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JB- Chinese Inspired Risoto ( Amy Likes )

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rice

veg , meat, onions , garlic, ginger , beans etc . Anything which is strong enough to survive the cooking.

Make a stock based on JB Chinese Curry Sauce.

Marriande the main ingredients in JB Chinese Curry Sauce.

If using meat, Stir fry until sealed/browned.

Stir fry until veg start to soften.

Beans, prepare in your normal way. I used dried beans which have been rehydrated separately.

IMPORTANT Keep the Stock Hot .

Add the rice.

Laddle in the stock until everything is covered and give it stir to ensure everything is covered.

Cook on low / middle heat. Add small amounts of hot stock as needed.

I like to add chopped toms close to the end.

JB – a variation on Stroganoff

Posted By admin On In Casserole / Stew,JB,Main,Snack,Vegaterian | No Comments
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[3]
This variation was made with beef, potato, carrot, onion, celery, red cabbage, kidney, black-eyed and pinto beans.
I used coconut oil to fry the ingredients rather than veg oil.
I also added some fine chopped fresh ginger and parsley.

Ingredients

  • 1 tbsp olive oil
  • 1 onion, sliced
  • 1 clove of garlic
  • 1 tbsp butter
  • 250g mushrooms, sliced
  • 1 tbsp plain flour
  • 500g fillet steak, sliced or 500g of hard veg, i.e. spuds, turnips, swedes, carrots, parsnips that type of thing.
    Could also add a variety of beans.
  • 150g crème fraîche or substitute to make low cal
  • 1 tsp English mustard
  • 100ml beef stock or veg stock
  • ½ small pack of parsley, chopped

Method

Heat 1 tbsp olive oil in a frying pan then add 1 sliced onion and cook on medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.

Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.

Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.

Season everything well, then tip onto a plate.

1 tbsp plain flour into a bowl with a big pinch of salt and pepper

Add 500g of sliced fillet steak in the seasoned flour.

Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.

Add the onions and mushrooms back into the pan.

Whisk 150g crème fraîche, 1 tsp English mustard and 100ml stock together, then stir into the pan.

Cook over medium heat until either meat or veg are to your taste. I often use a slow oven ( 150C ish) or a slow cook put (about 5 hours on low)

Slow Cook Chicken Casserole

Posted By admin On In Casserole / Stew,English / British,JB | No Comments
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Method

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  1. Prepare the potatoes and carrots and place in the slow cooker.
  2. Sprinkle the flour over the vegetables and mix to cover.
  3. Prepare the celery, onion (could add mushrooms ) and add these to the slow cooker with half of the herbs.
  4. Dissolve the stock in boiling water with balsamic vinegar and some of the honey, set aside.
  5. Heat a frying panto a medium high heat then add the bacon, cook until crisp.
  6. Pour a little honey over the bacon and cook for 30 seconds.
  7. Transfer the crispy honey bacon to the slow cooker.
  8. Return the pan to the heat before adding the chicken thighs.
    Coat the chicken in the juices from the bacon and seal until golden.
  9. Add in ginger and garlic, herbs, I used thyme and rosemary, finally add the stock to the frying pan.
  10. Transfer the chicken to the slow cooker and pour over the stock mixture. Sprinkle over salt and pepper and remaining herbs. Cook for 8 hours on low or 6 hours on high.

Hairy Bikers Chilli con Carne

Posted By admin On In Casserole / Stew,Hairy Bikers,Main,Snack | No Comments
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Ingredients

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  • 500g lean minced beef (10% or less fat)
  • 2 medium onions, chopped
  • 3 garlic cloves, peeled and finely chopped
  • 1–2 tsp hot chilli powder [6]
  • 2 tsp ground cumin [7]
  • 2 tsp ground coriander [8]
  • 2 tbsp plain flour
  • 150ml red wine or extra stock
  • 300ml beef stock, made with 1 beef stock cube
  • 400g can of chopped tomatoes [9]
  • 400g can of red kidney beans, drained and rinsed
  • 3 tbsp tomato purée
  • 1 tsp caster sugar
  • 1 tsp dried oregano
  • 1 bay leaf
  • flaked sea salt
  • freshly ground black pepper

