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Beef |
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Liver in Bacon Pie with mustard
Ingredients
For the pastry
100g/3½oz self raising flour
pinch of salt
50g/1¾oz butter
1 tsp Parsley
1 egg
For the filling
200g/7oz liver
6 slices of bacon
1 tsp oil
¼ onion, sliced
splash of red wine
1 tsp soft brown sugar
knob of butter
For the Mustard Cream
150ml/5¼fl oz cream
2 tsp colmans english mustard
1 chicken stock cube
½ onion, diced
1 tbsp basil, chopped
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Make the pastry. Blitz the flour, salt, butter and parsley in a processor until smooth and then add the egg to bring the mixture together
3. Roll the dough out on a lightly floured surface and cut into two rounds.
4. To make the filling, cut the liver into six strips and wrap up in bacon. Heat the oil in a pan and fry the liver for a few minutes.
5. Add the onion, wine and sugar and heat for 2-3 minutes.
6. Spoon into 2 tea cups along with the butter and place the pastry rounds on top.
7. Place in the oven for 10-15 minutes or until golden.
8. Meanwhile make the mustard cream. Heat the cream in a saucepan and add the rest of the ingredients. Heat gently for a few minutes and serve with the liver and bacon pie.
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Liver and Bacon
Ingredients
900g liver
900g bacon
pepper and salt, to taste
a small piece of butter
flour
2 tbsp lemon-juice
150ml water
Method
1. Cut the liver in thin slices, and cut as many slices of bacon as there are of liver; fry the bacon first, and put that on a hot dish before the fire.
2. Fry the liver in the fat which comes from the bacon, after seasoning it with pepper and salt and dredging it with a little flour. Turn the liver occasionally to prevent its burning, and when done lay it round the dish with a piece of bacon between each. Pour away the bacon fat, put in a small piece of butter, dredge in a little flour, add the lemon-juice and water, give one boil, and pour it in the middle of the dish.
Don't forget to add some colmans english mustard on the side !!! or as an alternative use colmans liver and bacon casserole mix for a great british casserole
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Steak & Kidney Pie
Ingredients
600g/1lb5oz stewing steak, diced
280g/10oz ox kidney, trimmed and finely sliced
125g/4oz plain flour
salt and pepper to taste
1 onion, peeled and chopped
1 tbsp fresh parsley, chopped
7.5ml/½tbsp tomato purée
150ml/5fl oz beef stock
225g/8oz puff pastry
1 egg, beaten for glazing
Method
1. Heat the oven to 220C/425F/Gas 7.
2. Put the steak and kidney into a bowl and toss in the flour and some salt and pepper.
3. Put the onion, meat and parsley into a pie dish and pack down.
4. Pour in the tomato purée, stock and enough water to come half way up the dish.
5. Roll out the pastry to 2mm/1/8in thick and cut a long strip to fit around the pie dish.
6. Brush the lip of the dish with water and press the strip of pastry on to it.
Brush the strip with more water and put the pastry over the top to make a lid. Cut away any excess and crimp the edges. Cut a 1cm/½in hole in the centre to allow the steam to escape and decorate the pie with any leftover pastry trimmings.
7. Chill the pie for 10 minutes, brush with the beaten egg and then bake in the oven for 30 minutes until the pastry is golden and risen. Decrease the heat to 180C/350F/Gas 4 and continue cooking the pie for another 90 minutes until the meat is tender. If the pastry gets too dark, cover with foil.
Don't forget the colman's english mustard on the side! |
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Roast Beef & Yorkshire Pudding
Ingredients of Roast Beef & Yorkshire Pudding
Fore rib of beef (about 4 kgs/9 lbs), French trimmed, boned and rolled
Olive oil
Salt and black pepper
For the Yorkshire Pudding
3 eggs
115g/4oz flour
275ml/½ pint milk
Beef dripping
Salt
Or if you are short of time;
Golden Fry Yorkshire Pudding Batter Mix.
How to make this traditional Roast Beef & Yorkshire Pudding
1. Preheat the oven to its highest setting.
2. Rub the beef with the olive oil, salt and black pepper all over.
3. Put a heavy-based roasting tray on the hob and when hot, add the beef.
4. Seal the beef quickly on all sides to colour and crisp the outside.
5. Transfer the beef immediately to the oven and leave the oven on its highest setting (about 240C/460F/Gas 8) for 20 minutes.
