Meatballs with Rioja Sauce

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Make Meatballs with Rioja Sauce

Meatballs with Rioja Sauce

An absolutely scrumptious meatball dish, perfect for any occasion.  This dish is best served with crusty bread or your favourite pasta and of course a large glass of Rioja!

Serves 4

Prep time:  20 minutes

Cooking time:  45 minutes

Ingredients

For the meatballs

500g lean beef mince

1 onion, very finely chopped

2 garlic cloves, grated

50g black olives, stoned and chopped

50g breadcrumbs

25g manchego cheese, grated

1 egg, beaten

1 tsp smoked paprika

1 long chilli, deseeded & finely chopped

2-3 tbsp parsley, chopped

Freshly ground salt & pepper

For the sauce

1 tbsp olive oil

250ml Beronia Crianza Rioja

2 x 400g chopped tomatoes

2 tsp caster sugar

To serve

Crusty Bread

Rigatoni, Penne or Spaghetti Pasta cooked as per packet instructions

Handful of parsley, roughly chopped

Manchego cheese, shavings

Method

1.  Preheat the oven to 220°C/200°C/425°F/Gas 7.

2.  To make the meatballs, place all the ingredients into a large bowl and mix with your hands.  Divide the mixture into about 20 balls.

3.  Place the meatballs into a large roasting tin and toss in the olive oil.  Bake in the oven for 10 minutes and then pour the Rioja over the meatballs making sure to turn the meatballs so that they are fully coated in the wine.

4.  Place back in the oven for a further 10 minutes and the add the tomatoes and sugar.  Return to the oven for 25 minutes until the sauce has thickened.  Season to taste.

5.  Serve with bread or pasta, manchego, parsley and of course a large glass of Rioja - Delicious!

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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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Chilli Con Carne

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Make Chilli Con Carne

Chilli Con Carne

There are so many variations of Chilli Con Carne but this has to be one of the BEST!  It takes a while to make so pour yourself a glass of red... the wait is most definitely worth it!

Serves 4

Preparation time: 20 minutes

Cooking time: 2 ½ hours

Ingredients

For the Braised Mince

1½ tbsp vegetable oil

2 small onions, peeled, chopped

3 garlic cloves, peeled, chopped

1 tsp chopped fresh thyme

1 tsp chopped fresh rosemary

500g beef mince

200g canned chopped tomatoes

½ tbsp Worcestershire sauce

500ml beef stock

For the chilli con carne

1 tbsp vegetable oil

1 onion, peeled, finely chopped

2 garlic cloves, peeled, finely chopped

1 tsp ground cumin

1 tsp ground coriander

1 tsp chilli powder

1 tsp smoked paprika

350ml red wine

1 x 400g can of chopped tomatoes

splash of Worcestershire sauce

2 red chillies, finely chopped

Braised mince (see above)

250g mushrooms, thickly sliced

1 x 400g can red kidney beans, rinsed, drained

250ml beef stock

To serve

300g long-grain rice, cooked according to packet instructions, drained

4 warmed tortilla wraps

1 x 150ml pot soured cream

100g mature cheddar, grated

Small bunch fresh coriander, finely chopped

Method

1.      To make the braised mince, heat half of the vegetable oil in a large pan over a high heat.  Add the onions, garlic and herbs and fry for 3-4 minutes, or until softened and golden-brown. Turn off the heat and set the pan aside.

2.         Heat the remaining oil in a separate pan over a medium heat. Add a third of the beef mince and fry for 4-5 minutes, or until browned.

3.          Transfer the browned mince to the pan containing the onions, garlic and herbs.

4.          Repeat the process twice more, overloading the pan will not speed things up because the pan will lose heat, so take your time.

5.          Return the pan containing the cooked mince and vegetables to a medium heat. Add the canned tomatoes and Worcestershire sauce and stir the mixture well to combine. Bring the mixture to a simmer.

6.          Add the stock to the beef and tomatoes mixture and bring to a simmer. Simmer for one hour, uncovered, or until the volume of liquid has reduced slightly and the sauce has thickened. Set aside to cool. Now pour yourself a glass of red and prepare the ingredients for the Chilli Con Carne.

7.          For the chilli con carne, heat the oil in a large heavy-based pan over a medium heat. Add the onions and garlic and fry for 3-4 minutes, or until softened and slightly browned.

