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Sauces
Roasted Roots
Potato Salad
Cabbage & Bacon
Parmesan Parsnips
Roast Cawliflower
Braised Red Cabbage
Potato Gratin
Hasselback Potatoes
YELLOW = Ingredients BLUE = LINKs to Associated Recipes
SIDES:
SAUCES:
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Marie Rose Sauce
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This is such a simple recipe to prepare and around 80% cheaper than a shop bought jar. The quantity of Mayonnaise to Tomato Ketchup is 5:1. In a bowl mix the 5 Tbsp of Mayonnaise and 1 Tbsp of tomato ketchup (or use the 5:1 ratio). Add a splash of Worcestershire Sauce, Lemon Juice and a teaspoon of Hot Chilli Sauce (or similar) and then chill in the fridge before serving.
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King Prawns in a Marie Rose Sauce
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Roast Potatoes
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Preheat the oven to 200°C or 180°C Fan. Place a good amount of Beef Dripping, Goose Fat, Lard or Sunflower Oil into a roasting tin and heat in the oven for at least 10 minutes to melt. Peel the Potatoes and cut in half is necessary to make them of similar size. Boil, then simmer in plenty of salted water for 10 minutes. Remove from the heat and drain. Cover the Potatoes with a suitable lid and shake to rough up the edges. Place well apart in the heated roasting tin and turn each Potato over to coat them fully in the fat. Return the tray to the oven and roast until golden brown (for around 90 mins) turning the Potatoes over every 20 minutes. The perfect Roasties !
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(v)
Yorkshire Pudding
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Preheat the oven to 220°C and 220°C Fan. The rule of thumb here is multiples of four. For 4 large Yorkshires use 4 Eggs + 125g Plain Flour + 115ml Milk for the batter. Whisk all three ingredients together and leave to rest for 30 mins. Put enough Beef Dripping, Goose Fat, Lard or Sunflower Oil into 10cm round oven proof molds so that it is 1cm deep when melted. When the fat is smoking hot, pour the batter ⅓ from the top of each mold. Put back into the hot oven and set a timer for 30 minutes. Do not open the oven door or the Yorkshire puddings will collapse! You can take a peek at around 25 minutes but only open the oven door slightly. MR HANS's Yorkshire puddings will be crispy on the outside and fluffy on the inside. If you really do prefer a completely dry and crispy Yorkshire pudding, then there are many varieties available in supermarkets.
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(v)
Cheats Onion Sauce
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Peel and chop an Onion into good sized pieces, and soften in a little melted Butter or Oil in a saucepan on a low heat. Add 250ml of Milk along with 1 standard packet of Onion Sauce Mix or White Sauce Mix. Bring to a simmer and stir until thickened. Season to taste and serve.
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Garlic & Rosemary Roast Leg of Lamb
Cheats Wine Gravy
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This really is a cheat, as the base for the gravy uses Premium Gravy Granules. The difference is the added ingredients. Mix your required amount of Premium Gravy Granules with half Water and half Wine. Add an appropriate Stock Cube or Stock Pot and then add a good splash of Worcestershire Sauce and also around a tablespoon of Balsamic Vinegar and don't forget to add any meat juices you have if you are preparing a roast. Bring to the boil and simmer for 5-10 minutes to cook out the alcohol and thicken up.
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Serrano Ham Chicken Ballentine
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Chimichurri Sauce
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All of these ingredients should be chopped as finely as possible. Add all of the following to a large bowl....
Finely chop a bunch of Fresh Coriander and Fresh Parsley, 2 crushed Garlic Cloves, 2 Shallots, 1 Green Chilli and 1 Red Chilli (deseeded) 5 Tbsp of Extra Virgin Olive Oil and 2 Tbsp of Red Wine Vinegar.
Add more Extra Virgin Olive Oil if you need to loosen the sauce for pouring
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Triple Cooked Chips
(v) & (v+)
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For homemade Triple Cooked Chips, a Deep Fat Fryer is best as they have a thermostat, but you can use a wok and check the temperature of the Oil with a Kitchen Thermometer. Maris Piper Potatoes are the best for this recipe. Peel the Potatoes and cut them into thick chips around 1.5cm thick (try to make them all similar in size). Place them in a large pan of cold water and bring to the boil, then simmer on a very low heat for exactly 10 minutes. Carefully remove the Chips and place in one layer on a tray, then put in the fridge to cool for at least 30 minutes. Heat the Oil in the fryer (or wok) to 130°C and add the cold Chips to the Oil. Cook for 6 minutes (do not brown). Remove from the fryer and lay out in one layer onto the tray again, then place back in the fridge for at least 30 minutes. Heat up the Oil in the fryer (or wok) to 180°C and add the cold Chips back into the oil. Fry until golden brown. Drain on some kitchen paper and pat dry. Sprinkle on some Sea Salt Flakes. They are now ready to serve.
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Spiced Beef Fillet & Triple Cooked Chips
(v) & (v+)
Mashed Potato
Replace or omit ingredients to suit dietary requirements
Preheat the Oven to 220°c and 220°c Fan. The rule of thumb here is multiples of four. For 4 large Yorkshire Puddings use 4 Eggs + 4 oz Plain Flour + 4 fl oz Milk for the Batter. Whisk all three ingredients together and leave to rest for 30 mins. Put enough Beef Dripping, Goose Fat, Lard or Sunflower Oil into 10cm round oven proof molds so that it is 1cm deep when melted. When the fat is smoking hot, pour the Batter ⅓ from the bottom of each mold. Put back into the hot oven and set a Timer for 30 minutes. Do not open the oven door or the Yorkshire Puddings will collapse! You can take a peek at around 25 minutes but only open the oven door slightly. MR HANS's Yorkshire Puddings will be crispy on the outside and fluffy on the inside. If you prefer completely crispy Yorkshire Puddings, there are many varieties available in the supermarket.
See LINKs to MR HANS's...
Beef Bourguignon with Roasted Mash
Sausage & Mash with Cabbage & Bacon
Lime Butter Chicken Kiev with Garlic Mash
