Apr

12

Searching for a recipe to bring out the best in pork. This recipe has a delicious cider sauce and dumplings to serve with fresh seasonal vegetables. Serves 4 to 6.

Ingredients

1 tbsp olive oil
675g (1.5lb) lean boneless pork, cubed
1 onion, sliced
2 tbsp plain flour
1.2 litres (2 pints) dry cider
225g (8oz) carrots, chopped
2 eating apples, cored and sliced
1 bouquet garni
1 tbsp Dijon mustard
2 tbsp Worcestershire sauce

Ingredients for the Dumplings
100g (4oz) self raising flour
50g (2oz) shredded beef or vegetable suet
2 tbsp chopped fresh mixed herbs or 2 teasp dried mixed herbs

Method

Heat the oil in a large pan and fry the pork until browned, then remove and set aside.

Add the onion to the pan and fry for 5 minutes until lightly browned.

Stir in the flour and cook for 1 minute, then gradually stir in the cider until smooth.

Return the pork to the pan with the carrots, apples, bouquet garni, Dijon mustard and Worcestershire sauce.

Cover and simmer for 30 minutes.

Meanwhile, make the herb dumplings:

Mix the flour, suet and herbs or seasoning.

Add three to four tbsp of water and mix lightly to a soft dough.

Shape into eight balls and add to the casserole, slightly apart.

Cover and simmer for a further 15-20 minutes until the dumplings are risen and light.

Serve with seasonal vegetables.

Apr

10

Introduction to the site

April 10, 2009 | Comments Off

The site presents my approach to providing meals for my family including ideas for individual meals. My approach to providing home cooked, appetising, family meals. Ideas for main meals, puddings, desserts, cakes, baking recipes. The food is easy to make and my family enjoy eating it. I like to buy fresh fruit and vegetables from the green grocers and fresh meat from the butchers to make tastier meals. The equipment I use is quite basic as I like to get my hands into things! Below is a gallery of images from selected recipes:

Raisin and Bran Muffins
These muffins are a healthy treat with wheat bran and raisins. There is also a banana filling option that we like. The quantities below make 12 muffins. Muffins on Plate

Victoria Sandwich

Victoria Sandwich A light fluffy cake with jam filling. Add whisked cream to the filling for that extra special treat.

Fish Pie
This is my simple fish pie with coley or cod I used up some left over vegetables (peas, carrots and broccoli). Instead of leftovers you can add some frozen vegetables of your choice. Fish Pie on Plate

Rhubarb Crumble served with Custard
Rhubarb Crumble and Custard This fruit crumble is a nice and simple family dessert. Served hot or cold with hot custard or cream to round off a family meal.

Jacket Potatoes
Sometimes we have something quick and easy. That is what I am doing today. There are four of us for an evening meal today and I am doing jacket potatoes in the oven. This provides for some flxibility as everyone can have a favourite topping. Opened

Granary Bread:
Granary Bread This bread is relatively easy to make and has a lovely traditional granary consistency when cooked. I make two loaves and put one in the freezer for later. Halve the ingredients to make one loaf.

TheRecipeCorner Risotto
This is my version of a simple baked rice dish using good quality English Bacon and Cheddar Cheese. I do prefer to fry with olive oil as a healthy option. The dish should take no longer that 4 or 5 minutes from start to finish and provide a hot healthy meal on its own or can be served accompanied by vegetables (peas, sweetcorn, broccoli) or meat (sausages) for those with a larger appetite. Risotto Dish

TheRecipeCorner: - Appetising - Family Meal Recipes - Food - Cooked Meals - Menus - Healthy - Home Cooked Meals - Fresh Fruit- - Recipes - Family Meals - Meals - Fresh Vegetables - Appetising Food - TheRecipeCorner - My approach to providing home cooked, appetising, family meals. Ideas for main meals, puddings, desserts, cakes, baking recipes. The food is easy to make and my family enjoy eating it. I like to buy fresh fruit and vegetables from the green grocers and fresh meat from the butchers to make tastier meals. The equipment I use is quite basic as I like to get my hands into things!

