Meaty Mains
A selection of the most popular and highly requested recipes.
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Tender Beef Stew with Cheesy Cheddar & Parsley Dumplings- Slow Cooker.
The ultimate cold weather comfort dish, Serves 2. Dumplings 150g SR flour 70g suet 50g finely grated cheddar Handful of parsley, chopped Beef Stew 400g stewing beef (don't choose lean) 500ml beef stock, or 500ml water & 2 Beef OXO 1 tbsp tomato puree 1 tbsp woustershire sauce 150ml red wine or Guinness Plain flour 1 onion, rough chopped 6 mushrooms, halved 2 garlic cloves, chopped 2 bay leaves 6-8 stalks thyme 1 tablespoon brown sugar 3 medium potatoes peeled and cubed 2 medium carrots peeled and diced chunky |
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Dumplings-
In a bowl mix the flour, suet, cheddar and fresh parsley well and gradually add 6-7 tablespoons of water and mix with spatula to form a dough. Roll out on floured surface divide in 12 small balls or 8 large! If the mixture is too sticky add a little more flour, you want a rollable dough for this. Pop these beauties in the fridge ready for later. Its that simple!
Beef Stew-
Sear Beef chunks in seasoned flour. If you can use fresh cracked black pepper, invest in a pestle and mortar if not just for black pepper alone.
Once brown add onions and mushrooms to brown, add one heaped tablespoon plain flour and fry off slightly. Add (500ml beef stock) or two beef oxo in 500ml water plus 1 tablespoon tomato purée, 1 tablespoon woustershire sauce, add 150ml red wine or Guinness. Then add the Garlic cloves, 2 bay leaves, 6-8 stalks fresh thyme, 1 tablespoon brown sugar.
Season well with salt and pepper, and throw in slow cooker for 4 hours on high. Add the potatoes and carrots for the last two hours, add dumplings for the last hour.
Cooking time is 6 hours in total, it can easily go longer too, I just like the beef to be fall apart but still whole.
Spoon into bowls, add more cheese to the dumplings and grill until the cheese is bubbling and melty.
Much Love,
Jade x
In a bowl mix the flour, suet, cheddar and fresh parsley well and gradually add 6-7 tablespoons of water and mix with spatula to form a dough. Roll out on floured surface divide in 12 small balls or 8 large! If the mixture is too sticky add a little more flour, you want a rollable dough for this. Pop these beauties in the fridge ready for later. Its that simple!
Beef Stew-
Sear Beef chunks in seasoned flour. If you can use fresh cracked black pepper, invest in a pestle and mortar if not just for black pepper alone.
Once brown add onions and mushrooms to brown, add one heaped tablespoon plain flour and fry off slightly. Add (500ml beef stock) or two beef oxo in 500ml water plus 1 tablespoon tomato purée, 1 tablespoon woustershire sauce, add 150ml red wine or Guinness. Then add the Garlic cloves, 2 bay leaves, 6-8 stalks fresh thyme, 1 tablespoon brown sugar.
Season well with salt and pepper, and throw in slow cooker for 4 hours on high. Add the potatoes and carrots for the last two hours, add dumplings for the last hour.
Cooking time is 6 hours in total, it can easily go longer too, I just like the beef to be fall apart but still whole.
Spoon into bowls, add more cheese to the dumplings and grill until the cheese is bubbling and melty.
Much Love,
Jade x
Easy Chicken Pad Thai
(Can be made Meat Free)
The delicious stir fried Thai noodle street food dish. Surprisingly, everyone thinks this is a difficult dish to make, don't be fooled this is so easy! The majority of time is in the prep then it takes less than 5 minutes to cook , Serves 2.
Ingredients
- 1 chicken breast- finely diced (tofu alternative)
- king prawns- optional
- 1 small red onion- finely diced
- 2 portion of egg noodles
- 2 eggs
- fresh Red Chilli- Sliced
- 2 handfuls bean sprouts
- 4 spring onions- cut into 2 inch longs
- handful roasted peanuts- finely diced
- 1 carrots- finely sliced
- 1/2 green pepper- finely sliced
- sesame oil, preferred but not optional
Sauce-
With the sauce I will list the preferred ingredient and a good alternative. All will work perfectly!
