Slow Cooked Pork and Orange

Slow Cooked Pork & Orange
Serves 2
Ingredients:

1 lb diced pork
1 onion thickly sliced
1 clove garlic finely chopped
2 oz sun dried tomatoes chopped
1 tbsp good quality marmalade
2 tsp smoked paprika
2 whole cloves
1 tin chopped tomatoes
2tsp tomato puree
1 green chilli whole (but prick skin so it doesn’t burst)
6tbs dry white wine or water

Method:
1. Heat oil in pan until hot. Now add the onion and garlic fry on medium heat for a few minutes till softened.
2. Now add the pork and continue to cook until the pork browns.
3. Add the chilli, marmalade, paprika and cloves and cook for a few minutes stirring to mix well.
4. Now add the wine bring to boil and add the tomatoes and puree and turn to simmer.
5. Place tight fitting lid on pan and cook in medium oven 180º for at least 1 hour better still 1 ½ hours.

Serve with brown rice or mash potatoes or try an onion and pepper salad and some crusty bread.
Notes:
Keep an eye on the liquid level whilst cooking! Do not allow to dry out you may need to add a little water.

The longer you cook this, the more reduced and concentrated the tomato and paprika becomes.

The chilli is of course optional. I used my own chillies in the original recipe that I had preserved in oil. I think Kashmiri dry chillies would go very well indeed with this dish.

Serve with a cold white wine

Beef Lasagne (Very Yummy !!)

Lasagne
Serves 4-6

Ingredients:

2 tbsp olive oil
1 onion finely chopped
2 oz carrot finely chopped
4 oz button mushrooms sliced
2 oz pancetta (or un-smoked streaky bacon)
1 clove garlic crushed
1 lb good mince beef.
8 oz tin chopped tomatoes
1 tbsp tomato puree
¼ pint dry white wine
¼ pint beef stock
1 ½ pints whole milk
A few slices of onion carrot and celery
6 black pepper corns
4 oz butter
3 oz plain flour
2 bay leaf
¼ tsp sugar
12-15 sheets lasagne
4 oz fresh grated parmesan cheese.

Method:
11 Heat oil in large heavy based pan. Add the onion, carrot mushrooms, pancetta and garlic. Fry, for 2-3 minutes, stirring. When onion has softened add the minced beef.

2. Stir in the tinned tomatoes and juice, tomato puree, wine and beef stock. ¼ teaspoon sugar and bay leaf. Bring to boil reduce heat and simmer for 45 minutes. Adjust seasoning.

3. Meanwhile make the sauce. Pour the milk into a saucepan, add a few slices of onion, carrot and celery, the peppercorns and remaining bay leaf. Bring slowly to the boil, then remove from the heat, cover and leave to infuse for 15 minutes.

4. Make the sauce. Strain infused milk into a jug. Melt butter in a pan, add the flour and cook over a low heat stirring with wooden spoon for a couple of minutes. Remove from the heat and gradually blend in the milk, stirring all the time to prevent lumps. Bring gently to boil and keep stirring for 2-3 minutes until the sauce thickens. Add seasoning to taste.

5. Brush inside of baking dish with some butter or oil. Spoon just under 1/3rd of meat sauce over base of the dish. Cover this with a layer of lasagne and spread 1/3rd of béchamel sauce. Repeat these layers twice more, finishing with the béchamel sauce which should cover the lasagne completely. Sprinkle the grated parmesan over the top.

6. Bake in hot oven at 180C for at least an hour.


Notes:
I prefer to cook this in advance and cook it for about 40-45 minutes. Then reheat at 180 for 45 minutes

Serve with a simple crisp green salad.

No need to pre cook the sheets of lasagne

Mustard & Chilli Prawns

Mustard & Chilli Prawns:

This is a real quick recipe and very tasty if I say so myself. If you cant get mustard seeds then improvise how about 1/2 whole grain mustard it won't be the same exactly but it will still be oh so very good.

Serves 2
Ingredients:

8 – 10 oz raw prawns shelled and cleaned.
1 shallot finely chopped
1 clove garlic finely chopped
¾ tsp ground cumin
¾ tsp ground coriander
2 green chillies whole (but prick skin so they don’t burst)
3 tomatoes skinned and chopped
3 tsp brown mustard seeds
10-12 curry leaves
1 tbsp chopped fresh coriander leaves
4tbs dry white wine or water
2 tbsp peanut oil.

Method:
Heat oil in pan until hot. Add the mustard seeds. Within a few seconds they will start to pop. Now add the shallot and garlic fry on medium heat for 1 minute.
Now add the cumin & coriander, chillies, cook stirring all the time for another minute or so.
Add the tomatoes and chopped coriander and cook for 2-3 minutes then add the wine. Reduce the heat and simmer for 10-15 mins. If the sauce becomes to dry add a little water.
Add the raw prawns and cook until they turn pink. Adjust seasoning and serve. .