May

18

Searching for a meat pie with a difference? This pie uses therecipecorner puff pastry recipe, stewing steak and stout or Guiness for the gravy. Serves 4. Serve it up with seasonal vegetables. Delicious…

Ingredients:

225 g (8 oz) Puff Pastry
675 g (1½ Stewing steak, cubed
3 x 15 ml spoon (3 tbsp) Plain Flour
salt and freshly ground black pepper
1 medium onion, sliced
1 clove garlic, crushed
300 ml (½ pint) Stout, Guiness of beer
1 x 5 ml spoon (3 tsp) dried thyme
100 g (4 oz) button mushrooms
milk to glaze

Method:

Preheat oven to 230°C, 450°F, Gas Mark 8.

Mix steak with seasoned flour.

Place in a large saucepan with onion, garlic, ale and thyme.

Bring to the boil stirring occasionally.

Reduce heat and simmer for 1½ to 2 hours until meat is tender.

Add mushrooms and spoon into a 1.2 litre (2 pint) pie dish with enough gravy to half fill the dish.

All to cool.

Roll out the pastry 2 cm (1 inch) larger than your dish.

Cut off a pastry strip 2 cm (1 inch) wide from round the pastry. Press this on to the dampened dish rim, then dampen the strip.

Cover the dish with the pastry round and seal the edges.

Decorate the pastry top with pastry trimmings.

Brush with milk and bake for about 20 minutes until golden brown.

Reduce heat to 180°C, 350°F, Gas Mark 4 and cook for a further 25 minutes until thoroughly heated.

Serve immediately.

Jan

28

Beef Stew - PlateSearching for a beef stew that is more basic than some of the cookery book offerings then this recipe for beef stew with Guiness gravy really to makes the most of the flavour of the beef. Serves 4 or 5 but its really easy to double up the quantities when needed.

The picture shows the beef stew served with carrots, peas and mashed potato. 

Ingredients:

Stewing Steak 1kg (2 lb)
Onions 2
Plain Flour 50g 2oz
Back Bacon 4 Rashers
Guiness 1 Can
Sugar 2 tsp
Butter 15g 1½ oz
Button Mushrooms 250g 9 oz

Beef Stew - DishI recently made double quantities when my sister and her family came to dinner. It went down very well.   

Method:

Preheat the oven to 150°C (300°F, gas mark 2). 

Peel the onions and roughly chop. Cut up the steak into bite size cubes. Cut the bacon into strips. Halve the button mushrooms.

Put the flour into a mixing bowl and season it with salt and pepper. Toss half of the steak cubes in the flour making sure they are well coated and set aside. Add more seasoned flour to the bowl if needed and toss the remainder of the steak cubes and set these aside also.

Add cooking oil to a large frying pan and heat it up on the hob. Fry some of the steak cubes until they are brown on all sides. Turn these out into a suitable oven proof dish or casserole. Continue to fry the steak cubes in small batches until brown, adding more cooking oil to the pan if necessary.

If necessary add more cooking oil to the frying pan and fry the onion and bacon gently until the onions are tender and the bacon cooked and crispy, stirring and scraping off the cooked flour from the bottom of the pan. Tip everything into the dish on top of the meat.

Put the frying pan back on the heat and add the Guiness and sugar. Bring to the boil scraping up any remaining residue from the pan and adding the sugar. Pour all the contents of the pan over the meat. Add enough boiling water so the liquid covers the meat.  

Cover the dish with a lid or foil and place in the oven to cook for 2 hours or until the meat is tender. At the end of this if there is any surface grease skim it off. Fry the mushrooms in butter and add to the casserole about 15 minutes before serving.

It also adds more flavour if cooked in advance. For this leave to cool and store in refridgerator for up to 24 hours. Remove any surface fat before reheating well on the hob. Fry the mushrooms and add to the casserole 15 minutes before serving.  


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