- 2 tbsp fish sauce or 1 tbsp dark soy alternative
- 2 tbsp dark soy sauce
- 2 tbsp palm sugar/ jaggery or brown sugar
- 2 tsp tamarind concentrate (needed)
- 1 tbsp light soy
- 60ml water
Mix all of the above together until completely combined. The tamarind is definitely needed for the sour taste, please google as it’s a lot more accessible than you think. Yes if you’re substituting the fish sauce for dark soy it will be 3 tbsp dark soy in total.
Cooking- The easy bit!
1- Fry the chicken/prawns/ tofu in oil and leave aside when cooked. Boil the eggs noodles and drain leaving aside until later.
2- Soften the red onion then add the carrot and green pepper and cook for an additional 3 minutes.
3- Push all to the side of the pan and add the 2 eggs and scramble separately.
4- Mix all back together then add the noodles, sauce mix, peanuts, spring onions, bean sprouts, chilli and toss on a med/high heat for 2-3 minutes.
5- Add the Chicken, Prawns or Tofu back in and cook for an additional 2 minutes.
Serve with additional chopped peanuts, bean sprouts, coriander and chilli on the side, the most important part, a large wedge of fresh lime. Pad Thai is nothing without the fresh lime juice.
Much Love,
Jade x
(Can be made Meat Free)
The delicious stir fried Thai noodle street food dish. Surprisingly, everyone thinks this is a difficult dish to make, don't be fooled this is so easy! The majority of time is in the prep then it takes less than 5 minutes to cook , Serves 2.
Ingredients
- 1 chicken breast- finely diced (tofu alternative)
- king prawns- optional
- 1 small red onion- finely diced
- 2 portion of egg noodles
- 2 eggs
- fresh Red Chilli- Sliced
- 2 handfuls bean sprouts
- 4 spring onions- cut into 2 inch longs
- handful roasted peanuts- finely diced
- 1 carrots- finely sliced
- 1/2 green pepper- finely sliced
- sesame oil, preferred but not optional
Sauce-
With the sauce I will list the preferred ingredient and a good alternative. All will work perfectly!
- 2 tbsp fish sauce or 1 tbsp dark soy alternative
- 2 tbsp dark soy sauce
- 2 tbsp palm sugar/ jaggery or brown sugar
- 2 tsp tamarind concentrate (needed)
- 1 tbsp light soy
- 60ml water
Mix all of the above together until completely combined. The tamarind is definitely needed for the sour taste, please google as it’s a lot more accessible than you think. Yes if you’re substituting the fish sauce for dark soy it will be 3 tbsp dark soy in total.
Cooking- The easy bit!
1- Fry the chicken/prawns/ tofu in oil and leave aside when cooked. Boil the eggs noodles and drain leaving aside until later.
2- Soften the red onion then add the carrot and green pepper and cook for an additional 3 minutes.
3- Push all to the side of the pan and add the 2 eggs and scramble separately.
4- Mix all back together then add the noodles, sauce mix, peanuts, spring onions, bean sprouts, chilli and toss on a med/high heat for 2-3 minutes.
5- Add the Chicken, Prawns or Tofu back in and cook for an additional 2 minutes.
Serve with additional chopped peanuts, bean sprouts, coriander and chilli on the side, the most important part, a large wedge of fresh lime. Pad Thai is nothing without the fresh lime juice.
Much Love,
Jade x
Fragrant Pork Ball Noodle Soup
This dish is Gluten Free & Nut Free, Serves 2.
If you’re after a healthy, fragrant, easy and quick lunch or tea time dish. This one is for you!
This dish can also be made Vegan with the replacement of sausages with tofu.
Not only does it boast lots of health benefits from the fresh garlic, ginger, lime & spinach but it’s so tasty.
Ingredients
-3 peppery sausages
- 1/2 red pepper
- 1- 2 garlic cloves, minced
- 1- 2 inch ginger, minced
- 1 lime zest/juice
- 2 Tbsp soy sauce
- 1/2 Tsp cider/rice wine vinegar
- 1 tsp Sriracha
- handful fresh spinach
- 600ml water
- sesame seeds to finish
Take the sausages out of their skin and ball. you will get around 5 balls per sausage. Brown the sausage balls in a pan and add the sliced red peppers to soften.
Add the garlic, ginger and lime zest and fry for a couple of minutes then add the water.
Simmer for a couple of minutes then add chopped spinach, cider vinegar, soy sauce, sriracha.
Simmer for a couple more minutes.
Finish with lime juice, a slice of lime, sesame seeds and additional soy soy if you prefer.
