Cottage pie
Cottage pie
2016-06-29 22:55:42
Serves 4
Total Time
3 hr
Filling
- 3 tbsp olive oil
- 800g beef mince
- 1 onions, finely chopped
- 2 carrots , chopped
- 2 celery sticks, chopped
- 2 garlic cloves, finely chopped
- 3 tbsp plain flour
- 1 tbsp tomato purée
- small glass red wine (optional)
- 400ml beef stock
- 3 tbsp Worcestershire sauce
- few thyme sprigs
- 2 bay leaves
Mashed Potatoes
- 1.8kg potatoes, chopped
- 225ml milk
- 25g butter
- 200g strong cheddar, grated
- freshly grated nutmeg
Instructions
- Heat 1 tbsp oil in a large saucepan and fry the mince until browned - you may need to do this in batches. Set aside as it browns. Put the rest of the oil into the pan, add the vegetables and cook on a gentle heat until soft, about 20 mins. Add the garlic, flour and tomato purée, increase the heat and cook for a few mins, then return the beef to the pan. Pour over the wine, if using, and boil to reduce it slightly before adding the stock, Worcestershire sauce and herbs. Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins - if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.
- Meanwhile, make the mash. In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender. Drain well, then allow to steam-dry for a few mins. Mash well with the milk, butter, and three-quarters of the cheese, then season with the nutmeg and some salt and pepper.
- Spoon meat into an ovenproof dish. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese. If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.
Tina's tip
- It is also fun to make individual cottage pies for kids or for a fun twist on dinner parties
Tina's Cooks https://tinascooks.com/
Fish pie
Fish pie
2016-06-29 22:51:28
Prep Time
30 min
Cook Time
1 hr 10 min
Total Time
1 hr 30 min
Potato topping
- 1kg potatoes, chopped into chunks
- 50g butter
Filling
- 11⁄2 l full-fat milk
- 400g skinless white fish
- 300g skinless smoked haddock fillet or Salmon
- 1 onions, quartered
- 2 bay leaves
- 100g butter
- 100g plain flour
- 100g cooked, peeled prawns
- 3 eggs, hard-boiled and quartered
- Nutmeg, to season
- Small bunch parsley, leaves only, finely chopped
Instructions
- Simmer the potatoes for about 20 mins until tender, then drain and mash with most of the butter, plenty of seasoning and a little milk. Season and set aside.
- Meanwhile, cut the fish into 2cm cubes. Bring the milk just to a simmer in a large frying pan with the onion and the bay leaves, when it begins to simmer add the fish, then cover and cook for 6-8 mins. Lift the fish out onto a plate and strain the milk into a jug.
- Melt the butter in a pan, stir in the flour and cook for 1 min over a medium heat. Take off the heat, pour in a little poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bring to the boil, then simmer for 5 mins, stirring continuously, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and nutmeg, then mix in the parsley.
- Heat oven to 200C/180C fan/gas 6. Divide the fish between 2 ovenproof dishes, about 1.3 litres each and strain any juices into the sauce. Scatter over the prawns, then add the eggs. Pour the sauce over. Spoon the mash over the dish so it covers everything, making sure it reaches the sides. Rough up the top with a fork and dot with remaining butter. Bake for 30 mins until the top is golden.
- Freeze the remaining fish and mash.
Tina's Cooks https://tinascooks.com/
Halloumi with warm salsa verde
Halloumi with warm salsa verde
2016-06-29 22:41:35
Total Time
30 min
Halloumi
- 400g/141⁄4oz Halloumi cheese, cut into chunks
For the salsa verde
- 1⁄2 bunch fresh parsley
- 1⁄2 bunch fresh chervil
- 1⁄2 bunch fresh thai basil
- 2 tbsp preserved lemons drained
- 2 garlic cloves, roughly chopped
- 150ml/51⁄4fl oz olive oil
- 1 fresh lemon
- Black pepper
Instructions
- Slice the halloumi into wedges about 1 cm thick.
- Chop all the herbs and the lemon and Garlic, add your oil to the pan then the garlic lightly fry do not brown then add your lemon and herbs turn off the heat and set aside.
- In another non stick pan heat a splash of oil and fry your cheese on both sides till a golden,( this can be done on the BBQ or under grill oven also) to serve warm your sauce add a squeeze of fresh lemon and serve with french bread or a light green salad.
Tina's Cooks https://tinascooks.com/
Toffee sauce
Toffee sauce
2016-06-29 22:36:42
Cook Time
3 min
Total Time
20 min
Ingredients
- 5 oz / 142 g brown sugar
- 3 oz / 85 g butter
- 4 tbsp double cream
Instructions
- For the toffee heat the brown sugar butter and cream in a pan for about 3 minutes until it bubble and changes colour a bit.
- Pour over the cooked cake and put under the grill until it bubbles, watch that it does not burn!
- Serve with fresh cream or vanilla ice cream.
Tina's Cooks https://tinascooks.com/
Lamb and lentil meatballs
Lamb and lentil meatballs
2016-06-29 22:34:44
Serves 4
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
- 500g minced Lamb
- 1 tin of green lentils (organic if possible)
- 1 diced fried onion
- 1 carrot grated
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 180c.
- First of all, dice your onion and fry with a little olive oil. Then, add your spices and fry for one more minute and let the mixture cool.
- Put your mince in a bowl with the strained tin of lentils the grated carrot and a raw egg, add your cooled onions and mix it all together.
- Spray a baking sheet with some oil and make meat into balls place on the sheet and cook in the oven for about 20mins.
Tina’s tip
- Adding pulses and vegetables to meat balls is a great way to eat less meat and add more veg and fiber into the diet!
