By Liz Hunter
Take the beef joint out of the fridge 30 minutes prior to cooking. Mix together 1 tbsp of the oil, salt, pepper, thyme, rosemary and garlic granules . Use the remaining oil to coat the beef, ensuring all surfaces are covered. Cover the top with the herb paste. Place the beef in the basket. Pre … Continued
By dev four
Roast the cloves of garlic with the skin on, the shallots and bone marrow with one tablespoon of the wagyu beef dripping. Pop it in the oven for 20 minutes at 180°C / 160°C fan / Gas 4. After the 20 minutes take the tray out of the oven and unpeel the garlic. To make … Continued
By Amelia
Bibimbap is a Korean rice dish, typically made with a base of short-grain white rice, topped with sautéed vegetables, marinated meat, and a fried egg. The crucial final addition is a generous helping of a spicy, richly delicious sauce made from gochujang paste – a Korean fermented chilli paste with a hot, savoury, salty, sweet … Continued
By Amelia
1. Place the mince into a deep frying pan or saucepan, start frying using low heat – to release the fat from the mince, then increase the heat and fry the mince until it’s nice and brown. 2. Remove the mince from the pan and add the onion and garlic to the pan and fry … Continued
By Amelia
Put the mince in a bowl with the chopped mint, garlic and cumin. Mix until combined. Roll into small balls, approximately the size of a table tennis ball. Heat 1 tablespoon of oil in a large frying pan over a medium heat. Fry the meatballs for 2 minutes until golden all over, then remove to … Continued
By Amelia
Make the jerk marinade by mixing together 1 tablespoon of the oil, jerk seasoning, brown sugar, garlic, vinegar, lime rind and juice and seasoning. Stir well and then use to coat the chops. Leave to stand for at least an hour. Preheat the oven to 200˚C / 180˚C fan / Gas 6. Place the onion … Continued
By Amelia
Heat the oil in a frying pan, add the onion, garlic and ginger and fry gently for 5 minutes Add the mince and increase the heat, and fry until browned. Stir in the curry powder and cook for 2 minutes. Add the tomato purée, stock, tinned tomatoes and sugar, stir well and bring to the … Continued
By Amelia
Soak the noodles in warm water for approximately 10 minutes to soften. Drain and coat in 1 teaspoon of the oil. Make the sauce: Place 1 tablespoon of the oil in a pan, add the garlic and chillies, and fry gently for a few minutes to soften. Add the sugar, tamarind mixture, fish and soy … Continued
By Amelia
Remove the steaks from the fridge 30 mins prior to cooking. Make the sauce – place the oil and butter in a pan, then add the onion and mushrooms and fry gently for 5 minutes until softened. Add the flour and stir well for 2 minutes, gradually add the wine and brandy and bring to … Continued
By Amelia
Using a bread knife, slice along the top of each baguette but not cutting all the way through. Open gently. Make the meatballs: In a large mixing bowl, place the mince, breadcrumbs, the 50g of grated parmesan cheese, oregano, onion powder and garlic powder, seasoning and mix gently with a fork. Add enough of the … Continued
By Amelia
These Welsh Beef smashed burgers are stacked high with beef mince, cheese, salad, gherkins and awesome crispy shoestring onions. Delicious! To prepare the patties, divide the mixture into 8 equal meatballs. Place a sheet of greaseproof paper on a tray and pop each meatball on the paper, flattening with your hand. Place another … Continued
By Amelia
This recipe shows you how to cook a whole picanha steak two ways – Brazilian style and fillet style. Place the rump fat-side down on a chopping board or clean work surface and, using a small knife, carefully remove the thin silver skin/membrane from the surface of the meat. While the meat is … Continued
By Amelia
Preheat the oven to 180°C / 160°C fan / Gas 5. Heat the oil in a frying pan, add the vegetables and fry for a few minutes until starting to brown. Add the fajita seasoning and fry for 1 minute. In a bowl, mix together the refried beans and passata and stir well. Spread the … Continued
By Amelia
Heat the oven to 190°C / 170°C fan / Gas 5. Using a sharp knife, score a diamond pattern onto the fat on top of the rumps. Rub the harissa paste into the fat and all over the meat. In a large bowl, toss together the garlic, lemon, potatoes, onions and pepper. Add the oil … Continued
By Amelia
Heat the oil and sesame oil in a saucepan. Add the garlic, ginger and chilli and fry gently for a few minutes. Add the soy sauce, mirin, black pepper and stock and bring to the boil. Cover with a lid and simmer gently over a low heat. Cook the noodles as instructed on the packet. … Continued
