All we can think about is warm, comforting food in this chilly weather. What could be better than a curry!
Image from BBC Good Food
- 4 T.H.Burroughs free range chicken breasts, cut into chunks
- A blob of butter
- 1 large onion, chopped
- 1 bay leaf
- 3 cardamom pods
- A small cinnamon stick
- 1 tsp turmeric
- 4 tbsps curry paste
Now a curry is actually very simple to make yourself rather than running for a takeaway – it’s all about marination half the time. The longer you leave it the better the flavour. But a biryani is one of the simplest.
Fry your onions in the butter until golden brown, then add in the bay leaf, cardamom pods and cinnamon and stir it all up for ten minutes.
Next, sprinkle over the turmeric and add in the chicken pieces and curry paste. Already that’s all your ingredients used!
If you’re in a hurry, you can just cook it all until the chicken is done (not medium-rare as per a recent Facebook post that’s been floating around!). If, however, you have a little more time on your hands, why not cook the chicken and then leave it to simmer for half an hour to give the chicken the chance to soak up all those great spices. You can even add in a little bit of chicken stock or just a dribble of water to give that curry paste more of a sauce texture.
Serve with rice…and poppadoms, onion bhaji, saag aloo…depends how adventurous you’re feeling!
For some really good curries I would definitely recommend getting the Hairy Bikers Great Curries cookbook. It’s full of easy, tasty recipes that the whole family will love!
To get into the spirit of Halloween, I think we should have some suitable dinner for this evening.
- T.H.Burroughs award-winning sausages – however many you feel like eating.
- 400g T.H.Burroughs minced beef
- A dribble of olive oil
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 2 1/2 cups of ketchup
- 1 tsp chilli powder
- 2 tbsps mustard
- Salt and pepper
- Hot dog buns
- Grated cheddar
In a large frying pan, pop in the olive oil and heat, then add the onion and garlic and fry for about five minutes until soft and golden brown. Add the mince and cook until nicely browned. Stir in the ketchup, chilli powder, and mustard and simmer for 20 minutes until thickened. Season with salt and pepper.
While the chilli is cooking, pop the oven on at 200 degrees and pierce each sausage a couple of times. Put the sausages in the oven for 20-25 minutes.
Once browned, put a sausage in a bun and spoon a dollop of chilli on top. Sprinkle on some grated cheddar and there we have some Halloween intestines for you.
When you have sausages on the brink of the use-by date, and can’t quite face another casserole, here’s something else for you to try…
- T.H.Burroughs sausage meat
- 1 onion
- 2 garlic cloves
- Dried breadcrumbs (great to make from any leftover bread or the ends that people never seem to eat)
- Salt and pepper
Such a glorious recipe and so simple to make. Mix all the ingredients together in a bowl until evenly distributed.
Now, you can then spoon the stuffing into an oven proof dish and bake in the oven at 180 degrees for 30-40 minutes, or as we did this afternoon, stuff it into your roasting bird (on this occasion, chicken) and cook at 160 degrees for a couple of hours. The flavours from the stuffing will ooze into your bird spectacularly.
If you can’t guess by the title, this may have something to do with potatoes…
- 400g T.H.Burroughs beef mince
- 2 large baking potatoes, peeled and chopped into chunks
- 2 tins chopped tomatoes
- 1 onion, chopped
- celery, chopped
- 1 pepper, chopped (I tend to go for yellow or green in this to add a bit more colour)
- 1 courgette, chopped
- vegetable oil
- A sprinkle of basil
- salt and pepper
With this recipe, you can easily add in more vegetables – depends what’s in the fridge – but I find these are just plenty.
Fry up the onions in some oil until golden, then add the mince until browned. Once done, pour them into an oven-proof casserole dish or into a slow cooker. Add in the celery, pepper, courgette and both tins of chopped tomatoes. Season with salt and pepper and sprinkle in the basil and mix together. Cover and pop in the oven at 150 degrees, or on a high heat if using a slow cooker, for 3-4 hours.
Go and have a break and a glass of wine.
Once a couple of hours have passed it’s time to do the potatoes. Put your potatoes in a pan of boiling water for 15-20 minutes. They need to be soft, but not so soft that they’re falling apart! Drain them and keep them to the side.
Get a baking tray and pour some oil in it, enough to cover the bottom of the tray. When I do this I line the tray with tin foil first to save on washing up! Put the tray in the oven at 200 degrees for 5 minutes. Once done, take out the tray and put the potatoes into it, rolling them over to coat them in the oil. Be very careful though as the oil will spit and burn! Sprinkle some salt over the top.
Pop those in the oven for at least forty minutes, turning them over halfway through to get an even crisp. The longer they’re in the oven and the higher the temperature they have to cook in the better.
Once at your ideal crisp, remove them from the oven. Hopefully this will all have been timed incredibly well and you’ll be able to remove your casserole dish as well. Place your roast potatoes in with the mince mixture then cover and put the back in the oven for a further 10 minutes.
Remove from the oven and spoon into bowls. It’s a bit of a mish-mash of things, but the roast potatoes add a lovely crispy edge to the recipe.
Ready for the England v Iceland game this evening with a Monday barbecue, so why not make some of this coriander sauce to go with your steak (yes it will be bright green!)
- T.H.Burroughs rump, fillet or sirloin steak
- 50g fresh coriander
- 1 chilli, chopped
- 2 garlic cloves, crushed
- 1/2 tbsp fresh ginger, chopped
- 200 ml coconut milk
- 1 lime
You will need a blender or a hand blender to get the lovely smooth texture for this sauce
Pop the coriander, chilli, garlic, ginger and coconut milk into a bowl (or blender) and blend until smooth. Add a little squeeze of lime juice and a pinch of salt. Make sure you taste and add extra lime and salt if you need to.