Method

  1. Place a large non-stick saucepan over a medium heat and add the beef and onions. Cook together for 5 minutes, stirring the beef and squishing it against the sides of the pan to break up the lumps. Add the garlic, 1–2 teaspoons of chilli powder, depending on how hot you like your chilli, and the cumin and coriander. Fry together for 1–2 minutes more. Sprinkle over the flour and stir well.
  2. Slowly add the wine and then the stock, stirring constantly. Tip the tomatoes and kidney beans into the pan and stir in the tomato purée, caster sugar, oregano and bay leaf. Season with a pinch of salt and plenty of freshly ground black pepper.
  3. Bring to a simmer on the hob, then cover loosely with a lid. Reduce the heat and leave to simmer gently for 45 minutes, stirring occasionally until the mince is tender and the sauce is thick. Adjust the seasoning to taste and serve.

JB Pasta Bake

Posted By admin On In ALL CATEGORIES,Casserole / Stew,Italian,Japanese,JB,Main,Snack,Starter | No Comments
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Key to this is to allow for everything needing different cooking times. The best outcome is things are cooked but still have bite. i.e you have a piece of apple, the carrots have crunch.

Also make sure the pasta does not end up over cooked.

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Marinade

50 / 50 Rosemary & Basil

Sesome Oil

White Miso

Garlic

Ginger fresh not powder.

Pestle & Mortar into a paste.

i.e qty for 1 kg meat, 1/4 cup Basil, 1/4 Rosemary, 2 heaped tsp Miso, Garlic & Ginger to taste (use fresh not powder ) Oil to make a thick paste.

The Meat

It should be thin cut about 1mm to 2 mm thick slices / strips cut CROS GRAIN

Depending on quality, it will need tenderizing.

This can be with a tenderizing hammer. Hit each one to break fibre. Down side of this is with you need to cut the fibres but not thin the meat.

Baking Soda – This works well but monitor the time carefully.
Dry the meat you can rub soda on to meat.

I prefer to dilute some soda in water and soak meat.

VERY IMPORTANT – MAX 15 mins. Longer will not tenderize more but will affect the texture and may make it chewy.

Salt- This works well but no my choice for this as it draws the moisture out. On a thick cut thats ok but on slices all moisture is important.

Acid Cook – This and be done by resting the meat in an acid :

vinegar (any kind, but be aware of its effect on flavor)
Worcestershire, tomato, teriyaki, or soy sauce
wine or beer
lemon or lime juice
yogurt or buttermilk
Kiwi fruit is good.
NOTE: Just because it is citric it does not mean it can acid cook.

Depending on thickness 1 to 2 hours. More will not help on thin cut.

After tenderizing , cover the meat pieces and leave in cool place for min 4 hours, over night is fine.

NOTE: Tenderizing is a separate step to marinading.

Main Dish

Carrot

Onion

Pepper, any colour is fine, green can be a little sour.

Tomatoes – quartered

Apple – At the end , peel and big chunks

Ginger – Fresh

Garlic

Stock – depends on the pan size, enough to mostly cover things.

Pasta shapes better than spaghetti

Method

Pre heat oven 160 C this is important. Do not skip.

Except for the Apple I peel, chunky chop in advance. I use bowls which are used based on cooking time.

Brown the meat can be done in the casserole dish

Gentle fry onions, add carrot cubes/ slices pieces.

Start to cook the pasta – no more than 3 mins boiling. It should have just started to soften a little. Cook less than Al Denti – Remove from boiling water and set aside.

The water from pasta can be used to make stock.

Add, onions to meat in casserole dish add a little stock, bring to gentle bubble boil.

Fry the peppers for 1 min – Re use the pan and oil from the onions.

Add peppers and the tasty oil to the casserole dish. There should only be a little oil

THE GOAL IS NOT TO LOOSE A Flavour

Add pasta

Add stock as needed.

Cooking in oven 15 – 20 mins

Stir in quartered toms and apple chunks.

Add garlic and ginger – use a press.

Check if more stock is needed. The final goal is there is a juice but the dish is not drowned in liquid.

A nice touch is sprinkle some cheese .

Cook 10 – 15 mins.

