Category Archives: Family Favourites

Oatmeal and Seed Bread

Family Favourites

  • 1 packet easiblend yeast
  • 320gm strong wholemeal flour
  • 80gm rye flour
  • 2 tsp jumbo oats
  • 2tsp linseeds
  • 2tsp sesame seeds
  • 2 tsp sunflour seeds
  • 2tsp wheat bran
  • 2tsp saly
  • 300ml water at room temp
  • 20ml veg oil NOT olive
  • 20ml honey

Put all the ingredients into breadmaker in the order given. Select medium size nad medium crust

Grannie’s Stuffing

Chicken, Family Favourites, Pork, Side Dishes

  • 1 cup oatmeal (not porridge oats)
  • 1 onion, chopped
  • 4 oz sausage meat (pork)
  • 2 oz bacon, smoked streaky, chopped
  • 2 tablespoons chicken stock
  • Extra bacon needed to cover when cooking if not being cooked in the bird.

Cook (fry off) sausage, onion and bacon in a skillet breaking up the sausage. When cooked, add the oatmeal and stir in the stock. That’s it.
Either put in a bird (best) or heat up in an oven-proof dish with a few strips of bacon on top. Say half an hour at medium oven.

Portugese Style Shellfish Rice

Family Favourites, Fish, Main Courses

  • 10oz mixed shellfish -I use tiger prawns and scallops but mussels ,monkfish or other shellfish are all possible.
  • 1 medium onion finely chopped
  • 1 clove garlic finely chopped
  • 1 tbsp olive oil
  • 1/2 cup risotto rice
  • 1 tin chopped tomatoes
  • Same volume of water plus 1 chicken stock cube
  • pinch dried chilli flakes(optional)
  • 1tbsp chopped fresh coriander
  • SERVES TWO

Heat olive oil in a shallow non stick pan with a lid and fry onion and garlic until transparent
Add rice and stir until coated with oil
Add chilli flakes and tin tomatoes
Add the stock and bring to a gentle simmer
Season with salt and ground pepper to taste.
Cover and simmer for 45 mins stirring occasionally as necessary.
We are aimimg for a slightly soupy consistency
When rice is tender add the shellfish and coriander adnd return to a simmer for about 5 mins or until cooked.

Beef Chasseur

Beef, Family Favourites, Holidays, Main Courses

  • 2lb porterhouse steak or skirt, cut in one piece
  • 3 shallots or 1 small onion
  • 1 clove of garlic
  • 2 tbsp oil
  • 11/2 oz butter
  • 1 tbsp plain flour
  • 1/2-3/4 pint of jellied brown stock
  • Salt and pepper
  • 1/2lb button mushrooms
  • 2 wineglasses red wine
  • 1 dessertspoon tomato puree
  • 1 tbsp chopped parsley to garnish

1. Cut the meat into 2 inch squares. Chop the shallots or onion and garlic very finely. Heat a saute pan or shallow stew pan, add the oil and, when hot, drop in 1oz of the butter. Fry the meat a few pieces at a time until nicely brown on both sides, then remove it from the pan.

2. Reduce the heat, add the shallot and garlic and cook slowly until soft. Dust in the flour and continue cooking to a rich russet-brown. Draw pan aside, blend in the stock, then replace on heat and stir until boiling. Return the meat to the pan and simmer until tender, about 45 minutes.

3. Wash and trim the mushrooms, quarter them or leave whole, depending on their size. Heat a pan, drop in 1/2oz butter and mushrooms and cook quickly for about 2 minutes. Tip on the wine and boil hard until reduced by half. Stir in the tomato puree.

4. Add the mushroom mixture to the meat and continue cooking for about 10 minutes. Turn into a hot serving dish and dust with chopped parsley. Serve with saute potatoes and leaf spinach.