Helen's Homemade Sheperds Pie

Written by Helen Porter

Helen's Homemade Sheperds Pie - Serves 4

Shepherd's pie (or 'cottage pie' it should more properly be called - real 'shepherds pie' is made with lamb!) is one ofrepparttar all-time favorite 'comfort' foods. On a cold winter's night, nothing is as welcome as a big plate of well made shepherd's pie, with some crusty bread - or at least that's what we believe here at www.helensrecipes.com !. And making it is nowhere near as difficult as you might imagine - in fact, I actually know MEN who can make a passable shepherd's pie! :-). Let's begin withrepparttar 113093 ingredients.

500g Leaned Beef Mince 1 white and 1 red Onion - diced Carrot, washed and diced Portobello Mushroom, 1/2 large diced Worcester Sauce - few dashes are needed Ketchup or tomato puree - 1 table spoon Tabasco sauce - few drops Stock Cube x 2 Beef in 1pint hot water Salt & Pepper Mash Potato for topping - Check out our rustic mash potato recipe!

Fry offrepparttar 113094 onions in a little sunflower oil until transparent - probably around 8 minutes on a medium gas flame. Once cooked put to one side. Fryrepparttar 113095 mince - not all at once - fry off a little at a time sealrepparttar 113096 meat and gently colour. Once allrepparttar 113097 mince is cooked put into a shallow saucepan, addrepparttar 113098 diced mushrooms & carrots (uncooked) plus allrepparttar 113099 juices fromrepparttar 113100 pan you used forrepparttar 113101 frying. Add 2 beef stock cubes (dissolved in hot water). Cover and leave to simmer.

The Wonderful Wok: Stir Frying Basics

Written by Dina Giolitto, Wordfeeder.com

Want to enjoyrepparttar tantalizing taste of Asian food at home? Invest in a wok! Stir-frying is one ofrepparttar 113092 easiest ways to create a delicious, healthy dinner in minutes. Learn to prepare mealsrepparttar 113093 Asian way: light on meat, heavy onrepparttar 113094 vegetables, and quick-cooked on high heat to retain vitamins and flavors. A few basics is all you need to get cooking!

Purchase your wok. You don't need to spend hundreds of dollars on state-of-the-art cookware. A standard, stainless-steel wok, purchased for less than $50, will serve its purpose well. The heavierrepparttar 113095 wok,repparttar 113096 better it will retain heat. This is important because you must cook at a high temperature to avoid stewing or steaming your ingredients.

Season your wok. Before you use your wok forrepparttar 113097 first time, you must season it. Seasoningrepparttar 113098 wok is a way to "break it in" to ensure even heat-distribution during stir-frying, and helps lock inrepparttar 113099 flavors ofrepparttar 113100 food as it's cooking. When you remove your wok from its packaging, you may notice a greasy film onrepparttar 113101 surface. Wipe this film away, and wash your wok in warm, soapy water. To season your wok, put it onrepparttar 113102 stove over medium-high heat for a few minutes. Add a drop or two of oil, and swirl it around to coatrepparttar 113103 surface evenly. Remove fromrepparttar 113104 stovetop to let cool for a bit, and then use a paper towel to wipe outrepparttar 113105 oily residue. You may want to season your wok once more before you begin cooking with it.

Gather your utensils. Professional chefs use a mesh ladel to toss meat and vegetables around inrepparttar 113106 wok, but if you don't have one of these, a wooden spoon will do just fine. Place several large, clean bowls and plates onrepparttar 113107 counter next to your wok so you can set your cooked items aside as you prepare them in batches. Other items you'll need: a chef's knife, cutting board, and several bowls of different sizes to store liquid mixtures and chopped herbs and vegetables.

Cut and dry food prep. The most time-consuming part of stir-frying is preparingrepparttar 113108 ingredients. You'll want everything portioned out and cleaned, chopped, sliced and diced in advance. The actual stir-frying is fast and furious (you've probably heard those pans rattling like mad while waiting for your Chinese takeout!) so meat, vegetables, noodles, spices and oils should be ready and within reaching distance so you can grab and get on with it. Chop everything into bite-sized chunks to ensure quick and thorough cooking. Make sure there's no extra water or other liquid in your wok while stir-frying meat and vegetables. As mentioned earlier, liquid inrepparttar 113109 wok will cause your meal to stew instead of lightly fry.

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