How To Make Apple Sauce

Serves:

4

Preparation Time:

10 minutes

Cooking Time:

20 minutes

You Will Need

• 3 large cooking apples (or Granny Smiths to substitute)
• 200 ml water
• 80 g sugar
• 1 chopping board
• 1 heavy bottomed saucepan
• 1 hand whisk
• 1 liquidiser (optional)
• 1 knife
• 1 peeler
• 1 spatula

Step 1:

Peel and dice the apples

Begin by peeling all three apples individually and then slice them in both directions to make small cubes. Discard the cores and any pips.

Step 2:

Put into the saucepan

Place the diced apple into the pan. Add 200ml of water and sprinkle with the sugar.

Cover with the saucepan lid.

Step 3:

Stew the apples

Over a low heat, bring the apples to a gentle simmer and stew them for 15 minutes.

Stir occasionally to avoid sticking.

Step 4:

Purée the apples

Once stewed, beat the apples to a purée in the pan with a hand whisk.

A smoother sauce can be made by putting the purée through a liquidiser.

Step 5:

Serve

Apple sauce is a traditional and delicious accompaniment for roast pork, duck dishes or cold meats.

How To Make Irish Stew And Dumplings

Serves:

4

Preparation Time:

10 minutes

Cooking Time:

2 hours 30 minutes

You Will Need

• 1 ¼ kg lamb or beef
• 2 tbsp of seasoned flour
• 350 g onions, sliced
• 220 g carrots, sliced
• 2 medium leeks, washed and sliced
• 1 large potato, peeled and diced
• 1 ¼ ltr chicken stock
• salt and pepper
• 2 bay leaves
• 250 ml red wine
• 25 g butter
• 4 tbsp oil
• and for the dumplings:
• 110 g self-raising flour
• 1 tbsp fresh parsley
• 50 g shredded suet
• 1 large saucepan
• 1 cutting board
• 1 serving dish
• 1 knife
• 1 slotted spoon
• 1 spoon
• 1 serving bowl

Step 1:

Cube the meat

Prepare the meat.Ideally the meat should be cut into 2cm cubes, but also remember that whilst getting rid of any excess fat it's good to leave some connective tissue as this adds to the overall flavour.

Sprinkle the meat cubes with seasoned flour.

Step 2:

Sear the meat

Heat up your saucepan and add a little oil and butter. Lightly sear the meat. You will probably have to do it in batches.

Step 3:

Prepare for stewing

Pour the wine into the pan to flavour the ingredients. Layer the meat, onions, carrots, leeks and potatoes on top.

Step 4:

Simmer

Pour in the stock and add the bay leaves. Bring it to a simmer. Let it cook for 2 hours with the lid on.

Step 5:

Prepare the dumplings

Now for the dumplings! Mix the flour, parsley, salt and pepper in a bowl. Gently add the suet. It should not be rubbed in. Add some cold water and gradually mix into an elastic dough.

When you have achieved the right consistency, divide the dough into eight dumplings.

Step 6:

Set aside the meat

Once the Irish stew is ready, remove all the meat and vegetables, transfer them to a warm serving dish and cover with foil. Strain the liquid into a smaller saucepan to cook the dumplings.

Step 7:

Cook the dumplings

Bring the remaining liquid back to the boil and put the dumplings in the pan. Cover them and leave them to boil for about 20 to 25 minutes.

Do not let them come off the boil.

Step 8:

Prepare to serve

Arrange the meat, vegetables and dumplings in your serving dish, pour over the sauce, sprinkle over the chopped parsley, taste and season if required.
Serve the Irish stew while piping hot.

How To Make Sausage Rolls

Serves:

10

Preparation Time:

25 minutes

Cooking Time:

20 minutes

Oven Temperature:

200

390° c - ° f

200

Step 1:

You will need …

• 380 g bought puff pastry
• 500 g sausage meat
• 1 egg, beaten
• plain flour for dusting
• 1 knife
• 1 wire rack
• 1 spoon
• 1 baking tray
• parchment paper
• 1 pastry brush

Step 2:

Preheat the oven

Set the oven to 200ºC (400ºF/ gas mark 6).

Step 3:

Prepare the baking tray

Lay a square of parchment paper onto the baking tray, ready for baking.

Step 4:

Make the sausage rolls

Sprinkle some flour onto your working surface, unroll the prerolled pastry and place it in the centre. Cut it into large rectangles, roughly 6cm by 7cm and spoon a generous tablespoonful of sausage meat into the centre of the rectangle.

Roll up the pastry and brush the edge lightly with the beaten to seal the pastry to the meat. Continue rolling upwards into a log shaped roll and lightly push down the edges of the pastry - a technique known as crimping. Repeat with the remaining pastry, to make roughly ten sausage rolls.

Step 5:

Transfer to the baking tray

Place the sausage rolls onto the baking tray, Make two diagonal incisions into the pastry and brush each of the rolls with the beaten egg.

Step 6:

Bake the sausage rolls

Place the tray into the centre of the oven and bake for 20 minutes until golden brown. Remove after this time.

Step 7:

Cool and serve

Transfer the sausage rolls onto the wire rack and set aside to cool. Serve warm or cold. These are great for parties and buffets.

How To Make Mayonnaise

Serves:

6

Preparation Time:

5 minutes

Cooking Time:

10 minutes

Step 1:

You will need….

