The Ultimate Lasagne with Extra Mature Cheddar Sauce

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Make The Ultimate Lasagne with Extra Mature Cheddar Sauce

The Ultimate Lasagne with Extra Mature Cheddar Sauce

Delicious - what more can I say!

Serves 6

Prep time: 45 minutes

Cooking time:  50-60 minutes

Ingredients

For the tomato sauce

2 tbsp olive oil

1 x 400g can chopped tomatoes

1 garlic clove, peeled & crushed

Pinch of caster sugar

1 sprig fresh thyme, leaves only, chopped

1 bay leaf

Sea salt & freshly ground pepper

For the meat sauce

2 tbsp olive oil

4 shallots, peeled & finely chopped

1 carrot, peeled & finely chopped

1 celery stalk, finely chopped

500g lean minced beef

1 sprig fresh thyme, stalks removed

2 bay leaves

5 basil leaves, torn

375ml red wine, Chianti or merlot

Pinch of caster sugar

2 tsp tomato puree

For the cheese sauce:

600ml milk

1 bay leaf

6 black peppercorns

Slice of onion

60g butter

60g plain flour

2 tsp Dijon Mustard

200g Pilgrims Choice Extra Mature Cheddar cheese, grated

Salt & pepper

12 pre-cooked lasagne sheets

75g Pilgrims Choice Extra Mature Cheddar cheese, grated

Preparation method

1.  To make the tomato sauce, heat the oil in a pan and add the tomatoes and garlic for 3-4 minutes.  Now add the sugar, thyme, bay leaf and seasoning. Cook over a gentle heat for 10 minutes, or until the tomatoes have reduced.

2.  For the meat sauce, heat the oil in a frying pan and sauté the shallots, carrots and celery for 5 minutes until softened but not coloured.  Add the mince and cook for 5-8 minutes until the meat is browned.  Add the thyme, bay leaves, basil and red wine.  Reduce slowly over a gentle heat until thick.  Season to taste, and add the sugar to taste, now stir in the tomato puree and take out the bay leaves.

3.  To make the cheese sauce, pour the milk into a saucepan and add the bay leaf peppercorns and onion.  Heat gently to just below boiling point, then remove from the heat, cover and allow to infuse for 10 minutes.  Strain the milk into a jug.  In a separate pan melt the butter and sprinkle in the flour and cook over a low heat, stirring constantly for 1 minute.  Remove from the heat and gradually stir in the warm milk.  Return to the heat and bring to the boil, stirring.  Cook, stirring until thickened and smooth.  Stir in the mustard and cheese, then season to taste with salt and pepper.

4.  Remove the bay leaf from the tomato sauce and combine this with the meat sauce.  Combine the meat sauce with a quarter of the cheese sauce.

5.  Preheat the oven to 160°C/140°C/Gas mark 3.

6.  To assemble the lasagne, grease an oven proof dish, spread a spoonful of meat sauce over the base of the dish. Add a layer of lasagne sheets and top with one third of the meat sauce, then drizzle over some cheese sauce.  Repeat this and top with a final layer of lasagne sheets and cover with the cheese sauce.  Sprinkle over the cheese and place in the oven for 35-45 minutes until golden brown.

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Stir-Fried Beef Noodles with Black Bean Garlic Sauce

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Make Stir-Fried Beef Noodles with Black Bean Garlic Sauce

Stir-Fried Beef Noodles with Black Bean Garlic Sauce

This is an incredibly tasty, healthy and easy stir-fry that can be made in minutes - a delicious mid-week meal. 

Lee Kum Kee’s Black Bean Garlic Stir-Fry sauce makes this dish!

