Ingredients.
454g fresh lean sliced braising steak
Method.
Cut the beef into chunks, season the flour and toss into the beef.
Ingredients.
1lb sirloin steak cut into thin strips
Method.
Place the beef in a large glass bowl, add soy sauce, sherry, garlic and ginger. Toss to coat.
Ingredients.
4 skinless, boneless chicken breasts
Method.
Separate the smaller fillets from the chicken breasts. Flatten the pieces.
Ingredients.
4 skinless, boneless chicken breasts
Method.
Cut the chicken breasts into thin slices and halve the mushrooms.
Ingredients.
14 oz fresh tagliatelle
Method.
Cook the pasta in a large pan of boiling salted water, drain and keep warm.
Ingredients.
4 oz. broccoli
Method.
Cut the broccoli into florets.
Ingredients.
4 boneless, skinless, chicken breasts
Method.
Rub the chicken breasts with the herbs.
Ingredients.
340g fresh chicken goujons
Method.
Brush the chicken with a little olive oil, sprinkle with finely ground black pepper.
Ingredients.
4 x 175g sirloin steaks ( 1” thick )
Ingredients.
1 stomach bag
Method.
Clean the stomach bag thoroughly and leave overnight in salted water.
Ingredients.
4 lb. leg of lamb
Method.
Preheat oven to 400 F.
Ingredients.
2lb 4oz cubed pork
Method.
Heat olive oil in pan, add lamb and bacon and cook until browned all over.
Ingredients.
Finely grated rind and juice of ½ orange and ½ lemon
Method.
Mix together rind and juice of orange and lemon, the honey, balsamic vinegar, tomato puree, oregano and seasoning in a shallow ovenproof dish.
Ingredients.
2 ½ lb breast of lamb, boned and rolled
Method.
Preheat oven to 375 F.
Ingredients.
250g puff pastry
Method.
Preheat oven to 200 C.
Ingredients.
8 lamb chops, about 4 oz each
Method.
Trim any excess fat from the chops.
Ingredients.
2 lb potatoes, peeled and sliced
Method.
Boil potatoes and onions in salted water.
Ingredients.
1 ½ lb stewing lamb, cubed
Method.
Preheat oven to 350 C.
Ingredients.
1 onion
Method.
Preheat oven to 190 C.
Ingredients.
1 lb. pigs liver
Method.
Preheat oven to 175 C.
Ingredients.
250g lean mince beef
Method.
Finely chop the onion, crush the garlic, gently fry in a little oil until softened, add the mince and brown.
Ingredients.
1lb 12oz half leg of lamb
Preheat oven to 190 C.
Ingredients.
1lb pork fillet
Method.
Cut the pork into thin slices.
Ingredients.
1 clove garlic
Method.
Peel and chop the garlic.
Ingredients.
8 oz lentils
Method.
Soak the lentils overnight in water.
Ingredients.
8 lamb chops, approx. 4 oz each
Method.
Trim the excess fat from the chops.
Ingredients.
7 oz skinless pork sausages
Method.
Preheat oven to 175 C.
Ingredients.
1lb spaghetti
Method.
Cook pasta in boiling salted water.
Ingredients.
4 skinless chicken breasts
Method.
Thinly slice chicken.
Ingredients.
2 tsp. vegetable oil
Method.
Preheat oven to 230 C.
Ingredients.
2 skinless boneless chicken breasts
Method.
Chop chicken into bite size pieces.
Ingredients.
400g prime fillet beef joint
Method.
Brush the fillet of beef with 30ml of wok soy. Cover and marinate in fridge for 20 min.
Ingredients.
375g sliced mushrooms
Method.
Preheat oven to 200 C.
Ingredients.
1 oz. butter
Method.
Melt the butter in a large saucepan and fry the beef and bacon lightly.
Ingredients.
6 slices bread
Method.
Preheat oven to 350o F
Ingredients.
1 lb pig’s liver
Method.
Preheat oven to 350 F. Beef and Irish Stout Casserole.
