Alana De La Garza Profile
Category: actresses
Birth place: Columbus, Ohio, USA
Birth day: 18 June 1976 Age: 31
Nationality: American
How to Get Alana De La Garza's Hairstyle?
With this hairstyle it seems that Alana is looking most attractive celebrity of the world. This is a great short sassy 'do for Alana from the NBC All-Star Party. Her length has been jagged cut to her chin and long layers have been cut around her sides and back to give her style a little more edge and volume, which is also a great option for those with fine hair types.
Here a very great, loving, fantastic and a charming hairstyle is wearer by the Alana. Alana at the 5th Annual International Berverly Hills Film Festival on April 13th 2005. Alana no doubt is a natural rich brunette. Her hair is styled to fall below her shoulders in very long layers with barely a lazy curl on the ends. Her top is very long and falls into place with the rest of her hair.
Thursday, June 12, 2008
Alana De La Garza Hairstyles
Alanna Ubach Hairstyles
Alanna Ubach Profile
Category: actresses
Birth place: Downey, California, USA
Birth day: 3 October 1975 Age: 32
Nationality: Half Mexican and half Puerto Rican
How to Get Alanna Ubach's Hairstyle?
This is very very lovely and attracting hairstyle of Ananna. This sexy "Meet the Fockers" star keeps her hair looking healthy and natural. Soft layers have been cut throughout this look to enhance Alanna's natural waves. This is an easy style to maintain with regular trims.
Alanis Morissette Hairstyles
Alanis Morissette Profile
Name: Alanis Morissette
Birth Name: Alanis Nadine Morissette
Height: 5' 4"
Sex: F
Nationality: Canadian
Date of Birth: June 1st, 1974.
Place of Birth: Ottawa, Ontario, Canada
Occupation: actress, musician
How to Get Alanis Morissette's Hairstyle?
Here the celebrity Alanis has designed her hairs jagged cut bangs to create this funky style and has used copper tones and blondes to add definition to her curls. This is an easy style to maintain with regular trims. This is a short design for this beautiful singer.
This style is a very sexy and soft hairstyle of Alanis. Morissette, 29, sporting a new short hairstyle, said: "I usually tend to babble and that ("thanks, Brazil") must have slipped out on Sunday. But really, I am very happy to be here again."
Alana Curry Hairstyles
This is amazing hairstyle adopted by Alana. Alana went for a very simple hairstyle at The AIDS Healthcare Foundation's "Hot in Hollywood" party and looked great! Alana's long hair was slightly layered at the very ends to add a little more body into her style. This is a great cut for finer hair types.
AJ Cook Hairstyles
AJ Cook Profile
Category: actresses
Birth place: Oshawa, Ontario, Canada
Birth day: 22 July 1978 Age: 29
Nationality: Canadian
How to Get AJ Cook's Hairstyle?
In this hairstyle, AJ is looking very beautiful. AJ looked relaxed at the CBS Summer Press Tour Stars Party with this soft and straight look. Her hair was left just below shoulder level and slight layers were added into her very ends. Fine bangs were also added to this great style and swept across for a sassy finish. A hairstyle such as this is great for any occasion because it is soft and casual.
Aishwarya Rai Hairstyles
Aishwarya Rai Profile
Name: Aishwarya Rai
Height: 5' 7"
Sex: F
Nationality: Indian
Date of Birth: November 1, 1973
Place of Birth: Mangalore, Karnataka, India
Occupation: actress
How to Get Aishwarya Rai's Hairstyle?
India's Bollywood leading lady and International Movie Star shows off her beautiful long face framing contoured hair style and rich brunette hair color.Aishwarya's shapely hair style is a perfect example of how a custom style cut and the right hair color for a touch of drama is key to a beautiful sexy looking hair styles.This style works best if your hair has a loose natural wave that can styled with a quick blow dry and curl set for a dressy look.
Aishwarya seems great by using this wonderful hairstyle. This stunning star lights up the red carpet at the gala screening of "The Da Vinci Code" with this fantastic style. Long shaped tresses have been left down in waves around the mid-lengths and ends to add shape and definition to the face. This style will work best on medium to thick hair types.
Aisha Tyler Profile
Aisha Tyler Profile
Name: Aisha Tyler
Birth Name: Aisha N. Tyler
Height: 6'
Sex: F
Nationality: American
Date of Birth: September 18, 1970
Place of Birth: San Francisco, California, USA
Occupation: actress, stand-up comedienne, TV host
How to Get Aisha Tyler's Hairstyle?
Aisha seems fabulous with this dazzling hairstyle. This is a sexy style for this talented actress. Soft shaped layers have been cut through the sides and back of Aisha's hair to create this fun and wavy look. Side swept bangs have also been cut to shape her face and blend in with this style.
Aisha Tyler Hairstyles
Aisha Tyler Profile
Name: Aisha Tyler
Birth Name: Aisha N. Tyler
Height: 6'
Sex: F
Nationality: American
Date of Birth: September 18, 1970
Place of Birth: San Francisco, California, USA
Occupation: actress, stand-up comedienne, TV host
How to Get Aisha Tyler's Hairstyle?
Aisha seems fabulous with this dazzling hairstyle. This is a sexy style for this talented actress. Soft shaped layers have been cut through the sides and back of Aisha's hair to create this fun and wavy look. Side swept bangs have also been cut to shape her face and blend in with this style.
Aimee Teegarden Hairstyles
Aimee Teegarden Profile
Full Name: Aimee Richelle Teegarden
Birthdate: October 10, 1989
Birth Place: Downey, California
How to Get Aimee Teegarden's Hairstyle?
Here the celebrity Aimee has desigened her hair Long jagged layers were cut around her sides and back to add volume to her crown and shape to her waves. Full shaped bangs were also cut to shape her face and to finish her look off perfectly. This style will suit fuller face shapes best. Aimee's long locks looked stunning at the NBC All-Star Party.
Agnes Bruckner Hairstyles
Agnes Bruckner Profile
Name: Agnes Bruckner
Height: 5' 8"
Sex: F
Nationality: American
Birth Date: August 16, 1985
Birth Place: Hollywood, California, USA
Profession: Actress
Here a very great, loving, fantastic and a charming hairstyle is wearer by the Agnes. This hairstyle is too much perfect for her hair. Agnes looked great at the "Haven" Los Angeles premiere with this sexy hairstyle. Her long hair was layered around her ends to add body and thickness throughout. A style such as this will suit oval, round, heart, diamond and triangular face shapes best.
Adrienne Frantz Hairstyles
Adrienne Frantz Profile
Name : Adrienne Frantz
Profession : Actress
Birth Details : born June 7, 1978 in Mount Clemens, Michigan
Birth name : Adrienne Danielle Frantz
Height : 5' 4" (1.63 m)
With this hairstyle it seems that Adrienne is most attractive celebrity of the world. Adrienne wore her hair in this soft and sweet style at the 34th Annual Daytime Emmy Awards and looked fantastic! Her hair length fell just below her shoulders and soft spiral curls were created to add weight to her fine, flat locks. To finish, the top of her style was filled with body and height, making this a great look for anyone with a rounder face shape.
This style of Adrienne is elegant and simple. She has blonde hair.
Name : Adrienne Frantz
Profession : Actress
Birth Details : born June 7, 1978 in Mount Clemens, Michigan
Birth name : Adrienne Danielle Frantz
Height : 5' 4" (1.63 m)
With this hairstyle it seems that Adrienne is most attractive celebrity of the world. Adrienne wore her hair in this soft and sweet style at the 34th Annual Daytime Emmy Awards and looked fantastic! Her hair length fell just below her shoulders and soft spiral curls were created to add weight to her fine, flat locks. To finish, the top of her style was filled with body and height, making this a great look for anyone with a rounder face shape.
This style of Adrienne is elegant and simple. She has blonde hair.
Adrianne Palicki Hairstyles
This is amazing hairstyle adopted by Adrianne. This was a smooth and sophisticated hairstyle for Adrianne at the 2007 Teen Choice Awards. Her hair was cut into a classic bob and only minimal layers were cut around her edges to create shape. To complete her look, her sides were layered up with sliced ends to frame her face.
This style of Adrianne is alegant and simple.Her hair color is blonde, white, length id medium, texture is curly and wavy.Style is casual and trendy.
This style of Adrianne is alegant and simple.Her hair color is blonde, white, length id medium, texture is curly and wavy.Style is casual and trendy.
Chicken Macaroni Casserole
Chicken Macaroni Casserole
serves 4
Ingredients
225g/8oz macaroni
200g/7oz cooked chicken, cubed
275g/10oz canned condensed
mushroom soup
125ml/4fl oz milk
1 tablespoon chopped fresh
flat-leaf parsley
175g/6oz Cheddar cheese, grated
• Preheat the oven to 200°C/ 400°F/Gas mark 6.
• Cook the macaroni in salted boiling water until al dente, then rinse and drain.
• Combine the macaroni with the remaining ingredients, reserving enough cheese to sprinkle over the top. Put in a casserole dish, cover and bake for about 20 minutes. Serve hot
serves 4
Ingredients
225g/8oz macaroni
200g/7oz cooked chicken, cubed
275g/10oz canned condensed
mushroom soup
125ml/4fl oz milk
1 tablespoon chopped fresh
flat-leaf parsley
175g/6oz Cheddar cheese, grated
• Preheat the oven to 200°C/ 400°F/Gas mark 6.
• Cook the macaroni in salted boiling water until al dente, then rinse and drain.
• Combine the macaroni with the remaining ingredients, reserving enough cheese to sprinkle over the top. Put in a casserole dish, cover and bake for about 20 minutes. Serve hot
Duck, Tomato And Pepper Stew
Duck, Tomato And Pepper Stew
serves 4
Ingredients
4 duck legs, each cut into 2 pieces
3 tablespoons olive oil
1 small red onion, chopped
3 garlic cloves, finely chopped
1 red pepper, seeded and cut into strips
1 green pepper, seeded and cut into strips
700g/11/2lb tomatoes, skinned and roughly chopped
2 sprigs of fresh thyme
1 sprig of fresh rosemary
15g/1/2oz plain chocolate, finely chopped
salt and freshly ground
black pepper
• Brown the duck legs briskly in the oil over a high heat in a wide deep frying pan. Set aside.
• Reduce the heat and sweat the
onion, garlic and peppers gently in the oil until soft. Add the tomatoes, thyme, rosemary, salt and pepper and 150ml/5fl oz water. Bring to
the boil, return the duck to the pan and simmer for 40 minutes.
• Stir in the chocolate and cook for a further 5 minutes. Taste, adjust the seasoning and serve hot.
serves 4
Ingredients
4 duck legs, each cut into 2 pieces
3 tablespoons olive oil
1 small red onion, chopped
3 garlic cloves, finely chopped
1 red pepper, seeded and cut into strips
1 green pepper, seeded and cut into strips
700g/11/2lb tomatoes, skinned and roughly chopped
2 sprigs of fresh thyme
1 sprig of fresh rosemary
15g/1/2oz plain chocolate, finely chopped
salt and freshly ground
black pepper
• Brown the duck legs briskly in the oil over a high heat in a wide deep frying pan. Set aside.
• Reduce the heat and sweat the
onion, garlic and peppers gently in the oil until soft. Add the tomatoes, thyme, rosemary, salt and pepper and 150ml/5fl oz water. Bring to
the boil, return the duck to the pan and simmer for 40 minutes.
• Stir in the chocolate and cook for a further 5 minutes. Taste, adjust the seasoning and serve hot.
Chicken Pasanda
Chicken Pasanda
serves 4
Ingredients
4 green cardamom pods
6 black peppercorns
1/2 cinnamon stick
1/2 teaspoon cumin seeds
2 teaspoons garam masala
1 teaspoon chilli powder
1 teaspoon grated fresh root ginger
1 garlic clove, finely chopped
4 tablespoons Greek-style yogurt
pinch of salt
700g/11/2lb skinless chicken breast fillets, diced
5 tablespoons groundnut oil
2 onions, finely chopped
3 fresh green chillies, seeded and chopped
2 tablespoons chopped fresh
coriander leaves
125ml/4fl oz single cream
• Put the cardamom pods in a dish with the peppercorns, cinnamon, cumin, garam masala, chilli powder, ginger, garlic, yogurt and salt. Add the chicken and stir well to coat. Cover and leave to marinate in the refrigerator for 2 hours.
• Heat the oil in a wok. Add the onions and cook over a low heat, stirring occasionally, for 5 minutes, then add the chicken and marinade, and cook over a medium heat, stirring, for 15 minutes.
• Stir in the chillies and coriander, and pour in the cream. Heat through but do not allow to boil. Serve immediately.
serves 4
Ingredients
4 green cardamom pods
6 black peppercorns
1/2 cinnamon stick
1/2 teaspoon cumin seeds
2 teaspoons garam masala
1 teaspoon chilli powder
1 teaspoon grated fresh root ginger
1 garlic clove, finely chopped
4 tablespoons Greek-style yogurt
pinch of salt
700g/11/2lb skinless chicken breast fillets, diced
5 tablespoons groundnut oil
2 onions, finely chopped
3 fresh green chillies, seeded and chopped
2 tablespoons chopped fresh
coriander leaves
125ml/4fl oz single cream
• Put the cardamom pods in a dish with the peppercorns, cinnamon, cumin, garam masala, chilli powder, ginger, garlic, yogurt and salt. Add the chicken and stir well to coat. Cover and leave to marinate in the refrigerator for 2 hours.
• Heat the oil in a wok. Add the onions and cook over a low heat, stirring occasionally, for 5 minutes, then add the chicken and marinade, and cook over a medium heat, stirring, for 15 minutes.
• Stir in the chillies and coriander, and pour in the cream. Heat through but do not allow to boil. Serve immediately.
Turkey One-Pot
Turkey One-Pot
serves 4
Ingredients
100g/4oz dried kidney beans,
soaked overnight and drained
25g/1oz butter
2 herby pork sausages
450g/1lb turkey casserole meat
3 leeks, sliced
2 carrots, finely chopped
400g/14oz canned chopped
plum tomatoes
3 teaspoons tomato purée
1 bouquet garni
400ml/14fl oz chicken stock
salt and freshly ground black pepper
• Cook the beans in boiling water for 40 minutes, then drain well.
• Meanwhile, heat the butter in a flameproof casserole dish, then cook the sausages until browned and the fat runs. Remove and drain on kitchen paper. Stir the turkey into the casserole dish and cook until lightly browned all over, then transfer to a bowl using a slotted spoon.
• Stir the leeks and carrots into the casserole dish and brown lightly. Add the tomatoes and tomato purée, and simmer gently for about 5 minutes.
• Chop the sausages and return to the casserole dish with the beans, turkey, bouquet garni, stock and seasoning. Cover and cook gently for about 11/4 hours until the beans are tender and there is very little liquid. Serve hot.
serves 4
Ingredients
100g/4oz dried kidney beans,
soaked overnight and drained
25g/1oz butter
2 herby pork sausages
450g/1lb turkey casserole meat
3 leeks, sliced
2 carrots, finely chopped
400g/14oz canned chopped
plum tomatoes
3 teaspoons tomato purée
1 bouquet garni
400ml/14fl oz chicken stock
salt and freshly ground black pepper
• Cook the beans in boiling water for 40 minutes, then drain well.
• Meanwhile, heat the butter in a flameproof casserole dish, then cook the sausages until browned and the fat runs. Remove and drain on kitchen paper. Stir the turkey into the casserole dish and cook until lightly browned all over, then transfer to a bowl using a slotted spoon.
• Stir the leeks and carrots into the casserole dish and brown lightly. Add the tomatoes and tomato purée, and simmer gently for about 5 minutes.
• Chop the sausages and return to the casserole dish with the beans, turkey, bouquet garni, stock and seasoning. Cover and cook gently for about 11/4 hours until the beans are tender and there is very little liquid. Serve hot.
Chicken And Potato Bake
Chicken And Potato Bake
serves 4
Ingredients
2 tablespoons olive oil
4 chicken breasts
1 bunch of spring onions,
trimmed and chopped
350g/12oz carrots, sliced
100g/4oz green beans, trimmed and sliced
600ml/1pt chicken stock
350g/12oz new potatoes
2 tablespoons cornflour
salt and freshly ground
black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Heat the oil in a large flameproof casserole dish, and add the chicken breasts. Gently fry for 5–8 minutes until browned on both sides. Lift from the casserole dish with a slotted spoon and set aside.
• Add the spring onions, carrots and green beans to the dish, and gently fry for 3–4 minutes.
• Return the chicken to the casserole dish, and pour in the stock. Add the potatoes, season with salt and pepper, and bring to the boil. Cover the casserole dish, transfer to the oven and bake for 40–50 minutes until the potatoes are tender.
• Blend the cornflour with 3 tablespoons cold water. Add to the casserole,stirring until blended and thickened. Cover and cook for a further 5 minutes. Serve immediately.
serves 4
Ingredients
2 tablespoons olive oil
4 chicken breasts
1 bunch of spring onions,
trimmed and chopped
350g/12oz carrots, sliced
100g/4oz green beans, trimmed and sliced
600ml/1pt chicken stock
350g/12oz new potatoes
2 tablespoons cornflour
salt and freshly ground
black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Heat the oil in a large flameproof casserole dish, and add the chicken breasts. Gently fry for 5–8 minutes until browned on both sides. Lift from the casserole dish with a slotted spoon and set aside.
• Add the spring onions, carrots and green beans to the dish, and gently fry for 3–4 minutes.
• Return the chicken to the casserole dish, and pour in the stock. Add the potatoes, season with salt and pepper, and bring to the boil. Cover the casserole dish, transfer to the oven and bake for 40–50 minutes until the potatoes are tender.
• Blend the cornflour with 3 tablespoons cold water. Add to the casserole,stirring until blended and thickened. Cover and cook for a further 5 minutes. Serve immediately.
Chicken And Leek Casserole
Chicken And Leek Casserole
serves 6
Ingredients
25g/1oz butter
4 skinless chicken breast fillets
2 leeks, chopped
275g/10oz canned condensed
vegetable soup
225ml/8fl oz white wine
1 tablespoon cornflour
• Preheat the oven to 180°C/ 350°F/Gas mark 4.
• In a frying pan, brown the chicken in the butter over a medium-high heat. Add the leeks and cook until soft. Add the soup and wine, and sprinkle the cornflour over the top.
• Mix together, then simmer for about 20 minutes until the mixture really starts to thicken.
• Pour the mixture into a large casserole dish. Bake in the oven for about 30 minutes. Serve hot.
serves 6
Ingredients
25g/1oz butter
4 skinless chicken breast fillets
2 leeks, chopped
275g/10oz canned condensed
vegetable soup
225ml/8fl oz white wine
1 tablespoon cornflour
• Preheat the oven to 180°C/ 350°F/Gas mark 4.
• In a frying pan, brown the chicken in the butter over a medium-high heat. Add the leeks and cook until soft. Add the soup and wine, and sprinkle the cornflour over the top.
• Mix together, then simmer for about 20 minutes until the mixture really starts to thicken.
• Pour the mixture into a large casserole dish. Bake in the oven for about 30 minutes. Serve hot.
