Crispy topped Cumberland pie

Ingredients

• 2 celery
  
  

  
  

  
  
  

  
   sticks, sliced into 1cm pieces
• 1 onion
  
  

  
  

  
  
  

  
  , chopped
• 2 really big carrot
  
  

  
  

  
  
  

  
  , halved lengthways then chunkily sliced
• 5 bay leaf
• 3 thyme
  
  

  
  

  
  
  
   sprigs
• 2 tbsp vegetable oil
• 1 tbsp butter
  
  

  
  

  
  
  

  
• 2 tbsp each plain flour, tomato purée and Worcestershire sauce
• 2 beef stock cube, crumbled
• 850g feather blade beef
  
  

  
  

  
  
  

  
  , or other braising cut, cut into large chunks
• 850g large potato
  
  

  
  

  
  
  

  
• 25g each mature cheddar andParmesan
  
  

  
  

  
  
  

  
  , finely grated

Method

1. Heat oven to 160C/140C fan/gas 3. Soften the celery, onion, carrots, bay and 1 thyme sprig in a casserole with 1 tbsp oil and the butter for 10 mins. Stir in the flour, followed by the purée, Worcestershire sauce and stock cubes.
2. Gradually stir in 600ml hot water, then tip in the beef and bring to a gentle simmer. Cover and cook in the oven for 2 hrs 30 mins, then uncover and cook for 30 mins -1 hr more until the meat is really tender and sauce thickened.
3. Meanwhile, cook potatoes in a pan of boiling water until they’re not done but about ¾ of the way there.
4. Transfer meat to a baking dish. Slice spuds into 1cm thick rounds and gently toss with seasoning, the remaining oil and thyme leaves. Layer on the beef, scattering with the cheese as you layer. You can cover and chill the pie now for 1 day, or freeze for up to 3 months.
5. Increase oven to 200C/180C fan/gas 6 and bake for 30-40 mins until golden and crispy, and sauce bubbling if the dish went in cold. Serve with peas.

Pasta Main Dish Recipes

Ingredients

50 m6 servings429 cals

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• 1/2 cup olive oil
• 2 large zucchini, diced
• 2 cloves garlic, thinly sliced
• 1/2 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes

• 1 (12 ounce) package linguine pasta
• 1 cup whole milk
• 2 tablespoons chopped fresh parsley
• 1/2 cup freshly grated Parmesan cheese
• Add all ingredients to list

Directions

Print 

• Prep
  20 m
• Cook
  30 m
• Ready In
  50 m

1. Warm olive oil in a large skillet over medium heat. Add zucchini and garlic to hot oil, and season with salt and red pepper flakes. Cook, turning occasionally, until zucchini are well browned on all sides, about 20 minutes.
2. Meanwhile, bring a large pot of generously salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
3. Stir milk into zucchini, and simmer until it is reduced by about half, about 10 minutes. Add pasta to skillet, and stir well. Sprinkle parsley and 1/4 cup Parmesan over the top, and toss. Garnish with remaining Parmesan to serve.

Four Meat Ragu Lasagna

Ingredients

4 h 45 m12 servings330 cals

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• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 2/3 cups milk
• Freshly grated nutmeg to taste
• Salt and freshly ground black pepper to taste
• 2 ounces pancetta, finely chopped
• 1 medium onion, minced
• 1 medium celery with leaves, minced
• 1 small carrot, minced
• 4 ounces boneless veal shoulder or round, ground
• 4 ounces pork loin, trimmed of fat, or ground pork

• 8 ounces beef skirt steak, ground
• 1 ounce thinly sliced prosciutto di Parma, chopped
• 2/3 cup dry red wine
• 1 1/2 cups chicken stock
• 2 cups milk
• 3 (18 ounce) cans plum tomatoes, drained
• 12 no-boil lasagna noodles, or more if needed
• 1/2 cup shredded Parmesan cheese
• 1 cup shredded mozzarella cheese
• Reynolds Wrap® Aluminum Foil
• Add all ingredients to list

Directions

Print 

• Prep
  45 m
• Cook
  4 h
• Ready In
  4 h 45 m

1. In a large saucepan, melt the butter over medium high heat. Whisk in the flour and cook, stirring frequently, for 3 minutes. Slowly whisk in the milk and nutmeg. Cook over medium heat for 3-5 minutes, whisking occasionally, until slightly thickened. Season to taste with salt and pepper. Remove from heat and let cool.
2. Heat a large Dutch oven over medium-high heat. Add the pancetta and saute, stirring frequently, for 5 minutes. Add the onion, celery and carrots and continue to cook for 6-7 minutes until softened and fragrant. Add the meats and cook, stirring frequently, until deep brown in color. Add the wine to the skillet and reduce the heat to medium low. Cook until the wine has reduced by half, about 3 minutes.
3. Add 1/2 cup stock to the saucepan and simmer, 10 minutes, or until totally evaporated. Repeat with another 1/2 cup stock. Stir in the last 1/2 cup stock and milk. Partially cover the pot and cook for 1 hour, stirring frequently. Add the tomatoes, crushing them as they go into the pot. Cook uncovered on medium-low heat for another 45 minutes so the sauce resembles a thick, meaty stew. Season with salt and pepper.
4. In a large baking dish, spread a thin layer of the bechamel sauce. Add a layer of pasta, then a layer of bechamel and then a layer of rag. Repeat until you have used all of your pasta. On the top layer of pasta, spread the bechamel sauce and top with Parmesan and mozzarella cheese. Cover with Reynolds Wrap(R) Aluminum Foil and bake in a preheated oven at 350 degrees F for 40-45 minutes. Remove the foil and bake another 10 minutes until golden brown. Let rest for 10 minutes before serving.

Biftek Ne Brume

Biftek ne brume(me perime):

Perberesit:
350gr pete te gatshme
600gr biftek
150gr shampinjona(kerpudha te fresketa
4 karrota
300gr mashurka(bishtaja)
4 koka brokoli te vogla
2 veze
60gr gjalpe
2 luge gjelle shtalpe
2 thelpinj hurdher
2 feta buke
100ml qumesht
Vaj ulliri/misri
Kripe/Piper i zi

Koha e nevojshme per pergatitjen e kesaj recete eshte 70 minuta.

Ne nje tenxhere hedhim brokolin, karrotat dhe mashurkat sebashku. Me pas hedhim kripe, uje dhe i vendosim ne zjarr shume te ulet per te zjere perimet. Marrim biftekun dhe i hedhim piper te zi dhe kripe nga te gjitha anet, nderkohe qe ne tiganin ne zjarr vendosim gjalp dhe me pas ne gjalpin e shkrire vendosim biftekun per skuqje. Shampinjonat(kerpudhat) i presim ne fije te holla dhe i vendosim ne nje tigan tjeter per skuqje me gjalpe. Fetave te bukes ju largojme tulin dhe e vendosim ne nje ene te thelle dhe mbi to shtojme qumesht, me kujdes perziejme kerpudhat dhe shikojme biftekun here pas here. Me pas mbi shampinjonat hedhim piper te zi dhe kripe vazhdojme t'i perziejme. Pasi ka avulluar lengu dhe kane thithur pothuajse te gjithe yndyren(gjalpin) ne tigan i heqim nga zjarri. Me duar shtypim tulin e bukes per ta kulluar nga qumeshti, ne enen e thelle me qumesht shtojme shampinjonat e skuqura me pas grijme edhe hudhrat dhe jau hedhim persiper, hedhim edhe pak kripe dhe piper, shtojme shtalpen e me pas i perzjejme me luge derisa te lidhen forte te gjitha me njera-tjetren duke perftuar nje lloj kremi me kerpudha. Pasi bifteku u skuq nga te gjitha anet, e heqim nga zjarri dhe e vendosim ne nje pjate. Thyejme vezet dhe i ndajme te bardhat nga te verdhat, ne enen me te verdhat e vezes hedhim pak uje e me pas i rrahim. Tavolinen e punes e sperkasim me miell per te mos ngjitur, me pas vendosim peten e gatshme, e sperkarim edhe peten me miell, me pas me petes(okllai) hapim peten, me furçe kuzhine peten e lujme me te verdhat e vezes qe rrahem, siper petes vendosim masen kremoze me kerpudha dhe ne mes te mases vendosim biftekun e skuqur e me pas mbeshtjellim biftekun. Marrim taven dhe e sperkasim me vaj ulliri, ku me pas ne te vendosim biftekun me vaj, rolen e formuar e lyejme me te verdhat e vezes e me pas taven e vendosim ne furre, e pjekim per 35 minuta ne temperature 210 grade. Enen me perimet i heqim nga zjarri dhe perimet i vendosim ne nje tigane per t'i skuqur me gjalpe dhe i hedhim pak kripe dhe pasi kane marre nje skuqje te lehte i heqim nga zjarri. Taven me role te pjekur e nxjerrim nga furra dhe e presim ne copa. Ne pjate per servirje vendosim perimet e pergatitura dhe me pas shkalle shkalle copat e biftekut ne brume te cilat kane marre formet e mishit brenda bukes ose te nje roleje. Me kete pjate rekomandohet vera e kuqe, e thate, merlot me ngjyr rubini te kuq dhe me arome te rrushit te tejpjekur.

Ju befte mire!