Beef Stroganoff

Firstly, apologies for the lack of photos – I forgot!

This was a last-minute beef stroganoff request from my fiancé. It’s really easy to whip up though, so don’t panic.

Start by finely chopping an onion and sweating in some olive oil in a saucepan, along with three crushed cloves of garlic. When nicely softened, throw in some skirt steak or frying steak, that has been cut into bite-sized pieces and allow to brown.

Then squeeze in a good amount of tomato puree, before adding beef stock, red wine stock and some Marmite, along with some cornflour. Give the mix a good stir, put the lid on and allow to simmer at a low heat for around 15 minutes, before adding some paprika, mixed herbs, Worcestershire sauce, horseradish sauce, wholegrain mustard and English mustard. As you know by now, I’m not really one for measuring things, so just try and see how it turns out. You can always add more of an ingredient. Stir every now and then to make sure nothing catches on the bottom of the pan. Have to confess, I also added a splash of brandy.

Allow everything to simmer for around 45 minutes, then taste to see if anything is missing. Now you can add some chopped mushrooms and a small tub of soured cream, before allowing to cook for around another half an hour.

20180203_163621

Serve with some boiled rice and if you fancy, as I did, a little grated Parmesan cheese.

20180203_164811

Advertisements

Roast Chicken

For me, nothing beats a good Sunday roast and chicken is one of my favourites. I have to say, my fiancé does a mean roast chicken, but this week, it was my turn.

I start by putting some roasting dishes in the oven with dripping in them – I used leftover dripping from the Christmas turkey this time – and let them get good and hot on 220C.

Whilst that’s warming up, peel and chop the potatoes – I do mine quite small – rinse to remove excess starch and pop in boiling water for around 10 minutes. After that time, check with a sharp knife to see if they’re on their way to being done. If they are, drain them and carefully tip them into the hot fat in one of the roasting dishes. Gently make sure the potatoes are all coated in dripping and season with pepper and rosemary. Pop them back in the oven for around 10minutes.

Whilst the potatoes are getting a head start, get your chicken and put in a cool roasting dish. Smother generously with butter or far – I use goose fat – and season with plenty of pepper and a slight grinding of salt. Cover loosely with foil and pop Mr Chicken in the oven, turning the temperature down to 180C.

Every 20 minutes, I take the bird out and baste with the juices in the pan. After an hour, add sliced carrots, leeks and florets of broccoli and cauliflower into the second roasting tin that’s been getting nice and hot. At this point, you also want to uncover the chicken so the skin can crisp up and continue with regular basting – you will thank me!

Give everything around 20minutes, then test the chicken with a sharp knife or skewer and if the juices run clear, it’s done. Whilst it’s resting, make some gravy – I was lazy this time and just used instant. Serve and enjoy.

20180128_181235

Turkey & Ham Pie

So, the turkey is drawing to a close and last night, part of the leftover meat was transformed into a tasty turkey and ham pie. It really couldn’t be easier and my fiancé loves it.

As you should know by now, I find life too short to make pastry, so I just bought a pack of ready rolled shortcrust and a pack of ready rolled puff pastry. Grease a pie dish and gently place the shortcrust in, making sure it’s nicely tucked down, with all the sides covered.

Then add in chunks of turkey – I use leg and breast – ham, stuffing and I sweat off a leak in some butter to pop on the top. For an extra treat, I sprinkled over some grated cheddar cheese.

In a saucepan, start by making a rue with melted butter and plain flour.

20180101_165535

Allow the flour a little time to cook out, before adding in a splash of milk and whisking together. Keep adding milk slowly, whisking all the time, until you have a thick sauce. I also added some of the jelly from the turkey juices for added flavour and a grind of black pepper.

20180101_170044

Pour the sauce over the meat

20180101_170443

and pop the puff pastry on the top. Give it a milk wash – I use milk rather than egg as it’s cheaper – and cut a little cross in the top of the lid to give the steam somewhere to escape.

20180101_171137

Place the pie on a baking tray – just in case it boils over – and place in the middle of a 180C oven for around 30-40mins. Again, I’m a horror when it comes to timing things, I just watch and go by gut, but as long as your pastry is nice and golden brown and the filling piping hot, you should be fine.

20180101_180717

We had ours with mashed potatoes, sprouts – leftover from the Christmas shop! – and in my other half’s case, gravy.

20180101_180901

 

Pasta Chicken Corden Bleu

Now, I’m not really sure I should be calling this Pasta Chicken Corden Bleu as it doesn’t involve any breadcrumbs, but hey-ho, I think it fits! This is such an easy meal to whip up and if, like me, you opt for supermarket budget ingredients – with the exception of the chicken, which I got from the butcher – it can be super cheap too.

Start off by slicing up a leek and sautéing that off with a minced garlic clove. When the leek has sweated down, add two diced chicken breasts and allow to colour before putting in one rasher of very finely chopped bacon.

20171102_170456

After allowing the meat a little time to cook, add a handful of slice mushrooms of your choice – I used white mushrooms.

Now, take a small tub of soft cheese and put that in the pan and allow it to melt down, before adding a generous handful of grated cheddar cheese and let that melt together with a teaspoon or two of Dijon mustard. This will help to create a thick and very cheesy sauce. When it’s all melted together, grind in black pepper.

20171102_171801

Serve with pasta – personally, I like a drizzle of olive oil too.

20171102_172039

Sausage Casserole

With the clocks now turned back and the official end of British Summer Time, I figured it was time to think comfort food. For me, that means a good casserole. So, for dinner tonight, I knocked us up a tasty sausage casserole and it’s so simple to do.

20171030_173942

Start with any sausages you fancy or have in and brown them off in a frying pan, before transferring to a casserole dish. Then sweat off a chopped onion, a minced clove of garlic and two diced carrots and add those to the casserole.

For the stock, I used a beef stock pot and a red wine one, which I dissolved in around a pint and a half of boiling water and added a cornflour slurry (two teaspoons of cornflour dissolved in cold water), which helps to thicken the gravy whilst cooking. Add the liquid to the casserole, along with two bay leaves and a handful of chopped mushrooms, a spoonful of English mustard, a squeeze of tomato puree, some mixed herbs and salt and pepper and give everything a good mix together.

Next, add sliced, raw potatoes to the top of the casserole and sprinkle with oil and rosemary, before putting the lid on and popping in a pre-heated oven at 180C for 40minutes. After that time, take the lid off and return the pot to the oven for another 20minutes.

20171030_175337

Make sure the potatoes have a nice crisp top and then serve.

20171030_190228

 A casserole dish like this is perfect.