Recipe Sticky?

[dinahsmum]

Well, this was fabulous! It's from a booklet the butcher gave me. The site is www.tuck-in.com and has lots of really good looking beef and lamb dishes. Hope this cut'n'paste works. I thickened the gravy a very little just with cornflour. I feel it would be sacriledge to use gravy granules (and don't have any anyway)
The cheesy/mustardy croutons were fab and just perfect with the pretty hearty casserole - potatoes might be too much/rice or pasta would be just 'wrong'

Brisket of Beef with Brown Ale

Serves: 4-6
Time to cook: Approximately 2 hours +
optional overnight marinating
Oven temperature:Gas mark 4-5, 180ºC, 350ºF

Take.

Lean beef brisket joint
Brown Ale
Oil
Shallots
Garlic
Bay leaf
Brown sugar
Worcestershire sauce
Tomato purée
Ground black pepper
Small turnips
Carrots
Gravy granules

Make.

1. Place 1.5kg (3lb) lean beef brisket joint in a large bowl and pour over 450ml (¾pt) Brown Ale, cover and leave for 24 hours or overnight. (If you don’t have time to marinate the joint, just add the ale after the garlic in the paragraph below). Drain joint, reserve ale and pat dry the meat.
2. Heat 15ml (1tbsp) oil in a pan and fry the meat to brown all over. Transfer to a large casserole dish. Fry 8-10 shallots, peeled, and 1 clove garlic, peeled and crushed. Add the reserved marinated ale and bring to the boil. Add 1 bay leaf, 15ml (1tbsp) brown sugar, 30ml (2tbsp) Worcestershire sauce, 15ml (1tbsp) tomato purée and black pepper. Pour over the brisket. Cover and cook in oven for 45 minutes. Add 4 small turnips, peeled and quartered (left whole if small), and 2 carrots, peeled and quartered, to the casserole, baste the brisket and replace the lid. Return to oven for ¾-1 hour or until meat is tender.
3. Remove the brisket and vegetables from the casserole, keep the vegetables warm and transfer the meat to a carving plate, cover lightly in foil and leave to rest. Drain the juices into a saucepan and thicken with gravy granules.

Eat.

Serve with cheesy croutons (thick slices of French stick buttered and spread with wholegrain mustard piled with your favourite regional cheese, grated and placed under the grill until bubbling), gravy and a pile of steaming seasonal vegetables

[dinahsmum]

Quick & easy peasant soup

First catch your peasant .....
No, seriously, I wa stuck for lunch on saturday - such a filthy day the salad I had planned wasn't appropriate. So I decided to make soup but had to scrabble around to find ingredients. I can up with this and it was fabulous! Ready within 20 minutes of starting preparation

Ingredients
few thin slices of chorizo
1 medium potato, peeled and diced very small
1 small onion, peeled and chopped very fine
2" of celery stick, chopped fine
1 veg stock cube and just over half pint water(or real stock if you have any, obviously)
2 cabbage leaves, in fine shreds
1 large tin baked beans in tomato sauce

put a drop of veg oil in pan and heat chorizo through, add potato, onion and celery. Cook very gently for 5 minutes or so, stirring to prevent sticking.
Add stock cube and water and simmer until the veg is cooked.
Add the beans and heat through, bring back to simmer
Add the cabbage, cook for a couple of minutes.

That's it! Serves 3 probably, unless you are piggies like us, when it served 2.

[Kazz]

Pan fried pork tenderloin with cream, spinach, roast pepper and goat's cheese sauce

Ingredients
Half a red pepper per person
One onion
Cream/creme fresh
Soft goat's cheese
Black pepper
Pancetta
1 large bag of large leaf spinach
Pork tenderloin – 4/5 inch pieces per person
Olive oil

Rinse red peppers, core and seed and slice into fine rings. Slice the onion into fine rings. Lay peppers and onions onto a highly greased baking tray in the oven at 200 deg c. You will have to keep a close watch on these so that they don't burn, keep turning them – you are watching for them to be golden on the outside – slightly crisped on the edges is ok and is what gives them the flavour.

Put a slug of cream into a pan, crumble in the goats cheese, add black pepper and stir in the peppers and onions – leave the flavours to infuse.

Put a tiny bit of oil in a pan, cut the pancetta into tiny cubes and fry off in the pan. Wash the big spinach and toss in the pan VERY quickly so it is only just wilted. Put onto heated plates to one side. Cut the tenderloins into segments, 4/5 inches per person. Heat up the pan with a tiny bit of oil until very hot.

Put the meat into the pan and cook quickly, turning to get evenly golden. Cook to taste.
Take the meat out of the pan and rest for a few minutes – this is essential.
Once rested put 2 diagonal slices through the meat, almost all the way through but not quite. Arrange the spinach on plates and place the pork on top. Drizzle the sauce in a semi circle around the outside of the plate. Or just pour it depends on your way of doing things.

Season with black pepper. Eat

[Kazz]

Spiced orange chocolate cheesecake

Serves 10-12 Or half the ingrediants for smaller portions

Ingredients
100g dark chocolate digestive biscuits
50g melted butter
2 x 200g bars of Green and Black's organic Maya Gold (spiced orange) chocolate
426ml double cream
250g full-fat soft cheese
250g mascarpone
Slug of Cointreau or Grand Marnier
2 oranges
A little caster or icing sugar

Whizz the biscuits in a food processor until they resemble breadcrumbs.(or break them small enough) Pour in the melted butter and whizz again to bring together (you can do this with elbow grease but its easier with processor). Grease a 20cm springform baking tin. Press the biscuit mixture down firmly to evenly cover the base. Refrigerate while you make the topping.

Break the chocolate into small pieces in a bowl. Put it over a pan of barely simmering water until it starts to melt. Take it off and set it aside until it melts completely. You can stir it once or twice to help the process, but be gentle and don't overdo it. Cool slightly.

Gently beat 2/3 (284ml) of the cream, the cheese and mascarpone in a bowl until well combined. Stir in the melted chocolate. Spoon over the base and refrigerate for at least three hours, preferably overnight. Whip the remaining cream. Stir in the liquor.

Zest the oranges. Mix the threads of zest with a little sugar. Peel and segment the oranges. Run a knife round the edge of the cheesecake, release the springform tin. Cut thin wedges of cheesecake and serve each one with a blob of cream topped with a few shreds of the candied zest and two or three orange segments on the side.

[dinahsmum]

Chicken and prawn gumbo

This is lovely. Made it last night - it makes a real change. Easy to do, quick cooking - I think I'll adopt it as an 'entertaining' dish too.

http://www.ivillage.co.uk/food/tools...,,4067,00.html

[alexgirl73]

it sounds lovely DM, but I can't eat prawns!!!

[dinahsmum]

leave them out then! - or put in clams? Can you cope with them?

[alexgirl73]

Not really lol, I think I'll give it a go without any shellfish added.

[mable1718]

shortbread


what you need

150g plain flour
100g butter
50g caster sugar

weigh out all the ingredients sieve the flour into a bowl
mix it up using your hands
roll it out cut in to shapes

oven 180 degrees for 20 mins

[Mags]

Originally Posted by mable1718

shortbread


what you need

150g plain flour
100g butter
50g caster sugar

weigh out all the ingredients sieve the flour into a bowl
mix it up using your hands
roll it out cut in to shapes

oven 180 degrees for 20 mins

Another recipe for shortbread in post 27