Serves 2

Prep time:  5-7 minutes

Cooking time:  5-7 minutes

Ingredients

250g lean beef steak, cut into thin strips

1 garlic clove, peeled & crushed

½ tbsp fresh root ginger, peeled and finely grated

1 tbsp Lee Kum Kee Premium Dark Soy Sauce

Toasted Sesame oil

Freshly ground salt & pepper

1 tbsp vegetable oil

½ red pepper, deseeded & cut into thin strips

3 spring onions, sliced

100g bean sprout & stir fry vegetable mix

150g medium egg noodles

Lee Kum Kee Black Bean Garlic Stir-fry Sauce

Method

1. Bring a pan of salted water to the boil for the noodles.

2. Place the thinly sliced steak into a bowl and toss with 1 tablespoon of soy sauce, a drizzle of sesame oil and a pinch each of salt and pepper. Crush in the garlic, add the grated ginger and mix well. Leave to marinade for a few minutes while you prepare the rest of the vegetables.

3. Heat a wok or a large frying pan until hot then add 1 tablespoon of vegetable oil, and a touch of sesame oil, swirling the wok to coat the surface evenly. Add the beef strips and stir-fry for a couple of minutes until nicely browned.

4. Now add the red pepper and spring onions and stir-fry for 2-3 minutes. Add the bean sprouts for the last 30 seconds.

5. Blanch the noodles in the boiling water for about 3-4 minutes, until tender but still retaining a slight bite, then drain and immediately toss with the beef and vegetables.  Now add the Black Bean Garlic sauce and stir until warmed through.

6. Divide between bowls and serve, enjoy!

Why takeaway when you can fakeaway

We’re a time-strapped nation in need of quick and tasty meal ideas. Leading Chinese sauce company, Lee Kum Kee, has the answer in the form of a new collection of stir-fry sauces - so you can make a delicious dinner in a dash.

The stir-fry has long been a quick mid-week favourite and these little packets of joy can be paired perfectly with a variety of ingredients including: chicken, tofu, prawns and vegetables – giving you a tasty meal in minutes.

The stir-fry sauces include classic and regional Chinese flavour options like Black Bean Garlic and Kung Pao Chicken as well as flavoursome favourites Tomato & Garlic and Honey & Soy, providing an authentic taste of the East. The sauces provide inspiration in a packet - giving you a quicker, healthier and more wallet-friendly option than ordering a takeaway.

Not only is Lee Kum Kee the most used sauce brand in Hong Kong households but it also has over 130 years’ experience in sauce making. All Lee Kum Kee products are made to the highest quality, using only the best ingredients and with careful attention to detail at every stage of production. So we say kick back, reclaim your evenings and enjoy a Chinese dinner where there’s maximum flavour and minimum fuss. 

The stir-fry sauces are available from September in Tesco, Asda and Ocado RRP 85p.

                                      

For further information https://www.uk.lkk.com/ 

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Juicy Lucy – So Jucy

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Make Juicy Lucy – So Jucy

No, that’s not a typo. Depending on whom you talk to, this cheese-stuffed burger is either called a “Juicy Lucy,” or a “Jucy Lucy.” That’s because two restaurants in Minneapolis claim to have invented it, and they spell it differently. The 5-8 Club goes with “Juicy,” while Matt's Bar saves a character and spells it, “Jucy.” Unless you end up on some kind of cheeseburger related trivia show, this is probably useless information, but hey, you never know. 

By the way, I’m not picking sides, but went with “Juicy,” simply to appease my spell-checker. No matter how you spell it, one thing is for sure; this isn’t just any old cheeseburger.

The cheese stuffing really does keep the meat juicier, and the mouthfeel is noticeably different that what you experience with a burger that has cheese melted over the top. However, for this to work you need to keep the cheese inside, which means making sure you thoroughly and thoughtfully press the edges of the two patties together.

Please note that the times I gave in the video may, or may not, be close to what you’ll need. There are so many variables such as fat content, meat temperature, pan temperature, cheese choice, and portion size, just to name a few. So, doing some testing before the big burger party is recommended. Best homework, ever! Above and beyond that, not much can go wrong, so I really do hope you give this a try soon. Enjoy!

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Poutine – You'll Ruin French Fries and Like It

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Make Poutine – You'll Ruin French Fries and Like It

As the old joke goes, it takes a lot of time and effort to make poutine, but at least when you’re finally done you get to eat soggy fries. And, what incredibly delicious, soggy fries they are. 