15 ml plain flour
2 rashers streaky bacon
1 red onion
4 medium carrots
4 sticks celery
200ml Irish stout
1 beef stock cube
5 ml dried thyme
1 tsp. Caster sugar
Cut the bacon into strips.
In a large lidded pan gently fry the bacon and meat until browned on all sides.
Cut onions into wedges and add, cook for 4 min. until softened.
Peel and cut into chunks the carrot, slice the celery, add to the pan, cook for 2 min.
Add the stout and crumble the beef stock into 200ml of water.
Stir well, scraping any residue from the bottom of the pan into the sauce.
Cover and simmer for approx. 45 min. until the beef is tender, stirring at regular intervals.
Beef in Black Bean Sauce.
1 tbsp. light soy sauce
1 tbsp. dry sherry
2 garlic cloves, peeled and chopped
1 tsp. ground ginger
1 tbsp. sunflower oil
bunch of spring onions
7 oz black bean sauce
3 ½ fl oz beef or vegetable stock
Marinate for 15 minutes, or longer if time permits, stirring once or twice.
Heat a large frying pan or wok. Add oil, stir in beef and stir-fry over a high heat for 2 – 3 min. Until browned.
Reserving 2 spring onions for garnish, cut the rest into short lengths and add to pan.
Stir in black bean sauce and stock and bring to the boil. Reduce heat and simmer for 5 – 10 minutes until the beef is tender.
Cut the reserved spring onions into thin slices diagonally.
Scatter over the beef just before serving.
Serve piping hot. Cheese Stuffed Chicken.
1 oz butter
2 oz Stilton Cheese
1 tbsp. chopped sage
salt and black pepper
2 tbsp. seasoned flour
1 egg
2 tbsp. milk
8 tbsp. breadcrumbs
vegetable oil
Mash together the butter, stilton, sage and pepper.
Spread the stilton butter along the centre of the larger chicken pieces. Cover with small fillets. Fold ends over to enclose the stilton butter completely.
Turn each chicken parcel in seasoned flour. Beat the egg and milk in one dish and spread breadcrumbs out in another. Dip chicken in egg mixture then in crumbs.
Cover and chill for at least 3 hours.
Heat 1” oil in a pan. Gently fry the chicken parcels for 10 min. On each side, or until cooked through.
Season and serve.
Chicken Stroganoff.
1 large onion, peeled and thinly sliced
4oz chestnut mushrooms
2 oz butter
¼ pint chicken stock
salt and black pepper
5 tbsp. sour cream
1 tsp. paprika
Melt the butter and gently fry the chicken strips, stirring for 5 min. or until they have lost the pink coloration. Lift them out with slotted spoon.
Fry the onion in the butter for approx 8 min. and then add the mushrooms for a further 2mins.
Return the chicken with the stock and bring to the boil.
Reduce the heat and simmer for 5 minutes, season, stir in the cream and simmer for a further 5 min. or until the chicken is cooked.
Serve immediately, sprinkled with paprika.
Classic Tomato Pasta.
4 oz smoked streaky bacon
2 red chillies or 1 tsp. chilli powder
2 cloves garlic
1 onion
1 tbsp. olive oil
10 oz fresh passata
salt and black pepper
chopped fresh parsley
Trim the rind from the bacon and chop finely.
Halve and de-seed the chillies and chop finely.
Peel and chop the garlic and onion.
Ad the oil to the pan and set over a medium heat.
Fry the bacon gently until the fat begins to run, add the garlic and onion and cook until slightly softened.
Add the passata and the chillies.
Simmer until slightly reduced and season.
Return the pasta to the pan and stir in until thoroughly mixed and hot.
Garnish with parsley and serve.
Easy Chicken Stir Fry.
4 oz. Baby sweetcorn
4 skinless boneless chicken breasts
1 in” piece of root ginger
bunch spring onions
2 carrots
3 tbsp. Olive oil
1 ¼ pt. Chicken stock
1 tbsp. Soft dark brown sugar
1 tbsp. cornflour
1 tbsp. Soy sauce
Blanch the broccoli and sweetcorn in boiling water for 2 min.
