A Simple Stew of Lamb

It may be almost spring, but there's still a chill in the air up here in the North. There have been no double digit temps here like they have been enjoying in the south, although it has been sunny. Not quite barbeque weather . . . but close. I'm still hankering for comfort food . . . something to take the chill out . . . we won't be able to enjoy these dishes for much longer . . .



It will soon be time to put these recipes away, like our woolie socks and mufflers . . . Spring is definitely in the air, and will soon be here to stay . . . but not just yet.



I love this simple lamb stew with it's simple ingredients . . . wholesome barley, deliciously tender lamb, leeks, earthy root vegetables . . .



Warming . . . comforting . . . wholesome and homey . . . yes, tis a bit old fashioned, but I'm an old fashioned girl at heart.



A delicious stew that bubbles away on the back of the stove all afternoon, tantalizing you with it's fragrance, and tasting better and better as the
minutes slowly tick by . . .



A tasty and simple stew that screams "home sweet home" from that very first deliciously moreish mouthful. .

I believe this is the cadillac of all stews. Thick . . . rich . . . and just stogged full of tasty pearl barley, winter root vegetables, tender lamb and aromatic herbs . . .



*A Simple Stew of Lamb*
Serves 4
Printable Recipe

Simple, tasty, hearty and filling. Comfort food at it's very best.

A knob of butter
100g pearl barley (a generous half cup)
1 large onion, peel and chop
2 sticks of celery, chopped
2 leeks, the white and light green part only, cleaned well and sliced
1 large parsnip, peeled and chopped
2 medium carrots, peeled and chopped
1/3 of a medium swede, peeled and chopped
2 medium potatoes, peeled and chopped
400g of diced lamb (about 1 pound)
(I use leg of lamb)
a few spring of thyme
2 bay leaves
salt and black pepper to taste
lamb stock to cover
a small bunch of parsley, chopped



Place the barley into a pot of unsalted water. Bring to the boil and then simmer for about 25 minutes. Drain well and set aside. Pre-heat the oven to 160*C/325*F.

Melt the butter in a large skillet. Add the lamb and brown slowly on all sides. When browned, add all of the chopped vegetables, stir to coat and then let sweat over medium low heat for about 15 minutes. Season to taste with salt and pepper. Place all the lamb and vegetables in a deep casserole dish. (make sure it is a dish that has a lid) Stir in the barley and all a spring of thyme and the bayleaves. Pour stock over to completely cover with about a half inch over. Cut a round of greaseproof paper large enough to cover. Cut a hole in the centre of it. (This is called a cartouche) Place on top of the stew and then cover with the lid of the casserole dish.

Place into the oven and bake slowly, without touching, for about 2 hours. Remove from the oven and take off the lid. Stir in the chopped parsley, adjust seasoning and serve. If you find most of the liquid has evaporated, you may add some hot lamb stock to thin.

You just know that the leftovers are going to taste even better after having sat in the fridge overnight . . . and you are not disappointed. They do.

Long Boy Burgers

I first saw these burgers several weeks back on a delicious blog that I like to visit entitled Full Bellies Make Happy Kids. Sandra is a stay at home mom and she cooks the most delicious things for her family. Reading her page reminds me of what my life was like at the same stage in life . . . when I had a whole houseful of hungry kids (Five to be exact!) . . . and was so very busy preparing delicious and interesting meals to tempt their palates! (In between doing laundry, laundry and um . . . more laundry!!)



Anyhow, I saw these burgers on her page the other week and I thought they would be something that Todd and I would love to eat. Not only that, but they seemed to be pretty healthy as far as burgers are concerned.



I adapted them a bit by using low fat evaporated milk, which gave them a bit of richness without any extra calories. I also used half fat cheddar cheese slices, which cut back on the fat again.



I only ever use extra lean steak mince . . . it's a lot better for you and I think it tastes pretty good. I also added some creamed horseradish sauce which added a bit of zip, which we loved.



Garnished with some fresh rocket leaves and served with some oven baked sweet potato fries, these were fabulous! I think mine got cooked just a tad bit too long . . . next time I will take them out about 5 minutes sooner, so do check on them after they have been in the oven for about 15 minutes, if you don't want yours to get overdone.



