Category Archives: Meals for the Unrestricted Days

Oxtail Stew

Step 1
Put oven on to 190c
Step 2
Mix corn flour with salt and pepper
Step 3
Roll oxtails in the flour mix
Step 4
Fry ox tails in olive oil until golden brown then remove ox tails
Step 5
Fry finely chopped onions, finely chopped carrots, leeks, and garlic until soft and caramelized
Step 6
Add brandy
Step 7
Add red wine
Step 8
Cook for a few minutes to remove alcohol
Step 9
Add 2 beef cubes
Step 10
Return ox tails
Step 11
Add enough water or wine to cover tails with liquid
Step 12
Put lid on and cook in oven for 1 hour
Step 13
Add remaining large pieces of carrots that you cut lengthways
Step 14
Add baby potatoes if doing baby potatoes version or s
Step 15
Return back to the overn and cook for half an hour
Step 16
Add frozen green beans
Step 17
Return back to the overn and cook for half an hour
Step 18
Serve and enjoy!

Step 1
In a medium sized pan, heat half the oil over a moderate heat
Step 2
Add the onion and garlic and fry them for 6 – 8 mins or until the onion is soft and translucent but not brown.
Step 3
Add the tomatoes, red and green peppers, chilli powder, coriander and salt to taste and stir to mix.
Step 4
Reduce the heat to low, cover the pan and simmer for 15 minutes.
Step 5
In a large frying pan, heat the remaining oil over a moderate heat. Add the lamb cubes a few at a time and fry them for 6 – 8 mins or until they are browned all over.
Step 6
As the meat browns, remove it from the pan with a slotted spoon and transfer it to the pan with the sauce.
Step 7
Stir in the wine and cook covered for 45 minutes.
Step 8
Remove from heat and serve over a bed of rice.

Step 1
Preheat the oven to 160C(325F/Gas 3)
Step 2
Put the butter and oil into a large saucepan and brown the chicken
Step 3
Add the gammon, baby onions, baby mushrooms and crushed garlic
Step 4
The pour over the brandy and set it alight
Step 5
Once the flames have died down then add the red wine, chicken stock, bouquet garni and seasoning to taske
Step 6
Cover the coq au vin then put in the preheated oven and cook slowly for 1 hour
Step 7
Once the hour is up, removed the dish from and remove the cooked chicken pieces onto a plate and keep warm
Step 8
Put the dish on a low heat and add the butter mixture to the sauce and season to taste
Step 9
Cook the sauce for several minutes then replace the chicken pieces to the sauce and stir
Step 10
Sprinkle with chopped parsley and serve with warm crunchy bread