Poached Skate Wing with Nutty Butter Sauce - How To Make

How to make a rich and tasty poached Skatewing with a nutty butter sauce.

Skate is part of the Ray family of fish related to sharks. They have no bones only cartilage. Mostly, people eat the wings and the cheeks of Skate.
Enjoy the recipe.

Paul & Vikki

Scotch Broth - How To Make

How to make Scotch Broth

Ingredients
2 Onions diced
2 Carrots diced
2 Celery diced
1 Leek thinly sliced
500gms Lamb Neck Filet diced
2 large Potatoes roughly chopped
1 Turnip roughly chopped
75gms Pearl Barley
2 pints home made Lamb Stock (Use stock cube with water)
Brussel Sprouts halved

Method
Fry the onions leek carrots and celery.
Add the Lamb and fry to seal.
Add the Lamb stock and leave to simmer for 45 minutes.
Add the Pearl Barley
Add the potatoes and turnip and simmer for a further 10-15 minutes
Toward the end of cooking add the Pearl Barley and the Brussel Sprouts and simmer for a further 10 minutes.

Serve with crusty bread

Corned Beef Hash - A St.Patricks Day feast to soak up all the Guinness

One way to soak up all the Guinness on St Patricks day is to make a lovely Salt Beef or Corned Beef Hash.

Ingredients
300gm Salt Beef or tin of Corned Beef diced in centimetre cubes
1 large Onion Diced
1 Carrot finely diced
600gm Potatoes diced in centimetre cubes
2 teaspoon Dijon Mustard
1 teaspoon Worcestershire Sauce
Parsley
Salt & Pepper to taste
2 tablespoon Oil for frying

Method
Par boil the carrot and diced potatoes and plunge into cold water to stop cooking process. Drain and dry.
Fry the onion until golden then add in the potatoes and carrot and fry for five or six minutes.
Add two teaspoons of Dijon Mustard and one teaspoon of Worcestershire Sauce.
Add in the beef and continue to fry for a further three minutes adding in some chopped Parsley and season with salt and pepper to taste.
Serve with a fried egg on the top.

You can bulk this up with sliced mushrooms or a tin of beans, or even use the mixture to make a pie.

A tasty home made Shepherds Pie - how to make

How to make Leek & Potato soup

For those cold winter days, try making some Leek and Potato Soup to warm yourself up.
Here is a great recipe for you to try.

How to make Leek & Potato soup. Follow our video recipe for a very tasty soup for those cold winter days.
Leek and Potato Soup
Ingredients
1lb Leeks (3 medium sized leeks quartered, washed and diced)
2 Carrots (peeled, washed, quartered and diced)
2 Celery Sticks (washed and diced)
1 small Onion (peeled and diced)
2 large Potatoes (peeled washed and diced)
2 pints of Chicken Stock (or water and Chicken Stock cube)
Salt
Pepper
250ml / 1/4 pint of Milk or Cream (plus additional cream to garnish)
Parsley or Chives to garnish

Method
Quarter the Leeks checking for dirt and wash thoroughly, then dice.
Peel, wash and quarter the Carrots, and then dice.
Wash and dice the Celery
Peel, split in half  and dice all the Onion.
Peel, wash and dice the Potato.
In a large saucepan, sauté, over a low heat, the Carrot Onion and Celery. We want to soften, not add colour. When soft, add in the Leek and sauté for a few minutes before adding the Potatoes. After a few minutes on the hob,, add in 2 pints of Chicken Stock and bring to a boil and then leave to simmer for about 20 minutes, or until the potatoes are soft.
Add in the milk or cream, and season with salt and pepper. Return to the heat for a further 5 minutes.
Use a stick blender or a blender and blend the soup to the texture you wish.
Pour into bowls and garnish with a spoonful of cream and parsley or chives to decorate.
Serve hot with crusty bread.

Simple Roasted Potatoes and Carrots

Think you have to par boil your spuds and carrots before roasting them, then think again.
Peel and wash your carrots and potatoes. If you are feeling a little lazy then don't bother peeling them. Just give them a thorough wash under the tap. Leaving the skin on is adding more nutrients and goodness to your meal.

Slice the carrots in half length ways and quarter your potatoes. Place in a roasting pan and then drizzle over some olive oil (not the extra virgin oil but the second or third pressed oils). Season with salt and pepper and add a clove of garlic. Next throw on the top of the vegetables a tablespoon of dried Thyme and toss the vegetables well in the oil and seasoning. Place in the oven for 45-55 minutes at 200 degrees centigrade.

https://www.youtube.com/watch?v=X1raSNlP4lM

Tasty Chicken Stew

Here is a nice recipe to make a tasty chicken stew.

Tasty Chicken Stew Ingredients:-
2 Leeks halved and chopped into chunks (1 lb)
2 Carrots cut into chunks (200grams)
2 Parsnips halved and cut into chunks (300grams)
2 Celery stalks finely chopped
Mushrooms sliced (200grams)
Potato’s - leave the skins on any small potatoes or if using bigger, peel and quarter (300grams)
2 Bay Leaves
6 leaves of Sage chopped
2 sprigs of Rosemary stalks removed and chopped
1 Red Pepper cut into big chunks
1 large Clove of Garlic peeled and finely chopped
4 Chicken Thighs with skin removed 
Flour seasoned with salt and pepper to dust the chicken thighs
Olive Oil
2/3 table spoons of Cornflower or some instant potato mix
1 to 1.5 litres of water
Chicken stock cube

Method:-
Sprinkle Flour onto a plate and season with salt and pepper. Roll the four Chicken Thighs into the Flour and pat off excess flour.
Gently fry the four Chicken Thighs until golden in colour.
Set the four Chicken Thighs aside to make the vegetable stock.
Cut two Leeks in half and wash to remove any dirt. Then chop into chunks.
Dice the two Celery sticks.
Peel and chop two Carrots. Peel and half two Parsnips then cut into chunks.
Deseed the red pepper and cut into chunks.
Peel and finely chop the Garlic.
Sautee the Leeks, Carrots, Parsnips, Garlic and the Red Pepper in a couple of tablespoons of Olive Oil.
Add in the Bay Leaves, the chopped Sage and Rosemary. Then add about a litre to a litre and a half of water.
Add the stock cube and stir until dissolved, then add salt and pepper to taste.
Bring to a boil and turn down to a simmer.
Add the Chicken Thighs and any juices, and cook for thirty minutes (30 mins).
Add in the potatoes and the mushrooms and cook for another fifteen minutes (15 mins) or until cooked.
If you want the stock to be thicker, then mix two or three tablespoons of Cornflower with a little water and make a paste. Then add this to the stock and this will thicken the stock when the cornflower is cooked out. Another method is to add a couple of large spoonful of instant potato directly into the stew and this will have the same effect.
Remove Bay Leaves and divide into four portions and serve with crusty bread.