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How to… Cook Satay Chicken

Our first Chicken recipe for the collection, delicious Satay Chicken skewers and sauce, courtesy of Laurie Lee Moodie. Don’t let the lengthy list of ingredients put you off, they’re all super-easy to find and there’s only three main steps in creating this dish.

Ingredients

Marinade
1 piece Ginger
2 Garlic Cloves
Zest and juice of 1 Lime
1 tsp clear Honey
1 tbsp Soy sauce
1 tbsp Mild Curry Powder
3 tbsp Peanut Butter
3 of Brown’s Chicken Fillets
165ml Coconut Milk
1 tsp Vegetable Oil

Sauce on the side
½ Lime, juice only
1 tsp Clear Honey
1 tbsp Soy Sauce
1 tbsp Curry Powder
3 tbsp Smooth Peanut Butter
165ml Coconut Milk

To Serve
Skewers for Chicken.
Cooked Rice and lime wedges, or salad – mines was mango, rocket, coriander, cucumber and soya sauce.

Step 1 – Blitz it!

Method

  1. Place ginger, soya sauce, 2 garlic cloves, zest and juice of 1 lime, 1 tsp clear honey, 1 tbsp mild curry powder, 3 tbsp peanut butter, 165ml can coconut milk, and 1 tsp veg oil into blender and blitz
  2. Cube chicken then place in bowl and mix (I use my hands and give it a thorough mix), then leave in fridge for 2+ hours, or overnight
  3. Once Chicken has marinaded, skewer chicken and place on tin foil or baking tray, put in oven at 200°C, turning occasionally, until chicken has slight charcoal appearance

Sauce on the side
Place ½ lime juice, 1 tsp clear honey, 1 tbsp soy sauce, 1 tbsp curry powder, 3 tbsp smooth peanut butter, and 165ml of coconut milk into a pan and heat till slightly bubbling.

Serve with chicken, rice and salad. Goes best with a glass of white wine 😀

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How to… Cook Stovies

Thank you very much to Allyson Allison for the latest addition to our Cooking Tips & Recipes collection. Allyson has shared her (not-so-secret) family recipe, a take on a true Scottish favourite.

“This is my mums recipe, so I better not try and take the credit for it.”

Allyson Allison

Requirements

  • Large Casserole Dish (& Lid)
  • 4 Square Sausage (small size pieces)
  • Maris Piper Potatoes (thinly sliced) – more than you would use if you were to boil them
  • 2 Onions (thinly sliced)
  • 400g tin of Chopped Tomatoes
  • Worcestershire Sauce
  • Garlic Salt + Pepper to season
  • Oven Pre-Heated to 200°C

Method

  1. Start layering…… Quarter (¼) of the sliced potatoes in casserole dish, then add half (½) of sliced onion, one sausage in small pieces……. repeat layering until all potatoes, sausage and onion used
  2. Pour over chopped tomatoes, season top of tomatoes with garlic salt, pepper and a good couple of shakes of Worcestershire sauce
  3. Put casserole lid on and place on middle shelf in oven…… 200°C
  4. After one hour, take out of oven and use large serving spoon to mix and chop ingredients.
  5. Return to oven. Takes approximately 1½ to 2 hours depending on how thinly potatoes cut….. but you’ll know when potatoes are cooked and soft in texture.
  6. Serve with large glass of milk, HP sauce…. 😀
Step 4 – Out of oven
Step 4 – Give it a mix

Step 5 – Voila!

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How to… Cook ‘Store Cupboard Beef Stroganoff’

Thanks to Julie Barr for our next addition to our community Cooking Tips & Recipes collection.
Julie has really stepped up to the plate with her Store Cupboard Beef Stroganoff, which looks ‘awfy tasty‘. Julie must surely get extra thumbs-up for presentation, fantastic effort, Julie.
Give it a go yourself, have a hunt in the cupboards and add your own twist to Julie’s recipe. You can of course submit a new recipe for the collection too. Simply email it, with a picture or two to recipes@rbrownandson.com

Store Cupboard Beef Stroganoff by Julie Barr

Ingredients

  • 2 Sirloin Steaks
  • 3 White Onions
  • Punnet of Mushrooms
  • 700ml of Milk (Full Cream or Semi-Skimmed)
  • 50g of Salted Butter
  • 2 Generous Tablespoons of Plain Flour
  • 1 Knorr beef stock pot 
  • 1 Teaspoon of freshly ground Black Pepper
  • 60g Soft Cream Cheese (eg Philadelphia)
  • Optional: A teaspoon of miso paste if you have it but fine without