• 2 egg yolks
• 1 ½ tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp whole grain mustard
• 300 ml vegetable oil
• salt and pepper
• 1 bowl
• 1 whisk

Step 2:

Mix ingredients

Firstly always ensure that the eggs used for this recipe are as fresh as possible and as the ingredients need to be mixed at room temperature, plan ahead. The eggs need to be removed from the fridge, 30 minutes before using. Mayonnaise is an emulsion, which is a mixture of two ingredients that wouldn't normally combine, such as oil and water. In the making of mayonnaise, the eggs and mustard are combined with the rapid beating action.

Put the egg yolks into a bowl. Using only the yolks will make a richer dressing. Follow with the lemon juice, Dijon mustard, whole grain mustard and salt and pepper. Whisk vigorously to fully combine into a fluffy, light consistency.

Step 3:

Add the oil

Now, the tricky bit. Slowly begin to drizzle in the oil, little by little, whilst constantly whisking, making sure that it's fully incorporated before adding more oil. Adding in the oil too quickly, will stop the ingredients from emulsifying and will break, or separate. When all the oil is used and the sauce begins to thicken and resists the beating action, it is ready to serve.

Step 4:

Serve

Your creamy, tangy mayonnaise, is now ready to enslave your taste buds! Try it on salads, burgers, cold meats and deep fried chips! It can't be frozen, but will keep for up to three days in the fridge.

How To Make Salmon Fishcakes

Serves:

4

Preparation Time:

15 minutes

Cooking Time:

40 minutes

You Will Need

• 900 g potatoes, peeled and sliced
• 900 g salmon fillets
• 25 g butter, melted
• 15 g dill, chopped
• 50 g flour, seasoned
• 2 eggs
• 150 g breadcrumbs
• 1 tbsp sunflower oil for frying
• salt and pepper
• 1 medium pan
• 1 colander
• 1 potato masher
• 1 plate
• 4 bowls
• 1 frying pan
• 1 slotted spoon
• cling film

Step 1:

Cook the potatoes

Boil the potatoes in salted water for 20 minutes or until soft then drain and tip them back into the pan.

Step 2:

Mash the potatoes

Mash the potatoes until smooth, transfer to a bowl and leave them to cool slightly.

Step 3:

Cook the fish

Bring some water to the boil in a pan. Add the fish, bring back to the boil and simmer for 8 minutes.

Step 4:

Drain the fish

When the fish is cooked lift out of the water with the slotted spoon, place on a plate and leave to cool.

Step 5:

Break up the fish

When the salmon is cool, peel off the skin, break it into large flakes and discard any bones.

Step 6:

Mix the fish

Put the fish into a bowl and add the mashed potatoes, melted butter, dill and some salt and pepper. Mix well.

Step 7:

Create the cakes

Shape the mixture into 8 rounds, about 2.5cm thick, cover with cling film and place in the fridge for 20 minutes.

Step 8:

Coat the fishcakes

Beat the eggs and place them alongside the flour, and breadcrumbs in three separate bowls. Dip the fish cakes into the flour, then into the egg and finally in the breadcrumbs, pressing them well to give an even coating.

Step 9:

Cook the fishcakes

Heat the sunflower oil in a frying pan. Fry the fish cakes in batches for about 4 minutes until crisp and golden in colour on both sides. Lift them out with a slotted spoon and drain briefly on kitchen paper.

Step 10:

Serve the dish

Serve two fish cakes on a plate with a green salad and a big dollop of tartare sauce.

How To Make Meat And Potato Pie

Serves:

4

Preparation Time:

40 minutes

Cooking Time:

40 minutes

Oven Temperature:

200

390° c - ° f

200

Step 1:

You will need …

• 500 g lamb shin , cubed
• 5 tbsp seasoned flour
• 6 tbsp vegetable oil
• 1 onion , peeled and sliced
• 2 carrots , peeled and sliced into cubes
• 350 ml beef stock
• 500 g potatoes , peeled, cubed, parboiled
• 1 packet of short crust pastry
• salt and pepper
• 1 beaten egg
• 1 medium saucepan with lid
• 1 oven proof dish
• 1 knife
• 1 spoon
• 1 pastry brush

Step 2:

Dust the meat

Sprinkle some flour over the cubed meat and mix it well together with your hands.

Step 3:

Fry the meat

Place the pan on a medium heat and add the oil. Allow to warm through and once warm add the floured meat and onions. Stir it all together with a spoon and allow the meat to brown, which will roughly take 3-4 minutes.

Step 4:

Cook the meat

When the meat is nicely browned add the carrots. Then season with salt and pepper. Stir it all together and bring it to the boil. Stir once more and cover with the lid. Turn the heat down to a simmer. Cook for roughly one hour until the meat is tender.

Step 5:

Preheat the oven

During the last fifteen minutes of cooking the meat, heat the oven to 220 degrees centigrade.

Step 6:

Add potatoes

Add the par boiled potatoes to the cooked meat and stir them in with your spoon.

Step 7:

Transfer to oven proof dish

Carefully pour the pan of meat into an oven proof dish, then smooth it over with your spoon.

Step 8:

Cover with pastry

Lay the pre rolled pastry over the dish and peel back the protective covering. Then continue to crimp down the pastry at the edges with your fingertips. Slice off any excess pastry and make several slits with your knife to help the pie breath. Then generously brush with the beaten egg wash to help it brown.

