stews

11K views · 147 reactions | ✨ Devilled Sausages ✨ Great for an easy weeknight meal! 👌🏼 INGREDIENTS 500g beef sausages 1 onion, sliced 1 apple, sliced 1 tsp smoked paprika 1 Tbsp cornflour 250ml boiling water 1 beef stock cube 1 can crushed tomatoes, 400g ¼ cup relish 2 tsp mustard 2 Tbsp Worcestershire sauce ½ tsp brown sugar INSTRUCTIONS 1. Heat a large frying pan to a medium heat and brown the sausages on all sides then set aside. 2. Add the onion to the pan and sauté for a few minutes until it starts to soften. Add the sliced apple and sauté for a few more minutes. 3. Stir in the paprika and cornflour. Mix together the boiling water and stock cube until dissolved then pour into the pan and stir to combine. 4. Add the tomatoes, relish, mustard, Worcestershire sauce and brown sugar. Stir to mix and combine. 5. Return the sausages to the pan and simmer on low for 10 to 15 minutes until the sausages are cooked through and the sauce has thickened and reduced. 6. Serve on top of mashed potatoes with a side of green vegetables of your choice. Full recipe available at vjcooks.com 👩🏼‍🍳 | VJ cooks - Family food

AIR FRYER RECIPES FOR BEGINNERS | Hearty Chicken and Vegetable Stew | Facebook

45K views · 1.5K reactions | Lancashire Hotpot - Pub Grub, Episode 17 In this series, I’ll be showing you how to cook Delicious British Pub Food! Recipe for Lancashire Hotpot Ingredients (Serves 4): 500g lamb shoulder, diced 150g lamb kidneys, sliced Salt & pepper, to taste 4 carrots, sliced 1 large onion, sliced 2 garlic cloves, minced 2 tbsp flour 300ml chicken stock 200ml red wine 1 bouquet garni (2 sprigs rosemary, 2 sprigs thyme, 2 bay leaves) 1 tbsp Worcestershire sauce 4 large potatoes, thinly sliced 200g black pudding, sliced 100g butter, diced Salt & pepper, to taste 1 tsp fresh thyme leaves Method: Preheat the oven to 180°C. Season the lamb shoulder and kidneys with salt and pepper. In a large ovenproof pot, brown the lamb shoulder and kidneys over medium heat until golden. Remove and set aside. In the same pan, sauté the carrots, onion, and garlic until softened. Sprinkle in the flour, stirring well to coat the vegetables. Pour in the chicken stock and red wine, stirring to combine. Add the bouquet garni and Worcestershire sauce. Return the lamb and kidneys to the pan, ensuring everything is well-mixed, simmer for 20 mins until reduced slightly. Layer the potato then mixture, black pudding slices, potato, mixture, black pudding and finally the potato again. Arrange the sliced potatoes in overlapping layers over the top, ensuring the entire surface is covered. Dot with butter and season with salt and pepper. Cover the pot with a lid or foil and place it in the oven. Bake for 1 hour, then remove the cover and cook for an additional 30 minutes to allow the potatoes to crisp and brown. Garnish with thyme leaves, plate up and enjoy! #pubfood #britishfood #british #ukfood #series #pubgrub #LancashireHotpot | Food with george

