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      26.11.2013 11:41
      Very helpful



      One of my favourite dishes

      This was one of my favourite dishes that my mum used to cook when I was little and I regularly make it now as not only is it tasty, but it reminds me of happy times.

      You will need:

      A packet of diced pork
      A handful of plain flour
      About a teaspoon of dried thyme
      3 sticks of celery
      One small onion
      Half a litre of orange juice
      Half a packet of dried apricots
      A chicken stock cube

      And I find this goes wonderfully on a bed of white rice

      Mix the flour and thyme together in a bowl and throw the diced pork in and mix it all around so you get a nice coating on the pork.

      Brown the pork off in a frying pan and transfer to a casserole dish

      Slice up the onion and celery sticks and chuck those in together with the apricots.

      Make the chicken stock cube up with boiling water to half a litre and then top up to a litre with orange juice. Yes, really!!

      Pour over the meat and vegetables and that's it!

      Slam it in the oven at 180 for about and hour and a half or two hours of you can wait and voila - a wonderful hearty pork casserole. Perfect with rice and baby broccoli.

      Enjoy x


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      24.06.2013 13:53
      Very helpful



      My perfected pork alentejana recipe

      A little background information

      A lot of you probably don't know this but for a short while when I lived in Portugal I worked as a chef in a busy restaurant in Praia da Luz. I haven't been trained as a chef but always loved food and anything to do with cooking. I started off as the dishwasher, then was promoted to Commis Chef and then one day the chef collapsed when the restaurant was packed. I had to stand in and take over. It wa scary but I had been observing the chef with an eagle eye and picked up lots of tips. After a few nightmare episodes where I nearly set the kitchen on fire, earned the name 'fire starter' and gave every child beans with their meal, I soon got the hang of it and went on to work as the head chef for 18 months. It is all true and the story has been written in one of my ebooks.

      Pork Alentejano is one of my favourite Portuguese recipes and one that my family love. It's an earthy dish and should be served rough and ready, mopped up with bread or rice. Originally, from the Alentejo you can usually find it on most menus in the Algarve. Here is my version:


      1 kilo pork fillet (always choose good quality pork)
      1/4 cup of white wine
      1 tbsp paprika
      1 tsp tomato puree
      salt & pepper
      3 cloves of garlic (roughly chopped with skin on)
      4 tbsp olive oil or lard
      1 kilo of clams
      1 onion
      5 potatoes, peeled and cut into large pieces
      tbsp fresh coriander
      10 -12 black or green pitted olives (optional)


      Deep oval dish, either glass or earthenware
      Large glass bowl
      2 large frying pans preferably non-stick and with lids
      1 cup
      1 tbsp
      Sharp meat kniife
      Chip pan or electric fat fryer
      Serving dish
      Vegetable knife


      1. Take a deep oval dish, glass or earthenware, make up a marinade of garlic, paprika, salt, pepper and wine. Place the meat in the marinade and leave for up to five hours.

      2. Wash the clams under the tap, place in a large glass bowl. Cover with water and salt, (about 2tbsp), stir until the salt is distributed with the water. Leave to stand in the refrigerator for up to 4 hours until the clams have opened. Drain away the salty water, rinse thoroughly under the tap and put back into the refrigerator.

      3. Drain the meat and then fry in melted lard or olive oil on a medium heat until the meat is golden brown on both sides.

      4. Add the marinade to the pan, cover and simmer until the meat is soft and tender and the liquid reduced by half.

      5. In another pan add tomato puree, olive oil, onion, fresh coriander, salt and pepper; simmer gently for 6-8 minutes, until a sauce is formed. Add the clams.

      6. Deep fry the potatoes until a crispy, golden colour and then ad to the pan with the meat in

      7. Give the pan a good shake so the meat and potatoes are equally distributed, then add the clams and sauce to the pan so they sit on top of the pork. Black and green olives can be added at this stage. Gently shake the pan again. Cover and simmer for 3- 4 minutes.

      8. Serve on to a brightly coloured dish, add sprigs of coriander for decoration and garnish if you wish.

      You will have noticed I have mentioned about using lard. In a lot of traditional Portuguese dishes lard is used, the old Portuguese swear by it as my Granny always did and her meat dishes were delicious.

      I always serve this dish with a bowl of plain white rice but it is also tasty with slices of warm, crusty bread.

      Recipe serves 6

      The beauty of the dish is the golden potatoes mixed with the rich sauce. The white wine from the marinade gives the dish an extra lift and I always added black or green pitted olives to give the meal extra colour and flavour.


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        17.06.2013 19:39
        Very helpful



        A great alternative to Shepherd's pie

        Pronounced ba-boor-tea

        Traditional Cape South African dish


        minced beef or lamb if you prefer or a mixture or any minced red meat/soy equivalent

        2 onions, thickly sliced 3 cups water, or as needed
        1 tablespoon vegetable oil 1 slice white bread
        1 cup milk 1 tablespoon curry powder

        2 eggs 1 tablespoon white sugar

        2 teaspoons salt 1/2 teaspoon ground black pepper

        1/2 teaspoon turmeric 2 tablespoons vinegar

        3 tablespoons chutney 6 almonds

        1/2 cup raisins 4 bay leaves

        WHAT YOU DO
        1. Heat water in a saucepan over high heat. Bring to a boil and add the onion slices. Reduce heat and simmer until the onions appear translucent, 3 to five minutes. Remove the onions and finely chop them.

        2. Heat the vegetable oil in a pan over medium heat. Stir in the onion; cook and stir until the onion has browned slightly.

        3. Preheat oven to 350 degrees F Grease a 7x11-inch baking dish. or Pyrex dish is what I use.

        4. Soak the slice of bread in the milk and gently squeeze out the milk; set the milk aside. Crumb the bread into a large mixing bowl. Mix bread together with ground beef, curry powder, 1 egg, sugar, salt, black pepper, turmeric, vinegar, chutney, almonds and raisins.

        5. Place the mixture the prepared baking dish. Pop the bay leaves into the meat. Bake in the preheated oven for 1 hour.

        6. Beat the remaining egg with 3 tablespoons of the drained milk. Pour over the meat and bake for another 30 minutes.

        You can add more curry powder to taste and change seasonings as you find what suits you. This is a really tasty dish and makes a great change from Shepherd's pie. You can make it as hot or not as you like.

        Hope you like it. Thanks for reading. This review may be posted on other sites under my same user name.



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          10.03.2013 00:00
          Very helpful



          Why the long face?

          Horse meat scandal! Are the supermarkets the only people to blame?

          In 1948 there was a horse meat scandal, the same year the NHS was introduced to Britons. In 2013, there is a horse meat scandal, the same year the NHS is being sliced up to the private sector - perhaps this is due to our current austerity program, and it is a viable debate. Although, one grisly factor sits uneasily in my bowel - the horse meat scandal hasn't really disappeared from the late 1940s. Horse meat was / is black market trade - for eateries private businesses to function at all after WWII - up to a million horses entered slaughter houses to facilitate the demand. Yes, the demand for businesses to survive during austere times. UK's GDP was nearly four times the size it is today, and the pressure for economic growth was far greater than it is today, the difference was, a grueling war had ended, and Britain was riding off a bounce - which in turn reflected in economic growth. Horse meat played a vital part to endorse such growth. The supermarkets weren't to blame then and they're not today, because Black market tradesmen who did business with established restaurants offered fresh-cut foul flesh, veal, and steaks at unbelievable prices. During a time of obscene national rationing the idea of having such decadence was too tempting, communities openly discussed the black market trade without shame. Plough-on sixty five years later, our food-chain has got notoriously complex; as have whole-sale trades, trends and markets. To seek where an origin of food has derived not only takes months to decipher but the knowledge gained afterwards may not be correct either. Therefore, actually pin-pointing those who're culpable will endeavour to be a very costly task without any obvious pluses. In fact, the price will be passed onto the already cash-strapped consumer; furthermore there'll be no benefits in doing so. Extra DNA meat testing from supermarket forensic teams doesn't make the produce safer. Horse meat is already safe to consume, even 100% horse which had signs of a pain-killing agents in the equine system - would be flushed out via the slaughter-house process. The chances of infection are not dissimilar to contracting e-coli bacterial strains - practically non-existent after being exposed to high temperatures while cooking on highly efficient modern cookers.

          Blaming a particular group for being scandalous has become an obsession in our media-frenzied minds - everyone is at it, usually ones who've never studied the history behind the facts. Rhetoric becomes facts and facts in time become history, by which the truth is ignored and no-one cares anyway. It won't surprise you that our governance knew about the horse meat saga for over six months prior to the reports circulating, about the period when wheat commodities got more expensive via the markets and therefore triggered an extensive report into other food commodities. You could cast blame on the supermarket for food quality, cooling procedures, storage processes, waste and not giving value for money, once they've got the produce. However, the blame stops there, they're not suppliers, farmers, or a black market outfit who you cannot see. And if you consider pressuring your suppliers for a good deal as the reason for this meat scandal, you are actually taking the debate into the realm of capitalism - this consists of 'power', 'money' and 'influence.' Scandals arrive to dislodge confidence and this time it is attired in a horse-outfit running around Sainsbury's aisles shouting: 'where's Mummy?' Overnight an average of 1% has been wiped off the worth of British supermarkets - hitting the heart of their finances. Consumerism reacts to the markets and suddenly you will see full-page adverts taken by Tesco and co, stating their apologies. Automatically, the blame is accepted, not duly they're to blame at all but by reacting as they've done, it calms down the markets. Supermarkets are all about status, public perception and they're governed by the financial markets - 'the blame game' is never fair.

          Capitalism creates crises - governance cuts are directly connected to this scandal - because the crux of the issues lies with finding means to buy-in-for-cheaper. Look no further than: overcrowded prisons, failing hospitals, under achieving schools / academies - charity orientated resource centres, to name a few. All of above are odiously pressured by local governance to seek cheaper produce alternatives - their options have wilted away as have the quality of the produce. Wages are the last resort to slice to maintain living standards; therefore they risk food quality supplies - hence why the public sector's presence is prevalent in the black market for food resources. There has always been a trace of horse meat in our meat produce; in 1948 the black market provided a lifeline a leaner meatier diet - two-thirds of the meat, horse - no different in witnessing the levels of horse quantity today. You could claim that the amount of horse meat in meat produce determines the state of the economy - a means to an end to bolster-up small profits; done so knowing the consequences and possible lawsuits - proving the suppliers are squeezed beyond belief regarding the margins. Purposefully unchecked by huge supermarket chains, on the basis the supermarket would be sued if any discrepancy was to be found; leaving their suppliers on a circus high-rope without a safety net - Hence, why they're forced to find alternatives also; the only option the black market.

          The blame culture needs to see something physically tangible to label blame on it. Our trusted supermarkets can take the sweat for a short term but in the end something will give. Scandal has a habit of motoring on causing havoc, often detrimental to ourselves. The signs are concerning; the horse meat scandal should be the last thing on people's minds and plates now. Although the vile nature of capitalism is it never considers the vulnerable, deprived and sick - only profit matters. Don't bite the hand that feeds us; point the bony finger of blame to failing capitalism - it's hardly 'The Good Life.'©1st2thebar 2013


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            19.02.2013 14:04
            Very helpful



            As long as we regulate this product where is the harm?

            No house is complete without it's share of Horse meat it would appear, Oh ugh! I here you all cry, but just think about it for a minute. We all eat Cow, Lamb, Rabbit, Chicken, Pork and various other meats Why then do we baulk at the poor old horse. If we were not told about it we would have quite happily kept on eating our Findus Lasagna and Tesco Burgers and other goods from various other outlets. Indeed would not have batted an eyelid to stopping off for a Mcdonalds or Burger king on the way home from a busy day at the office. Now we know we are all it seems in a state of abhorrent shock. Why? because the thought of eating poor old Neddy, is somehow worse than eating rabbit or duck or chicken or pig, (which in some countries this is abhorrent already) and the lowly cow. Incidentally another animal which we are happy to munch through without much concern, even though other countries worship them. Go figure.

            I personally do not see what the big fuss is at the end of the day, as long as the whole enterprise is clearly marketed properly and we are notified we are indeed buying horse meat, it is treated properly and checked against damaging drugs. This would then cause us no real problem. If the stringent rules that are in place for cows sheep and pigs and other animals which are eaten on a regular basis without thought of any kind, why then can we not put into place the same strict rules for this type of meat to be consumed legally.?

            Would it not then stop this illegal use of meat being shipped into factories under cover of darkness and by other means, could it not be another source of protein which as I understand it is high in ,but low in cholesterol and really quite lean. Would it therefore not be useful to have an extra source of meat for those countries that have nothing and would love a nice square meal, In my mind we are making altogether far too much of this.

            This latest news clip from Rowena Mason, Political Correspondent
            The world's biggest food supplier said its products sold in the UK are not affected by the latest recall but it is checking on the status of testing.

            Just last week, Nestle insisted its food contains no horse meat, but it has now been forced to admit that its own tests revealed beef was falsely labelled.

            Nestle is the latest in a string of companies to be drawn into the horse meat crisis. A number of retailers, including, Tesco, Lidl and Aldi, have withdrawn food from sale after discovering that horse meat was used in beef meals. Asda, Waitrose, Co-op and Sainsbury have also cleared shelves of some products as a "precaution".

            Owen Paterson, the Environment Secretary, has been meeting ministers in Europe as the scandal spread across the continent.

            Two chilled meat and pasta products sold by Nestle in other European countries were withdrawn after they were found to contain more than one per cent horse meat.
            This gives rise to the big fuss that was made at the initial findings and just goes to show that Britain for one country was on top of the situation before it got too much of a hold on our food market. So All burgers in your freezer will no doubt be either eaten or destroyed by yourselves if you feel you just could not possibly eat horse.

            Once this initial knee jerk reaction which we seem so good at is over this debacle will soon settle down and we will find ourselves eating foods as we would have done previously because of tight budgets or trying to make things from scratch ourselves buying beef (that is if you can trust it to be so) either from our local butcher or friendly supermarket butcher. Can you really ever be totally 100% sure that what you are buying as beef is truly just that ?

            There is just one more news piece I found while checking this scandal out and added it for your perusal also
            19 February 2013 Last updated at 09:33 Share this page Email Print Share this page

            175Share Facebook Twitter.Horse meat scandal:

            Scottish meat brand 'must be protected' Food retailers have been meeting with politicians in London to discuss the meat scandal
            The good brand image of Scottish meat must be protected amid the scandal of horse meat entering the food chain, the rural affairs minister has said.

