Recipe Ideas
Beef Short Rib Ragu
Ingredients
1.5 kg beef short ribs
500 g pasta 16oz
2 tbsp olive oil
2 carrots finely diced
2 brown onions finely diced
2 celery stalks finely diced
6 garlic cloves crushed
120g tomato paste
1/2 cup red wine 125ml
3.5 cups beef stock 800ml
Salt & Pepper to taste
Method
Season both sides of the beef short rib with a generous amount of salt and pepper.
In a large pot on a high heat, bring 2 tablespoons of olive oil to heat and fry the beef short rib for 3 minutes on each side or until a caramelised crust forms. Do this step in batches so the pot is not overcrowded and the meat broils. Remove the meat from the pot and set to the side, ensuring you leave all of the juices in the pan.
Turn the heat down to medium and add the carrots, celery, onion and garlic to the pot. Cook for 7 – 10 minutes or until fragrant and the onion is translucent. Stir occasionally to avoid the garlic and onion from burning.
Turn the heat to high and add the tomato paste to the pot. Cook for 2 minutes, stirring often, or until the paste turns a dark red colour and is sticking to the pan. Deglaze the pan with the red wine and cook until 80% of the liquid has been absorbed. Add the beef stock to the pot along with the rosemary, thyme, bay leaves and very generous amount of salt and pepper. Return the beef short rib to the pot, ensuring they are covered by the liquid. Bring to the boil, turn the heat to low and cook at a gentle simmer for 2.5 – 3 hours.
Remove the beef short rib from the pot and break the meat apart with a fork. It should be extremely tender. Return the meat to the pot and stir through.
Bring a large pot of heavily salted water to the boil. Follow the instructions on the back of the pasta for al dente pasta and drain your pasta 1 – 2 minutes before the suggested cooking time. Reserve up to 1 cup of pasta water.
On a low heat, stir the pasta through the sauce while slowly incorporating the pasta water, until you have a smooth and silky texture. Serve with finely chopped fresh parsley and a sprinkling of pecorino romano.
Slow Cooker Chilli Pulled Pork
Ingredients
Approx 2kg Pork Shoulder Joint
1 x 3 pack of Peppers
1 Large Onion
800g Chopped Tomatoes with Herbs
50g Brown Soft Sugar
2 tsp Garlic Granules
2 tsp Chilli Flakes
1 tsp Chilli Powder
1 tsp Ground Cumin
1 tsp Smoked Paprika
2 tsp Basil
400ml Boiling Water
400g Red Kidney Beans
Sea Salt and Black Pepper to taste
Method
Cut the pork into 6 slices and remove the skin.
Peel, cut in half and finely chop the onion.
Halve the peppers, remove any white pith, seeds and green stalk and chop finely.
Put the stock cube in a bowl, add the chilli flakes and powder, garlic granules, paprika, cumin, brown sugar and basil, add some black pepper and a little salt, then pour over the boiling water and stir until dissolved.
Put the chopped peppers and onions into a slow cooker, top with the spiced boiling water and the 2 tins of chopped tomato.
Lay the pork strips on the top then gently push into the tomato and cover with the lid.
Cook on high for 6-7 hours or on low for 9-10 hours (consult your cooker manual as all models vary).
Alternatively, cook in the oven in a covered casserole dish at 170oC/325oF/Gas Mark 3 for 5 hours.
Heat through the red kidney beans and chickpeas with the liquid from the cans, then drain.
Break/pull the pork with 2 forks into bite-sized pieces, add the beans then mix well and serve.
Toad in the Hole
Ingredients
8 Ossett Sausages
4 Large Eggs
140g Plain Flour
300ml Semi Skimmed Milk
50ml Vegetable Oil
Sea Salt and White Pepper
1 roasting dish, approx. 25 x 35cm
Method
Pre-heat the oven to 220°C/425°F/Gas Mark 7.
Sift the flour into a bowl.
Whisk the eggs with the milk in another bowl with a little salt.
Make a well in the centre of the flour.
Add the milk and egg mix, slowly bringing in the flour, until you have a smooth batter.
Put the sausages into the metal baking tin with the oil and cook for 15 minutes.
Then pour over the batter and bake in the oven for 25 minutes.
Serve with a jug of gravy.