Minced Beef Pasties

Serves : 4 (makes 8 pasties)
Prep time : 12 mins
Cook time : 50 mins

Ingredients Filling:
1 tblsp vegetable oil
1 onion, peeled and finely diced
2 oz (50g) turnip, peeled and diced
1 carrot, peeled and finely diced
1 potato, peeled and finely diced
6oz (175g) lean minced beef
1oz (25g) plain flour
¼ pt (150ml) beef stock
2 oz (50g) frozen peas.

For the pastry:
1 lb (450g) prepared shortcrust pastry
1 small egg, beaten

Step One : To make the filling, heat the oil in a large frying pan and sauté onion, turnip, carrot, potato and minced beef for 7 mins. Add the flour, cook for 1 min, then stir in stock. Season well. Reduce the heat and simmer for 20 mins. Leave to cool slightly.

Step Two : On a lightly floured surface, roll out pastry to form a 16 x 8 in (41 x 20.5 cm) rectangle. Cut equally into eight squares, then place an eighth o the filling in centre of each. Brush edges of pastry with egg, then fold over filling and crimp to seal.

Step Three : Place pasties on a baking sheet and brush with egg. Cook in oven for 20 mins until golden. Serve with salad.

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Chocolate Beef Chilli with Jalapeno And Cheese Scones

Recipe taken from Clodagh’s Suppers: Suppers to celebrate the seasons by Clodagh McKenna published in Psychologies Magazine (February 2019)chocolate beef chilli with jalapeno and cheese scones

Ingredients for the Chilli :
50g salted butter
300g minced beef
1 small white onion or shallot, finely chopped
2.5cm piece of fresh ginger, peeled and grated
3 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground cinnamon
3 small dried chillies, chopped
100g smoked bacon lardons
100g fully cured, ready-to-eat chorizo, diced
150ml red wine
400g can cherry tomatoes
300ml water
1 tblsp brown sugar
2 tsp finely chopped fresh or dried oregano
2 bay leaves
1 tblsp tomato ketchup
50g dark chocolate, grated
400g can red kidney beans, rinsed and drained

For the scones :
225g plain flour, plus extra for dusting
1 tblsp baking powder
Pinch of fine sea salt
50g salted butter, chilled and cubed
125g Dubliner cheese, grated
2 jalapeno chillies, finely chopped
125-150ml milk or buttermilk

Serves : 6

Step One : Place a flameproof casserole dish over a medium heat and add half the butter. Once melted, add the minced beef and cook, breaking up with a wooden spoon, until browned. Transfer to a plate.

Step Two : Add the remaining butter to the casserole dish, stir in the onion or shallot, ginger and garlic and cook for two minutes, then stir in the cumin, cinnamon and dried chillies and cook for a further minute. Add the bacon lardons and chorizo and cook, stirring for about three minutes until lovely and crispy.

Step Three : Return the beef to the pan and stir well. Pour in the red wine and cook for two minutes more. Then add the tomatoes, measured water, sugar, oregano, bay leaves and ketchup. Season with salt and pepper, stir well, then cover the pan with a lid and simmer over a low heat for two hours.

Step Four : While the chilli is cooking, make the jalapeno and cheese scones. Preheat the oven to 200oC , gas mark 6, and dust a baking tray with flour. Sift the flour, baking powder and salt into a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in half the grated cheese, followed by half the jalapenos, then gradually mix in enough milk with a fork to make a soft dough.

Step Five : Roll out the dough on a floured work surface into a round, 1 cm deep. Cut into six wedges, place on the floured baking tray and sprinkle the remaining cheese and jalapenos on top. Bake for 15 minutes until golden brown. Transfer the scones to a wire rack and leave to cook for 10 minutes.

Step Six : Remove the lid of the casserole and stir in the chocolate and kidney beans, then simmer, uncovered, for 15 minutes. Serve with the jalapeno and cheese scones.

Chilli Con Carne

Serves: 4;   Cals per portion: 392;   Prep time: 10 mins;   Cook time: 55 mins

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, peeled and chopped
  • 2 garlic cloves, peeled and crushed
  • 1 ½ lb (675g) lean minced beef
  • 2 tsp hot chilli powder
  • 2 tbsp flour
  • 2 tbsp tomato puree
  • ¾ pt (450ml) beef stock
  • 397g can chopped tomatoes
  • 430g can red kidney beans, drained
  • 1 green chilli, chopped
  • salt and ground black pepper
  • soured cream and freshly chopped parsley to garnish.

