Cauliflower au gratin

My son does not like cauliflower so he says. After trying this he had second and third helpings think I have converted him.

1 x Large Cauliflower

Break the cauliflower into large sized florets, place in a pan and cover with cold water bring to the boil turn down the heat cover and simmer for around 10 minutes until just tender, strain cauliflower and put into cold water to cool down. When cool remove florets from water and drain well and set to on side.

Cheese sauce recipe

900ml x Full Cream milk

2 x Small onions peeled and quartered

2 x small Bay leaf

1 x Teaspoon black pepper corn

50g x Butter

50g x Plain flour

150g x Grated Cheddar cheese

100g x Parmesan cheese

Pinch of ground nutmeg

Salt and pepper to taste

2 x Tablespoons dry white breadcrumbs

Put the milk, onion, bay leaf and peppercorns in a pan bring just to boiling point take of the heat before the milk starts to rise, cover and leave milk to infuse for 30 minutes. Strain through a sieve into a jug set to one side (discard onion, bay leaf & peppercorns)

To make the cheese sauce

Melt the butter add the flour and stir well cook for 1 minute, take off the heat and gradually whisk in the infused milk, season with salt, pepper and nutmeg. Place back on the heat and bring the sauce to a boil whisking all the time, reduce the heat and simmer gently for 5 minutes stirring occasionally until a smooth  thick sauce. Mix the cheddar cheese and Parmesan together reserve 4 tablespoons for the topping and put the rest into the sauce stirring until the cheese has melted. Remove from heat. Spread the bottom of an oven proof dish with a thin layer of the sauce. Add the cauliflower in an even layer, Cover the cauliflower with remaining sauce. Mix the breadcrumbs with the reserved cheese and sprinkle over the top of the cauliflower. Bake in a pre-heated oven 200c/Gas Mark 6 for 25-30 minutes.

Slow roast leg of Lamb

                                                      SLOW ROAST LEG OF LAMB

This recipe is absolutely delicious I cooked this for my family and friends and had a fantastic response from them, well worth the effort for special people. Served with roast potatoes, veg with rich lamb gravy.

For Lynne and Gary Hope you enjoy, will put the Cauliflower cheese on later x

Ingredients

1 x 2kg Leg Lamb

10 x Garlic cloves peeled and left whole

2 x Red onions quartered

5 x Large Carrots peeled and chopped into large chuncks

500ml x Lamb stock

500ml x Beer

10 x black pepper corns

Handful of fresh rosemary or to your taste

Place the Lamb in a deep roasting tin or oven dish add the rest of the ingredients cover with cling film and leave in the fridge to marinate for 12-24 hours turning half way through marinating process.

Remove the cling film, cover the lamb with strong aluminium foil making sure the edges are well sealed Cook in a pre-heated oven 150c/Gas mark 2 for 7 hours.

Remove the lamb and carrots cover and put to one side.

Pour the rest of the ingredients and marinade through a strainer or sieve into a large jug or pan reserve the marinade liquid for the Gravy and discard the rest. If there is more than 600ml of marinade liquid reduce it by boiling it down.

To make the Gravy

50g x Plain flour

50g x Butter

600ml x Marinade liquid

2 x Lamb stock cubes

Salt and pepper to taste

Melt the butter over a low heat stir in the flour and cook for 1 minute, Take the pan off the heat and gradually add the marinade liquid and stock cubes stirring continuously. Return to the heat stirring using a hand whisk until thickened and bubbling, season with salt and pepper simmer on a low heat for 10 minutes. Remove the Lamb from the bone into good size chunks. Put the Lamb and carrots into an oven proof dish, Pour half the gravy over the lamb and cover with foil. (Reserve the rest of the gravy to serve with your meal).

 Put the lamb back in the oven for the last twenty minutes while cooking your roast potatoes.

                                                                           ROAST POTATOES

1.5kg (3lb) x Potatoes (for roasting) King Edwards or Desiree peeled and cut into even large even size pieces

Goose fat, dripping or lard

Salt to taste

Pre-heat the oven to 220c/Gas 7. Place the potatoes in cold water bring to the boil, turn down heat and simmer for around 10 minutes until the outsides have just softened. Drain and return to the pan for a minute or two to dry out. Fluff the outside of the potatoes by gently shaking the pan.

Pre-heat a roasting tin with ½ inch of goose fat/dripping or lard until just smoking, carefully tip the potatoes into the fat basting thoroughly. Roast the potatoes for 40 minutes. Pour off most of the fat turn potatoes and season well with salt return to the oven for 20 minutes until golden brown.

Meatballs in rich onion gravy

When I was younger I loved nothing more than opening a tin of meatballs in gravy, I never ate many of the meatballs but I used to love dipping bread and butter into the gravy. My family loved this dish and not a meatball left in sight. Go on try it.