6. Reduce the heat to 190C/375F/Gas 5 and roast for half an hour per kilo for rare, adding another ten minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done.
7. Remove from the oven and place on a board or tray for resting.
8. Loosely cover with foil and rest the meat for a minimum of 40 minutes before carving, letting the precious juices that have bubbled up to the surface seep back into the flesh. Also, as the meat relaxes it becomes easier to carve.
9. For the Yorkshire pudding, mix together the eggs, flour and a pinch of salt.
10. Add the milk, stirring constantly, until you have a runny batter.
11. Leave this to rest, covered, in the refrigerator for up to 12 hours.
12. Place 1cm/½in of beef dripping in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm/½in of beef dripping across the bottom.
13. Heat the dripping in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot.
14. Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes.
15. Serve immediately with the carved roast beef.
Don't forget to serve with Bisto gravy, Colman's Horseradish Sauce or Colman's English Mustard.
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Brits Favourite Cottage Pie
Ingredients of Brits Favourite Cottage Pie
1 tbsp oil
1 large onion chopped
2 medium carrots, chopped
560g/1¼ lb beef mince
400g/14oz Tin Napolina tomatoes
290ml/10fl oz beef stock made with Knorr oxo cube
1 bay leaf
Fresh thyme leaves from 1 sprig
2 tbsp Heinz tomato purée
Salt and black pepper
For the topping:
Parsnips, Potato and Colman's horseradish mash
750g/1½ lb potatoes, peeled and chopped
225g/8oz parsnips, peeled and chopped
2 tsp Coleman's creamed horseradish
75g/2½oz butter
55ml/2fl Carnation evaporated milk
How to make this traditional Brits Favourite Cottage Pie
1. Preheat the oven to 190C/375F/Gas 5.
2. Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for 5 minutes until soft.
3. Add the minced beef and cook for 3 minutes to brown.
4. Add the Napolina tomatoes , Heinz tomato purée , Knorr oxo cube , bay leaf and thyme.
5. Cover and simmer for 30 minutes. Season.
6. Make the mash: boil the potatoes and parsnips in water until soft. Drain and mash with the butter and Carnation evaporated milk. Stir in the Coleman's creamed horseradish and season with salt and black pepper.
7. Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes until golden brown.
While waiting for the dish to brown why not put your feet up and enjoy a good old cup of Typhoo tea. |
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Beef with Horseradish Spinach
Ingredients
600g/1lb 5oz beef fillet
½ bottle red table wine such as Cabernet Sauvignon or Syrah
1 tsp black peppercorns
¼ bunch thyme
2 garlic cloves, peeled
1 tbsp instant beef gravy granules
300ml/10½fl oz water, just boiled
For the Spinach
500ml/17fl oz double cream
500g/1lb bag of spinach, blanched and thoroughly dried
4 tbsp Colmans Horsradish Sauce
Method
1. Roll the fillet tightly in cling film so you have a firmly rounded slab. Slice into four equal medallions.
2. Combine the red wine, peppercorns, thyme, and whole garlic cloves in a saucepan and bring to the boil. Boil rapidly for about 10-15 minutes, reducing the mixture by half.
3. Combine the gravy granules with the boiled water and stir until you get a gravy consistency. Pour this into the red wine - this will be your poaching gravy.
4. Bring the gravy back to the boil, on a medium-low heat, then add your beef medallions. Poach for 7-8 minutes for medium, 5-6 for rare.
5. While the beef is poaching make the creamed spinach. Pour the cream into a saucepan and reduce by half on a medium heat. Add the horseradish cream to the cream and stir until smooth and thick.
6. Make sure your spinach is completely dry and add to the cream mixture. The creamy spinach should by thick and easily hold together, not at all runny.
7. Press the spinach mixture on a plate with beef fillet and drizzle on the gravy. |
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Luxury Steak & Onion Jacket Potato
Steak and onions cooked in red wine and mustard make a luxury filling for the humble baked potato. Add a green salad to complete the meal.
Ingredients
2x225g/8oz potatoes, scrubbed
1 tbsp vegetable oil
2 large onions, sliced
170-225g/6-8oz rump steak, cut into slices
1 tsp colmans english mustard
4 tbsp red wine
salt and freshly ground black pepper
chopped fresh parsley, to garnish
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Scrub the potatoes and place in the oven.
