Meatballs with Spaghetti

Serves 6

pack of 8 good quality sausages
500g pack minced beef
4 garlic cloves, crushed
small bunch fresh parsley, finely chopped
3 tbsp dried breadcrumbs
1 egg, lightly beaten
plain flour for rolling
4 tbsp sunflower or veg oil
2 x 400g cans chopped tomatoes
pinch sugar
1lb 2oz spaghetti
grated parmesan, to serve

Cut through the skin of each sausages and pull them off.  Put the sausage meat into a large bowl with the mince.  Add half the garlic, half the parsley, the breadcrumbs and egg, and mix well.  Season generously with pepper and a little salt, and mix again.
Sprinkle a chopping board with flour.  Scoop out level dessertspoons of the mix, dip them in the flour and roll them into balls.  Heat 3 tbsp of the oil in a large frying pan or wok, then fry the meatballs in batches, browning them on all sides.  Set aside on a plate.  When you've fried all the meatballs, pour away any excess fat.  Rinse and dry the pan.
Pour the remaining oil into the pan, heat for 1 min then add the remaining garlic and fry for a few seconds.  Tip in the tomatoes and beak them down with a fork or wooden spoon.  Cook over a moderately high heat for 5 mins until jammy.  Season with salt, pepper and a little sugar.
Tip in the meatballs and turn them over in the sauce, ensuring they're all covered.  Cover the pan and cook the meatballs on a low heat for about 30 mins, spoon over the sauce occasionally and add a little water if it's becoming too dry.  15 mins before the end of the cooking time, cook the spaghetti.  To serve, stir most of the remaining parsley into the sauce then spoon the meatballs and sauce over the spaghetti.  Scatter with the last of the parsley and serve Parmesan on the side.

Mushroom Cottage Pie

Serves 4

500g minced beef
1 onion, chopped
1tbsp sunflower oil
400g closed cup mushrooms, sliced
2tbsp plain flour
450ml beef stock
2tbsp tomato puree
2tbsp Worcestershire sauce
2tsp Dijon mustard
1 bay leaf
salt and pepper

Topping
675g potatoes, cut into chunks
150g green cabbage, finely shredded
50g butter
4 spring onions, thinly sliced
3tbsp semi-skimmed milk
25g Cheddar cheese, grated

Fry the mince and the onion in the oil for 5 mins, until the mince is browned.
Add the mushrooms and cook for 2-3 mins until they begin to brown.
Mix in the flour, then add the stock, tomato puree, Worcestershire sauce, mustard and bay leaf.
Season, then bring to the boil, stirring.  Cover and simmer for 45 mins, stirring occasionally.
Meanwhile, boil the potatoes for 15 mins until tender and drain.  Cook the cabbage in boiling water for 5 mins until just tender and drain.
Melt the butter, add the spring onions and cook for 2-3 mins until just softened.  Add the potatoes and milk, season and mash together.  Stir in the cabbage.
Spoon the mince mixture into an ovenproof dish.  Spoon the potato mixture over the top, sprinkle with the cheese and grill until golden.

Beef in Guinness with Rosemary Dumplings

Serves 6

500g diced braising steak
3tbsp plain flour
salt and pepper
1tbsp groundnut oil
500g mixed veg - potatoes, swede, carrots, etc
250ml Guinness
2tbsp tomato puree
2tbsp dark brown soft sugar
1tsp rosemary
350ml beef stock
mashed potato and veg to serve

Dumplings
100g self raising flour
50g light suet

Preheat the oven to 150, gas mark 2.  Toss the beef in 2tbsp of the flour until well coated, then season.
Heat the oil in a deep casserole dish.  Add the floured beef and brown all over for 2-3 mins.  Remove from the pan.
Add the remaining flour and cook for 1-2 mins, stirring.  Add the frozen veg, Guinness, tomato puree, dark brown soft sugar, rosemary and beef stock.
Stir until it boils, then return the meat to the pan.  Cover and place in the oven for 1 1/2 to 2 hours, or until the beef is tender.
While the beef is cooking, make the dumplings.  Sieve the self raising flour into a bowl.  Stir in the suet and 4-5tbsp cold water, then season with salt and black pepper.  Mix until the dough comes together, then shape it into 8 dumplings.  Replace in the bowl and cover until you're ready to cook them.
When the beef is cooked, remove the casserole from the oven and add the dumplings, pushing them just under the surface of the sauce.
Cook for a further 25-30 mins until the dumplings are cooked through.  Serve with mashed potato and veg.

