Beef Noodle Casserole
Preheat the oven to 190°C
4ozs medium noodles
½ oz Butter
3 sliced Salad onions
6 tablespoons Sour cream
4ozs Tomato Puree
4ozs Cottage Cheese
½ chopped Green Pepper
8ozs Minced Beef
3oz canned Plum Tomatoes
Cook noodles to directions on packet drain and cool. In pan melt butter sauté onions and green pepper until tender. Add meat brown slowly and set aside. In a small bowl chop tomatoes add tomato puree, sour cream, sugar and salt, set aside. In a large bowl toss noodles and cottage cheese. Place half noodle mixture in a 2-pint casserole dish layer in half meat mixture. Add second layer of noodles and top with meat mixture. Pour tomato sauce on top. Bake for 30- 35 minutes.
Another trip down Nostalgia Lane…
600g beef fillet, cut into strips
60 mls Olive oil
2 cloves Garlic crushed
2 onions sliced thinly
200g mushrooms chopped
120 mls Brandy
300 ml Cream
½ Beef Stock Cube
Salt & Pepper
Brown the beef in a pan with the oil on high heat. Add the garlic, onion, salt & pepper and cook until onion is soft. Add the mushrooms and brandy, and then light the brandy. Add the cream and the ½ stock cube, and cook over medium heat until the sauce thickens. I serve this one over egg noodles, with crusty bread on the side.
Now who remembers when this was all the rage?
Preheat oven to 160 °C
1½ lbs stewing steak
2ozs vegetable oil
1 medium onion chopped
1 teaspoon paprika
1 tablespoon tomato paste
10 fluid ozs beef stock
1 red pepper sliced
½ oz cornflour
5 fluid ozs Soured Cream
Wipe, trim and cube beef. Fry in hot oil until brown on all sides. Add onion and cook for 2-3 minutes. Stir in paprika, red pepper, beef stock and tomato paste. Bring to the boil and transfer to a casserole dish. Cover and cook for 1½ hours. ** Blend cornflour with 2 tablespoons of water & stir into the goulash. Serve soured cream separately.
** Can be frozen at this stage. Cool quickly, cover, seal and freeze.
To use Thaw overnight in the fridge and heat for about 45 minutes at 190 °C or cook from frozen for 1¼ hours at 190 °C. Add blended cornflour and finish as above.
Lemon & cashew chicken
3 chicken breasts cut in strips
1 tablespoon of cornflour
juice of one lemon
1 tablespoon of vegetable oil
bunch of spring onions, trimmed and sliced
3ozs cashew nuts
300g straight to wok noodles.
small handful of basil leaves
Dust the chicken strips in cornflour and sprinkle with half the lemon juice. Heat the oil in a wok and add the chicken. Cook for 2 minutes then add the spring onions and cashew nuts and continue cooking for 3-5 minutes, stirring all the time until the chicken is almost cooked. Add the noodles and stir through to break them up. Pour over the remaining lemon juice and add the basil and mix well. Keep stirring until the chicken is cooked through and the noodles are hot. Season with freshly ground black pepper and serve immediately.
Sweet & Sour Pork 2
Preheat the oven to 200ºC
1 lb Pork Fillet diced
½ Green Pepper sliced
½ Yellow Pepper sliced
Few Green Beans (optional)
1 Carrot diced I Onion chopped
8oz can Pineapple chunks drained (reserve juice)
1tablespoon Caster sugar
1tablespoon White Wine Vinegar
1tablespoon Orange juice
1tablespoon Tomato Sauce
Juice from Pineapple
Dash Worcester sauce
Seasoning to taste
Mix all sauce ingredients together. Set aside. Fry onions until soft. Add peppers, carrot and beans and cook for a few minutes. Remove from pan and keep hot. Seal pork in the pan and then layer with Veg and pineapple in a casserole dish. Pour over sauce
Cover and cook at 200ºC for ten minutes, then reduce oven to 190ºC for 30 minutes. Test and season to taste.
Serve with boiled or fried Rice.