Spiced Chicken Casserole
Spiced Chicken Casserole
serves 4
Ingredients
4 chicken portions, skinned
2 tablespoons plain flour
1 teaspoon paprika
25g/1oz butter
1 teaspoon curry powder
300g/11oz canned condensed
mushroom soup
2 teaspoons chopped gherkins
salt and freshly ground
black pepper
• Preheat the oven to 180°C/ 350°F/Gas mark 4.
• Toss the chicken portions in the flour, season with a little salt and pepper and dust with the paprika.
• Melt the butter in a flameproof casserole dish, and brown the chicken on all sides. Remove from the pan and set aside. Drain off any excess fat.
• Sprinkle the curry powder into the casserole dish and add the soup.Bring to the boil, stirring. Add the chicken and gherkins, cover and cook in the oven for 11/2–2 hours until the chicken is cooked.Serve hot.
serves 4
Ingredients
4 chicken portions, skinned
2 tablespoons plain flour
1 teaspoon paprika
25g/1oz butter
1 teaspoon curry powder
300g/11oz canned condensed
mushroom soup
2 teaspoons chopped gherkins
salt and freshly ground
black pepper
• Preheat the oven to 180°C/ 350°F/Gas mark 4.
• Toss the chicken portions in the flour, season with a little salt and pepper and dust with the paprika.
• Melt the butter in a flameproof casserole dish, and brown the chicken on all sides. Remove from the pan and set aside. Drain off any excess fat.
• Sprinkle the curry powder into the casserole dish and add the soup.Bring to the boil, stirring. Add the chicken and gherkins, cover and cook in the oven for 11/2–2 hours until the chicken is cooked.Serve hot.
Pot Roast Of Venison
Pot Roast Of Venison
serves 4
Ingredients
1.8kg/4lb boned joint of venison
75ml/3fl oz vegetable oil
4 cloves
8 black peppercorns, lightly crushed
250ml/9fl oz red wine
100g/4oz streaky back bacon,
chopped
2 onions, finely chopped
2 carrots, chopped
150g/5oz mushrooms, sliced
1 tablespoon plain flour
250ml/9fl oz chicken stock
2 tablespoons redcurrant jelly
salt and freshly ground black pepper
• Put the venison in a bowl, add half of the oil, the spices and wine, cover and leave in a cool place for 24 hours, turning the meat occasionally.
• Preheat the oven to 160°C/325°F/Gas mark 3. Remove the venison from the bowl and pat dry with kitchen paper. Reserve the marinade.Heat the remaining oil in a shallow pan, then brown the venison evenly.Transfer to a plate.
• Stir the bacon, onions, carrot and mushrooms into the pan, and cook for About 5 minutes.
• Stir in the flour and cook for 2 minutes, then remove from the heat and stir in the marinade, stock and redcurrant jelly. Season with salt and pepper. Return to the heat and bring to the boil, stirring, then simmer for 2–3 minutes.
• Transfer the venison and sauce to a casserole dish, cover and cook in the oven, turning the joint occasionally, for about 3 hours until tender.Serve hot.
serves 4
Ingredients
1.8kg/4lb boned joint of venison
75ml/3fl oz vegetable oil
4 cloves
8 black peppercorns, lightly crushed
250ml/9fl oz red wine
100g/4oz streaky back bacon,
chopped
2 onions, finely chopped
2 carrots, chopped
150g/5oz mushrooms, sliced
1 tablespoon plain flour
250ml/9fl oz chicken stock
2 tablespoons redcurrant jelly
salt and freshly ground black pepper
• Put the venison in a bowl, add half of the oil, the spices and wine, cover and leave in a cool place for 24 hours, turning the meat occasionally.
• Preheat the oven to 160°C/325°F/Gas mark 3. Remove the venison from the bowl and pat dry with kitchen paper. Reserve the marinade.Heat the remaining oil in a shallow pan, then brown the venison evenly.Transfer to a plate.
• Stir the bacon, onions, carrot and mushrooms into the pan, and cook for About 5 minutes.
• Stir in the flour and cook for 2 minutes, then remove from the heat and stir in the marinade, stock and redcurrant jelly. Season with salt and pepper. Return to the heat and bring to the boil, stirring, then simmer for 2–3 minutes.
• Transfer the venison and sauce to a casserole dish, cover and cook in the oven, turning the joint occasionally, for about 3 hours until tender.Serve hot.
Hare Stew
Hare Stew
serves 6
Ingredients
225g/8oz smoked back bacon,
cut into strips
125ml/4fl oz olive oil
225g/8oz onions, sliced
2 garlic cloves, chopped
plain flour for dredging
1.8kg/4lb hare, cut into 12 pieces
600ml/1pt red wine
600ml/1pt chicken stock
1 bouquet garni
24 pickling onions
25g/1oz butter
225g/8oz button mushrooms
2 tablespoons chopped fresh
flat-leaf parsley
salt and freshly ground black pepper
• Fry the bacon slowly in 2 tablespoons of the oil until almost crisp, then transfer to a casserole dish with a slotted spoon. Fry the onions in this fat until soft and translucent. Add the garlic and cook for a further 2 minutes, then add the onions and garlic to the casserole dish.
• Season the hare with salt and pepper, and dredge in the flour. Add 2 tablespoons of the oil to the pan, increase the heat to medium and brown the hare pieces on all sides. Transfer to the casserole dish.
• Increase the heat under the frying pan, add the wine and deglaze,scraping up any bits clinging to the pan. Pour the wine mixture over the hare ,and add the stock, bouquet garni and salt and pepper. Bring to the boil, skim off any scum that rises to the surface, then reduce the heat,cover and simmer for about 1 hour.
• About 15 minutes before the end of the cooking time, fry the pickling onions in the butter and remaining oil. Season lightly with salt and pepper, and sauté for 5–10 minutes until golden brown. Transfer to a dish and keep warm while you fry the button mushrooms. Add these to the onions, and stir both into the casserole dish.
• Scatter the parsley over the top, and serve hot.
serves 6
Ingredients
225g/8oz smoked back bacon,
cut into strips
125ml/4fl oz olive oil
225g/8oz onions, sliced
2 garlic cloves, chopped
plain flour for dredging
1.8kg/4lb hare, cut into 12 pieces
600ml/1pt red wine
600ml/1pt chicken stock
1 bouquet garni
24 pickling onions
25g/1oz butter
225g/8oz button mushrooms
2 tablespoons chopped fresh
flat-leaf parsley
salt and freshly ground black pepper
• Fry the bacon slowly in 2 tablespoons of the oil until almost crisp, then transfer to a casserole dish with a slotted spoon. Fry the onions in this fat until soft and translucent. Add the garlic and cook for a further 2 minutes, then add the onions and garlic to the casserole dish.
• Season the hare with salt and pepper, and dredge in the flour. Add 2 tablespoons of the oil to the pan, increase the heat to medium and brown the hare pieces on all sides. Transfer to the casserole dish.
• Increase the heat under the frying pan, add the wine and deglaze,scraping up any bits clinging to the pan. Pour the wine mixture over the hare ,and add the stock, bouquet garni and salt and pepper. Bring to the boil, skim off any scum that rises to the surface, then reduce the heat,cover and simmer for about 1 hour.
• About 15 minutes before the end of the cooking time, fry the pickling onions in the butter and remaining oil. Season lightly with salt and pepper, and sauté for 5–10 minutes until golden brown. Transfer to a dish and keep warm while you fry the button mushrooms. Add these to the onions, and stir both into the casserole dish.
• Scatter the parsley over the top, and serve hot.
Spanish Partridge And Chocolate Stew
Spanish Partridge And Chocolate Stew
serves 4
Ingredients
2 partridges, halved
2 tablespoons olive oil
1 large onion, chopped
8 garlic cloves
2 cloves
1 bay leaf
300ml/10fl oz dry white wine
1 tablespoon sherry vinegar
25g/1oz plain chocolate, grated
salt and freshly ground
black pepper
• Brown the partridges in the oil in a frying pan over a high heat, and transfer to a casserole dish. Fry the onion in the same oil, then transfer to the casserole dish.
• Add all the remaining ingredients to the casserole dish except the chocolate, and bring to a gentle simmer, cover tightly and continue simmering for 45–50 minutes until the partridges are tender. Transfer the meat to a serving dish and keep warm.
• Stir the chocolate into the remaining liquid in the pan, and simmer for a further 3 minutes. Stir and adjust the seasoning. Pour the sauce over the partridges, and serve immediately.
serves 4
Ingredients
2 partridges, halved
2 tablespoons olive oil
1 large onion, chopped
8 garlic cloves
2 cloves
1 bay leaf
300ml/10fl oz dry white wine
1 tablespoon sherry vinegar
25g/1oz plain chocolate, grated
salt and freshly ground
black pepper
• Brown the partridges in the oil in a frying pan over a high heat, and transfer to a casserole dish. Fry the onion in the same oil, then transfer to the casserole dish.
• Add all the remaining ingredients to the casserole dish except the chocolate, and bring to a gentle simmer, cover tightly and continue simmering for 45–50 minutes until the partridges are tender. Transfer the meat to a serving dish and keep warm.
• Stir the chocolate into the remaining liquid in the pan, and simmer for a further 3 minutes. Stir and adjust the seasoning. Pour the sauce over the partridges, and serve immediately.
Rabbit HotPot
Rabbit HotPot
serves 4
Ingredients
900g/2lb rabbit, jointed
2 onions, sliced
2 tablespoons wholegrain mustard
12 prunes, pitted
4 bay leaves
450ml/3/4pt dry cider
450ml/3/4pt chicken stock
4 tablespoons plain flour, seasoned
with salt and freshly ground
black pepper
2 tablespoons vegetable oil
15g/1/2oz butter
450g/1lb parsnips, cut into chunks
400g/14oz canned cooked kidney
beans, drained
• Put the rabbit joints, onions, mustard, prunes and bay leaves into a bowl, cover with the cider and stock. Mix, cover tightly, and marinate in the refrigerator overnight.
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Remove the rabbit joints and prunes from the marinade; reserve. Pat the rabbit dry with kitchen paper, and dredge in the seasoned flour.
• Heat the oil and butter in a large flameproof casserole dish, add the joints and fry until browned. Sprinkle with any remaining flour. Add the reserved marinade and the parsnips, and bring to the boil.
• Cover and transfer to the oven. Bake for 40 minutes. Add the prunes and kidney beans, and bake for 20–30 minutes until tender. Serve hot
serves 4
Ingredients
900g/2lb rabbit, jointed
2 onions, sliced
2 tablespoons wholegrain mustard
12 prunes, pitted
4 bay leaves
450ml/3/4pt dry cider
450ml/3/4pt chicken stock
4 tablespoons plain flour, seasoned
with salt and freshly ground
black pepper
2 tablespoons vegetable oil
15g/1/2oz butter
450g/1lb parsnips, cut into chunks
400g/14oz canned cooked kidney
beans, drained
• Put the rabbit joints, onions, mustard, prunes and bay leaves into a bowl, cover with the cider and stock. Mix, cover tightly, and marinate in the refrigerator overnight.
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Remove the rabbit joints and prunes from the marinade; reserve. Pat the rabbit dry with kitchen paper, and dredge in the seasoned flour.
• Heat the oil and butter in a large flameproof casserole dish, add the joints and fry until browned. Sprinkle with any remaining flour. Add the reserved marinade and the parsnips, and bring to the boil.
• Cover and transfer to the oven. Bake for 40 minutes. Add the prunes and kidney beans, and bake for 20–30 minutes until tender. Serve hot
Quail Stew
Quail Stew
serves 4
Ingredients
8 medium quails
1 tablespoon ground cumin
1 tablespoon vegetable oil
15g/1/2oz butter
2 large onions, finely chopped
1 tablespoon crushed garlic
1 teaspoon tomato purée
1 teaspoon allspice
4 green cardamom pods
salt and ground black pepper
• Wash the quails thoroughly inside and out, removing all fat from the tops and bottoms of the quails. Cut each quail in two, with bottoms and chests separated. Season with the cumin.
• In a large cooking pan, heat the oil and butter. Add the onions and garlic, and stir until the onions begin to brown. Put the quails in the pan,turning to brown all over. Next, add the tomato purée, cover the pan and reduce the heat. Season with salt and pepper, and add the allspice, cardamom and enough boiling water just to keep a thick sauce. Leave to cook for 30 minutes until well done.
• Remove the cardamom, and serve hot.
serves 4
Ingredients
8 medium quails
1 tablespoon ground cumin
1 tablespoon vegetable oil
15g/1/2oz butter
2 large onions, finely chopped
1 tablespoon crushed garlic
1 teaspoon tomato purée
1 teaspoon allspice
4 green cardamom pods
salt and ground black pepper
• Wash the quails thoroughly inside and out, removing all fat from the tops and bottoms of the quails. Cut each quail in two, with bottoms and chests separated. Season with the cumin.
• In a large cooking pan, heat the oil and butter. Add the onions and garlic, and stir until the onions begin to brown. Put the quails in the pan,turning to brown all over. Next, add the tomato purée, cover the pan and reduce the heat. Season with salt and pepper, and add the allspice, cardamom and enough boiling water just to keep a thick sauce. Leave to cook for 30 minutes until well done.
• Remove the cardamom, and serve hot.
Guinea Fowl Stew
Guinea Fowl Stew
serves 4
Ingredients
50ml/2fl oz groundnut oil
900g/2lb guinea fowl, cut into
bite-size pieces
1 teaspoon dried thyme
1 teaspoon curry powder
2 large onions, sliced
225g/8oz fresh red chillies,
seeded and chopped
900g/2Ib tomatoes
225g/8oz tomato purée
2 garlic cloves
2 onions, sliced
• In a large frying pan, heat half of the oil and brown the guinea fowl pieces, in batches if necessary,with the thyme and curry powder.Remove to a plate and keep warm.
• Add the remaining oil to the pan and sweat the onions and chillies for a few minutes, then add the tomatoes and cook for about 20 minutes until fairly dry. Add the tomato purée, stir thoroughly and add the guinea fowl pieces.
• Simmer gently for another 10 minutes, stirring frequently.Serve hot.
serves 4
Ingredients
50ml/2fl oz groundnut oil
900g/2lb guinea fowl, cut into
bite-size pieces
1 teaspoon dried thyme
1 teaspoon curry powder
2 large onions, sliced
225g/8oz fresh red chillies,
seeded and chopped
900g/2Ib tomatoes
225g/8oz tomato purée
2 garlic cloves
2 onions, sliced
• In a large frying pan, heat half of the oil and brown the guinea fowl pieces, in batches if necessary,with the thyme and curry powder.Remove to a plate and keep warm.
• Add the remaining oil to the pan and sweat the onions and chillies for a few minutes, then add the tomatoes and cook for about 20 minutes until fairly dry. Add the tomato purée, stir thoroughly and add the guinea fowl pieces.
• Simmer gently for another 10 minutes, stirring frequently.Serve hot.
Pheasant And Wild Rice Casserole
Pheasant And Wild Rice Casserole
serves 6
Ingredients
400g/14oz pheasant, diced
250g/9oz wild rice
225g/8oz mushrooms, sliced
75g/3oz butter
1 onion, chopped
50g/2oz plain flour
300ml/10fl oz chicken stock
300ml/10fl oz milk
2 tablespoons chopped fresh
flat-leaf parsley
50g/2oz slivered almonds, toasted
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Poach the pheasant in simmering water for 1 hour or until tender.
• Prepare the rice according to the packet instructions.
• Sauté the mushrooms in half of the butter, then remove from the pan and reserve. Sauté the onion in the remaining butter until softened. Remove from the heat, and stir in the flour until smooth. Gradually stir the stock into the flour mixture, then add the milk. Return to the heat and cook, stirring constantly, until thick.
• Add the rice, mushrooms, pheasant and parsley, and season with salt and pepper. Transfer the mixture to a large casserole dish, and sprinkle with the almonds. Bake in the oven for 25–30 minutes. Serve hot.
serves 6
Ingredients
400g/14oz pheasant, diced
250g/9oz wild rice
225g/8oz mushrooms, sliced
75g/3oz butter
1 onion, chopped
50g/2oz plain flour
300ml/10fl oz chicken stock
300ml/10fl oz milk
2 tablespoons chopped fresh
flat-leaf parsley
50g/2oz slivered almonds, toasted
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Poach the pheasant in simmering water for 1 hour or until tender.
• Prepare the rice according to the packet instructions.
• Sauté the mushrooms in half of the butter, then remove from the pan and reserve. Sauté the onion in the remaining butter until softened. Remove from the heat, and stir in the flour until smooth. Gradually stir the stock into the flour mixture, then add the milk. Return to the heat and cook, stirring constantly, until thick.
• Add the rice, mushrooms, pheasant and parsley, and season with salt and pepper. Transfer the mixture to a large casserole dish, and sprinkle with the almonds. Bake in the oven for 25–30 minutes. Serve hot.
Pheasant Casserole
Pheasant Casserole
serves 4
Ingredients
2 tablespoons beef dripping
2 pheasants, jointed, breast and legs only
1 onion, chopped
1 carrot, chopped
1 celery stick, chopped
350ml/12fl oz red wine
salt and freshly ground
black pepper
• Preheat the oven to 180°C/ 350°F/Gas mark 4.
• Heat the dripping in a frying pan and brown the pheasant joints.Remove from the pan, and put in a casserole dish. Put the vegetables in the frying pan, and cook for 2 minutes, then add the red wine and bring to the boil.
• Pour the mixture over the pheasant joints, season with salt and pepper,and cover the casserole dish.
• Cook in the oven for 1–11/2 hours until tender. Serve hot.
serves 4
Ingredients
2 tablespoons beef dripping
2 pheasants, jointed, breast and legs only
1 onion, chopped
1 carrot, chopped
1 celery stick, chopped
350ml/12fl oz red wine
salt and freshly ground
black pepper
• Preheat the oven to 180°C/ 350°F/Gas mark 4.
• Heat the dripping in a frying pan and brown the pheasant joints.Remove from the pan, and put in a casserole dish. Put the vegetables in the frying pan, and cook for 2 minutes, then add the red wine and bring to the boil.
• Pour the mixture over the pheasant joints, season with salt and pepper,and cover the casserole dish.
• Cook in the oven for 1–11/2 hours until tender. Serve hot.
Rabbit Casserole
Rabbit Casserole
serves 4
Ingredients
25g/1oz butter
900g/2lb rabbit pieces
200g/7oz tomatoes
1 tablespoon cornflour
100g/4oz carrot, coarsely grated
1 tablespoon finely grated orange zest
1 teaspoon dried oregano
50ml/2fl oz brandy
25ml/1fl oz white wine vinegar
375ml/13fl oz warm water
2 bay leaves
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Melt the butter in a large frying pan and brown the rabbit pieces well,turning frequently, then transfer the pieces to a large casserole dish.
• Put the tomatoes in a bowl of boiling water; leave for 2 minutes. Peel off the skins and chop the flesh into small cubes. Add to the casserole dish.
• Combine the cornflour, carrot, orange zest and oregano in a small bowl.Pour in the brandy, vinegar and warm water, and stir well. Pour over the contents of the casserole dish and add the bay leaves.