Step 9:

Bake

Place the pie in the bottom of the oven and bake for 40 min.

Step 10:

Remove from oven & serve

Remove from the oven when golden brown.

Serve straight from the dish along with some fresh green vegetables.

How To Make Extra Crispy Roast Potatoes

Serves:

4

Preparation Time:

15 minutes

Cooking Time:

1 hour 5 minutes

Oven Temperature:

220

430° c - ° f

220

Step 1:

You will need:

• 1 kg potatoes , peeled and cut to even sizes
• 80 g lard or any other fat
• salt and pepper
• 1 saucepan with lid
• 1 roasting tray
• 1 spoon

Step 2:

Preheat the oven

Set the oven to 220ºC (425ºF/ gas mark 7).

Step 3:

Parboil the potatoes

Place the potatoes into a saucepan of water. Cover with the pan lid and bring to a simmer. Allow them to cook for roughly 7-10 minutes. As we are par boiling, only their outer layer should be soft.

Step 4:

Prepare the roasting tray

While the potatoes are cooking, spoon the lard or fat into the roasting tray, place it into the upper part of the preheated oven and let it heat up. The fat must be very hot in order for the potatoes not to stick to the pan. They'll also turn out a lot crispier and tastier.

Step 5:

Drain the potatoes

Remove the pan from the heat and take it to the sink. Using a towel to protect your hands, carefully drain the water from the pot, using the lid to keep the potatoes in place.
Then with the lid still on, shake the potatoes in order to 'roughen them up'. This will help to create a crunchier coat. Finally, remove the lid and season with salt and pepper.

Step 6:

Bake

With great care, remove the hot tray from the oven. Carefully spoon each potato into the hot, sizzling fat. Be very careful not to burn yourself! Return the roasting tray to the oven and bake the potatoes for about 45 minutes. Half way through the cooking time, turn them over to ensure they are cooking evenly. Then place back in the oven to crisp on the other side. When they are golden brown, remove them from the oven.

Step 7:

Serve

Your extra crispy potatoes are now ready to serve. Sprinkle them with a little more salt and pepper before serving. They make a wonderful accompaniment to a Sunday roast, a chicken dinner or nicely cooked rib-eye steak. They are as versatile as they are tasty. Enjoy!

How To Make A Classic Quiche Lorraine

Classic Quiche Lorraine Recipe. A delicious combination of a cheese, bacon, and egg based quiche. A tasty option for lunch or dinner. Enjoy our classic Quiche Lorraine recipe.

Serves:

6

Preparation Time:

15 minutes

Cooking Time:

40 minutes

Oven Temperature:

160

320° c - ° f

160

Step 1:

You will need …

• 300 g shop crust pastry
• 250 g Gruyère cheese
• 200 g bacon, chopped
• 5 eggs beaten
• 100 ml milk
• 200 ml double cream
• 2 tbsp flour for dusting
• Salt and pepper
• 1 Pie tin 23cm / 9 inch in diameter
• 1 Frying pan
• Kitchen roll
• 1 rolling pin
• 1 fork
• Tongs
• 1 Circle of Parchment paper cut to size of pie tin

Step 2:

Preheat the oven

Begin by turning the oven to 160 degrees centigrade or gas mark 2.

Step 3:

Fry the bacon

Place a frying pan on a medium heat. Allow pan to warm through. Then add the bacon. Fry until crispy, stirring occasionally. Once crispy, tip the bacon onto a plate lined with kitchen roll to drain. Reserve for later.

Step 4:

Place the parchment

Taking your circle of parchment, carefully lay it into the pie tin. Dust it with flour to avoid the quiche sticking. And set aside.

Step 5:

Roll the pastry

Liberally sprinkle your work surface with flour. Then lay your ball of pastry into it. Dust the pastry with flour. And begin to roll out the pastry, into a thin flat sheet with your rolling pin, using the heel of your hand.

Step 6:

Lay the pastry

Taking your pastry sheet, carefully lay it over the paper in the pie tin. Mould it into the bottom and around the sides. Crimp down the edges with your fingers, which simply means to push down lightly. Then remove excess pastry from the edges.

Step 7:

Add the cheese and bacon

Evenly sprinkle first the cheese into the pie tin, and then the chopped bacon.

Step 8:

Make the egg mixture

Add milk into the bowl of beaten egg. Then follow with cream, salt and pepper. And combine well with a fork.

Step 9:

Add egg mix

When nicely combined, carefully pour the egg mix evenly over the bacon and cheese. It is now ready to bake.

Step 10:

Bake

Place the quiche into the centre of the preheated oven and bake for 30-40 minutes until it has set.

Step 11:

Serve

Allow to rest for 10 minutes before serving, as this will make it easier cut. Slice and serve hot or cold with some fresh parsley for garnish. And that's how to make classic quiche lorraine the VideoJug way. Enjoy!

How To Make Toad In The Hole

Toad in the Hole Recipe. This dish conjures up an odd image for a meal, but is definitely one of the finest English creations around. A firm favourite of the Videojug team. Devour our toad in the hole recipe.

