Roast Beef with Carrots, Onions and Traditional Gravy

12 medium carrots
12 onions, unpeeled
A few sprigs fresh thyme
25 g beef dripping OR 2 tbsp vegetable oil
2 tbsp plain flour
300 ml vegetable cooking water OR beef stock
1 tbsp Worcestershire sauce
Salt and freshly ground black pepper
Joint of beef weighing between 1kg and 1.5kg


1. Preheat the oven to 220C, 425F, Gas 7. Wipe the meat with a damp kitchen towel. Season the meat generously with pepper. Peel carrots then halve lengthways and crossways.

2. Place the onions in a pan, cover with cold water and bring to the boil. Drain, cover with cold water, then drain again. Peel and halve them through the roots.

3. Heat the dripping or oil in a roasting tin and brown the beef on each side for about 2 minutes. Add the vegetables and baste in the fat. Add the thyme and season. Cook towards the top of the oven for about an hour (for exact timings please refer to the meat packaging) turning the veg halfway through.

4. Remove the meat and vegetables from the tin, cover with foil and keep warm. Stir the flour into the meat juices, then cook, stirring for 1 minute. Slowly stir in the vegetable cooking water or stock and bring to a simmer. Add the Worcestershire sauce and season. Simmer for 2-3 minutes then strain into a gravy boat.

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Chicken Satay with Peanut Sauce

500 g chicken fillet
125 ml (4fl oz) tinned coconut milk
3cm fresh ginger, peeled and grated
1 lemongrass stalk, trimmed and white part finely chopped
1 tsp ground turmeric
2 tsp ground coriander
2 tsp ground cumin
2 tsp freshly ground black pepper
2 tsp caster sugar
vegetable or groundnut oil, for brushing

For the peanut sauce:

100 g (3½oz) roasted skinned peanuts (unsalted)
5 tbsp Thai red curry paste
2 tbsp soft light brown sugar
3 tbsp tamarind paste (or lime juice)


1. Slice the chicken into long, thin strips across the grain. Mix the rest of the ingredients, except the oil, together in a large bowl, add the chicken and toss to coat well. Cover with clingfilm and leave to marinate in the fridge for at least an hour, preferably overnight, to allow the flavours to develop. Soak 8-12 bamboo skewers in warm water (this will prevent them from scorching under the grill).

2. Meanwhile, make the peanut sauce. Pulse the peanuts in a food processor until very finely chopped (or coarsely ground), then tip into a bowl.

3. Spoon the thick creamy layer of the coconut milk into a saucepan. Heat gently and when the oil separates from the milk, add the curry paste and cook until it is fragrant.

4. Now add the remaining coconut milk and the finely chopped peanuts. Stir in the sugar and tamarind paste and simmer gently, stirring frequently, until the sauce thickens. (If the sauce is too thick, stir in a little boiling water.) Pour into a bowl and allow to cool.

5. Heat up the barbecue, grill or griddle pan. Thread the marinated chicken slices on to the presoaked bamboo skewers. Brush with a little oil to prevent them from sticking and drying out and cook for 1½-2 minutes on each side. Serve hot, with the peanut sauce for dipping.

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Minty BBQ Lamb Chops

1 lamb stock cube
2 tbsp olive oil
2 tbsp mint sauce
8 lamb cutlets or 4 lamb leg steaks


1. Crumble 1 lamb stock cube into a glass jug. Add the olive oil and mint sauce and whisk well. Warm through in the microwave - this step is not essential, but it combines the ingredients more easily.

2. Place the lamb over the hot coals and brush them with the marinade. Grill for a total of 10-15 minutes (or until the lamb is cooked to your liking) brushing frequently with the mint marinade.

3. Serve the lamb with new potatoes and fresh green vegetables.

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Chilli and Lime Chicken Fillets

2 zest and juice of 2 limes
2 garlic cloves, crushed
4 tbsp Thai sweet chilli sauce
475 g pack chicken breasts
a few sprigs of coriander


1. Mix together lime, garlic and chilli sauce and place about a third in a bowl with the chicken pieces. Coat well and allow to marinate for at least 30 minutes or overnight in the fridge.

2. Grill, griddle or barbecue, turning regularly so that the marinade doesn’t catch until just cooked through, 6-8 minutes. Wrap in foil and rest for a few minutes.

3. Serve with the extra chilli/ lime sauce for spooning over and coriander to garnish. Great served with corn, pitta bread and Asian salads.

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Spring Roast Lamb

For the roast

2 tbsp clear honey
1 tbsp Dijon mustard
2.3 kg leg of lamb
salt and ground black pepper
a few rosemary sprigs
a few thyme sprigs

For the gravy

1 tbsp plain flour
50 ml apple juice
450 ml lamb or beef stock
1 tsp clear honey


To make the roast

1. Preheat oven to Gas 4, 180C, 350F. Combine honey and mustard and rub all over the lamb. Season with salt and pepper.

2. Put lamb on a wire rack over a roasting tin. Cook for 40 minutes per 900g (2lb), cover with foil if it begins to brown too much.

