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01442 506162 for affordable advertising in Boxmoor,
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Recipes
Lancashire Hotpot
| Chicken Chowmein | Bolognese
Pasta Bake | Raspberry Muffins
| Doughnut Bread and Butter Pud
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An easy to cook, warming dish perfect for
the cold evenings ahead. Serve with warm
crusty bread and pickled cabbage.
Serves 6 |
Lancashire
Hotpot
1kg
diced lamb
3tbsp olive oil
2 onions, sliced
2 large carrots, peeled and sliced
4 tbsp plain flour
2 sprigs rosemary, roughly chopped
500ml hot lamb stock
1tbsp Worcestershire sauce
800g potatoes, peeled and thinly sliced
20g butter (optional)
salt and pepper |
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| Preheat the oven to 160C/Gas
Mark 4 Season the flour
with a little salt and pepper then toss in the
lamb making sure it is well coated. Place a large
frying pan over a high heat, add 1bsp of olive
oil and fry half of the lamb until well browned,
then repeat with the rest of the lamb. transfer
to a large casserole dish. De glaze pan with the
hot stock and Worcestershire sauce and pour over
the lamb.
Wipe the pan clean and fry the
onions and carrots until they just start to colour
and mix into the casserole dish.
Mix in the rosemary and season
with salt and milled pepper.
Arrange the sliced potato over
the casserole building up layers, season between
layers. Dot butter over the top (if using).
Cover the hotpot with a lid and cook for 1 1/2
hours then remove the lid and cook for a further
30 minutes until the top is nice and crispy.
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The trick to a good stir-fry is to keep
the food moving in the wok all the time
and not to over cook the vegetables – they
should still have a slight crunch to them.
Serves 4 |
Chicken
Chowmein
250g packet medium egg
noodles
2 tsp sesame oil
1 garlic clove, peeled and crushed
1 tsp finely grated root ginger
400g skinless chicken fillet, cut into thin
strips
6 spring onions, trimmed and chopped
1 large red pepper, deseeded and sliced
100g baby corn, halved lengthways
100g sugar snap peas, halved lengthways
4 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp runny honey |
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| Cook the egg noodles in
a large pan of boiling water according to the packet
instructions. Drain well and rinse under cold water.
Set aside. Meanwhile,
heat the oil in a large wok or frying pan until
very hot. Add the garlic and ginger and stir-fry
for 30 seconds. Add the chicken strips and stir-fry
over a high heat for 3-4 mins until browned all
over.
Add the spring onions, pepper,
baby corn and sugar snap peas to the pan and stir-fry
for a further 2-3 mins.
Mix together the
soy sauce, oyster sauce and honey and add to the
pan with the noodles. Stir-fry for a further 2-3
mins until the noodles are piping hot. Serve immediately.
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Serves 6
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Bolognese
Pasta Bake
1
tbsp olive oil
1 large onion, peeled and chopped
1 garlic clove, peeled and crushed
700g (1lb 9oz) minced beef
2 x 400g cans chopped tomatoes
2 tsp dried oregano
2 tbsp tomato puree
300g (10oz) penne pasta
25g (1oz) butter
25g (1oz) flour
450ml (3/4pt) milk
100g (4oz) Cheddar cheese, grated
2 tbsp finely grated Parmesan cheese
Basil leaves, to garnish |
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| Heat the oil in a large
deep frying pan and fry the onion and garlic for
8-10 mins until softened. Add the mince and cook
over a high heat until browned. Stir in the chopped
tomatoes, oregano and puree and season well with
salt and freshly ground black pepper. Simmer for
30 mins. Cook the pasta
in a large pan of lightly salted boiling water
for 12-14 mins or until just tender. Drain well
then rinse under cold water.
Melt the butter in a large pan
then stir in the flour and cook for 1 minute.
Gradually whisk in the milk then bring to the
boil, whisking all the time, until the sauce has
thickened. Simmer gently for 2 mins. Stir in half
the Cheddar cheese and season to taste. Stir the
drained pasta into the sauce and mix well.
Preheat the oven to 200C, 400F,
Gas Mark 6. Spoon the meat sauce in a large deep
gratin dish and top with the pasta and sauce.
Sprinkle over the rest of the Cheddar cheese and
Parmesan. Bake for 20-25 mins until bubbling and
golden.
Serve garnished with basil leaves.
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Makes 12
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Raspberry
Muffins
250g
(9oz) plain flour
1tbsp baking powder
75g (3oz) butter, chilled
100g (4oz) golden caster sugar
1 large egg
175ml (6fl oz) milk
150g (5oz) fresh raspberries
Extra sugar for sprinkling (optional) |
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| Preheat the oven to 200C,
400F, Gas 6. Line a
12-hole muffin tray with 12 paper muffin cases.
Sift the flour and baking powder
into a large bowl and stir in the sugar. Coarsely
grate the chilled butter into the bowl and stir
with a fork to coat in the flour mixture.
Beat together the egg and milk
then pour into the bowl. Mix lightly with a fork
until just combined. Take care not to over beat
the mixture - it should still be a little lumpy.
Gently fold in the raspberries.
Spoon the mixture into the muffin
cases. Bake in the preheated oven for 20-25 mins
until the muffins are risen and golden. Sprinkle
lightly with a little extra sugar whilst still
warm, if liked.
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Serves 6
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Doughnut
Bread and Butter Pudding
12
ring doughnuts
200g butter
Plenty of demarera sugar
3 whole eggs
3 egg yolks
500ml double cream
100g caster sugar
Dash of vanilla
Sauce:
100ml double cream
100g butter
100g soft dark brown sugar
Extra cream to serve |
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| Butter the doughnuts, cut
in half and into quarters Layer
a dish with doughnut pieces, sugar, doughnut pieces,
sugar etc, until it is all used up. Finish with
a layer of sugar
Heat the cream to scalding then
pour onto beaten eggs, vanilla and sugar. Mix
well and pour over the pud. Leave to stand for
30 minutes
Cook at 175c for 40 mins, until
the custard sets
Sauce - simply boil the ingredients
in a heavy bottomed pan
Serve a big dollop of pud with
loads of sauce and extra cream
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