North Europe

Marinated Leg of Lamb with Cream Sauce

Marinated-Leg-of-Lamb-with-Cream-SauceIngredients:
* 2 kg (4 lb) leg of lamb
* 300 ml (1/2 pint) dry white wine
* 1 onion, thinly sliced
* handful of celery leaves, roughly chopped
* 2 teaspoons juniper berries, crushed
* 6 tablespoons olive oil
* 200 ml (7 f l oz) double cream
* salt and pepper

Lamb Kebabs with Mint

Lamb-Kebabs-with-MintIngredients:
* 750 g (114 lb) boneless leg of lamb, trimmed and cut into 2.5 cm (1 inch) cubes
* 1/2 onion, finely sliced
* 1 garlic clove, crushed
* 2 tablespoons chopped mint
* 1 teaspoon chopped parsley
* 4 tablespoons olive oil
* 4 tablespoons red wine
* 2 corn cobs
* mint sprigs, to garnish

Cheese _ stuffed Veal Chops

Cheese-stuffed-Veal-ChopsIngredients:
* 4 thick lean veal chops
* 125 g (4 oz) Fontina or Bel Paese cheese, cut into 4 slices
* 2 tablespoons chopped basil
* 1 large garlic clove, finely chopped
* 2-4 tablespoons olive oil
* salt and pepper

Spit-roasted Beef

Spit-roasted-Beef_cIngredients:
* 1.5-2 kg (3-4 lb) sirloin of beef, rolled and tied
* 3 tablespoons olive oil
* 1 tablespoon lemon juice
* 3 large onions, sliced
* melted butter, for basting
* 1 tablespoon plain flour
* salt and pepper

Steaks with Apricot Toppers

Steaks-with-Apricot-Toppers_cIngredients:
* 40 g (1 1/2 oz) savoury butter with herbs and garlic
* 4 sirloin steaks, about 125 g (4 oz) each
* 8 canned apricot halves and 2 tablespoons apricot syrup from the can

Guinness Marinated Steaks

Guinness-Marinated-SteaksIngredients:
* 4 sirloin steaks, about 250 g (8 oz) each
* 1 tablespoon olive oil
* pepper and coarsely ground sea salt
* parsley sprigs, to garnish

Guinness marinade:
* 2 teaspoons Dijon mustard
* 5 cloves
* 1 1/2 tablespoons soft dark brown sugar
* 5 cm (2 inch) piece cinnamon stick, crumbled
* 6 whole black peppercorns, lightly crushed
* 300 ml (1/2 pint) Guinness

Red Wine Marinated Beef

Red-Wine-Marinated-BeefIngredients:
* 4 thick slices beef skirt or flank steak, about 150 g (5 oz) each
* oil, for brushing
* salt and pepper
* onion rings, to serve

Red wine marinade:
* 1 onion, sliced
* 1 carrot, sliced
* 1/2 teaspoon dried parsley
* 1/2 teaspoon dried thyme
* 1 bay leaf
* 6 peppercorns
* 2 tablespoons oil
* 150 ml (1/4 pint) red wine

Devilled Steaks

Devilled-SteaksIngredients:
* 4 rump steaks, trimmed
* 4 teaspoons French mustard
* 4 tablespoons soft light brown sugar
* salt and pepper
* parsley sprigs, to garnish (optional)

Steak au Poivre

Steak-au-PoivreIngredients:
* 4 tablespoons black peppercorns
* salt
* 4 rump steaks, weighing about
* 150 g (5 oz) each oil, for brushing
* single cream (optional)

Quick _ fried Steaks with Barbecue Glaze

Quick-fried-Steaks-with-Barbecue-GlazeIngredients:
* 6 quick-fry tenderized steaks
* salt and pepper
* oil, for brushing

Barbecue glaze:
* 1 tablespoon malt vinegar
* 1 teaspoon mild English mustard
* 1 tablespoon dark brown sugar
* pinch of paprika
* 2 teaspoons Worcestershire sauce
* 1 teaspoon soy sauce
* 3 tablespoons tomato ketchup

Carpetbag Steak

Carpetbag-Steak_cIngredients:
* 1 kg (2 lb) piece rump steak
* 250 g (8 oz) canned oysters in brine, drained
* 2 tablespoons lemon juice
* 3 tablespoons vegetable oil
* salt and pepper

To garnish:
* lemon wedges
* chopped parsley (optional)

Swiss cheese pizza

Swiss-cheese-pizzaIngredients:
* 1 quantity Traditional Pizza Dough, shaped and ready for topping
* 1 tablespoon vegetable oil

Topping:
* 1 clove garlic, chopped
* 185 g (6 oz / 1 1/2 cups) grated Cheddar cheese
* 185 g (6 oz / 1 1/2 cups) grated Gruyere cheese
* 2 tablespoons kirsch
* freshly grated nutmeg
* pepper
* red pimento and oregano sprigs, to garnish

Steak with Tomatoes and Red Wine Sauce

Steak-with-Tomatoes-and-Red-Wine-Sauce_cIngredients:
* 1 piece sirloin or porterhouse steak, about 1 kg (2 lb)
* 6 tablespoons olive oil
* 1 tablespoon chopped oregano
* 1 large garlic clove, crushed
* salt and pepper

Sauce:
* 2 tablespoons olive oil
* 1 small onion, finely chopped
* 750 g (1 1/2 lb) tomatoes, skinned, deseeded and chopped
* 6 tablespoons chopped oregano
* 2 garlic cloves, crushed
* 6 tablespoons full-bodied red wine

Spit _ roasted Goose

Spit-roasted-GooseIngredients:
* 1 x 4.5 kg (9 lb) oven-ready goose
* 150 g (5 oz) button mushrooms, finely chopped
* 2 garlic cloves, crushed
* 15 anchovy fillets, finely chopped
* 250 g (8 oz) butter, softened
* 3 tablespoons chopped parsley
* 1 goose liver, finely chopped
* salt and pepper

Barbecued Wild Duck

Barbecued-Wild-DuckIngredients:
* 1 x 1 kg (2 lb) young wild duck (dressed weight)
* 2 large garlic cloves, peeled
* 1 small onion, halved
* 2 rosemary sprigs
* 1 orange, halved
* 150 ml (1/4 pint) olive oil
* 1 tablespoon juniper berries, crushed
* 2 slices French bread, diagonally cut
* 3 tablespoons crab apple or redcurrant jelly
* salt and pepper

To serve:
* orange slices
* 1 bunch of watercress, trimmed and chopped

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