3. After the potatoes have been cooking for 45 minutes heat the oil in a frying pan and gently fry the onions until golden brown and soft (this should take about 15 minutes).
4. Increase the heat, add the steak and fry for 3-4 minutes or until cooked.
5. Stir in the mustard, wine and seasoning, and continue cooking for 1 minute.
6. When the potatoes are cooked cut them in half lengthways and spoon in the steak and onion filling. Serve immediately garnished with freshly chopped parsley. |
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Baked Bean Hotpot
Baked Bean Hotpot
Ingredients
225g/8oz minced beef
1 mediun onion, peeled and chopped
125g/4oz mixed frozen pepper or fresh
125g/4oz mushrooms
400g/14oz can of tomatoes
200g/7oz can of Heinz baked beans
1 tsp chilli powder
1 tsp oregano
1 tsp basil
little oil for frying
Method
1. Fry the mince beef in a drop of oil then add the chopped onion and cook until soft.
2. Add your mixed peppers and mushrooms.
3. Cook for 3 minutes then add can of tomatoes and baked beans and simmer on the stove. |
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Beef Stroganoff
Ingredients
30g/1oz olive oil
200g/7oz beef steak, cut into thin strips
2 spring onions, finely sliced
200ml/7fl oz double cream
½ tsp paprika
2 tsp white wine vinegar
1 tsp Oxo
Method
1. Heat the oil in a large frying pan.
2. Fry the beef strips for 3-4 minutes until brown.
3. Add the spring onions and sauté for 2-3 minutes.
4. Remove from the heat and keep warm.
5. In the same pan heat the cream, paprika and white wine vinegar together for a few minutes.
6. Return the meat and spring onions to the pan and simmer gently for 4-5 minutes.
7. Remove from the heat and serve immediately. |
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Mini Yorkshire Pudding & Beef with HorseRadish Sauce
Ingredients
For the Yorkshire puddings:
Yorkshire pudding mix or
1 egg
85g/3oz plain flour
85ml/3fl oz milk and water mixed
vegetable oil
For the horseradish cream:
1 tub crème fraîche
2 tbsp fresh horseradish
salt and pepper
For the filling:
2-3 beef fillets (depending on size)
flat leaf parsley, to garnish
Method
1. To make the Yorkshire puddings, gently add the egg to the flour. Slowly add the water and milk to the mix, stirring continuously to keep it smooth.
2. Put a few drops of oil into each small muffin tray and put into a medium hot oven to heat. When the tray is hot, pour 2.5cm/1in of mixture into each space and replace in the oven. Cook for about 8-10 minutes until the mixture has puffed up. Then cool on a cooling rack.
3. To make the horseradish cream, simply mix all the ingredients together.
4. Cook fillet of beef rare (or more done if you prefer), slice thinly and arrange on the baby Yorkshire puddings. Add a dollop of horseradish cream and decorate with a sprig of flat leaf parsley. |
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Meatloaf
Ingredients
750g/1lb 10oz lean minced beef
175g/6oz sausage meat
1 egg, beaten
1 medium onion, finely chopped
1 clove garlic, crushed
1 tablespoon sage leaves, chopped
1 tablespoon english mustard colmans
1 heaped tablespoon tomato purée
110g/4oz fresh breadcrumbs
½ tsp paprika
salt and freshly ground black pepper
Method
1.Heat the oven to 180C/350F/Gas4.
2.Place all the ingredients in a large mixing bowl and mix thoroughly - it s best to use your hands here.
3.Transfer the mix to a 900g/2lb loaf tin and pat down until level. Cover the top of the mixture with an oiled piece of greaseproof paper.
4.Bake in the oven for 1 hour 30 minutes or until the meatloaf is cooked through. (Remove the paper 15 minutes before the end of cooking). |
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Steak, Chilli & Chocolate Fondue
And now for something different !!
Ingredients
400g/14oz sirloin steak, trimmed and cut into 5cm/2in cubes
1 tbsp olive oil
salt and freshly ground black pepper
55g/2oz caster sugar
100ml/3½fl oz water
1 garlic clove, peeled
1 sprig fresh thyme
55g/2oz Cadbury Bourneville dark chocolate, chopped
½ red chilli, de-seeded and chopped
Method
1. In a medium saucepan gently heat the sugar until melted.
2. Pour in the water and gently bring to simmering point.
3. Add the garlic and thyme and simmer for 2-3 minutes to allow the flavours to infuse.
4. Place the steak cubes in a shallow dish. Season and drizzle over the oil.
5. Place a small frying pan on the heat.
6. Fry the steak for 1 minute on either side for medium. Cook for a shorter or longer period depending on personal taste.