Serve

JB – Veggie Bake

Posted By admin On In Casserole / Stew,English / British,JB,Main,Snack,Starter,Vegaterian | No Comments
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Main Ingredients

Peel & slice sweet potato

Peel & slice sweet beets

Rough chop celery

Chickpeas

Baby Broad Beans

onions – softened

fine cut ginger

Layer everything in dish

Sprinkle with pumpkin seeds.

Sprinkle with oats.

The purpose of the top layer of oats and seeds is to give a crust.

Sauce

Sweat fine chop onion & fine chop ginger

Stir in flour for thickening to make a Rue

Set heat to low and slowly add milk

Stir to prevent lumping.

Once boiling, set to slow buble for a few mins to cook out the flour.

Basically make a bechammel without the butter.

Pour sauce over the main dish.

Cover with shrededed cabbage, oats and pumpkin seeds

Oven about 150 until veg are soft about 1 1/2 hours.

Check liquid and add water if its too dry.. The oats and chickpeas drink alot whilst cooking.

The Hairy Bikers: Lancashire Sausage Hotpot Recipe

Posted By admin On In Casserole / Stew,English / British,Hairy Bikers,Main | No Comments
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  1. List Of Ingredients
  2. 1 tbsp vegetable oil
  3. 600g sausages
  4. 2 onions, thinly sliced
  5. 1 tbsp flour
  6. 750ml beef or chicken stock
  7. 1 bay leaf
  8. 2 sprigs thyme or 1 tsp rubbed sage
  9. a good dash of Worcestershire sauce
  10. butter, for greasing and dotting
  11. 1kg floury potatoes, thinly sliced
  12. 250g black pudding, peeled and cut into slices
  13. flaked sea salt
  14. freshly ground black pepper

Method

Preheat the oven to 180°C/Fan 160°C/Gas 4. Heat the oil in a large frying pan.

Skin the sausages, break each one into a couple of pieces and flatten them slightly into little patties. Fry the sausage patties for a couple of minutes on each side until seared, then remove them and set them aside on a plate.

Add the onions to the frying pan with a pinch of salt and a splash of water. Fry them until they’re starting to soften – a few minutes – then sprinkle over the flour. Stir until the onions are completely coated with the flour. Add the stock, together with the herbs and Worcestershire sauce, and simmer until the liquid has thickened.

Grease a large casserole dish with some butter. Divide the potatoes into 3 batches and arrange the first batch in the base of the casserole. Season them with salt and pepper, then add half the sausages and half the black pudding. Pour over half the gravy.

Arrange a second layer of potatoes over the sausages and black pudding, season again, then add the remaining sausage, black pudding and stock. Top with a last layer of potatoes, then dot with butter. Press down each layer to get rid of any gaps.

Put the lid on the casserole dish and cook the hotpot in the preheated oven for an hour. Remove the lid and cook for a further 30 minutes until the potatoes on the top are crisp and golden.

Good served with some spring greens.

Peppy’s Brown Stew Chicken with Rice n’ Peas

Posted By JB On In Ainsley Harriott,Casserole / Stew,Jamaican,Main | No Comments
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From Ainsley’s Food We Love

Based on my mum’s delicious Jamaican brown stew with rice n’ peas – I’ve made a few changes over the years, but this always reminds me of my childhood.

Ingredients

  • 6-8 skinless chicken thighs
  • 1 onion, diced
  • 1 red pepper, deseeded and chopped
  • 1 green pepper, deseeded and chopped
  • 500ml chicken stock or water
  • 2 large ripe tomatoes, diced
  • 1 tbsp tomato ketchup
  • 1 scotch bonnet, whole
  • 1 tsp allspice
  • 1 bay leaf
  • 1 tsp fresh thyme leaves
  • 1 tbsp chopped parsley
  • For the Marinade
  • 2 tbsp dark soy sauce
  • 2 tbsp Worcestershire sauce
  • 3 garlic cloves, minced
  • ½ tsp sweet paprika
  • 1 heaped tbsp of dark brown sugar
  • 5cm fresh root ginger, finely sliced
  • 1 tsp chopped fresh thyme leaves
  • salt & freshly ground black pepper
  • For the Rice n’ Peas
  • 1 tbsp sunflower oil
  • 25g butter
  • 3 spring onions or 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • ½ tsp allspice
  • 450g long grain rice, washed
  • 2 sprigs fresh thyme
  • 400g can red kidney beans or black-eyed peas rinsed and drained
  • 125g creamed coconut, coarsely grated
  • 1 scotch bonnet chilli, left whole
  • 1 litre hot water
  • salt and freshly ground black pepper

Method

In a bowl or dish mix the marinade ingredients together and add the chicken ensuring they are well coated. Cover and marinade for at least 2 hours, preferably overnight.

