Basic Beef Stock

February 17, 2012 Bastic Beef stock to use as a base for soups and casseroles or other sauces to serve with beef dishes.  The recipe is basic and you can add any other vegetables you may have to the mix. Keeps refrigerated for up to three days so you can make it in advance. Ingredients ¼ cup vegetable oil {Tags: , , , } {More...}

Roast Stuffed Lamb Shoulder

October 12, 2011 Roast Stuffed Lamb Shoulder a cheap cut of lamb but can be very tasty.  You can buy the shoulder from your butcher and ask him to bone it for you but make sure that you take the bones also so that you can stew them to make a good Lamb stock for the gravy. Ingredients {Tags: , , , , } {More...}

Kartoffelklösse – German Potato Dumplings

September 25, 2011 Kartoffelklösse – German Potato Dumplings  traditionally served with a roast with gravy or Frikadelle German Meat Patties with a sauce such as Pepper Sauce,  If you have any left over you can slice them fry them in a little butter. Ingredients 1 kg / 2 lbs of starchy potatoes 2 teaspoons of salt ¼ teaspoon {Tags: , , , , , } {More...}

Beef Cobbler

September 9, 2011 Beef Cobbler is an easy to prepare dish that can be served from the dish in which it was cooked.  The method of slow cooking the beef makes for a rich flavour and is a good family meal to serve on cold winter days. Freezes well. Ingredients 575 g (1 1/4 lb) stewing steak, cut {Tags: , , , , } {More...}

Roast Beef

August 12, 2011 Roast Beef There are many ways to roast a joint of beef and many different cuts to choose from this one is a Jamie Oliver recipe and always come out perfect. Ingredients 1.5kg topside of beef                                       {Tags: } {More...}