| Grandma's Perfect Brisket!|
Ok here it is. Please please remember this is my Grandmas secret recipe, if she finds out that I have told anyone I am out of the will! so remember keep schtum!
You will need: 1 piece of Medium flat Brisket, 2 onions, 3 thickly sliced carrots, 4 large diced potatoes, salt, pepper, 3 bay leaves, 2 cloves of garlic, 1 telma beef stock cube and water.
What to do!
Heat the oven to 200 degrees C.
Fry the onions in a pan until golden brown
Season the meat with salt and pepper.
Mix the stock cube with the recommended amount of hot water.
In a suitably sized dish, cover the meat with all the other ingredients, and cover the dish with tin foil.
Put in the oven for 20 minutes at this temperature.
After 20 minutes, turn the oven down to about 130 degrees C and leave to cook for about 1 1/2 hours.
You can check to see how it's doing if you want at anytime and maybe even pour some more of the juices over the top.
When you stick your fork in and it is soft, it is done.
Slice it when its hot and serve with potatoes and vegetables.
Don't forget to have chunks of bread ready for dunking into the fantastically tasty gravy!
|Chicken Liver Pate|
Possibly the easiest and best recipe for Pate around (Richard developed it!)
What you need:
1 pack of Hod Hefer Chicken Liver, 1 large onion, Brandy, Rosemary, Basil, Salt, Pepper, 1 tablespoon of Oil.
Chop the onion.
Heat the oil in a frying pan. and put the onions in, along with a sprinkle of Rosemary, Basil, Salt and Pepper. Stir and cook until golden.
When the onions are golden brown pour a dash of Brandy into the pan, and cook for about 2-3 minutes.
Take the liver and the onion and put it all into a magimix thing(or whatever you have that will chop finely).
Turn it on and blend the mix until it is getting smooth. Remove the lid and scrape the sides, add another dash of Brandy and blend it again until it is smooth.
Put into a bowl, and cool.
Eat it with crackers and no concscience as it is a very low fat product!! and it tastes like heaven!