Once you get past the fact that this is how they’re supposed to be, you can focus on the overall awesomeness of the dish, especially the rich, freshly made beef gravy featured herein.

I realize most you won’t actually use this gravy to make poutine, which is totally fine by me, since this is so good, on so many other things. While I don’t have any problem with you buying the cheese curds, or using frozen fries, I really do hope you make the sauce from scratch, as it is profoundly better than anything from the store.

I should mention that none of the “authentic” poutines I’ve had included chunks of beef in the gravy, but I really enjoy the extra meatiness, and this way everyone knows we made it from scratch. By the way, if you’re of the vegetarian persuasion, some severely caramelized mushrooms, and a decent vegetable stock (which I still need to do a video for), will produce a perfectly fine version. Either way, I really do hope you give this a try soon…at least the beef gravy. Enjoy!

For the Beef Gravy:

1 tablespoon vegetable oil or lard

1 to 1 1/2 pounds boneless beef short rib, chuck, or brisket, chopped

4 tablespoons butter

1 cup diced onions (you can also add some garlic if you want)

salt, freshly ground black pepper, and cayenne to taste

1/3 cup all-purpose flour

4 cups homemade beef broth, or a low-sodium, all-natural prepared broth

fresh chives to garnish

For the Fries: click here for video

For the Cheese Curds: click here for video

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Bourbon Pepper Pan Sauce – Learning a Skill That Always Thrills

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Make Bourbon Pepper Pan Sauce – Learning a Skill That Always Thrills

Mastering pan sauces is one the easiest things a home cook can do to raise their culinary game, since it allows one to produce dishes most people only see in restaurants. And not just any restaurants. The really good ones.

By the way, if you’re still looking for a Father’s Day gift, a nice bottle of bourbon, with a little splash going to finish a home-cooked steak, would make quite the one-two punch of manly goodness. And, even if your dad isn’t a sitcom stereotype, who doesn’t enjoy a well-executed pan sauce?

If you’re making this for meat that’s coming off a grill, you can still do the sauce separately, and just keep it warm until the main course is ready. Start with the sautéing garlic in butter step, and finish as shown. Of course, you’ll have to add some coarsely ground black pepper to the sauce, but that’s about the only adjustment.

Like I said in the video, this sauce’s rich, sweet, peppery flavor profile also works wonderfully with pork chops, and grilled chicken. You can also switch up the Bourbon for another liquor, since this really is just a technique video. Regardless of what you use, or what you serve it with, I really do hope you give this great pan sauce a try soon. Enjoy!

Ingredients for two portions:

1 clove minced garlic, sautéed in 1 teaspoon butter

1 ounce bourbon

1/2 cup chicken broth or veal stock

1/3 cup heavy cream

2 teaspoons cold butter

salt and cayenne to taste
freshly ground black pepper to taste

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Grilled Root Beer Beef – Almost as Good as an Ice Cream Float

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Make Grilled Root Beer Beef – Almost as Good as an Ice Cream Float

I’ve used something very close to this root beer marinade for lamb several times, and had great success, so I’ve been eager to try it with some skewered beef, which didn’t come out quite as well, but could have. Please, let me explain.

Since lamb has a stronger, “gamier” taste, the sweetness of this treatment works perfectly, but I thought it was a little too much for the beef. So, below in the ingredients list, I've made a few adjustments to the honey amount, as well as acidity level.

The beauty of a recipe like this is they’re very easy to adapt, and I’m not just talking about the pre-grill soak, but also the glaze we make with the extra marinade. Once reduced to something thick enough to coat our meat, you’ll want to taste it, and adjust with more heat, sweet, sour, or whatever else you think it needs. One thing mine definitely needed was more salt. I thought the soy was going to be enough, but I should have salted my skewers before they hit the grill, and/or add some salt to the marinade.

Adjustments aside, if you enjoy things like sweet/hot barbecue sauces, bourdon glazes, or even something like teriyaki, you will probably very much enjoy this. Even if you don’t use the marinade, I really loved the technique we used for the flank, which would work beautifully no matter how you flavor this. Either way, I really hope you give this a try soon. Enjoy!

