Ingredients

450g (1lb) lean minced beef
2 tablespoons vegetable oil
2 chopped onions
2 crushed garlic cloves
1 carrot (chopped finely)
400g (14oz) can tomatoes
2 tablespoons tomato puree
300ml (1/2 pint) beef stock
12 sheets oven ready egg lasagne
50g (2oz) grated Parmesan cheese

Cheese Sauce
75g (3oz) butter
75g (3oz) plain flour
800ml (1 1/2 pints) fresh milk
50g (2oz) grated Cheddar cheese

 

Method

1. Preheat the oven to 180C/350F/gas 4. Grease a 3 litre (5 pint) ovenproof dish.

2. Heat the vegetable oil in a large pan and fry the onions, garlic and carrot for 5 minutes. Add beef mince and fry for around 4 minutes until the mince is brown.

3. Stir in the tomatoes, tomato puree and stock. Season with a little salt and pepper. Simmer for around 30 minutes.

4. In a saucepan melt the butter, then add the flour and stir for 1 minute. Remove from the heat and gradually add the milk. Place back on the heat and bring to the boil, stirring until the sauce has thickened. Season and add the grated Cheddar cheese.

5. Put 4 lasagne sheets in the dish, cover with half of the meat sauce then a third of the cheese sauce. Repeat layers, finishing with lasagne, cheese sauce and Parmesan. Bake for 45 minutes until nice and golden.

Ingredients

1 small onion, chopped

3 cloves garlic, crushed

olive oil

1 red chilli, finely chopped

1 tsp fennel seeds, crushed

55g/2oz dark brown sugar

50ml/1¾fl oz dark soy sauce

300ml/10fl oz tomato ketchup

salt and pepper

Preparation method

1. Fry the onion and garlic in olive oil with the chilli, fennel seeds and sugar.
2. Add the soy sauce and ketchup and season with salt and pepper.
3. Bring to the boil and simmer for a few minutes to combine the flavours. Use as a dip or to coat spare ribs, chicken or sausages.

Ingredients

8 slices of Parma ham

80g of Parmesan

40g of butter

4 duck eggs

salt

black pepper

Method

1.Pre-heat the oven to 170°C/Gas mark 3

2.Lay the sliced ham on a plate and shave the Parmesan all over it

3.Place 4 non-stick blini pans over a low heat. Add the butter to each and melt

4.Break an egg into each pan and place in the oven. Cook for 2 minutes then check that the eggs are done. The yolks should be runny and bright, and the whites a crystal white

5.Remove the pans from the oven and season the eggs with salt and pepper on the white part only

6.Remove the eggs from pan, making sure not to break the yolk, and place on top of ham and Parmesan. Serve immediately

 

Sourced from Great British Chef

 

Making mayonnaise

Mayonnaise can be made by hand with a mortar and pestle, whisk or fork, or with the aid of an electric mixer or blender. Mayonnaise is made by slowly adding oil to an egg yolk, while whisking vigorously to disperse the oil. The oil and the water in yolks form a base of the emulsion, while lecithin and protein from the yolks are the emulsifiers that stabilizes it. Additionally, a bit of a mustard may also be added to sharpen its taste, and further stabilize the emulsion. Mustard contains small amounts of lecithin. It is a process that requires watching; if the liquid starts to separate and look like pack-ice, or curd, it simply requires starting again with an egg yolk, whisking it, slowly adding the 'curd' while whisking, and the mixture will emulsify to become mayonnaise.

Ingredients

4 eggs
1 spring onion (scallion), chopped
50g (1/3 cup) fresh or frozen peas
3 tablespoons oil
740g (4 cups) cooked long grain rice
1 x good pinch of salt

Method

1 To make this egg fried rice recipe simply beat the eggs in a bowl and add one good pinch of salt and 1 teaspoon of the spring onion.

