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Meat | Nick Coffer | My Daddy Cooks
[VIDEO] Ridiculously easy pork and leek stew

[VIDEO] Ridiculously easy pork and leek stew

Welcome to the latest of the videos I have been doing for Netmums. I must say, this is one of my favourite things to cook at home as it has everything you’d want from a home-cooked dish. It’s simple. foolproof, effortless and always gets scoffed down by the kids. The meat is tender and the balance of flavours is just lovely – they don’t even notice the big dollop of mustard in the dish! It is not too creamy, there is no alcohol left after the cooking and none of the flavours are too strong. Just a lovely, simple, child-friendly dish, perfect for these cold, early Spring days… A chef friend of mine, Hendrick Dutson from the lovely Crown pub in Henlow first made this dish for me. And this is an adaptation of his recipe… Preparation time 5 minutes Total cooking time 2 1/4 hours Serves 4 Preheat your oven to 170ºC/ 325ºC/ Gas Mark 3 500-600g diced shoulder of pork 2 leeks, finely sliced 1 onion, finely chopped 5 rashers of smoked streaky bacon, cut into small cubes 350ml cider 350ml chicken stock or water Fresh chopped thyme, or dried 1 tsp wholegrain mustard 2 dollops half-fat crème fraîche Salt and pepper to taste In an oven proof pan (with a lid), fry the bacon on a medium heat with a drizzle of oil until it is cooked and a little crispy. Remove it from the pan and set it aside in a bowl. Turn the heat up and add the pork. Cook it until it is sealed on all sides and starting to go brown. Add...
[VIDEO] Four brilliant healthy lunchbox ideas

[VIDEO] Four brilliant healthy lunchbox ideas

I did some work with Total Greek yoghurt over the summer and my challenge was to create 9 fun, tasty and healthy new lunchbox treats which would make a change from jam sarnies or salt and vinegar crisps. You have already seen the instant chocolate mousse which I posted earlier on in the week and here are four further delicious recipes. Probably my favourite of the four is my lamb gyro. It’s my take on the classic lamb sandwich, so synonymous with Greece. I had to be careful to ensure that the lamb stayed soft, moist and succulent when cooled down and I can promise you that it does if you follow my technique. Neither of my two kids are of school age but these gyros have become an instant hit in the house. As has the peanut butter dip. After all, Archie loves yoghurt and he loves peanut butter – what is not to like in mixing the two?! Plus it’s a great way to serve fruit slices… The fruit smoothie works brilliantly for breakfast as well as lunch. And the pasta salad uses the yoghurt in place of mayonnaise. A lighter choice, a different flavour – and a lovely snack, enhanced by some moreish crispy bacon. Peanut butter and Greek yoghurt dip This dip takes no time to prepare and is a great accompaniment to fruit. Feel free to slightly up the quantity of peanut butter if you would prefer your dip to be more, well, peanut buttery! Preparation time 5 minutes 3 tbsp Total Greek Yoghurt 2 tbsp smooth peanut butter A sprinkle of ground cinnamon...
[RADIO] Easy braised lamb shank recipe

[RADIO] Easy braised lamb shank recipe

You can hopefully forgive the fact that I haven’t done a new video for a few weeks. Baby Matilda is keeping us very busy (and sleep-deprived!) and, as always with a newborn, things are very chaotic around here. But my weekly Saturday BBC radio show carries on and I made these wonderfully easy and delicious lamb shanks this week. Listen to a full audio recording of me making this recipe here: http://www.mydaddycooks.com/wp-content/uploads/2011/02/lambshanks.mp3 Lamb shanks are such an under-rated cut of lamb. My butcher does them for under £3 each and a couple of them serve the three of us with some left over for sandwiches. It’s a hearty, homely cut which benefits from slow cooking, giving you meltingly tender meat. It is also nigh-on impossible to over-cook a lamb shank, perfect for sleep-deprived brains which cannot think straight! One of the earliest recipes we made on this blog was a slow cooked lamb shank dish which proved incredibly popular. This one is different because the lamb is braised in red wine. Obviously all the alcohol burns off so it is more than suitable for the whole family. Simple, comforting and effortless, this braised lamb shank recipe is hugely popular in our house. A perfect midweek meal for tired heads and bruised souls! Serves 4 Preparation time 10 mins Total cooking time 3 hours 3 lamb shanks 1 onion, chopped 2 sticks celery, chopped 1 carrot, peeled and chopped 1 clove garlic A good sprinkling of chopped rosemary 1 tbsp plain flour Approximately 500ml full-bodied red wine Salt and freshly ground pepper Olive oil Knob of butter **NOTE** You can...
[RADIO] Bacon, pea, red onion and cream pasta

