Showing posts sorted by relevance for query lamb. Sort by date Show all posts
Showing posts sorted by relevance for query lamb. Sort by date Show all posts
Our Camelia bush is already in bloom. It seems really early this year, but I saw daffodils blooming this morning and there are buds all over our bushes. The greening of England is about to begin and Spring really is just around the corner. I look forward to Spring every year, but it also heralds the end of Comfort Food Season which I mourn just a tiny bit . . . okay, MORE than a tiny bit. I am a comfort food lover at heart. I thought that it would be fun today to share ten of my favourite Home Style Comfort Dishes. Oh, to be sure we will have a lot more blustery days before Spring finally lands, but its definitely time to get in your last tastes of your comfort foods before its too late. Every single dish I am sharing here today is one that we love.
Stewed Brisket & Potatoes. Crusty, buttery little drop biscuits . . . tender in the middle and
going oh-so-well with that beautiful rich gravy, potatoes and those tender chunks of
meat!
Macaroni Shepherd's Pie. Shepherd's pie with the delicious twist of a layer of macaroni and
cheese on top instead of the usual potatoes! Scrumdiddlyumptious!
Beef Casserole with Horseradish Dumplings. Hearty
and delicious! My own oven stew recipe with a lovely dumpling recipe
borrowed from Mary Berry, and adapted to my own needs.
French Onion Chicken. All the flavours of your favourite soup baked into a deliciously saucy chicken casserole beneath golden cheesy croutons. What's not to like!
Irish Stew. Tender lamb and vegetables beneath a thatch of potato cobbles, in a flavour filled broth. Simplicity at its best.
Chicken Savoyarde. Tender pieces of cooked chicken beneath a rich and creamy taragon sauce, topped with crisp bread crumbs. Delicious!
Beef, Ale & Parsnip Pudding. Kind of like a steamed meat pie, filled with lovely flavours. Beef, parsnips in a lush ale gravy, served with cabbage and boiled potatoes.
Chicken Rarebits with Melted Leeks. A
deliciously rich and indulgent chicken dish, which is simple to make
and uses simple ingredients.
Stuffed Cabbage Trou Style. Layers of cabbage and the sausage meat create a magical taste
combination that is unbeatable . . . the long slow cooking breaks the
cabbage down until it is almost buttery . . . the juices of the cabbage
and sausage melding together into a melting deliciousness that is just
the best flavour in the world.
Cottage Pie with Potato Cobbles. This may be the most delicious Cottage Pie you've ever eaten and I don't make that claim lightly! A really tasty meaty base topped with sliced rounds of potato and a layer of cheese baked until the potato cobbles are golden brown and everything is bubbling up nicely.
Oh, I could have easily done 20 or more of my favourites. This really is just the tip of the iceberg!
Everyone needs a simple recipe for a dessert that can be whipped up at a moment's notice when unexpected company drops by, or even just when you want a dessert, but don't want to have to go to the shops.
This fits the bill on all counts. It's quick and easy to do. It can be whipped up at a moment's notice because it uses ingredients most people keep in their store cupboards all the time, and you won't need to go to the shops!
It's a deliciously rich date and nut cake which creates it's own lucious toffee sauce while it bakes. Each warm mouthful brings you all the flavours of a sticky toffee pudding without any of the angst and work that making a real sticky toffee pudding involves!
Actually I'd call this a scrumdiddlyumptious doddle! (Don't worry if you are not fond of dates, you can use 3 to 4 apples, cored and chopped (leave the peels on) instead! Of course then it's actually an Apple Walnut Pudding.) It's also very low in fat, having only 1 TBS of butter which when divided amongst 6 people amounts to about 3/4 tsp a piece! (We won't talk about the cream which you are going to pour on top when you eat it. If you don't talk about it . . . well, it doesn't really count does it??? shhh . . . )
*Date and Walnut Pudding*
Serves 6
Printable Recipe
This is an old fashioned, economical pudding, very similar to a sticky toffee pudding with a cake on the top and a lucious toffee sauce on the bottom, which forms while the whole thing is baking.
It's very easy and quick to make.
4.25ounces of plain flour (1 cup)
7 ounces granulated sugar (1 cup)
2 tsp baking powder
1/2 tsp salt
125ml of milk (1/2 cup)
5.25 ounces chopped pitted dates (1 cup packed)
4 ounces chopped walnuts (1 cup)
Topping:
7.5 ounces soft light brown sugar (1 cup packed)
500ml of boiling water (2 cups)
1 TBS butter
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 10 by 10 inch square baking pan, or a deep round dish, 9 inches in diameter. Set aside.
Whisk the flour, sugar, baking powder and salt together in a bowl. Stir in the milk and briskly mix together until smooth. Stir in the dates and nuts. Spread the batter into the prepared baking dish. Heat the brown sugar, water and butter together in a saucepan until it comes to the boil again. Pour this carefully over top of the batter. Immediately place into the heated oven and bake, uncovered, for 1 hour, or until the top is golden and the sauce is bubbling up from underneath. Serve warm with or without pouring cream, custard or ice cream.
There are some delicious Grilled Lamb Chops with a Mint and Coriander Sauce cooking over in The Cottage today.