Tina's Cooks https://tinascooks.com/
Thai Pumpkin cauliflower and chicken
Thai Pumpkin cauliflower and chicken
2016-06-29 22:30:11
Serves 4
Prep Time
20 min
Cook Time
10 min
Total Time
35 min
Ingredients
- 2 litres of homemade chicken broth (Check out my other broth recipes in the sauces tab)
- 1/4 pumpkin chopped
- 1/2 head of cauliflower grated
- 1 large handful of peas sprouts
- 1 chili padi
- 1 large kefir lime leaf
- 1 small handful of fresh Thai basil
- 1 tin organic coconut milk
- Splash of fish sauce
- Salt and pepper
Instructions
- Strain your broth keeping meat to one side.
- Heat broth in a large pan add the cut pumpkin, cauliflower, chopped chili, lime leaf and coconut milk. Boil for 10 minutes until the pumpkin is nearly tender.
- Add chicken, basil and pea sprouts and heat through.
- Season with the fish sauce and salt and pepper.
Tina's Cooks https://tinascooks.com/
Spanish style tortilla
Spanish style tortilla
2016-06-29 22:25:38
Serves 4
Total Time
30 min
Ingredients
- 6-7 potatoes depending on pan
- 1 large onion
- 2 cloves of garlic
- 1 chorizo sausage (optional)
- 5-6 large eggs
- Salt and pepper to taste
Instructions
- First peel your potatoes and place them in a pan to par boil them.
- Meanwhile slice your onion pepper and garlic and fry in a pan with some olive oil. (At This point add sausage if you are using it).
- When the potatoes are half cooked drain them and slice into 1/2 centimeter slices, then
- add them to the pan you may need to add a bit more oil at this stage.
- Make sure they are all frying well and covered with a bit of oil, then add salt and pepper.
- In a bowl crack your eggs and whisk the add to your pan, mix the eggs in well and turn down the heat so it does not burn on the bottom.
- Leave to cook until nearly setting, then slide it out of the pan onto a plate to turn it over and cook the other side.
- Serve with salad.
Need more flavour?
- You can try adding other vegetable too and maybe add some feta cheese for a bit of extra flavour!
Tina's Cooks https://tinascooks.com/
Orange teriyaki Salmon skewers
Orange teriyaki Salmon skewers
2016-06-29 22:21:00
Serves 4
Prep Time
2 hr
Cook Time
10 min
Total Time
2 hr 30 min
Marinade
- 4 large salmon fillets
- 2 cloves of crushed garlic
- 1 tablespoon of grated ginger
- 1/2 cup of soya sauce
- 1 tablespoon of honey
- 1/4 cup of sake
- Zest from 1 orange and the juice
For skewers
- 1-2 red peppers
- 1-2 red onions
- 1-2 segmented oranges
Instructions
- Mix all the marinade together and cut the salmon into chunks and store in the fridge to marinade for at least 2 hours.
- Soak wooden skewers in water to prevent burning.
- Cut the pepper and onion and segmented oranges ready for skewers.
- Put the skewers together however you like and grill on the BBQ or in an oven for around 10 minutes (cook time depends on the size of your salmon chunks).
Don't like some of the veggies?
- If you do not like some of the veggies used, mix it up and add your own twist!
Tina's Cooks https://tinascooks.com/
Thai green curry
Thai green curry
2016-06-29 22:12:52
Ingredients
- 1 chicken cut into pieces or chicken thighs (better to have bone in)
- 1 packet green curry paste
- 1-2 tin of coconut milk
- 1 eggplant
- 1 tablespoon fish sauce
- 1 stick lemongrass
- 1 kaffir lime leaf
- Handful of Thai basil if you can find it!
- Snow peas and cut pumpkin to taste
Instructions
- First look at packet of green curry paste many have different instructions. Most of the time about 2 tablespoons of paste is about right to start with in a pan with a bit of oil.
- Fry your paste for about a minute and then add your coconut milk. The amount of milk you add will
- make a difference to how spicy you like it, if you want it milder add more milk.
- To this add your lime leaf and your lemon grass crushed at the end.
- Add your chicken to the pan and in the meantime prepare your veg.
- When your chicken is cooked through add your veg starting with the egg plant and pumpkin for a few minutes then when they are nearly done add your snow peas and Thai basil.
No enough veggies?
- You can use other veg too such as green beans, baby corn or red peppers!
Tina's Cooks https://tinascooks.com/
Bone broth
Bone broths provide important minerals and vitamins that we need to cope with stress in our daily lives. It is an inexpensive way to get minerals and vitamins without taking supplements, which sometimes are not absorbed by the body when isolated from foods in supplements. Broth also fights wrinkles, cellulite and is good for loose skin after weight loss.
Another benefit of broth is that it heals the digestive tract (gut lining) because it is full of amino acids. It also stretches the small portions of protein by making someone feel full on less so it is a great way to save money!
It’s like Botox in a bowl!
Bone broth
2016-06-29 22:06:32
Total Time
24 hr
Ingredients
- 1/2 -1 kg bones from pastured animals
- (chicken feet and caucus /necks or beef bones knuckles are best)
- 4 cloves organic garlic
- 5 liters filtered water
- Sea salt and pepper to taste
- 2 tbsp apple cider vinegar
- 2 carrots
- 2 celery sticks
- 1 onion
Other things I like to add
- Ginger, star anise, cinnamon and chili
Instructions
- Put all ingredients in slow cooker overnight or longer and set to low (8-24 hours).
- In the morning, strain broth and refrigerate in separate glass containers.
- Once it is chilled remove the fat and save it other uses.
- Drink the broth or use it for a base for soup.
Tina's Cooks https://tinascooks.com/
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