3. Scatter rosemary and thyme over lamb 30 minutes before cooking finishes. Once cooked, transfer to serving platter and cover loosely with foil. Let it rest for 15 minutes before carving.

To make the gravy

1. Pour excess fat from roasting tin into a sauce pan, add flour and stir over a low heat for 1 minute.

2. Pour in apple juice and stock a little at a time, stirring to remove any lumps. Bring to the boil then simmer for 2-3 minutes, to thicken. Stir in honey; adjust seasoning to taste. Serve with the lamb.

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Morroccan Meatballs

2-3 tbsp olive oil
2 red onions, finely chopped
4 cloves garlic, crushed
1 tsp coriander seeds, toasted and ground
1 tsp cumin seeds, toasted and ground
400 g Can tomatoes
2 tsp Sugar
30 g fresh coriander, finely chopped
30 g fresh mint, finely chopped
1 egg, lightly whisked
500 g (1lb) beef mince
50 g (2oz) fresh breadcrumbs

To Serve

* couscous
* plain yogurt
* pitta bread


1. First make the sauce. Heat a dash of oil in a pan and soften the onions, garlic and spices for a few minutes. Put half of the mixture in a bowl to cool for the meatballs. Add the tomatoes and sugar to the remaining onions in the pan, season and simmer for about 15mins until reduced.

2. Add the herbs, egg, beef mince and the breadcrumbs to the cooled onions, then season and mix everything well with your hands. Shape into walnut-sized balls.

3. Heat the rest of the oil and fry the meatballs until golden. Add the meatballs to the sauce and simmer for a few minutes until they’re cooked through.

4. Serve with couscous, a spoonful of yogurt and some pitta bread that’s been warmed through.

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Beef Stroganoff

50 g butter
1 onion, finely chopped
250 g button mushrooms, thickly sliced
500 g lean steak, cut into thin strips
200 g crème fraîche
300 g tagliatelle
Chopped parsley to serve


1. Melt 25g butter in a large frying pan and cook the onion until soft.

2. Add the mushrooms and cook over a high heat until they turn golden. Remove from the pan and reserve.

3. Melt 25g butter over a high heat and cook the beef, in batches, stirring, for about 3-4 minutes until well browned. Be sure the fat in the pan is hot again before adding the next batch.

4. When all the meat is cooked, return it to the pan, add the onion, mushrooms and crème fraiche and warm gently.

5. Serve the beef stroganoff on a bed of cooked tagliatelle and top with chopped parsley.

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Baked Lamb Chops with Tomatoes and Peppers

6 large Lamb loin chops, trimmed of excess fat
Chopped fresh parsley, to garnish

For the Marinade:

3 tbsp chopped fresh thyme
3 tbsp olive oil
3 tbsp red wine vinegar
Salt and freshly ground black pepper

For the Topping:

500 g plum tomatoes
1 large green pepper, de-seeded and finely chopped
1 red onion, finely chopped
2 large garlic cloves, finely chopped


1. To make the marinade place the thyme, oil, vinegar and seasoning in a non-metallic ovenproof dish. Add the chops and turn to coat. Cover and place in the fridge for 1 hour.

2. Place the tomatoes in a bowl and cover with boiling water. Leave for 30 seconds then peel (if necessary), de-seed and chop.

3. Mix together the tomatoes, green pepper, onion and garlic then season well. Spoon the mixture over the chops. Bake for 35 minutes for medium cooked chops or 45 minutes for chops that are well done. Cover with foil and set aside for 5 minutes to rest.

4. Garnish with parsley.

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Modern Irish Stew

10 pieces lamb chops
500 g baby onions
750 g baby new potatoes
270 g mini carrots
Few sprigs lemon thyme
2 tbsp plain flour
600 ml lamb stock
Salt and freshly ground black pepper
Chopped parsley and chives to garnish


1. Preheat oven to 180°C, 350°F, Gas 4. Brown the chops in a non-stick frying pan, then layer up in a large flameproof casserole with the vegetables and thyme, seasoning between layers.

2. Pour off the excess fat from the frying pan and add the flour. Stir well to make a paste, then cook for 30 seconds. Stir in the stock to make a smooth sauce and bring to the boil.

#3. Pour the liquid over the meat and vegetables and bring to a simmer on the hob. Cover and cook in the lower half of the oven for 2 hours or until the lamb is tender.

4. Garnish with the freshly chopped herbs and serve with Savoy cabbage, if wished.

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Salmon and Watercress Souffle

50 g (2oz)Butter
3 tbsp Plain flour
1/2 tsp mustard powder
1/2 tsp Worcestershire sauce
225 ml (8fl oz)Semi-skimmed milk
75 g bag watercress, stalks removed and leaves roughly chopped
4 medium eggs at room temperature, separated
212 g Pink Salmon, drained and flaked


1. Preheat the oven to 190 degree Celsius/170 degree Celsius fan/Gas 5. Melt 15g of the butter and grease a 1.1 litre souffle dish.

