You will need
500g beef mince (I used 20% fat mince)
100g chorizo diced very small
1 small onion diced very small
1 jalapeño diced very small
3 rashers of streaky bacon diced very small
1 small tomatoes diced very small
Salt & Pepper
Put everything in a large ball and mix it all together. I generally kneed this for about 10 minutes to make sure it’s all completely mixed and it seems to make the meat mix knit together. Shape into 4 burgers, cover and place in the fridge for at least an hour.
When you’re ready to cook them place some avocado oil in a pan and gently fry them until they are cooked to your liking (approx 10 minutes each side on a low heat).
I topped ours with cheddar, avocado, mushrooms, pickle and crispy bacon. Served with *hallumi fries and a side salad.
*hallumi fries: dry hallumi on some kitchen towel, then slice hallumi into chip sized pieces and fry in avocado oil until brown – serve!
700g stewing steak Coated in a tbls of coconut flour
1 onion diced
2 sticks of celery diced
2 carrots diced
Tblsp curry powder
2 star anise
1 cinnamon stick
500ml of beef stock
Worcestershire sauce – splash
One large cauliflower head
Half tsp mustard
Salt and pepper
150g Blue cheese of your choice
Firstly, heat some olive oil in a large casserole pan and add the diced vegetables; fry gently for 10 minutes, then add the meat and brown it.
Now add in the curry powder and stir making sure everything is coated and mixed well. Then add the cinnamon, star anise, Worcestershire sauce and stock. Cover with a lid and place in a low oven (150) for 3 to 4 hours – until meat is soft.
Remove from the oven and place in a casserole dish – set aside to cool.
Now on to the mash.
Steam the cauliflower until soft. Then remove from steamer and allow to “dry” (allow all steam to disappear).
Melt butter in a pan. Remove from heat and add the cauliflower; mash well. Add salt and pepper and mustard, stir in until all mixed.
add the mash to the meat mixture and then sprinkle the cheese on the top. Now sprinkle the paprika over the top and cook in a hot oven (180) for half an hour. Serve when golden brown and serve with any vegetables you fancy – enjoy !
Really easy, just remember the lamb needs to marinate so best to prepare the meat the night before you need it.
Shoulder of lamb
1 tsp of chopped Chilli
Glug of Olive oil
1 tsp salt
3 cloves of Garlic
2 tbls Red wine vinegar
1 tsp coriander
1 tsp cumin
1 tsp paprika
Firstly make the harissa paste by placing all the (harissa) ingredients into a blender and blending !
Now take your meat and score it all over, grab your paste from the blender and rub all over the meat. Wrap in foil and place in the fridge for 4/5 hours or overnight.
When you’re ready to cook the meat, slice the onion and place in a slow cooker (or casserole dish). Take the meat and place on the onions now put the lid on the slow cooker and cook on slow all day until you need it (or place the meat in the casserole dish with the onions, place half a cup of water in the bottom and cover the dish. Place in a low oven for 4/5 hours; check regularly to ensure it doesn’t dry out and regularly baste the meat, if it looks dry add some more water to the bottom of the dish).
I served with lime buttered broccoli. Enjoy !
Who doesn’t love chilli and it’s great on these cold winter wet evenings.
You will need (serves 4)
500g beef mince
One large onion – diced
One celery stick – diced
One large carrot – diced
One green pepper – diced
Clove of garlic – crushed
X2 tins of tomatoes
Beef stock cube/pot
Paprika – one teaspoon
Chilli powder – one teaspoon
Salt & Pepper
Firstly, put a glug of olive oil into a large pan and add the onion, carrot, pepper and celery. Fry these until soft and starting to caramelise slightly.
Now add the garlic and cook for a few minutes. Now add the meat and cook until browned.
Add the spices/herbs teaspoon of each (if you like your chilli hot, add two teaspoons) and season, cook out for a couple of minutes.
