MARY BERRY'S BEEF STEW RECIPE - BBC FOOD
Mary Berry's warming beef stew flavoured with ginger, paprika and horseradish. It’s lovely with dauphinoise potatoes and green vegetables. For this recipe you will need a 2 litre/3½ pint shallow ovenproof and flameproof dish or pan.
Provided by Mary Berry
Prep Time 30 minutes
Cook Time 2 hours
Yield Serves 6
Number Of Ingredients 13
Steps:
- Heat the oil in a large ovenproof pan and fry the meat over high heat until browned all over. Remove with a slotted spoon and set aside.
- Preheat the oven to 160C/140C Fan/Gas 3.
- Add the butter and leeks to the unwashed pan, and fry for a few minutes. Sprinkle in the ginger, paprika and flour, stir and cook for a minute. Stir in the stock and bring to the boil, stirring until thickened. Add Worcestershire sauce and season with salt and pepper. Return the meat to the pan, bring to the boil, cover with a lid and simmer for a few minutes.
- Transfer to the oven and cook for about 1¾–2 hours. After this time, stir in the celeriac, bring back to the boil for a few minutes then return to the oven for about 30 minutes, until the meat and celeriac are tender.
- Stir in the horseradish cream, sprinkle with parsley and serve at once.
LAMB SHANKS WITH PARSNIPS, TURNIPS AND CARROTS ... - BBC FO…
For this recipe I have used lamb fore shanks, taken from the front leg. I find a whole leg shank tends to be too much for one person, whereas a fore shank, being smaller, provides the perfect amount. Ask your butcher for these if you can’t find them in the supermarket.
Provided by Mary Berry
Prep Time 30 minutes
Cook Time 2 hours
Yield Serves 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 160C/140C Fan/Gas 3.
- Heat 2 tablespoons of the oil in a deep, ovenproof frying pan or flameproof casserole dish and brown the lamb shanks all over on a high heat for 5–6 minutes or until golden-brown. Remove with a slotted spoon and set aside.
- Add the remaining oil and the onion and garlic and fry over a medium heat for 3–4 minutes until soft. Measure the flour into a bowl, pour in the wine and whisk into a smooth paste. Add the stock to the onions, then add the wine and flour mixture and, stirring continuously, bring to the boil. Add the redcurrant jelly and rosemary and stir until thickened.
- Place the browned lamb back in the pan, season with salt and pepper, then cover with a lid and transfer to the oven to cook for about 2 hours or until the lamb is tender and just falling off the bone.
- When ready to serve, bring a saucepan of salted water to the boil, add the carrots, parsnips and turnips and boil for 8–10 minutes or until tender. Drain.
- Add a third of the vegetables to the lamb casserole and stir. Melt a knob of butter in a frying pan and fry the remaining vegetables over a high heat for 4–5 minutes or until golden-brown. Season with salt and pepper and remove from the hob.
- Serve one lamb shank per person with some of the sauce and vegetables from the casserole and extra fried vegetables on the side. Garnish with the chopped parsley to finish.
More about "mary berry parsley sauce recipes"
MARY BERRY AUBERGINE CAPONATA RECIPE | BBC LOVE TO COOK, 2021
From thehappyfoodie.co.uk
Cuisine Italian
Heat 3 tablespoons of the oil in a large frying pan over a high heat. Add half of the aubergine cubes and fry until browned. Remove the aubergine from the pan and set aside. Heat another 3 tablespoons of the oil and fry the remaining aubergine. Set aside with the rest.
Heat the remaining oil in the pan. Add the onions, celery and pepper and fry over a high heat for 3–4 minutes. Add the garlic and fry for a few seconds. Return the aubergine to the pan, add the passata, olives, vinegar, capers and sugar. Season with salt and black pepper, cover with a lid and bring up to the boil. Reduce the heat and simmer gently for 20–25 minutes. Remove the lid and simmer for another 5 minutes, until the sauce has reduced and the vegetables are soft but not mushy.
Sprinkle with parsley and serve with crusty bread, couscous or as a vegetable side dish.
Mary’s tips:
Can be made up to a day ahead and reheated to serve.
Freezes for up to a month.
MARY'S BEEF BURGERS RECIPE - BBC FOOD
From bbc.co.uk
Reviews 5
Cuisine American
- Griddle the flat side of the buns on the griddle pan until toasted, top with a burger, a slice of tomato, lettuce, gherkins and any sauces or chutney of your choice. Serve the slaw on the side.
