Green Olive and Pesto Brochette with Parma Ham, Oyster Mushrooms and Watercress

Green Olive and Pesto Brochette with Parma Ham, Oyster Mushrooms and Watercress

Serves 1

Ingredients

2 x Slices of Green Olive Bread
150g x Oyster Mushrooms (sliced)
1 x Slice of Parma Man
2 x Small Teaspoons of Petso
2 x Glugs of Olive Oil
1 x Big Handfull of Watercress
Pepper


Recipe
1. Glug some olive oil on a plate and dip the bread on both side on the plate.
2. Heat a small flat dry frying pan on a medium heat. Fry the bread on each side until golden then place on a plate.
3. Smear a small teaspoon of pesto over 1 side of each slice of bread.
4. Tear up a slice of Parma ham and roughly place it over the two slices of brochette, then place the watercress on top.
5. Glug a small amount of olive oil in the frying pan and quickly fry the mushrooms for 30-60 seconds and place the mushrooms over the brochette.
6. Season and serve.

Braised Rack of Lamb

Braised Rack of Lamb

Serves 2

Ingredients

1 x Rack of lamb (approx 6 ribs)
1 x Large Spring of Fresh Rosemary
Olive Oil
salt & pepper

For the jus;
1 x large glug of Red Wine
1/2 x litre of Lamb and Veg Stock
1 x Large Spring of Rosemary
1 x large tablespoon of Red Current Jelly
1/2 x an onion (finely chopped)


Recipe
1. Take the jus ingredients except for the onion and mix them together in a measuring jug.
2. Spread the chopped onion over the bottom of a trivet and place a rack on top.
3. Pour the jus over the onions.
4. Pre-heat the oven to 200c.
5. Glug some olive oil on a plate and lightly dip and swirl the fat side of the lamb in the oil to lightly coat the lamb.
6. Heat a griddle to a medium to high heat. Place the lamb on the griddle fat side down for 30-40 seconds then flip over and do the other side for 30 seconds, then sear each side for 10-20 seconds each.
7. Remove the lamb from the griddle and remove the griddle from the heat.
8. Place the lamb on the rack of the trivet (fat side up) and cover the trivet completely with lid or tin foil.
9. Place in the oven for 25 minutes then lift our and flip the lamb over and cover again.
10. Place back in the oven for a further 10 minutes, then again take the lamb out and remove the tin foil. Flip the lamb over again so it is fat side up and place the spring of rosemary on top.
11. Place back in the oven for 10 minutes, then remove and place on a plate cover with tin foil and leave to rest. (This is now rare cook further to ruin it, I mean to have it well done).
12. Pour the liquid from the trivet into a small sauce pan, place on a medium to high heat and reduce for ten minutes or until the jus will coat the back of a metal spoon.
13. Serve with roasted potatoes, carrots, parsnips, boiled green beans and yorkshire puddings.

Beef and Ale Pot Pie

Beef and Ale Pot Pie

Serves 4

Ingredients

For the filling;
400g beef shin, tenderised, chopped into chunks and lightly seasoned with salt and pepper
1 x large onion, peeled and chopped
200g button mushrooms, wiped
4 x garlic cloves, crushed
1 x tablespoons tomato purée
2 x teaspoons of dried thyme
2 x teaspoons of dried rosemary
2 x cloves
200 ml of good ale
700 ml beef stock
half a teaspoon of English mustard
a slosh of teriyaki sauce
a squirt of local honey
3 x tablespoon plain flour
Olive Oil
salt & pepper

For the pastry:
225g plain flour
85g vegetable suet
1 x tablespoon of olive oil
100 ml water
1 x free range egg, beaten
salt


