Worcestershire Sauce

Mary’s Mushroom Kilpatrick

Ingredients:
6 field mushrooms
Splash olive oil
1 onion, chopped
2 cloves garlic, crushed
8 rashers bacon, chopped
1 tblspn Worcestershire sauce
Pepper

Method:
Chop the mushroom stalks and reserve the caps on a papered baking tray. Heat the oil in a frying pan and sauté the onion and garlic until tender. Add the mushroom stalks and bacon and cook these before stirring through the Worcestershire and a good grind of pepper. Divide the mixture between the mushroom caps and place into a 250° oven. Bake for 15 minutes. This is delicious served with mashed potato as an accompaniment to steak or on its own with salad.

Serves: 4-6

Note:
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
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Beef & Guinness Stew/Pie

Ingredients:
750g stewing steak (chuck or round steak)n2 onions, chopped roughlyn3 garlic clovesnOlive oiln3 tablespoons plain flournSalt & peppern500ml can Guinnessn1 cup beef stockn1 tablespoon Worcestershire saucen1 teaspoon tomato paste

Method:
Place an ovenproof pot on the stove & add onion, garlic and oil. Cook until this caramelises, then add the beef and brown on each side. Add in flour and stir, cooking for 3 mins before adding salt & pepper. Pour the Guinness over the top, bringing liquid to the boil & deglaze pan by scraping the sides of the pot to stir up anything that has stuck to the bottom. Allow to bubble on a medium heat for approx 8 mins to burn off the alcohol. Add enough stock so it just covers the meat (adjust amount as needed), then add all sauces. Bring to a simmer before putting on the lid and place in the oven at 180° for 90 mins to 2 hours until beautifully tender. Serve with dyed green mashed potatoes for a St Patricks Day twist. *To turn this into a pie, once the meat is tender place puff pastry over top of pot, score the top, glaze with beaten egg and bake as per packet instructions.

Serves: 4

Note:
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
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Ploughman’s Sandwich

Ingredients:
8 Slices thick bread
4 Cups grated cheddar
1 jar Piccalilli
1 Egg
Splash whipping cream
8 Slices ham
1 cup melted butter
Chives or Spring Onions
1 Dessert spoon Dijon mustard
1 Dessert spoon Worcestershire sauce

Topping:
1 cup cheddar, splash of cream and spring onions cut finely.

Method:
Mix melted butter with mustard and worcester sauce and set aside.
Mix 3 cups of cheddar cheese with piccalilli and the egg.
Butter both sides of bread, lay 4 slices out on a tray. Fill with ham and piccalilli mix, place top slice of bread cook in oven at 200 until brown. Remove and sprinkle on topping place back in oven until topping mix melts over top.

Serves: 2-4

Note:
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: