Bangers and Mash with Roast Onion & Red Wine Gravy

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Make Bangers and Mash with Roast Onion & Red Wine Gravy

Bangers and Mash with Roast Onion & Red Wine Gravy

This is comfort food at its best!  This dish is full of flavour, you will make this time after time.

Serves 4

Prep time:  15 minutes

Cooking time: 1 hour

Ingredients

Olive oil

12-16 good quality sausages

3 large onions, peeled & sliced

4 garlic cloves, peeled

3 sprigs of thyme

Freshly ground salt & pepper

400ml red wine

2 tbsp sugar

2 tsp Dijon mustard

400ml good beef stock

For the mash

1.5kg potatoes, peeled and chopped into quarters

100ml milk

Freshly ground nutmeg

50g butter

Sea salt

Method

1.   Preheat the oven to 200°C/Gas Mark 6.

2.  For the bangers, heat 2 tbsp of olive oil in a roasting tray on the hob and add the sausages, brown them all over.  Add the onions, garlic, thyme, and a splash of olive oil then sit the sausages on top.  Season with salt & pepper.

3.  Place in the oven for 45 minutes, occasionally turn the sausages and onions.

4.  Remove the sausages from the oven and place the sausages in a warm place whilst you make the gravy.

5.  Remove the thyme and garlic a place the oven tray over a high heat and add the sugar and mustard, mix until the sugar dissolves.  Pour in the red wine and bring to the boil then simmer until the liquid reduces by half. 

6.  Pour in the stock and bring to the boil and simmer until it has reduced by a third and you have rich and full flavoured gravy.  Season to taste.

7.  For the mash, place the potatoes into a large pan filled with cold water and a good pinch of salt.  Bring the pan to the boil and cook for 20-25 minutes or until tender.

8.  In the meantime, warm the milk and grate in the nutmeg.

9.  Drain the potatoes and set aside for a few minutes to let them dry, mash with a potato masher or ricer until smooth.

10.  Beat in the milk and butter until you have a creamy mash.

11.  Divide the mash between four warmed plates, share out the sausages and spoon over the gravy and onions.  Enjoy!

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Thai Red Beef Stir Fry Curry

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Make Thai Red Beef Stir Fry Curry

Thai Red Beef Stir Fry Curry

A delicious, flavoursome and extremely quick Thai beef curry that can be made in the time it takes to cook your rice!

Serves 2

Prep time:  5-10 minutes

Cooking time: 10 minutes

Ingredients

For the paste

1 shallot, peeled & roughly chopped

2 birds eye chillies, de-seeded & roughly chopped

3 garlic cloves, peeled & roughly chopped

2 kaffir lime leaves, roughly chopped

1 tbsp soy sauce

2 tbsp fish sauce

1 tsp shrimp paste

4 tbsp tomato puree

1 tbsp paprika

1 tbsp ground cumin

1 tbsp ground coriander

½ tsp ground cinnamon

½ tsp turmeric

¼ tsp ground nutmeg

For the curry

1 tbsp groundnut oil

250g/9oz beef fillet, thinly sliced

400ml/14 fl oz coconut milk

1 tbsp fish sauce

1 lime, juice only

To serve

300g/11oz Thai jasmine rice, steamed

Method

1.   For the paste, place all the ingredients into a food processor and blend until you have a smooth paste.

2.  For the curry, heat a wok and then add the oil and beef, stir fry until browned.  Add the paste and cook for 1-2 minutes.  Pour in the coconut milk, bring to the boil and simmer for 2-3 minutes.

3.  Add the fish sauce and lime juice to taste.  Serve with jasmine rice.

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Traditional Fish Pie

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Make Traditional Fish Pie

Traditional Fish Pie

The wonderful combination of fish makes this pie delicious… you can make this fish pie the day before as it tastes even better the next day!

