01243 870900

Expand Your Menu: A Few Recipes For 2017

It is said that on average people have five or six standard dishes that they cook. If you want to liven up your routine and mix things up a bit here are a few new recipes to try to change things up!

Tagine

Traditionally made with lamb it is possible to do this with pork, beef or chicken.

Put the meat into a bowl with a mix of spices (1 teaspoon coriander, hot and sweet paprika, ground coriander and turmeric mixed with four crushed cardamom pods) and leave to stand covered in a cool place for at least three hours.

Add the spiced meat with 400g tinned tomatoes, two peeled/sliced onions and enough water to cover the mix. Once simmered add 25g peeled and grated ginger, a teaspoon of saffron, a tablespoon of tomato puree and then olive oil and four peeled and chopped garlic cloves.

Cook gently for around 2 hours before adding apricots, lemon zest and juice plus two tablespoons of honey, cooking for about half an hour (add more water if needed and season as required/more honey to taste before stirring in chopped coriander and mint).

Top with coriander sprigs and lemon wedge on the side and serve with flatbreads and rice.

Beef with mango sauce and baked garlic

Brown 2 pounds of beef fillet with half a tablespoon of olive oil and 10g of butter (season to taste). Cut the tops off 4 garlic heads and put the meat in an oil brushed oven proof casserole dish for 30-35 minutes at 200 degrees centigrade (check oven for equivalent gas mark). You then remove the meat and keep it heated in foil for 20 minutes before you serve it.

For the sauce sauté 1 small finely chopped onion with 450g peeled and cut mango with a little salt, oil and 2 and a half stock cubes, simmering for 15 minutes under the lid.  Take the mango mixture and puree in a processer before adding whipped cream, one teaspoon chilli with a little meat juice and simmer for three minutes. You can then mix together and serve- either topped on garlic bread or with pasta for a main meal.

Poulet Au Vinaigre

Preheat the oven to 130 degrees centigrade and then melt 30g unsalted butter in a pan browning 12 chicken joints (skin side first) before adding 3 finely chopped shallots and 6 unpeeled cloves of garlic and then cook the meat gently for around 30-40 minutes (check the meat has browned) and then transfer it to a serving dish and keep it warm on a low heat.

Add a little vinegar to the pan, making sure you stir away sediment, boiling it down to 2 tablespoons of liquid. Stir and mix in brandy, wine, stock and a little tomato puree. Once reduced put through a sieve into a pan, crushing the garlic cloves as you do so before adding cream as it boils and then take off heat and whisk in a knob of butter. This should be poured over the meat and served straightaway.

If you want more ideas on new recipes or advice contact Gaterells today and we’ll be happy to help you get more from your mealtime!