Beast from the East Stew

Where is all this snow coming from? We need another cold weather warmer now. Bring in the stew

Serves 6-8

750g Stewing Beef

75g Plain Flour

250g Chestnut Mushrooms, quartered

1 Large Onion, chopped

1.25l Beef Stock

1 Sweede, Chopped

1 Turnip, chopped

1 tbsp Tomato Puree

2 tsp Dried Rosemary

2 tsp Dried Parsley

2, Garlic Cloves, crushed

1 tbsp Dijon Mustard

Couple of Shakes of Worcestershire Sauce

250ml Glass of Red Wine

Olive Oil

Salt and Pepper

1. In a freezer bag add the flour, salt and Pepper and the beef. Close up the bag and give a shake until the beef is coated. In a frying pan add the olive oil and heat over a medium heat and add the beef in batches. Cook the beef until it has browned. Put aside for later. 

2. In the frying pan add the onion, garlic and mushrooms. Fry for 2-3 minutes until onions have softened. Add more olive oil if not much oil in pan. 

3. In a slow cooker add the beef, onion, garlic, mushrooms and rest of the ingredients. Give this a good mix.

Leave for the following:

- Low - 7 - 8 Hours
- Medium -  5 - 6 Hours
- High - 3 - 4 Hours

4. Serve with mash and carrots

Slow Cooker Red Lamb Shank

Reason for the name red wine and redcurrant jelly are both key in this recipe. Another Slow cooker recipe for the blog.

Serves 2

2 x Lamb Shanks
2 tbsp Red Currant Jelly
250ml Red Wine
750ml Lamb Stock
Handful of Rosemary
1 Onion, Diced
2 Garlic Clove, crushed
Knob Of Butter
4 tbsp Plain Flour, seasoned
2 tbsp Plain Flour (Optional)

1. In the removable part of the slow cooker or a frying pan melt butter over a medium heat. Coat the lamb shanks in the seasoned flour. Brown the meat in the butter for 5 minutes turning so its all browned.

2. Add the Onion and garlic and low the heat and sweat for 2 minutes. Then add the wine, stock, Redcurrant jelly, rosemary and season. Put in the slow cooker.  Give a stir. And leave for the following:

- Low - 7 - 8 Hours
- Medium -  5 - 6 Hours
- High - 3 - 4 Hours

3. Remove meat from the slow cooker. Put on mashed potato and serve with vegetables. If you want the sauce/gravy to be thicken put the sauce over a hob and mix in flour. It should thicken. Should be about 10 minutes.

Slow Cooked Bolognese

Bolognese is one of those mid week meals that we all love. But sometimes making it can be a drag especially after a long day at work.. Sometimes you just want to throw it all in a pot, leave it to cook and then enjoy later. Well lucky for you I have a recipe for slow cooked Bolognese. Fry off a few things then stick it all in the slow cooker for later.

Serves 5-6

1 Onion, Diced
2 Garlic Cloves, crushed
500g Minced Beef
100g Bacon Lardons
1 Red Pepper, chopped
1 Carrot, chopped
8 Mushrooms, sliced
100ml Beef Stock
2 tbsp Plain Flour (to thicken)
1 Small Glass of Red Wine
2 Cans of Chopped Tomatoes
2 tbsp Tomato Puree
Splash of Worcestershire Sauce
1 tsp Oregano
2 Bay Leaves
1 tsp Thyme
Olive Oil
Salt and Pepper, to season

Serve with a bit of parmesan

1. Take the pot out of the slow cooker and put on the hob. Heat a bit of olive oil, Then add the beef mince and bacon. Cook til browned. Then add the garlic, onions, peppers and mushrooms, cook for a further 2 minutes.

2. Put back in the slow cooker and put on a low heat. Add the rest of the ingredients to the pot and give a final stir. Leave to cook for 6-8 hours.

3. Just before the Bolognese is done, boil your favourite pasta (follow the instructions on the pack). Top with grated parmesan and it's ready to serve.

Coq Au Vin

So I got a new toy for the kitchen. The time saving slow cooker! For my first outing, I decided to make Coq Au Vin.

