Mince and Tatties

 

Ingredients:  500g best minced beef

1 medium onion

1 large carrot

50g swede (turnip)

2 tablespoons vegetable oil

1 tablespoon mushroom ketchup

2 teaspoons Bovril

1 teaspoon redcurrant jelly

1 teaspoon tomato puree

1 stick of celery (left whole)

Salt and pepper to taste.

Method

Firstly finely grate the onion, carrot and swede or alternatively finely chop in a food processor, next heat the oil in a saucepan add the mince and brown for 3 or 4 minutes add the finely grated (chopped) vegetables and cook for a further 3 to 4 minutes. Add the rest of the ingredients cover with water and bring to the boil, once boiling put a lid on the pan, turn down the heat and simmer for 45 minutes. Once cooked remove the celery stick and serve with fluffy mashed potato.

Serves four.

 

Sausage Casserole with Cobbler Topping

Sausage Casserole

INGREDIENTS:-

Casserole:-  

Oil for frying

1lb sausages

2 onions (sliced)

4oz streaky bacon (diced)

1oz plain flour

1 400g tin chopped tomatoes

2 tablespoons tomato puree

1 tablespoon Worcester sauce

1 tablespoon mushroom ketchup

3oz button mushrooms (sliced)

½ pint beef stock

Salt and pepper to taste.

Cobbler Top:- 

8oz self-raising flour

2oz butter (softened)

1 teaspoon dry mustard powder

1 teaspoon baking powder

1 egg (beaten)

milk

pinch of salt

 

METHOD.

Fry or grill the sausages until brown then cut into 2 or 3 pieces transfer to a dish and keep warm, next fry the bacon and onions until soft add the plain flour and fry for another minute. Add the tomatoes, tomato puree, beef stock and the sauces, season to taste and bring to the boil whilst stirring. Lastly add the mushrooms and previously cooked sausages, and simmer for 15 to 20 minutes, then transfer to an ovenproof dish.

Meanwhile make the cobbler topping.

Mix the self-raising flour, baking powder, mustard powder and salt in a bowl then rub in the softened butter, add the beaten egg and sufficient milk to mix to a soft dough, place on a floured surface and roll out until it reaches ½ an inch thickness, cut into small scone size circles with an appropriate cutter, and place these around the edge of the sausage mixture in the dish overlapping them a little, then bake the whole lot in a pre-heated oven gas mark 7 (220*c) for about 15 minutes until the cobbler circles have risen and are golden brown.

 

Tuna Sweetcorn Fishcakes!

We all like fishcakes, so we found a recipe and it looked perfect! We eat tuna mayo sweetcorn sandwiches and thought this recipe would be ideal to try! We made it into 4 (HUGE) cakes but they were a pain to cook, I suggest making them into 8.

You will need:

  • 450g potatoes cut into small chunks
  • 2 tsbp mayonnaise
  • 310g tinned tuna, drain
  • 200g sweet corn
  • A small bunch of snipped chives
  • 2 beaten eggs
  • 100g dried bread crumbs
  • Sunflower oil
  • Salt & pepper

Method:

1. Cook the potatoes in salted boiling water until soft. Drain and tip into a colander and steam dry. Put the potatoes into a separate bowl, mash and season with salt and pepper to taste.

2. Mix in the sweetcorn, mayo, chives and tuna until well mixed. Shape into as many cakes as you want (I would recommend 8, 4 was WAY to big) and chill in the fridge until firm(er).

3. On a big plate, pour out the eggs. Do the same with the breadcrumbs on a separate plate.

4. Once the cakes are ready, take out and dip into the eggs. Allow to drip off any excess and cover in the breadcrumbs. Fry in the sunflower oil on each side (2-3 minutes) until golden brown. Enjoy!

 

Mashed Potato Pie

This should be eaten with meat or something as a meal or fancy mash as a side dish! Not the easiest thing to make, but then again, not the hardest. It was nice apart from the fact it needed more seasoning, something to keep in mind for next time!

You will need:

  • 1kg peeled potatoes cut into smallish pieces (have to be about same size)
  • 1 tbsp extra virgin olive oil
  • 1 onion, finely chopped
  • 100g shelled peas, fresh or frozen (and thawed)
  • 30g unsalted butter
  • 250ml milk or cream (or a bit of both if you prefer)
  • 1 egg, beaten
  • 50g ham, sliced into thin ribbons
  • A small bunch of fresh chives, snipped into small pieces
  • 90g cheddar, grated
  • salt & ground black pepper

Method:

1. Put potatoes in a large saucepan and add water to cover. Add a few pinches of salt to taste. Boil for about 20 minutes until you can easily put a knife into them with much effort.

