Steaks en Crout

Ingredients
4 Fillet Steaks (trim the fat off)
2 Small Onions (finely chopped)
1 Clove Garlic (crushed)
125g Mushrooms (finely chopped)
250g Ready Rolled Frozen Puff Pastry (defrosted obviously)
1 Egg (beaten)
4 Slices Ham
40g Butter
Oil
Pinch of Ground Nutmeg

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Frying Pan
1 Bowl
1 Pastry Cutter
1 Pastry Brush

The Good Bit

1. Pre heat your oven too 220c 425f gas 7. Heat 2/3rds of the butter in the frying pan along with a splash of oil, then cook the onion and garlic for a couple of minutes until soft, add in the mushrooms and the nutmeg and season with salt and pepper, cook over a nice gentle heat until the mushrooms are cooked and there is no more liquid left in your pan, remove from the pan and place in a bowl.
2. Heat the last of the butter in the frying pan then quickly sear the steaks on both sides and then remove them from the heat too.
3. Flour your work surface lightly then spread out the puff pastry, cut out 8 rounds that are slightly larger than the steaks, now go round the outside inch of the rounds with the pastry brush well dipped in the beaten egg.
4. Cut the ham into 8 rounds about the same size as the steaks. Place 4 ham rounds onto 4 pastry rounds then use half the mushroom mixture to cover these four servings, now top with a steak each, then divide the last of the mushroom mixture onto the top of that, finally add the remaining 4 ham rounds and then the four pastry rounds. Press the edges of the pastry together to make nice neat parcels and stick a fork in top to air to escape, using some more of the beaten egg, brush the tops of each a little then stick them in the oven for 20 minutes or until they are golden brown.
   

Serves 4

Beef Stew With a Healthy Twist

Ingredients
500g Beef (cut into chunks)
750ml Chicken Stock
120ml White Wine
1 Carrot (halved lengthways then sliced)
1 Clove Garlic (finely chopped)
1 Stick Celery (finely sliced)
300g Baby Onions (peeled, if using shallots 1/4 them)
180g Button Mushrooms (quartered)
1 Teaspoon Dried Thyme
1 Bay Leaf
1 Teaspoon Dried Parsley
1 Tablespoon Lemon Juice
2 Tablespoons Cornflour
125g Natural Yoghurt
Knob of Butter
Splash of Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
2 Small Frying Pans
1 Large Bowl
1 Slotted Spoon
1 Spatula

The Good Bit

1. In the pan, heat a little oil then cook the meat until it is evenly browned on all sides, add 500ml of stock, the wine, carrot, celery, thyme, garlic and bay leaf, bring to the boil and simmer for 20 minutes.
2. In the frying pan, pour in the rest of the stock and drop in the onions, cooking until all the stock has gone, then remove from the heat and set aside.
3. In the other frying pan, heat another splash of oil and drop in the knob of butter, went it is bubbling add in the mushrooms and cook until they are soft then stir in the lemon juice and remove from the heat then set that aside too.
4. With the slotted spoon, remove the meat and vegetables from the broth and place in the large bowl, remove the bay leaf and throw away, blend a the cornflour in a cup with a little of the broth then tip it back into the pan, simmer away until the broth has thickened, reduce the heat again now and stir in the yoghurt, finally add all the other ingredients and the teaspoon of parsley, heat through then serve.
   

Serves 4

Marinated Summer Steak

Ingredients
4 Tablespoons Soy Sauce
4 Tablespoons Orange Juice (freshly squeezed or from a carton)
3 Tablespoons Vegetable Oil
3 Tablespoons Wine Vinegar (rice or white)
2 Cloves Garlic (finely chopped)
1in Fresh Ginger (grated)
1 Tablespoon Dijon Mustard
500g Steak (one piece or cubes it doesn't matter)
Salad to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Frying Pan/Griddle Pan

The Good Bit

1. Mix all the ingredients together in the mixing bowl then drop in the meat and stir well to coat, leave to marinate for at least 4 hours (if you can do this in the morning before you go to work it's great) stir occasionally.
   
