Wine, food, cooking and accessories

Recipe for braised lamb shank on mashed potatoes :

Ingredients
4 lamb shanks 300gm
2 onions roughly chopped
2 sprigs rosemary
1 lt beef or lamb stock
4 dessertspoon flour
200 ml red wine
1 tablespoon tomato puree
4 large potatoes
25gm butter
Salt and pepper

Method
Heat a large saucepan and add the shanks two at a time and brown evenly.
Remove and add the onions and brown then add the flour to absorb the fat add the tomato puree and mix together.

Add the wine slowly bring to the boil stirring regularly.

Add the lamb shanks and rosemary cover with a lid and and braise for 1 1/2 to 2 hours until tender, low heat at 140 degrees C.

Peel potatoes and cut into dices. Cover with salted boiling water and cook until soft. Drain and put back on the heat for about 45 seconds to evaporate any residual water.

Mash the potatoes and add the butter and seasoning to taste.

Serve a good helping of mashed potato topped with a shank of lamb and some red wine gravy.

Grab yourself a bargain (or something special) at our wine auction Saturday 28th November. Held at our Sheepbridge showroom the auction will take place between 11.00am to 1.00pm.

Lots range from bargain clearance wines ideal for Christmas drinking through to eclectic parcels of rare and vintage wines from France and boutique wineries.

How to make a healthy and delicious prawn stir fry :

Ingredients:
24 Raw King Prawns peeled black vain removed
3 carrots peeled
1 leek
24 mange tout
1 to 2 peppers Red
1 red onion
1/2 green chili
1 garlic clove
200gm fine noodles
3 dessert spoon oil
4 dessert spoon soy sauce
Salt and pepper

Instructions:
Prepare the vegetables first by cutting the carrot leek and peppers, mange tout and onion into fine strips then finely chop garlic and chili.

Cook the noodles as per the instructions and refresh under cold water.

Heat a stir fry pan and add the oil. Then add the prawns and cook for 2 minutes. Add the garlic red onion and chili for a further minute and then add carrot mage tout and leek plus the peppers and keep tossing the pan or stir. The vegetables should still be a little crunchy. Add the noodles and heat through.

Add the soy sauce and seasoning to finish and serve on a modern style plate.

Our Master Chefs recipe and instructions on how to make the perfect pan-fried fish and chips:

Ingredients:
8 Sea bream fillets
4 large potatoes
500ml sun flower oil
4 lemon wedges
Salt and pepper
30 gm butter

Instructions:
Peel the potatoes and place in a large pan with salted water and bring to the boil. Remove drain and cool under cold water before they are too well cooked.

Cut into thick slices and then into thick sticks. Put sunflower oil in a large pan and fill 1/3 full.

Check the fillets of sea bream for bones and then season with salt and pepper.

Heat a large frying pan with a little oil and butter and place 3 to 4 fillets at a time into the pan and cook until brown (2 to 3 minutes) turn over and finish cooking for another 1 to 2 minutes. Set aside and keep warm.

Place the chips in the oil filled pan and cook until golden. Drain and place on kitchen roll to absorb the grease and sprinkle with salt.

Serve with fat chips, lemon wedges and freshly baked bread

Superb recipe for Char grilled chicken with red pesto :

Ingredients:
4 skinless chicken breasts

Pesto
120gm sun dried tomatoes
1 clove garlic
25gm parmesan cheese
25gm pine nuts
130 ml olive oil
Salt and pepper

Instructions:
Heat un-greased grill over a medium heat for 5 minutes Lightly oil the rib of the pan and place the chicken breast on the pan

Season with salt and pepper

Leave on heat for 4 to 5 minutes so the chicken gets the distinctive sear lines Carefully turn over and do the other side for 4 to 5 minutes

To make the pesto place all ingredients in the blender, (pine nuts, garlic, Parmesan, olive oil and sun dried tomatoes) and blitz.

This can be done in a pestle and mortar if you don’t have a blender. It should be a paste texture. You can add more oil if the texture is not quite right.

Remove the chicken from the heat and serve with pasta of your choice with the pesto dressing.

Andrew, Simon and Russ managed 15 seconds of fame on Friday presenting a cheque for £10,000 live on BBC Children in Need at the regional Yorkshire TV event in Halifax. This is the first payment for money raised on the night with additional money still pouring in from the sales of the calendar and further donations by customers.

Edited version featuring Coghlans chef Russell Housley videoed during his storming performance at the David Lyle Master Chefs competition.

[youtube=http://www.youtube.com/watch?v=47SkJERkOgo]

We are pleased to announce we are now delivering our goods to Northern Ireland.

Watch Russell compete in the David Lyle Master Chefs competition where he came second. The file is quite large (200mb – 25 minutes) and will open in your default video player.

After much waiting I am pleased to announce the ice pocket decanter is now back in stock and ready to order for Christmas.