Much Love,
Jade x
This dish is Gluten Free & Nut Free, Serves 2.
If you’re after a healthy, fragrant, easy and quick lunch or tea time dish. This one is for you!
This dish can also be made Vegan with the replacement of sausages with tofu.
Not only does it boast lots of health benefits from the fresh garlic, ginger, lime & spinach but it’s so tasty.
Ingredients
-3 peppery sausages
- 1/2 red pepper
- 1- 2 garlic cloves, minced
- 1- 2 inch ginger, minced
- 1 lime zest/juice
- 2 Tbsp soy sauce
- 1/2 Tsp cider/rice wine vinegar
- 1 tsp Sriracha
- handful fresh spinach
- 600ml water
- sesame seeds to finish
Take the sausages out of their skin and ball. you will get around 5 balls per sausage. Brown the sausage balls in a pan and add the sliced red peppers to soften.
Add the garlic, ginger and lime zest and fry for a couple of minutes then add the water.
Simmer for a couple of minutes then add chopped spinach, cider vinegar, soy sauce, sriracha.
Simmer for a couple more minutes.
Finish with lime juice, a slice of lime, sesame seeds and additional soy soy if you prefer.
Much Love,
Jade x
Crispy Chilli Beef with Soy Noodles
The most popular and delicious fakeaway, easily achieved at home!
Serves 2.
Beef Marinade
2 Beef Steaks (Quick Cook Steak, Rump, Sirloin, Ribeye)
Cut your steak in half horizontally to make two extra thin steaks.
Then slice the steak into thin strips.
Add to a tub which can be stored into a fridge with a marinade of-
- 2 tsp ginger
- 2 tsp garlic
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 1 tsp black pepper
Marinate the beef for a minimum of 1 hour, you can prepare and marinade the beef over night which is ideal, plus this means less prep when cooing on the day!
To prepare the beef for cooking you will need-
- 1 egg
- cornflour
Add the egg to the beef mixture and combine well. Pour cornflour onto a baking tray and coat every piece of beef thoroughly in the cornflour. If you need to do this in batches, do so as you really want to take time with this.
Leave the beef aside and prepare the sauce, add the following together in a bowl-
- 3 tbsp sweet chilli sauce
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp cider vinegar
- 1 tbsp sugar
- 1/4 tsp salt
- 1 1/2 tbsp tomato ketchup
- 1/2 tsp chilli powder
Cooking the beef, you will need to shallow/deep fry the beef in vegetable oil to ensure its crispy. Heat the oil, i have no thermometer so to check your oil is hot enough, dip a piece of beef in slightly, if it sizzles/fry's its ready.
You will want to fry the beef in batches cooking for around 3-4 minutes for each batch.
When the beef is cooked you want to add to a large pan with the sauce immediately to ensure it stays crispy.
Serve with rice, noodles, vegetables, chips- whatever takes your fancy! For an easy rice recipe see the mushroom stroganoff recipe.
Tips- To ensure the beef stays crispy, cut very thinly, coat each piece well and once cooked add to the sauce straight away.
Much Love
Jade
The most popular and delicious fakeaway, easily achieved at home!
Serves 2.
Beef Marinade
2 Beef Steaks (Quick Cook Steak, Rump, Sirloin, Ribeye)
Cut your steak in half horizontally to make two extra thin steaks.
Then slice the steak into thin strips.
Add to a tub which can be stored into a fridge with a marinade of-
- 2 tsp ginger
- 2 tsp garlic
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 1 tsp black pepper
Marinate the beef for a minimum of 1 hour, you can prepare and marinade the beef over night which is ideal, plus this means less prep when cooing on the day!
To prepare the beef for cooking you will need-
- 1 egg
- cornflour
Add the egg to the beef mixture and combine well. Pour cornflour onto a baking tray and coat every piece of beef thoroughly in the cornflour. If you need to do this in batches, do so as you really want to take time with this.
Leave the beef aside and prepare the sauce, add the following together in a bowl-
- 3 tbsp sweet chilli sauce
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp cider vinegar
- 1 tbsp sugar
- 1/4 tsp salt
- 1 1/2 tbsp tomato ketchup
- 1/2 tsp chilli powder
Cooking the beef, you will need to shallow/deep fry the beef in vegetable oil to ensure its crispy. Heat the oil, i have no thermometer so to check your oil is hot enough, dip a piece of beef in slightly, if it sizzles/fry's its ready.
