir in the honey. Increase the heat and reduce the sauce, tossing and stirring until the water content has evaporated and the ribs are covered with a rich glaze. Serve warm.
serves 4
ingredients
150ml/5fl oz light soy sauce
2.5cm/1in piece of fresh root ginger, grated
3 teaspoons five-spice powder
1⁄4 teaspoon dried red chilli flakes
4 garlic cloves, crushed
125ml/4fl oz sunflower oil
1kg/21⁄4lb pork spare ribs, chopped into 5cm/2in pieces
31⁄2 tablespoons clear honey
• In a large bowl, mix together the soy sauce, ginger, five-spice powder, chilli flakes, garlic and 31⁄2 tablespoons of the sunflower oil. Add the pork and toss to coat.
• Cover the top with cling film, and marinate in the refrigerator for 24 hours, shaking occasionally.
• Drain the pork through a colander into a saucepan. Put a heavy frying
pan with the remaining sunflower oil over a medium heat. When very
hot, add the ribs a few at a time and sear, transferring to the saucepan
with the marinade when browned. Bring the contents of the saucepan to the boil, reduce the heat and cover with a lid. Simmer gently for
30-45 minutes until the meat is tender.
• Remove the lid and stir in the honey. Increase the heat and reduce the sauce, tossing and stirring until the water content has evaporated and the ribs are covered with a rich glaze. Serve warm.
serves 4
Braised pork slices
Braised pork slices
ingredients
700g/11⁄2lb boned pork steaks
3 tablespoons groundnut oil
3 garlic cloves, minced
1 teaspoon white wine vinegar
2 tablespoons medium sherry
175ml/6fl oz chicken stock
1 tablespoon cornflour, mixed with 25ml/1fl oz water to form a paste
900ml/11⁄2pt vegetable oil for deep-frying
2 egg yolks, beaten with
1 teaspoon water)
150g/5oz fresh breadcrumbs
For the paste
2 tablespoons cooked long-grain rice
1⁄2 teaspoon granulated sugar
1 teaspoon dried baker’s yeast
2 tablespoons light soy sauce
2 tablespoons warm water
• To make the paste, use a mortar and pestle to pulverize the rice.
Combine with the sugar, yeast, soy sauce and warm water, and leave to stand in a warm place for 30 minutes to activate the yeast.
• Slice the pork steaks across the grain into strips. Heat the groundnut oil in a wok until it begins to smoke. Add the pork strips and stir-fry until they lose their pinkness, repeating in batches until all the pork is
browned. Add the garlic to the wok and stir briefly. Pour in the prepared paste, vinegar, sherry and stock, then bring to the boil and add all the pork slices. Reduce the heat, add the cornflour paste and stir well. Cover and simmer for 30 minutes. Remove the pork to a large platter, reserving the sauce in the wok, and leave the pork to cool.
• Heat the vegetable oil in a clean wok. Dip the pork pieces in the egg
mixture, then in the breadcrumbs, to cover thoroughly. When the oil is
hot, slip in a slice of pork as a test - it should lightly brown in about
1 minute. Deep-fry the pork in batches for 11⁄2-2 minutes. Reheat the sauce, and pour over the pork. Serve immediately.
serves 4
ingredients
700g/11⁄2lb boned pork steaks
3 tablespoons groundnut oil
3 garlic cloves, minced
1 teaspoon white wine vinegar
2 tablespoons medium sherry
175ml/6fl oz chicken stock
1 tablespoon cornflour, mixed with 25ml/1fl oz water to form a paste
900ml/11⁄2pt vegetable oil for deep-frying
2 egg yolks, beaten with
1 teaspoon water)
150g/5oz fresh breadcrumbs
For the paste
2 tablespoons cooked long-grain rice
1⁄2 teaspoon granulated sugar
1 teaspoon dried baker’s yeast
2 tablespoons light soy sauce
2 tablespoons warm water
• To make the paste, use a mortar and pestle to pulverize the rice.
Combine with the sugar, yeast, soy sauce and warm water, and leave to stand in a warm place for 30 minutes to activate the yeast.
• Slice the pork steaks across the grain into strips. Heat the groundnut oil in a wok until it begins to smoke. Add the pork strips and stir-fry until they lose their pinkness, repeating in batches until all the pork is
browned. Add the garlic to the wok and stir briefly. Pour in the prepared paste, vinegar, sherry and stock, then bring to the boil and add all the pork slices. Reduce the heat, add the cornflour paste and stir well. Cover and simmer for 30 minutes. Remove the pork to a large platter, reserving the sauce in the wok, and leave the pork to cool.
• Heat the vegetable oil in a clean wok. Dip the pork pieces in the egg
mixture, then in the breadcrumbs, to cover thoroughly. When the oil is
hot, slip in a slice of pork as a test - it should lightly brown in about
1 minute. Deep-fry the pork in batches for 11⁄2-2 minutes. Reheat the sauce, and pour over the pork. Serve immediately.
serves 4
Herbed pork cutlets
Herbed pork cutlets
ingredients
1 egg
75g/3oz dried breadcrumbs
50g/2oz fresh basil, chopped
2 tablespoons chopped
fresh oregano
1 tablespoon freshly grated Parmesan cheese
1 teaspoon chopped fresh thyme
450g/1lb pork cutlets
2 tablespoons vegetable oil
salt and freshly ground black pepper
• In a shallow dish, lightly beat the egg. In a separate dish, stir together
the breadcrumbs, basil, oregano, Parmesan, thyme, salt and pepper.
• Dip the pork into the egg to coat well, then press into the breadcrumb mixture, turning to coat all over.
• In a large frying pan, heat half the oil over a medium heat. Working in
batches, cook the pork for 8-10 minutes until just a hint of pink remains
inside, turning once during the cooking time and adding the remaining
oil if necessary. Remove from the pan and divide among four serving plates. Serve hot with accompanying salad or vegetables.
serves 4
ingredients
1 egg
75g/3oz dried breadcrumbs
50g/2oz fresh basil, chopped
2 tablespoons chopped
fresh oregano
1 tablespoon freshly grated Parmesan cheese
1 teaspoon chopped fresh thyme
450g/1lb pork cutlets
2 tablespoons vegetable oil
salt and freshly ground black pepper
• In a shallow dish, lightly beat the egg. In a separate dish, stir together
the breadcrumbs, basil, oregano, Parmesan, thyme, salt and pepper.
• Dip the pork into the egg to coat well, then press into the breadcrumb mixture, turning to coat all over.
• In a large frying pan, heat half the oil over a medium heat. Working in
batches, cook the pork for 8-10 minutes until just a hint of pink remains
inside, turning once during the cooking time and adding the remaining
oil if necessary. Remove from the pan and divide among four serving plates. Serve hot with accompanying salad or vegetables.
serves 4
Pork crumble
Pork crumble
ingredients
For the filling
1 green dessert apple, plus extra apple slices, to garnish
1 tablespoon freshly squeezed lemon juice
1 tablespoon vegetable oil
450g/1lb minced pork
1 onion, sliced
25g/1oz plain flour
150ml/5fl oz milk
150ml/5fl oz vegetable stock
50g/2oz broccoli florets
50g/2oz canned sweetcorn kernels, drained
For the topping
50g/2oz instant oatmeal
50g/2oz plain flour
15g/1?2oz butter
25g/1oz Red Leicester cheese, grated
• Preheat the oven to 180°C/350°F/Gas mark 4.
• For the filling, peel, core and dice the apple, and toss in the lemon juice (do not cut the apple slices until ready to garnish).
• Heat the oil in a large pan and fry the pork for 5 minutes. Add the
onion and continue to fry for a further 3 minutes. Stir in the flour and
cook for 1 minute. Pour in the milk and stock and bring to the boil,
stirring all the time. Add the broccoli, sweetcorn and diced apple. Spoon the mixture into four individual ovenproof dishes.
• For the topping, mix together the oatmeal and flour, then rub in the
butter using your fingertips until the mixture resembles coarse crumbs.
• Spoon the topping onto the pork mixture, and press down using the
back of a spoon. Scatter the cheese over the top, and place in the oven.
Cook for 45 minutes. Garnish with slices of apple and serve at once.
serves 4
ingredients
For the filling
1 green dessert apple, plus extra apple slices, to garnish
1 tablespoon freshly squeezed lemon juice
1 tablespoon vegetable oil
450g/1lb minced pork
1 onion, sliced
25g/1oz plain flour
150ml/5fl oz milk
150ml/5fl oz vegetable stock
50g/2oz broccoli florets
50g/2oz canned sweetcorn kernels, drained
For the topping
50g/2oz instant oatmeal
50g/2oz plain flour
15g/1?2oz butter
25g/1oz Red Leicester cheese, grated
• Preheat the oven to 180°C/350°F/Gas mark 4.
• For the filling, peel, core and dice the apple, and toss in the lemon juice (do not cut the apple slices until ready to garnish).
• Heat the oil in a large pan and fry the pork for 5 minutes. Add the
onion and continue to fry for a further 3 minutes. Stir in the flour and
cook for 1 minute. Pour in the milk and stock and bring to the boil,
stirring all the time. Add the broccoli, sweetcorn and diced apple. Spoon the mixture into four individual ovenproof dishes.
• For the topping, mix together the oatmeal and flour, then rub in the
butter using your fingertips until the mixture resembles coarse crumbs.
• Spoon the topping onto the pork mixture, and press down using the
back of a spoon. Scatter the cheese over the top, and place in the oven.
Cook for 45 minutes. Garnish with slices of apple and serve at once.
serves 4
Sausage and bean casserole
Sausage and bean casserole
ingredients
8 pepperoni sausages
1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, chopped
1 green pepper, seeded and cut into strips
400g/14oz canned chopped plum tomatoes
2 tablespoons sun-dried tomato paste
400g/14oz canned cooked cannellini beans
• Prick the sausages all over with a fork. Cook under a preheated grill for 10-12 minutes, turning occasionally, until brown all over. Set aside and keep warm.
• Heat the oil in a large frying pan. Add the onion, garlic and green
pepper, and sweat for 5 minutes, stirring occasionally, until softened.
• Add the tomatoes to the frying pan and leave the mixture to simmer for about 5 minutes, stirring occasionally, or until slightly thickened.
• Stir the sun-dried tomato paste, cannellini beans and reserved sausages
into the mixture in the frying pan. Cook for 4-5 minutes until the mixture
is piping hot. Add 4-5 tablespoons water if the mixture becomes too dry
during cooking.
• Transfer the casserole to serving plates, and serve hot with mashed potato or rice.
serves 4
ingredients
8 pepperoni sausages
1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, chopped
1 green pepper, seeded and cut into strips
400g/14oz canned chopped plum tomatoes
2 tablespoons sun-dried tomato paste
400g/14oz canned cooked cannellini beans
• Prick the sausages all over with a fork. Cook under a preheated grill for 10-12 minutes, turning occasionally, until brown all over. Set aside and keep warm.
• Heat the oil in a large frying pan. Add the onion, garlic and green
pepper, and sweat for 5 minutes, stirring occasionally, until softened.
• Add the tomatoes to the frying pan and leave the mixture to simmer for about 5 minutes, stirring occasionally, or until slightly thickened.
• Stir the sun-dried tomato paste, cannellini beans and reserved sausages
into the mixture in the frying pan. Cook for 4-5 minutes until the mixture
is piping hot. Add 4-5 tablespoons water if the mixture becomes too dry
during cooking.
• Transfer the casserole to serving plates, and serve hot with mashed potato or rice.
serves 4
Italian pork escalopes
Italian pork escalopes
ingredients
2 tablespoons olive oil
4 garlic cloves, finely sliced
small bunch of fresh sage leaves
4 pork escalopes, around
50g/2oz each
4 slices Parma ham
4 tablespoons grated Gruyère cheese flour for dredging
150ml/5fl oz crème fraîche
50g/2oz spring onions, chopped
1 tablespoon white wine vinegar
salt and freshly ground black pepper
• Heat 1 tablespoon of the oil in a frying pan. Sauté the garlic and sage leaves until golden brown. Remove and drain on kitchen paper. Cool, reserving some for the garnish.
• Put each escalope between two pieces of cling film, and beat with a rolling pin until very thin.
• Put a slice of ham, 1 tablespoon of the Gruyère and some of the garlic
and sage leaves on each escalope. Season with salt and pepper. Fold
the pork in half and season again. Flatten the open edges with a knife to
seal. Dust lightly with flour.
• Heat the remaining oil in a heavy frying pan over a medium heat. Cook the pork for 3-4 minutes each side.
• Mix the crème fraîche, spring onions and vinegar together.
• Serve the pork, garnished with the reserved garlic and sage, and a
grinding of pepper, and accompanied by the crème fraîche mixture.
serves 4
ingredients
2 tablespoons olive oil
4 garlic cloves, finely sliced
small bunch of fresh sage leaves
4 pork escalopes, around
50g/2oz each
4 slices Parma ham
4 tablespoons grated Gruyère cheese flour for dredging
150ml/5fl oz crème fraîche
50g/2oz spring onions, chopped
1 tablespoon white wine vinegar
salt and freshly ground black pepper
• Heat 1 tablespoon of the oil in a frying pan. Sauté the garlic and sage leaves until golden brown. Remove and drain on kitchen paper. Cool, reserving some for the garnish.
• Put each escalope between two pieces of cling film, and beat with a rolling pin until very thin.
• Put a slice of ham, 1 tablespoon of the Gruyère and some of the garlic
and sage leaves on each escalope. Season with salt and pepper. Fold
the pork in half and season again. Flatten the open edges with a knife to
seal. Dust lightly with flour.
• Heat the remaining oil in a heavy frying pan over a medium heat. Cook the pork for 3-4 minutes each side.
• Mix the crème fraîche, spring onions and vinegar together.
• Serve the pork, garnished with the reserved garlic and sage, and a
grinding of pepper, and accompanied by the crème fraîche mixture.
serves 4
Roast fillet of pork with peaches
Roast fillet of pork
with peaches
ingredients
1⁄4 teaspoon ground coriander
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon freshly ground black pepper
2 pork fillets
2 tablespoons vegetable oil
3 tablespoons clear honey
2 tablespoons water
3 peaches, halved and stoned
salt
• Preheat the oven to 220°C/425°F/Gas mark 7. Grease a medium roasting tin.
• In a small bowl, mix the coriander, cinnamon and pepper. Lay the pork in the roasting tin, and sprinkle the mixed spices over the top. Spoon the oil over. Bake the pork in the oven for 20 minutes.
