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Mini Yorkshire Puddings with Beef

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Another Traditional British Dish in honour of the Royal Wedding. Just one Fillet Steak is all that’s needed to make twelve of these little bites of heaven

Yorkshire and Beef

You can change the meat you use in this dish quite easily – try with some Gammon and Mustard, Lamb and Mint Sauce or some Pork and Apple Sauce.

To Make 12
125g Plain Flour
1tsp Mustard Powder
Pinch Salt
2 Large Eggs
300ml Milk
3tbsp Sunflower Oil, plus extra for brushing
1 Beef Fillet Steak
2tbsp Crème Fraiche
2tbsp Whole Grain Mustard
2tbsp Horseradish Sauce

1. Heat an oven to 220C and sift the Flour, Mustard Powder and Salt into a bowl. Add the Eggs and Milk, then stir well, whisking to form a batter. Set aside for twenty minutes
2. Using a Bun Tin, put a little Oil in the base of each, and heat in the oven for at least ten minutes. When the Oil is beginning to steam, take great care pouring the batter into each hole
3. Bake for fifteen minutes until golden brown, and each Yorkshire Pudding has risen. Remove from the Oven and set to the side.
4. Brush each side of the Steak with a little Oil. Heat a griddle pan, and cook the Steak for four to five minutes on each side. Leave to rest for ten minutes, and slice finely.
5. Mix the Crème Fraiche, Mustard and Horseradish together well, then spoon a little into each cooled Yorkshire Pudding, then top with a slice of Steak.

Photo Courtesy of: Avlxyz

Extra Quick One Pan Chicken Roast

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Full of flavour, chock full of colour and tonnes of taste, this dish is superb – It takes just under 90 minutes, and serves four. What’s more, it’s healthy, and not too expensive to make!

Chicken Roast

Try serving with some different vegetables – Turnip, Potatoes, Swede, maybe even add some Bacon to add other tastes.

To Serve 4
2tbsp Olive Oil
1tbsp Clear Honey
1tsp Wholegrain Mustard
2 Large Sweet Potatoes, peeled and cut into large chunks
2 Large Carrots, halved lengthways
2 Large Parsnips, peeled and quartered lengthways
1 Large Red Onion, cut into eight wedges
1 Red Pepper, deseeded and cut into large pieces
4 Chicken Breasts, skinned

1. Heat the Oven to 200C, then mix a teaspoon of the Olive Oil with a teaspoon of the Honey and the Mustard, then set aside.
2. Add the Sweet Potatoes, Carrots and Parsnips to a large pan of boiling water. Bring back to the boil, and simmer for three minutes. Drain the pan, and put the Vegetables into a bowl, then toss in the remainder of the Oil.
3. Place the Vegetables into a large roasting tin, and bake for twenty five minutes, turning once or twice to make sure each piece is covered and cooked evenly.
4. Add the Onion and Pepper to the part-cooked Vegetables in the roasting tin, along with the rest of the Honey, and turn to coat.
5. Brush the Chicken with the dressing, then add to the roasting tin, baking for a further twenty five to thirty minutes, or until cooked through and the juices run clear.

Phoot Courtesy of: naotakem

Roast Sumac Lamb with Caramelised Onions, Garlic and Anchovies

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Sophistication oozes out of this dish almost as easily as it will be falling off the bone when you tuck into it. The tastes and textures in the Lamb are beautifully complemented by the colours, flavours and smells of the accompanying Vegetables.

Leg of Lamb

To Serve 4
1kg Onions, halved and thinly sliced
2tbsp Soft Brown Sugar
150ml Extra Virgin Olive Oil
150ml Dry White Wine
4 Garlic Cloves, peeled and crushed
1.2kg Carvery Leg of Lamb Joint
50g Can Anchovies
Small Bunch Flat Leaf Parsley
1/2tsp Ground Sumac (from Middle Eastern Stores and Supermarkets)
4 Sprigs Lemon Thyme
125g Romano Red Pepper, deseeded and thinly sliced
12 Black Olives
Salt and Black Pepper

1. Heat the Oven to 180C, and place the Sliced Onions into a large Roasting Tray, along with the Sugar, ninety millilitres of the Olive Oil, the White Wine and half of the Crushed Garlic. Mix well, and cook for around ten minutes
2. Take the String off of the Lamb, and place it on a chopping board, allowing it to rest and open out a little. Drain the Oil off from the Anchovies, and mix in with the remaining Olive Oil.
3. Finely chop half of the Anchovies, and mix with the Garlic. Finely Chop the Parsley, and mix with the Garlic and Anchovies. Season the Lamb, and then stuff with the Anchovy mixture. Re-tie the Lamb with Kitchen string.
4. Stir the Onions, and create a space for the Lamb. Rub the Lamb Joint with the remaining Olive Oil and Sumac, then season well. Roast for twenty minutes uncovered, before stirring the Onions again. Add the Thyme, and sliced Pepper. Push the Vegetables to one side, and cover them with the Tin Foil, then roast for forty minutes.
5. Remove the Foil, stir the Vegetables well, and roast uncovered for a further twenty minutes. Slice the remaining Anchovy fillets lengthways, then add them and the Olives, and put back in the Oven for ten more minutes.