2. Heat the oil in a frying pan, add the onion an a pinch of salt and cook until browned ( 5-7 minutes). Put the peas in a owl and add water to cover, put in the microwave and microwave on a high setting for 3 minutes.

3. Drain the cooked potatoes, mash and add the butter, milk/cream and salt. Mix in the egg until well blended. Pre heat oven to gas mark 5/190*C/375*F. Prepare a large dish.

4. Stir in the onion, peas, ham , chives and half the cheddar. Season with salt and pepper. Transfer to dish and sprinkle with the remaining cheddar and bake until browned, 40-45 minutes. Enjoy.

Mashed Potato Pie

Tasty Homemade Lasagna

Ingredients :-

750g lean minced beef

1 medium / large onion finely chopped

2 garlic cloves crushed or 1 teaspoon garlic paste

2 400g tins Napolina chopped tomato’s

1 190g jar sun dried tomato paste

2 tablespoons tomato puree

200ml or 1 cup of water

2 tablespoons sugar

1 tablespoon salt

1 tablespoon dried parsley

1 and ½ teaspoons dried basil

1 teaspoon Italian seasoning

¼ teaspoon ground black pepper

175g grated cheddar cheese

175g grated red Leicester cheese

500ml cheese sauce (Bisto)

12 Napolina egg pasta lasagne sheets

2 tablespoons olive oil

METHOD

Place 2 tablespoon of olive oil into a large saucepan and Cook the minced beef, onion and garlic until well browned, stir in the tinned tomatoes, tomato paste, tomato puree and water. Next add the sugar, salt, basil, Italian seasoning, pepper and half of the parsley, stir well bring to the boil then reduce the heat and simmer for 90 minutes stirring occasionally.

Next bring a large pan of slightly salted water to the boil and then add the pasta sheets, the recipe states 12 sheets, that is because this is how many it takes to do 4 layers of pasta in the size of dish that we use (270mm x 215 mm), you may adjust this number to suit whatever size of dish you are using. Boil the pasta for 8 to 10 minutes then rinse in cold water.

Mix 500ml of cheese sauce, we use Bisto but any brand will do, you may even make your own if that is what you prefer, just don’t make it to thin it needs to be reasonably thick, to this add the other half of the parsley.

Once everything is prepared take your oven dish and start by putting in a thin layer of the mince mixture, then a layer of pasta followed by more mince, and another pasta layer, cover this with half of the cheese sauce mix and sprinkle in half of the grated cheese, on top of this place another thin layer of mince then pasta, then a final layer of mince followed by a final layer of pasta and top off with the remaining cheese sauce and grated cheese.

Cover with foil and place in a pre-heated oven 190*c gas mark 5 and cook for 30 minutes, remove the foil and cook for a further 30 minutes until golden brown. Remove from oven allow to cool for a few minutes serve and enjoy.

Homemade Lasagna Recipe Homemade Lasagna Recipe

Spaghetti Bolognese

I’ve wanted to make spaghetti for a while. I got the idea from one of my favourite video game characters and have wanted to make it since. I found a recipe and wanted to make it myself but Grandad had to show me the safe way to chop an onion and grate the carrots and not my fingers. Not an easy recipe but well worth it!

You will need:

  • 500g beef mince
  • 2 tbsp olive oil
  • 1 diced onion
  • 150g grated carrots
  • salt and pepper to taste
  • 800g tinned chopped tomatoes
  • 400ml beef stock
  • 400g spaghetti
  • 2 tsp garlic puree

Method:

1. Heat a saucepan over a low heat and add 1 tbsp olive oil and once hot add the beef mince and a pinch of salt and pepper. Cook until brown and there are no pink bits visible. Transfer meat to bowl along with any juices.

2. Add the other tbsp olive oil in the same pan as the meat was previously cooked in and add the diced onions and a pinch of salt. Fry slowly for 5 minutes or until soft and going translucent. Add the garlic and stir well, cook for another 1-2 minutes.

3. Add the carrot and beef mince (juices included) to the onion mix and mix well.

4. Add the tomatoes and mix, add the beef stock and stir. Bring to a simmer and stir enough so it doesn’t stick. Do this for 45 minutes, continuously checking on it every few minutes and stirring.

5. When ready, cook the spaghetti according to packet. We cooked ours for 10 minutes in slightly salted boiling water.

6. Serve however you want. You can drain and mix into the bolognese or drain and lay in a ring on a plate and put some bolognese in the middle like we did!

