Patricio's Simple Recipes

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 ...