Serve fresh from the Oven, along with Seasonal Vegetables.

Photo Courtesy of: laura padgett

Aromatic Swede and Carrots

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This side dish is great when served with a juicy succulent joint of meat – the crunch of the Mustard Seeds coupled with the smooth creamy textures of the Swede and Carrots.
Carrot Swede
You can make the mashing as thorough as you want – ranging from barely breaking it up (a personal favourite) through to making it so smooth you could drink it through a straw (but don’t try to drink it…)

To Serve 4
450g Swede
450g Carrots
Salt and Pepper
25g Butter
1tsp Black Mustard Seeds
2 pieces Preserved Stem Ginger in Syrup, drained

1. Peel and dice the Swede and Carrots into chunks – the smaller the pieces the faster they’ll cook and the easier it will be to mash in into a smooth texture at the end. I’d recommend about two centimetres squared.
2. Bring two pans of lightly salted water to the boil, and cook the Swede and Carrots separately, and cook until they are tender.
3. In a small heavy based saucepan, melt the Butter, and add the Mustard Seeds, cooking until they begin to pop. Chop the Preserved Stem Ginger up, and add to the pan, stirring for a minute over a low heat.
4. Drain the Swede and Carrot very well, tossing in the colander to break them up a little bit. Mash them into the same pan using a Vegetable Mill or Potato Masher, according to how you’d like the texture. Season generously with Pepper, and stir in half of the Mustard and Ginger mixture.
5. Transfer to a serving dish, and pour the remaining Mustard and Ginger mixture over the top, and serve at once.

Photo Courtesy of: nedrichards

Smoked Salmon and Mustard Potatoes

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These Potatoes are great party food and a great starter. This dish is very simple to make, and it’s easy to see why they are very popular. You can easily make a range of these Potatoes with varying levels of heat to them – use Dijon Mustard, Wholegrain Mustard, English Mustard, or add extra Mustard powder if you really want.
Potato Skins
To make these more ‘party food’ rather than starters, instead of halving the Potatoes, cut them into quarters – you don’t need to change the quantities of anything!

To Serve 4
4 Medium Baking Potatoes
25g Butter
200g Smoked Salmon Trimmings
2tbsp Flat-Leafed Parsley, Finely Chopped
1tbsp Wholegrain Mustard

1. Pre-Heat an oven to 220C.
2. Cut the Potatoes into halves or quarters, and score the fleshy parts with a criss-cross pattern to help them cook quicker. Bake for thirty to forty minutes until soft through.
3. Heat a grill, and scoop out the cooked Potato Flesh into a bowl, adding the butter and mashing lightly. Stir in the Salmon trimmings, the Parsley and Mustard, before seasoning to taste.
4. Grill for five minutes, until crisp and golden on top.

Sprinkle with some more of the Parsley, or thinly sliced Spring Onions, and serve with small pots of Sour Cream, a Green Salad or with a small amount of cheese melted on top.

Photo Courtesy of: Kat Johnston

Delia Smith’s Roast Pork and Crackling

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A Pork joint, with perfectly crunch crisp crackling covering it is a treat for the eyes, ears, nose and mouth.

Crispy Pork Crackling

This recipe calls for a loin of pork, with the bottom bone taken out, but with the top bone left in – it takes less than thirty minutes to prepare, but over two hours to cook, so plan your meal around it carefully.

To Serve 8

2.25kg Pork Loin

1small Onion

1 tbsp Plain Flour

275ml Dry Cider

275ml Vegetable Stock (or potato Water)

Sea Salt and Fresh Ground Black Pepper

1. Heat the oven to 240C

2. Score the skin of the Pork. It should probably be done already, but it’s always best to add a few more lines. Use the point of a knife, and score it all over – try to separate into thin lines, bringing the tip of the blade to around halfway through the fat that’s under the skin.

