the BEST Slow-Cooked Beef Stroganoff Recipe

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Make the BEST Slow-Cooked Beef Stroganoff Recipe

The BEST Slow Cooked Beef Stroganoff

This is perfect for a dinner party as you can cook it a day in advance.  This is a beautiful melt-in-the mouth dish!

Serves 4

Prep time: 15 minutes

Cooking time: 2 ½ - 3 hours
Ingredients

4 tbsp olive oil

500g (1lb 2oz) mushrooms, slices

1.5kg (3lb 5oz) stewing beef, cut into 3cm cubes

350ml (12 fl oz beef stock)

3 onions, peeled & sliced

3 garlic cloves, peeled and crushed

150ml (5fl oz) dry white wine

100ml (3 ½ fl oz) brandy

Pinch of paprika

Freshly ground salt & pepper

300ml (10 fl oz) double cream

Buerre manié

3 tbsp butter, softened

3 tbsp plain flour

To serve

Basmati rice, follow packet instructions

Method

1.  Preheat the oven to 150°C (300 F), Gas mark 3.

2.  in a large ovenproof casserole heat 2 tbsp of olive oil and lightly fry the mushrooms in batches until slightly golden.  Put on a plate and set aside.  Next brown the meat in batches and set aside, add more oil if necessary.

3.  Now fry the onions until softened and lightly golden, add the garlic towards the end adding more oil if necessary.  Add half of the beef stock and bring to the boil to deglaze the pan.  Return the meat and mushrooms to the pan and add the rest of the stock, wine and brandy.  Add a good pinch of paprika and season to taste, stir well and simmer.  Cover the pan and place in the oven and cook for 2 – 2 ½ hours until the meat is tender.

4.  Make the beurre manié by mixing the butter and flour to create a paste.  Set aside.

5.  Remove the dish from the oven and strain the liquid into a pan.  Keep the meat and mushrooms warm in a covered casserole.  Pour the cream into the pan with the liquid and boil, uncovered for a few minutes until the sauce has slightly reduced and has a good flavour.  Season to taste if required.

6.  Place the beurre manié into the boiling liquid, 1 tbsp at a time and whisk until the sauce thickens slightly.  Now pour the sauce over the meat and mushrooms and stir gently.  Keep warm until ready to serve with the rice.

Cooks Tips

v  This can be prepared a day in advance.

 

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the BEST Five Spice Pork Spare Ribs

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Make the BEST Five Spice Pork Spare Ribs

The BEST Five Spice Pork Spare Ribs

These have to be the BEST Spare Ribs I have tasted. They melt in your mouth...absolutely delicious!

Serves 4

Prep time: 30 minutes

Cooking time: 1 hour
Ingredients

For the spareribs

750g pork spareribs

600ml groundnut (peanut) oil

For the marinade

1 tbsp Shaoxing rice wine or dry sherry

1 tbsp light soy sauce

1 tbsp Chinese black rice vinegar or cider vinegar

2 tsp sesame oil

1 tbsp corn flour

For the sauce

2 tbsp finely chopped garlic

2 tsp five-spice powder

3 tbsp finely chopped spring onions

3 tbsp Chinese rock sugar or granulated sugar

3 tbsp Shaoxing rice wine or dry sherry

150ml/5 fl oz chicken stock

1½ tbsp light soy sauce

2 tbsp dried grated orange peel

85ml/3fl oz Chinese black rice vinegar or cider vinegar

Method

1.      Mix the marinade ingredients together in a bowl and place the spareribs in the marinade for about 25 minutes at room temperature. Remove the spareribs from the marinade with a slotted spoon.

2.      Heat the oil in a deep-fat fryer or large pan. When the oil is very hot and slightly smoking, slowly brown the marinated spareribs in several batches until they are brown. Drain each cooked batch on kitchen paper. (Leave the cooking oil to cool. Strain it through a filter if you want to re-use it when cooking pork.)

3.      Put the sauce ingredients into a clean wok or frying pan.

4.      Bring the sauce to the boil and then reduce the heat. Add the spareribs, cover and simmer gently for about 40 minutes, stirring occasionally.

5.      Skim off any surface fat, turn onto a warm serving plate and serve at once.

Cooks Tips

v  If necessary, add a little water to the sauce to prevent the spareribs from drying up.

 

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Red Cooked Beef on a bed of Egg Noodles

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Make Red Cooked Beef on a bed of Egg Noodles

Red-Cooked Beef on a Bed of Egg Noodles

A delicious and aromatic Chinese dish with very tender beef slices...

Serves 4

Prep time: less than 30 minutes

Cooking time: 1 hour
Ingredients

1 tbsp vegetable oil

6 spring onions, sliced

4 garlic cloves, thinly sliced

thumb-sized piece fresh ginger, cut into matchsticks

1 tsp roasted Sichuan peppercorns

6 star anise

6 cloves

1 cinnamon stick

200ml beef stock

75ml brandy

50ml dark soy sauce

2 tsp sugar

pinch salt

500g piece of topside beef

1 red pepper, sliced

1 yellow pepper, sliced

To serve

1 packet ready-made egg noodles, cooked according to packet instructions

fresh beansprouts

sesame oil, to drizzle

handful peanuts, toasted

Method

1.      Heat the oil in a large, deep frying pan over a medium heat. Add the spring onions, garlic, ginger, Sichuan peppercorns, star anise, cloves and cinnamon stick and fry for 2-3 minutes, until the spring onions have softened.

