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Top 5 dishes made from sea salt and ground black pepper to season
1 . Tex's Stuffed Mushroom 🍄🧀🐷🍲
Tex's Stuffed Mushroom 🍄🧀🐷🍲
Fancied doing something different with a steak, and this is what I decided on... 😼
Ingredient
2 rashers
smoked bacon
1/2
brown onion
3 tablespoons
veg, seed, or nut oil (not olive oil or butter)
1 slice
cheese
Cooking instructions
* Step 1
Begin prep...
* Step 2
Chop the onion and bacon
* Step 3
Pluck out the stem from the mushroom, and remove the gills with a teaspoon
* Step 4
Sauté the bacon and onions in a skillet at a medium heat, for 3½-4 minutes, stirring every so often. Season occasionally in the pan until the bacon is cooked and the onions have softened
* Step 5
Pack the mushroom with the bacon and onions (I'm using a Lancashire large mushroom)
* Step 6
Cover with the cheese
* Step 7
Place in the skillet and cook on a medium heat for a further 3-4 minutes until cooked
* Step 8
Serve
Note: if there is a photo you can click to enlarge it
2 . Tex's Bangers & Mash Pie 🐷🍲🧀🇬🇧
Tex's Bangers & Mash Pie 🐷🍲🧀🇬🇧
Classic British sausage, mash, and onion gravy made into a pie. Delicious, homely, comfort food; what else can I say? 😸
Ingredient
As needed
milk or cream (preferably cream)
2 tablespoons
Oil for shallow frying
1 1/2-2 grams
grated mature Cheddar cheese (optional)
to taste
sea salt and ground black pepper
750 mls (1 1/2 pint)
hot water
2 tablespoons
Bisto beef gravy granules
2 tablespoons
butter
2 tablespoons
dry sherry for deglazing
1 tablespoon
Worcestershire sauce
1 tablespoon
tomato ketchup
Cooking instructions
* Step 1
Prep your vegetables
* Step 2
The bangers I'm using are Cumberlands sausages: 72% pork, and 18% fat; the rest being herbs, spices, water, rusk, and seasoning
* Step 3
Cook your sausages on a medium heat for 8 minutes, turning occasionally, until nicely browned. Try not to let them touch in the pan.
* Step 4
Mix all the gravy ingredients in a jug. Don't season until after reduction
* Step 5
Reduce the heat to medium low. Add the onions and the butter. Wait until the butter has melted, then cook for a further 5 minutes stirring frequently, or until the onions just begin to soften
* Step 6
Deglaze the skillet with the dry sherry, then add the gravy and bring to the boil. As soon as it boils, turn down to a low heat and reduce, stirring occasionally. When it coats a spoon, rather than running off, remove from the heat and allow to cool for 5 minutes
* Step 7
Put the sausages in an oven proof pie dish and cover with onion gravy, up to about 1 inch/2½ centimetres from the top of the dish. Allow to cool to room temperature. When cooled, the gravy should form a skin, preventing it from boiling through the mash as much in the oven
* Step 8
If you have enough, save some of the gravy for serving from a jug at the table
* Step 9
Make your mash as you normally would (and plenty of it) or try the method I use when cooking mash in the oven (see below)
* Step 10
Peel and chop your potatoes, then put into cold, salted water. Bring to the boil and cook until they break when prodded with a fork. Strain in a colander, and put back in to the warm pan. Mash, then add the cream or milk, season to taste, and whisk.
* Step 11
Finally, fold in the egg; this will add taste, colour, and texture when baked. Season to taste, but don't add butter or any other fats to your mashed potatoes, otherwise they may turn greasy when they go in the oven
* Step 12
Preheat the oven to gas mark 6, 200°C or 400°F
* Step 13
Use a palette knife to cover the top with a thin layer of mashed potato as if making a cottage or shepherd's pie
* Step 14
Sprinkle with grated Cheddar if using, then add the rest of the mash on top. This will prevent the cheese from burning and becoming bitter, as happens when sprinkled on top of the mash. Also, the Cheddar will melt, but stay moist
* Step 15
Decorate with a pattern that puts peaks in the spuds
* Step 16
Pop the pie into the oven for about 55-60 minutes, or until you have a crispy golden brown crust. Rotate 180° halfway through to get an even bake
* Step 17
The inside will be very hot, so be careful when plating. Dish up with baked beans or peas, and buttered bread
Note: if there is a photo you can click to enlarge it
3 . Tex's Ham, Turkey, Swiss, and Chorizo Panini 🐷🦃🧀🍞
Tex's Ham, Turkey, Swiss, and Chorizo Panini 🐷🦃🧀🍞
Ingredient
3 slices
thin-sliced honey roast ham
2 slices
thick-sliced roast turkey
4 slices
chorizo, torn
to taste
ketchup
1 slice
Swiss cheese
to taste
oregano
to taste
garlic granules
to taste
parsley
Cooking instructions
* Step 1
Slice the ciabatta, layer with ham, and season with salt and pepper
* Step 2
Drizzle with ketchup, season with the herbs and garlic, then sprinkle on the spring onions
* Step 3
Layer with turkey and season again with salt and pepper
* Step 4
Add the chorizo...
