2 kg (4 lb) joint of beef silverside 2 tablespoons oil Freshly ground black pepper 4 medium carrots, peeled and sliced 3 sticks of celery, coarsely chopped A big handful of dried shiitake mushrooms 500ml hot beef stock 1 bottle of robust red wine 6 large cloves of garlic, peeled 1 large onion, sliced 1-2 tablespoons tomato puréé A squeeze of lemon juice 3 tablespoons Worcestershire sauce 1 Bouquet garni - made up from what was in the garden at the time: sage, rosemary, parsley, cutting celery, bay leaves. Method Preheat the slow cooker for a few minutes.
Pat the joint dry and cover with a good grind of black pepper Leaving the netting on the joint, heat the oil in a frying pan and sear the meat for about 3 minutes on each side. Chop the dried mushrooms into quarters Add the carrots, onions, garlic, mushrooms to the pressure cooker and sit the seared meat on top, jiggle it around a little if you need more room. Deglaze the meat pan with a little red wine and add that to the mix. Pour over the remaining red wine, [beef stock]], Worcestershire sauce and tomato purée and mix well. Fit the lid, bring up to pressure and cook on high pressure for 3 hours. Depressurise naturally Remove the silverside from the pressure cooker and allow to rest, under tented foil for 15 minutes. Using a slotted spoon, ladle just more than half of the vegetables and a little stock into a food processor and blend to make a gravy. Add the gravy back to the pan with the remaining vegetables, add a few tablespoons of yellow cornmeal if it needs thickening. Bring back to the boil, uncovered, for a short while to thicken when ready to serve. Slice the silverside, reheat the gravy and serve.
Ingredients 2 lb (900 g) braising steak, cut into 2 inch (5 cm) squares 3 tablespoons olive oil 1 medium onion, sliced 1 heaped tablespoon plain flour 15 fl oz (425 ml) red Burgundy (or other red w ine or dry cider) 2 cloves garlic, chopped 2 sprigs fresh thyme 1 bay leaf 12 oz (350 g) shallots 2 x 130 g packs cubetti pancetta or 225 g smoked or unsmoked streaky bacon, bought in one piece, then cut into cubes 4 oz (110 g) dark-gilled mushrooms, cut into chunks salt and freshly milled black pepper Pre-heat the oven to gas mark 1, 275°F (140°C). Equipment You will also need a large ovenproof casserole or lidded pan. Method Bring 1¼ tablespoons of the oil to sizzling point in the casserole or pan and sear the beef, a few pieces at a time, to a rich, dark brow n on all sides. Using a slotted spoon, transfer the meat to a plate as it brow ns.Next add the sliced onion to the casserole and brow n that a little too. Now return the meat to the casserole or pan and sprinkle in the flour, stirring round to soak up all the juices. Then gradually pour in the Burgundy, again stirring all the time. Add the chopped garlic, herbs and seasoning, put the lid on and cook very gently on top of the stove (if the heat is not low enough, use a diffuser). Or transfer to the oven – either w ay it w ill take 2 hours. Then, using a bit more olive oil, fry the shallots and bacon in a small frying pan to colour them lightly. Add to the casserole, together w ith the mushrooms, then put the lid on and cook for a further hour. The French accompaniment of potatoes boulangères and green salad w ould be good w ith this, or else tiny new potatoes and ratatouille.
Ingredients 2 whole sea bass, about 450g each, cleaned 1 tsp sunflower oil 1 tbsp sesame seeds 2cm piece root ginger, peeled and cut into matchstick-size pieces 1 red chilli, deseeded and cut into thin shreds 2 tbsp Kikkoman Soy Sauce 1 tsp white wine vinegar 2 salad onions, washed and shredded 2 tbsp fresh coriander leaves 150g Thai fragrant rice, boiled 150g sugar snap peas, steamed Method Preheat the oven to 220°C, gas mark 7. Make 3 deep slashes on each side of the fish. Brush lightly with the oil and sprinkle with the sesame seeds. Place on a baking sheet then roast for 25-30 minutes or until the fish are cooked through and lightly golden. Meanwhile, place the ginger and chilli shreds in a small pan. Add the soy sauce, vinegar and 2 tbsp cold water and heat very gently for 5 minutes until the ginger has softened. When the fish are cooked, transfer them to a large serving plate and pour the soy and ginger mixture over them. Scatter with the salad onions and coriander leaves and serve with the rice and sugar snap peas.
