Cut meat into thin strips. Peel, slice onions. Quarter mushrooms.
Heat the oil in a frying pan and fry meat till evenly browned all over.
Add onions, brandy, cream & lemon juice.
Lower the heat and cook 3 to 4 minutes stirring all the time.
Add red pepper, mushrooms, seasoning, gherkins & sugar and heat through. Spoon into serving dish. Sprinkle with chopped parsley. Serve with rice.

Recipe 2
Liver with Balsamic Vinegar, Apple & Parsley

This receipe was presented to Grumpytam! by a lovely couple from COATBRIDGE.

It is a recipe which can be used with ANY type of liver.

Ingredients:
A splash of Olive Oil / cooking oil
1 medium sized onion
250g of liver cut into strips
150 ml of unsweetened apple juice
1 tablespoon of fresh parsley (dried is OK)
1 apple - red eater or a cooker
Creme Fraiche
Seasoning to taste

Heat oil in a non-stick pan and cook onion.
Add liver and stir fry for 1 minute.
Add apple wedges and continue cooking for a further minute.
Stir in the apple juice, the balsamic vinegar and the parsley.
Cook over a high heat for 3 - 5 minutes until the liquids have been largely reduced away.
Season to taste and add 2 or 3 tablespoons of Creme Fraiche.
Add a little sugar if the apples are "tart".

This dish can be served on a bed of mashed potato and/or turnip - or have on its own.

Recipe 3
Stir fry Ostrich and Vegetables
Ingredients:

Ingredient
1 pound ostrich Cut into 1 " X 2 1/2' to 3' strips
Salt and freshly ground white pepper
1 cup broccoli - cut into 2" lengths
1 cup cauliflower flowerets - cut into 2" lengths
1 cup green beans - cut into 2" lengths
3/4 cup chicken stock
3 Tablespoon Soy sauce
3 Tablespoon hoisin sauce
1 Tablespoon Cornstarch
1/3 cup corn oil 3 slices ginger root, finely minced
2 cloves garlic, finely minced
3 small boiling onions, cut into quarters, layers separated
1 red bell pepper, cut into 1" squares
1 large shittake mushrooms, stems removed and cap sliced
8 green onions, white and light green part only, cut on diagonal in 1 1/2" lengths
2 Teaspoon lightly toasted sesame seeds 2
Teaspoon sesame seed oil
1/8 cup chopped fresh cilantro

1. Sprinkle meat with salt and pepper and set aside. Blanch broccoli, cauliflower and beans one to two minutes, drain and refresh in ice water. Dry well and set aside.

2. Combine 1/2-cup stock with soy sauce and hoisin sauce; set aside. Combines remaining stock with cornstarch and set aside. (Stir well before using.)

3. Heat wok over high heat and add corn oil. When oil is simmering hot, add half the meat and stir-fry until nicely browned on outside but still rare inside, about two minutes. Remove to a plate with tongs and stir-fry remaining meat. Remove and keep warm.

4. Pour off all but l tablespoon oil, reheat wok, and add ginger, garlic, boiling onions, bell pepper and mushrooms. Stir-fry two to three minutes.

5. Return meat to wok, add soy mixture and bring to boil for one to two minutes. Add broccoli, cauliflower, green beans and green onions. Reduce heat slightly and stir in cornstarch binder Cook, stirring, until thickened, about one minute. Toss in sesame seed oil and garnish with sesame seeds and cilantro

Recipe 4
Good old-fashioned "STOVIES"

Ingredients:
The cold left-overs of Roast Beef or Lamb
Retained fat from the roasting of the meat (you have got to think ahead here)
Surplus gravy (make plenty) from the "Roast" meal - THIS IS ESSENTIAL
Good quality potatoes - quantity depends on the amount of meat you have - 1:1
1 good sized onion - chopped or sliced
Salt and black pepper

Note: If you forgot to keep the fat from the roasting tin use a Olive or Cooking Oil

1. Place the fat or oil in a pan and bring to a medium heat
2. Add in the onion and cook until turning a golden colour
3. Add in the uncooked potato which should be cut into nice bite size pieces
4. Add in the cooked meat, again nice bite sizes, along with your gravy
5. Mix thoroughly and add seasoning to suit your taste
6. Cover dish/pot with lid and leave to simmer for 60-70 minutes
7. Give the occasional stir and keep an eye on the liquid level
8. Give final check on seasoning

Serve on its own with oatcakes and a glass of milk

Recipe 5
Meat marinade No1

It is good for stir-frys and steaks

The quantities for this marinade are not precise and will vary depending on the quantity of meat you are to cook.

Ingredients:
2 or 3 tablespoons of Olive oil
1 generous teaspoon of "Runny" honey
1 teaspoon of Minced Garlic or 1 fesh clove of garlic crushed
Salt to taste
Black Pepper to taste
The juice of a FRESH Orange [or you can use lemon or lime]

Preparation

Very easy!

Simply place all the ingredients into a suitable dish and mix well together. If you wish a sweeter marinade add a little extra honey. Place your meat in the dish and ensure that the surfaces of the meat are covered. Cover with cling fil and place in the fridge for a couple of hours. The longer you leave it the better the flavour. Before cooking remove the meat from the fridge and allow it to regain room temperature before cooking.

For best results it is best to "tenderise" your meat. If you do not have a proper tenderiser other utensils including your knuckles can be used to do the same job.

Recipe 6
French Onion Soup

This is a superb recipe submitted by Trish Sutherland. The recipe comes from the Delia Smith "stable".

Ingredients: Soup
1.5lb (700g) onions - thinly sliced
2 tablespoons of Olive oil
2 oz (60g) butter
2 clove of garlic - crushed
1/2 teaspoon (level) of granulated sugar
2 pints (1.50 litres) beef stock
10 fl oz (275ml) dry white wine
Salt to taste
Black Pepper to taste

Ingredients: Croutons
French bread cut into diagonal slices
1 tablespoon olive oil
Grated cheese - one which will melt well

Preparation

CROUTONS

Drizzle olive oil on to a suitably sized baking tray. With clean hands spread the oil over the tray. Place bread slices on to the oiled tray, turn over and ensure both sides have been coated with the oil. Bake in a moderate oven for 20 - 25 minutes till crisp and crunchy.

SOUP

Place saucepan or casserole dish on a high heat and melt the butter and oil together. When very hot add the onions, garlic and sugar but keep stiriing gently for about 6 minutes until the edges og the onion have turned dark. Reduce the heat to your lowest setting and leave the onions to carry on cooking very slowly for approximately 30 minutes. By this time the pan/dish will contain a rich, nut brown, caramised film.

Now pour in the prepared stock, white wine and some seasoning. Stirring, with a WOODEN spoon, scrape the base of the pan well. As soon as the liquid reaches simmering point, turn down the heat to the lowest setting again. Now go and have a glass of the remaining wite wine, leaving your soup to cook gently for about 1 hour (with the lid off)

Warm a tureen or soup bowls in a low oven and pre-heat the grill to it's highest setting. Ladle the hot soup into your tureen/bowls and top out with the croutons. Sprinkle on the grated cheese and place under the grill until the cheese is melted and bubbling. Serve immediately and EXPECT REQUESTS FOR "SECONDS".

Recipe 7
Leek Galette

Another interesting recipe submitted by Trish Sutherland.

Ingredients:
1/3 cup of white wine (+ one for the cook)
tablespoon butter
2 cuos of sliced leeks
1 egg - beaten
fresh sage
3 oz goats or ewes cheese (cubed)

Shortcrust pastry/pizza base

Preparation

Heat oven to 190 degrees centigrade

Melt butter with the wine in a medium pan. Add the leeks, cover and cook for about 5 minutes- until softened. Remove from the heat and add the sage and most of the beaten egg. Leave sufficient to glaze the pastry later.

Roll out the pastry/pizza base to cover a "side" plate PLUS a 1.5 inch margin. Place on a prepared baking tray. Spread the leak mixture over the pastry leaving 1 inch all round. Sprinkle the cheese over the leeks and season to taste. Now fold over the edge pastry to hold it all together. Glaze the pastry edge with the remainder of the beaten egg. Bake in the oven for about 15 - 20 minutes until golden.

This makes 3 hefty portions.