Serves:

1

Preparation Time:

5 minutes

Cooking Time:

15 minutes

Oven Temperature:

360

180° c - ° f

360

You will need

• 6 sausages
• 4 1⁄3 oz plain flour
• 2 eggs
• ½ pt 0.25 litres milk
• 1 2⁄3 fl oz vegetable oil
• salt
• pepper
• large bowl
• balloon whisk
• oven dish

Step 2:

Cook the sausages

Pre-heat the oven to a temperature of 220ºc. Oil the oven dish, place the sausages in it and put them into the oven.

Step 3:

Make the batter

To make the batter in which the sausages - or toads - will wallow, tip flour into a mixing bowl and add salt and seasoning to taste.

Now make a well in the flour and crack the 2 eggs into the bottom. Whisk the eggs into the flour, then carry on whilst slowly adding the milk, all the while being careful that no lumps appear. At the end, the mixture should be thick and smooth.

Step 4:

Add the batter to the sausages

Back to the sausages. After 10 minutes of roasting, your toads will be nice and brown. Take the oven dish out, and pour the batter over them.

Now put the sausage and batter back in the oven for 20 minutes.

Step 5:

Remove from the oven

If everything's gone according to plan, the batter will have risen nicely around the sausages. Only then does this dish deserve its name… because if the batter does not rise, Toad in the Hole becomes another dish entirely: Frog in the Bog.

Step 5:

And serve

Accompany with green vegetables of your choice.

How To Make Roast Leg Of Lamb

Follow this Roast Leg of Lamb recipe to make a succulent, mouth-watering roast leg of lamb. This video teaches you how to cook the meat to your desired taste, and offers a Sunday Lunch alternative. Relish our Roast Leg of Lamb recipe.

Serves:

2 to 4

Preparation Time:

10 minutes

Cooking Time:

1 hour 15 minutes

Oven Temperature:

480

250° c - ° f

480

You Will Need

• 1 Leg of lamb weighing 1 1/2 to 2 kg
• 6 cloves of garlic, peeled and cut into 4 slices lengthwise
• 2 to 3 sprigs of rosemary
• 6 tbsp olive oil
• 2 tbsp wholegrain mustard
• Freshly ground black pepper
• Salt
• 1 roasting tray and rack
• 1 knife

Step 1:

Preheat the oven

Set the temperature at 250ºC, that's 475ºF or gas mark 9.

Step 2:

Season the lamb

Rub the leg of lamb with the mustard and generously season with salt and pepper.

Step 3:

Add the herbs

Make incisions in the lamb with a small knife and insert the garlic and rosemary.

Step 4:

Drizzle with oil and place on a roasting rack

Place the leg of lamb onto a roasting rack above the tray and drizzle over the olive oil.

Step 5:

Roast the lamb

Put the roasting tray in the oven and cook for 1 hour.

After about 30 minutes, lower the temperature to 200ºC (460ºF, gas mark 6) and continue cooking for the remaining 30 minutes.

Videojug tip – it is always best to cook meat when it is at room temperature.

Step 6:

Leave the meat to rest

After the cooking time, check that the lamb is ready.

Insert a knife into the thickest part of the leg. The cooked meat should be of a pinkish colour.

Remove it from the oven and leave to rest for 15 minutes.

Step 7:

Carve and serve

Carve the leg of lamb and serve with roast potatoes, a selection of vegetables, gravy and mint sauce.

How To Make Shepherd's Pie

Cheesy Shepherds Pie with a trace of sautéed onions accompanied by garden peas. One of the most popular and traditional dishes originating from the UK. Try our Shepherd's Pie recipe.

Serves:

4 to 6

Preparation Time:

30 minutes

Cooking Time:

1 hour

You Will Need

• 500 g potatoes for mashing
• 50 g grated cheddar cheese
• 1 tbsp vegetable oil
• 1 onion, diced
• 2 carrots, diced
• 2 sticks of celery, sliced
• 1 kg minced mutton (sheep)
• 30 ml beef broth or stock
• 1 tbsp flour combined with 1 tbsp of butter
• 150 g butter
• salt and pepper to season
• 100 ml milk
• 1 large skillet
• 1 large saucepan
• 1 baking dish 15cm deep
• 1 bowl
• 1 spatula or spoon
• 1 strainer
• 1 potato masher

Step 1:

Sauté the onions

Put some oil in a skillet and sauté the onions. When they are soft and starting to brown, remove them from the skillet using a slotted spoon and set to one side.

Step 2:

Prepare the carrots and celery

Sauté the carrots and celery until they start to brown.

Step 3:

Pre-heat the oven

Set the temperature of the oven at 220ºC.

Step 4:

Sauté the meat

Heat the oil with 50 grams of butter and add the meat, stirring it until it browns.

Step 5:

Add the vegetables

As it browns add the carrots and celery.

Step 6:

Add the stock

When the meat has browned add the stock and stir well.

Step 7:

Thicken with butter/flour

Stir in the butter and flour mixture to thicken the stock. Cook for a further couple of minutes and set the pan to one side.

Step 8:

Cook the potatoes

Boil the potatoes in salted water until soft.

Step 9:

Make potato purée

When the potatoes are soft, drain out the water and mash them with half of the remaining butter and grated cheese. If it is too thick add a little milk. When it has reached a smooth consistency stir in a pinch of salt and pepper to season.

