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A Few Delicious Recipes From The Uk
Boeuf Bourguignon Comments: A classic French dish ideal for entertaining. Serve with mashed potato. Ingredients: For the casserole: 2 Tbs oil 1 kg diced braising steak, dusted with seasoned flour 2 cloves garlic, crushed 50 g shallots or baby onions, peeled 250 g smoked bacon, chopped 3 Tbs freshly chopped thyme 750 ml red Burgundy 500 ml beef stock 300 g button mushrooms freshly ground black pepper To garnish : sprigs of fresh thyme 1. Preheat the oven to 160°C, 325°F gas mark 3. Heat one tablespoon of the oil in an ovenproof casserole and fry the steak for 8-10 minutes, stirring occasionally, until browned. Remove and put to one side 2. Add the remaining oil, garlic, shallots, bacon and thyme to the pan and brown over a medium heat. 3. Stir in the wine and stock, return the beef to the dish then bring to the boil, cover and place in the preheated oven for 1½-2 hours, until the beef is tender. Add the mushrooms, if using, 30 minutes before the end of the cooking time. 4. Just before serving, add seasoning to taste and garnish with sprigs of fresh thyme _______________________________________________________________________________ Devilled Sausages Author Note: A quick, easy, to make and economical supper dish. Ingredients: 1 Tbs olive oil 1 onion, chopped 2 cloves garlic, crushed 1 g pac economy sausages, (1lb) 1 g can chopped tomatoes, (14oz) 1 green pepper, chopped 2 Tbs tomato puree 2 tsp English mustard 2 tsp white wine vinegar 1 dash tabasco salt and freshly ground black pepper To Serve: boiled rice and sprigs of parsley 1. Heat the oil in a saucepan, add the onion, garlic and sausages and cook for 5-6 minutes, turning occasionally. 2. Add the tomatoes, pepper, tomato puree, mustard, vinegar, tabasco and seasoning. 3. Bring to the boil and simmer for 6-7 minutes. __________________________________________________________________________________ Italian Lettuce Soup Ingredients: 2 round lettuces, separated into leaves 1 large crisp lettuce, separated into leaves 3 Tbs olive oil 1/2 onion, chopped a handful of mixed fresh herbs, chopped finely 6 thin slices coarse, crusty bread, such as ciabatta, toasted lightly salt and pepper 1. Blanch all the lettuce leaves together in lightly salted boiling water for about 3 minutes. Drain, reserving the water. Tip the lettuce leaves into a colander and leave to drain. 2. Heat the oil in a heavy-bottomed saucepan and fry the onion and herbs together for about 6 minutes. Chop the drained lettuce leaves and add to the fried onion and herbs. Stir carefully, then add the reserved water. Stir, then bring to the boil, reduce the heat and simmer for about 20 minutes. Season with salt and pepper. Arrange the bread in a large, wide, warmed serving bowl and pour the soup over the bread. Serve at once. Article Directory: http://www.articledashboard.com James Lanka is the owner of The UK Recipe Archive, where you can download his substantial collection of UK television recipes. |
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