Meatballs

2 slices x whole grain bread crust removed

150ml x hot water

500g x best minced beef

1 x onion very finely chopped

½ tsp x thyme

½ tsp x salt

1 tsp x black pepper

25g x butter

2tbsp x oil

Gravy

25g x butter

2 x onions chopped

2tbsp x plain flour

300ml x water

3 x beef stock cubes dissolved in 200ml boiling water

1tsp x Worcestershire sauce

½ tsp x English mustard

Salt and pepper to taste

To make the meatballs

Soak the bread in the hot water don’t be tempted to add more than stated, mash it with a fork until it becomes mushy and leave to cool

Place the mince in a large bowl add the onion, thyme, bread mixture and salt and pepper mixed together using your hands  work the ingredients together until they are well blended and smooth in texture

Roll the meat mixture into small balls. Melt the butter and oil in a large pan, gently fry the meatballs about 10 at a time until brown all over taking care when turning them, lift out carefully onto a plate and  repeat with the remaining meatballs, set to one side while you make the gravy.

 Gravy

Wipe the meatball pan with some kitchen roll to remove any residue. Melt the butter in the pan and add the onions, cook on a medium heat for around 15 minutes stirring occasionally, add the flour and stir for 2 or 3 minutes. Gradually stir in the water and bring to a simmer stirring all the time. Place onion mixture into a liquidizer and leave to cool slightly. Liquidize for about 15 seconds. Return to the pan and stir in the beef stock, Worcestershire, sauce, mustard and salt and pepper bring to a simmer carefully add the meatballs simmer gently for 1 hour. serve with creamy mashed potatoes.

new website

All my recipes are now available at my new website http://www.welcometocarolskitchen.co.uk/

Chicken and mushroom in a smokey bacon sauce served with pasta and garlic whole wheat bread topped with parmesan

I made this meal for family and friends, they said it was fit which is the best complement you could ask for.

2 x tbsp olive oil or vegetable oil 

6 x slices smoked lean bacon chopped

4 x large closed cup mushrooms sliced

4 x chicken breast cubed

1 x onion finely chopped

2 x garlic cloves crushed

1 x tsp paprika

Good pinch chilli powder

1 x small glass dry white wine

1 x 400g chopped tinned tomatoes

1 x  good  pinch of dried thyme

1 x chicken stock cube

1 x tbsp Fresh chopped basil

2 x tbsp double cream

2 x tbsp greek yoghurt

1/2 x tsp freshly ground black pepper

salt to taste

400g x spaghetti

Freshly grated parmesan cheese

On a meduim heat fry the bacon in a little oil  for around 5 minutes add the mushrooms and a little more oil if needed, cook for a further 3 minutes  remove bacon and mushrooms from frying pan and place  in a large pan and set aside. 

Add the rest of the oil to the frying pan and over a high heat add half the chicken, stir fry  the chicken till sealed on all sides and add to the bacon pan and  repeat with the rest of the chicken and add to bacon pan.

On  medium heat using the same frying pan cook the onions in the rest of the oil  for 5-10 minutes add the garlic, paprika and chilli powder cook for 2 minutes, pour in the wine, tomatoes and thyme, crumbled chicken stock cube  and simmer for 5 minutes, add to the bacon and chicken  stir well and simmer for 30 minutes or till the chicken is cooked through.

Add the basil, double cream, Greek yoghurt, plenty of freshly ground black pepper and salt to taste heat through and serve on a bed of spaghetti.

Top with freshly grated parmesan cheese and serve with garlic bread

Garlic bread

Oven temp 200c/gas mark 6

1 x small unsliced wholegrain loaf of bread sliced thickly then cut into half wedges

25g x soften butter

1 x garlic clove crushed

2 x tsp finely chopped parsley

Parmesan cheese finely grated

Mix butter, garlic clove and parsley together, spread on one side of each  bread wedge, sprinkle  each wedge with parmesan cheese and place on a baking tray in a pre heated  oven for around 5 minutes or till crisp and golden serve hot from the oven

Lamb meatballs cooked in a thick balti curry sauce Carol’s way.

                                                                                      

These are little meatball treasures, jewels of deliciousness worth spending time to make. I make this recipe in 3 stages then combine everything together at the end. serve with spicy roast potatoes and Naan bread it doesn’t get better Get your family and friends together around the table GO ON DO IT.

You can make the basic curry sauce in advance it will keep in the fridge for up to a week in a sealed container.

  

Balti spice mix ingredients. Make up in advance and store in an air tight container will keep in your store cupboard till ready to use.

2 x tsp paprika

½ x tsp chilli powder

1 x tsp salt

1½ x tsp ground coriander

1 x tsp ground cumin

Mix all spices together use as recipe states in stage 3*. Store the rest for future balti recipes

Stage 1

Basic curry sauce ingredients

3 x tbsp vegetable oil

6 x onions peeled and chopped

1 x inch fresh ginger peeled and finely chopped

3 x garlic cloves peeled and finely chopped

2 x tsp ground coriander

1 x tsp ground cumin

½ x tsp chilli powder

1 x tsp garam masala

½ x tsp turmeric powder

6 x cardamom pods lightly crushed

2 x bay leaves

6 x dried curry leaves

2 x tbs tomato puree

6 x fresh tomatoes peeled and chopped or 1 x 400g tinned tomato

½ tsp x salt

1 x tsp pepper

300ml x water

Recipe for basic curry sauce.