Cut the chicken into large pieces. Peel the ginger and cut into thin matchsticks.
Trim and diagonally slice the spring onions.
Peel the carrots and cut into matchsticks.
Heat the oil in the wok until almost smoking.
Add the chicken and stir fry for 8 min., or until golden.
Transfer to a plate and keep warm.
Stir fry the ginger, spring onions and carrots for 2 min.
Stir in the broccoli and sweetcorn and cook for 1 min.
Whisk together the chicken stock, soft dark brown sugar, cornflour and soy sauce until smooth and well blended.
Add to the pan with the chicken
Bring to the boil for 3 min.
Garden Chicken Supreme.
1 tbsp. herbes de provence
2 cloves of garlic
2 onions
2 courgettes
1 red, 1 yellow, 1 green pepper
6 tbsp. olive oil
14 oz chopped tomatoes
salt and black pepper
2 tbsp. chopped parsley
basil leaves
Peel and finely chop the garlic and onions.
Chop the courgettes, halve and de-seed the peppers and cut into wide strips.
Heat 2 tbsp. of the oil in a large pan.
Add the chicken and fry for 8 min., turn over and fry for a further 5 min.
Remove from the pan and keep warm.
Add the remaining oil, onions, garlic, courgettes and peppers to the pan.
Cook for 10 min., stirring constantly and then add the tomatoes and season.
Cover and simmer for 10 min.
Stir in the parsley and put the chicken on top.
Cover and simmer for a further 10 min, garnish with basil and serve.
Griddled Chicken Goujons with Lemon Basil Cous-Cous.
2 courgettes
2 red peppers
250g cous-cous
1 chicken stock cube
2 lemons
fresh basil
Cut 1 lemon into 4 wedges.
Using a vegetable peeler, peel the courgettes into long ribbon like strips.
Cut the peppers into quarters, removing the core and seeds.
Place the cous-cous into a medium sized pan, crumble the e stock cube over and add 400ml of boiling water, cook for 2 min. stir, cover and leave for a few min.
Meanwhile, heat a griddle pan and cook the chicken and peppers for approx. 10 min., turning half way through, until completely cooked.
Quickly cook the courgette strips in batches.
Fluff up the cous-cous and add the finely grated rind of 1 lemon and the chopped basil.
Place the cous-cous onto plates, top with the chicken and serve with the peppers, courgettes and lemon wedges to squeeze over.
Griddled Sirloin Steak.
125 g piccante gorgonzola
salt and pepper
15ml spoon vegetable oil
2 tomatoes
Italian style salad
Salad dressing
Grated parmesan
Method
Preheat a griddle pan over a moderate heat.
Make a horizontal slit in the side of each steak to form pockets.
Place ¼ of the piccante gorgonzola into the pockets and seal the edges with cocktail sticks.
Season steaks on both sides.
Heat the oil in the preheated griddle pan and cook the steaks over a moderate turning half way through cooking.
2 ½ min. either side for rare
4 min. either side for medium
6 – 7 min. either side for well done
Slice the tomatoes and cook for one minute on one side only.
Mix salad dressing with parmesan and drizzle over salad.
Haggis.
liver, lights and heart of a sheep
1 breakfast cup of oatmeal
2 onions
8 oz. Shredded mutton suet
salt and black pepper
Turn rough side out.
Put heart, lights and liver in a pan, bring to the boil and simmer for 1 ½ hours.
Toast the oatmeal on a tray in the oven or under the grill.
Chop the heart, lights and liver.
Mix all the ingredients together with the suet, adding the salt and pepper.
Keep the mixture sappy using the liquid in which the liver was boiled.
Fill the bag a little over half full, as mixture needs room to swell.
Sew securely and put in a large pot of hot water.
As soon as mixture begins to swell prick the bag with a needle to prevent from bursting.
