Shepherd’s Pie made with 10 Hour Slow-Cooked Lamb Shank

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Make Shepherd’s Pie made with 10 Hour Slow-Cooked Lamb Shank

Shepherd’s Pie made with 10 Hour Slow-Cooked Lamb Shank

This has to be the best Shepherd’s Pie I have tasted; it is definitely worth every minute of the cooking time required.  Comfort food at its best!

Serves 4

Prep time:  20 minutes

Cooking time:  1 hour 15 minutes (plus cooking lamb shanks for 10 hours)

Ingredients

For the lamb shanks:

2 tbsp olive oil

2 large lamb shanks

1 onion, peeled & quartered

2 garlic cloves, peeled & crushed

2 celery sticks, chopped

2 sprigs of rosemary

1 bay leaf

500ml water

For the pie:

2 tbsp olive oil

2 large onions, peeled & chopped

2 large carrots, diced

1 celery stalk, finely sliced

150g mushrooms, sliced

Sea salt & freshly ground pepper

25g butter

2 tbsp plain flour

300ml lamb stock from the shanks

150g frozen peas

150ml red wine

900g floury potatoes, peeled

100g butter, plus extra for cooking

100ml milk

Method

1.  The night before, preheat the oven to 130°C/110°C Fan/Gas mark ½/250°F.

2.  In a large frying pan heat the olive oil and add the shanks.  Brown them quickly all over, turning for a few minutes then remove.

3.  Place the shanks into a casserole pot with the onion, garlic, celery, rosemary, thyme, bay leaf and cover with water.  Put in the oven overnight for 10 hours or until falling off the bone.

4.  The next day, remove the shanks to cool, strain the liquid (you will use this later) and set aside, dispose of the contents of the sieve.  When the shanks are cool remove the soft meat and dice.

5.  In a large frying pan add the olive oil and gently fry the onions, carrots and celery for 7 minutes until softened.  Now add the mushrooms, season well and fry for a further 2-3 minutes.

6.  Add the butter and allow it to melt and sprinkle over the flour, and stir through for 1 minute.  Reduce the heat and gradually stir in the stock and peas, continuing to stir.  Once the sauce has started to thicken slowly stir through the red wine and chopped lamb.  Gently simmer for 5 minutes and season well.  Transfer the mixture to an ovenproof baking dish.

7.  Meanwhile, preheat the oven to 180°C/160°C Fan/350°F/Gas mark 4.

8.  Boil the potatoes in salted water until tender.  When cooked drain and mash with a potato ricer or masher.  Add the milk, butter and season well and mix through until there are no lumps.  Top the baking dish with the mashed potato and speckle with some butter.  Bake the pie in the oven for 45-55 minutes, or until it is golden.

9.  Serve on warmed plates, enjoy!

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Roast Rib of Beef with Horseradish Breadcrumbs & Yorkshire Puddings

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Make Roast Rib of Beef with Horseradish Breadcrumbs & Yorkshire Puddings

Roast Rib of Beef with Horseradish Breadcrumbs & Yorkshire Puddings

This is the ultimate Sunday roast, perfect for any occasion.  Delicious!

Serves 6

Prep time:  25 minutes

Cooking time:  1 hour 30 minutes

Ingredients

For the roast rib of beef:

1.5kg beef rib, on the bone

Olive oil

2 onions, peeled & quartered

2 carrots, peeled & quartered

2 celery sticks, quartered

A few sprigs of thyme

1 bay leaf

4 cloves of garlic

100g horseradish cream

100g breadcrumbs

100g shallots, peeled & finely chopped

Large bunch of flat leaf parsley, chopped

For the Yorkshire puddings:

140g plain flour

4 eggs, beaten

200ml milk

Sunflower oil, for cooking

For the gravy:

300ml red wine

300ml beef stock

Preparation method

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

2.  Rub the beef all over with oil and season.  Place in a large roasting tin and roast for 30 minutes.  Remove from the oven and reduce the heat to 160°C/140°C fan/320°F/Gas mark 3.

3.  Add the onions, carrots, celery, thyme, bay leaf and garlic to the tray and cook for a further 50 minutes (15 minutes per 450g).

4.  In a bowl mix together the horseradish, breadcrumbs, shallots and parsley.  Remove the beef from the oven 20 minutes before the end, spread the horseradish breadcrumbs over the beef and place back in the oven for the final 20 minutes.

5.  Meanwhile prepare the Yorkshire puddings, preheat the oven to 230°C/210°C fan/450°F/Gas mark 8.

6.  Drizzle a little sunflower oil into each hole of a 12-hole Yorkshire pudding tin.  Place in the oven until it is sizzling hot.

7.  To make the batter place the flour in a bowl and mix through the eggs until fully combined.  Now gradually whisk through the milk until there are no lumps.  Season with salt and pepper and pour evenly into each hole.  Place in the oven for 20-25 minutes until puffed up and browned.  Make sure not to open up the oven half way through.

5.  When the meat is ready, set aside to rest whilst you make the gravy. 

6.  To make the gravy, add the wine and stock to the roasting tin.  Bring to the boil then gently simmer for 10 minutes and sieve into a pan.  Skim off any excess fat and reduce.

7.  Serve the rib of beef with the Yorkshire puddings & gravy and seasonal vegetables of your choice.

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Rack of Lamb with a Herb Crust served with Dauphinoise Potatoes

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Make Rack of Lamb with a Herb Crust served with Dauphinoise Potatoes

Rack of Lamb with a Herb Crust served with Dauphinoise Potatoes

This is a seriously tasty meal – tender lamb with delicious decadent potatoes.

