Roast Pork Shoulder

Roast Pork Shoulder




Servings: 2



Ingredients
1 pork shoulder
1 x 300ml bottles of beer or lager
Oilve Oil
1 tablespoon of mixed herbs
2 tablespoons of sage
4 slices of dried wholemeal or seeded bread, diced in a blender
1 litre of chicken & vegetable stock
1 large onion, diced
70g of closed cup mushrooms, sliced
600g or marris piper potatoes, halved or quartered
2 large carrots, chopped
1 large parsnip, chopped
20 x mini pork & cranberry sausages
A generous handful of green beans, trimmed & washed
Table Salt
salt & pepper

Recipe
1. Dry the outside of the pork thoroughly with kitchen roll and then salt it with table salt to draw all remaining moisture out of the pork fat.
2. Place the sausages in a small tray with olive oil and cook in the oven on 200C for 20-30 mins. then pour the fat and oils from the sausages onto a large baking tray and leave to cool. (For a healthier option cook the sausages on a trivet.)
3. Now that the pork fat is dry wipe of the remaining moisture drawn out by the salt. Then place the pork on a trivet over the 1/2 the onion, all the mushrooms, sage, 500 ml chicken stock, salt and pepper and the beer
4. Place the pork in the oven for ten minutes on the highest heat then reduce the heat down to 175 for 30 mins.
5. Boil the potatoes for 30 mins then lift out fully dry.
6. Then drizzle olive oil over the pork fat and add boiled water to the stock if needed, then place the pork back in the oven for another 30 minutes before checking it again, this step will need to be repeated several times until the pork is done.
7. Place the baking tray with the sausage fat and oil into the oven for ten mins until smoking. (For a healthier option just use spray olive oil, and lightly spray the tray and vegetables.)
8. Place the potatoes carefully on the baking tray and coat them in the oil. Then put the tray back into the oven and cook for 20 mins.
9. Add the carrots to the baking tray, coat them and cook for a further 30 mins, then slightly squash the potatoes with the back of a spoon and add the garlic and thyme were added. Mix the vegetables around the tray carefully and cook until the potatoes brown in parts on the outside.
10. Boil the remaining onion for 20 mins with a teaspoon of sage, then add the bread and mix together and then set into balls. Place them into a loaf tin and drizzle olive oil over and cook in the oven for 30 mins.
11. Add the parsnips to the remaining chicken stock and boil with the mixed herbs until the water has almost gone, then put the parsnips through a ricer and mash into a pureé with the remaining stock and season.
12. Once the pork is cooked after being in the oven for about two hours in total remove the fat and drizzle it in olive oil then place back in the oven on a high heat for 20 -30 mins until golden and cracked. (For a healthier option, do not eat the crackling.)
13. Pour the stock from the trivet into a blender with all of the mushrooms and onions then pureé it to make a thick gravy.
14. Boil the green beans for five minutes, drain and serve.

Wild Mushroom and Turkey Risotto

Wild Mushroom and Turkey Risotto




Servings: 2



Ingredients
2 garlic cloves, peeled and crushed
6 rashers of turkey bacon
2 tbsp olive oil, plus extra for drizzling
freshly ground black pepper
rock salt
3 large knobs of low fat spread
1/2 large onion, diced
200g arborio or other Italian risotto rice
1 glass of white wine
1 litre of boiling water
2 chicken or vegetable stock cubes
30g of dried porcini mushrooms
100g of small portabello mushrooms sliced
1 large tablespoon of low fat creme fraiche
2 teaspoons of dried Italian herb seasoning