Serves 4

600ml Red Wine
300ml Chicken Stock
4 Large Chicken Thighs
150g Smoked Bacon Lardons
2 Bay Leaves
2 Cloves Garlic
2 Sprigs Rosemary
2 Sprigs Thyme
150g Baby Chestnut Mushrooms
4 tbsp Plain Flour
8 Shallots, peeled and left whole
2 Carrots, chopped
25g butter

1. Put the flour in the bag with the salt and pepper. Add the chicken thighs to the bag and shake well till the thighs are covered.

2. Take the pot out of the slow cooker and put on a medium heat add the butter till melted and covers the base of the pot. Add the chicken thighs and flour and fry to seal the chicken (all sides should be white). Add the bacon to the pan and fry for a further 2-3 minutes.

3. Add the remaining ingredients to the pot, return to the slow cooker and put on a low heat for 7 hours. If the sauce is too watery then add flour and leave for 20 minutes.

4. Serve with mashed potatoes

Stuffed Lamb Meatballs Tagliatelle

I had some lamb left over and decided to make a pasta meal.

Makes for 2 People

Meatballs

225g Lamb Mince

Feta Cheese (about 75g), cut into small cubes

Olive Oil

Sauce
400g Can of Chopped Tomatoes
2 Garlic Cloves
1 Small Onion, finely chopped
75g Green Olives
1 tsp Dried Basil
1 tsp Dried Oregano
125ml Red Wine
Salt and Pepper

150g Tagliatelle
Knob of Butter

1. For the meatballs take a bit of mince and round it to a ball. Depending on how big you want your meatballs. Tip: Don't do them too big or they could fall apart in the pan. Then make a dent in the balls and place the feta cheese in it. Then cover with the meat so it's in the centre. You can make 10-12 meatballs.

2. Heat the olive oil on a medium heat in the frying pan. Fry the meatballs until they are browned on all sides. Then add the garlic and onions and fry for a further 2 minutes until the onions soften.

3. Then add the red wine. Allow a few minutes for it to reduce and add the chopped tomatoes and herbs to the frying pan. Reduce the heat and allow to simmer for about 15-20 minutes. 2 minutes before the sauce is done add the olives to the pan. Season if needed.

4. Boil a pan of water and cook the tagliatelle, while the sauce is cooking. Follow the instructions on the pasta pack. Using fresh may take less time. Drain the pan and add the knob of butter.

5. Once both the pasta and sauce are done, put the pasta in a bowl and add the sauce (make sure both servings have equal meatballs otherwise there will be complaints).  Serve Immediately

Duck Breast and Plum Sauce with Mashed Potatoes and Kale

So after picking up a few plums, the main recipes that came to mind were mainly fruity ones so I thought why not try something savoury with plums. Duck is a bit pricey but looking at the prices the leg is the cheapest part coming at around £2 for 2 in Asda but you might get a cheaper deal on duck in your local butchers or in the reduced section. A lovely romantic meal for two.

Serves 2

2 Duck Breasts/Leg
1 tsp of Thyme
1 Star anise
25g Butter, plus extra for the kale.
Kale

Mash Potatoes
Potatoes (Preferably Maris Piper)
About 25ml Double Cream
Knob of Butter
Dash of Milk

Plum Sauce
3 Shallots, finely chopped
About 8 plums, de stoned and cut into quarters
Splash of Red Wine
300ml Beef Stock
1tsp Cranberry Sauce
1tsp Butter
2 tbsp Demerara Sugar


1. Begin by making the sauce. Put the butter in a pan and leave until it melts. Add the shallots and cook until softened. Add the plums and sugar to the pan and continuously stir until the sugar is gone. Then add wine, stock and cranberry sauce to the pan and let it simmer for about 20-25 minutes on a low heat. Taste and season if necessary.

2. Heat an oven to 180/160c fan assisted. Score the duck skin and season both sides. Heat a medium frying pan place the duck in the pan and if using breast place skin side down and if using a duck leg put it on either side. Fry for about 5 minutes or until sealed.

3. Turn the duck over and add the butter, thyme and star anise. Once this has melted, occasionally baste the juices of the duck by tipping the frying pan and spooning the mixture over the duck. Then put it all in an oven-proof dish and put in the oven for about 10 minutes if cooking with breast. If you are cooking with leg put it in for about 20-25 minutes.

