Buttered sweetcorn & squash--Recipes For Dinner

Buttered sweetcorn & squash

Ingredients

50g butter
1kg squash, cut into cubes
4 sweetcorn, kernels sliced off
bunch spring onions, sliced
small bunch parsley, chopped

Method

Melt butter in a frying pan. Sizzle squash gently for 15 mins or until tender, stir in sweetcorn, season and cook for a further 2 mins. Remove from heat, stir in onions and parsley. Serve warm or allow to cool.

Balsamic braised beef--Recipes For Dinner

Balsamic braised beef

Ingredients

2kg stewing beef, cut into large chunks
250ml bottle balsamic vinegar
300ml beef stock
3 garlic clove, crushed
1 onion, roughly chopped
3 carrots, roughly chopped
5 thyme
 sprigs
1 bay leaf
1 tbsp cornflour mixed with a little water (optional)

Method

1. Tip the beef into a bowl, then pour over the balsamic vinegar. Mix well, then leave to marinate in the fridge for 1 hr.

2. Heat oven to 180C/fan 160C/gas 6. Put the beef stock, garlic, onion, carrots and herbs into a casserole dish with the beef and its marinade. Mix everything together, cover, then place in the oven.

3.  Cook for 2½ hrs until the beef is really tender, then leave to cool slightly.

4. Tip the beef into a colander with a bowl underneath to catch the juices. Tip the liquid back into the casserole then, on the hob, bring to the boil until it starts to become a syrupy gravy. If you prefer your gravy thicker, add the cornflour and simmer, stirring, for 1 min more. Return the beef to the sauce and serve. Can be frozen for up to 1 month.

Potato frittata with pesto & goat’s cheese--Recipes For Dinner

Potato frittata with pesto & goat’s cheese

Ingredients

4 medium potato
 (about 600g/1lb 5oz), thinly sliced
1 garlic clove, finely chopped
8 large egg, lightly beaten
1 tbsp olive oil
100g pack soft rindless goat's cheese, sliced
3 tbsp pesto
handful rocket leaves
tomato and basil salad, to serve (optional)

Method

1. Boil the potatoes in salted water for 5 mins until just tender. Meanwhile, heat oven to 220C/200C fan/gas 7. Mix the garlic and eggs together with some seasoning, then drain the potatoes and stir into the egg.

2. Heat the oil in an ovenproof frying pan, then tip in the egg and potato mixture. Cook over a low heat for 5 mins or until two-thirds of the frittata is set, then cook in the oven for 10-15 mins until cooked through.

3. Arrange the goat’s cheese round the edge of the frittata and drizzle with the pesto. Top with rocket and serve with a tomato & basil salad, if you like.

Beef Schnitzel--Recipes For Dinner

Beef Schnitzel

Ingredients

5 thin-cut minute steaks
50g plain flour
2 tsp paprika
2 egg, lightly beaten
250g dried breadcrumbs
5 tsp butter
5 tsp olive oil
lemon wedges, to serve

Method

1. Stretch a piece of cling film over a chopping board, lay the steaks on top of it, then put another piece of cling film on top. Use a rolling pin to bash the steaks until they are really flat and thin.

2. Mix the flour and paprika with some salt and pepper on a plate. Put the egg and breadcrumbs on two more plates, then dip the steaks into the flour first, then the egg, then the breadcrumbs.

3.Heat 1 tsp of butter and 1 tsp of oil in a large frying pan, then cook one of the schnitzels for about 1 min on each side until the breadcrumbs are golden and crispy. Repeat Step 3 for the other schnitzels. Serve with lemon wedges, salad and coleslaw, if you like.