Heat 1 tbsp oil in a non-stick casserole or deep-sided frying pan with a lid over a medium-high heat. Pat off the extra marinade (reserving the marinade) from the chicken, season and add to the pan and cook for 10 min, turning occasionally until brown all over and caramelised. Remove the chicken from the pan. Add the onions and peppers and cook for 4-6 minutes then add the tomatoes, any remaining marinade, ketchup, stock and allspice. Give everything a good stir and then add the scotch bonnet, bay leaf and thyme and bring to the boil.

Reduce the heat and simmer for 10-12 minutes until the sauce has reduced a little, then return the chicken and any juices to the pan. Cover with a lid, and simmer gently for another 15-20 minutes or until the chicken is cooked through. Check for seasoning, stir through the parsley and remove the scotch bonnet before serving.

Rice n’ Peas

For the rice and peas, fry the onion in the oil and butter over a medium heat for two minutes then add the garlic and fry for another 30 seconds until fragrant. Stir in the rice and thyme until everything is well coated in the oil.

Pour in the kidney beans or peas, add the grated creamed coconut and stir until the coconut has dissolved and the mixture is creamy.

Stir in the hot water with half a teaspoon of salt, pop in the chilli and all spice and bring to the boil, cover and cook over a low heat for 25-30 minutes.

Remove from the heat and set aside, undisturbed, for five minutes. Remove the chilli.

Season the rice and peas to taste with salt and freshly ground black pepper.

Serve the chicken stew with a portion of rice n’peas sprinkled with parsley.

Lamb Hot Pot – Spuds Topping

Posted By JB On In Casserole / Stew,English / British,Hairy Bikers,Main | No Comments
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Ingredients

For the filling

  • 700g well-trimmed lamb leg meat (or leg steaks)
  • 2 tsp sunflower oil
  • 2 medium onions, peeled and thinly sliced
  • 5 medium carrots, peeled and thickly sliced (about 300g prepared weight)
  • 2sticks of celery , chopped
  • Perl Barley to taste – Remember they swell a lot during cooking
  • 3 tbsp plain flour
  • 600ml lamb stock, made with 1 lamb stock cube
  • 1 tbsp fresh thyme leaves or ½ tsp dried thyme
  • 1 rosemary stalk or ½ tsp dried rosemary
  • 2 tbsp Worcestershire sauce
  • flaked sea salt
  • freshly ground black pepper

For the topping

  • 3 medium potatoes (about 500g)
  1. Trim any visible fat off the lamb and cut the meat into rough 3cm chunks. Season generously all over with salt and pepper.
  2. Heat the oil in a large non-stick frying pan and fry the lamb in 2 batches over a medium-high heat until nicely browned on all sides. Transfer the browned meat to a medium casserole dish– it will need to hold about 2.5 litres.
  3. Tip the barley, onions and carrots into the pan with the lamb and sprinkle with the flour. Toss everything together well, then pour over the stock and add the thyme leaves, rosemary and Worcestershire sauce. Stir well.
  4. Preheat the oven to 170°C/Fan 150°C/Gas 3½. Peel the potatoes and cut them into slices about 5mm thick. Arrange the slices on top of the lamb, overlapping and layering them as you go. Season with ground black pepper , add some small knobs of butter to add crunch and cover with a tight-fitting lid.
  5. Bake the hotpot for 1 hour, then remove the lid and bake for a further 45 minutes or until the potatoes are nicely browned and the lamb is tender. Check by poking with the point of a knife into the centre of the lamb filling – if the meat is done the knife should slide in easily. Serve with freshly cooked greens.

