Category Archives: Butter

Recipe: Turkey stew

Turkey stew with mashed spudsIngredients;

1 knob of butter
1 good lug of olive oil
1 kg turkey thigh meat, diced
1 handful of fresh thyme leaves
1 large leek, chopped
2 sticks of celery, chopped
2 carrots, chopped
1 large sweet potato, diced
1 parsnip, chopped
2 large onions
1 handful of plain flour
1 wineglass of rosé or white wine
1 wineglass of milk
1 wineglass of water
1 small tin of sweetcorn
8 pork sausages

Serves 6-8, can be frozen

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Take your Largest Saucepan, and get it on a Low heat, add a good lug of olive oil and a knob of butter.

Next add your turkey meat, fresh thyme, leek, celery, carrots, sweet potato, parsnips, onions and give it about 15 minutes at a simmer, stirring occasionally so nothing sticks.

Get your pan up to a high heat and add a good handful of flour and stir it in, keep stirring for about 2-3 minutes, then add the wine, let it simmer for a minute. Then add the milk and water and stir throughly until all the ingredients combine.

Then bring this to a simmer for about 1 hour or until the leeks and onion have started to break up.

Add the sweetcorn for the last 10 minutes of the hour.

Take your pack of sausages and squeeze all the sausage meat out of the skins. Roll it into a large marble sized balls (wet hands work best). Do this with all the sausage meat and then stir fry them until cooked and add this to the rest of the stew, stirring them in well.

Serve in a bowl with a warm crusty bread roll or some mashed spuds.

Recipe: Yee-Haw Yankee Breakfast Pancakes

Dripping with Maple Syrup

Ingredients:

3 large eggs
115g plain flour
1 teaspoon of baking powder
140ml milk
a pinch of salt
a knob of butter
a handful of blueberries
maple syrup

Serves 2 people.

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This recipe makes thick American-style pancakes, which are very light and fluffy – so you can easily eat a whole “stack”.

Separate the yolks from the whites of the eggs and hold on to both parts.

Add the flour, baking powder, and milk to the yolks and whisk to a smooth, thick batter.

Whisk the egg whites with a pinch of salt, until they form stiff peaks, then fold this gently into the batter.

Heat a non stick frying pan on a medium heat, melt some butter into it and pour in some batter, enough to make the size pancake you require.

Then sprinkle on your blueberries (you can use almost any berry or mashed banana as an alternative if you prefer). When the pancake starts to look like it’s drying out on top, turn it over and give it roughly the same time on the other side.

Then serve in a stack of about 4, drizzled heavily with maple syrup and enjoy!

Recipe: Scrambled eggs on toast

Scrummy!

Ingredients;

2 fresh eggs
1 knob of butter
salt
pepper
2 slices of toast

Serves 1

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Take a small Frying Pan and crack the eggs into it before heating the pan. Add the butter (you can use a herb butter for extra flavour) and season well with salt and pepper.

Put the pan onto a medium heat, next take a whisk and start beating the eggs, don’t let them sit still. This gets air into the eggs and makes the finished product ‘fluffier’.

After a minute or two the eggs will start to scramble and you should switch to using a spatula to keep the eggs moving and turn the heat down a bit. At this point put your bread in the toaster.

Once the eggs have scrambled to your preferred consistency, simply serve half on each slice of warm buttered toast and garnish with some chopped chives or a sprinkle of dried oregano.