3. Place the pork in a tin, skin side up. Cut the onion into half, and wedge the pieces under the meat slightly. Put a tablespoon of the sea salt and press it into the skin as evenly as possible.

4. Put the tin into the oven on a high shelf, and roast for around twenty five minutes. Lower the heat to 190C and cook for a further two and a half hours – if you’ve got a smaller meat loin, cook for thirty five minutes per pound.

5. To make sure it’s cooked properly, pierce with a skewer and the juice should be completely clear, with no sign of pinkness to it. Remove the meat from the tray and leave to stand for thirty minutes before carving.

6. To make some lovely rich gravy, when the loin is cooked remove from the tray. Tip and spoon all of the fat out of the tray. Remove the charred Onion, and add the flour to the juice, and stir well. Place the tray over a medium-low heat, and stir well. Gradually increase the heat, and add the cider. Using a whisk, keep stirring until you have a smooth, rich gravy, and season to taste.

Try a variety of herbs and spices on the Crackling – Garlic, Thyme and Chillies all make a nice adjustment to the taste.

Roast Duck

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Succulent, juicy and a great treat – and becoming more and more popular as an alternative to Turkey as a Christmas Dinner.

Roast Duck

All you have to do is look at the image above to see how juicy it is!

To serve 4
1 large Duck
The Neck and Giblets
1 Small Onion
1 Celery Stick
1 Carrot
Oil
1 Bay Leaf
1 small glass Red Wine
½ teaspoon Redcurrant Jelly

1.       Heat the oven to 220 C, and if the Duck is tied up, untruss the Duck – cut the string and pull the legs out away from the body gently – this will help the heat get around them easier

2.       Remove the wing tips on them – there’s no meat on them, but keep them to help with the flavour of the Giblet Stock. Chop up the Neck, Heart, Gizzard and Wing tips, plus the Onion, Celery and Carrot roughly. Fry them over a medium-hot heat in a little oil to brown them off, and the vegetables are slightly caramelised. Put these into a saucepan, as well as the Bay Leaf, cover with just over half a litre of water and simmer for around one and three quarters of an hour.

3.       Remove any extra fat from inside the cavity, and prick all over the fatty area of the skin – make sure you prick where the breast joins the legs, and you don’t go too deep, and season with Salt and Pepper.

4.       Place the Duck in a roasting tin, and cook for around twenty minutes, until the fat starts running. Turn the heat down to 180 C and baste the bird, before returning it to the oven.

5.       Baste the bird every twenty minutes or so, and check to see if the juice is clear after around ninety minutes. Tip the Duck to make sure any juices and fat are back in the Roasting Tin, and then transfer the Duck to a warmed plate or carving tray.

6.       For the gravy, pour the juices from the roasting tin, deglaze the tray with the red wine, and then strain the giblet stock into a clean pan. Boil down to reduce into a rich, syrupy gravy, and add some of the redcurrant jelly to make sweeter if you’d like.

Photo Courtesy of: Avlxyz

One Pot, One Hour Roast Lamb

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Herb Roasted LambThis herb crusted Lamb roast, with baby Roast potatoes only needs one tray, and it’s ready in just 1 hour. Also, it’s really easy to make – as you’ll be able to see!

Putting everything in the same tray saves on washing up (yay!) and also mixes the flavours in the juices of the meat, with the herbs. This method of cooking can be used for a wide variety of dishes – especially for roasted meat.

To serve 4

1kg boneless Lamb Rumps (split into 4 chops)

4tsp Dijon Mustard

50g Ciabatta Breadcrumbs

3tbsp Olive Oil

3 sprigs Rosemary Leaves, finely chopped

Zest of ½ Lemon

½ tsp Dried Oregano

750g New Potatoes, cut in Half

400g Shallots, Peeled

8 Garlic Cloves, with broken Skin

3 Sprigs of Rosemary, Leaves only

1.       Heat the oven to 220 C/ Gas Mark 7

2.       Roll the lamb into a mini-Joint shape, and secure with Cocktail sticks. In a very hot frying pan, sear the meat all over, making sure it is brown.

3.       Transfer the joints of meat to a baking tray, and brush mustard over the fat.

4.       Mix together the breadcrumbs, 1tbsp Oil, Rosemary, Lemon zest, Oregano and season the joint. Press the mixture onto the mustard-covered surface, and set aside.

5.       Put the Potatoes, Shallots, Garlic and Rosemary into the large baking tray with the Lamb, and put in the oven for twenty minutes if you want the meat medium, or twenty five for well cooked.

6.       Remove from the oven, and cover the lamb with foil for ten minutes whilst out of the oven, and cook the Potatoes and Onions for this last ten minutes.