* Step 5
...then the Swiss
* Step 6
Put on the panini press and cook for 7-10 minutes
* Step 7
Slice diagonally, serve and dig in
Note: if there is a photo you can click to enlarge it
4 . Tex's Rustic Pork & Root Vegetable Casserole 🐷
Tex's Rustic Pork & Root Vegetable Casserole 🐷
A simple but tasty one pot casserole. Pork steak in a rich gravy, with root vegetables, peas and sweetcorn.
Just the ticket for a cold winter's night
Ingredient
1-2
large potatoes
1/4 cup
mixed sweetcorn and garden peas
3 tablespoons
plain flour or cornflour (cornstarch)
350 ml
water
50 ml
sherry or port
2 tablespoons
ketchup
1 teaspoon
Worcestershire sauce
Cooking instructions
* Step 1
Slice your potatoe(s) without peeling, and preheat the oven to gas mark 5/190°C (355°F)
* Step 2
Slice each steak into 8 pieces
* Step 3
At this stage you might want to brown off the pork and onions in a skillet
* Step 4
Line an oven proof dish with sliced onion
* Step 5
Add a layer of pork
* Step 6
Onions again...
* Step 7
...then a final layer of pork
* Step 8
Add the sweetcorn and peas
* Step 9
Finally, add a layer of parsnips and carrots
* Step 10
Put the flour in a jug, then stir in the sherry and the water
* Step 11
Heat on high for 2-2½ minutes in the microwave, or in a saucepan until it starts to boil. Add the stockpot and allow to dissolve. Simmer on a low heat until it reduces to the thickness you prefer for gravy. Add more water if it gets too thick
* Step 12
Next, add the Worcestershire sauce and the ketchup to taste. Season if necessary
* Step 13
Don't season too much. The stockpot will do most of the work for you
* Step 14
Add to the dish until it almost covers the vegetables, but not quite
* Step 15
Cover in tin foil and cook for 90 minutes
* Step 16
Finally, remove from the oven, and remove the foil. Add a layer of potatoes, drizzle with the olive oil or butter, then season.
* Step 17
* Step 18
Put in the oven for another hour (uncovered) or until the potatoes have browned
* Step 19
Serve as is, or with a pickled vegetable, like beetroot or red cabbage
* Step 20
Note: if there is a photo you can click to enlarge it
5 . Tex's Killer Oven-Baked Club Sub 🐷🐔🍞
Tex's Killer Oven-Baked Club Sub 🐷🐔🍞
My search for the ultimate hot sandwich continues...
Ingredient
to taste
chunks of roast chicken 🍗
2-3 slices
smoked bacon (optional) 🐖
3 slices
Honey roast ham 🍖
to taste
Thousand Island dressing
to taste
smoked paprika (optional)
Cooking instructions
* Step 1
Cook the bacon (if using, I'm using a little bit of extra ham) until almost crispy, but not quite
* Step 2
* Step 3
Cut the bacon (if using) into chunks with scissors and allow to cool
* Step 4
Get your other ingredients ready to go
* Step 5
* Step 6
Deseed the tomato and roughly chop
* Step 7
* Step 8
Thinly slice your cheese
* Step 9
Cut a little lettuce from the heart, then roughly tear. Don't add so much to your sandwich that it overpowers the rest of the ingredients
* Step 10
Preheat the oven to a high heat
* Step 11
Slice the bread like you would a hot dog bun and line with ham. I'm using a panini-pressed ciabatta for the extra width
* Step 12
Add the bacon
* Step 13
Add the chicken then cover with cheese and a few chunks of tomato
* Step 14
* Step 15
Drizzle with Thousand Island dressing, add a little fresh parsley, and season with salt and pepper. I also sprinkle with smoked paprika at this point for a little heat
* Step 16
Add some more cheese, season again, and skewer the bread closed 🍢
* Step 17
* Step 18
Cook in the oven for a minimum of 8-10 minutes until the cheese bubbles. I'm cooking mine on a cast iron Welsh baking stone
* Step 19
The Welsh baking stone can be used in the oven like a pizza stone, for pastries, pies, and breads, or on the stove top, where they're great for cooking flat breads
* Step 20
Finish assembly by adding a little lettuce and some more tomato, then drizzling with a little more Thousand Island dressing
* Step 21
Serve as a snack or with French fries, and/or chips/potato crisps. I've also added a blob of houmous as a dip for the tortilla chips
Note: if there is a photo you can click to enlarge it
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