Ingredients for 4 skewers/portions:

1 whole flank steak (about 1 1/2 pounds)

For the marinade

1 tablespoon vegetable oil

1 teaspoon freshly ground black pepper

1 teaspoon cayenne

1/2 teaspoon ground chipotle pepper

2 tablespoons ketchup

honey, optional (I used 2 tablespoons, but would omit next time)

1/3 cup soy sauce
2 tablespoons white or cider vinegar (I didn't add, but it needed it)

1 bottle (12 ounces) good quality root beer

kosher salt to season skewers generously

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Barbarian Beef – Our Oldest Recipe Yet

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Make Barbarian Beef – Our Oldest Recipe Yet

Ever since I saw Alton Brown grilling skirt steak on hot coals, I’ve wanted to try this technique for a larger hunk of meat, but it was the realization that no one had yet called a recipe “barbarian beef,” that provided the final push. 

By the way, I did no historical research, but I assume your average barbarian was too busy pillaging to lug a grill around, and just cooked their meat right on the coals. So, for the purposes of this post, that's the story we'll be going with.

I used top round for this, and if you’re just going to slice it thin, and make sandwiches it’s fine, but now that I have a little experience, I’d like to try it with a tenderer cut. No matter what you use, you’ll want to take it off a few degrees under whatever your regular internal temp target is, since it definitely continues to cook after you take it off the coals.

It’ll depend on the size/shape of your cut, but use a thermometer to check, as the temp will probably climb by at least 10 degrees. Above and beyond doneness, the flavor of the beef really was great. Very similar to something off a grill, but with a little bit deeper level of smokiness. Even if you don’t cook your steak on the coals, the sauce was quite nice, and comes highly recommended, but officially, I really do hope you give both a try soon. Enjoy!

For the Sauce:

4 cloves garlic

1 Fresno chili pepper, or other fresh hot pepper

2 teaspoons rosemary leaves

1 teaspoon kosher salt

2 tablespoons wine vinegar

2 tablespoons olive oil

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The Ultimate Chilli Con Carne with Steak & Chorizo

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Make The Ultimate Chilli Con Carne with Steak & Chorizo

 The Ultimate Chilli Con Carne with Steak & Chorizo

This truly is an amazing chilli and is a fantastic dish to serve friends or family for a casual get-together!

Serves 6-8

Prep time: 10 minutes

Cooking time:  3 hours  45minutes

Ingredients

2 tbsp olive oil

1.5kg casserole steak, cut into bites sizes

2 onions, peeled & finely chopped

6 garlic cloves, peeled & finely chopped

2 tbsp oregano

2 tsp ground cumin

2tbsp chilli powder

2 tsp smoked paprika

4 red chillies, finely chopped

400g chorizo, sliced

600ml red wine

250ml beef stock

2 tbsp dark brown sugar

2 x 400g cans of chopped tomatoes

2 x 400g can of kidney beans

40g dark chocolate

To serve

Sour Cream

Small bunch of fresh coriander, roughly chopped

Crusty Bread & Rice

Method

1.        In a large heavy based pan heat the oil on the hob over a medium heat and brown the meat in batches, remove and set aside.

2.        In the same pan add the onion and garlic on a low heat and sauté for 3-4 minutes until softened.  Now add the oregano, cumin, chilli powder, paprika, chillies and chorizo, cook for a further minute.

3.        Now return the meat to the pan with the wine, stock, sugar and tomatoes, bring to the boil, cover and simmer for 2 hours, stirring after one hour.