Beefy Spring Stir Fry

Serves 4

1tbsp sunflower oil
salt and pepper
450g sirloin, or rump steak, cut into strips
1 small red onion, peeled and finely sliced
175g broccoli florets
100g mangetout
100g button mushrooms, halved
1 bok choy or pak choi, halved
5tbsp beef stock
2tbsp horseradish sauce
1-2tbsp light soy sauce
1-2tbsp sherry vinegar

Heat the oil in a large nonstick wok until really hot.  Season the beef, then add to the wok and cook for 1 min until browned, but only just cooked.
Remove from the wok with a slotted spoon and place on a plate.
ADd the onion to the wok and cook for 1 min, stirring frequently.  Add the broccoli, mangetout, mushrooms and bok choy or pak choi.
Stir fry for another 3-4 mins then add the stock and horseradish.  Stir until thoroughly combined.
Return the beef to the wok with any of the meat juices from the plate.  Add the soy sauce and sherry vinegar and stir to combine well.
Divide between 4 plates and serve immediately with plain boiled rice.

Boneless Rib of Beef with Thyme Butter, Shallots & Madeira Gravy

Serves 8 - 10

75g butter, softened
1 large bunch fresh thyme leaves
salt and pepper
1.3-1.8kg boneless beef rib or sirloin joint
20-25 shallots, peeled
2-4tbsp balsamic vinegar
1tbsp plain flour
300ml hot beef stock
150ml Madeira or port

Preheat oven to 180, gas mark 4.
In a small bowl, mix together the butter, thyme leaves and some seasoning.  Place the joint on a chopping board and spread generously with the thyme butter.
Place the joint on a metal rack in a large non stick roasting tin and open-roast for 1h 20 mins - 2 hours depending on how well done youlike your meat.  Baste occasionally with any beef juices.
About 30 mins before the end of the cooking time, remove the joint and rack from the tin, add the shallots to the pan with the balsamic vinegar, and gently shake the pan.
Place the joint directly on top of the shallots, and return to the oven.  When the beef is ready, remove from the tin with the shallots and transfer to a warmed plate.  Cover and set aside to rest.
Spoon off any excess fat from the roasting tin and discard.  Place the tin over a medium heat and sprinkle over the flour.  Stir well with a small whisk or spoon, add a little stock and stir again, scraping base of pan to release sediment.
Add the remaining stock, Madeira or port and any meat juices from the platter.  Season, if required, and simmer for 8-10 mins, stirring occasionally, or until reduced to a well flavoured gravy.
Strain gravy before serving the beef, with the shallots on the side, the gravy, plus some roasted vegetables and any stuffing of your choice.

Beef Goulash

Serves 4

450g lean boneless shin, stewing or braising beef, cut into 2.5cm cubes
salt and pepper
2tbsp sunflower oil
2 large onions, peeled and sliced
2 garlic cloves, crushed
1tbsp sweet ground paprika
1tsp caraway seeds
1 bay leaf
600ml hot beef stock
1 x 400g can chopped tomatoes
1tbsp tomato puree
1tbsp cornflour
soured cream, to serve
flat leaf parsley, chopped, to garnish
potatoes or pasta, to serve

Place the beef in a large bowl and season with salt and pepper.  Heat the oil in a large non-stick frying pan and cook the meat in batches for 3-4 mins until brown.
Transfer to a large casserole dish.  In the same pan cook the onions and garlic, together with the paprika, caraway seeds and bay leaf for 1-2 mins, until lightly brown, then add to the dish with the beef.
Add the stock, tomatoes and tomato puree.  Bring to the boil.  Reduce the heat and simmer over a low heat for 1-1 1/2 hours.
Mix the cornflour with 4tbsp cold water and stir into the goulash.  Bring to the boil, stirring occasionally.  Reduce the heat and simmer for a further 5 mins.
Garnish with a swirl of soured cream and parsley.  Serve with cooked potatoes or pasta if you prefer.

