Monday, 1 September 2014
Friday, 25 July 2014
Apologies to any vegetarians out there. Personally I'm a fan of rump steak over sirloin - why? Because it seems to have more flavour than sirloin. A decent amount of fat around the edge is vital for cooking in a grill pan since it adds flavour and keeps the steak moist and tender. Rump steak also happens to be cheaper than sirloin too!
Saturday, 19 July 2014
Okay that's the meat sorted so now for the mushrooms, I love these baby portobello mushrooms. A nice big tomato is essential, baked beans are good too and any leftover cooked potatoes are perfect - just fry them till they start to brown along with the rest of the breakfast. Another essential is a lovely golden yolked fried egg or two. Pop some fresh crusty buttered bread on the side of the plate and you're done.
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Saturday, 16 March 2013
Wednesday, 6 March 2013
Thursday, 12 July 2012
Friday, 22 June 2012
Of course you don't have to have a Tagine to make this, I didn't use mine as it's a bit on the big side, so I just used a shallow oven proof baking dish.
Monday, 6 February 2012
Tuesday, 12 July 2011
A big thank you again to Jen, Knoor, The Well Hung Meat Company and Rod and Ben's.
Wednesday, 1 June 2011
Nothing else would do, so prawns it was - time to invent something......
Thursday, 13 May 2010
Wednesday, 27 January 2010
It is always held on the 25th January, which was his birthday.
Haggis is a kind of savoury sausage meat which has lovely spices added.
Now, all that said, I personally can only cope with the haggis from M&S that comes in a plastic bag instead of a sheep's stomach!
Haggis is served with 'neeps' which is swede (or rutabaga to those of you in the US) boiled in slightly salted water and then mashed with a little nutmeg.
The 'tatties' are just mashed potatoes.
Some people serve haggis with a dish called clapshot which originated in the Orkney islands. To make this you just mix equal amounts of mashed potato together with the mashed swede and stir in some snipped chives.
How knowledgeable am I you may be thinking? - all with thanks to the Internet!
Wednesday, 20 January 2010
Sunday, 6 December 2009
If you've never used a potato ricer you must immediately go out and get one - they are amazing! I brought mine for just £5 from Marks and Spencer.
To serves 6 you will need:
a large pie dish
2 tbsp olive oil
900g good quality (low fat) minced beef
sea salt and black pepper
3 medium onions, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
a few thyme sprigs, leaves only
2 nice fat plum tomatoes, chopped
2 tablespoons of tomato purée
330ml bottle of Guinness
5 tablespoons of Worcestershire sauce
300ml chicken stock (I used fresh home made chicken stock) but you can use a Knorr stock cube
1 kg floury potatoes, such as Maris Piper or King Edward, peeled and roughly cubed
50g butter a handful of grated cheddar, plus extra for the top of the pie
1 large egg yolk
plus a good handful of cooked peas and carrots if you fancy
How to do it:
Put a large frying pan over a high heat and add a thin layer of olive oil. Season the mince with salt and pepper and fry, stirring, in two or three batches, until nicely browned.
Drain off any fat, although you shouldn't really have worth worrying about if you used good quality mince.
Put the cooked mince into a bowl and set aside.
In the same pan you just used, put it over a medium-high heat and add a little olive oil. When it's nice and hot, fry the onions, with the garlic for a few minutes until until soft and golden.
Now add the thyme and cook for another minute or so.
Add the browned mince, tomatoes and tomato puree. Stir constantly for 4-5 minutes.
Add the Guinness and Worcestershire sauce and boil until the liquid has reduced by half. Pour in the stock and return to the boil.
Turn the heat down and simmer for 20-25 minutes, by which time the mixture should be lovely and thick and glossy.
Continue to simmer for another 5-10 minutes if it doesn’t seem quite thick enough. Once done remove it from the heat.
Preheat the oven to 180C/350F or Gas 4
Meanwhile, add the potatoes to a pan of salted water, bring to the boil and cook until tender. Drain and return to the hot pan for 15 seconds or so, to dry out, then take off the heat.