7. Strain the sugar syrup over a small pan, then place back over the heat.
8. Add the chilli and chocolate to the syrup, shaking the pan until the chocolate has fully melted.
9. Serve the steak with a cocktail stick in each cube and the chilli and chocolate glaze in a dish to the side. |
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Winter Pie
Ingredients
30g/1oz butter
2 tbsp oil
1 medium onion, finely chopped
1 large carrot, sliced
55g/2oz peas
55g/2oz sweetcorn
450g/1lb minced beef
150ml/¼ pint bisto gravy
2 tsp Worcestershire sauce
herbs to taste
For the topping:
6 tbsp double cream
30g/1oz butter, melted
2 eggs, lightly beaten
1kg/2¼lb potatoes, boiled and mashed
85g/3oz cheddar cheese, grated
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Grease a deep 1.75 litre/2½ pint ovenproof dish with the butter.
3. Heat the oil in a sauce, add the onion, carrot, peas, sweetcorn and beef and cook for 5 minutes.
4. Stir in the gravy, Worcestershire sauce and herbs. Transfer to the ovenproof dish.
5. Make the topping: beat the cream, 25g/1oz butter and the eggs into the hot mashed potato. Add the cheese and mix thoroughly.
6. Spoon the topping on top of the meat mixture and brush with the remaining butter.
7. Cook in the oven for 20-25 minutes. |
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Sliced Beef Salad with Rocket & Horseradish
Ingredients
3 tbsp olive oil
900g/2lb fillet of beef
bunch of thyme
splash of balsamic vinegar
For the dressing:
2 garlic cloves
55g/2oz bunch of rocket
1 tsp Dijon mustard
1 tbsp Colmans Horseradish Sauce
1 lemon, juice only
250ml/9floz olive oil
salt and pepper
For the mushroom and tomato mixture:
110g/4oz chestnut mushrooms, roughly chopped
1 garlic clove, peeled
225g/8oz cherry tomatoes, halved crossways
about 4 tbsp cognac
110g/4oz bag watercress, rocket and baby spinach leaves
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. In a blender, blitz the garlic for 1 minute, then add the rocket and mustard, and pulse for no more than 5 seconds. Add the horseradish, lemon juice and olive oil and stir. Season to taste and chill. (This will keep for 2-3 days in the fridge.)
3. Put the olive oil in a small roasting tin and place it in the oven. Lightly season the beef with salt and pepper. Strip the thyme leaves from the stalks and finely chop the leaves. Remove the roasting tin from the oven and place over a moderate heat on the hob. Place the beef fillet in the tin and seal on all sides until nut brown. Sprinkle with chopped thyme leaves, put the fillet in the tray in the oven and cook for a further 5 minutes. Remove from the oven and pour the balsamic vinegar over the beef. Move the fillet around in the balsamic juices as they caramelize.
4. For the mushrooms: melt the butter in a pan tip in the mushrooms and garlic. Stir-fry for a few minutes until almost tender. Season to taste and then add the tomatoes. Continue to stir-fry for another couple of minutes or until the tomatoes have just started to pick up some colour but are still holding their shape.
5. Add the cognac to the pan and allow to flambée. Remove from the heat.
6. Arrange the salad leaves on serving plates, spoon over some of the mushroom and tomato mixture, discarding the garlic clove. Lift the beef on to a carving board. Use a very sharp carving knife to cut it into very thin slices. Fold these and pile them on top of the salads, then scatter over the remaining mushroom and tomato mixture. Drizzle the dressing over the salad to serve. |
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Meatball Casserole
Meatball Casserole
Ingredients
For the meatballs
1 onion, peeled and roughly chopped
2 garlic cloves, peeled and roughly chopped
2 beef steaks, chopped (approx. 200g/7oz each,)
1 lime, juice only
2 tbsp fresh coriander leaves
1 tbsp tomato purée
1 tsp Lea & Perrins Sauce
1 egg yolk
salt
freshly ground black pepper
For the tomato sauce
2 tbsp olive oil, for frying
1 chopped onion
110g/4oz button mushrooms
400g/7oz tin chopped tomatoes
½ glass red wine
handful fresh flatleaf parsley, chopped
Method
1. Place all the ingredients for the meatballs into a food processor and whizz together until blended.
2. Using wet hands, divide the mixture into 16 even sized portions and then roll into balls.
3. Heat the oil in a pan and fry the meatballs for 3-4 minutes until sealed and lightly browned.
4. Add the onion, tomatoes, mushrooms and wine to the pan and simmer for a further 10-12 minutes or until the meatballs are completely cooked through.