            Richard Lochhead was speaking after a meeting in London between the UK government, devolved administrations and major supermarket chains.

            He said there was no evidence the scandal was an issue in Scotland.

            Mr Lochhead is due to make a statement on the horse meat issue when he goes before MSPs at Holyrood later.

            The minister said there was no room for complacency when it came to the testing of food supplies.

            Following his meeting in London, Mr Lochhead said: "I highlighted that in my view there is an absolute need for supply chains to be shorter and easier to track and for high quality local produce to be used whenever possible.

            "What was very clear was that everyone in the room wants to resolve this issue as quickly as possible so that consumers regain the confidence and trust they have always had in Scottish and UK food providers.

            "As testing continues it is reassuring that the vast majority of tests being carried out are negative for horse meat. However, we cannot be complacent and a precautionary approach will continue to be taken."

            With this piece of information in mind will you now go shopping with a clear mind or will you still be concerned that unknowingly you may still be eating horse?

            Also if horse was to be put on the food chain as it were would you also eat that or would you suddenly find yourself going vegetarian or vegan because you would not trust the butcher anymore?. I think personally as long as the meat is treated correctly and is checked as stringently and thoroughly as our beef or lamb and pig market there should be no real problem for the humble horse to find its way on the dinner plate as long and this is the big question ? as we know it is what we are about to eat in the first place.

            After all is said and done Other countries have been eating horse for a very long time and have had no ill effects from doing so. Places like Nepal also I have to say eat Dog what would happen if we as a Dog loving country found out we were doing the same I can imagine the uproar there would be with this one.

            Leaving you all with food for thought. Would you eat meat of any kind or be a bit more circumspect on what meats and indeed fowl you would eat.?


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              17.02.2013 12:05
              Very helpful



              Prepare your food.

              Les Miserables.........altogether now!!!!

              "....Food beyond compare
              Food beyond belief
              Mix it in a mincer
              And pretend its beef

              Kidney of a horse
              Liver of a cat
              Filling up the sausages
              With this and that...

              Ain't got a clue
              what he put in this stew
              Must have scraped it off the street..!"

              (Les Miserable's, 2012)

              So we are all eating horse instead of beef aye? Big deal. Anyway, I always thought it was lucky to find a horseshoe? I suppose it can be annoying to chip your tooth biting into a ready meal watching the Champions League. But it is a big deal because humans don't like to eat cute animals they have empathy with. As yet Netto don't sell Dolphin Burgers. Britain's 10 million domestic cats can eat 55 million birds a year and we still adore them but God forbid if we have to see a horse shuffling into an abattoir with scared wide eyes. The more aesthetically challenged pigs and cows, on the other hand, are almost pushed into the abattoir by the greedy meat happy consumer in disgust at their looks and so out of sight.

              The irony here is if horse meat and cuts were legal on the U.K. plate it would be a delicacy and worth four fold what it is. We eat venison, right? But as its not its one quarter the value of beef and why supermarkets - allegedly- cant resist sneaking it in along the food chain to keep prices down and profits up as they continue to squeeze farmers to the point they can't breathe. The middle-class have appeared shocked at this revelation and flocking to local butchers to buy their meet and make their point, the point all along being they can afford to and the proletariat can't.

              It all started going seriously wrong last year when the pesky EU changed the law on what could constitute 'mince' so allowing a Trojan horse ruling to let generally unwanted horse meat and God knows what into the economy food chain that snakes around Europe from East to West, the simple act of subcontracting, the crack in the door the supermarkets had been lobbying for. 'Hey, we ask contractor A for beef so its not our fault if contractor D uses horse meat from contractor B and C guys', shrug the supermarkets, knowing full well at some point cheap unknown substitutes are going in and only have to be named as an ingredient of mince. We already know there are crushed eyeballs and testicles in there so why not horse? This ruling was to help emerging markets in Eastern Europe contribute to the general meat industry more. One right - wing rag suggested that a new traffic law in Romania that took horse and carts off the roads meant owners simply had to get rid of their horses and sold them to the knacker's yard and then criminal gangs ground the meat into the chain. Others blame France, where horse meat can be bought in the shops. But the reality is there is demand for cheap meat substitute for those horrible burgers and so abattoirs and meat processors in ALL countries that horses are get rid off chance their arm.

              The main problem is, if you can call it that, is British's beef herds are over regulated due to Mad Cow disease and so British meat more expensive and so the supermarkets go abroad and sub contract for value, the way high street fashion retailers get around the claim that they use third world sweatshop child labor to keep clothes prices down. The DEFRA food health & safety guys say they weren't testing for horse DNA and so not their fault, only interesting in food bugs and violations, even though this ruling had a neon sign flashing on it. But, like the grotty old folk's homes full of wailing dementia patients, they ring ahead to tell them they are coming to inspect your premises because we, all of us, don't want to find the abuse that we know is there and always will be so we don't have to acknowledge it and do something about it.

              When I worked at a very well known supermarket we would ALWAYS get tipped off the health inspector was coming by a good 4 hours. They didn't want to catch us breaking the law because that makes the system unravel and we all gape in amazement through the media on just how unsafe the food chain is. Our yard would be full of bacon, meat and perishables burning in the sun because there simply was no room in the chillers, profit over safety every time. NEVER do supermarkets ring ahead and say we don't have room for your stock. Our jobs depend on working in the grey area. It's how the profit chasing system works.

              The next part of the horsemeat story will be the racing industry, the discovery of a drug familiar to that sport in some of this meat, suggesting that's where a lot of the horses that don't quite make it on the track end up in the supermarket freezer. Its believed up to 4000 race horses a year are 'retired', a simple injury in a colt or gelding enough to send them to the knackers yard as stabling costs are so high for owners. 10,000 horses a year are believed to be killed in the United Kingdom as they are no longer needed. It's illegal to kill healthy horses but it happens and nothing is done about it. Again we don't look as we will find the truth we already know. One or two of you that like a wager my well be quite literally eating your betting slips this weekend in the ready meal. With Cheltenham and the Grand National not far away the animal libbers will be on their game for this. Expect disruption.

              My favorite meat remains the white stuff, chicken and poultry, my Saturday night deep fried chicken and chips always worth looking forward to after the footy. I hate ready meals and beef joints and lamb and fish are my thing. I do, however, buy budget burgers and Ross stakes type thing to mash into my pastas and rice meals. I know any crunches in them are knuckles and eye sockets but I just block it from my mind and savor the taste inducing chemicals in the food. We are too lazy to prepare decent food and so until we do we have little right to moan about cheap and disgusting food we demand.


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                10.09.2012 10:48
                Very helpful
                1 Comment



                Cheese, bacon, and chicken

                ** INTRODUCTION **

                I have decided to share one of my own recipes with you, after eating out at restaurant years ago, and ordering this meal, I decided to make it myself and tastes just like what I ordered, made me feel proud. Maybe this recipe will tempt you to make it as well. There is not much to it but it tastes delicious and very filling, ok it might not be very healthy but a one off meal won't hurt you.

                ** INGREDIENTS **

                You will need:-

                1 chicken breast per person
                2 rinds of bacon per chicken breast, smoky or not
                1 cheese slice per chicken breast or what cheese you prefer

                You can add herbs if you required, but I didn't.

                ** PREPARATION & COOKING **

                Preparation starts by preheating the oven at gas mark 6, 204°C, 400°F. Place the chicken breast in a frying pan with a drop of oil or knob of butter, not too much. Whilst that is doing cut the rind of the bacon if needed, and put to one side. Keep turning the chicken until all the chicken is sealed, once it has, then drain of the fat, leave on a bit of kitchen roll to drain off.

                Place the chicken on a baking tray, oven proof dish or a roasting tin, wrap the chicken in the bacon, until fully wrapped, and place in the preheated oven and cook until the bacon is cooked to your liking, I normally leave it in the oven for about 30 - 45 minutes.

                Once the bacon is cooked, take it out of the oven, leave it in the dish, place a cheese slice on top of the bacon, or what ever cheese you're using, I have used different cheeses in the past but I have found the cheese slices work very well. Put the dish under the grill on a medium to high heat for a few minutes until the cheese has melted. Once the cheese as melted its time to serve up, please neatly on a plate, I normally serve this with chunky chips and peas, I have also serve this with salad and both meals were delicious.

                ** FINAL THOUGHTS **

                1 of these is enough for one person; they are very filling and very delicious. I hope maybe that you will try these for yourself and if you do please let me know what you thought. I enjoy making this and my partner and son enjoys these too, and I am glad I have tried to make these myself, you can add what you like to the chicken I just wanted to make what I had at the restaurant and I am pleased I pulled it off. Give it a try.


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                  06.04.2012 01:56
                  Very helpful
                  1 Comment



                  A tasty, easy dish that will impress any dinner guests!

                  This is so delicious, especially served with garlic potatoes and French beans. I also love that once the prep is done, you can just leave it to cook for 3 hours and not bother with it...EASY!!

                  Ingredients to serve 5:

                  3 tsp goose fat
                  800g beef skirt, cut into large chunks
                  130g smoked streaky bacon , sliced
                  467g shallots
                  335g chestnut mushrooms
                  2 garlic clove , sliced
                  1 bouquet garni
                  1 ½ tbsp tomato purée
                  750ml bottle red wine (Burgundy is good)

                  1. Heat a large casserole pan and add 1 tbsp goose fat. Season the beef and fry until golden brown, about 3-5 mins, then turn over and fry the other side until the meat is browned all over, adding more fat if necessary. Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned.

                  2. In the same pan, fry the bacon, shallots, mushrooms, garlic and bouquet garni until lightly browned. Mix in the tomato purée and cook for a few minutes, stirring into the mixture. Then return the beef and any drained juices to the pan and stir through.

