Keith Bradbury's profile page
Recipes
Beef - Full Meat Chilli
By Keith Bradbury, FROM ALFREDO'S WITH LOVE...
The recipe I base my current version of chilli on is Hugh Fearneley-Whittingstall’s from his magnificent book...
- 1kg minced beef
- 500 gm diced shoulder pork
- 250 gm chorizo sliced into chunks
- 500 gm borlotti beans or kidney beans or a mix of both
- Olive oil
- 2 large onions chopped
- 3 green chillies deseeded and chopped
- 2 tbsp white wine vinegar
- 2 tsps dark brown sugar
- 2 400gm tins of good chopped tomatoes
- 250 ml beef stock
- 1 cinnamon stick
- 2 bay leaves
- Some dried oregano and thyme
- 3 tbsp of hot chilli powder
- Black pepper
- Fresh coriander
- Soured cream to serve
Chicken - Back Seat Chicken and Rocket Risotto
By Keith Bradbury, FROM ALFREDO'S WITH LOVE...
My wife decides to take over the cooking for some nights
- 1 onion
- 75 gm unsalted butter
- 400 gm arborio risotto rice
- 2 chicken thighs cooked skinned and meat stripped off
- 1.2 litres of chicken stock brought to a simmer and kept there
- 2 handfuls of rocket, roughly chopped
- 2 tsps crème fraîche
- glass of a good white wine
- 50 gm parmesan, grated
- black pepper
Cheese - Colcannon
By Keith Bradbury, FROM ALFREDO'S WITH LOVE...
It is a very hearty and warming dish and you can twiddle with it to your hearts content – but this is a versi...
- 1 tbsp vegetable oil
- 1 onion, finely sliced
- 250g mashed potato (I used about 6 to 8 potatoes so play it by ear)
- 50g unsalted butter
- 30ml double cream
- 250g Savoy cabbage blanched and sliced (or you can used greens or kale)
- 1 tbsp wholegrain mustard
- Salt and ground black pepper
Pork - Spiced Pork Tenderloin in a Red Pepper Cream Sauce
By Keith Bradbury, FROM ALFREDO'S WITH LOVE...
I have to say this, forgive me (often when I cook a dish I admit I like it or was happy with it) but this I absolut...
- Tablespoon each of cumin seeds, fennel seeds and fenugreek.
- A grind of pepper, a pinch of dried crushed red chilli
- A pinch of dried thyme
- A grind of sea salt
- 500 gm pork tenderloin cut into half inch or 7mm slices
- 2 small red onions finely chopped
- Olive oil and a knob of butter
- 30 ml dry white wine
- About 30 ml of chicken stock
- 1 red pepper, deseeded and chopped up into smallish squares
- 150 ml of single cream
- Bunch of fresh coriander chopped
Pasta - Pasta Broccoli
By Keith Bradbury, FROM ALFREDO'S WITH LOVE...
I was never a fan of this particular greenery but since reading an article on men’s health last year we are n
- 400 gm pasta
- A head of broccoli broken into florets
- Olive oil
- 4 garlic cloves finely sliced
- Pinch of red chilli flakes
- Black pepper
- About 50 gm of parmesan cheese grated – you can use more – or add more at the table
Pasta - Nettle and Lardon Frittata
By Keith Bradbury, FROM ALFREDO'S WITH LOVE...
I decided to involve nettles in my supper – I was already planning a frittata – so it just became even ...
- 50 gm nettles or spinach
- 75 gm pancetta or lardons
- 2 green chillis - one sliced and deseeded
- dried oregano
- garlic clove - chopped
- 2 tbls olive oil
- 400 gm tin of chopped tomatoes
- splash of tomato sauce
- 2 eggs
- 100 g milk
- pepper
- parmesan cheese
Pasta - Chicken, Spinach and Pine Nut Cream Pasta
By Keith Bradbury, FROM ALFREDO'S WITH LOVE...
This is one of those dishes that just comes together like a dream and furnishes your taste buds with more flavours ...
- 2 chicken breasts sliced in to strips
- 2 cloves of garlic chopped
- 250 ml chicken stock
- 250 ml single cream
- 4 or 5 good handfuls of spinach
- 5 strips of smoked bacon chopped
- 6 sundried tomatoes chopped
- Handful of basil
- Black pepper
- 100 gm toasted pine nuts
Pasta - Sausage Meatballs in a Mustard Cream Sauce
By Keith Bradbury, FROM ALFREDO'S WITH LOVE...
This is a recipe created by the marvellous Nigel Slater and it appears in his wonderful new book – Eat
- 6 good pork sausages – skins removed
- Olive oil
- 500 ml beef stock – or you could use chickn stock for a lighter flavour
- Tbsp Dijon mustard
- A little chopped rosemary
- A crushed clove of garlic
- A little grated lemon zest
- 250 ml double cream
- 400 gm pappardelle
Lamb - Minty Lamb in Red Wine
By Keith Bradbury, FROM ALFREDO'S WITH LOVE...
Just a really warming luscious simple lamb stew, perfect for autumnal nights
- I used neck fillet cubed 3 or 4 fillets should easily be enough
- Plain flour for dusting
- runny honey
- half a bottle of a good red wine
- I used a tempranillo
- bunch of mint torn into shreds
- 12 baby plum tomatoes
- a clove of garlic peeled and left whole
- black pepper
- chicken stock cube
- olive oil
Lamb - Cordero al Chilindron
By Keith Bradbury, FROM ALFREDO'S WITH LOVE...
This is a dish I came across in Spain Quixotic Donkeys years ago
- 1kg of lamb shoulder or leg cut into even size chunks
- 5 cloves of garlic peeled and chopped
- Olive oil
- 100 gm of serrano or parma ham – preferably cut in one thick slice then chopped
- 2 carrots peeled and sliced thinly
- 4 plum tomatoes quartered
- 1 red pepper chopped
- Flat leaf parsley
- 100 ml – maybe more – dry white wine
- 250 gm fresh peas – though tinned will do if you must!