Real Cooking

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• 1.5kg of corned beef [silverside]
• 2 leeks trimmed and washed, sliced
• 2 celery stalks halved
• 1 carrot peeled and cut into large chunks
• 2 Tbsp of malt vinegar
• 1 Tbsp of brown sugar
• 1 Tbsp of peppercorns
• 2 cloves of garlic peeled
• 2 bay leaves
• 4 cloves
• water to cover the meat

Cooking the meat

1. Put all the above ingredients into a very large heavy based pot or a slow cooker and cover with water,Bring to the boil and then simmer for about two hours

Mustard sauce

• 1 egg 2 Tbsp of caster sugar
• 1 Tbsp of plain flour , 2 tsp of Dijon mustard  or any of your choice
• 1 cup of hot cooking liquid, 1/4 cup of malt vinegar

1. In a jug mix the egg,sugar,flour,and the mustard together then slowly add the cooking liquid and the vinegar
2. Pop in to a small pot and bring to the boil on a low heat stirring all the time
3. Serve on top of the corned beef , with mash potatoes, beans , carrots, or any other vegetable of your choice

what you will need

• 500 grams of fresh or frozen peas
• 300 grams of sugar snap peas,trimmed
• 300 grams of snow peas, trimmed

Dressing

• 250mls of sour cream
• 4 Tbsp of fresh chopped mint
• 3 Tbsp of fresh chives, chopped
• 1 1/2 Tbsp of white wine vinegar
• 2 tsp of curry powder
• Salt and pepper to taste

Method

1. Cook the peas in batches till just tender and fresh, then run them under cold water or put them in an ice bath to stop the cooking process
2. Mix the dressing ingredients all together and pour over the cooled peas
3. Keep a few peas for garnish, later when all the peas have been fully coated in the dressing
4. Scatter the remaining few peas and some chopped mint over the final dish
5. Serves 8 / 10

Ingredients

• 1 carrot, grated
• 1 zucchini, grated
• 1 egg
• 3 Tbsp of raw pet mince
• 8 Tbsp plain flour

1. Preheat the oven to 190 and grease an oven tray.
2. Combine the carrot, zucchini,egg, and the mince.
3. add the flour and mix really well then shape into short sausage shapes  and then flatten just a little on the oven tray
4. Cook for about 20 minutes, or until nice and brown.
5. Keep the cookies in the fridge but pop a label on them
6. Makes about 12/ 14

Ingredients you will need

• 1 kg of onions sliced into rings
• 90 grams of olive oil or butter / lard .. depending how healthy you want to be
• 90 grams of diced bacon [ or Italian bacon]
• 240 mls of thick cream
• 3 eggs just beaten lightly
• A small bunch of fresh parsley [ chopped]
• salt and black pepper to taste
• shortcrust pastry to line a tart tin or a small pie dish

Method of cooking

1. In a heavy pan heat the oil/ lard /or butter and cook the onions until they are soft and clear but not browned
2. drain well on paper towels
3. Add the bacon to the pan and cook for a few minutes , then drain off the fat.
4. Next thing to do is to mix the eggs and the cream with the salt and pepper and the chopped parsley
5. Stir in the bacon and the onions and then fill the pastry tin with the mix
6. have your oven pre-heated to 220 and pop in the tart for about 10 – 15 minutes  and then after that turn the heat down to 190 for another 15 minutes or until the filling has set…..
7. serve nice and warm

Ingredients

• 4 chicken breasts, skinned and cubed
• 1 carrot sliced finely
• 1 leek sliced finely
• 1 Tbsp of olive oil
• 3 Tbsp of butter
• 1/4 cup of plain flour
• 900 grams of potatoes slice thinly
• 3 cups of button mushrooms  sliced
• 2 1/3 cup of milk
• 1 tsp of Worcestershire sauce
• 1 tsp of wholegrain mustard
• salt and pepper to season

Method

1. heat the oil in a heavy based pan and cook the chicken until just browned, then remove and pop on a plate for later
2. Add 2 Tbsp of the butter to the pan and pop the leek in and cook off for about 3 minutes then slowly add the flour on top of the leeks and remove the pan off the heat
3. Slowly add the milk and mix together until it is smooth then add the pan back to the heat and bring the sauce to the boil , always stirring until the sauce has thickened, then take off the heat and pop aside
4. Now add the mustard, Worcestershire,chicken, carrots, and the mushrooms and mix well. Season with the salt and pepper to your taste
5. line the base of your slow cooker with a layer of the sliced potatoes and then 1/3 of the chicken mix
6. repeat this until you finish with a layer of potatoes, then dot the remaining butter over the top layer and cook in the cooker for about 4 hours on the high setting

