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Moussaka

What better to remind you of Greece, maybe even of Clement Freud's TV visit there to sample the authentic recipe!

This is a basic recipe which can be enhanced in a variety of ways, depending what you have available. Use aubergine instead of potato if you wish.

Serves 4

16 - 24 oz lean minced beef

1 large onion, chopped

Thinly sliced potato (or aubergine)

Tomato puree, or herby tomato mixture

A little oil or bacon fat for frying

Salt, pepper

A selection of herbs

10 fl oz thick cheese sauce

Fry the onions in the oil or fat and add the minced beef.

Cook on a medium heat, stirring, until the beef has browned.

Add tomato puree and some herbs (alternatively use herby tomato mixture), salt and pepper.

If you are using potato, then peel and slice thinly, washing to remove excess starch, then dry on kitchen paper.

If you are using aubergine then fry the slices a little olive oil until going golden, and then drain on kitchen paper to absorb excess oil.

Now grease an ovenproof dish, and line it with the potato or aubergine slices

Add some of the meat mixture, then more potato or aubergine, then more meat.

Finish with a layer of potato or aubergine.

Now pour the cheese sauce over the top.

Bake for 2 hours at gas mark 4.

 

Chilli Con Carne

 

8 oz red kidney beans

1 pint hot stock

2 chopped onions

1 clove of garlic

some oil

1 lb chuck steak cut into small pieces (or steak mince)

1 tbsp flour

2 tbsp tomato puree

teasp chilli powder

1 green sweet pepper, deseeded and chopped

salt

 

Preheat the oven to gas mark 2

Prepare the red kidney beans by bringing them to the boil in the stock, boiling them rapidly for 10 minutes, then letting them soak in the liquid for an hour.

Cook the onion in a little oil, add the chopped garlic and the meat to seal it.

Add the flour allowing it to absorb the juices and cook for a few minutes.

Now add the tomato puree, chilli powder and cooked beans.

Cook for 1 hours in the oven.

Add the peppers, and cook for a further 30 minutes.

Add salt to taste at the end.

 

Steak Champignon

An invented recipe by Mary!

 

12 - 16 oz sirloin steak

Half a tin of condensed mushroom soup

4 oz thinly sliced mushroom

A medium onion, chopped

4 fl oz Red wine (such as Damson!)

Salt and pepper

Butter

 

Fry the onions gently in butter.

Add the steak and cook until brown.

Place the steak in a casserole dish with the mushroom soup, the sliced mushrooms and the seasoning.

Now cook for 11/2 hours at gas mark 3.

After this time is up, add the red wine, and cook for a further 1/2 hour.

 

Lemon Minted Lamb

 

31/2 lb leg of lamb

10 coriander seeds

1/2 teasp black peppercorns

2 cloves of garlic

1 teasp salt

2 tbsp chopped fresh mint

A few sprigs of mint

Rind and juice of a lemon

4 tbsp water

4 fl oz dry white wine

Prepare the lamb 2 - 3 hours before cooking, by shaving off surplus fat, cut 12 slits with a sharp knife, half an inch deep, into the joint.

Crush the coriander seeds, peppercorns and garlic mixed with salt.

Add half the chopped mint and all the lemon rind.

Now work the mixture into the cuts, rubbing the surplus over the meat.

Sprinkle with lemon juice and the other half of the chopped mint.

Place the lamb on the sprigs of mint in a roasting tin, and add the water.

Cook on gas mark 4 until done.

After 30 minutes skim off the fat from the pan and pour in the wine, basting the joint.

Make your gravy with the juices.

 

Home-made Sausages

A Gary Rhodes classic home-made sausage recipe. A real discovery!

He likes them best with onion gravy, and they are delicious with mashed potato and vegetables.

4lb mixture makes 32 x 2 oz sausage

 

A total of 3.5 lb meat, either all pork

OR 2.5 lb belly pork, trimmed and 1 lb finely minced lean beef

11 oz onion, finely chopped

2 oz butter

2 eggs

4 oz soft white breadcrumbs

2 cloves of garlic

Pinch of ground mace

Worcester sauce

Salt, pepper

Sage, thyme

 

Mince the pork through a medium mincer.

Sweat the chopped onions in the butter with the herbs and garlic for 2 or 3 minutes until soft. Leave to cool.

When cold, mix with the pork and beef.

Add the breadcrumbs and the eggs.

Season with salt, pepper and ground mace.

Add a few drops of Worcester sauce.

Mix all the ingredients thoroughly together, and allow cooling in the fridge.

When cool, get ready to fill the skins.

Aim to make each sausage about 2 oz.

Allow the sausages to rest in the fridge before cooking, or prepare them for the freezer.

To cook the sausages, melt a little fat or use some oil to grease the baking tin.

Cook them in the oven for about 25 - 30 minutes on gas mark 5.

Variations:

For venison sausages, use 60% venison and 40% pork like the butcher in Tetbury!

Or try adding cranberry and orange to the mixture…

 

Sausage & Vegetable Fry

A Sainsbury's recipe, suitable for use with their Smoked Pork Sausage.

Quick and simple to prepare.

Serves 3 - 4

 

8 oz smoked pork sausage

1 large onion, sliced

8 oz potatoes, peeled and sliced thinly

4 tbsp sunflower oil

1 small green sweet pepper, cored and sliced

1 small red sweet pepper, cored and sliced

4 oz cabbage, shredded

 

Fry the onion and potatoes in the oil for 10 minutes until the onion is golden brown.

Add the remaining vegetables and continue frying for a further 10 minutes.

Stir in the sliced sausage and fry for another 5 minutes or until the sausage is heated through and the vegetables are golden in colour.

Serve hot.

 

Saucy Smoked Sausage

A Sainsbury's recipe which uses their Smoked Pork Sausage.

Quick to prepare and delicious to eat with plain boiled rice or noodles.

Serves 3 - 4

 

2 small onions cut in quarters

1 clove of garlic, crushed

1 small red pepper cut in chunks

1 medium courgette, thickly sliced

2 oz mushrooms

1 tbsp oil

2 oz cheddar cheese, grated

8 oz smoked pork sausage, sliced

12 oz chopped tomatoes

5 fl oz chicken stock

1 teasp sugar, 1 teasp paprika

1 teasp white wine vinegar

1 teasp Worcester sauce

3 oz pineapple, chopped

 

Gently fry the vegetables in the oil for 10 minutes.

Add the rest of the ingredients, except the pineapple.

Bring to the boil and simmer for 15 - 20 minutes.

Add the pineapple and cook for 5 minutes more.

Place in a flameproof dish, sprinkle with the grated cheese, and brown under a pre-heated grill.

Serve hot with plain boiled rice or noodles.

 

 

Ham & Mushroom Flan

A versatile flan which can be served hot or cold with coleslaw and salads.

Serves 3 - 4

 

6 oz shortcrust pastry

4 oz cooked ham, cut into small pieces

4 oz mushrooms, sliced

1 tbsp oil or fat

1 small leek, sliced

2 eggs

6 fl oz milk

Salt and pepper

A few mixed herbs

 

Roll out the pastry on a floured surface and line the dish.

Chill while preparing the filling.

You may if you wish bake the pastry case blind at this stage.

Sweat the leek and the mushrooms in a pan for 5 minutes.

Place the vegetables and ham in the pastry case.

In a bowl, whisk the eggs, milk, seasoning and herbs.

Pour them over the vegetables and ham.

Now bake for 35 - 40 minutes on gas mark 6 until golden.

Serve hot with vegetables, or cold with coleslaw and salads.

 

Tarragon Sauce

Tarragon sauce is ideal for pouring on gammon.

Makes 1 pint

1 large onion, chopped

2 oz butter

3/4 oz flour

10 fl oz chicken stock

2 fl oz white wine

1 teasp dried tarragon

3 fl oz single cream

Fry the onion in the butter.

Stir in the flour thoroughly and allow to cook for a few minutes.

Blend in the chicken stock a little at a time, stirring all the time.