Boil for 3 hours.
Serve with mashed potatoes and mashed turnip.
Honeyed Welsh Lamb.
sprig of rosemary
6 tbsp. welsh clover honey
salt and freshly ground pepper
½ pt cider
Place the leg of lamb on kitchen foil in a roasting tin.
Brush with 4 tbsp. warm honey and season with salt and pepper.
Place the sprig of rosemary on top of the joint.
Draw up the foil to form a tent and roast for 15 min.
Lower the oven to 350 F and continue roasting for 1 ½ hours until the juice runs just pink.
Open the foil to crisp and brown for a further 20 min.
Remove the lamb from the oven and keep warm.
Pour off the fat from the pan and make the gravy from the meat residue, adding ½ pt of cider and 2 tbsp. honey.
Reduce to two thirds of volume by boiling.
Serve with roast potatoes and green vegetables.
Lamb and Leek Stew.
3 tbs. olive oil
6 rashers cured rindless bacon, chopped
6 spring onions, chopped
5 leeks, chopped
Salt and Pepper
Lamb Stock
1 tbs. chopped chives
Add spring onions and cook for one minute.
Add leeks and season to taste.
Cover ingredients with stock and simmer for 1 hour.
Marinated Chicken.
1 tbsp. clear honey
1 tbsp. balsamic vinegar
4 tbsp. tomato puree
1 tsp. dried oregano
salt and black pepper
8 chicken breasts, skinned
Score the flesh of the chicken breasts using a sharp knife.
Add chicken pieces to marinade and coat all over.
Cover dish with cling film and marinate for at least 30 min.
Preheat oven to 200 C.
Cook chicken in the preheated oven for 30 min.
Meat and Potatoes in the Oven..
2 lb potatoes, peeled and thickly sliced
½ oz flour
salt and black pepper
½ lb onions, peeled and thickly sliced
¾ pt lamb stock
Place lamb in a roasting tin and cook for 10 – 15 min.
Remove the lamb and pour off any fat, leaving just a thin layer on the base of the tin.
Cover the base of the tin with half the potatoes.
Mix the flour and seasoning together and sprinkle over.
Cover with the onions, top with the remainder of the potatoes and season well.
Pour over the stock so that it comes to just under the level of the top layer of potatoes.
Place the lamb on top, cover with kitchen foil and cook for 1 ½ hours.
Remove the foil and cook for a further 15 min.
Serve the lamb sliced, with the potatoes and onions and accompanied with carrots or mashed carrots and swede.
Lamb Paprikash.
1 egg, beaten
30ml olive oil
2 lb. lamb neck fillet, diced
2 medium red onions, cut into wedges
2 cloves garlic, chopped
3 tbs. tomato puree
400g chopped tomatoes
½ pt. Lamb stock
2 red peppers, sliced
freshly ground black pepper
soured cream
Heat the oil and cook the lamb (in batches) for 6 min.
Transfer to a plate and keep warm.
Cook the onions for 8 min.
Remove half the onions and set aside.
Add the garlic and paprika and cook for 30 sec.
Add the tomato puree, tomatoes, stock and lamb.
Bring to the boil, cover and simmer for 1 hour.
Stir in the peppers and black pepper. Cover and simmer for a further 20 min.
Roll out pastry to 5 mm thick and cut eight 6.5cm rounds.
Knock up the edges, score a criss-cross pattern on top and brush with beaten egg.
Bake for 12 min.
Stir half reserved onions into the paprikash. Top with remaining onions and soured cream.
Serve with two pastry rounds on each plate.
Lamb Chops with Rosemary.
2 cloves garlic
3 sprigs of fresh rosemary
salt and black pepper
1 tbsp. olive oil
1 tbsp. plain flour
¼ pt red wine
7 fl oz lamb or vegetable stock
1 tsp. redcurrant jelly
Cut the garlic in half and rub the cut side over the surfaces of the chops.
Chop the rosemary and sprinkle half over the chops.