Step One – Heat the oil in a large saucepan and sauté the onion and garlic for 3 mins. Stir in the minced beef and chilli powder and continue to cook, stirring frequently, for 5 mins, or until sealed.

Step Two – Stir in the flour and tomato puree, cook for a further 1 min, then add the stock, tomatoes, beans and chilli. Season well. Bring to the boil, then reduce the heat and simmer for 40 mins. Transfer to a serving dish and garnish with soured cream sprinkled with chopped parsley.

Other Mexican Food recipes can be found in

Simple Beef Casserole

Simple Beef Casserole

Recipe courtesy of Easy Living

If you’ve never made a casserole before, this is the place to start.  This one couldn’t be simpler, as most of the cooking takes place slowly in the oven.  It has a lovely flavour and plenty of juice – don’t leave out the orange zest as it really lifts the flavour of the meat.

Serves:  6-8      Prep time: 35 mins      Cook time:  3 hours    Cals per serving: 619    Fat: 28g

Ingredients:  2 tblsp olive oil; 4 rashers streaky bacon, roughly chopped; 6 small brown onions or shallots, peeled and quartered; 2 cloves garlic, crushed; 3 carrots, sliced; 1 ½ kg (3 lb) chuck steak or braising / stewing beef, cut into 3 cm (1 ¼ in) cubes; 2 tblsp plain flour; 500ml (16fl oz) beef stock; 250ml (8 fl oz) red wine; grated zest of ½ an orange; 4 sprigs thyme; 2 bay leaves; 2 tblsp flat-leaf parsley, chopped

Step One: Heat the oven to 160oC (gas mark 2-3).  Heat the oil in a large frying pan over a medium heat and cook the bacon for 2 minutes.  Add the onion, garlic and carrot and cook, stirring occasionally, for 6-7 minutes, or until the onion is tender.  Transfer to the casserole dish.  Add the beef to the casserole dish and sprinkle with the flour.  Mix well.

Step Two: Stir the stock, wine, orange zest, thyme and bay leaves into the casserole and bring to the boil over the medium heat.  Cover, transfer to the oven and cook for 3 hours. Stir the meat occasionally as it cooks.

Step Three: Remove from the oven.  Stir in the parsley and season to taste. Serve with mashed potatoes or buttered noodles and plenty of crusty bread.

Lobscouse

Lobscouse, or Scouse as it’s commonly known, was originally a sailor’s stew of meat, vegetables and hardtack – a hard, salt-less biscuit. These days, it’s usually a stew made from stewing beef or lamb and leftover vegetables.

Daisy-Anne Borge says of her version of Lobscouse “I used to make this dish when times were lean. But my family still enjoy the recipe as it is cheap, quick and easy – and very satisfying too.” You could also add a little extra flavour by beating in some freshly grated nutmeg, the juice of a lemon or even a little chilli or curry powder.

Serves 4

Ingredients: 1 1/2-2lb (675-900g) potatoes; 1 onion, diced; 5 fl oz (150ml) milk; 13oz (340g) tin corned beef, diced; any cooking vegetables, chopped; 1 oz (25g) butter; salt and black pepper

  •  Preheat the oven to 200oC/400oF/Gas Mark 6. Boil potatoes until tender, then drain thoroughly and mash.
  • Boil onion in milk until soft, drain and add to the mash with corned beef, vegetables and butter. Season to taste with salt and pepper. Turn the mixture into a buttered ovenproof dish and cook for 20-25 mins. Serve with fried eggs on top.

Beef & Beer Casserole

Serves 4

Ingredients: 1 lb (450g) lean stewing steak; 1 jar Marks & Spencer Beer and Onion Casserole Sauce; 1 dsp horseradish sauce

Preheat the oven to 150-180oC/300-350oF, gas mark 2-4. Place steak in a casserole dish. Add Sauce, cook in oven for 3-4 hours. Just before serving, stir in the horseradish sauce. Serve with unlimited potatoes and other vegetables.

Beef and Bean Stir-fry

To keep this dish crisp, be sure to cook over a constant high heat. It works just as well with veal or pork.

Serves : 4

Ingredients: 1 tblsp sunflower oil; 3 garlic cloves, sliced; 2 red chillies, sliced; ½ tsp finely chopped ginger; 14oz (400g) beef, cut into strips; 14oz (400g) green beans, cut into 1 in (2.5cm) pieces; juice of ½ lemon; 4 tblsp stock; ½ tsp sugar; salt and black pepper; freshly chopped basil, to garnish.

