Liz's Recipes

LIZ'S RECIPE BRAISED SHOULDER OF LAMB

SEASON WITH SALT & FRESHLY GROUND BLACK PEPPER AND BROWN ON THE HOB IN A ROASTING TIN THEN SET TO ONE SIDE.
QUARTER AN ONION, TWO CARROTS AND CELERY AND BROWN IN THE SAME PAN, SET TO ONE SIDE.
INTO THE PAN ADD ½ PINT OF MEAT STOCK (OXO IS FINE!) AND ½ PINT OF RED WINE, STIR IN A TABLESPOON OF RUNNY HONEY AND PUT THE MEAT AND VEG BACK INTO THE PAN, I USUALLY ADD WHICHEVER FRESH HERBS I HAVE TO HAND AT THIS POINT AND SOME GARLIC BUT DO IT TO YOUR TASTE COVER WITH SILVER FOIL AND PUT IN THE OVEN ON AROUND 170º FOR 2 ½ - 3 HOURS.
SERVE THE VEGETABLES FROM AROUND THE MEAT WITH CREAMY MASH.

LIZ’S RECIPE CHICKEN BROTH – JUST LIKE YOUR MOTHER USED TO MAKE!
TAKE THE CARCASS OF YOUR SUNDAY ROAST CHICKEN AND STRIP ANY REMAINING SKIN FROM IT.
PUT IN A LARGE PAN AND ADD WATER TO HALF WAY UP THE PAN. POP THE LID ON AND BRING THE CARCASS TO THE BOIL, ONCE BOILING TURN HEAT DOWN LOW TO A GENTLE SIMMER (PRESSURE COOKERS ARE BRILLIANT FOR THIS) SIMMER UNTIL THE MEAT FALLS FROM THE BONES THEN TURN HEAT OFF.
ONCE COOL ENOUGH TO HANDLE, STRAIN THE BONES & MEAT FROM THE LIQUID (RETAINING THE LIQUID) PICK OUT THE BONES AND DISCARD, ONCE YOU ARE LEFT WITH MEAT ONLY, POP IT BACK IN WITH THE LIQUID AND ADD CHOPPED VEGETABLES (ONIONS, CARROTS, CELERY, POTATOES ETC) SEASON TO TASTE AND PUT BACK ONTO THE HEAT FOR AROUND 20 MINUTES (TRY SPRINKLING SOME SAGE & ONION STUFFING MIX AND A CRUSHED GARLIC CLOVE IN WITH IT FOR EXTRA TASTE).
SERVE WITH FRESHLY BUTTERED BREAD. IF YOU DON’T HAVE MUCH MEAT LEFT ON YOUR BIRD, YOU CAN ADD A CHICKEN PORTION TO THE FIRST STAGE TO THICKEN IT UP!

LIZ’S RECIPE FOR CHRISTMAS GAMMON
FOR GREEN GAMMON, PUT JOINT IN PAN WITH WATER TO COVER, BRING TO THE BOIL AND DISCARD WATER.
FOR SMOKED GAMMON, PUT JOINT IN PAN WITH WATER TO COVER AND LEAVE TO SOAK OVERNIGHT, DISCARD WATER.
REPLACE JOINT IN PAN AND HALF FILL WITH COLD WATER, ADD CHOPPED ONION, CARROTS, WHOLE BLACK PEPPERCORNS AND CELERY AND BRING TO THE BOIL, TURN HEAT DOWN AND SIMMER FOR 20 MINUTES PER POUND IN WEIGHT.
TAKE THE JOINT OUT OF THE PAN BUT KEEP THE LIQUID IT’S BEEN BOILING IN.
REMOVE THE RIND FROM THE JOINT AND SCORE LATTICE WISE, INTO EACH JOIN IN THE LATTICE PUT A CLOVE, THEN SPRINKLE WITH BROWN SUGAR AND PLACE INTO A ROASTING TIN, ADD HALF A PINT OF THE SAVED LIQUID AND SOME CIDER.
POP INTO A PRE-HEATED OVEN (MEDIUM HEAT) FOR AROUND 20 MINUTES.
THE SUGAR WILL CARAMALISE AND THE FLAVOUR OF THE CLOVES GOES RIGHT THROUGH THE MEAT.

