Shepherds Pie Filling

Ingredients for shepherds pie

• 500g Lean minced lamb
• 2 medium Leeks (washed/diced very small)
• 1 small Onion (diced very small)
• 5-6 small Carrots (diced very small)
• 4 large Garlic cloves (minced)
• 2 Cups/500ml Water
• 3-5 White mushrooms (diced very small)
• 1 Lamb stock cube
• 1 Tbsp Tomato puree
• 1 tsp Dried thyme
• 1 tsp Dried parsley
• 1/2 - 3/4 Cup Frozen Petite pois peas
• 1 tsp Paprika
• Few drops Browning

Method  of shepherds pie filling

1. Take a large pan drizzle a dash of oil and lightly sweat/fry the leeks and onions until it starts to soften.
   
   
2. Add the garlic, turn down the heat a little stir well and and cook for a few more minutes.
   
   
3. Add the water, carrots, puree, paprika, thyme, parsley, lamb stock cube (crumbled up) and mushrooms.
4. Stir well bring to the boil then simmer on low for 20 - 30 minutes or until the vegetables have cooked and softened.
   
   
   
   
   
   
   
   
5. Once cooked add the minced lamb.
   
   
6. Place the minced lamb on top of the vegetables and chop at the mince using a spatula.
   
   
   
   
   
7. Stir well and simmer. Do not be tempted to add more water. 
8. After a few minutes cooking the lamb and stirring, add the green peas.
   
   
9. Simmer with a lid for another 10-2- minutes, stirring occasionally.
10. Add a few drops of browning for the lovely dark brown color.
    
    
11. Use as a shepherds pie filling or simply serve with fresh creamy mashed potatoes.
12. Enjoy.

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Sweetcorn Frittata (Omelette)

 What is the difference between a frittata and an omelet? 

A frittata is an egg dish that is cooked in a pan or oven dish with a combination of other ingredients such as vegetables, pasta or potatoes and served whole and sliced. Omelette is an egg dish that is pan cooked then folded in half, usually with a filling in the middle.

No need to worry about being technical in the kitchen, it does not matter whether you call it an omelette or a fritatta, all you need to know is that this recipe tastes amazing!

Chef cooks a very delicious sweetcorn frittata recipe that is easy to cook and packed with flavor.

Frozen sweetcorn is fried with garlic and mushrooms then topped with a tasty egg mixture and grilled with cheese and paprika under the grill to finish.

Paprika plays an important part in this delicious frittata recipe so do be generous when sprinkling the paprika in this recipe.

The great thing about this frittata recipe is that once you have cooked the mushrooms and sweetcorn there is no stirring, the frittata sits and cooks whole in the pan.

If you are a novice in the kitchen and find that you're omelette's tend to stick a lot do not worry. If you have trouble removing the frittata from the pan simply and gently slice the frittata whilst it is still in the pan and serve as individual slices.

Chefs sweetcorn frittata recipe is extremely delicious and will leave you're family and friends wanting more.

Ingredients

• 3 medium Eggs
• 2-3 Handfuls Frozen Sweetcorn
• 2 large Handfuls of Mushrooms (sliced)
• 2-3 Garlic cloves (minced)
• Rice bran oil
• 2 tsp Grated Parmesan cheese
• Pinch Salt
• Small piece Mature cheddar cheese (low fat works great)
• Large pinch Paprika
• Pinch Parmesan cheese
• Fresh Parsley for garnish

Method:

1. Using a fork whisk the eggs, 2 tsp of Parmesan cheese and a tiny pinch of salt.
   Leave to the side while you cook the mushrooms.
   
2. Warm a large frying pan on a medium heat and drizzle in a little oil.
3. Add the sliced mushrooms, stir and cook for a minute then add the minced garlic. Once the garlic is added stir well for a minute then immediately turn down the heat so that the garlic does not burn.
4. Cook for a few minutes on low stirring all the time.
   
5. Add the frozen sweetcorn and stir well.
6. Cook for a minute then turn the heat back up again briefly, keep stirring.
7. Turn to low and cover for 2 minutes.
   
8. Remove lid, cook and stir until the sweetcorn is hot(and the odd few corn kernels start to caramelize).
   
9. When you pour the egg mixture into the pan do not stir! Make sure the egg spreads across the whole pan by tilting the pan a little.
10. It is important that you do not stir at this point.
11. Leave the frittata to cook on a medium/low heat for a few minutes then turn the heat down.
12. Once the frittata eggs start to set use a small spatula to gently release the edges of the frittata, do not try to lift the middle of the frittata.
    
13. Do not try to turn the frittata over and do try to lift the entire frittata.
14. Let the frittata cook some more without moving it.
15. The more it cooks and the more 'set' the eggs become the more you can gently lift the frittata towards the middle. There is no need to life out of the pan yet, or turn over.
    
16. Do not try to remove the frittata from the pan until it is ready to serve.
17. When the frittata is 'almost' cooked it is ready to go under the grill.
18. The bottom of the frittata should be set and cooked and there should be some raw runny eggs roughly covering the top in a thin layer.
19. Turn the heat off and place the pan onto a cold cooking ring. Grate the cheese over the top of the frittata (go easy on the cheese you want just enough for flavor) then sprinkle a touch of Parmesan cheese.
20. The most important part here is to add a good generous pinch of paprika and sprinkle it on top, the paprika makes this dish very tasty.
    