  • Heat oil in a wok or a large frying pan. Add garlic, chillies and ginger, and stir-fry for 1 minute. Add beef, stir-fry for 1 minute. Add beans, stir-fry for 1 minute.
  • Add remaining ingredients, except basil, and stir-fry for 4-5 minutes. Garnish with basil and serve with Chinese noodles.

Beef and Bacon Olives with Lemon & Thyme

A Gary Rhodes recipe

This slowly braised beef, stuffed with bacon then served in its own sauce, is a real rich classic and a meal from one pot. The texture of the meat in this dish becomes really moist and tender, while the bacon and lemon flavours go together so well. I like to use rashers of back bacon (smoked or unsmoked) at least ¼ in (5mm) thick. This will give you plenty of meat content in the rolled olives. Incidentally, to avoid confusion, anything rolled up and secured with a cocktail stick is an “olive”.

Serves: 4

Ingredients: 4 x 4-6oz (100g – 175g) slices beef topside or rump; 1 tsp freshly chopped thyme; finely grated zest of 1-2 lemons; 4 x ¼ in thick (5mm) rashers back bacon; oil; 1 ½ – 2 pints (900ml – 1.2 litres) beef or chicken stock; 1 garlic clove; 1 small thyme sprig; 2-3 carrots; 2 onions; 1 large swede; 3 celery sticks; 2-3 large potatoes; 1 leek; 2oz (50g) butter

  • Place the beef slices between 2 sheets of cling-film and flatten with a rolling pin, to give escalopes ¼ in (5mm) thick. Season with salt and pepper.
  • Mix together the chopped thyme and grated lemon zest and sprinkle over each beef escalope. Then lay a rasher of bacon on top of each escalope and roll up to make an olive. Secure each with two cocktail sticks and season with salt and pepper.
  • Heat a little oil in a frying pan, add the olives and brown evenly. Then remove them from the frying pan and place in a saucepan with the stock. Add the garlic and thyme sprig. Then bring the stock to the simmer and cook for 1 – 1 ½ hours, skimming any impurities from the surface of the stock.
  • Prepare all the vegetables and chop them into ¾ in (2cm) dice. Then add them – except the leek – to the stock for the last 20-25 minutes of cooking time. Add the leek to the pan for the last 5 minutes of cooking time.
  • Strain 10fl oz (300ml) stock into a saucepan, boil to reduce by half. Whisk in butter. To serve, remove thyme sprig and garlic, spoon veg into centre of plates or bowls. Sit olives on top, remove cocktail sticks, spoon the sauce over.

For braising the beef olives:

A Gary Rhodes recipe book:

Banana Corned Beef Hash

Serves: 4

Ingredients: 1 tblsp sunflower oil; 1 onion, peeled and chopped; 225g corned beef; 3 tomatoes, quartered; 2 bananas, cut into chunks; 1 large potato, cooked and mashed

  • Heat oil in a frying pan and fry onion until soft. Cut corned beef into cubes and add to the pan with tomatoes, banana and potato. Cook for about 10 mins. Serve with a green salad.

Beef and Mushroom Stew

This stew really does look after itself. The beef is simmered slowly to produce the most delicious stock, which gives a really glossy, well-flavoured sauce. If using a pressure cooker, cook the stew for 50 minutes. You can also add a bay leaf, orange peel, fresh thyme or Worcester sauce to help liven up the other flavours.

Serves 4-6

Ingredients: Cooking oil; 2lb (900g) stewing steak, cut into 1 1/2 in (4cm) cubes; 3 onions, sliced; 1 garlic clove, crushed; 2 glasses red wine (about 8 fl oz/250ml); 1 lb (450g) button mushrooms; 1· packet Crosse & Blackwell Bonne Cuisine Madeira Wine Gravy or White wine Gravy; Salt and pepper

* Heat a little oil in a frying pan and fry half the steak for a few minutes to seal. Repeat with the rest and set aside.
* Place the onions, garlic and red wine in a large pan and boil until reduced by half. Add the sautéed steak and 2 pints (1.2 litres) water, bring to a gentle simmer, then cover and cook for 1 hour. Add the mushrooms and cook for a further 30-40 minutes. You could also add some sliced carrot and celery to the stew at this stage.
* When beef is tender, mix gravy powder with a little water until smooth. Stir in and simmer for 5 minutes. If sauce is too thin, boil and reduce. Season to taste and serve.