• Meanwhile, put the honey and water in a small pan, and warm very gently, stirring, until the honey has dissolved.
• After the first 20 minutes’ cooking time, put the peach halves, cut side
up, around the pork. Pour the honey mixture over the pork and peaches, and season the pork with salt. Cook for a further 20 minutes, basting
from time to time.
• Remove from the oven, and leave to rest for 5 minutes before serving the pork accompanied by the peaches and pan juices.
serves 6
with peaches
ingredients
1⁄4 teaspoon ground coriander
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon freshly ground black pepper
2 pork fillets
2 tablespoons vegetable oil
3 tablespoons clear honey
2 tablespoons water
3 peaches, halved and stoned
salt
• Preheat the oven to 220°C/425°F/Gas mark 7. Grease a medium roasting tin.
• In a small bowl, mix the coriander, cinnamon and pepper. Lay the pork in the roasting tin, and sprinkle the mixed spices over the top. Spoon the oil over. Bake the pork in the oven for 20 minutes.
• Meanwhile, put the honey and water in a small pan, and warm very gently, stirring, until the honey has dissolved.
• After the first 20 minutes’ cooking time, put the peach halves, cut side
up, around the pork. Pour the honey mixture over the pork and peaches, and season the pork with salt. Cook for a further 20 minutes, basting
from time to time.
• Remove from the oven, and leave to rest for 5 minutes before serving the pork accompanied by the peaches and pan juices.
serves 6
Pork and brown bean sauce
Pork and brown bean sauce
ingredients
50ml/2fl oz brown bean sauce
2 tablespoons hoisin sauce
175ml/6fl oz chicken stock
1⁄2 teaspoon granulated sugar
2 tablespoons groundnut oil
3 garlic cloves, finely chopped
6 spring onions, sliced, white and green parts separated
650g/1lb 6oz minced pork
500g/1lb 2oz fresh noodles
• In a small bowl, combine the bean and hoisin sauces, stock and sugar, and mix until smooth.
• Heat a wok over a high heat, add the oil and swirl. Add the garlic and
white part of the spring onions, and stir-fry for 15 seconds. Add the pork
and stir-fry over a high heat for 3 minutes or until the meat has browned.
Add the bean mixture, reduce the heat and simmer for 7-8 minutes.
• Meanwhile, cook the noodles in a large saucepan of boiling water for 4-5 minutes until tender. Drain and rinse, then serve with the pork.
serves 4-6
ingredients
50ml/2fl oz brown bean sauce
2 tablespoons hoisin sauce
175ml/6fl oz chicken stock
1⁄2 teaspoon granulated sugar
2 tablespoons groundnut oil
3 garlic cloves, finely chopped
6 spring onions, sliced, white and green parts separated
650g/1lb 6oz minced pork
500g/1lb 2oz fresh noodles
• In a small bowl, combine the bean and hoisin sauces, stock and sugar, and mix until smooth.
• Heat a wok over a high heat, add the oil and swirl. Add the garlic and
white part of the spring onions, and stir-fry for 15 seconds. Add the pork
and stir-fry over a high heat for 3 minutes or until the meat has browned.
Add the bean mixture, reduce the heat and simmer for 7-8 minutes.
• Meanwhile, cook the noodles in a large saucepan of boiling water for 4-5 minutes until tender. Drain and rinse, then serve with the pork.
serves 4-6
White pork with pak choi
White pork with pak choi
ingredients
100g/4oz boneless pork shoulder
1 tablespoon cornflour
450g/1lb pak choi
3 tablespoons groundnut oil
1⁄2 teaspoon minced garlic
1⁄2 teaspoon minced fresh root ginger
1⁄4 teaspoon salt
50ml/2fl oz chicken stock
1⁄2 teaspoon granulated sugar
1 teaspoon dry sherry
• Slice the pork against the grain into thin strips about 5cm/2in x
1cm/1⁄2in. Combine the cornflour with 11⁄2 tablespoons water to make a paste.
• Separate the outer fleshy stalks from the centre stalk of the pak choi and discard the centre stalk. Wash the outer stalks and diagonally slice into 8cm/3in pieces.
• Swirl the oil around in a very hot wok. When the oil begins to smoke,
add the pork and stir-fry for about 1 minute until the meat is seared. Add the pak choi, garlic and ginger. Stir-fry until the green leaves are bright and shrivelled, stirring constantly.
• Add the salt, stock, sugar and sherry. When the liquid begins to boil, cover the wok and steam for 30 seconds or less on high heat, until the stalks are tender but still crisp.
• Remove the meat and vegetables using a slotted spoon and set aside. Stir the cornflour paste into the remaining cooking liquid to make a light sauce. Serve immediately.
serves 4
ingredients
100g/4oz boneless pork shoulder
1 tablespoon cornflour
450g/1lb pak choi
3 tablespoons groundnut oil
1⁄2 teaspoon minced garlic
1⁄2 teaspoon minced fresh root ginger
1⁄4 teaspoon salt
50ml/2fl oz chicken stock
1⁄2 teaspoon granulated sugar
1 teaspoon dry sherry
• Slice the pork against the grain into thin strips about 5cm/2in x
1cm/1⁄2in. Combine the cornflour with 11⁄2 tablespoons water to make a paste.
• Separate the outer fleshy stalks from the centre stalk of the pak choi and discard the centre stalk. Wash the outer stalks and diagonally slice into 8cm/3in pieces.
• Swirl the oil around in a very hot wok. When the oil begins to smoke,
add the pork and stir-fry for about 1 minute until the meat is seared. Add the pak choi, garlic and ginger. Stir-fry until the green leaves are bright and shrivelled, stirring constantly.
• Add the salt, stock, sugar and sherry. When the liquid begins to boil, cover the wok and steam for 30 seconds or less on high heat, until the stalks are tender but still crisp.
• Remove the meat and vegetables using a slotted spoon and set aside. Stir the cornflour paste into the remaining cooking liquid to make a light sauce. Serve immediately.
serves 4
Pork with Stilton
Pork with Stilton
ingredients
350g/12oz boneless pork steaks, cut into 1cm/1⁄2in cubes
plain flour for coating
25g/1oz butter
1 tablespoon white wine vinegar
75ml/3fl oz red wine
75g/3oz Stilton cheese, crumbled
salt and freshly ground black pepper
• Season the flour with salt and pepper. Dredge the pork thoroughly in the
seasoned flour. Heat the butter in a frying pan, and gently fry the pork
until lightly browned and cooked through. Remove from the pan using a
slotted spoon, and keep warm.
• Drain the fat from the pan and pour in the vinegar and wine. Stir,
scraping up all the meat residues, and bring to the boil. Reduce the heat to very low, and stir in the Stilton until it has melted. Taste and season with salt and pepper.
• Spoon the sauce over the pork, then serve immediately.
serves 4
ingredients
350g/12oz boneless pork steaks, cut into 1cm/1⁄2in cubes
plain flour for coating
25g/1oz butter
1 tablespoon white wine vinegar
75ml/3fl oz red wine
75g/3oz Stilton cheese, crumbled
salt and freshly ground black pepper
• Season the flour with salt and pepper. Dredge the pork thoroughly in the
seasoned flour. Heat the butter in a frying pan, and gently fry the pork
until lightly browned and cooked through. Remove from the pan using a
slotted spoon, and keep warm.
• Drain the fat from the pan and pour in the vinegar and wine. Stir,
scraping up all the meat residues, and bring to the boil. Reduce the heat to very low, and stir in the Stilton until it has melted. Taste and season with salt and pepper.
• Spoon the sauce over the pork, then serve immediately.
serves 4
Pork tenderloin Diane
Pork tenderloin Diane
ingredients
450g/1lb pork tenderloin, cut crossways into 8 pieces
2 teaspoons lemon pepper
25g/1oz butter
2 tablespoons freshly squeezed lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon chopped fresh parsley
• Press each tenderloin piece into a 2.5cm/1in thick medallion, and sprinkle the surfaces with lemon pepper.
• Melt the butter in large heavy- frying pan over a medium heat. Add the medallions and cook for 3-4 minutes on each side. Remove from the pan and place on a serving platter. Cover to keep warm.
• Stir the lemon juice, Worcestershire sauce and mustard into the juices in the pan. Cook, stirring, until heated through. Pour the sauce over the medallions, and sprinkle with parsley. Serve immediately.
serves 4
ingredients
450g/1lb pork tenderloin, cut crossways into 8 pieces
2 teaspoons lemon pepper
25g/1oz butter
2 tablespoons freshly squeezed lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon chopped fresh parsley
• Press each tenderloin piece into a 2.5cm/1in thick medallion, and sprinkle the surfaces with lemon pepper.
• Melt the butter in large heavy- frying pan over a medium heat. Add the medallions and cook for 3-4 minutes on each side. Remove from the pan and place on a serving platter. Cover to keep warm.
• Stir the lemon juice, Worcestershire sauce and mustard into the juices in the pan. Cook, stirring, until heated through. Pour the sauce over the medallions, and sprinkle with parsley. Serve immediately.
serves 4
Chargrilled pork fillet with apple sauce
Chargrilled pork fillet
with apple sauce
ingredients
450g/1lb pork fillet, trimmed
150ml/5fl oz cider
1 tablespoon light muscovado sugar
1 teaspoon Dijon mustard
2 garlic cloves, crushed
2 sprigs of fresh rosemary sprigs, bruised
2 tablespoons olive oil
finely grated zest and juice of 2 lemons
2 tablespoons golden sultanas
1 teaspoon chopped fresh thyme leaves
2 dessert apples
salt and freshly ground black pepper
• Trim the pork fillets of any fat, and cut into 1cm/1⁄2in thick rounds before placing in a bowl. Mix together half of the the cider with the sugar,
mustard, garlic, rosemary sprigs, oil, half of the lemon zest and
1 tablespoon of the lemon juice. Pour over the pork, and rub all over the meat. Cover and chill until needed.
• To make the sauce, put the remaining lemon zest in a small mixing bowl
with 2 tablespoons lemon juice, the remaining cider, the sultanas and
thyme leaves. Peel, core and finely dice the apples, one at a time,
mixing them in as you go. Season with salt and pepper, and set aside.
• Preheat the grill until hot. Remove the meat from its marinade, and
season with salt and pepper. Cook the meat under the grill for 3 minutes per side, removing as soon as it is just cooked through, so that it retains its tenderness. Serve with the apple sauce.
serves 4
with apple sauce
ingredients
450g/1lb pork fillet, trimmed
150ml/5fl oz cider
1 tablespoon light muscovado sugar
1 teaspoon Dijon mustard
2 garlic cloves, crushed
2 sprigs of fresh rosemary sprigs, bruised
2 tablespoons olive oil
finely grated zest and juice of 2 lemons
2 tablespoons golden sultanas
1 teaspoon chopped fresh thyme leaves
2 dessert apples
salt and freshly ground black pepper
• Trim the pork fillets of any fat, and cut into 1cm/1⁄2in thick rounds before placing in a bowl. Mix together half of the the cider with the sugar,
mustard, garlic, rosemary sprigs, oil, half of the lemon zest and
1 tablespoon of the lemon juice. Pour over the pork, and rub all over the meat. Cover and chill until needed.
• To make the sauce, put the remaining lemon zest in a small mixing bowl
with 2 tablespoons lemon juice, the remaining cider, the sultanas and
thyme leaves. Peel, core and finely dice the apples, one at a time,
mixing them in as you go. Season with salt and pepper, and set aside.
• Preheat the grill until hot. Remove the meat from its marinade, and
season with salt and pepper. Cook the meat under the grill for 3 minutes per side, removing as soon as it is just cooked through, so that it retains its tenderness. Serve with the apple sauce.
serves 4
Pork with port and coffee sauce
Pork with port and coffee sauce
ingredients
1.8kg/4lb pork loin, boned
225ml/8fl oz strong espresso coffee
125ml/4fl oz single cream
75ml/3fl oz port
2 teaspoons granulated sugar
2 teaspoons cornflour
• Preheat oven to 180°C/350°F/Gas mark 4.
• Remove the rind from the pork and trim the fat to make a 1cm/1⁄2in layer. Roll and tie the meat with string. Put the meat in a roasting tin, and roast in the oven for 30 minutes.
• Combine the coffee, half the cream, half the port and the sugar, and pour over the pork. Continue roasting the pork for 11⁄2 hours, basting it every 15 minutes with the coffee mixture.
• Remove the pork from the oven when cooked. Keep covered in a warm
place while making the sauce. Skim off the fat from the pan juices, and
transfer the juices to a small saucepan. Add 50ml/2fl oz water, the
remaining cream and port, and the cornflour. Cook until thickened, then
strain. Slice the pork thinly and drizzle with sauce. Serve immediately.
serves 6
ingredients
1.8kg/4lb pork loin, boned
225ml/8fl oz strong espresso coffee
125ml/4fl oz single cream
75ml/3fl oz port
2 teaspoons granulated sugar
2 teaspoons cornflour
• Preheat oven to 180°C/350°F/Gas mark 4.
• Remove the rind from the pork and trim the fat to make a 1cm/1⁄2in layer. Roll and tie the meat with string. Put the meat in a roasting tin, and roast in the oven for 30 minutes.
• Combine the coffee, half the cream, half the port and the sugar, and pour over the pork. Continue roasting the pork for 11⁄2 hours, basting it every 15 minutes with the coffee mixture.
• Remove the pork from the oven when cooked. Keep covered in a warm
place while making the sauce. Skim off the fat from the pan juices, and
transfer the juices to a small saucepan. Add 50ml/2fl oz water, the
remaining cream and port, and the cornflour. Cook until thickened, then
strain. Slice the pork thinly and drizzle with sauce. Serve immediately.
serves 6
Aubergine with pork and prawns
Aubergine with pork and prawns
ingredients
4 large aubergines
150g/5oz minced pork
200g/7oz prawns, peeled and deveined
3 shallots, chopped
1 tablespoon vegetable oil
4 garlic cloves, crushed
1 tablespoon malt vinegar
1 tablespoon Thai fish sauce
2 tablespoons canned cooked soya beans, rinsed
1 teaspoon granulated sugar
salt and freshly ground black pepper
• Preheat the oven to 230°C/450°F/Gas mark 8. Cook the aubergines
whole in the oven or barbecue them directly over a strong heat until the
skins are burnt. Toss the aubergines into cold water, then peel and cut
the flesh into large pieces. Put the pieces in a serving dish.
