Tomahawk Steak

Another fantastic episode from the wonderful Nigel Barden’s Drive Time Dishes

From Simply Good Food TV

All episodes are available on Amazon Prime

www.youtube.com/watch

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Nigel Barden’s Drive Time Dishes

Chuffed to be involved with the wonderful Nigel Barden’s new series

Nigel Barden’s Drive Time Dishes with Simply Good Food TV

All episodes are available on Amazon Prime

www.youtube.com/watch

STOVIES

Traditionally I think I’m right in saying that stovies would have been eaten as a main course, but, me being me, I like to use them as an accompaniment. this recipe is a cracking way of using up any left over tatties and gravy, and, yes! I think you really have to use some beef dripping!! Sorry!

If you do have some leftover roast beef or lamb bits, by all means add these to your stovies mix

 

Shopping List

50 g of good quality beef dripping

  • 2 medium onions peeled and thinly sliced
  • 1 kg of cooked King Edward potatoes, cooled and cut into chunks
  • 300 ml of good quality meat juice and gravy
  • a handful of chopped parsley

Method

  • Melt the dripping in a heavy based pan, now add the onions and coat really well with the dripping, and continue to cook on a slow heat for 10 minutes
  • Now add the potatoes and season really well with salt and pepper, and give them a good stir
  • pour in the meat juices and gravy and bring to the simmer
  • cook for 5 minutes until the potatoes are well coated in the thick gravy
  • add the chopped parsley, stir and serve immediately

    food pot kitchen cooking
    Photo by Tookapic on Pexels.com

SCOTCH BROTH

Now, before I get inundated with emails, txt’s, phone calls, and people sending me jelly fish!! I know I’ve left out the peas! But I thought life is too short to be soaking peas! 

This recipe will serve 4 people really well

Shopping List

 

250g of carrots, peeled, diced

250g of turnips, diced (turnip not swede)

2 medium onions, peeled, diced

1 celery stalk, dice

1 leek, white part only, sliced thinly

150g of pearl barley

salt and freshly ground black pepper

2.3litres of good quality lamb or mutton stock

100g of fresh kale chopped

500g of lamb shank

Method

  1. Place the lamb shank in a pan large enough to hold the shank and enough water to cover, season well and simmer for 2hours or until the meat is very tender
  2. lift the shank out onto a plate and allow to cool
  3. add the pearl barley and the stock, bring to the boil, then simmer for 10 minutes
  4. now add all of the other ingredients except the kale and simmer for a further 15 minutes
  5. carefully shred the meat from the shank bone and add the meat to the broth
  6. add the kale and simmer for a further 5 minutes

check the seasoning and finish with some chopped parsley

the broth will taste even better the following day, and you can freeze it!

Happy cooking 

Jon

soup with minced herbs on round white ceramic plate
Photo by Zak Chapman on Pexels.com

 

 

CLOOTIE DUMPLING

Clootie dumpling is a traditional Scottish pudding, Usually most closely associated with Christmas and Hogmanay, or for holidays as a celebration cake. Many Scots will have fond memories of their grandmothers or their mothers making it.

If you haven’t tried this comforting pudding, why not try making a clootie dumpling this Christmas instead of your usual Christmas pudding?

For those of you who don’t know what it is, a clootie dumpling is a spiced fruit pudding that is then wrapped in a muslin cloth and simmered in water until cooked. Usually served with custard, and of course, a wee dram!, You can buy Clootie dumpling cloths online, or, you can use a piece of muslin cloth, the choice is yours.

SHOPPING LIST

500g plain flour (or plain cake flour)

200g beef suet

250g castor sugar

250g raisins

250g sultanas

1 tsp ground cinnamon

1 tsp ground allspice

1 tsp ground ginger

1/4 tsp freshly grated nutmeg

3 tsp baking powder

1/2 tsp salt

2 large eggs

1 bramley apple, peeled and grated

3 tbsp black treacle

100ml whole milk • extra plain flour for dusting

METHOD

1.Dip your dumpling cloot into the boiling pot of water to soak it for a few minutes.

2. Wring it out to remove the excess water.

3. Now spread the cloot over a large work surface and dust it fairly generously with plain flour. The layer of flour does not need to be thick but do make it even.

4. The wet cloot and flour combine to form a protective glue-like waterproof surface so make sure the flour reaches far enough to the edges of the cloot, so that the flour will cover the whole dumpling when the cloot is drawn up around it.

5. Empty the dumpling mixture on to the cloot and draw up the cloot around it.

6. Tie it with string, wrapping the string twice around, tie it twice as tight as can be pulled.

7. When you tie the cloot leave a bit of spare room at the top, for the dumpling will expand a little. Make sure to cut a generous length of string so you can tie the excess on to the pot handles to suspend the cloot when it is submerged in the water.

