Tuesday, August 22, 2017

Liver and bacon with onion gravy - Hairy Bikers

450g lambs’ or calves’ liver, sliced (thawed, if frozen)
4 tsp plain flour
20g butter
1 tsp sunflower oil
1 medium onion, fairly thinly sliced
2 rindless lean back bacon rashers (about 55g), each cut into 2cm wide strips
500ml beef stock, made with 1 stock cube
2 tsp tomato ketchup
flaked sea salt
freshly ground black pepper

Serves 4

Rinse the liver in a colander under cold water and drain it well on kitchen paper. Put 2 teaspoons of the flour in a large bowl and season with plenty of salt and pepper. Add the liver to the bowl and turn it in the flour until lightly coated.

Melt half the butter with the oil in a large non-stick frying pan over a medium heat. Tap the excess flour off each slice of liver and add them to the pan using tongs. Cook for 1½–2 minutes on each side until lightly browned but not completely cooked through, then pop them on to a plate.

Turn down the heat and melt the remaining butter in the same pan. Add the sliced onion and cook for a minute or so, stirring to separate the layers. Next, add the bacon and cook together for another 5 minutes or until the onion is softened and pale golden brown, stirring often.

Sprinkle the remaining flour over the onion and bacon and cook for a few seconds, stirring. Pour the hot stock slowly into the pan, stirring constantly. Bring to a simmer, stir in the ketchup and cook over a medium heat until the gravy is thickened and glossy.

Put the liver back in the pan and heat it through in the onion gravy for 2–3 minutes until hot, stirring. Season to taste with salt and pepper. Serve the liver and bacon with a small portion of mashed potatoes and lots of freshly cooked greens.


Thursday, August 17, 2017

Cheesy broccoli pasta bake

Serves 4
280g penne
280g broccoli, cut into florets
25g butter
25g plain flour
300ml milk
1 tbsp wholegrain mustard
140g mature cheddar, grated

Cook the pasta, steam the broccoli on top for 4-5 mins until tender. Drain well, then heat the grill.

Heat the butter in a saucepan and stir in the flour. Cook for 1 min, then gradually add the milk, stirring well between each addition. Bring to the boil, stirring, then simmer for 2 mins, before stirring in the mustard, half the cheese and seasoning.

Mix the pasta and broccoli into the sauce and spoon into an ovenproof dish. Scatter over the remaining cheese and place under a hot grill for 3-4 mins until golden and bubbling.

Tuesday, August 15, 2017

Simple Roast Guinea Fowl

1 onion, cut into wedges, through the root
2 carrots, quartered lengthways
1 large potato, cut into bite-size chunks
1 tbsp olive oil
1 guinea fowl
1 tbsp butter at room temperature, plus 2 tsp for the gravy
6 garlic cloves, unpeeled
few thyme sprigs
300ml chicken stock
100ml white or red wine
2 tsp plain flour
1 tbsp redcurrant jelly or creme fresh

Heat oven to 180C/160C fan/gas 4. Toss the vegetables with the oil and some seasoning in a large flameproof roasting tin. Place the bird on top of the veg, lift the breast skin and insert some butter Season generously, then roast for 40 mins.

Remove from the oven and give the veg a stir while adding the garlic and thyme. Pour 200ml stock and the wine over the veg and return to oven to roast for another 20 mins or so until the bird is cooked through and the juices run clear.

Remove the bird, place on a serving plate, cover with foil to keep warm and leave to rest. Turn the oven up to 200C/180C fan/gas 6 and roast the veg for a further 15 mins until tender.

Remove the veg with a slotted spoon and transfer to the serving plate with the bird. Mix 2 tsp butter and flour in a small bowl to form a smooth paste. Place the roasting tin with all the cooking juices, plus any resting juices, on the hob. Whisk the paste and redcurrant jelly into the juices until dissolved, then add the remaining stock and extra seasoning, if you like. Bubble for a few mins until the sauce thickens. Slice and serve the guinea fowl, crisp bacon and the veg with the sauce on the side.
As a variation, I reduced the cooking liquid and added some cream and sauted Chestnut Mushrooms to make the sauce.

Monday, August 07, 2017

Spicy Garlic Broccoli

Cooking time:  about 10 mins

Serves: 4

2 tablespoons sesame oil
5 spring onions - roughly chopped
5 cloves garlic - finely chopped
1 x 2" piece of ginger - finely chopped
1 - 2 teaspoon red chilli flakes
400g broccoli - roughly chopped into small pieces
3 tablespoons water
2 tablespoons soy sauce

1] Heat the oil in a wok over high heat.
2] Add in the spring onions, garlic and ginger and stir fry for about a minute.
3] Stir in the chilli flakes and then add the broccoli.
4] Fry for a couple of minutes and then add the water to help the broccoli cook through.
5] When the broccoli is al dente, stir in the soy sauce and salt and pepper.