I still use the cream soup . . . but the addition of Worcestershire
Sauce, Mushroom ketchup, tomato ketchup really enhances the flavours of
this lovely stand by. It is very like a cottage pie . . . but with a tater
tot covering instead of mash. Of course if you are a tinned soup snob you can make a basic cream sauce in its place.
This is a real family pleasing meal. It's hearty and filling and so
very tasty. I like to make a salad to serve on the side and green
beans. The other night I added some garlic bread as it was a company
meal.
Yield: 6
Cowboy Casserole
prep time: 30 minscook time: 45 minstotal time: 75 mins
This may not look very tasty, but trust me when I say it's delicious. I like to make the meat mixture the day before and let it ripen overnight. I think it's even more delicious when you do this.
ingredients:
500g of extra lean ground beef (2 1/2 pounds)
olive oil spray
a knob of butter
1 large leek, split, washed and thinly sliced
1 small onion, peeled and minced
3 cloves garlic, peeled and minced (or 3 tsp of Gourmet Garden crushed garlic)
1 tsp mixed dried herbs (thyme, summer savoury, marjoram)
2 dessert spoonful's of tomato ketchup
a good splash of Worcestershire sauce
a good splash of mushroom ketchup
fine sea salt and freshly ground black pepper to taste
1 (340g) tin of sweet corn, drained (about 1 1/2 cups)
1 tin of condensed cream of mushroom soup, undiluted
125ml of whole milk (1/2 cup)
4 heaped TBS sour cream
8 ounces strong cheddar cheese, divided (2 cups)
1 1/2 bags of frozen potato nuggets (tater tots)
olive oil spray
a knob of butter
1 large leek, split, washed and thinly sliced
1 small onion, peeled and minced
3 cloves garlic, peeled and minced (or 3 tsp of Gourmet Garden crushed garlic)
1 tsp mixed dried herbs (thyme, summer savoury, marjoram)
2 dessert spoonful's of tomato ketchup
a good splash of Worcestershire sauce
a good splash of mushroom ketchup
fine sea salt and freshly ground black pepper to taste
1 (340g) tin of sweet corn, drained (about 1 1/2 cups)
1 tin of condensed cream of mushroom soup, undiluted
125ml of whole milk (1/2 cup)
4 heaped TBS sour cream
8 ounces strong cheddar cheese, divided (2 cups)
1 1/2 bags of frozen potato nuggets (tater tots)
instructions:
Spray a large and deep nonstick pan with some cooking spray. Add the
beef
and scramble fry, cooking until it is no longer pink and any liquid is
totally evaporated. Add the knob of butter and continue to cook, until
it begins to turn golden brown in places. Add the leek, onion, garlic,
and herbs. Cover and cook over low heat until the vegetables are
wilted. Stir in the ketchup, Worcestershire sauce, mushroom ketchup,
corn, soup, milk, sour cream and 1/2 of the grated cheese. Heat
through. Taste and adjust seasoning as necessary with salt and pepper.
Allow to simmer over low heat for about 15 to 20 minutes. Do not let
it dry out. You want it slightly loose. (If you are making it a day
ahead, pour it into a plastic container at this point, cover and
refrigerate. The next day spread it into a 9inch by 13 inch glass
baking dish which you have buttered and allow to come to room
temperature before proceeding.)
Preheat the oven to 180*C/350*F/ gas mark 4.
Scatter
the frozen potato nuggets over top of the meat mixture. Cover tightly
with foil and bake for 30 minutes. Uncover and sprinkle with the
remaining cheddar cheese. Return to the oven and bake for 15 to 20
minutes longer until golden brown and the meat mixture is bubbling
nicely. Remove from the oven and let stand for 5 to 10 minutes before
serving. Serve hot. I like to serve this with some salad and green
beans.
beef
and scramble fry, cooking until it is no longer pink and any liquid is
totally evaporated. Add the knob of butter and continue to cook, until
it begins to turn golden brown in places. Add the leek, onion, garlic,
and herbs. Cover and cook over low heat until the vegetables are
wilted. Stir in the ketchup, Worcestershire sauce, mushroom ketchup,
corn, soup, milk, sour cream and 1/2 of the grated cheese. Heat
through. Taste and adjust seasoning as necessary with salt and pepper.
Allow to simmer over low heat for about 15 to 20 minutes. Do not let
it dry out. You want it slightly loose. (If you are making it a day
ahead, pour it into a plastic container at this point, cover and
refrigerate. The next day spread it into a 9inch by 13 inch glass
baking dish which you have buttered and allow to come to room
temperature before proceeding.)
Preheat the oven to 180*C/350*F/ gas mark 4.
Scatter
the frozen potato nuggets over top of the meat mixture. Cover tightly
with foil and bake for 30 minutes. Uncover and sprinkle with the
remaining cheddar cheese. Return to the oven and bake for 15 to 20
minutes longer until golden brown and the meat mixture is bubbling
nicely. Remove from the oven and let stand for 5 to 10 minutes before
serving. Serve hot. I like to serve this with some salad and green
beans.
Created using The Recipes Generator
I will be back tomorrow with something fresh and exciting. In the meantime have a great day and Bon Appetit!
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