Freycob

"Good Food Made Easy"

  • Home
  • Recipes
    • Bread and Pastry
    • Cakes & Muffins
    • Chutneys, Jams, Relishes and Sauces
    • Desserts & Puddings
    • Drinks
    • Fish
    • Main Meals
    • Soups, Starters and Snacks
    • Sweets and Teatime Treats
    • Veg on the side
  • Reviews
    • Book Reviews
    • Equipment
    • Events
    • Food & Drink
    • Products
    • Restaurants
  • Competitions & Giveaways
  • Who is Freycob?
  • Contact Me
  • Privacy & Cookies Policy

Jersey Royals with Minted Lamb Leg Steaks

20th June 2016 by Rosie

My other recipe using Jersey Royal potatoes is more of a traditional one.  For this one, they’re gently boiled and then roasted to perfection, served with Chantenay carrots and deliciously lean New Zealand lamb leg steaks, slowly cooked in a rich Barolo red wine and mint sauce.

Jersey Royals with Asda

  • 1 lemon, zest & juice
  • 1 lamb leg steak per person
  • 10ml Rapeseed oil
  • 2 Red onions, chopped finely
  • 10ml Plain flour
  • 15ml Mint sauce concentrate
  • 250ml Barolo red wine
  • 100ml Vegetable stock
  • Bay leaf
  • Salt & pepper to taste
  • Rapeseed oil sufficient to roast the potatoes
  • Jersey Royal potatoes
  • Chantenay carrots
  • Broccoli
  1. Zest the lemon and squeeze the lemon juice over the lamb steaks. Toss to coat, cover and refrigerate for a couple of hours to start to tenderise the meat.
  2. Heat the oven to 180℃/160℃ fan.
  3. In a large ovenproof pan (with a lid), heat the oil and fry the onions gently until transparent.
  4. Turn up the heat and fry the lamb leg steaks until browned on both sides. Remove the lamb to a plate to keep warm.
  5. Evenly sprinkle the flour over the onions and oil and mix thoroughly to a paste (no floury lumps).
  6. Slowly add the red wine and vegetable stock, stirring constantly, to prevent lumps forming.
  7. Add the mint sauce concentrate and stir through, then add the bay leaf.
  8. Bring to the boil and reduce to a simmer for 5 minutes until slightly reduced.  Season to taste.
  9. Return the lamb steaks to the pan, stir to coat and then cover with the lid. Place in the oven to cook.
  10. Add the Jersey Royals to a large pan of salted water, bring to the boil, then reduce to a simmer and cook for 10 minutes.
  11. Increase the oven temperature to 200℃, and place a roasting dish with oil in to heat up.
  12. Drain the potatoes and gently add these to the hot oil, toss to coat evenly and return to the oven for 30-40 minutes.
  13. Scrub the carrots, then slice them vertically from top to bottom.
  14. Steam the carrots over a pan of boiling water, adding the prepared broccoli florets for the last 10 minutes until both vegetables are cooked to taste.
  15. Serve the roasted Jersey Royals with the vegetables and a lamb leg steak each.

Jersey Royals with Asda

This recipe is cooked in collaboration with Asda and Jersey Royals to highlight the versatility and great flavour of Jersey Royal potatoes.

 

Filed Under: Asda, bay leaf, Blogger, Blogger Challenge, broccoli, carrot, Colmans, Competition, Dinner, Family meal, Food, Food Blogger, Food Review, Freuds PR, Jersey Royals, Lamb, Le Creuset, Meal, Meat, mint, Mint sauce, onion, potatoes, PR, promotion, Rapeseed Oil, Recipe, Red Onion, Red Wine, Roast, Wine Tagged With: Asda, Barolo, Blogger, Carrots, Chantenay, Colman's, Dinner, Food Blogger, Freuds, Jersey Royals, Lamb, Lemon, main meal, Mint Sauce, New Zealand Lamb, Onion, Potato, Recipe, Red wine, Review Food Blogger

Christmas Turkey Leftovers Loaf

26th December 2013 by Freycob

Just what do you do with all that turkey & stuffing you’ve got leftover from Christmas dinner? Why, make a Leftover Loaf of course!