Using a large pan heat the oil on a medium to high heat, add the onions and ginger, stir and cook until the onions are just beginning to brown round the edges, reduce the heat and add the garlic, cook for a further minute, add the rest of the spices plus the bay leaves, curry leaves and  tomato puree stir and cook gently for 5-10 minutes, add the chopped tomatoes, salt and pepper and water, bring to the  boil reduce heat and simmer for 30 minutes. Remove and discard bay leaves and cardamom pods, cool the sauce before putting into a Liquidizer and puree until smooth, or use a sieve. Return the sauce to the pan and set aside till the meat balls are ready.

Stage 2

Meatballs ingredients

600g x minced lamb

2 x small onions as finely chopped as possible

2 x cloves garlic crushed

1 x green chilli finely chopped

1 x tsp paprika

½ x tsp ground ginger

2 x tsp chopped coriander finely chopped

1 x large egg lightly beaten

4 x tbsp vegetable oil or gee

Meatball recipe

In a large bowl mix all the meatball ingredients together apart from the oil mix until everything is well blended together, form into 1 inch balls you should end up with around 30. Heat the oil in a frying pan and over a medium to high heat brown the meatballs turning gently to brown all sides (do this in three batches so you don’t over crowd the pan).

Add the meatballs to the balti sauce pan and set aside.

Use the meatball pan and any oil and residue left from the meatballs to complete stage 3.

Stage 3

Balti spice finishing touches

1 x onion peeled and chopped

1 x inch piece fresh ginger peeled and grated

1 x cloves garlic peeled and crushed

1 x green chilli finely chopped

3 x tsp balti spice mix* from the store cupboard

2 x tbsp fresh coriander chopped

Salt and pepper

Gently fry the onions and ginger in the meatball pan till onions become tender and translucent, add the garlic, green chilli and balti spice mix, stir and cook for a further 2 minutes,  add to the meatballs and Basic curry sauce pan and stir gently till everything is combined  bring to a simmer add salt and pepper to taste and cook for 30 minutes stirring occasionally, just before serving stir in  the chopped coriander

Serve with spicy roast potatoes and Naan bread.

Creamy smoked haddock pie with a cheesy potato topping

Do you like smoked haddock? Then trust me you will love this dish, Serve with garden peas or mixed vegetables of you choice. Don’t forget to look for bargains at your local supermarket if they sell fresh fish then there are bargains to be had, Go on have a look you know you want to.

For the filling

800g x un-dyed smoked haddock cut into pieces or any firm white fish

300ml x milk

1 x garlic clove peeled leave whole (optional)

1 x bay leaf

6 x black peppercorns

40g x butter

40g x plain flour

100g x mild cheddar cheese grated

100ml x double cream

Juice of ½ lemon or 2 x tbsp dry white wine

Salt and pepper to taste

Potato topping

800g x peeled potatoes cut into chunks 

40g x butter

100g x cheddar cheese grated and 50g x parmesan cheese grated mixed together

½ x tsp salt

Good pinch white pepper

Cook in a pre-heated oven 190c/gas mark5/375f for 30 minutes till golden brown

FILLING

Place the fish in a large pan add the garlic clove, peppercorns and bay leaf, pour on the milk and on a medium heat bring to a simmer, take of the heat and cover with a lid and leave for at least 1 hour.

Remove the fish from the milk, strain the milk through a sieve and reserve for the sauce, and discard the bay leaf, peppercorns and garlic.

Remove any skin and bones from the haddock and discard, flake the fish using your fingers this is a good way because if there is any remaining bones you will find them, set to one side while you make the sauce.

Place the butter in a pan and melt on a medium heat, stir in the flour and cook for 1 minute, take off the heat and with a hand whisk or wooden spoon gradually stir in the milk, place back on the heat and stir till the sauce thickens and starts to gently bubble, turn the heat down and simmer for 1 minute, take off the heat and stir in  the cheese, double cream, lemon juice, salt and pepper and mix well, pour into a large oven proof dish and put to one side until you are ready to assemble the dish.

TOPPING

Place the potatoes in a pan and cover with cold water, bring to boiling point turn the heat down and cook till potatoes are tender around 20 minutes, Drain the potatoes through a sieve return to the pan and over a medium heat dry the potatoes for a minute, take off the heat and mash the potatoes till smooth add the double cream and most of the cheese (reserve around a ¼ of the cheese to sprinkle on top of the potatoes) add the salt and pepper and mix well.

Using a dessert Spoon cover the fish with mashed potato start from the outside and work your way to the middle until the fish is covered with a potato spoon shaped topping, sprinkle with the remaining cheese. Cook in the centre of a pre-heated oven for 30 minutes.