Serves 6

Prep time:  30 minutes

Cooking time: 1 ½ hours

Ingredients

For the potato topping

1.25 kg/2lb 10 oz potatoes, peeled and chopped

1 large knob of butter

4 tbsp double cream

3 egg yolks

Freshly ground salt & pepper

The filling

250g/9oz un-dyed smoked haddock, with skin on

900ml/1 ½ pint milk

1 fresh rosemary sprig

1 onion, peeled & sliced

250g/9oz salmon fillet

250g/9oz cod fillet

250g/9oz cooked king prawns, peeled

3 tbsp capers, drained & rinsed

3 hard boiled eggs, shelled & quartered

For the sauce

125g/4 ½ oz butter, diced

100g/3 ½ oz plain flour

550ml/19 fl oz whipping cream

4 tbsp fresh flat-leaf parsley, chopped

3 tbsp lemon juice

Freshly ground salt & pepper

Method

1.   Preheat the oven to 200°C/400°F/Gas Mark 6.

2.  For the potato topping, place the potatoes into a large pan of cold salted water and bring to the boil.  Cover and simmer for 20 minutes or until the potatoes are very soft.  Drain and set aside to dry.  Mash the potatoes and beat in the butter, cream and egg yolks and season, set aside.

3.  For the filling, place the haddock into a pan filled with 600ml/1pint of the milk, rosemary and onion.  Bring the milk to a simmer and poach the haddock for 3-5 minutes.  Remove from the milk with a slotted spoon and set aside to cool.  Repeat this process by poaching the salmon and then the cod in the same milk.  When the fish is cool, remove the skin and flake the flesh into large chunks.  Sieve the poaching milk into a jug and add the rest of the milk, set aside.

4.  For the sauce, melt the butter in a large saucepan, add the flour and cook for 2 minutes to make a roux.  Pour in the milk from the jug and beat until you have a very thick sauce.  Beat in the cream and then remove from the heat.  Stir in the parsley, lemon juice and season to taste.

5.  Place the fish and prawns into a 2 litre/3 ½ pint baking dish.  Pour any remaining fish juices into the sauce and mix well.  Gently fold in the capers and chopped eggs and pour the sauce over the fish.  Cover with the mash and place in the oven to bake for 40-45 minutes or until the mash is golden brown.  Enjoy! 

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Salmon with a Pesto & Parmesan Crust

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Make Salmon with a Pesto & Parmesan Crust

Salmon with a Pesto & Parmesan Crust

The salmon, pesto & parmesan is a wonderful combination… and that is not all - it is very quick and easy to prepare.

Serves 2

Prep time:  10-15 minutes

Cooking time: 10 minutes

Ingredients

For the Pesto

25g fresh basil

1 clove of garlic

2 tbsp pine nuts, toasted

2 tbsp parmesan cheese

60ml/4 tbsp olive oil

For the Salmon

2 x 150g-175g/5-6oz skinless salmon fillets

½ lemon, juice only

Freshly ground salt & pepper

the freshly prepared pesto

3 tbsp fresh breadcrumbs

3 tbsp finely grated parmesan

To Serve

Seasonal vegetables of your choice

Method

1.   Preheat the oven to 230°C/450°F/Gas Mark 8.

2.  To make the pesto, place the basil, garlic, pine nuts and parmesan cheese into a food processor and blend.  Once you have a paste slowly pour in the olive oil until you have a smooth paste and then set aside.

3.  Now place the salmon fillets onto a baking tray lined with foil and greased.  Squeeze the juice of the lemon over the fillets and season.

4.  Place the pesto into a small bowl and add 1 tbsp of the breadcrumbs and mix until you have a paste, spread evenly over the fillets.

5.  Mix half the parmesan with the remaining breadcrumbs and scatter over the pesto.  Finish off by topping with the remaining cheese.

6.  Place the baking tray in the oven and cook for 10 minutes until the topping is golden brown & crispy and the salmon is fully cooked and moist.  Serve with seasonal vegetables. 

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