8.          Stir in all the ground spices until they coat the onions and garlic, then pour in the red wine and bring the mixture to a simmer, stirring occasionally.  Simmer for 6-8 minutes, or until the volume of liquid has reduced by half.

9.          Add the chopped tomatoes, Worcestershire sauce and chopped red chillies and continue to simmer for 4-5 minutes, or until the sauce has thickened slightly.

10.       Add the braised mince, mushrooms, kidney beans and beef stock, stir well, then simmer over a low heat, uncovered, for 40-45 minutes, stirring occasionally, or until the sauce has thickened and the flavours have intensified.

11.       To serve, divide the rice equally among four serving plates. Spoon over the chilli con carne. Place one tortilla alongside each serving. Place the soured cream and cheese into small bowls and serve alongside.

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The BEST Cottage Pie

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Make The BEST Cottage Pie

This has to be comfort food at its best. A perfect family meal!

Serves 6-8

Prep time:  20 minutes

Cooking time: 1 hour 15 minutes

Ingredients

For the mince

2 tbsp olive oil

1kg lean minced beef

2 onions, finely chopped

2 celery sticks finely chopped

2 carrots, finely chopped

2 parsnips, finely chopped

2 cloves of garlic, peeled & finely chopped

10 sprigs fresh thyme leaves only

2 tbsp tomato puree

350ml red wine

800ml beef stock

A few splashes of Worcestershire sauce

150g frozen peas

1 ½ tbsp cornflour

Salt & freshly ground pepper

For the mash

1.5kg King Edward potatoes, peeled & chopped

100g butter

150ml double cream

Salt & freshly ground pepper

75g mature cheddar, grated

 Method

1.  Heat a large frying pan and then add a tablespoon of olive oil, add the mince in small batches until browned all over and set aside.

2.  Now a tablespoon of olive oil to the frying pan and gently fry the onions, celery, carrots, parsnips, garlic and thyme for 5 minutes until softened.  Add the tomato puree fry for one minute and then add the mince.

3.  Deglaze the frying pan which you cooked the mince in with red wine, cook for 3-4 minutes until it has reduced by half.

4.  Add the stock to the pan and let simmer for 45 minutes.  Place the cornflour in a small bowl and add 2 tbsp liquid from the pan and mix through.  Add to the pan with a few splashes of Worcestershire sauce and the frozen peas.  Season to taste.

5.  Preheat the oven at 200°C/180°C/Gas mark 6.

6. For the mash, place the potatoes in a pan of salted water bring to the boil and then simmer for 12-15 minutes.  Drain the potatoes and the mash with a potato masher or ricer.  Add the cream and butter and mix well until you have a smooth mash.

7.  Put the mince into a baking dish and top with the mash and sprinkle over the grated cheese.  Place in the oven for 20-30 minutes until the mash is golden brown.  Serve by itself or with your favourite vegetables, enjoy!

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The BEST Cottage Pie

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Make The BEST Cottage Pie

The BEST Cottage Pie

This has to be comfort food at its best. A perfect family meal!

Serves 6-8

Prep time:  20 minutes

Cooking time: 1 hour 15 minutes

Ingredients

For the mince

2 tbsp olive oil

1kg lean minced beef

2 onions, finely chopped

2 celery sticks finely chopped

4 carrots, finely chopped

10 sprigs fresh thyme leaves only

4 tbsp tomato puree

2 tbsp plain flour

350ml red wine

800ml beef stock

Salt & freshly ground pepper

A few splashes of Worcestershire sauce

For the mash

2kg King Edward potatoes, peeled & chopped

125g butter

250ml double cream

Salt & freshly ground pepper

 Method

1.  Heat a large frying pan and then add a tablespoon of olive oil, add the mince in small batches until browned all over and set aside.

2.  In another large frying pan heat a tablespoon of olive oil and gently fry the onions, celery, carrots and thyme for 3-5 minutes until softened.  Add the tomato puree and flour and fry for one minute and then add the mince.

3.  Deglaze the frying pan which you cooked the mince in with red wine, cook for 3-4 minutes until it has reduced by half and then add to the mince.

4.  Add the stock to the pan and let simmer for 45 minutes.  Season to taste and add a few splashes of Worcestershire sauce.

5.  For the mash, place the potatoes in a pan of salted water bring to the boil and then simmer for 12-15 minutes.  Drain the potatoes and the mash with a potato masher or ricer.  Add the cream and butter and mix well until you have a smooth mash.

