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Portuguese Prego Rollo

Portuguese Prego Rollo recipe, eat well on universal credit

That’s 2 x £2.49 Rump Steaks from B&M given a really good beating and seasoned! Although they are supposedly 21 day aged, we’ve found them to be very variable in the past. Sometimes cut alone the grain of the meat and sometimes banded with what I used to call ‘Trim’ in the butchers, gristle! But on this occasion we struck gold!

Ingredients:-

2 Rump Steaks. Cut into two, trimmed and hammered with a meat hammer
2 Tsp of Peri-Peri seasoning Rub
3 Tbsp of Tomato Puree
1 Lemon, juiced
2 Tbsp of White Wine Vinegar
2 Cloves of Garlic, minced
2 Tbsp of Olive Oil
1 Tsp of Sugar
1 Tsp of Salt
1 Bay Leaf
4 Bread Rolls (Gluten free for us)
1 Large Tomato, sliced
1 Red Chilli, finely chopped
3 Tbsp of Margarine
4 Tsp of Chilli Chutney (Sue’s creation)
4 Tsp of Mayonnaise
Oil to fry

Method:-

(1) That you frustration out of the Steak. Beat it to death with a meat hammer!
(2) Cut into suitable sized pieces to fit in your bun.
(3) Rub the Steak with a little Oil on all sides and then rub with the Peri-Peri seasoning Rub.
(4) Make up the marinade with the Lemon Juice, Olive Oil, Sugar, Salt, Garlic, Tomato Puree, Bay Leaf and White Wine Vinegar.
(5) Pour over the Steak and place in the fridge, covered, for 2 hours.
(6) Remove the Bat Leaf.
(7) Heat Oil in a frying pan to a high heat and flash fry the Steak for 2 minutes on each side. Ours was still rare in the middle.
(8) Remove and allow to rest.
(9) Toast the buns lightly on the cut sides.
(10) Combine the Margarine and chopped Chilli, spreading over the toasted buns.
(11) Return to the grill cut side up so the the Margarine melts into the Buns.
(12) Assemble the ‘Burger’ with Mayonnaise, Steak, Red Onions, Tomato slices and Chilli Chutney.

We simply served ours with hand cut chips. This flavour combination really packs a punch! Enjoy….


 

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Marinated Rack of Lamb with Bean Cassoulet recipe£2.39 for the best part of 1Kg of Lamb ribs. Well yes there's a lot of bone. But a good deal of meal for 3 of us.
 
Ingredients:-
 
1kg Rack of Lamb
Mixed dried Herbs
Dried Mint
4 cloves of Garlic Minced
15g sliced fresh Ginger
3 Bullet Chillies finely chopped
¼ tsp Salt
Juice of 1 Lime
60ml Soy Sauce
120ml Sunflower Oil
3 tbsp Brown Sugar
2 tbsp White Wine Vinegar
4 tbsp water
 
Cassoulet Ingredients:-
 
1 Tin of Chick Peas
2 Onions cut into quarters
2 Carrots cut into chunky batons
3 outer leave of Savoy Cabbage shredded
 
Method:-
 
(1) Mix the marinade ingredients.
(2) In a deep sided tray massage the marinade into all surfaces of the meat.
(3) Cover and place in the fridge overnight.
(4) Lift out the Lamb and layer the Cassoulet ingredients and then lay the marinated Lamb over the top, spooning over marinate to ensure the meat is well covered.
(5) Cover with foil and roast at 180c for 1 ½ hours.
(6) Uncover and continue to roast for a further 20 minutes.
 
We served ours with roasted and double fried crispy chips, home made Garlic Bread and Coleslaw. This was the best meal we've had in a long long time!

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Smoked Ham and Cheese Pasta recipeOur local Polish Deli had what we thought was a version of Salami. It turned out to be dry cured Pork in a wide sausage casing. But not to worry – this recipe really worked!
 
Ingredients:-
 
¼ stick / 175g of Smoked Ham (Polish Sausage style is cheep as chips!) Chopped into 2cm cubes
2 cloves of Garlic grated
1 Large Onion finely sliced
Salt & Pepper to season
Chillies – 1 red, 1 green finely chopped
Broccoli - cut into small florets
Carrots - cut into small batons
Pasta of your choice
1 handful of grated mature Cheddar Cheese
Grated Italian style Cheese
Mixed herbs
 
White Sauce:-
 
Ingredients-
 
Margarine
Flour (We use Gluten free)
Milk
Salt & Pepper to season
 
Method:-
 
(1) Make a Roux. (margarine and flour)
(2) Add milk and season. You should end up with a reasonably runny White Sauce.
(3) Set aside.
(4) In a large frying pan fry the Onions, Broccoli and Carrots.
(5) Add the Ham and continue to fry.
(6) Season with Salt & Pepper and add the Chillies.
(7) Add grated garlic and mixed herbs to the White Sauce and stir well.
(8) Bring to the boil a pan and add your Pasta and drain when cooked. (Reserve some of the pasta water)
(9) Add the White Sauce mixture to the vegetables and gently coat.  Add the pasta then add the reserved Pasta water and cook until heated through.                         (10) Garnish with Italian style Grated Cheese and mixed Herbs.
 