Stir Fried Rice Noodles with Beef Chilli Bean Sauce

Serves 4

225g dried Chinese think or wide rice noodles
450g beef fillet
3tbsp groundnut or vegetable oil
2 garlic cloves
2tsp fresh ginger
3 fresh red chillies, deseeded and shredded
2tbsp chilli bean sauce
2tsp dark soy sauce
50ml chicken stock
2tsp sugar
2tsp Shaoxing rice wine or dry sherry
2tsp sesame oil

Marinade
1 egg white
2tsp light soy sauce
2tsp Shaoxing rice wine or dry sherry
1tsp sesame oil
1tsp cornflour
salt and pepper

Garnish
3tbsp finely chopped spring onions

Soak the noodles in a bowl of warm water for 20 mins, or until they are soft and pliable.  Drain and set aside.
Place the beef fillet in the freezer for about 20 mins, or until it is firm to the touch.  Then cut it into slices, against the grain.
Put it into a bowl with the marinade ingredients, add 1/2tsp of salt and some pepper and refrigerate for 20 mins.
Heat a work or a large frying pan until it is hot and add the oil.  Add the beef and stir for 1 min, then immediately drain into a colander which is set over a bowl.
Coarsley chop the garlic and finely chop the ginger.  Reheat the wok and return 1tbsp of the drained oil.  Add in the garlic, ginger, chillies, chilli bean sauce and dark soy sauce and stir fry for 30 secs.
Add the drained rice noodles and the stock, mix well, and stir fry for 2 mins.  Return the drained meat to the pan and stir fry for another 2 mins, then add the sugar, rice wine and sesame oil.
Give the mixture a final stir, before ladling on to a platter.  Garnish with a sprinkle of the spring onions and serve immediately.

Mexican Tortilla Lasagne

Serves 6

400g minced beef
1 onion, peeled and chopped
1 red and 1 green pepper, deseeded and chopped
1 red or green chilli, deseeded and finely chopped
400g can kidney beans, rinsed and drained
500g jar tomato sauce for lasagne
4 soft flour tortillas
470g jar creamy sauce for lasagne
25g mature Cheddar cheese, grated
parsley, to garnish
fresh side salad, to serve

Preheat the oven to 190, gas mark 5.  Dry fry the mince, a handful at a time, for about 3-4 mins until it is browned.  Mix in the onion, peppers and chilli and cook for another 2-3 mins.
Pour in the kidney beans and tomato sauce, stir and bring to the boil.  Then remove from the heat.
Put a tortilla into the base of a 20cm cake tin, then spoon in 1/4 of the mince mixture.  Top with another tortilla and spread 1/4 of the creamy sauce over it.  Repeat each layer 3 more times, then sprinkle with the grated cheese.
Bake for 30-35 mins, until cooked and golden brown.  Allow to stand for 2-3 min, then garnish with parsley and serve with a salad.

Conchiglioni Pasta with Mushroom Ragu

Serves 4

350g conchiglioni pasta
2tbsp olive oil
250g white mushrooms, sliced
300g minced beef
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed
150ml red wine
2tbsp tomato puree
3tbsp chopped fresh oregano
salt and pepper
150ml half fat cream
125g light Mozzarella cheese
2tbsp freshly grated Parmesan

Cook the pasta in boiling, salted water for 15 mins or according to packet instructions.  Drain, then tip into a large ovenproof dish.
Meanwhile, heat 1/2 the oil, add the mushrooms and cook over high heat for 6-8 mins, stirring occasionally until nicely browned.  Transfer to a plate.
Add the remaining oil to the pan and cook the mince, onion and garlic for 5 mins until browned.
Add the red wine, tomato puree, oregano and plenty of seasoning.  Bring to the boil, stirring well, then simmer for 4 mins or until reduced.  Add the cream and mushrooms and simmer for a further 5 mins.
Spoon the mince over the pasta shells and mix.  Scatter over the cheeses and grill for 3 mins or until the top is golden brown.

