the BEST Beef Enchiladas

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Make the BEST Beef Enchiladas

The Best Beef Enchiladas

This is a wonderful dish full of flavour with mouth watering tender beef! It takes 3 hours to cook but is worth every minute.

Serves 4

Preparation time:  10 minutes

Cooking time:  3 hours

Ingredients

900g stewing steak, cut into 1 inch cubes

Sea salt & pepper

2 tbsp vegetable oil

2 red onions, peeled & blitzed in a food processor

1 tbsp chilli powder

2 tsp ground cumin

2 tsp ground coriander

¼ tsp cayenne pepper

4 cloves of garlic, peeled & crushed

900ml tomato passatta

60ml red wine

1 tbsp brown sugar

250g cheddar cheese, grated

8 flour tortillas

To serve

Sour cream

Mixed Salad

Preparation method

1.  Preheat the oven to 160°C/300°F/Gas mark 3.  Pat dry the beef with kitchen paper and season with salt and pepper.

2.  In a large oven proof casserole dish heat 1 tbsp of oil and add half the beef, brown all over and set aside.  Add another tbsp of oil and brown the remaining beef and then remove from the dish.

3.  Add the onions with ½ tsp salt, cook until softened.  Return the beef to the dish along with any juices, add the spices with ¼ tsp of pepper.  Cook until the spices become very fragrant, stir in the garlic and cook for another minute.

4.  Add the tomato sauce, wine and sugar and bring to the boil.  Cover tightly and place in the oven for 2 – 2 ½ hours until the meat is very tender.

5.  Remove the casserole from the oven and scoop the meat out of the dish and place in a large bowl and shred it with two folks.  Add a couple of spoonfuls of sauce to the beef.

6.  Increase the oven temperature to 190°C/375°F/Gas mark 5.  Spoon a large tbsp of sauce on the bottom of a baking dish, spread it out to cover.

7.  Stir half the grated cheese into the shredded beef.  Spoon 1/8 of the beef filling into a tortilla, roll it up tightly and place seam side down in the baking dish.  Repeat this and once you have filled all the tortillas spoon the remaining sauce over the top.  Sprinkle with the remaining cheese and cover the baking dish with foil and place in the oven for 20 minutes.  Remove the foil and allow to bake for a further 5-10 minutes until the topping has melted and is browning.

7.  Serve with a topping of sour cream and mixed salad, enjoy!

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Learn how to do Bubble & Squeak Cakes with Smoky Bacon, Poached Eggs and Hollandaise Sauce for your friends and family. this revenue from Bubble & Squeak Cakes with Smoky Bacon, Poached Eggs and Hollandaise Sauce it is delicious

Make Bubble & Squeak Cakes with Smoky Bacon, Poached Eggs and Hollandaise Sauce

Bubble & Squeak Cakes with Smoky Bacon, Poached Eggs and Hollandaise Sauce

A delicious brunch and a fantastic alternative to the “classic” Eggs Benedict!

Serves 4

Preparation time: 20 minutes

Cooking time: 30 minutes

Ingredients

Bubble & Squeak Cakes

500g floury potatoes, peeled & chopped

125g green cabbage, shredded

1 tbsp olive oil, plus extra to fry the potato cakes

3 rashers of smoked bacon, chopped

1 shallot, peeled & chopped

2 cloves of garlic, peeled & crushed

3 tbsp fresh parsley, chopped

3 tbsp plain flour

Salt & freshly ground pepper

Hollandaise Sauce

3 large free-range eggs, yolks only

½ lemon, juice only

250g/9oz butter, melted

pinch white pepper and salt

For the poached eggs

2 tbsp white wine vinegar

4 large free-range eggs

To Serve

4 rashers of smoked bacon, grilled

Preparation method

1.  In a pan of lightly salted water boil the potatoes for 15 minutes, drain well and mash in the pan.  In another pan of boiling water blanch the cabbage for 2 minutes, drain and rinse under cold water and pat dry with kitchen paper.

2.  Heat the oil in a frying pan, add the bacon and fry until crisp, remove from the pan and set aside. Now add the shallot and garlic and fry gently until softened.

3.  Mix through the shallot and garlic to the potato, cabbage, bacon, chopped parsley and season to taste.  Set aside to cool.

4.  Divide the mixture into four and shape into cakes then toss in seasoned flour.  In a large frying pan heat 1cm of oil and fry the cakes for 3 minutes on each side. Remove and drain on kitchen paper and set aside in a warm oven.

5.  To make the hollandaise, place the egg yolks, lemon juice and one tablespoon of water in the bowl of a food processor. Turn on and mix for one minute. With the motor still running very slowly, trickle the warm melted butter through the funnel on the lid of the processor. The sauce will slowly start to thicken. When all the butter has been incorporated, scrape the side of the bowl and give one final pulse. Season with salt and a little white pepper. You should have a rich buttery sauce.

