This brisket joint is cooked is cooked very slowly in a low oven, tomatoes, barbecue sauce, honey, Worcestershire sauce, stock and smoked paprika. The tender meat is ‘pulled’, before it is shredded to serve. We have served it in a baguette with our homemade cucumber and onion pickle or with creamy mash and the sauce.
Originally posted 2013-08-20 06:02:41. Republished by Blog Post Promoter
Individual beef pies made with slow cook cubes of stewing or braising steak, onion, carrots and stock. Baked with a shortcrust pastry topping.
Originally posted 2013-08-20 04:33:49. Republished by Blog Post Promoter
These moreish lamb chops are marinated with freshly chopped rosemary, garlic, lemon juice and seasoning and either pan fried or cooked on the barbecue and served with crushed broad beans flavoured with fresh mint and crème fraîche.
Originally posted 2014-03-10 09:16:26. Republished by Blog Post Promoter
Lamb mince cooked with aromatic spices, onion, garlic. tomatoes, fresh chillies and peas. Lamb Keema is a versatile dish that can be served with rice, potatoes, naan/flatbreads or a jacket potato topping.
Originally posted 2013-08-20 05:32:12. Republished by Blog Post Promoter
Add recipe ingredients to shopping list?
Originally posted 2014-08-11 02:27:39. Republished by Blog Post Promoter
A lovely beef canape that will certainly impress family and friends . A great leftover recipe that uses thinly sliced cooked roast beef and shop-bought crumpets cut into canape size portions. The canapes are topped with a dollop of prepared houmous or aubergine dip, some beef, then finished with a delicate sprig of fresh dill leaves. Truly scrumptious!
Originally posted 2013-11-19 06:18:04. Republished by Blog Post Promoter
A lovely, seasonal festive relish that can be used as a topping for canapes or as a relish for roast beef or lamb.
Originally posted 2013-11-19 09:49:27. Republished by Blog Post Promoter