Aromatic Masala Mince

Serves 4

450g minced beef
1 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
2 1/2cm piece of root ginger, peeled and finely chopped
425g can chopped tomatoes
1-2 green chillies, deseeded and finely chopped
salt and pepper
2tsp garam masala
2 handfuls fresh coriander, chopped

Heat a large, shallow, non-stick frying pan until hot.  Dry fry the mince, onion, garlic and ginger for 5-7 mins until browned.
Reduce the heat and add the tomatoes, chillies, seasoning, garam masala and 1/2 the coriander.
Bring to the boil, reduce the heat and simmer, uncovered, for 30 mins, stirring occasionally.
Garnish with the remaining chopped coriander and serve immediately with plain basmati rice, poppadoms and a cucumber raita or a selection of your favourite relishes.

Italian Style Stuffed Pasta Shells

Serves 2-4

175g large pasta shells
375g minced beef
2 garlic cloves, peeled and chopped
225g spinach leaves
salt and pepper
100g ricotta cheese or reduced fat creme fraiche
pinch of nutmeg
grated zest of 1 lemon
350g jar pasta sauce
15g grated Parmesan
15g pine nuts, toasted

Preheat the oven to 200, gas mark 6.  Cook the pasta shells according to packet instructions and drain well.
Dry fry the mince with the garlic for 3-4 mins until smooth.
Add the spinach and seasoning, reduce the heat and cook for 1-2 mins.
Remove from the heat, stir in the ricotta or creme fraiche, nutmeg and lemon zest.
Spread the pasta sauce over the base of a medium sized oven proof dish.  Fill the shells with the beef and spinach mixture and arrange over the sauce.
Sprinkle over the Parmesan and pine nuts and cook in the oven for 20-25 mins until golden.
Serve with a side salad and garlic ciabatta slices.

Tips
I couldn't find any large pasta shells in the shops so I made this with cannelloni tubes instead.  It was really nice.

Beef Stew with Potatoes

Serves 4

4tsp olive oil
400g lean stewing steak, cut into bite sized pieces
8tsp cornflour
2 onions, finely sliced
4 garlic cloves, crushed
200g carrots, diced
200g celery, diced
8tsp tomato puree
750ml veg stock
4 pinches of dried oregano
4 pinches of dried mixed herbs
4 large potatoes, cut into bite sized chunks
400g mushrooms

Heat the olive oil in a non stick pan.  Toss the steak in cornflour, tapping off any excess, and brown on all sides, keeping heat high.
Once browned, set aside on a plate and add the onions, garlic, carrot and celery to the pan.  Cover with a lid and cook over a gentle heat for 10 mins.
Return meat and any juices, to the pan.
Add the tomato puree, stock, dried oregano, mixed herbs and potatoes.
Turn the heat to low and gently simmer for 30 mins.  Add the mushrooms to the pan and simmer gently for a further 10 mins.

Mince & Macaroni (slow cooker)

Serves 4
Cooking time 8-9 hours

15g mixed dried mushrooms
150ml boiling water
1tbsp olive oil
1lb minced beef or lamb
1 large onion, chopped
2 garlic cloves, chopped
400g can chopped tomatoes
450ml chicken stock
2tbsp tomato puree
1/4tsp grated nutmeg
small bunch of rosemary
250g macaroni
3tbsp pine nuts, toasted
salt and pepper

Preheat the slow cooker.  Put the mushrooms in a bowl, pour over the boiling water and leave to soak for 20 mins.
Meanwhile, heat the oil in a frying pan.  Add the minced meat and onion and fry, stirring, for 5 min until browned.  Add the garlic then stir in the canned tomatoes, stock, tomato puree and nutmeg.  Tear the leaves off 3 of the rosemary sprigs and add to the mince with the reconstituted dried mushrooms and their soaking liquid, and salt and pepper.
Transfer the mixture to the slow cooker pot, cover with the lid and cook on low for 8-9 hours.  When ready to serve, cook the macaroni in a saucepan of boiling water until tender.  Drain and mix into the cooked mince.  Spoon on to individual plates and top with the pine nuts and rosemary leaves.  