6.  To poach the eggs bring two litres of water to the boil with the vinegar. Lower the heat so the water is not bubbling.  Break the eggs into separate ramekins or cups. Slide the eggs into the water and leave to poach 2-3 minutes.

7.  To serve, place a bubble & squeak cake on a plate and top with bacon and a poached egg, spoon over some sauce.  Enjoy!

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Delicious Beef Kebabs

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Make Delicious Beef Kebabs

Beef Kebabs

These kebabs are absolutely delicious – juicy beef, crunchy nuts, oozing cheese and fresh herbs all encased in a crispy tortilla!

Serves 4

Preparation time:  10 minutes

Cooking time:  15 minutes

Ingredients

400g minced beef

1 tsp ground cumin

Sea salt & freshly ground pepper

2 tbsp olive oil, plus extra for brushing

4 tbsp natural yogurt

4 flour tortillas

50g walnuts, chopped

125g mozzarella, drained & sliced

1 handful fresh mint, roughly chopped

1 handful of flat leaf parsley

4 spring onions, finely sliced

1 lemon, zest only

To serve

Lemon wedges

Summer Salad

Preparation method

1.  Preheat the grill to high.  In a large bowl mix the minced beef with the cumin and a generous pinch of salt and pepper.  Divide the mince into 8 sausage shapes and brush with olive oil.

2.  Place the kebabs under the grill and cook for 3-4 minutes on each side until golden and tender.

3.  Meanwhile place a tablespoon of natural yogurt onto each of the tortillas and spread with the back of a spoon.  Then add equal quantities of the walnuts, mozzarella, mint, parsley, spring onions, lemon zest and a good sprinkling of pepper.

4.  Place two kebabs on top of the tortillas and roll up tightly, tucking in the edges.  In a large frying pan heat the oil and add the kebabs frying 1 minute on each side until golden brown and crispy.

5.  To serve, cut the kebabs in half and serve with a summer salad and a wedge of lemon, enjoy!

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Chicken & Mushroom Pasta Bake

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Make Chicken & Mushroom Pasta Bake

Chicken & Mushroom Pasta Bake

A deliciously creamy comforting pasta dish that is full of flavour, perfect for a midweek meal.

Serves 4

Preparation time:  15 minutes

Cooking time:  45 minutes

Ingredients

25g dried porcini mushrooms

1 tbsp olive oil

6 chicken thighs, boned, skinned & cut into bite sized pieces

Sea Salt & freshly ground pepper

2 cloves of garlic, peeled & finely chopped

350g chestnut mushrooms, chopped

200ml white wine
500 ml double cream

500g dried linguine

200g Parmesan cheese, grated

10 basil leaves, torn

Preparation method

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

2.  Place the porcini mushrooms in a bowl of boiling water that just covers the mushrooms.  Soak for a few minutes and set aside.

3.  In a large frying pan heat the olive oil, season the chicken and gently brown in the pan. 

4.  Now add the porcini mushrooms including the water, garlic and fresh mushrooms.  Add the wine and simmer gently until the wine has reduced slightly.

5.  Meanwhile cook the spaghetti as per packet instructions and drain well.  Add the cream to the chicken and bring to the boil the remove from the heat.

6.  Add the drained spaghetti, basil and add ¾ of the Parmesan cheese, stir through.  Transfer to a baking dish and sprinkle with ½ the remaining cheese.  Place in the oven and bake until golden & crisp.  To serve divide between warmed serving plates, enjoy!

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Thai Beef Curry

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Make Thai Beef Curry

Thai Beef Curry

This is a delicious melt in the mouth Thai beef curry – a great alternative to Thai Green Curry! 

Serves 2-3

Preparation time:  20 minutes

Cooking time:  1 hour 15 minutes

Ingredients

500g braising steak, cut into 1cm slices

500ml coconut milk

Curry Paste

6 cloves of garlic, peeled & finely chopped

4 stalks of lemongrass, finely chopped

1 tbsp freshly chopped ginger

2 shallots, peeled & finely chopped

½ tsp dried chillies

1 green birds eye chilli, chopped

2 tbsp curry powder

1 tsp tamarind paste

1 tbsp shrimp paste

1 tbsp palm sugar

60ml water

To Serve

Basmati rice, cooked as per packet instructions

1 lime, cut into wedges

Small bunch of fresh coriander, finely chopped

Preparation method

1.  Heat a large frying pan with a lid and add the braising steak.  Pour over the coconut milk and simmer for 45 minutes with the lid on.

2.  Meanwhile place all the curry paste ingredients into a blender until you have a paste.

3.  When the steak has simmered for 45 minutes add the curry paste and mix through.  Cover the pan and simmer for 30 minutes.

4.  Remove the pan from he heat and let rest for 20 minutes whilst preparing the rice.  Reheat the curry and serve with the rice, wedge of lime and a sprinkling of coriander.  Enjoy!

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