Heat 1 tbsp. olive oil in a heavy based frying pan and cook the chops for 5 – 6 min. on each side.
Transfer to a hot plate and keep warm.
Remove pan from the heat.
Blend the flour into the pan juices and cook for 30 sec.
Gradually blend in the wine, stock and jelly and bring to the boil, stirring frequently.
Boil until slightly thickened.
Serve the chops with the sauce and sprinkle over the remaining chopped rosemary.
Miser’s Feast.
2 lge onions
1 oz butter
12 rashers smoked bacon
salt and pepper
Mash together with butter.
Transfer to oven proof dish and place bacon on top.
Cook in oven Mk 4, 175o C until bacon is done.
Monmouth Stew.
1 oz. Seasoned flour
1 oz. butter
4 – 6 leeks, washed, trimmed and cut into rings
2 oz pearl barley
4 sprigs of parsley, 1 sprig of thyme and a bayleaf tied together with a piece of string
salt and black pepper
¾ pt lamb stock
Coat the lamb in seasoned flour, heat the butter or oil and lightly fry all over for 1 minute.
Add the leeks and fry for a further minute and transfer to casserole dish.
Add the pearl barley, herbs and seasoning then pour over the stock.
Cover, bring to the boil and cook in the oven for 1 ½ - 2 hours.
Remove the herbs before serving and serve with boiled potatoes.
Mozzarella Lasagne.
10 oz mozzarella
1 tbsp. cooking oil
12 oz lean minced beef
18 oz bolognese sauce
salt and black pepper
1 oz butter
1 oz plain flour
10 fl oz milk
6 oz lasagne sheets
1 oz grated parmesan
Peel and chop onion and slice mozzarella thinly.
Heat oil and fry onion and mince for 5 min. stirring occasionally.
Add sauce, simmer for 20 min. and season.
Melt butter in a pan, stir in flour and cook for 1 minute. Remove heat and add milk. Stir over low heat until thickened.
Spread a third of the meat sauce over the base of a 4 ½ pt shallow ovenproof dish, top with mozzarella and cover with a third of the lasagne sheets.
Repeat for the next two layers.
Spoon over the white sauce, sprinkle with parmesan and bake for 45 min.
Pembrokeshire Faggots.
2 lg. onions
4 oz fresh breadcrumbs
3 oz suet
2 tsp. chopped sage
2 tsp. salt
½ tsp. black pepper
Mince raw liver and onions and mix thoroughly with breadcrumbs.
Mix in sage, suet, salt and pepper.
Shape into balls and cook on greased baking tray for 30 min.
Pour a little water into the tray and cook until gravy forms.
Pesto Mince & Mozzarella Stuffed Peppers.
1 onion
1 clove garlic
400g can chopped tomatoes
4 tbs. pesto
2 yellow peppers
2 red peppers
1 pack light mozzarella cheese
Add the tomatoes and pesto, cook for 20 min.
Preheat oven to 200 C.
Halve the peppers, remove the core and seeds and place on a baking sheet.
Cube the mozzarella and add to the mince.
Spoon into the peppers.
Place in the oven and cook for approximately 20 min. until the peppers have softened.
Pot - Roast Lamb.
8oz onions, peeled and cut into rings
2 celery sticks, cut into 1” pieces
12 oz carrots, peeled and sliced
1 lb new potatoes
1 garlic clove
4 rashers streaky bacon (rindless)
10 rosemary sprigs
12 oz Italian tomato pasta sauce with herbs
¼ pint red wine
salt and pepper
1 tbsp. chopped mint
1 tbsp. chopped parsley
Method.
Put Lamb joint in centre of a large roasting dish and surround with onions, celery, carrots and potatoes.
Peel garlic and cut in half and rub cut surfaces of garlic all over lamb.
Stretch bacon rashers over lamb, securing with cocktail sticks. Using a skewer, make holes evenly over lamb and insert a rosemary sprig in each hole.
Mix together pasta and sauce and wine in a jug.