• Mix the pork and prawns together. Season with salt and pepper, and set aside.
• Sauté the shallots in the oil until browned. Remove the shallots and drain
on kitchen papper. Use the oil remaining in the pan to sauté the garlic.
When the garlic is soft and golden, add the pork and prawn mixture
and sauté for a few minutes over a medium heat.
• Add the vinegar, fish sauce, soya beans and sugar, and mix in well.
Cover and cook for a few minutes. Top the aubergine pieces with the
pork and prawn mixture, and sprinkle with the sugar. Serve hot.
serves 6
ingredients
4 large aubergines
150g/5oz minced pork
200g/7oz prawns, peeled and deveined
3 shallots, chopped
1 tablespoon vegetable oil
4 garlic cloves, crushed
1 tablespoon malt vinegar
1 tablespoon Thai fish sauce
2 tablespoons canned cooked soya beans, rinsed
1 teaspoon granulated sugar
salt and freshly ground black pepper
• Preheat the oven to 230°C/450°F/Gas mark 8. Cook the aubergines
whole in the oven or barbecue them directly over a strong heat until the
skins are burnt. Toss the aubergines into cold water, then peel and cut
the flesh into large pieces. Put the pieces in a serving dish.
• Mix the pork and prawns together. Season with salt and pepper, and set aside.
• Sauté the shallots in the oil until browned. Remove the shallots and drain
on kitchen papper. Use the oil remaining in the pan to sauté the garlic.
When the garlic is soft and golden, add the pork and prawn mixture
and sauté for a few minutes over a medium heat.
• Add the vinegar, fish sauce, soya beans and sugar, and mix in well.
Cover and cook for a few minutes. Top the aubergine pieces with the
pork and prawn mixture, and sprinkle with the sugar. Serve hot.
serves 6
Veal Marsala
Veal Marsala
ingredients
2 veal escalopes
flour for dredging
1⁄2 teaspoon dried oregano, crumbled
8 field mushrooms, stalks removed and caps thinly sliced
about 25g/1oz butter
2 tablespoons olive or sunflower oil
150ml/5fl oz Marsala
salt and freshly ground black pepper
• If necessary, put the veal escalopes between two sheets of greaseproof paper or cling film, and gently pound with a meat mallet or wooden rolling pin to flatten. Trim any rough edges if necessary.
• Put enough flour for dredging in a shallow bowl or plate. Season with
salt and pepper, and the oregano. Dredge the escalopes in the
seasoned flour, gently shaking off any excess. (If you like, you can omit
this step, and simply season the veal without dredging in the flour.)
• Put the oil and a knob of butter in a heavy frying pan over a medium
heat. When the butter has melted and is starting to foam (do not allow
to burn), add the escalopes and fry for 2 minutes on each side. Remove
to a plate, cover with foil and keep warm.
• Pour the Marsala into the pan and boil it down, deglazing the pan by scraping up any bits stuck to the pan using a wooden spoon. Add the cooked mushrooms and toss through.
• Put an escalope on each of two serving plates, pour over the mushroom sauce and serve immediately.
serves 2
ingredients
2 veal escalopes
flour for dredging
1⁄2 teaspoon dried oregano, crumbled
8 field mushrooms, stalks removed and caps thinly sliced
about 25g/1oz butter
2 tablespoons olive or sunflower oil
150ml/5fl oz Marsala
salt and freshly ground black pepper
• If necessary, put the veal escalopes between two sheets of greaseproof paper or cling film, and gently pound with a meat mallet or wooden rolling pin to flatten. Trim any rough edges if necessary.
• Put enough flour for dredging in a shallow bowl or plate. Season with
salt and pepper, and the oregano. Dredge the escalopes in the
seasoned flour, gently shaking off any excess. (If you like, you can omit
this step, and simply season the veal without dredging in the flour.)
• Put the oil and a knob of butter in a heavy frying pan over a medium
heat. When the butter has melted and is starting to foam (do not allow
to burn), add the escalopes and fry for 2 minutes on each side. Remove
to a plate, cover with foil and keep warm.
• Pour the Marsala into the pan and boil it down, deglazing the pan by scraping up any bits stuck to the pan using a wooden spoon. Add the cooked mushrooms and toss through.
• Put an escalope on each of two serving plates, pour over the mushroom sauce and serve immediately.
serves 2
Baked cranberry pork chops
Baked cranberry pork chops
ingredients
4 pork chops
1 teaspoon onion powder
300ml/10fl oz cranberry sauce
2 tablespoons soft brown sugar
1 teaspoon ground ginger
pinch of ground nutmeg
250g/9oz carrots, cut into strips
1 teaspoon cornflour
1 tablespoon chopped fresh flat-leaf parsley
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Sprinkle the chops with the onion powder on both sides, and set aside.
• In a medium saucepan, heat the cranberry sauce, brown sugar, ginger, nutmeg and 2 tablespoons water for about 2 minutes until the cranberry sauce is melted.
• Put the carrots in a large casserole dish, and arrange the pork chops
over the carrots. Spoon the cranberry sauce mixture evenly over the pork chops. Cover and bake the oven for about 45 minutes until the pork is thoroughly cooked.
• Remove the chops to a serving plate and scatter the carrots over them.
• Pour the sauce remaining in the casserole into a medium saucepan.
• Combine the cornflour with 1 tablespoon water to make a paste. Stir into the saucepan and cook for about 2 minutes, stirring, until sauce is clear and thickened.
• Spoon over the pork chops and sprinkle with parsley. Serve immediately.
serves 4
ingredients
4 pork chops
1 teaspoon onion powder
300ml/10fl oz cranberry sauce
2 tablespoons soft brown sugar
1 teaspoon ground ginger
pinch of ground nutmeg
250g/9oz carrots, cut into strips
1 teaspoon cornflour
1 tablespoon chopped fresh flat-leaf parsley
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Sprinkle the chops with the onion powder on both sides, and set aside.
• In a medium saucepan, heat the cranberry sauce, brown sugar, ginger, nutmeg and 2 tablespoons water for about 2 minutes until the cranberry sauce is melted.
• Put the carrots in a large casserole dish, and arrange the pork chops
over the carrots. Spoon the cranberry sauce mixture evenly over the pork chops. Cover and bake the oven for about 45 minutes until the pork is thoroughly cooked.
• Remove the chops to a serving plate and scatter the carrots over them.
• Pour the sauce remaining in the casserole into a medium saucepan.
• Combine the cornflour with 1 tablespoon water to make a paste. Stir into the saucepan and cook for about 2 minutes, stirring, until sauce is clear and thickened.
• Spoon over the pork chops and sprinkle with parsley. Serve immediately.
serves 4
Ginger and honey-glazed gammon
Ginger and
honey-glazed gammon
ingredients
4.5-6.8kg/10-15lb unsmoked gammon on the bone
2 shallots, peeled and halved
6 cloves
3 bay leaves
2 celery sticks, cut into 5cm/2in lengths
2 tablespoons English mustard
5cm/2in piece of fresh root ginger, thinly sliced
For the glaze
225g/8oz dark muscovado sugar
2 tablespoons clear honey
125ml/4fl oz brandy
• Put the gammon in a heavy pan with the shallots, cloves, bay leaves,
celery and enough cold water to cover. Bring to the boil, cover and
simmer gently for about 5 hours. Skim off any scum using a slotted
spoon. Lift the ham out of the pan, discard the vegetables and herbs, and allow the gammon cool.
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Using a sharp knife, carefully cut away the gammon’s thick skin to leave
an even layer of fat. Score a diamond pattern in the fat. Put the gammon
in a roasting tin, smother evenly with the mustard and tuck the ginger
into the scored fat.
• To make the glaze, put the sugar, honey and brandy in a pan, and heat until the sugar has dissolved. Brush over the gammon.
• Cook the gammon in the oven for 30-40 minutes, basting every 10 minutes. Serve either hot or cold, cut into slices.
serves 10
honey-glazed gammon
ingredients
4.5-6.8kg/10-15lb unsmoked gammon on the bone
2 shallots, peeled and halved
6 cloves
3 bay leaves
2 celery sticks, cut into 5cm/2in lengths
2 tablespoons English mustard
5cm/2in piece of fresh root ginger, thinly sliced
For the glaze
225g/8oz dark muscovado sugar
2 tablespoons clear honey
125ml/4fl oz brandy
• Put the gammon in a heavy pan with the shallots, cloves, bay leaves,
celery and enough cold water to cover. Bring to the boil, cover and
simmer gently for about 5 hours. Skim off any scum using a slotted
spoon. Lift the ham out of the pan, discard the vegetables and herbs, and allow the gammon cool.
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Using a sharp knife, carefully cut away the gammon’s thick skin to leave
an even layer of fat. Score a diamond pattern in the fat. Put the gammon
in a roasting tin, smother evenly with the mustard and tuck the ginger
into the scored fat.
• To make the glaze, put the sugar, honey and brandy in a pan, and heat until the sugar has dissolved. Brush over the gammon.
• Cook the gammon in the oven for 30-40 minutes, basting every 10 minutes. Serve either hot or cold, cut into slices.
serves 10
Veal chops and mushrooms
Veal chops and mushrooms
ingredients
25g/1oz margarine or butter
4 lean loin veal chops
1 onion, chopped
450g/1lb mushroom caps
225g/8oz white onions
1 tablespoon plain flour
1 tablespoon tomato purée
175ml/6fl oz chicken stock
150ml/5fl oz dry white wine
50g/2oz chopped fresh chives
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh basil
1 small bay leaf
1 tablespoon chopped fresh flat-leaf parsley
• Preheat the oven to 170°C/325°F/Gas mark 3.
• Melt the margarine or butter in a large heavy frying pan. Add the veal
chops and brown over a high heat. Transfer to a shallow casserole dish.
• In the same frying pan, sauté the onions. Add the remaining ingredients except the parsley. Cover the pan and cook for 5 minutes.
• Pour the mixture over the chops. Cover the casserole dish and bake in the oven for 1 hour. Sprinkle with the parsley before serving hot.
serves 4
ingredients
25g/1oz margarine or butter
4 lean loin veal chops
1 onion, chopped
450g/1lb mushroom caps
225g/8oz white onions
1 tablespoon plain flour
1 tablespoon tomato purée
175ml/6fl oz chicken stock
150ml/5fl oz dry white wine
50g/2oz chopped fresh chives
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh basil
1 small bay leaf
1 tablespoon chopped fresh flat-leaf parsley
• Preheat the oven to 170°C/325°F/Gas mark 3.
• Melt the margarine or butter in a large heavy frying pan. Add the veal
chops and brown over a high heat. Transfer to a shallow casserole dish.
• In the same frying pan, sauté the onions. Add the remaining ingredients except the parsley. Cover the pan and cook for 5 minutes.
• Pour the mixture over the chops. Cover the casserole dish and bake in the oven for 1 hour. Sprinkle with the parsley before serving hot.
serves 4
Beef and mushroom burgers
Beef and mushroom burgers
ingredients
1 small onion, chopped
150g/5oz small cup mushrooms
450g/1lb lean minced beef
50g/2oz fresh wholemeal breadcrumbs
1 teaspoon dried mixed herbs
1 tablespoon tomato purée flour for shaping
salt and freshly ground black pepper
• Put the onion and mushrooms in a blender or food processor, and whiz until finely chopped. Add the beef, breadcrumbs, herbs and tomato purée, and season with salt and pepper. Blend for a few seconds until the mixture binds together but still has some texture.
• Divide the mixture into 8 to 10 pieces, then press into burger shapes using lightly floured hands.
• Cook the burgers in a non-stick frying pan or under a hot grill for 12-15 minutes, turning once, until evenly cooked. Serve hot.
serves 4
ingredients
1 small onion, chopped
150g/5oz small cup mushrooms
450g/1lb lean minced beef
50g/2oz fresh wholemeal breadcrumbs
1 teaspoon dried mixed herbs
1 tablespoon tomato purée flour for shaping
salt and freshly ground black pepper
• Put the onion and mushrooms in a blender or food processor, and whiz until finely chopped. Add the beef, breadcrumbs, herbs and tomato purée, and season with salt and pepper. Blend for a few seconds until the mixture binds together but still has some texture.
• Divide the mixture into 8 to 10 pieces, then press into burger shapes using lightly floured hands.
• Cook the burgers in a non-stick frying pan or under a hot grill for 12-15 minutes, turning once, until evenly cooked. Serve hot.
serves 4
Beef, tomato and olive kebabs
Beef, tomato and olive kebabs
ingredients
450g/1lb rump or sirloin steak
16 cherry tomatoes
16 large green olives, pitted
For the baste
4 tablespoons olive oil
1 tablespoon sherry vinegar
1 garlic clove, crushed
salt and freshly ground black pepper
For the relish
6 plum tomatoes
1 tablespoon olive oil
1⁄2 red onion, finely chopped
1 garlic clove, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon freshly squeezed lemon juice
• Soak 8 bamboo skewers in cold water for at least 30 minutes to prevent them burning.
• Using a sharp knife, trim any fat from the steak, and cut the meat into roughly 24 evenly sized pieces.
• Thread the pieces of steak onto the skewers, alternating the beef with the cherry tomatoes and the green olives.
• To make the baste, combine all the baste ingredients in a bowl.
• To make the relish, plunge the tomatoes in a bowl of boiling water, then drain and transfer to a bowl of cold water. Peel off and discard the skin, and chop the flesh.
• Heat the oil in a small pan, and sauté the onion and garlic for
3-4 minutes until softened. Add the tomatoes and cook for a further 2-3 minutes. Stir in the parsley and lemon juice, and season with salt and pepper. Set aside and keep warm.
• Barbecue the kebabs over hot coals for 5-10 minutes, basting and turning frequently. Serve with the relish.
serves 8
ingredients
450g/1lb rump or sirloin steak
16 cherry tomatoes
16 large green olives, pitted
For the baste
4 tablespoons olive oil
1 tablespoon sherry vinegar
1 garlic clove, crushed
salt and freshly ground black pepper
For the relish
6 plum tomatoes
1 tablespoon olive oil
1⁄2 red onion, finely chopped
1 garlic clove, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon freshly squeezed lemon juice
• Soak 8 bamboo skewers in cold water for at least 30 minutes to prevent them burning.
• Using a sharp knife, trim any fat from the steak, and cut the meat into roughly 24 evenly sized pieces.
• Thread the pieces of steak onto the skewers, alternating the beef with the cherry tomatoes and the green olives.
• To make the baste, combine all the baste ingredients in a bowl.
• To make the relish, plunge the tomatoes in a bowl of boiling water, then drain and transfer to a bowl of cold water. Peel off and discard the skin, and chop the flesh.
• Heat the oil in a small pan, and sauté the onion and garlic for
3-4 minutes until softened. Add the tomatoes and cook for a further 2-3 minutes. Stir in the parsley and lemon juice, and season with salt and pepper. Set aside and keep warm.
• Barbecue the kebabs over hot coals for 5-10 minutes, basting and turning frequently. Serve with the relish.
serves 8
Roast beef and Yorkshire pudding
Roast beef and
Yorkshire pudding
ingredients
1.8kg/4lb joint of beef
splash of red wine
300ml/10fl oz reduced beef stock
salt and freshly ground black pepper
For the Yorkshire pudding
175g/6oz plain flour 1 teaspoon salt
300ml/10fl oz cold milk 3 eggs, beaten
60g/21⁄2oz beef dripping
• To prepare the Yorkshire pudding batter, sift the flour into a mixing
bowl with the salt. In another large bowl, mix together the milk and
150ml/10fl oz water, and whisk with the beaten eggs. Add this to the flour in a thin stream, whisking to a smooth batter. Leave to stand for 60 minutes at room temperature.
• Preheat the oven to 240°C/475°F/Gas mark 9.
• Season the joint of beef heavily with salt and pepper, rubbing it in all
over. Sit the joint on a rack in a roasting tin, and roast in the oven for
25 minutes, then reduce the temperature to 200°C/400°F/Gas mark 6
and continue roasting for a further 25 minutes. It is important not to
open the oven door for more than a few seconds at any time from start to finish.
• Remove the meat from the oven and allow to rest on its rack for about 30 minutes in a warm place, covered with foil. Increase the oven
temperature to 230°C/450°F/Gas mark 8.
• While the meat is resting, cook the Yorkshire pudding. Put the beef
dripping into a metal pan at least 6.5cm/21⁄2in deep, and put in the
oven until smoking hot. Give the prepared batter a final whisk, and pour into the fat. Bake for 25-30 minutes, when the pudding will be well
risen with a crisp, golden crust.
• Make a gravy by pouring off the fat from the roasting tin. Place the pan over a high heat, and deglaze it with a splash of red wine. Add the stock and boil fiercely, scraping the stuck-on sediment with a wooden spoon. Taste and adjust the seasoning if necessary.
• Serve the roast beef cut in slices, accompanied by the gravy, Yorkshire pudding and roasted vegetables.
serves 6-8
Yorkshire pudding
ingredients
1.8kg/4lb joint of beef
splash of red wine
300ml/10fl oz reduced beef stock
salt and freshly ground black pepper
For the Yorkshire pudding
175g/6oz plain flour 1 teaspoon salt
300ml/10fl oz cold milk 3 eggs, beaten
60g/21⁄2oz beef dripping
• To prepare the Yorkshire pudding batter, sift the flour into a mixing
bowl with the salt. In another large bowl, mix together the milk and
150ml/10fl oz water, and whisk with the beaten eggs. Add this to the flour in a thin stream, whisking to a smooth batter. Leave to stand for 60 minutes at room temperature.
• Preheat the oven to 240°C/475°F/Gas mark 9.
• Season the joint of beef heavily with salt and pepper, rubbing it in all
over. Sit the joint on a rack in a roasting tin, and roast in the oven for
25 minutes, then reduce the temperature to 200°C/400°F/Gas mark 6
and continue roasting for a further 25 minutes. It is important not to
open the oven door for more than a few seconds at any time from start to finish.
• Remove the meat from the oven and allow to rest on its rack for about 30 minutes in a warm place, covered with foil. Increase the oven
temperature to 230°C/450°F/Gas mark 8.
• While the meat is resting, cook the Yorkshire pudding. Put the beef
dripping into a metal pan at least 6.5cm/21⁄2in deep, and put in the
oven until smoking hot. Give the prepared batter a final whisk, and pour into the fat. Bake for 25-30 minutes, when the pudding will be well
risen with a crisp, golden crust.
• Make a gravy by pouring off the fat from the roasting tin. Place the pan over a high heat, and deglaze it with a splash of red wine. Add the stock and boil fiercely, scraping the stuck-on sediment with a wooden spoon. Taste and adjust the seasoning if necessary.
• Serve the roast beef cut in slices, accompanied by the gravy, Yorkshire pudding and roasted vegetables.
serves 6-8
Beef and pumpkin curry
Beef and pumpkin curry
ingredients
3 tablespoons sesame oil
2 teaspoons dried chilli flakes
1 teaspoon ground turmeric
600g/11⁄4lb sirloin steak, cut into
2.5cm/1in cubes
300ml/10fl oz beef stock
1 teaspoon soft brown sugar
450g/1lb pumpkin, peeled, seeded and cut into 2.5cm/1in cubes
1⁄2 teaspoon salt
For the spice paste
2 large onions, chopped
4 garlic cloves, chopped
2 stalks lemon grass, tough outer
layer removed, chopped
2.5cm/1in piece of fresh root ginger,
chopped
• Put all the ingredients for the spice paste in a blender or food processor, and work into a coarse paste.
• Heat the oil in a large flameproof casserole dish, add the spice paste
and fry over a gentle heat, stirring for about 5 minutes until softened
and aromatic. Add the chilli flakes and turmeric, and fry for a further
2 minutes.
• Add the steak to the pan, stir well to coat in the spice mixture and fry,
stirring frequently, for 5 minutes. Add the stock and sugar to the curry,
and bring to the boil. Reduce the heat, cover the pan and cook, stirring
occasionally, for 35 minutes or until the steak is tender.
• Add the pumpkin and salt to the pan, and stir gently to mix. Cover and cook for a further 10 minutes or until the pumpkin is tender. Adjust the seasoning to taste. Serve hot.
serves 4-6
ingredients
3 tablespoons sesame oil
2 teaspoons dried chilli flakes
1 teaspoon ground turmeric
600g/11⁄4lb sirloin steak, cut into
2.5cm/1in cubes
300ml/10fl oz beef stock
1 teaspoon soft brown sugar
450g/1lb pumpkin, peeled, seeded and cut into 2.5cm/1in cubes
1⁄2 teaspoon salt
For the spice paste
2 large onions, chopped
4 garlic cloves, chopped
2 stalks lemon grass, tough outer
layer removed, chopped
2.5cm/1in piece of fresh root ginger,
chopped
• Put all the ingredients for the spice paste in a blender or food processor, and work into a coarse paste.
• Heat the oil in a large flameproof casserole dish, add the spice paste
and fry over a gentle heat, stirring for about 5 minutes until softened
and aromatic. Add the chilli flakes and turmeric, and fry for a further
2 minutes.
• Add the steak to the pan, stir well to coat in the spice mixture and fry,
stirring frequently, for 5 minutes. Add the stock and sugar to the curry,
and bring to the boil. Reduce the heat, cover the pan and cook, stirring
occasionally, for 35 minutes or until the steak is tender.
• Add the pumpkin and salt to the pan, and stir gently to mix. Cover and cook for a further 10 minutes or until the pumpkin is tender. Adjust the seasoning to taste. Serve hot.
serves 4-6
Meatloaf
Meatloaf
ingredients
25g/1oz butter
450g/1lb minced beef
1 onion, chopped
2 garlic cloves, crushed
50g/2oz bulgur wheat, soaked
25g/1oz Parmesan cheese
1 celery stick trimmed and sliced
2 tablespoons horseradish sauce
2 tablespoons tomato purée
2 tablespoons instant oatmeal
1 tablespoon chopped fresh thyme leaves
salt and freshly ground black pepper
For the relish
2 tablespoons horseradish sauce 150ml/5fl oz sour cream
• Grease and line the bottom of a 700g/11⁄2lb loaf tin. Preheat the oven to 180°C/350°F/Gas mark 4.
• Melt the butter in a large pan, and add the minced beef, onion and
garlic. Sauté, stirring, for 7 minutes until the meat is brown and sealed.
• Transfer the mixture to a bowl, and add the remaining ingredients. Mix well, season and spoon into the prepared tin. Cover with foil.
• Stand the loaf tin in a roasting tin, and add 2.5cm/1in of water. Carefully place in the oven and cook for 11⁄2 hours.
• Mix together the relish ingredients in a bowl. Turn out the meatloaf and garnish with the fresh thyme. Serve with fresh vegetables and the relish as a condiment.
serves 4
ingredients
25g/1oz butter
450g/1lb minced beef
1 onion, chopped
2 garlic cloves, crushed
50g/2oz bulgur wheat, soaked
25g/1oz Parmesan cheese
1 celery stick trimmed and sliced
2 tablespoons horseradish sauce
2 tablespoons tomato purée
2 tablespoons instant oatmeal
1 tablespoon chopped fresh thyme leaves
salt and freshly ground black pepper
For the relish
2 tablespoons horseradish sauce 150ml/5fl oz sour cream
• Grease and line the bottom of a 700g/11⁄2lb loaf tin. Preheat the oven to 180°C/350°F/Gas mark 4.
• Melt the butter in a large pan, and add the minced beef, onion and
garlic. Sauté, stirring, for 7 minutes until the meat is brown and sealed.
• Transfer the mixture to a bowl, and add the remaining ingredients. Mix well, season and spoon into the prepared tin. Cover with foil.
• Stand the loaf tin in a roasting tin, and add 2.5cm/1in of water. Carefully place in the oven and cook for 11⁄2 hours.
• Mix together the relish ingredients in a bowl. Turn out the meatloaf and garnish with the fresh thyme. Serve with fresh vegetables and the relish as a condiment.
serves 4
Beef olives in gravy
Beef olives in gravy
ingredients
8 ready-prepared beef olives
4 tablespoons chopped fresh flat-leaf parsley
4 garlic cloves, finely chopped
4 rashers smoked streaky bacon, finely chopped
grated zest of 1⁄2 small orange
2 tablespoons olive oil
300ml/10fl oz dry red wine
1 bay leaf
1 teaspoon granulated sugar
50g/2oz pitted black olives, drained
salt and freshly ground black pepper
• Flatten out the beef olives as thinly as possible, using a meat tenderizer or mallet.
• Mix together the parsley, garlic, bacon and orange zest. Season with
salt and pepper. Spread this mixture evenly over each beef olive. Roll up
each beef olive tightly, then secure with a cocktail stick or toothpick.
• Heat the oil in a frying pan, and sauté the beef olives on all sides for 10 minutes until browned.
• Drain the beef olives, reserving the pan juices, and keep warm. Pour the
wine into the juices, add the bay leaf and sugar. Season with salt and
pepper. Bring to the boil, and boil rapidly for 5 minutes to reduce
slightly, stirring.
• Return the cooked beef olives to the pan along with the black olives, and heat through for a further 2 minutes. Discard the bay leaf and carefully pull out the cocktail sticks or toothpicks.
• Transfer the beef olives and gravy to a serving dish. Serve immediately.
serves 4
ingredients
8 ready-prepared beef olives
4 tablespoons chopped fresh flat-leaf parsley
4 garlic cloves, finely chopped
4 rashers smoked streaky bacon, finely chopped
grated zest of 1⁄2 small orange
2 tablespoons olive oil
300ml/10fl oz dry red wine
1 bay leaf
1 teaspoon granulated sugar
50g/2oz pitted black olives, drained
salt and freshly ground black pepper
• Flatten out the beef olives as thinly as possible, using a meat tenderizer or mallet.
• Mix together the parsley, garlic, bacon and orange zest. Season with
salt and pepper. Spread this mixture evenly over each beef olive. Roll up
each beef olive tightly, then secure with a cocktail stick or toothpick.
• Heat the oil in a frying pan, and sauté the beef olives on all sides for 10 minutes until browned.
• Drain the beef olives, reserving the pan juices, and keep warm. Pour the
wine into the juices, add the bay leaf and sugar. Season with salt and
pepper. Bring to the boil, and boil rapidly for 5 minutes to reduce
slightly, stirring.
• Return the cooked beef olives to the pan along with the black olives, and heat through for a further 2 minutes. Discard the bay leaf and carefully pull out the cocktail sticks or toothpicks.
• Transfer the beef olives and gravy to a serving dish. Serve immediately.
serves 4
Asparagus and bean beef
Asparagus and bean beef
ingredients
225g/8oz beef, cut across the grain into thin slices
1⁄4 teaspoon baking powder,
dissolved in 2 teaspoons water
1 tablespoon groundnut oil
1⁄2 teaspoon salt
450g/1lb asparagus
1 tablespoon vegetable oil
1 tablespoon Chinese fermented black beans, minced with
4 garlic cloves
1 tablespoon rice wine
2 teaspoons light soy sauce
For the marinade
1 teaspoon cornflour
1 teaspoon light soy sauce
1⁄2 teaspoon rice wine
1⁄2 teaspoon granulated sugar
1⁄2 teaspoon salt
• Put the beef in a bowl or glass dish. Stir the baking powder solution into the beef to help tenderize it. Stir together the marinade ingredients, and marinate the beef for 1 hour in the refrigerator.
• In a heavy pan, heat the groundnut oil over a high heat. Add the salt, asparagus and 50ml/2fl oz water. Cover the pan for 2 minutes and cook. When done, transfer the asparagus to a platter.
• Place the pan over a high heat, and add the vegetable oil. Stir-fry the black bean and garlic mixture for a few seconds.
• Add the beef and stir-fry quickly until barely cooked. Add the rice wine and soy sauce, and heat until sizzling. Stir in the asparagus and toss quickly to heat through. Serve immediately.
serves 4
ingredients
225g/8oz beef, cut across the grain into thin slices
1⁄4 teaspoon baking powder,
dissolved in 2 teaspoons water
1 tablespoon groundnut oil
1⁄2 teaspoon salt
450g/1lb asparagus
1 tablespoon vegetable oil
1 tablespoon Chinese fermented black beans, minced with
4 garlic cloves
1 tablespoon rice wine
2 teaspoons light soy sauce
For the marinade
1 teaspoon cornflour
1 teaspoon light soy sauce
1⁄2 teaspoon rice wine
1⁄2 teaspoon granulated sugar
1⁄2 teaspoon salt
• Put the beef in a bowl or glass dish. Stir the baking powder solution into the beef to help tenderize it. Stir together the marinade ingredients, and marinate the beef for 1 hour in the refrigerator.