7.       Carve the lamb, serve with Potatoes, Peas and a rich Gravy made with the Juices.

Photo Courtesy of: The Culinary Geek

Simply Stunning Sides

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Four side dishes, which are easy to make, taste amazing and look even better! All of these sides make enough to serve six people, but you can always adjust the quantities to serve more or less – if you want to that is!!!

Potatoes and Onions

Roasted Onion and Potato Slices

1kg Baking Potatoes

2 Red Onions

3tbsp Oil

½ tsp Paprika

1.       Peel and slice the Onion and Potatoes – the Potato into rounds about 1cm thick, and the onion as thin or as thick as you’d like.

2.       Heat the oven to 200 C or Gas Mark 6. Pat the potatoes dry, and mix with two tablespoons of the Oil with the Paprika, seasoning with Salt and Pepper.

3.       Transfer to a large, non-stick roasting tin, and spread out in a single layer, and bake for twenty minutes, turning occasionally.

4.       Mix the onions with the remaining Oil, and scatter in with the Potatoes. Cook for a further fifteen to twenty minutes, until golden and crispy.

Thyme and Lemon Courgettes with Fennel

3 Courgettes, Sliced

Juice and Zest of ½ Lemon

3tbsp Olive Oil

1tbsp Dried Thyme

1 large bulb of Fennel, sliced thinly

1.       Heat half the Oil and Thyme in a large frying pan, add the Fennel and cook for two to three minutes. Remove from the pan and set aside.

2.       Heat the remaining Oil and fry the Courgettes on a high heat for two to three minutes until almost tender.

3.       Re-Add the Fennel to the pan, along with the Lemon Zest and Lemon Juice. Season with salt and pepper, and serve.

Slow-Roasted Balsamic Tomatoes

450g Tomatoes

½ tbsp Thyme Leaves

2tbsp Balsamic Vinegar

1tbsp Olive Oil

1.       Heat the oven to 150 C or Gas Mark 2.

2.       Halve the Tomatoes, and arrange in a roasting tray. Drizzle Balsamic Vinegar and Olive Oil over the top, sprinkle with Thyme Leaves and season well with Salt and Pepper.

3.       Bake for one to two hours until lightly caramelised.

Creamy Spinach with Cheese

40g Butter

2 cloves of Garlic, Sliced thinly

75g Grated Full-Flavour White Cheese

500g Spinach

Nutmeg

50ml Double Cream

1.       Cook the Spinach in a large pan for two to three minutes until wilted. Tip into a colander and squeeze well to remove excess water.

2.       Melt the Butter in a large pan over a medium-low heat, add the Garlic, and cook for two to three minutes until softened, but not changing colour. Add the Spinach to the pan, and grate some Nutmeg over the top. Season with Salt and Pepper.

3.       Stir in the Cream and Cheese, and cook for one minute until melted

Photo Courtesy of: Jon Mountjoy

Beef Pot Roast

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When Roasting a Beef joint, it’s quite easy to cook for too long, and the meat dry out. Cooking in one pain means that it’s going to retain more of the juices, keeping it more succulent, easier to carve and with more flavour in it.

This Brisket joint is a very overlooked cut of Beef, but it has so much going for it – it’s very cheap, needs just a little cooking to turn into a tender, juicy meat. It’s great, as you can put it in the oven, and ignore it (aside from a check up every so often), until it’s ready to serve.

To serve 4

1kg Brisket Cut of Beef

2tbsp Olive Oil

1 Red Onion

2tbsp Cider Vinegar

2tbsp Brown Sugar

3 Bay Leaves

3 sprigs of Thyme

900ml Beef Stock

1 Yellow Pepper

2 Chopped Carrots

200g Cubed Swede

1.       Heat the Oil in a pan, and add the Beef joint. Brown the meat all over.

2.       Transfer to an ovenproof dish, with a lid on it. Chop the Red Onion, and add to the pan, before cooking for two to three minutes.

3.       Add the Cider Vinegar, Brown Sugar, Bay Leaves, Thyme and Beef Stock, before covering with Greaseproof paper, and the lid.

4.       Heat the oven to 160 C/ Gas Mark 3 for an hour, before stirring and checking on the liquid.

5.       Cook for a further ninety minutes, before adding some chopped Yellow Pepper, Carrot and Swede. Season well, and cook for a further forty minutes.

Photo Courtesy of Ndrwfgg

Spiced Beef Fillet

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The spicy, crisp coating on this fillet gives a wonderful texture, and a flavour that is supremely satisfying. I’d suggest serving with some Roasted Vegetables such as Parsnips, Beetroot and Sweet Potatoes.