Season and pour over vegetables around meat. Sprinkle herbs over vegetables.
Cover with foil and roast for 2 hours.
Remove foil and roast for a further 20 min. until the gravy thickens.
Remove cocktail sticks and serve.
Quick Fix Noodles.
4oz light soy sauce
2 tbsp. dry rice wine vinegar
2 tbsp. plum sauce
salt and black pepper
8 oz dried medium egg noodles
4 small carrots
1 red pepper
4 oz mange tout
6 oz baby sweetcorn
3 tbsp. sunflower oil
4 spring onions, finely sliced
Mix soy sauce, vinegar, plum sauce and seasoning in a shallow dish.
Add the pork and toss well to coat.
Leave to stand for 30 min.
Cook the noodles in boiling water for 5 min. and drain.
Peel and trim the carrots and cut them into 2” strips.
De- seed pepper, and slice into 2” strips.
Blanch all the vegetables in boiling water for 2 minutes. Drain thoroughly.
Heat the oil in a wok or pan.
Stir-fry pork until just browned. Add vegetables and cook quickly.
Add noodles and marinade. Stir-fry for 5 minutes.
Scatter with sliced spring onions and serve.
Quick Lemon Chicken.
1 lemon
2 tbsp. plain flour
18 oz boneless, skinless, chicken thighs
3 tbsp. olive oil
1” piece of root ginger
¾ pt chicken stock
1 tsp. caster sugar
1 egg yolk
2 tbsp. chopped parsley
salt and black pepper
Grate the rind and squeeze the juice from the lemon.
Mix together the flour, lemon rind and garlic in a bowl.
Cut the chicken into 2” pieces.
Toss in the flour mixture until well coated. Cover and set aside for 10 min.
Heat the oil in a large pan or wok and cook the chicken for 8 – 10 min., stirring occasionally.
Peel and grate the ginger. Stir into the pan with any remaining flour, the stock and the sugar.
Bring to the boil and cook for 5 min.
Blend the egg yolk and lemon juice and add to the pan, stirring constantly until the sauce thickens.
Stir in the parsley and season.
Serve hot.
Rabbit with Lentils.
1 onion, peeled and quartered
2 rashers streaky bacon, chopped
1 rabbit, jointed
a little seasoned flour
a little bacon fat or oil
1 onion, peeled and chopped
¾ pt. Lamb or chicken stock
bouquet of garni
salt and pepper
pinch of mustard powder
fresh chopped parsley for garnish
Preheat oven to 325 F.
Drain and rinse.
Place in a pan with the quartered onion and bacon, cover with water and bring to the boil.
Cover and simmer for about 1 ½ hours.
Allow to cool, then sieve or liquidise.
Rust the rabbit joints with seasoned flour.
Melt the fat in the pan and fry the joints until lightly browned, then place in a casserole.
Fry the chopped onion in the remaining fat until soft, then add the stock and bouquet garni and bring to the boil, stirring constantly.
Pour over the rabbi, season and cover.
Cook for 1 ½ hours, or until the joints are tender, drain of the liquid and ass it to the lentil puree, mixing well.
Pour back over the rabbit, return to the oven and cook for 15 – 20 min.
Serve, garnished with parsley.
Rosemary Lamb Chops.
2 garlic cloves
3 sprigs rosemary
salt and pepper
1 tbsp. olive oil
1 tbsp. plain flour
¼ pt red wine
7 fl oz lamb or vegetable stock
1 tsp. redcurrant jelly
Cut the garlic in half and rub the cut sides over the chops.
Chop the rosemary and sprinkle half over the chops. Season to taste.
Heat oil in a frying pan and cook chops in batches for 5 – 6 minutes on each side until cooked.
The meat should be slightly pink, but not bloody.
Transfer to a hot plate and keep warm.
Remove pan from heat and blend flour in the pan juices and cook for 30 seconds.
Gradually blend in the wine, stock and jelly. Bring to the boil and stir until slightly thickened.