• Cover and bake for 11/2 hours or until the rabbit is tender. Serve hot.
serves 4
Ingredients
25g/1oz butter
900g/2lb rabbit pieces
200g/7oz tomatoes
1 tablespoon cornflour
100g/4oz carrot, coarsely grated
1 tablespoon finely grated orange zest
1 teaspoon dried oregano
50ml/2fl oz brandy
25ml/1fl oz white wine vinegar
375ml/13fl oz warm water
2 bay leaves
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Melt the butter in a large frying pan and brown the rabbit pieces well,turning frequently, then transfer the pieces to a large casserole dish.
• Put the tomatoes in a bowl of boiling water; leave for 2 minutes. Peel off the skins and chop the flesh into small cubes. Add to the casserole dish.
• Combine the cornflour, carrot, orange zest and oregano in a small bowl.Pour in the brandy, vinegar and warm water, and stir well. Pour over the contents of the casserole dish and add the bay leaves.
• Cover and bake for 11/2 hours or until the rabbit is tender. Serve hot.
Grouse Stew
Grouse Stew
serves 4
Iingredients
1 grouse, cut into bite-size pieces
plain flour for dredging
25g/1oz butter
1.8 litres/3pt boiling water
1 teaspoon dried thyme
200g/7oz sweetcorn
2 potatoes, cubed
1/4 teaspoon cayenne pepper
3 onions, sliced
400g/14oz canned chopped
plum tomatoes
salt and freshly ground
black pepper
• Roll the grouse pieces in the flour seasoned with salt and pepper.Melt the butter in a large heavy frying pan, and brown the grouse on all sides.
• Put the grouse and all the other ingredients except the tomatoes in a large casserole dish. Add the boiling water, then cover and simmer for 11/2–2 hours. Add the tomatoes and continue to simmer for a further 1 hour. Serve hot.
serves 4
Iingredients
1 grouse, cut into bite-size pieces
plain flour for dredging
25g/1oz butter
1.8 litres/3pt boiling water
1 teaspoon dried thyme
200g/7oz sweetcorn
2 potatoes, cubed
1/4 teaspoon cayenne pepper
3 onions, sliced
400g/14oz canned chopped
plum tomatoes
salt and freshly ground
black pepper
• Roll the grouse pieces in the flour seasoned with salt and pepper.Melt the butter in a large heavy frying pan, and brown the grouse on all sides.
• Put the grouse and all the other ingredients except the tomatoes in a large casserole dish. Add the boiling water, then cover and simmer for 11/2–2 hours. Add the tomatoes and continue to simmer for a further 1 hour. Serve hot.
Venison And Wild Rice Casserole
Venison And Wild Rice Casserole
serves 5
Ingredients
375ml/13fl oz cream of mushroom soup
75g/3oz button mushrooms
250g/9oz wild rice
6 lean venison chops
1 medium onion, thinly sliced
3 rashers lean back bacon
salt and freshly ground
black pepper
• Preheat the oven to 180°C/ 350°F/Gas mark 4.
• Put 500ml/18fl oz water, the soup and the mushrooms in a large casserole dish.
• Rinse the rice in cold water a few times, drain and add to the casserole dish. Spread the venison chops out in the sauce. Season with salt and pepper, and arrange the onions on top, then the bacon.
• Cover and bake in the oven for 1–11/2 hours until the meat and rice are soft and cooked. Serve hot.
serves 5
Ingredients
375ml/13fl oz cream of mushroom soup
75g/3oz button mushrooms
250g/9oz wild rice
6 lean venison chops
1 medium onion, thinly sliced
3 rashers lean back bacon
salt and freshly ground
black pepper
• Preheat the oven to 180°C/ 350°F/Gas mark 4.
• Put 500ml/18fl oz water, the soup and the mushrooms in a large casserole dish.
• Rinse the rice in cold water a few times, drain and add to the casserole dish. Spread the venison chops out in the sauce. Season with salt and pepper, and arrange the onions on top, then the bacon.
• Cover and bake in the oven for 1–11/2 hours until the meat and rice are soft and cooked. Serve hot.
Woodpigeon Casserole
Woodpigeon Casserole
serves 4
Ingredients
2 pig’s trotters
25g/1oz butter
1 tablespoon vegetable oil
4 woodpigeon
12 pickling onions
1 carrot, diced
1 celery stick, diced
100g/4oz streaky back bacon, cut into strips
1 cinnamon stick
1 bay leaf
2 sprigs of fresh thyme
11/2 tablespoons plain flour
16 prunes, pitted
2 sprigs of fresh flat-leaf parsley
300ml/10fl oz red wine
salt and freshly ground black pepper
• Put the trotters in a pan and cover with water. Bring to the boil, cover and simmer for 1 hour, skimming off any scum that rises to the surface.Reserve the liquid and trotters.
• Melt the butter and oil in a flameproof casserole dish. Quickly brown the pigeons, then remove and reserve. Add the onions, carrot, celery and bacon to the pan with the cinnamon, bay leaf and thyme. Stir to coat with the fat, then reduce the heat, cover and sweat gently for 10 minutes. Sprinkle with the flour and stir.
• Return the pigeons to the pan, together with the trotters, prunes, parsley,wine and 600ml/1pt of the reserved cooking liquid. Season lightly with salt and pepper. Bring to the boil, cover and simmer gently, turning the pigeons occasionally, for 45–60 minutes, until tender. Serve hot.
serves 4
Ingredients
2 pig’s trotters
25g/1oz butter
1 tablespoon vegetable oil
4 woodpigeon
12 pickling onions
1 carrot, diced
1 celery stick, diced
100g/4oz streaky back bacon, cut into strips
1 cinnamon stick
1 bay leaf
2 sprigs of fresh thyme
11/2 tablespoons plain flour
16 prunes, pitted
2 sprigs of fresh flat-leaf parsley
300ml/10fl oz red wine
salt and freshly ground black pepper
• Put the trotters in a pan and cover with water. Bring to the boil, cover and simmer for 1 hour, skimming off any scum that rises to the surface.Reserve the liquid and trotters.
• Melt the butter and oil in a flameproof casserole dish. Quickly brown the pigeons, then remove and reserve. Add the onions, carrot, celery and bacon to the pan with the cinnamon, bay leaf and thyme. Stir to coat with the fat, then reduce the heat, cover and sweat gently for 10 minutes. Sprinkle with the flour and stir.
• Return the pigeons to the pan, together with the trotters, prunes, parsley,wine and 600ml/1pt of the reserved cooking liquid. Season lightly with salt and pepper. Bring to the boil, cover and simmer gently, turning the pigeons occasionally, for 45–60 minutes, until tender. Serve hot.
Spicy Goatmeat Stew
Spicy Goatmeat Stew
serves 6
Ingredients
900g/2lb goatmeat
2 onions, sliced
1 teaspoon fresh thyme
1 teaspoon curry powder
75ml/3fl oz groundnut oil
225g/8oz fresh red chillies
900g/2Ib tomatoes
200ml/7fl oz tomato purée
salt and freshly ground
black pepper
• Season the goatmeat with salt, put in a deep heavy frying pan and add the onions, thyme, curry powder and half of the oil. Cook for 30–40 minutes until tender.
• In another pan, heat the remaining oil, and fry the chillies and tomatoes for 20 minutes until fairly dry. Add the tomato purée and stir thoroughly, then add the fried goatmeat pieces. Simmer gently for another 10 minutes, stirring frequently until well blended. Drain off any excessive oil that rises to the top, and serve hot.
serves 6
Ingredients
900g/2lb goatmeat
2 onions, sliced
1 teaspoon fresh thyme
1 teaspoon curry powder
75ml/3fl oz groundnut oil
225g/8oz fresh red chillies
900g/2Ib tomatoes
200ml/7fl oz tomato purée
salt and freshly ground
black pepper
• Season the goatmeat with salt, put in a deep heavy frying pan and add the onions, thyme, curry powder and half of the oil. Cook for 30–40 minutes until tender.
• In another pan, heat the remaining oil, and fry the chillies and tomatoes for 20 minutes until fairly dry. Add the tomato purée and stir thoroughly, then add the fried goatmeat pieces. Simmer gently for another 10 minutes, stirring frequently until well blended. Drain off any excessive oil that rises to the top, and serve hot.
Calves’ Kidney Stew
Calves’ Kidney Stew
serves 6–8
Ingredients
350g/12oz calves’ kidney,
peeled and diced
plain flour, seasoned with salt
and freshly ground black
pepper, for coating
50g/2oz butter
100g/4oz onions, chopped
175g/6oz carrots, chopped
1 turnip, finely chopped
3 celery sticks, finely chopped
1.7 litres/3pt beef stock
salt and freshly ground
black pepper
• Put the kidney in a bowl and cover with cold water and a good pinch of salt. Leave to soak while you prepare the vegetables, then drain and dry with kitchen paper and toss in the seasoned flour.
• Melt the butter in a saucepan, add the kidney and vegetables, and toss for 1–2 minutes in the butter.Season with salt and pepper, and add the stock. Bring to the boil,reduce the heat and simmer for 45–60 minutes until tender.
• Put the stew in a blender or food processor, and blend for 2 minutes,then reheat and serve hot.
serves 6–8
Ingredients
350g/12oz calves’ kidney,
peeled and diced
plain flour, seasoned with salt
and freshly ground black
pepper, for coating
50g/2oz butter
100g/4oz onions, chopped
175g/6oz carrots, chopped
1 turnip, finely chopped
3 celery sticks, finely chopped
1.7 litres/3pt beef stock
salt and freshly ground
black pepper
• Put the kidney in a bowl and cover with cold water and a good pinch of salt. Leave to soak while you prepare the vegetables, then drain and dry with kitchen paper and toss in the seasoned flour.
• Melt the butter in a saucepan, add the kidney and vegetables, and toss for 1–2 minutes in the butter.Season with salt and pepper, and add the stock. Bring to the boil,reduce the heat and simmer for 45–60 minutes until tender.
• Put the stew in a blender or food processor, and blend for 2 minutes,then reheat and serve hot.
Liver HotPot
Liver HotPot
serves 6
Ingredients
500g/1lb 2oz lamb’s liver
25g/1oz plain flour
2 large onions, thinly sliced
850g/13/4lb potatoes, thinly sliced
500ml/18fl oz lamb stock
6 rashers streaky bacon
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a large casserole dish.Remove the skin and tubes from the liver. Season the flour with salt and pepper. Dredge each slice of liver in the seasoned flour.
• Arrange layers of liver, onion and potatoes in the casserole dish, ending with a neat layer of potatoes. Heat the stock and pour in just enough to cover the potatoes. Cover the casserole dish and bake for about 1 hour until the liver is tender. Remove the lid and arrange the bacon rashers on top. Continue cooking, uncovered, until the bacon is crisp. Serve hot.
serves 6
Ingredients
500g/1lb 2oz lamb’s liver
25g/1oz plain flour
2 large onions, thinly sliced
850g/13/4lb potatoes, thinly sliced
500ml/18fl oz lamb stock
6 rashers streaky bacon
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a large casserole dish.Remove the skin and tubes from the liver. Season the flour with salt and pepper. Dredge each slice of liver in the seasoned flour.
• Arrange layers of liver, onion and potatoes in the casserole dish, ending with a neat layer of potatoes. Heat the stock and pour in just enough to cover the potatoes. Cover the casserole dish and bake for about 1 hour until the liver is tender. Remove the lid and arrange the bacon rashers on top. Continue cooking, uncovered, until the bacon is crisp. Serve hot.
Tuscan Veal Broth
Tuscan Veal Broth
serves 4
Ingredients
50g/2oz dried peas, soaked for
2 hours and drained
900g/2lb boned neck of veal, diced
1.2 litres/2pt beef stock
50g/2oz barley
1 carrot, diced
1 turnip, diced
1 leek, thinly sliced
1 red onion, finely chopped
100g/4oz tomatoes, chopped
1 sprig of fresh basil
100g/4oz dried vermicelli
salt and freshly ground
black pepper
• Put the peas, veal, stock and 600ml/1pt water in a large pan. Bring to the boil over a low heat.Using a slotted spoon, skim off any scum that rises to the surface.
• When all the scum has been removed, add the barley and a pinch of salt. Simmer gently over a low heat for 25 minutes.
• Add the carrot, turnip, leek, onion,tomatoes and basil to the pan, and season with salt and pepper. Leave to simmer for about 2 hours, skimming the surface from time to time to remove any scum. Remove the pan from the heat and set aside for 2 hours.
• Set the pan over a medium heatand bring to the boil. Add thevermicelli and cook for 12 minutes.Season with salt and pepper, then remove and discard the basil.Serve immediately.
serves 4
Ingredients
50g/2oz dried peas, soaked for
2 hours and drained
900g/2lb boned neck of veal, diced
1.2 litres/2pt beef stock
50g/2oz barley
1 carrot, diced
1 turnip, diced
1 leek, thinly sliced
1 red onion, finely chopped
100g/4oz tomatoes, chopped
1 sprig of fresh basil
100g/4oz dried vermicelli
salt and freshly ground
black pepper
• Put the peas, veal, stock and 600ml/1pt water in a large pan. Bring to the boil over a low heat.Using a slotted spoon, skim off any scum that rises to the surface.
• When all the scum has been removed, add the barley and a pinch of salt. Simmer gently over a low heat for 25 minutes.
• Add the carrot, turnip, leek, onion,tomatoes and basil to the pan, and season with salt and pepper. Leave to simmer for about 2 hours, skimming the surface from time to time to remove any scum. Remove the pan from the heat and set aside for 2 hours.
• Set the pan over a medium heatand bring to the boil. Add thevermicelli and cook for 12 minutes.Season with salt and pepper, then remove and discard the basil.Serve immediately.
Veal And Spinach Stew
Veal And Spinach Stew
serves 4
Ingredients
900g/2lb loin of veal, chopped
into 2.5cm/1in cubes
900g/2lb spinach
2 onions, chopped
25g/1oz butter
salt and freshly ground
black pepper
• Put all the ingredients in a large casserole dish. Pour in 225ml/8fl oz water, cover and cook over a high heat for about 35 minutes.
• Serve hot
serves 4
Ingredients
900g/2lb loin of veal, chopped
into 2.5cm/1in cubes
900g/2lb spinach
2 onions, chopped
25g/1oz butter
salt and freshly ground
black pepper
• Put all the ingredients in a large casserole dish. Pour in 225ml/8fl oz water, cover and cook over a high heat for about 35 minutes.
• Serve hot
Bacon And Lentil Stew
Bacon And Lentil Stew
serves 4–6
Ingredients
450lb/1lb rindless smoked back bacon rashers, diced
1 onion, chopped
2 carrots, sliced
2 celery sticks, chopped
1 turnip, chopped
1 large potato, chopped
75g/3oz green lentils such as Puy, rinsed and drained
1 bouquet garni
900ml/11/2pt chicken stock salt and freshly ground black pepper
• Heat a large flameproof casserole and add the bacon. Cook over a medium heat, stirring, for 5 minutes or until the fat runs. Add the onion,carrots, celery, turnip and potato,and cook, stirring, for 5 minutes
• Add the lentils, bouquet garni and stock. Bring to the boil, reduce the heat andsimmer for 1 hour or until the lentils are tender.
• Remove and discard the bouquet garni, and season with salt and pepper. Serve immediately.
serves 4–6
Ingredients
450lb/1lb rindless smoked back bacon rashers, diced
1 onion, chopped
2 carrots, sliced
2 celery sticks, chopped
1 turnip, chopped
1 large potato, chopped
75g/3oz green lentils such as Puy, rinsed and drained
1 bouquet garni
900ml/11/2pt chicken stock salt and freshly ground black pepper
• Heat a large flameproof casserole and add the bacon. Cook over a medium heat, stirring, for 5 minutes or until the fat runs. Add the onion,carrots, celery, turnip and potato,and cook, stirring, for 5 minutes
• Add the lentils, bouquet garni and stock. Bring to the boil, reduce the heat andsimmer for 1 hour or until the lentils are tender.
• Remove and discard the bouquet garni, and season with salt and pepper. Serve immediately.
Baked Bean And Bacon Casserole
Baked Bean And Bacon Casserole
serves 3
Ingredients
6 rashers rindless back bacon
450g/1lb canned baked beans
2 tablespoons minced onion
2 tablespoons tomato ketchup
1 teaspoon prepared mustard
2 tablespoons Demerara sugar
• Preheat the oven to 190°C/ 375°F/Gas mark 5.
• Dry-fry the bacon in a frying pan until very crisp.
• In a deep casserole dish, combine the beans, onion, ketchup, mustard and sugar. Mix thoroughly.
• Crumble the bacon, and sprinkle over the baked bean mixture.
• Heat in the oven, uncovered, for 10 minutes or until the sauce is bubbly. Serve hot.
serves 3
Ingredients
6 rashers rindless back bacon
450g/1lb canned baked beans
2 tablespoons minced onion
2 tablespoons tomato ketchup
1 teaspoon prepared mustard
2 tablespoons Demerara sugar
• Preheat the oven to 190°C/ 375°F/Gas mark 5.
• Dry-fry the bacon in a frying pan until very crisp.
• In a deep casserole dish, combine the beans, onion, ketchup, mustard and sugar. Mix thoroughly.
• Crumble the bacon, and sprinkle over the baked bean mixture.
• Heat in the oven, uncovered, for 10 minutes or until the sauce is bubbly. Serve hot.
Pork And Apricot Casserole
Pork And Apricot Casserole
serves 4
Ingredients
4 lean pork loin chops
1 onion, finely chopped
2 yellow peppers, seeded and sliced
2 teaspoons medium curry powder
1 tablespoon plain flour
250ml/9fl oz chicken stock
100g/4oz dried apricots
2 tablespoons wholegrain mustard
salt and freshly ground black pepper
• Trim the excess fat from the pork and fry without fat in a large heavy pan until lightly browned.Add the onion and peppers, and stir over a medium heat for 5 minutes. Stir in the curry powder and the flour.
• Add the stock, stirring, then add the apricots and mustard. Cover and simmer for 25–30 minutes until tender. Season with salt and pepper, and serve hot.
serves 4
Ingredients
4 lean pork loin chops
1 onion, finely chopped
2 yellow peppers, seeded and sliced
2 teaspoons medium curry powder
1 tablespoon plain flour
250ml/9fl oz chicken stock
100g/4oz dried apricots
2 tablespoons wholegrain mustard
salt and freshly ground black pepper
• Trim the excess fat from the pork and fry without fat in a large heavy pan until lightly browned.Add the onion and peppers, and stir over a medium heat for 5 minutes. Stir in the curry powder and the flour.
• Add the stock, stirring, then add the apricots and mustard. Cover and simmer for 25–30 minutes until tender. Season with salt and pepper, and serve hot.
Ham And Cheese Casserole
Ham And Cheese Casserole
serves 8
Ingredients
100g/4oz plain flour
75g/3oz butter
600ml/1pt milk
300g/11oz ham, chopped
600g/1lb 5oz potatoes, thinly sliced
250g/9oz Cheddar cheese, grated
1 onion, chopped
1 green pepper, seeded and chopped
salt and freshly ground black pepper
• Preheat the oven to 180°C/ 350°F/Gas mark 4.