In any case, these are something that I will definitely make again!! Thanks Sandra and Cook's Country for a wonderful recipe that is a winner in my books!



*Long Boy Burgers*
Makes 6 to 8 half burgers
Printable Recipe

Delicious open face burgers, easy peasy, with no frying or the mess that goes along with frying. Adapted from a recipe found in Cook's Country.

3 to 4 finger rolls, split in half lengthwise
150g fine dry bread crumbs (1 1/4 cups)
1/2 small onion, grated on a fine grater
125ml evaporated milk, undiluted (1/2 cup)
4 TBS ketchup
1 TBS prepared horseradish sauce
1 TBS Worcestershire sauce
1 teaspoon minced fresh thyme
1/2 teaspoon garlic powder
1 large free range egg, lightly beaten
fine sea salt and freshly ground black pepper to taste
680g extra lean minced steak (1 1/2 pounds)
6 to 8 slices strong cheddar cheese (sandwich size)
a couple handful's of fresh rocket leaves (arugla)
Steak sauce to serve



Preheat your oven to 220*C/425*F/ gas mark 7. Place your finger rolls, cut side up on a baking sheet. Bake in the heated oven for about 5 minutes, until just beginning to brown.

Place the beef into a large bowl. Add the bread crumbs, grated onion, Worcestershire sauce, thyme, garlic powder, egg, evaporated milk, horseradish sauce and some salt and black pepper to taste. Mix together with your hands, kneading gently until well combined. Divide this mixture into 6 or 8 (depending on how many bun halves you have) equal portions and spread the raw beef mixture on to the tops of the toasted roll halves, making sure you cover the bread right to the edges.

Bake for 20 minutes. Remove from the oven. Cut the cheese slices in half diagonally. Place two halves onto each burger and return to the oven to bake for a further 3 to 4 minutes, until the cheese is melted over top. Remove from the oven and let stand for about 5 minutes before serving. Top each with some fresh rocket and serve. Pass the Steak Sauce.

Mrs McNevin's Goulash

When I was a very young bride I moved far away across the broad expanse of Canada to live on the wild Western frontier . . . ok, so it was really a vast urban centre . . . but it might as well have been the wild Western frontier, because I was young and away from my mom and dad for pretty much the first time in my life. I had nobody to call on for advice or help or company.



That is until I met Lil. Lil was the mother of one of my ex husband's best mates. She lived in a small town in Alberta called Olds. She was the salt of the earth. She was rather robust and had no teeth . . . but her heart was filled with the milk of charity and she gathered me into her home and her family.



I loved to go and spend the weekend at their place. They had an old British Bulldog that used to pull our daughter around in her walker by holding gently on to her hand with his mouth . . . and Mr McNevin, Lil's husband, was very much a grandfatherly figure to my son. He had flown helicopters for heli-skiing and was just loaded with interesting and colourful stories! They had a houseful of girls, each one more colourful than the last . . . it was there that I learned how to play Canasta and it was there that I ate pistachio nuts for the very first time. To a young mum and wife, away from her parents for the first time, their home was a wonderful haven.



Lil was a fabulous cook, a very unpretentious cook. Her food was lumberjack food . . . as robust and loveable as she was, filling, uncomplicated and quite, quite delicious!



This was one of the things she used to cook. She gave me her recipe and it has been a firm favourite in my home for many, many years. My kids absolutely loved this when they were growing up. Lil and Mrs McNevin have been gone for many years now, but the memories of them live on in this delicious and unpretentious supper . . . it's goulash . . . Mrs. McNevin's Goulash . . . from the pages of my Big Blue Binder.



*Mrs McNevin’s Goulash*
Serves 4 - 6
printable recipe

I have an old blue binder that holds recipes that I have collected from friends and family and magazines throughout the many years. This one is a real treasure and I never make it but what I don’t think of Mrs. McNevin. The mother of a friend of ours, she was so kind to me, a young bride living far away from the bosom of my own family. She took me under her wing and treated me just like one of her own. This deliciously spicy stewed meat goes very well with rice or noodles.

