Shepherds Pie

Mushrooms Are Not In The Gordon Ramsay's Shepard's Pie Video, But They Are In Another Video With Him Including Them On The Show "F Word". F= Food

Cook Ground Beef.

After I Cook 80/20 Ground Beef I Always Put It Between About 16 Paper Towels, Between Two Paper Plates And Press. If You Don't Get As Much Grease Out Of The Ground Beef. The Shepherd's Pie Will Be Too Greasy.  When You  Use 97% Fat Free You Don't Really Have To Worry About This.

Add Onions

Add Carrots

Add Garlic

Add tomato puree\paste

Worcestershire sauce And Red Wine

Add mushrooms

Add Chicken Stock

Put Potatoes Thru A Ricer

Add 2 Egg Yokes, And Two Table Spoons Of Butter

Add Salt And Pepper

Put Your Mixture In Your Baking Dish And Then Top With The Mashed Potatoes

Top Off Your Potatoes With Parmesan cheese

Ingredients

2 tablespoons olive oil
1 lbs lean ground beef (Originally with lamb)
1 onion, peeled and grated
8oz of mushrooms
1 carrot grated
2 sprigs fresh thyme, chopped
1 teaspoon rosemary
2 garlic cloves, grated
1 tablespoon of butter
2 tablespoons tomato puree
4 ounces red wine
2 tablespoons Worcestershire sauce
1/4 cup chicken broth
2 lbs boiled potatoes
2 egg yolks
2 tablespoon of butter
4 tablespoons Parmesan cheese ( grated-for inside mashed potatoes)
1 tablespoons Parmesan cheese ( grated-for top of mashed potatoes)
fresh ground black pepper
salt

Directions

In a large frying pan, heat the oil until hot, fry until well browned. With a slotted spoon, remove the meat from the pan and place in a metal colander to allow the excess fat to drain.

wipe out oil in pan leave a tablespoon in the pan

Add the meat back in

Add the onion, carrot, garlic, mushrooms, and a knob of butter to the pan, and cook until soft and translucent.

Cook stirring constantly for 2-3 minutes.

Add the Worcestershire sauce, red wine, tomato puree, thyme, rosemary and cook until the liquid has reduced to half the original volume.

Add the chicken stock, bring back to the boil cook for 3-4 mins.

The mixture should be thick and glossy. check the seasoning.

Mash the potato in a potato-ricer.

Put into a medium-sized mixing bowl, adding the egg yolks, 4oz of Parmesan cheese, 2 tablespoons of butter, mix and season with salt and pepper.

Put the mince into baking dish, then top with the potatoes.

top with salt and pepper top then grated Parmesan cheese.

Use a fork to rough up the top.

Place in a preheated oven at 400°F for 18-20 minutes or until bubbling and golden brown in color.

Fried Haricots Verts

Ingredients

• oil for frying
• 1 pound fresh green beans, trimmed
• 1/2 cup water
• 1 egg
• 1/2 cup milk
• 2 cups seasoned bread crumbs
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon of salt
• 1 cup all-purpose flour

Directions

1. Heat the oil in a deep fryer or electric skillet to 375 degrees F (190 degrees C).
2. Combine the green beans and water in a saucepan. Cover and bring to a boil. Cook until the beans are bright green, about 4 minutes. Drain and transfer to a bowl. Cover with cold water and set aside.
3. In one bowl, whisk the egg and milk together. In a separate bowl, mix together the bread crumbs, chili powder, garlic powder, salt and onion powder.
4. Drain the green beans and toss with flour to coat, shaking off the excess. Dip the beans into the egg mixture and then into the bread crumbs, coating thoroughly.
5. Fry beans in batches so they are not touching. Cook until golden brown and crispy, about 2 minutes. Drain on paper towels.

Steak With Mole Sauce, With Haricots Verts & Arroz Con Picadillo

For Arroz Con Picadillo See Previous Recipe.

I cook my Haricots Verts beans about 5-7 mins, and serve them hot.

The steak was nothing more than a chuck stake sliced and then chopped, pan fried and then mixed with mole sauce.

