Surrey Chump Chops

Surrey Chump Chops & Beans
Lamb Chump End Chops & Cannellini Beans

Serves 2

Ingredients:
6 X lamb Chump end chops
1 X large onion sliced
2 X cloves garlic crushed
2 X large carrots. (Halved lengthways, then cut into ¾” strips on the diagonal)
2 X 410g tins of Cannellini beans
1 ¼ pints of lamb stock
Herbs
Any herbs that you like will be ok. I do recommend using rosemary. It has a particular affinity with lamb. My preferred mix is below;
5 sprigs rosemary
5 sprigs thyme
4 sage leaves



Method:

Warm the oil in a large casseroles or large heavy based saucepan. Add the garlic and gently sweat for a couple of minutes to release its flavour. Add the sliced onion and carrot and cook for about 5 mins until the onion has begun to soften.
Drain the potatoes and return to the pan. Let the potatoes cool for a few minutes. This also helps to rid the potatoes of steam and excess moisture.

Add the lamb chops, the stock, herbs and cannellini beans. Season with salt and pepper.

Cover the pot with a layer of tin foil and then place the lid on. The idea is for a perfectly tight seal on the pot. Place in preheated oven for about 3 ½ - 4 hours. At least until the meat falls from the bone

Notes:
Lamb Chump End chops are a very cheap part of the lamb. They may not appear to offer much meat in relation to the amount of bone you get. They are however packed with fantastic flavour and meat on the bone is so much sweeter. Cooked properly this cheap cut of lamb will always impresses.

If you are using a stock cube for your lamb stock then make it at half strength often stock cubes are too overpowering for a dish. In this recipe you want the flavour of the lamb and herbs to marry with the beans and not be overpowered by the stock cube.

Serve with a good quality bread. No need for potatoes.

Wine:
Serve with a Beaujolais Village

It Has been a while!!

Hi,

Yes it has been a while since my last post. I guess I have been busy crashing motorbikes and breaking my leg ! My time away from my blog has taught me that I do need to make more notes on what I cook. It is not uncommon for me to cook a dish and think that in a few days I will remember what I did. Gosh if it were only that simple.

So Christmas almost upon us and a time that us foodies tend to really enjoy. I wonder if you are a traditional Christmas dinner person? No turkey at my table this year. It will be roast duck as the centre piece.

I am going to do a jamie oliver recipe for dessert. I saw jamie crumble christmas pudding over sheets of filo pastry add some cooking chocolate and then roll into a filo christmas cake roll before putting in the oven to cook. I'll let you know how it goes.

Mustard New Potatoes

Mustard New Potatoes
Serves 2

Ingredients:

A couple of handfuls of new potatoes.
1tsp of French whole grain mustard
1 tbsp Greek style natural yoghurt



Method:

Wash the potatoes. Leave the skins on. Cut into quarters and cook in boiling salted water until soft.

Drain the potatoes and return to the pan. Let the potatoes cool for a few minutes. This also helps to rid the potatoes of steam and excess moisture.

Add the yogurt and mustard to the potatoes. Mix to combine

These potatoes are a great accompaniment to salad, meat especially lamb.

They are quick and easy to do. You can of course omit the yoghurt and use Crème Fraiche.

BBQ Prime Rib of Beef (French Trimmed)

Barbeque Prime Rib of Beef


Easily feeds 8

Ingredients:
4 Rib, Rib of Beef, French trimmed.
2 carrots
2 onions

Method:

Allow the rib to be a room temperature for at least 2 hours before cooking.

Use a generous coating of chopped herbs of your choice. I used a good handful of Parsley, thyme and sage. Lots of salt and pepper. Lightly oil the rib rub the chopped herbs into the meat and season well with salt & pepper.

Bring your BBQ to temperature; place the Rib in a roast / oven tray with a couple of onions and carrots. The vegetables prevent the meat drying out.

Note:
If using the indirect grilling method on a gas BBQ do ensure your oven tray is not directly over the flame, likewise on a charcoal BBQ ensure the coals are not directly under the meat. The aim is to have an indirect heat source.

Place your oven tray with the ribs uppermost i.e. fat side up. Cook with the lid closed on your BBQ at about 170 degrees for two to two and half hours depending on how pink you want your beef and the weight of your rib. You will need to periodically check the rib and move it to prevent over darkening the meat in any one spot. When the meat reaches an internal temperature of 115 to 125 degrees remove it from the grill. Place it on a large serving platter and cover loosely with foil. The meat will continue cooking and the internal temperature will continue to rise. Let rest for at least 15 minutes, but no more than 30.

