Beef Stroganoff

This will feed 2. 

• 200 g Beef fillet
• 250 g Chestnut mushrooms thinly chopped.
• 1 x medium onion finely chopped
• 350 ml fresh water
• 1 x beef stock cube
• 3 tsp crème fraiche half-fat
• Parsley to garnish
• Salt & black pepper to taste
• 2/3 tsp. red wine
• 2 tsp French mustard
• A pinch of Himalayan rose pink salt

To serve use your choice of rice, fries or homemade sweet potato fries...

Quick tip: To finely chop the mushrooms use a grater, it does them nice and fine in half the time….

• Slice the meat into strips and season well with salt and pepper.

• Heat the oil in a frying pan or wok and stir-fry the onions and mushrooms over a high heat until they are golden brown. Once cooked, leave them aside to rest on a plate.

• Add the steak strips to the pan and fry for one to two minutes until nicely browned. Remove the beef from the pan. Do not wipe the pan clean

• Pour the 300 ml water and the wine, into the pan and bring to the boil. Add in the beef stock cube continually stirring, once dissolved, reduce the temperature slightly. 

• Tip the mushrooms and onions back into the pan, followed by the crème fraiche and stir until everything is mixed thoroughly. Now add the French mustard stir and put the beef back. Allow everything to cook through for a couple more minutes until everything is reheated fully again. And serve. 

• Serve with basmati rice and scatter with freshly chopped parsley, if available.

If you're not a regular crème fraiche user, why not double up the recipe and freeze the extras for use at a later date. Otherwise, crème fraiche works very well mixed with eggs, instead of milk and cream, when filling a quiche.

Sweet potato chips

This will feed 2. Preparation 5 minutes. Cooking time 30 minutes Approximately

• 2 large sweet potatoes
• Olive or Rape seed oil
• Dried Garlic (Chips are best)
• Paprika
• Black Pepper
• Himalayan rose pink salt
• Hot Chili
• Rosemary

Great with Salads,  Beef Stroganoff! 

• Preheat the oven to 180˚C Gas mark 4

• Wash the potatoes and dry them before slicing into the desired shape, of either chips or scallops, about 5/10 mm thick. 

• Place the now cut potatoes into a bowl and add the oil, salt, a sprinkle of pepper and garlic and give it a good shake until you can see the seasoning is pretty much equally distributed, then add the paprika and chili, and do the same. You want to observe fair covering of this too, it’s a bit of trial and error to personalise the taste just right for your pallet.

• Lay them out flat on a baking tray, and place in to the middle of the oven. Turn up to 220˚C gas mark 7 for 15 minutes. Do not pile them up, or some will be cook properly and some not....

• After 15 minutes, Carefully remove the baking tray from the oven, give the tray a shake, ideally turning them over. 

• Drop the temp back down to 180˚C Gas mark 4 and return them back to the oven for further 15 minutes, or until cooked to your liking.

• These are very forgiving, so if you over cook they just get a little crispy, which you may prefer, but timed right, these are simply delicious. Crispy on the outside and soft in the middle. Making a wonderful addition to any meal. 

Wraps / Pitta bread

What you’ll need and how to do it….

What you will need either of the meats below to make 1 wrap

• 120g Wallers Welsh Dragon Sausage (Lamb, Chili & Garlic).
• 120g sliced tenderloin of Pork.
• 120g sliced chicken breast.
• 120g sliced fillet of beef

• 1 Tortilla or wrap or Pitta Bread
• Fresh baby leaf salad
• Finest coleslaw

Seasoning

• Himalayan rose pink salt (normal is fine, but the pink stuff is best )
• Garlic powder
• Course black pepper
• Hot chilli powder
• Paprika

Method

• Slice the meat into bite size chunks and add the seasoning to taste, I find ¼ teaspoon of salt, a pinch of pepper, ¼ teaspoon garlic, 1/4 teaspoon of Chilli, ½ teaspoon paprika does me

• Allow to marinade for 10 minutes

• Turn your oven on full

• Preheat a frying pan with a few glugs of Olive Oil, and add the Meat. Stirring continually until cooked.

• Once cooked, remove the meat from the heat and leave on the side for a moment

• a) Wrap / Tortilla option: Lay out the Wrap open on the plate, add to the middle a line of salad leaf and coleslaw, and add the meat roll it up tightly and place on a baking tray for 7 minutes

• b) Pitta bread option: Cut a slit in the top of the pitta bread and add some salad and coleslaw before adding the meat. Place on a baking tray and put in the oven for 4 minutes.

• Remove from the oven, place on a plate a leave for a minute or two, as this will be really hot. Once its cooled off a little enjoy….

Green Pepper Corn Sauce

This will feed 2. 

• 250 g Chestnut mushrooms.
• 1 x medium onion.
• 350 ml fresh water
• 1 x beef stock cube
• 2 tbl spoons of drained green pepper corns (Course black pepper works well too but only a pinch or 2)
• 3 tsp crème fraiche half-fat
• Parsley to garnish
• 2/3 tsp. red wine
• 2 tsp French mustard
• A pinch of Himalayan rose pink salt

This sauce goes beautifully with with Chicken fillets or Beef Steak.

Quick tip: To finely chop the mushrooms use a grater, it does them nice and fine in half the time….

• Grate 125g / 275g  of the mushrooms and dice the rest in to small chunks, then finely dice the onion

• Heat a drop of oil in a frying pan or wok and cook off the onions and mushrooms until they are golden brown. Once cooked, remove from the pan and leave aside to rest on a plate. Do not wipe the pan clean!

• Pour 300 ml of water and the wine, into the pan and bring to the boil. Add in the beef stock cube while continually stirring until dissolved. Reduce the temperature to simmer. 

• Add the crème fraiche to the pan and stir in gently until its has been mixed in thoroughly. Now, tip the mushrooms and onions back into the pan, as well as the french mustard, green pepper corns and the remaining water while continuing to stir.

• Use the back of a spoon to crush some pepper corns and release their flavour..

• Your sauce is now done. Enjoy. 

The French mustard and wine are not compulsory, but add a delicious twist to an already wonderful sauce.