                  3. Pour over the wine and about 120ml water so the meat bobs up from the liquid, but isn't completely covered. Bring to the boil and use a spoon to scrape the caramelised cooking juices from the bottom of the pan - to give the stew more flavour.

                  4. Heat oven to 150C/fan 130C/gas 2. Make a cartouche: tear off a square of foil/ baking paper slightly larger than the casserole, arrange it in the pan so it covers the top of the stew and trim away any excess foil. Then cook for 3 hrs. If the sauce looks watery, remove the beef and veg with a slotted spoon, and set aside. Cook the sauce over a high heat for a few mins until the sauce has thickened a little, then return the beef and vegetables to the pan.


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                    20.01.2012 12:41
                    Very helpful



                    I love it and hope you do

                    Prep Time: 30 minutes

                    Cooking time: 4 hours approximately

                    Serves: 2 (However you could increase the veg content and stretch it)

                    Ingredients (based on myself cooking for two people)
                    1 x Pork Shoulder Steak per person
                    1 x Medium Onion roughly chopped
                    1 x Large Carrot peeled and diced 1cm-ish
                    ½ x Large Parsnip peeled and diced (1cm-ish)
                    ½ x Leek finely sliced
                    1 x Celery Stalk finely chopped
                    4 x Medium Chestnut Mushrooms chopped
                    2 x Apples (Braeburn) cored, peeled and quartered.
                    1 x Pint Chicken Stock (I've used 2 cubes of Oxo for this)
                    ¼ x Pint Port
                    ¼ x Pint Red Wine
                    Potatoes for Mash (measure as you see fit for your own portion)
                    Salt and Pepper to season/taste
                    2 x teaspoons Dried Sage
                    Olive Oil to fry
                    1 x tablespoon Plain Flour to thicken

                    Implements (not of torture)
                    20 litre cast-iron pot.

                    Pre-Heat the oven to Gas Mark 4

                    In the pot heat the oil on the hob at a medium/high heat and seal the steaks on both sides until browned slightly. Don't worry if they stick and leave bits in the bottom as this is all "flavour" and will come good in the end. When done remove and keep to one side. Whilst this is going on make the stock if using cubes. You can also prep your veg if you haven't set it up in neat little pots like they do on the telly but you'll need to be quick as you have to keep an eye on those steaks!

                    Turn the heat down and add the chopped onions and coat in the juices from the meat and cook until softened. You may want/need to add a touch more oil before frying the onions if your steaks haven't released much juice.

                    Add the carrot and parsnip turn up the heat and fry until covered in the "flavour" then add the chopped apple until it starts to brown at the edges. Now throw in the leeks, celery and mushroom and again make sure all ingredients have been coated and warmed through. Don't worry if the base of the pan starts to get dark and sticky as this is taken care of soon enough.

                    Pour in the red wine. When the liquid hits the heat of the pan it will start the de-glazing process and you get back that "flavour" that more than likely has scorched to the bottom. Use a wooden spoon to help it come away. Pour in the port and again mix to ensure all of the ingredients get a good swim (lucky beggars).

                    Keep the heat up at a rolling boil and let the wine and port reduce down by about a third to intensify the flavour then pour in the chicken stock and the sage, and put your steaks back in. Add salt and pepper to taste stir to mix well and bring back to the boil. Pop the lid on and whack it in the oven for a minimum of 3 hours.

                    After 3 hours take the pot out and pop it on your smallest hob and simmer whilst you do your mash but take the quartered apples out and set to one side until you are ready to mash your spuds. I quartered instead of chopped the apple to aid identification later as the veg all looks very similar when stewed.

                    While the potatoes are boiling mix the flour in a bowl with some fairly warm water and mix to make a smooth paste about the consistency of tinned chicken soup add this slowly in stages to the pot of meat and veg and stir to thicken up. It is important that you mix the flour and water so there are no lumps in the finished gravy. After 10 minutes or so simmering the gluten in the flour should thicken your stew enough otherwise it'll be too watery.

                    Drain the spuds and let them rest uncovered for about 3 to 5 minutes before mashing. I like to do this so there isn't too much moisture in the potato. Mash how you like. I like a good spoon of Utterly Butterly (or similar), a splash of milk and a dash of salt and pepper but it's up to you. Add your apple that you separated earlier and mash together.

                    Best served in a large pasta dish with a crusty cob on the side and a generous glass of your favourite wine.


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                    05.01.2012 15:22



                    A Nice and quick chinese recipe.

                    Ingredients :
                    500g Frying Steak ( Or diced beef )
                    225g Tinned Water Chestnuts
                    Bunch Of Spring Onions
                    150g Teriyaki Sauce
                    2 Tablespoons Sunflower Oil

                    Sharp Knife
                    Chopping Board
                    Tin Opener
                    Meauring Spoons
                    Frying pan or wok
                    wooden spoon.

                    1 - Clean and prepare the onions , cut the root end of and trim the leafs , chop into thin slices.

                    2 - Cut the beef into thin strips , Open the tin of water chestnuts and drain the fluid.

