{"id":129244,"date":"2018-12-02T12:07:39","date_gmt":"2018-12-02T11:07:39","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=129244"},"modified":"2018-12-02T12:12:31","modified_gmt":"2018-12-02T11:12:31","slug":"april-jackson-oxtail-shepherds-pie-on-sunday-brunch","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/129244\/april-jackson-oxtail-shepherds-pie-on-sunday-brunch\/","title":{"rendered":"April Jackson Oxtail Shepherds Pie on Sunday Brunch"},"content":{"rendered":"

April Jackson and Simon Rimmer served up a tasty oxtail shepherds pie with salad and Jamaican spices on Sunday Brunch.<\/p>\n

The ingredients are: 1kg oxtail, 2 tbsp oil, 2 large onions, chopped, 2 spring onions, chopped, 75ml soy sauce, 4 cloves garlic, chopped, 1 tablespoon ginger, peeled and chopped, \u00bc bunch thyme, 2 scotch bonnet peppers, chopped, 1.5 litres water, Salt & pepper to taste, (big pinch of each).<\/p>\n

For the mash potatoes: 1.2 kg potatoes, Large knob of butter, 4 garlic cloves, crushed, 2 tablespoons of cream, Salt and pepper, Cheddar cheese, grated.<\/p>\n

For the salad: 2 cups frozen peas, 4 carrots, peeled, 2 radishes, sliced, \u00bc head of cauliflower, 3 tablespoons olive oil, 3 tablespoons white wine vinegar, 1 lemon, juice, Salt and pepper.<\/p>\n

For the gravy (to serve with pie): 25g cup flour, 25g butter and braising liquid from oxtail.<\/p>\n

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