Slow Cooked Lamb or (Rest Day Lamb)

This is an amazing recipe. Don't be fooled by the simple ingredients - the flavour in this is amazing! What's more, the shoulder is one of the cheaper cuts of lamb and this recipe will serve 6 generously. I love that you can plonk it in the oven and forget about it for four hours. It emerges moist and so tender it just falls off the bone. No need to slice it, just pull it apart with two forks. I served it with Paris Mash (finely mashed potatoes with lashings of butter, cream and milk), and finely sliced Savoy cabbage or Curly Cale.

Ingredients:
Lamb
1 (2 kg) lamb shoulder, bone in.(
10-12 bunches / stalks of fresh rosemary (a large bunch, or two small bunches)
1 bulb of garlic, unpeeled (use 2 bulbs if you love garlic)
olive oil
sea salt, crushed
black pepper, freshly ground
Sauce
1 tablespoon plain flour
500 ml chicken stock (from a can or carton is fine)
2 tablespoons capers, soaked, drained and chopped (optional if you hate capers leave them out)
1 bunch fresh mint, leaves picked off and very finely chopped (a large bunch, or 2 small bunches) 2 tablespoons red wine vinegar

Method
First, preheat your oven up as hot as it will go.
Now, using a sharp knife, slash through the fat layer of the lamb at about 1" (2.5cm) intervals, then do it in the opposite direction to form a diamond pattern.
Pour a little olive oil into the base of a high-sided (2-3" deep) roasting tin and then add half of the rosemary sprigs I used about 12 x 5" sprigs on the bottom, and another 10-12 on top).
Scatter over half of the unpeeled garlic cloves (a full bulb if you're a garlic freak, half a bulb if you're a little more timid).
Now place the lamb on top, pour over enough oil to coat the lamb and rub it in with your hands.
Sprinkle with sea salt and black pepper and rub into the lamb.
Scatter the rest of the rosemary and garlic cloves on top of the lamb.
Cover the roasting tin tightly with aluminium foil (you may need several layers to make sure it's tightly covered), then place on the centre rack of the pre-heated oven.
Immediately turn the heat down to 170C (325F) or slightly lower if your oven is fan forced - I cooked mine at 160C in my fan forced oven.
Cook for at least four hours. It will take longer cooking so don’t be precious about 4 hours 4 1/2 will also work.
When the lamb is cooked, remove from the oven, remove the foil, and you will find the large bone simply pulls away clean.
Now, use two forks to separate the meat from the smaller bones, and pile the meat onto a plate - being careful to remove any small bones.
Cover meat and keep warm while you prepare the sauce.
Remove and discard any sprigs of rosemary in the baking tin - (don't worry about the little leaves that have fallen off the sprigs).
Remove the roasted garlic cloves to a plate and let them cool a little.
Pour off all but about 1 tablespoon of oil, but try to ensure that you leave the cooking liquor in the pan - this is achieved easily with a separating jug OR you can pour the whole lot into a tall glass and allow the oil to rise to the top, pour off the excess oil, and pour the rest back into the pan.
Now, pop the roasted garlic cloves out of their skins, add to the roasting pan and smash up with the back of a wooden spoon.
Place the roasting pan on the stove (I place it over two hobs) over a medium heat.
Stir in 1 tablespoon of flour, then stirring constantly with a wooden spoon, gradually add the chicken stock.
Boil, stirring, for about 5 minutes (this doesn't make a thick gravy, so don't be concerned if it doesn't thicken much).
Now add the finely chopped mint and the red wine vinegar and the capers if using.
Boil briefly and then pour into a jug remember this is more of a sauce than a gravy, so it won't be thick.
Serve the lamb, giving each person about 3-4 tablespoons of the sauce poured over the top of the meat.

Avocado Curry

Avocado Curry

This is a fantastic curry. The avocado retains it shape and the taste is truly wonderful.
Serves 2
Ingredients:
2 Avocado (not over ripe) chopped
1 onion finely chopped
2 cloves garlic crushed or chopped
1 ¼ tbsp ginger finely chopped
1 tin coconut milk
2 tbsp smooth peanut butter
1 ½ - 2 limes juiced
1 stalk lemon grass
2 kaffir lime leaves
1 tbsp chopped corriander
1 green chilli (optional)
1 tbsp oil

Method:
Heat the oil in a large saucepan. Add the chopped onion and fry gently until soft. Now add the garlic, ginger & chilli fry gently for 2-3 minutes.

