Beef Cobbler

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I’m sharing a tasty meal for you to enjoy. It’s relatively quick and easy to make, so perfect for a midweek meal, and will feed a family when combined with fresh vegetables.

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10ml vegetable oil

1 medium onion, chopped

500g minced beef

1 medium carrot, chopped

1 beef stock cube

1 Knorr herb flavour pot

15ml Bisto gravy powder

175g self raising flour

15ml cornflour

175g self raising flour

0.25ml Colemans mustard powder

Pinch salt

25g butter, cubed

25g Parmesan cheese, grated

50g Cheddar cheese, grated

2 eggs, beaten

Oven temperature: 200°C

1. In a saucepan, heat the oil gently and add the onion. Cook until starting to soften, but not brown.

2. Add the minced beef and cook until browned.

3. Add the chopped carrot and stir through.

4. Dissolve the stock cube in 100ml boiling water and add to the saucepan along with the Knorr flavour pot.

5. Bring to the boil, then reduce the heat and cook for 15 minutes until the carrots are softened.

6. To make the cobbler (scone) topping, in a large bowl place the flour and mustard powder and stir together to combine.

7. Add the cubed butter and, using your fingers, rub the butter into the flour until it resembles breadcrumbs.

8. Stir in the cheeses.

9. Beat the eggs and add approx 2/3 of these to the flour and butter mixture. Combine with a fork until it starts to bind together, then knead gently until it forms a ball, adding more egg as required.

10. Turn the cobbler mix out onto a floured surface and gently roll out to a thickness of about 1cm.

11. Using a 5cm circular cutter, cut out as many rounds as you able to get from the mixture, re-forming and rolling as required.  Set aside briefly whilst you thicken the minced beef.

12. Mix the Bisto and cornflour together and add cold water to mix to a runny paste, the consistency of single cream.

13. Increase the heat under the mince and return to the boil.

14. Add the Bisto and cornflour mixture and stir constantly until thickened. It is essential that you continue to stir this whilst it thickens or you will get a lumpy gravy!

15. Season to taste.

16. Transfer the mince to a heatproof dish and top with the cobbler rounds, overlapping as required.

17. Brush the top of the cobblers with the remaining beaten egg and transfer the dish to the oven.

18. Bake for 20 minutes, until the cobblers are browned.

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19. Serve with plenty of freshly steamed vegetables.

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Knorr Flavour Pots – Garlic, herb with Chicken Ras El Hanout

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I’m really loving how easy these Knorr Flavour Pots are to use; a perfect blend of flavour combined with absolute ease of use makes meal preparation so much easier.

Tonight I combined two of the Flavour Pots; the garlic and the mixed herbs with 2tsp of Ras El Hanout seasoning and 1tbs of rapeseed oil into a large bowl and mixing them thoroughly. I then cut 4 chicken breasts into bite sized pieces and coated them all in the garlic, herb & spice mixture before covering the bowl with cling film and placing in the fridge for 4-6 hours to marinade and infuse the chicken with these amazing flavours.

The chicken pieces were placed onto a baking tray and cooked at 200°C for 25-30 minutes until the chicken was cooked through.  Served simply with a stuffed bell pepper and some home made roast potato wedges was the perfect, simple tea time treat.  

 There were some of the chicken pieces leftover after serving dinner, so I’ve allowed them to cool ready to go with a salad for my lunch on Monday.
 
The Knorr pots were given to me by the Unilever Kitchen and Knorr UK.  I was under no obligation to create this recipe or to post a positive review on the product.  My review above is a true reflection of how simple, convenient & delicious I have found these Flavour Pots.

Meatballs in a Tomato Sauce

A favourite in our house that I’ve been making since my son was a baby 18 years ago. Over the years I’ve changed it slightly and added a little chilli to make it for a more grown up palette, but feel free to exclude the chilli (or even add a little more if you prefer).

500g Minced beef
1 medium Onion, finely chopped
1tsp ground Garlic
1tsp dried Oregano
1tsp dried Mixed Herbs
1tsp Chilli powder
50g Breadcrumbs
1 Egg
2tbs Rapeseed oil
Sauce
1 Onion, roughly chopped
540g Passata sauce
2tbs Tomato purée
1tbs Balsamic vinegar
1tsp dried Oregano
1tsp dried Mixed Herbs
1tsp Sugar
1. In a blender, place your onion, Passata, tomato purée, balsamic vinegar, herbs & sugar.
2. Blitz all these together until smooth (alternatively you can put your sauce ingredients straight into your saucepan and use a stick blender).
3. Pour into a large saucepan. Bring to the boil then reduce to a simmer and cover with the lid whilst you make your meatballs.

4. In a large bowl, place your minced beef, onion, garlic, herbs, chilli, breadcrumbs and egg.

 

 5. Mix together until thoroughly combined.

6. Form small balls (you should be able to get 30-40 out of this mixture).  I generally use a 15ml (tbs) measuring spoon to portion my mixture out before rolling them into balls and setting to one side.

7. Heat a little oil in a frying pan and fry your meatballs in batches of 8-10 until browned all over.  Don’t add too many into the pan or they’ll steam rather than brown.

8. Tip your browned meatballs into the sauce and gently shake the pan to submerge them.

9. Continue to fry the batches of meatballs until they’re all browned and you’ve transferred them all into the sauce.
10. Simmer the sauce and meatballs, without the lid on, for 15-20 minutes until cooked through.  Try not to stir the meatballs as it may break them up, instead give the saucepan a shake every so often.

11. While your meatballs are cooking, you have time to bring a large saucepan of water to the boil and cook your spaghetti until ‘al dente’, then drain.

12. Serve the meatballs on a bed of spaghetti, sprinkled win some freshly grated Parmigiana Reggiano.

FREEZE: Once cooked, you can cool & freeze the sauce and meatballs for up to 3 months.  Allow to thoroughly defrost and then heat through gently in a saucepan until hot.  Serve with fresh pasta.

This is the perfect recipe to double up for another day’s easy meal.