To serve place on board remove string and chine bone. Simply carve the rib to the thickness of your choice. Discard the vegetables from the roast pan.

Serve with new potatoes in butter and a salad of your choice. The rib goes well with butter nut squash and chickpea salad.


Notes:
Ask your butcher to remove the chine bone but tie it back to the rib with string. The bone can them be easily removed for carving.

If you want the roast rare to medium rare, remove from the grill when the temperature is 115 degrees and let it rest for 15 minutes. If you want it more well done, remove from the grill at 125 degrees and let it rest for 30 minutes.

Wine:
This rib will go very well with good Bordeaux and an aged Rioja or Ribero Del Duero.

Vindaloo

Vindaloo

This is great curry for pork and pork leftovers.

Serves 2

Ingredients:

4tbsp oil or ghee
1 large onion sliced
6-8 whole dried red chillies
2 tsp cumin seeds (ground)
2tsp coriander seeds (ground)
2tsp paprika
10 black peppercorns (ground)
1 inch sticks cinnamon (ground)
Seeds of 6 green cardamoms (ground)
2tsb brown mustard seeds (ground)
3 whole cloves (ground)
1 inch fresh ginger peeled and finely chopped
11 cloves garlic crushed or chopped
1 tsp salt
6tbsp white wine vinegar
2 tbsp tomato puree
2lb pork shoulder cubed.




Method:

If using whole spices then heat them in a hot pan until they let of their aroma then grind in your pestle and mortar or as I do in an electric coffee grinder

Heat oil in large pan and fry onion until just starting to turn brown.

Remove the onion from the pan and place in a blender or processor.
Add the dried red chillies, the spices, garlic, salt, vinegar, tomato puree and 4 tbsp of water. Blend to a smooth paste.

Heat the pan, add the diced pork and cook until browned. Add the onion / spice mixture and cook for a few minutes over a high heat.

Turn to a gentle simmer and cook for about 1 1/2 hours or until the pork is very tender. Obviously leftovers pork will take less time to cook.
Notes:
I like to serve this with plain rice and some home made mango chutney and Raita

Easy Peasy Lemon Squesy Mess

Hi to my blog followers,

I haven't posted in a while. I guess I have been too busy indulging in good food. Well I have nearly finished all of my home made orange pickle and the lime pickle. They were both really very good and so easy to make, go on give it a try.

I am waiting for my various varieties of tomato and chilli to fruit then I can post some recipes based on fresh tomato and chillies.

This post is for a dessert, now I have a very savory tooth, so with me dessert can often be overlooked. The recipe below is so terribly easy. It takes no time at all and it is almost healthy, well it has fresh fruit in it after all.

Easy Peasy Lemon Squeasy Mess
Serves 2

Ingredients:

Good quality lemon curd
Greek yogurt (I prefer full fat but of course you can use low fat)

Method:

Combine two thirds yoghurt and one third lemon curd in a bowl. Fold together but take care not to mix completely together. You are aiming to achieve ribbons of yellow lemon curd through the yoghurt.

Combine with a handful or two of raspberries.

Spoon into individual serving dish or bowl and top with a home made raspberry coulis

Raspberry Coulis

Method:
Punnet or more of raspberries, sugar to taste. Place in a sauce pan with a splash or two of water. Bring to boil then simmer on low heat for 5 minutes or until fruit is soft. Pass through a sieve. Push the fruit through the sieve with the back of spoon. This should leave the pips behind. If you want a more concentrated coulis then place the coulis back in a clean saucepan and over a high heat reduce until the desired consistency is achieved.

Notes:
This recipe is really just a base. Try adding broken up meringue, or banana or both. I have just made it with strawberries, meringue and banana ..mmm yummy. Add whatever fresh fruit appeals to you.

Roast Rack of English Lamb

New Season Roast Rack of English Lamb with Crushed Peas

Serves 6

Ingredients:

French trimmed Rack of lamb
3 rib rack per person. Ask your butcher to prepare these.
1 red onion sliced.
Pint good quality lamb stock
Handful of fresh rosemary sprigs

1 1/2lb frozen peas, that have been allowed to thaw.
Handful of finely chopped fresh mint
2-3 tbs extra virgin olive oil
Marinade
1 clove garlic
Handful of fresh mint
2 tbs extra virgin olive oil
-
Method:
Put the peeled chopped garlic and mint in a pestle and mortar and mix to a thick paste add the olive oil no salt at this stage as it draws out moisture.
Spread the marinade by hand all over the racks of lamb. Leave for at least 4 hours to marinate.