• In a heavy pan, heat the groundnut oil over a high heat. Add the salt, asparagus and 50ml/2fl oz water. Cover the pan for 2 minutes and cook. When done, transfer the asparagus to a platter.
• Place the pan over a high heat, and add the vegetable oil. Stir-fry the black bean and garlic mixture for a few seconds.
• Add the beef and stir-fry quickly until barely cooked. Add the rice wine and soy sauce, and heat until sizzling. Stir in the asparagus and toss quickly to heat through. Serve immediately.
serves 4
Beef and pork ragù
Beef and pork ragù
ingredients
15g/1⁄2oz dried porcini mushrooms
225g/8oz boneless beef chuck, trimmed of all fat
225g/8oz lean boneless pork, trimmed of all fat
50g/2oz butter
3 shallots, chopped
1 celery stick, finely chopped
1 carrot, finely chopped
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon flour
175ml/6fl oz beef stock
150ml/5fl oz dry white wine
salt and freshly ground black pepper
• Soak the porcini mushrooms in 250ml/9fl oz warm water for
30 minutes. Drain the porcini, reserving the liquid and squeezing excess water out of the porcini and into the bowl. Chop the porcini. Strain the soaking liquid and reserve.
• Cut the beef and pork into 1cm/1⁄2in dice.
• Melt the butter in a large pan over a medium-low heat. Add the shallots, celery, carrot and porcini mushrooms. Increase the heat to medium and sauté for about 5 minutes until lightly coloured. Stir in the parsley.
• Reduce the heat and add the meat. Brown lightly on all sides. Stir in the flour, pour in the reserved porcini liquid, beef stock and wine, and
season with salt and pepper.
• Stir, cover and simmer very gently for 21⁄2-3 hours, stirring occasionally, until the meat begins to disintegrate and the sauce thickens. Serve hot with freshly cooked pasta.
serves 4
ingredients
15g/1⁄2oz dried porcini mushrooms
225g/8oz boneless beef chuck, trimmed of all fat
225g/8oz lean boneless pork, trimmed of all fat
50g/2oz butter
3 shallots, chopped
1 celery stick, finely chopped
1 carrot, finely chopped
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon flour
175ml/6fl oz beef stock
150ml/5fl oz dry white wine
salt and freshly ground black pepper
• Soak the porcini mushrooms in 250ml/9fl oz warm water for
30 minutes. Drain the porcini, reserving the liquid and squeezing excess water out of the porcini and into the bowl. Chop the porcini. Strain the soaking liquid and reserve.
• Cut the beef and pork into 1cm/1⁄2in dice.
• Melt the butter in a large pan over a medium-low heat. Add the shallots, celery, carrot and porcini mushrooms. Increase the heat to medium and sauté for about 5 minutes until lightly coloured. Stir in the parsley.
• Reduce the heat and add the meat. Brown lightly on all sides. Stir in the flour, pour in the reserved porcini liquid, beef stock and wine, and
season with salt and pepper.
• Stir, cover and simmer very gently for 21⁄2-3 hours, stirring occasionally, until the meat begins to disintegrate and the sauce thickens. Serve hot with freshly cooked pasta.
serves 4
Beef daube
Beef daube
ingredients
25g/1oz butter
1 large onion, cut into wedges
2 celery sticks, chopped
1 green pepper, seeded and chopped
450g/1lb sirloin steak, trimmed and cut into strips
1kg/21⁄2lb lean braising steak, cubed
50g/2oz plain flour, seasoned with salt and black pepper
600ml/1pt beef stock
2 garlic cloves, crushed
150ml/5fl oz red wine
2 tablespoons red wine vinegar
2 tablespoons tomato purée
1⁄2 teaspoon Tabasco sauce
1 teaspoon chopped fresh thyme
2 bay leaves
1⁄2 teaspoon Cajun spice mix
• Heat the butter in a large heavy casserole dish. Add the onion wedges
and sauté until browned on all sides. Remove with a slotted spoon and
set aside.
• Add the celery and pepper to the dish, and cook until softened. Remove the vegetables with a slotted spoon and set aside.
• Coat the meat in the seasoned flour, add to the pan and sauté until browned on all sides. Add the stock, garlic, wine, vinegar, tomato purée, Tabasco and thyme, and heat gently.
• Return the onions, celery and pepper to the pan. Tuck in the bay leaves and sprinkle with the Cajun seasoning.
• Bring to the boil, transfer to the oven and cook for 3 hours or until the meat and vegetables are tender. Serve with French bread.
serves 6-8
ingredients
25g/1oz butter
1 large onion, cut into wedges
2 celery sticks, chopped
1 green pepper, seeded and chopped
450g/1lb sirloin steak, trimmed and cut into strips
1kg/21⁄2lb lean braising steak, cubed
50g/2oz plain flour, seasoned with salt and black pepper
600ml/1pt beef stock
2 garlic cloves, crushed
150ml/5fl oz red wine
2 tablespoons red wine vinegar
2 tablespoons tomato purée
1⁄2 teaspoon Tabasco sauce
1 teaspoon chopped fresh thyme
2 bay leaves
1⁄2 teaspoon Cajun spice mix
• Heat the butter in a large heavy casserole dish. Add the onion wedges
and sauté until browned on all sides. Remove with a slotted spoon and
set aside.
• Add the celery and pepper to the dish, and cook until softened. Remove the vegetables with a slotted spoon and set aside.
• Coat the meat in the seasoned flour, add to the pan and sauté until browned on all sides. Add the stock, garlic, wine, vinegar, tomato purée, Tabasco and thyme, and heat gently.
• Return the onions, celery and pepper to the pan. Tuck in the bay leaves and sprinkle with the Cajun seasoning.
• Bring to the boil, transfer to the oven and cook for 3 hours or until the meat and vegetables are tender. Serve with French bread.
serves 6-8
Chilli beef in tortillas
Chilli beef in tortillas
ingredients
For the tortillas
850g/13⁄4lb plain flour
4 teaspoons baking powder
1 teaspoon salt
4 tablespoons vegetable oil
For the filling
3 tablespoons vegetable oil
1 large onion, finely chopped
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon chilli powder
1 teaspoon paprika
850g/13⁄4lb minced beef
1 green pepper, seeded and finely chopped
2 garlic cloves, crushed
50g/2oz tomato purée
• To make the tortillas, mix the flour and baking powder with the salt. Mix
in the oil using a fork, then add enough lukewarm water to enable you
to gather the dough into a ball with your hands. Knead lightly to smooth,
then leave covered in the bowl for at least 20 minutes.
• Divide the dough into 24 balls, and roll out each one on a lightly floured surface into a thin pancake, or tortilla.
• Heat a non-stick frying pan without any oil, and cook each tortilla until the top surface bubbles up. Puncture the blisters and turn to cook the other side. Wrap the tortillas in a clean cloth to keep warm.
• Meanwhile, to make the filling, heat the oil and sweat the onion gently
with the oregano, cumin, chilli powder and paprika until the onion is just
soft. Add the beef, green pepper and garlic, and stir gently using a
wooden spoon until the meat changes colour and breaks into granules.
• Put the tomato purée into a bowl, and mix with its own volume of cold
water. Stir into the meat and cook, covered, for about 10 minutes. Serve hot with the warm tortillas.
serves 6-8
ingredients
For the tortillas
850g/13⁄4lb plain flour
4 teaspoons baking powder
1 teaspoon salt
4 tablespoons vegetable oil
For the filling
3 tablespoons vegetable oil
1 large onion, finely chopped
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon chilli powder
1 teaspoon paprika
850g/13⁄4lb minced beef
1 green pepper, seeded and finely chopped
2 garlic cloves, crushed
50g/2oz tomato purée
• To make the tortillas, mix the flour and baking powder with the salt. Mix
in the oil using a fork, then add enough lukewarm water to enable you
to gather the dough into a ball with your hands. Knead lightly to smooth,
then leave covered in the bowl for at least 20 minutes.
• Divide the dough into 24 balls, and roll out each one on a lightly floured surface into a thin pancake, or tortilla.
• Heat a non-stick frying pan without any oil, and cook each tortilla until the top surface bubbles up. Puncture the blisters and turn to cook the other side. Wrap the tortillas in a clean cloth to keep warm.
• Meanwhile, to make the filling, heat the oil and sweat the onion gently
with the oregano, cumin, chilli powder and paprika until the onion is just
soft. Add the beef, green pepper and garlic, and stir gently using a
wooden spoon until the meat changes colour and breaks into granules.
• Put the tomato purée into a bowl, and mix with its own volume of cold
water. Stir into the meat and cook, covered, for about 10 minutes. Serve hot with the warm tortillas.
serves 6-8
Steak, kidney and mushroom pie
Steak, kidney and mushroom pie
ingredients
2 tablespoons vegetable oil
100g/4oz bacon, chopped
1 onion, chopped
500g/1lb 2oz chuck steak, diced
2 tablespoons plain flour
100g/4oz lamb’s kidneys
1 bouquet garni
400ml/14fl oz beef stock
100g/4oz button mushrooms
225g/8oz ready-made puff pastry
beaten egg, to glaze
salt and freshly ground black pepper
• Preheat the oven to 170°C/325°F/Gas mark 3.
• Heat the oil in a heavy pan, add the bacon and onion, and sauté,
stirring, until lightly browned. Toss the steak in the flour, add to the pan in batches and sauté, stirring, until browned.
• Toss the kidneys in the flour, and add to the pan with the bouquet garni. Sauté until browned.
• Transfer the mixture to a casserole dish, then pour in the stock, cover and cook in the oven for 2 hours.
• Remove from the oven, stir in the mushrooms and season with salt and pepper. Leave to cool.
• Preheat the oven to 220°C/425°F/Gas mark 7. Roll out the pastry to
2cm/1in larger than the top of a 1.2 litre/2pt pie dish. Cut off a strip
and fit around the dampened rim of the dish to make a collar. Brush the
pastry with water.
• Tip the meat mixture into the dish. Lay the pastry round over the dish and
press the edges together to seal. Knock up the edges with the back of a
knife. Make a small slit in the pastry, brush with the beaten egg and
bake in the oven for 20 minutes.
• Reduce the oven temperature to 180°C/350°F/Gas 4, and bake for a further 20 minutes. Serve hot.
serves 4
ingredients
2 tablespoons vegetable oil
100g/4oz bacon, chopped
1 onion, chopped
500g/1lb 2oz chuck steak, diced
2 tablespoons plain flour
100g/4oz lamb’s kidneys
1 bouquet garni
400ml/14fl oz beef stock
100g/4oz button mushrooms
225g/8oz ready-made puff pastry
beaten egg, to glaze
salt and freshly ground black pepper
• Preheat the oven to 170°C/325°F/Gas mark 3.
• Heat the oil in a heavy pan, add the bacon and onion, and sauté,
stirring, until lightly browned. Toss the steak in the flour, add to the pan in batches and sauté, stirring, until browned.
• Toss the kidneys in the flour, and add to the pan with the bouquet garni. Sauté until browned.
• Transfer the mixture to a casserole dish, then pour in the stock, cover and cook in the oven for 2 hours.
• Remove from the oven, stir in the mushrooms and season with salt and pepper. Leave to cool.
• Preheat the oven to 220°C/425°F/Gas mark 7. Roll out the pastry to
2cm/1in larger than the top of a 1.2 litre/2pt pie dish. Cut off a strip
and fit around the dampened rim of the dish to make a collar. Brush the
pastry with water.
• Tip the meat mixture into the dish. Lay the pastry round over the dish and
press the edges together to seal. Knock up the edges with the back of a
knife. Make a small slit in the pastry, brush with the beaten egg and
bake in the oven for 20 minutes.
• Reduce the oven temperature to 180°C/350°F/Gas 4, and bake for a further 20 minutes. Serve hot.
serves 4
Beef stroganoff
Beef stroganoff
ingredients
15g/1/2oz dried porcini mushrooms
2 tablespoons olive oil
100g/4oz shallots, sliced
175g/6oz chestnut mushrooms
350g/12oz beef fillet, cut into 5mm/1⁄4in slices)
1⁄2 teaspoon Dijon mustard
75ml/3fl oz double cream
salt and freshly ground black pepper
• Put the porcini mushrooms in a bowl, cover with hot water and leave to
soak for 20 minutes. Drain, reserving the soaking liquid, and chop the
porcini. Sieve the soaking liquid through a fine-mesh sieve and reserve.
• Heat half the oil in a large frying pan. Add the shallots, and cook over a
low heat, stirring occasionally, for 5 minutes or until softened. Add the
porcini, reserved soaking water and chestnut mushrooms. Cook, stirring
frequently, for 10 minutes or until almost all of the liquid has evaporated, then transfer the mixture to a plate.
• Heat the remaining oil in the frying pan, add the beef (in batches if
necessary to avoid crowding the pan) and cook, stirring frequently, for 4 minutes or until browned. Return the mushroom mixture to the frying pan, and season with salt and pepper.
• Put the mustard and cream in a small bowl and stir to mix, then fold into the mixture. Heat through and serve.
serves 4
ingredients
15g/1/2oz dried porcini mushrooms
2 tablespoons olive oil
100g/4oz shallots, sliced
175g/6oz chestnut mushrooms
350g/12oz beef fillet, cut into 5mm/1⁄4in slices)
1⁄2 teaspoon Dijon mustard
75ml/3fl oz double cream
salt and freshly ground black pepper
• Put the porcini mushrooms in a bowl, cover with hot water and leave to
soak for 20 minutes. Drain, reserving the soaking liquid, and chop the
porcini. Sieve the soaking liquid through a fine-mesh sieve and reserve.
• Heat half the oil in a large frying pan. Add the shallots, and cook over a
low heat, stirring occasionally, for 5 minutes or until softened. Add the
porcini, reserved soaking water and chestnut mushrooms. Cook, stirring
frequently, for 10 minutes or until almost all of the liquid has evaporated, then transfer the mixture to a plate.
• Heat the remaining oil in the frying pan, add the beef (in batches if
necessary to avoid crowding the pan) and cook, stirring frequently, for 4 minutes or until browned. Return the mushroom mixture to the frying pan, and season with salt and pepper.