Recipe
1. Soak the porcini and portabello mushrooms in the litre of water and mix in the stock
cubes and the Italian herb seasoning.
2. Heat the olive oil and a good knob of low fat spread in a deep, heavy-based frying pan
or saucepan. Gently fry the onion and garlic until softened. Add the rice and stir for about
a minute until the grains slightly translucent. Pour in the wine and stir continuously
until it has cooked into the rice.
3. While the risotto is cooking place the turkey rashers under the grill on a medium
heat turning occasionally for three minutes on each side. When cooked remove from
the grill, cut into strips and put to one side.
4. Add a good ladle of hot stock and the rice Turn the heat down so the stock is
simmering gently. Keep adding ladles of stock as it cooks into the rice, stirring and moving
the rice around in the pan. After about 15-20 minutes the rice should be soft but still have
a bit of bite left in it. The texture of the risotto should be thick and creamy, but not too
loose. Add extra stock if necessary. It may seem tedious standing and stirring but the
end result will be worth it.
5. Add the mushrooms and turkey rashers to the rice and after a two or three minutes
add the creme fraiche, Carry on stirring the rice until the creme fraiche is warmed
through.
6. Serve and season with cracked black pepper and salt.

Warm Gammon Sandwich

Warm Gammon Sandwich




Servings: 2



Ingredients
4 slices of wholemeal bread
2 cooked gammon steaks or the left overs of a roast gammon joint
Left over gammon gravy (containing onions and mushrooms)
50g of sliced mushrooms, sliced
Low fat spray oil


Recipe
1. Spray a large saucepan with a small amount of spray oil and heat on a medium to high
heat until hot, add the mushrooms and cook for three minutes.
2. Pour the gravy into the pan and heat, add the gammon to the gravy and cook until
boiling, reduce the heat to low and cook for five minutes until the gammon is hot again.
3. Quickly dip one slice of bread into the gravy, and using a slotted move the piece of bread
to a plate, do this again on another plate. Using the slotted spoon, sieve the gammon onto
the bread until all the gammon is out of the pan.
4. Again dip one slice of bread into the gravy and then place on top of the gammon.
5. Ladle the gravy over the sandwich.
6. Serve and eat with a knife and fork.

Warm Chicken Sandwich

Warm Chicken Sandwich




Servings: 2



Ingredients
4 slices of wholemeal bread
2 cooked chicken breasts or the left overs of a roast chicken
Left over chicken gravy (containing onions and mushrooms)
50g of sliced mushrooms, sliced
Low fat spray oil


Recipe
1. Spray a large saucepan with a small amount of spray oil and heat on a medium to high
heat until hot, add the mushrooms and cook for three minutes.
2. Pour the gravy into the pan and heat, add the chicken to the gravy and cook until
boiling, reduce the heat to low and cook for five minutes until the chicken is hot again.
3. Quickly dip one slice of bread into the gravy, and using a slotted move the piece of bread
to a plate, do this again on another plate. Using the slotted spoon, sieve the chicken onto
the bread until all the chicken is out of the pan.
4. Again dip one slice of bread into the gravy and then place on top of the chicken.
5. Ladle the gravy over the sandwich.
6. Serve and eat with a knife and fork.

Creamy Mushroom and Turkey Tanetelli

Creamy mushroom and Turkey
Tanetelli




Servings: 2



Ingredients
2 turkey steaks
200 grams of fresh tagetelli
2 teaspoons of dried basil
150 grams of creme cheese
2 chicken stock cubes
1 vegetable stock cube
1 litre boiling water
200 grams of portabello mushrooms
30 grams of dried porcini mushrooms


Recipe
1. Re-hydrate the dried porcini mushrooms with 500 ml of boiling water. Mix the
basil and stock cubes with the mushrooms and leave for 30 minutes.
2. Slice the turkey steaks into strips, lightly spray a wok or saucepan with spray olive
oil. Heat the pan n a medium heat until the oil is hot, seal the turkey on both sides and
cook in the pan for five minutes occasionally stirring.
3. Drain the porcini mushrooms making sure that you save the liquid. Slice the portabello
mushrooms and using the pan with the turkey steaks in follow the
Creamy Mushroom Sauce recipe using the liquid from the porcini mushrooms, add and
cook the porcini mushrooms to the mix before adding the liquid.
4. Cook the the fresh pasta in 500 ml of boiling water until al dente.
5. Drain the pasta and keep it warm until the creamy mushroom sauce is ready. Once
sauce is ready take the pasta to the sauce and mix well. Then Serve.
(See Brucsetta to add to ths dish)