Recipe
1. Heat the olive oil in a large lidded pan, then cook the meat in batches until they are browned all over.
2. Remove the meat from the dish and put to one side to rest.
3. Next add the onions, mushrooms and gralic into the pan and cook for 5 minutes or until they have softened.
4. Add the flour and tomato puree and cook for a further minute.
5. Then add the ale, stock, honey, teriyaki sauce and mustard. Stir the mixture so that everything has been mixed together.
6. Next add the herbs, meat and any resting juices back into the pan. Season with salt and pepper then give it another stir. Finally put the lid on and simmer for 1 and a half hours. (Stirring occasionally).
7. After 1 hour return to make the pastry.
8. Mix together the sifted flour and suet, then separately mix together the water and oil.
9. Using a fork, mix the wet ingredients into the dried until it forms a ball of pastry
10. Wrap it in cling film then place it in the fridge until needed.
11. When the pie filling is ready leave it to cool for 30 minutes and preheat the oven to 200ºc.
12. Once it has cooled, either pour the filling into 4 individual pot pie dishes or one large one.
13. Roll out the pastry. Cut out one large disc or four smaller discs of pastry that are about 1cm in diameter bigger than the pie dish or dishes.
14. Wipe the edges of the dishes with the beaten egg and place the pastry on top carefully but firmly.
15. Glaze the top of the pie with the remaining egg and then make pretty things with the remaining pastry.
16. Place in the oven and bake for 30 minutes.
17. Serve with butternut squash or potatoes and steamed greens.

Beef and Dumpling Stew with Sage Mash Potato

Beef and Dumpling Stew with Sage Mash Potato

Serves 4

Ingredients

For the stew;
400g beef shin, tenderised and chopped into chunks
1 x large onion, peeled and chopped
2 x carrots, peeled and chopped
2 x celery stalks, chopped
200g button mushrooms, wiped
4 x garlic cloves, crushed
2 x tablespoons tomato purée
2 x teaspoons of dried thyme
2 x teaspoons of dried parsley
4 x cloves
400ml red wine
400 ml beef stock
half a teaspoon of English mustard
a slosh of teriyaki sauce
a squirt of local honey
2 x tablespoon plain flour
Olive Oil
salt & pepper

For the dumplings;
100g of self raising flour
50g of vegetable suet
1 x teaspoon of parsley
1 x cup of cold water

For the mash;
800g Marris piper potatoes, pealed then halved or quartered
2 x tablespoon of low fat margarine
a large slosh of skimmed milk
3 x teaspoons of dried sage
salt & pepper



Recipe
1. Preheat the oven to 160°C.
2. Heat the olive oil in a large casserole dish, then cook the meat in batches until they are browned all over.
3. Remove the meat from the dish and put to one side.
4. Next add the onions, carrots and celery into the pan and cook on a low heat for 12 minutes or until the vegetables have softened.
5. Add the garlic and cook for a further 2-3 minutes.
6. Add the cloves and cook for 30 seconds, then the tomato purée and cook for another minute.
7. Add the flour, thyme, parsley, wine, stock, honey, teriyaki sauce and mustard. Stir the mixture so that everything has been mixed together.
8. Add the mushrooms and the meat and any resting juices back into the pan. Give it another stir, then put the lid on and place in the oven for 2 and a half hours.
9. What you really want here is for the meat to be really soft and to fall apart. Also you want the sauce to thicken.
10. With 40 minutes to go, boil your potatoes in a large pan lightly seasoned with table salt for 25-30 until soft.
11. Mix the self raising flour, suet and remaining parsley in a large bowl and cut with a butter knife until well mixed.
12. Slowly add water a little at a time while mixing with a butter knife, once the mixture is soft and sticky enough remove the stew from the oven and take off the lid.
13. Using a tablespoon scoop and then carefully drop the spoonfuls of the dumpling mix into the stew from a really low height. You want approximately 8 in total giving everyone 2 each.
14. Place the stew back into the oven without it's lid and cook for the remaining time of 30 minutes.
15. Once the potatoes are soft drain them and then put them through a ricer into a large bowl. (if you do not have a ricer place them directly in the bowl and mash until soft).
16. Add the milk, sage and margarine and stir into the potatoes. Season with salt and pepper and stir again. Keep this warm in a lidded pan until the stew is ready and the dumplings are crispy on top.
17. Serve the mash, stew and dumplings and season to taste.

