750g pork shoulder cubed
1 leek, keeping white and green parts seperate
2 tablespoons plain flour
300ml dry cider
300ml chicken stock
200g carrots, diced
1 desert apple cored and diced
2-3 stems sage
salt and pepper
dumplings
150g self-raising flour
75g suet
1 tablespoon chopped sage
2 table spoons parsley
5-7 tablespoons water
turn slow cooker on
heat frying pan, place pork in pan and fry till lightly brown, lift out with slotted spoon and place in slow cooker.
chop leek, putting only white bits in frying pan, fry till softened. add flour mix cider and stock and pour in pan.
chuck everything else and stock/cider in slow cokker
cook on low for 8-10 hours
1 hour befefore due too eat, make dumplings and stir in green part of leek, put dumplings in and finish cooking for 1 hour
very yummy mmmmmm
Wednesday, 28 April 2010
Friday, 2 April 2010
lazy dinner tonight
yesterday i slow cooked a gammon, but realised half way through cooking it i was having a tooth removed later in the day and wouldn't be able too eat it, so just cooked it and put it in fridge.
so i have chopped up the gammon mixed it with this pasta sauce pasta and topped with cheese and is currently baking in oven as i type.
smells lovely but will report back later on
so i have chopped up the gammon mixed it with this pasta sauce pasta and topped with cheese and is currently baking in oven as i type.
smells lovely but will report back later on
pot roast chicken in white wine and redcurrant jelly
Ingredients
300ml white wine
2 tbsp redcurrant jelly
6 garlic cloves, quartered lengthways
½ x 20g pack fresh rosemary
1 Large Chicken, about 1.7-2kg
Small knob of butter
Method
- Preheat the oven to 180°C, gas mark 4. Place the wine, jelly, garlic and rosemary sprigs in a large casserole dish and mix well together.
- Check the label of the chicken for the exact cooking time – it should be about 2 hours, but will vary depending on its weight. Place the chicken in the dish, cover and cook for 1 hour.
- Remove the lid, rub the breast with the butter and season. Return to the oven, uncovered, for the remainder of the cooking time until cooked through and golden.
- Lift out the chicken and place on a board to carve. Strain the juices into a small jug, and use for gravy. Serve with green beans and rosemary and garlic-roasted potatoes.
pasta with garlicky greens
INGREDIENTS
1tbsp olive oil
3 leeks finely sliced
2 garlic cloves finely chopped
250g leaf spinach
200ml crème fraiche
400g pasta
50g blue cheese crumbled.
METHOD
1, heat oil in pan add the leeks and garlic, let them soften for 15 mins. stir in spinach for final few mins allow too wilt. add crème fraiche stir and remove from heat.
2, Cook pasta in boiling water, drain put back in saucepan. stir leek sauce into pasta serve, with crumbled blue cheese into it.
1tbsp olive oil
3 leeks finely sliced
2 garlic cloves finely chopped
250g leaf spinach
200ml crème fraiche
400g pasta
50g blue cheese crumbled.
METHOD
1, heat oil in pan add the leeks and garlic, let them soften for 15 mins. stir in spinach for final few mins allow too wilt. add crème fraiche stir and remove from heat.
2, Cook pasta in boiling water, drain put back in saucepan. stir leek sauce into pasta serve, with crumbled blue cheese into it.
Macaroni Cheese
INGREDIENTS
700ml milk
25g cornflour
1 heaped tsp english mustard
1 garlic clove finely chopped
generous pinch of chrushed dried chillies
140g extra mature cheese, i use davidstow
25g parmesan
25g fresh breadcrumbs
450g baby plum or cherry tomatoes
1 bunch spring onions
200g macaroni
METHOD.
1, mix 3tbsp of milk with cornflour and mustard and set aside, heat rest of milk with garlic untill just coming too the boil. remove from heat sprinkle in crushed chillies and leave to infuse.
2, grate the cheese, mix handful of cheese with breadcrumbs, keeping rest separate. slice spring onions finely and slice tomatoes. heat oven too 190c/fan170c/ gas 5
3, bring pan of water too boil, tip macaroni in, stir so it dont stick. cook for 6 mins, stirring sometimes. tip spring onions and cook for another 2 mins.
4, mean while make the sauce, add the cornflour mix too milk, return too heat, bring too boil till thick and smooth. remove from heat and stir in parmesan and most of the cheese.
5, drain macaroni, run under hot tap. pour into oven proof dish, add the sauce.
6, put chopped tomatoes on the top, along with breadcrumbs and then the left over cheese.
7, bake for 15 mins or till golden brown and bubbling.