2.      Add the stock, brandy, soy sauce, sugar and salt. Bring to the boil, then turn down the heat and simmer for five minutes.

3.      Reduce the heat, so the mixture is barely simmering, then place the beef into the sauce. Poach the beef, turning occasionally, for 45 minutes to one hour, or until completely cooked through.

4.      Add the red and yellow peppers one minute before the end of cooking and allow to soften for a minute. Remove the beef from the pan and allow to rest for 4-5 minutes covered in foil, then carve into thin slices.

5.      To serve, place the egg noodles, bean sprouts, sesame oil and peanuts into a large bowl and mix together well. Divide the noodle mixture and place onto four plates. Place a few slices of beef onto each pile of noodles and drizzle over the sauce

Cooks Tips

v  Add a little water to the sauce if it has gone to thick.

 

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The BEST Carrot Cake Recipe

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Make The BEST Carrot Cake Recipe

The BEST Carrot Cake Recipe

Deliciously simple Carrot Cake suitable for any occasion.  Gorgeous!!

Serves 14

Prep time: 30 minutes

Cooking time: 1 ¼ - 1 ½ hours, plus cooling time
Ingredients

400g plain flour

570g castor sugar

5 medium eggs

5 tsp ground cinnamon

2 tsp bicarbonate of soda

½ tsp salt

450ml vegetable oil

700g (unpeeled) carrots, peeled and grated

150g walnuts, roughly chopped

200g full fat soft cheese, preferably Philadelphia

150g icing sugar, sifted

100g butter, softened

Method

1.  Preheat oven to 180°C/350°F/Gas mark 4.  Grease and base line a 26cm (10 ½ inch) diameter and 6.5-7cm (3inch) deep cake tin.

2.  Put the plain flour, castor sugar, eggs, cinnamon, bicarbonate of soda, salt and vegetable oil in a large bowl and blend with an electric whisk for at least 5 minutes.  Then add the carrots and walnuts and mix through.

3.  Place the mixture into the cake tin and bake for 1 ¼ - 1 ½ hours or until the skewer inserted into the centre of the cake comes out clean.  Leave the cake to cool and then remove from the tin to cool thoroughly.

4.  For the topping place the soft cheese, icing sugar and butter into a bowl and mix until smooth.  Spread over the cold cake, then place in the fridge until icing is firm. 

5.  The BEST Carrot Cake is now ready to slice, serve and EAT, enjoy!!

Cooks Tips

v  This cake can double as a dessert if you serve with an indulgent ice-cream.

 

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The BEST Lamb Keema Recipe

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Make The BEST Lamb Keema Recipe

The BEST Lamb Keema Recipe

A tasty lamb and pea curry recipe that is quick to make and can be made in advance.

Serves 4

Prep time: 15 minutes

Cooking time: 1 hour
Ingredients

2 tbsp cumin seeds

1 tbsp coriander seeds

50g butter

2 tbsp vegetable oil

2 onions, peeled & chopped

6 whole cloves

1 inch of cinnamon

6 whole black peppercorns

1 tbsp garam masala

1 tsp turmeric

1 tin of chopped tomatoes

5 cloves of garlic, peeled & minced

2 inches of root ginger, peeled & grated

2-5 fresh chillies, deseeded & chopped (depending on heat preference)

500g lean lamb mince

1 small cup of frozen peas

Salt for seasoning

Method

1.  Place the cumin & coriander seeds into a dry frying pan and roast until fragrant and then grind in a pestle and mortar.

2.  Place the oil and butter into a large pan and melt and then add the onion, cloves, cinnamon and peppercorns over a medium heat until the onions are browned.  Remove the cinnamon stick and add the cumin and coriander mix with the garam masala and turmeric and fry for 30 seconds whilst stirring.

3.  Add the tin of tomatoes, garlic, ginger and chillies.  Cook the mixture over a medium heat for 10 minutes.

4.  Add the lamb and mix into the mixture breaking up the lamb.  Cover with a lid and simmer on a low heat for 35-45 minutes.  Add the peas 10 minutes before the end.  Season with salt and add more garam masala if required.

5.  This dish is best when it is cooled and reheated to allow the flavours to infuse.  Reheat in the pan and serve with basmati rice and Indian breads.

Cooks Tips

v  This dish is best when made a day in advance.

 

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The BEST Tarka Dal Recipe

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Make The BEST Tarka Dal Recipe

Tarka Dal

Tadka Dal is a North Indian dish and is a kind of thick, spicy soup usually served with rice or, my personal favourite, just warm chapatis or naan bread which you use to scoop it up!           
 A delicious warming, comfort food at any time!