You can make the lamb jus in advance. Add a little oil to a saucepan and add the onion. After about five minutes add 2-3 sprigs of rosemary then continue to cook the onion until it begins to brown then add the lamb stock. Bring to the boil then reduce to the heat and leave to reduce. Remove the rosemary sprigs and discard. Continue reducing the lamb stock until reduced by about ¾. You are looking to achieve an intense flavour there should be about ¼ pint left. Pass through a fine sieve into a small pan. Discard the onions. You can if you wish reduce the jus a little more to get the depth of flavour you prefer. Just remember you want to have enough to spoon a couple or three table spoons over each rack of lamb.

Take the marinated lamb racks and season with salt and pepper. Do ensure that if you have kept the lamb in the fridge that it has been at room temperature for at least an hour before you start to cook it. Heat a large heavy bottomed pan. Add the lamb racks and brown well on all sides. Once browned turn all the racks rib side down / skin side up and place in preheated over at 180 degrees centidraed for no more than 10 minutes. This will give medium cooked meat. For rare to medium reduce the time by 3 minutes. If you want you rack of Lamb well done then please doesn’t read my recipe any further it is a waste of good lamb to cook it well done.

Meanwhile place the peas in a food processor with about 2tbs of the chopped mint. Now just pulse the thawed peas and mint until the peas are looking crushed but not pureed. The peas must retain some structure you are not looking to make a soup! The peas can be prepared well ahead of time and only need then to be cooked through.

Place the crushed peas in a saucepan and add a good glug of extra virgin olive oil (2-3 tbs). The peas will only need to be heated through just before you plate up. They do not take more than a few minutes to cook.

Remove the cooked lamb from the oven and leave to one side to rest for a couple of minutes whilst you prepare the crushed peas.

With a pastry cutter or some other such thing, an empty tin (washed) with top and bottom removed will suffice. Lightly butter or oil the inside of the tin. Place the tin on the warmed serving plate. Add a serving of the crushed peas to the round (tin) and spread to fit with a spoon. Remove the tin and you should have a vibrant green circle of crushed peas. !! Repeat this for the remaining plates. You can of course omit the round tin for the presentation and just place a portion of the peas on the plate.

Now place the rack of lamb on the crushed pea base. Over the lamb spoon a little jus. Top the lamb with a sprig of rosemary or fresh mint and serve.

I like to serve this with a large bowl of simple buttered Jersey Royal new potatoes

Wine note:
A good Rioja or Loire red would work very well with this beautiful spring time dish. Enjoy!

Spicy Jambalaya

Spicy Jambalaya

I am a big fan of one pot cooking and maximum flavour. This gives me an easier time in the kitchen without comprising my standards. This is a very comforting dish. It always looks great placed in the centre of the table. Everyone can dig in and help themselves.

Serves 4

Ingredients:

2tbs olive oil
1 onion finely chopped
1 stick celery chopped
2 cloves garlic chopped or crushed
1lb chicken thighs boned and skinned and chopped 1inch pieces. Note you want 1lb chicken thighs left after bone and skin removed.
1 green pepper cut into chunks
1 or 2 green chillies depending on your liking for chilli
7oz of Chorizo. Skinned and sliced
1 tin of sweet corn (optional)
3 squid cleaned and cut into ½” rings (optional)
6oz raw prawns shelled and cleaned (optional)
¼ tsp Cayenne pepper
10fl oz brown basmati rice
1 pint of Chicken stock
Good splash of dry white wine (optional)
½ tsp Oregano
Plain yogurt

Method:
Heat oil in large heavy bottom pan that has a close fitting lid. Ideally a large shallow casserole or Mediterranean style saucepan. Add the onion and fry for a few minutes then add the celery and garlic and chilli. Fry gently for a few minutes until soft. Now add the chorizo and continue to fry until it releases its oil. Now add the chicken thighs and cook until browned.

Stir in the rice (making sure you have rinsed it through in a sieve first) cook for a few minutes, stirring, until the rice is coated in oil.

Now add the wine if you are using it and the chicken stock. Stir through bring to the boil. Now turn to a gentle simmer and put the lid on.

About 30 minutes later add the corn and green pepper and the cayenne. Sprinkle over the oregano. Cover and continue to cook for about 50 minutes to an hour. You will need to check the liquid level in the pan. If it dries too much before the rice is cooked add a little more water or stock.

When the rice is cooked add the prawns then a couple of minutes later add the squid. As soon as the prawns have turned pink they are cooked. The squid will turn a solid white colour when ready. Do not overcook the squid.
Check and adjust the seasoning if necessary. Serve garnished with some plain yogurt.

