Sunday, 3 December 2017

Short rib of beef


  • 4 short ribs of beef on the bone
  • 8 tomatoes
  • Half an onion
  • Two sweet peppers


  • half a lemon
  • half a fresh chilli
  • teaspoon of mustard
  • teaspoon of smoked red pepper powder
  • dash of Lea and Perrins sauce
  • 200 ml left over herby olive oil from olives
Microwaved beef for five minutes. Marinaded and left over night. Arranged in dish and cooked at 200° for 20 minutes, with onion separating pieces.
Added sliced peppers and tomatoes and covered all in marinade.
Reduced heat and cooked for another hour, potatoes, parsnips and carrots in a separate dish.
Served with spinach and broccoli.


Fantastic flavour but still very tough. Maybe microwave for longer on day one?

Saturday, 6 May 2017

Mussel, brown prawn and smoked salmon tagliatelle

A reprise of previous version but this time without mushroom, more onion, pureed garlic, brown shrimps, no flour and smoked salmon.

Just as good.

Sunday, 19 March 2017

Gammon and Leak Pie

I won a kilogram of diced gammon in the meat raffle.

700 grams diced gammon.

Six small leaks

2 large onions

2 tablespoons horseradish sauce

2 teaspoons of made medium strong mustard

2 tablespoons of whole grained mustard

Four medium potatoes.

Puff pastry top.

Fry the gammon in small pieces.

Cut the leaks and onions, fry the onions gently then add the leaks.

Cube the potatoes and microwave for 8 minutes, with a little olive oil.

Add the gammon and potatoes to the onions and leaks.

Add a cup on water, the mustards and horseradish and three teaspoons of plain flour.

Bring to the boil, mixing flour and mustards.

Leave to rest for an hour.

Place in a pie dish and cover top in puff pastry.

Cook in a hot oven (160°) for an hour.