the BEST Sausage Casserole

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Make the BEST Sausage Casserole

The BEST Sausage Casserole

This is a wonderful comforting and warming dish!  Use your favourite varieties of sausages to create the best Sausage Casserole and serve with rustic bread.  I used pork, black pudding & apple sausage and red onion marmalade pork sausages from the farmers market... delicious!

Serves 6

Prep time: 30 minutes

Cooking time: 50 minutes
Ingredients

1-2 tbsp vegetable oil

12 of your favourite pork sausages

6 rashers of smoked streaky bacon, cut into 2.5cm lengths

2 onions, thinly sliced

2 garlic cloves, crushed

1 tsp smoked paprika

1 x 400g can chopped tomatoes

300ml chicken stock

2 tbsp tomato puree

1 tbsp Worcestershire sauce

1 tbsp dark brown muscovado sugar

1 tsp dried mixed herbs

2 bay leaves

4 sprigs of fresh thyme

100ml red wine

1 x 400g can of mixed beans, drained and rinsed

Freshly ground salt & pepper

Method

1.  Heat a large lidded frying pan or wok and add the oil once heated add the sausages and cook on a low heat for 10 minutes until the sausages are evenly browned.  Remove the sausages and set aside.

2.  Now add the bacon to the pan and cook until brown and crisp, set aside with the sausages.

3.  Add the onions to the pan and fry on a medium heat until softened, add more oil if necessary, stir often – this should take around 5 minutes.  Now add the garlic and fry for a further 2-3 minutes.

4.  Sprinkle the smoked paprika and cook for around 30 seconds.

5.  Add the tomatoes, chicken stock, tomato puree, Worcestershire sauce, herbs and wine – boil and bring to the simmer.

6.  Add the sausages and bacon and simmer with the lid on for 20 minutes stirring occasionally.

7.  Now add the beans and cook for a further 10 minutes, stirring occasionally until the sauce has thickened.

8.  Season to taste and serve with rustic bread.

Cooks Tips

v  This casserole freezes brilliantly.

v  Add various flavoured sausages for more taste.

v  Substitute red wine for white wine or if you don’t want to add alcohol add water.

v  Substitute smoked paprika for hit chilli powder.

 

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Aromatic Beef Curry

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Make Aromatic Beef Curry

Aromatic Beef Curry

Beautifully tender and packed full of flavour, you can’t go wrong with this curry!

Serves 4

Prep time: 20 minutes

Cooking time: 2 - 2 ½ hours
Ingredients

2 tbsp vegetable oil

400g beef stewing steak, cut into 3cm cubes

1 medium onion, diced

2 garlic cloves, finely chopped

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

1 tsp black peppercorns

1 tsp hot chilli powder

½ tsp ground ginger

3 cloves

3 cardamom pods

½ tsp ground cinnamon

300g fresh tomatoes, peeled & chopped

125ml double cream

1 tbsp vinegar

pinch of salt

pinch of sugar

Method

1.  Heat a lidded frying pan or wok over a medium heat and add the oil.  Fry the meat until browned, then remove from the pan with a slotted spoon and set aside.

2.  Add the onion and garlic to the pan and fry on a low heat until softened.  Add the spices and fry for 1 minute without burning.

3.  Return the beef to the pan then add the tomatoes and bring to the boil.  Take the pan from the heat and add the cream, vinegar, salt and sugar.

4.  Return the pan back to the heat and bring to the boil and then reduce the heat to simmer and cover.  Cook for 1 ½ hours and then another ½ hour with the lid removed, or until the meat is tender.

5.  Serve with basmati rice or Indian breads.

Cooks Tips

v  If the curry is too hot for your taste add some more double cream towards the end of the cooking time.

 

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Tortellini with Spinach & Ricotta

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Make Tortellini with Spinach & Ricotta

Tortellini with Spinach & Ricotta

This is a delicious starter or main – only trouble if it is a starter your guests will always want more.  Once you have made them fresh you will never buy supermarket again!   Spinach & Ricotta is a wonderful combination and the Sage and Pine nut butter dressing compliments this dish so well.  Delicious!

Serves 4 as a main

Prep time: 1 hour

Cooking time: 10 minutes
Ingredients

Herb Puree for the Pasta

15g watercress

100g Spinach

15g chives

2g coriander

5g chervil

For the Pasta

340g 00 pasta flour

12 egg yolks

30ml cold water

15ml extra virgin olive oil

2g salt

Semolina for dusting (optional)

For the Filling

200g spinach, cooked in salted water and chopped

200g ricotta

30g grated parmesan

Large pinch of freshly grated nutmeg

Freshly ground salt & pepper

1 egg, whisked to stick the pasta

For the butter, sage & pine nuts

Small handful of pine nuts

50g butter

Parmesan, grated or in shavings

Method

1.  Cook all the ingredients for the herb puree in a pan of salted boiling water.  Drain and then cool, place in a food processor and blitz.  Add a little water if necessary. Set aside.