You will want to fry the beef in batches cooking for around 3-4 minutes for each batch.
When the beef is cooked you want to add to a large pan with the sauce immediately to ensure it stays crispy.
Serve with rice, noodles, vegetables, chips- whatever takes your fancy! For an easy rice recipe see the mushroom stroganoff recipe.
Tips- To ensure the beef stays crispy, cut very thinly, coat each piece well and once cooked add to the sauce straight away.
Much Love
Jade
Quick & Easy Mini Paella
With Chicken, Chorizo & King Prawns.
This can be made in a regular frying pan, Serves 2.
Want the quickest, tastiest summer dish?
This one is for you! Prepped and cooked in under 30 minutes!
Ingredients
1 softened onion
4 roughly chopped garlic cloves
20 cherry tomatoes/ Punnet
1 chicken breast/2 chicken thighs
3 inch chopped chorizo
1 tsp paprika
Pinch salt
Pinch black pepper
150g paella rice
425ml stock
1 sliced pepper
200g king prawns
Method
Soften the chopped onion in a small amount of oil until browned and slightly translucent. Add 4 roughly chopped garlic cloves and halved cherry tomatoes.
Add one diced chicken breast or 2 diced chicken thighs along with the chorizo diced. fry for a couple of minutes then add the paprika, salt and pepper.
spread everything across the pan evenly then sprinkle the paella rice evenly over and pour the stock over this.
Add some sliced peppers on top of the rice and arrange in a pretty pattern like sunshine rays.
Pop on a lid or make one with foil and simmer for 15 minutes, this will fully cook the meat and rice. Then add prawns in a circle and spoon over any remaining liquid onto the prawns for some additional flavour, cook for a further 10 minutes without a lid which will then evaporate any remaining liquid and cook the prawns.
Finish with plenty of fresh parsley & fresh lemon juice!
See ‘Paella’ Highlight for full method.
With Chicken, Chorizo & King Prawns.
This can be made in a regular frying pan, Serves 2.
Want the quickest, tastiest summer dish?
This one is for you! Prepped and cooked in under 30 minutes!
Ingredients
1 softened onion
4 roughly chopped garlic cloves
20 cherry tomatoes/ Punnet
1 chicken breast/2 chicken thighs
3 inch chopped chorizo
1 tsp paprika
Pinch salt
Pinch black pepper
150g paella rice
425ml stock
1 sliced pepper
200g king prawns
Method
Soften the chopped onion in a small amount of oil until browned and slightly translucent. Add 4 roughly chopped garlic cloves and halved cherry tomatoes.
Add one diced chicken breast or 2 diced chicken thighs along with the chorizo diced. fry for a couple of minutes then add the paprika, salt and pepper.
spread everything across the pan evenly then sprinkle the paella rice evenly over and pour the stock over this.
Add some sliced peppers on top of the rice and arrange in a pretty pattern like sunshine rays.
Pop on a lid or make one with foil and simmer for 15 minutes, this will fully cook the meat and rice. Then add prawns in a circle and spoon over any remaining liquid onto the prawns for some additional flavour, cook for a further 10 minutes without a lid which will then evaporate any remaining liquid and cook the prawns.
Finish with plenty of fresh parsley & fresh lemon juice!
See ‘Paella’ Highlight for full method.
Roasted Tomato & Chilli Pork Ragu
This dish is incredibly easy to make and packs a big flavour punch with a slight hint and warming heat. Serves 4
Ingredients
- 2 red peppers, diced
- handful cherry tomatoes
- 1 onion, roughly chopped
- 5 garlic cloves
- 4 chilli's
- chorizo, diced (optional)
- 1 tin chopped tomatoes
- 1 tbsp tomato puree
- 1 tbsp chipotle chilli paste
- 200ml stock
- salt & pepper
- 8 pork sausages
- parmesan
1- Roast the peppers, tomatoes, onion, garlic and chillies on a roasting tray for 30 minutes at 180.c
2- To a large pan add the chopped tomatoes, tomato puree, chipotle chilli paste, stock, salt and pepper to taste. Add the tray of roasted veg and keep on a low simmer.
3- In a separate frying pan take the sausages out of the skins and mash up, fry until brown and slightly crispy. I like to drain these once cooked to make the dish lower in fat but this isn't essential if you want extra flavour. Add the pork to the pan of tomatoes & vegetables.