4. While that is being done put two pans of water on to boil and to one add potatoes and the other kale. Kale will need about 5-10 minutes simmering. Potatoes will need 10-15 minutes. Drain when each are done. Return both to the pan.

5. Add butter to the kale and mix it in. With the potatoes add the milk, cream and butter. Mash the potatoes and make sure its all mixed in. The potatoes should be creamy and smooth. Taste and season if needed.

6. When the duck is done, baste and leave to rest. Then, if using breast, cut the breast into slices. Put a dollop of mash and kale next to each other. Add the duck breast, resting on the top. Drizzle the plum sauce over. Serve with a nice red wine.

French Onion Soup (V)

Something nice and warm after you have been out Christmas shopping. Cheap to make and fairly healthy

50g Butter
3 Large Onions, finely sliced
6 Shallots, finely sliced
Shake of Worcestershire Sauce
2 Glasses of Red Wine
3 tbsp Balsamic Vinegar
2 tsp Thyme
1 litre Vegetable Stock
2 Garlic Cloves, crushed

Garlic Croutons
1 Baguette, cut into slices
2 Cloves of Garlic, crushed
50g Butter
100g Gruyère , grated
Handful of Parsely, chopped

1. Preheat the grill to a medium heat.

2. Heat the butter in a large pan and gently cook the onions, shallots and garlic until softened. This should roughly take about 10 minutes over a low heat. 

3.  Increase the heat slightly and cook for 15 minutes, until the onion becomes dark golden, sticky and caramelised, stirring now and again to stop it catching. 

4. Add the wine and simmer for 2-3 minutes, then add the stock, balsamic vinegar, Worcestershire Sauce and thyme and bring to the boil. Taste and Season. Simmer for 10 minutes.

5. While the soup is simmering, prepare the croutons. Mix the garlic, butter and parsley together. Spread on the bread and put under the grill for 2 minutes. Once the butter has melted over the bread and it's beginning to toast put the cheese over it and put under the grill for a further 3 minutes. 

6. Pour the soup in the bowls, top with a giant garlic crouton.

Tip: Want help cutting up your fresh herbs. Heres what I use:

Lancashire Hotpot

It's getting cold outside so we need something to warm our bellys. This is where Lancashire Hotpot comes in, with a mixture of flavours that go so well together. This was tweaked a bit, so it isnt your standard Lancashire Hotpot. I added black pudding and red wine to give it a bit more body.

Serves 4-6

800g Stewing Lamb
250g Black Pudding
2 Onions, finely diced
A Good handful of  fresh Rosemary
A Small Glass of Red Wine
400ml Lamb Stock or Vegtable Stock
A good shake of Worcestershire Sauce
4tbsp Plain Flour
100g Butter
4 Carrots, peeled and sliced
900g Potatoes, peeled and sliced

1. Preheat 160c/140c Fan assisted. Put some of the butter in a pan to fry the lamb. Do this is batches. The lamb should release some of the juices so you won't need to keep adding more butter. For each batch put it on a plate. Once the meat is done fry the black pudding for a few minutes and put on the plate with the lamb.

2. If the pan is dry add more butter. Fry the onions and carrots until soft. Add the stock, wine, rosemary and Worcestershire Sauce to the pan. Let it boil for a couple of minutes then add the meat and black pudding to the pan. Boil for a further couple of minutes, then transfer to a casserole dish.

3. Add the sliced potatoes to the top of the meat. It should be covered and add a bit of butter to the top of the potatoes. Cover with tin foil or the lid and put in the oven for 1 Hour and 40 minutes. After remove the foil, increase the heat to 200c/180c fan assisted for 8 minutes to cook the potatoes more. Serve with green vegetables.

Need some decent Cassarole dishes, check here :

Meatloaf

An Italian dish in origin, but quite a popular dish in the USA. Such a filling dish that is quick and easy to cook.

Serves 4

Meatloaf
500g Minced Beef
3 Slices worth of breadcrumbs
1 Large Egg
3 tbsp Parmesan
2 tbsp Tomato Puree
Pack of Streaky Bacon
1 Garlic clove, crushed
1 Onion, finely sliced
2 tsp Oregano

Tomato Sauce
300ml Passata
200ml Beef Stock
1 Garlic Clove, Crushed
1 Onion, finely sliced
1 Small Glass of Red Wine
Shake of Worcestereshire Sauce
1 tsp of Brown Sugar
Torn up Basil

1. Preheat the oven to 200/180 fan assisted. Line a loaf tine with the streaky bacon.

2. Take a food processor or blender and add the egg, beef, breadcrumbs, parmesan, tomato puree, garlic, onion and oregano. Blend together.