500g Strong white flour
10g Fresh yeast
350g Warm water
10g Cornish sea salt
50g Colman’s cranberry sauce
200g Cooked turkey, chopped
100g Stuffing, crumbled/cubed
1. Into a large bowl, place your flour & rub in the yeast to break it down into small breadcrumb sized pieces.
2. Weigh the water into your bowl & sprinkle over the salt.
3. Using a dough scraper. Work the water into your flour until fully combined.
4. Tip the dough onto your table and knead (without adding flour to your table) for 10 minutes until smooth.
5. Lightly oil your bowl and return the dough to it.
6. Cover with a cloth and leave it in a warm, draught free place to rest for 30-60 minutes until risen.
7. Preheat your oven to 240C.
8. Lightly flour your table and tip your dough into it, top side down.
9. Using your hands. Press the dough into a rectangle approx. 60x20cm.

10. Spread the cranberry sauce onto your dough. Leaving a 5cm border on the long edges and a 2cm border on the short sides.

11. Sprinkle the turkey and stuffing evenly over the cranberry sauce.

12. Fold one side of the dough over the filling & press to seal the long edges.
13. Fold the other side over and again press to seal the long edges.

14. Fold  the dough round into a circle and seal the short edges together.

15. Lightly oil a bundt tin and place your ring of dough into the tin.

 

16. Cover with a tea towel and leave in a warm, draught free place until doubled in size.
17. Place the tin in the oven & immediately turn the temperature down to 220C
18. Bake for 30 minutes until golden brown.
19. Turn onto a cooling rack and leave to cool for 10 minutes before cutting.
29. Can also be enjoyed cold.

 

3.3.3077

Filed Under: bread, Bundt, Colmans, Recipe, Stuffing, turkey

Colmans Season and Steam Sachets with Crispy Sage & Onion Stuffing

2nd December 2013 by Freycob

Using some more of the ingredients from the kit I was sent by the Unilever kitchen, I created a whole tasty meal, which I’ll share with you here:
CHICKEN
4 chicken breasts, cubed
15ml Rapeseed oil
50g Paxo Sage & Onion Stuffing Mix
50g Flora buttery
4 Cloves garlic
1. Cube the chicken into bite sized pieces.
2. Place into an oven roasting dish.
3. Drizzle with oil.
4. Sprinkle with the stuffing mix and dot over with the flora buttery.
5. Throw in the whole cloves of garlic.
6. Roast at 180C for 30 minutes.
Meanwhile…
POTATOES
500g Potatoes
100ml Water
1 Sachet of Colmans Season and Steam Garden Herb & Potatoes mix
30ml Rapeseed oil
1. Cube the potatoes into even sized pieces.
2. Place the potatoes into the steam bag and sprinkle with the Season Mixture in accordance with the instructions on the back of the sachet.
3. Add the water and use the to tie the top of the steam bag. Shake well to coat the potatoes with the Garden Herb mix.
4. Cook in the microwave on high power for 9 1/2 Minutes, according to the timings provided for your microwave.
5. Remove from the microwave and allow to stand for 1minute, then drain.
6. Heat the oil in a frying pan and fry the potatoes until nicely browned all over.
VEGETABLES:
150g Courgettes, sliced 1cm thick
1 Medium red onion, diced
120g Red pepper, cubed
130g Vine ripened tomatoes, quartered
Colmans Season and Steam Mediterranean Vegetables mix
1. Prepare the vegetables as above and place into the steam bag.
2. Sprinkle the season mixture over the vegetables and use the tie to seal the bag, in accordance with   packet instructions.
3. Shake the bag to coat evenly.
4. Microwave on high for 5 1/2 minutes according to the timings provided for your microwave.
5. Remove from the microwave and allow to stand for 1 minute.
 Serve

Filed Under: Chicken, Colmans, courgette, Flora Buttery, garlic, Paxo, Pepper, potatoes, Rapeseed Oil, Recipe, Red Onion, Sage & Omion, Stuffing, tomatoes

Slow cooked Cumberland Sausage Casserole

29th November 2013 by Freycob

I was recently sent a fantastic hamper of goodies from the Unilever Kitchen with which to create or re-visit a tried and tested, well loved, recipe for a wonderful autumnal/winter dish.  I chose to alter my favourite sausage casserole to use some of the ingredients contained within the hamper.

When creating your casserole, remember it’s cooking not baking so it’s not a precise science; add or take away ingredients that you do or don’t like, even alter the proportions to suit your taste if you want.