6.  Preheat the grill to high.  Put the mince into a baking dish and top with the mash.  Place under the grill for 8-10 minutes until the mash is golden brown.  Serve by itself or with your favourite vegetables, enjoy!

 

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The Ultimate Spaghetti Bolognese

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Make The Ultimate Spaghetti Bolognese

The Ultimate Spaghetti Bolognese

A delicious rich and slowly simmered sauce, which tastes even better the next day – if you can wait that long!

Serves 4

Preparation time: 15 minutes

Cooking time: 2 hours 15 minutes

Ingredients

2tbsp olive oil

100g pancetta, chopped into lardons

1 onion, finely chopped

2 garlic cloves, finely chopped

1 carrot, peeled & grated

600g lean minced steak

125g button mushrooms, sliced

350ml red wine

2 tbsp tomato puree

400g tin of chopped tomatoes

1 tsp dried oregano

1 good pinch of sugar

2 tbsp balsamic vinegar

Salt & freshly ground pepper

100ml double cream

450g spaghetti, cooked as per packet instructions

Freshly grated parmesan, to serve

Small handful of fresh basil

Preparation method

1.  Heat the oil in a large saucepan and fry the pancetta for 1-2 minutes.  Now add the onion, garlic and carrot, fry for 5 minutes stirring occasionally until softened.

2.  Stir in the mince, cook for 10 minutes until evenly coloured and stir in the mushrooms and fry for a further minute.  Now add the wine, tomato puree, tomatoes, oregano, sugar, balsamic vinegar and season well to taste and bring to the boil.

3.  Reduce the heat, cover and simmer for 1 ½ hours and stir occasionally.  Pour in the cream, stir through, cover and simmer for a further 30 minutes.

4.  Cook the spaghetti as per packet instructions, drain well and spoon the Bolognese over and serve with parmesan cheese and a few sprigs of basil.

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The Best Lasagne with Mature Cheddar & Gruyere Cheese Sauce

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Make The Best Lasagne with Mature Cheddar & Gruyere Cheese Sauce

The Best Lasagne with Mature Cheddar & Gruyere Cheese Sauce

The ultimate homemade lasagne!

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

100g mature cheddar cheese, grated

100g Gruyere cheese, grated

Salt & pepper

12 pre-cooked lasagne sheets

100g Parmesan Cheese

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 both cheeses, 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/Gas mark 3.

6.  To assemble the lasagne, grease a 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 parmesan cheese and place in the oven for 35-45 minutes until golden brown.

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Cannelloni with Beef, Spinach & Ricotta

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Make Cannelloni with Beef, Spinach & Ricotta

Cannelloni with Beef, Spinach & Ricotta

This has to be the best Cannelloni that I have ever tasted – absolutely delicious you have to give it a try!

Serves 4

Prep time:  15 minutes

Cooking time: 30 minutes

Ingredients

18-20 pasta sheets (approx 13cm x 10cm/5in x 4in)

5 shallots, finely chopped

1 clove of garlic finely chopped

2 tbsp olive oil

500g/17oz minced beef

200g spinach

250g/17oz ricotta cheese

100g/3oz freshly grated parmesan cheese

Salt & freshly ground pepper

700g/24oz passata

Small handful of fresh basil leaves

160ml/5 ½ fl oz double cream

Drizzle of extra virgin olive oil

To serve

Freshly shaved parmesan

Italian salad leaves (if preferred)

Method

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

2.  Add the olive oil to a large frying pan and gently fry the shallots and garlic until softened.  Now add the mince and gently fry until browned, set aside to cool.

3.  Place the spinach into a large bowl and cover with boiling water, drain and roughly chop, set aside. 

4.  In a large bowl add the ricotta, parmesan and the cooled mince and spinach.  Mix thoroughly and season to taste.

4.  In a large deep baking tray drizzle some of the passata so that you lightly cover the base.

4.  Take a sheet of pasta and place two heaped tablespoons at one end and roll to form a tube and place in the baking tray.  Repeat the process until the baking tray is full and all the pasta sheets have been used.

5.  Pour over the remaining passata and scatter with the basil leaves, drizzle over the cream and season with salt and pepper.

6.  Finally drizzle over some extra virgin olive oil and place in the oven for 20 minutes.  Cover with foil for the first 10 minutes and then remove for the final 10 minutes.

7.  To serve, divide between the serving plates and top with shavings of parmesan and pour yourself a glass of Italian red wine, enjoy!

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