Add the coconut milk and lemon grass. (Tip. Bash the lemon grass with a rolling pin to bruise it and release its flavour) Add the peanut butter and avocado and stir through. Add the lime juice bring to the boil then turn to simmer. Cook for about 35 minutes

Five minutes before serving add the chopped corriander reserving a little to garnish with

Check seasoning before serving. Once served sprinkle with the reserved chopped corriander and finely chopped kaffir lime leaf.
Notes:
Serve with rice
Prawns or chicken can also be added with the avocado.
If you can’t get kaffir lime leaves use lime zest. Kaffir lime leaves freeze well.
Lemon grass and chilli are optional.
Don’t be afraid to experiment with the quantities of peanut butter, chilli etc to suit your taste.

John's Ragu (Better than Mama Made!!)

John’s Ragu

Ingredients:

1/2 lb mince beef
½ lb mince pork
1 x 400g tin chopped plum tomatoes
1 x medium onion finely chopped
1 or 2 cloves garlic chopped finely or crushed
1 x small tin of tomato puree
1 x generous glass of red wine
¼ tsp sugar
1 x bay leaf
2tbs olive oil
Salt & pepper

Oven temp 190 degrees Centigrade or a medium hot oven.

Method:

Heat large saucepan, add the olive oil.
Add chopped onion and cook stirring frequently until the onion begins to soften.
Add the garlic and cook for a few minutes.
Now add the mince pork 7 beef to the onion. Fry until browned on a medium heat.
Now add the tin of tomatoes to the pan of mince. Rinse the empty tomato tin out with a small amount of water to collect the remnants from the tin and add to the saucepan.
Add the red wine, bay leaf, sugar and tomato puree.
You may add a little more water or wine at this stage if you wish to.
Bring to the boil season with salt and pepper.
Place lid on pan and place in pre-heated oven for at least 1 ½ hours.

Serve with spaghetti and fresh parmesan cheese.

Intro from The Copper's Cook Book

Hi
I'm a passionate cook and food lover.
I just thought that like many other people I'd share some of my favourite recipes on line.  Some I have made up, some I've copied and others I have changed.

Red Curry Paste

Red Curry Paste

Ingredients:

2 fresh red chillies
8 large dried red chillies
(I like Kashmiri type they give a beautiful colour)
1 red pepper
2 lemon grass stalks roughly chopped
2 tbsp coriander roots (optional)
4 shallots (you can use small onion)
4 kaffir lime leaves
1 tsp shrimp paste
1” galangal or failing that ginger - chopped
4 cloves garlic
1 tsp ground black pepper
1 tsp turmeric
2 tsp ground cumin
1 tbsp ground coriander
2 or 3 tbsp as req. of sunflower oil

Method:

Soak the dried chillies for 10 minutes or so in a little warm water.
Put all the ingredients, including the chillies that have been soaking in a blender adding oil and blend till a nice thick paste.

Keeps for a 2-3 weeks in the fridge and freezes well.
From here its easy to fry the paste add coconut milk for a good Thai curry base. Then just add fish, chicken etc. as desired.

Another free extract from the Coppers Cook Book

Thick Beef Curry in Sweet Peanut Sauce

Thick Beef Curry in Sweet Peanut Sauce

This curry is deliciously rich and thick . Serve with boiled jasmine rice.

NOTE: It is vital; I believe to use fresh, homemade, curry paste. Do not use stuff out of a jar. I have a couple of recipes for this if you want them. I’m sure you already make your own and know how easy it is.


Ingredients
Serves 4-6

1 pint coconut milk
3tbsp red curry paste.
3tbsp fish sauce
2tbsp palm sugar
2 lemon grass stalks bruised
1lb sirloin steak cut with grain into thin strips
3oz roasted peanuts-ground
2 red chillies-sliced
5 Kaffir lime leaves torn.
Salt & pepper
10-15 Thai basil leaves to garnish

Method

Put half of the coconut milk into a heavy bottomed saucepan and heat, stirring until it boils and separates.

Add the red curry paste and cook until fragrant. Add the fish sauce, palm sugar and lemon grass.

Continue to cook until the colour deepens. Add the rest of the coconut milk, bring back to the boil.

Add the ground peanuts, stir and cook for about 10-20 minutes or until most liquid has evaporated. Note: Keep cooking and reducing until. A nice thick sauce is achieved.

Add the beef (which should be at room temp. not fridge temp.) Cook sirloin for as long as you want your sirloin cooked for. I like mine pink!!

Add the chillies and kaffir lime leaves. Adjust seasoning and serve with Thai basil leaves


Enjoy your free extract from my cook-book