Seven Wells's Recipes

Spiced Honey Chops

sevenwells — Wed, 15 Sep 2010 13:23:53 +0000

Main Ingredients
An easy supper	Preparation Time: 0 minutes Cooking Time: 8 minutes
8 Lean lamb cutlets, chops or leg steaks 6 tablespoons runny Honey 1cm fresh Root Ginger, peeled and finely chopped 1 Garlic clove, peeled and finely chopped 2 tablespoons Soy sauce ¼ teaspoon Dried Chilli flakes 1 tablespoon Oil

Method
In a large bowl, mix together the honey, root ginger, garlic clove, soy sauce, chilli flakes and oil.Season to taste. Brush the lamb cutlets, chops or leg steaks with the sauce. Grill on a rack or barbeque for 6-8 minutes on each side on a moderate heat, basting occasionally with the remaining sauce. Serve perhaps with stir-fried noodles, vegetables and any remaining sauce

Method

In a large bowl, mix together the honey, root ginger, garlic clove, soy sauce, chilli flakes and oil.Season to taste.

Brush the lamb cutlets, chops or leg steaks with the sauce.

Grill on a rack or barbeque for 6-8 minutes on each side on a moderate heat, basting occasionally with the remaining sauce.

Serve perhaps with stir-fried noodles, vegetables and any remaining sauce

Irish Lamb Stew

sevenwells — Wed, 15 Sep 2010 13:10:32 +0000

A warming dish for cooler nights
	Preparation Time: 15 minutes Cooking Time: 90 minutes
900g Neck of Lamb, diced 1.4kg potatoes, peeled and thickly sliced 225g onions, sliced 225g leek, sliced 850ml chicken stock Bayleaf Salt & pepper Chives Parsley

Method
Layer the neck of lamb and vegetables alternately, season each layer.Cover with chicken stock and the bayleaf. Cook in a moderate oven for 1½ hours. Sprinkle on some chives and parsley before serving.

Method

Layer the neck of lamb and vegetables alternately, season each layer.Cover with chicken stock and the bayleaf.

Cook in a moderate oven for 1½ hours.

Sprinkle on some chives and parsley before serving.

Steak With Sage & Brie

sevenwells — Tue, 13 Jul 2010 11:49:42 +0000

Main Ingredients
Decadence for a summer evening	Preparation Time: 20 minutes Cooking Time: 6 minutes
2 Rump or Sirloin Steaks Rustic country bread 20ml (4tsps) Fruit chutney 15-30ml (1-2tbsp) Olive oil 1 small Garlic clove, peeled and finely sliced Fresh sage leaves 2oz Brie

Method
To make: Lightly toast 2 slices of rustic country bread. Spread with 10ml of fruit chutney of your choice. Meanwhile, heat olive oil in a pan and fry garlic clove and a small handful of sage leaves for 1 minute (keep a few sage leaves for garnish). Season 2 steaks and cook according to preference with the garlic and sage leaves. Arrange the steaks onto the bread slices. Slice the Brie and place on top of the steaks. Place under a hot grill for 2-3 minutes or until the cheese melts. Season with black pepper and garnish with remaining sage leaves.

Method

To make:
Lightly toast 2 slices of rustic country bread. Spread with 10ml of fruit chutney of your choice.

Meanwhile, heat olive oil in a pan and fry garlic clove and a small handful of sage leaves for 1 minute (keep a few sage leaves for garnish).

Season 2 steaks and cook according to preference with the garlic and sage leaves.

Arrange the steaks onto the bread slices.

Slice the Brie and place on top of the steaks.

Place under a hot grill for 2-3 minutes or until the cheese melts.

Season with black pepper and garnish with remaining sage leaves.

Sirloin Steaks with Chargrilled Radicchio

sevenwells — Tue, 13 Jul 2010 11:46:41 +0000

Main Ingredients
A gorgeously easy meal using a great cut – the divine sirloin.	Preparation Time: 10 minutes Cooking Time: 15 minutes
4 heads radicchio , quartered 4-5 tbsp olive oil 4 sirloin steaks, , weighing about 200g each 2 rosemary sprigs , stalks removed, leaves chopped lemon wedges, to garnish salt and freshly ground black pepper

Method
1. Heat a ridged stovetop griddle pan over medium-high heat. 2. Season the radicchio with salt, pepper, and a little olive oil. 3. Remove any excess fat from the steaks, and make small cuts around the edges to prevent them from curling up in the pan. Season with salt, pepper, rosemary and olive oil. 4. Place the radicchio on the griddle and cook for 3-4 minutes until browned with chargrill marks. Remove with tongs and leave in a warm place while you cook the steaks. 5. Place the steaks on the griddle. Depending on thickness and how well you like your steak done, grill for 2-3 minutes on each side for rare, 3-4 minutes per side for medium, and 4-5 minutes for well done. 6. While the meat is cooking, chop the radicchio in small strips and place it in the centre of individual warmed serving plates. Place the steak on top, drizzle with olive oil and garnish with lemon wedges.

Method

1. Heat a ridged stovetop griddle pan over medium-high heat. 2. Season the radicchio with salt, pepper, and a little olive oil. 3. Remove any excess fat from the steaks, and make small cuts around the edges to prevent them from curling up in the pan. Season with salt, pepper, rosemary and olive oil. 4. Place the radicchio on the griddle and cook for 3-4 minutes until browned with chargrill marks. Remove with tongs and leave in a warm place while you cook the steaks. 5. Place the steaks on the griddle. Depending on thickness and how well you like your steak done, grill for 2-3 minutes on each side for rare, 3-4 minutes per side for medium, and 4-5 minutes for well done. 6. While the meat is cooking, chop the radicchio in small strips and place it in the centre of individual warmed serving plates. Place the steak on top, drizzle with olive oil and garnish with lemon wedges.

Delicious Recipes From Seven Wells

sevenwells — Tue, 13 Jul 2010 10:34:28 +0000

Here at Seven Wells we are proud of our locally reared beef, so much so that we bought the local family butchers so we could help provide great food to families in and around Oundle and Peterborough. We have collected some of the most mouth-watering recipes and they will be appearing here. Enjoy.