• Season the flour with salt andpepper. Melt the butter in a saucepan, then add the flour mixture. Cook over a medium heat for 1 minute, stirring constantly.Remove from the heat and stir in the milk. Return to the heat and cook until thick.
• In a very large bowl, mix the remaining ingredients with the sauce. Bake in a casserole dish for 11/2 hours, keeping the casserole covered for the first 30 minutes of cooking. Allow to cool for 15 minutes before serving.
serves 8
Ingredients
100g/4oz plain flour
75g/3oz butter
600ml/1pt milk
300g/11oz ham, chopped
600g/1lb 5oz potatoes, thinly sliced
250g/9oz Cheddar cheese, grated
1 onion, chopped
1 green pepper, seeded and chopped
salt and freshly ground black pepper
• Preheat the oven to 180°C/ 350°F/Gas mark 4.
• Season the flour with salt andpepper. Melt the butter in a saucepan, then add the flour mixture. Cook over a medium heat for 1 minute, stirring constantly.Remove from the heat and stir in the milk. Return to the heat and cook until thick.
• In a very large bowl, mix the remaining ingredients with the sauce. Bake in a casserole dish for 11/2 hours, keeping the casserole covered for the first 30 minutes of cooking. Allow to cool for 15 minutes before serving.
One-Pot Pork Chop Supper
One-Pot Pork Chop Supper
serves 4
Ingredients
1 tablespoon vegetable oil
4 pork chops
400g/14oz canned tomato soup
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon caraway seeds
3 potatoes, quartered
4 carrots, cut into 5cm/2in pieces
• In a large frying pan, brown the chops in the oil. Pour off any fat,then add the soup, 125ml/4fl oz water, Worcestershire sauce, salt,caraway, potatoes and carrots.
• Cover and simmer for 45 minutes or until tender. Serve hot.
serves 4
Ingredients
1 tablespoon vegetable oil
4 pork chops
400g/14oz canned tomato soup
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon caraway seeds
3 potatoes, quartered
4 carrots, cut into 5cm/2in pieces
• In a large frying pan, brown the chops in the oil. Pour off any fat,then add the soup, 125ml/4fl oz water, Worcestershire sauce, salt,caraway, potatoes and carrots.
• Cover and simmer for 45 minutes or until tender. Serve hot.
One-Pot Sausage Jambalaya
One-Pot Sausage Jambalaya
serves 4
Ingredients
2 Italian sausages,coarsely chopped
500g/1lb 2oz canned chopped plum tomatoes
200g/7oz long-grain rice
1 teaspoon dried basil
1 red pepper, seeded and chopped
• In large wide non-stick saucepan over a medium-high heat, brown the sausages for 8 minutes, then drain off any fat.
• Add the tomatoes, then stir in 550ml/18fl oz water, the rice and the basil.
• Cover and bring to the boil, then reduce the heat to low and simmer for 20 minutes, stirring once. Stir in the pepper, cover, and simmer for 5 minutes. Serve hot.
serves 4
Ingredients
2 Italian sausages,coarsely chopped
500g/1lb 2oz canned chopped plum tomatoes
200g/7oz long-grain rice
1 teaspoon dried basil
1 red pepper, seeded and chopped
• In large wide non-stick saucepan over a medium-high heat, brown the sausages for 8 minutes, then drain off any fat.
• Add the tomatoes, then stir in 550ml/18fl oz water, the rice and the basil.
• Cover and bring to the boil, then reduce the heat to low and simmer for 20 minutes, stirring once. Stir in the pepper, cover, and simmer for 5 minutes. Serve hot.
Sausage And Sweet Pepper Casserole
Sausage And Sweet Pepper Casserole
serves 4–6
Iingredients
2 tablespoons olive oil
450g/1lb spicy sausages,
cut into 5cm/2in slices
700g/11/2lb green peppers, seeded and sliced
225g/8oz tomatoes, skinned and quartered
1 teaspoon chopped fresh flat-leaf parsley
salt and freshly ground black pepper
• Heat the oil in a pan, and gently fry the sausages until lightly browned. Add the peppers, and fry for a further 3 minutes, stirring continuously.
• Add the tomatoes and parsley to the pan. Season with salt and pepper. Cover the pan and cook gently for about 10 minutes until the sausages are cooked through.Serve hot.
serves 4–6
Iingredients
2 tablespoons olive oil
450g/1lb spicy sausages,
cut into 5cm/2in slices
700g/11/2lb green peppers, seeded and sliced
225g/8oz tomatoes, skinned and quartered
1 teaspoon chopped fresh flat-leaf parsley
salt and freshly ground black pepper
• Heat the oil in a pan, and gently fry the sausages until lightly browned. Add the peppers, and fry for a further 3 minutes, stirring continuously.
• Add the tomatoes and parsley to the pan. Season with salt and pepper. Cover the pan and cook gently for about 10 minutes until the sausages are cooked through.Serve hot.
Irish Hotpot
Irish Hotpot
serves 6
Ingredients
6 potatoes, thinly sliced
2 onions, thinly sliced
3 carrots, thinly sliced
75g/3oz cooked long-grain rice
400g/14oz canned peas
600g/1lb 5oz pork and herb sausages
425g/15oz canned condensed
tomato soup, diluted
salt and freshly ground
black pepper
• Preheat the oven to 190°C/ 375°F/Gas mark 5.
• Layer the potatoes, onions and carrots in a large casserole dish,seasoning as you go with salt andpepper. Sprinkle with the rice and peas, and top with the sausages.Pour the diluted soup over all.
• Bake in the oven, covered, for 1 hour. Remove the lid from the casserole, turn the sausages and bake, uncovered, for a further 1 hour. Serve hot.
serves 6
Ingredients
6 potatoes, thinly sliced
2 onions, thinly sliced
3 carrots, thinly sliced
75g/3oz cooked long-grain rice
400g/14oz canned peas
600g/1lb 5oz pork and herb sausages
425g/15oz canned condensed
tomato soup, diluted
salt and freshly ground
black pepper
• Preheat the oven to 190°C/ 375°F/Gas mark 5.
• Layer the potatoes, onions and carrots in a large casserole dish,seasoning as you go with salt andpepper. Sprinkle with the rice and peas, and top with the sausages.Pour the diluted soup over all.
• Bake in the oven, covered, for 1 hour. Remove the lid from the casserole, turn the sausages and bake, uncovered, for a further 1 hour. Serve hot.
Irish Lamb Stew
Irish Lamb Stew
serves 6
Ingredients
2kg/41/2lb lamb shoulder
3 onions, thickly sliced
700g/11/2lb carrots, thickly sliced
900g/2lb potatoes, peeled and halved
2 teaspoons Worcestershire sauce
1 bay leaf
salt and freshly ground
black pepper
• Trim a fair amount of fat off themeat and reserve. Cut the meat into large cubes. In a heavy pan,render down the fat over a low heat. Brown the meat in the fat,then set aside and brown the onions and carrots. Drain off any excess fat.
• Return the meat to the pan with the potatoes, Worcestershire sauce and bay leaf. Season with salt and pepper. Pour in enough water to cover. Simmer for 2–3 hours until the meat is tender and the potatoes are soft and melting. Skim off the fat from the surface, and serve hot.
serves 6
Ingredients
2kg/41/2lb lamb shoulder
3 onions, thickly sliced
700g/11/2lb carrots, thickly sliced
900g/2lb potatoes, peeled and halved
2 teaspoons Worcestershire sauce
1 bay leaf
salt and freshly ground
black pepper
• Trim a fair amount of fat off themeat and reserve. Cut the meat into large cubes. In a heavy pan,render down the fat over a low heat. Brown the meat in the fat,then set aside and brown the onions and carrots. Drain off any excess fat.
• Return the meat to the pan with the potatoes, Worcestershire sauce and bay leaf. Season with salt and pepper. Pour in enough water to cover. Simmer for 2–3 hours until the meat is tender and the potatoes are soft and melting. Skim off the fat from the surface, and serve hot.
Lamb And Okra Stew
Lamb And Okra Stew
serves 8
Ingredients
2 large onions, chopped
2 garlic cloves
50g/2oz butter
900g/2lb lamb, cubed
900g/2lb okra, chopped
225g/8oz tomatoes, sliced
1 tablespoon tomato purée
juice of 1 lemon
salt and freshly ground
black pepper
• Fry the onions and garlic in the butter until both are golden and the garlic is aromatic. Add the lamb and brown all over. Add the okra and fry gently for about 10 minutes.
• Add the tomatoes, continue to cook for a few more minutes, and cover with water in which you have diluted the tomato purée. Season with saltand pepper, and stir well. Bring to a boil and simmer over a low heat for 11/2 hours or more until the meat and vegetables are very tender and the sauce is reduced, adding a little more water if necessary.
• Remove from the heat and add the lemon juice. Serve hot.
serves 8
Ingredients
2 large onions, chopped
2 garlic cloves
50g/2oz butter
900g/2lb lamb, cubed
900g/2lb okra, chopped
225g/8oz tomatoes, sliced
1 tablespoon tomato purée
juice of 1 lemon
salt and freshly ground
black pepper
• Fry the onions and garlic in the butter until both are golden and the garlic is aromatic. Add the lamb and brown all over. Add the okra and fry gently for about 10 minutes.
• Add the tomatoes, continue to cook for a few more minutes, and cover with water in which you have diluted the tomato purée. Season with saltand pepper, and stir well. Bring to a boil and simmer over a low heat for 11/2 hours or more until the meat and vegetables are very tender and the sauce is reduced, adding a little more water if necessary.
• Remove from the heat and add the lemon juice. Serve hot.
Lamb And Vegetable Stew
Lamb And Vegetable Stew
serves 4
Ingredients
2 tablespoons olive oil
400g/14oz lean lamb
fillet, cubed
1 red onion, sliced
1 garlic clove, crushed
1 potato, cubed
400g/14oz canned chopped plum tomatoes
1 red pepper, seeded and chopped
200g/7oz canned chickpeas
1 aubergine, cut into chunks
200ml/7fl oz lamb stock
1 tablespoon red wine vinegar
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh oregano
8 pitted black olives, halved
salt and ground black pepper
• Preheat the oven to 170°C/ 325°F/Gas mark 3.
• Heat 1 tablespoon of the oil in a flameproof casserole dish and,over a high heat, brown the lamb.Reduce the heat and add the remaining oil, the onion and the garlic. Cook until soft.
• Add the potato, tomatoes, pepper,drained chickpeas, aubergine,stock, vinegar and herbs to the casserole dish. Season with salt boil. Cover and cook in the oven for 1–11/2 hours until tender.
• About 15 minutes before the end of cooking time, add the olives.Serve hot.
serves 4
Ingredients
2 tablespoons olive oil
400g/14oz lean lamb
fillet, cubed
1 red onion, sliced
1 garlic clove, crushed
1 potato, cubed
400g/14oz canned chopped plum tomatoes
1 red pepper, seeded and chopped
200g/7oz canned chickpeas
1 aubergine, cut into chunks
200ml/7fl oz lamb stock
1 tablespoon red wine vinegar
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh oregano
8 pitted black olives, halved
salt and ground black pepper
• Preheat the oven to 170°C/ 325°F/Gas mark 3.
• Heat 1 tablespoon of the oil in a flameproof casserole dish and,over a high heat, brown the lamb.Reduce the heat and add the remaining oil, the onion and the garlic. Cook until soft.
• Add the potato, tomatoes, pepper,drained chickpeas, aubergine,stock, vinegar and herbs to the casserole dish. Season with salt boil. Cover and cook in the oven for 1–11/2 hours until tender.
• About 15 minutes before the end of cooking time, add the olives.Serve hot.
Ulster Lrish Stew
Ulster Lrish Stew
serves 4
Ingredients
900g/2lb neck of lamb, cubed
900g/2lb potatoes, sliced
450g/1lb onions, thickly sliced
1 sprig of fresh thyme
salt and freshly ground
black pepper
• Layer the meat, potatoes and onion in a casserole dish, seasoning each layer well with salt and pepper. Finish with a layer of potatoes. Fill to about two-thirds full with water, add the thyme and cover with a lid.
• Bring to the boil and simmer for 1–2 hours until the lamb is really tender. Serve hot.
serves 4
Ingredients
900g/2lb neck of lamb, cubed
900g/2lb potatoes, sliced
450g/1lb onions, thickly sliced
1 sprig of fresh thyme
salt and freshly ground
black pepper
• Layer the meat, potatoes and onion in a casserole dish, seasoning each layer well with salt and pepper. Finish with a layer of potatoes. Fill to about two-thirds full with water, add the thyme and cover with a lid.
• Bring to the boil and simmer for 1–2 hours until the lamb is really tender. Serve hot.
Lamb And Leek Stew
Lamb And Leek Stew
serves 4
Ingredients
8 small lamb cutlets, trimmed of
all fat, cut into cubes
450g/1lb leeks, thickly sliced
3 carrots, thickly sliced
2 turnips, cut into chunks
900ml/11/2pt lamb stock
450g/1lb potatoes, cut into
large chunks
2 tablespoons chopped fresh
flat-leaf parsley
salt and freshly ground
black pepper
• Put all the ingredients except the potatoes and parsley in a large saucepan. Season with salt and pepper. Bring to the boil and skim the surface. Reduce the heat, partcover the pan and simmer gently for 1 hour.
• Add the potatoes and a little more seasoning, and simmer for a further 30 minutes or until the potatoes and meat are tender.Serve hot.
serves 4
Ingredients
8 small lamb cutlets, trimmed of
all fat, cut into cubes
450g/1lb leeks, thickly sliced
3 carrots, thickly sliced
2 turnips, cut into chunks
900ml/11/2pt lamb stock
450g/1lb potatoes, cut into
large chunks
2 tablespoons chopped fresh
flat-leaf parsley
salt and freshly ground
black pepper
• Put all the ingredients except the potatoes and parsley in a large saucepan. Season with salt and pepper. Bring to the boil and skim the surface. Reduce the heat, partcover the pan and simmer gently for 1 hour.
• Add the potatoes and a little more seasoning, and simmer for a further 30 minutes or until the potatoes and meat are tender.Serve hot.
Lamb Hotpot
Lamb Hotpot
serves 4
Ingredients
675g/11/2lb lean lamb neck cutlets
2 lamb’s kidneys
675g/11/2lb potatoes, thinly sliced
1 large onion, thinly sliced
2 tablespoons chopped fresh thyme
150ml/5fl oz lamb stock
25g/1oz butter, melted
salt and freshly ground black
pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Remove any excess fat from the lamb. Skin and core the kidneys, and cut them into slices.
• Arrange a layer of potatoes in the bottom of a 1.8-litre/3pt ovenproof dish.Arrange the lamb neck cutlets on top of the potatoes, and cover with the kidneys, onion and thyme. Pour the stock over the meat, and season with salt and pepper. Layer the remaining potato slices on top,overlapping to completely cover the meat and onion.
• Brush the potato slices with the butter, cover the dish and cook in the oven for 11/2 hours. Remove the lid and cook for a further 30 minutes until golden brown on top. Serve hot.
serves 4
Ingredients
675g/11/2lb lean lamb neck cutlets
2 lamb’s kidneys
675g/11/2lb potatoes, thinly sliced
1 large onion, thinly sliced
2 tablespoons chopped fresh thyme
150ml/5fl oz lamb stock
25g/1oz butter, melted
salt and freshly ground black
pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Remove any excess fat from the lamb. Skin and core the kidneys, and cut them into slices.
• Arrange a layer of potatoes in the bottom of a 1.8-litre/3pt ovenproof dish.Arrange the lamb neck cutlets on top of the potatoes, and cover with the kidneys, onion and thyme. Pour the stock over the meat, and season with salt and pepper. Layer the remaining potato slices on top,overlapping to completely cover the meat and onion.
• Brush the potato slices with the butter, cover the dish and cook in the oven for 11/2 hours. Remove the lid and cook for a further 30 minutes until golden brown on top. Serve hot.
Lamb Hotpot With Dumplings
Lamb Hotpot With Dumplings
serves 4–6
Ingredients
700g/11/2lb neck of lamb, chopped
2 teaspoons redcurrant jelly
2 onions, chopped
3 carrots, chopped
1 turnip, chopped
175g/6oz mushrooms, sliced
1 parsnip, chopped and blanched
1 tablespoon tomato purée
600ml/1pt vegetable stock
salt and freshly ground
black pepper
For the dumplings
100g/4oz self-raising flour, sifted
50g/2oz suet, shredded
1 teaspoon chopped fresh parsley
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Put the pieces of meat in the bottom of a large casserole dish. Spread them with the redcurrant jelly, and put in the oven for 15 minutes.Remove and add the vegetables and a little salt and pepper. Stir the tomato purée into the stock. Pour over the meat and vegetables. Return the casserole to the oven, reduce the temperature to 180°C/350°F/Gas mark 4 and cook for about 11/2 hours until the meat is tender.
• To make the dumplings, mix together the flour, suet and seasoning with enough water to form a stiff dough. This makes about 6 small dumplings.Add the dumplings to the hotpot for the last 30 minutes of cooking.
serves 4–6
Ingredients
700g/11/2lb neck of lamb, chopped
2 teaspoons redcurrant jelly
2 onions, chopped
3 carrots, chopped
1 turnip, chopped
175g/6oz mushrooms, sliced
1 parsnip, chopped and blanched
1 tablespoon tomato purée
600ml/1pt vegetable stock
salt and freshly ground
black pepper
For the dumplings
100g/4oz self-raising flour, sifted
50g/2oz suet, shredded
1 teaspoon chopped fresh parsley
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Put the pieces of meat in the bottom of a large casserole dish. Spread them with the redcurrant jelly, and put in the oven for 15 minutes.Remove and add the vegetables and a little salt and pepper. Stir the tomato purée into the stock. Pour over the meat and vegetables. Return the casserole to the oven, reduce the temperature to 180°C/350°F/Gas mark 4 and cook for about 11/2 hours until the meat is tender.
• To make the dumplings, mix together the flour, suet and seasoning with enough water to form a stiff dough. This makes about 6 small dumplings.Add the dumplings to the hotpot for the last 30 minutes of cooking.
Beef Paprikash
Beef Paprikash
serves 8
Ingredients
1.4kg/3lb stewing beef, cubed
150g/5oz onions, sliced
1 garlic clove, minced
225ml/8fl oz tomato ketchup
3 tablespoons Worcestershire sauce
3/4 teaspoon mustard powder
1 tablespoon paprika
11/2 tablespoons soft brown sugar
2 tablespoons cornflour, mixed
with 75ml/3fl oz water
• Mix all the ingredients except the cornflour paste in a flameproof casserole dish. Cover and cook over a low heat for 4 hours.
• Increase the heat to high, and stir in the cornflour paste. Cook for 15–20 minutes until thickened.
