Category Archives: Mains

Delicious Roast Beef

Chef’s Tip: serve with my Perfect Roast Potatoes, plenty of veg and some Yorkshire Puddings 🙂

Ingredients

  • Roasting joint of beef (silverside/topside/small roaster)
  • 2 onions
  • 4-5 cloves of garlic
  • Olive oil
  • Salt and Pepper

Method

  • Preheat oven to 240C/220C Fan
  • Peel the onions and cut them in half. Place them face down with the garlic (unpeeled) in a roasting dish
  • Place the beef joint on top, drizzle with olive oil and season with salt and pepper
  • Add about 50-100ml of water to the bottom of the pan to stop the veg from burning
  • Put it in the middle of the oven and turn down the heat immediately to 200C/180C Fan
  • Check the cooking time of your joint but generally follow the rule of 20mins per 450g/1lb for rare and then add an extra 10-15mins for medium and another 15mins for well done.
  • Make sure you baste the beef with the juices at least twice during cooking and add more water if necessary.
  • Remove from the oven, cover with foil and let it stand for 10-15mins before carving.

Slow Roast Half Shoulder of Lamb

Chef’s Tip: Delicious with my creamy potato bake or perfect roast potatoes

Ingredients

  • 1 medium sized onion
  • 4-6 unpeeled cloves of garlic
  • 1 half shoulder of lamb (around 800g)
  • Olive oil
  • Salt
  • Pepper

Method

  • Preheat your oven to the highest setting (usually 230-240C).
  • Roughly cut the onion into wedges and place in the bottom of an oven dish with the garlic cloves
  • Drizzle with olive oil and season with salt and pepper
  • Place the lamb on top of the veg, drizzle it with olive oil, season with salt and pepper and rub it all over
  • Loosely cover it with foil and pop it in the oven, immediately turning the heat down to 170C/150C Fan/Gas Mark 3
  • Cook for 1hr20mins.
  • Remove the foil, baste the lamb with the juices and cook for another 1hr 30mins

Ultimate Roast Chicken

Ingredients

  • 1x 1.6kg whole chicken – adjust your cooking time for different weights.  The general rule is 20mins per 450g (1lb) plus 10-15mins on top.
  • 1 large or 2 medium onions
  • 2 carrots
  • 2 celery sticks
  • 1 small whole bulb of garlic
  • Olive oil
  • 1x lemon
  • 1 bunch of mixed herbs like rosemary, thyme and sage

Method

  • Remove your chicken from the fridge around 30mins before cooking to bring it up to room temperature
  • Preheat your oven to 240C/220C Fan/Gas 9
  • Wash and roughly chop the onions, carrots and celery – you don’t need to peel any of them
  • Break the garlic bulb up into cloves and leave them unpeeled
  • Pile all of the vegetables into a baking tray with some of the herbs and drizzle with olive oil
  • Drizzle the chicken with olive oil and rub with salt and pepper
  • Place the chicken on top of the vegetables
  • Prick some holes in the lemon with a sharp knife (this will release the flavour) and place inside the chicken with the rest of the herbs
  • Put the tray in the oven and immediately turn the temperature down to 200C/180C Fan/Gas 6
  • Cook for the allotted time, which is 1hr 20mins for our chicken
  • At this point, you can get on with your vegetables such as my perfect roast potatoes and whatever else you fancy.
  • Take the chicken out of the oven when it’s done, cover it with foil and a tea towel, and leave it for at least 15mins to rest.
  • When you’re ready, carve the chicken and serve 🙂

Creamy Pesto Chicken Pasta

Chef’s tip: If you want to add a bit of spice to this, you can throw in a few slices of fresh chilli when you add the spinach.

Ingredients (serves 2 people)

  • 3-4 rashers of smoked bacon
  • 1 large chicken breast
  • Salt
  • Pepper
  • 1/2 tsp garlic powder
  • 1 onion, chopped
  • 2 garlic cloves, crushed/chopped
  • 50g fresh spinach
  • 500ml milk
  • 150-200g spaghetti/linguine
  • 60-70g green pesto

Method

  • In a large frying pan/wok/low sided large saucepan cook the bacon with some olive oil until crispy
  • Add the chicken to the pan and season well with salt, pepper and the garlic powder
  • Cook until all the pink in the chicken is gone and then remove the chicken, placing it in a bowl to the side (keep the bacon in the pan).
  • Add the onion and garlic to the pan and cook until the onions are soft and brown
  • Add the spinach and once it’s wilted, add the milk
  • Bring it to the boil and then add the dry pasta.
  • Stir continuously for around 7-8 minutes, until the pasta is cooked (you may need to add more milk and cook for longer if using thicker pasta or wholewheat)
  • Mix the chicken back in and add the pesto
  • Serve and sprinkle generously with parmesan