                    3 - Heat the sunflower oil in the frying pan and fry the beef stiring all the time , it will be done in roughly 3-5 minutes.

                    4. Add in the spring onions and water chestnuts. Stir fry for a minute or so. Add the teriyaki sauce and stir untill ready.

                    Prepration Time : 10 Minutes
                    Cooking Time : 7 Minutes
                    Serves 3

                    Best served with rice or noddles.


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                    28.09.2011 21:57
                    Very helpful



                    A simple recipe that is perfect comfort food for the winter months

                    I got this recipe off a Nigel Slater show and slightly adapted it, and it is one that I find extremely tasty every time I make it.

                    It's a lovely, cosy, warming recipe coming into the colder months.

                    This is a recipe for 4 people, but of course you can alter the amounts of sausages and veg according to appetites.

                    For the sausages:
                    8 pork sausages
                    2 tbsp lemon juice
                    1 tbsp grain mustard
                    1 tbsp Dijon mustard
                    3 tbsp runny honey

                    - Pre-heat the oven at 200C.
                    - Lay the sausages in an oven-proof dish.
                    - Mix the lemon juice, mustards and honey well, and pour over the sausages.
                    - Cook the sausages for around 30 minutes, ensuring you check on them every 10 minutes to roll them about in the honey/mustard mixture and coat them in it.

                    For the mash:
                    500g carrots
                    500g parsnip
                    A good handful of flat leaf parsley
                    A good knob of butter

                    - Steam or boil the vegetables until tender.
                    - Mash the veg with the butter.
                    - Mix in the chopped/torn parsley.

                    Separate the mash onto 4 plates and place the sausages on top. The sausages should be glossy and coated with the mixture; slightly sticky and caramelised.


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                      19.09.2011 10:49
                      1 Comment



                      Great for something to keep you warm this winter

                      I don't actually have a name for this dish. And it's actually one of my girlfriends sisters creations, so sorry Sarah. This dish can feed a family of four. I don't have any quantities but you can change it around to suit the amount that you want. This dish is healthy, easy to make and quite cheap. And here is how you make it:
                      Fry an onion and some garlic in oil
                      Add some chopped chorizo sausage
                      Add a few tins of different types of beans. Maybe haricot, butter or kidney
                      Then a few tins of chopped tomatoes
                      Then add a few chicken breasts (whole or chopped, depends what you want)
                      Leave these to cook properly in the sauce for a good 45 minutes. The chicken will be really moist. You could leave for longer if you wish. Then to finish it off you could add some herbs of your choice and finally a dash of salt and pepper. You could serve this with rice or even just on its own with salad. It really is a wholesome meal that is very easy to make. And best of all the ingredients are cheap, with the chicken being the most expensive part. If you wanted you could add any other meat that you prefer. What I like to do is when I'm shopping in the supermarket, check out the reduced section. Cheap I know but you really can find some great bargins. Mostly I tend to buy meat that is reduced and freeze it. You can meat at a third of the original price and I would freeze it either way so it just makes sense. Enjoy!


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                        23.05.2011 03:17
                        Very helpful



                        A firm favourite on the dinner table of Liverpool

                        For a hearty, wholesome and delicious meal for all the family why not try your hand at making a pan of 'Scouse'. A favourite dish in Liverpool usually made by someone's Nan and enjoyed by all.

                        What you will need.....
                        - 600g stewing steak/lamb (or use 300g of each)
                        - 2 large onions (red or white/chopped)
                        - 1.5kg white potatoes (peeled)
                        - Salt and pepper to taste
                        - 4 or 5 carrots (chopped)
                        - Worcestershire sauce (optional)
                        - 3 cups of beef/lamb stock

                        How to make it.....
                        - Lightly brown meat with a dash of oil then transfer to saucepan
                        - Add the onions and brown
                        - Add a dash of Worcestershire sauce
                        - Add carrots
                        - Finely chop 1/2 of the potatoes and add
                        - Cover with cold beef or lamb stock (or oxo cubes mixed with cold water)
                        - Add salt and pepper
                        - Simmer for 2 hours stirring from time to time
                        *The potatoes and onions will start to break down thickening the sauce*
                        - Chop the remainder of the potatoes into larger chunks than before and add to pan
                        - Add more Worcestershire sauce
                        - Simmer on low heat for another hour

                        If you are vegetarian leave out the meat, add extra vegetables and make a 'Blind Scouse'

                        How to serve.....
                        -Serve with warm crusty baguettes with butter and either pickled red cabbage or beetroot
                        -Will keep for 48 hours in a fridge

                        Scouse - Liverpool's Taste Sensation :)


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                          03.11.2010 15:21
                          Very helpful



                          yum yum, try some!