5. Transfer the casserole to serving plates and garnish with chopped parsley.
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Beefburgers (Homemade)
Ingredients
1 onion, peeled and roughly chopped
2 garlic cloves, peeled and roughly chopped
2 beef steaks, chopped (approx. 200g/7oz each)
1 lime, juice only
2 tbsp fresh coriander leaves
1 tbsp tomato puree
1 tsp lea & perrins sauce
1 egg yolk
salt
freshly ground black pepper
Method
1. Place all the ingredients for the burger into a food processor and whizz together until blended.
2. Using wet hands, divide the mixture into four even sized portions and shape into burgers.
3. Heat the oil in a pan and fry the burgers for about 5-6 minutes on each side or until thoroughly cooked through.
4. Serve immediately. |
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Beef Hotpot
Ingredients
30g/1oz unsalted butter
2 Beef steaks
30g/1oz unsalted butter
1 carrot, peeled and diced
1 parsnip, peeled and diced
½ onion, peeled and finely sliced
1 garlic clove, peeled and finely chopped
1 tbsp heinz tomato puree
½ glass red wine
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Gently melt the butter in a frying pan. Fry the venison mince until browned.
3. Heat the remaining butter in a frying pan and sauté the potato, parsnip, carrot, garlic and onion until soft.
4. Add the tomato purée and red wine and simmer for 4-5 minutes.
5. Place the meat and vegetable mixture in alternate layers in an ovenproof dish. Finish the hot pot with layers of the sliced potato.
6. Bake in the oven for 15-20 minutes until golden.
7. Serve immediately. |
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Spicy Beef Ragu with Flat Bread
