Beef Casserole with Beer

6 Propoints per Serving

Beef Casserole with BeerBeef Casserole with Food

Serves 6

  • 700g Stewing Steak
  • 1 Onion
  • 1 Clove Garlic
  • 500ml Light Ale
  • 1 Beef Stock Cube
  • 2 Bay leaves
  • 500g Carrots
  • 2 tbsp Cornflour
  • 1 Small Baguette
  • 1 tbsp French Mustard
  1. Preheat the oven to Gas Mark 2 (150c)
  2. Fry the beef over a high heat until browned all over
  3. Transfer to a casserole dish
  4. Fry onions until soft and add garlic for a further minute. Add to the meat
  5. Heat the ale until simmering and add the stock cube, bay leaves carrots and 100ml
  6. Cover and cook for 2 hours 30 minutes
  7. Mix the cornflour with 3tbsp of water and sit into the casserole. Remove bay leaves
  8. Cut the baguette into 6 thick slices. Spread over the mustard
  9. Arrange on the top of the meat and return to the oven for 30 minutes

Leek and Bacon Tarts

12 Propoints each

Leek & Bacon TartsLeek & Bacon Tarts

Make 8

  • 275g Plain Flour
  • Pinch Salt
  • 175g Butter
  • 2 Egg
  • 25ml Water

For the Filling

  • 225g Bacon
  • 4 Leeks
  • 6 Eggs
  • 115g Cheese
  • 1tbsp Mustard
  • Pinch Cayenne Pepper
  1. Sift the flour and salt into a bowl and rub in the butter with your fingertips until it resembles breadcrumbs
  2. Add the eggs and the water and combine, wrap in clingfilm and chill for 30 minutes
  3. Preheat the oven to Gas Mark 6 (200c)
  4. Roll the pastry thinly and line the tartlet tins. Prick the pastry
  5. Bake blind for 15-20 minutes
  6. Fry the bacon until crisp.
  7. Add the leeks and cook for 3-4 minutes
  8. In a bowl beat the eggs , cheese , mustard cayenne pepper and season. Add the leeks and bacon
  9. Pout the filling into the tartlet tins and bake for 25-40 minutes

Beef Koftas

5 Propoints Each

Beef KoftasBeef Koftas

Serves 4

  • 400g Beef Mince
  • 1 Onion (finely chopped)
  • 1 tsp. Ground Cumin
  • 1 tsp. Ground Coriander
  1. Preheat your oven to 200C (Gas 6).
  2. Season the mince with black pepper and add the onion, along with the ground cumin and ground coriander, then mix.
  3. Divide the mince mixture into 8 balls about the size of golf balls then slide on to skewers pressing them down to make a long sausage shape.
  4. Then line a baking tray with foil and cook in the oven for about 15-20 minutes or until they sizzle and are cooked through.

Lemon & Rosemary Chicken Piccata

6 Propoints

Lemon & Rosemary Chicken PiccataLemon & Rosemary Chicken Piccata

Serves 4

  • 4 x 125g Chicken Breasts
  • Zest 1 Lemon
  • 1 Garlic Clove
  • 1tsp Dried Rosemary
  • 1tbsp Plain Flour
  • 100ml Dry White Wine
  • 1tbsp Lemon Juice
  • 150ml Chicken Stock
  • 1tsp Sweetener
  • 2tbsp Capers
  1. Open each chicken breast from the middle
  2. Mix the lemon zest, garlic, rosemary and seasoning together and press this on to both sides of the chicken.
  3. Dip into the flour to coat
  4. Fry the chicken for 3-4 minutes. Remove.
  5. Pour the wine into the frying pan and bubble for 30 seconds.
  6. Add the lemon juice, stock, sweetener and capers and simmer the sauce for 2-3 minutes
  7. Return the chicken to the pan and turn to glaze it in the sauce

Poached Salmon with Parsley Sauce

5 Propoints per serving

Poached Salmon with Parsley Sauce

Serves 4

  • ½ Lemon (Sliced)
  • 1 Bay Leaf
  • 1tsp Black Peppercorns
  • 4 x 125g Skinless Salmon Fillets
  • ½ Small Onion
  • 2tbsp Crème Fraiche
  • 2tsp Capers
  • 2tsp Parsley
  1. Put lemon, bay leaf and peppercorns in a pan with 300ml cold water
  2. Add salmon, cover and cook gently for 5-6minutes
  3. Fry the onion for 2 minutes.
  4. Remove from the heat and stir in the crème fraiche, capers, parsley and 2tbsp poaching liquor