Recipe Suggestions

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We have a collection of recipes here that we use ourselves regulary. Please take a look and let us know how you get on!

We would love to hear from you and perhaps you could send us one of your recipes!

 

Recipe Suggestion for Homemade Lasagne

Basic Ingredients

  • 1lb minced beef
  • 1 onion chopped
  • 1 tin chopped tomatoes
  • 1 tsp mixed herbs
  • Salt & pepper
  • 2 tbsp olive oil
  • 8 sheets of pasta

Cheese sauce

  • ¾ pt milk
  • 2ozs mild chedder cheese grated
  • 1tbsp cornflour
  • 1tsp dijon mustard

Method

Fry mince and onion together in olive oil until browned then drain off any excess fat. Add tomatoes, herbs, salt & pepper & cook for 20mins.

To make the cheese sauce, mix cornflour with a little milk and stir in, add the remaining milk and put in microwave on full power for approx. 2 mins stopping at intervals to stir. When sauce has thickened add cheese and mustard.

Line bottom of dish with pasta then add a layer of meat, repeat and finish with a layer of pasta and the cheese sauce. Sprinkle top with grated cheese and black pepper, put into oven at 180oc for 20-25mins or until golden brown.

Serve with crisp salad, coleslaw & garlic bread.

Recipe Suggestion for Lamb Chops with Rosemary & Red Wine

Ingredients

  • 8 lamb chops
  • 2 garlic cloves
  • 3 sprigs fresh rosemary
  • Salt & black pepper
  • 1 tbsp olive oil
  • 1tbsp plain flour
  • 150ml / 1/4 pt red wine
  • 200ml / 7floz lamb or veg stock (alternatively use a stock cube)
  • 1 tsp redcurrant jelly

Method

Using a sharp knife, trim off any excess fat from the chops. Cut the garlic in half and rub the cut side over the surfaces of the chops. Chop the rosemary and sprinkle half over the chops & season. Heat 1 tbsp of olive oil in a heavy base frying pan. Add the chops and cook for 5-6 mins on each side or until cooked through. Transfer to a hot plate & keep warm, remove pan from heat. Blend the four into the juices and cook for 30 seconds, gradually blend in the wine, stock & jelly and bring to the boil, stirring frequently. Boil until slightly thickened add the chops to the pan of sauce & sprinkle with remaining chopped rosemary.

Serve with creamy mashed potatoes and fresh garden peas cooked with a sprig of mint.

Recipe Suggestion for Roast lamb with Sweet Chilli Sauce

Ingredients

  • 1.25kg (2 ½ lb) shoulder of lamb boned and rolled
  • 3 onions
  • 2 red peppers
  • 2 tbsp sweet chilli sauce
  • 1tbsp balsamic vinegar
  • 2 tbsp olive oil

Method

Preheat the oven to 180oc, place the lamb on rack in roasting tin and open roast in oven for about 2 ½ hours. 40 to 50 minutes before end of cooking time place the halved onions and the seeded and halved peppers in a baking tray in a single layer and roast. Meanwhile, to make the sauce, mix together sweet chilli sauce, balsamic vinigar and oil, 10 minutes before end of cooking time drizzle the sauce over the lamb and vegetables, cook for remaining time.

Serve with white and wild rice mixed together

Recipe suggestion for Rump Steak in Red Wine

Ingredients

  • 4 Rump steaks
  • 1 large onion
  • ½ pt boiling water
  • 1 stock cube
  • ¼ pt red wine
  • salt and pepper
  • 1 tbsp cornflour
  • gravy browning

Method

Preheat oven to 180oc, place the steak, sliced onions, wine and stock in roasting tin -cover and cook for 1hr. Remove tin from oven, mix cornflour with a little water, and thicken juices, return to oven for 5 mins to reheat. Season to taste.

Serve with creamy mashed potato and vegetables of your choice.

Roast Beef with Mustard Mushroom Sauce

Cooking time 30mins per ½ kg (11b) plus 30mins
Temperature Gas mark 4.5 180c 350f
Serves (4-6)

Ingredients

  • 1.25kg (21/21b) Rib of beef Topside or Silverside
  • 1 dsp wholegrain mustard

For the sauce

  • 7ozs mixed mushrooms, chopped
  • 3 cloves garlic, crushed
  • 1tbsp oil
  • 4tbsp white wine
  • 1tbsp English mustard
  • 1tsp wholegrain mustard
  • 2dsp muscavado sugar
  • 4tbsp half fat crème fraiche

Method

Place joint in a roasting tin and open roast for the calculated cooking time, Ten minutes before the end of cooking glaze the joint with the mustard. Meanwhile make the sauce. Fry the mushrooms and the garlic in the oil for 2-3 minutes.

Add the wine, mustards and sugar and cook for a further 1-2 minutes.

Stir through the crème fraiche and cook slowly over a low heat until the sauce thickens.

Serve the roast beef with the sauce, Yorkshire puddings, roast potatoes, red onion and parsnips.

Recipe Suggestion Traditional beef Stew and Dumplings

  • 1.2kg /2 ½ lb stewing steak
  • 2tbsp olive oil
  • 25g /1oz plain flour
  • 2 large onions sliced
  • 450g /1lb carrots sliced
  • 300ml / ½ pt Guinness or dark beer
  • 3 bay leaves
  • 2tsp brown sugar
  • 3 fresh thyme sprigs
  • 1tsp cider vinegar
  • Salt and freshly ground pepper

For the Dumplings;

  • 115g /4oz grated lard white fat
  • 225g /8oz self-raising flour
  • 30ml / 2 tbsp chopped mixed herbs
  • About 150ml /1/4pt water

Method

Preheat the oven to 160oc /325of/ gas mark 3.

Season the flour and sprinkle over the meat, tossing to coat. Heat the oil in a large frying pan and sauté the onions and carrots. Remove the vegetables with a slotted spoon and reserve.them. Brown the meat well in batches in the frying pan.

Then put the meat & vegetables into the frying pan and add any left over seasoned flour. Add the Guinness or beer, bay leaves, sugar and thyme. Bring to the boil.

Then transfer to a large casserole dish and cover. Cook in oven for 1 hour and 40 minutes, before making the dumplings.

To make the dumplings;

Mix the grated fat, flour and herbs together. Add enough water to make a soft, sticky dough. Form the dough into small balls with floured hands. Add the cider vinegar to the meat and spoon the dumplings on top. Cook for a further 20 minutes, until the dumplings have cooked through, and serve hot.