Ingredients
For the ragu
2 tbsp olive oil
300g rump steak, cut into long thin strips
55g/2oz tinned tomatoes
2 tbsp soy sauce
1 tbsp Honey
splash of Tabasco
handful of spinach leaves
1 orange, peeled and segmented
For the flat-breads
300g/10½oz self-raising flour
salt
freshly ground black pepper
pinch of chilli flakes
120ml/4fl oz milk |
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Chilli & Tomato
Ingredients
225g/8oz lean minced beef
1 large onion, peeled and chopped
1 clove garlic, peeled and crushed
400g/14oz tinned tomatoes, chopped
1 tbsp heinz tomato purée
1 tsp mild chilli powder
2.5ml/½ tsp dried mixed herbs
salt and pepper
212g/7½oz canned red kidney beans, rinsed and drained
150ml/5fl oz soured cream or half fat crème fraîche
2 tbsp fresh chives, chopped
175g/6oz sun-dried tomato bread, cut into 2.5cm/1in cubes
Method
1. Brown the mince, onion and garlic in a non-stick pan.
2. Add the tomatoes, tomato purée, chilli powder and mixed herbs.
3. Season and simmer for 25-30 minutes, uncovered.
4. Stir in the kidney beans and pour into a 1.2l/2 pint ovenproof dish.
5. Spoon the cream over the top, sprinkle with the chives and then the bread cubes. Grill until golden. |
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Beef Patties & Tomato Sauce
Ingredients
For the meat patties
½ beef steak
salt and freshly ground black pepper
½ onion, diced
1 tbsp olive oil
For the tomato sauce
1 tbsp olive oil
½ onion, chopped
½ glass white wine
1 tomato, chopped
1 tsp Heinz Tomato Puree
Method
1. Put the beef and seasoning in a food processor and blend to mince.
2. Soften the onion in the oil for 2-3 minutes.
3. Add the onion to the beef and combine.
4. Form into patties and fry in olive oil for 2-3 minutes until cooked through.
5. To make the tomato sauce, soften the onion in the olive oil for 3-4 minutes.
6. Add the wine and simmer for two minutes.
7. Add the tomato and simmer for 3-4 minutes until tender.
8. Blend with a hand blender until smooth.
9. Serve the patties with the sauce. |
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Beef & Vegetable Soup
Ingredients
1 tbsp olive oil
25g/1oz rump steak, chopped finely
¼ onion, chopped
30ml/2 tbsp red wine
300ml/½ Oxo stock
75g/3oz sprouting broccoli, chopped
handful of fresh mixed herbs, chopped
Method
1. Heat the olive oil in a large saucepan.
2. Add the beef and onion and fry until browned.
3. Add wine and stir well to collect the juices of the beef.
4. Pour in stock and drop in broccoli.
5. Bring soup to boil and simmer for 10-15 minutes.
6. Drop in the fresh herbs and serve. |
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Beef & Kidney
Ingredients of Beef Kidney
1 kidney
2 tsp parsley, minced
1 tsp shallot, minced
Salt and black pepper to taste
150ml /¼ pint Bisto gravy (add 2 tbsp sherry to flavour)
How to make this traditional Beef Kidney
1. Take off a little of the kidney fat, mince it very finely, put it in a frying pan. Slice the kidney, sprinkle it with the parsley and shallots, add a seasoning of black pepper and salt, and fry it until nicely browned.
2. When it is done enough, dredge over a little flour and pour in the Bisto gravy and sherry.
3. Let it simmer, but not boil any more, or the kidney will harden; serve very hot and garnish with croutons. An alternative to the shallot is a small quantity of savory herbs.
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Chilli Con Carne
Ingredients of Chilli Con Carne
2 tbsp olive oil
2 onions, chopped
2 garlic cloves, crushed
1kg/2¼lb lean minced beef
2 glasses red wine
2 x 400g tins Napolina chopped tomatoes
3 tbsp Heinz tomato purée
2 red chilies, thinly sliced, or 3-4 tsp dried chili flakes
1 tsp ground cumin
1 tsp ground coriander
1 stick cinnamon
Good shake of Lea & Perrins Worcestershire sauce
1 Knorr beef oxo stock cube
Salt and black pepper
2 x 400g can red kidney beans, drained
1 large bunch coriander leaves, roughly chopped
Wedges of lime, to serve
How to make this tasty Chilli Con Carne
1. Heat the oil in a large, heavy-based saucepan and fry the onion and garlic until softened. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon. Pour in the red wine and boil for 2-3 minutes. While waiting, pour a glass for yourself.
2. Stir in the Napolina chopped tomatoes, Heinz tomato purée, fresh chili or chili flakes, cumin, ground coriander, cinnamon, and Lea & Perrins Worcestershire sauce and crumble in the Knorr beef oxo stock cube. Season well with salt and black pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about 50 minutes to 1 hour, stirring occasionally until the mixture is rich and thickened. Add the kidney beans and fresh coriander. Cook for a further 10 minutes, uncovered, before removing from the heat, adding any extra seasoning if necessary. This is ideal served with the lime wedges and also Uncle Bens rice, crusty bread or jacket potatoes, guacamole, sour cream and a big green salad.
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Meatballs with Lea & Perrins Worcestershire Sauce
Ingredients of Meatballs with Lea & Perrins Worcestershire Sauce
For the meatballs
1 onion, peeled and roughly chopped
2 garlic cloves, peeled and roughly chopped
2 beef steaks, chopped (approx. 200g/7oz each,)
1 lime, juice only
2 tbsp fresh coriander leaves
1 tbsp Heinz tomato purée
1 tsp Lea & Perrins Worcestershire sauce
1 egg yolk
Salt and black pepper
For the tomato sauce
2 tbsp olive oil, for frying
1 chopped onion
110g/4oz button mushrooms
400g/7oz tin Napolina chopped tomatoes
½ glass red wine
handful fresh flat leaf parsley, chopped
2 tsp Lea & Perrins Worcestershire sauce
For something with a bit more ' xxx ' , see the Britsbuy Spicy Tomato Sauce recipe from the Starters page.
How to make these tasty Meatballs with Lea & Perrins Worcestershire sauce
1. Place all the ingredients for the meatballs into a food processor and whizz together until blended.
2. Using wet hands divide the mixture into 16 even sized portions and then roll into balls.
3. Heat the oil in a pan and fry the meatballs for 3-4 minutes until sealed and lightly browned.
4. Add the onion, Napolina chopped tomatoes, mushrooms, Lea & Perrins Worcestershire sauce (to taste) and wine, to the pan and simmer for a further 10-12 minutes or until the meatballs are completely cooked through.