2.  For the pasta, pour the flour into a mound onto a flat surface and make a well in the centre. Add the egg yolks, olive oil, water, salt & herb puree into the well and gradually mix with either a blunt knife or a folk. When the dough has become a thick paste use your hands to incorporate more of the flour.

3.  You can sieve any remaining flour and use the sifted flour while you knead the dough to stop it sticking to the surface and to your hands, but be careful not to make the dough too dry. Knead until well blended and the dough is soft and flexible. Don't worry if you haven't used up all the flour.

4.  Wrap the dough in cling film and place in the fridge for at least 20 minutes.

5.  Meanwhile, for the filling, in a clean bowl, mix the spinach, ricotta, parmesan and nutmeg well, and season with salt and freshly ground black pepper.

6.  Divide the fresh pasta into four and keep three portions wrapped in cling film while you roll and stuff one quarter. This prevents the pasta from drying out. Roll out the pasta into a long, wide strip about 1mm in thickness, either by hand or using a machine.

7.  Using a small wine glass or round cutter measuring about 7cm/3in across cut out circles of pasta.   Place a teaspoon of the spinach and ricotta filling in the centre of each pasta circle.  Brush the outside of the pasta with egg and the fold in half and pinch together the edges to make sure it is sealed and holds the filling.  Now bring the two edges of the pasta together and pinch so that they stick together. 

8.  They can be cooked straight away or stored in fine semolina for up to two hours. You can also freeze them at this stage and then cook them from frozen when you are ready.

9.  To cook, bring a large pan of salted water to the boil and gently lower in the tortellini.  Cook for about four minutes or until the pasta is soft but not floppy.

10.  While the pasta is cooking make the sauce.  Toast the pine nuts in a dry frying pan. They are quick to brown so don't take your eyes off them.  Put the pine nuts, sage leaves and butter into a frying pan and melt the butter taking care not to burn it. Add about a tablespoon of the pasta water and stir together to emulsify the sauce. Remove from the heat.

11.  When the pasta is done, drain it and toss with the sauce in the frying pan. Serve immediately sprinkled with parmesan.

 

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Roasted Lamb Chops with Potatoes & Garlic

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Make Roasted Lamb Chops with Potatoes & Garlic

Roasted Lamb Chops with Potatoes & Garlic

Rosemary, garlic & lamb form a perfect combination.

Serves 4

Prep time: 15 minutes

Cooking time: 45 minutes
Ingredients

650g new potatoes, such as Jersey Royals

2 tbsp olive oil

5 cloves of garlic, peeled

2 leeks, halved & cut into 2.5cm pieces

2 tbsp chopped fresh rosemary

8 lamb chops, trimmed if necessary

Freshly ground salt & pepper

1 heaped tbsp corn flour

1 small glass red wine

400ml beef or vegetable stock

Vegetable’s of your choice to serve

Method

1. Preheat the oven to 200°C, gas mark 6.  Cook the potatoes in a pan of boiling water for 5 minutes.  Place the oil in the base of a large roasting tin, then add the potatoes, 4 garlic cloves, leeks and rosemary.  Toss together until evenly coated in the oil.
2.  Thinly slice the remaining garlic clove into slithers and make 2 slits in lamb chops with a very sharp knife and insert the garlic slithers.  Place the lamb chops on top and season with salt and freshly ground black pepper.
3. Roast for 20 minutes, then turn the chops and stir the potatoes and leeks to help them brown evenly. Return the tin to the oven for a further 20 minutes, stirring the vegetables once more, until the chops are cooked through and the vegetables are golden and tender.
4. Remove the lamb chops & potatoes and place on a baking tray and put back in the oven whilst you make the gravy.
5. Drain the oil from the leeks & garlic and place on the hob on a medium heat and add the corn flour and mix.   Add the red wine and mix and allow to reduce by half, then add the stock and season to taste.  Strain the gravy and gently heat in a pan and serve with the lamb and vegetables, together with your favourite spring vegetables.

Cook’s tips

v  If you prefer substitute the leeks for onions or stir in cherry tomatoes for the last 20 minutes.

v  For the best results choose small even sized potatoes.

 

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Feta & Herb Falafel

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Make Feta & Herb Falafel

Feta & Herb Falafel

This is definitely the BEST Falafel that I have ever tasted!  Delicious...

