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Here are some yummy! recipe's for you to try



Bacon And Apple Salad

Preparation time less than 30 mins
Cooking time less than 10 mins



Ingredients
2 slices bacon, sliced
1 apple, peeled and sliced
1 thick slice bread, cut into chunks
pinch chilli flakes
large handful mixed herbs
1 tbsp olive oil
1 tsp red wine vinegar


Method
1. Pan-fry the bacon until crisp and golden. 
2. Remove from pan and throw in the apples. Cook until browned and slightly softened. 
3. Remove the apple mixture from the pan and put the chunks of bread in the remaining juices. Cook until crisp and golden.
4. Place the bacon, apple and bread with the chilli flakes and herbs in a mixing bowl and stir in the dressing of the olive oil and red wine vinegar. Mix together.
5. Serve.



Sausages and mash with blackberry sauce

Preparation time less than 30 mins
Cooking time 10 to 30 mins


Ingredients
1 large potato, peeled and chopped
1 tbsp chopped chives
drizzle olive oil
4 tbsp double cream
2 tbsp unsalted butter
2 venison sausages
For the sauce
55g/2oz blackberries
140ml/5fl oz red wine
30ml/1fl oz beef or vegetable stock


Method
1. Bring a pan of salted water to the boil. Cook the potato for 8-10 minutes or until tender.
2. Meanwhile, heat the oil in a non-stick frying pan and cook the sausages for 10-12 minutes, or until cooked through, turning frequently. 
3. Drain the potatoes and return to the pan. Mash with the cream and butter until smooth. Stir in the chives.
4. For the sauce, blend the blackberries, red wine and stock in a mini-food processor until smooth. Transfer to a pan and reduce until thickened.
5. To serve, transfer the sausages and mash to a serving plate. Drizzle the sauce over to serve.



Stuffed lamb with glazed carrots



Preparation time less than 30 mins
Cooking time 10 to 30 mins



Ingredients
1 lamb chop
85g/3oz roquefort cheese
salt and freshly ground black pepper
1-2 tbsp olive oil
4 whole garlic cloves
sprigs of rosemary
1 shallot, peeled and cut into wedges
For the carrots
knob of butter
drizzle of oil
bunch of baby carrots
For the pak choi
knob of butter
½ pak choi
splash of soy sauce
drizzle of sesame oil
salt and freshly ground black pepper
For the jus
142ml/¼ pint beef stock
½ glass red wine
knob of butter
salt and freshly ground black pepper



Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Make a slit in the lamb and stuff the cheese inside. Season with salt and pepper. Heat the olive oil in a pan and sear the lamb for 3-4 minutes with the garlic, rosemary and shallot alongside. Transfer to the oven and cook for up to 10 minutes, or until the lamb is cooked through.
3. For the carrots, gently melt the butter in a pan with the oil and sauté the carrots for 5-6 minutes. 
4. For the pak choi, melt the butter in a pan and sauté the pak choi for a few minutes. Add the soy sauce, sesame oil and seasoning and heat for a further few minutes.
5. For the jus, simmer the beef stock and red wine in a pan until reduced by half. Stir in the butter and seasoning and heat for 2-3 minutes. 
6. To serve, transfer the lamb to a serving plate and serve the glazed carrots and pak choi alongside. Drizzle the jus over the lamb to serve.



Lamb curry with pilau rice


Preparation time less than 30 mins

Cooking time 10 to 30 mins


Ingredients
For the curry
1 tbsp olive oil
knob of butter
1 shallot, peeled and diced
½ pepper, de-seeded and diced
1 lamb steak, cubed
salt and freshly ground black pepper
pinch of chilli powder
pinch of cumin seeds
pinch of turmeric
pinch of medium curry powder
a few cardamom pods
pinch of ground ginger
pinch of chilli flakes
For the pilau rice
1 tbsp olive oil
1 shallot, peeled and chopped
1 garlic clove, peeled and chopped
85g/3oz basmati rice
pinch of chilli powder
pinch of cumin seeds
pinch of turmeric
a few cardamom pods
pinch of ground ginger
pinch of chilli flakes
pinch of ground cinnamon
a few baby carrots
To serve
Greek-style yoghurt



Method
1. For the rice, heat the oil in a pan and sauté the shallot and garlic for a few minutes. 
2. Stir in the rice and then add all the spices and seasoning, stirring to coat the rice. Add the baby carrots and then pour in enough water to cover the rice. Simmer gently for 10-12 minutes, or until the rice is tender.
3. For the curry, heat the oil in a pan with the butter and sauté the shallot and pepper for 5-6 minutes, to soften. 
4. Stir in the lamb and brown. Season and stir in all the spices and heat gently for 10-12 minutes, or until the lamb is cooked through.
5. Spoon the rice onto a serving plate and serve the curry alongside. Spoon the yoghurt on top to serve.



Stuffed tomato

Preparation time less than 30 mins
Cooking time less than 10 mins


Ingredients
1 beef tomato, top cut off and seeds scooped out
knob of butter
handful of spinach
30g/1oz cheddar cheese
½ onion, peeled and diced


Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Heat the butter in a pan and sauté the onion for a few minutes, to soften. Add the tomato to the pan and heat for 1-2 minutes.
3. Stuff the spinach inside the tomato and top with the cheese. Put the lid back on the tomato and bake in the oven for 6-8 minutes.
4. Serve the stuffed tomato with the onions poured over.



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