Burgundy Beef Stew with Horseradish Dumplings (slow cooker)

I made this for a dinner party a while ago, it was beautiful.  Will definitely be making it again.

Serves 4
Cooking time - 8-10 hours

2tbsp olive oil
l 1/2lb braising steak, trimmed of fat and cubed
l  large onion, chopped
2-3 garlic cloves, chopped
2tbsp plain flour
300ml red wine
300ml beef stock
1 tbsp tomato puree
2 bay leaves
5oz baby carrots, larger ones halved
8oz leeks, trimmed, cleaned and thinly sliced
salt and pepper

Horseradish dumplings
5oz self raising flour
3oz shredded suet
2tsp creamed horseradish
3tbsp chopped chives
5-7tbsp water
salt and pepper

Preheat the slow cooker.  Heat the oil in a frying pan, add the beef, a few cubes at a time, until all the pieces have been added to the pan.  Fry over a high heat until just beginning to brown then add the onion and fry, stirring for 5 mins.
Stir in the garlic and flour then gradually mix in the wine and stock.  Add the tomato puree and bay leaves and season with salt and pepper.  Bring to the boil then transfer the mixture to the slow cooker pot.  Cover with the lid and cook on low for 7-9 hours.
Stir the stew then add the carrots and cook on high for 30-45 mins.  Meanwhile, make the dumplings, mix the flour, suet, horseradish, chives and salt and pepper in a bowl.  Stir in enough water to make a soft but not sticky dough.  With floured hands, shape into 8 balls.
Stir the leeks into the stew then add the dumplings, replace the lid and cook for another 30-45 mins until the dumplings are light and fluffy.

Beef & Ale Hotpot (slow cooker)

Serves 6
Cooking Time: 5-6 hours

2tbsp sunflower oil
2lb braising beef, trimmed of fat and cubed
l large onion, chopped
3 tbsp plain flour
500ml can brown ale, stout or barley wine
4tsp wholegrain mustard
3tsp soft light or dark brown sugar
2tbsp tomato puree
450ml hot beef stock
425g celeriac, peeled and thinly sliced
625g similarly sized baking potatoes, peeled and thinly sliced
25g butter, melted
salt and pepper
finely chopped chives, to garnish (optional)

Preheat the slow cooker.  Heat 1tbsp oil in a large frying pan, gradually add half the beef and fry over a high heat, stirring until browned.  Remove the beef from the pan with a slotted spoon and transfer to a plate.
Heat the remaining oil in the pan, add the remaining beef and the onion and fry over a high heat, stirring until browned.  Stir in the flour, then add the beer, mustard, sugar, tomato puree and plenty of salt and pepper.  Bring to the boil, stirring then transfer to the slow cooker pot with the fried beef.  Stir in the hot stock.
Arrange the celeriac slices overlapping each other on top of the beef then cover with the sliced potatoes.  Brush with the melted butter, sprinkle with a little extra salt and pepper then cover with the lid and cook on high for 5-6 hours.  Garnish with chopped chives if using. 

Malaysian Beef & Aubergine Curry (Slow Cooker)

Serves 4
Cooking time 8 -9 hours

1 large onion
3-4 garlic cloves
2tbsp sunflower oil
1lb diced braising steak
l large aubergine, cut into chunks
2tbsp red Thai curry paste
1tbsp fish sauce
400ml can coconut milk
boiled rice, to serve

Preheat the slow cooker.  Process or very finely chop the onion and garlic until almost paste like.  Heat the oil in a fry pan, add the onion and garlic and fry, stirring for 2-3 mins until softened.
Add the beef and aubergine, a few pieces at a time, and fry until browned.  Stir in the curry paste, fish sauce and coconut milk.  Bring to the boil then transfer to the slow cooker pot.
Cover with the lid and cook on Low for 8-9 hours until the meat is tender.  Serve with plain boiled rice.