Add the white wine and the tarragon.

Now boil and stir while the sauce thickens.

Remove from the heat, then add the cream.

 

Oxtail Stew

Based on Auntie Joan's recipe, with influences from the Farmhouse Cookery books.

You need to start the recipe the previous day.

4 - 6 servings

First stage:

1 oxtail (approx 11/2 lbs)

1 onion, sliced

1 carrot, sliced

6 peppercorns

Water to cover well

Second stage:

8 oz carrots, sliced

8 oz swede, cubed

3 potatoes, peeled and cubed

2 medium onions, chopped

2 tbsp pearl barley

2 tbsp red lentils

4 fl oz red wine

dash of Worcester Sauce

Gravy granules

Seasoning and herbs

 

First stage:

The previous day, wash the oxtail, place in a saucepan with the onion and carrot, and water to cover. Bring to the boil, and simmer for 3 hours. Add more boiling water as the level drops.

 

Second stage:

The next day, remove any fat on the surface of the saucepan (spoon off, then use kitchen paper), and then strain, reserving the stock.

Remove the meat from the oxtail, cut into half inch pieces, and add it to the stock.

Discard the original vegetables and peppercorns.

Add the carrots, onions, potatoes, swede, pearl barley and lentils.

Pour in the wine and Worcester sauce.

Bring to the boil and simmer for 2 hours.

Season and add gravy granules to thicken.

Serve on its own or with green vegetables.

 

Risotto

A quick and easy way to make a delicious meal from left-over ham or chicken.

Serves 2

 

4 oz Arborio rice (Risotto rice)

1 onion

cooked ham (or chicken), chopped

10 fl oz hot chicken stock

Worcester sauce or Tabasco

Sunflower oil

vegetables as available, such as:

red and green sweet pepper, mushroom, peas, sweetcorn

chopped parsley

salt and pepper

 

Fry the onion for a few minutes in a little oil.

Add the rice, and cook for a few minutes.

Add the other vegetables, along with the ham or chicken.

A dash of Worcester sauce or Tabasco may be added if desired.

Gradually add the hot chicken stock, stirring well, until all the stock has been absorbed and the rice is soft. It may take more than the 10 fl oz of stock suggested.

Season with salt and pepper, and add the chopped parsley.

 

Cornish Pasties

Based on Farmhouse Cookery (Readers Digest) p230.

Shortcrust pastry:

Prepare two lots of the following ingredients -

1 lb flour (13oz plain white + 3 oz wholemeal)

1 teasp salt

4 oz white lard

4 oz stork margarine

4 tablespoons cold water

Mix in the food processor to a ball, and leave in the fridge for half an hour to rest.

You will need about 6 oz of made pastry per pasty.

 

 

For 6 Cornish Pasties: For 2 Cheesy Pasties:
1 lb shortcrust pastry

1 lb potato, shrips

6 oz onion, diced

4 oz swede, diced

3 oz carrot, diced

330g braising steak, small dice

6 oz shortcrust pastry

6 oz potato, shrips

2 oz onion, diced

1 oz swede, diced

3 oz cheddar cheese

oz butter

 

Sausage Rolls

 

1 lb sausage meat

sage

beaten egg

 

Preheat the oven to gas mark 7.

Use a 1 lb piece of Quick Flaky Pastry (or Puff Pastry)

Roll out half the pastry onto a floured board, into a long narrow shape.

Lay half the sausage meat and herbs along the centre. Bring one long edge over the meat and roll into a long sausage roll shape. Seal the pastry edge with beaten egg.

Repeat with the rest of the pastry and meat.

Cook for 30 minutes until golden.

 

Yorkshire Pudding

 

3 oz plain flour

1 egg

3 fl oz milk + 2 fl oz water

salt and pepper

Preheat the oven to gas mark 7

 

Whisk the egg into the flour, salt and pepper and gradually add the liquid.

Allow to stand for a few minutes.

Preheat a Yorkshire Pudding pan with a little lard.

Pour the mixture into the pan and cook for about 30 minutes until brown and risen.

 

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