Turkey Burgers

Turkey Burgers




Servings: 2



Ingredients
500 grams of baking potatoes
8 black peppercorns
1 teaspoon of rock salt
4 cloves
Low Fat Spray Oil
250g of turkey mince
1 large onion
1 egg, beaten
2 teaspoons of Italian Herb seasoning
2 wholemeal bread bun
2 tablespoons of oats
150g of button halved or closed cup mushrooms quartered
4 or five cloves of garlic
1 300ml bottle of beer or lager
500ml of chicken or vegetable stock
1 teaspoon of basil




Recipe
1. Preheat the oven to 200C/400F/Gas mark 6.
2. Wash the potatoes and thickly slice them into wedges and boil them in a saucepan
for 4 minutes on a rolling boil. Drain them and lay them on a baking tray.
3. Make Perfect Seasoning
4. Lightly spray the chips with oil, then sprinkle half of the seasoning over the top of the
chips.
5. Put the mince, onion, half the egg mixture salt and pepper, Italian herb seasoning and
the oats into large bowl and mix well with your hands, making fists and squeezing the
mixture through your fingers do this for at least five minutes.
6. Shape into two balls and flatten into patties and chill for ten minutes
7. Make Garlic Mushrooms
8. Place the chips in the oven for ten minutes, then take out and turn all chips, sprinkle
the remaining seasoning on the chips and lightly spray with oil. Place the chips in the oven
for fifteen minutes.
9. Meanwhile heat the griddle pan or large frying pan on a low to medium heat and spray
lightly with spray oil. When the pan is hot place the patties in the pan and turn frequently
and gently for ten to fifteen minutes until cooked though.
9. When cook place in bun and serve with chips and garlic mushrooms
10. Serve the burgers with your choices of ketchup, vinegar or mayonaise.

Toad in The Hole

Toad in The Hole




Servings: 2



Ingredients
4 low fat sausages
1 egg
180ml of skimmed milk
60g of plain flour
a pinch of salt
vegetable oil

Recipe
1. Pre heat the oven to it’s highest setting.
2. Pour 2 tablespoons of oil into a baking tray, place in the top of the oven for 20 minutes.
3. Meanwhile make the batter, place the egg milk and salt into a blender and blend for 30
seconds. Gradually add the flour until the batter is smooth and bubbly. Allow to rest.
4. Add the sausages coating in the oil, cook in the oven for a further ten minutes.
5. After ten minutes, remove from the oven and pour the batter in around the sausages.
Turn the oven down to gas mark 6/200c or fan oven 180c.
6. Check after 20 minutes, if the batter is not as golden as wanted, leave for another 10
minutes.
(Serve with mash potatoes see Perfect Mash and green beans with a beef gravy.)

Tiramisu

Tiramisu




Servings: 8



Ingredients
300g reduced fat vanilla ice cream
4 tablespoons instant coffee granules
6 tablespoons boiling water
250 fresh raspberries
20 sponge fingers
3 tablespoons Belgian chocolate sauce
2 teaspoons cocoa for dusting
25g plain chocolate, grated, for dusting


Recipe
1. Remove ice cream from the freezer to allow to soften. Meanwhile line a 21cm x 8 cm
loaf tin with enough clingfilm to fold over the top of the tin (brushing the tin with water first
will help the clingfilm to stick). In a shallow bowl, mix together the coffee granules and the
boiling water to dissolve.
2. Fold the raspberries into the ice cream, squashing the odd one or two. Dip 10 sponge
fingers into the coffee mixture, turning until coated, then press into the base of the tin.
Spread half the ice cream over the sponge fingers then drizzle with half the chocolate sauce..
3. Dip the remaining sponge fingers into the coffee mixture and arrange in a layer on top
of the ice cream. Drizzle with the remaining chocolate sauce and spread over the remaining
ice cream. Fold over the clingfilm and freeze for 4 hours until set.
4. To serve, up turn on to a serving plate and remove the clingfilm. Stand for 10-15 minutes
then dust the top with cocoa and grated chocolate and slice into eight.