Step 10:

Add the onions

Stir in the sautéed onions

Step 11:

Prepare the dish for the oven

Transfer the meat into the baking dish. Spread it out to make an even layer. Spoon over the mashed potato and tease the surface with a fork to create some texture. To finish, brush on the last of the melted butter.

Step 12:

Bake the shepherds pie

Place the shepherds pie in the oven and back for half an hour.

How To Make Garlic Bread

Garlic Bread Recipe. A very tasty accompaniment for soups or pasta dishes. All those garlic-lovers out there will find it impossible to resist! Experience our Garlic bread recipe.

Serves:

2

Preparation Time:

5 minutes

Cooking Time:

20 minutes

Oven Temperature:

175

350° c - ° f

175

Step 1:

You will need….

• 1 baguette
• 5 cloves of garlic
• 200 g butter
• 3 tbsp parsley, chopped
• salt and pepper
• 1 bowl
• 1 garlic crusher
• 1 knife
• 1 bread knife
• aluminium foil
• 1 chopping board
• 1 spoon

Step 2:

Preheat the oven

Set the temperature of the oven to 175ºC (325ºF/ gas mark 3.5).

Step 3:

Make the garlic butter

Spoon the butter into a small bowl. Place some of the garlic cloves into the crusher, squeeze the handle tightly down and scrape off the crushed garlic into the bowl. Continue this process until all the garlic has been crushed. Next, pour in the parsley, season with salt and pepper and stir well.

Step 4:

Slice and fill

Place the baguette onto the chopping board and cut across diagonally, into 2-3 cm slices, without cutting completely through the bread. Create a gap between the slices, add a dollop of the garlic butter, and smooth it down. Finally spread any remaining butter over the top of the baguette.

Step 5:

Wrap in foil

Unroll the aluminium foil and tear off a large enough piece to wrap the baguette. Place the garlic bread into the centre of the foil and wrap it up making sure that you seal the ends well.

Step 6:

Bake

Place the baguette into the centre of the oven and cook for ten minutes. Turn it over, cook for a further 10 minutes and remove it from the oven.

Step 7:

Serve

Once cooked, unwrap the baguette, cut through into slices and serve.

How To Make English Fish And Chips With Beer Batter

Our English Fish and Chips recipe will be a definite hit with those who love their fish fried in a tasty, light, crispy batter. Make sure you try our English Fish and Chips recipe - it's truly delicious!

Preparation Time:

10 minutes

Cooking Time:

15 minutes

Step 1:

You will need:

• 2 fish fillets (cod, haddock, or any other white fish)
• 1 ½ ltr vegetable oil or ground nut oil
• 140 g flour
• 50 g corn starch
• 1 tsp baking powder
• 1 egg
• 250 ml beer
• 1 tsp salt
• salt and pepper
• French fries to garnish
• 1 saucepan
• 2 bowls
• 1 whisk
• 1 slotted spoon
• 1 large fork
• 1 tray
• kitchen towel

Step 2:

Preheat oil

Begin by pouring all the oil into a large pan. Turn to a medium high heat. Let it heat until it becomes hot enough to fry, but it must not be smoking hot!

Step 3:

Make the batter

Now into a bowl, add the flour, the corn starch, the salt and the baking powder. Mix them together, until evenly combined and set aside.

Step 4:

Mix the egg and beer

Next, place the beer into a bowl. Add the egg. Whisk it together well until the egg and beer are evenly combined.

Step 5:

Complete the batter

Place the beer mixture into the bowl containing the flour mixture. And whisk well for a couple of minutes, to ensure that it combines smoothly, and is lump free. Then set it aside. You can now prepare your fish.

Step 6:

Prepare fish

Take a fillet and pat it dry using a piece of paper towel. This will help it fry better. Any excess water will only make the fish less crispy.
Next, run your fingers along its surface to ensure there are no small bones remaining. This is especially important if you are cooking for little children. Set it aside. And repeat with the other fillet.

Step 7:

Batter and fry

Before cooking the fish, it's wise to check that the oil is at the correct temperature to fry. Test it by dropping some of batter into the oil. If it fries immediately, without burning, it's at the correct temperature. Then with your large fork, dip one of the fillets into the bowl of batter and coat it completely. Carefully place the fillet into the hot oil, taking special care not to burn yourself in the process.

Make sure not to overfill the pan with fish. This will cause the temperature of oil to drop, making the batter less crispy and it can also make the fillets stick together in a lump!

Step 8:

Turn the fish

Let the fillet fry for roughly 4-7 minutes, depending on its size. Flip it at least once during this time, to ensure that it's cooking evenly. When the batter becomes a light golden brown, remove it from the pan. Transfer it to the tray lined with paper. Repeat exactly the same frying process with the remaining fillet.

Step 9:

Serve

Your fish in beer batter is now ready to serve. Season with salt and pepper and serve immediately. Traditionally, it goes well with chips or "French fries". This recipe can be found, here on the Video Jug website.

How To Make Roast Potatoes

Roast Potatoes Recipe. A perfect accompaniment to meat, fish or vegetarian dishes. What is Sunday lunch like without Roast Potatoes. Devour our Roast Potatoes recipe.