Pineapple Chicken Stir Fry
½ lb Chicken Breast cut in strips
¼ Sliced Green Pepper
½ cup Pineapple Chunks drained
Chicken Broth or Stock
4 tablespoons Oil
2 tablespoons Cornflour mixed to a thick paste with water
1/8 teaspoon Sesame Oil
1 teaspoon Brandy
1 teaspoon Soy Sauce
1 teaspoon Sugar
Heat the oil in a pan and fry green pepper and pineapple until pepper is crisp-tender. Add enough chicken broth to cover, and a dash of salt. Cook for 1 minute. Add chicken and cornflour paste, sesame oil, brandy, soy sauce and sugar. Cook for 2-3 minutes stirring constantly.
Serve with salad and crusty bread
Pork & Brandy
Preheat the oven to 180°C
1lb pork pieces
1 onion, peeled & chopped
1 green pepper, deseeded & chopped
1 red pepper, deseeded & chopped
4ozs mushrooms sliced
2 tablespoons dry sherry
salt & pepper
2 tablespoons brandy
5fl ozs fresh cream
2 tablespoons sunflower oil
Fry onion & pepper in a little oil.Add crushed garlic, salt and pepper.Add pork pieces, dry sherry and mushrooms.Transfer to casserole & cook until tender about 1½ hours.Add brandy and cook for 3-5 mins.Stir in cream and serve.
Serve with baked potatoes & green or tossed salad.
Last week I promised Steph a recipe for Honey Glazed Ham.
Honey Glazed Ham
For a 2kg ham you will need:
- 3 tablespoons Honey *
- 3 tablespoons wholegrain Mustard
- 100 ml dry cider
- Handful of Cloves
If the ham is boned tie string around it to keep the meat in a compact shape as it cooks. Place it in a large pan and cover with the water and cider. Cover with a lid and simmer for 2 ½ hours, until the meat is tender.
Leave it to cool in the cooking liquid. Once cold, lift the ham into a large roasting tin, then cut away the string and skin leaving behind an even layer of fat.Score the fat all over in a criss-cross pattern and then stud cloves all over the ham. It can be chilled for up to 2 days at this stage.
Preheat the oven to 220C
For the glaze, mix the honey, mustard and cider in a jug. Spoon half the glaze mixture over the ham fat, then bake in the oven for 15-20 minutes, then pour the remainder over the ham and return to the oven for another 30 minutes, basting with the pan juices 3-4 times as it bakes. Remove from the oven and allow the meat to rest for 15 minutes before carving. The ham can be roasted on the day or up to 2 days ahead and served cold.
* As an alternative to honey try Maple Syrup
Delia has a recipe with step by step pictures
No! No! No! I did not go all the way to Parma for a fish supper, but I thought you might like this one.
Parma Fish with Tomatoes & Basil
Preheat the oven to 210 °C
4 thick fillets of any white fish.
4-8 basil leaves.
4 tomatoes sliced in four.
8 slices of Parma ham.*
Freshly ground black pepper.
Sliced lemon to garnish.
Season the fish with the freshly ground pepper and top with basil leaves and tomato slices.Carefully wrap with Parma ham and place on an oiled baking tray.Cook for about 15-30 minutes, depending on the thickness of the fish, until the flesh is opaque.
Serve with a squeeze of lemon, a salad and fresh crusty bread.
* or use 12 slices of pancetta instead of Parma ham.
Steph asked a question at Lily’s blog the other day and it gave me an idea for my recipe today.Thanks missus! 😀
Pancetta Wrapped Chicken Breasts
Preheat the oven to 180°C
Using one chicken breast per person..
Make a slit in each chicken breast to form a pocket. Stuff with chopped apricots and a few flaked almonds, and then wrap in Pancetta. Place the wrapped chicken breasts on a greased baking tray and bake in the oven for 25 minutes.
Roast some sweet red peppers, small red onions and quartered & peeled sweet potatoes in olive oil and ground black pepper. I put the oil in a bowl with black pepper and what ever chopped herbs I fancy on the day, give it a stir and toss the prepared vegetables in it before placing them on a baking tray to cook alongside the chicken.