4.        Now taste the chilli to see if it requires any further chilli powder.

5.        Mix in the beans and simmer for a further hour uncovered adding more water if required.

6.        Stir in the chocolate.

7.        Serve with rice & crusty bread, garnish with coriander and sour cream. Enjoy!

Set of 4 Ceramic Bowls & Spoons on a Slate Base - Arthur Price

Cutlery - Sophie Conran Rivelin by Arthur Price

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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

600ml beef stock

800g stewing steak, fat removed & cubed

1 level tbsp tomato puree

200ml 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

450g shallots, peeled

Juice of ½ lemon

Freshly ground salt & pepper

2 tbsp fresh coriander, chopped

Method

1.  Place the onions, garlic and 300ml 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/150°C/Fan 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

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

* Cutlery -  Sophie Conran Rivelin for Arthur Price

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Corned Beef & Kimchi Fried Rice – Just Like Your Irish-American-Korean Grandmother Used to Make

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Make Corned Beef & Kimchi Fried Rice – Just Like Your Irish-American-Korean Grandmother Used to Make

After too many requests to count, I’m finally posting my recipe for kimchi fried rice, and by “my recipe,” I mean everyone’s recipe, since give or take a handful of meat, they’re all pretty much the same. 

Having said that, I’ll give a shout out to the lovely and talented, Maanchi, since I checked her channel to make sure I wasn’t missing any key elements, as well as learn how to say, “gochujang.”

I’m not sure how close I got to the later, but except for the seaweed, I did get all the ingredients right. Of course, the diced corned beef is optional, but if you do have some leftover from your St. Patrick’s Day, I highly recommend you give it a try. Bacon is another fine choice, as is almost any other diced meat I can think of.

The egg is also technically optional, but not for me. The way the runny yolk mixes into, and moistens the rice takes this to a whole other level. The poached egg also paired quite nicely with my “landweed” garnish, as it does with the much more traditional shredded seaweed. But, no matter how you accessorize, I really hope you give this corned beef and kimchi fried rice a try soon. Enjoy!

Ingredients for 2 large portions:

1 generous cup chopped drained kimchi

2 tablespoons vegetable oil

1 1/2 cups diced corned beef or other meat

3 generous cooked rice, (I find cold works best for crustification)

1/4 cup kimchi juice

1/4 cup water

2 tablespoons gochujang chili paste

1/2 cup sliced green onion

2 teaspoons toasted sesame seeds

2 teaspoons sesame oil, or to taste

2 poached or fried eggs

shredded seaweed to garnish, optional

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The Best Irish Beef Stew

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Make The Best Irish Beef Stew

The Best Irish Beef Stew

This has to be one of the best Irish stews, this may not be the most traditional recipe but it is certainly one of the tastiest!

Serves 6

Preparation time: 20 minutes

Cooking time:  2 ½ hours

Ingredients

2 tbsp olive oil

900g stewing steak (lean but not too lean)

6 large garlic cloves, crushed

1 litre of beef stock

250ml of Guinness beer

250ml of fine red wine

2 tbsp tomato puree

1 tbsp sugar

1tbsp of fresh thyme leaves, finely chopped

1 tbsp Worcestershire sauce

2 bay leaves

50g butter

1.5kg potatoes, peeled and chopped into ½ inch pieces

1 large onion, chopped

500g carrots, peeled and chopped into ½ inch pieces

Freshly ground salt & pepper to season

2 tbsp fresh parsley, finely chopped

Method

1.  Heat half of the oil in a heavy based large pan on a medium heat.  Season the beef and fry half the beef until brown all over.  Put aside the browned meat and repeat with the remaining beef.  Add the garlic to the browned meat and sauté for 1 minute.

2.  Add the beef stock, Guinness, red wine, tomato puree, sugar, thyme, Worcestershire sauce and bay leaves.  Stir the mixture and bring to boil and then reduce the heat to medium low, cover and simmer for 1 hour, stir occasionally.

 3.  In the meantime melt the butter in another large pan on a medium heat.  Add the carrots, onion and potatoes and sauté the vegetables until golden, this will take around 20 minutes.  Set aside until the meat has simmered for 1 hour.

4.  Add the vegetables to the beef.  Simmer uncovered until the beef and vegetables are very tender, this will take about 1 hour.  Remove the bay leaves.  Transfer the beef stew to a warmed serving dish, add salt and pepper to taste.  Sprinkle with parsley and serve.

Cooks Tip

*  The stew can be prepared up to 2 days in advance and stored in a sealed container in the refrigerator.

Cutlery - Sophie Conran Rivelin for Arthur Price 

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