Serves:

6 people

Preparation Time:

5 minutes

Cooking Time:

1 hour 15 minutes

You Will Need

• 8 large floury potatoes
• 100 ml vegetable or olive oil
• salt and pepper
• 1 large saucepan
• 1 large roasting tin
• 1 peeler
• 1 fork

Step 1:

Prepare the potatoes

First, peel the potatoes. It's best to use a proper peeler as you will save a lot of the vegetable in comparison to using a knife.

Step 2:

Once you have peeled all of the potatoes cut them into egg-sized pieces.

Step 3:

Boil the potatoes

Gently, bring them to the boil and let them cook for about 8 minutes. Don't leave them to cook entirely.

Step 4:

Drain the water

Using the lid of the saucepan to stop the potatoes from falling out, drain the water away and let the potatoes cool completely.

Step 5:

Prepare the roasting tin

Meanwhile, pour enough oil into the roasting tin so that the bottom is covered and place it onto a high tray in the oven to heat thoroughly.

Step 6:

Heat the oven

Set the oven to 250ºC or gas mark 7 and begin to heat the oil.

Step 7:

Scratch the potatoes

Once cooled, scratch the surface of the potatoes with a fork.

Step 8:

Add the potatoes

When you see that the oil is sizzling hot, place the potatoes into the roasting tin. Turn them over in the oil to make sure they are covered before cooking.

Step 9:

Leave the potatoes to cook

Allow the potatoes to cook for 50-60 minutes. About halfway through the time, turn them over to make sure all sides get a crispy finish.

Step 10:

Check the potatoes

After the time is up, take a look to see what colour the potatoes are. They should end up a golden-brown, be crispy on the outside and soft on the inside.

Step 11:

Drain well and serve up

Remove the roast potatoes from the tin making sure that they don't carry too much oil and you're ready to serve up. Add salt and pepper to taste, and enjoy!

How To Make Beef Wellington

Beef Wellington Recipe. Beef Wellington is a succulent and hearty main course meal, great for dinner parties and quiet nights in. Devour our Beef Wellington recipe.

Serves:

2

Preparation Time:

30 minutes

Cooking Time:

35 minutes

Oven Temperature:

250

480° c - ° f

250

You Will Need :

• 600-800 g beef fillet, trimmed of fat
• 300-400 g puff pastry
• 75 g butter
• 4 tbsp vegetable oil
• 1 beaten egg
• 50 g plain flour
• 250 g finely chopped button mushrooms
• 1 small onion
• 1 clove of garlic, diced
• 1 tsp sage and thyme
• 25 g breadcrumbs
• 1 large chicken breast, minced
• salt and pepper
• 1 frying pan
• 1 heavy skillet
• 1 baking tray
• 1 pastry brush
• 1 spatula
• 1 spoon

Step 1:

Trim and season fillet

Trim the fillet of excess fat and cut it to size, then season with salt and pepper.

Step 2:

Sear the meat

Brown it well on all sides for about 5 minutes in the skillet with oil and butter. When it is done, put it aside to cool down while you prepare the stuffing.

Step 3:

Add the mushrooms and garlic

Cook the finely chopped mushrooms until soft but not completely done. Add the onions and garlic and cook for about another five minutes or until done. Finally, sprinkle the herbs over and stir in well. Transfer the mixture to a bowl or tray to cool.

Step 4:

Prepare the pastry

Sprinkle some flour on a clean, dry surface on which to place the pastry.

Step 5:

Finish stuffing mix

Combine the minced chicken and the breadcrumbs with the mushrooms, onions and herbs, (in a blender, preferably), and then spread the mixture evenly on the pastry leaving a 10cm border of pastry clear.

Step 6:

Wrap fillet in pastry

Place the fillet on the pastry ready for wrapping – put it in the centre and wrap over the dough to make a neat parcel trimming off any excess.

Step 7:

Prepare to bake

Place the wrapped fillet, with the join in the pastry underneath, in a buttered baking tray and brush the beaten egg onto the pastry to give it a nice golden glaze when baked.

It is now ready to bake, but first; leave it in the fridge for half an hour to rest and cool completely.

Step 8:

Bake the dish

After half an hour place the baking tray in the centre of an oven pre-heated to 250ºC and bake it for 35 minutes.

Step 9:

Carve and serve

This recipe will cook the meat to medium rare. Let it rest for 10 minutes after you take it out of the oven before you cut it. Carve the Beef Wellington into slices 10cms thick and serve 2 slices per person.

How To Make Roast Beef

Roast Beef Recipe. What is Sunday without a traditional roast beef dinner? This recipe teaches you how to cook the meat to your desired taste and gives you the perfect start to a wholesome meal. Appreciate our Roast Beef recipe.

Serves:

6 people

Preparation Time:

2 hours

Cooking Time:

1 hour

You Will Need :

• 2 kg beef sirloin
• 4 tsp wholegrain mustard
• 2 tsp olive oil
• salt
• fresh black pepper
• A bunch of chopped fresh rosemary
• 1 sturdy roasting tin and rack
• 1 medium sized bowl
• 1 good carving knife
• 1 meat thermometer

Step 1:

Preheat the oven

Before cooking this dish, you will need to preheat the oven to 245ºC or gas mark 9.

Step 2:

Prepare the meat

Clean any fat or sinew. Then, leave the beef to reach room temperature for at least two hours prior to cooking.

Mix the mustard, olive oil, and herbs in a bowl. Then smear it all over the surface of the meat until evenly covered.

