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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.

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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.

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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.

Ingredients​​​

  • 1 bone in shin (thors hammer)

  • ½ cup flat-leaf parsley, finely chopped

  • 1 clove garlic, finely chopped

  • 1 pint beef stock

  • 1 bottle of red wine

  • 1 fennel

  • 1 onion

  • 1 lemon

  • Handful of black olives, pitted (Niçoise or Kalamata)

  • Seasoning

  • Thyme

  • Oilive oil for frying

Thors hammer (bone in shin) with Gremolata

Instructions​​

  1. Preheat oven to 160°C / gas mark 3

  2. Season the Thors Hammer with salt and pepper.

  3. Heat some olive oil in a cast iron casserole dish and once hot, sear the beef until brown all over.

  4. Remove from the pan and rest.

  5. Roughly chop the carrots, onion and fennel, add to the pan with thyme, stirring briefly

  6. Place the beef on top of the vegetables and cover with the wine and stock. Bring to the boil, cover with a lid and place in the oven for 2.5 hours

  7. Make the Gremolata by combining in a bowl the finely chopped parsley and garlic.

  8. Using a vegetable peeler, remove the zest from the lemon and finely chop and add to the mix.

  9. Finely chop the black olives, add to the bowl and mix well. Season with a little salt and pepper

  10. Serve by carving the shin and divide between plates. Spoon over some cooking juices and sprinkle with the gremolata to finish

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Ingredients

  • Oxtail

  • 1 cup chopped onion

  • 1 tbsp minced garlic

  • 1 tbsp minced ginger

  • 1 tbsp soy sauce

  • 1 tbsp Worcestershire sauce

  • 1 cup chopped carrots

  • 1 cup chopped potatoes

  • 1 scotch bonnet pepper, whole

  • 1 tsp thyme

  • 1 tsp allspice

  • 2 tbsp vegetable oil

  • 2 cups beef stock

  • 2 tbsp brown sugar

  • Salt to taste

Mediterranean Oxtail

Instructions

  1. Heat 2 tbsp vegetable oil in a large pot.

  2. Add the oxtail to the pot. Browning on all sides for approx. 10 minutes.

  3. Remove the oxtail and set to the side

  4. Add to the pot, 1 cup chopped onion, 1tbsp minced garlic, 1 tbsp minced ginger, cooking for approx. 2 minute until fragrant.

  5. Stir in 2 tbsp brown sugar, cooking for approx. 3 minutes until it melts and creates a caramel. Keep stirring to avoid burning.

  6. Return the oxtail to the pot adding 1 tbsp soy sauce, 1 tbsp Worcestershire sauce, 2 cups of beef stock.

  7. Add 1 cup chopped carrots 1 cup chopped potatoes, 1 scotch bonnet pepper, 1 tsp thyme and 1 tsp all spice and bring to the boil

  8. Return the heat to low, cover and simmer for three hours or until oxtail is tender.

  9. Season with Salt to taste.

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