Sweet & Sour Chicken

Sweet & Sour Chicken




Servings: 2



Ingredients
2 Boneless skinless chicken breasts
vegetable oil
1 large onion, sliced chunky
50g oyster mushrooms sliced
50g shitake mushrooms sliced
2 tablespoons of ginger preserve
2 pineapple rings, chopped
2 tablespoons of marmalade
White wine vinegar
2 teaspoons of sweetner
Lemon zest
500ml of boiling water
salt and ground black pepper


Recipe
1. Preheat a deep frying pan. Lightly oil and season the chicken breasts and fry for four
minutes on each side. Allow to rest for five minutes, slice on the diagonal and set
aside.
2. Lightly fry the onion and mushrooms and bring the chicken back to the pan and warm
through. Add the ginger, marmalade, pineapple, white wine vinegar and boiling water to
the pan and stir together well. When the liquid is boiling add the sweetner and stir in and
reduce the liquid till it thickens and stir in the zest.
3. Serve with Japanese Noodles and mixed chinese vegetables.

Steak & Mushroom Pie

Steak and Mushroom Pie





Servings: 6


Ingredients
• 2 teaspoon vegetable oil
• 700 g lean stewing beef, cubed
• 1 large onion(s), chopped
• 1 portion stock cube, beef in 450ml boiling water
• 225 g mushrooms, sliced
• 1 medium carrot(s), sliced
• 2 tablespoon parsley, chopped, fresh
• 1 pinch salt, and freshly ground pepper
• 2 level tablespoon corn flour, blended with 3-4 tablespoons cold water
• 225 g puff pastry sheets, thawed
• 1 tablespoon skimmed milk

Instructions
1. Heat the oil in a large saucepan and over a high heat, add the cubes of stewing steak
a handful at a time, so that they seal and brown. Add the onion and cook for another
3 - 4 minutes, until softened.
2. Add the stock, mushrooms, carrot and parsley to the saucepan. Bring up to the boil,
then reduce the heat. Cover and simmer for 1 1/2 hours, until the meat is very tender.
Check the level of liquid from time to time, topping up with a little extra water if
necessary.
3. Preheat the oven to Gas Mark 7 / 220°C / 425°F.
4. Season the cooked meat with salt and pepper. Stir in the blended cornflour and
cook until thickened, about 1 minute. Tip the mixture into an oblong baking dish.
5. Lay the puff pastry sheet on top of the baking dish, trimming the edges with a sharp
knife. Use the trimmings to make leaves for decoration. Position them on top, and
brush the entire surface with milk. Bake for 25 - 30 minutes, until puffed up and
golden brown.

Steak and Jackets

Steak & Jackets




Servings: 4



Ingredients
4 x 175g of baking potatoes
Low fat cooking spray
450g casserole steak
1 red onon sliced
150g of carrots, cut into chunks
150g of parsnips, cut into chunks
50g of closed cup mushrooms, sliced
300ml of beef stock
1 tablespoon of worcestershire sauce

Recipe
1. Pre heat the oven to gas mark 5/190c or fan oven 170c. Place the potatoes on a baking
tray and cook for 45 minutes to an hour until tender and crispy on the outside.
2. Spray a large lidded pan with low fat cooking spray and heat until hot. Add the steak
and fry over a high heat untl sealed on all sides. Add the vegetables, stock and
worcestershire sauce. Cover and simmer for 45 minutes. Remove the lid and continue to
cook for a further 15 minutes until the meat is tender.
3. Halve the potatoes and serve the meat and vegetables on top with lots of the juices.