Lamb and Barley Hot Pot

Posted By JB On In Casserole / Stew,English / British,Hairy Bikers,Main | No Comments
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Ingredients

  • 6 lamb shanks
  • 2 tbsp olive oil
  • 2 onions, roughly chopped
  • 3 carrots, peeled and roughly chopped
  • ½ swede/turnip, peeled and cut into small chunks
  • 4 garlic cloves, roughly chopped
  • 2 tbsp rosemary, finely chopped
  • 2 bay leaves
  • 2 sprigs thyme, finely chopped
  • 2 tbsp tomato puree
  • 250g (9oz) pearl barley
  • 1½ litres chicken stock
  • 2-3 tbsp mint jelly
  • 3 tbsp flat leaf parsley, roughly chopped

Method

  • 1. Preheat the oven to 150C/300F/Gas 2.
  • 2. Season the lamb shanks with salt and black pepper.
  • 3. Heat a large ovenproof casserole until hot, add the oil and lamb shanks and cook on each side until golden brown.
  • 4. Remove from the pan then add the onions, carrot, swede and garlic and cook for 2-3 minutes.
  • 5. Add the rosemary, bay, thyme and tomato puree and cook for a further minute.
  • 6. Add the pearl barley and stock to the pan then add the lamb shanks and bring to a simmer.
  • 7. Cover tightly then transfer to the oven and cook for as long as possible – 3-6 hours.
  • 8. Remove from the oven, then add the mint jelly and parsley.
  • 9. Check the seasoning then serve.

Navajo lamb stew

Posted By JB On In Casserole / Stew,Hairy Bikers,Main | No Comments
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Ingredients

  • 2 tbsp oil or lard [17]
  • 1kg/2lb 4oz lamb or mutton [18] neck fillet, cut into chunks
  • 2 onions [19], roughly chopped
  • 2 garlic [20] cloves, roughly chopped
  • 1 tbsp coriander seeds [21], lightly crushed
  • 1 tbsp dried thyme [22]
  • 2 tbsp tomato purée [23]
  • 3 celery [24] sticks, trimmed and cut into large chunks
  • 4 carrots [25], peeled and cut into large chunks
  • 2 large potatoes [26], peeled and cut into chunks
  • ½ pointed or hispi cabbage [27], cut into wedges or chunks
  • 250g tin sweetcorn [28] or hominy, drained and rinsed
  • salt and freshly ground black pepper [29]
  • finely chopped celery [24] leaves, to garnish

For the cornmeal dumplings

Method

  1. Heat the oil in a large casserole over a high heat. Season the meat with plenty of salt and pepper, then add the lamb to the casserole and sear on all sides until it has developed a rich brown crust. You will probably need to do this in two batches. Remove from the casserole and add the onion. Fry until lightly browned, then stir in the garlic, coriander seeds, thyme and tomato purée. Continue to cook for a few minutes, stirring constantly, and then pour in 1 litre/1¾ pint water.
  2. Return the lamb to the casserole and bring to the boil. Turn down the heat, cover and leave to simmer for 1 hour. Add the celery, carrots, potatoes and cabbage, cover and cook for another hour.
  3. While the vegetables are cooking, make the dumplings. Mix the cornmeal, flour, baking powder and thyme, if using, in a bowl and season with plenty of salt and pepper. Add the butter and rub it in until you have a mixture resembling fine breadcrumbs. Gradually add the milk and work until you have a dough. Divide the dough into six dumplings.
  4. Add the sweetcorn to the casserole and push down into the liquid. Place the dumplings on top, cover and cook for around 20 minutes, until the dumplings are well risen and cooked through.

White Irish stew

Posted By JB On In Casserole / Stew,English / British,Hairy Bikers,Main | No Comments
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  • 2 big knobs of butter
  • glug olive oil
  • 4 medium onions, cut into various sizes
  • 3 cloves garlic, crushed
  • 6 large potatoes, cut into various sizes
  • 8 lamb chops, excess fat trimmed off and reserved – thick neck chops will be best (go to a butcher if you can)
  • salt and freshly ground black pepper
  • 565ml / 1 pint good-quality lamb stock
  • chopped parsley
  1. Melt butter with the oil in a large heavy-bottomed pan with a tight-fitting lid.
  2. Add the onions and garlic and sweat them gently, slowly teasing the flavours out – 15 minutes or so over a low heat should do it.
  3. Add the potatoes and stir well to cover in the creamy juices from the onions and garlic.
  4. Add lots of freshly ground black pepper and three pinches of salt (two pinches if you’ve got big hands!).
  5. Leave the potatoes and onions in the pan for a further 15 minutes over a very low heat, taking care not to let them burn – if they begin to stick add a little bit of stock.
  6. Meanwhile, heat a frying pan over a low heat and add the excess trimmed fat from the lamb to the pan. Let the fat render down and add salt and freshly ground black pepper.
  7. Remove and solid fatty bits that remain and add the chops to the pan and brown on both sides.
  8. Once browned, remove the chops and add them to the potatoes.
  9. Add some of the stock to the frying pan and stir well to get all the browned bits off the bottom of the pan. Add this to the chops and potatoes.
  10. Add the remaining stock to just below the level of your ingredients. Put the lid on the pan and cook over a low heat for one and a half hours.
  11. If you like, add some parsley 10 minutes before the stew is ready.
  12. Remove the stew from the heat and leave to rest for about 10 minutes before serving, then taste and adjust seasoning as necessary.