Serve chops with the sauce and sprinkle over the remaining chopped rosemary.
Snowdonia Hotpot.
7 oz lean ham
7 oz tomatoes (sliced)
14 oz potatoes (sliced)
1 apple (sliced)
1 onion (sliced)
2 tbsp. flour
1 tsp. mixed herbs
salt and pepper
Combine flour, herbs, salt and pepper.
Cut up sausages and ham and toss in the flour.
Place layer of sliced potatoes on bottom of oven proof dish.
Arrange in successive layers the meat, apple onion and tomato slices, and potato slices, seasoning each with salt and pepper.
Half fill dish with water and cook at for 2 hours.
Spaghetti Carbonara.
salt and pepper
1 oz butter
8 oz smoked ham, diced
3 eggs, beaten
½ pt double cream
2oz parmesan cheese, grated
2 tbsp. chopped fresh parsley
Fry the ham in butter for 5 min., stirring occasionally, until slightly brown.
Beat together the eggs, cream, salt and pepper until well blended. Add top the pan and cook, stirring constantly for two minutes, or until the mixture starts to thicken but not scramble.
Add parmesan and cook for a further minute.
Drain the pasta well and turn into a large warmed bowl.
Pour over sauce and toss well to mix thoroughly.
Scatter with chopped fresh parsley to garnish.
Special Chow Mein.
5 tbsp. soy sauce
2 tbsp. rice wine or dry sherry
1 tsp. chilli sauce
1 tbsp. sesame oil
1 tsp. cornflour
11 oz egg noodles
2 sticks celery
6 oz mushrooms
2 carrots
4 oz mange tout
bunch of spring onions
3 oz ham
4 tbsp. vegetable oil
3 oz peeled prawns
Mix soy sauce, rice wine, chilli sauce, sesame oil and cornflour.
Stir in chicken, cover and marinate for 20 min.
Put noodles in a bowl of boiling water and leave for 10 min.
Trim and diagonally slice the celery and slice mushrooms.
Peel the carrots and cut into matchsticks, halve the mange tout, trim and chop the spring onions and dice the ham.
Heat half the oil in a wok.
Stir fry the celery and mushrooms for 1 min. Add the carrots, mange tout and spring onions and continue to cook for a further 2 min.
Transfer to a plate and keep warm.
Heat the remaining oil in the wok.
Add the chicken and marinade and stir fry for 5 min.
Stir in noodles, prawns, ham and cooked vegetables.
Stir fry for 3 min.
Savoury Stuffed Fillet.
1 onion, peeled and finely chopped
5 oz chestnut mushrooms, thinly sliced
2 tsp. fresh tarragon, chopped
1 tsp. dark soy sauce
salt and black pepper
2 lb beef fillet, trimmed
flat leaf parsley and baby carrots to garnish
For the filling heat 1 tsp. oil in a non stick frying pan, add onion and fry for 4 minutes stirring occasionally.
Add mushrooms, tarragon and soy sauce. Cook for a further 3 min., season and remove from heat.
Cut halfway through the long side of the beef fillet.
Open and spoon in the filling. Close the opening and tie with string at 1” intervals. Season with pepper.
Heat the remaining oil in the frying pan over a high heat and add to the beef.
Brown on both sides and transfer to roasting tin.
Bake for 15 min. (rare) 18 min. (medium).
Turn off the oven and cover the beef with silver foil and leave to stand for 10 minutes.
Remove the foil and string and carve.
Transfer to a serving dish and garnish.
Summer Chicken Salad.
4 tbsp. olive oil
2 tsp. balsamic vinegar
1 cucumber
½ bunch chives, finely snipped
1 tbsp. lemon juice
salt and pepper
½ bunch dill, finely snipped
Add 1 tablespoon olive oil and 1 tsp. vinegar to a pan and set over a high heat.
Sauté the chicken for 5 min.
Trim and peel cucumber and slice into matchsticks, approx. 1 “ long.
Mix the cucumber and chives in a large serving bowl.
