Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: beef, british, carrot, celery, cottage, course, lamb, main, mash, meat, mince, onion, onions, pie, potato, potatoes | No Comments »
Dice the onion, carrot and celery. In a heavy based frying pan over high heat, stir-fry them until soft (about 4min). Add the meat and garlic, stir for a further 4min until brown. Pour in the wine and let it reduce almost completely. Add the Worcestershire sauce, tomato puree, the herbs tied with a string (bouquet garni), the stock and bring it to a boil. Reduce the heat and simmer until the thickened. Season well with salt and pepper.
Boil the potatoes, skin on, until you can easily stick a knife through them. Strain, peel and mash with butter. Stir in the egg yolks and season with salt and pepper.
Pull out the tied herbs and spoon the meat into the bottom of an ovenproof dish. Layer the mash all over it and form peaks with a fork. Sprinkle it with the parmesan cheese and bake in a 180C/350F oven for about 20min, until golden.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: cabbage, celery, chard, courgette, italian, know your onion, know your onions, knowyouronion, knowyouronions, minestrone, onion, onions, potato, potatoes, rice, soup, starter, swiss, vegetable, vegetarian | No Comments »
If using dried beans, soak them for 2 hours. Fry the minced onions and diced vegetables in 8 tbsp olive oil, over a medium heat. Add the beans, bay leaves, cover with stock or water and season lightly with salt and pepper. Cook for 45min or until the beans are tender. Then, add the rice and more water, if necessary to cover everything. Simmer for another 15-20min. Adjust seasoning and serve.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: american, celery, chowder, corn, course, haddock, know your onion, know your onions, knowyouronion, knowyouronions, leek, main, milk, mussel, onion, onions, potato, potatoes, smoked, starter, white, wine | No Comments »
In a large saucepan, put the mussels, wine and water and bring to the boil. Cover and cook for 3 minutes. Remove from the heat, let it rest for a few minutes and strain, reserving the cooking liquid. Discard any mussels that didn`t open. Remove the remaining ones from their shells and set aside. Melt the butter in the same pan. Stir-fry the chopped onion, diced celery and sliced leek for 10min, until softened. Stir in the diced potatoes with the vegetables. Pour over the milk and top up with the stock and mussel liquid. Bring to the boil, then reduce to a simmer for 15 minutes, until the potatoes are tender. Remove from the heat and ladle half of the mixture into a food processor and whizz until smooth. Return to the pan over a gentle heat. Add the fish and sweetcorn and bring to the boil. Adjust seasoning. Add the mussels back to the pan and serve in soup bowls, sprinkled with parsley.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: american, apple, apples, celery, grape, know your onion, know your onions, knowyouronion, knowyouronions, lettuce, salad, waldorf, walnut | No Comments »
Rinse and slice the celery stalk, crosswise. Halve and seed the grapes. Peel, halve, seed and chop the apple. In a medium sized bowl, whisk together the mayonnaise (or yoghurt) and lemon juice. Add 1/2 tsp of salt, 1/4 tsp of fresh ground pepper. Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.