VERY POSH FISHCAKES RECIPE | BBC2 MARY BERRY EVERYDAY
From thehappyfoodie.co.uk
Cook time: 40 minutes plus cooling
1. Preheat the oven 200°C/180°C fan/Gas 6.
2. Cook the potatoes in boiling salted water for about 15 minutes or until tender, then drain and mash well before setting aside to cool.
3. To cook the haddock, arrange the fillets, skin side up, on a sheet of foil and fold over the fish to make a parcel. Place on a baking tray and bake in the oven for about 15 minutes or until just cooked. Open the foil and peel the skin from each of the fillets, then set aside in the tin to cool in the juices. Leave the oven switched on and place a baking sheet inside to get very hot.
4. When the fish is cold, remove from the tin (reserving the juices) and flake large pieces into a bowl (see tip). Add the mash, mix gently to combine and season with salt and pepper. Chill in the fridge while you make the sauce.
5. Melt the 15g (½oz) of butter in a small saucepan, add the 15g (½oz) of flour and whisk over a medium heat for 2–3 minutes until smooth. Heat the milk in a separate pan, then gradually whisk into the butter and flour roux until you have a thick smooth sauce. Add the mustard, lemon juice, Parmesan and parsley, along with 2 tablespoons of the reserved fish cooking juices. Tip into a bowl and leave to cool for 15 minutes.
6. Divide the fish mixture into quarters and shape into four even-sized balls. Using your thumbs, make a deep well in the centre of each ball and spoon in thick cooled sauce until it comes to within 1cm (½in) of the top. Push some of the fish mixture on top so the cheese sauce is encased within the ball, then place on a board and press down a little to flatten into a fishcake (see tips).
7. Beat the egg for the coating in a shallow bowl, sprinkle the flour on to a plate and add the breadcrumbs to another plate. Coat each fishcake all over, first in the flour, then in the egg and finally the breadcrumbs, pressing the breadcrumbs in well and up the sides to ensure the fishcake is fully covered. Set aside on a plate until ready to cook.
8. Heat the oil and butter in a large frying pan, add the fishcakes and carefully fry over a medium heat for 2–3 minutes on each side until golden all over. Transfer to the hot baking sheet and slide into the oven to cook for 15 minutes or until piping hot inside
9. Serve hot with the lemon wedges.
PREPARE AHEAD: Can be made the day before. Pan-fry up to 8 hours ahead and cook in the oven (preheated as in step 1) for 30 minutes to serve.
FREEZE: Freezes well uncooked.
MARY’S EVERYDAY TIPS: Try to keep the fish in fairly chunky flakes, so the fishcakes have a good texture.
Panko breadcrumbs are my favourite as they stay crisp during cooking and give a lovely texture. Different brands vary in coarseness, however, and it’s best to use very fine breadcrumbs for this recipe. If yours are coarse, place in a resealable freezer bag and bash with a rolling pin to make them finer.
You may prefer to shape the fishcakes using wet hands – this makes it easier to handle the mash. It can be tricky to re-shape the balls once they are filled with sauce, hence not filling them quite to the top.
If you have any of the fondant sauce left over, warm through in a small milk pan and serve on the side.
MARY BERRY CHICKEN AND HERB CASSEROLE RECIPE | BBC LOVE T…
From thehappyfoodie.co.uk
Preheat the oven to 160°C/140°C fan/Gas 3.
Place the bacon in a large non-stick ovenproof frying pan or flameproof casserole and fry over a medium heat for a few minutes to render out the fat. Add the onions and continue to fry until the bacon is brown at the edges. Transfer the bacon and onions to a plate using a slotted spoon and set aside.
Lightly season the chicken. Place the oil in the unwashed dish, add the chicken and brown over a high heat, turning once. Transfer to the plate with the bacon and onions.
Scatter the flour into the dish (adding a little more oil, if needed) and stir to combine. Gradually incorporate the hot stock, whisking, and allow to thicken. Pour in the wine and return the bacon, onions and chicken to the pan. Stir well, add the thyme sprigs, sage sprigs and bay leaves. The sauce will be quite thick at this stage. Bring to the boil, season well with salt and black pepper and cover. Transfer to the oven for 30 minutes.
Remove the dish from the oven and add the mushrooms and crème fraîche. Stir well and return to the oven for a further 15–20 minutes, until the chicken is tender.
Meanwhile, heat the butter in a small pan over a medium heat. Add the whole sage leaves and fry until crisp.
Remove the bay leaves, thyme and sage sprigs from the casserole and discard (some leaves will have fallen off to flavour the casserole). Stir in the parsley and serve with the crisp sage leaves on top.
Mary’s Tips:
Can be made up to a day ahead. Add the crème fraîche and mushrooms when reheating.
Freezes well.
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