Ruth can Cook

WHAT YOU NEED 2 x Pigeon breasts 1 x Tin of Carrots 1 x Tin Chopped Tomatoes 1 x Tsp Dried Basil 1 x Tsp Dried Oregano 1 x Cooking Onion Olive Oil 2 cups of Conchiglie pasta Salt and Pepper to season. HOW TO MAKE IT In a frying pan place a little oil to seal and brown off the seasoned pigeon breasts. remove and place to one side. Using the same pan add Onion, Tomatoes, Carrots, Basil and Oregano, salt and pepper to season.  Reduce the liquid slightly and return the Pigeon  to the mixture and cook on a low heat to ensure the flavours have infused together. Add salt to boiling water and then add the pasta cook as per packet instructions. TO SERVE Place cooked pasta in a bowl and nestle the Pigeon on top with the ragu. TIP!! I served it with some added garlic bread to soak up the wonderful juices.. hmmn...

WHAT YOU NEED 2 x Portions of Ox Cheek 2 x Medium Onions 1 x Ready to Roll Puff Pastry 1 x Bottle of Hobgoblin Ruby Ale 3-4 Button Mushrooms (Sliced) Salt and Pepper to Season. Cornflour and a little water for thickening How To Make It. Dice the Ox Cheek portions into mouth sized chunks. Roughly chop the onions into decent sizes that will hold the shape when cooked. Into a pan add a little oil and brown off the chunks of meat. Add the onions and mushrooms and cook them down slowly, then add the Ale, simmer slowly for about half an hour. allowing the chunks of meat to cook slowly in the Ale. Add seasoning. At this point i added a little cornflour in some water to aid the thickening and continued to reduce the liquid so that the sauce was just right mixture for the pie. Roll out the puff pastry to fit your pie tin, add the pie mixture to the tin and place the pastry on top. place in the oven on medium heat until the pastry has risen and cooked. TIP!! Ox Cheek can be to...

WHAT YOU NEED: 2 Large Cooking Onions (roughly chopped) knob of butter 1 Red Pepper (roughly chopped) 2 Hot Red Chillies (roughly chopped, add extra chillies if you like it hotter) 4 Cloves Garlic (crushed) Small handful of fresh Coriander (chop storks and shoots) 2 Tsp Smoked paprika 1 Tsp Ground Cumin 1 Tsp Cinnamon 2 Tins Chopped Tomatoes 2 Tins of Water Salt Black pepper Beef (brisket or shin) In a stewpot, place your knob of butter, onions, garlic, red pepper, paprika, cumin, cinnamon and chillies. continually stirring, this will turn a dark colour and possibly begin to stick to the bottom of the pan, don't worry this is just the flavour build up. Add your Tinned tomatoes and refill the tins with water and add these too. stirring all the time, scrape the bottom of the pan to release all the flavours that may have stuck. Add the coriander, Salt and Black pepper. bring to the heat. Finally add your Beef. I used a good sized Shin of beef. Put it in whole not ...

YOU NEED: 1 Pack of Sausages 1 Cooking Onion (Finely chopped) 2 Tins Plum Tomatoes 1 Tsp Dried Oregano 1 Tsp Dried Basil 2 Cloves Garlic (grated) 1 Tbsp Balsamic Vinegar 1 Red Onion (sliced) Salt Ground Black Pepper Firstly strip back the sausages removing all the outer skins. Place this meat into a small bowl, add your finely chopped onion and mix together adding salt and pepper. Make into balls however size you like and place on a baking tray. Oven cook for about 10mins, until browning. These will finish off in the sauce. SAUCE In a skillet, Empty tins of tomatoes chop the plums into chunks (not too small). Add Garlic, Balsamic vinegar, herbs and Red onion, gently simmering. This needs to reduce and slightly thicken, most of the juices will evaporate. Add salt and pepper.  Combine the meatballs to the sauce and cover for about 5 minutes. Serve with pasta of choice. If you want spicy meatballs add some hot paprika to the sausage mixture.

YOU NEED: 1 Chicken Breast 1 Chicken Stock Cube 650ml hot water Half Tsp Chilli Flakes 1 Chopped red chilli Dash Light Soy Sauce Half Spring Onion (finely chopped) 1 Pkt Straight to Wok Rice Noodles Salt Ground Black Pepper Boil the Breast of chicken in the hot water until cooked, remove it leave to rest and save the stock. Add the Chicken Stock cube to the water once this has disappeared, add the rest of the ingredients (except for the noodles)! The ingredients need to infuse in the water, 3minutes before serving add the noodles and slice the chicken breast. Place slices into the serving bowls, pour the soup and noodles over the chicken breasts. put a few spring onions on top just for decoration if desired. If your cooking for more than 2 just double up the ingredients.

 YOU WILL NEED: 1 Pack of Tortilla Wraps 1 Jar or carton of Passatta (Italian tomato sauce) Grated cheese Cooked chicken pieces Small amount of butter This recipe is great when you don't have much time or as a late supper. Instead of passatta you could use some BBQ sauce depends on your taste buds at the time. But the same principle applies. Warm up your frying pan with a small knob of butter. Place a Tortilla in the pan, add your sauce just enough to cover the tortilla just like a pizza. Add your grated cheese and chicken pieces. Place another Tortilla on top like a sandwich. As soon as it begins to brown a little underneath turn it over to brown the other side. Slice it up into quarters and enjoy! This can easily be modified try adding some fried onion and mixed peppers for that truly Mexican dish. To save money use left over meats from previous days dinner.

YOU NEED: Honey nut cereal Plain flour 2 Eggs Beaten 3 Chicken Breasts Sliced into Strips Separate cereal, flour and eggs into 3 separate bowls. Dip each Chicken Strip in turn first in the flour then the egg mixture then finally into the cereal. Finally place into a baking tray for 15-20 minutes depending on the size of the strips. They should be browned and crunchy.