LIZ’S RECIPE FOR O’FLANNAGANS SAUSAGE SUPPER
500G PORK SAUSAGE MEAT, 2 APPLES, 1 CHICKEN OXO IN ½ PINT OF WATER. 1 LARGE ONION CHOPPED, SALT AND FRESHLY GROUND BLACK PEPPER.
FORM THE SAUSAGEMEAT INTO BALLS AND FLATTEN, COAT WITH FLOUR AND FRY IN A LITTLE OLIVE OIL UNTIL BROWNED.
REMOVE FROM PAN THEN FRY THE ONION IN THE SAME PAN.
PEEL AND CORE THE APPLES AND SLICE (NOT TOO THINLY) PUT ALL INGREDIENTS INTO THE PAN AND STIR WELL, SEASON TO TASTE, ALLOW TO SIMMER FOR 30 MINUTES OR SO, UNTIL THE APPLE IS SOFT. YOU MAY WANT TO ADD A LITTLE BROWN SUGAR OR HONEY, DEPENDING ON YOUR TASTE.
DELICIOUS SERVED WITH MASHED POTATO.

LIZ’S RECIPE FOR PEPPERED MEAT BALLS
1LB STEAK MINCE, 1 LARGE ONION SLICED, 1 SMALL ONION GRATED, 1 LARGE RED PEPPER SLICED, 1 LARGE GREEN PEPPER SLICED, TEASPOON OF PAPRIKA, SALT & FRESHLY GROUND BLACK PEPPER, ½ PINT BROWN STOCK, FLOUR FOR COATING, TABLESPOON OF TOMATO PUREE GENEROUS DOLLOP OF WORCESTER SAUCE (TO TASTE).
GRATE THE SMALL ONION AND MIX WITH THE SALT, PEPPER MINCE AND PAPRIKA, FORM INTO MEAT BALLS AND COAT IN FLOUR. FRY UNTIL BROWN IN A LITTLE OLIVE OIL. LIFT OUT AND DRAIN.
FRY THE OTHER ONION AND PEPPERS IN THE SAME PAN. MIX THE STOCK, TOMATO PUREE AND WORCESTER SAUCE TOGETHER.WHEN THE PEPPERS AND ONION ARE BROWNED ADD THE STOCK TO THE PAN, STIR WELL AND ADD THE MEAT BALLS, COVER AND ALLOW TO SIMMER FOR 45 MINUTES.

LIZ’S RECIPE FOR PORK & CHORIZO CASSEROLE
6OZ PORK TENDERLOIN PER PERSON CUBED, 1 CHORIZO CUBED, 1 LARGE ONION DICED, 1 GREEN PEPPER SLICED AND DE-SEEDED, 1 RED PEPPER SLICED AND DE-SEEDED, TINNED OR FRESH TOMATOES CUBED, ¾ PINT RED WINE & WATER MIXED (TO YOUR TASTE), TIN OF CHICK PEAS DRAINED AND RINSED, SALT AND FRESHLY GROUND BLACK PEPPER, MIXED HERBS.
IT COULDN’T BE EASIER, THROW EVERYTHING IN A COVERED CASSEROLE DISH AND POP IN THE OVEN FOR 1 ½ - 2 HOURS ON A MEDIUM HEAT (180º) SERVE WITH CRUSTY FRESH BREAD

LIZ’S RECIPE FOR STUFFED BELLY OF PORK
ASK THE BUTCHER TO BONE OUT A BELLY OF PORK AND CUT POCKETS IN IT. SEASON WELL WITH SALT & PEPPER AND FRESH HERBS IF AVAILABLE, OREGANO, THYME AND SAGE WORK WELL, THEN SPREAD SPPLE SAUCE ON IT AND LIBERALLY SPRINKLE WITH CHOPPED GARLIC, FINISH OFF WITH CRUMBLED FETA CHEESE, PUT THE FLAPS ACK AND REPEAT. DON'T GO TOO NEAR THE EDGES WITH THE STUFFING. FINALLY, ROLL AND TIE, AND SEASON WELL. PERFECT FOR LONG SLOW COOKING (AROUND 150°) OR EVEN ON A ROTISSERIE ON YOUR BBQ!

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