Home made burgers.

1 lb minced beef (any minced meat of your choice).

3 tsp honey.

1 oz 25 g crushed corn flakes (helps bind meat together).

2-3 tbsp liquid seasoning.

1 tsp salt.

1  onion chopped finely (optional).

1 tsp mixed herbs (optional).

 

1. Place meat into a bowl, add honey, seasoning, salt, corn flakes, onions & mixed herbs.

2. Mix all the ingredients together using your fingers and knuckles (using your knuckles helps to break down the meat).

3. Taking a small amount of the mixture form a ball in you hands no bigger than a tennis ball, flatten between your palms also keeping it in a round shape, when you have the right size you want place on a plate ready to cook.

4. Place the burgers into a hot frying pan, turning down the heat and cook until they are cooked all the way through.

Serve in bread bun with chips, mashed potato or salad.

Spaghetti Bolognese

1 lb  Minced beef.

1 400 ml tin chopped tomatoes.

2 tsp fresh/frozen garlic.

2 tsp fresh/frozen ginger.

1 large onion washed diced.

prepared veg

1 courgette washed grated.

1 carrot washed grated/diced.

5 medium sized mushrooms washed & sliced. (optional).

2 tsp mixed herbs.

3 tbsp olive oil.

4 oz 200 g spaghetti.

1 Beef stock cube.

2 tbsp tomato puree.

1. Place mince into a hot pan, cook until browned though. Scoup out into a bowl leaving the juice in pan.

 

 

 

 

 

 

2. Place the onion, garlic, ginger & mixed herbs into the pan with little salt cook until onion has softened.

Onions Cooking

 

 

 

 

 

 

 

3.  Add the cooked mince, stock cube, little boiled water, stir in. Add tomato puree stir in.

 

 

 

 

 

 

 

4. Place lid on pan, turn down to simmer leave for 45 minutes.

 

 

Spaghetti. 

1. Fill a large pan with cold water, add a little salt, bring to the boil.

2. Add the spaghetti gently pushing it down until the water covers it. Cook for 10 minutes. (while spaghetti is cooking place  your plates in hot water).

3. Drain in a colander, rinse with fresh boiled water. (dry plates).  place the spaghetti onto plates, place bolognese on top of the spaghetti.

Red Lentil Dahl

My wonderful partner Les makes this every Friday.

This recipe will make enough for four people.

2 medium mugs red lentils (check packet to see if they need soaking, some do, some don’t).

1/2-1 tsp dried chili flakes. (start off with little amount, can always add more for a hotter taste).

1 tin chopped tomatoes.

2 medium sized onions.

2 level tsp ground turmeric.

1 tsp ground cumin.

4 tsp ground coriander.

1 tsp garam masala.

generous handful of fresh coriander washed and chopped (stalks removed).

2 vegetable stock cubes.

1 tbsp  ginger fresh /frozen.

3 tsp  garlic fresh/frozen.

1 tsp salt.

2 tbsp olive oil.

3 medium cups water.

1/4-1/2 tsp chili powder. (start off with small amount, add more if needed).

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1. Rinse the lentils in cold water until the water runs clear and drain.

2. Dice the onion and place into a large pan on medium heat (or wok) with olive oil.

3. Add cumin, coriander, garlic, chili flakes & salt and cook for 5 minutes – stir well.

4. Add ginger and turmeric and cook for a further 5 minutes – keep stirring to avoid sticking. (If sticking add a few drops of water)

5. Add chopped tomatoes, water and lentils, half of the coriander and vegetable cubes, bring to boil (stir well) and then simmer on moderate heat for 20 minutes. Add the rest of the coriander and garam masala. Add additional water according to the consistency you want. Simmer for a further 10 minutes.

Serve with rice and or chapattis

Chicken & Mushroom in White Sauce with Pasta.

I made this for the first time tonight.

 

3 pieces chicken breasts, washed & cubed.

1/4 onion.

4 closed cup mushrooms, wiped clean with damp cloth & sliced.

1 chicken stock cube in 1/4 pt boiling water.

1-2 tsp frozen garlic (i garlic clove crushed).

2 tsp dried herbs.

3 tbsp oil.

4 oz 100g pasta.