 

Roast Dinner In A Giant Yorkshire Pudding

Little bit of a cheat here as the Yorkie isn’t made from scratch, but we had them in the freezer so thought why not?

We did a scaled down roast dinner, just roast and boiled potatoes, sliced carrots, peas, meat and gravy. Cook the Yorkshire pudding for 10 minutes and then dish the roast dinner out into them.

Quick, easy and very tasty, makes a nice change from the normal roast.

Roast Dinner in a Giant Yorkie

Tasty Chinese Style Mild Beef Curry

Ingredients:-

500g minced beef,

250g diced beef,

1 medium sized onion,

3 medium/large carrots,

1 300g tin of marrowfat peas,,

1 170g tub of Maykway curry sauce mix, (mild)

1/4 cup of wine, (optional)

3 tbsp olive oil, or veggie oil, (which ever you prefer)

dash of Worcestershire or soy sauce. (optional)

 

Method:-

Firstly peel and grate the carrots and put these on to boil in a pan of water salted to taste.

While they are cooking, finely chop the onion, then add this to the minced beef and 2 tbsp of oil and cook in a large saucepan over a medium heat until done. Turn down the heat and add the full tub of maykway curry sauce and stir in until thoroughly mixed with the beef then add the carrots along with the water they were cooked in, followed by the tin of peas. Leave to thicken stiring occasionally so it doesn’t stick. (Note! you will possibly have to add more water to reach a nice consistency, just boil a kettle and add a little at a time as desired.)

Next slice the diced beef into thin strips, and fry these in the remaining tbsp of oil over a high heat for a minute each side to seal them, then add the wine and the dash of Worcestershire or soy sauce (actually I add a splash of both), and top up with water till the meat is just covered over, turn down the heat cover the pan and simmer until most of the liquid has gone, by which time the meat should be lovely and tender, then just add to the curry.

Note! If like myself you like a lot of the curry sauce you can add a tbsp of corn flour to thicken things up a bit more, thus allowing more liquid to be added resulting in more sauce. If this is the case add it at the same time as the curry sauce mix. As an onion lover I also like to add some larger chunks of onion shortly before dishing out the curry. This way it remains nice and crunchy which I think adds a welcome texture to the curry.

                              The Finished Curry

Favourite Pie 1915

First published in  Dr. Allinson’s Cookery Book, 1915

Ingredients:
3 ounces of macaroni
2 breakfastcupfuls of Allinson breadcrumbs
2 onions, chopped very fine
2 breakfastcupfuls of tinned tomatoes
3 eggs, well beaten
3 ounces of butter
1 dessertspoonful of curry salt to taste
Instructions:
Boil the macaroni until tender, and cut it up into pieces 1 inch long; fry the onion brown in the butter, mix the breadcrumbs with the tomatoes, add the eggs, curry, onion and salt, and mix all this with the macaroni; turn the mixture into a pie-dish, and bake the pie for 1 hour.

Cobbler Topping!!

I recently baked a cobbler topping for my Nans stew… It didn’t work out, but if you follow to instruction and use SELF-RAISING flour instead of PLAIN flour (like I did, it clearly said SELF-RAISING) you’ll be fine!!

NOTE FROM NAN: If you do manage to add plain flour into a recipe that calls for self raising by mistake simply add 1 teaspoon of baking powder to every 200g of flour. And, I agree that it didn’t rise as much as it should have but it was really tasty just the same  😀

You will need:

  • 350g self-raising
  • A pinch of salt and pepper
  • 4 tbsp mixed herb, preferably including thyme, rosemary and parsley
  • 200g of grated butter
  • A little bit of lemon juice (around a tea-spoon)
  • 1 beaten egg
  • Water (Cant say exactly how much because it varies, but I used about 7 tbsp)

Method:

  1. Mix together the flour, herbs, Butter, salt & pepper using a fork (this is so you don’t mush the butter up, its SUPPOSED to be in small chunks).
  2. Make a hole in the middle so to mixture looks like a doughnut, add the lemon juice and water, slowly mix together.
  3. If the dough you just created is too dry add more water, if it’s too wet put in the fridge for a few minutes. I wouldn’t worry too much about it being a bit wet as it will pick up more flour as you roll it out on a floured surface to around 2cm thick.
  4.  Then cut out using a cutter, or just use a knife. Place on top of the stew/casserole and glaze with the beaten egg.

The completed cobbler topping: