Ingredients:

• Chicken drumsticks
• Pork meatballs (made using the burger recipe from the 16th March)
• Chips

After recovering all day from St. Patricks the day before this was all I could muster, sorry! 🙂

Put all the ingredients onto oven trays and into the oven on 180-200 degrees C.  Cook until done.  Enjoy!

Ingredients (serves 2-3):

• Chicken drumsticks – roughly 8
• 2 tablespoons of olive oil
• 2 tablespoons cider vinegar
• 1 tablespoon of honey
• 2 garlic cloves – crushed and finely sliced
• 1 heaped teaspoon of ginger
• 1 tablespoon of soy sauce
• Salt and pepper

As I was going out for St. Patricks day I needed something easy to do once I got home, so the night before I followed this recipe.  Combine all the ingredients in a bowl and mix well.  One at a time roll the chicken drumsticks in the marinade and place into a food container.  When you’ve done that to all of the drumsticks pour the rest of the marinade over the top and seal the container.  Place it into the fridge until cooking time.  You can shake the contents of the container every so often to make sure the marinade is evenly distributed if you like.

To cook, simply put the oven on to around 200 degrees C and place the chicken drumsticks into a foil lined baking tray.  Cook until crispy and enjoy!

Ingredients (serves 2-3):

• 500g of lean pork mince
• 1/2 onion – grated
• 2 garlic cloves – crushed and finely sliced
• 2 tablespoons of sweet chilli sauce
• 1 heaped teaspoon of coriander
• 3 tablespoons of bread crumbs
• 1 egg yolk
• Bread rolls
• 1 small red onion – sliced
• 1 small tomato – sliced

Mix together the pork, onion, garlic, chilli sauce, coriander, bread crumbs and egg yolk in a bowl until it’s a nice consistent mixture.  Leave to marinate or start cooking straight away.  To cook, simply take a lump of the mix and make into a burger of a size that you like.  Repeat this until the mixture is gone.  (I went for large ones!).  Cook in the oven or in a pan or on the BBQ until cooked right through.  Just before the burgers are ready lightly toast the bread rolls to give them a nice crunch.  Serve the burgers into the buns and top with the red onion and tomato.  Enjoy!

Ingredients (serves 2):

• 1 x 8 pack of sausages
• 1 medium leek – sliced
• 1 red pepper – diced into cubes
• Creme fraiche
• Chilli flakes
• Paprika
• Potato for mashing
• Salt and pepper to taste

Melt a little butter in a pan then add the sausages and cook until nearly done then remove from the pan.  Slice up the sausages into bite size chunks.  Put a bit more butter or oil into the pan and add the leaks for a couple of minutes before adding in the sausages and pepper.  Mix together some creme fraiche, chilli flakes and paprika and pour this over the sausages.  Stir and cook until at a light simmer and make sure all the ingredients are well coated with the paprika mix.  Season to taste and serve with mashed potato.

Ingredients (serves 1-2):

• 3-4 slices of beef frying steak
• 1 carrot
• 1 tablespoon minced ginger
• 2 spring onions
• 1 tablespoon hoisin sauce
• 2 teaspoons chili sauce
• Groundnut oil for frying
• 1/4 teaspoon salt
• 1 tablespoon cider vinegar
• 1/2 teaspoon sugar
• 1/2 teaspoon
• Szechuan pepper

Start by cutting the beef, carrot and spring onions into long strips around 2-3 inches long.  Grate or very finely slice the ginger.  Heat up a wok or frying pan and add in some oil when hot.  Cook the carrots for 2 mins with the salt being careful not to allow them to brown off at all.  Remove them from the pan and keep for later on.  Add a little more oil to the pan/wok and add in the beef, stirring for around ten minutes until it just starts to go crispy.  Pour in the cider vinegar and allow to evaporate before adding the chili and hoi sin sauces.  Stir for a few seconds to coat the beef then add in the ginger and spring onions.  Stir for 30 seconds then add the carrots back in.  Finish by adding the sugar and ground szhechuan peppercorns.  Season to taste and serve up straight away!

Ingredients (serves 1-2):

• 1-2 pork steaks – cut into cubes
• 1 tablespoon of honey
• 1 tablespoon of wholegrain mustard
• 2 tablespoons of soy sauce
• 3 shallots – finely chopped
• Dash of cinnamon
• Smaller dash of nutmeg
• Salt and pepper
• Tagliatelle

Bring a pan of lightly salted water to the boil while you heat some olive oil in a pan and put the cubed pork steak plus the shallots in and stir around until the pork is nicely browned off.  Whilst stirring, pour over the honey, soy sauce, mustard and the dashes of cinnamon and nutmeg along with a good grind of pepper.  You shouldn’t require salt due to the soy sauce but put some in if you prefer.  Put the tagliatelle onto cook.