Swedish Meatball Pasta

Ingredients

For the meatballs:

  • 450g mince (beef or pork)
  • Half an onion, diced
  • Breadcrumbs (amount is subjective but around 30-40g)
  • 1 egg
  • 1/2 tablespoon salt
  • 1/2 tablespoon pepper

For the sauce:

  • 500ml beef stock (I use knorr which makes 490ml)
  • 500ml milk
  • 1/2 tablespoon salt
  • 1/2 tablespoon pepper
  • 1 tablespoon Worcestershire sauce
  • Approx 400g spaghetti/linguine/tagliatelle (or however much you’d make for 4 people).
  • Grated parmesan
  • 1/2 bunch chopped parsley

Method

  • In a large bowl, combine the mince, onion, egg, salt and pepper. Add the breadcrumbs gradually until the mixture is smooth and doesn’t fall apart if you try to make a meatball.
  • Roll the mixture into golf ball sized meatballs and cook with a little oil over a medium heat in a large frying pan or wide large saucepan.
  • Add the beef stock, milk, salt, pepper and Worcestershire sauce, and stir.
  • Bring the sauce to the boil then add the pasta.
  • Stir constantly for around 7-8mins (a bit longer if you use wholewheat pasta) until the pasta is cooked and coated with the sauce. You may find that you want to add a bit more milk if it thickens before the pasta is fully cooked.
  • Add a sprinkling of parmesan and the parsley and stir through.

Creamy chicken pie

There are many variations you can make here so I’ve written in the options/substitutes where I can but it’s a very flexible recipe so you can adapt it your own way.

Ingredients

Filling:

  • 2-3 chicken breasts
  • 1 onion OR 1 leek
  • 1 large or 2 small garlic cloves crushed/chopped
  • Optional: mushrooms
  • 50g butter
  • 2tbsp plain flour
  • 300ml milk
  • 1 chicken or beef stock cube (I use beef for more flavour)
  • 100ml boiling water
  • Ground nutmeg (optional)
  • Salt
  • Pepper
  • Small handful of fresh parsley, chopped

Topping or side dishes:

  • Ready rolled shortcrust pastry OR
  • Ready rolled puff pastry OR
  • Potatoes for mashing

Method

  • Cook the chicken in a frying pan and set aside
  • In a new pan, heat a little olive oil and cook the onions and garlic on a medium heat
  • When soft, add the butter and once it’s melted, sprinkle over the flour
  • Combine into a paste and add the stock cube with the water
  • Gradually add the milk while whisking/stirring and make sure it stays thick (you don’t have to use all of the milk)
  • Season with salt, pepper and nutmeg
  • Once you’ve reached your desired consistency, add the chicken back in and simmer for 10mins.
  • At this point you can either cook your pie crust or mash your potatoes
  • You can either put the pie crust on top, cover with potatoes and cook in the oven for 20mins or serve with potatoes on the side.

Slow cook beef casserole

Serves 2 people

Chef’s tip: You can either use a casserole for the whole process or use a frying pan and oven dish which is how I’ll describe it.

Ingredients

  • 600g stewing beef (either casserole beef or brisket is fine) cut into chunks
  • 1 onion
  • 2 carrots
  • 2 sticks of celery
  • 3 bay leaves
  • 1tbsp butter
  • 1tbsp olive oil
  • 1.5tbsp plain flour
  • 1.5tbsp tomato puree
  • 1.5tbsp Worcestershire sauce
  • 1 beef stock cube (I use Knorr)
  • 400ml boiling water
  • 100ml red wine

Method

  • Preheat your oven to 150C/140C Fan/Gas 2
  • Heat the butter and oil in a large frying pan on a medium-high heat.
  • Add the onion, carrots, celery and bay leaves and soften for 10 minutes.
  • Sprinkle the flour in and stir until it’s not dusty anymore.
  • Add the Worcestershire sauce, puree, stock cube, water and wine.
  • Stir until it simmers
  • Add the beef and simmer for 5 mins.
  • Transfer to an oven dish/casserole dish, cover and cook for 2hrs.
  • Uncover and cook for another 30mins until the sauce has thickened up and the meat is super soft.

