Tag: garlic cloves

Lamb burger Wellington

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Ingredients

500g lamb mince
8-12 mint leaves
50g feta cheese
2 garlic cloves
Salt and freshly ground black pepper
200g puff pastry
1 egg, beaten, for glazing

That’s goodtoknow

Use beef mince instead of lamb and fill with cooked bacon and grated Cheddar instead of feta and mint.

Method

Divide the mince into four equal-sized balls.
Take two cooking rings and press two of the balls into each ring to make a pattie.
Layer the mint, garlic and feta on the top of the first pattie, then put the second pattie on top.
Divide the pastry into four rectangles. Flour a surface and roll out to 0.5cm thick.
Remove the pattie ‘sandwiches’ from the rings and lay each on a rolled out sheet of pastry. Bring all the sides together to form a parcel.
Lay out another sheet of pastry and repeat the wrapping to ensure the lamb burger is completely sealed.
Brush with beaten egg and add a grind of pepper.
Preheat the oven to 180°C/350°F/Gas 4 and cook the Wellingtons for 40-45 mins.

By Keith Kendrick

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Chipolata and sweet pepper pan fry

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Sausages are a firm family dinner favourite, but instead of serving with chips, mix things up with this pan fry recipe the whole family will love. A tasty supper dish of red and yellow peppers flavoured with garlic and sweet chilli sauce, served with pan cooked thin pork sausages. With all the different flavours packed into one, we think this could soon become one of your midweek must makes. This recipe tastes best served over a bed of fresh pasta.

Serves: 2
Prep time: 10 mins
Cooking time: 25 mins
Total time: 35 mins
Skill level: Easy peasy
Costs: Cheap as chips

That’s goodtoknow

For a fruity twist, core and thickly slice an eating apple, then mix into the pan when you add the sausages.

Ingredients

2tbsp olive oil
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
2 garlic cloves, crushed
2tbsp sweet chilli sauce
Salt and freshly ground black pepper
6 pork chipolatas

Method

Heat the oil in a frying pan and stir fry the peppers for 5 mins until lightly browned. Add the garlic and chilli sauce and continue to cook, stirring, for a further 5 mins. Season to taste.
Put the sausages in the pan and cook over a medium heat for a further 15 mins, turning the sausages occasionally, until browned and cooked through.
Serve straight from the pan, accompanied with crusty bread or freshly cooked pasta.

By Kathryn Hawkins

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Delia Smith is no longer the face of Waitrose but Heston Blumenthal will stay – whose food would you rather eat?

Delia Smith’s classic meals 77%
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Neither 13%

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Vegetable lasagne

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This recipe can be doubled up and prepared in advance or frozen in individual portions. If you have trouble getting your children to eat vegetables cut them into smaller dice and most won’t know they are there.

Serves: 8-10
Prep time: 1 hr
Cooking time: 25 mins

(may need an extra 5 mins)
Total time: 1 hr 25 mins
Skill level: Easy peasy
Costs: Mid-price

Ingredients

4 onions, peeled and finely chopped
4 small courgettes, cut into 2.5cm dice
2 small peppers, cored and cut into 2.5cm squares
300g butternut squash, peeled and cut into chunks
2 large leeks, cut into discs, optional
2 garlic cloves, peeled and crushed
450g pre-cooked lasagne
Grated pumpkin seeds
70g plain flour
2tbsp olive oil
80g butter
250g cheddar cheese
1tsp mustard
8 tbsp tomato paste
Ground salt and pepper, to season
2 x 400g canned chopped tomatoes
1.2lt (1200ml) milk
600ml water or vegetable stock

Method

Preheat the oven 180°C/350°F/gas 4. Grease a deep ovenproof dish, or individual dishes with a little oil.
In a frying pan add the onions, courgettes, peppers, butternut squash, leeks and garlic in the remaining oil for a few mins, then add the herbs, tomatoes, tomato puree, seasoning and water or stock. Bubble for 10-15 mins.
To make the sauce, place butter, flour, milk and mustard in a small saucepan and whisk continuously over medium heat until the sauce begins to boil and thicken. Turn down the heat to its lowest and let the sauce cook for 2 mins. Add the grated cheese, 1/4 of the white sauce, and 1/3 third of the vegetable mixture. Sprinkle in 1/3 of the remaining cheese and follow this with a single layer of lasagne sheets. Repeat this process, ending up with a final layer of sauce and a good sprinkling of cheese and the pumpkin seeds for added crunch.
Cook in the oven for 25-30 mins or until golden and bubbling.

By Caroline Marson, cookery advisor – Love Food Hate Waste

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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