Notes:
Brown basmati rice cooks better in this dish than white rice. White rice tends to lose its structure.
You can add more white wine if you wish to, just reduce accordingly the amount of stock.
The variations with dish are endless. You can omit all the seafood. You could add pineapple. A few chopped sun dried tomatoes would also work well.

Pineapple Curry

Okay the curry feast weekend was a huge success. All of the curries listed were truly delicious. I will begin to post the recipes on the blog. These recipes as with most of my cooking are always pretty relaxed. There are very few hard and fast rules. Adapt my recipes to suit your own tastes. If you want hotter then add more chilli or use less chilli for a milder result. If you don't like an ingredient, well don't use it. I always think recipes are a guide for you to build on. Time to enjoy a truly delicious recipe, Pineapple Curry. I guarentee you will impress yourself with the result.

Pineapple Curry

This is truly a delicious curry it is very easy and quick to make and simply stunning to look at.

Serves 2
Ingredients:
1lb fresh pineapple peeled and cubed
4tbs of fresh grated or dried coconut
1 tin coconut milk
¼ tsp mustard powder
1 green chilli roughly chopped (Add more chilli for hotter flavour)
12 curries leaves fresh or dried
½ tsp salt
2tbs oil or ghee
Pinch of brown mustard seeds
2 long red chillies chopped into large pieces
1tbs chopped coriander leaves

For the marinade
1/3 tsp mustard powder
¼ tsp turmeric powder
1-2tsp sugar (depends how sweet the pineapple is)
¼ tsp salt
1tbs water

Method:
Put the pineapple in a bowl and combine well with the marinade ingredients. Mix well and leave to marinate for at least 20 minutes.

In a blender put the coconut milk, green chilli, grated coconut and blend to a paste.

Heat oil in pan until hot. Add the mustard seeds. Within a few seconds they will start to pop. Now add the curries leaves, once they have let their fragrance into the oil add the red chilli and stir for a minute. Do not let the chilli get too dark in colour.

Now add the pineapple and stir fry for about 10 minutes.

Add the coconut paste and bring to the boil. Reduce heat and cook for about 30 minutes or so until the sauce reduces and thickens.

Adjust the seasoning as required by adding salt or sugar.

Garnish with the chopped coriander leave and a whole red chilli.

Notes:
To test for a ripe pineapple pick up the pineapple by the leaves. The leaves should pull out easily if ripe. You can buy a few days ahead of time and leave the under ripe pineapple next to some bananas to speed the ripening process.

Serve with simple white Basmati rice.

You could just as easily add some fresh prawns about 5 minutes before the end of the cooking time for a variation.

A Curry Weekend

I have spent the day making curry in preparation for a curry feast on Saturday. If I am satisfied with the results the recipes will be posted.

• Lamb with Plums believed to originate from the Veeraswamy Restaurant
• Lamb with coconut & potato a traditional Punjabi dish
• Pineapple Curry
• A dal (not sure what sort yet)
• Walnut, mint & yoghurt relish
• Red onion relish
• Home made lime pickle
• Home made orange pickle

Coppers' Mussels

Coppers’ Mussels
This is a really cheap and delicious dinner best eaten with your fingers

Serves 2

Ingredients:

Fresh Mussels. I allow 500g per person for a main course. This is a generous serving
½ bottle good dry white wine.
½ onion finely chopped
1tbsp olive oil
2 cloves garlic finely chopped
1 chilli (optional)
Large handful curly parsley - chopped
250ml double cream

Method:
Clean the mussels thoroughly in cold water. Pull off the beards. This is the hairy looking part poking from the shell. I am very fussy about preparing mussels and I insist on scraping all barnacles etc from the shell. The can be done with a blunt knife. You don’t have to be this fussy but I think the effort is worthwhile for looks and presentation and it helps to keep the broth grit free. Make sure you discard any broken shells.

Heat a large stock pot or very large saucepan. Add the oil. Then add the chopped onion and sauté until soft. Add the garlic and the chilli and fry for a couple of minutes.

Raise the heat to hot and add the mussels. Now add the wine. Put the lid on and allow to steam for about four minutes or until the mussels begin to open. When they just begin to open add the cream and the parsley. Replace the lid and toss the pan to bring the mussels on the bottom to the top and vice versa. Have a peek at them they are ready as soon as the shells open.
**Do Not Overcook**
Serve immediately. Ladle into bowls with some of the broth.

Serve with lots of fresh crusty bread and butter and lots of good dry white wine.