 

Steak and Ale or Red Wine Pie

Ingredients

  • 2 rump steaks or approx 450-500g stewing beef
  • Plain flour
  • 1 medium sized onion
  • 2 garlic cloves, crushed
  • 1 bay leaf
  • 1 tsp paprika
  • 2 tbsp tomato puree
  • 2 tbsp Worcestershire sauce (optional – I have made without this and it’s fine)
  • 350ml beef stock OR if using wine instead of ale 400ml beef stock
  • 250ml ale – I find that something dark works best as it gives a richer flavour OR 200ml red wine
  • Ready rolled puff pastry

Method

  • Preheat oven to 190C/180C Fan/Gas mark 4
  • Cut the beef into 1cm squares and dust with the flour. I find it easiest to pour flour onto a plate/bowl and then add the beef and stir it around until covered.
  • Fry the beef until browned and then set it aside in a bowl.
  • Using the same frying pan, fry the onion and garlic on a medium heat until the onion has softened.
  • Add the beef back into the pan, along with the paprika, bay leaf, puree and Worcestershire sauce. Stir until covered.
  • Add the beef stock and ale, and bring to the boil.
  • Cover and simmer for 1 hour, stirring every 15mins.
  • Remove the lid and turn the heat up to reduce the sauce until thick and dark.
  • At this point, it’s your choice what you do with the pastry but make sure you brush it with beaten egg or milk before it goes in the oven:
    • Cut the pastry into individual portions, cook in the oven on a baking sheet for around 20mins and then dish up the meat onto a plate and top with the cooked pastry.
    • Pour the meat and sauce into an oven dish, cover with pastry and cook in the oven for around 20mins.
    • Make mini pies by cutting rounds out of the pastry (large circles for a base and small circles for a lid). Line a cupcake tray with the bases, fill with meat and pop the lid on top to cook for 15-20mins.

Tomato Beef Casserole

Ingredients

  • 600g casserole/stewing beef, diced
  • 1 onion
  • 1 tin of chopped tomatoes
  • 1 or 2 beef stock cubes – this will depend on how much stock each cube usually makes. If the packet says you would make around 200-250ml then use two and if it’s a 400-500ml cube, use one.
  • 400ml boiled water
  • 1-2tbsp red wine
  • Sprinkle of dry basil
  • Sprinkle of dry rosemary
  • Tomato puree (about 1/3 of a tube)

Method

  • Preheat your oven to 170C/150C Fan
  • Heat a large frying pan on a medium heat with some olive oil.
  • Chop the onion and fry until soft.
  • Add crushed garlic and stir for a few minutes, taking care not to brown the garlic.
  • Pour the chopped tomatoes in and bring to a simmer.
  • Add the stock cube and half the water. Stir until the stock has dissolved.
  • Add the basil, rosemary and puree and stir.
  • Leave to simmer until it thickens then add the rest of the water and the wine.
  • Simmer the sauce so that it thickens again.
  • Brown the meat in a hot frying pan and then add it to the sauce. Stir it all in and then transfer it to an oven dish.
  • Cover with foil and cook for around 3 hours, stirring it half way through.
  • Towards the end, it may still be too thin, so you can either remove the foil and let it thicken in the oven or reduce the sauce in a frying pan.

Indian Summer – Mamaji’s Chicken

Chef’s Tip: Try Indian Summer Rice as the perfect side dish.

Ingredients

  • 8 tbsp sunflower oil
  • 600-800g diced chicken
  • 2 large white onions
  • 300g tomatoes (chopped)
  • 4 whole dry red chillies
  • 1tsp fennel seeds
  • 75g garlic-ginger paste
  • 1tsp turmeric
  • 1tsp red chilli powder
  • 2 tsp coriander powder
  • 1tsp salt
  • 100g cashew nuts OR 50g ground almonds
  • 1/4 bunch fresh coriander

Method

  • Place oil in a large saucepan on a medium heat.
  • To test the heat of the oil, drop a few fennel seeds in. They should float and sizzle but not too quickly.
  • When hot add fennel seeds and dry red chillies.
  • Add the onions straight away and brown for about 30mins. They should be soft and starting to brown. 
  • If you find that the oil is bubbling away, turn it down at touch.
  • Add the garlic/ginger paste and stir.
  • Add the turmeric, chilli powder and coriander powder which should make a nice paste. Cook for a few minutes while stirring.
  • Add tomatoes and salt.
  • Turn the heat down and simmer with a lid on until the mixture thickens (around 10-15mins).
  • At this point you can use a stick blender or masher to create your desired consistency.
  • Add the chicken and stir. Cook with the lid on for at least 30mins. Keep stirring it and making sure it’s still simmering away.
  • At this point, you can just leave it simmering for another 15-30mins as the chicken will become nice and soft.
  • If using cashews: Wash the cashew nuts and mix in a blender with about 100-150ml water, until it becomes a nice thick paste. It shouldn’t be too liquidy.
  • If using ground almonds: simply add water to 50g ground almonds until it becomes a nice paste. It shouldn’t be too liquidy but make sure all the almonds are mixed in.
  • Add this to the curry and stir in.
  • Add the chopped coriander right before dishing up.