For the dressing mix together the lemon juice and the remaining vinegar. Season and whisk in the remaining olive oil.
Add the cooked chicken to the cucumber and chives, drizzle over the dressing and toss.
Sprinkle the dill over to garnish.
Thai Style Beef Salad.
5 x 15 spoons wok soy
15ml spoon sunflower oil
1 red onion, peeled and thinly sliced
1 red pepper, deseeded and thinly sliced
½ cucumber, sliced into 4cm strips
125g cherry tomatoes, halved
20g fresh mint leaves
20g fresh coriander leaves
2 red chillies, deseeded and finely sliced
juice of 1 lime
Heat sunflower oil in a frying pan over a moderate heat and fry the beef until cooked through. Leave to rest for 5mins then slice.
Place red onion, red pepper, cucumber cherry tomatoes, spinach, fresh mint and coriander in a bowl.
Mix chillies, lime juice and the remaining wok soy together to make a dressing and toss through the salad.
Pile the salad on serving plates. Arrange the beef slices on top and serve immediately.
Tomato and Bacon Lasagne.
200 g bacon medallions
600g tomato bacon and mushroom sauce
600g carbonara sauce
150g baby plum tomatoes
6 sheets egg lasagne
50g extra mature cheddar cheese
Slice the bacon into small pieces and place in a large pan with the mushrooms.
Cook until softened, adding a little oil if necessary.
Halve the plum tomatoes and add.
Add the tomato and bacon sauce and continue to cook for a few minutes.
Place half of the tomato mix into the base of a 23cm square ovenproof dish.
Top with three sheets of lasagne and top with the remaining tomato mix.
Cover with the remaining lasagne sheets.
Spoon the carbonara sauce over the lasagne and sprinkle with the grated cheese.
Place in the oven for 35 min. until the top is golden.
Welsh Beef Stew.
1 ½ lb. Stewing steak, cubed
8 oz streaky bacon rashers, cut into four
1 tbsp. flour
2 pt. water
2 onions, peeled and sliced
2 carrots, peeled and sliced
2 small turnips, peeled and cubed
2dsp fresh chopped herbs
salt and white pepper
¼ pt. cider
½ lb. potatoes
3 leeks, washed and trimmed
chopped fresh parsley for garnish
Sprinkle over the flour and fry for a further minute.
Add the water and bring to the boil, cover and simmer for 40 min.
Allow to cool slightly and skim.
Add the onions, carrots, turnips, herbs and seasoning and bring to the boil.
Add the cider, cover and simmer for 1 hour.
Add the potatoes and leeks, cover and simmer for a further 30 min.
Serve, sprinkling each portion with a little finely chopped parsley.
Welsh Cheese Pudding.
butter for spreading
8 oz. Grated cheese
1 tsp. Mustard powder
¼ tsp. Ground nutmeg
salt and cayenne pepper
¾ pt. milk
2 eggs beaten
Toast the bread on one side only
Butter the bread on the un-toasted side, trim off the crusts and cut into fingers
Butter a deep ovenproof dish and cover the base with a layer of bread, toasted side down and cover with a layer of cheese
Mix the seasoning together, sprinkle a little evenly over the cheese and top with a layer of bread, toasted side down
Continue in this way, finishing with a layer of cheese
Warm the milk slightly, then lightly whisk in the eggs and pour over the cheese in the dish
Cook for 40 min.
Welsh Faggots.
2 medium onions
3 oz shredded suet
4 oz breadcrumbs
1 tsp. fresh sage
salt and pepper
½ pt beef stock
Mince the liver and onion together.
Put into a bowl and stir in the suet, breadcrumbs, sage and seasoning to taste.
Form the mixture into 12 balls with floured hands and place in a well greased shallow ovenproof dish.
Pour the stock into the dish, cover and bake for about 30 min.
Uncover and continue cooking for a further 15 min.
Remove the faggots from the dish and keep warm.
Stir cornflour into gravy to thicken.
Serve with peas and mashed potatoes.