Mole Sauce:

4 dried ancho chiles, stemmed, seeded, and deveined
4 dried mulato chiles
4 pasilla chiles
1 quart chicken stock, reserved from poaching chicken, above
5 tablespoons vegetable oil, divided
2 tablespoons sesame seeds
2 tablespoons shelled unsalted peanuts
1 medium white onion, cut into large dice
3 cloves garlic, crushed
1/2 cinnamon stick, broken into pieces
3 black peppercorns
2 whole cloves
1/2 teaspoon coriander seeds
1/2 corn tortilla, torn into small pieces
2 ounces Mexican chocolate or unsweetened chocolate, chopped
3/4 teaspoon salt1/2 corn tortilla, torn into small pieces
2 ounces Mexican chocolate or unsweetened chocolate, chopped
3/4 teaspoon salt

Arroz Con Picadillo

8oz hamburger, ground
3 garlic cloves, chopped
1 Jalapeño pepper, chopped (with Or without seeds depending on the heat desired)
1/2 green pepper, chopped
1/2 red pepper, chopped
1 large onion, chopped
3 tomatoes, diced1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon of adobo spice
1/2 teaspoon cumin
1/2 teaspoon cilantro
1/2 teaspoon oregano
1/4 tsp saffron Or 1/2 tsp annatto
1/2 teaspoons of tumeric
1 teaspoon capers, drained
3/4 cup of rice
1 1/2 cups of beef stock

1. brown hamburger
2. Stir in onions, peppers, tomatoes, garlic into pot; cook until soft, about 5 minutes.
3. Add the rest of the spices
4. add 1 1/2 cups of beef stock
5. Add rice, cover, simmer for 25 mins
6. The rice at this point should be cooked

Arroz con pollo

3 garlic cloves, chopped
1 Jalapeño pepper, chopped (With Or Without Seeds Depending On The Heat Desired)
1/2 green pepper, chopped
1/2 red pepper, chopped
1 large onion, chopped
3 tomatoes, diced1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon of adobo spice
1/2 teaspoon cumin
1/2 teaspoon cilantro
1/2 teaspoon oregano
1/4 tsp saffron Or 1/2 tsp annatto
1/2 teaspoons of tumeric

3/4 cup of rice
1 1/2 cups of chicken stock
1/2 teaspoon of adobo spice

1 chicken breast cubed
2 tablespoons of olive oil
2 tablespoons of butter oil

1. Stir onions, peppers, tomatoes, garlic into pot; cook until soft, about 5 minutes.
2. Add the rest of the spices
3. Add rice, chicken stock to pan; cook, cover for 20 mins.
4. Using paper towels, pat chicken dry, cube the chicken. Season chicken with Adobo. Heat fry pan over medium heat using olive oil and butter. Cook chicken, until brown on all sides, 7-10 minutes; set aside.
5. The rice at this point should be cooked
6. Plate rice, and top with chicken.

Scrambled Eggs With English Muffin, And Chicken Diane Sauce

1 egg, 1 tablespoon of heavy cream, 1 slice of English muffin buttered, and chicken Diane sauce.

Spaghetti

Chicken Diane

 

Ingredients (serves 2)

12oz potatoes, pealed cut into cubes
60g unsalted butter
4 tbs olive oil
2 chicken breast fillets with skin
3 shallots or onions, finely chopped
2 garlic cloves, finely chopped
1/2 cup (125ml) good-quality chicken stock
2 tsp Dijon mustard
2 tbs Worcestershire sauce
60ml brandy
1\2 cup (125ml) thickened cream
1 cup of mushrooms
1 tbs finely chopped flat-leaf parsley dried
1 tsp lemon juice

 

Method

 