Beef in ale with dumplings Get your elasticated waists out and give this dish of richness a go. Classic winter warmer. #northernnic #beefinale... | By Northern Nic’s Back Kitchen | Hiya everyone you alright? Not long up. I'm going to do a beef and dumplings today. Beef and ale with dumplings. I've had loads and loads of requests for dumplings and I don't make them very often. So I thought I'll make them today. I'm going to do them on the cooker. Usually I would do them in the slow cooker but I know that everyone doesn't have one so I'll do them on the cooker. So I'll get everything out. Take your meat out the fridge for at least half an hour before. Let it come to room temperature. This is the meat that I buy. It's a rolled brisket. Now I know seems expensive to come out of your weekly shopping budget but you can freeze half of that. We're not going to use all of that. It's an almost 30 pound but I'm only going to use one piece. If you've got a smaller family, cut the pieces in half and freeze them. That's the cheapest way to buy your meat. I've got that from my local butcher pioneer. Your butcher should be able to get you a rolled brisket. If you can't get that, some stewing steaks, good, shin of beef, the sliced brisket That's fine. Now cut it into chunks. Big chunks are better. If you're using rolled brisket just cut the strings and untie it then unroll it. Now cut it into big chunks. Into a bowl. Now don't be tempted to cut any fat off. You want that fat there so just leave it alone. That's a four kilogram piece of meat there. If that's too big for you just half it. The other piece of meat I've wrapped up that's going in the freezer. Now put two tablespoons of plain flour over the meat. Just get all the meat coated. I've put a bit of oil in a pan and we're going to brown the meat in batches. If you do it all together it's just going to boil. And we don't want it boiling just yet. While you're waiting for your meat to brown just finely chop an onion. I've got mine in my little blender. So if it browns, just move it aside. Go in with your next batch. All these burnt bits on the bottom. That's what we want. We want those. Add more oil if you need to. Last of the meat done. Into the pan with your chopped onion. Half teaspoon of salt and three sticks of finely chopped celery. Fry those off for two or three minutes and all of the brown bits from the bottom will lift off. Now even if you don't like celery put it in. You're not going to know it's there. It'll just make it taste lovely. Going with two beef stock pots. I've got a 500 million bottle of ale. This is black sheep. You can use any. Just putting a little bit in. Just to lift the gnarly bits on the bottom. Want the bottom of the pan to be clean. Beef straws back in the pan. With the rest of the air. Top up with 500 mils of water. Look at the colour of this gravy already. Now you just know that's going to be good. Bring it to the boil. Once it's boiling, pop a lid on. Now reduce the heat to a simmer and we're going to cook that for two hours and I'm going to go and have a shower. Back again. Fresh as a daisy now. So now we'll make up the dumplings and for that you need some suet. And you can buy this anywhere. This was in Aldi. So you need 125 grams of this. Into your bowl. 200 grams of self-raising flour. Half teaspoon of salt. Or half teaspoon of pepper. And a hundred and 150 mils of water. If you want some parsley in there. You can chop some up and put that in now at this point. But you don't have to. They're fine without the parsley. Take your rings off. Get your hands in and get it mixed together. There so it comes into a bit of a ball. Put it onto your board. You just want to separate the dough. Into little balls like that. You'll get 10 to 12 out of this. Depending on how big you want them. Now I've got thirteen pieces. So this has actually had three hours. The meat is nice and tender. See that breaks on the back of the spoon. But I want my gravy to be a bit thicker. So we need a tablespoon of cornflour in a little cup with a splash of cold water. Plenty. Stir it up. Goes into your pan. Now don't add more than a tablespoon of cornflour at a time. You don't want it too thick. So let it come to the boil and you should see it thicken. Just got some mashed potatoes boiling and some carrots and green beans. Now we're going to transfer the casserole into a dish so we can put the dumplings on top. There we go. We're just going to place the dumplings on top. They will swell up. They're all on the top there. Now that looks amazing already and it smells delicious. That goes in the oven on one 80 for about half an hour. Got a quick last minute Yorkshire pudding going in. Now I can't be bothered to do individual ones. So I've just done one big one. Heat your oil. You want hot oil in a tray. 22240. Then your mixture. A cup full of eggs. A cup full of milk. A cup full of plain flour. I use a tea cup. Mix it all together. Pour it into the hot oil. 220 for 10 minutes. Turn it down to 200 for 20. They look good. 10 minutes more. I keep a tray on the bottom of the oven. I keep a tray on the bottom of the oven just to catch any spills and then that saves you cleaning the bottom of your oven every time you've cooked. I just washed the tray, fired it in the dishwasher. Look you can see that rising. It's been in 10 minutes. I'm turning it down now to two00. There we go. That's all ready. Yorkshire pudding, sauteing veg, Gone. That's special. Those dumplings are delicious and that meat just disintegrates. It just falls apart. Give that a go. It's beautiful. Don't worry about the alcohol in it. It burns off so there's not actually any alcohol in there. Just a lovely deep tastiness. That is really scrummy. Anybody would be happy to have that. My family included. It's literally gone. Within 10 minutes. Cleared. So enjoy your dinner whatever you're having. Give this a go. You'll be pleased she did. And you'll realise that dumplings are that easy. You'll always make them yourself now. Have a great day folks and I'll see you soon. Don't forget to like and share.