Season the beef with salt and freshly ground black pepper.

Step 3:

Place the beef in the oven

Place the roasting tin in the middle of the oven and leave it for 15 minutes. Make sure the meat is above the tray, so the juices collect in the tray underneath.

Step 4:

Test to see if your beef is ready

For a rare roast, after 15 mins take the temperature of the meat. It should be around 54ºC.

For medium rare take the temperature after 20 mins, it should be around 60ºC.

For medium , wait 30 mins and test for 65ºC.

For well done, 40 mins and 75ºC.

Step 5:

Let the meat sit

Take the beef out and let it sit at room temperature for 15 minutes on the rack. Don't worry, it won't cool down during this time! This is to allow the juices to seep back into the meat and make it that bit more succulent.

Step 6:

Carve and serve the roast beef

The time has arrived to carve and serve. Remember to use a good, sharp carving knife to cut the meat properly.

Step 7:

Complete your roast dinner

To complete your traditional roast, we suggest you add the following: Yorkshire pudding is a typical companion to roast beef; roast potatoes; a variety of vegetables such as steamed carrots, roast parsnips or whichever take your fancy, and of course, gravy.

How To Make Yorkshire Pudding

Yorkshire Pudding Recipe. A traditional English side dish which no Sunday Roast dinner should be without! This is what Sunday's are all about. Relish our Yorkshire Pudding recipe.

Serves:

6 people

Preparation Time:

15 minutes

Cooking Time:

40 minutes

You Will Need :

• 120 g plain flour
• 3 eggs
• 280 ml milk
• 150 ml vegetable oil
• salt & freshly ground black pepper
• 1 bowl
• 1 sieve
• 1 whisk or electric hand whisk
• 1 large, roasting tin, 30 x 20 cm approximately or a baking tray with individual portions.

Step 1:

Prepare the roasting tin

Pour the vegetable oil into the roasting tin. It should completely cover the bottom of the tin. You need to heat the oil before adding the pudding mixture. If you are also making roast beef then your oven will already be hot. If not the temperature needs to be set to 220ºC or gas mark 7.

Step 2:

Sift the flour

Now gently sift the flour into the bowl. Once completed, make a well in the centre for the eggs to go into.

Step 3:

Add the eggs

Now break the eggs one by one directly into the well. Start beating the two ingredients together, slowly incorporating the flour into the egg.

Step 4:

Add the milk

Next add the milk and a generous pinch of salt and continue beating until a smooth batter is formed. You could even use an electric hand whisk to speed up the process.

Step 5:

Add the batter

Allow the vegetable oil to get really hot in the oven. Once the oil is ready carefully pour the batter into the tin. The oil should be hot enough so that it sizzles when the mixture is added. Then put it back into the oven.

Step 6:

Cook the yorkshire pudding

The yorkshire pudding will take between 15 and 20 minutes to rise and get crispy. It will also turn a golden-brown colour.

Step 7:

Serve and enjoy!

As soon as you see the yorkshire pudding is done, remove it from the oven and serve up straight away. If you allow it to sit the pudding can end up soggy! Serve as an accompaniment to a traditional roast dinner.

How To Make Sponge Cake

Sponge Cake Recipe. This light and airy recipe for sponge cake serves as the basis for many types of layered cake desserts like angel food cake. Enjoy our Sponge Cake recipe.

Serves:

6 to 8

Preparation Time:

10 minutes

Cooking Time:

1 hour 40 minutes

Oven Temperature:

360° c - ° f

Step 1:

You will need

• 8 eggs, separated to whites and yolks
• 190 g sugar
• 95 g flour
• 55 g corn starch
• 45 g butter, melted
• 1 tsp vanilla extract
• 1 mixer with whisk attachment
• 1 rubber spatula
• 1 spring-formed pan, 26cm diameter, lined with parchment
• 1 bowl
• 1 sieve
• 1 wooden skewer

Step 2:

Preheat the oven

The first thing that you need to do in preparing your sponge cake is to set your oven to 180°C, 350°F or gas mark 4.

Step 3:

Mix the egg yolks

Place the egg yolks into the mixer and mix them on a high speed until creamy. After a minute, add about 2 tbsp of sugar. Continue to mix for a few minutes more until the mixture becomes thicker.

You can now add the vanilla extract. Keep mixing until the mixture becomes double that of its original volume. Now turn off the machine and transfer the egg yolks to a separate bowl.

Wash your mixing bowl and the attachment well in preparation for whipping the egg whites.

TIP!

Make sure that the mixer attachment and bowl are washed extremely clean at this point. If not, any fat that remains on these utensils will affect the whipping of the egg whites. Make sure your things are spotless!

Step 4:

Whip the egg whites

Place whites into the clean mixer bowl. Beat them on high and let them whip until they become white and frothy. Now slowly add the sugar a bit at a time. The whipped egg whites mixture is ready when it clings to the beater attachment but does not drip. Once the mixture is nice and stiff, turn off the mixer.

Step 5:

Combine yolks and whites

Now you can introduce the egg yolks to the egg whites mixture. Add the whipped egg yolks into the egg whites and fold them in with the rubber spatula. Make sure not to over-mix.

Step 6:

Complete the batter

Next, we need to introduce the flour and corn starch to the eggs. Start by combining the flour and the corn starch in the sieve and using your hands, slowly sift it into the mixture. Sifting the flour will increase the amount of air in the cake, helping to make it even lighter.