4- Boil some penne pasta, 60g raw weight per person, once cooked add to the sauce and serve.
5- Finish with grated parmesan!
Much Love,
Jade x
This dish is incredibly easy to make and packs a big flavour punch with a slight hint and warming heat. Serves 4
Ingredients
- 2 red peppers, diced
- handful cherry tomatoes
- 1 onion, roughly chopped
- 5 garlic cloves
- 4 chilli's
- chorizo, diced (optional)
- 1 tin chopped tomatoes
- 1 tbsp tomato puree
- 1 tbsp chipotle chilli paste
- 200ml stock
- salt & pepper
- 8 pork sausages
- parmesan
1- Roast the peppers, tomatoes, onion, garlic and chillies on a roasting tray for 30 minutes at 180.c
2- To a large pan add the chopped tomatoes, tomato puree, chipotle chilli paste, stock, salt and pepper to taste. Add the tray of roasted veg and keep on a low simmer.
3- In a separate frying pan take the sausages out of the skins and mash up, fry until brown and slightly crispy. I like to drain these once cooked to make the dish lower in fat but this isn't essential if you want extra flavour. Add the pork to the pan of tomatoes & vegetables.
4- Boil some penne pasta, 60g raw weight per person, once cooked add to the sauce and serve.
5- Finish with grated parmesan!
Much Love,
Jade x
Goan Coconut Curry with Chicken & Fluffy Basmati Rice
This is such a quick and simple dish, packed with fragrant and powerful delicious ingredients, Serves 2.
Ingredients
- 3 Tablespoons oil
- 1 finely diced onion
Fry the onion on a gentle heat and soften, when the onions start to turn brown, add...
- 3 grated garlic cloves
- 1 grated inch ginger
Plus the slice blend...
- 1 Tsp coriander seeds/powder
- 1 Tsp garamasala
- 1 Tsp cumin seeds
- 1 Tsp mustard seeds
- 1/2 Tsp turmeric
- 1/2 Tsp paprika
- 1/2 Tsp salt
Fry for an additional 2-3 minutes but ensure it doesn’t burn.
Add a tin of chopped tomatoes along with a tin of coconut milk.
Simmer for 10 minutes then add you meat/vegetables.
Rice-
1/2 cup basmati rice, fry off in oil for 1-2 minutes then add an additional 1 cup water.
Lightly boil for 10 minutes, do not remove the lid!
After ten minutes, take off the heat and leave for an additional 5 minutes with the lid on.
Fluff up with a fork and serve!
Add chopped peanuts, spring onion, chillies and coriander to the curry before serving.
Much Love,
Jade x
This is such a quick and simple dish, packed with fragrant and powerful delicious ingredients, Serves 2.
Ingredients
- 3 Tablespoons oil
- 1 finely diced onion
Fry the onion on a gentle heat and soften, when the onions start to turn brown, add...
- 3 grated garlic cloves
- 1 grated inch ginger
Plus the slice blend...
- 1 Tsp coriander seeds/powder
- 1 Tsp garamasala
- 1 Tsp cumin seeds
- 1 Tsp mustard seeds
- 1/2 Tsp turmeric
- 1/2 Tsp paprika
- 1/2 Tsp salt
Fry for an additional 2-3 minutes but ensure it doesn’t burn.
Add a tin of chopped tomatoes along with a tin of coconut milk.
Simmer for 10 minutes then add you meat/vegetables.
Rice-
1/2 cup basmati rice, fry off in oil for 1-2 minutes then add an additional 1 cup water.
Lightly boil for 10 minutes, do not remove the lid!
After ten minutes, take off the heat and leave for an additional 5 minutes with the lid on.
Fluff up with a fork and serve!
Add chopped peanuts, spring onion, chillies and coriander to the curry before serving.
Much Love,
Jade x
Honey & Sesame Crusted Pork Tenderloin Stir-fry
The perfect blend of a few simple ingredients takes a simple stir-fry to another level. Armed with this recipe, you will able to confidently make quick and easy, delicious stir-fry teas with ease, Serves 2.
Don't forget you can use this basic recipe then go meat free or add your own meat, it doesn't have to be Pork Loin every time!