2 pounds of stewing beef, trimmed of any fat and cut into cubes
2 TBS cooking oil
1 large onion, peeled and chopped
1 garlic clove, peeled and minced
½ cup tomato catsup
2 TBS Worcestershire Sauce
1 TBS soft light brown sugar, packed
1 tsp salt
2 tsp sweet Hungarian paprika
½ tsp dry mustard powder
¼ cup flour
1 cup water

Pre-heat the oven to 160*C/325*F/ gas mark 3. Season the meat lightly and coat it in the flour.

Heat the cooking oil in a large skillet and add the meat. Brown it very well on all sides. Add the onion and garlic, Cook for a few minutes longer until the vegetables are softened and quite fragrant.

Add the catsup, Worcestershire sauce, sugar, paprika and dry mustard. Stir it all together well. Stir in the water.

Tip it all into a casserole with a lid and then put it into the oven to cook for 2 hours or so, until the meat is very tender and the sauce is thickened. Delicious!

Meatballs and What You Can Do With Them

I have to confess that I can be rather lazy when it comes to cooking from time to time. I don't always want to spend hours and hours slaving over a hot stove. I do enjoy cooking, but if I can find an easier and quicker way of doing something without compromising flavour . . . I'll take it!



I also like to have things in the freezer that I can take out in an emergency so that I can have a quick and tasty meal on the table in just a short time. I keep bags of frozen vegetables and a variety tasty homemade and pre-baked meatballs in the freezer. These here today are the Italian ones I like to make.

I picked up this recipe about 15 years ago in a grocery store flyer and I have adapted it to use over here. Not all of the original ingredients were available here and so I did what I always do . . . improvised and I was very happy with the results.



What I like the most about them, is there is no rolling or frying. You just make a square on your baking pan, cut the meatballs into squares, bake and then separate and freeze after baking.

Easy Peasy Lemon Squeasy!



*Italian Square Meatballs*
Makes 36 meatballs, or 4 servings
Printable Recipe

You don't have to use sausage in these if you don't want to. You can use a mixture of all beef, or a mixture of beef and ground pork or ground turkey. This is a great make ahead recipe. Just bake the meatballs and then separate them, freeze and pop into freezer containers, storing them for up to two months in the freezer. Handy to have at the ready!

1 large free range egg
1 medium onion, peeled and finely chopped
30g fine dry bread crumbs (1/4 cup)
45g of finely grated Parmesan cheese (1/4 cup)
55g of tomato sauce (Ketchup, 1/4 cup)
1/4 tsp of black pepper
1 tsp salt
1/2 tsp garlic powder
1/4 tsp red pepper flakes
1 tsp dry oregano flakes
1 tsp dry basil flakes
1 pound extra lean beef mince (ground beef)
3/4 pound of bulk pork sausage meat (use a meaty good quality, or an Italian sausage meat if you can find it)

Preheat the oven to 220*C/425*F/ gas mark 7. LIne a large baking pan with aluminium foil. Lightly grease with nonstick cooking spray, or some oil.

Beat the egg in a large bowl. Add the remaining ingredients and mix well together with your hands. Shape the mixture into an 8 inch square on the baking sheet. Cut into 36 evenly sized squares, without separating them on the tray.

Bake for 20 to 25 minutes, or until the meatballs are thoroughly cooked and no longer pink in the middle. Cut apart with a sharp knife and allow to cool completely before using in another recipe or freezing.

To make ahead: Freeze the meatballs by separating them into recipe size portions and placing them in freezer containers or resealable freezer bags. They can be frozen for up to 2 months. To thaw, place in the microwave and microwave them on defrost for 4 to 6 minutes until thawed.

Here are three really simple and delicious things you can do with them! Taken from and adapted from the same booklet as the original meatball recipe. I love it when things go together like that!

*Meatball Sandwiches*
Serves 4
Printable Recipe

I like to use the sundried tomatoes packed in olive oil and herbs for these. For extra flavour cook the peppers and onions in some of the oil from the tomato jar. Delicious!