1/2 pint milk.

1 oz 25g margarine.

1 oz 25g plain flour.

1 tbsp single cream.

 

1. Place a little oil in a wok or deep frying pan and heat until it is smoking, place the diced onion and garlic in with the three tbsp oil turn the heat to medium, and cook for 5-10 minutes until onion is soft.

2. Turn the heat to full, add the chicken and cook for 15-20 minutes until cooked through.

3. Fill a large pan with water, add a pinch of salt and bring water to the boil. Add the pasta and cook for 10 minutes. Add 10 tbsp of the stock to the chicken & mushrooms.

4. While pasta is cooking prepare the white sauce. Place the margarine, milk and flour in a pan over moderate heat, constantly whisk the three together until starts to thicken.

5. Drain and rinse the pasta with fresh boiling water and put back into the pan, pour the remaining stock over the pasta and stir through. Add the chicken and mushroom mixture to the sauce, add the cream stir in. Place some pasta on a warm plate and place the sauce mixture on top or next to it.

Sausage Casserole

2lb small pork sausages.

1 tin chopped tomatoes.

1 small onion.

1/2 cup frozen peas.

1/2 cup sweetcorn.

1/2 pint boiling water with 2tbsp gravy granules stirred in.

2 tsp mixed herbs.

2 tbsp red lentils washed.

4 mushrooms cleaned with damp cloth and sliced.

salt & black pepper.

Pre heat oven 180C, 350F Gas mark 4.

1. Brown sausages over medium heat. Remove from pan and place in 1 1/2 quart casserole dish.

2. Pour over tomatoes stir in peas, sweetcorn, onion, salt & pepper, gravy, mixed herbs & lentils.

3. Bake covered with foil for 30 minutes until vegetables are tender.

Serve with mash potatoes and roast carrots.

Lemon And Ginger Plaice.

450g 1lb Plaice fillets, fresh or frozen/thawed, skinned and cut into strips.

25g 1oz wholemeal flour.

15g 1/2 oz butter/margarine.

1cm 1/2 piece root ginger, peeled and finely chopped.

Grated rind and juice of 1/2 lemon.

salt and freshly ground black pepper.

fresh chopped parsley and lemon wedges to garnish.

 

1. Coat the fish with the flour.

2. Melt the margarine/butter, add the ginger and fish and cook quickly for a few seconds on each side.

3. Add the lemon rind, juice and season. Reduce the heat, cover and simmer for 3-4 minutes.

4. Uncover, increase the heat and cook for further 1-2 minutes. Sprinkle with parsley, garnish with lemon wedges and serve with rice and mixed vegetables.

Yorkshire Puddings.

100g 4oz plain flour.

1 tsp egg re-placer mix- 2 tbsp water whisked together.

pinch salt.

300ml 1/2 pint milk.

1/4 tsp baking powder (to help rise).

White fat.

Pre heat oven to 200C, 425F, Gas Mark 7. Bun tray.

1. Sift the flour and salt and baking powder into a bowl, make a well in the centre and add the egg mix, beat in the milk until the mixture is smooth and bubbly and resembles thick cream. Place in the fridge for 1/2 hour or longer.

2. Place small knobs of white fat in the bun sections of the tray and place in the oven until the fat is smoking hot. When it is just about ready turn on two rings on top of the cooker to hot and place the tin on top to keep the fat smoking hot. Half fill the sections with the mixture. Place back in the oven and bake for 20-25 minutes; depending on the depth of the tins. The puddings will rise, (but with these not containing egg (and if gluten free flour does not rise as normal Yorkshire puddings with eggs & normal flour do). They will rise and be slightly hollow inside.

Do not  under bake or they will collapse when taken out of the oven.

If  your fat is not smoking hot; your puddings will not rise and will be hard and flat.

Bacon and Mushroom Tagliatelle.

500g 1lb 2oz tagliatelle, green/plain.

40g 1 1/2 oz margarine/butter.

salt.

225g 8oz bacon chopped.

100g 4oz mushrooms wiped with damp cloth and sliced.

 

White sauce.

25g 1 oz butter/margarine.

25g 1 oz plain flour.

1/2 pint milk.

