Tag Archives: Worcestershire sauce

Roast Chicken With Creamy Lingonberry Sauce

Six ingredients make this a seriously tasty dish that’s as simple as combine, bake and baste.

If you don’t have lingonberry sauce, cranberry sauce works just as well!

You can mix the ingredients the day before you bake them if you want and this freezes well, just add a little more cream when you reheat it gently in the oven.

If you aren’t keen on chopping up a chicken, drumsticks, wings and thighs will work just as well.

Serves 6.

Ingredients

1.8kg whole chicken, cut into 10 pieces

4 tablespoons lingonberry sauce

2 tablespoons gluten free Worcestershire sauce

4 garlic cloves, crushed

250mls cream

Salt and pepper

 Method

Preheat the oven to 180 degrees Centigrade.

In a roasting tin, combine all of the ingredients.

Cover tightly with foil and place in the oven. Bake for 35-40 minutes covered.

Remove the foil, baste with the sauce in the pan and return to the oven.

Bake for a further 30 minutes, basting regularly.

Once cooked and golden, remove from the oven and allow to rest for 10 minutes before serving.

Cornish Pasties

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Leftovers can sometimes be a little lacklustre the day after and if I suggest them to the boys they are greeted with disgust, however, wrap them in pastry and call them something else and they are loved! I’ll never understand boys!!!

I often have leftover roast vegetables when I have a roast so these get used instead of the carrot to speed things up and use everything up!

If you don’t have time to make pastry just use blocks of defrosted puff pastry, you will need 2-3 blocks.

Makes 12 pasties.

Ingredients

2 tablespoons olive oil

500g leftover roast lamb or beef, finely diced

3 carrots, finely diced

1 onion, finely diced

200mls leftover pan juice/ gravy or stock

45 mls Worcestershire sauce

2 tablespoons tomato ketchup

salt and pepper

1 egg, beaten

PASTRY

600g plain flour

300g butter, diced

375 mls water

Method

Make the pastry first.

Weigh the flour into a large bowl. Add the diced butter and then form a dough with the water.

Turn onto the floured surface and roll gently into a rectangle, turn around 1 quarter and fold the ends in to form a block. Turn another quarter and roll again, fold on the ends and turn again, repeat 12 times.

Wrap the pastry in plastic wrap and pop in the fridge for 30mins.

Heat the oil in a large frying pan, over a medium heat, and add the onion and carrots, cook until the onion is translucent.

Turn the heat up high and add the meat, cook, stirring regularly, until the meat is beginning to crisp up.

Add the stock, ketchup and Worcestershire sauce and bring up to a gentle simmer.

Simmer until most of the liquid has evaporated, season and set aside to cool.

Preheat the oven to 190 degrees Centigrade. Line three baking trays with baking parchment.

Remove the pastry from the fridge and cut into 12 portions.

Take one potion and on a floured surface roll out into a rough circle, around 12-15 cm diameter, spoon some of the meat into the middle and brush the edge with beaten egg.

Bring the sides up to meet in the middle and crimp with your fingers to seal.

Place the pasty on the prepared tray and repeat with the remaining pastry.

Brush all of the pasties with beaten egg and then bake for 30-35 mins until golden and crisp.

Corned Beef Meatloaf

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To make a change with leftover corned beef try making a loaf with it.

The trick with this loaf is that I start baking it in the tin and then turn it onto a baking sheet so that I can glaze a larger surface for extra crunch and sweetness.

Ingredients

1kg leftover cooked corned beef, shredded fairly finely

2 carrots, peeled and grated

2 onions, finely diced

4 tablespoons tomato ketchup

2 tablespoons Worcestershire sauce

2 cloves garlic, crushed

6 eggs, beaten

salt and pepper

GLAZE

6 tablespoons tomato ketchup

3 tablespoons maple syrup

2 tablespoons  Worcestershire sauce

Method

Preheat the oven to 180 degrees Centigrade. Line a 2lb loaf tin with baking parchment or a loaf tin liner.

In a large bowl, combine the meat loaf ingredients.

Press the meat loaf into the tin and smooth the surface.

Combine the glaze ingredients and brush a little, lightly, over the loaf.

Bake in the oven for 40 mins.

Line a baking sheet with baking parchment. Carefully, tip the loaf onto the baking sheet so the top now becomes the bottom.

Brush the top and sides of the loaf with the glaze.

Pop back in the oven for 20mins, re glaze and return to the oven for a further 10-15mins to crisp the glaze up.

Sticky Chicken Wings with Whole Grain Mustard and lots of Garlic.

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Chicken wings are massively popular in our house with my boys and their friends!

Ingredients

12 large chicken wings, tips removed

250mls tomato ketchup

4 teaspoons whole grain mustard

4 tablespoons Worcestershire sauce, gluten free

5 clove garlic, crushed

1 tablespoon salt

Method

Combine all of the ingredients in a large plastic bag and marinade for 4-24 hours.

Preheat the oven to 200degrees Centigrade or the barbecue to medium high.

Place the chicken on a baking sheet for the oven or directly on the plate of the barbecue until cooked. Around 40-50mins in the oven and a little quicker on the barbecue.

Sloppy Joes with Spicy Salami and Whole Grain Mustard

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To be honest, I have never eaten a Sloppy Joe so this is just my take on it!

This is one of my go to recipes on particularly busy days and evenings, one that allows you to pop in and out and still get something on the table at a reasonable hour.

The boys love these, partly as they are eaten with their hands but there is nothing not to love! I think of them as a deconstructed burger, with all the ketchup and mustard thrown in.

We top them with a little grated cheese, one boy likes an egg on top and another some sliced beetroot, that’s an Australian habit with burgers!

Served with some coleslaw and green salad and a roll for the family, a gluten free wrap for me.

Serves 4-6 .

Ingredients

120g spicy salami, cut into small chunks

1 onion, finely diced

2 cloves garlic, minced

500g minced beef

250mls water

125mls tomato ketchup

50mls Worcestershire sauce, gluten free

3 tablespoons whole grain mustard

2 teaspoons liquid smoke

salt and pepper

Method

Heat a large frying pan over medium heat.

Add the salami, once the fat is lining the pan, add the onion and cook until very soft, add the garlic and cook for 1 minute.

Turn the heat up to high and pop the beef into the pan, breaking it up as you stir, cook the meat until all of the juice has evaporated.

Pour in the water, ketchup, Worcestershire sauce, mustard, liquid smoke, salt and pepper.

Over high heat stirring occasionally,cook this mixture until all of the liquid has evaporated and you are left with sticky sloppy Joe.

Check for seasoning, add a really good grinding of pepper and maybe a little more salt, this varies on quantity depending on the flavour of your salami.

 

Mexican Meatballs

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Now this might sound like a bit of an odd combination!

These came about from trying to make a popular sandwich shops version of a meatball sub but I wanted something with a little more zing that could be served in or on a corn tortilla for the gluten free option.

As usual, the boys use a variety of toppings with these and they have to be served in these lovely crusty long rolls from The Artisan Bakery in Mundaring.

With the tortilla version I like to have avocado, tomato, a little onion, lettuce, sour cream and lime juice.

Makes 24 meatballs.

Ingredients

700g beef, minced

1 tablespoon tomato ketchup

1 tablespoon gluten free Worcestershire sauce

2 chipotle chillies and 2 tablespoons of adobe sauce

1 garlic clove

1/2 lime, juiced

1 tablespoon dried oregano

10g parsley, finely chopped

salt and pepper

Method

Using a stick blender, whizz the ketchup, Worcestershire sauce, chillies, garlic and lime juice.

In a large bowl combine the sauce and beef.

Add the oregano, parsley, salt and pepper.