700ml milk
25g cornflour
1 heaped tsp english mustard
1 garlic clove finely chopped
generous pinch of chrushed dried chillies
140g extra mature cheese, i use davidstow
25g parmesan
25g fresh breadcrumbs
450g baby plum or cherry tomatoes
1 bunch spring onions
200g macaroni
METHOD.
1, mix 3tbsp of milk with cornflour and mustard and set aside, heat rest of milk with garlic untill just coming too the boil. remove from heat sprinkle in crushed chillies and leave to infuse.
2, grate the cheese, mix handful of cheese with breadcrumbs, keeping rest separate. slice spring onions finely and slice tomatoes. heat oven too 190c/fan170c/ gas 5
3, bring pan of water too boil, tip macaroni in, stir so it dont stick. cook for 6 mins, stirring sometimes. tip spring onions and cook for another 2 mins.
4, mean while make the sauce, add the cornflour mix too milk, return too heat, bring too boil till thick and smooth. remove from heat and stir in parmesan and most of the cheese.
5, drain macaroni, run under hot tap. pour into oven proof dish, add the sauce.
6, put chopped tomatoes on the top, along with breadcrumbs and then the left over cheese.
7, bake for 15 mins or till golden brown and bubbling.
Beef stew with dumplings, slow cooker
INGREDIENTS
2tbsps olive oil
750g braising beef cubed
1 large onion, chopped
2-3 garlic cloves chopped
2 tbsps plain flour
300ml guinness
300ml beef stock
1 tbsps tomatoe purée
2 bay leaves
150g carrots, chopped
250g leeks, trimmed thinly sliced
salt and pepper.
1 heat oil in pan,
2, fry beef till brown, remove and drain.
3, fry onions garlic, then add flour
4, chuck everything but leeks in slow cooker, on high cook for min 7 hours, i just leave it all day
i am lazy n use frozen aunt bessies dumplings, so an hour before due too eat add leeks and dumplings and finish cooking.
serve mmmmm
2tbsps olive oil
750g braising beef cubed
1 large onion, chopped
2-3 garlic cloves chopped
2 tbsps plain flour
300ml guinness
300ml beef stock
1 tbsps tomatoe purée
2 bay leaves
150g carrots, chopped
250g leeks, trimmed thinly sliced
salt and pepper.
1 heat oil in pan,
2, fry beef till brown, remove and drain.
3, fry onions garlic, then add flour
4, chuck everything but leeks in slow cooker, on high cook for min 7 hours, i just leave it all day
i am lazy n use frozen aunt bessies dumplings, so an hour before due too eat add leeks and dumplings and finish cooking.
serve mmmmm
cheeky spaghetti bolognese
this is taken from sam sterns real food, real fast cook book.
25g butter
1tbsp olive oil
1-2 rashers back bacon chopped small.
1 onion chopped small
2 cloves garlic crushed
450g beef mince
400g can chopped tomatoes
3 tbsps tomatoe purée
good pinch of sugar.
fresh parsley, oregano or thyme
1 bay leaf
150ml red wine
lemon juice
salt and black pepper
350g spaghetti
METHOD
1, melt butter and oil in large pan. add bacon, stir with wooden spoon for 1 min. Add onion garlic. Cook gently till soft but not brown.
2, Raise heat. add beef stir it till all browned.
3, Tip red wine too bubble for 1 min, Add tomatoes, purée, sugar, herbs, bay leaf, and salt and pepper.
4, Bubble it, put lid on reduce heat, simmer.
5, SPAGGHETTI. cook it now.
6, squeeze lemon into sauce, taste, and add more if you like, adjust seasoning too your taste.
SERVE !!!
25g butter
1tbsp olive oil
1-2 rashers back bacon chopped small.
1 onion chopped small
2 cloves garlic crushed
450g beef mince
400g can chopped tomatoes
3 tbsps tomatoe purée
good pinch of sugar.
fresh parsley, oregano or thyme
1 bay leaf
150ml red wine
lemon juice
salt and black pepper
350g spaghetti
METHOD
1, melt butter and oil in large pan. add bacon, stir with wooden spoon for 1 min. Add onion garlic. Cook gently till soft but not brown.
2, Raise heat. add beef stir it till all browned.
3, Tip red wine too bubble for 1 min, Add tomatoes, purée, sugar, herbs, bay leaf, and salt and pepper.
4, Bubble it, put lid on reduce heat, simmer.
5, SPAGGHETTI. cook it now.
6, squeeze lemon into sauce, taste, and add more if you like, adjust seasoning too your taste.
SERVE !!!
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