8. Put the lid on and keep on a low simmer for 4 hours.

9. When the dumpling is ready you can lift it out by the string that was attached to the handle. Remove the cloot and transfer the dumpling to a baking tray.

10. Dry the dumpling in a 180˚C preheated oven for 15 – 20 minutes.

11. When you first remove the cloot you will have a white glutinous skin which covers the surface of the dumpling. After it has been in the oven it will become darker and form a nice crust on the outside of the dumpling.

12. When you’re ready to serve, slice your Clootie pudding into portions, serve in warm bowls with custard, or ice cream, and definitely a wee dram of whisky or Drambuie

Absolutely fantastic, a wonderful pudding to grace any table,

Happy cooking

Jon

PORK POT AU FEU

Now before you all lose your mind! And bombard me with emails, voicemails, telegrams, text messages, and send me jellyfishes!!! I know that you would normally use beef cuts in this recipe, and,that every French Grand-mere will be after my tete!

But trust me, this is wonderful comfort food in a bowl

This recipe will serve 4 people really well

SHOPPING LIST

500g of belly pork, skinned, in one piece

1 ham hock on the bone

100g smoked bacon

6 Cumberland sausage browned on a griddle pan for a few seconds on each side

100g of pearl barley

3 carrot

2 onion cut into quarters

4 cloves of garlic with skin on

4 medium potatoes, cut into big chunks

2 leeks sliced into rounds

1 red pepper cut into slices

1 small Savoy cabbage cut into quarters, core removed

1 tsp turmeric

2 tbsp vegetable bouillon

1 bouquet garni

seasoning

cold water

Method

1 Preheat the oven to 190C

2 Place the ham hock, belly pork in a large casserole dish, then add the bacon, sausages, barley, carrots, onions, garlic, potatoes, leeks, red pepper, cabbage, turmeric, bouillon and Bouquet garni. Season well and add enough cold water to cover the ingredients. Cover the casserole dish and transfer to the oven to cook for 3 hours.

3 After the 3 hours, the ham hock and belly pork should fall apart and be beautifully cooked, To serve, ladle the vegetables into a bowl, place the meat on top and serve with crusty bread

This is as simple as you can get! But tasty as you can possibly get!

Happy cooking

Jon

BHUNA BEEF CHEEKS

I’ve been using Beef cheeks in a variety of dishes ever since I was introduced to them many many years ago when I was a spotty faced “no all no nothing” young commis chef by an old boss of mine who’d made a beef chilli using cheeks, I tasted it and thought it was absolutely fantastic, so beef cheeks make frequent appearances in one form or other on my menu, they’re reasonably inexpensive, have a wonderful beefy flavour, and, can be used for a multitude of dishes

This recipe does require you to marinade the cheeks over night, not essential, but definitely benefits from doing so,

“Bhuna is a term you commonly find on restaurant menus. It refers to cooking meat with spices with little or no water added. This requires constant stirring to prevent the spices sticking to the bottom of the pan but the resulting dish is rich and intense in flavour from the caramelisation of the onions and the frying of the spices.”

Serves 4-6 people

SHOPPING LIST

1kg of beef cheeks cut into 4cm cubes

A good splash of rapeseed oil

½ tsp cloves

4 cardamom pods

½ tsp black peppercorns

2 bay leaves

3 green chillies, slit lengthwise in half

250ml water

2 tomatoes, finely chopped

A piece of fresh ginger, finely chopped

3 tbsp tamarind paste

Juice of ½ lemon

2 tbsp chopped fresh coriander

A pinch of sugar

FOR THE MARINADE

2 onions, finely chopped

3 tbsp ginger garlic paste

2 tsp salt

2 tsp chilli powder

2 tsp cumin seeds roasted in a dry frying pan and then ground

2 tsp ground coriander

½ tsp ground turmeric

METHOD

1. Mix together all the ingredients for the marinade. Add the beef cheeks pieces and coat it well, and set aside, overnight if possible but at least an hour

2. Heat the rapeseed oil in a large heavy based pan, add the whole spices and bay leaves and let them splutter, but don’t allow to burn.

3. Add the marinated meat and stir well over a high heat, until the juices are absorbed and the meat begins to brown and caramelise.

4. Now Add the green chillies and water, reduce the heat, cover and cook gently for 2 hours, until the beef is about two-thirds done.

5. You can now Add the tomatoes and ginger and cook for 10 minutes over a high heat, stirring all the time to mash up the tomatoes. You may need to add a couple of splashes of water to prevent the sauce sticking to the bottom of the pan.

6. Now stir in the tamarind paste and lemon juice, followed by the chopped coriander. Finally add the pinch of sugar.

You’re Bhuna should by now be absolutely unctuous, serve with some basmati rice and naans