My Spag Bol - Easy

Serves 3 - 4

1lb butchers extra lean minced beef

1 onion, chopped

150g mushrooms, sliced

400g can chopped tomatoes

1/2 pint beef stock

2 tbsp tomato puree

Lakeland Herb Sea Salt

splash of Worcestershire sauce

pepper

dried spaghetti (65g per person)

freshly grated Parmesan or Gruyere, to serve

parsley, to serve

steamed veg, to serve

Brown the mince off in a large frying pan, add the onion and mushrooms and fry for a further 5 mins.  Add the rest of the ingredients, bring to the boil and then simmer for at least 30 minutes, the longer you leave it the better the taste.  Add more stock if it starts to dry up.

Cook the spaghetti according to packet instructions, I always add some oil to the water to stop the spaghetti sticking together.  

Serve it with a sprinkle of parsley and loads of grated Parmesan or Gruyere with plenty of veg.

Quick Chilli Beef Noodles

Serves 4

350g rump steak, visible fat removed and cut into thin strips
1tsp garlic paste
2 large pinches dried chilli flakes
2tbsp groundnut oil
250g udon noodles
1tbsp toasted sesame oil
300g mixed stir fry vegetables
4tbsp teriyaki sauce
75g unsalted roasted peanuts, toasted
small bunch coriander, roughly chopped

Put the steam in a bowl, then add the garlic, chilli flakes and 1tbsp of the groundnut oil.  Mix and set aside for 5-10 mins.
Meanwhile, boil the noodles in water according to packet instructions, then drain and rinse under cold water.  Toss with the sesame oil.
Heat the remaining groundnut oil in a large wok.  When hot, add the marinated beef strips and stir fry for 1 min.  Add the mixed vegetables and stir fry for another 2-3 mins before adding the teriyaki sauce, noodles, peanuts and coriander.
Toss everything together for1-2 mins until well combined and heated through, then serve immediately.

Beef & Tomato Tortilla Stack

Serves 4

450g beef mince
1 onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
2tsp paprika
400g can chopped tomatoes
1-2tbsp tomato puree
1tbsp Worcestershire or brown sauce
salt and pepper
3tbsp freshly chopped coriander
4 flour tortillas
100g grated Cheddar
salad and sour cream dip, to serve

Preheat the oven to 200, gas mark 6.  Heat a large, shallow, nonstick frying pan until hot and cook the mince, onion and garlic for 5 mins until brown.  Then stir in the paprika, canned tomatoes, tomato puree and Worcestershire or brown sauce.  Season.
Bring to the boil, reduce the heat and simmer for 10-15 mins.  Then sir through the coriander.
Place the tortilla on a large non stick baking tray and evenly spoon over a portion of the mince mixture, along with a handful of cheese.  Continue to stack up the remaining tortillas sandwiched with the mince and cheese.  Top the final tortilla with cheese.
Bake the stack in the oven for 10 mins or until the cheese melts.  Cut into wedges and serve with salad leaves and sour cream dip.

My Own Recipe for Chilli Con Carne

Serves 4

l lb extra lean minced beef
1 red onion, peeled and chopped
1 x 400g tin no salt kidney beans, drained and rinsed
1 x 200g tin Heinz baked beans
1 x 400g tin chopped tomatoes
black pepper
Lakeland Herb Sea Salt
Paprika
1tsp Garam Masala
1tsp Cumin
1tsp hot chilli powder or 1 whole chilli, sliced
1/2 pint beef stock
1 tbsp tomato puree

Fry off the minced beef in a large frying pan until it's browned.  Add the paprika, cumin, garam masala and chilli powder and fry for 1 minute.  Add the onion and cook for 5 minutes.  Add the rest of the ingredients, bring to the boil then leave to simmer for at least 30 minutes.  The longer you leave it the more flavoursome it will become.  If it starts to look a bit dry, add more stock.

I always serve this with basmati rice and sometimes we have a lightly toasted brown pitta bread as well.
I always use butchers mince as well, you can't beat it!!