Recipes & More

We have gather some of our favourite recipes together and complied them for you to try yourself. If you would like to submit a recipe that you would like to share please contact us with it and we will be sure to post it for everyone to try.

No-Fuss Stroganoff

• 1 lb. lean organic ground beef
• organic onion, chopped
• 2 tbsp. flour
• salt and pepper
• 1 can cream of mushroom soup
• 1 can sliced mushrooms
• ½ cup sour cream
• ½ cup grated cheddar cheese
• 2 tbsp. parsley

Cook ground beef until brown; add onion and sauté until tender. Stir in flour, salt, pepper and drained mushrooms. Cook for 5 minutes, stirring occasionally. Stir in soup and cook for 10 minutes, uncovered. Stir in sour cream, grated cheese and parsley. Heat. Serve with noodles or mashed potatoes.

Sausage Stove Top Casserole

• 1 lb. organic fresh sausage
• 4 oz. spaghetti, uncooked
• ½ organic onion, diced
• ½ tsp. salt
• 1/8 tsp. pepper
• 1 ½ tsp. chili powder
• ½ tsp. dry mustard
• ½ tsp. sugar
• 1 – 20 oz. can tomatoes
• ½ cup water
• ½ cup grated cheese

Fry sausage and cut into ½ inch pieces. Add spaghetti, onion, salt and pepper, chili powder, dry mustard, sugar, tomatoes and water. Stir. Cover and cook until spaghetti is tender. Add more water if needed. Top with cheese.

Meatball Stew

• 1lb. organic lean ground beef
• ½ cup oatmeal
• 1 egg, beaten
• 1 pkg. onion soup mix
• organic onion, chopped
• organic carrots, sliced
• organic potatoes, cubed
• 1 can tomato soup
• ½ cup ketchup
• Salt and pepper
• Celery seed
• garlic powder

Mix beef, oatmeal, egg and onion soup mix together. Form into balls and fry in frying pan until cooked. Add chopped onion and sauté, then add carrots, potatoes, tomato soup, ketchup, salt, pepper, celery seed, garlic powder and 4 cups of hot water. Bring to a boil; cover and simmer until vegetables are cooked. Add more water if necessary.

Low Fat Spicy Oven Fries

Wash and cut organic potatoes in wedges. Toss lightly with olive oil. Sprinkle generously with Clear Creek Organics BBQ Seasoning.Bake in a shallow pan @ 400 degrees for about 20 min.(the longer you bake them the crispier they get) You can stir them after about 10 min. MMMM Delicious!

Curry Spiced Boneless Shoulder of Welsh Lamb

Cooking Time:

• Approximately 2 hours

Tempurature:

• Gas Mark 4, 180°C, 350°F

In a large non-stick wok or saucepan, heat oil and fry lamb shoulder until browned. Add onion and garlic and cook for 1-2 minutes. Add tomatoes, vegetables, stock and spices. Bring to boil, cover and simmer in preheated oven for 2-2½ hours until meat is soft and tender. Pull meat from the bone and serve in large chunks. Serve with Indian style vegetables, rice and naan bread.

Serves: 4

Ingredients:

• ½lean shoulder of Welsh lamb
• 15ml (1tbsp) oil
• 2 cloves garlic, crushed
• 400g can chopped tomatoes
• 300ml (½pt) stock
• 15ml (1tbsp) ground cumin
• 2.5ml (½tsp) cayenne pepper
• 15ml (1tbsp) turmeric
• 5ml (1tbsp) ground ginger
• *or use a 33g sachet of Bombay Potato dry mix
• Fresh coriander
• 4 potatoes, peeled and cut into chunks
• ½ cauliflower, cut into large florets
• 6 small carrots, peeled or scrubbed
• ¼ swede, peeled and cut into cubes

Roast Leg of Welsh with Gin & Cranberry

Cooking Time:

• Medium – 25 minutes per 450g (1lb) plus 25 minutes
• Well Done – 30 minutes per 450g (1lb) plus 30 minutes
• Oven temperature: Gas mark 4-5, 180°C, 350°F

Weigh joint and calculate cooking time. Line a roasting pan with 2 sheets of foil & place the lamb leg onto the foil. Mix together the gin and cranberry jelly and spoon this over the lamb. Scrunch the foil around the joint, but leave the top exposed.

Baste occasionally during cooking. Cut the onions in half horizontally (stalk at top) and using a spoon scoop out some of the layers leaving 2-3 in the shell. Roughly chop the removed onion. In a pan heat butter and lightly fry onion. Remove from heat and allow to cool slightly. Add the rosemary and sausage meat and combine together. Take a handful of mixture and stuff into onion shells. Prop up around the joint, drizzle with a little olive oil and cook for 40-50 minutes until onion soft and fully golden. Rest the joint for about 15 minutes. Serve with roasted potatoes, baked onions, seasonal vegetables and cranberry gin meat juices.

Serves: 6

Ingredients:

• Welsh lamb leg joint, allow 175-350g (6-12oz) per person
• 450g (1lb) lamb or beef sausages, slit skins and remove meat
• 90ml (6tbsp) gin
• 45ml (3tbsp) cranberry sauce
• 4 small red onions
• 5ml (1tsp) butter
• * 2 sprigs fresh rosemary

Welsh Lamb Cranberry & Date Spice Balls

In a large bowl mix all the ingredients until thoroughly combined. Divide mixture into about 18 and shape into small balls. Thread onto skewers (1-2 per stick). Grill for 8-12 minutes or until thoroughly cooked. Serve with rosemary and butter toasted pitas and creamy humous or sour cream and chive dip.

Serves: 1

Ingredients:

• 450g (1lb) lean minced Welsh Lamb
• 30ml (2 tbsp) cranberry sauce
• 50g (2oz) dried dates, roughly chopped
• 1 red chilli, deseeded and finely chopped
• Seasoning

Stuffing Meat Loaf with Marmalade Glaze

Heat oven to 400* F. In a large bowl, combine the beef, stuffing, egg, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Transfer the mixture to a rimmed baking sheet and form it into a 9-inch loaf (about 2 1/2 inches tick). Bake for 30 minutes. In a small bowl, combine the marmalade and mustard. Spread on the meat loaf and continue to bake until cooked through, 15 to 20 minutes. Let rest for 10 minutes before slicing. Divide the arugula among plates. Drizzle with the oil and vinegar. Serve with the meat loaf.

• 1 1/2 pounds ground beef
• 2 cups cooked stuffing, roughly chopped
• 1 large egg, beaten
• Salt and black pepper
• 1/4 cup orange marmalade
• 1/2 cup whole-grain mustard
• 10 ounces baby arugula
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar