The French Dip Sandwich

For those of you that follow my recipes, you will no doubt know of my love for Diners, Drive Ins and Dives, on the Food Network.

Want to hear something controversial? I love it more than Man VS Food! Yes, I did just say that!

One of the many recipes I have seen, is for the French Dip sandwich, and my own creation, based on last weeks Brisket recipe, can be found below.

Ingredients

• 1kg Beef Brisket
• 2 Large Onions
• 1 Pint of Beef Stock
• 1tbsp Worcester Sauce
• 1tbsp Soy Sauce
• Time
• Floury Baps

Directions

1. Follow my Slow Cooker Beef Brisket recipe in full, but don’t through away the onions or gravy that is left.

2. Drain the onions, and put the remaining gravy into a saucepan to heat up. Keep simmering on a low heat.

3. Put some of the brisket onto your baps. Add some onions on top, alongside some mustard maybe.

4. Put the lid on the sandwich, and then get your tongs ready.

5. Dip the sandwich into the gravy, and serve.

Seems a bit weird, but actually it is delicious.

Go for a half dip, or if you are fully up for it, a full dip!

Slow Cooker Brisket

Well, quite interestingly, I moved in with the love of my life recently, and have been enjoying cooking in a new kitchen, with some amazing ovens (especially for bread making).

But they aren’t the only cookers I have been using, as I have gotten to interact with my favourite piece of kitchen tech, the Slow Cooker.

Beetroot Ketchup

It’s amazing the things you come across when you are researching vegetarian food, considering everything has a vegetable or fruit based substitute.

Turkey Tagine

On the second meal of Christmas a beauty gave to me, a Moroccan dinner for the world to see!

This is a doozy, and even if you don’t have a Tagine, it is really easy to put together, assuming you get the spicing right.

Its a Christmas cracker!

Ingredients

• 3tbsp olive oil
• 1 Turkey Breast Steak
• 2 medium onions, chopped
• 2 Carrots, chopped
• 2 garlic cloves, chopped
• 1tsp ground ginger 
• 1tsp ground cumin
• 1tsp ground cinnamon
• 10 ready-to-eat dried apricots, cut into quarters
• 1 tin of Chickpeas
• 1 lemon, juiced
• 2tbsp honey 
• Small handful chopped Coriander
• 300ml (½pt) stock

How to make the Tagine

Heat your oven to 170C/325F/Gas Mark 3

1. Put the onions into a large frying pan, and cook until translucent. Add the spices, and get them mixed with the onions.

2. Add to a casserole dish (or Tagine if you have one) with the other vegetables and garlic.

3. Chop the turkey into cubes and fry until they have cooked on each side. Add to the casserole dish.

4. Chop up the apricots and add to the dish along with the chickpeas.

5. Mix the stock with the lemon juice and honey. Pour over the mixture in the casserole dish.

6. Put into the oven and cook for one and a half hours.

Enjoy with some Cous Cous and a drop of my Brussel Sprout coleslaw.

Chicken Stock

Whilst I would tend to use a huge amount of vegetable stock in

Chilli Con Carne

Chilli, as I had said in another post, wasn’t my favourite thing in the world, given the heat associated with it.

But having now added it to my diet through a variety of ways, I can’t get enough of it.

Cheese & Bacon Pasta

This is a recipe I have been making for close to 20 years, and it is very hard to beat.

Essentially a bastardisation of the Spaghetti Carbonara, this one is very easy to prepare and can be either baked in the oven or done on the hob. It’s your choice.