Serve with your steak – for cooking times for steaks, take a look at one of our previous blogs…
If you like pork, here we have pig, pig and pig!
- T.H.Burroughs pork shoulder (I’ve used leftovers from the sunday roast chopped into chunks)
- T.H.Burroughs smoked back bacon, chopped into chunks
- T.H.Burroughs award-winning sausages (2 per person)
- 500ml chicken stock
- A sprinkle of paprika
- Salt and pepper
We had so many leftovers in the fridge, rather than waste them I just decided to throw them all in a slow cooker!
So we have the roast pork, bacon, and sausages popped in. Chop all the veg into smaller chunks – you can also add onion and garlic if you like for an extra kick – and add those to the slow cooker. Make 500ml of chicken stock and poured that on top.
Finally, sprinkle with some paprika (love this stuff) and salt and pepper, then turn the slow cooker onto low and leave for 5-6 hours. The longer you leave it the more the meat and veg will soak up the chicken stock. You can add in a tablespoon of cornflour or sauce flour to thicken up the stock if you like.
You can also do this in a big casserole dish and pop it in the oven for 3-4 hours on 150 degrees.
Serve on its own or with some cabbage and asparagus (like I shall do this evening).
- 2 x 8-bone rack lamb cutlets
- 2 tbsp plain flour
- 1 egg
- 3 tbsp milk
- 100g fresh breadcrumb
- small bunch parsley
- zest 2 lemons
- salt and pepper
Slice the lamb cutlets between the bones to give you 16 pieces, removing any big pieces of fat. Cover the cutlets with cling film and lightly bash the meat with a rolling pin to flatten slightly.
Put the cutlets in a bowl and sprinkle them with flour, salt and pepper, making sure they’re covered on each side.
Whisk the egg and milk in a small bowl. Place the breadcrumbs, parsley and lemon zest in another.
Heat the oven to 200 degrees. Heat some oil in a large frying pan.
Dip each lamb cutlet into the egg mixture, then into the breadcrumbs, pressing gently to help the crumbs stick. Cook each cutlet in the hot oil for 2 mins each side until golden brown. Drain on a plate lined with kitchen paper.
When all the cutlets have been fried, place them on a baking tray and cook in the oven for 3 minutes to make sure all the meat is cooked.
Serve with a salad, or at that family bbq, or chill them and save for later!
As I write this thinking of something a bit lighter to eat since the sun has been scorching all week, it’s just started raining…
- 2 T.H.Burroughs pork chops (that’s two each, though if you’re feeling hungry go for more!)
- 1/4 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/2 tsp pepper
- a sprinkle of salt
- vegetable oil
Mix together the cinnamon, ginger, nutmeg, pepper and salt in a bowl.
Take your pork chop and dip it in the spice mixture, coating all sides. Make sure you massage it in so it gets a chance to infuse with the meat.
Heat the oil in a frying pan and fry the pork chops like you would a steak. I recommend 3-4 minutes on each side but it depends on your preference.
That’s it! Serve with a salad or a selection of vegetables for a nice refreshing and healthy meal.
As the weather keeps changing around here, here’s a slightly warming casserole just in case it decides to take a chill out there.
- 6 T.H.Burroughs venison shanks
- 350ml red wine
- 150ml port
- 1 sprig of thyme
- 2 cloves garlic, crushed
- 1 bay leaf
- 4 peppercorns
- 2 tbsp vegetable oil
- 4 rashers T.H.Burroughs smoked bacon, chopped (or unsmoked if you prefer)
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 1 stick celery, chopped
- 2 litres chicken or beef stock
- salt and pepper
Place the venison into a bowl with the red wine, port, thyme, garlic, bay leaf and peppercorns, stir well then leave to marinate in the fridge for a good few hours. If you can leave it overnight all the better.
Once marinated, preheat the oven to 140 degrees. Remove the venison from the bowl, saving the marinade, and pat dry with kitchen paper.
Heat an ovenproof casserole pan until hot, add the vegetable oil then the venison and brown the meat on all sides over a high heat. Remove the meat from the pan and set aside.
Add the bacon and vegetables to the pan, along with a pinch of salt and pepper, and cook until the vegetables are lightly browned.
Add the marinade that was saved and cook until it has reduced by two-thirds. Then place the venison back in the pan, add the stock and bring to a simmer.
Cover the dish with tin foil or grease-proof paper and place the pan in the oven, leaving to cook for 2-3 hours until the meat is tender. Serve the casserole on warmed plates with a selection of vegetables (usually whatever is in the fridge at the time!)
So age the most enormous amount of food yesterday for just two people, what do I do work the leftovers…
- T.H. Burroughs back bacon (smoked or unsmoked, your choice)
- Swede, chopped into chunks
- Carrot, chopped
- A knob of butter
- Cabbage, sliced
Pop your carrot and swede in a pan to boil for about 15 minutes until soft. Put your cabbage in a separate pan and boil for 15 minutes aswell.
Whilst that’s happening, fry up your bacon until crispy. You can also grill it if that’s easier for you (and less oily). Once done chop into small chunks.
Drain the cabbage and pop onto a plate. Drain the swede and carrots but keep them in the pan. Add in your knob of butter and mash until there and no lumps left. This version of mash is just so yummy I can’t even describe my joy at eating it.
Next, mix in the bacon with the mash until evenly spread and dollop onto the plate. Tada!
Now, my mash and cabbage is already done from the previous day so all I have to do is fry up some bacon. Quick, easy, and actually mostly healthy – hurrah!