• Put the mustard and cream in a small bowl and stir to mix, then fold into the mixture. Heat through and serve.
serves 4
Sunday, November 22, 2009
Beef Wellington
Beef Wellington
ingredients
1.6kg/31⁄2lb beef fillet, larded and tied with string
350g/12oz mushrooms, finely chopped
50g/2oz butter
225g/8oz pâté de foie gras
450g/1lb puff pastry
1 egg white, whisked lightly
1 large egg yolk, beaten with
1 teaspoon water
125ml/4fl oz Madeira
2 teaspoons arrowroot, dissolved in
1 tablespoon cold water
125ml/4fl oz beef stock
2 tablespoons finely chopped black truffles
salt and freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6. In a roasting tin, roast the
beef in the middle of the oven for 25-30 minutes. Turn off the oven and
allow the beef to cool completely, then discard the larding fat and strings.
Skim the fat from the pan juices; reserve the juices.
• In a heavy frying pan, cook the mushrooms in butter over a medium-low
heat, stirring, until all liquid has evaporated and the mixture is dry. Season with salt and pepper and allow to cool completely.
• Spread the beef evenly with the foie gras, covering the top and sides, and spread the mushrooms evenly over the foie gras.
• On a floured work surface, roll the puff pastry into a rectangle of about
50cm/20in x 30.5cm/12in or large enough to enclose the beef
completely. Invert the beef in the middle of the pastry, and fold up the long
sides to enclose it, brushing the edges of the pastry with some egg white to
seal. Fold the ends of the pastry over the beef; seal with the egg white.
• Transfer the beef, seam side down, to a baking tin, and brush the pastry with the egg yolk wash. Chill for at least 1 hour.
• Preheat the oven 200°C/400°F/Gas mark 6. Bake the fillet in the middle
of the oven for 30 minutes. Reduce the heat to 180°C/350°F/Gas mark 4,
and bake for a further 5-10 minutes until the pastry is cooked through.
Leave to stand for 15 minutes.
• In a saucepan, boil the reserved pan juices and the Madeira until the
mixture is reduced by a quarter. Add the arrowroot mixture, stock and
truffles. Season with salt and pepper. Cook the sauce over a medium heat, stirring, for 5 minutes or until thickened, being careful not to let it boil.
Serve the beef cut into thick slices, accompanied by the sauce.
serves 8
ingredients
1.6kg/31⁄2lb beef fillet, larded and tied with string
350g/12oz mushrooms, finely chopped
50g/2oz butter
225g/8oz pâté de foie gras
450g/1lb puff pastry
1 egg white, whisked lightly
1 large egg yolk, beaten with
1 teaspoon water
125ml/4fl oz Madeira
2 teaspoons arrowroot, dissolved in
1 tablespoon cold water
125ml/4fl oz beef stock
2 tablespoons finely chopped black truffles
salt and freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6. In a roasting tin, roast the
beef in the middle of the oven for 25-30 minutes. Turn off the oven and
allow the beef to cool completely, then discard the larding fat and strings.
Skim the fat from the pan juices; reserve the juices.
• In a heavy frying pan, cook the mushrooms in butter over a medium-low
heat, stirring, until all liquid has evaporated and the mixture is dry. Season with salt and pepper and allow to cool completely.
• Spread the beef evenly with the foie gras, covering the top and sides, and spread the mushrooms evenly over the foie gras.
• On a floured work surface, roll the puff pastry into a rectangle of about
50cm/20in x 30.5cm/12in or large enough to enclose the beef
completely. Invert the beef in the middle of the pastry, and fold up the long
sides to enclose it, brushing the edges of the pastry with some egg white to
seal. Fold the ends of the pastry over the beef; seal with the egg white.
• Transfer the beef, seam side down, to a baking tin, and brush the pastry with the egg yolk wash. Chill for at least 1 hour.
• Preheat the oven 200°C/400°F/Gas mark 6. Bake the fillet in the middle
of the oven for 30 minutes. Reduce the heat to 180°C/350°F/Gas mark 4,
and bake for a further 5-10 minutes until the pastry is cooked through.
Leave to stand for 15 minutes.
• In a saucepan, boil the reserved pan juices and the Madeira until the
mixture is reduced by a quarter. Add the arrowroot mixture, stock and
truffles. Season with salt and pepper. Cook the sauce over a medium heat, stirring, for 5 minutes or until thickened, being careful not to let it boil.
Serve the beef cut into thick slices, accompanied by the sauce.
serves 8
Thai beef curry
Thai beef curry
ingredients
1 tablespoon tamarind pulp
2 tablespoons vegetable oil
700g/11⁄2lb stewing beef (cubed)
500ml/18fl oz coconut milk
4 cardamom pods, bruised
500ml/18fl oz coconut cream
2 tablespoons curry paste
2 tablespoons Thai fish sauce
8 pickling onions
8 baby potatoes
2 tablespoons granulated sugar
75g/3oz unsalted peanuts, roasted and ground
• Put the tamarind pulp and 125ml/4fl oz boiling water in a bowl, and set aside to cool. Mash the pulp with your fingertips to dissolve it, then strain and reserve the liquid, discarding the pulp.
• Heat a non-stick wok over a high heat, add the oil and swirl to coat.
Add the beef in batches, and stir-fry over a high heat for 5 minutes for
each batch or until browned all over. Reduce the heat, add the coconut
milk and cardamom pods, and simmer for 1 hour or until the beef is
tender. Remove the beef from the wok, then strain the cooking liquid into a bowl and keep to one side.
• Heat the coconut cream in the wok, and stir in the curry paste. Cook for
10 minutes or until the oil starts to separate from the cream. Add the fish
sauce, onions, potatoes, beef mixture, sugar, peanuts, tamarind water
and the reserved cooking liquid. Simmer for 25-30 minutes until the meat is tender. Serve hot.
serves 4
ingredients
1 tablespoon tamarind pulp
2 tablespoons vegetable oil
700g/11⁄2lb stewing beef (cubed)
500ml/18fl oz coconut milk
4 cardamom pods, bruised
500ml/18fl oz coconut cream
2 tablespoons curry paste
2 tablespoons Thai fish sauce
8 pickling onions
8 baby potatoes
2 tablespoons granulated sugar
75g/3oz unsalted peanuts, roasted and ground
• Put the tamarind pulp and 125ml/4fl oz boiling water in a bowl, and set aside to cool. Mash the pulp with your fingertips to dissolve it, then strain and reserve the liquid, discarding the pulp.
• Heat a non-stick wok over a high heat, add the oil and swirl to coat.
Add the beef in batches, and stir-fry over a high heat for 5 minutes for
each batch or until browned all over. Reduce the heat, add the coconut
milk and cardamom pods, and simmer for 1 hour or until the beef is
tender. Remove the beef from the wok, then strain the cooking liquid into a bowl and keep to one side.
• Heat the coconut cream in the wok, and stir in the curry paste. Cook for
10 minutes or until the oil starts to separate from the cream. Add the fish
sauce, onions, potatoes, beef mixture, sugar, peanuts, tamarind water
and the reserved cooking liquid. Simmer for 25-30 minutes until the meat is tender. Serve hot.
serves 4
Fillet of beef with porcini and sweet peppers
Fillet of beef with
porcini and sweet peppers
ingredients
1.4kg/3lb trimmed beef fillet
25g/1oz dried porcini mushrooms, soaked and drained
250g/9oz jar sliced red and yellow peppers in oil, drained
375g/13oz pancetta slices
2 tablespoons extra virgin olive oil
2 teaspoons plain flour
150ml/5fl oz Italian red wine
300ml/10fl oz beef stock
2 tablespoons Marsala
2 teaspoons dried mixed herbs
salt and freshly ground black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Cut a slit along the side of the fillet, keeping both ends attached. Open it out with your fingers a little, to make a pocket.
• Roughly chop the porcini, reserving half for the sauce. Mix the
remainder with half of the peppers, and use to fill the pocket in the beef. Grind black pepper over the meat, then wrap the pancetta around the fillet to enclose it completely. Tie with string at regular intervals.
• Heat the oil in a large non-stick frying pan, add the meat and sear on all sides. Lift the fillet out of the oil, draining over the pan. Reserve the
juices in the pan for the sauce.
• Transfer the fillet to a roasting tin, and roast in the oven for 45 minutes. Remove from the oven, cover with foil and leave to rest in a warm place for 10-15 minutes.
• Meanwhile, reheat the reserved juices in the frying pan, sprinkle in the
flour and cook, stirring, over a medium heat for 2-3 minutes. Gradually
stir in the red wine and the stock, then bring to the boil, stirring. Reduce
the heat and add the Marsala and mixed herbs. Season with salt and pepper, and simmer until thickened, stirring constantly.
• Add the remaining peppers and porcini, and heat through.
• Remove the string from the beef fillet and carve the meat into neat slices.
Using a slotted spoon, remove the peppers and onions from the sauce
and use to garnish the meat. Serve immediately, drizzled with the sauce.
serves 8
porcini and sweet peppers
ingredients
1.4kg/3lb trimmed beef fillet
25g/1oz dried porcini mushrooms, soaked and drained
250g/9oz jar sliced red and yellow peppers in oil, drained
375g/13oz pancetta slices
2 tablespoons extra virgin olive oil
2 teaspoons plain flour
150ml/5fl oz Italian red wine
300ml/10fl oz beef stock
2 tablespoons Marsala
2 teaspoons dried mixed herbs
salt and freshly ground black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Cut a slit along the side of the fillet, keeping both ends attached. Open it out with your fingers a little, to make a pocket.
• Roughly chop the porcini, reserving half for the sauce. Mix the
remainder with half of the peppers, and use to fill the pocket in the beef. Grind black pepper over the meat, then wrap the pancetta around the fillet to enclose it completely. Tie with string at regular intervals.
• Heat the oil in a large non-stick frying pan, add the meat and sear on all sides. Lift the fillet out of the oil, draining over the pan. Reserve the
juices in the pan for the sauce.
• Transfer the fillet to a roasting tin, and roast in the oven for 45 minutes. Remove from the oven, cover with foil and leave to rest in a warm place for 10-15 minutes.
• Meanwhile, reheat the reserved juices in the frying pan, sprinkle in the
flour and cook, stirring, over a medium heat for 2-3 minutes. Gradually
stir in the red wine and the stock, then bring to the boil, stirring. Reduce
the heat and add the Marsala and mixed herbs. Season with salt and pepper, and simmer until thickened, stirring constantly.
• Add the remaining peppers and porcini, and heat through.
• Remove the string from the beef fillet and carve the meat into neat slices.
Using a slotted spoon, remove the peppers and onions from the sauce
and use to garnish the meat. Serve immediately, drizzled with the sauce.
serves 8
Crispy shredded beef
Crispy shredded beef
ingredients
2 eggs
1 ⁄4 teaspoon salt
4 tablespoons plain flour
350g/12oz beef rump steak, cut into thin strips
vegetable oil for deep-frying
2 carrots, finely shredded
2 spring onions, thinly shredded
1 garlic clove, finely chopped
3 small fresh red chillies, seeded and thinly sliced
4 tablespoons granulated sugar
3 tablespoons rice vinegar
1 tablespoon light soy sauce
2 tablespoons beef stock
1 teaspoon cornflour
• Beat the eggs in a bowl with the salt and flour, adding a little water if necessary to make a batter.
• Add the beef to the batter, and mix well until coated.
• Heat a wok over a high heat, then add the oil and heat until smoking. Add the beef and deep-fry for 5 minutes, stirring to separate the strips. Remove with a slotted spoon, and drain on kitchen paper.
• Add the carrots to the wok, and deep-fry to about 1-11⁄2 minutes, then remove with a slotted spoon and drain on kitchen paper.
• Pour off the excess oil, leaving about 1 tablespoon in the wok. Add the spring onions, garlic, chillies and deep-fried carrots, and stir-fry for
1 minute. Add the sugar, vinegar, soy sauce and stock to the wok, and
bring to the boil. Stir in the cornflour, and simmer for a few minutes to
thicken the sauce.
• Return the beef to the wok, and stir until well coated with the sauce. Serve immediately.
serves 4
ingredients
2 eggs
1 ⁄4 teaspoon salt
4 tablespoons plain flour
350g/12oz beef rump steak, cut into thin strips
vegetable oil for deep-frying
2 carrots, finely shredded
2 spring onions, thinly shredded
1 garlic clove, finely chopped
3 small fresh red chillies, seeded and thinly sliced
4 tablespoons granulated sugar
3 tablespoons rice vinegar
1 tablespoon light soy sauce
2 tablespoons beef stock
1 teaspoon cornflour
• Beat the eggs in a bowl with the salt and flour, adding a little water if necessary to make a batter.
• Add the beef to the batter, and mix well until coated.
• Heat a wok over a high heat, then add the oil and heat until smoking. Add the beef and deep-fry for 5 minutes, stirring to separate the strips. Remove with a slotted spoon, and drain on kitchen paper.
• Add the carrots to the wok, and deep-fry to about 1-11⁄2 minutes, then remove with a slotted spoon and drain on kitchen paper.
• Pour off the excess oil, leaving about 1 tablespoon in the wok. Add the spring onions, garlic, chillies and deep-fried carrots, and stir-fry for
1 minute. Add the sugar, vinegar, soy sauce and stock to the wok, and
bring to the boil. Stir in the cornflour, and simmer for a few minutes to
thicken the sauce.
• Return the beef to the wok, and stir until well coated with the sauce. Serve immediately.
serves 4
Spiced beef and onions
Spiced beef and onions
ingredients
50ml/2fl oz olive oil
700g/11⁄2lb baby onions
900g/2lb chuck steak, trimmed and cut into bite-size cubes
3 garlic cloves, halved lengthways
125ml/4fl oz red wine
1 cinnamon stick
4 cloves
1 bay leaf
1 tablespoon red wine vinegar
2 tablespoons tomato purée
375ml/13fl oz water
2 tablespoons currants
salt and freshly ground black pepper
• Heat the oil over a medium heat in a large heavy saucepan. Add the
onions and sauté, stirring, for 5 minutes or until golden. Remove from the pan and drain on kitchen paper.
• Add the meat to the pan, and stir over a high heat for 10 minutes or
until the meat is well browned and almost all the liquid has evaporated.
• Add the garlic, wine, spices, bay leaf, vinegar and tomato purée.
Season with salt and pepper. Pour 375ml/13fl oz water into the pan, and bring to the boil. Reduce the heat, cover and simmer for 1 hour, stirring occasionally.
• Return the onions to the saucepan, add the currants and stir gently.