1. Spread potatoes in a fry pan with 2 tbs olive oil, 2 tbs butter, and brown, add salt and pepper, and garlic.
2. Heat 2tbs of butter and 2 tbs olive oil in a fry pan over medium heat. Season chicken with salt and pepper, then cook for 2-3 minutes on each side until golden. Place skin-side up on a tray in oven at 356F, and roast for 5 minutes or until cooked.
3. put shallots in a fry pan and soften for 1 minute, stirring. Add garlic and cook for 30 seconds. add mustard, Worcestershire sauce.
4. Add, brandy and light the brandy on fire to burn off alcohol.
5. Stir in stock allow to reduce by 1\2 about 2-3 mins (you can reduce stock ahead of time if you wish).
6. And cream, bring to the boil, then simmer on medium heat for 2-3 minutes to reduce by half. Stir in parsley and lemon juice. taste and Season.
7. Serve chicken with sauce over, and potatoes
8. If you wish you can cook peas with the potatoes

Baked Turkey Wings, And Cauliflower With Poached Potatoes And Mushroom Gravy

 Coming out Cooked At 350F For 1 Hour, And 400F For 30 Mins Uncovered.

 Potatoes On The Bottom Of The Baking Dish In A Stock. In A Chicken Stock.

Baked Turkey Wings, And Cauliflower With Poached Potatoes And Mushroom Gravy

Presentation 1

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 Presentation 3

Presentation 4

Dinner: Steak, French Fries, Broccoli With Gravy

A Pan Seared Rib Eye Steak, Salt Pepper, Steamed Broccoli, With French Fries. The Steak And The French Fries Are Topped Off With A Beef Stock And Mushroom Gravy. The Gravy Has A Dash Of Adobo Spice.

Dinner: Steak Diane

Steak Diane

Serves 4

Ingredients

4 x small sirloin steaks, approx 200g each, trimmed of rind and excess fat

3 shallots, peeled
100g chestnut mushrooms, cleaned
1 garlic clove, peeled
1 Table Spoon Of Worcestershire sauce
1 tbsp Dijon mustard
50ml brandy
200 ml Heavy cream
Small handful of flat-leaf parsley 300g
Approx 30g salted butter
Olive oil
Salt and pepper

For the sautéed potatoes:

Approx 500g-600g small Charlotte potatoes, cut in half

2 garlic cloves, peeled Few sprigs of rosemary

Method

1. Parboil the potatoes in boiling salted water for 4-5 minutes or until just tender. Drain the potatoes and set aside.

2. Using a rolling pin, roll out the steaks to flatten and cut off the rind of fat. Season the steaks on both sides with salt and pepper.

3. Heat a little olive oil in a heavy based pan. Quickly sauté the steaks on both sides for approx 1 minute to color, then remove from the pan and set aside to rest.

4. Bring the same pan back up to temperature and add a little more oil if necessary. Slice the shallots and mushrooms add to the pan, season with salt and pepper and sauté briefly. Crush in the garlic and stir.

5. Add the Worcestershire sauce and mustard and heat through for 1-2 minutes. Tilt the pan away from you, pour the alcohol into the far end and allow it to ignite. Once the alcohol has burnt off, swirl the juices around the pan. Pour in the cream and add the steaks and any resting juices back into the pan. Allow the steaks to heat through for 2-3 minutes. Chop the parsley and sprinkle it into the pan.

6. Introduce the steaks back into the pan and cook for 2- 3 minutes (depending on how well done you like your steak).

7. Heat a little oil in a separate pan and add the potatoes. Season with a little salt and pepper and add the rosemary. Crush in two garlic cloves and sauté. Toss the potatoes, add a knob of butter and sauté for a further 1-2 minutes until golden and cooked through.

8. Cook the peas for 2-3 minutes in boiling salted water with a little butter. Drain, and keep warm.

9. To serve, transfer the steaks to serving plates and spoon the sauce over. Arrange the sautéed potatoes and peas alongside.

Onions

Sliced Mushrooms

Brandy

Garlic, Chopped

Yellow Mustard (I did not have any dijon mustard)

 Butter

 Olive Oil

 Kosher Salt

Black Pepper

 Rosemary (Fresh Would Be Better)

 Rib Eye Steak

Parboiled Potatoes

Frying Potatoes And Garlic

Frying Rib Eye Steaks, Cut Thin

Frying Onions

Frying Mushrooms And Onions

Flambé Steak Diane Sauce

Steak Diane Sauce

Steam Peas

 Presentation 1

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