Cottage Pie

The term Cottage Pie has been around for centuries and the actual name is known to have been around since 1791. Incidentally, this year was when potatoes started being introduced as an edible crop which was available to the poor.  Initially made with leftover meat, this pie took its name from the meaning of the term cottage, which actually means a humble residence for farmers. (Ref: Wikipedia) Cottage Pie has been a favourite in our family for decades and have been loving it since I was a child as my mum prepared it frequently. So this is our take on a classic British dish. Needless to say it is very easy to prepare, I mean the meat mixture is not rocket science and boiling potatoes is quite a low ability task. So this recipe does go with the easy ones. It is the ultimate comforting food and you will definitely ask for seconds. You will need...(this amount of ingredients will make a medium pie)

For the meat mixture

• 500g lean beef mince
• 1 onion, finely chopped
• 2 carrots, finely diced
• 1 celery stick, finely diced
• 250ml prepared gravy (I use Bisto Best), this acts as a thickening agent
• ½ teaspoon dried mixed herbs
• ½ teaspoon hot paprika
• ½ tablespoon tomato paste
• 1 beef stock pot/cube
• Ground black pepper, to taste
• 1 tablespoon Worcestershire sauce (or to taste)
• 25g butter, for frying

For the mashed potatoes

• 750g potatoes, boiled
• 40g butter
• A splash of milk, (you want the mash to be quite firm)
• 1/2 tsp ground nutmeg (optional)
• Sweet paprika, to garnish
• Ground black pepper, to garnish

How to...

1. Start by preparing the mashed potatoes. Boil the potatoes and add the butter, milk and ground nutmeg (if using) and mash to the desired consistency. Set aside.
2. Prepare the meat mixture. In a large frying pan, on a moderate heat, heat the butter until it melts and starts sizzling, then add the onions, carrots, celery and mixed herbs. Cover and cook, stirring frequently, for about 10 minutes or until onions, carrots & celery are soft. Add some black pepper if you want to at this stage (We do!).
3. Add the beef mince and stir in to mix in with the vegetables. Now add the tomato paste, Worcestershire sauce, beef stock pot/cube more black pepper, hot paprika and cook uncovered until the meat is done and all the liquid has nearly gone.
4. When meat is cooked add the prepared gravy and stir in well. Lower the heat and simmer until the meat mixture for a minute or two. 
5. In the meantime preheat the oven to 180°C.
6. To assemble your cottage pie, you just pour the meat mixture in a deep pie or casserole dish, level the mixture withe back of a spoon and cover with the mashed potato. Use a palette to level the mash on top of the meat mixture. Try and seal it well to prevent it from leaking. You can also prick some holes into the mashed potato topping so as steam can escape.
7. Sprinkle with sweet paprika and ground black pepper and bake in the oven for about 25 minutes.
8. Take it out of the oven and leave to cool down for about 15 minutes. It is now ready to serve. 

Enjoy!!

R&A

Guisantes a la Murciana - Peas Murcia Style

This dish comes from the Spanish region of Murcia and it is an absolute delight. It is a simple enough dish to start a great dinner party with. They are very easy to prepare and so so tasty. The chorizo, Serrano ham and pimentón (paprika) makes this dish so...well Spanish! Give them a go and you will definitely try them again!! You will need (for 4 people)...

• 400g fresh or frozen peas
• 75g chorizo, diced
• 75g Serrano ham, chopped
• 1 small onion, finely chopped
• 1 teaspoon sweet paprika
• 1 tablespoon flour
• 2 hard boiled eggs
• 250ml vegetable stock
• Olive oil
• Sea salt

Method

1. Start by frying the onion with a pinch of salt in some olive oil. Cook until soft and transparent.
2. In the meantime, cook the peas in plenty boiling water until cooked. Drain and set aside.
3. To the cooked onion, add the chorizo, Serrano ham, paprika and flour. Stir well and cook for a few minutes until the flour is slightly toasted.
4. Now add the peas and stir well into the ham & chorizo mixture. Add the vegetable stock and bring to the boil.
5. Ladle into bowls and chop the hard boiled egg onto each serving.

Enjoy!!

R&A

Our Mushrooms in Garlic

A favourite with all mushroom lovers, it is now officially a favourite with Amanda as well [which usually is a mushroom loather] :) I was so surprised that she liked it...well actually she loved them!! They are very easy to prepare. We usually serve them with our Full English Breakfast but they can be served as a starter to any meal. The amount of mushrooms we used was for 2 people but mushrooms basically disappear whilst cooking so adapt the ingredients as you wish :) We also used White Closed Cap mushrooms but you can use white mushrooms or even Portobello mushrooms. Do not use Oyster or Enoki mushrooms as they are quite delicate and you will ruin their taste plus their texture will not be that pleasant. You will need...

• 350g white mushrooms, quartered
• 25g unsalted butter
• 2 small garlic cloves, finely chopped
• Handful of fresh parsley, finely chopped
• 1 tbsp Light soy sauce
• 1 tbsp brandy

How to...

1. Melt the butter in a pan and add the garlic and fry until fragrant & golden.
2. Add the quartered mushrooms, parsley , soy sauce and brandy. Give them a careful stir and put a lid on. Simmer for about 2 minutes on a medium heat.
3. Remove the lid and stir carefully again. Let simmer uncovered until sauce is reduced and mushrooms are cooked, about 10 minutes.
4. Plate and serve.

Enjoy!!

R&A

Classic Pancakes

Pancakes are surely everyone's favourite. They can be served and eaten with a myriad of ingredients from savoury to sweet. In Canada & the USA they like to take theirs with maple syrup & butter, whilst here in the UK the tradition is to have them with lemon juice and sprinkled with sugar. We always like ours sweet and amongst our favourite toppings are Nutella™, sliced bananas, chopped nuts, honey, maple syrup, marshmallow fluff, strawberry jam/conserve, chocolate flavoured syrup and loads of others. If you prefer them savoury you can fill them with chopped cooked ham or bacon, grated cheese and whatever your taste is. Very easy to do prepare and cook, the secret is to have a very very hot lightly greased pan. The consistency of the batter should not be runny but should not be stiff. For 4 small thick pancakes you will need...

• 1 cup/115g plain flour
• 1 teaspoon baking powder
• 1/2 teaspoon bicarbonate of soda
• Pinch salt (optional)
• 1 tablespoon vegetable oil
• 1 large egg, beaten
• 1 cup/240ml whole milk or water
• Butter or a little oil to grease the pan

How to...

1. Sift the flour, salt & baking powder...mix them up in a bowl with a fork.
2. Add the milk, beaten egg, and oil and beat well with a whisk by hand  until all the ingredients are well incorporated.
3. Grease a non stick pan with a knob of butter or by adding a tiny bit of oil to the pan and spread across the pan with a piece of kitchen towel.
4. Heat up the pan on a medium heat until well hot, drain any excess oil.
5. Always on a medium heat, ladle the batter into the pan and leave to cook until the pancake starts producing bubbles on top. When the surface is bubbly and pancake looks set, flip the pancake and cook for a couple of seconds. Repeat until all batter is used.
6. Serve while still hot with the topping of your choice.

Enjoy!!
R&A