2. Melt the remaining butter in a large saucepan. Take off the heat and stir in the flour, mustard powder and Worcestershire sauce. Return to the heat and gradually add the milk, stirring until thickened. Season to taste. Stir in the watercress and leave to cool for 10 minutes.

3. Beat in the egg yolks, then carefully stir in the salmon. Whisk the egg whites until stiff and fold into the sauce using a large metal spoon. pour into the souffle dish and bake for 30-35 minutes until well risen and golden. For a heartier meal, serve with crusty bread and salad.

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Lamb Shanks With Minted Mash

1 tbsp olive oil
6 lambs shanks each weighing about 350g
1 large onion,chopped
2 carrots, peeled and chopped
2 sticks celery chopped
3 clove(s) garlic, chopped (2), 1 clove peeled
300 ml lamb stock made from a cube
400 g can chopped tomatoes
2 tbsp redcurrant jelly
2 bay leaves
2 tbsp chopped fresh rosemary
salt
Ground black pepper
tbsp cornflour

50 g butter
3 tbsp milk
2 tbsp chopped fresh mint
800 g old potatoes Mash


1. Preheat the oven to 180C/Fan 160C/Gas Mark 4. Heat the oil in a large frying pan, add the lamb shanks and fry for 8mins, turning occasionally until browned all over. Transfer to a roasting tin. Add the onions, carrots, celery and garlic and sauté for 2 mins.

2. Add the stock tomatoes, redcurrant jelly, bay and rosemary and bring to the boil. Season with salt and pepper. Pour over the lamb shanks, cover the tin and bake for 2- 21/2 hours or until meltingly tender. Remove the lamb from the oven and baste the shanks with the juices a couple of times during cooking.

3. For the minted mash, Cut the potatoes into large chunks, place in a large pan and cover with cold water. Add the garlic clove and a good pinch of salt, then bring to the boil and simmer for 10-15mins or until tender. Drain in a colander then return to the pan. Add the butter, then mash the potatoes and garlic until lump free. Add the milk and mint and use a fork to whisk until lightly and fluffy.

4. Remove the lamb from the oven. Transfer the shanks to a plate and keep warm. Mix the cornflour to a smooth paste with a little water. Place the casserole on the hob and bring to the boil, stirring until the sauce thickens slightly. A Season to taste. Arrange the shanks on 6 warm plates, spoon over the juices and serve with the minted mash.

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Tiramisu

• 250g mascarpone
• 1 tsp vanilla extract
• 150ml strong coffee or espresso, cooled to room temperature
• 150ml single cream
• 4 tbsp icing sugar
• 16 sponge fingers
• Frozen bar of 70% of chocolate bar
• Cocoa powder, to dust

Whisk the mascarpone with the vanilla and Marsala and 50ml coffee, until everything is thoroughly mixed together. Whisk the cream with the icing sugar until smooth, then fold in the mascarpone mix

Pour the remaining coffee into a bowl (sweeten with more icing sugar if you like). Take one sponge finger at a time and dip it in to the coffee. Set it to one side and continue with the remaining biscuits

Line 4 serving glasses with 4 sponge fingers, breaking them in half if you need to. Spoon the mascarpone mix in until you reach the top of the glass. Refrigerate for 20 minutes to allow the flavours to infuse.

Remove the tiramisu from the fridge. Take the frozen chocolate bar and grate a little chocolate over the top of each Tiramisu. Finally, dust with sifted cocoa powder to serve.

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ABC Chicken Rice

CHICKEN
1 whole chicken cut into 8 pieces
4 cloves garlic, finely chopped
1 shallot, finely chopped
1/2 cup sweet soy sauce
1tsp salt
2tsp black pepper

RICE
4 cloves garlic, finely chopped
1cm ginger, finely chopped
some spring onions, finely chopped
1cup of basmati rice
2cups of chicken broth
2tbsp butter
1 lemon grass
a pinch of salt

CHILLI SAUCE
6tbsp chilli sauce
2cloves garlic, finely chopped or blended
1cm ginger, finely chopped or blended
sugar and salt to taste

Bring the water to a boil in a pot large enough to hold the chicken. Add the chicken and let it simmer for 10-15 minutes.

Carefully remove chicken, draining liquid from body cavity back into the pot. Reserve the stock to make chicken rice.

Marinade the chicken with all the other ingredients for the chicken and set aside for at least 30 minutes.

Roast the chicken at 210'C for 15 minutes. Turn the chicken and roast for another 10 minutes.

For the rice, melt the butter in a rice cooker pot. Put in the garlic, shallot, ginger, spring onion and lemon grass. Stir-fry until fragrant.

Add rice grain and stir-fry for another 2minutes then add in the chicken broth and salt. Leave it to cook normally with the rice cooker. Once the rice is cooked, let it cool for 10 minutes.

Mix all the chilli sauce ingredients. Serve with the chicken and rice!

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