Macaroni With 3 Cheeses
Ingredients
- 600ml Mitchells milk
- 300g macaroni
- 25g butter
- 25g plain flour
- 1 teaspoon English mustard powder
- 100g grated Cheddar cheese
- 50g grated Gruyere cheese
- 25g grated Parmesan
- Salt & freshly ground pepper
Method
Cook the macaroni in a large saucepan of boiling, salted water. Drain thoroughly. Melt the butter in a pan, stir in the flour and mustard powder and cook, stirring, for 30 seconds. Gradually whisk in the Mitchells milk, bring to the boil and then simmer for a few minutes to make a smooth sauce.
Stir in 75g of the cheddar cheese and all the Gruyere and Parmasan cheese until melted. Season to taste. Transfer to an oven-proof dish, top with the extra Cheddar cheese and place under a pre-heated grill until the top is golden.
Stovies
Ingredients
- 900g Potatoes, peeled and sliced
- 50g Beef Dripping or Oil
- 2 Onions, finely chopped
- 4 tbsp Gravy or Stock
- Left-Over Meat, (Beef, Lamb, Chicken), chopped
- Parsley, chopped
- Salt & freshly ground pepper
Method
Heat the dripping or oil in a large frying pan then add the onion and cook until soft and transparent, do NOT brown. Add the potatoes to the onions and stir/mix well. Cover the frying pan and cook for a further 10 minutes, stirring occasionally. Add the gravy or stock, meat, mixing thoroughly then season to taste.
Simmer in the frying pan for about an hour, stirring occasionally Garnish with parsley, serve with seasonal vegetables and oatcakes. Should serve 4
Skirlie
Ingredients
- 50g of butter or dripping
- 1 onion - finely chopped
- 175g oatmeal
- Salt and pepper
Method
Melt the butter in a pan and add the onion, frying gently to soften. Stir in the oatmeal, season and cook gently for 10 minutes. Serve with Stovies
Mince & Tatties
Ingredients
- 225g steak mince
- 1 large onion
- 5-6 tatties
- 1 beef stock cube
- Salt and freshly ground pepper
- 2 tablespoons Mitchells milk
- Desert spoon of butter
Method
Wash and peel the tatties, place in a pan of cold, salted water and cook until tender.
Brown the mince then add the chopped onion, stir often. Dissolve the stock cube in 400ml of boiling water and add to the pan. Simmer the mince for around 20 minutes.
When the potatoes are cooked, add some Mitchell’s milk, butter, pepper and salt to taste then mash the potato.