Lancashire Hot Pot

Posted By JB On In Casserole / Stew,English / British,Hairy Bikers,Main,Snack | No Comments
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Ingredients

Method

  1. Preheat the oven to 180C/350F/Gas 4.
  2. Heat the olive oil in a pan and fry the lamb pieces and kidneys for 1-2 minutes on both sides, or until golden-brown all over. Remove from the pan and set aside.
  3. In the same pan, cook the onions and salt for 2-3 minutes, or until the onions have softened. Stir in the flour until the onions are well coated with the flour.
  4. Add the stock to the pan along with the thyme, bay leaves and Worcestershire sauce. Stir and simmer for 8-10 minutes, or until thickened slightly.
  5. Butter a lidded flame-proof casserole dish and place a layer of potatoes (about a third) over the bottom of the dish and season with salt and freshly ground black pepper. Spoon in half of the browned lamb and lambs’ kidneys, then lay over half of the black pudding slices and pour over half of the thickened stock mixture. Repeat the layering process until all of the potatoes, lamb pieces and kidneys, black pudding and stock have been used, finishing with a layer of potatoes on top. Dot the potatoes with the butter, then cover with a lid.
  6. Place the casserole into the oven to cook for 20 minutes, then remove the lid and cook for a further 20 minutes, or until the potatoes are golden-brown on top.
  7. To serve, spoon into serving bowls.

Nan and Mum’s Lamb Casserole.

Posted By JB On In Casserole / Stew,English / British,JB,Main,Nan | No Comments
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I enjoyed this. We mostly had it for Thursday dinner cooked by Mum.
Mum had learnt it from her Mother , my Nan.

Ingredients

  • Lamp chops were our family favourite. I have also tried this with pork and beef.
  • 2 tbl Shop Dried Mixed Herbs or if you mix by hand- Thyme, Marjoram, Oregano, Parsley, Sage and Basil. I would use about 1 tsp of each.
    • I often use various herbs based on what I have available.
    • Adjust the qty to your taste.
  • 1 Onion – Chopped
  • 1 Carrot – sliced / chopped , what ever
  • As many as you want smallish potatoes halved
  • Any other root veg such as swede, parsnips, turnips etc all cut to a reasonable bit size.
  • 1 Clove Garlic – Crushed.
  • I like to add a small splash of Worcester Sauce – But this is not how my Mum or Nan made it.
  • Gravy thickening flour. I use Bisto gravy browning powder. Corn flour works equally well. Add about 3tsp to a small cup. Mix with enough water to make a very thick paste.

Method

  • Pre – heat an oven to 170 C for normal cooking. It can be as low as 130C if you want to cook it slowly.
  • Place the chops in a large oven proof pan or dish which has a lid.
  • Add the onion, garlic, carrots, spuds and any other veg.
  • Cover with hot water. I fill as much as the oven dish or pan can take.
    • But I do really like the gravy 🙂
  • Stir in the thinking paste you made earlier. Make sure it well mixed in or you will end up with lumpy gravy.
  • During cooking its worth give it all a quick stir from time to time. Mostly leave it alone to get on with cooking.
  • If using 170C it should be done after 1:30 to 2 hours.
    If your using 150C about 4 hours.
    If your using 130C pretty much as long as you like.
  • VERY IMPORTANT —– DO NOT LET IT BECOME DRY. THERE MUST ALWAYS BE A COVERING OF LIQUID.