80g of drained oil-packed sun dried tomatoes in herbs, julienned ( (1/2 cup) Reserve 1 TBS of the oil)
250g frozen pepper and onion stir fry strips (about 2 cups)
18 cooked Italian Square Meatballs, thawed
4 sub buns, split and toasted as below
55g of mayonnaise or salad dressing (1/4 cup)
40g of shredded lettuce or lettuce leaves (1 cup)

Toast the buns before assembling by placing them, cut sides up on an ungreased baking sheet and baking at 190*C/375*F/ gas mark 5 for 8 to 10 minutes. While the buns are toasting heat a 12 inch nonstick skillet over medium high heat. Add the reserved oil from the tomatoes. Once it is hot add the pepper and onion stir fry mix. Cook for 4 to 6 minutes or until tender, stirring occasionally. Stir in the meatballs. Cover and cook, until heated through, about 5 minutes.

Spread the cut sides of the toasted buns with the mayonnaise or salad dressing. Fill the buns with lettuce, slivered sun dried tomatoes and the meatball mixture. Serve hot.


*Meatball Primavera*
Serves 4
Printable Recipe

I like to use fresh pesto if I can, but that's not always possible. A good quality purchased pesto will work just fine. This is delicious, quick and simple.

8 ounces uncooked fettuccine, broken in half
low fat cooking spray
1 small red onion, peeled and cut into thin wedges (about 1/2 cup)
2 small courgettes (zucchini) washed, trimmed and cut into 1 by 1/2 inch strips
4 Plum tomatoes, chopped (about 1 cup)
18 cooked Italian Square Meatballs, thawed
60g of prepared basil pesto (1/2 cup)

Cook the fettuccine as directed on the package. Drain well and keep warm.

Cook the onion in a large nonstick skillet, (which you have sprayed with low fat cooking spray) over medium heat for several minutes, until crispy tender. Add the courgette strips and cook for a futher 2 minutes, stirring. Add the tomatoes and meatballs. Cook for 3 to 5 minutes until heated thoroughly, stirring occasionally. Add the cooked fettuccine and pesto, mixing all together well. Heat through and serve.


*Creamy Meatballs & Potatoes*
Serves 4
Printable Recipe

You don't have to use broccoli in this recipe if you don't want to, green beans or peas are also lovely.

1 lb of new potatoes, boiled until tender, cooled and then cut into wedges
1 tin of bachelor's condensed cream of mushroom soup, undiluted
1 single serving envelope of dried French Onion instant soup mix
2 fluid ounces of water
450g of frozen broccoli florets ( 2 cups)
18 cooked Italian Square Meatballs, thawed
30g of sour cream (1/4 cup)
salt and pepper to taste

Combine the potatoes, soup, dry soup mix and water in a 12 inch nonstick skillet. Bring to the boil, then reduce the heat to low and allow to simmer for 5 minutes, stirring occasionally. Stir in the broccoli and meatballs. Simmer for an additional 10 to 15 minutes, until the broccoli is tender and everything is heated through, stirring occasionally. Stir in the sour cream and cook just until thoroughly heated through. Taste and adjust seasoning as required. Serve hot.

Pork Chops Lyonnaise

The Toddster is a real fan of pork chops, yes he is. I admit to a certain fondness for them myself. When I was much, much younger and attending Secretarial School, there was a catering school in the same school and the students at the catering school would cook lunches for everyone. One of my favourite days was always the days they did pork chops . . . They were always cooked to perfection, tender and juicy and they came with pan fries and carrots. Yummo!



My mother tried hard, bless her heart . . . but her pork chops always came out a tad bit hard and dry. I think she was afraid that she would poison us all if she didn't cook them enough. We ate them anyways and we always kinda enjoyed them, even if they weren't cooked to perfection. She used to make really good gravy with them and that more than made up for it.



This recipe here today is a bit of a French speciality. I know . . . this is the English Kitchen, but in truth we are so close to the continent and the average Brit today is so well travelled that a bit of foreign stuff always makes it's way into our cuisine. We usually put our own twist on it though . . .



