Not losing recipes since 2009
500g minced beef
2 large onions, fine dice
1 can chopped tomatoes
1 can passatta
1 can kidney beans
1 can black eye beans
1 can borlotti beans
1 tsp ground cumin
1tbs worcestershire sauce
1 tsp sugar
beef stock cube/ 1 tsp celery salt
4 tsp sweet smoked paprika
2 cloves garlic- minced
chilli to taste
50go dark chocolate
brown the beef and onions
add the tomatoes and beans and a little water if needed.
add the other ingredients and cook for 20-30 mins
I’ve bought a slow cooker, to prep meals for when we all come home at night. First day I made the fastest slow cooked meal ever – before going to work I loaded the cooker in about 5 mins and turned it on. Got back at 6 to a stew all ready to eat. Yessss!
1lb lean beef
1 large Onion , diced
2 large carrots, diced
1 parsnip, diced
2 cloves garlic, sliced
1 can plum tomatoes
1 can equiv of water
seasoning.
Set on low for 8 hrs – might need to thicken the sauce a spot.
serves 4-ish
1 kg stewing beef in 1″ cubes
4 big/spanish onions, chopped
4-6 smoked streaky bacon slices- diced, or a few lardons.
3-4 tablespoons sweet smoked paprika
salt, pepper to taste
1 green pepper, diced
1 tomato
1/2 lemon, juiced
1 tsp sugar
oil to fry beef with
Seal the beef a few cubes at a time to get some colour on it without drying it out. keep the beef in a bowl until ready to add it back in. (a spot of water to deglaze the pan in between batches works, save the water with the beef.
Fry off the bacon/lardons then add the onion till the onions are soft. Take off the heat for a couple of minutes and add the paprika, and browned beef + deglaze. Mix it all up.
Add enough water to cover the meat (not too much – the consistency you want the sauce) Add the diced green pepper, the whole tomato (it melts, along with the onions and pepper – no point dicing). Add the salt & pepper too – but don’t over do it, you can season it fully at the end.
Simmer covered on very low heat for about 2-3 hours. Check, every now and then that it’s not getting too dry or sticking on the bottom. Once its cooked up, add some lemon juice for a spot of tang, salt/pepper to taste and a teaspoon of sugar if needed.
You can cook dumplings on the top if you like. Serve with mash, a dollop of sour cream, and a chopped green herb of your choice.
I’m not sure how original this recipe is, Because I’ve been tinkering with it for years. According toWikipedia Fricassee is a ‘type’ of stew rather than an exact recipe – so I guess I’m fine. Anyway, here it is..
Coat the chicken with flour and put into a really hot Oiled pan.Turn once when browned-this. Gives it the deeply chickeny taste.
Add the wine garlic, just smashed, not cut or crushed, and fry for a moment.
Add the wine, salt and a little water so that the chicken is nearly covered.simmer gently till the chicken is tender (90mins +)
Remove the chicken from the stock, let it cool a little and remove the skin and bones.
Sieve the stock and put aside to let the fat float to the top (so it can be skimmed off)
In a pan, fany the shallots and mushrooms, add the stock with the fat removed. There should only be about 1/2 pint of stock. Reduce a little if theres toomuch.
Add back in the stripped chicken, and add the cream.
Check it’s seasoned properly, and serve. It’s good with rice or a baked spud. Mmmmmmm.
I never tried this until meeting Deird & Denise. Denise used to cook a bucket of this at a time. Denise likes this cooked down, so that the potatoes are mushed in to the juices. I like it a little less cooked, with a thin ‘gravy’ and firmish potatoes. To get it right, stew the lamb for an hour or so before the veg goes in.
1/2 Leg of lamb
2lb potatoes
1lb carrots
a handful of rosemary
Cut the meat from the bone, and dice. brown the meat a little in a big pan
Add water to cover, and simmer gently for an hour
Add the potatoes and carrots to the pot
cook till the potatoes are cooked, and falling apart.
salt, to taste
750g Lamb, trimmed and cubed
125g sliced onions
3 cloves garlic
2tsp ginger root, bruised and finely chopped
3 black cardamon pods
5 cloves
4cm stick of cinnamon
1/2tsp turmeric
2tsp ground cummin
2tsp ground coriander
2tsp red chilli powder
1 tsp garam masala
300ml water
150ml plain yoghurt
1 1/2 tsp salt
185g cream of coconut
125g canned chopped tomatoes
2tbls coriander leaves, chopped
Fry the onion, garlic and ginger, until the onion is soft, add the spices (except Garam masala).
Cook gently for about 20 minutes.
Add the meat, increase the heat a little to cook off until the meat has a little colour.
Add the water, and simmer for at least 40 minutes, longer for tough meat.
Add the coconut, tomatoes, salt and garam masala.
Simmer until the sauce has reduced. Add the yoghurt and coriander leaves and serve!
This is a strongly aromatic main course, and is really good with just some plain rice. Deird doesn’t like me cooking this because the house smells of star anise for a couple of days. You have to cook it for a long time (2-3 hours) to get the pork to be tender and fall-aparty.
The weird thing about this recipe is that you marinade the pork in soy sauce, then when you fry off the pork before stewing, it turns a dark red. Some of the pork juices and marinade will probably stick to the pan- which is good, because that makes the stock look good later on. If the pork has a bit of fat in it, then this adds to the flavour. Don’t use too lean a meat.
Once it’s all cooked up, you need to sieve the sauce because it can be bitty from the bits of garlic, ginger and star anise floating round in it. The sauce should be thick, rich and sticky, and well condensed down.
Diced pork, about 1lb (1 fillet)
Dark Soy sauce (enough to marinade pork)
1 Onion, sliced into ½ rings
Ginger root- size of thumb
2 garlic cloves
2 star anise
Orange peel- potato peeled from ½ an orange (or mandarin, for authenticity.) Any spare peel- dry it for use later)
2-3 tablespoons of honey
Corn flour to thicken
In a frying pan, Fry pork and pour off juices
Add onion and soften
Add soy sauce from marinade and water to cover.
Add garlic (crushed) orange peel, star anise, peeled crushed ginger and honey
Stew for 60-90 mins
Remove pork, sieve sauce, and thicken with corn flour. Reintroduce pork and serve.
1lb/ 450g lamb (trimmed, boned and cubed)
2oz/63g diced onions (1 med onion)
2 cloves garlic
1tsp grated ginger
1/2“/ 1cm cinnamon stick
3 cloves
3 black cardamom pods
1tsp ground cumin
1tsp salt
1/2 can tomatoes
1tbl chopped mint or coriander
4 fl oz/ 110ml natural yoghurt
1tsp red chili powder (optional)
1/2 tsp garam masala
Soften onions
Add lamb, garlic, ginger, cardamoms, cinnamon, cloves, cumin & salt and fry
Add tomatoes, and a little water
simmer for 2hrs
add yoghurt, and simmer for 20 mins
add mint or coriander and garam masala
yum