Jess's Messes

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Jess’s Messes Quick and Easy Marvellous Mulled Wine Recipe

Marvellous Mulled Wine It’s that time of year again, where Christmas comes a-calling. The snow is falling (in theory) and the mince pies are baking, all that’s missing is that perfect winter warmer drink to warm you to your toes. Here’s a quick and simple Jess’s Messes mulled wine recipe, that you can put together with little expense and within a few short minutes.

What do you need? 

Serves 4

750ml Red Wine

2 Tbsp Light Brown Sugar

1/2 Orange

6 Cloves

1 Cinnamon Stick

4 Slices Lemon

What do you do?

1. Empty the wine into a standard saucepan.

2. Add sugar, orange (studded with cloves) and cinnamon stick.

3. Stir to ensure sugar has dissolved and simmer slowly (do not boil) for around 10 minutes.

4. Serve with a slice of lemon. If using a glass be very careful that it’s not too hot, to ensure the glass doesn’t smash and extremely careful you don’t burn yourself on it – I’m not trying to be patronising, just a concerned lady! 🙂

Enjoy the Christmassy goodness!!P1080356100_3218


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Winter Warmer: Easy Steak & Mushroom Pie Recipe

steak pie recipeThe days are getting shorter, the nights are getting colder and the snow is drawing in. This may appear negative, but this means one thing and one thing only for Jess’s Messes – CHRISTMAS! Ok, so it means 2 things, Christmas and Winter Warmers. Sometimes there’s nothing better than being curled up in front of the fire, in your pyjamas with a steaming winter warmer and a glass of mulled wine. So to celebrate this time of year and the joy of winter warmers, here is a lovely and easy Steak & Mushroom Pie recipe.

What do you need?

Shortcrust Pastry

55g Butter

100g Plain Flour

1 Tsp Salt

Steak Filling

400g Braising Steak (Diced)

1 Tbsp Plain Flour

10ml Rapeseed Oil

1 White Onion (Sliced)

2 Cloves Garlic (crushed)

1 Tsp Thyme

200g Button Mushrooms

250ml Red Wine

800ml Beef Stock

Salt & Pepper

What do you do?

1. First job is to season the beef. Place flour, salt & pepper in a bowl and toss the beef in seasoned flour. Heat the oil in a pan and empty steak into pan – cook quickly until all browned.

2. Add onions, garlic and thyme, and cook on a lower heat, until onions have softened. Add mushrooms and cook for around 5 minutes.

3. Add wine and turn heat up to boil, when wine has almost disappeared add beef stock and bring to the boil again.

4. Turn the heat down to a simmer and leave for around 1 1/2 hours.

5. Meanwhile make the pastry – grate the butter into a bowl and add flour and salt. Rub together until in a breadcrumb like texture. Add 1 Tbsp of water and combine pastry together into a ball. place in the fridge until ready to use.

6. After 1 1/2 hours taste your ‘stew’ and season to taste. Transfer into an ovenproof dish.

7. Pre-heat the oven to Gas Mark 6 / 200°C. Roll out your pastry to about 1/2 cm thick and place on top of the ‘stew’.

8. Place in the oven for around 25-30 minutes. Serve with potato and greens of your choice.

The ultimate comfort food!

Enjoy

xx

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Slow Roast Belly Pork with Dauphinoise Potatoes

Hello food…..

Slow Roast Belly Pork with Dauphinoise Potatoes

It’s a lovely Sunday in August as I sit and write this… I was going to do a recipe for a Summer Roast Dinner. However, as I look out the window and see the grey clouds and wind, I have made a decision that a more Winter Warmer dish may be more appropriate.

Therefore, here is this dish……

It’s a slow cooking roast, but that’s the best way for melt in the moth Belly Pork and perfect crunchy crackling, so worth the work, and the wait!

What do you need?

Belly Pork

1 1/2kg Pork Belly
I Tbsp Rapeseed Oil
Salt

Dauphinoise Potatoes

6 Large White All Purpose Potatoes
3 Garlic Cloves
400ml Double Cream
Salt and Black Pepper

What do you do?