Fold it all together remembering again not to over-mix and then add the melted butter to the batter, combining it in briefly.

Step 7:

Bake

Using your rubber spatula, you can now transfer the batter into the lined spring-form pan. Spread the batter evenly with the rubber spatula and give the pan a few good shakes to remove any air pockets that might remain.

Now put the cake into the oven and allow it to bake.

Step 8:

Remove the cake

After around 30 minutes, test the cake to see it is ready. Insert a wooden skewer into the centre of the cake. The cake is ready when the skewer comes out free of batter. Now set it aside to cool before removing it from the pan.

Once the cake is totally cooled, take a sharp knife and run it around the outside of the cake. Now remove the spring-form pan and there you have it, your sponge cake.

Step 9:

Serving Suggestions

Although sponge cake can be eaten as it is, it can be used as the base for many different layered cakes. We hope you enjoy your sponge cake - made the VideoJug way.

How To Make Apple Crumble

Apple Crumble Recipe. A simple but mouth-wateringly delicious recipe, which can be served hot or cold. Delight in our Apple Crumble recipe.

Serves:

4

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Oven Temperature:

300° c - ° f

You Will Need

• 4 cooking apples
• 250 g white sugar
• 200 g plain white flour
• 120 g butter
• 1 clove or cinnamon stick
• 1 wooden spoon
• 1 pan with lid
• 1 bowl
• 1 shallow oven proof serving dish

Step 1:

Peel the apples

Firstly, peel and core the apples and roughly dice them into chunks.

Step 2:

Cook the apples

Put the apple chunks into a pan, add three quarters of the sugar, the cinnamon stick or clove and cover.

Step 3:

Stew the apples

Allow to stew gently for half an hour, stirring occasionally with a wooden spoon. Keep checking as they can easily burn at the beginning.

Step 4:

Check the apples

Check that the fruit is cooked by mashing it a bit with the wooden spoon. The apples should be soft but not puréed.

Step 5:

Allow to cool

Put the apples into the serving dish and allow to cool.

Step 6:

Make the crumble

Mix the white flour, remaining sugar and the butter with your fingers in a bowl until it becomes like a breadcrumb consistency.

Step 7:

Preheat the oven

Set the temperature of the oven to 150ºC (300ºF/ gas mark 2).

Step 8:

Add the crumble topping

Cover the stewed apples with the crumble topping, without pressing down.

Step 9:

Cook the apple crumble

Bake for approximately 30 minutes or until the crumble is golden brown and crunchy.

Step 10:

Serve

Spoon a helping of apple crumble into a dish and serve with cream or ice cream.

How To Make Chicken Tikka Masala

Chicken Tikka Masala Recipe. A traditional and very popular Indian chicken dish which is bursting full of flavour and colour. Taste our Chicken Tikka Masala recipe.

Serves:

4

Preparation Time:

20 minutes

Cooking Time:

20 minutes

You Will Need :

• 3 chicken breasts
• 4 tbsp olive or groundnut oil
• 5 cardamom pods
• a 5cm cinnamon stick
• 1 ½ onions
• 2 tsp fresh ginger, minced
• 2 tsp garlic, minced
• 1 tsp cumin powder
• 1 tsp coriander powder
• ¼ tsp turmeric powder
• ½ to 1 tsp cayenne pepper
• 1 tbsp paprika
• 1 tsp garam masala powder
• 1 large tomato
• 1 tsp tomato purée
• 150 ml water
• Salt to taste
• Yoghurt or 1 tin coconut milk, if desired
• Fresh coriander to garnish
• 1 sharp knife
• 1 chopping board
• 1 plate or tray
• 1 mixing bowl
• 1 large wide pan
• 2 wooden or regular spoons
• 1 bowl for mixing the spices

Step 1:

Prepare the ingredients

First of all, chop up the tomato finely and set aside for later use. Next, finely chop the onions and set aside. Finally, cube the chicken breasts into bite-sized pieces, season with a little salt and also put to one side.

Step 2:

Make the masala paste

Mix together in a bowl the ginger, garlic, cumin, coriander, turmeric, cayenne, garam masala and paprika.

Step 3:

Flavour the oil and fry the onions

Put the oil into a pan over a medium heat. When hot, add the cardamom pods and cinnamon stick, leave for a few seconds and then remove. This flavours the oil, giving it a wonderful aroma. Add the onions and cook while stirring, until brown.

Step 4:

Add the spices

Add the masala paste and stir for a minute.

Step 5:

Add the remaining ingredients

Add the tomato and tomato purée and stir for a minute till thoroughly combined.

Pour in the water and bring to a gentle simmer, stirring constantly.

Taste the sauce and season with salt if necessary.

Step 6:

Cook the chicken

Add the chicken cubes and mix well into the masala. Simmer for 10-12 minutes, stirring every few minutes, until the chicken is cooked and tender. Check this by piercing the chicken with a sharp knife - if it goes straight through and comes out clean, it is done. For a weaker curry flavour, add either 1 small tin of coconut milk or 1 medium sized carton of yoghurt. Mix well and simmer for another 5 minutes.

Step 7:

Garnish and serve

Place the chicken on a serving dish, decorate with coriander leaves and serve.