Crispy Chicken Wings

Here's an easy way to pump up those chicken wings, just cut in half, put some salt pepper and thyme then deep fry for 10-15 minutes!

Beef with mushrooms in Sarsaparilla

This is a non-alcoholic version of the famous English Recipe "Beef in Beer", instead of using stout, I used Bickford's Sarsaparilla to achieve a dark, deep and intense finish of the sauce.

BEEF WITH MUSHROOMS IN SARSAPARILLA
Serves 8 (probably)

1kg      Beef, cut into large chunks
250g    Button/Shitake Mushrooms, diced
275ml  Bickford's Sarsaparilla
100g    Shallots, whole and peeled
1pc      Large red onion, chopped roughly
2Tbsp  Flour
3Tbsp  Cooking oil
1cup     Beef Stock
1tsp      Thyme
Salt & Pepper to taste

Heat oil in a non-stick pot and sear beef chunks until brown on all sides, remove and set aside. Sear mushrooms until brown on edges, remove and set aside. In the same pot, stir fry shallots until brown on sides, set aside.

Saute chopped onion until soft then return beef with its juices to the pot.  Add flour and stir for 2 minutes or until juices are absorbed, then add stock and sarsaparilla. Bring to boil, add thyme and let simmer for 2 hours covered.

Add in mushrooms and shallots and cook for a further 30 minutes, if liquid is too much, continue cooking without cover until sauce has been reduced and quite thick. Season with salt and pepper to taste.

Turkey Escalopes with Hazelnut Cream Sauce

This recipe has been shared to me by a very good friend, Marjorie Smith - a fine English Lady with an impeccable taste.

Hazelnuts, sherry and soured cream give this quickly prepared supper dish a very classy touch! Buttered noodles and a green salad with lemon dressing are very good with it.

TURKEY ESCALOPES WITH HAZELNUT CREAM SAUCE
Serves 4

450g     Turkey fillet
25g       Butter
4Tbsp   Sweet Sherry
4Tbsp   Soured cream
25g       Hazelnuts, finely chopped
salt & freshly grounded pepper to taste
dash of paprika to garnish

Thinly slice the turkey fillet. Beat out the slices between two sheets of damp grease-proof paper into small escalopes.

Melt the butter in pan and cook the escalopes quickly for 4-5 minutes, turning once. Remove from pan and keep warm.

Reduce heat and stir in sherry, soured cream and hazelnuts.  Season.

Cook stirring for 1 minute , pour over escalopes and serve immediately with a dash of paprika.

Beef Stew Pie

One of the best way to introduce left over meat dishes. Just by making a pastry and popping it in the oven can create a whole new meal.

Meat Mania Pizza

Veal Cordon Bleu

Spaghetti Alla Carbonara