Simmer, covered, for 15 minutes. Discard the cinnamon before serving.
serves 4
ingredients
50ml/2fl oz olive oil
700g/11⁄2lb baby onions
900g/2lb chuck steak, trimmed and cut into bite-size cubes
3 garlic cloves, halved lengthways
125ml/4fl oz red wine
1 cinnamon stick
4 cloves
1 bay leaf
1 tablespoon red wine vinegar
2 tablespoons tomato purée
375ml/13fl oz water
2 tablespoons currants
salt and freshly ground black pepper
• Heat the oil over a medium heat in a large heavy saucepan. Add the
onions and sauté, stirring, for 5 minutes or until golden. Remove from the pan and drain on kitchen paper.
• Add the meat to the pan, and stir over a high heat for 10 minutes or
until the meat is well browned and almost all the liquid has evaporated.
• Add the garlic, wine, spices, bay leaf, vinegar and tomato purée.
Season with salt and pepper. Pour 375ml/13fl oz water into the pan, and bring to the boil. Reduce the heat, cover and simmer for 1 hour, stirring occasionally.
• Return the onions to the saucepan, add the currants and stir gently.
Simmer, covered, for 15 minutes. Discard the cinnamon before serving.
serves 4
Orange beef with green peppers
Orange beef
with green peppers
ingredients
700g/11⁄2lb flank steak
175ml/6fl oz orange juice
3 tablespoons light soy sauce
2 tablespoons smooth peanut butter
11⁄2 tablespoons orange zest
2 garlic cloves (crushed)
11⁄2 teaspoons curry powder
1⁄2 teaspoon red wine vinegar
1⁄2 teaspoon red pepper flakes
1 tablespoon vegetable oil
2 green peppers, cut into 1cm/1⁄2in wide strips
• Diagonally cut the beef, against the grain, into slices 1cm/1⁄2in thick.
• In a bowl, combine the orange juice, soy sauce, peanut butter, orange
zest, garlic, curry, vinegar and red pepper flakes. Stir to blend. Add the
beef and toss to coat evenly. Cover and set aside to marinate for
2 hours at room temperature.
• Heat the oil in a heavy frying pan or wok over a high heat. Add the marinated beef mixture. Stir-fry for 2 minutes. Remove the beef with a slotted spoon and set aside on a plate.
• Add the green peppers to the pan, then stir-fry for about 5 minutes until the peppers are browned around the edges.
• Return the beef to the pan, and stir-fry for a further 1 minute to heat through. Serve hot.
serves 6
with green peppers
ingredients
700g/11⁄2lb flank steak
175ml/6fl oz orange juice
3 tablespoons light soy sauce
2 tablespoons smooth peanut butter
11⁄2 tablespoons orange zest
2 garlic cloves (crushed)
11⁄2 teaspoons curry powder
1⁄2 teaspoon red wine vinegar
1⁄2 teaspoon red pepper flakes
1 tablespoon vegetable oil
2 green peppers, cut into 1cm/1⁄2in wide strips
• Diagonally cut the beef, against the grain, into slices 1cm/1⁄2in thick.
• In a bowl, combine the orange juice, soy sauce, peanut butter, orange
zest, garlic, curry, vinegar and red pepper flakes. Stir to blend. Add the
beef and toss to coat evenly. Cover and set aside to marinate for
2 hours at room temperature.
• Heat the oil in a heavy frying pan or wok over a high heat. Add the marinated beef mixture. Stir-fry for 2 minutes. Remove the beef with a slotted spoon and set aside on a plate.
• Add the green peppers to the pan, then stir-fry for about 5 minutes until the peppers are browned around the edges.
• Return the beef to the pan, and stir-fry for a further 1 minute to heat through. Serve hot.
serves 6
Beef goulash
Beef goulash
ingredients
450g/1lb stewing beef, cubed
1 onion, chopped
2 teaspoons sunflower oil
175ml/6fl oz beer
175ml/6fl oz water
50ml/2fl oz tomato purée
1 tablespoon paprika
1⁄4 teaspoon salt
1⁄4 teaspoon caraway seeds
450g/1lb potatoes
225g/8oz canned sauerkraut
2 tablespoons snipped fresh flat-leaf parsley
• In a frying pan, cook the beef and onion in the oil until the beef is
brown. Add the beer, water, tomato purée, paprika, salt and caraway seeds. Cover and simmer for 11⁄4-11⁄2 hours.
• Add the potatoes, undrained sauerkraut and parsley to the pan. Cook,
covered, for about 20 minutes until the vegetables are tender. Remove
the lid from the pan and cook, uncovered, for a further 10 minutes or
until the mixture is thickened and most of the liquid has evaporated.
• Serve hot with rice.
serves 4
ingredients
450g/1lb stewing beef, cubed
1 onion, chopped
2 teaspoons sunflower oil
175ml/6fl oz beer
175ml/6fl oz water
50ml/2fl oz tomato purée
1 tablespoon paprika
1⁄4 teaspoon salt
1⁄4 teaspoon caraway seeds
450g/1lb potatoes
225g/8oz canned sauerkraut
2 tablespoons snipped fresh flat-leaf parsley
• In a frying pan, cook the beef and onion in the oil until the beef is
brown. Add the beer, water, tomato purée, paprika, salt and caraway seeds. Cover and simmer for 11⁄4-11⁄2 hours.
• Add the potatoes, undrained sauerkraut and parsley to the pan. Cook,
covered, for about 20 minutes until the vegetables are tender. Remove
the lid from the pan and cook, uncovered, for a further 10 minutes or
until the mixture is thickened and most of the liquid has evaporated.
• Serve hot with rice.
serves 4
Aubergine, mozzarella and Cheddar hotpot
Aubergine, mozzarella
and Cheddar hotpot
ingredients
4 large white potatoes, thinly sliced
2 tablespoons olive oil
1 aubergine, sliced
1 large onion, sliced
275g/10oz canned chopped plum tomatoes
425g/15oz canned cooked chickpeas, drained
25g/1oz green lentils such as Puy, picked and rinsed
2 garlic cloves, crushed
2 tablespoons chopped fresh flat-leaf parsley
25g/1oz mozzarella cheese, finely grated
25g/1oz Cheddar cheese, finely grated
1 tablespoon boiling water
salt and freshly ground black pepper
• Put the potatoes in a saucepan of salted cold water. Bring to the boil,
and cook until beginning to soften - do not cook completely. Drain and
set aside.
• Heat the oil in a frying pan and gently sauté the aubergine until it
begins to brown. Turn and repeat on the other side. As each piece is done, remove to kitchen paper.
• When the aubergine is cooked, stir the onion in the frying pan until
softened, but not browned. Stir in the tomatoes, chickpeas, lentils, garlic, parsley and seasoning. Cook over a medium heat for 40 to 45 minutes, or until the lentils are tender.
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Mix the cheeses together. Add the boiling water to make a paste.
• When the tomato mixture is ready, spoon the remaining mixture over the
bottom of a large casserole dish. Cover with half the aubergine and add
another third of the tomato mixture. Layer on the remaining aubergine.
• Spread a third of the cheese mixture on to the aubergine. Add half the potatoes, another third of the cheese and then the remaining potatoes. Finish with the final third of cheese.
• Cover and bake in the middle of oven for 30 minutes. Remove the lid and bake for a further 10 minutes to brown.
serves 4
and Cheddar hotpot
ingredients
4 large white potatoes, thinly sliced
2 tablespoons olive oil
1 aubergine, sliced
1 large onion, sliced
275g/10oz canned chopped plum tomatoes
425g/15oz canned cooked chickpeas, drained
25g/1oz green lentils such as Puy, picked and rinsed
2 garlic cloves, crushed
2 tablespoons chopped fresh flat-leaf parsley
25g/1oz mozzarella cheese, finely grated
25g/1oz Cheddar cheese, finely grated
1 tablespoon boiling water
salt and freshly ground black pepper
• Put the potatoes in a saucepan of salted cold water. Bring to the boil,
and cook until beginning to soften - do not cook completely. Drain and
set aside.
• Heat the oil in a frying pan and gently sauté the aubergine until it
begins to brown. Turn and repeat on the other side. As each piece is done, remove to kitchen paper.
• When the aubergine is cooked, stir the onion in the frying pan until
softened, but not browned. Stir in the tomatoes, chickpeas, lentils, garlic, parsley and seasoning. Cook over a medium heat for 40 to 45 minutes, or until the lentils are tender.
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Mix the cheeses together. Add the boiling water to make a paste.
• When the tomato mixture is ready, spoon the remaining mixture over the
bottom of a large casserole dish. Cover with half the aubergine and add
another third of the tomato mixture. Layer on the remaining aubergine.
• Spread a third of the cheese mixture on to the aubergine. Add half the potatoes, another third of the cheese and then the remaining potatoes. Finish with the final third of cheese.
• Cover and bake in the middle of oven for 30 minutes. Remove the lid and bake for a further 10 minutes to brown.
serves 4
Lentil hotpot
Lentil hotpot
ingredients
1 tablespoon olive oil
1 onion, chopped
1 garlic clove, crushed
2 potatoes, diced
2 carrots, finely chopped
2 celery sticks, chopped
225g/8oz red lentils, picked and rinsed
425g/15oz canned chopped plum tomatoes
2 tablespoons tomato purée 1 bay leaf
1 ⁄2 teaspoon dried oregano
1 vegetable stock cube
salt and freshly ground black pepper
• Heat the oil in a large heavy pan,
and sweat the onion and garlic
until the onion is softened. Add the
potatoes, carrots, celery and
lentils, and sweat for a further
2 minutes.
• Add the tomatoes, tomato purée,
bay leaf and oregano, and season
with salt and pepper.
• Crumble in the stock cube, and stir
in 450ml/3⁄4pt water. Bring to the
boil, then reduce the heat and
simmer for 25-30 minutes until the
lentils and vegetables are tender.
• Ladle the hotpot into warmed
bowls, and serve immediately.
serves 4
ingredients
1 tablespoon olive oil
1 onion, chopped
1 garlic clove, crushed
2 potatoes, diced
2 carrots, finely chopped
2 celery sticks, chopped
225g/8oz red lentils, picked and rinsed
425g/15oz canned chopped plum tomatoes
2 tablespoons tomato purée 1 bay leaf
1 ⁄2 teaspoon dried oregano
1 vegetable stock cube
salt and freshly ground black pepper
• Heat the oil in a large heavy pan,
and sweat the onion and garlic
until the onion is softened. Add the
potatoes, carrots, celery and
lentils, and sweat for a further
2 minutes.
• Add the tomatoes, tomato purée,
bay leaf and oregano, and season
with salt and pepper.
• Crumble in the stock cube, and stir
in 450ml/3⁄4pt water. Bring to the
boil, then reduce the heat and
simmer for 25-30 minutes until the
lentils and vegetables are tender.
• Ladle the hotpot into warmed
bowls, and serve immediately.
serves 4
Chinese vegetable casserole
Chinese vegetable casserole
ingredients
4 tablespoons vegetable oil
2 carrots, sliced
1 courgette, sliced
4 baby sweetcorn, halved lengthways
100g/4oz cauliflower florets
1 leek, sliced
100g/4oz water chestnuts, halved
225g/8oz firm tofu, diced
300ml/10fl oz vegetable stock
1 teaspoon salt
2 teaspoons soft dark brown sugar such as muscovado
2 teaspoons light soy sauce
2 tablespoons dry sherry
1 tablespoon cornflour
1 tablespoon chopped fresh coriander leaves, to garnish
• Heat the oil in a preheated wok until it is almost smoking. Reduce the
heat slightly, and add the carrots, courgette, sweetcorn, cauliflower and leek. Stir-fry for 2-3 minutes.
• Stir in the water chestnuts, tofu, stock, salt, sugar, soy sauce and sherry,
and bring to the boil. Reduce the heat, cover and simmer for 20 minutes.
• Blend the cornflour with 2 tablespoons water to form a smooth paste. Stir the paste into the wok, bring the sauce to the boil and cook, stirring
constantly, until it thickens and turns glossy.
• To serve, scatter the coriander over the top, and serve immediately.
serves 4
ingredients
4 tablespoons vegetable oil
2 carrots, sliced
1 courgette, sliced
4 baby sweetcorn, halved lengthways
100g/4oz cauliflower florets
1 leek, sliced
100g/4oz water chestnuts, halved
225g/8oz firm tofu, diced
300ml/10fl oz vegetable stock
1 teaspoon salt
2 teaspoons soft dark brown sugar such as muscovado
2 teaspoons light soy sauce
2 tablespoons dry sherry
1 tablespoon cornflour
1 tablespoon chopped fresh coriander leaves, to garnish
• Heat the oil in a preheated wok until it is almost smoking. Reduce the
heat slightly, and add the carrots, courgette, sweetcorn, cauliflower and leek. Stir-fry for 2-3 minutes.
• Stir in the water chestnuts, tofu, stock, salt, sugar, soy sauce and sherry,
and bring to the boil. Reduce the heat, cover and simmer for 20 minutes.
• Blend the cornflour with 2 tablespoons water to form a smooth paste. Stir the paste into the wok, bring the sauce to the boil and cook, stirring
constantly, until it thickens and turns glossy.
• To serve, scatter the coriander over the top, and serve immediately.
serves 4
Baked squash casserole
Baked squash casserole
ingredients
1.8kg/4lb butternut squash, peeled, seeded and chopped
1 egg
200g/7oz coorse dried breadcrumbs
75g/3oz soft brown sugar
1⁄2 tablespoon chopped onion
100g/4oz green pepper, diced
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Drop the squash into a large saucepan with enough boiling water to cover. Return to the boil, reduce the heat and cook until tender, then drain, reserving the cooking liquid. Mash the squash.
• In a bowl, combine the squash and its cooking liquid, egg, two-thirds of the breadcrumbs, the sugar, onion and green pepper. Season with salt and pepper.
• Turn the mixture into a large casserole dish, and cover with the
remaining breadcrumbs. Bake in the oven for about 30 minutes until lightly browned. Serve hot.
serves 10
ingredients
1.8kg/4lb butternut squash, peeled, seeded and chopped
1 egg
200g/7oz coorse dried breadcrumbs
75g/3oz soft brown sugar
1⁄2 tablespoon chopped onion
100g/4oz green pepper, diced
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Drop the squash into a large saucepan with enough boiling water to cover. Return to the boil, reduce the heat and cook until tender, then drain, reserving the cooking liquid. Mash the squash.
• In a bowl, combine the squash and its cooking liquid, egg, two-thirds of the breadcrumbs, the sugar, onion and green pepper. Season with salt and pepper.
