My Pot Au Feu

 Recently someone on a Facebook group I am part of posted that she cannot cook, does not like to cook, wants to learn to cook, and did anyone have an easy recipe.  That got me thinking, and I posted back to her, learn how to chop, then make a casserole recipe where you bung (technical term, see below) everything into a pot and put it in the oven.  Technically, this is not a family recipe, it my adaptation of a French classic and I doubt any of my ancestors ever made it.

Easy Crockpot Lasagna

This Lasagne is a lighter version than the traditional with Bechamel  Sauce, but  that is why my family liked it.  Next time I make it I am going to add a layer of Bechamel sauce as I like it a lot!

Note: it is important not to overcook this lasagne.  I use Auto on my cooker and it took about 4 hours.  If you have a cooker with a low setting, use that.  Do not use high as this will overcook the cheese and make it stringy.  If you are short of time use the oven!

You do not have to use the same meat sauce I have included, just use your usual bolognese sauce, but do not cook it right to the end.  I just simmer it for about 10 minutes to take any rawness out.  I often make a double bolognese sauce and freeze half, thaw it out and make this dish.

Break up the lasagna sheets to cover a layer at a time.   I use packet mozzarella cheese, and you can do the same with the parmesan, but fresh parmesan is better.   There is no substitute for fresh basil - grown your own each summer (all you need is a bit of sun) and freeze it in ice cube trays for winter.  There are two ways to finish the dish, depending up what you prefer - see the recipie.  
 

Kofta Meatballs

An old recipie, and sounds a little complicated, but it isn't really.  Give it a go.    Originally, this type of recipie comes from Hyderabad area of India

Do not fry the onions on a high heat, they need to brown slowly.  You can make this for a crowd quite easily, making everything the day before and just cooking the last step (curry) on the day.  You can ommit the chilli and it will still taste wonderful.  It can also be made with beef, but lamb is better.

 

Thia Beef Salad for a crowd

This recipie is what I make when I need to feed a lot of people, its easy and quick to do and tastes great.  The secret is in the roasted rice, and the dressing. The amount of steak you use depends upon how many people you are feeding, but the salad ingredients make enough for about 6 people.

Always taste the dressing to see that it is balanced, it should taste a little salty and sour, but not too much.

 

Luke Nguyen makes Vietnamese cooking simple, and this is one of his recipies.  I first saw it on his TV show, and it was so simple I just had to try it, especially as they take just minutes on the BBQ.

You can use beef (fillet steak) instead of pork, and pop it into the freezer for about an hour so that it is easy to slice really thinly.  Make sure the BBQ is red hot and ready to go, but make sure you soak your skewers so that they do not burn. This dish is marinated for at least 2 hours, but overnight is best. 

I serve the skewers with a simple salad with peanuts on top, and a bowl of vermicelli noodles that have a few drops of sesame oil in them, along with some home made sweet chili sauce.  You can sprinkle the skewers with sesame seeds or coriander.

Rev up a Rissole

These are variations on the basic 500g of lean beef mince rissoles.  Cook rissoles on a char grill or in a non stick fry-pan.  Just change the rissole to suit the mood by adding in these ingredients.

 

Beef Wellington the Gordon Ramsay Way.

Many thanks to Gordon Ramsay for this recipie.  I first saw it on a TV show, and made it for Christmas.  I have made Beef Wellington before, but this is just wonderfully simple to assemble to the day before.

This serves 4 and is rare - I cook it for longer at the lower heat until it has an internal temp of 65 degrees Cent.  from medium beef (no rareness in the centre) as my family don't like rare beef!


Rating : Difficult (for the advanced cook)
               This requires advanced cling film wrapping and pastry skills.

Ingrediants

400g flat cap mushrooms, roughly chopped

Sea salt and freshly ground black pepper

Olive oil, for cooking

750g piece of prime beef fillet

1-2 tbsp English mustard

6-8 slices of Parma ham

500g ready-made puff pastry

Flour, to dust

2 egg yolks, beaten

Read more at http://www.goodtoknow.co.uk/recipes/164868/Gordon-Ramsay-s-beef-Wellington#sxsVOpdxlA2VJDmz.99

• 400g flat cap mushrooms, roughly chopped
• Sea salt and freshly ground black pepper
• Olive oil, for cooking
• 750g piece of prime beef fillet
• 1-2 tbsp English mustard
• 6-8 slices of Parma ham or prosciutto
• 500g ready-made puff pastry
• Flour, to dust
• 2 egg yolks, beaten

1. Heat the oven to 200ºC/400ºF/gas 6.
2. Put the mushrooms into a food processor with some seasoning and pulse to a rough paste. Scrape the paste into a pan and cook over a high heat for about 10 mins, tossing frequently, to cook out the moisture from the mushrooms. Spread out on a plate to cool.
3. Heat in a frying pan and add a little olive oil. Season the beef and sear in the hot pan for 30 secs only on each side. (You don't want to cook it at this stage, just colour it.) Remove the beef from the pan and leave to cool, then brush all over with the mustard.
4. Lay a sheet of cling film on a work surface and arrange the Parma ham slices on it, in slightly overlapping rows. With a palette knife, spread the mushroom paste over the ham, then place the seared beef fillet in the middle. Keeping a tight hold of the cling film from the edge, neatly roll the Parma ham and mushrooms around the beef to form a tight barrel shape. Twit the ends of the cling film to secure. Chill for 15-20 mins to allow the beef to set and keep its shape.
5. Roll out the puff pastry on a floured surface to a large rectangle, the thickness of a £1 coin. Remove the cling film from the beef, then lay in the centre. Brush the surrounding pastry with egg yolk. Fold the ends over, the wrap the pastry around the beef, cutting off any excess. Turn over, so the seam is underneath, and place on a baking sheet.
6. Brush over all the pastry with egg and chill for about 15 mins to let the pastry rest.
7. Lightly score the pastry at 1cm intervals and glaze again with beaten egg yolk.Put into the hot over (200 degrees C)
8. Bake for 20 minutes , then lower the oven setting to 180ºC/350ºF/gas 4 and cook for another 15 mins. Allow to rest for 10-15 mins before slicing and serving with the accompaniments. The beef should still be pink in the centre when you serve it.

400g flat cap mushrooms, roughly chopped

Sea salt and freshly ground black pepper

Olive oil, for cooking

750g piece of prime beef fillet

1-2 tbsp English mustard

6-8 slices of Parma ham

500g ready-made puff pastry

Flour, to dust

2 egg yolks, beaten

Read more at http://www.goodtoknow.co.uk/recipes/164868/Gordon-Ramsay-s-beef-Wellington#sxsVOpdxlA2VJDmz.99

400g flat cap mushrooms, roughly chopped

Sea salt and freshly ground black pepper

Olive oil, for cooking

750g piece of prime beef fillet

1-2 tbsp English mustard

6-8 slices of Parma ham

500g ready-made puff pastry

Flour, to dust

2 egg yolks, beaten

Read more at http://www.goodtoknow.co.uk/recipes/164868/Gordon-Ramsay-s-beef-Wellington#sxsVOpdxlA2VJDmz.99

400g flat cap mushrooms, roughly chopped

Sea salt and freshly ground black pepper

Olive oil, for cooking

750g piece of prime beef fillet

1-2 tbsp English mustard

6-8 slices of Parma ham

500g ready-made puff pastry

Flour, to dust

2 egg yolks, beaten

Read more at http://www.goodtoknow.co.uk/recipes/164868/Gordon-Ramsay-s-beef-Wellington#sxsVOpdxlA2VJDmz.99