Baked Salmon with Mediterranean Vegetables

Baked Salmon with Mediterranean Vegetables

Serves 2

Ingredients
2 x Salmon Fillets
4 x Portabello or Breakfast mushrooms
400g x New Potatoes, halved
Large Handful of Green Beans, trimmed
12 x Small Vine Tomotoes
Salt & Pepper
2 x Teaspoon of Dried Basil
2 x Teaspoon of Dried Parsley
2 x Teaspoon of Dried Dill
Spray Olive Oil
Olive Oil
Garlic Grinder
Lemon Juice


Recipe
1. Boil the potatoes with a pinch of salt for 10 - 12 minutes.
2. Add the green beans and boil for a further 4 minutes.
3. Turn the fan oven on to 220 and place a large baking dish with a glug of olive oil in the oven.
4. Drain the potatoes and green beans and put to one side.
5. Score the skin side of the salmon and rub salt, pepper, 1 teaspoon of dill, basil and parsley into the skin side of the salmon and lightly drizzle a small amount of olive oil over it.
6. Carfully take the baking dish out of the oven and place a mushroom in each corner.
7. Pour the potatoes and green beans into the middle, sprinkle the remaining herbs over everything in the dish then season with salt, pepper and garlic and mix the potatoes and green beans to get an equal covering.
8. Place the salmon on top in the middle skin side up and place the vine tomatoes to either side of the salmon (6 on each side), then squirt some lemon juice over everything.
9. Place in the oven for 10 minutes, then remove and carfully turn over the salmon so it is now skin side down. Place back in the oven for a further 5 minutes.
10. Take the dish out of the oven, serve and season to taste.

Sauage, Egg and Mushroom Muffin

Sauage, Egg and Mushroom Muffin

Serves 2

Ingredients
4 x Low Fat Beef Sausages
2 x Portabello or Breakfast mushrooms, sliced
2 x Wholemeal Muffins, halved and toasted
2 x medium to large free range eggs
Low fat margarine
Salt & Pepper
Tomato Ketchup
Spray Olive Oil


Recipe
1. Spray the griddle with low fat cooking oil and place on a medium heat.
2. Carefully score the sausages down one side with a sharp knife and remove the sheath. Take two of the sausages and roll them together in your hands to form a patty.
3. Place the pattys on the griddle and cook evenly for 8 - 10 minutes sealing the meat all over.
4. After five minutes place the mushrooms into the griddle and cook evenly for 2-3 minutes and then remove.
5. Lightly spread margarine on to the muffins and place the patty on the bottom and add the mushrooms on top.
6. See perfect eggs for fried egg instructions.
http://stevemyersfood.blogspot.com/2009/12/perfect-eggs.html
7. Repeat step 6 a second time and then place the egg on top of the mushrooms.
8. Finally add tomato ketchup and place the muffin lid on top and serve.

Sunshine Bread with Sausage, Mushrooms and Tomatoes

Sunshine Bread with Sausage, Mushrooms and Tomatoes

Serves 2

Ingredients
4 x Low Fat Beef Sausages, butterflied
4 x Portabello or Breakfast mushrooms, sliced or quartered
8 x Vine Tomatoes
2 x medium to large free range eggs
4 x Slices of wholemeal oaty or seeded bread
Salt & Pepper
Spray Olive Oil


Recipe
1. Heat the grill on a medium heat.
2. Spray the sausages with the oil and place under the grill occasionally turning for approx 15 to 20 minutes making sure that they are browned all over.
3. After 5 minutes heat a small frying pan and spray with low fat cooking oil. Cut a small square our of the centre of each piece of bread. (you can either fry these squares or throw them away.)
4. Lightly spray each slice of bread with the coking oil on each side and place two of the slices into the small pan, one on top of the other.
5. Cook one side of each and then remove from the pan, do the same with the other two slices.
6. Place the tomatoes under the grill with the sausages and mushrooms cook for 5 minutes in total turning once.
7. Spray some low fat cooking oil in a large frying pan and cook the mushrooms until soft..
8. Place two slices of bread back into the small frying pan with the two cooked sides facing each other. Spray lightly with cooking oil again if needed.
9. Cook one side of the bread, then turn the two slices over and crack an egg into the centre of the square that you removed earlier and cook for two minutes.
10. Carefully flip the two slices of bread with the egg and cook for a further minute on the opposite side. (Make sure that the egg is fully cooked before eating.)
11. Remove the Sunshine bread and repeat steps 8 and 9 for the other bread.
12. Serve the sausages, tomatoes, mushrooms and Sunshine Bread and season to taste.