top of page
kebabs made from meat, green peppers, red peppers, yellow peppers and onions cooking on a

Ingredients

  • 500g stew

  • ¼ cup soy sauce

  • ½ cup teriyaki sauce

  • 1 cup red wine

  • 1 green bell pepper cut into cubes

  • 1 red bell pepper cut into cubes

  • 1 yellow bell pepper cut into cubes

  • 1 onion cut into pieces

  • 8oz mushrooms

  • Salt

  • Ground black pepper

Kebabs

Instructions

  1. Place meat in a deep dish. Pour in soy sauce, teriyaki sauce and wine

  2. Allow beef to marinate for 2 hours.

  3. Prepare bell peppers, mushrooms and onions. Place them in a large bowl and season to taste with salt and pepper.

  4. Thread beef, mushrooms, bell peppers and onion on to a skewer.

  5. Grill for about 3 minutes per side, or until the outside has a nice crust.

Ingredients

  • 500g minced beef

  • ½ a large onion finely chopped

  • ½ pint of white wine

  • ½ oz white sugar

  • 1 tablespoon of tomato puree

  • 1 egg (beaten)

  • 1 oz plain flour, seasoned

  • 2 teaspoons dried basil

  • 2oz white breadcrumbs

  • 8oz tinned tomatoes

  • Oil for frying

Meatballs in tomato & basil sauce

Instructions

  1. Mix beef, breadcrumbs, onion and egg together

  2. Form into 12 even sized balls

  3. Roll them in the seasoned flour

  4. Heat oil in a pan and add the balls. Fry them gently, allowing them to brown slightly then drain onto kitchen towel.

  5. Add remaining flour to the pan and stir, cooking for 2 minutes.

  6. Combine the tomatoes, tomato puree, sugar and basil and mix well.

  7. Add white wine and bring to the boil.

  8. Pour into a casserole dish, add the meatballs and cover.

  9. Cook for about 50 minutes at 175c ensuring the meatballs are well cooked.

meat meatballs in a rich tomato sauce.png
marinated chuck steak.png

Ingredients

  • Chuck steak

  • ¼ cup honey

  • ¼ cup red wine vinegar

  • ½ cup olive oil

  • 1 tsp red pepper flakes

  • 1½ tsp black pepper

  • 1½ tsp salt

  • 2 tbsp Worcestershire sauce

  • 5 sprigs fresh thyme

  • 5 cloves minced garlic

Marinade for chuck steak

Instructions

  1. Mix all ingredients in a bowl.

  2. Place the chuck steak in a freezer bag or shallow dish.

  3. Pour the marinade over the steak, ensuring it's fully coated.

  4. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.

  5. BBQ to desired taste.

Ingredients

  • 500g stew

  • ½ pint red wine

  • 1 tablespoon tomato puree

  • 6oz small button mushrooms

  • 8 small and peeled shallots

  • 14oz tinned tomatoes

  • Oil for frying

  • Seasoning

Jugged dexter

Instructions

  1. Fry the stew and onions in the oil

  2. Add mushrooms, tomatoes puree and wine

  3. Pour in tomatoes and bring gently to the boil.

  4. Pour into a casserole dish and cover with a lid.

  5. Place on a low shelf in a pre-heated oven and cook for 11/2 hours at 149c.

remove the carrots from jugged beef image.png
Screenshot 2025-05-28 145929.png

Ingredients

  • 4 fillet steaks

  • ¼ tablespoon chopped chives

  • 1 beaten egg

  • 1 tablespoon plain flour

  • 2 tablespoons olive oil

  • 2oz butter

  • 6oz bacon, finely chopped

  • 8oz mushrooms, sliced

  • Seasoning

  • Chives

  • Ready made puff pastry

Dexter fillet puff parcels

Instructions

  1. Heat oil in a large frying pan & brown meat on both sides, transfer to a plate and leave to cool.

  2. Add butter to a pan, saute mushrooms and bacon, remove from heat and add chives.

  3. On a floured board roll pastry and cut into four 8 inch squares ( you can use trimmings for pastry leaves for decoration).

  4. Place a cold steak on each piece of pastry, cover each steak with the bacon and mushroom mix.

  5. Brush edges of pastry with beaten egg, fold pastry over and pinch edges to seal.

  6. Brush parcel with beaten egg.

  7. Place the parcels on a baking tray and cook for about 25 minutes at 200c.

bottom of page