• Serve hot with potatoes (these can be cooked separately, or added to the casserole 25–30 minutes before the end of the cooking time if you like) or on a bed of noodles.
serves 8
Ingredients
1.4kg/3lb stewing beef, cubed
150g/5oz onions, sliced
1 garlic clove, minced
225ml/8fl oz tomato ketchup
3 tablespoons Worcestershire sauce
3/4 teaspoon mustard powder
1 tablespoon paprika
11/2 tablespoons soft brown sugar
2 tablespoons cornflour, mixed
with 75ml/3fl oz water
• Mix all the ingredients except the cornflour paste in a flameproof casserole dish. Cover and cook over a low heat for 4 hours.
• Increase the heat to high, and stir in the cornflour paste. Cook for 15–20 minutes until thickened.
• Serve hot with potatoes (these can be cooked separately, or added to the casserole 25–30 minutes before the end of the cooking time if you like) or on a bed of noodles.
Mexican Nacho Casserole
Mexican Nacho Casserole
serves 4
Ingredients
450g/1lb minced beef
1 tablespoon dried mixed herbs
100g/4oz canned refried beans
50g/2oz onions, chopped
200g/7oz nacho chips
1 green pepper, seeded and diced
100g/4oz Cheddar
cheese, grated
• Preheat the oven to 200°C/ 400°F/Gas mark 6.
• Cook the minced beef and herbs in a frying pan, mixing well and stirring to break up any lumps.
• Spread the refried beans in the bottom of a medium casserole dish, then sprinkle with the onions. Layer the meat over the beans. Bake in the oven for 15 minutes.
• Tuck the nacho chips around the edges of the casserole, then top with the pepper and cheese, and bake for a further 5 minutes.Serve immediately.
serves 4
Ingredients
450g/1lb minced beef
1 tablespoon dried mixed herbs
100g/4oz canned refried beans
50g/2oz onions, chopped
200g/7oz nacho chips
1 green pepper, seeded and diced
100g/4oz Cheddar
cheese, grated
• Preheat the oven to 200°C/ 400°F/Gas mark 6.
• Cook the minced beef and herbs in a frying pan, mixing well and stirring to break up any lumps.
• Spread the refried beans in the bottom of a medium casserole dish, then sprinkle with the onions. Layer the meat over the beans. Bake in the oven for 15 minutes.
• Tuck the nacho chips around the edges of the casserole, then top with the pepper and cheese, and bake for a further 5 minutes.Serve immediately.
One-Pot Spaghetti
One-Pot Spaghetti
serves 2
Ingredients
100g/4oz minced beef
1 tablespoon chopped onion
225g/8oz tomato sauce
75g/3oz spaghetti
100g/4oz Parmesan cheese,
freshly grated
• Crumble the beef into a microwave-proof casserole dish and add the onion.
• Microwave on High for 21/2 minutes or until no longer pink, stirring once. Drain and stir to break the meat into smaller pieces. Add the tomato sauce, 400ml/14fl oz water and spaghetti.
• Cover with the casserole lid.Microwave for 10–11 minutes until the spaghetti is al dente, stirring twice. Serve hot with the Parmesan sprinkled over the top.
serves 2
Ingredients
100g/4oz minced beef
1 tablespoon chopped onion
225g/8oz tomato sauce
75g/3oz spaghetti
100g/4oz Parmesan cheese,
freshly grated
• Crumble the beef into a microwave-proof casserole dish and add the onion.
• Microwave on High for 21/2 minutes or until no longer pink, stirring once. Drain and stir to break the meat into smaller pieces. Add the tomato sauce, 400ml/14fl oz water and spaghetti.
• Cover with the casserole lid.Microwave for 10–11 minutes until the spaghetti is al dente, stirring twice. Serve hot with the Parmesan sprinkled over the top.
Green Chilli And Meat Stew
Green Chilli And Meat Stew
serves 5
ingredients
21/2lb stewing beef, cubed
1.2 litres/2pt water
100g/4oz fresh green chillies,
roasted, peeled, seeded and chopped
2 teaspoons garlic powder
1 teaspoon cornflour
salt and freshly ground
black pepper
• Cover the meat with water in a large heavy pan, bring to the boil and simmer gently for 4 hours.
• Add the chillies and garlic powder Season with salt and pepper.
• Dissolve the cornflour in 2 teaspoons water to form a paste,and stir in rapidly. When the mixture has thickened, simmer for about 45 minutes. Serve hot.
serves 5
ingredients
21/2lb stewing beef, cubed
1.2 litres/2pt water
100g/4oz fresh green chillies,
roasted, peeled, seeded and chopped
2 teaspoons garlic powder
1 teaspoon cornflour
salt and freshly ground
black pepper
• Cover the meat with water in a large heavy pan, bring to the boil and simmer gently for 4 hours.
• Add the chillies and garlic powder Season with salt and pepper.
• Dissolve the cornflour in 2 teaspoons water to form a paste,and stir in rapidly. When the mixture has thickened, simmer for about 45 minutes. Serve hot.
One-Pot Beef Dinner
One-Pot Beef Dinner
serves 6
Ingredients
3 tablespoons vegetable oil
1 small onion, chopped
1 large egg, lightly beaten
450g/1lb minced beef
50g/2oz plain breadcrumbs
11/2 teaspoons onion powder
11/2 teaspoons garlic salt
4 medium potatoes, sliced
450g/1lb frozen carrots
• Heat the oil in a frying pan over a medium-high heat. Reduce the heat to medium once the oil is hot. Add the onion to the pan, and sweat until soft.
• In a large bowl, mix the egg, beef, 50ml/2fl oz water, breadcrumbs,onion powder and garlic salt. Press the meat into the bottom of the bowl to form a rounded loaf. Invert the bowl to remove, and put the loaf on top of the onion. Put the sliced potatoes around the loaf and the carrots on top of the potatoes.
• Sprinkle with additional seasonings if desired. Cover and cook for about 1 hour. After 30 minutes,turn the meatloaf over and stir the vegetables. Serve hot.
serves 6
Ingredients
3 tablespoons vegetable oil
1 small onion, chopped
1 large egg, lightly beaten
450g/1lb minced beef
50g/2oz plain breadcrumbs
11/2 teaspoons onion powder
11/2 teaspoons garlic salt
4 medium potatoes, sliced
450g/1lb frozen carrots
• Heat the oil in a frying pan over a medium-high heat. Reduce the heat to medium once the oil is hot. Add the onion to the pan, and sweat until soft.
• In a large bowl, mix the egg, beef, 50ml/2fl oz water, breadcrumbs,onion powder and garlic salt. Press the meat into the bottom of the bowl to form a rounded loaf. Invert the bowl to remove, and put the loaf on top of the onion. Put the sliced potatoes around the loaf and the carrots on top of the potatoes.
• Sprinkle with additional seasonings if desired. Cover and cook for about 1 hour. After 30 minutes,turn the meatloaf over and stir the vegetables. Serve hot.
Beef HotPot
Beef HotPot
serves 4
Ingredients
900g/2lb rump steak, cubed
350g/12oz carrots, thickly sliced
2 onions, thickly sliced
700g/11/2lb potatoes, thickly sliced
500ml/18fl oz beef stock
salt and freshly ground
black pepper
• Preheat the oven to 170°C/ 325°F/Gas mark 3.
• Arrange a layer of beef in a casserole dish. Sprinkle over a little salt and pepper, then top with a layer of carrots, onions and potatoes. Pour in the stock.
• Cover and bake for 2–21/2 hours until the meat is tender. Increase the oven temperature to 200°C/ 400°F/Gas mark 6, and cook for another 30 minutes or until potatoes are brown. Serve hot.
serves 4
Ingredients
900g/2lb rump steak, cubed
350g/12oz carrots, thickly sliced
2 onions, thickly sliced
700g/11/2lb potatoes, thickly sliced
500ml/18fl oz beef stock
salt and freshly ground
black pepper
• Preheat the oven to 170°C/ 325°F/Gas mark 3.
• Arrange a layer of beef in a casserole dish. Sprinkle over a little salt and pepper, then top with a layer of carrots, onions and potatoes. Pour in the stock.
• Cover and bake for 2–21/2 hours until the meat is tender. Increase the oven temperature to 200°C/ 400°F/Gas mark 6, and cook for another 30 minutes or until potatoes are brown. Serve hot.
Beef And Stout Casserole
Beef And Stout Casserole
serves 4
Ingredients
700g/11/2lb beef
175g/6oz lean bacon, cubed
1 tablespoon vegetable oil
15g/1/2oz butter
2 tablespoons plain flour
1 bottle of stout
450g/1lb shallots
3 garlic cloves, crushed
1 tablespoon sugar
1 tablespoon wine or
cider vinegar
salt and freshly ground
black pepper
• Preheat the oven to 150°C/ 300°F/Gas mark 2.
• Sauté the beef and bacon in the oil. Drain off the excess liquid. Remove the meat and set aside.
• Add the butter to the pan and melt. Stir in the flour to make a roux;cook, stirring, for a minute or two.Gradually stir in the stout.
• Put the meat and the shallots in a deep casserole dish, and season with salt and pepper. Add the garlic. Sprinkle the sugar on top,and pour in the sauce. Cover and put in the oven. Cook very gently for up to 3 hours.
• Remove from the oven and mix in the vinegar. Serve hot with boiled potatoes.
serves 4
Ingredients
700g/11/2lb beef
175g/6oz lean bacon, cubed
1 tablespoon vegetable oil
15g/1/2oz butter
2 tablespoons plain flour
1 bottle of stout
450g/1lb shallots
3 garlic cloves, crushed
1 tablespoon sugar
1 tablespoon wine or
cider vinegar
salt and freshly ground
black pepper
• Preheat the oven to 150°C/ 300°F/Gas mark 2.
• Sauté the beef and bacon in the oil. Drain off the excess liquid. Remove the meat and set aside.
• Add the butter to the pan and melt. Stir in the flour to make a roux;cook, stirring, for a minute or two.Gradually stir in the stout.
• Put the meat and the shallots in a deep casserole dish, and season with salt and pepper. Add the garlic. Sprinkle the sugar on top,and pour in the sauce. Cover and put in the oven. Cook very gently for up to 3 hours.
• Remove from the oven and mix in the vinegar. Serve hot with boiled potatoes.
Cottage Pie
Cottage Pie
serves 4
Ingredients
2 tablespoons vegetable oil
1 onion, finely chopped
1 carrot, finely chopped
100g/4oz mushrooms, chopped
500g/1lb 2oz minced lamb
300ml/10fl oz lamb stock
1 tablespoon plain flour
1 bay leaf
3 teaspoons Worcestershire sauce
1 tablespoon tomato purée
700g/11/2lb potatoes, boiled
25g/1oz butter
3 tablespoons hot milk
salt and freshly ground black pepper
• Heat the oil in a heavy saucepan, add the onion, carrot and mushrooms,and cook, stirring occasionally, until browned. Stir the lamb into the pan and continue to cook, stirring to break up the lumps, until lightly browned. Blend a few spoonfuls of the stock with the flour, then stir this mixture into the pan.
• Pour in the remaining stock and bring to a simmer, stirring constantly.Add the bay leaf, Worcestershire sauce and tomato purée, then cover the pan and cook very gently for 1 hour, stirring occasionally. Remove the lid from the pan towards the end of cooking to allow any excess water to evaporate, if necessary, but do not let it boil dry or stick to the pan.
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Mash the potatoes with the butter and milk, and season with salt and pepper. Season the mince mixture, then spoon into an ovenproof dish.Cover with an even layer of potato, and make a pattern on the top using the prongs of a fork.
• Bake for 25 minutes until golden brown. Serve hot.
serves 4
Ingredients
2 tablespoons vegetable oil
1 onion, finely chopped
1 carrot, finely chopped
100g/4oz mushrooms, chopped
500g/1lb 2oz minced lamb
300ml/10fl oz lamb stock
1 tablespoon plain flour
1 bay leaf
3 teaspoons Worcestershire sauce
1 tablespoon tomato purée
700g/11/2lb potatoes, boiled
25g/1oz butter
3 tablespoons hot milk
salt and freshly ground black pepper
• Heat the oil in a heavy saucepan, add the onion, carrot and mushrooms,and cook, stirring occasionally, until browned. Stir the lamb into the pan and continue to cook, stirring to break up the lumps, until lightly browned. Blend a few spoonfuls of the stock with the flour, then stir this mixture into the pan.
• Pour in the remaining stock and bring to a simmer, stirring constantly.Add the bay leaf, Worcestershire sauce and tomato purée, then cover the pan and cook very gently for 1 hour, stirring occasionally. Remove the lid from the pan towards the end of cooking to allow any excess water to evaporate, if necessary, but do not let it boil dry or stick to the pan.
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Mash the potatoes with the butter and milk, and season with salt and pepper. Season the mince mixture, then spoon into an ovenproof dish.Cover with an even layer of potato, and make a pattern on the top using the prongs of a fork.
• Bake for 25 minutes until golden brown. Serve hot.
Steak And Onion Pie
Steak And Onion Pie
serves 4
Ingredients
For the pastry
300g/11oz butter
1 egg
2 egg yolks
550g/1lb 4oz plain flour, sifted
1/2 teaspoon salt
3 tablespoons iced water
For the filling
50g/2oz butter
450g/1lb trimmed leeks, washed and thinly sliced
225g/8oz chestnut mushrooms, sliced
100g/4oz Gruy?re cheese, grated
50g/2oz Parmesan cheese, freshly grated
225g/8oz sliced smoked cooked ham, diced
4 tablespoons wholegrain mustard
200ml/7fl oz fromage frais
1 egg, beaten
salt and freshly ground
black pepper
• To make the pastry, put the butter, egg and yolks in a blender or food processor, and process until pale. Add the flour and salt, and pulse until the mixture just comes together. Add the iced water, process for 1 second, then tip the dough out into a bowl and use your hands to bring together. Divide in two, with one piece slightly larger than the other. Wrap in cling film, and chill for 30 minutes.• Preheat the oven to 200°C/400°F/Gas mark 6.
• Roll out the smaller piece of dough into a large rectangle measuring about 23 x 28cm/9 x 11in. Slide the dough onto a greased baking tray. Prick all over with a fork and bake for 10–15 minutes. Cool.
• To make the filling, melt the butter in a frying pan, add the leeks and mushrooms and cook for about 10 minutes until soft. Stir in the cheeses and season well with salt and pepper. Spread half of this mixture over the pastry base, leaving a border around the edge. Cover with the ham.
• Mix the mustard with the fromage frais, season with salt and pepper,and spread over the ham. Top with the remaining leek and mushroom mixture. Lightly brush the edges with water.• Roll out the remaining dough on a large piece of baking parchment.Carefully place on top of the pie and remove the parchment. Press the dough down to seal. Brush all over with beaten egg.
• Bake in the oven for 35 minutes until the pastry is golden and crisp.Serve either hot or cold.
serves 4
Ingredients
For the pastry
300g/11oz butter
1 egg
2 egg yolks
550g/1lb 4oz plain flour, sifted
1/2 teaspoon salt
3 tablespoons iced water
For the filling
50g/2oz butter
450g/1lb trimmed leeks, washed and thinly sliced
225g/8oz chestnut mushrooms, sliced
100g/4oz Gruy?re cheese, grated
50g/2oz Parmesan cheese, freshly grated
225g/8oz sliced smoked cooked ham, diced
4 tablespoons wholegrain mustard
200ml/7fl oz fromage frais
1 egg, beaten
salt and freshly ground
black pepper
• To make the pastry, put the butter, egg and yolks in a blender or food processor, and process until pale. Add the flour and salt, and pulse until the mixture just comes together. Add the iced water, process for 1 second, then tip the dough out into a bowl and use your hands to bring together. Divide in two, with one piece slightly larger than the other. Wrap in cling film, and chill for 30 minutes.• Preheat the oven to 200°C/400°F/Gas mark 6.
• Roll out the smaller piece of dough into a large rectangle measuring about 23 x 28cm/9 x 11in. Slide the dough onto a greased baking tray. Prick all over with a fork and bake for 10–15 minutes. Cool.
• To make the filling, melt the butter in a frying pan, add the leeks and mushrooms and cook for about 10 minutes until soft. Stir in the cheeses and season well with salt and pepper. Spread half of this mixture over the pastry base, leaving a border around the edge. Cover with the ham.
• Mix the mustard with the fromage frais, season with salt and pepper,and spread over the ham. Top with the remaining leek and mushroom mixture. Lightly brush the edges with water.• Roll out the remaining dough on a large piece of baking parchment.Carefully place on top of the pie and remove the parchment. Press the dough down to seal. Brush all over with beaten egg.
• Bake in the oven for 35 minutes until the pastry is golden and crisp.Serve either hot or cold.
Shepherd’s Pie
Shepherd’s Pie
serves 4
Ingredients
100g/4oz unsmoked streaky bacon,
cut into strips
450g/1lb lean beef mince
2 tablespoons olive oil
225g/8oz onion, diced
175g/6oz carrot, diced
2 garlic cloves, chopped
150ml/5fl oz red wine
300ml/10fl oz chicken stock
450g/1lb canned chopped tomatoes
1 bay leaf
2 teaspoons dried oregano
2 tablespoons Worcestershire sauce
3 tablespoons tomato ketchup
900g/2lb mashed potatoes
salt and freshly ground black pepper
• Fry the streaky bacon in a hot frying pan until it is almost crisp, then transfer to a heavy saucepan. Brown the beef in the frying pan, then add to the same saucepan.
• Add the olive oil to the bacon fat, and sweat the onion, carrot and garlic until soft but not brown, adding them to the saucepan when done.
• Preheat the oven to 220°C/425°F/Gas mark 7.
• Deglaze the frying pan with the red wine, and add this to the saucepan,topping up to cover with the stock. Add the tomatoes and their liquid,bay leaf, oregano, Worcestershire sauce and tomato ketchup. Stir, bring to the boil and simmer, uncovered, over a very low heat for 3 hours,seasoning with salt and pepper halfway through.
• Put the contents of the saucepan into a deep rectangular ovenproof dish,cover with the mashed potatoes and brown in the oven for 20 minutes.Serve hot.
serves 4
Ingredients
100g/4oz unsmoked streaky bacon,
cut into strips
450g/1lb lean beef mince
2 tablespoons olive oil
225g/8oz onion, diced
175g/6oz carrot, diced
2 garlic cloves, chopped
150ml/5fl oz red wine
300ml/10fl oz chicken stock
450g/1lb canned chopped tomatoes
1 bay leaf
2 teaspoons dried oregano
2 tablespoons Worcestershire sauce
3 tablespoons tomato ketchup
900g/2lb mashed potatoes
salt and freshly ground black pepper
• Fry the streaky bacon in a hot frying pan until it is almost crisp, then transfer to a heavy saucepan. Brown the beef in the frying pan, then add to the same saucepan.
• Add the olive oil to the bacon fat, and sweat the onion, carrot and garlic until soft but not brown, adding them to the saucepan when done.
• Preheat the oven to 220°C/425°F/Gas mark 7.
• Deglaze the frying pan with the red wine, and add this to the saucepan,topping up to cover with the stock. Add the tomatoes and their liquid,bay leaf, oregano, Worcestershire sauce and tomato ketchup. Stir, bring to the boil and simmer, uncovered, over a very low heat for 3 hours,seasoning with salt and pepper halfway through.
