Skip to main content

Delicious Reciepes

Search This Blog

Tomato, Thyme, Caramelised Onion & Goat’s Cheese Pearl Tart

October 26, 2018

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

Popular Posts

Bangers and Mash with Roast Onion & Red Wine Gravy

Bangers and Mash with Roast Onion & Red Wine Gravy This is comfort food at its best! This dish is full of flavour, you will make this time after time. Serves 4 Prep time: 15 minutes Cooking time: 1 hour Ingredients Olive oil 12-16 good quality sausages 3 red onions, peeled & sliced 4 garlic cloves, peeled 3 sprigs of thyme Freshly ground salt & pepper 400ml red wine 2 tbsp sugar 2 tsp Dijon mustard 400ml good beef stock For the mash 1.5kg potatoes, peeled and chopped into quarters 100ml milk Freshly ground nutmeg 50g butter Sea salt Method 1. Preheat the oven to 200°C/Gas Mark 6. 2. For the bangers, heat 2 tbsp of olive oil in a roasting tray on the hob and add the sausages, brown them all over. Add the onions, garlic, thyme, and a splash of olive oil then sit the sausages on top. Season with salt & pepper. 3. Place in the oven for 45 minutes, occasionally turn the sausages and onions. 4. Remove the sausages from the oven and place the sausages in a warm plac

Jerte Picota Cherry Glazed Lamb Shanks

Jerte Picota Cherry Glazed Lamb Shanks Heavenly tender lamb shanks with a Jerte Picota Cherry glaze, this dish is truly out of this world! Serves 4 Prep time: 10 minutes Cooking time: 3 hours Ingredients 2 tbsp plain flour 1 tsp sea salt 1 tsp freshly ground pepper 1 tsp ground cumin 4 lamb shanks 1 tbsp olive oil 400ml red wine (a merlot works well) 600ml good quality chicken stock 250g Jerte Picota Cherries, pitted 1 tbsp cornflour Preparation method 1. Preheat the oven to 180°C/160°C Fan/Gas mark 4. 2. In a large bowl mix together the flour, salt, pepper and cumin, add the lamb shanks one by one dusting each with the flour mixture. 3. Add the oil into a large lidded oven-proof casserole dish and place over a medium heat, now brown the shanks. 4. Pour the wine, stock and cherries into the casserole and bring to the boil. Cover with the lid and place in the oven for 2 hours or until the meat is very tender. Remove the lid and cook for a further 30 minutes uncove

French Onion Soup with Gruyere Toast

French Onion Soup with Gruyere Toast A classic soup - superbly warming and satisfying for a wintry evening Serves 4 Prep time: 15 minutes Cooking time: 1 ½ hours Ingredients 60g butter 700g medium white onions, peeled & sliced 2 tsp caster sugar 2 garlic cloves, peeled & crushed 1 tbsp flour 1.5 litres beef stock 1 bouquet garni (bay leaves, thyme & parsley) 275 ml dry white wine 2 tbsp cognac Freshly ground salt & pepper For the Gruyere Toast 4 slices of baguette, 2cm thick 2 garlic cloves, peeled 225g gruyere cheese, coarsely grated Preparation method 1. Heat the butter in a large pan, when melted add the onions, garlic and sugar and cook over a medium heat. Stir regularly for 20-30 minutes until the onions are really soft and well caramelized. 2. Now add the flour, mix well and cook for a couple of minutes. Add the wine and leave to simmer until it has reduced by half. 3. Add the beef stock, cognac and bouquet garni, cover and leave to simmer for 30 minutes.

Powered by Blogger