Great Kitchen

Roasted Garlic Butter Bean Mash Recipe : ·       400g butter beans (1x tin) ·       4 large cloves garlic  ·       1 tablespoon olive oil ·       10gbutter,softened ·       50 mls cold water ·       Coarse sea salt and freshly milled black pepper, to taste Method: 1.     The oven should already be on for the tomatoes and mushrooms.  2.   Wrap the garlic cloves in foil and bake in the oven for 20 mins - because of the timings, put the garlic in the oven 5-10 mins before the tomatoes and mushrooms go in.  3.    After 20 mins, the cloves should be soft enough to squeeze and mash. Allow to cool, then peel and mash, and combine well with the softened butter.  4.   When the steaks are resting, heat up the olive oil in a pan, turn down to a medium heat, add the butter beans and stir and press until softened. After about 3 minutes, add the water, stir, then add the garlic butter. After a couple more minutes, take off the heat, mash a little more, then season to taste with the salt and pepper.

Ingredient : For the steaks: ·       2 rump steaks ·       6 tablespoons red wine ·       1 teaspoon dried thyme  ·       1 teaspoon paprika ·       2 large garlic cloves, crushed ·       1 tablespoon olive oil  For the Chimichurri Sauce : ·       1 medium red chilli, seeds removed, finely chopped ·       1 small green chilli, seeds removed, finely chopped ·       3 garlic cloves, peeled and finely chopped ·       1 tablespoon finely diced red onion ·       2 heaped tablespoons finely chopped flat leaf parsley ·       2 heaped teaspoons dried oregano ·       1/2 teaspoon coarse sea salt  ·       5 tablespoons red wine vinegar ·       3 tablespoons extra virgin olive oil ·       Grated zest of half a lemon ·       1/2 lemon, freshly squeezed Method: 1.     For the Chimichurri sauce: Prepare all of the sauce ingredients as above, and combine in a small bowl. Cover and refrigerate for at least 4 hours. 2.   For the steaks: Combine all of the steak ingredients above, apart from the meat, i

Cheesy Creamy Mash Ingredient ·       4 medium sized potatoes, peeled and cut into small chunks ·       Large pinch of salt ·       Knob of butter ·       1 tablespoon mascarpone  ·       Handful of grated cheddar cheese ·       100ml milk ·       1/4 teaspoon freshly ground pepper  Method :  1.     Put the chopped potatoes in a saucepan, cover with cold water, add a pinch of salt and bring to the boil on a medium to high heat. Boil for 20 mins then drain the water from the pan.  2.   Mash the potatoes whilst still steaming hot, then add the butter, cheese, mascarpone and mash some more. Put the pan back on the hob on a low heat, add the milk and pepper, and stir with a wooden spoon until hot and creamy. Serve.

Mushroomy Spinach Ingredient ·       6 Mushrooms (closed cup or chestnut), sliced ·       2 cloves garlic, finely chopped 1 teaspoon fresh thyme leaves ·       Small knob of butter ·       2 tablespoons olive oil ·       100g spinach (about 1/2 a large bag) Method: 1.     Melt the butter and 1 tablespoon of olive oil together in a pan (on a medium heat), then add the garlic and fry off for about a minute or so.  2.   Add the mushrooms with another tablespoon of oil, a pinch of salt and pepper and cook for around 3-4 minutes.  3.    Add the spinach to the pan and switch of the heat whilst constantly stirring the spinach until it has wilted.  4.   Drain off any excess liquid from the pan and serve immediately. 

Spicy Lamb Steaks Ingredient     ·       4-6 lamb rump steaks (around 700g) ·       1 heaped teaspoon oregano ·       1 teaspoon finely chopped fresh rosemary ·       1 heaped teaspoon paprika ·       1 teaspoon cumin ·       Salt and pepper to season (after cooking) Method: 1.     Mix together the oregano, rosemary, paprika and cumin, and sprinkle over the lamb steaks. Use the back of a teaspoon to spread the rub into the steaks and leave in the fridge for at least an hour. 2.   Add a drizzle of olive oil to a griddle pan on a medium-high heat and leave for a minute or so to heat up fully. Add the steaks to the pan and cook for around 4-5 minutes on each side so that the steaks are charred like they would be on a BBQ, whilst still pinkish in the middle. Rest for 5 mins (I wrapped mine in foil to reserve the juices), then serve. 

. Butter Fried Parsnips Ingredients: 2 large or 4 small to medium sized parsnips fine sea salt and coarsely ground black pepper to taste 3 TBS butter, divided 1 TBS of honey Instructions: Peel your parsnips and then slice into rounds. If they are very large, take the largest part and cut in half down the centre and then into half moons.  (About 1/4 inch thickness.)  Cut the smaller parts simply into rounds. Melt 2 TBS of the butter in a heavy bottomed skillet over medium low heat.  Once it begins to foam add the parsnip slices in a single layer. (You may need to add them in batches, moving cooked ones to the side as you go.) Season lightly all over to taste with salt and pepper.  Cook until beginning to turn golden brown on the underside and then flip them over, seasoning the other side lightly.  Cook until fork tender and golden brown.  Add the remaining TBS of butter and the honey, stirring to coat them all. Remove from the  heat and serve immediately. Delicious! source :  theenglish