Steak, Egg & Chips

Steak, egg and chips




Servings: 2



Ingredients
2 frying steaks
Spray Oil
2 eggs
500 grams of baking potatoes
8 black peppercorns
1 teaspoon of rock salt
4 cloves

Recipe
1. Preheat the oven to 200C/400F/Gas 6.
2. Wash the potatoes and thickly slice them into wedges and boil them in a saucepan
for 4 minutes on a rolling boil. Drain them and lay them on a baking tray.
3. Make the Perfect Seasoning.
4. Lightly spray the chips with oil, then sprinkle half of the seasoning over the top of the
chips and place in the oven for ten minutes.
5. Cut the fat on the side of the steak, heat the griddle and lightly spray it with spray
oil. When hot place the steak in the griddle and cook evenly on each side for about
7 minutes. (for medium to well)
6. Meanwhile take out the chips and turn all chips, sprinkle the remaining seasoning on
the chips and lightly spray with oil. Place the chips in the oven for fifteen minutes.
7. Turn the chips and spray them both one more time, then place them back in the oven
for another ten minutes. After the ten minutes the chips should be getting crispy take the
smaller chips off the baking tray so they won’t burn. and put back in the oven for five
minutes.
8. During this make two fried eggs using Perfect Eggs.
9. Serve the steak and chips, place the egg on top of the steak.
10. Serve the steak with Garlic Mushrooms.

Smoked Salmon Bagel

Smoked Salmon and Bagels




Servings: 2



Ingredients
2 onion bagels
4 free range large eggs
2 handfulls of fresh basil
creme cheese
ground black pepper
2 Large Breakfast Mushrooms
400 grams of smoked salmon
lemon juice
100 grams of low fat goats cheese


Recipe
1. Place the mushrooms under the grill and cook evenly on each side for ten minutes
on a medium heat. After seven minutes make sure the mushrooms are stalk side up
and crumble the goats cheese on top and cook for a further three minutes, being
careful not to burn the cheese.
2. Slice the bagel in half and place in the toaster or under the grill and toast evenly on
each side. When done lightly spread creme cheese on the inside of the bagel.
3. Please see Perfect Eggs on how to prepare perfect scrammbled eggs.
4. Place the salmon equally on a large plate, with the mushrooms and bagel. Serve the
eggs and crack black pepper over both the eggs and salmon, use a small amount of
lemon juice on the salmon.

Sausage, Chips & Gravy

Sausage Chips and Gravy




Servings: 2



Ingredients
100 grams of closed cup sliced
1/2 a large onion sliced
2 cloves of garlic diced
black pepper
2 teaspoons of dried mixed herbs
6 Quorn or low fat sausages
600 grams of baking potato
2 beef stock cubes
1 vegetable stock cube
1 litre of boiling water
Spray Oil
a pinch of salt
three heaped teaspoons of cornflour
8 black peppercorns
1 teaspoon of rock salt
4 cloves

Recipe
1. Preheat the oven to 200C/400F/Gas 6.
2. Wash the potatoes and thickly slice them into wedges and boil them in a saucepan
for 4 minutes on a rolling boil. Drain them and lay them on a baking tray.
3. Take the black pepper, salt and cloves and place them in a mortar and using the pestle
grind them to a dust.
4. Lightly spray the chips with oil, then sprinkle half of the seasoning over the top of the
chips.
5. Place the chips in the oven for ten minutes, then take out and turn all chips, sprinkle
the remaining seasoning on the chips and lightly spray with oil. Place the chips in the oven
and the sausages in their own baking tray on the shelf above for fifteen minutes.
6. Turn both the sausages and chips and spray them both one more time, then place them
back in the oven on opposite shelves for another ten minutes. After the ten minutes the
chips should be getting crispy and the sausages should be just about done depending on
their size. If the sausages are small check to see if they are ready by checking to see if
they are pink in the middle, if they are still pink if they are put them back in the oven
for five minutes with the chips but first take the smaller chips off the baking tray so they
won’t burn.
7. Heat a large saucepan and spray with spray oil, add the onions and garlic and cook till
they translucent then add the mushrooms. Mix 500 ml of boiling water with the mixed
herbs and stock cubes. When the mushrooms are cooked, pour in the stock and heat
until a rolling boil. Put the cornflour in a cup and fill half way up with cold water and stir
in the cornflour. Stir the stock into a whirlpool and add the cornflour a little at a time
until the gravy is a your preference for thickness.
8. Serve the chips in a large bowl or plate and add the sausages on top and pour over
the gravy.