RecipesDish typeMain courseStew and casseroleGameThis is a delicious venison stew recipe that is easy and cheap to make. Delicious with creamy mashed potatoes or polenta.30 people made thisIngredientsServes: 4 2 tablespoons olive oil1 onion, chopped2 cloves minced garlic450g venison, cut into strips2 (400g) tins chopped tomatoes200g sliced mushrooms1/2 teaspoon dried thyme1/2 teaspoon dried sage1/4 teaspoon dried tarragon1/4 teaspoon saltMethodPrep:10min ›Cook:45min ›Ready in:55minHeat the olive oil in a large frying pan over medium heat; cook and stir the onion and garlic in the hot oil until the onion is translucent, about 5 minutes.
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Learn how to joint a whole chicken to save money and waste less. Whole chickens are cheaper than buying ready-prepared pieces, and you& 39;ll also be able to use various parts to make homemade chicken stock.What you& 39;ll need1 whole chickenSharp chef& 39;s knifeCutting board1Pull the wing away from the body and separate the wing from the breast by cutting through the joint.
Picture by:nt_bellaLearn how to make cheesecake with our easy step-by-step guide. With foolproof photos and fail-safe tips, you& 39;re guaranteed a perfect baked cheesecake every time.Ingredients200g digestive biscuits50g caster sugar50g butter, melted1kg cream cheese200g caster sugar4 eggszest of 1 lemon2 tablespoons freshly squeezed lemon juice1 teaspoon vanilla extract250ml soured cream1First, prepare all of your ingredients.
A double boiler, also called a bain-marie or water bath, sounds like a fancy kitchen gadget, but it is actually easy to make out of basic tools you already have in your kitchen. Use double boilers to melt chocolate, as shown here, and for other recipes, such as Hollandaise sauce or zabaglione.
Vanessa Greaves|These classic autumn treats are tempting apples, indeed. But the biggest challenge to making them is getting the slippery, melted toffee to stick to the apple& 39;s slick surface. Here& 39;s what to do so they turn out party-perfect every time.Apples: Clean, cold, dry• Choose firm apples with no soft spots or blemishes• Wash and dry them thoroughly, remove the stem and insert wooden sticks• Chill prepped apples in the freezer while you prepare the toffeeToffee: Not too hot• Follow recipe method to melt toffee in a bowl or measuring jug that& 39;s deep enough for dipping the apples• Let melted toffee cool for a few minutes so that it thickens.
Avoid lumps To ensure lump-free thickening when making sauces, such bechamel, the liquid ingredient should be cold or room temperature, and slowly whisked into the hot roux.Make ahead You can make a large batch of roux and store it in the fridge to use as and when needed. Simply pour the cooked roux into a heatproof container and allow to cool.
Green beans are easy to grow, whether you plant bush beans or pole beans. By staggering the planting times, you can harvest beans into early autumn. This article tells you how to select, plant, maintain and harvest green beans.Beans at a glanceAs with other types of beans, green beans are an annual vegetable that is directly sown into the garden in spring when the soil has warmed (with the exception of broad beans, which require cooler temperatures).
Preparing aubergine before cooking involves salting and letting it rest. While the task may seem tedious, many cooks agree it results in aubergine with better flavour and texture. Read on to learn how to prepare aubergine, step-by-step!What you& 39;ll need:• Aubergine• Salt• Colander• Dish or bowl• Plate• Weights1Cut or slice the aubergine as directed in your recipe.
Looking for party food ideas that are festive but easy? We have three ways with smoked salmon that are sure to have your guests asking for more!What you& 39;ll needSee the list of ingredients for all three recipes below, then be sure to click through to the recipes to add your photos, ratings and reviews!
When the work week gets a little crazy, home-cooked meals made in advance are a true life saver! Learn how to freeze with ease with these stress-busting tips.Why freeze?Save time When pressed for time, you& 39;ll thank yourself when you have a wholesome, home-cooked dish in the freezer that simply needs to thaw or bake off in the oven with little or no prep necessary.
Picture by:SunFlowerIf you& 39;re trying to get to your five a day but not always succeeding, check out these top tips to learn how to easily work more veg into your daily routine.1Serve veg in the rawPut a plate of sliced raw veggies on the table with dinner. Carrots, celery, cucumbers and green peppers are all fantastically crunchy and great for dipping into houmous or other healthy dips.
Lettuce is easy to grow from seed all season long. It likes full sun in spring and fall, and some shade in the summer. This article tells you how to seed and reseed lettuce all season long and how to care, harvest and store lettuce.Growing lettuce at a glanceYou can grow lettuce from spring to early autumn.
Picture by:chibi chefThough you may think you know how to cook pasta, there are a few simple tricks cooks use to ensure their pasta is perfect every time.Tools of the tradeStart with these tools, and you& 39;re well on your way to perfect pasta:A large six to eight-litre potFour to six litres of cold waterOne to two tablespoons of saltA wooden or long-handled spoon, andA colander for draining the pastaPasta, step-by-stepTo cook evenly and prevent it from sticking together, pasta needs space.
Picture by:mominmlYou might not be able to roast your Christmas turkey a week in advance, but there are lots of make-ahead Christmas recipes that will help you relax and enjoy the big day.Make and freezeThe first key to getting ahead is making and freezing - you can do this as early as November, and everything you freeze will taste freshly made.
Diana MoutsopoulosPumpkin is delicious in soups and cakes, but why stop there? Check out these unique ideas for a delicious pumpkin-filled autumn!Super soft cookies1These cookies are soft and cake-like, like a little pumpkin pillow. Using pumpkin also means that you don& 39;t need to use as much fat, so they& 39;re lighter than the average butter-laden cookie.
Picture by:CHANDRA6Chicken breast fillets are the most expensive cut of chicken in the supermarket. By learning to debone your own chicken breasts, you& 39;ll be saving money without a lot of effort.The process for removing the bone from a chicken breast is a very simple one: you& 39;ll master the method in no time at all.
Dr Fiorella AmodioGluten free flour has less protein than wheat flour, making pastry a difficult task for even the most seasoned home baker. Read on to learn top tips and tricks for how to make gluten free pastry.Converting from non-GF recipes1It is not a good idea to try to convert a regular pastry recipe into a gluten free one, unless you are very familiar with the recipe and your gluten free ingredients.
The best defence for your garden is a strong offence: identifying your problem precisely, keeping your garden tidy, maintaining your plants, selecting disease-resistant varieties, rotating crops and using nature – not chemicals – to combat unwanted intruders.Know your enemyYou can only effectively fight something if you identify precisely what you are up against.
Sometimes it seems like everything is better with garlic. Learn how to chop garlic with ease for use in all of your favourite recipes.1Pop open the bulbA garlic bulb is covered with layers of paperlike outer skin. Peel this away to reveal tightly packed individual cloves, each of which is also encased in a thin, papery skin.
Use this helpful guide to find baking and cooking conversions between metric, imperial and US cup measures.Convert carefullyFor most home cooks, an extra gram or two of an ingredient won& 39;t make much of a difference. Once you start working with larger quantities, however, precision counts: an incorrect measurement can throw off a ratio and ruin a recipe.
Want moist, succulent and juicy chicken? The secret is in how you barbecue! Get all the tips you need to learn how to barbecue chicken to perfection.1Choose your chickenWhen you’re choosing chicken for the barbecue, remember that boneless pieces cook faster than bone-in.