• Put the contents of the saucepan into a deep rectangular ovenproof dish,cover with the mashed potatoes and brown in the oven for 20 minutes.Serve hot.
Tomato And Ham Pie
Tomato And Ham Pie
serves 6
Ingredients
200g/7oz puff pastry
175g/6oz cooked ham, sliced
450g/1lb tomatoes, peeled and sliced
2 eggs
150ml/5fl oz double cream
100g/4oz Cheddar cheese, cut into slices
salt and freshly ground
black pepper
chopped fresh flat-leaf parsley, to garnish
• Preheat the oven to 220°C/ 425°F/Gas mark 7.
• Roll out the pastry and use to line an 18cm/7in baking dish. Put the ham, then the tomatoes on top.
• Beat together the eggs, cream and Cheddar cheese. Season with salt and pepper, and pour over the tomatoes.
• Bake for 40 minutes. Sprinkle with chopped parsley and serve.
serves 6
Ingredients
200g/7oz puff pastry
175g/6oz cooked ham, sliced
450g/1lb tomatoes, peeled and sliced
2 eggs
150ml/5fl oz double cream
100g/4oz Cheddar cheese, cut into slices
salt and freshly ground
black pepper
chopped fresh flat-leaf parsley, to garnish
• Preheat the oven to 220°C/ 425°F/Gas mark 7.
• Roll out the pastry and use to line an 18cm/7in baking dish. Put the ham, then the tomatoes on top.
• Beat together the eggs, cream and Cheddar cheese. Season with salt and pepper, and pour over the tomatoes.
• Bake for 40 minutes. Sprinkle with chopped parsley and serve.
Tuesday, June 10, 2008
Filo Mince Pie
Filo Mince Pie
serves 4
Ingredients
1 tablespoon vegetable oil
450g/1lb minced lamb
1 red onion, sliced
2 tablespoons chopped fresh
coriander leaves
25g/1oz plain flour
50g/2oz canned cooked
chickpeas, drained
300ml/10fl oz lamb stock
1 teaspoon ground cumin
225g/8oz filo pastry
100g/4oz dried apricots
1 courgette, sliced
25g/1oz butter, melted
salt and freshly ground
black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Heat the oil in a large pan. Add the lamb and brown for 5 minutes. Stir in the onion, coriander and flour. Cook for a further 1 minute. Add the chickpeas, stock, cumin, salt and pepper. Cook for 20 minutes.
• Line a deep ovenproof dish with 4 sheets of filo pastry. Spoon in the mince mixture. Top with the apricots and courgettes. Lay 2 sheets of pastry on top of the filling, and brush with the melted butter. Fold the remaining sheets on top. Pour over the rest of the butter, and cook the pie in the oven for 40 minutes. Serve hot.
serves 4
Ingredients
1 tablespoon vegetable oil
450g/1lb minced lamb
1 red onion, sliced
2 tablespoons chopped fresh
coriander leaves
25g/1oz plain flour
50g/2oz canned cooked
chickpeas, drained
300ml/10fl oz lamb stock
1 teaspoon ground cumin
225g/8oz filo pastry
100g/4oz dried apricots
1 courgette, sliced
25g/1oz butter, melted
salt and freshly ground
black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Heat the oil in a large pan. Add the lamb and brown for 5 minutes. Stir in the onion, coriander and flour. Cook for a further 1 minute. Add the chickpeas, stock, cumin, salt and pepper. Cook for 20 minutes.
• Line a deep ovenproof dish with 4 sheets of filo pastry. Spoon in the mince mixture. Top with the apricots and courgettes. Lay 2 sheets of pastry on top of the filling, and brush with the melted butter. Fold the remaining sheets on top. Pour over the rest of the butter, and cook the pie in the oven for 40 minutes. Serve hot.
Mushroom And Veal Pie
Mushroom And Veal Pie
serves 4
Ingredients
25g/1oz plain flour
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
450g/1lb stewing veal, trimmed
and cut into bite-size pieces
1 tablespoon vegetable oil
1 onion, chopped
1 garlic clove, minced
2 carrots, chopped
200g/7oz mushrooms, sliced
1/2 teaspoon dried sage
150ml/5fl oz water
500ml/18fl oz beef stock
2 tablespoons dry vermouth
1 tablespoon tomato purée
1 teaspoon Worcestershire sauce
175g/6oz frozen peas
For the topping
200g/7oz plain flour
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons baking powder
25g/1oz butter
175ml/6fl oz Greek-style yogurt
salt and ground black pepper
• In a plastic bag, combine the flour with the salt and half the pepper. Toss the veal in the flour mixture, in batches if necessary.
• In large frying pan, heat half the oil over a medium-high heat, and brown the veal in batches, adding the remaining oil as necessary.Transfer to a plate and set aside.
• Stir the onion, garlic, carrots, mushrooms, sage and 1 tablespoon water into the pan and cook, stirring, for about 7 minutes until golden. Stir in the remaining water, the stock, vermouth, tomato purée, Worcestershire sauce, remaining pepper and veal. Bring to the boil, then reduce the heat and simmer, covered, stirring occasionally, for 1 hour.
• Preheat the oven to 230°C/450°F/Gas mark 8.
• Uncover the pan and cook for about 15 minutes until the veal is tender and the sauce has thickened. Stir in the peas and leave to cool. Pour into a 20cm/8in square baking dish.
• To make the topping, in a large bowl, stir together the flour, parsley,baking powder and seasoning. Cut in the butter until the mixture resembles coarse breadcrumbs.
• On lightly floured surface, gently knead the dough until smooth. Gently pat out the dough into a 20cm/8in square. Cut into 16 equal squares and place over the veal mixture in four rows.
• Bake in the oven for 25–30 minutes until the crust is golden. Serve hot.
serves 4
Ingredients
25g/1oz plain flour
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
450g/1lb stewing veal, trimmed
and cut into bite-size pieces
1 tablespoon vegetable oil
1 onion, chopped
1 garlic clove, minced
2 carrots, chopped
200g/7oz mushrooms, sliced
1/2 teaspoon dried sage
150ml/5fl oz water
500ml/18fl oz beef stock
2 tablespoons dry vermouth
1 tablespoon tomato purée
1 teaspoon Worcestershire sauce
175g/6oz frozen peas
For the topping
200g/7oz plain flour
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons baking powder
25g/1oz butter
175ml/6fl oz Greek-style yogurt
salt and ground black pepper
• In a plastic bag, combine the flour with the salt and half the pepper. Toss the veal in the flour mixture, in batches if necessary.
• In large frying pan, heat half the oil over a medium-high heat, and brown the veal in batches, adding the remaining oil as necessary.Transfer to a plate and set aside.
• Stir the onion, garlic, carrots, mushrooms, sage and 1 tablespoon water into the pan and cook, stirring, for about 7 minutes until golden. Stir in the remaining water, the stock, vermouth, tomato purée, Worcestershire sauce, remaining pepper and veal. Bring to the boil, then reduce the heat and simmer, covered, stirring occasionally, for 1 hour.
• Preheat the oven to 230°C/450°F/Gas mark 8.
• Uncover the pan and cook for about 15 minutes until the veal is tender and the sauce has thickened. Stir in the peas and leave to cool. Pour into a 20cm/8in square baking dish.
• To make the topping, in a large bowl, stir together the flour, parsley,baking powder and seasoning. Cut in the butter until the mixture resembles coarse breadcrumbs.
• On lightly floured surface, gently knead the dough until smooth. Gently pat out the dough into a 20cm/8in square. Cut into 16 equal squares and place over the veal mixture in four rows.
• Bake in the oven for 25–30 minutes until the crust is golden. Serve hot.
Chicken And Sausage Pie
Chicken And Sausage Pie
serves 6–8
Ingredients
For the pastry
150g/5oz butter, plus extra for greasing
450g/1lb plain flour
1 tablespoon dried mixed herbs
salt and freshly ground
black pepper
1 egg, beaten
For the filling
450g/1lb spinach
freshly grated nutmeg
450g/1lb skinless chicken breast fillet, cubed
225g/8oz sausage meat
1 bunch of spring onions, chopped
25g/1oz chopped fresh flat-leaf parsley
4 fresh apricots, stoned and chopped
1 teaspoon grated lemon zest
1 egg, beaten
• Preheat the oven to 200°C/400°F/Gas mark 6. Grease a 23cm/9in round loose-bottomed cake tin with butter.
• For the pastry, mix together the flour and herbs, and season with salt and pepper. Melt the butter in a pan with 250ml/9fl oz water, then bring to the boil. Quickly stir in the flour mixture, mixing to form a soft dough. Cool slightly, then turn out and knead briefly on a lightly floured work surface. Wrap in cling film and leave to cool.
• To make the filling, wash the spinach, then place in a large pan with no water and cook, covered, for 5 minutes until the spinach is wilted and tender. Drain well, pressing out any excess liquid. Chop, then season to taste with nutmeg, salt and pepper.
• Put the chicken in a bowl with the sausage meat, spring onions, parsley,apricots, lemon zest and egg. Combine thoroughly with your hands.Add the spinach, season with salt and pepper, and mix well.
• Roll out two-thirds of the pastry and use to line the prepared cake tin. Fill the pastry with the chicken mixture.
• Dampen the pastry edges, then roll out the remaining pastry to cover the pie, pinching the edges together to seal.
• Bake in the oven for 1–11/4 hours until golden. Leave to cool in the tin for20 minutes, then remove and cool completely before serving.
serves 6–8
Ingredients
For the pastry
150g/5oz butter, plus extra for greasing
450g/1lb plain flour
1 tablespoon dried mixed herbs
salt and freshly ground
black pepper
1 egg, beaten
For the filling
450g/1lb spinach
freshly grated nutmeg
450g/1lb skinless chicken breast fillet, cubed
225g/8oz sausage meat
1 bunch of spring onions, chopped
25g/1oz chopped fresh flat-leaf parsley
4 fresh apricots, stoned and chopped
1 teaspoon grated lemon zest
1 egg, beaten
• Preheat the oven to 200°C/400°F/Gas mark 6. Grease a 23cm/9in round loose-bottomed cake tin with butter.
• For the pastry, mix together the flour and herbs, and season with salt and pepper. Melt the butter in a pan with 250ml/9fl oz water, then bring to the boil. Quickly stir in the flour mixture, mixing to form a soft dough. Cool slightly, then turn out and knead briefly on a lightly floured work surface. Wrap in cling film and leave to cool.
• To make the filling, wash the spinach, then place in a large pan with no water and cook, covered, for 5 minutes until the spinach is wilted and tender. Drain well, pressing out any excess liquid. Chop, then season to taste with nutmeg, salt and pepper.
• Put the chicken in a bowl with the sausage meat, spring onions, parsley,apricots, lemon zest and egg. Combine thoroughly with your hands.Add the spinach, season with salt and pepper, and mix well.
• Roll out two-thirds of the pastry and use to line the prepared cake tin. Fill the pastry with the chicken mixture.
• Dampen the pastry edges, then roll out the remaining pastry to cover the pie, pinching the edges together to seal.
• Bake in the oven for 1–11/4 hours until golden. Leave to cool in the tin for20 minutes, then remove and cool completely before serving.
Tuna Mornay
Tuna Mornay
serves 4
Ingredients
50g/2oz butter
25g/1oz plain flour
500ml/16fl oz milk
1/2 teaspoon mustard powder
75g/3oz Cheddar cheese, grated
600g/1lb 5oz canned tuna, drained
2 tablespoons chopped fresh
flat-leaf parsley
2 eggs, hard-boiled and chopped
25g/1oz fresh white breadcrumbs
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Melt the butter in a small pan. Add the flour and stir over a low heat for 1 minute or until pale and foaming. Remove the pan from the heat, and gradually stir in the milk. Return the pan to the heat and stir constantly until the sauce boils and thickens. Reduce the heat and simmer for 2 minutes. Remove from the heat and whisk in the mustard and 50g/2oz of the cheese until melted and smooth.
• Flake the tuna with a fork and mix into the sauce with the parsley and egg. Season with salt and pepper. Spoon into 4 x 250ml/9fl oz ramekins. Mix the breadcrumbs and remaining cheese, and sprinkle over the top of each ramekin. Bake in the oven for 15–20 minutes until the topping is golden brown. Serve hot.
serves 4
Ingredients
50g/2oz butter
25g/1oz plain flour
500ml/16fl oz milk
1/2 teaspoon mustard powder
75g/3oz Cheddar cheese, grated
600g/1lb 5oz canned tuna, drained
2 tablespoons chopped fresh
flat-leaf parsley
2 eggs, hard-boiled and chopped
25g/1oz fresh white breadcrumbs
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Melt the butter in a small pan. Add the flour and stir over a low heat for 1 minute or until pale and foaming. Remove the pan from the heat, and gradually stir in the milk. Return the pan to the heat and stir constantly until the sauce boils and thickens. Reduce the heat and simmer for 2 minutes. Remove from the heat and whisk in the mustard and 50g/2oz of the cheese until melted and smooth.
• Flake the tuna with a fork and mix into the sauce with the parsley and egg. Season with salt and pepper. Spoon into 4 x 250ml/9fl oz ramekins. Mix the breadcrumbs and remaining cheese, and sprinkle over the top of each ramekin. Bake in the oven for 15–20 minutes until the topping is golden brown. Serve hot.
Seafood Pie
Seafood Pie
serves 4
Ingredients
700g/11/2lb potatoes, peeled and thinly sliced
salt and freshly ground black pepper
450g/1lb cod fillet
450ml/3/4pt milk
75g/3oz butter, plus extra for greasing
350g/12oz trimmed leeks, sliced freshly grated nutmeg
25g/1oz plain flour
100g/4oz Stilton cheese
50ml/2fl oz single cream
225g/8oz peeled and deveined cooked prawns
salt and freshly ground black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5. Lightly grease a 1.7-litre/3pt pie dish and place on a baking tray.
• Cook the potatoes in a pan of salted boiling water for 5 minutes or until partially softened, then drain thoroughly.
• Put the cod in a shallow pan. Pour over 50ml/2fl oz of the milk and season lightly with salt and pepper. Cover and poach for 5 minutes until tender. Drain, reserving the liquid. Flake the cod, discarding the skin and bones.
• Melt 25g/1oz of the butter in a pan and sauté the leeks for 3 minutes,adding nutmeg to taste.
• Melt the remaining butter in another small pan. Add the flour and cook,stirring, for 1 minute. Remove from the heat, and gradually blend in the remaining milk and the reserved fish liquid, stirring until smooth.
• Return the pan to the heat. Cook, stirring, until the sauce has thickened.Crumble in the Stilton and add the cream. Season with salt and pepper.
• Put the cod, leeks and prawns in the prepared pie dish. Spoon over half the sauce, add the potatoes and pour over the remaining sauce. Cook the pie in the oven for 45 minutes. Serve immediately.
serves 4
Ingredients
700g/11/2lb potatoes, peeled and thinly sliced
salt and freshly ground black pepper
450g/1lb cod fillet
450ml/3/4pt milk
75g/3oz butter, plus extra for greasing
350g/12oz trimmed leeks, sliced freshly grated nutmeg
25g/1oz plain flour
100g/4oz Stilton cheese
50ml/2fl oz single cream
225g/8oz peeled and deveined cooked prawns
salt and freshly ground black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5. Lightly grease a 1.7-litre/3pt pie dish and place on a baking tray.
• Cook the potatoes in a pan of salted boiling water for 5 minutes or until partially softened, then drain thoroughly.
• Put the cod in a shallow pan. Pour over 50ml/2fl oz of the milk and season lightly with salt and pepper. Cover and poach for 5 minutes until tender. Drain, reserving the liquid. Flake the cod, discarding the skin and bones.
• Melt 25g/1oz of the butter in a pan and sauté the leeks for 3 minutes,adding nutmeg to taste.
• Melt the remaining butter in another small pan. Add the flour and cook,stirring, for 1 minute. Remove from the heat, and gradually blend in the remaining milk and the reserved fish liquid, stirring until smooth.
• Return the pan to the heat. Cook, stirring, until the sauce has thickened.Crumble in the Stilton and add the cream. Season with salt and pepper.
• Put the cod, leeks and prawns in the prepared pie dish. Spoon over half the sauce, add the potatoes and pour over the remaining sauce. Cook the pie in the oven for 45 minutes. Serve immediately.
Apple And Cheddar Pie
Apple And Cheddar Pie
serves 6
Ingredients
150g/5oz plain flour, sifted
250g/9oz Cheddar cheese, grated
1/2 teaspoon salt
150g/5oz vegetable shortening
75ml/3fl oz iced water
350g/12oz cooking apples, cored and chopped
100g/4oz granulated sugar
2 teaspoons self-raising flour
1/2 teaspoon ground cinnamon
2 teaspoons butter
1 egg yolk, beaten
1 tablespoon water
• Preheat the oven to 200°C/400°F/Gas mark 6. Grease a 23cm/9in pie dish with butter.
• Mix together the plain flour, cheese and salt in a bowl. Using a pastry blender or two knives, cut in the shortening until the mixture resembles coarse breadcrumbs. Sprinkle the iced water over, and toss the crumbs until a dough is formed. Press the dough firmly into a ball.
• Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 30cm/12in circle. Use to line the greased pie dish,trimming the edges to 1cm/1/2in beyond the rim of the pie plate.
• Put the apples, sugar, self-raising flour and cinnamon in a bowl, and mix well. Arrange the apple mixture in the pastry shell. Roll out the remaining pastry to a 30cm/12in circle. Place on top of the filling,trimming the crust to 2.5cm/1in beyond the rim of the pie dish. Flute the edges to form a rim.
• Combine the egg yolk with 1 tablespoon water to make an egg wash,then brush over the top crust and rim.
• Bake the pie in the oven for 45–50 minutes until apples are tender and the crust is a golden brown. Cool on a wire rack before serving.
serves 6
Ingredients
150g/5oz plain flour, sifted
250g/9oz Cheddar cheese, grated
1/2 teaspoon salt
150g/5oz vegetable shortening
75ml/3fl oz iced water
350g/12oz cooking apples, cored and chopped
100g/4oz granulated sugar
2 teaspoons self-raising flour
1/2 teaspoon ground cinnamon
2 teaspoons butter
1 egg yolk, beaten
1 tablespoon water
• Preheat the oven to 200°C/400°F/Gas mark 6. Grease a 23cm/9in pie dish with butter.
• Mix together the plain flour, cheese and salt in a bowl. Using a pastry blender or two knives, cut in the shortening until the mixture resembles coarse breadcrumbs. Sprinkle the iced water over, and toss the crumbs until a dough is formed. Press the dough firmly into a ball.
• Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 30cm/12in circle. Use to line the greased pie dish,trimming the edges to 1cm/1/2in beyond the rim of the pie plate.
• Put the apples, sugar, self-raising flour and cinnamon in a bowl, and mix well. Arrange the apple mixture in the pastry shell. Roll out the remaining pastry to a 30cm/12in circle. Place on top of the filling,trimming the crust to 2.5cm/1in beyond the rim of the pie dish. Flute the edges to form a rim.