Ingredients
- Pork Tenderloin
- Honey
- Sesame seeds
- 2 Egg noodle nests
- 6 mushrooms, sliced
- 1 carrot, peeled into strips
- 1 pepper, sliced
- 1/2 courgette
Stir-fry Sauce
- 1 garlic clove, finely grated
- 1 inch ginger, finely grated
- 1 tbsp honey (maple syrup if vegan)
- 1 tbsp light soy
- 1 tbsp dark soy
- 1 tsp ACV ( apple cider vinegar)
- 1 Tbsp oyster sauce (miss out if vegan)
- 1 Tbsp sweet chilli
- Chilli- optional
Method
Firstly- There's a blog called 'Stir Fry Tips' which you can visit if you want to perfect this dish.
When making a stir-fry I ALWAYS cook the meat then leave aside, cook the vegetables and leave aside and then cook the noodles then throw everything into a frying pan and add the sauce stir-frying it all together to soak in that lovely flavour and mix really well.
So that's what you need to do!
Slice all the vegetables into similar equal sizes and stir fry in oil until they're softened and browned but still have a bite, leave aside in a bowl. Boil the noodles in water and start the pork-
For this dish the pork loin is separate rather than mixed in. You need to cut a piece of pork loin approximately 4 inches long per person. Cut off an sinew then brush the pork loin with honey, then roll in the sesame seeds.
Turn on the oven on to 175.c.
Pan sear the pork tenderloin on a medium heat on all side, watching the sesame seeds don't burn.
Finish roasting the Pork in the oven for 15 minutes, this can still be slightly pink when you cut into it.
Drain the noodles and add to a hot frying pan along with the vegetables and sauce and stir-fry for 3-4 minutes, add to a plate and serve the pork on top, sprinkle with freshly chopped coriander and enjoy!
Much Love,
Jade x
The perfect blend of a few simple ingredients takes a simple stir-fry to another level. Armed with this recipe, you will able to confidently make quick and easy, delicious stir-fry teas with ease, Serves 2.
Don't forget you can use this basic recipe then go meat free or add your own meat, it doesn't have to be Pork Loin every time!
Ingredients
- Pork Tenderloin
- Honey
- Sesame seeds
- 2 Egg noodle nests
- 6 mushrooms, sliced
- 1 carrot, peeled into strips
- 1 pepper, sliced
- 1/2 courgette
Stir-fry Sauce
- 1 garlic clove, finely grated
- 1 inch ginger, finely grated
- 1 tbsp honey (maple syrup if vegan)
- 1 tbsp light soy
- 1 tbsp dark soy
- 1 tsp ACV ( apple cider vinegar)
- 1 Tbsp oyster sauce (miss out if vegan)
- 1 Tbsp sweet chilli
- Chilli- optional
Method
Firstly- There's a blog called 'Stir Fry Tips' which you can visit if you want to perfect this dish.
When making a stir-fry I ALWAYS cook the meat then leave aside, cook the vegetables and leave aside and then cook the noodles then throw everything into a frying pan and add the sauce stir-frying it all together to soak in that lovely flavour and mix really well.
So that's what you need to do!
Slice all the vegetables into similar equal sizes and stir fry in oil until they're softened and browned but still have a bite, leave aside in a bowl. Boil the noodles in water and start the pork-
For this dish the pork loin is separate rather than mixed in. You need to cut a piece of pork loin approximately 4 inches long per person. Cut off an sinew then brush the pork loin with honey, then roll in the sesame seeds.
Turn on the oven on to 175.c.
Pan sear the pork tenderloin on a medium heat on all side, watching the sesame seeds don't burn.
Finish roasting the Pork in the oven for 15 minutes, this can still be slightly pink when you cut into it.
Drain the noodles and add to a hot frying pan along with the vegetables and sauce and stir-fry for 3-4 minutes, add to a plate and serve the pork on top, sprinkle with freshly chopped coriander and enjoy!
Much Love,
Jade x
Spicy, Sweet & Sour Pork Burger
With the most amazing crispy paprika wedges, Serves 2.
For the Burger
- 250g Pork Mince
- Handful Fresh Parsley (10g)
- 1/8 Red Onion
- 1 Red Chilli
- Panko Breadcrumbs (10g)
- 1 Tsp Garlic Powder
- 1/2 Tsp Salt
- 1/2 Tsp Black Pepper
Sweet & Sour Sauce
- 1 Tbsp Rice Wine Vinegar
- 2 Tbsp Ketchup
- 2 Tbsp Soy Sauce
- 2 Tbsp Honey
- 1 Tbsp Tomato Puree
The paprika wedges are on a separate recipe in from the earth section.