Take your tomatoes and add them to the mix. Now fill the empty tins with water and add the water. Finally, add in the stock cube bring to a gentle simmer and place the lid on the pot. Now leave to cook on a low heat for a couple of hours; the chilli will reduce slightly and thicken.
You will need to check on the chilli to ensure it doesn’t become too dry. If it looks a little dry, add some more water. I cook the chilli for approx 2 hours, but have cooked it longer and slower- so whatever works for you.
Served with cauliflower rice and guacamole (both recipes are on here).
Serves 4 to 6 depending on how hungry you are !!
500g pork mince
500g beef mince
2 cloves of garlic (one for sauce and one for meatballs)
Handful of fresh parsley
Half a red chili
Stick of celery
One red onion
Salt and pepper
Tin of tomatoes
First finely dice the onion, chili, celery and garlic (one clove) and soften in a frying pan with a little butter. Once softened add this mixture to a mixing bowl together with the meat, eggs, chopped parsley and 50g of grated parmesan.
Now mix together with your hands, once mixed thoroughly, place in the fridge for 20-30 minutes. Remove from fridge and make into either small or large balls, whichever you prefer; this is easier if your hands are already wet. Place a little olive oil on a baking tray and place the balls on to the tray.
Place the meatballs in the oven at 200 degrees and leave for 20 to 30 minutes depending on size of balls; they should look a lovely golden brown when cooked.
Now to make the tomatoes sauce to serve them with 🙂
Add tomatoes to a pan together with a cup of water, salt and pepper, chopped clove of garlic and splash of olive oil and leave to bubble away on a moderate heat for approx 20 minutes. When the sauce thickens remove from the heat and add some fresh basil.
If you have a hand blender, I would now blitz the sauce to make it smooth, but if you don’t have one, don’t worry it will just be a more rustic sauce.
Serve the meatballs with some sauce, more torn fresh basil leaves, grated parmesan and some steamed broccoli or over some courgette spaghetti – Buon Appetito!
Loved making this, loved eating this 🙂
So simple. Everything in one massive bowl and then mix it all together. I made a lattice weave bacon casing but you don’t have to bother if you don’t want to.
500g beef mince
One onion – diced
One cup of parmesan cheese
Handful of chopped parsley
One cupful of pork scratching – after measuring, put in a blender and blitz
Teaspoon of garlic salt
(Streaky bacon – optional)
Place everything in a bowl and mix.
Now, if you want to, lay out the bacon in a lattice
Now place the combined mix in the middle of the bacon and fold the bacon around the mix.
Once completed (and seriously only takes 5 minutes max) place upside down (bacon edges on the bottom) in a baking tin ready to cook in a hot oven for 40 mins (around 180 keeping an eye that it doesn’t burn).
After approx 40 minutes, take it out, let it rest for 5 minutes and then serve. You could also serve a tomato or bbq sauce as a topping if you prefer.
We opted for cauliflower cheese and steamed shredded brussels and kale.
Well this was pretty easy and straightforward.
Small pot of double cream
Fry your steaks in a little butter to your personal taste. Then remove steak and transfer to another plate.
Using the same frying pan add sliced mushrooms and cook until golden brown now add cream, cheese, and loads of black pepper stirring until the cheese has melted and the sauce is cooked through – serve.
We had it with a fresh green salad (dressing of olive oil and white wine vinegar) and a mozzarella, avocado, and tomato and basil side.
This was absolutely delicious but does need a few hours to cook and several hours to marinade so you need to be organised. I let it infuse for 24 hours in the fridge but 4/5 hours would work too).
What you need :
Shoulder of lamb
One lemon – unwaxed
One red onion- quartered
2 x Teaspoons oregano
Zest of one lemon
Sprig of rosemary
Salt & Pepper
Few potatoes – as many as you want but we shared two small potatoes between 4 of us – just cut them into small wedges.
First things first is preparing and rubbing the meat with the butter rub.