500ml Boiling water
1 Knorr Chicken stock pot
1 HEAPED tbs (20ml) Plain flour
1 HEAPED tbs (20ml) Tomato puree
1 HEAPED tbs (20ml) Maille wholegrain mustard
2tsp mixed herbs
1 can 400g chopped tomatoes

1 pack Cumberland sausages
1 medium swede, diced.
3 medium carrots, diced
1 large onion, chopped
2 medium parsnips, diced
1 red pepper, diced

This is the perfect recipe to make in your slow cooker so you can come home to the amazing smell of your hearty, warming dinner.

1. Make your stock using the Knorr Stock pot with the boiling water.
2. In the crock pot of your slow cooker, put your flour, tomato puree, mustard, herbs, chopped tomatoes and the stock then mix thoroughly.
3. Add the chopped vegetables and stir through.

4. Cut each sausage into 3 and add them to the crock pot (I don’t bother to brown mine as it’s a slow cooked recipe). You MAY need to add some more water at this stage. You want it to submerge the majority of your veg but not all.
5. Place the lid on and cook on medium for 6-8 hours.  The fantastic thing about a slow cooker is that it’s difficult to over-cook your food and you certainly don’t have to watch it cook either.

6. If you want to thicken your casserole up a bit more, remove the lid and turn the dial up to high for the final 30 minutes.

7.  Serve with boiled potatoes, mashed with some Flora Buttery and some lovely steamed Savoy cabbage.

 Perfect for a cold Autumn or Winter’s evening.

Now you’ve seen just how EASY it is to make your own casserole sauce, why not have a go for yourself the.Come back and tell me how you got on.


Rosie
x


Thank you to the Unilever Kitchen for sending me the hamper containing items I’ve used to make this recipe.

Filed Under: Clarion Communications, Colmans, Knorr, Maille Wholegrain Mustard, Mustard, Recipe, Slow Cooker, Stock Pot

Find me here too

Facebooktwitterpinterestinstagramflickrmail

Search Freycob.co.uk

Foodies100 Index of UK Food Blogs
Foodies100
blogl
World Baking Day Ambassador 2013
alldishes.co.uk

Tag Cloud

baking BBC Good Food Show beef Birthday Blogger Blogger Challenge Blogger Event butter Buttercream cake cakes carrot Central Co-Op Central England Co-Operative cheese Chicken chocolate cinnamon Competition Cream Dinner Family meal flour fondant Food Food Blogger Food Review garlic ginger Giveaway Kenwood lemon Meal Meat onion potatoes PR Rapeseed Oil Recipe Review sugar Uncategorized vanilla vegetables Wine

Previous posts

  • June 2020 (1)
  • February 2020 (1)
  • October 2018 (1)
  • April 2017 (2)
  • November 2016 (9)
  • October 2016 (3)
  • September 2016 (2)
  • July 2016 (1)
  • June 2016 (7)
  • May 2016 (2)
  • April 2016 (2)
  • March 2016 (2)
  • February 2016 (3)
  • January 2016 (3)
  • December 2015 (2)
  • November 2015 (3)
  • September 2015 (1)
  • August 2015 (1)
  • July 2015 (5)
  • June 2015 (4)
  • May 2015 (4)
  • March 2015 (4)
  • February 2015 (7)
  • January 2015 (2)
  • December 2014 (6)
  • November 2014 (11)
  • October 2014 (10)
  • September 2014 (6)
  • August 2014 (6)
  • July 2014 (4)
  • June 2014 (7)
  • May 2014 (4)
  • April 2014 (5)
  • March 2014 (3)
  • February 2014 (3)
  • January 2014 (6)
  • December 2013 (8)
  • November 2013 (5)
  • October 2013 (10)
  • September 2013 (5)
  • July 2013 (1)
  • June 2013 (3)
  • May 2013 (6)
  • April 2013 (2)
  • March 2013 (2)
  • February 2013 (1)
  • January 2013 (1)
  • November 2012 (1)
  • October 2012 (3)
  • September 2012 (1)
  • August 2012 (4)
  • July 2012 (10)
  • June 2012 (9)
  • May 2012 (4)
  • April 2012 (2)
  • March 2012 (2)
  • February 2012 (2)
  • December 2011 (2)
  • November 2011 (1)
  • October 2011 (4)
  • June 2011 (3)
  • May 2011 (1)

Follow Me here too

Facebooktwitterpinterestinstagramflickrmail

Subscribe to Blog via Email

Enter your email address to subscribe to my blog and receive notifications of my new posts by email.

Categories

Copyright © 2022 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy
Necessary Always Enabled