Finely dice the red onion, chilli and fresh parsley and mix with the pork mince, breadcrumbs, garlic, salt and pepper.
Shape into two burger patties and fry for around 3-5 minutes per side.
In a pan add the sauce ingredients and simmer for around 10 minutes on a medium heat until the sauce thickens.
Serve the burger on a bun along with fresh tomato, lettuce, sweet & sour sauce plus mayonnaise.
Serve with a side of the crispy Paprika Wedges.
Enjoy!
Much Love,
Jade x
With the most amazing crispy paprika wedges, Serves 2.
For the Burger
- 250g Pork Mince
- Handful Fresh Parsley (10g)
- 1/8 Red Onion
- 1 Red Chilli
- Panko Breadcrumbs (10g)
- 1 Tsp Garlic Powder
- 1/2 Tsp Salt
- 1/2 Tsp Black Pepper
Sweet & Sour Sauce
- 1 Tbsp Rice Wine Vinegar
- 2 Tbsp Ketchup
- 2 Tbsp Soy Sauce
- 2 Tbsp Honey
- 1 Tbsp Tomato Puree
The paprika wedges are on a separate recipe in from the earth section.
Finely dice the red onion, chilli and fresh parsley and mix with the pork mince, breadcrumbs, garlic, salt and pepper.
Shape into two burger patties and fry for around 3-5 minutes per side.
In a pan add the sauce ingredients and simmer for around 10 minutes on a medium heat until the sauce thickens.
Serve the burger on a bun along with fresh tomato, lettuce, sweet & sour sauce plus mayonnaise.
Serve with a side of the crispy Paprika Wedges.
Enjoy!
Much Love,
Jade x
Lemon, Garlic & Herb Crusted Spatchcock Roast Chicken.
With a Tomato & Mozzarella Salad, an EPIC Raita, fries and pittas, Serves 2-4.
For the chicken you will need-
- 1 whole chicken, spatchcocked
- 6 garlic cloves, grated
- Small handful mint & parsley, finely diced
- 1 lemon zest, 1/2 juice
- 1 Tsp salt
- 1 Tsp pepper
- 2 tbsp olive oil
Rub this marinade all over the chicken, reserve a tablespoon to add on the chicken once cooked to add some vibrant green and fresh flavours.
Bake in the oven at 180.c 40 mins.
With a Tomato & Mozzarella Salad, an EPIC Raita, fries and pittas, Serves 2-4.
For the chicken you will need-
- 1 whole chicken, spatchcocked
- 6 garlic cloves, grated
- Small handful mint & parsley, finely diced
- 1 lemon zest, 1/2 juice
- 1 Tsp salt
- 1 Tsp pepper
- 2 tbsp olive oil
Rub this marinade all over the chicken, reserve a tablespoon to add on the chicken once cooked to add some vibrant green and fresh flavours.
Bake in the oven at 180.c 40 mins.
EPIC Raita-
Please do not under estimate how much you need this Raita in your life.
125g Natural Yogurt
10-15 leaves Mint finely chopped
1 inch Cucumber, fine cubes
1/2 lemon zest
1/2 lemon juice
1 small garlic clove finely grated
1/2 Tsp salt
1/2 Tsp pepper
Mix together and refrigerate until needed.
Tomato & Mozzarella Salad
For this recipe please visit 'From The Earth' Section.
I love to serve the chicken, raita & tomato salad with some chips & freshly toasted pittas. Have you seen my homemade pitta recipe too? You can find this in 'From the Earth' Section also.
This is one easy, healthy well balanced and delicious meal. It boats tons of fresh, zesty and citrusy flavours and is a real treat!
Much Love,
Jade x
Please do not under estimate how much you need this Raita in your life.
125g Natural Yogurt
10-15 leaves Mint finely chopped
1 inch Cucumber, fine cubes
1/2 lemon zest
1/2 lemon juice
1 small garlic clove finely grated
1/2 Tsp salt
1/2 Tsp pepper
Mix together and refrigerate until needed.
Tomato & Mozzarella Salad
For this recipe please visit 'From The Earth' Section.
I love to serve the chicken, raita & tomato salad with some chips & freshly toasted pittas. Have you seen my homemade pitta recipe too? You can find this in 'From the Earth' Section also.
This is one easy, healthy well balanced and delicious meal. It boats tons of fresh, zesty and citrusy flavours and is a real treat!
