Recetas En Ingles

Recipes

cooked vegetables

1.-Ingredients

• 1 x 4.5 kg beef ribs

• 2 tbsp olive oil

• black pepper

For the Yorkshire pudding

• 300 ml milk

• 4 large eggs

• 250 g plain flour

For the roasted vegetables

• 500 g mixed root vegetables, (eg turnips, parsnips, small potatoes, carrots)

• 1 bunches asparagus

• 2 courgettes

• 2 large leeks

• 2 bulbs fennel

• 1 bulbs garlic

• 2 tbsp olive oil

For the gravy

• 2 tbsp plain flour

• 175 ml red wine

• 200 ml beef stock

Method

1. Preheat the oven to 220C/gas 8. Rub the beef with the olive oil and season with salt and pepper.

2. Place a heavy-based roasting tray on the hob and when hot, add the beef, searing quickly on all sides to colour and crisp the outside

3. Transfer to the oven and cook for 20 minutes.

4. Reduce the oven temperature to 190C/gas 5 and continue to roast the beef for 30 minutes per kilo for rare, adding another 10 minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done.

5. Remove from the oven and place on a board or tray for resting. Loosely cover with foil and rest the meat for a minimum of 40 minutes before carving, letting the precious juices that have bubbled up to the surface seep back into the flesh.

6. Meanwhile, peel all the root vegetables and cut them into walnut sized pieces.

7. Cut the courgette and leeks into thick rings and slice the fennel. Slice the top off the bulb of garlic. Place everything in a large bowl, pour over the oil and toss well together.

8. Tip into a large roasting tray and roast for 30-40 minutes, stirring from time to time, until the vegetables are crisp on the outside and tender in the middle.

9. For the Yorkshire pudding, mix together the milk and eggs and a pinch of salt and pepper. Place in a mixing bowl and let stand for 15 minutes.

10. Whisk in the flour using a hand held mixer, until you have a runny batter.

11. Meanwhile place 1cm of beef dripping or fat from the beef in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm of beef dripping across the bottom.

12. Increase the oven temperature to 220C/gas 8. Heat the dripping for about 10 minutes, until it is piping hot. Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 20-25 minutes, until golden brown and crispy, making sure not to open the oven door.

13. For the gravy, tip off the excess fat from the pan in which the beef was cooked. Scatter some plain flour into the pan and mix it together to make a roux.

14. Add the wine and beef stock. Cook over a medium heat, stirring constantly, until thickened. Pass through a sieve.

15. Carve the beef and serve with the roast vegetables, Yorkshire puddings and gravy.

sauteed fish

2-.Ingredients

For the batter

• 225 g self-raising flour

• 1 tsp bicarbonate of soda

• 300 ml water

• 1 tsp white wine vinegar

• 4 tbsp bitter ale

• 1 tbsp finely chopped ginger

For the fish

• 400 g brill fillet, skinned and bones removed

• 1 tbsp chopped coriander

• 1 tbsp Worcestershire sauce

• 1 tbsp soy sauce

• chinese five spice

• 50 g plain flour

For the chips

• 4 large large baking potatoes, peeled

• vegetable oil, for deep-frying

For the pea emulsion

• 1 egg yolk

• 2 tbsp frozen petit pois, thawed

• 1 tsp Dijon mustard

• 1 tbsp white wine vinegar

• 3 tbsp olive oil

To serve

• sea salt

• malt vinegar

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Method

1. To make the batter; sift the flour and bicarbonate of soda into a mixing bowl.

2. Mix together the water, vinegar, bitter and ginger and pour gradually into the flour, whisking to a smooth batter.

3. Cut the brill fillets into thin strips. Place in a bowl and add the coriander, Worcestershire sauce, soy sauce and five spice powder.

4. Cut the potatoes into chips measuring approximately 1 x 5cm each.

5. Heat the vegetable oil in a deep-fat fryer or large pan to 120C and deep fry the chips for about 5 minutes until soft but not coloured, then drain.

6. Increase the oil temperature to 160C and re-fry the chips until crisp and golden. Season with sea salt.

7. Dust the brill strips with the plain flour and then dip in the batter to coat them.

8. Deep fry in the oil until the batter is crisp.

9. To make the pea emulsion; blend the egg, peas, Dijon mustard and white wine vinegar together.

10. Drizzle in the olive oil, stirring all the time and season to taste with salt and pepper.

11. To serve; stack the chips and arrange the fish fingers on heated plates. Spoon on some of the pea emulsion and a sprinkling of salt and vinegar.

Shepherd’s Pie with Leeks, Goat’s Cheese and Parsley

3.-Ingredients

• 1 tbsp vegetable oil

• 2 onions, finely chopped

• 1 sticks celery, finely chopped

• 1 large carrot, finely chopped

• 1/2 swede, finely chopped

• 450 g minced Welsh lamb

• black pepper

• 1 tsp fresh thyme, chopped

• 3 tsp fresh parsley, chopped

• 1 tbsp plain flour

• 1 tbsp tomato purée

• 275 ml veal jus,

or stock

For the topping

• 2 large leeks, cut in julienne

• 1 kg Desirée potatoes, peeled and cubed

• 50 g butter

• 100 g soft goats' cheese

• small bunch parsley, chopped

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Method

1. To make the base of the pie, heat the oil in a large frying pan or casserole then add the onions, celery, carrot and swede and cook over a medium heat for about 3 minutes. Remove the vegetables from the pan and set aside.

2. Raise the heat under the pan, add the lamb and cook, stirring, for 1-2 minutes until it is nicely browned all over. Season with salt and pepper, then add the cooked vegetables, thyme and the parsley.

3. Stir in the flour and tomato purée,

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