Patricio's Simple Recipes

 Mashed potatoes should be simple to make and to some people it is; if you do not want lumpy mashed potato I have a simple answer for this. Using 11/2 Kg of Maris piper or (white potatoes from your local supermarket)  125ml Milk (full or semi skimmed) 1 TBLS butter Pinch of salt. the most important preparation is how you begin,  Peel the potatoes, then cut into even sizes about 35 mm/11/2” across Place the potatoes in to a saucepan and fill with water to just cover all of them add a pinch of salt. Place on a high heat until boiling then reduce the heat on a low to medium setting and let simmer When you can push a fork through the potatoes without any resistance, drain thoroughly and place back on heat to get rid of any water remaining,  Add butter, a pinch of salt and gradually pour the milk,( do not use a masher at this point). Using a wooden spoon or spatula beat the potatoes and add milk to the softness required, then finish with a masher. One last beat with a spo...

Very tasty, I like to use red onion with steak but any onion will do. Ingredients: Tbls of Olive oil 70 grams butter 4 Onions Pinch or two of salt,  2 teaspoons of brown sugar  100ml Red wine Tbls Balsamic vinegar Method  Peel and slice the onion to your liking, I slice lengths. Melt the butter Add onions Cook on low heat for Ten minutes in Olive oil  Add salt, sugar and red wine Continue to cook on a low hob for a further 30 - 40 minutes Add  balsamic vinegar to deglaze and add flavour to this delicious dish then serve  

Im not a lover of vegetables unless they are Curried or in a soup.  this is a delicious way of enjoying a few, I like to add Chillies to mine. Ingredients 2 Small potatoes, cubed 2 small onions diced 500 grams Carrots, small even cubes 1 tsp coriander Powder Half a packet of fresh coriander, chopped 1 clove of Garlic 1 Chicken stock & 1 Vegetable stock (add to 11/2 Litres of water, off the boil) (Half a chopped chilli) if you like How to make Spoon 1 tbsp of Vegetable oil into a large saucepan place in the Onion & cook for 3 minutes on a medium heat Add the Garlic, Coriander powder, potatoes, mix and cook for a further 2 minutes Season with salt and pepper,  Now put in the carrots and Chicken/Vegetable Stock, simmer for 20 minutes until the carrots are tender (To make this soup silky add 20 grams of Butter) Now your soup is ready, add fresh Coriander  (and chilli) then Blitz in a blender, please do this in 2 halves, due to the quantity of soup, reheat and Serve.

follow this delicious guide for a perfect steak. Steak is easy using either a ribbed/unribbed frying pan or a griddle on top of the stove, cooking is the same either way. When buying steak whether it’s sirloin, Rump including Ribeye, most supermarkets supply very good steaks very cheaply, I only advise when looking, make sure there is a good ribbing of fat throughout the meat as it will break down during the cooking process and leave a very tender mouthwatering meal. This is not a recipe because a good steak can only be cooked with practice, no’  this page is moreover for the person that is worried about getting it right. When you’ve unwrapped your steak, give it a rub over with kitchen paper to remove excess moisture, then use a good quality oil such as olive oil or rapeseed oil, Do Not put oil in the pan!, I can’t emphasise that enough, rub it gently over the steak with your hands but not too much, grate black pepper over each side of the steak and press that in, but not salt ...

I love Wiener Schnitzel, delicious with a Mushroom sauce, you can either use packet breadcrumbs white or Golden, I like to make my own which is such an easy process and a lot cheaper, as an accompaniment I serve with Mashed potato or au gratin potatoes plus any vegetables that takes your fancy Making simple Breadcrumbs you need 3 slices of white/seeded or Wholemeal bread, place them in a hot oven at 220’c for 5 minutes or until they are dry and firm but not toasted, then break them into 2”squares, place them in a food processor/blender to make perfect breadcrumbs.  Ingredients   150ml Olive oil Breadcrumbs Sliced Veal (if veal is not your thing try pork steaks as a lovely alternative) Parsley (Chopped fresh or dry) 3 Eggs Plain flour Salt & Black pepper for seasoning  #See additional recipe for Patricio’s Mushroom sauce# How to make Wiener Schnitzels Set the oven on Temperature 180'C  Take each individual piece of veal or pork, wrap in clingfilm...