For Medium-Rare, cook for twenty to twenty five minutes – possibly the best way to have this dish. Increase by five minutes for Medium, then another five minutes for Medium to well done.

To serve 6

4tbsp Szechuan or Mixed Peppercorns,

4tsp Caster Sugar

4tbsp Wholegrain Mustard

1kg Beef Fillet

3tbsp Extra Virgin Olive Oil

1.       Heat the oven to 220 C/ Gas Mark 7.

2.       Finely grind the Peppercorns, and mix in with the Caster Sugar. Sprinkle this mixture evenly over a chopping board.

3.       Evenly coat the Beef Fillet with the Mustard, before rolling in the Caster Sugar and Peppercorn mix, making sure you haven’t missed any patches, and that it’s evenly coated – or you might get a VERY hot mouthful!

4.       Heat a large, non-stick frying pan until very hot

5.       Add the fillet of beef and sear until the meat is golden brown all over – it should take around three minutes.

6.       Place the Beef into an oven-proof dish, and cook in the oven for twenty to twenty five minutes.

7.       Remove the Beef Fillet from the oven, and allow to rest for about ten minutes

8.       Using a very sharp carving knife, slice into thin slices, and arrange on a large plate, before drizzling over with oil.

Photo Courtesy of: Avlxyz

Roast Vegetable and Shredded Meat Salad

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Making an easy, proper meal doesn’t get any simpler or less-time consuming than this. No matter what meat you’ve had, this dish works superbly well – the same goes with vegetables. Try to use some which will provide a variety textures and tastes.

To make more, simply increase the amount of ingredients you use. You can easily roast one or two kilograms at once, and store for use whenever you want a quick and easy meal. Try using different meats and vegetables to keep this meal fresh, and also very cheap – Seasonal Vegetables work excellently well.

To serve 1

250g Peeled and Cubed Vegetables (Leeks, Pumpkin, Carrots, Parsnips, Courgettes, Beetroot or Sweet Potato are all great)

6tbsp Olive Oil

1 Handful Shredded Meat or Fish

Parsley

Basil

1 tbsp Balsamic Vinegar

Salt

Pepper

1tsp Dijon Mustard (or Horseradish)

1.       Heat the oven to 200 C or Gas Mark 6.

2.       Put the Cubed Vegetables into a roasting tray, and toss in two tablespoons of Oil, and roast until tender and golden.

3.       Remove from the oven, and mix with Salad leaves. Top with the Shredded Meat or Fish, and add some chopped Parsley and shredded Basil.

4.       To make a dressing, add the remaining Oil, Vinegar, Salt, Pepper and Mustard (or Horseradish), and mix well. Pour over the top of the salad, and toss to ensure it’s well mixed.

Photo Courtesy of FotoosVanRobin

Steak Supper

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Juicy, rich, tender Steak, with crisp, golden Potatoes, served with a creamy sauce. And all ready in around ten minutes. Not a bad dinner is it!

Steak Supper

The juices from the steak go beautifully with the cream sauce, and a fresh garden salad compliments the tastes and textures you get from this dish. The Wine in the sauce is also removable for children if you want, but it really adds to the sophistication of the dish.

To serve 2

400g Small Potatoes, sliced  thinly

Pinch of Sweet Paprika

2tbsp Olive Oil

2 thin-cut Sirloin Steaks

1tsp Crushed Peppercorns

25g Butter

2 Shallots, chopped finely

1tbsp Green Peppercorns

75ml Dry White Wine

100ml Double Cream

A few sprigs of Flat Leaf Parsley, finely chopped

1.       Put the Potatoes into a large bowl, and season with Salt, Pepper and a little bit of the Paprika. Heat a Tablespoon of the oil in a frying pan, and cook for two to three minutes on each side, until golden brown. Transfer these slices to a baking tray and place in a moderately warm oven to keep warm.

2.       Rub a little oil onto each Steak, and season with Salt and crushed Peppercorns, before frying in a very hot non-stick Griddle pan or Frying pan for thirty seconds to a minute per side. Remove from the pan and leave to rest, covered with foil.

3.       Melt butter in a pan, add the chopped Shallots for two minutes, then the Green Peppercorns and wine, and allow to bubble until the wine has almost evaporated from the pan.

4.       Mix in the cream and parsley, as well as any juices from the steak.

Serve, with a salad of Cherry Vine Tomatoes and a variety of Leaves

Photo Courtesy of: FotoosVanRobin