2. When you are ready to cook, dry fry (no oil) just the meat in the frying pan if you are using chunks or on a griddle if you have steaks (gives it that little extra charred flavour done this way) over a high heat, just seal the meat so it browns on the outside, remove from the heat and let it rest. (cook for longer if you don't want the meat pink)
   
3. Serve on a bed of lettuce, if you have used steaks, cut them with the grain into 1cm wide slices.
   

Serves 4

Beef and Pasta Bows

Ingredients
300g Pasta Bows
350g Minced Beef
1 Onion (finely chopped)
2 Cloves Garlic (finely chopped)
1 Courgette (chopped into chunks)
1 Carrot (diced)
1 Red Pepper (cored de seeded and chopped into chunks)
125g Button Mushrooms (quartered)
250ml Red Wine
1x400g Can Chopped Tomatoes
3 Tablespoons Fresh Parsley (roughly chopped)
2 Tablespoons Fresh Basil (roughly chopped)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan (2/3 rds full with boiling salted water)
1 Large Frying Pan
1 Spatula
1 Colander

The Good Bit

1. Cook the pasta according to packet instructions (usually about 10 minutes) when the pasta is just beginning to go soft, drain the in the colander and set aside.
2. In the frying pan stir fry the beef and onion until the meat is browned (about 8 minutes) then add in the rest of the vegetables and cook until they are soft and tender (about 6 minutes) then add in the red wine and cook until all the liquid has gone.
3. Add in the tomatoes (and a few chopped ones to if you want to fill the meal out a little) and simmer for 5 minutes, adjust the seasoning then add in the herbs and pasta, reheat quickly and serve.
   

Serves 4

Spicey Peppered Steak

Ingredients
1 Tablespoon Peppercorns (freshly crushed)
3 Tablespoons Vegetable Oil
500g Steak (cut into thin strips)
1 Red Pepper (cored, de seeded and cut into thin strips)
2 Red chillies (de seeded and finely chopped, leave seeded for extra heat)
1in Ginger (cut into matchstick size strips)
2 Cloves Garlic (crushed)
2 Tablespoons Cornflour
4 Tablespoons Water
3 tablespoons Soy Sauce
2 Teaspoons Dark Soft Brown Sugar

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Garlic Press
1 Mixing Bowl
1 Spatula
1 Bowl

The Good Bit

1. Mix the cornflour and water into a smooth paste then add the soy sauce and sugar and set aside. With the oil in the wok add the beef and crushed peppercorns and stir fry rapidly for 4 minutes a until the meat is evenly browned.
2. Tip the meat along with its juices into the spare bowl, then turn down the heat and stir fry the rest of the ingredients together taking care not to brown them, just get them soft (use a low heat if you are not comfortable doing this without browning the vegetables)
3. Add the beef and its juices back to the wok and mix well then give the sauce a final stir before adding that into the pan, turn the heat back up and cook until the beef is hot and the meal is warm all the way through, serve immediately.
   

Serves 4

Ginger Beef with Peppers

Ingredients
500g Steak (thinly sliced)
2 Teaspoons Soy Sauce
2 Tablespoons Sesame Oil
1in Fresh Ginger (finely sliced)
2 Teaspoons Vinegar
1 Teaspoon Salt
1 Teaspoon Cornflour
1 Clove Garlic (crushed)
1 Red Pepper (cored, de seeded and chopped into bite size chunks)
1 Green Pepper (cored, de seeded and chopped into bite size chunks)
1 Tablespoon Water
A Pinch of Chinese 5 Spice Powder
Thin Slices of Red Chilli (de seeded) to decorate.

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Wok
1 Spatula
1 Mixing Bowl
1 Slotted Spoon

The Good Bit

1. Put the steak in the mixing bowl along with the soy sauce, 1 teaspoon of the oil, the ginger, vinegar, water, salt and cornflour, mix well and leave to stand in a fridge for 20 minutes.
2. With the rest of the oil in the wok, heat the garlic and 5 spice for 30 seconds then add the marinated steak, stir fry over a high heat to colour the the meat evenly on all sides but still leave the middle a little pink, remove the meat and set aside.
3. Now stir fry the peppers for 3 minutes then add the meat back in for a quick 1 minute blast along with any remaining marinade, serve and garnish with thin slivers of red chilli
   

Serves 4

Steak Wrap

Ingredients
4 Fillet Steaks
8 Slices Parma Ham
125g Mozzarella (sliced into 4)
Handful of Fresh Marjoram (chopped)
2 Cloves Garlic (finely chopped)
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl

The Good Bit

1. Mix the marjoram and garlic then season with salt and pepper, coat the steaks with this mixture then wrap with the parma ham making sure to cover all the steak.
2. Grill the steaks under a high a grill as you can for 3 minutes both sides for rare, 5-6 medium and 8 minutes for well done.
3. When the meat is done to how you like, top each wrap with with a slice of mozzarella then put back under a cooler grill until the cheese begins to melt and brown.
4. Remove from the grill and set aside for 5 minutes to let the meat rest then serve.
   