• Turn the mixture into a large casserole dish, and cover with the
remaining breadcrumbs. Bake in the oven for about 30 minutes until lightly browned. Serve hot.
serves 10
Chunky vegetable chilli
Chunky vegetable chilli
ingredients
150g/5oz quick-cooking barley
1 aubergine, diced
1⁄2 large red pepper, seeded and chopped
1⁄2 large green pepper, seeded and chopped
1 onion, chopped
3 garlic cloves, minced
400g/14oz canned chopped plum tomatoes
425g/15oz canned cooked black beans, drained
1⁄2 teaspoon chilli powder
150g/5oz fresh spinach, chopped
salt and freshly ground black pepper
• Bring 1.2 litres/2pt water to the boil in a large deep heavy frying pan. Stir in the barley. Cover and reduce the heat. Simmer for about
10 minutes until the barley is tender.
• Add the aubergine, peppers, onion and garlic. Stir thoroughly, cover
and cook over a medium heat for about 20 minutes until the aubergine
is softened and the other vegetables are tender, removing the lid to stir
frequently to prevent the mixture catching on the bottom of the pan.
• Tip in the tomatoes and black beans, add the chilli powder, and season
with salt and pepper. Stir to combine, and cook for a further 5 minutes.
Add the spinach, stir through and cook for 2-3 minutes until the spinach
is wilted. Serve immediately.
serves 8-10
ingredients
150g/5oz quick-cooking barley
1 aubergine, diced
1⁄2 large red pepper, seeded and chopped
1⁄2 large green pepper, seeded and chopped
1 onion, chopped
3 garlic cloves, minced
400g/14oz canned chopped plum tomatoes
425g/15oz canned cooked black beans, drained
1⁄2 teaspoon chilli powder
150g/5oz fresh spinach, chopped
salt and freshly ground black pepper
• Bring 1.2 litres/2pt water to the boil in a large deep heavy frying pan. Stir in the barley. Cover and reduce the heat. Simmer for about
10 minutes until the barley is tender.
• Add the aubergine, peppers, onion and garlic. Stir thoroughly, cover
and cook over a medium heat for about 20 minutes until the aubergine
is softened and the other vegetables are tender, removing the lid to stir
frequently to prevent the mixture catching on the bottom of the pan.
• Tip in the tomatoes and black beans, add the chilli powder, and season
with salt and pepper. Stir to combine, and cook for a further 5 minutes.
Add the spinach, stir through and cook for 2-3 minutes until the spinach
is wilted. Serve immediately.
serves 8-10
Bean stew with herb dumplings
Bean stew
with herb dumplings
ingredients
425g/15oz canned cooked red kidney beans, drained
425g/15oz canned cooked haricot beans, drained
400g/14oz canned chopped plum tomatoes
1 tablespoon tomato purée
200g/7oz canned sweetcorn kernels, drained
1 garlic clove, crushed
1 bay leaf
300ml/10fl oz vegetable stock
275g/10oz green beans, topped
and tailed, cut into lengths
1 tablespoon chopped fresh flat-leaf parsley, to serve
salt and freshly ground black pepper
For the herb dumplings
100g/4oz self-raising flour 25g/1oz butter
1 teaspoon dried mixed herbs
• Put the kidney and haricot beans in a large heavy saucepan or
flameproof casserole dish. Add the tomatoes, tomato purée, sweetcorn, garlic and bay leaf, and stir to mix through evenly.
• Pour in the stock, and season lightly with salt and pepper. Bring to the boil, reduce the heat and simmer gently for 5 minutes.
• Meanwhile, sift the flour into a bowl with a little salt and pepper. Rub in
the butter with your fingertips until the mixture resembles rough crumbs.
Stir in the herbs. Mix with just enough cold water to form a soft but not
too sticky dough.
• Add the green beans to the vegetable mixture. Shape the dough into
eight round balls, and carefully drop into the top of the stew. Cover and
simmer gently for 15-20 mintues until the dumplings are fluffy and risen.
• To serve, discard the bay leaf. Sprinkle the stew with the parsley, and serve hot, allowing two dumpling for each serving.
serves 4
with herb dumplings
ingredients
425g/15oz canned cooked red kidney beans, drained
425g/15oz canned cooked haricot beans, drained
400g/14oz canned chopped plum tomatoes
1 tablespoon tomato purée
200g/7oz canned sweetcorn kernels, drained
1 garlic clove, crushed
1 bay leaf
300ml/10fl oz vegetable stock
275g/10oz green beans, topped
and tailed, cut into lengths
1 tablespoon chopped fresh flat-leaf parsley, to serve
salt and freshly ground black pepper
For the herb dumplings
100g/4oz self-raising flour 25g/1oz butter
1 teaspoon dried mixed herbs
• Put the kidney and haricot beans in a large heavy saucepan or
flameproof casserole dish. Add the tomatoes, tomato purée, sweetcorn, garlic and bay leaf, and stir to mix through evenly.
• Pour in the stock, and season lightly with salt and pepper. Bring to the boil, reduce the heat and simmer gently for 5 minutes.
• Meanwhile, sift the flour into a bowl with a little salt and pepper. Rub in
the butter with your fingertips until the mixture resembles rough crumbs.
Stir in the herbs. Mix with just enough cold water to form a soft but not
too sticky dough.
• Add the green beans to the vegetable mixture. Shape the dough into
eight round balls, and carefully drop into the top of the stew. Cover and
simmer gently for 15-20 mintues until the dumplings are fluffy and risen.
• To serve, discard the bay leaf. Sprinkle the stew with the parsley, and serve hot, allowing two dumpling for each serving.
serves 4
Baked barley and broad bean casserole
Baked barley and
broad bean casserole
ingredients
50g/2oz onion, minced
about 2 tablespoons vegetable oil
150g/5oz skinned cooked broad beans
100g/4oz cooked pearl barley
225ml/8fl oz soy milk
75g/3oz raw wheatgerm
25g/1oz plain flour
3 tablespoons prepared mustard
75ml/3fl oz clear honey
75ml/3fl oz tomato ketchup
1⁄2 teaspoon garlic powder
1⁄2 teaspoon onion powder
1⁄2 teaspoon chilli powder
• Sweat the onion in a little oil for a few minutes until soft and translucent. Using a slotted spoon, transfer to a large bowl and cool slightly.
• Once the onion is cool enough, add 1 tablespoon oil to the bowl
together with all the other remaining ingredients. Mix together and leave to stand for 30 minutes.
• Preheat the oven to 180°C/350°F/Gas mark 4. Turn the mixture into an oiled casserole dish, and bake for 40 minutes. Serve hot.
serves 4
broad bean casserole
ingredients
50g/2oz onion, minced
about 2 tablespoons vegetable oil
150g/5oz skinned cooked broad beans
100g/4oz cooked pearl barley
225ml/8fl oz soy milk
75g/3oz raw wheatgerm
25g/1oz plain flour
3 tablespoons prepared mustard
75ml/3fl oz clear honey
75ml/3fl oz tomato ketchup
1⁄2 teaspoon garlic powder
1⁄2 teaspoon onion powder
1⁄2 teaspoon chilli powder
• Sweat the onion in a little oil for a few minutes until soft and translucent. Using a slotted spoon, transfer to a large bowl and cool slightly.
• Once the onion is cool enough, add 1 tablespoon oil to the bowl
together with all the other remaining ingredients. Mix together and leave to stand for 30 minutes.
• Preheat the oven to 180°C/350°F/Gas mark 4. Turn the mixture into an oiled casserole dish, and bake for 40 minutes. Serve hot.
serves 4
Beef fajitas
Beef fajitas
ingredients
1 tablespoon vegetable oil
1 onion, cut into strips
2 garlic cloves, minced
1 tablespoon Mexican chilli powder
450g/1lb minced beef
75g/3oz ready-prepared salsa
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
1 courgette, thinly sliced
4 x 25cm/10in flour tortillas
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• In a non-stick frying pan, heat the oil over a medium-high heat. Cook the onion, garlic, chilli powder and seasoning, stirring, for 5 minutes or until the onion is softened.
• Add the beef and salsa, and cook, breaking up the beef with the back
of a spoon, for about 3 minutes until the beef is no longer pink. Add the
peppers and courgette, and cook, stirring, for 3 minutes or until the
liquid has evaporated.
• Meanwhile, wrap the tortillas in foil and heat in the oven for 5 minutes or until warmed through.
• Divide the beef mixture among the tortillas, and roll up. Serve the fajitas immediately while still piping hot.
serves 4
ingredients
1 tablespoon vegetable oil
1 onion, cut into strips
2 garlic cloves, minced
1 tablespoon Mexican chilli powder
450g/1lb minced beef
75g/3oz ready-prepared salsa
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
1 courgette, thinly sliced
4 x 25cm/10in flour tortillas
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• In a non-stick frying pan, heat the oil over a medium-high heat. Cook the onion, garlic, chilli powder and seasoning, stirring, for 5 minutes or until the onion is softened.
• Add the beef and salsa, and cook, breaking up the beef with the back
of a spoon, for about 3 minutes until the beef is no longer pink. Add the
peppers and courgette, and cook, stirring, for 3 minutes or until the
liquid has evaporated.
• Meanwhile, wrap the tortillas in foil and heat in the oven for 5 minutes or until warmed through.
• Divide the beef mixture among the tortillas, and roll up. Serve the fajitas immediately while still piping hot.
serves 4
Saturday, November 21, 2009
Sweet potato casserole
Sweet potato casserole
ingredients
900g/2lb sweet potatoes, boiled, peeled and mashed
2 eggs, beaten
50g/2oz butter, melted
50g/2oz soft brown sugar
225ml/8fl oz buttermilk
1⁄4 teaspoon baking powder
1⁄4 teaspoon freshly grated nutmeg
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• Combine all the ingredients in a
large casserole dish, and mix
together well.
• Bake in the oven, covered, for
1 hour. Serve hot.
serves 10
ingredients
900g/2lb sweet potatoes, boiled, peeled and mashed
2 eggs, beaten
50g/2oz butter, melted
50g/2oz soft brown sugar
225ml/8fl oz buttermilk
1⁄4 teaspoon baking powder
1⁄4 teaspoon freshly grated nutmeg
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• Combine all the ingredients in a
large casserole dish, and mix
together well.
• Bake in the oven, covered, for
1 hour. Serve hot.
serves 10
Spinach and artichoke casserole
Spinach and artichoke casserole
ingredients
275g/10oz frozen spinach, thawed
450g/1lb mushrooms, sliced
1 tablespoon vegetable oil
1 onion, chopped
175g/6oz marinated artichoke hearts, with liquid
5 eggs, beaten
1 garlic clove, crushed
75g/3oz Parmesan cheese, freshly grated
75g/3oz Cheddar cheese, grated
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• In a heavy frying pan, sauté the
mushrooms and onion in the oil
until the onion is translucent.
• Combine all the ingredients in a
large casserole dish and mix well.
• Cook in the oven, covered, for
30-40 minutes. Serve hot.
serves 4
ingredients
275g/10oz frozen spinach, thawed
450g/1lb mushrooms, sliced
1 tablespoon vegetable oil
1 onion, chopped
175g/6oz marinated artichoke hearts, with liquid
5 eggs, beaten
1 garlic clove, crushed
75g/3oz Parmesan cheese, freshly grated
75g/3oz Cheddar cheese, grated
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• In a heavy frying pan, sauté the
mushrooms and onion in the oil
until the onion is translucent.
• Combine all the ingredients in a
large casserole dish and mix well.
• Cook in the oven, covered, for
30-40 minutes. Serve hot.
serves 4
Baked lentil and vegetable stew
Baked lentil and vegetable stew
ingredients
450g/1lb fresh Brussels sprouts
200g/7oz green lentils such as Puy, picked and rinsed
200g/7oz onions, chopped
150g/5oz celery, chopped
200g/7oz carrots, sliced
400g/14oz rutabaga, chopped
4 bay leaves
1 tablespoon grated fresh root ginger
2 tablespoons tamari
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• Cut a cross in the bottom of each
sprout. Combine the sprouts and
remaining ingredients except the
tamari in a large baking dish.
Gently pour in 700ml/11⁄2pt water.
• Cook in the oven for about 1 hour,
stirring occasionally, until the lentils
and vegetables are tender. Top up
with more water while cooking if
necessary - green lentils require
more cooking than other varieties.
• Stir in the tamari and serve warm.
serves 4
ingredients
450g/1lb fresh Brussels sprouts
200g/7oz green lentils such as Puy, picked and rinsed
200g/7oz onions, chopped
150g/5oz celery, chopped
200g/7oz carrots, sliced
400g/14oz rutabaga, chopped
4 bay leaves
1 tablespoon grated fresh root ginger
2 tablespoons tamari
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• Cut a cross in the bottom of each
sprout. Combine the sprouts and
remaining ingredients except the
tamari in a large baking dish.
Gently pour in 700ml/11⁄2pt water.
• Cook in the oven for about 1 hour,
stirring occasionally, until the lentils
and vegetables are tender. Top up
with more water while cooking if
necessary - green lentils require
more cooking than other varieties.
• Stir in the tamari and serve warm.
serves 4
Apple cranberry casserole
Apple cranberry casserole
ingredients
250g/9oz cooking apples such as Granny Smith
200g/7oz cranberries
175g/6oz granulated sugar
75g/3oz soft brown sugar
100g/4oz oatmeal
100g/4oz pecan nuts, chopped
50g/2oz butter
• Preheat the oven to 170°C/
325°F/Gas mark 3.
• Peel, core and dice the apples.
Scatter the apples and cranberries
in a layer over the bottom of a
large casserole dish.
• Mix together the granulated and
brown sugar, oatmeal and nuts,
and scatter evenly over the fruit.
• Dot the butter over the top, and
bake in the oven for 1 hour.
Serve hot.
serves 2
ingredients
250g/9oz cooking apples such as Granny Smith
200g/7oz cranberries
175g/6oz granulated sugar
75g/3oz soft brown sugar
100g/4oz oatmeal
100g/4oz pecan nuts, chopped
50g/2oz butter
• Preheat the oven to 170°C/
325°F/Gas mark 3.
• Peel, core and dice the apples.
Scatter the apples and cranberries
in a layer over the bottom of a
large casserole dish.
• Mix together the granulated and
brown sugar, oatmeal and nuts,
and scatter evenly over the fruit.
• Dot the butter over the top, and
bake in the oven for 1 hour.
Serve hot.
serves 2
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