2 Cook the peas in a pan of simmering water for around 2-3 minutes if fresh or around 1 minute if frozen.

3 Heat a wok over a high heat, add the oil and heat until very hot. Reduce the heat then add the egg and lightly scramble. Add the rice before the egg is completely set.

4 Increase the heat, then stir to separate the rice grains and break the egg into small bits.

5 Add the peas and the remaining spring onion (scallions), and season with salt. Stir constantly for 1 minute. Serve and enjoy!

Ingredients

4oz crumbled blue cheese
1 tbsp red wine vinegar
1 small cup of sour cream
2 tsp minced garlic
4 tbsp low fat mayonnaise
salt and pepper

 

Method

1. Mix all the ingredients into a bowl, then season with the salt and pepper.
2. Cover and put in the fridge for at least a couple of hours until required.

(serves 4)

Ingredients

350g sirloin or rump steak (cut into short strips)
400g fresh broccoli
4 spring onions (finely sliced)
2 cloves of garlic (chopped finely)
1 red pepper (sliced)
2tbsp sunflower oil
3tbsp light soy sauce
3tbsp oyster sauce
Egg noodles or rice to serve

 

Method

1. Boil water in a large pan, add broccoli and simmer for 3 minutes, then drain.
2. Heat oil in a large frying pan or wok. Add steak and stir fry on a high heat for approx 3 minutes. Push steak to the side of the pan/wok add the sliced spring onions, garlic, red pepper and broccoli, stir fry for 2 minutes.
3. Turn the heat down add the soy and oyster sauce and stir fry for 2 minutes, ensure the steak is well coated. Serve with either egg noodles or rice. Quick yet tasty.

 

Ingredients

1 free range chicken (quartered)
3 tbsp lemon juice
4 tbsp clear honey
olive oil
4 sprigs fresh rosemary
salt and pepper

 

Method

1. Preheat oven to 200C.
2. Heat enough olive oil in a frying pan to fry the chicken pieces until golden (fry for around 10 minutes, turning).
3. Remove the chicken quarters and transfer them to a casserole type dish, leaving the juices behind.
4. In the frying pan add the lemon juice, honey and rosemary and simmer for approx 4 minutes. Pour the simmered juice over the chicken quarters, season with salt and pepper, place lid on casserole dish and cook in the oven for 25-30 minutes or until juices run clear. Perfect!

Ingredients

1 onion
2 tomatoes
1/4 cup chopped fresh basil
1 clove crushed garlic
4 tablespoons olive oil
2 tablespoons vinegar
4 slices of Italian bread cut 1/2 inch thick
salt & pepper to taste

Method

1. Finely chop the tomato and onion.
2. In a bowl mix the tomato, onion, garlic, basil, 3 tablespoons of olive oil and vinegar. Add salt and pepper to taste.
3. Place the slices of Italian bread in a broiler or toaster oven until lightly browned. Remove and brush the remaining olive oil on one side of the bread.
4. Place the bread back in the broiler or toaster oven until the bread becomes crisp and crunchy. Remove and add the tomato mixture on top of each slice.
5. Serve either warm or cold.

Ingredients

4 fl oz milk
2 oz plain flour
400g grated Farmhouse Cheddar
6 oz fresh white breadcrumbs
120ml Ale, Guinness or Cider
1 tbsp Worcestershire sauce
1 heaped tsp dry English mustard power
1 whole egg
1 egg yolk
freshly ground black pepper
slices of bread

Method

1. Heat the milk, add the flour and bring to the boil and allow to slightly thicken. Over a low heat add grated cheese. Stir until melted, then add breadcrumbs, mustard powder, Worcestershire Sauce and beer.
2. Cook until the mixture starts to leave the side of the saucepan.
3. Take the pan off the heat and allow to cool. Put in food processor and add the eggs and mix for about 1 minute. Add pepper to taste.
4. Allow the mixture to cool and store in refrigerator for up to five days.
5. Slice and put on toasted bread and place under hot grill until browned and golden.