Serves 4

Prep time: 15 minutes

Cooking time: 15 mins
Ingredients

2 garlic cloves, roughly chopped

20g coriander, roughly chopped (including stalks)

20g flat leaf parsley, roughly chopped (including stalks)

1 tbsp ground cumin

1 tbsp ground coriander

2 x 400g tins of chickpeas, drained & patted dry

1 large egg

6 salad onions, thinly sliced

200g feta cheese, crumbled

1 lemon, zest & juice

1 tbsp olive oil

1 red onion, finely sliced

20g mint, leaves picked

Method

1.  Place the garlic, coriander, parsley, spices, chickpeas, egg and half of the salad onions into a food processor and pulse until you have a finely chopped mix.

2.  Scoop the mix into a large bowl and add the rest of the salad onions, feta cheese, lemon zest and season.

3.  Shape the mix into 12 patties using cupped hands.  Heat the oil in a non-stick frying pan and fry the falafel in batches until golden.

4.  Toss the red onion, mint and lemon juice in a bowl.  Serve the falafels with the salad and some warmed pitta, rice or plain yogurt.

 

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Chicken Biriyani

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Make Chicken Biriyani

Chicken Biriyani

A great one-pot rice dish that can still be served up the next day,

perfect for leftovers!

Serves 4

Prep time: 30-45 minutes

Cooking time: 30 mins
Ingredients

200g basmati rice

1 tsp salt

2 tbsp vegetable oil

8 shallots, peeled & chopped

2 medium onions, peeled & chopped

4 garlic cloves, finely chopped

2 tsp fresh root ginger, grated

6 chicken breast fillets or 2 chicken breasts, thinly sliced into strips

1 tsp chilli powder

1 tsp ground cumin

2 tsp ground coriander

½ tsp ground cinnamon

½ tsp ground turmeric

generous pinch freshly grated nutmeg

¾ cup plain yoghurt

2 tsp caster sugar

4 or 5 handfuls raisins

Method

1.      Wash the rice in water until the water runs clear, then leave to soak in tepid water with the salt for 30 minutes.

2.      Drain the rice and place in a pan with enough cold water to come about 2cm/¾inch above the top of the rice.

3.      Bring the water to the boil, then reduce the heat to as low as possible, cover and cook for about ten minutes, or until holes begin to appear on the top of the rice and all the water has been absorbed.

4.      Heat the oil in a frying pan, add the shallots, onions, garlic and ginger and fry for a couple of minutes, until golden-brown. Remove a tablespoonful and set aside for garnishing.

5.      Add the chicken and stir fry for four minutes.

6.      Add the spices and stir for one minute, then stir in the yoghurt and simmer for 1-2 minutes. Add the sugar, raisins and part-cooked rice. Cover the pan with a clean tea towel and cover with a lid (this will hold in all the steam).

7.      Place over a very low heat and cook for ten minutes.

8.      Remove from the heat and leave to rest for five minutes.

9.      Serve large spoonfuls garnished with the reserved shallot and onion mixture.

Cooks Tips

v This dish is just as good the next day...I know what I will be eating for lunch tomorrow.

 

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Stifado (Greek Beef Stew)

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Make Stifado (Greek Beef Stew)

Stifado (Greek Beef Stew)

This aromatic stew of beef and onions cooked in red wine is a popular Greek dish.  Best served with roast potatoes or crusty bread!

Serves 4

Prep time: 20 minutes

Cooking time: 3 hours
Ingredients

2 onions, peeled & sliced

3 garlic cloves, crushed

568ml/1 pint beef stock

454g/1lb stewing steak, fat removed & cubed

1 level tbsp tomato puree

170ml/6 floz red wine

2 tbsp red wine vinegar

2 sprigs of thyme

1 sprig rosemary

1 bay leaf

½ tsp cumin seeds

½ tsp cloves

1 cinnamon stick

454g/1lb shallots, peeled

Juice of ½ lemon

Freshly ground salt & pepper

2 tbsp fresh coriander, chopped

Method

1.  Place the onions, garlic and 284ml/ ½ pint of the stock in a large ovenproof casserole dish, cover and bring to the boil.  Boil for 5-10 minutes, then reduce the heat and simmer uncovered for 20-30 minutes, until the onions are tender and golden.

2.  Add the cubed beef and cook over a low heat, turning occasionally, until browned all over.  Stir in the tomato puree, red wine, vinegar and herbs and the remaining stock.

3.  Tie the cumin seeds, cloves and cinnamon stick in a piece of muslin and place in the dish.  Cover and cook in a pre-heated oven at 170°C, 325°F, Gas mark 3 for 2 ½ hours.

4.  Place the shallots in boiling water and blanch for 1 minute.  Drain and add to the casserole 1 hour before the end of cooking.

5.  Remove the herbs and spice bag from the casserole.  Add the lemon juice and seasoning.  Sprinkle with coriander and serve with roast potatoes or crusty bread.

Cooks Tips

v You can cook the stew a day in advance and store in the refrigerator.

 

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