3. Add this to the tin. Cover with the over hanging bacon. And put in the oven for an hour. It will shrink in the oven.

4. For the tomato sauce: fry the onion and garlic in a pan with a bit of olive oil. Add the brown sugar and Worcestershire sauce for a minute. Then add the stock and red wine and leave to boil for 5 minutes. Add the passata and heat through. Then blend until smooth.

5. Slice the loaf and pour over the meatloaf. Serve with salad, basil and potatoes.

Spaghetti Bolognese

A classic which I absolutely love. To make it meatier added bacon.

Serves: 4

300g Spaghetti 

1 Onion finely chopped

1 small glass of red wine

1 bay leaf

500g minced beef

4 rashers of back bacon

5 tbps of tomato purée

Worcestershire Sauce

Mug of Beef stock

2 cloves of garlic, crushed

2 tbps of fresh oregano, chopped

Pinch of sugar

Salt and Pepper

1. Fry the bacon in a large frying pan with a bit of olive oil for a couple of minutes

2. Add the onion, bay leaf and garlic and fry until the onions soften.

3. Put the mince beef in the pan and break it up with a wooden spoon in the pan. Fry until it browns.

4. Add the red wine, sugar, salt and pepper, beef stock, tomato purée, couple of dashes of Worcestershire sauce and sugar. Once it begins to boil reduce the heat and let it simmer. The mixture should reduce. While the bolognese is cooking begin to boil the spaghetti in water with a dash of olive oil. 

5. Once the pasta is cooked, drain the water from the pan. Place the pasta into bowls/plates and put the bolognese over the pasta. Serve with grated parmesan cheese (which I didn't have any, when I cooked this dish, woops)

Tomato and Cheese Gnocchi (V)

First time I ever cooked with this pasta so kept it safe and did a basic tomato sauce with bits of red pepper and cheese. It was lovely and fills you up a treat.

Serves 4

500g Gnocchi
Can of Chopped tomatoes, blended
Red Pepper, de-seeded and chopped
Small glass of red wine
2 garlic cloves, crushed
1 onion, chopped finely
Basil leaves
Mozzarella Ball, sliced
Salt and pepper

1. Heat a bit of oil in a pan and fry the red pepper and onion on a low heat for about a couple of minutes then add the crushed garlic and cook for a further minute

2. Pour in the chopped tomatoes, red wine, gnocchi and seasoning. Cook for about 10 minutes or until the pasta is cooked thoroughly.

3. Once the pasta is cooked add the basil. Transfer to a dish and place the sliced mozzarella on the top. Grill for about 5 minutes or until the a mozzarella is golden. Serve

Beef Bourguignon

This is a traditional French dish which is lovely to make for Sunday lunch/dinner. Its really easy to do as you just throw everything into the pot and leave it to cook in the oven. One of my favourite dishes!

Serves 4:

• 600g Beef (You can either get it chopped up into cubes already or get the stewing steaks and cut them up yourself)
• 3 rashers of bacon
• 10 Shallots (Left Whole)
• 300ml Beef Stock
• 8 Mushrooms
• Rosemary (Dried or Fresh)
• 1 Bay Leaf
• 175ml Red Wine

Serving Suggestions:

When I cooked this, I had boiled carrots and broccoli with a couple of slices from baguette. I prefer to use the baguette bread as it soaks up the excess sauce however mash potato would be a good complement the dish. 

1. Preheat the oven to 200c or Gas Mark 6

     2. Take a hob and oven proof dish/pan and heat some oil. Add the shallots and bacon and fry it for a couple of minutes. Chuck in the beef and fry if off until you can't see pink.

     3.Add the flour and stir in until it is evenly covered the contents.

     4. Then pour in the red wine and stock.  Bring this to the boil and the liquid should start to thicken.

     5. Add the mushrooms, rosemary and bay leaves to the dish/pan .

     6. Place the lid over the dish/pan and cook in the oven for an hour and a half. Then your ready to serve.