Serves 4

Prep time:  20 – 30 minutes

Cooking time:  60 minutes

Ingredients

For the dauphinoise potatoes

150g butter

1 large onion, peeled & finely sliced

5 anchovy fillets, chopped

1 tsp fresh thyme leaves, chopped

200ml double cream

75ml milk

Sea salt & freshly ground pepper

1kg floury potatoes, peeled & finely sliced

For the rack of lamb:

2 x 6-bone rack of lamb

Sea salt & freshly ground pepper

1 tbsp Dijon mustard

2 tbsp fresh rosemary, finely chopped

2 tbsp fresh thyme, finely chopped

Olive oil

250 ml red wine

3 sprigs of fresh thyme

3 sprigs of fresh rosemary

2 bay leaves

6 garlic cloves, unpeeled

Preparation method

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

2.  For the dauphinoise potatoes, in a large frying pan melt the butter over a gentle heat.  Now add the onion, anchovies and thyme leaves and gently cook for 10 minutes until softened.

3.  Add the milk and cream and bring to a boil, now simmer until the sauce reduces slightly and thickens.  Season to taste, add the potatoes and stir through so all the potatoes are covered in cream.

4.  Transfer the potatoes to baking dish, cover with baking parchment and cover the dish with foil.  Place in the oven for 40 minutes, then remove the foil and parchment and cook for a further 15-20 minutes to colour the top.

5.  As soon as the potatoes go in start on the racks of lamb, season the lamb with sea salt and freshly ground pepper.  Now brush with Dijon mustard, and coat with the freshly chopped thyme & rosemary, pressing the herbs firmly into the flesh.

6.  Heat a little olive oil into a large oven-proof frying pan until it is very hot, sear the lamb racks until browned all over.  Pour off excess fat, then pour in the red wine, garlic, rosemary, thyme, bay leaves and garlic and bring to the boil.

7.  Place in the oven for 20-30 minutes, depending on how you like your lamb cooked.  Remove the lamb from the oven, cover with foil to rest.  At the same time remove the parchment and foil from the potatoes.

8.  To serve, slice the lamb into chops, heat the jus and drizzle over the lamb and serve with a large spoonful of dauphinoise potatoes.  Enjoy!

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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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Learn how to do Pappardelle alla Bolognese for your friends and family. this revenue from Pappardelle alla Bolognese it is delicious

Make Pappardelle alla Bolognese

Pappardelle alla 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

2 tbsp olive oil

100g pancetta, chopped into lardons

1 onion, finely chopped

2 garlic cloves, finely chopped

1 carrot, peeled & grated

3 garlic cloves, peeled & crushed

600g lean minced steak

125g button mushrooms, sliced

300ml red wine

2 tbsp tomato puree

400g tin of chopped tomatoes

1 tsp dried oregano

1 good pinch of sugar

Salt & freshly ground pepper

100ml double cream

450g pappardelle, cooked as per packet instructions

Freshly grated parmesan, to serve

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 and season 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 pappardelle as per packet instructions, drain well and spoon the Bolognese over and serve with parmesan cheese.

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the BEST New York Cheesecake

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Make the BEST New York Cheesecake

The BEST New York Cheesecake

This is not a classic New York Cheesecake but it is certainly the best. It is rich and creamy with a splash of white wine that makes this unique!

Makes 12 slices

Preparation time:  15 minutes

Cooking time:  35 minutes (plus cooling & chilling time)

Ingredients

For the base:

85g butter (plus extra for greasing the tin)

10 digestive biscuits, made into fine crumbs

1 tbsp golden caster sugar

For the cheesecake filling:

(have all ingredients at room temperature)

3x300g packs of full-fat soft cheese

250g golden caster sugar

Pinch of salt

3 tbsp plain flour

1 ½ tsp vanilla extract

2 tbsp white wine

3 eggs, plus 1 yolk

200ml soured cream

For the topping:

200ml soured cream

1 tbsp golden caster sugar

2 tbsp white wine

Preparation method

1.    Preheat the oven to 180ºC/160°C Fan/Gas Mark 4 and line the base of a 23cm springform cake tin with parchment paper.

2.    For the base, melt the butter in a saucepan and stir in the biscuit crumbs and sugar.  Press the mixture into the base of the tin and place it in the oven for 10 minutes.  Remove from the oven and increase the temperature to 240°C/220°C Fan/Gas mark 9 and place the tin on a wire rack to cool whilst you prepare the filling.

3.    For the filling, beat the soft cheese in a food mixer using the paddle attachment on a medium setting until creamy, this should take around 2 minutes.  Put the mixer on low and gradually add the sugar, flour and a pinch of salt.

4.    Using the whisk attachment continue to mix on low adding the vanilla extract and white wine.  Now gradually add the eggs and egg yolk.  Add the soured cream and continue to mix until the filling is smooth, light and airy.

5.    Grease the sides of the tin with butter and pour in the filling, bake for 10 minutes.  Reduce the oven temperature to 110°C/90°C Fan/Gas mark ¼ and bake for a further 25 minutes.  Turn off the oven and leave the oven door open for a cheesecake that is creamy in the centre or leave it closed for a firmer cheesecake.  Leave to cool in the oven for 2 hours.

6.    For the topping, combine the soured cream, caster sugar and wine in a bowl and spread all over the cheesecake.  Cover with foil and place in the fridge for at least 8 hours.

7.    Remove the cheesecake from the tin and serve, enjoy!

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