Dust the meat in the flour, shaking off any excess. Heat the oil in a large casserole pan and brown the meat in batches over a high heat. Remove with a slotted spoon. Reduce the heat and add the onion and celery to the pan and soften before returning the beef to the pan. Add […]
Cook pasta until al dente in plenty salted water. While the pasta is cooking, heat a frying pan and melt the butter and add the smoked salmon. Fry over a medium heat for a few minutes then add the peas. Stir through then add the creme fraiche. Heat through quite gently until peas are cooked […]
Cook the pasta in a large pan of well salted boiling water until al dente. Meanwhile, heat a large frying pan and add a couple of tbsp olive oil. Add the pancetta and fry over a fairly high heat until slightly crispy and most of the fat has been rendered. Remove the pancetta pieces from […]
Trim the beef fillet. Season well and sear in a hot pan. Remove and set aside to cool. Brush the beef all over with dijon mustard. Roughly chop the mushrooms and puree in a food processor. Fry in a dry pan over a high heat until all water has evaporated and it has become a […]
Method: Put the chopped pancetta into a frying pan with a splash of olive oil. In the meantime put your pasta on to cook in a pan of salted water. When the pancetta is browned add the garlic, fry until golden then add the peas and cream. Cook for a couple of minutes and then […]
Not sure why this is Bohemian Goulash! The only thing that s different is the addition of butter beans and I can’t remember where this recipe came from but anyway, it’s really good.
For this pasta with smoked mackerel recipe choose a good pasta like De Cecco which typically takes around 10-12 mins, the pasta should be cooked through but with a little bite to it. You can’t get a better place to source mackerel than Scotland so make sure you get something that it is good quality, Italian […]
Heat the oil in a casserole pan and gently fry onions, garlic and spices until spices have cooked out and the onions are soft and slightly caramelised- approx 20 mins. Add meat, allow to brown then add the beer and tomato puree. Bring to the boil, stirring. Add salt and pepper. Cover then leave to […]
First make the walnut sauce: The walnuts need to be shelled which is quite painstaking but necessary to remove the bitter flavour. There are two ways to shell them: 1. Cover them with boiling water, leave to stand for 3 minutes and drain. Rub in a clean tea towel which will remove some of the […]
Make the meatballs: Mix all meatball ingredients together with your hands, ensuring they are well combined. Wet your hands and roll the mixture into small balls about the size of walnuts (you should get about 18 balls). Heat a wok until smoking and add 100-150ml groundnut oil. When very hot, add half the meatballs and […]