    
    
21. Take the whole pan and place it under a grill for a few minutes being sure to keep checking on it so that it doesn't burn.
22. The grill will finish cooking the eggs and melt the cheese.
    
23. When the eggs and cheese are cooked and melted then the sweetcorn frittata is ready to serve.
    
24. Gently try to ease the frittata out of the pan using a large spatula and let the frittat slide from the pan onto a plate.
    
25. Tear some fresh parsley leaves and sprinkle over the top and serve warm.
26. Enjoy sweetcorn frittata recipe.
    
    
    
    

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Welsh Rabbit (With Spinach & Poached Egg)

 Ingredeints:

(Yield:  4 servings) 

• 4 large (or 8 small) slices hearty bread, toasted
• 10 oz frozen spinach
• 4 eggs, poached
• 1 TB olive oil
• 1 1/2 TB all-purpose flour
• 3/4 c low-fat milk
• 4 oz sharp white Cheddar, shredded
• 1/2 tsp each Dijon mustard and Worcestershire sauce
• Salt and pepper
• Paprika (optional, to garnish)

Method:

1. Thaw the spinach, then put it in a clean kitchen towel and wring it out to remove moisture.  Transfer the spinach to a large skillet, season it with a dash of salt and pepper, and cook it over medium-low heat just to warm it throughout (stirring frequently).
2.  In a small saucepan, heat the olive oil on medium-low heat; whisk in the flour and let it cook 1-2 minutes, then whisk in the milk.  Add the Dijon and Worcestershire sauce and bring the mixture up to a simmer.  Let it simmer for about 10 seconds, then turn off the heat and whisk in the cheese.  Season to taste with salt and pepper.
3.  Prepare the poached eggs.
4.  Divide the spinach on top of the four pieces of toast and pour the cheese sauce on top of the spinach.  Place an egg on top of each.  Garnish with paprika (if desired) and a little black pepper.

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Leftover Turkey Dinner Pizza

Ingredients:

(Yield:  1 (15-inch) pizza) 

• Thin crust whole wheat pizza dough (see below)
• About 1 1/2 c cooked, shredded turkey (or chicken, if that’s what you have)
• About 1 1/2 c cooked sweet potatoes or yams, diced
• About 1 1/2 c cooked green beans
• 6-7 oz shredded cheese (I used a combo of Monterey and Sharp Cheddar)
• 2 TB olive oil
• 1 clove garlic
• Salt and pepper
• Fresh or dried herbs to sprinkle on top
  (this is optional, but if you want you can use herbs such as parsley, basil, chives, thyme, etc.)
• Cranberry chutney (optional, for serving)

 Thin-Crust Whole Wheat Pizza Dough:

• 1 c all-purpose flour
• 2/3 c whole wheat flour
• 2 1/4 tsp instant yeast
• 1/2 tsp salt
• 2 TB olive oil
• 2/3 c warm water
• Cooking spray

 Method:

1. Round pizza stone, about 15-inches in diameter (or whatever you like to use to cook pizza)
2.  For the dough:  In a food processor, combine the flour, instant yeast, and salt, then pulse in the olive oil.  Stream in the water with the food processor on, until the dough forms a ball (you might not use all the water).  Turn the dough out onto a lightly floured surface and knead for 5 minutes.  Transfer the dough to a bowl that has been sprayed with cooking spray, then cover the dough and let it rise in a warm spot for about an hour until it’s doubled in size.
3.  Smash and peel the garlic (but leave it intact); in a small saucepan, heat the garlic and the olive oil over low heat for a couple minutes until the garlic starts to smell fragrant; turn off the heat and let the garlic sit in the oil for about 10 minutes, then remove the garlic.  (This garlic oil will be drizzled on top of the pizza before baking.)
4.  Arrange an oven rack in the lowest position and preheat the oven to 500F.  Lightly dust a pizza stone with cornmeal.  Use your hands to stretch out the dough, then place it on the pizza stone and spread it out to fit the size of the stone.  Poke the dough several times with a fork.  Spread out the turkey, sweet potato, and green beans on top of the dough and then sprinkle with a little salt and pepper; sprinkle the cheese on top, then sprinkle on the herbs (if using).  Drizzle the garlic oil on top of the pizza.  Bake the pizza for 12-15 minutes or until the crust and cheese are golden brown.  Allow to cool slightly before cutting.

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Skillet BBQ Chicken Pizza

Ingredients:

(Yield:  1 (12-inch) pizza)

• 1/2 lb whole wheat pizza dough (either store-bought or homemade)
• 1/4 c BBQ sauce
• 6 oz mozzarella, shredded
• 4 oz smoked Gouda, shredded
• 1 small onion, diced
• 5 oz cooked chicken breast (about 1 medium-large chicken breast), diced or shredded
• 2 TB minced fresh cilantro (or parsley if you prefer)
• Olive oil (to oil the skillet)
• 12-inch cast iron skillet

Method:

1. Preheat the oven to 500F.  Spread a little olive oil inside the cast iron skillet, then stretch the dough to cover the bottom of the skillet and go about 1 inch up the sides; use the tines of a fork to prick the dough on the bottom of the pan.  Toss together the 2 cheeses and the minced cilantro.  Spread the BBQ sauce on top of the dough (leaving about a 1-inch border around the whole pizza) and sprinkle on half of the cheese.  Spread the onion and chicken on top of the cheese, then top with the remaining cheese.  Bake for 12 minutes at 500F, then turn the oven down to 350F and bake another 6-9 minutes. 

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