    OR
  • I sometimes use a slow cooker instead of an oven. The method is the same. It gives a different texture to the meat and also as it cooking for so long it gives a chance for the flavours to fuse together well. It also give a chance for the veg to give their flavour to the cooking juice and also absorb the overall flavour well.

  • I still switch between oven and slow cooking depending on my mood at the time.
    If I am working out all day, the slow cook pot is good to come home to.

Beef Stew / Goulash Style

Posted By JB On In ALL CATEGORIES,Casserole / Stew,English / British,Hungry,JB,Main,Snack | No Comments
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Ingredients

700g beef stewing steak trimmed and cut into 4cms cubes

2 large onions

1tblsp olive oil

1 clove garlic crushed

1 rounded tblsp plain flour

1 rounded tblsp smoked paprika – This also works well with sweet paprika or a mix of both

400g tin Italian chopped tomatoes

1 medium green pepper

1 red pepper

150ml soured cream

salt and pepper

Cooking Method

  1. Pre heat the oven to 140c
  2. Heat the oil in a flameproof casserole dish until sizzling hot and then brown the cubes of beef on all sides, cooking a few at a time and transferring them to a plate with a slotted spoon as they brown.
  3. Reduce the heat to medium and then stir in the onions and cook for 5 minutes until pale golden.  Add the garlic, sliced green pepper and return the meat to the dish, sprinkle in the flour and paprika and stir to soak up the juices.
  4. Next, add the tin of tomatoes, season with salt and pepper and bring everything to a slow simmering point before covering with a tight fitting lid and transferring the casserole to the middle of the oven.  Cook for 2 hours
  5. Prepare the red pepper by halving it, removing the seeds and cutting the flesh into 3cms strips.  Then, when the 2 hours are up, stir the chopped pepper into the goulash, this is also a good time to have a taste and maybe add some more paprika.
  6. Replace the lid and cook for a further 30 minutes.
  7. Just before serving, stir in the soured cream to give a marble effect and sprinkle a little more paprika over.  Serve straight from the casserole.

Beef Stew / Goulash Style

Posted By JB On In ALL CATEGORIES,Casserole / Stew,English / British,Hairy Bikers,Hungry,Main,Snack | No Comments
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Ingredients

  • 1kg good braising steak, preferably chuck steak
  • 1 tbsp sunflower oil
  • 3 medium onions, cut into 12 wedges
  • 3 garlic cloves, crushed
  • 2 tsp hot smoked paprika
  • 1 tbsp paprika
  • 1 beef stock cube (Oxo works well here)
  • 600ml cold water
  • 400g can of chopped tomatoes
  • 2 tbsp tomato puree
  • 2 bay leaves
  • 1 red pepper
  • 1 green pepper
  • 1 orange pepper
  • flaked sea salt
  • freshly ground black pepper

Cooking Method

  1. Lots of peppers and paprika make a good bit of braising steak into something special. A great foot stomping feast from Hungary to stop you feeling hungry!
  2. Preheat the oven to 170°C/Fan 150°C/Gas 3½. Trim any hard fat off the beef and cut the meat into rough 4cm chunks. Season well with salt and freshly ground black pepper.
  3. Heat the oil in a large flameproof casserole dish. Add the steak and fry over a high heat until nicely browned all over, turning regularly. Tip the onions into the pan and cook with the beef for 5 minutes until softened. Add the crushed garlic and cook for a further minute, stirring regularly.
  4. Sprinkle both paprikas over the meat and crumble the beef stock cube on top. Add the water, tomatoes, tomato purée and bay leaves. Season with salt and pepper, stir well and bring to a simmer. Cover with a tightly fitting lid and transfer the dish to the oven. Cook for 1½ hours.
  5. While the beef is cooking, remove the core and seeds from each pepper and chuck them away. Cut each pepper into chunks of about 3cm. When the beef has cooked for 1½ hours, carefully remove the dish from the oven. Stir in the peppers, put the lid back on and put the goulash back in the oven for a further hour or until the beef is meltingly tender.
  6. Serve with small portions of rice (see pages 178–179) and spoonfuls of soured cream if you like, but don’t be too generous – soured cream contains less fat than double cream but still has 30 calories per tablespoon!