So in a blender add the butter, zest, cinnamon, oregano, garlic clove, rosemary leaves and blitz until it’s a soft butter. Now take your meat and place it on some silver foil (foil should form a cross). Now run the butter mixture all over both sides of the meat.
Now wrap the meat tightly and place in the fridge for a min of 4/5 hours or overnight if easier.
Take the meat out of the fridge an hour before you want to start cooking so it’s at room temperature.
Quarter your onion and lemon and place in your pan or slow cooker. Now add your potatoes and place your lamb (out of the foil) on top.
Now cover and cook in a slow cooker all day (approx 5/6 hours or longer if you like). Or cover and place in the oven really low 100/120 degrees for 5 hours – simple as !!
I served with fresh runner beans topped with feta, olive oil and oregano. Incidentally, I think I managed to get one wedge of potato as my youngest daughter filled her plate first !!Enjoy !
Salmon with a chilli, lime and butter sauce served with a side of leeks, shredded brussels and chorizo . These dishes work really well independently too – they don’t have to go together.
X 2 salmon steaks/filets
1 leek – sliced
250g Brussel sprouts – shredded
120g sliced/diced chorizo
2 garlic cloves – crushed
Glug of olive oil
Half a lemon
Salt & Pepper
Pinch of cumin
Pinch of ginger
Pinch of smoked paprika
Zest of 1 lime (then cut lime in half)
Couple of nobs of butter
First of all prepare the salmon.
Line a baking tray with some foil in a cross formation and then lay the salmon in the middle. Season salmon with salt and paper. Add a pinch of ginger, cumin and smoked paprika to the fish and sprinkle on some chilli flakes – to your taste. Add a nob of butter to both fillets and top with the zest of one lime. Add the asparagus and the lime then roll up the foil to form a parcel.
Cook in a hot oven for 15/20 minutes.
Now to the vegetables.
Place olive oil in a pan and heat, then add chorizo; fry for a few minutes then add leeks. After approx 2/3 minutes add the garlic and fry for a few minutes before adding sprouts. Add one lemon, some salt and pepper and cover with a lid. Now leave to sauté gently for approx 15 minutes.
Remove salmon from the oven and allow to sit for 5 mins before serving with the vegetables.
Clues in the name…. does take several hours to marinate and then cook, but definitely worth the effort. Although it takes a while, you don’t have to be watching it – stick it in the oven and forget about it !
First of all this needs to marinate for a couple of hours, preferably overnight. For the marinade you will need
2.5kg (or thereabouts) Belly pork
One lemon – zest removed
Couple of sprigs of rosemary
Teaspoon of fennel seeds
Clove of garlic finely chopped/minced.
Firstly, score the pork rind in a cross cross fashion and ensure it is bone dry.
Then make the marinade by removing leaves from rosemary stalk, and combine with lemon zest, fennel seeds, and garlic in a pestle and mortar and pound away at it for 5 mins until everything is combined and bashed together. Then add a drop of oil to form a paste like mix and rub this mix all over the belly pork. Put this in an airtight container in the fridge for a couple of hours – preferably overnight.
Remove the meat from the fridge and place in a roasting dish, pour over a little olive oil and sprinkle with some sea salt then roast on a high heat for 30 mins. After 30 minutes, turn heat down really low and add 2 large glasses of white wine (approx 500 ml), and 2 large glasses of chicken stock and cover with foil, now cook for a further 4 hours (around 120 degrees); I periodically check back to make sure there is still liquid in the roasting tray and top up with a little water if needed. I have also cooked this longer and slower – it’s up to you. An hour before it’s due to come out of the oven, remove the foil.
After 4 hours remove from the oven and add the lemon juice to the roasting dish, mix around. Now serve the pork with some fresh green vegetables – it really is delicious.
(If there is too much liquid in the roasting dish, stick it in a pan and bring to the boil for a few minutes and this will reduce and thicken).