Much Love,
Jade x
Classic Beef Bourguignon
With a roasted Garlic Mash Potato.
Without a doubt one of the nations favourite, delicious & classic comfort dishes, but for some reason, people seem to think it’s difficult to make.
I’ll let you in on a little secret. It’s not!
Make this once and it will be a regularly requested family recipe!
What makes this so easy- 30 minutes prep time & 2 1/2 hours cooking time. That’s right, let the oven do all the work!
Check the Highlight ‘Beef Bourguignon’ for a step by step method, you’ll be confident in making this with just one view!
Serves 2-3
Ingredients
- 400g Beef Stewing Steak
- 1 tbsp plain flour (to coat the steak)
- 1 tbsp vegetable oil
- 1/2 red onion, finely diced
- 2 garlic cloves, finely diced
- 100g bacon lardons
- 10-15 silver-skin onions
- 2 regular carrot, roughly/chunky peeled and chopped
- 10 mushrooms, halved/quartered (added at the end)
- 1 tbsp tomato purée
- 300ml red wine
- 1 beef oxo & 300ml hot water
- small bunch of thyme (10 sprigs)
- 1 bay leaf
Turn the oven to 175.c and grab a cast iron oven safe pot.
Method
Fry off the onion and garlic for 3 minutes in the oil, then add the beef coated in flour to brown for an additional 3 minutes on high heat.
Put aside in a bowl then fry off the bacon until browned then add the meat and onions back in.
Add the carrot & onions to the pan and fry for a couple of minutes.
Add the tomato purée & red wine to the pan along with the beef oxo, hot water, bay leaf and thyme.
Cook in the oven for 1 hour then remove and add an additional 570ml hot water (1pint) then cook for a further hour.
Add the mushrooms after the hour has passed (2 hours in total) and cook for an additional 20 minutes. If you feel it needs a little more water at this point add a splash.
Roasted Garlic Mash
Cut the top off the garlic bulb to reveal the the top part of the garlic cloves. Resting on foil, drizzle with olive oil and a sprinkle of salt and roast for 45 minutes at 175.c.
Add this full roasted garlic bulb to your mash- it’s life changing!
I guarantee this dish will be the talk out the house for weeks!
Much Love,
Jade x
With a roasted Garlic Mash Potato.
Without a doubt one of the nations favourite, delicious & classic comfort dishes, but for some reason, people seem to think it’s difficult to make.
I’ll let you in on a little secret. It’s not!
Make this once and it will be a regularly requested family recipe!
What makes this so easy- 30 minutes prep time & 2 1/2 hours cooking time. That’s right, let the oven do all the work!
Check the Highlight ‘Beef Bourguignon’ for a step by step method, you’ll be confident in making this with just one view!
Serves 2-3
Ingredients
- 400g Beef Stewing Steak
- 1 tbsp plain flour (to coat the steak)
- 1 tbsp vegetable oil
- 1/2 red onion, finely diced
- 2 garlic cloves, finely diced
- 100g bacon lardons
- 10-15 silver-skin onions
- 2 regular carrot, roughly/chunky peeled and chopped
- 10 mushrooms, halved/quartered (added at the end)
- 1 tbsp tomato purée
- 300ml red wine
- 1 beef oxo & 300ml hot water
- small bunch of thyme (10 sprigs)
- 1 bay leaf
Turn the oven to 175.c and grab a cast iron oven safe pot.
Method
Fry off the onion and garlic for 3 minutes in the oil, then add the beef coated in flour to brown for an additional 3 minutes on high heat.
Put aside in a bowl then fry off the bacon until browned then add the meat and onions back in.
Add the carrot & onions to the pan and fry for a couple of minutes.
Add the tomato purée & red wine to the pan along with the beef oxo, hot water, bay leaf and thyme.
Cook in the oven for 1 hour then remove and add an additional 570ml hot water (1pint) then cook for a further hour.
Add the mushrooms after the hour has passed (2 hours in total) and cook for an additional 20 minutes. If you feel it needs a little more water at this point add a splash.
Roasted Garlic Mash
Cut the top off the garlic bulb to reveal the the top part of the garlic cloves. Resting on foil, drizzle with olive oil and a sprinkle of salt and roast for 45 minutes at 175.c.
Add this full roasted garlic bulb to your mash- it’s life changing!
I guarantee this dish will be the talk out the house for weeks!
Much Love,
Jade x