Pass the potatoes through a potato ricer back into the pan or mash smoothly. Mix through the butter, cheese and egg yolk.
Taste and adjust the seasoning.
Put the cooked peas and carrots into the bottom of the dish if you are using them and then spoon the mince mixture on top.
Spoon the mashed potato on top and rough up the surface with a fork.
Grate over some extra cheese and bake in the oven for about 30 minutes until bubbling and golden brown.
Sunday, 30 August 2009
You will need:
One large or two medium sized ovenproof dishes
400g Conchiglioni Rigati pasta (large pasta shells)
200g Parmesan, freshly grated
For the Meat Sauce:
1 stick celery
4 fat cloves of garlic
80g of either smoked streaky bacon or pancetta
1 tablespoon tomato puree
5 or 6 sun dried tomatoes drained from their oil (or re hydrated dried ones)
1 tablespoon olive oil
250g minced beef
250g minced pork
1 x 400g can chopped tomatoes – including the juice
160ml red wine
3 bay leaves
For the Béchamel sauce:
70g plain flour
salt and freshly ground black pepper to taste
freshly grated nutmeg
How to do it:
Peel the onions and carrots and chop into big cubes. Do the same with the celery. Peel the garlic cloves and put them all including the bacon into a food processor and finely chop to almost a paste.
Don’t bother washing the processor up just yet – hold up on that as you’ll need it again in a minute!
Heat the butter and oil in a large pan and fry this mixture along with the tomato puree over a low heat and cook for about 10 minutes or until soft.
Now add the beef and pork and stir it about a bit until it browns evenly.
While this is cooking nicely add the sun dried tomatoes to the food processor and give them a good whizz up so you end up with a tomato paste.
Add this paste to the meat. Give everything a good stir.
Add the tomatoes, red wine and bay leaves. Stir well and bring to the boil.
Now turn down the heat and cover with a bit of kitchen foil or a lid but only partially cover.
Let this mixture cook for about on a low heat for about 1 and half hours stirring now and then. It shouldn't go dry unless you have the heat too high.
If it does you will need to add a teeny bit more wine or water if you must.
For the Sauce:
Melt the butter in a saucepan then add the flour and stir and cook together. Take off the heat briefly, and whisk in the milk with a hand held balloon whisk.
Now put back on the heat stirring all the time.
Once the sauce is bubbling leave it for a few minutes to cook stirring all the while.
Season with salt and pepper and turn down the heat and cook until slightly thickened.
You want a fairly running sauce. When that’s done remove from the heat and stir in some freshly grated nutmeg.
Preheat your oven to 200C/400F/ Gas 6
Put a large pan of slightly salted water on to boil ready for your pasta. When it’s boiling add the pasta shells. Cook them until they are almost done (al dente). You don’t want soggy pasta.
Drain the pasta shells and let them cool at bit.
One at a time, fill each shell with a good spoonful of the meat sauce (bay leaves removed) and place meat side up and side by side in your baking dish.
Keep going until you've no room left in your dish or dishes if you your making two lots.
Now pour the white sauce over and in between the shells. Sprinkle the top generously with grated Parmesan – you can mix in some grated cheddar too if you fancy.
Cover loosely with foil and cook for about 25 minutes - if you let the sauce get cold before you made this then it will of course take a bit longer to heat through.
Now remove the foil and cook for another 10 minutes until it’s cooked through, piping hot and the top is bubbling, golden and crispy.
Thursday, 11 June 2009
To make 6 you will need:
Tear the slice of bread in half - leave the crust on it wont matter. Whiz for a few seconds till you have breadcrumbs - remove and set aside.
Thursday, 8 January 2009
Here it is pictured at the stage where the bacon that was placed over the top has crisped up a bit after being in the oven.
The tomato sauce is then poured on top and the meatloaf then goes back to the oven to cook further.
Friday, 10 October 2008
Delicious filling meal just perfect for cold winter days.
This amount will serve two greedy people. But you could add a couple more sausages and it would easily serve four.