What you will need

• 300 grams of small new potatoes
• 300 grams of fresh green beans
• 4 Tbsp of olive oil [ divided in half]
• 2 1/2 cups of penne or any other pasta you have
• 2 small skinless chicken breasts
• 1 Tbsp of fresh basil chopped
• 1 Tbsp of fresh parsley chopped
• 1 small chunk of Parmesan cheese to shave later

Method of cooking

1. Clean the potatoes off and pop into a large salted pot, and cook until tender . Then pop the beans into the water for about 5 to 10 minutes until they are tender crisp, then run under cold water to stop the cooking process.
2. Put salt and pepper on to the chicken breasts and cook in a medium pan for about 5 minutes each side, or until cooked through, remove from the pan and slice them up into strips then put some foil over them to keep warm.
3. Cook the pasta in a lot of salted water until cooked to the packet instructions, then drain
4. as this is going on heat up a large fry pan and using the rest of the oil cut the potatoes in half and add them to the pan along with the green beans giving it a good stir, add a pinch of salt and pepper to the pan and pop in the pasta and the chicken along with the basil and the parsley
5. Arrange on to plates and shave the parmesen cheese over the top.

Ingredients

• 2 pieces of frozen puff pastry sheets
• 200 grams of sour cream
• 125 grams of bacon diced up
• 1/2 a bunch of fresh parsley chopped
• a pinch of hot paprika to taste
• salt and pepper to taste
• 4 or 5 eggs depending on there size

Method of cooking

1. Preheat your oven to 200 c and grease a pie dish or a tart pan
2. Cut the pastry a little bit larger than the dish it will be cooked in and line the tin, trimming off the edges for a nice border later
3. Brush the edges with milk or water and use the left over pastry to make a nice border
4. Mix the sour cream ,the diced bacon, parsley ,paprika and the salt and pepper and spread on to the pastry
5. Make 4 or 5 holes in the mix and break the eggs into them, but be careful not to break the egg
6. Pop in to the oven for 20 minutes and bake until the eggs are cooked
7. serve straight away.

What you will need

• 1/2 cup of good olive oil
• 2 Tbsp of freshly chopped parsley
• 1 Tbsp of fresh thyme also chopped
• 1 Tbsp of fresh rosemary chopped
• 3 cloves of garlic, crushed
• Salt and freshly ground black pepper
• 18 / 12 lamb chops or cutlets, nice and trimmed up

Method

2. Preheat your grill or you BBQ
3. Then put all the above herbs, garlic and the oil in a blender and pulse until it is nice and smooth.
4. Brush the lamb with the herb dressing and pop on to the BBQ or under the grill for about 3/4 mins basting a few times to get the herb dressing in to the lamb
5. 3 to 4 minutes will make your lamb medium rare so cook to you desired taste
6. For a side dish you can serve these chops with anything you like or try these cheese muffins as an extra

Cheese muffins

• 2 1/3  cups of plain flour
• 3 tsp of baking powder
• pinch of salt
• 1 cup of the cheese of your choice [ but a firm cheese is best]
• 2 tsp of chopped fresh parsley
• 1 cup of butter milk or plain milk
• 1 egg 2 Tbsp of vegetable oil

Method

1. Preheat your oven to 200 c and grease a 12 hole muffin tray
2. In a large bowl place the flour, baking powder, salt the cheese and the chopped parsley.
3. Grab a smaller bowl and mix up the milk, egg and the oil, then pour into the dry mix and combine until the mix is all moist
4. Place into the muffin tray  only filling then just over half way, pop into the oven and cook for about 20 minutes and then remove and let them cool for 5 min
5. You can have these on the side or on there own with some butter

Ingredients

• 2 cartons [500 grams] of U HT cream, it can be fresh as well
• 1 can of sweetened condensed milk [400 grams]
• 2 Tablespoons of chocolate topping
• 1 Tablespoons of instant coffee
• 2 teaspoons of good vanilla essence
• 1 and 1/2 cups of whiskey

1. Put it all in a large bowl and using a whisk mix it all together and put into a glass bottle [ the whiskey bottle will do]
2. and put into the fridge to chill
3. Enjoy as a drink or pour over ice-cream