Mix really well, using your hands is best!

Set aside in the fridge for 1-4 hours.

Form into meatballs.

Heat a non stick frying pan over a medium to high heat.

Cook the meatballs in the pan, turning regularly until dark on the outside and cooked through.

Serve in long soft rolls with salad and sour cream or warmed corn tortillas.

Shepherd’s Pie

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This is where leftovers get elevated to another delicious dinner.

I have used the leftovers from the Slow Roasted Leg of Lamb with Rosemary and Garlic.

Once we had the roast lamb I stripped the meat and froze it, boiled water in the roasting pan to get all the gooey brown juice off the base and added this to the bones in a pressure cooker, cooked it under pressure for 30 mins, drained the stock and froze it to use with the lamb for this pie.

However, this tastes just as good using stock powder so feel free to save time and get the stock cubes out!

If you have any left over cooked vegetables these can go in to the pie too.

Today I topped the pie with sliced potatoes but to save time you can use left over mashed potatoes, the mash will soak up a little of the juice and will taste delicious.

If you choose to top with the sliced potatoes, you can peel them if you want to be fancy but I don’t, there’s never enough time!

Ingredients

50mls olive oil

2 onions, finely diced

3 carrots, finely diced

400-600g leftover roast lamb

2 garlic cloves, finely chopped

600mls stock

80mls Worcestershire sauce, gluten free

80mls tomato ketchup

4 medium potatoes, finely sliced

100mls cream

salt and pepper

Method

Heat the oil in a large frying pan over a medium heat.

Add the onions and carrot and slow cook until the onion is translucent.

Add the garlic and cook for 1 minute.

Add the meat and cook over medium heat until the meat is beginning to get crispy bits all over as you stir it regularly.

Add the stock, Worcestershire sauce,tomato ketchup, salt and pepper,  mix well and leave to bubble until the sauce has reduced to a minimal amount.

Pour the meat mix into a casserole, set aside.

Bring a large pan of salted water and bring to the boil.

Add the potatoes, bring back up to the boil.

Boil for 3 mins, drain and refresh with cold water.

Layer the potatoes over the pie mix until they are all used.

Pour over the cream and season well.

Preheat the oven to 190 degrees Centigrade.

Bake the pie for 45-50 mins until bubbling and golden brown.

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Crusty Meatloaf

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Meatloaf is so versatile and easy to make gluten free. Left overs can be used for sandwiches the following day.

Gluten free bread is very expensive here so I only ever use it when it is reduced. If it is near it’s use by date I bring it home and make it into breadcrumbs, pour it into a large zip lock bag and freeze it. I don’t cut off any crusts, it would be too much of a waste.

This recipe makes two meat loaves. I tend to bake some potatoes in the oven while it’s on, some to have with dinner and some to make stuffed potato skins with.

I also make a quick dill mayonnaise to spread on the potatoes, truly delish!

Serves 8.

Ingredients

1kg minced pork

1 onion, very finely chopped

1 carrot, finely diced

4 cloves of garlic, crushed

3 tablespoons tomato ketchup

3 tablespoons Worcestershire sauce, gluten free

75g gluten free breadcrumbs

1 egg, beaten

3 tablespoons dill, chopped

2 teaspoons salt

ground pepper to taste

Glaze

3 tablespoons honey

3 tablespoons tomato ketchup

3 tablespoons Worcestershire sauce, gluten free

1 tablespoon soy sauce, gluten free

Method

Preheat the oven to 180 degrees Centigrade.

Line a large baking sheet with baking parchment, make sure it comes up the sides a bit to stop the juice over flowing.

In a large bowl combine all of the meatloaf  ingredients

Divide the meat in half and form two long loaves on the baking sheet.

Combine the glaze ingredients in a small bowl.

Use a brush to paint the meat loaves with the glaze.

Pop the loaves in the oven and bake for 80-90mins basting regularly with the glaze and the pan juices.