Like todays recipe . . . which in France is usually made with chicken joints . . . but why not the other white meat??? Pork goes very well with onions and mustard . . . Thyme and Pork are a marriage made in heaven . . . and with the crispy bread crumbs . . . well, these are almost like breaded pork chops. Who doesn't like breaded chops!!



I served these with some roasted winter vegetables and sauteed cabbage. They went down a real treat. They were cooked to perfection in the time allotted. My chops were about 3/4 inch thick. I do hope you will give this a try. They'd go well with mashed potatoes too . . . or some herby buttered new potatoes. A nice tossed salad would also be a great addition to the meal.

And some applesauce certainly would not go amiss . . . truly divine.



*Pork Chops Lyonnaise*
Serves 4
Printable Recipe

This dish is normally made with chicken, but why not make it with the other white meat??? Why not indeed! I served this with some roasted winter vegetables and cabbage.

4 (7 ounce) pork chops, bone in, rind removed and trimmed of all but a very
thin edging of fat
fine seasalt and freshly ground black pepper to taste
40g unsalted butter (2 3/4 TBS)
2 medium brown skinned onions, peeled and finely chopped
1 1/2 TBS Dijon mustard
1 tsp dried thyme leaves
45g of soft fresh white bread crumbs (3/4 cup)

Season the chops well on both sides. Melt 15g (scant TBS) of the butter in a large skillet. Quickly brown the chops over medium heat, taking care not to burn the butter. Transfer the browned chops to a shallow oven-proof casserole dish.

Add the onions along with the remainder of the butter. Cook over very low heat, stirring occasionally, for about 15 minutes, until really soft, taking care not to allow them to colour. Stir in the mustard and thyme leaves.

Preheat the oven to 190*C/375*F/ gas mark 5.

Spread the onion mixture over the top of the browned chops, spreading it on thickly and dividing it equally amongst the chops. Divide the bread crumbs as well, pressing an equal amount down onto the top of the onion mixture on each chop.

Bake in the preheated oven for 35 minutes, until cooked through and the juices run clear. Serve hot.

Note: This recipe is very easily adjusted to serve less people or more if you wish.



Not the best picture in the world, but very easy and delicious, over in The Cottage today, Oven Beef Stew!

Meat Loaf Pie

Time for another recipe that I have had kicking around in my Big Blue Binder for years and years. Meat Loaf Pie!



When I was a child I did not like meatloaf at all. I didn't like minced meat at all! My mom always bought the really cheap stuff that was full of grease, gristle and bits of bone. I hated it. Everytime we had it I wanted to gag . . . it was not my favourite thing at all.



I could never understand the false economy of buying cheap mince . . . half of it gets drained away in fat . . . I'd rather pay more and get my money's worth. I always buy extra lean minced steak and it is worth every extra penny.



We do like meatloaf in this house, but sometimes I want the flavour of a good meatloaf, but in a lot less time than it takes to cook a regular meatloaf! This tasty recipe fits the bill on all counts.



You press the meatloaf mixture into a pie tin so it cooks in about 1/3 of the time. I still use the traditional toppings of a tasty ketchup and brown sugar glaze, some cheddar cheese and streaky bacon.



It is some delicious. I serve it in wedges along with some fluffy homemade mash and green beans or cabbage. It always goes down a real treat. This is a doddle really.



Family Food = Comfort Food. It's a real favourite with the missionaries too!




*Meat Loaf Pie*
Serves 4

A lot quicker to make than a regular meatloaf and delicious as can be! A real family favourite!

1 tin (5 ounces) evaporated milk (not sweetened condensed)
2 ounces dried fine bread crumbs (1/2 cup)
1/2 tsp garlic salt
1/4 tsp ground pepper
1 single serving envelope of cup of soup (I like to use the cream of
mushroom or the onion)
1 pound of extra lean minced beef

To top:
2 ounces tomato ketchup (about 1/3 cup)
1/2 tsp dried oregano
1/2 tsp dried mustard powder
1 dessert spoon of brown sugar
4 ounces strong cheddar cheese, grated ( 1 cup)
6 slices of streaky bacon, partially cooked and cut in half lengthwise

Preheat the oven to 180*C/350*F/ gas mark 5. Lightly grease a 9 inch pie tin and set aside.

