GOUGH’S COOKING ACADEMY
& COOKING VIDEO
the Bird a Break
is now just around the corner and chances are youll
be looking forward to a fair few feasting sessions.
But if you are the type of guy that leaves it all to
the woman in your life then its probably about
time you swapped the remote for the saucepan (for a
short time at least) and try cooking up a storm in the
if the prospect of taking charge in the kitchen leaves
you cold, or youre worried that your chef skills
will be under fire from your other half, then help is
legend Darren Gough has teamed up with Red Tractor beef
and lamb to show you how easy it is to shine in the
kitchen over the festive period, whatever your cooking
Beefy Red Pepper Stew to Tray Baked Lamb Chops with
Roasted Veggies, some easy but impressive recipes will
see you hitting a six.
the following videos (recipes below), learn how
to impress with a delicious Beefy Red Pepper Stew and
Tray Baked Lamb Chops with Roasted Veggies.
to match your food with something great to drink
a nice ale or wine and no-one will notice any
imperfections in your cooking!
doesnt have to be stressful all these
meals can be whipped up quickly when you have a spare
half an hour. A great way to surprise your partner
when she gets back from doing some Christmas shopping!
picking easy recipes, choose those which have quick
preparation times, rather than quick cooking times.
You can always leave a stew in the oven while you
watch the footie or pick the kids up from their friends!
youre baking, dont worry too much about
precise measurements or if you dont have all
the ingredients, it will still taste great
the recipe with you to the supermarket as a shopping
BAKED LAMB CHOPS WITH ROASTED VEGGIES
8 lean lamb chops or cutlets
For the Orange and Ginger Marinade:
Grated zest and juice of 1 orange
30ml / 2 tbsp Worcestershire sauce
10ml / 2 tsp light brown sugar
2.5cm / 1 inch piece fresh root ginger, peeled and
1 garlic clove, peeled and finely chopped
Salt and freshly milled black pepper
4 medium baking potatoes, cut into small wedges
2 large carrots, peeled and cut into chunks
15ml / 1 tbsp dried mixed herbs
30ml / 2 tbsp olive oil
In a small bowl mix all the marinade ingredients together.
Place the lamb in a large shallow bowl, spoon over
the marinade to coat.
and marinate in the refrigerator for 2 hours or overnight,
the oven to Gas mark 6 / 200°C / 400°F.
the potato wedges and carrots in a roasting tin, sprinkle
over the dried herbs, seasoning and olive oil. Toss
for 15-20 minutes. Remove the tin from the oven, add
the lamb and reserve the marinade.
to the oven and roast for 35-40 minutes, turning once.
pour the reserved marinade into a small pan and bring
to the boil, reduce the heat and simmer for a further
the sauce over the chops and serve immediately with
the roasted vegetables.
with a crisp green salad.
RED PEPPER STEW
900g / 2lb lean braising or stewing steak, cut into
2.5cm / 1inch cubes
Salt and freshly milled black pepper
30ml / 2 tbsp dried mixed herbs
25g / 1oz plain flour
15 - 30ml / 1 - 2 tbsp sunflower oil
675g / 1½lb shallots, peeled and left whole
2 large red peppers, cored, deseeded and cut into
1 bottle good red wine
300ml / ½ pint good, hot beef stock
2 bay leaves
Small sprig fresh thyme
the oven to Gas mark 3 / 170°C / 325°F
the seasoning, mixed herbs and flour in a large plastic
food bag. Add the beef in batches and coat in the
the oil in 1.7 litre / 3 pint oven proof casserole
dish and brown the beef in batches with the shallots.
in the pepper, wine, stock and bay leaves, scraping
the base of the dish to release any sediment.
to the boil, reduce the heat, cover and cook on the
hob or in the oven for 2½ to 3 hours, or until
the beef is tender.
the stew with the thyme and serve with mustard mash
and seasonal vegetables.
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