Great Kitchen

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 · ...

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 j...

Diner Style Glazed Meatloaf Ingredients: For the meatloaf: 120g of freshly made bread crumbs (2 cups) 1 medium onion, peeled and cut into chunks 2 medium eggs, beaten 2 pounds extra lean ground beef (I use ground steak) 2 TBS Peppadew Sweet Piquante Peppers Mild Chopped 1 1/2 tsp dry mustard powder 1 1/2 tsp salt 1/2 tsp freshly ground black pepper 180ml whole milk (3/4 cup) 120g grated cheddar cheese (1 cup) For the Glaze: 125g of tomato ketchup (1/2 cup) 1/2 tsp dry mustard powder 2 TBS soft light brown sugar, packed 1/2 TBS liquid from the Peppadew Sweet Piquante Peppers jar Instructions: Place the onion, peppers, eggs, Worcestershire sauce, dry mustard powder, salt, pepper and milk into a blender. Blitz until smooth. Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a large shallow roasting tin. Line a loaf tin with plastic cling film. Place the meat, bread crumbs and cheese into a large bowl. Pour the mixture from the blender over top. Mix all together lightly with your hand...

Short Ribs a La Sauerbraten Ingredients: 6 pounds beef short ribs 480ml tomato ketchup (2 cups) 480ml water (2 cups) 1/4 tsp ground allspice 2 TBS sugar 2 TBS prepared horseradish 2 broken bay leaves 2 TBS dry mustard powder 2 TBS red wine vinegar 2 TBS worcestershire sauce 1/2 tsp black pepper 1 tsp salt 4 onions, peeled and thinly sliced flour fat for browning Instructions: Place the ribs into a bowl. Whisk together all of the ingredients, with the exception of the flour and fat. Pour over the ribs. Cover and then refrigerate overnight. The next day take them out of the fridge. Remove the ribs from the marinade, reserving the marinade. Pat the ribs dry and coat in flour, shaking off any excess. Heat some fat in a large flameproof casserole. Brown the ribs in the fat on all sides. Once you have browned them well, pour the reserved marinade over top. Bring to the boil, then cover and simmer over low heat for 1 1/2 hours to 2 hours, until tender. Delicious! Notes: Alternately these can ...

Baked Sausage & Gravy  Ingredients: For the Vegetables: 3 medium potatoes, unpeeled and cut into chunks 1 medium sweet potato, peeled and cut into chunks 2 carrots, peeled and cut into batons 1 medium onion, peeled and cut into quarters 1 clove garlic, peeled and minced 1 TBS olive oil 1 tsp dried thyme 1/2 tsp dried oregano salt and black pepper to taste For the gravy: 1 TBS butter, melted 1 1/2 TBS plain flour 240ml chicken or beef stock (1 cup) You will also need: 4 thick herby sausages Instructions: Preheat the oven to 200*C/400*F/ gas mark 6. Have ready a baking dish deep enough to hold the vegetables and sausage. My 7 by 10 inch dish is the perfect size. Whisk together all of the ingredients for the gravy. Pour this into the baking dish. Toss the prepared vegetables in a bowl together with the oil, herbs, garlic and some seasoning. Pour them into the baking dish with the gravy. You will have lots peeking over top. This is perfect as they will caramelise a bit. Top with th...

Honey Mustard & Balsamic Lamb Chops ingredients: 4 (8) lamb chops, well trimmed freshly ground black pepper fine sea salt light olive oil to fry 120ml (60ml) good balsamic vinegar (1/2 cup (1/4 cup) 2  (1)TBS liquid honey 2 (1) TBS grainy Dijon mustard 2 (1) cloves of garlic, peeled and crushed 6 (3) sprigs of fresh rosemary instructions: Pat the lamb chops dry and season all over on both sides with salt and black pepper to taste.  Whisk together the balsamic vinegar, honey,  mustard and garlic.  Set aside. Heat a bit of oil in a large non-stick skillet along with the rosemary.  Add the seasoned chops and sear well on both sides, cooking for about 2 minutes per side, or to the level of doneness you desire.  Remove to a plate and keep warm. Add the balsamic vinegar mix to the pan and allow it to bubble up. Cook until the mixture thickens and turns sticky.  Return the chops to the pan, turning to coat them in the glaze.  Serve immediately. sourc...

Mapled Pork Chops ingredients: 2 thick meaty, bone in pork  loin chops, the fatty edges slashed at 1/2 inch spaces (this helps to keep them from curling up when they are cooking) 1 1/2 tsp minced dry onion 1 1/2 tsp vinegar 1 1/2 tsp Worcestershire sauce 1/4 tsp salt 1/4 tsp mild chili powder pinch black pepper 2 TBS pure maple syrup 2 TBS water instructions: Preheat the oven to 200*C/400*F/ gas mark 6.  You will need a shallow baking dish large enough to hold both chops side by side. Place the pork chops in a single layer in a lightly buttered shallow baking dish. Whisk together all of the ingredients until well combined. Spoon evenly over the chops. Cover the dish tightly with foil. Bake in the preheated oven for 45 minutes, basting occasionally. Uncover and baste again, then return to the oven, uncovered  for a further 15 minutes, until cooked through and golden.  Serve hot with some of the juices spooned over top. Delicious! source :  https://theenglishkitch...