Method

  1. Remove the visible fat from the sirloin steaks and keep to one side.  Cut the steaks into very thin slices.
  2. Remove the onion skin, cut the onions in half and then cut into thin slices
  3. Cut the cleaned mushrooms into thin slices
  4. In a deep non stick pan make a roux with the butter and flour (melt the butter over a low heat then add the flour to make a thick paste)
  5. Slowly add the cold milk to the roux continuously stirring until all the milk is added and the mix begins to thicken a little (if you happen to get lumps don’t worry, just blitz it with a stick blender). Simmer on a low heat and stir occasionally while you prepare the other ingredients.
  6. Add the beef stock cube to the pot and stir
  7. Add the pepper to the pot and stir
  8. Optional: Add the miso paste if you have it
  9. In a frying pan flash fry the thin slices of steak until they are nicely browned, set aside to rest in a dish for a few minutes then add to the roux and milk and stir in.
  10. In the same frying pan add the fat from the steak and let it melt
  11. Fry the onions and mushrooms in batches until they have a good colour then add the pot.
  12. Once all the ingredients are included simmer for 30 minutes, stirring occasionally.
  13. Add the soft cream cheese and stir in well, simmer for a further 10 minutes 

I serve this with cauliflower rice but it works equally well with quinoa or mashed potato.

Enjoy!

Julie Barr
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How to… Cook Spaghetti Bolognese

Ingredients

  • 300g of Spaghetti pasta
  • 1lb Lean Steak Mince
  • Half Beef Stock Cube
  • 1 Carrot
  • Half Medium-Sized White Onion
  • 3/4 Stick of Celery
  • 1 Tablespoon of Olive Oil
  • 2 Tablespoons of Tomato Puree 
  • 2 Tins of Chopped Tomatoes
  • 1/2 Red Pepper (optional)
  • Basil (optional)
  • Parmesan Cheese (optional)

Method

1. Cube the red pepper and carrot, gently fry in a medium/ large pot for 5-6 minutes.
2. Whilst the carrot and pepper are frying, dice the onion and finely chop the celery.
3. Put the onion and celery in with the red pepper and carrot and fry for a further 2-3 minutes.
4. Add Mince to brown, stirring constantly to break it up.
5. Add the chopped tomatoes, tomato puree, beef stock cube and some basil to the pot. Put a lid on the pot and reduce to a simmer for around 30 minutes.
6. Half fill a medium pot with boiling water and add your spaghetti, cook for around 12 minutes.
7. Serve up and garnish the dish with some basil, and a sprinkle of parmesan, if you like!

Lily Grace Brown, 15 year old budding cook, has been chopping veg since the age of three with her Gran, Mairi Brown. Lily has kindly shared her own recipe for Spaghetti Bolognese, which is a firm hit at the dinner table.

We look forward to receiving more recipes from Lily in the future.

Give it a try and let us know how it goes.

Have a recipe you’d like to share?
So long as it includes at least one of our products, please send it to us: recipes@rbrownandson.com (Pictures are always great too).
We’re planning on running monthly competitions where we will publish some of the best on our website, stay tuned for more on this.
But in the meantime we’re happy to receive all entries via email

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How to… Cook One-Pot Sausage Casserole

Ingredients

  • Six Champion Pork Links
  • Two Medium White Onion, Diced
  • Three Carrots (Cut however you like, sliced, diced, whatever)
  • 1lb Baby Potatoes or Larger potatoes, halved or quartered
  • One Tablespoon of Oil
  • Thickener for Gravy (see below)
  • Water

Method

Heat oil at a medium heat. When fairly hot, add sausage and turn frequently until lightly browned. 
Remove sausages (add a little more oil if needed). Add onion and fry for a little while until soft.
Return sausage to the pan with the carrot and potatoes.
Add water to the level of ingredients, put the lid on and bring to the boil, then turn down to gentle simmer for about 45 minutes (test your veg with a sharp knife, they should be soft) then remove from heat.  

This is only a rough guide – depends how many you’re cooking for – add more or less of anything. You’ll notice I haven’t used a “casserole mix” because I think there is plenty of flavour as it is – au natural.

Serve on its own or with some green veg. Enjoy!  

Gravy Thickener – I like two heaped teaspoons of Bisto powder together with one teaspoon of cornflour mixed with a little water, or your own favourite. Add gravy thickener and return to heat, stirring until gravy is nice and thick.

Have a recipe you’d like to share?
So long as it includes at least one of our products, please send it to us: recipes@rbrownandson.com (Pictures are always great too).
We’re planning on running monthly competitions where we will publish some of the best on our website, stay tuned for more on this.
But in the meantime we’re happy to receive all entries via email