We served ours with Gluten Free home made Garlic Bread.

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Slow cooked Turkey Leg recipeIt's December so we thought a Turkey recipe might be fun. Actually you might be better looking for Turkey Thighs at pretty much any other time of year. But they are available, they just take a bit of finding.
 
 
Ingredients:-
 
1 large Turkey Thigh
3 tbls Butter / Margarine
1 Red Onion finely chopped
2 cloves of Garlic grated
1 tbls Ginger powder
1 tbls Paprika
1 tbls Mustard Powder
1 tim Chopped Tomatoes
4 tbls Worcestershire Sauce
2 tbls Brown Sugar
2 tbls White Wine Vinegar
Salt & Pepper to season
2 tbls Cornflour
1 tsp chopped Parsley
 
Method:-
 
(1) Pat the Turkey leg dry with kitchen roll and place in a casserole dish.
(2) Make up your Garlic Butter by melting Butter or Margarine in a pan with the grated Garlic and Parsley mix well and allow to cool.
(3) Spread the Garlic Butter over the underside of the Turkey.
(4) Turn over and stead the Mustard over the skin with a little Salt & Pepper.
(5) In a pan add one tin of chopped Tomatoes, 1 tbls of powdered Ginger, 1 tbls of Paprika 4 tbls Worcestershire Sauce and 2 tbls of White Wine Vinegar and simmer.
(6) Add the Onion and Sugar and continue to simmer.
(7) Add the Cornflour to a little water and then mix well with the ingredients in the pan.
(8) Add the content of the pan to the casserole dish but don't pour over the Turkey.
(9) Cook in the oven at 160c for a couple of hours or until the Turkey is very tender.
 
Serve with vegetables of your choice. We had Swede, Cabbage and Broccoli

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Herb stuffed Pork Shoulder recipe – Tastes like Lamb!Lamb is expensive, we all know that. But Pork Shoulder is inexpensive and because it has been boned out you can remove the strings and there is a great place to add herbs. It's easy to roll the joint back up and roast. This was one of our experiments that really – really worked!
 
Ingredients:-
 
400g joint of Pork Shoulder (We paid £3.29 and have plenty for 2 meals for the three of us Including Buster the Dog!)
Rosemary chopped
Basil chopped
Garlic butter with Parsley
Oil, Salt & Pepper ( With the remaining herb mix to rub on the outside )
 
Method:-
 
(1) Heat the oven to 220c.
(2) Take the strings off the meat and open out.
(3) Pack the inside with most of the ingredients above.
(4) Roll the joint up again and place on a roasting tray.
(5) Rub the remaining herb mix on the outside.
(6) Roast at 220c for 20 minutes.
(7) Reduce the heat to 160c and cook for a further hour, longer depending on the size of your joint.
 
We served ours with Yorkshire Puddings and vegetables, but that really is up to you!

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Sausage Casserole in a Giant Yorkshire Pudding recipeWe kind of like our Giant Yorkshire Puddings. With something in they are even better!
 
Ingredients for the Sausage casserole:-
 
6 Sausages of choice (We used Cumberland Sausages)
Streaky Bacon cut into 2 ½ cm lengths
2 Onion thinly sliced
2 cloves of Garlic grated
1 tsp of Hot Chilli powder
400g chopped Tomatoes
300ml Chicken stock
2 tbsp Tomato Purée
1 tbsp Worcestershire Sauce
1 tbsl Brown Sugar
1tsp mixed Herbs
2 Bay Leaves
3 to 4 springs of fresh Thyme
1 can of mixed Beans of choice
Salt & Pepper to season
100ml water
Oil to fry
 
Method:-
 
(1) Fry in a big pan the Sausages and put aside.
(2) In the same pan fry the Bacon, Onions until softened.
(3) Add the Garlic, Chilli powder, Salt and Pepper.
(4) Add the Chicken stock and chopped Tomatoes and simmer.
(5) Add mixed Herbs and Bay leaves and simmer.
(6) Add the Tomato Purée and Worcestershire Sauce.
(7) Add the Brown Sugar and can of mixed beans.
(8) Add the fresh Thyme.
(9) If the mixture is now too think add the water.
(10) Add the Sausage turn out into a covered casserole dish and heat in the oven at 180c for 20 minutes.
(11) Serve in your Giant Yorkshire pudding with vegetables if you prefer.
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