[RADIO] Bacon, pea, red onion and cream pasta

As part of the first edition of my new show, Nick Coffer’s Weekend Kitchen (in it’s new Saturday midday slot), I pre-recorded a delicious recipe at home – bacon, pea and red onion pasta, with a creamy sauce. As I have said before, we eat pasta at least three times a week in this house and I particularly love pastas where the sauce is ready in the time it takes for the pasta itself to cook. When you consider that I always have rashers of good quality bacon in the freezer as a perfect “just-in-case” ingredient, it’ll come as no surprise that bacon pastas are a regular occurrence here too! This bacon, pea and bacon pasta is a classic, and a dead easy classic too. Impossible to get wrong, and impossible not to like. Here is the 4 minute recording of me cooking this live in my kitchen: http://www.mydaddycooks.com/wp-content/uploads/2011/01/baconpasta2.mp3 And here’s the full recipe (adapted from the 2 people recipe from the radio to serve a family of 4 people). If you want the full 10 page fact sheet from the show, full of great recipes, head over to the show’s BBC page. Farfale with a bacon, pea and red onion sauce Serves 4 Preparation time 5 minutes Total cooking time 15 minutes 400g pasta (farfale or penne work well) 1 red onion, finely sliced 6-8 rashers good quality cured bacon, sliced 3 handfuls frozen peas 2-4 tablespoons of crème fraîche Good squeeze of fresh lemon juice Salt and freshly ground pepper Freshly grated parmesan Cook the pasta according to the instructions on the packet. In a frying pan...
[RADIO] Easy slow roast shoulder of lamb (with trimmings!)

[RADIO] Easy slow roast shoulder of lamb (with trimmings!)

Listen to me slow roast my shoulder of lamb here on BBC iplayer ——————————————- Sunday saw the launch of my new radio show on BBC Three Counties Radio, “Three Counties Kitchen”. It goes out every Sunday, between 19.00-21.00 and features everything related to food and drink in Beds/Bucks/Herts and well beyond too. I will be cooking in my kitchen each week for the show and I wanted to start this week with a home cooking classic – roast lunch, with full trimmings. I don’t believe in worrying about cooking times for lamb. I just love to slow roast mine and a few extra minutes in the oven is not going to hurt it at all. As you will see, I just throw my shoulder of lamb in the oven and forget about it for four hours! I always serve my lamb with the full trimmings, including (controversially?) Yorkshire puddings. This post details how to prepare your roast meal so that everything – lamb, potatoes, Yorkshire puddings and vegetables – are all ready at the same time. Preparation time 15 minutes Total cooking time 4½ hours Serves 4-6 1 x 2kg shoulder of lamb on the bone 3 garlic cloves, thickly sliced Several short sprigs of rosemary 1 carrot, roughly chopped 2 sticks on celery, roughly chopped 1 onion, roughly chopped 300ml milk 4 eggs 120g plain flour 4 medium sized potatoes 300ml lamb stock 1 tbsp plain flour Salt, freshly ground pepper, olive oil and vegetable oil Preheat your oven to 170C/ 325F/ Gas Mark 3 Exactly 4½ hours before you want to serve your meal, take a large...
[VIDEO] Turbo Quick Shepherds Pie

[VIDEO] Turbo Quick Shepherds Pie

Say good-bye to your 2 hour shepherds pie! This is the turbo quick cheats version – and it was no less delicious whatsoever for it! Archie was rather stressful throughout the whole of yesterday, culminating in the recording of this video. Funnily enough, somehow a lot of it was not picked up by the camera but he was contrary, feisty – and bordering on delinquent at times! He was much less interested in cooking, much more interested in doing his own thing and basically making a mess! This is not a big deal in itself as our time in the kitchen is not just about cooking. But it certainly meant that this dish was fully stress-tested! And I can confirm that it is 100% stroppy-toddler-proof, which makes it a perfect dish for this blog! Preparation time 5-10 minutes Total cooking time 30-35 minutes 500g lamb mince 1 grated onion 2 grated garlic cloves 1 grated carrot 1 tbsp plain flour 1 large tin of baked beans (we used the reduced salt and sugar ones) A very generous dash of Worcester Sauce An equally generous squirt of tomato purée. 200ml of water/ beef stock/ chicken stock/ vegetable stock Approximately 900g of smallish potatoes (not new potatoes) Grated cheddar You will need your oven grill heated to its hottest setting if you are eating it immediately. If you are making the pie ahead, you will of course need to reheat it in a conventional oven before you serve it. In a large saucepan, bring some water to the boil and cook the potatoes. They will need about 20 minutes to be...
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