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Braised Welsh lamb with cabbage and beans

29 Feb

Serves 4

2 tbsp rapeseed oil
2 onions, peeled and cut into quarters
2 garlic cloves, peeled and sliced
1kg boneless Welsh lamb shoulder joint
sea salt and black pepper
1 tsp caraway seeds, crushed
1 tsp hot paprika
400g red and white cabbage, shredded
400g can borotti beans, drained
400g can cannellini beans, drained
300ml German lager beer
300ml lamb stock

1. Preheat oven to 160°C. Heat the oil in a large oven proof casserole pan or pot. Add the onions and garlic and lightly cook for 1-2 minutes.

2. Add the lamb joint and brown well. Sprinkle over the seasoning, caraway seeds and paprika, toss to coat all the ingredients. Add the cabbage, beans, beer and stock. Mix well. Bring to the boil, place in the oven and cook for 1-2 hours until the meat is tender. Serve thickly sliced with crusty bread.



Chicken,red onion and mushroom stew with sherry and butterbeans

27 Feb

Serves 4

Olive oil
6 chicken thighs – quartered
1tbsp smoked paprika
1 garlic clove – chopped
2 red onions – cut into thick wedges
200g chestnut mushrooms – sliced
100ml sherry
400mlb chicken stock
1 x 400g tin chopped tomatoes
1 x 400g tin butterbeans – rinsed
Small bunch of parsley – chopped

Heat a little oil in a pan,then add the chicken and brown all over.Add the paprika,garlic,onions and mushrooms and cook until the onions and mushrooms have softened,about 5 minutes.add the rest of the ingrediants except the parsley and bring to a boil.
Turn down the heat and simmer for 20 minutes.

Serve with a sprinkling of parsley and crusty bread .



Spiced lamb meatballs with root vegetables

21 Feb

1 onion, finely chopped
3 tbsp olive oil
2 garlic cloves, crushed
1 red chilli,deseeded & chopped
750g minced lamb
½ tsp ground fennel seeds
1 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
2 tbsp soft breadcrumbs
1 egg
1 tbsp chopped coriander, plus more to serve
Sea salt and freshly ground black pepper

For the sauce:
1 onion, finely sliced
2 garlic cloves, finely sliced
Pinch of chilli powder
400g tin chopped tomatoes
1 tsp sugar
200ml red wine
200ml chicken stock
1 cinnamon stick
750g root vegetables, cut into 1cm cubes (swede, turnip, parsnip and celeriac)

For the meatballs, cook the onion in one tablespoon of the oil for about 10 minutes until soft, then add the garlic andchilli. Cookfor another minute, then remove from the heat and allow to cool. Mix well with the rest of the meatball ingredients. Roll into balls about the size of golf balls.
In a large, deep frying pan, brown off the meatballs in the remaining oil. Remove from the pan with a slotted spoon. 
For the sauce, add the onion, garlic, saffron and chilli powder to the pan, place over a low heat and cook for 10 minutes, then add the tomatoes and sugar. Increase the heat and cook for five minutes, then add the wine, stock and cinnamon stick. Bring to a simmer and add the root vegetables. Mix well and simmer for 10 minutes.
Return the meatballs to the pan and cook for a further 10 minutes until the sauce has thickened, the vegetables are tender and the meatballs are cooked through.
Season and finish with a sprinkling of coriander.


Black pudding scotch eggs

20 Feb

Adding black pudding,add an extra depth of flavour to these eggs.

Makes 6

6 eggs
Knob of butter
100g onion , finely chopped
450g sausage meat
100g black pudding
1 sprig of thyme
Pinch of cayenne
Salt and pepper
Vegetable oil for frying

For the coating

2 eggs
50ml milk
50g flour
100g breadcrumbs

Bring a pan of water to the simmer and cook the eggs for 8 minutes. Plunge into a bowl of ice cold water and leave until completely cold,then peel off the shells.

Melt the butter in a pan and add the onions.cook until soft. Mix with all the other ingredients.

Pat out a piece of the sausage meat in some cling film. Place the egg in the middle and using the cling film, fold the mix around the egg so its completely covered. Remove the cling film and make sure the the meat is an even thickness all the way round . Repeat with the other eggs,then put in the fridge to firm up.

Whisk the eggs and mill together and Sean,dust the sausage coated eggs in flour,then dip in the egg mix before rolling in the breadcrumbs . Place in the fridge to firm up a little.

Heat a deep fat-fryer to 180c,and the oven to 200c . Fry the scoth eggs for 2 minutes,until brown,then place in the oven for 10 minutes.



Baked chicken curry

19 Feb

Serves 6

2 heaped tsp cumin seeds
2 heaped tsp coriander seeds
1 heaped tsp fennel seeds
2 tsp ground turmeric
2 tsp ground fenugreek
1 large onion, roughly chopped
3 large garlic cloves, roughly chopped
1 large green chilli,deseeded & roughly chopped
1 thumb-sized piece of fresh ginger, roughly chopped
3-4 tbsp sunflower oil
1 chicken, jointed into 6 pieces, or 6 skin-on, bone-in chicken pieces weighing about 1.5kg in total
400g tin of tomatoes
400ml tin of coconut milk
Sea salt and freshly ground black pepper


How to make baked chicken curry 1. If you’ve got the time, toast the cumin, coriander and fennel seeds in a dry frying pan for a minute or two, until fragrant. Grind the whole spices (toasted or otherwise) to a rough powder in a spice grinder or with a pestle and mortar, then mix with the turmeric and fenugreek.

2. Put the onion, garlic, chilli and ginger in a food processor or blender. Blitz to a coarse paste, stopping to scrape down the sides a few times.

3. Heat 2 tablespoons of the oil in a large frying pan over a medium/high heat. Add half the chicken pieces, season well and brown them all over, making sure you get the skin a good colour. Transfer them to a large roasting dish, skin-side up. Repeat with the remaining chicken pieces.

4. Reduce the heat under the frying pan, add the spice mix and fry for a minute or two, then add the onion paste. Fry, stirring frequently, for about 5 minutes, until the paste is soft, fragrant and reduced in volume. Add a little more oil if it seems to be sticking.

5. Tip the tomatoes and coconut milk into the food processor (no need to wash it out first) and blitz to combine. Pour into the frying pan and bring to a simmer, stirring constantly. Add 1 teaspoon of salt and a grinding of pepper, then pour the sauce over the chicken pieces. Make sure they are all coated in the sauce, then push most of the sauce off the top of the chicken -if there’s too much sauce sitting on them, the skin won’t brown in the oven.

6. Place in an oven preheated to 180°C. Bake, uncovered, for 1 hour or until the chicken is cooked through and nicely browned on top, turning and basting it a couple of times. Serve with lots of basmati rice to soak up the sauce.




14 Feb


For the ragu

4 tbsp olive oil
4 celery sticks, finely chopped
2 carrots, finely chopped
1 medium onion, finely chopped
2 garlic cloves, peeled and crushed
1 sprig rosemary
700g/1lb 9oz beef mince
340g/12oz pork mince
1 bottle red wine (750ml/26½fl oz)
2 x 400g/14oz cans tomatoes,
200ml/7fl oz beef stock
salt and freshly ground black pepper

For the bechamel sauce

1 litre whole milk
50g butter
50g plain flour

For the lasagne

14 sheets fresh lasagne pasta
3 balls mozzarella, cut into small cubes small handful grated parmesan freshly ground black pepper

Preheat the oven to 180C

For the ragu, heat the olive oil in a frying pan over a low heat and fry the celery, carrots and onion for approximately 15 minutes, until softened and golden. Add the garlic and rosemary and fry for two more minutes.

Add the beef and pork mince and cook until the liquid from the meat has been absorbed.
Pour in approximately 400ml/14fl oz of red wine and stir well. Cook for approximately 45 minutes.

Once the wine has evaporated, add the tomatoes and stock. Leave the mixture uncovered to cook slowly for two hours. Top up with more warm stock if necessary. Season with salt and freshly ground black pepper to taste.

To make the bechamel sauce, place the milk in a large non-stick saucepan, add the bay leaves, onion and nutmeg and gently bring to the boil.

In a separate saucepan melt the butter and add the flour. Beat well and cook for two minutes. Remove the milk from the heat and add a little to the flour mixture. Combine well, and when all the milk has been absorbed, add a little more. Continue to do this until all the milk has been added, whisking continually.

For the lasagne, blanch the pasta in salted boiling water for three minutes. Spoon a third of the bechamel sauce into the bottom of a lasagne dish in a layer, then place some of the pasta strips over the top. Follow this with some of the mozzarella and parmesan, and sprinkle over freshly ground black pepper. Follow with a layer of ragu. Repeat this step twice until all the ingredients have been used up. Place the rest of the bechamel over the  surface and cook in the oven for 30 minutes, or until golden-brown on top and completely cooked through.


Chicken,Chorizo & chickpea casserole

1 Feb

Serves 6

400g canned  chickpeas
1 tbsp oil
500g chicken thighs
125g piece of chorizo, cut into bite-sized chunks
3 cloves garlic, chopped
1 onion, chopped
2 tsp ground coriander
1 x 400g/14oz can chopped tomatoes 200ml/7fl oz chicken stock
salt and  black pepper

Heat up the oil in a large pan.brown the chicken thighs and then remove and set to one side.
Fry off the chorizo for 5 minutes,then add the onion and garlic,cook for a further 5 minutes before adding all the other ingredients. Pour into a oven proof dish and add the chicken.
Cook in the oven at 180c for 1 hour until the chicken is cooked through.

Serve in a bowl with crusty bread or on a plate with creamy mash 😀