Home Cooked Heaven…. Lamb Chops

You will need:

  • Lamb chops
  • Two potatoes
  • Two carrots
  • Broccoli

Preparation Method:

  1. Firstly you need to bring your potatoes to boil for your mash this will take around 3o mins
  2. While this is cooking cook your carrots and broccoli, I cook them in the same pan which will take about 20 mins
  3. For your lamb rub salt and pepper each side
  4. Place your lamb chops into a hot pan with a little oil
  5. Fry each chop for approximately 3minutes each side (at most)
  6. By now your potatoes will be ready to mash, I like to add a little butter and a splash of milk when mashing.

Serve and enjoy :0)

Advertisements

A Wintery Treat

Yesterday was cold and grey and pretty miserable. My mum asked what we wanted for dinner and I asked for one of my favourites…. Shepherds Pie

You will need:

  • 50g/2oz dripping
  • 2 large onions, finely chopped
  • 2 tbsp olive oil
  • 900g/2lb minced lamb
  • 2 tbsp plain flour
  • 4 bay leaves
  • 4 sprigs fresh thyme
  • 2 small tins chopped tomatoes
  • 4 tsp Worcestershire sauce
  • 450ml/16fl oz lamb stock
  • salt and freshly ground black pepper
  • 700g/1½lb potatoes
  • 55ml/2fl oz milk
  • 75g/3oz butter
  • 1 free-range egg yolk

Preparation Method:

  1. Preheat the oven to 200C/400F/Gas 6.
  2. In a large non-stick casserole dish heat the dripping. Add the onion and cook for five minutes.
  3. Meanwhile, in a large frying pan, heat a little olive oil and fry the mince, stirring, until browned all over. While the meat is frying, break up any lumps with the back of the spoon.
  4. Stir the onions and add the flour and stir. Mix well and add the bay leaves, thyme and stir.
  5. To the onion mix add the chopped tomatoes, stock (keep a little aside, for putting into the mince pan to de-glaze the pan) and Worcestershire sauce.Add the cooked mince and then pour the stock mixture into empty mince pan, scraping off any bits of mince left in the pan. Pour the remaining stock into the pan containing the sauce mixture.
  6. Bring the mixture to the boil, adding a pinch of salt and freshly ground black pepper and let it simmer for about 45 minutes.
  7. For the mash, boil the potatoes, then drain them in a sieve and place into a clean bowl. Add the milk, butter and egg yolk, and mash together. Season with salt and freshly ground black pepper.
  8. Pour the meat into an ovenproof dish and spread the mash on top, smooth over and mark with a spatula.
  9. Put the dish into the oven and cook until the surface is bubbling and golden-brown.

Wednesday night chilling with my little sister.

I have a very busy week ahead of me next week with work. I will be doing three days solid of an exhibition. I need to be on tip top form. So in preparation I have been relaxing and cooking the things I love.  All day I have thinking about dinner, it doesn’t help when my colleagues at work always talk about food :0)

So tonight my sister and I have been chatting and chilling. So I thought what would be a nice accompniament to a good chatter?  I came to the conclusion Gammon!!

I think traditionally people like to eat Gammon with fried eggs, but as always I like to try and do things a bit different. I will be having gammon, peppered roasted potato chips, mushrooms in butter and sweetcorn.

Heaven

:0)

Broccolli Soup!

You will need:

  • Broccoli
  • Potatoes
  • Leeks
  • Onion
  • Beef Stock

Preparation Method:

  1. Cut all veg into small pieces
  2. Place a large saucepan on the hob with your beef stock and seasoning in it
  3. Place all vegetables in the saucepan of stock and bring to the boil
  4. Leave cooking for approximately 30 minutes
  5. Blend the vegetable and stock mix to a paste

Serve and enjoy

:0)

 

Real Spanish Omlette

You will need:

  • 250g new potatoes
  • 1/2 onion, preferably white
  • 75ml extra-virgin olive oil
  • 1 1/2 tbsp chopped flatleaf parsley
  • 3 eggs

Preparation Method:

  1. Peel the potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.
  2. Heat the oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside).
  3. Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.
  4. When almost set, invert on a plate and slide back into the pan and cook a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving.

Dinner at my dad’s

It’s not often that I tend to go to dinner at my dads but last night my sister and I had been invited. It was great to sit around the table for a couple of hours just eating and chatting accompanied by a bottle of lovely red. What was even better was not only did I get dinner cooked for me, but there was no washing up to do!!

For the main course we had chicken with soft cream cheese in the middle wrapped in parma ham in a chilli sauce. Along with this we had mangetout and roasted potatoes with peppers. It was terribly scrummy, I had a few servings of dads girlfriends potatoes. Christine can definately cook, well much better than my dad anyway :0)

For dessert we had a classic. Something I haven’t had in a long long time – chocolate gateaux!