• Combine the egg yolk with 1 tablespoon water to make an egg wash,then brush over the top crust and rim.
• Bake the pie in the oven for 45–50 minutes until apples are tender and the crust is a golden brown. Cool on a wire rack before serving.
Terrace Crab Pie
Terrace Crab Pie
serves 6
Ingredients
25g/1oz butter
100g/4oz onion, sliced into rings
100g/4oz celery, chopped
150g/5oz cooked crabmeat
150g/5oz Cheddar cheese, grated
23cm/9in unbaked pastry shell
3 eggs
50ml/2fl oz single cream
1 teaspoon salt
1/2 teaspoon ground black pepper
• Preheat the oven to 200°C/ 400°F/Gas mark 6.
• In a frying pan, melt the butter and sauté the onion and celery until the onion is soft and golden. Spoon alternate layers of the crabmeat,cheese and onion mixture into the pastry shell.
• In a bowl, beat together the eggs, cream, salt and pepper. Pour into the pastry shell over the other ingredients. Bake in the oven for30–40 minutes until set. Serve hot.
serves 6
Ingredients
25g/1oz butter
100g/4oz onion, sliced into rings
100g/4oz celery, chopped
150g/5oz cooked crabmeat
150g/5oz Cheddar cheese, grated
23cm/9in unbaked pastry shell
3 eggs
50ml/2fl oz single cream
1 teaspoon salt
1/2 teaspoon ground black pepper
• Preheat the oven to 200°C/ 400°F/Gas mark 6.
• In a frying pan, melt the butter and sauté the onion and celery until the onion is soft and golden. Spoon alternate layers of the crabmeat,cheese and onion mixture into the pastry shell.
• In a bowl, beat together the eggs, cream, salt and pepper. Pour into the pastry shell over the other ingredients. Bake in the oven for30–40 minutes until set. Serve hot.
Game Pie
Game Pie
serves 6
Ingredients
225g/8oz onions, sliced
1 teaspoon butter
2 garlic cloves, finely chopped
675g/11/2lb game meat, off the bone,
Diced plain flour for sprinkling
11/2 teaspoons vegetable oil
225g/8oz streaky bacon, diced
1 bay leaf
150ml/5fl oz chicken stock
150ml/5fl oz red wine
225g/8oz button mushrooms
350g/12oz puff pastry
1 egg, beaten
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Sauté the onions lightly in the butter until golden. Add the garlic and sauté for a further 1 minute. Sprinkle the game meat with flour, and brown gently in the oil.
• Stew the meat slowly in a large covered saucepan with the bacon,onions, garlic, bay leaf, stock and wine. Just before the meat is done,add the mushrooms. Continue cooking until tender. Allow to cool.
• Line a small pie dish with the puff pastry, leaving enough to make a lid.ill with the meat mixture, cover with pastry and seal the edges. Brushwith the egg. Bake for 25 minutes or until golden brown. Serve hot.
serves 6
Ingredients
225g/8oz onions, sliced
1 teaspoon butter
2 garlic cloves, finely chopped
675g/11/2lb game meat, off the bone,
Diced plain flour for sprinkling
11/2 teaspoons vegetable oil
225g/8oz streaky bacon, diced
1 bay leaf
150ml/5fl oz chicken stock
150ml/5fl oz red wine
225g/8oz button mushrooms
350g/12oz puff pastry
1 egg, beaten
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Sauté the onions lightly in the butter until golden. Add the garlic and sauté for a further 1 minute. Sprinkle the game meat with flour, and brown gently in the oil.
• Stew the meat slowly in a large covered saucepan with the bacon,onions, garlic, bay leaf, stock and wine. Just before the meat is done,add the mushrooms. Continue cooking until tender. Allow to cool.
• Line a small pie dish with the puff pastry, leaving enough to make a lid.ill with the meat mixture, cover with pastry and seal the edges. Brushwith the egg. Bake for 25 minutes or until golden brown. Serve hot.
Beef And Cabbage Pie
Beef And Cabbage Pie
serves 6
Ingredients
butter for greasing
200g/7oz potatoes, shredded
200g/7oz Cheddar cheese, grated
450g/1lb minced beef
1 tablespoon vegetable oil
175g/6oz cabbage, shredded
100g/4oz canned chopped green chillies, drained
125ml/4fl oz taco sauce
salt and ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a 23cm/9in pie plate with butter.
• Combine the potatoes with half the cheese and season with salt and pepper. Press into the bottom and up the sides of the prepared pie plate.Bake in the oven for 20 minutes.
• In a large frying pan, brown the beef in the oil and drain. Add the cabbage and sauté until crisp. Remove from the heat and add the chillies and taco sauce. Season with salt and pepper. Spoon the mixture into the crust, and bake for a further 20 minutes.
• Sprinkle with the remaining cheese, and continue baking until the cheese melts. Allow to stand for about 10 minutes before serving.
serves 6
Ingredients
butter for greasing
200g/7oz potatoes, shredded
200g/7oz Cheddar cheese, grated
450g/1lb minced beef
1 tablespoon vegetable oil
175g/6oz cabbage, shredded
100g/4oz canned chopped green chillies, drained
125ml/4fl oz taco sauce
salt and ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a 23cm/9in pie plate with butter.
• Combine the potatoes with half the cheese and season with salt and pepper. Press into the bottom and up the sides of the prepared pie plate.Bake in the oven for 20 minutes.
• In a large frying pan, brown the beef in the oil and drain. Add the cabbage and sauté until crisp. Remove from the heat and add the chillies and taco sauce. Season with salt and pepper. Spoon the mixture into the crust, and bake for a further 20 minutes.
• Sprinkle with the remaining cheese, and continue baking until the cheese melts. Allow to stand for about 10 minutes before serving.
Continental Flan
Continental Flan
serves 4
Ingredients
50g/2oz butter, plus extra for greasing
4 slices white bread
2 eggs, beaten
100g/4oz Cheddar cheese, grated
50ml/2fl oz milk
50g/2oz onion, finely chopped
50g/2oz green pepper, seeded and finely chopped
1/2 teaspoon mustard powder
salt and ground black pepper
• Preheat the oven to 200°C/
400°F/Gas mark 6. Grease a large
baking dish with butter.
• Butter the bread, remove the crusts and cut into quarters diagonally.Line the sides of the baking dish with the bread, overlapping slightly.
• In a large bowl, mix together the eggs, cheese, milk, onion, pepper and mustard. Season with salt and pepper, and pour over the bread.
• Cook in the oven for 20–25 minutes. Serve either hot or cold.
serves 4
Ingredients
50g/2oz butter, plus extra for greasing
4 slices white bread
2 eggs, beaten
100g/4oz Cheddar cheese, grated
50ml/2fl oz milk
50g/2oz onion, finely chopped
50g/2oz green pepper, seeded and finely chopped
1/2 teaspoon mustard powder
salt and ground black pepper
• Preheat the oven to 200°C/
400°F/Gas mark 6. Grease a large
baking dish with butter.
• Butter the bread, remove the crusts and cut into quarters diagonally.Line the sides of the baking dish with the bread, overlapping slightly.
• In a large bowl, mix together the eggs, cheese, milk, onion, pepper and mustard. Season with salt and pepper, and pour over the bread.
• Cook in the oven for 20–25 minutes. Serve either hot or cold.
Prawn Pies
Prawn Pies
serves 4
Ingredients
225g/8oz plain flour, plus extra for dusting
100g/4oz butter, cubed, plus extra for greasing
1 tablespoon dried vegetable oil
5cm/2in piece of fresh root ginger, grated
3 garlic cloves, crushed
900g/2lb raw prawns, peeled and deveined
75ml/3fl oz sweet chilli sauce
75ml/3fl oz lime juice
75ml/3fl oz double cream
25g/1oz fresh coriander, chopped
1 egg yolk, lightly beaten
• Sift the flour into a large bowl, add the butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Make a well, add 3 tablespoons water and mix with a flat-bladed knife, using a cutting action, until the mixture comes together in beads. Gather the dough together and lift out on to a lightly floured surface. Press into a ball and flatten into a disc. Wrap in cling film and chill for 15 minutes.
• Preheat the oven to 200°C/400°F/Gas mark 6. Grease two baking trays with butter.
• Heat the oil in a large frying pan, and sauté the ginger, garlic and prawns for 3 minutes. Remove the prawns and set aside. Add the chilli sauce, lime juice and cream to the pan, and simmer over a medium heat until the sauce has reduced by a third. Return the prawns to the pan and add the coriander. Stir through, then leave to cool.
• Divide the pastry into four, and roll out each portion, between sheets of baking parchment, into a 20cm/8in circle. Divide the filling into four,and place a portion in the centre of each pastry, leaving a wide border.Fold the edges loosely over the filling, and slide the pies onto the prepared baking trays. Brush the pastry with the egg yolk. Bake for 25 minutes or until golden. Serve hot.
serves 4
Ingredients
225g/8oz plain flour, plus extra for dusting
100g/4oz butter, cubed, plus extra for greasing
1 tablespoon dried vegetable oil
5cm/2in piece of fresh root ginger, grated
3 garlic cloves, crushed
900g/2lb raw prawns, peeled and deveined
75ml/3fl oz sweet chilli sauce
75ml/3fl oz lime juice
75ml/3fl oz double cream
25g/1oz fresh coriander, chopped
1 egg yolk, lightly beaten
• Sift the flour into a large bowl, add the butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Make a well, add 3 tablespoons water and mix with a flat-bladed knife, using a cutting action, until the mixture comes together in beads. Gather the dough together and lift out on to a lightly floured surface. Press into a ball and flatten into a disc. Wrap in cling film and chill for 15 minutes.
• Preheat the oven to 200°C/400°F/Gas mark 6. Grease two baking trays with butter.
• Heat the oil in a large frying pan, and sauté the ginger, garlic and prawns for 3 minutes. Remove the prawns and set aside. Add the chilli sauce, lime juice and cream to the pan, and simmer over a medium heat until the sauce has reduced by a third. Return the prawns to the pan and add the coriander. Stir through, then leave to cool.
• Divide the pastry into four, and roll out each portion, between sheets of baking parchment, into a 20cm/8in circle. Divide the filling into four,and place a portion in the centre of each pastry, leaving a wide border.Fold the edges loosely over the filling, and slide the pies onto the prepared baking trays. Brush the pastry with the egg yolk. Bake for 25 minutes or until golden. Serve hot.
Chicken Pie
Chicken Pie
serves 12
Ingredients
125ml/4fl oz olive oil
900g/2lb skinless chicken breast
fillets, halved horizontally
6 garlic cloves, crushed
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh flat-leaf parsley
3 large onions, sliced
450g/1lb courgettes, sliced
450g/1lb aubergines, thinly sliced
675g/11/2lb puff pastry
3 beefsteak tomatoes, peeled,
quartered and seeded
1 egg, beaten
salt and freshly ground
black pepper
For the sauce
50g/2oz butter
2 teaspoons plain flour
450ml/3/4pt double cream
125ml/4fl oz horseradish sauce
125ml/4fl oz white wine
• Preheat the oven to 220°C/425°F/Gas mark 7. Grease a large baking tray.
• Heat 4 tablespoons of the oil in a large frying pan, add half the chicken and sprinkle with half the garlic and herbs. Season lightly. Sauté the chicken on both sides to seal and remove with a slotted spoon. Sauté the remaining chicken, garlic and herbs. Remove from the pan. Add the onions to the pan.Sauté gently for 5 minutes. Add the courgettes and aubergines, and sauté for a further 5 minutes, adding more oil if needed. Allow to cool.
• On a floured work surface, roll out a third of the pastry into a 40 x 20cm/16 x 8in rectangle. Place on the baking tray. Lay half the chicken to within 2.5cm/1in of the pastry edges, cover with half the vegetables, then arrange half the tomatoes over the top. Repeat the layering to use all the ingredients. Brush the pastry edges with some of the beaten egg.
• Thinly roll half the remaining pastry to a rectangle. Cut diagonally into strips and lay over the filling, leaving a gap between the strips. Press the ends to seal. Brush with beaten egg. Roll out the remaining pastry, cut strips and lay them over the pie in a lattice pattern. Press the edges of the pastry firmly together to seal; trim off the excess with a knife. Brush with beaten egg.
• Bake for 15 minutes. Reduce the temperature to 180°C/350°F/Gas mark 4 and bake for a further 40 minutes until risen and golden.
• To make the sauce, melt the butter in a small pan and blend in the flour.Cook for 1 minute, stirring. Remove from the heat and stir in the cream and horseradish. Return to the heat and cook, stirring, until thickened, then add the wine. Serve hot with the pie.
serves 12
Ingredients
125ml/4fl oz olive oil
900g/2lb skinless chicken breast
fillets, halved horizontally
6 garlic cloves, crushed
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh flat-leaf parsley
3 large onions, sliced
450g/1lb courgettes, sliced
450g/1lb aubergines, thinly sliced
675g/11/2lb puff pastry
3 beefsteak tomatoes, peeled,
quartered and seeded
1 egg, beaten
salt and freshly ground
black pepper
For the sauce
50g/2oz butter
2 teaspoons plain flour
450ml/3/4pt double cream
125ml/4fl oz horseradish sauce
125ml/4fl oz white wine
• Preheat the oven to 220°C/425°F/Gas mark 7. Grease a large baking tray.
• Heat 4 tablespoons of the oil in a large frying pan, add half the chicken and sprinkle with half the garlic and herbs. Season lightly. Sauté the chicken on both sides to seal and remove with a slotted spoon. Sauté the remaining chicken, garlic and herbs. Remove from the pan. Add the onions to the pan.Sauté gently for 5 minutes. Add the courgettes and aubergines, and sauté for a further 5 minutes, adding more oil if needed. Allow to cool.
• On a floured work surface, roll out a third of the pastry into a 40 x 20cm/16 x 8in rectangle. Place on the baking tray. Lay half the chicken to within 2.5cm/1in of the pastry edges, cover with half the vegetables, then arrange half the tomatoes over the top. Repeat the layering to use all the ingredients. Brush the pastry edges with some of the beaten egg.
• Thinly roll half the remaining pastry to a rectangle. Cut diagonally into strips and lay over the filling, leaving a gap between the strips. Press the ends to seal. Brush with beaten egg. Roll out the remaining pastry, cut strips and lay them over the pie in a lattice pattern. Press the edges of the pastry firmly together to seal; trim off the excess with a knife. Brush with beaten egg.
• Bake for 15 minutes. Reduce the temperature to 180°C/350°F/Gas mark 4 and bake for a further 40 minutes until risen and golden.
• To make the sauce, melt the butter in a small pan and blend in the flour.Cook for 1 minute, stirring. Remove from the heat and stir in the cream and horseradish. Return to the heat and cook, stirring, until thickened, then add the wine. Serve hot with the pie.
Cornish Pasties
Cornish Pasties
serves 6
Ingredients
175g/6oz rump steak, finely
chopped
1 potato, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
2 teaspoons Worcestershire sauce
2 tablespoons beef stock
salt and freshly ground black pepper
1 egg, lightly beaten
For the pastry
butter for greasing
275g/10oz plain flour
pinch of salt
100g/4oz butter, cubed
4–5 tablespoons iced water
• Lightly grease a medium baking tray.
• To make the pastry, sift the flour and pinch of salt into a large bowl, and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Make a well in the centre and add almost all the water.Mix together with a flat-bladed knife or spatula, using a cutting action, until the mixture comes together in small beads, adding more water if thedough is too dry. Turn out onto a floured work surface, and form into a
ball. Cover with cling film and refrigerate for 20 minutes.
• Preheat the oven to 210°C/425°F/Gas mark 7. Mix together the steak,potato, onion, carrot, Worcestershire sauce and stock in a bowl, and season well with salt and pepper.
• Divide the dough into six portions. Roll out each portion to 3mm/1/8in thick. Using a 16cm/61/2in plate as a guide, cut out six circles. Divide the filling evenly between the circles. Brush the edges with the egg and bring the pastry together to form a semicircle. Pinch the edges into a frill.
• Put the pasties on the prepared baking tray. Brush with the beaten egg, and bake for 15 minutes. Reduce the oven temperature to 180°C/ 350°F/Gas mark 4, and cook for a further 25–30 minutes until golden.Serve hot or cold.
serves 6
Ingredients
175g/6oz rump steak, finely
chopped
1 potato, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
2 teaspoons Worcestershire sauce
2 tablespoons beef stock
salt and freshly ground black pepper
1 egg, lightly beaten
For the pastry
butter for greasing
275g/10oz plain flour
pinch of salt
100g/4oz butter, cubed
4–5 tablespoons iced water
• Lightly grease a medium baking tray.
• To make the pastry, sift the flour and pinch of salt into a large bowl, and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Make a well in the centre and add almost all the water.Mix together with a flat-bladed knife or spatula, using a cutting action, until the mixture comes together in small beads, adding more water if thedough is too dry. Turn out onto a floured work surface, and form into a
ball. Cover with cling film and refrigerate for 20 minutes.
• Preheat the oven to 210°C/425°F/Gas mark 7. Mix together the steak,potato, onion, carrot, Worcestershire sauce and stock in a bowl, and season well with salt and pepper.
• Divide the dough into six portions. Roll out each portion to 3mm/1/8in thick. Using a 16cm/61/2in plate as a guide, cut out six circles. Divide the filling evenly between the circles. Brush the edges with the egg and bring the pastry together to form a semicircle. Pinch the edges into a frill.
• Put the pasties on the prepared baking tray. Brush with the beaten egg, and bake for 15 minutes. Reduce the oven temperature to 180°C/ 350°F/Gas mark 4, and cook for a further 25–30 minutes until golden.Serve hot or cold.
Cottage Cheese Flan
Cottage Cheese Flan
serves 6
Ingredients
250g/8oz butter, plus extra for greasing
175g/6oz plain flour salt
2 eggs, beaten, plus 4 extra, separated
175ml/6fl oz sour cream
900g/2lb cottage cheese
4 eggs, separated
1 tablespoon finely chopped fresh dill
• Preheat the oven to 200°C/400°F/Gas Mark 6. Grease a 20cm/8in tart tin with a little butter.
• Put the flour and a pinch of salt on a work surface. Make a well in the centre, and pour in the 2 beaten eggs and 150ml/5fl oz of the sour cream. Add 175g/6oz of the butter, cut into pieces, and work into a smooth dough with your hands. Knead for 10 minutes. Cover the dough with a cloth, and leave in a cool place for 1 hour.
• Mix the cottage cheese with the remaining butter, egg yolks, dill and salt to taste. In a separate bowl, whisk the egg whites until stiff, then fold into the cottage cheese mixture.
• Line the prepared tart tin with the pastry. Trim the edges, and spread the cottage cheese mixture evenly over the bottom of the pastry.
• Brush the top of the mixture with the remaining sour cream, and bake in the oven for 30 minutes or until the filling is set. Serve hot.
serves 6
Ingredients
250g/8oz butter, plus extra for greasing
175g/6oz plain flour salt
2 eggs, beaten, plus 4 extra, separated
175ml/6fl oz sour cream
900g/2lb cottage cheese
4 eggs, separated
1 tablespoon finely chopped fresh dill
• Preheat the oven to 200°C/400°F/Gas Mark 6. Grease a 20cm/8in tart tin with a little butter.
