All posts filed under: Food

Beef & Pea Pies - V03

Beef & Pea Pies

Just made these little beauty’s today and they were simply delish! Let the meat tenderise in the slow cooker during the day then it’s only a small amount of time to prepare the pastry and pie tins. Preparation time: 15 minutes Cooking time: 4 hours Serves: 4 people Ingredients 800g beef (slow cooking or casserole cut) 1 onion (chopped) 3 tbsp apple cider vinegar 3 tbsp Worchester sauce 3 tbsp tomato sauce 1 tbsp smoked paprika 1 tbsp chicken salt 2 cups beef stock 2 tsp salt 1 tsp pepper 1/2 cup frozen peas 400g ready rolled puff pastry 1 egg 1 cup grated cheese 4 pie pans Pastry brush Method Chop beef into small cubes and add all ingredients up to the pepper in the slow cooker. Cook on high for 3 hours or low for 6-7 hours until the beef has tenderised. With half an hour left in the cooking add the peas to the slow cooker and set oven to fan bake 180 degrees. Grease pie tins with oil or butter. Cut …

Duck - V02

Wild Duck Casserole

One of the first things I learnt as a kid was how to pluck and gut a duck. They are so tasty but hugely pricey in the supermarket so if your men/ladies are going out shooting, make sure they bring the ducks home! Preparation Time: 15 minutes Cooking Time: 2 hours Serves: 5 people Ingredients 1 duck ½ cup soup lentil mix 2 onions 4 rashers bacon 2 tbsp. chopped rosemary leaves 2 cloves of garlic (crushed) 1 tbsp. butter 1 bay leaf 1 red pepper 3 tomatoes 2 tbsp. brown sugar 12 button mushrooms (halved) 3 tbsp. olive oil 2 glasses red wine 1 tbsp. corn flour Salt & Pepper Method Pre-heat oven to fan bake 180 degrees. In a large saucepan add duck, and lentil mix and cover with water. Leave to boil for 1 hour on a medium heat until duck has tenderised. Remove from heat. While the duck is cooking – add chopped onions, chopped bacon, rosemary leaves crushed garlic and butter to a casserole dish and cook on medium heat …

Salmon - V04

Salmon with Leek & Mushroom Risotto

Here is the second salmon risotto that I promised all you fine people. Salmon are such incredible fish and whilst we enjoy catching them we try to use every edible part of the salmon. They have to go on such an incredible journey just to breed so wasting any part would be a crime. I hope you are all keeping warm with this horrible weather! Preparation Time – 10 minutes Cooking Time – 30 minutes Serves – 4 people Ingredients 4 salmon fillets 1 ½ cups Arborio rice 1 ½ L chicken stock 12 button mushrooms 1 leek 1 onion 1 tbsp. crushed garlic 50 g butter ¼ cup Parmesan cheese Olive oil Salt & Pepper Method In a fry pan on medium heat add chopped onion, garlic and a slice of butter and cook for 2 minutes or until slightly browned. Add sliced leek and chopped mushrooms and cook for another 2-3 minutes until the mushrooms slightly brown. Remove from heat, cover and set aside. Add rice and 2 tbsp. olive oil to the …

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Roasted Pumpkin Soup

As Autumn starts knocking on our door the weather is starting to get cooler- NOT!! Chch is still super hot so this is one goes out to our fans overseas who are currently freezing! In saying that you don’t have to have soup just in winter, it is a really nice entree when you have a dinner party Preparation Time – 10 minutes Cooking Time – 55 minutes Serves – 4 people Ingredients 1kg pumpkin 2 potatoes 2 tbsp. olive oil 1 tbsp. garlic and herb salt 1 onion 30g butter 2 garlic cloves 2 cups chicken stock 1 cup milk ½ cup coconut cream 4 rashers bacon ¼ cup Parmesan cheese 5 leaves fresh basil Salt & Pepper Method Preheat oven to 180 degrees Celsius. Carefully slice the skin off the pumpkin and cut into medium sized pieces. Peel the potatoes and cut into similar sizes as the pumpkin. Drizzle with olive oil, season with garlic salt and place in the oven to cook for 45 minutes. In a non-stick fry pan add a …

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Crispy Prawn & Avocado Tacos

Izzy and I love our Mexican food! We have been twice to Mexico and it is one our our favourite places in the world. This little recipe is simple and so yummy for a lunch or light dinner. Preparation Time – 10 minutes Cooking Time – 5 minutes Serves – 4 people Ingredients 8 small soft-shelled tacos or wraps 16 prawns (shells & tails removed) ½ cup panko breadcrumbs 1-teaspoon chicken salt ½ teaspoon garlic salt 1 egg ½ iceberg lettuce 2 tomatoes ¼ red onion Sprig of spring onion 1-tablespoon balsamic vinegar 2 avocados Sauce 4 tbsp Tomato sauce 4 tbsp mayonnaise 1 tsp malt vinegar 1 tsp chilli oil or chilli sauce (if you want to add some spice) 1/4 cup of Olive Oil Salt & Pepper Method Whisk egg in a small mixing bowl. In another small bowl add the panko breadcrumbs, garlic and chicken salt and toss together. Add ¼ cup of olive oil to the bottom of a fry pan and place on medium to high heat. When oil in …

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