Tag Archives: food

Cottage Crumble

Cottage Pie must be high on the list of dishes most synonymous  with British cuisine – up there with fish and chips, roast beef, hot pots and pies. It is also a dish that you might think of serving on a cold winter’s night, when deeply satisfying comfort food is the order of the day.

To add a little more paz-zaz to what can sometimes be a bland dish, I like to ‘jazz’ my recipe up with a few extra ingredients, a ‘glug’ of sherry and a cheesy crumble top. With the addition of various cottage-garden vegetables and a potato and butternut squash mash, it’s packed with natural goodness and positively zings with flavour!

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Minced beef and pork with sliced carrots, leeks and cabbage cooked with a ‘glug’ of sherry!

 

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Crumble the salty biscuits (Tuc or Ritz)!

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Mix the crumbled biscuits with softened butter. Grate the Cheddar cheese and combine together.

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Mash the potato and butternut squash. Spoon on top of the meat mixture and add the biscuit and cheese crumble. Sprinkle with dried oregano. Bake and serve!

 

 

Cottage Crumble

Prep Time: 30 Mins Cooking Time: 1 Hour Total Time: 1 Hour 30 Mins

Ingredients:

  • 800g of potatoes for mashing
  • 300g of butternut squash, cubed for mashing
  • a generous knob of butter for the mash
  • full fat milk for the mash
  • salt and pepper
  • 2 to 3 tbsp of olive oil
  • 600 to 800g of minced meat (as you wish – pork or beef or a mix)
  • 3 carrots, sliced
  • half a small cabbage, shredded
  • 2 large leeks, sliced
  • 1 cup of medium or sweet sherry
  • 380/390g tomato puree (passata) 
  • 60/70g of ‘Tuc’ or ‘Ritz’ biscuits
  • Grated Cheddar cheese or similar
  • 50/60g Butter, softened to mix with the crumbed biscuits
  • Dried Oregano, to sprinkle on top

Directions:

  1. MAKES 4 GENEROUS PORTIONS
  2. Peel the potatoes and butternut squash and cut into chunks. Place in a pan of salted boiling water.
  3. When the potatoes/butternut squash are soft, mash with butter and milk, salt and pepper. Set aside.
  4. In a large pan, add the olive oil, the carrots, leeks and cabbage. Salt and pepper.
  5. Cook for 5 minutes. Add the minced meat and combine together.
  6. Add the sherry and cook for 5 minutes. Add the tomato puree and simmer to cook through.
  7. Place the meat mixture in and oven dish and top with the mashed potatoes/butternut squash.
  8. Sprinkle over the cheese crumble topping and finish with a shake of dried oregano.
  9. Cook for 25 to 30 minutes in a preheated oven at 180 degrees centigrade (350 degrees fahrenheit)

Tiger Prawn Tagliatelle

I love prawns! Prawns, grilled, sauté, barbecued, sweet and sour prawns, prawn curry, prawn just about anything! The only thing I don’t like about prawns, is peeling them! It’s time consuming and yucky, mucky! But ……. every cloud has a silver lining and these prawns were certainly worth the effort. Creating a meal with with fresh raw prawns is so much better than buying cooked peeled prawns which are often tasteless and watery.

 

Prawn Tagliatelle

Ingredients:

  • 1 kilo of shell on raw prawns of a good size (serves 4 people)
  • 2 tbsp olive oil
  • 1 large or 2 small leeks, sliced thinly
  • 2 cloves of garlic, chopped
  • 1 stick of celery, chopped
  • 1 sweet Italian pepper, deseeded and cut into thin rounds
  • Salt & pepper
  • Sea salt and ground pepper
  • 1 cup of Portuguese Moscatel wine or a semi sweet white wine
  • 200ml of cream
  • Fresh tagliatelle
  • Parsley to garnish

Directions:

  1. Peel and remove the vein that runs along the upper length of the prawn. Set aside.
  2. In a frying pan, add the olive oil and pan-fry the garlic, leek, celery and red pepper to soften. Season with salt & pepper.
  3. Add the Moscatel or semi-sweet wine and continue to cook until the liquid reduces slightly.
  4. In the meantime, boil a pan of water and cook the tagliatelle.
  5. Add the cream to the mixture in the frying pan and combine thoroughly.
  6. Add the cooked prawns to the sauce and simmer for a couple of minutes.
  7. Drain the tagliatelle and serve into bowls. Top with the prawn sauce.
  8. Grind the sea salt and black pepper to taste. Garnish with chopped parsley.