Serves 4

Prep time: 15 minutes

Cooking time: 1 hour
Ingredients

½ cup red split lentils

3 cups of water

½ level tsp salt

1 small onion chopped

3 cloves of garlic, finely chopped

4 tbsp ghee or clarified butter

½ tsp turmeric

½ tsp garam masala

1 small tomato

2 tsp chopped coriander

Method

1.  Rinse the lentils in cold water and put them in a saucepan with the water and salt and bring to the boil.  Turn the heat down and simmer uncovered for 20 minutes skimming off any froth.  Now partly cover the pan.

2.  Cook for a further 40 minutes stirring now and again.  At the end of the cooking time you should have a pale yellow soup like mixture.

3.  During the final 10 minutes of cooking time fry the onion and garlic in the ghee or clarified butter until the onions are pale brown.  Add the tumeric and garam masala to the onions and cook for 30 seconds.

4.  Stir the onion mixture into the cooked lentils.  Serve hot sprinkled with the chopped tomato and chopped coriander.

Cooks Tips

v  For extra zing you can add a tablespoon of lemon juice.

v  If the tarka dal is looking very pale you can add more turmeric.

 

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Penne Amatriciana

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Penne Amatriciana

A simple but classic pasta dish!  Rich tomato sauce with smoky pancetta and hot, hot, hot!!

Serves 2

Prep time: 15 minutes

Cooking time: 2 hours
Ingredients

A splash of olive oil

250g pancetta or smoked bacon, thickly sliced

1 ½ red onions, finely chopped

2 fresh red chillies, deseeded and finely chopped

1 (2 if you like it hot) small dried chillies, finely chopped and crumbled

1 tbsp fresh rosemary, finely chopped

2 cloves of garlic finely chopped

100ml red wine

2x400g tins of chopped tomatoes

250g penne pasta

2 handfuls of freshly grated parmesan cheese

(plus extra for serving)

Freshly ground salt & pepper

Method

1.  Heat the olive oil in a large heavy based pan or wok and fry the pancetta on a high heat for 6-8 minutes or until crisp.  Add the onions and gently fry for about 15 minutes stirring occasionally.

2.  Add the chilli, garlic and rosemary and stir for 1-2 minutes.  Pour in the wine and turn up the heat so that the alcohol evaporates.  Then add the chopped tomatoes.  Reduce the heat to low and gently simmer uncovered for about 1 ½ hours stirring occasionally until the sauce has reduced to a very thick consistency.

3.  Meanwhile cook the pasta as to packet instructions in salted water until al dente.

4.  Stir in 2 handfuls of Parmesan into the sauce and cook for a further minute and season to taste.  Drain the pasta and mix with the sauce.  Serve on warm plates and scatter with Parmesan.

Cooks Tips

v  Instead of rosemary you can use basil or oregano to change the taste.

 

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Seared Scallops Wrapped in Pancetta on a bed of Pea & Mint Risotto

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Make Seared Scallops Wrapped in Pancetta on a bed of Pea & Mint Risotto

Seared Scallops Wrapped in Pancetta

on a bed of Pea & Mint Risotto

A fresh and flavourful first course that's bound to impress

Serves 4 as a starter

Ingredients

12 large scallops, shelled & coral removed

12 thin slices of pancetta

Drizzle of olive oil

Freshly ground salt & pepper

1 tbsp olive oil

½ onion, chopped finely

2 cloves of garlic, chopped finely

300g risotto rice

100ml white wine

1 litre hot chicken stock

100g frozen peas

1 large handful fresh mint, chopped

3 tbsp double cream

50g parmesan cheese

50g butter

salt and freshly ground black pepper

Method

1.      Rinse the scallops and pat dry. Using the back of a knife flatten each slice of pancetta to stretch it. Wrap each scallop with a piece of pancetta and secure with a cocktail stick. Drizzle over some olive oil and salt and pepper.  Set aside in the refrigerator.

2.      Heat the oil in a large saucepan.  Add the onion and garlic and fry gently for three minutes or until the ingredients have softened but not coloured.

3.      Add the risotto rice to the saucepan and stir well for 2-3 minutes, or until the grains turn translucent.

4.      Add the wine to the saucepan and turn up the heat. Cook for 1-2 minutes, or until the wine has been absorbed.

5.      Gradually add the hot chicken stock to the saucepan, a ladleful at a time and stir continuously, only adding the next ladleful of stock when the rice has fully absorbed the previous ladleful. Cook until all the stock has been absorbed and the rice is slightly al dente.

6.      Preheat a large frying pan until medium hot. Cook the scallops for 2-3 minutes on each side or until the bacon is crisp and the scallops are cooked through.

7.      Meanwhile add the peas, fresh mint, double cream and butter. Season with salt and freshly ground black pepper and mix well. Cover with a lid and leave to cook for 2-3 minutes.

8.      To serve, spoon the rice into warmed bowls and place the seared scallops on top after removing the cocktail sticks.

Cooks Tips

v  Instead of scallops you can serve with cooked and flaked salmon.

 

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