Whisk together the evaporated milk, bread crumbs, garlic salt, pepper and soup mix in a bowl. Crumble the meat over top and then mix it in, combining everything together well. Spread into the prepared pie tin, pressing it onto the bottom and 1/2 inch up the sides.

Bake for 20 to 25 minutes.

Whisk together the ketchup, oregano, mustard powder and brown sugar. Remove the pie tin from the oven. Spread this on top of the meatloaf. Top with the grated cheese and the bacon. Bake 5 to 10 minutes longer until cooked completely through and the bacon has crisped somewhat and the cheese has melted.

Remove from the oven and let stand for 5 to 10 minutes before cutting into wedges to serve. We like to have mashed potatoes and a green vegetable with this.

Note : This is also very easy to double. You can bake one and put the other, minus the toppings, in the freezer so that you have a delicious meal ready at your fingertips whenever you need one! You can cook from frozen, but of course it will take a bit longer.



Baking in The Cottage today, Not Quite Jammy Dodgers!

Flat Meatballs & Gravy

There are purists out there that would call foul at anyone who stoops so low as to use a tin of creamed soup in a recipe. If you are one of those people . . . then look away now.



While I never ever would eat a tin of cream soup as, well . . . a bowl of soup, they do have their uses. Having been brought up on the odd tin of Campbell's myself, I am not so much of a culinary snob that I am adverse to using a tin here and there in a recipe.



There are some recipes where nothing else will do. And I embrace those from time to time. I don't see it as cheating, or being lazy. It's a part of my heritage. I don't apologize for it.

Especially when it comes to making these delicious meatballs! Ok, so they are more like tiny beef patties, but . . . we'll just call them flat meatballs and give them the respect that they are due!



These are wonderful. After all the turkey and ham and fruitcake and Christmas Cake and mince pies of the past few weeks . . . they were also a very welcome respite!



Cream of crud soup or no. They spell comfort. C-O-M-F-O-R-T

Yes . . . I did have a Campbell's Soup Doll when I was a kid. I saved up soup labels and pennies for months to get one and I cherished it. That's what you do to things you really have to work hard to acquire . . . you cherish them. And I cherish the memory of Campbell's soup on a cold winter's day. Especially Tomato with a Grilled Cheese Sandwich on the side. I can't help myself.



So back to the meatballs. They are deliciously, dare I say it again . . . S-C-R-U-M-M-Y!



Another winner from my Big Blue Binder. Perfect for these early days of January when you want to get as far away from Christmas food as possible.



*Flat Meatballs & Gravy*
Serves 4
Printable Recipe

This is a recipe I have had kicking around in my big blue binder for a long time. Simple ingredients, easy to make but fabulous flavours!

1 pound extra lean minced steak
1 egg yolk, beaten
1/4 cup whole milk
1 heaped dessertspoon of flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/2 small onion, peeled and grated

Also:
a bit of butter and oil for frying
1 tin of condensed cream of mushroom soup
125 ml of milk (1/2 cup)
1/2 tsp summer savoury
the other half of the onion, grated
1 tsp worcestershire sauce

Preheat the oven to 180*C/350*F/ gas mark 4. Mix all the meatball ingredients together in a bowl, mixing it together with your hands.

Melt a bit of butter together with some oil in a skillet over medium heat, until the butter starts to foam. Scoop out the meat mixture using a dessertspoon and shaping it into balls. Flatten the balls slightly and then brown them on each side in the heated pan. Repeat to brown all meatballs. Keep warm.

Whisk together the soup, milk, summer savoury, grated onion and worcestershire sauce. Pour into a shallow casserole dish. Add the browned meat balls, turning them to coat. Bake in the heated oven for 30 minutes, turning them once during the baking period. Serve hot with some cooked rice and a vegetable on the side. Delicious!



Over in The Cottage today, Spicy Cheese Fries.