                          It's getting colder and I've started making those meals associated with winter weather. I like to think I am good in the kitchen but still I feel a bit limited in my recipes. I have tons of cook books but never seem to make very many of the recipes in them. In the run up to Christmas the budget seems to get a bit tight and with our rent going up by £50 this month I decided to try and shop smart and plan out meals. I'm on week two and shopping properly and using my freezer properly has already saved me about £40! Whilst putting the meal plan together I remembered one my mother used to make for me which was always well received. I've slowly added some things to it as my mother and I have a difference in opinion when it comes to spices.

                          I have a family of four but the baby only eats a very small portion and the rest becomes hubby's lunch the next day so the below will make about 4 portions.

                          Sausage & veg hot pot

                          What you'll need:

                          * 1 pack of sausages (usually has about 8)
                          * 3 big carrots
                          * 2 sticks of celery (if you have some, otherwise it can be left out)
                          * 200g Pearl Barley
                          * Parsley
                          * 1 can of chopped tomatoes
                          * Half a tea spoon of lazy garlic (if you don't have lazy garlic then obviously substitute for the real thing chopped up - I'm just lazy)
                          * 1 medium sized onion
                          * About a tablespoon of olive oil
                          * 1 vegetable stock cube

                          Get out your biggest pot or casserole dish and start heating up the oil, onion and garlic. Let it soften and brown for a couple minutes. Meanwhile get the kettle going to make up 1000ml of veg stock.

                          Add in 800ml of the stock and the pearl barley. Stir everything about, ensure the heat is at medium and pop the lid onto the pot. Allow everything to simmer for 25 minutes. Make sure you come back into the kitchen to stir it every 5 minutes.

                          During your 25 minute wait start trimming and chopping up the carrots. I usually have mine in small bits because the kids won't eat them if the bits are too much. Slice up the celery into thin slices and place all this off to the side for a bit.

                          Get a frying pan out and put a bit of olive oil. Start that heating up whilst you cut the sausages into smaller bits. For me each sausage is cut into three pieces. When ready start cooking the sausages in the frying pan until they are cooked through a browned a tad.

                          Your 25 minutes should be up now so lift the lid on the pot and give it a good stir, add in the carrots, celery, tomatoes (whole tin or box), and the remaining stock. Put the lid back on and allow to cook for another 25 minutes stirring occasionally.

                          After this is through your sausages should be cooked and the pearl barley should be looking plump (don't worry if the pearl barley hasn't come up enough yet). Add in the sausages, parsley and a pinch of salt if you fancy and give the mixture a good stir.

                          I usually let the mixture have another 10 minutes of simmering and by this time hubby is home from work and children are starving so time to tuck in! Pitta is an easy thing to have with this meal. Pop some in the oven coated in olive oil and chilli powder for an extra warming bit to this already scrumptious meal.

                          © oioiyou 2010


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                            20.05.2010 13:16
                            Very helpful



                            A good hearty pie

                            This is a very easy recipe for a home made steak pie , which as we all know home made beats shop made !!

                            For the filling (serves 3 with potatoes and veg)

                            3/4 lb diced beef
                            1 large onion chopped
                            1 bottle Belhaven 80/- ale ( optional)
                            dash of fish sauce
                            3 tbsp worcester sauce
                            dash of daddies brown sauce ( optional)
                            1 tsp tomato puree
                            1/2 pint of Bisto roast beef gravy
                            Pkt Links sausages ( normally about 8)

                            now you can cheat here and use ready made puff pastry


                            If your using the ale chop the beef into decent size chunks and marinade over night in the ale , it will give it a lovely taste but not overwhelming with alcohol

                            Put the meat in a pan and add the chopped onion , let the beef brown a bit then add the fish sauce if using it , and the rest of the ingredients along with the gravy and of course the ale if you used it , let this simmer for a good hour and a half to let the beef become tender.

                            Fry the sausages and allow to cool chop into chunks

                            allow the beef to cool slightly and then pour into your pie dish , add the sausage chunks if used , roll over the pastry

                            Put the pie in a moderate oven 180 c and bake for 40 mins

                            I serve this with either roast potatoes or chips and veg and it feeds 3 adults

                            Enjoy !

                            If your using ready made pastry roll it out to the size of your dish , I found using a pie funnel keeps the pastry from getting soggy and can be bought on amazon


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                          • Product Details

                            Meat is prepared in many ways, as steaks, in stews, fondue, or as dried meat. It may be ground then formed into patties (as burgers or croquettes), loaves, or sausages, or used in loose form (as in "sloppy joe" or Bolognese sauce). Some meats are cured, by smoking, pickling, preserving in salt or brine (see salted meat and curing). Others are marinated and barbecued, or simply boiled, roasted, or fried. Meat is generally eaten cooked, but there are many traditional recipes that call for raw beef, veal or fish. Meat is often spiced or seasoned, as in most sausages. Meat dishes are usually described by their source (animal and part of body) and method of preparation. Meat is a typical base for making sandwiches. Popular sandwich meats include turkey, chicken, ham, pork, bacon, salami and other sausages, and beef, such as steak, roast beef, corned beef, and pastrami. Meat can also be molded or pressed (common for products that include offal, such as haggis and scrapple) and canned.

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