Wine Choice
Rueda, A white Spanish wine from Valladolid region

Note
I always clean mussels ahead of time and then keep them in a bag in the fridge.

Roast Stuffed Peaches & Amaretti

Roast Stuffed Peaches
Serves 4

Ingredients:

4 yellow peaches, skinned
2oz Amaretti (or Macaroons)
1 egg yolk
1oz butter
10z sugar
¼ pint dry white wine


Method:

Cut the peaches in half and remove the stone.
Make the hollow where the stone was a bit deeper with a teaspoon. Reserve the removed flesh
Crush the Amaretti and mix with the reserved peach flesh, egg yolk, butter and ½ oz of the sugar.
Use this stuffing mix to fill the hollows of the peach halves.
Place peaces in a lightly buttered ovenproof dish and sprinkle the rest of the sugar over. Pour over the white wine.

Bake in oven at 180 degrees C for 25-30 minutes.

This can be served hot or cold

Lamb & Cumin

A big shout for the ancient tradition of combining lamb with cumin. Despite what some TV programmes may opine, lamb and cumin work like fish & chips, strawberries & balsamic vinegar, poached pears with rosemary or lobster & vanilla (yes trust me, it's a French thing and very very good).

Cumin is much cheaper bought wholesale. Pan roast it to release the best flavour and do try black cumin. This has a much deeper far more intense flavour than ordinary cumin.

Try grinding some cumin seeds with rock salt and using as a sprinkle for your BBQ or grilled lamb cutlets served with real home made chips, very Spanish and exceptionally tasty. You could partner with a rioja or cold beer on a hot day or better still a cold Palamino Fino sherry. You will not be disapointed. Just close your eyes and you could be in a Spainish mountain town.

Slow Roast Belly of Pork

Slow Roast Belly of Pork with Potato & Celeriac

Serves 4
Pork
Ingredients:
5lb Belly of Pork. Ask the butcher to score the skin for you. This helps the crackling.
2 tsp fennel seed ground to a powder.
2 tsp salt
1 large onion
2 -3 large carrots

Pre heat oven to 240c

Potato & Celeriac
Ingredients
12 oz potatoes peeled and cut into even sized pieces
12 oz celeriac peeled and cut into even sized pieces

Method:

Skin the onion and cut into three evenly sized thick rings. Depending upon how big your carrots are you may want to cut them into large chunks.
Lay the 3 thick onion rings and carrots on bottom of a large roasting tray.

Rub the fennel and salt into the skin of the pork forcing it between the scores in the skin. Rub some into the underside of the belly.

Place pork on top of onion and carrot in roasting tray. Place in the oven, which should have been pre-heated to its hottest setting. Cook on maximum heat for 25 minutes then turn the oven to 180c

Cook at 180c for at least 3 to 3 ½ hours. A rough guide for belly pork is 30 minutes to the pound plus 30 minutes. You will need to check after 3 hours to see how its doing. On a moderate oven it really is difficult to over cook this pork.

Once cooked remove the pork from the oven. With a sharp knife remove the rib bones from the underside of the pork. Run your knife as close to the bones as you can when removing them so as not to strip away too much meat. Cover the pork with foil and leave to rest for 15-30 minutes. Make sure you rest it crackling side up otherwise the juices will drain down through the crackling and soften it.

Now with a potato masher or wooden spoon mash the vegetables in the roast pan to squeeze the goodness out of them. Add some pork stock or white wine to the pan) about ½ pint. This should help get all the blackened caramelised pieces of the roasting pan. Now add the rib bones from the pork to the roast pan. Bring it all to the boil and then turn to simmer. This is the gravy.

I always prefer to strain my gravy through a sieve and into a sauce pan and reduce a little more to concentrate the flavour

For the potato and celeriac

Put the potatoes into a pan of water. Add a little salt bring to boil and simmer until potatoes are soft and ready to mash. Drain the potato’s and return to the pan. Add some black pepper and butter and mash.

Put the celeriac into a pan of water. Add a little salt bring to boil and simmer until celeriac is soft and ready to mash. Darin the celeriac
and return to the pan. Add some black pepper and butter and mash.

Now combine the mashed potato and celeriac and mix well.
This can be made ahead of time an put in an oven proof gratin dish or similar and reheated for 30-40 minutes in the oven.


Notes:
Leave the pork a room temperature for at least an hour before cooking if it has been in the fridge.

I like to add a cup or so of dry cider or white wine to the pork after an hour or so. Just pour it into the roast pan not over the pork.

Wine Note:
This dish goes very well with Amarone. But I would think a good white burgundy or white Rioja would also work.

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