1. Rub the skin of the pork with the oil and plenty of salt. Place in the oven at Gas Mark 7/ 220 degrees C for 30 minutes, until the crackling has gone golden and crispy. Then, turn the oven down to Gas Mark 4/160 degrees C for a further 2 1/2 hours, basting every 30 minutes.
2. Meanwhile, finely slice the potatoes, use a mandolin (if you are confident enough to use one – as mentioned in the Beetroot and Goats Cheese Salad Recipe), or just a nice sharp knife, but get them as thin as possible.
3. Bash the garlic cloves and place in a bowl with the cream, potatoes, salt and pepper, mix well ensuring all potato slices are covered in cream.
4. Begin to layer up all slices of potato in a wide, shallow ovenproof dishes. Save the best slices for the top layer to ensure it looks pretty. Pour the cream and garlic mix over the top and press with a slotted spoon.
5. Place in the oven at Gas Mark 4/160 degrees C when the pork has been in for 1 1/2 hours. After 30 minutes press the potatoes again to allow the cream to spill over the top of the potatoes. Then leave to bake until the pork is ready.
6. When the pork is ready you can turn up the oven up again to Gas Mark 7 for 10 minutes to ensure the crackling is perfect.
7. Serve with some nice green veg and a Red Wine Jus (recipe to follow).


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Recipe of the week: Full of Beans Veggie Chilli

Hello food…..

One of the cheapest and tastiest meals around. Jess’s Messes does not claim the rights to this recipe, it is entirely from the lovely Ms Sarah Morrison, however I would like to share and spread it around so others can enjoy the beauty of this dish!

What do I need? – 4 portions

  • 200g Mixed dried beans (suggest – kidney, butter, cannellini)
  • 1 Red onion (diced)
  • 1 Garlic clove (crushed)
  • 1tbsp Hot chilli powder
  • 400g Chopped Tomatoes
  • 1tbsp Tomato Puree

What do I do?

1.  Soak the beans overnight in a large bowl of cold water.
2.  Drain and place in saucepan, cover with water and bring to boil – boil quickly for 10 minutes on a high heat.
3.  Reduce the heat and simmer for 45 minutes. Drain.
4.  Place beans, onion, garlic, chilli powder, tomatoes and puree in a pan and bring to the boil.
5.  Reduce the heat, cover and simmer for 25 minutes.
6.  Serve with tortillas/pitta/rice.
7.  Enjoy!

It might take a while to make, but it’s certainly worth it. So so tasty!

Thanks for the recipe Sarah!


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Saving Money on Food

Hello food…..

Day to day Jess’s Messes.

There is no doubt that when you want to eat relatively healthily and freshly that it becomes very expensive, so the housemate and I decided to create 5 pretty cheap meals, 1 each day of the week and make 6 portions of each. That way we could eat 2 portions on the day and freeze the 4 remaining ones, covering us for 30 meals!

The meal ideas had to still be tasty, as we want to enjoy food, but we just want to be able to spend a little less on it (and have more to spend on fun!).

Sarah and her amazing Lasanges!

So the meals we made were as follows:

  1. Veggie Bean Chilli – Guest Recipe
  2. Tasty, Tangy, Lovely Lasagne
  3. Terrific Thai Green Curry
  4. Chorizo and Roast Pepper Pasta
  5. Sausage Casserole

I unfortunately only have the recipe for the curry on here currently, but I will be adding the other recipes from now on, 1 a week! So for money saving, but incredibly tasty recipes – follow this blog! 🙂


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Recipe of the week: Sizzling Sausage Casserole

Hello food…..

Sizzling is used in this Jess’s Messes recipe, not to describe the noise of a sizzling sausage sizzling away in a sizzling pan (sizzling mentioned too many times?), it is in fact used to describe the spiciness of the dish. I made it nice and spicy to take the edge of a freezing cold day in rainy Manchester, but you can easily adjust the amount of Paprika to make it to your taste. I also added loads of vegetables. This is not necessarily essential, just a way of using things up!

What do I need?
(Serves 6)

A Sizzling Sausage
  • 1 Tbsp Sunflower Oil
  • 6 Sausages (chopped into about 6 pieces each)
  • 1 White Onion
  • 2 Cloves Garlic
  • 2 Carrots
  • 3 Medium Potatoes
  • 1 Courgette
  • 1 Red Pepper
  • 600g Chopped Tomatoes
  • 2 Bay Leaves
  • 1 Tsp Oregano
  • 2 Tsp Paprika
  • Salt and Pepper

How do I do it?

  1. Place the oil in a heavy based pan and heat. Add the chopped up bits of sausage and cook quickly until golden brown. Remove from pan.
  2. Dice the onions and crush the garlic – add to pan. Add a small amount of salt and the paprika and cook until onions have softended, but not coloured.
  3. Add the roughly chopped: carrots, potatoes, courgette, pepper and the chopped tomatoes and bring to the boil.
  4. Return the sausages to the pan and add oregano and bay leaves.
  5. Cover and leave to cook ont he hob at a medium heat for 30 minutes (or until potatoes have softened completely).
  6. Add salt and pepper to taste.

* You could add lentils if you want to bulk it out a bit! 🙂

Enjoy.

Check out the website: www.jesssmesses.co.uk