Keep stirring the pork around until just about all the sauce is gone.  When the tagliatelle is cooked to your preference drain it off and share it out into bowls.  Top with the pork and tuck in straight away!

Ingredients (serves 2):

Pork Steaks

• 2 large pork rib steaks
• Some mozzarella
• Some breadcrumbs
• Dash of salt
• Olive oil
• 1 x garlic clove – finely sliced

Potato Bake

• 400ml of vegetable stock
• 1 large white potato – sliced
• 1 medium leek – sliced
• 4 rashers of bacon – diced
• Salt and pepper
• Double cream

Heat the oven to 170 degrees C.  Start by bringing the vegetable stock to a boil and put the potatoes in and allow to simmer for ten minutes.  After five minutes add in the leek.  While the potatoes and leek are cooking you should heat some oil up over a low heat in a pan along with the finely sliced garlic clove.  Allow the garlic to infuse its flavour into the oil.  In a bowl mix together some bread crumbs and mozzarella along with a dash of salt.  Just before the garlic starts to brown remove the pan from the heat and allow to cool for a few minutes.  Take the pork steaks one at a time and turn them in the oil and then in the bread crumb and cheese mix until well coated.  Place them onto a foil lined baking tray.

When the potatoes are just about cooking drain them off, keeping the stock, and layer them in an oven dish with the leeks.  Scatter the shredded bacon over the top of the dish and then pour some stock over so it reaches about 1/3rd to 1/2 up the dish.  Top up with cream and season well on top.

Put both the potato bake and the pork steaks into the oven until done to your liking.

Ingredients (serves 2):

• 4-6 lamb chops dependant on size (and hunger levels :))
• Olive oil
• Dash of dried or sprig of fresh rosemary
• Salt and ground pepper
• Mint sauce
• Bag of fresh spinach
• 200ml of double cream
• Dash of nutmeg
• Dash of garlic powder
• Dash of olive oil

I’ll explain both parts of this dish below but they should be done at the same time.

Lamb

Brush over the lamb chops with some olive oil before seasoning with good salt and pepper.  Heat a pan or griddle to a high heat and place the chops fat side down into the pan.  Allow the fat to render down for upto 5 minutes then lay the chops onto one side.  Sprinke over half of the rosemary and cook the chops for another 3 or 4 minutes.  Baste with any juices that are released.  Turn the chops over and sprinkle over the other half of the rosemary.  Cook to your preference and serve up straight away on the bed of spinach!

Spinach

Pour the cream into a pan along with the nutmeg and a pinch of salt.  Bring to the boil then simmer whilst stirring occasionally for 8-10 minutes.  Remove the cream from the heat.  In a wok or pan add some olive oil along with a dash of garlic powder and add in the spinach.  Keep on a high then a medium to high heat until the spinach has wilted to about half it’s original size.  Pour away any juices that have come out of the spinach.  Pour the cream mixture over the spinach and stir in.  Heat through until the lamb is finished and serve straight away!

Ingredients (serves 2):

• 2 large or 4 small salmon fillets
• 1/2 teaspoon of chilli flakes
• 1/2 teaspoon of dill
• 1/2 tablespoon of olive oil
• Dash of garlic powder
• 1/2 teaspoon of mixed herbs
• Salt and pepper to taste

Mix all of the marinade ingredients in a bowl and place the salmon fillets in once mixed well.  Leave them to marinate for at least 20 minutes.  Heat a frying pan on a medium to high heat and place the salmon fillets skin side down into the pan along with the remaining marinade.  Keep on a steady simmer so the skin crispens up and baste throughout cooking the fillets.  They should take around 8-12 minutes to cook through.  If the skin is getting a bit dark put the fillets onto each of their sides for a couple of minutes at a time.  I served them up with some buttery new potatoes and fresh leaves.  Drizzle a little of the leftover marinade over the fillets once plated up.  Enjoy!

Ingredients (serves 2-4):

• 90g of pudding rice
• 250ml of milk (semi-skimmed or full fat)
• 250ml of double cream
• 1 teaspoon of vanilla extract
• 5 medium or 3 large egg yolks – lightly whisked
• 90g of caster sugar
• A jam of your choice!

Rinse the rice once through and drain then put it into a heavy based pan along with the cream, milk and vanilla.  Bring to a boil over a medium heat and then reduce it to a simmer and leave it at that for 20 minutes.  You should stir the rice through every minute or so to stop it burning and make sure it’s cooking evenly.  Cook until the rice is soft but still has a slight bite to it.  In a mixing bowl add the eggs and sugar and whisk to combine.  Once the rice is cooked pour about a third of the mixture into the egg and sugar mix and whisk together.  Return this mixture to the pan of rice and mix in with a wooden spoon.  Continue to cook over a low heat, stirring regularly, until the pudding is thick but not gloopy.

Serve up straight away with a blob of your favourite jam on top!