|
Quick Meals |
|
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. |
|
|
|
Boston Baked Beans on Toast
Ingredients
2 thick slices of white rustic bread
2 tbsp olive oil
4 slices bacon, sliced
1 onion, finely sliced
4 small vine tomatoes, diced
½ tbsp thyme leaves
400g can cannelini beans, drained
½ tbsp lea & perrin's Worcestershire sauce
55ml/2fl oz beef stock
5 drops Tabasco sauce
2 tbsp tomato ketchup
1 tbsp tomato purée
2 tbsp chopped chives
chervil to garnish
Method
1. Preheat your chargrill pan over a medium high heat until it is smoking hot then drizzle with a little oil.
2. Drizzle the bread with a little oil and place on the chargrill until nicely marked on both sides.
3. Heat a little olive oil in frying pan and sauté the onion and sliced bacon for 2-3 minutes. Add the tomatoes, thyme and beans and cook for 1-2 minutes. Add the stock, Worcestershire sauce, Tabasco and tomato puree and simmer for 5 minutes.
4. Stir in the chopped chives, season to taste and pile the beans onto the toast. Serve at once garnished with chervil. |
|
|
|
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. |
|
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.
|
|
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.
|
|
|
|
|