5. Transfer the casserole to serving plates and garnish with chopped parsley.
6. Serve with your favourite pasta dish and a 'glug' of fine Italian Chianti or Lambrusco! |
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Spaghetti Bolognaise
Ingredients of Spaghetti Bolognaise
200g/7oz spaghetti
1 tbsp olive oil
255g/9oz beef steak, diced
2 garlic cloves, peeled and crushed
½ red onion, peeled and sliced
400g/14oz Napolina tinned tomatoes
85ml/3fl oz red wine
dash Lea & Perrins Worcestershire sauce
dash Tabasco Sauce
½ Oxo beef stock cube, crumbled
2 tbsp fresh basil or flat leaf parsley, chopped
(Alternatively, to save time use a jar of Homepride Bolognaise sauce)
How to make this special Spaghetti Bolognaise
1. Bring a large pan of water to the boil.
2. Drop the spaghetti into the water and boil for 10-12 minutes.
3. Heat the oil in a medium pan.
4. Add the steak and brown for 5-6 minutes.
5. Tip in the Napolina tinned tomatoes and red wine and add the Lea & Perrins Worcestershire sauce and Tabasco.
6. Crumble in the Oxo stock cube and stir well.
7. Leave the Bolognese to simmer for 10-12 minutes.
8. Drain the spaghetti and divide between two plates.
9. Spoon the Bolognese onto the plates of spaghetti.
10. Garnish with the fresh herbs and serve. |
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Steak Au Poivre
Ingredients of Steak Au Poivre
310-340g/11-12oz rump steak, cut in half 2.5cm/1in thick
3 tsp crushed black peppercorns
30g/1oz unsalted butter
2 tbsp brandy
1 tsp Coleman's English mustard
1 tsp Lea & Perrins Worcestershire sauce
1 knorr beef oxo cubedissolved in 4tbsp water
2 tbsp red wine
1 tbsp green peppercorns in brine
4 tbsp double cream (or you can use Greek yoghurt)
Salt to taste
How to make this delicious Steak Au Poivre
1. Press the cracked pepper into both sides of the steak.
2. Heat a frying pan or a ridged cast iron frying pan over a high heat, add the butter and when foaming, add the steak. Cook for a minute on each side.
3. Set the meat aside to rest. Keep it warm in the oven.
4. Reduce the heat to medium and add the brandy to the frying pan, scrape up all the meat juices, then add the Coleman's English mustard , Lea & Perrins Worcestershire sauce, knorr beef oxo cube and red wine. Whisk to combine and cook until the sauce has reduced by a third.
5. Pour into the sauce any juices that have seeped from the beef.
6. Add the green peppercorns and cream and cook for a further 2 minutes. Season to taste with salt.
7. Put the steak back into the frying pan with the sauce to warm the meat through. Do not re-boil.
9. Serve with chips, new potatoes or Uncle Bens rice and a watercress salad.
Don't forget a hefty glass of fine Vin Rouge!!
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Ingredients of Beef Stew & Dumplings
TBA |
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Beef Eater ( or fancy Beef Sandwich)
Ingredients
2 slices bread from a bloomer loaf
2 slices roast beef
lettuce
Colman's horseradish sauce
onion rings
Method
1. Butter the bread.
2. Fill with roast beef and lettuce.
3. Serve with lashings of horseradish sauce and onion rings.
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Kufta
Ingredients
450g/1lb minced beef or pork
55g/2oz parsley, finely chopped
1 tsp Lea & Perrins worcestershire sauce
salt and pepper
Method
1. Mix the mince and parsley together and season well.
2. Roll into 20 small pieces.
3. Heat the vegetable oil to 190C/375F and deep fry until golden brown and cooked through.
4. Serve with sald, hummous and pitta bread.
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Sloppy Joe
Ingredients
1 tsp oil
1 small onion, diced finely
450g/1lb lean ground beef
½ cup of ketchup
15-30g/1-2 tbsp english mustard
salt and pepper to taste
Method
1. In oil sauté onion until tender. Add beef, sauté until brown.
2. Remove oil and reduce to a low heat. Add ketchup, mustard, salt and pepper and stir. Heat through.
3. Serve on hamburger style buns. |
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