Ingredients 1 leg of lamb - does not need to be massive, with the potatoes and vegetables, this recipe goes a long, long way. Olive oil for frying 6 rashers of home smoked bacon, chunky streaky bacon or a small packet of lardons 4 cloves of Garlic, peeled and crushed 3 onions, peeled and cut into 4 4 large potatoes, peeled and cut into chunks 5 carrots, peeled and cut in half, lengthwise 2 parsnips, peeled and cut in half, lengthways 3 celery stick, cut into thick 'moons' A few handfuls of fresh herbs, whatever you have available; parsley, rosemary, thyme, oregano 2 bay leaves 1 bottle of dry white wine Above bottle, re-filled with water - use your judgement, depending upon the size of the joint. Sometimes half a bottle of water is enough. sea salt and freshly ground black pepper Method Preheat the oven to 160° C (325° F - gas 3 - Moderately slow/Warm) If you are using a glass casserole dish, do the frying in a separate pan, otherwise.. Add a few splashes of olive oil to a huge ovenproof pot or deep Roasting dish and brown the lamb all over Remove the lamb for the next stage Fry the onions, garlic and bacon and celery for 4 minutes Add a splash of white wine and deglaze the pan Add your lamb back (or move everything to your casserole dish) Add the remaining wine and an equal amount of water and all of the remaining ingredients Cover, with tin-foil if you are using a roasting tray Roast for 4 to 5 hours - I find 4 hours sufficient although we don't use a particularly large cut of meat Season the gravy to taste with salt and black pepper Serve hot with crusty bread to soak up the delicious gravy
Ingredients 1 bottle of Spanish sangria 1 lemon, washed and slices 1 orange, washed and sliced 140 ml brandy 140 ml white sugar 280 ml club soda (sparkling water / soda water) Ice cubes Method Into a large glass jug, add all of the ingredient except for the club soda. Using a wooden spoon, lightly bruise the fruit to release the flavours Refrigerate overnight. Add the club soda and ice cubes and serve in a long glass such as a Highball glass
Ingredients 4 x 250 g hake steaks 800 g potatoes, thinly sliced 200 ml white wine 400 ml vegetable stock 100 g green peas 2 teaspoons Paprika 50 ml olive oil 2 onions, thinly sliced 6 garlic cloves sliced 2 soft chorizo sausages (about 15cm each) thinly sliced 1 large green pepper julienned sea salt and ground black pepper sprig of parsley Method Heat oil in a cazuela or high sided saute pan. Add onions and garlic and cook gently until soft. Add chorizo, green peppers and paprika and fry for 5/7 mins. Stir in potatoes, peas, add wine and stock (this should just cover contents), season with salt & pepper. Bring to boil and then simmer uncovered for 10/15 mins until potatoes are just tender. Season hake well on both sides, add on top of pan contents, cover and simmer for a further 10 mins until hake is cooked through. Garnish with parsley.
Ingredients Orange arrow.png Create a printable shopping list for this recipe's recipeIngredient 1 white French baguette, cubed 1 clove of garlic, peeled and crushed 1 teaspoon of lemon juice 350 ml Sauvignon Blanc - dry white wine 300g grated Gruyère cheese 300g grated Emmental cheese 1 teaspoon cornflour 3 tablespoons Kirsch Freshly ground black pepper, grated nutmeg, paprika to taste Method On the stove, not the silly little burner they usually provide with the sets. This is only designed for keeping it warm and liquid after it has melted. Add the wine and bring it to the boil Turn down the heat and add both of the cheeses a little at a time, stirring, until it's has all melted and is properly combined. Add the crushed garlic (I now concur with User:JuliaBalbilla on this, don't mess with rubbing it round the pan and then discarding it, chuck it all in!) Mix the Kirsch and lemon juice into the cornflour and add to the cheese. Cook for 2-3 minutes, stirring, until it has thickened Add the spices Move the pot to the burner on the table Spear the bread on to fondue forks and dip into the cheese Crank up Donna Summer's "Love to love you, baby" and get your party started!
Serve with a bowl of dill pickles and pickled onions Serve with crispy jacket potatoes
250g raisins 60g sultanas 120g currants 60g mixed peel 120g Muscovado sugar 120g beef or vegetarian suet ½ teaspoon each ground cloves and cinnamon ¼ teaspoon ground ginger ¼ nutmeg, fresh grated 120g thick cut orange marmalade Zest and juice of ½ a lime 125ml brandy 250g cooking apples, peeled, cored and chopped Method At least 2 weeks before required, mix all of the ingredients together. Keep in an airtight jar.
For the Varoma basket 500g mussels 300g hake fillets 200g monkfish fillets A few strands of saffron For the broth 300g prawns 30g extra virgin olive oil 50g brandy 200g water For the sofrito 50g extra virgin olive oil 200g leeks 1 clove garlic 100g onions 200g crushed tinned tomatoes The rest Salt Pepper 100g single cream To serve The bodies of 12-18 prawns A few basil leaves Method In the Varoma basket, put the clean mussels, the fish fillets and 2 or 3 prawns per person, and sprinkle the saffron strands over the top. Cover and reserve. Put the oil in the bowl 3 minutes / Temp. Varoma / Speed 1. Add the heads and shells of the prawns 3 minutes / Temp. Varoma / Speed 4. When the time is up, add the brandy and leave to rest for a few seconds. Add the water 5 minutes / 100° / Speed 2. Strain and reserve the stock. Wash the bowl, add the sofrito ingredients and chop 4 seconds / Speed 4. Afterwards, program 5 minutes / 100° / Speed 1. Add the reserved stock and place the Varoma basket over the bowl 10 minutes / Temp. Varoma / Speed 1. Cut the fish into pieces [and remove the shells from the mussels] and add to the bowl, reserving the bodies of the prawns 30 seconds / Speed 7. Add the cream, season and program 2 minutes / 80° / Speed 5. Add more water if you think it is necessary and blend for a few seconds / Speed 7, until you have a homogenous mixture and you desired texture. To decorate, place a basil leaf in the centre of each bowl, with two or three prawns on the top.
