Slow cooked oxtail

Oxtail is worth seeking out as it is absolutely delicious and exceedingly nutritious! You can serve it on a bed of mash as below or make a terrine. Not always easy to find as an ox only has one tail! 

Ingredients: 

1 1/2 Kg of oxtails 

3 cloves of garlic

1 large chopped onion

1 chopped leek

3 small carrots

1 large table spoon of tomato puree

2 bay leaves

1 large sprig of thyme

1 large sprig of parsley

1 small sprig of rosemary 

1 bottle of red wine 

Method 

Preheat the oven to 220C / 350F 

Dry the oxtails , chop up the vegetables and put it all on a baking tray and bake it all in 

the oven for 30 minutes or till it has a bit of colour.

After browning, put it all in a slow cooker and let it simmer for 8-12 hours. if you make it in the evening

you can cook it over night.

Next day or later that day, take the meat up from the slow cooker and peel it of the bones.

Strain the stock and boil it up, reduce it to desired flavour .

Stock and meat can be used to make a terrine or serve it with a mash potato.

Chicken salad with bacon and mushrooms

Everyone loves a delicious summer salad and this one never fails to impress. It has been a favorite of the cooking school for many years . Easy to make and will keep in the fridge for a few days. 

serves 4 - 8

3-4 roasted chicken breast

1/2 a kilo (1 pound) mushrooms

Little bit of Mayonnaise ( with Dijon mustard)

Cream fraiche

salt & pepper

lemon juice

Optional 10 slices of pancetta for the topping! 

Method

Cut the chicken breast up in dices,

slice the mushrooms and fry them

on the thicker side; 

Make a small portion of mayo ( see recipe ) optional mix it with cream fraiche and  flavour it with curry, lemon juice salt and pepper.

Mix it all together and let it rest for an hour, taste it again.

serve it on toasted bread, in a bread roll or on a salad.

and optional top it up with fried crispy pancetta bacon.