By Amelia
If using dried beans, follow the packet instructions and cook with a homemade bouquet garni of parsley, rosemary and thyme. Pre heat the oven to 220ºC / 200ºC fan / Gas 7. Heat the sunflower oil in an ovenproof frying pan and place the rumps into the hot oil fat side down. Cook for about … Continued
By Amelia
Heat the olive oil in a large pan, add the lamb cubes and brown them off. Add the vegetable stock, the new potatoes, garlic, and carrots. Simmer for 30-40 minutes and then add the green beans, broad beans and fresh mint. Submerge the mint and cook for about 10 minutes, until the green beans are … Continued
By Amelia
Heat olive oil in a saucepan and cook the onion and lean lamb cubes. Add the risotto rice and stir thoroughly. Add the stock and bring to the boil, season and simmer gently for approximately 30 minutes or until the rice is cooked and all the liquid absorbed (you can add a little more stock … Continued
By Amelia
Remove strings and flatten out the lamb, then place into a shallow dish and add the marinade ingredients. Thoroughly combine, cover and place in fridge for 1 hour. Remove from the marinade and thread metal skewers crisscrossing through the meat to keep flat. Cook on a lidded or covered barbecue – place flat onto the … Continued
By Amelia
Cook your steak to your liking and let it stand for 15 minutes. Whilst resting the steak, fry off the onion sliced lengthways so they cook nicely and stringy and almost crisp. Add the blackened deseeded green pepper and stir fry for a minute or two. Tip – I blacken my pepper on a BBQ. … Continued
By Amelia
To brine the beef and leeks, place all the ingredients into a pan and heat to dissolve the sugar and salt. Allow to cool then immerse your ingredients in the brine to complete the process. Brine the beef for at least an hour before cooking. The leeks should be brined for at least a week … Continued
By Amelia
Heat the oven to 220°C / 200°C fan / Gas 7. Line a large baking tray with baking parchment. On a floured surface roll out the dough into a thin rough oval shape, and place on the tray. Leave to stand for few minutes. Heat a non-stick griddle or frying pan until hot and brush … Continued
By Amelia
First, preheat oven to 200˚C / 180°C fan / Gas 6. Roll out the pastry on a lightly floured surface and create a rectangle of about 20 x 30cm. Using a knife lightly score a border about 2cm from the edge and place on a large baking sheet. Next, spread the pastry with tomato paste … Continued
By Amelia
To make the brisket: follow our delicious Welsh Beef slow-cooked brisket recipe Preheat the oven to 180°C / 160°C fan / Gas 4. Lightly grease a baking dish. Cook the pasta in boiling water – remove from the heat before it gets too soft – drain and add a splash of oil, and stir. To make … Continued
By Amelia
Preheat the oven to 180°C / 160°C fan / Gas 4. Lightly oil a roasting tin or ovenproof dish. Mix together the minced lamb, pork, liver and onion. Add the dry ingredients and stir well. If you wish to check you are happy with the flavouring – fry a teaspoon of mixture in a pan … Continued
By Amelia
Heat the oil in a frying pan over medium heat, add the onions then the garlic and cook until softened. Add the minced beef and stir until the meat is browned all over. Then add the rest of the ingredients (from Worcester sauce to tomato puree). Reduce the heat and leave to simmer for around … Continued
By Amelia
Heat the oil in a frying pan and add the vegetables and garlic and gently fry for 10 minutes until starting to soften and colour. Add the minced beef, increase the heat and cook for 5 minutes until browned. Add the passata, stock, herbs and black pepper. Cover and simmer for 15 minutes then add … Continued
By Amelia
Preheat oven to 180ºC / 160ºC fan / Gas 4. Heat some oil in a large pan, then add the mince, onion and garlic and fry until browned. Then add the passata, tomatoes, chilli powder, courgette, mushrooms and seasoning. Savour the delicious aroma then simmer on a low heat for about 10 minutes. Now take … Continued
By Amelia
Put the potatoes on to boil, while potatoes are boiling make up the meat mixture. In a hot pan, fry the mince, onion and garlic until browned. Add the spices and stir well, then add the carrots and flour – cook for a few minutes then add the stock and purée. Add the pine nuts. … Continued
By Amelia
A super easy pie made from Sunday’s leftovers! Preheat the oven to 200°C / 180°C fan / Gas 6. Heat the oil in a pan, add the onion, and fry until soft. Add the leftover lamb and vegetables and heat until piping hot. Stir in the peas, gravy, red currant jelly and rosemary. Transfer … Continued