Ham & Cheese Casserole ingredients: 225g uncooked egg noodles  (1/2 pound) 3/4 pound of cubed fully cooked ham 1 tin (295g) condensed cream of chicken soup (10 3/4 oz) 120ml milk (1/2 cup) 150g frozen cut green beans, thawed (1 cup) 125g grated strong cheddar cheese (1 cup) a handful of buttered cracker crumbs Seasoning to taste instructions: Cook and then drain the noodles really well. Mix them in a bowl with the ham, soup, milk and green beans. Season to taste with salt and black pepper, remembering that ham and cheese are both salty. Preheat the oven to 180*C/350*F/ gas mark 4. Butter an 8 inch square casserole dish. Spread half of the ham mixture in the dish. Cover with half the cheese. Spoon on the remainder of the ham mixture. Sprinkle with the remaining cheese and cracker crumbs. Bake, uncovered, in the preheated oven for 35 to 40 minutes, until bubbling, heated through and the cheese has melted. source :   https://theenglishkitchen.blogspot.com/

Garlic Butter Steak with  a Creamy Mushroom Sauce ingredients: 2 (7-ounce) rib eye steaks, each about 1 inch thick fine sea salt and fresh ground black pepper to taste 1 TBS olive oil, divided 2 TBS butter, divided 4 cloves of garlic, peeled and bashed/broken open 3 to 4 sprigs of thyme For the sauce: 1 clove garlic, peeled and crushed 1 tsp Balsamic vinegar 10 to 12 quartered  closed cup white mushrooms 120ml light cream (1/2 cup) instructions: Bring the steaks to room temperature by unwrapping them and leaving them to sit open to the air for at least half an hour.  Season them all over lightly with salt and black pepper. Heat a large heavy based skillet over medium high heat. Add the oil and when it begins to shimmer and smoke add the steaks very carefully. It will sputter and spit.  Cook for three minutes on one side, then flip over and cook for a further 3 minutes on the underside. They should be nicely browned. Reduce the heat to medium low and add 1 TBS of the ...

Pork & Rice Casserole ingredients: 1 pound leftover roast pork (about 2 cups) diced 1 TBS vegetable oil 1 medium onion peeled and diced 2 sticks celery, trimmed and diced 325g cooked rice (2 cups) 1 tin of condensed Cream of chicken soup (10.5 ounces or 294g), undiluted 3 TBS Soy sauce black pepper to taste Optional topping: 4 TBS cracker crumbs 2 TBS grated cheese instructions: Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a shallow 2 litre/2quart casserole dish.  Set aside. Heat the oil in a large skillet.  Add the onion and celery and saute until the vegetables have begun to soften and the onion is translucent. Add the pork and cook for a few more minutes until it begins to lightly brown. Stir in any cooked vegetables you are using and the rice,  along with the condensed soup and the soy sauce.  Mix well to combine.  Season with some black pepper to taste, and then spoon the mixture into the prepared casserole dish. Mix together the cracker cr...

Oven Braised Beef Stew ingredients: 3 TBS olive oil 2 onions, peeled and chopped 2 cloves of garlic, peeled and minced 1 leek, trimmed, washed and sliced 1 stick celery, trimmed and chopped 2 large carrots, peeled, sliced in half and then cut into half moon chunks 2 parsnips, peeled, quartered and sliced into 2 inch long bits 1/4 of a small swede, peeled and cut into 1/2 inch cubes (rutabaga) 6 medium potatoes, peeled and cut into quarters 2 1/2 pounds good quality beef stew meat, cut into cubes 2 TBS plain flour 2 pints  beef stock (5 cups, or to cover) 1 TBS Balsamic Vinegar 1 TBS Worcestershire Sauce 2 TBS tomato ketchup 1 bay leaf, broken 1/2 tsp dried thyme 1/2 tsp dried marjoram salt and black pepper to taste 1 TBS chopped fresh flat leaf parsley to garnish at the end instructions: Preheat the oven to 180*C/350*F/ gas mark 4. Heat 1 TBS of the oil in a large  flame proof casserole.  Add the beef cubes, working in batches.  Try not to overcrowd the pan.  Br...

City Chicken ingredients: 1 1/2 pounds of pork tenderloin, cut into 1 1/2 inch cubes salt and black pepper to taste 2 free range eggs, beaten lightly in a shallow bowl 180g seasoned dry bread crumbs (1 1/2 cups) in another shallow bowl oil for frying 6 to 8 wooden skewers, about 5 to 6 inches in length, pointed on one end 120ml chicken stock (1/2 cup) instructions: Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a shallow casserole dish large enough to hold all of your skewers in one layer. Trim and season the pork cubes with salt and pepper. Thread the pork onto the skewers, leaving a portion of the skewer bare at the end for holding. Roll the pork skewers into the beaten egg and then roll them into the bread crumbs to coat completely. Set them on a plate as you go along. Heat about 1/4 inch of oil in a large skillet. Working in batches as required (over-crowding the pan will cause the oil to cool), brown the pork skewers on all sides. Transfer the skewers to the casserole dis...