• Put the flour and a pinch of salt on a work surface. Make a well in the centre, and pour in the 2 beaten eggs and 150ml/5fl oz of the sour cream. Add 175g/6oz of the butter, cut into pieces, and work into a smooth dough with your hands. Knead for 10 minutes. Cover the dough with a cloth, and leave in a cool place for 1 hour.
• Mix the cottage cheese with the remaining butter, egg yolks, dill and salt to taste. In a separate bowl, whisk the egg whites until stiff, then fold into the cottage cheese mixture.
• Line the prepared tart tin with the pastry. Trim the edges, and spread the cottage cheese mixture evenly over the bottom of the pastry.
• Brush the top of the mixture with the remaining sour cream, and bake in the oven for 30 minutes or until the filling is set. Serve hot.
Cheese And Courgette Quiche
Cheese And Courgette Quiche
serves 6
Ingredients
350g/12oz shortcrust pastry
1 onion, chopped
15g/1/2oz butter
450g/1lb courgettes, grated
2 eggs
4 tablespoons crème fraîche
25g/1oz Gruyère cheese, grated
salt and ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6. Grease a 25cm/10in pie dish.
• Roll out the pastry and use to line the pie dish. Cover with greaseproof paper or baking parchment and line with baking beans. Bake in the oven for 15 minutes then remove the greaseproof paper and beans.
• Reduce the oven temperature to 190°C/375°F/Gas mark 5.
• Sweat the onion in butter until soft, then add the courgettes and sweatfor a further minute. Spoon the mixture into the pie dish. Mix together the crème fraîche and cheese. Season with salt and pepper, and pour over the courgettes. Bake in the oven for 30 minutes until set. Serve hot.
serves 6
Ingredients
350g/12oz shortcrust pastry
1 onion, chopped
15g/1/2oz butter
450g/1lb courgettes, grated
2 eggs
4 tablespoons crème fraîche
25g/1oz Gruyère cheese, grated
salt and ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6. Grease a 25cm/10in pie dish.
• Roll out the pastry and use to line the pie dish. Cover with greaseproof paper or baking parchment and line with baking beans. Bake in the oven for 15 minutes then remove the greaseproof paper and beans.
• Reduce the oven temperature to 190°C/375°F/Gas mark 5.
• Sweat the onion in butter until soft, then add the courgettes and sweatfor a further minute. Spoon the mixture into the pie dish. Mix together the crème fraîche and cheese. Season with salt and pepper, and pour over the courgettes. Bake in the oven for 30 minutes until set. Serve hot.
Sorrel Tart
Sorrel Tart
serves 6
Ingredients
225g/8oz shortcrust pastry
225g/8oz sorrel leaves
75g/3oz granulated sugar
1/2 teaspoon ground cinnamon
25g/1oz unsalted butter
3 egg yolks
3 digestive biscuits, crumbled
1 tablespoon lemon juice
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Roll out the pastry and use to line a greased 20–23cm/8–9in tart tin or pie dish. Bake blind for 15 minutes (see above).
• Using a mortar and pestle, grind the sorrel and pour the resulting juice into a saucepan. If little juice appears, then wrap the sorrel in cheesecloth and squeeze the juice out this way.
• Add the sugar, cinnamon, butter, egg yolks, biscuit crumbs and lemon juice to the pan. Cook over a low heat until the mixture thickens.
• Scoop the mixture into the pastry shell and bake in the oven for 30 minutes or until the filling has turned golden brown. Serve hot.
serves 6
Ingredients
225g/8oz shortcrust pastry
225g/8oz sorrel leaves
75g/3oz granulated sugar
1/2 teaspoon ground cinnamon
25g/1oz unsalted butter
3 egg yolks
3 digestive biscuits, crumbled
1 tablespoon lemon juice
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Roll out the pastry and use to line a greased 20–23cm/8–9in tart tin or pie dish. Bake blind for 15 minutes (see above).
• Using a mortar and pestle, grind the sorrel and pour the resulting juice into a saucepan. If little juice appears, then wrap the sorrel in cheesecloth and squeeze the juice out this way.
• Add the sugar, cinnamon, butter, egg yolks, biscuit crumbs and lemon juice to the pan. Cook over a low heat until the mixture thickens.
• Scoop the mixture into the pastry shell and bake in the oven for 30 minutes or until the filling has turned golden brown. Serve hot.
Leek Tart
Leek Tart
serves 6
Ingredients
6 large leeks, white part only
100g/4oz raw ham, diced
200g/7oz veal or lamb, minced
200g/7oz lean pork, minced
200ml/7fl oz olive oil
100ml/31/2fl oz dry red wine
pinch of saffron threads, soaked in
2 tablespoons boiling water
pinch of grated nutmeg
300g/11oz olive oil other
shortcrust pastry
25g/1oz Parmesan cheese,
freshly grated
salt and freshly ground
black pepper
• Preheat the oven to 190°C/375°C/Gas mark 5. Grease a 20cm/8in pie dish. Cut the leeks lengthways into 5cm/2in strips, soak in cold water for 5 minutes, then drain.
• Brown the ham and minced meat in a frying pan, using half the olive oil.Add the wine, saffron and its soaking liquid, and the nutmeg. Season with salt and pepper. Cook for a further 2 minutes, stirring, until the wine has evaporated.
• Sweat the leeks for 3 minutes in a saucepan using the remainder of the oil, and season with salt.
• Line the pie dish with three-quarters of the pastry. Pour in the meat mixture and spread evenly over the bottom of the tart shell. Arrange the leeks on top of the meat, and sprinkle with the Parmesan.
• Cut the remaining pastry into strips, and arrange over the top of the pie in a lattice pattern. Bake in the oven for 40 minutes or until the top of the filling is golden brown. Serve hot.
serves 6
Ingredients
6 large leeks, white part only
100g/4oz raw ham, diced
200g/7oz veal or lamb, minced
200g/7oz lean pork, minced
200ml/7fl oz olive oil
100ml/31/2fl oz dry red wine
pinch of saffron threads, soaked in
2 tablespoons boiling water
pinch of grated nutmeg
300g/11oz olive oil other
shortcrust pastry
25g/1oz Parmesan cheese,
freshly grated
salt and freshly ground
black pepper
• Preheat the oven to 190°C/375°C/Gas mark 5. Grease a 20cm/8in pie dish. Cut the leeks lengthways into 5cm/2in strips, soak in cold water for 5 minutes, then drain.
• Brown the ham and minced meat in a frying pan, using half the olive oil.Add the wine, saffron and its soaking liquid, and the nutmeg. Season with salt and pepper. Cook for a further 2 minutes, stirring, until the wine has evaporated.
• Sweat the leeks for 3 minutes in a saucepan using the remainder of the oil, and season with salt.
• Line the pie dish with three-quarters of the pastry. Pour in the meat mixture and spread evenly over the bottom of the tart shell. Arrange the leeks on top of the meat, and sprinkle with the Parmesan.
• Cut the remaining pastry into strips, and arrange over the top of the pie in a lattice pattern. Bake in the oven for 40 minutes or until the top of the filling is golden brown. Serve hot.
Courgette Flan
Courgette Flan
serves 6
Ingredients
olive oil for greasing
6 courgettes, sliced
4 eggs, separated
175g/6oz Parmesan cheese, freshly grated
pinch of freshly grated nutmeg
salt
• Preheat the oven to 180°C/ 350°F/Gas mark 4. Grease a baking dish with oil.
• Blanch the courgettes in boiling water for 2 minutes. Cool slightly.
• Put the egg yolks, Parmesan and nutmeg in a bowl. Add the courgettes, and mix through.
• Beat the egg whites until stiff. Fold into the courgette mixture.
• Fill the baking dish with the mixture and bake for 25 minutes until the flan is golden on top. Remove from the oven, and serve piping hot.
serves 6
Ingredients
olive oil for greasing
6 courgettes, sliced
4 eggs, separated
175g/6oz Parmesan cheese, freshly grated
pinch of freshly grated nutmeg
salt
• Preheat the oven to 180°C/ 350°F/Gas mark 4. Grease a baking dish with oil.
• Blanch the courgettes in boiling water for 2 minutes. Cool slightly.
• Put the egg yolks, Parmesan and nutmeg in a bowl. Add the courgettes, and mix through.
• Beat the egg whites until stiff. Fold into the courgette mixture.
• Fill the baking dish with the mixture and bake for 25 minutes until the flan is golden on top. Remove from the oven, and serve piping hot.
Anchovy Tart
Anchovy Tart
serves 6
Ingredients
butter for greasing
350g/12oz shortcrust pastry
300g/11oz onions, chopped
90ml/31/2fl oz olive oil
10 anchovy fillets in oil, drained
7 black olives, pitted and halved
1 teaspoon dried fennel
freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6. Grease a baking sheet with butter.
• Roll out the dough to a 20cm/8in square, 5mm/1/2in thick. Place on the baking sheet and roll the edges to make a rim. Prick the dough all over.
• Fry the onion in 75ml/3fl oz olive oil until golden and spread over the dough.
• Soak the anchovies in water for a few minutes, then rinse and dry them on kitchen paper.
• Arrange the anchovies over the onion in a diamond shape. Decorate each diamond with the halved olives and sprinkle with freshly ground pepper, the fennel and the remainder of the olive oil.
• Bake in the oven for 30 minutes. Serve immediately with a tomato salad.
serves 6
Ingredients
butter for greasing
350g/12oz shortcrust pastry
300g/11oz onions, chopped
90ml/31/2fl oz olive oil
10 anchovy fillets in oil, drained
7 black olives, pitted and halved
1 teaspoon dried fennel
freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6. Grease a baking sheet with butter.
• Roll out the dough to a 20cm/8in square, 5mm/1/2in thick. Place on the baking sheet and roll the edges to make a rim. Prick the dough all over.
• Fry the onion in 75ml/3fl oz olive oil until golden and spread over the dough.
• Soak the anchovies in water for a few minutes, then rinse and dry them on kitchen paper.
• Arrange the anchovies over the onion in a diamond shape. Decorate each diamond with the halved olives and sprinkle with freshly ground pepper, the fennel and the remainder of the olive oil.
• Bake in the oven for 30 minutes. Serve immediately with a tomato salad.
Cheese Pie
Cheese Pie
serves 6
Ingredients
200g/7oz puff pastry
275g/10oz Camembert or Brie
1 egg, beaten
freshly ground black pepper
• Preheat the oven to 230°C/450°F/Gas mark 8.
• Roll out half of the pastry into a 20cm/8in round. Put the cheese in the centre, and sprinkle with black pepper.
• Roll out the remaining dough, cover the cheese and seal the edges to make a parcel. Brush the surface with the egg. Jake a hole for the steam to escape by cutting a short slit in the pastry with a sharp knife.
• Put on a baking tray lined with baking parchment, and bake in the oven for 15–20 minutes until the pastry is puffed and golden. Serve hot.
serves 6
Ingredients
200g/7oz puff pastry
275g/10oz Camembert or Brie
1 egg, beaten
freshly ground black pepper
• Preheat the oven to 230°C/450°F/Gas mark 8.
• Roll out half of the pastry into a 20cm/8in round. Put the cheese in the centre, and sprinkle with black pepper.
• Roll out the remaining dough, cover the cheese and seal the edges to make a parcel. Brush the surface with the egg. Jake a hole for the steam to escape by cutting a short slit in the pastry with a sharp knife.
• Put on a baking tray lined with baking parchment, and bake in the oven for 15–20 minutes until the pastry is puffed and golden. Serve hot.
Spinach Tart
Spinach Tart
serves 4
Ingredients
900g/2lb spinach leaves
25g/1oz butter
4 eggs
375ml/13fl oz double cream
50g/2oz granulated sugar
1 teaspoon finely grated
lemon zest
1 teaspoon ground coriander
pinch of ground nutmeg
450g/1lb shortcrust pastry
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Blanch the spinach for 1 minute in boiling water. Put in a colander, and refresh under cold running water. Drain, squeeze out the excess water and chop. In a frying pan, melt the butter and add the chopped spinach.Sauté for 2 minutes.
• Whisk 3 of the eggs, the cream and the sugar together in a bowl. Add the lemon zest, coriander and nutmeg. Add the mixture to the frying pan, and stir through.
• Roll out two-thirds of the dough to line a baking dish, reserving the extra third to form a lattice top. Fill with the spinach mixture and cover with strips of the remaining dough. Beat the yolk of the remaining egg with 1 tablespoon water. Brush the lattice top with the mixture.
• Bake in the oven for 30 minutes or until the pastry is lightly browned.
serves 4
Ingredients
900g/2lb spinach leaves
25g/1oz butter
4 eggs
375ml/13fl oz double cream
50g/2oz granulated sugar
1 teaspoon finely grated
lemon zest
1 teaspoon ground coriander
pinch of ground nutmeg
450g/1lb shortcrust pastry
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Blanch the spinach for 1 minute in boiling water. Put in a colander, and refresh under cold running water. Drain, squeeze out the excess water and chop. In a frying pan, melt the butter and add the chopped spinach.Sauté for 2 minutes.
• Whisk 3 of the eggs, the cream and the sugar together in a bowl. Add the lemon zest, coriander and nutmeg. Add the mixture to the frying pan, and stir through.
• Roll out two-thirds of the dough to line a baking dish, reserving the extra third to form a lattice top. Fill with the spinach mixture and cover with strips of the remaining dough. Beat the yolk of the remaining egg with 1 tablespoon water. Brush the lattice top with the mixture.
• Bake in the oven for 30 minutes or until the pastry is lightly browned.
Onion Tart
Onion Tart
serves 6
Ingredients
For the pastry
25g/1oz self-raising flour
50g/2oz butter
pinch of salt
For the filling
6 onions, sliced
150ml/5fl oz boiling water
4 rashers streaky bacon, diced)
50g/2oz butter
1 teaspoon dried mixed herbs
2 egg yolks
50ml/2fl oz double cream
salt and freshly ground
black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4. Grease a medium-sized baking tin.
• To make the pastry, sift the flour into a bowl and rub in the butter. Add a pinch of salt to 50ml/2fl oz water, then gradually add to the bowl until the mixture forms a ball. Roll out and use to line the bottom of the tin.
• For the filling, sweat the onions in the boiling water for 5 minutes. Drain.
• Fry the bacon in a little of the butter until crisp. Add the remaining butter,onions, mixed herbs, salt and pepper, and cook for 15 minutes.
• Beat the egg yolks and cream together. Add to the onion mixture, and pour into the baking tin. Bake in the oven for 40–45 minutes. Serve hot.
serves 6
Ingredients
For the pastry
25g/1oz self-raising flour
50g/2oz butter
pinch of salt
For the filling
6 onions, sliced
150ml/5fl oz boiling water
4 rashers streaky bacon, diced)
50g/2oz butter
1 teaspoon dried mixed herbs
2 egg yolks
50ml/2fl oz double cream
salt and freshly ground
black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4. Grease a medium-sized baking tin.
• To make the pastry, sift the flour into a bowl and rub in the butter. Add a pinch of salt to 50ml/2fl oz water, then gradually add to the bowl until the mixture forms a ball. Roll out and use to line the bottom of the tin.
• For the filling, sweat the onions in the boiling water for 5 minutes. Drain.
• Fry the bacon in a little of the butter until crisp. Add the remaining butter,onions, mixed herbs, salt and pepper, and cook for 15 minutes.
• Beat the egg yolks and cream together. Add to the onion mixture, and pour into the baking tin. Bake in the oven for 40–45 minutes. Serve hot.
Leek Pie
Leek Pie
serves 6
Ingredients
225g/8oz shortcrust pastry
900g/2lb leeks, thinly sliced
450g/1lb button mushrooms
50g/2oz butter
3 egg yolks
300ml/10fl oz crème fraîche
salt and freshly ground
black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5. Roll out the pastry and line a greased 20cm/8in pie tin.
• In a frying pan, sweat the leeks and mushrooms in the butter until tender.Spoon into the pie tin. In a bowl, beat together the egg yolks and crème fraîche. Season with salt and pepper. Pour the mixture onto the leeks.
• Bake in the oven for 25–30 minutes until the filling is set. Serve warm.
serves 6
Ingredients
225g/8oz shortcrust pastry
900g/2lb leeks, thinly sliced
450g/1lb button mushrooms
50g/2oz butter
3 egg yolks
300ml/10fl oz crème fraîche
salt and freshly ground
black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5. Roll out the pastry and line a greased 20cm/8in pie tin.
• In a frying pan, sweat the leeks and mushrooms in the butter until tender.Spoon into the pie tin. In a bowl, beat together the egg yolks and crème fraîche. Season with salt and pepper. Pour the mixture onto the leeks.
• Bake in the oven for 25–30 minutes until the filling is set. Serve warm.
Crab Quiche
Crab Quiche
serves 4
Ingredients
For the pastry
175g/6oz flour, sifted
75g/3oz butter, cubed
pinch of salt
For the filling
225g/8oz cooked crabmeat
2 eggs
300ml/5fl oz double cream
1 tablespoon finely chopped fresh
flat-leaf parsley
1 tablespoon finely chopped
fresh fennel
1 spring onion, chopped
salt and freshly ground black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Put the flour, butter and pinch of salt in a bowl, and work with the tips of your fingers until the mixture resembles breadcrumbs. Add 2 tablespoons water, and mix to a dough. Knead the pastry on a floured surface until smooth. Form into a slightly flattened disk, wrap in cling film and chill for 30–45 minutes.
• Roll out the pastry and use to line a 20cm/8in pie dish. Break up the crabmeat with a fork, and scatter over the bottom of the pastry shell.
• Put the eggs, cream and parsley in a bowl. Season with salt and pepper.Beat together until the mixture is smooth, then pour over the crabmeat.
• Bake in the oven for 40 minutes until the filling is set and the top is golden. Serve hot or warm, garnished with the spring onion.
serves 4
Ingredients
For the pastry
175g/6oz flour, sifted
75g/3oz butter, cubed
pinch of salt
For the filling
225g/8oz cooked crabmeat
2 eggs
300ml/5fl oz double cream
1 tablespoon finely chopped fresh
flat-leaf parsley
1 tablespoon finely chopped
fresh fennel
1 spring onion, chopped
salt and freshly ground black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Put the flour, butter and pinch of salt in a bowl, and work with the tips of your fingers until the mixture resembles breadcrumbs. Add 2 tablespoons water, and mix to a dough. Knead the pastry on a floured surface until smooth. Form into a slightly flattened disk, wrap in cling film and chill for 30–45 minutes.
• Roll out the pastry and use to line a 20cm/8in pie dish. Break up the crabmeat with a fork, and scatter over the bottom of the pastry shell.
• Put the eggs, cream and parsley in a bowl. Season with salt and pepper.Beat together until the mixture is smooth, then pour over the crabmeat.
• Bake in the oven for 40 minutes until the filling is set and the top is golden. Serve hot or warm, garnished with the spring onion.
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