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Ingredients 500g boneless lamb, cubed 2 tbsp Olive Oil 4 med potatoes 2 onions, chopped 3 cloves of garlic finely chopped 4 medium tomatoes, sliced 1 teaspoon oregano 3 bay leaves Juice of 1 lemon Salt and pepper to taste 100g feta cheese, crumbled Method Heat 1 tablespoon of the oil in a frying pan
Ingredients 400g/14oz pork fillet 2 tbsp sunflower oil 25g/1oz butter 1 onion, finely sliced 2 tsp paprika 225g/8oz button chestnut mushrooms, halved 140ml/5fl oz carton soured cream 1 tbsp lemon juice salt and freshly ground black pepper To serve To serve 1 tbsp chopped fresh parsley mashed potato Method Remove any membrane from the pork fillet and discard. Cut into thin strips about 1x6cm/½x2½in.
Method Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature. Preheat the oven to 240°C/475°F/ gas 9. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled. Pile all the
Method If using the oven to cook the stew, preheat it to 180ºC/350ºF/gas 4. Trim and roughly chop the celery, then peel and roughly chop the onions. Peel the carrots, slice lengthways and roughly chop. Heat 2 tablespoons of oil in a casserole pan on a medium heat, add all the vegetables and the bay
Guaranteed by Tim our webmaster you cant go wrong with these. GUARANTEED. You will need small cup glass or bowl – close to 300ml in capacity THIS IS IMPORTANT Heavy Metal or Silicon muffin tray – 12 Muffins plain flour eggs milk/water mix oil or dripping salt and freshly ground black pepper METHOD Fill the