Tuesday, 7 October 2008
Anyway, so there I am with some minced lamb, but now not knowing what to make with it.
I had some pitta bread and Greek yogurt too and so Tzatziki had to be made!
Also I had some Turkish red pepper sauce in my fridge - perfect!
For the patties you will need:
500g minced lamb
approx 3 tablespoons of breadcrumbs
1 onion - chopped
1 garlic clove - finely chopped
1 egg yolk
2 teaspoons of garam masala
1/2 teaspoon of cumin (as garam masala already contains cumin so only use this amount)
1 and a half tablespoons of Harissa paste (I used the one by Bart spices)
salt and pepper to taste
How to do it:
Using a mixer put the onions in to make them very finely chopped. Remove and set to one side in a large bowl.
Now add the minced lamb to the mixer and whizz for a few seconds - just so it's a little finer. Remove and add to bowl with the onions in. Season well with salt and pepper.
Using a fork add the garlic, breadcrumbs, egg yolk, chopped garlic, garam masala and cumin and Harissa paste. Now give it all a really, really good mix.
Now take a small amount of the mixture and shape with your hand into small patties. This amount of ingredients should make 12 patties. You can fry a very small amount of the mixture and taste to check for seasoning.
Fry the patties in a frying pan. There should be no need to add hardly any oil. Just wiping the pan with a teeny piece of oil, using kitchen paper towel should be enough.
Fry - turning half way through for about 5 minutes each side - or until the patties have browned nicely and are cooked through.
I served mine in warm pitta bread with some shredded white cabbage, cucumber, tomato, sliced onion and shredded lettuce.
The Turkish red pepper sauce is quite hot so only a small amount is needed. if you don't have time to make some - if can be found in some large supermarkets.......although I've never found it yet (in the UK) that is. You could, I suppose use any other pepper sauce - like Jamaican Hot pepper sauce.
I also made some Tzatziki too.
As I only needed a small amount, I used the following:
150g Greek Yogurt
1 clove garlic - chopped really finely
4 inches of cucumber - peeled, seeds removed and grated with a cheese grater.
a smidgen of white wine vinegar (say 1/4 teaspoon and no more)
1/2 a teaspoon of dill - finely chopped (I'm afraid to say I used dried dill - but it was just fine)
a glug of extra virgin olive oil
salt and pepper to season
How to do it:
Once the cucumber has been peeled and grated, press it between some kitchen paper towel to squeeze out the moisture and put it into a small bowl.
Add the rest of the ingredients apart from the olive oil and salt and pepper.Mix it together and then season carefully with a little salt and pepper . Add the olive oil - just a teeny bit and mix once more......Job done.
Friday, 25 July 2008
I personally don't like to have any sauce served with mine. Just simple steak, chips, Portobello mushrooms, tomato and either peas or salad and I'm happy.
I pour a little red wine into the pan after the steak has been removed let it simmer for a few secs (it removes any of the nice cooking bits on the bottom of the pan) and I then pour it over my steak - am very particular about that having to happen!
Paul (the husband) loves to cover his steak with Roquefort sauce. He had in in a restaurant and I tasted it, it was okay, but quite runny and not too much going on in the way actual Roquefort!
I had a go at making it myself and made it up as I went along and I've made it the same way since.
1 Small Red Onion or a Shallot, chopped (I do usually use a shallot but didn't have any last night when I made it).
100g of Roquefort Cheese cut into small cubes so it melts quicker.
150ml of Double Cream (Heavy cream I think they call it in the US)?
2 Teaspoons of Brandy
In a small saucepan melt the butter over a low heat and add the onion. Saute until soft but not coloured. Turn the heat up and add the Brandy, stirring for a minute.
Turn the heat back down and add the Roquefort and stir with a wooden spoon when it starts to melt add the cream. Don't be tempted to use single cream (it must be double) or it will split when being cooked.
Don't let it boil. Stir until heated through and serve immediately.
The finished Roquefort sauce.
Jan's steak cooked to perfection!