bellissime Lasagne, one of my favourite dishes, I do not put carrots on one though, simply wrong, this is my own way of cooking it and most people who try my Lasagne think it’s awesome. I hope you do. I ngredients  1tbl Olive oil 1 medium onion - finely diced 3 cloves of garlic - Minced 1kg Minced Beef 1kg Minced Pork, (you could add bacon too) 1 tbsn tomato purée 2 tins of chopped tomatoes  1 tbsn dried Parsley 1 tbsn dried Basil  1/2 tbsn dried oregano 300 ml  of red wine or  water 1 stock cube, pot of Beef 1 packet of dried Lasagna Sheets (I prefer egg lasagna) For the Bechamel sauce 60 Grams Butter 1tbsn Plain Flour 1- 1/2 pints Milk 600 grms Cheddar Cheese, 200grms for topping 1 packet buffalo Mozzarella (if required) Parmesan Cheese Sea Salt and black pepper Preparing  Lasagne meat Begin by placing 1 tbsp of olive oil into a large saucepan and heat on a high setting Add the onion, cook for 1 minute or until soft then add ...

Boiled eggs are simple, and delicious. If your worried about getting a lovely runny soft boiled egg then you shouldn’t need to, just follow these simple instructions. ingredients 2 medium eggs  Vinegar Sea salt, Black pepper  Instructions Boil a small saucepan of water with just enough to cover the eggs.  Add a drop of vinegar. spoon the eggs one by one into the saucepan then turn up to boil again.  Boil for one minute then remove from the heat but leave the eggs in the water and time for 6 minutes.  (If larger eggs, add 30 seconds or if you prefer them firmer cooked). Pour cold water over the eggs in the saucepan then place on egg cups and crack the tops with a spoon, great with toasted soldiers. Top with sea salt and black pepper...... lovely.  

I love a good mushroom sauce, it’s great with steak, wiener shnitchell and many other things. Ingredients 2 tbls Olive oil 3 small Shallots (or 1 Onion) finely diced 1 Garlic clove finely diced 150 ml of White wine or Brandy, Cognac 20 ml Sherry Vinegar 250 grams Button, White or chestnut Mushrooms 1 Chicken Stock cube or pot Small fist  of fresh Parsley or 1 tbls of dried parsley 75ml double cream or Creme fraiche Salt and pepper for seasoning. How to make Place the Olive oil into a deep frying pan at a medium to high heat Add the Shallots or onion, Cook 3 minutes until softening but not burnt. Add the Garlic cook for 30 seconds more Add chopped or sliced Mushrooms, depends how you like them, Cook 5 minutes until softened then add the sherry vinegar. Season the dish with pepper and salt. Pour a glass of Wine or Brandy to drink  Pour Wine or Brandy into the frying pan, cook for 3 minutes to cook off the alcohol then add the Chicken Stock cube. Pu...

This is for as many people as you like Preparation Fill a small bowl with Ice. Fill a medium saucepan with cold water and bring to the boil add malt Vinegar (Hint - place egg in a glass of water to see if it fresh, if it sinks it is fresh, if it floats then chuck it away) Cooking Break an egg into a cup carefully so as not to break the yolk. Whisk the saucepan as it is just off boiling water to form a vortex gently drop 1 egg into the middle of the vortex then leave for 3 minutes  When cooked place the poached egg on the prepared ice, clear the scum from the water and repeat until you have as many poached eggs as required after the last egg is placed on the ice, leave the eggs to cool for at least 5 minutes. Place them on a separate dish and trim any scraggy bits off with scissors to make them look beautiful. To finish, when ready for them, place the poached eggs back into hot water for a minute then serve. Season with sea salt and black pepper. (They can ...

Serves 4 Ingredients 6 - 8 Large Eggs 200 Ml Semi Skimmed milk (or single cream) Pinch of Sea salt Pinch of Black Pepper A large knob of butter Preparation Put saucepan on the heat, medium setting Place the eggs in a bowl add the milk or cream add the salt (not the pepper) whisk together until yellow through. Cooking Melt the butter in the saucepan when the butter is almost melted pour in the egg mixture  stir gently with a wooden spoon taking the egg from the side and bottom of the saucepan only,  not allowing it to settle (it may burn if you leave it) keep stirring the egg gently around as a whole until the scrambled egg is done. Serve on toast on its own or with bacon  sprinkle salt and then the black pepper.  (I love my scrambled egg as a soft but firm mass, not bits, hence using a wooden spoon and not a whisk)