Serves 4

Beef Pepperpot

Ingredients
750g Beef (cubed)
2 Tablespoons Flour
1 Teaspoon Paprika
12 Shallots
125g Button Mushrooms
1 Clove Garlic (crushed)
200g Can Chopped Tomatoes
450ml Beef Stock
1 Red Pepper (de seeded and chopped into 1 cm strips)
1 Green Pepper (de seeded and chopped into 1 cm strips)
Salt and Pepper
Rice to serve (cooked according to instructions)
Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Casserole Dish
1 Large Frying Pan
1 Garlic Press
1 Mixing Bowl
1 Wooden Spoon
1 Spatula

The Good Bit

1. Pre heat your oven to 160c 325f or gas 3. Mix together the flour, paprika and a pinch of salt and pepper, drop in the beef and make sure it is well coated.
2. Fry the shallots, garlic and mushrooms in a little oil in the frying pan until the onions just begin to colour, remove and set aside. Quickly fry off the meat until it has browned on all sides, then add back in the shallots, garlic and mushrooms.
3. Any seasoned flour that you have left, chuck that in to, stirring well for 1 minute before adding in the tomatoes and stock, bring to the boil and transfer to your casserole dish.
4. Cook in the oven for 1 1/2 hours then add in the peppers and cook for a further 30 minutes, serve with the rice.
   

Serves 4-6

Beef Vindaloo

Ingredients
1 Tablespoon Cumin
4 Dried Red Chillies
1 Teaspoon Black Pepper Corns
The Seeds From 5 Green Cardamom Pods
1 Teaspoon Fenugreek Seeds
1 Teaspoon Mustard Seeds (or mustard if you cant get hold of the seeds)
1 Inch Piece of Ginger (grated)
2 Teaspoons Coriander
1/2 Teaspoon Turmeric
1 Garlic Clove
A Pinch of Sugar and Salt
4 Tablespoons White Wine Vinegar
900g Beef (cubed)
1 Large onion (as finely chopped as you can manage)
A Splash of Oil or Two
375g Rice (again anything but pudding)

Equipment
Pestle and Mortar (or instead of seeds use powder)
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Mixing bowl

The Good Bit

1. Grind up the cumin seeds, peppercorns, fenugreek, cardamom and mustard seeds (leave out the mustard if you are not using seeds) and chillies until you have a fine powder, or just mix them all together if you are using dried powders and mustard from a jar and keep in the mixing bowl.
2. Heat your oil in the frying pan and cook the onion until it is golden brown, then mix this in the mixing bowl with your powder the white wine vinegar a pinch of salt and a pinch of sugar.
3. Now fry of the beef in a little oil until it begins to brown on all sides, then remove from the pan and leave to settle whilst you add another splash of oil to the pan and cook the garlic and ginger for 2mins then add the coriander and turmeric and cook for another 2 minutes.
4. Add your onion and spice mix to the frying pan now and cook for a further 5 minutes, really get those flavours mixing before adding the meat along with a good glass of water (not a pint but imagine a glass of something cold when you've just come in from a hot day outside and that is the size you want.
5. Cover and cook for 1-1 1/2 until the meat is really tender (at this stage if you need more liquid just add a little more water, if the sauce is too liquid then turn up the heat and uncover for 5 minutes. Serve with rice

Serves 6

Beef Rolls

Ingredients
4 Sirloin Steaks
2 Tablespoons English Mustard
4 Cloves Garlic (crushed)
Handful Fresh Basil (roughly chopped)
1 Tablespoon Cracked Black Pepper
50g Butter (left at room temperature)
1 Large Onion (finely chopped)
4 Tablespoons Brandy
300ml Double Cream
2 Pinches Caster Sugar
A Splash of Oil
Vegetables to Serve (potatoes, cabbage, what ever you like)

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Rolling Pin (or something heavy)
1 Plastic Bag
cocktail sticks (or string)
1 Mixing Bowl
1 Wooden Spoon
1 Frying Pan

The Good Bit

1. Place each of the steaks into the bag, one at a time and squash until the steak is about 6mm thick. Mix the mustard, garlic, half the basil, pepper and butter together then spread onto each of the steaks, roll the steaks up and secure with either the cocktail sticks or string.
2. With a little oil in the frying pan cook the steaks until well browned all over, 6-8 minutes should do it. Remove and set aside (covered if you can) drop the onion into the pan and cook until soft then add in the brandy and bring to the boil, then stir in the cream, season with salt and pepper and add the caster sugar to taste then finally stir in the rest of the basil.
3. Serve the rolled up steak (minus string or sticks) with the vegetables of your choice and drizzle over the sauce.
   

Serves 4