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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Meatballs with a Spicy Chilli Sauce

Similar to my other meatball recipe, I made this today but had a play with the sauce to spice it up using a Knorr Mixed Chilli Flavour pot.
2 medium Onions
3 cloves Garlic
Generous handful of fresh herbs (I used basil, sage, thyme, oregano & parsley)
2 eggs
100g Dried breadcrumbs
500g Minced Beef
Sauce
Small handful of fresh basil, sage & oregano
540g Passata sauce
1 medium Onion
4tbs tomato ketchup
1tbs Tomato purée
2tbs Cider vinegar
Knorr beef stock pot
Knorr mixed chilli flavour pot
Extra Virgin Olive oil

1. In a food processor, place the onions, garlic cloves, herbs and eggs.
2. Blitz until they form a thick, foamy paste.
3. In a large bowl, place your breadcrumbs and mince.
4. Pour your onion, garlic, herb and egg paste onto the mince and breadcrumbs and mix together thoroughly, using your hands.  Then wash your hands.
5. Without the need to wash the food processor bowl, add the sauce herbs, Passata and onion.  Blitz these together until they form a smooth sauce.
6. Pour your sauce ingredients into a large saucepan and add the ketchup, tomato purée and cider vinegar.
7. Mix the Knorr beef stock pot in 500ml boiling water until dissolved.
8. Add this to the sauce mixture with the Knorr mixed chilli flavour pot (I only used half of the chilli pot, but add more or less according to your own personal taste).
9. Bring the sauce ingredients to the boil then reduce the heat to a simmer.
10. Roll your meatball mixture into small balls, about 2cm in diameter.
11. Heat a little olive oil in a frying pan and brown the meatballs all over.  It’s best to do these in batches so that they brown and don’t steam.
12. Transfer your browned meatballs to the sauce and shake the pan to coat.
13. Repeat until all of your meatballs are in your sauce mixture.  Try to avoid stirring the sauce so that you don’t break your meatballs up.
14. Bring a large pan of water to the boil and add your chosen pasta shape. Return to the boil then simmer until cooked to your liking.
15. Drain the pasta and add to your serving bowl.  Spoon some meatballs and sauce over your pasta.
16. Serve with a generous sprinkling of Parmesan cheese.


Parmigiano Reggiano

Parmigiano Reggiano was one of the first products to be awarded a PDO, or Protected Denomination of Origin product, which basically means it can only be produced from milk obtained from, and then manufactured, in it’s place of origin, namely the provinces of Parma, Reggio Emelia, Modena, Bologna to the west of the Reno River and to Mantua to the east of the Po River.

The history of the cheese dates back over 800 years to 1200AD. So renowned in quality in fact, that during the Great Fire of London, Samuel Pepys mentioned it as one of the items to save! Today only around 430 Artisan dairies craft this amazing product for us to enjoy.
It’s a nutritious and easy cheese to digest, so can be enjoyed by young and old alike, whether it’s served simply on its own with a good quality balsamic vinegar or as in ingredient in a wide variety of dishes. 
Standard maturing times are from 18 months, to 24 months and finally through to 36 months. Each matured ‘wheel’ of cheese has its own distinct flavour and characteristics. The 18 month is perfect served in chunks with an aperitif or a dry white wine. The 24 month is mild but full flavoured and has a crumbly, grainy texture; good with red wines or fruit salads, figs or prunes.  The mature 36 month cheese is extra strong and is the most nutritious, whilst the texture is drier, more crumbly and grainy. Perfect with full bodies red wines, aged balsamic vinegar and honey.
Unlike cheaper alternatives that you can buy pre-grated in tubs (which can sometimes have a rather unpleasant odour when sprinkled over hot food) , Parmigiano Reggiano cheese has both an amazing aroma as well as taste and is best grated fresh from the block.  We’ve always been a lover of good quality food in this house and I must admit I do find it difficult to economise on good quality ingredients; Parmigiano Reggiano cheese being one of those that I buy most weeks.

I was recently lucky enough to receive two complimentary recipe books with some truly delicious sounding recipes (sweet and savoury) featuring Parmigiano Reggiano.  The recipe that has so far stood out and was thoroughly enjoyed by all the family was for Chicken Breasts with Pesto and Parmigiano Reggiano.  We used a sundried tomato pesto sauce as opposed to a green pesto and served it with olive oil drizzled  roasted vine tomatoes, peppers, courgettes & shallots which we sprinkled with rosemary and served up with some cous cous. I can’t wait to try some more of the recipes now.
I think I need to buy myself a wheel of cheese at this rate as the little packs just aren’t lasting!
Thanks to The Dialogue Agency PR for the books; I can see these are going to be well used & the food thoroughly enjoyed!