 

1. Cook the tagliatelle in a large pan of boiling water for 10 minutes, until just tender.

2. Meanwhile; place a little oil in a frying pan and cook the bacon until it begins to turn brown, remove from the pan. Add the mushrooms to the pan and cook for 3 minutes, stirring occasionally.

3. In a small pan place the milk, margarine and flour over moderate heat, stir continuously with whisk until all has come together, and there are no lumps. Add the bacon and mushrooms to the sauce.

4. Drain the tagliatelle and rinse with boiling water, place onto plates and add the sauce mixture over the centre of the tagliatelle.

If desired grate cheese on the top.

Hot Devilled Sausage.

1lb sausages.

3/4 cup chilli sauce.

1/2 cup water.

3 tbsp brown sugar.

1 tbsp vinegar or lemon juice.

2 tsp Worcestershire sauce.

1 tsp prepared hot mustard.

1/2 tsp salt. (optional).

 

 

1. Prick sausages and brown evenly over medium heat. Drain off the fat.

2. Blend the remaining ingredients; pour over sausages, cover loosely and boil gently for 20-39 minutes or until sausages are thickly glazed. Makes 4-6 servings.

Great sauce for ribs too.

Paprika Pork Chops.

4 pork chops 1/2 inch thick .

1 tbsp plain flour.

1 1/2 tsp paprika.

1 tsp salt.

1/2 tsp pepper.

 

Pre heat oven 350F, 180C, Gas mark 4.

1. Combine flour, paprika, salt and pepper. Dredge pork chops in flour mixture and brown lightly in a frying pan over medium heat. Watch closely as the chops can burn quickly.

2. After a light browning, place in shallow baking dish for about 40-45 minutes.

This dish can be pan fried the night before, when the come out of the oven they are a lovely orange/brown colour.

 

Duck A L’Orange.

5-6 lb duck.

Dry white wine or sherry.

1 tbsp sugar.

1 tbsp vinegar.

1 cup chicken stock or water and chicken bouillon cube.

4 or less oranges grated an rind, juice 4 slices, rest of oranges sectioned.

Approx 1/2 cup lemon juice.

1/2 cup brandy.

 

1. Wipe duck with damp cloth and tie the legs together. Rub all over with salt and pepper; roast at 400F, 390C, Gas mark 5, cook for 15 minutes. Reduce temperature to 350F, 180C Gas mark 4 and continue to roast until cooked (allow 20 minutes per pound for cooking, plus 20 minutes extra), basting every 20 minutes with dry white wine/sherry.

2. In small pan, melt sugar and vinegar together until it caramelizes. Remove4 finished duck from oven and keep warm. Remove most of the fat from roasting pan; add chicken stock. Stir in orange sauce and lemon juice and brandy. Ad caramelized mixture ; cook sauce slowly for 10 minutes. Sauté orange slices in it and let cool after removed. Brush some sauce on duck to glaze. Duck can be served with orange slices on top and sauce along side. Or cut duck into sections; pour sauce over and sprinkle with julienne strips.

Sweet Potato Casserole.

3 cups sliced, peeled parsnips.

6 cups sliced, peeled sweet potatoes.

1 cup orange juice (fresh).

2 tbsp soya sauce.

1 tbsp brown sugar.

2 tsp minced ginger root.

salt & pepper.

1 cup fresh bread crumbs.

1/4 cup butter/margarine.

 

Pre heat oven 375F 180C Gas mark 5.

1. In large saucepan of boiling water cook parsnips for 3 minutes or until tender crisp. Remove with slotted spoon and refresh under cold water. In the same water cook sweet potatoes for 3 minutes or until tender crisp. Drain and refresh under cold water.

2. Combine juice, soya sauce, sugar and ginger. In 11 x 7 inch greased baking dish, layer 1/2 sweet potatoes, salt pepper to taste, 1/3 juice mixture, all the parsnips, 1/3 juice mixture salt pepper to taste. Top with remaining sweet potatoes, juice mixture and salt and pepper to taste. Dot with 2 tbsp butter/margarine.

3. In skillet/frying pan melt remaining butter, sauté bread crumbs for 1 minute. Sprinkle over casserole. Bake in oven for 1 hour, basting occasionally.