"madhatter's Recipes Of The Day"

[razamakaz]

That's what I did Raz - set it to low and left it all day. The gravy/sauce is fantastic !

But surely one tenderloin wouldn't serve 6????

If I do tenderloins (usually in sweet and sour) we have one each, unless you get great big ones?

[madhatter1]

Penne With Radicchio Parmesan and Smoked Bacon


Serves 4

Ingredients:
1 white onion, finely chopped
2 garlic clove, crushed
2 tbsp olive oil
50g butter
250g rashers of streaky bacon, or Italian pancetta
1 radicchio, lettuce, chopped
400g pasta, (penne)
175ml white wine
400g double cream
250g Parmesan cheese, grated
1 tsp freshly ground black pepper

Method:
1. Heat the olive oil and butter in a frying pan and fry the onion and garlic. Add the bacon and radicchio, and cook over a gentle heat for 20 minutes.

2. Meanwhile, cook the pasta according to the packet instructions. Drain and set aside.

3. Add the white wine to the frying pan and gently reduce by two thirds, pour in the cream and reduce by one third.

4. Pour the sauce over the penne. Add the Parmesan and pepper, stir well and serve immediately.

[madhatter1]

Lamb and Roasted Garlic Potato Pie


Serves 4

Ingredients:
1/2 garlic bulb
2 tbsp olive oil
450g/1lb trimmed lamb neck fillet, cut into bite-sized pieces
1 large onion, finely chopped
1 tsp chopped fresh thyme
2 tbsp Dijon mustard
4 tbsp amontillado sherry (medium dry)
150 ml/1/4 pint lamb or chicken stock
675g/1 1/2lb floury potatoes cut into chunks (such as Maris Piper)
50g/2oz butter
4 tbsp milk
2 tbsp chopped fresh flat-leaf parsley
Salt and freshly ground white pepper
Smashed steamed swede and honey-glazed carrots, to serve

Method
1. Preheat the oven to 140C/275F/Gas 1. Cut the base of the garlic bulb off so that the garlic cloves are just showing and wrap lightly in foil. Bake for 1 hour until completely tender, then leave until cool enough to handle and squeeze the flesh into a bowl – you should have about a tablespoon in total. Cover with cling film and set aside until needed.

2. Heat the oil in a sauté pan. Add half of the lamb and cook over a medium heat for 3-4 minutes until evenly browned but not scorched, then tip on to a plate. Repeat until all of the lamb has browned. Add the onion and thyme to the pan and cook for about 5 minutes until softened but not coloured. Stir in the Dijon mustard and cook for 1 minute, stirring. Pour the sherry into the pan and allow to bubble down, then continue to cook for a few minutes until well reduced and syrupy.

3. Return the lamb to the pan, stirring to combine and then pour in the stock. Bring to the boil, stirring, then reduce the heat and simmer gently for 1 hour or until the lamb is completely tender and the sauce has slightly reduced and thickened, then spoon into a 1.2 litre/2 pint pie dish and leave to cool completely. This allows a skin to form on top and stops the mashed potato sinking into the pie.

4. Increase the oven temperature to 180C/350F/Gas 4. Put the potatoes into a pan of boiling salted water, cover and simmer for 15-20 minutes or until tender. Drain well, then mash with the reserved roasted garlic, the butter, milk and parsley. Season to taste. Carefully spread the mashed potatoes over the lamb bases to cover completely and fluff up with a fork. Bake for 25-30 minutes until heated through and lightly golden. Serve the pie straight to the table with a separate bowls of the smashed steamed swede and honey-glazed carrots to hand around.

[madhatter1]

Beef Gow Gee

Ingredients:
300g beef (fillet or sirloin, remove all fat)
Thai basil leaves x 30 (chopped)
1 piece dried orange peel (Dehydrate water for 20 minutes) chopped
80ml water
10ml sesame oil
12 pieces gow gee wrap (round)
10g cornflower
4g salt
2g chicken powder

Method:
1. Mix everything (apart from wraps) in blender adding water last. Make as gyoza, cook as gyoza!

Tip: Always use a good quality non-stick pan.

[madhatter1]

Salisbury Steak with Mushroom and Onion Gravy

Serves:4
CarbsPerServing:6.25 carbs - 2.75 dietary fibre = 3.5 net carbs
Prep Time:45 minutes total Effort:Easy
Ingredients:
4 Tbsp butter, divided 1 1/2 cup sliced mushrooms
1 lb ground beef 1 medium onion
1 egg 1/4 cup flax seed meal
1 Tbsp horseradish, or more to taste 1/2 tsp salt
1/2 tsp pepperGravy 1/2 tsp Xanthan gum
1 cup chicken broth/boullion 1/2 cup heavy cream
salt & pepper Worcestershire sauce Kitchen Bouquet (optional)
How to Prepare:
In a large skillet, melt 2 Tbsp butter. Thinly slice 2/3 of the
onion. Saute the onion slices and mushrooms until tender. Remove to
a plate and set aside.
Combine beef, flax seed meal, egg, 1/2 tsp each salt & pepper and
the remaining 1/3 of onion, diced finely. Form into 4 patties. Melt
2 Tbsp butter in the skillet over medium heat, add patties to
skillet and cook for 8 minutes per side, until no pink remains
inside.
Remove cooked patties from skillet and set aside.
Whisk the Xanthan gum into the hot oil in the skillet until smooth &
thickened. Gradually whisk in the chicken broth, bring to a simmer.
Simmer 2 minutes, or until it's thickened. Gradually whisk in the
heavy cream. Season to taste. Use Kitchen Bouquet if desired to
darken colour. Heat over medium til it's simmering again. Add the
onions, mushrooms & patties. Simmer on low for 10 minutes until
heated through.

[funky_fudge_factory]

ooooh that steak one sounds nice....
got any more one pot/ slow cooker recipes hatter? My fave

[madhatter1]

ooooh that steak one sounds nice....
got any more one pot/ slow cooker recipes hatter? My fave

Yea got Loads 10,000 at the last count (not all 1 pot though) will dig them out for you.
Derrick

[minkyrra]

Petes Grapefruit Lovers Smoothie

• 1 cup freshly squeezed Sunkist® grapefruit juice
• ½ cup fresh Sunkist® grapefruit segments
• ½ cup fresh raspberries
• ½ cup brown sugar
• 8 oz. crushed ice

To make one portion:

• Combine Sunkist fresh-squeezed grapefruit juice, grapefruit segments, raspberries and brown sugar in blender and puree for about 30 seconds.
• Add ice to blender and puree until mixture is smooth.
• Serve immediately.

Makes 2 servings


if he offers you one with extra froth.......

dont drink it!


(hope you dont mind me posting petes recipe here derrick)

[funky_fudge_factory]

Petes Grapefruit Lovers Smoothie

• 1 cup freshly squeezed Sunkist® grapefruit juice
• ½ cup fresh Sunkist® grapefruit segments
• ½ cup fresh raspberries
• ½ cup brown sugar
• 8 oz. crushed ice

To make one portion:

• Combine Sunkist fresh-squeezed grapefruit juice, grapefruit segments, raspberries and brown sugar in blender and puree for about 30 seconds.
• Add ice to blender and puree until mixture is smooth.
• Serve immediately.

Makes 2 servings


if he offers you one with extra froth.......

dont drink it!


(hope you dont mind me posting petes recipe here derrick)

PMSL !!!!!!!!!!! and ewwwwwwwwwwwww!!!!

[funky_fudge_factory]

Yea got Loads 10,000 at the last count (not all 1 pot though) will dig them out for you.
Derrick

ooooooh thank you