451K views · 3.9K reactions | Slowcooker Cocktail Sausage & Potato Casserole - 636 cals a serving 🥘The PERFECT recipe to feed the house all through the colder months. Don’t forget to preorder my new book Six Ingredient Slowcooker, £10 on preorder 📕 (FULL RECIPE IN COMMENTS) | Bored of Lunch

Hotpot I make it the way my mam made it & it’s a firm favourite #northernnic #hotpot #lambhotpot #cumbriancooking #easymeals #slowcookerrecipies... | By Northern Nic’s Back Kitchen | Morning. Are you okay? You alright everyone? So I'm going to make a hotpot today or my version of a hotpot today because I make it slightly different all the time. Um so I've got my slow cooker on. I'm going to do it in the slow cooker. I've even got some lamb leg steaks. I got these from Pioneer. Show you them. They're about 2 fifty each. You can use any sort of lamb. You can buy stew and lamb and that's a bit cheaper. It's just a bit fattier. So you. Got four because this is for four. It's for four but it'll feed There's four good lamb sticks. I'm stead quick. I've chopped four carrots, a turnip, two sticks of celery. Normally I like to put some leeks in a hotpot but I don't have any. So we're not having a in there go. I like to keep my potatoes whole. That's how my mum done it. Some people slice the teddy on the top. If you do it that way you'll have to do it in the oven. It won't work in the slow cooker. So potatoes go in as well. Give it a mix around. Just you know a beef stock pot. Must wash me up. And some water out the kettle. Now I put black pudding in mine but if you're doing it in the slow cooker don't put your black pudding in yet. If you put it in now it'll just mash up and black pudding's already cooked. But we're going to finish this in the oven later on. So I've put water in. Not to the top. I'd say the water's coming to about there. Maybe twothirds. Two thirds of water. The slow cooker's on high. And it's going to go on for 5 hours. Sorry I've got me back to you. 5 hours. Now you all like a bit of clean film. So yeah a seal. Now that's it. You don't have to think about that for five hours. 5 hours. Go and get on with your day. If you want to keep it in there all day put it on low and it'll be ready from for when you get back in wherever you're going. But that's Sunday dinner sorted. Easy as that. Right I'll come back to you later on in the day. Have a good one. See you soon. I called that cling film. It's not it's foil. Foil. Right so it's been 5 hours. Let's have a look at this. That looks good. So we need some gravy in. Just put some gravy granules in because you want all that stock to thicken up. Give it a mix round. Once you've mixed it up and you've got all your gravy granules mixed in I'm going to put your black pudding in and then put it in the oven just to finish off. I like my black pudding to be a bit firm. I don't like it to be disinfigrated. So I've got me black pudding. And we'll just nestle it in. Come and have a look. Just sort of nestle it half in half out of your gravy. And it needs to go in the oven for about half an hour. I've gotta put the oven on. 2 hundred for about half an hour. So this should be ready now. The house smells lovely. Smells dead nice. Out. Try not to burn yourself. Right come and have a look at this. How nice does that look? Come in and have a proper look. Proper close up. So you've got no dishes. No dishes at all. Everything's done and in the one pan does find some meat. Your meat's falling apart. Look. Come close. You don't even need a knife. Beautiful. Make that next Sunday. Burn in me mouth. Like it. Definitely share it. See you soon. Bye.

Probably one of the best meat dishes Ive ever tasted! | Probably one of the best meat dishes Ive ever tasted! | By Learn new RecipesFacebook

I learned this stew in a 5 star restaurant! The best I’ve ever eaten | I learned this stew in a 5 star restaurant! The best I’ve ever eaten | By That Recipe | Best beef stew ever. I never get tired of making it. Start by cutting one kilo of beef and stir fry, remove all the meat from the skillet, add one medium onion, two carrots chopped into cubes, two celery stocks chopped into smaller pieces, four crushed garlic cloves, two table spoons of unsalted butter, 300 grams of button mushrooms, two tablespoons of wheat flour. Now add all the meat we made. The vegetable stir fry, the mushrooms, 200 milliliters of red wine, 200 grams of tomato paste, 1 teaspoon of salt, one generous pinch of black pepper, 1 teaspoon of dried rosemary, 1 teaspoon of dried basil, 2 teaspoons of smoked paprika, two teaspoons of sugar, 800 milliliters of hot water, and let it all cook for 1 hour. Add four medium potatoes, 150 grams of peas, and let it all cook parsley to taste. That recipe is ready. Thank you for sharing this recipe. See you next recipe. Bye I.

Dr Barbara O'Neill

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