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 large skinless chicken breasts (or similar cuts of chicken for two people) 1 large onion, peeled and sliced 4 fat garlic cloves,peeled and crushed 4 tablespoons olive oil 1 400g can of plum tomatoes, chopped 1 teaspoon jaggery or sugar 1 small pot of creme fraiche sea salt and freshly ground black pepper to taste 1 teaspoon of dried tarragon A handful of fresh parsley, chopped Toasted sesame seeds to garnish Method Preheat the oven to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour]
Fry the onions and garlic for 5 minutes in half of the oil over a gentle heat until soft and translucent, don't brown them. Add the tomatoes and jaggery or sugar and simmer for 10 minutes. Remove from the heat, stir in the creme fraiche and the herbs and set to one side. In a clean pan stir-fry the chicken until the surface is golden, about 5 minutes. Transfer the chicken to a baking dish or casserole, pour over the sauce, cover and bake for 35 minutes.
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 4 tablespoons butter 900g stewing veal, cubed 1 teaspoon salt Freshly ground black pepper 2 teaspoons caraway seeds, crushed 500ml hot chicken or veal stock ½ onion, chopped 1 carrot, diced 2 tablespoons flour 1 tablespoon parsley, finely chopped Method Melt the butter in a saucepan. Add the veal and fry until lightly browned. Season with the salt, pepper and caraway seeds. Reduce the heat, cover, and cooking for a further 7 minutes. Add the onion and carrot and cook for 2 minutes, stirring occasionally. Add half of the stock and bring to the boil. Reduce the heat, cover and allow to simmer for one hour or until the meat is tender. Remove the lid, increase the heat and allow almost all of the stock to evaporate. Stir in the flour and add the parsley and the remaining stock. Bring to the boil and simmer for another 10 minutes.
Ingredients 2 medium onions, roughly chopped 2 tablespoons lard 1.1 kg stewing steak, cubed 5 cloves garlic, crushed with a few caraway seeds and a little salt 2 tablespoons Hungarian paprika 2.8 litres warm beef stock ½ a tin of chopped tomatoes 2 green peppers, cut into rings 500 g potatoes, diced Method Preheat the lard to a low temperature in large pan. Add the onions, and stew until glossy, but not brown. Add the beef cubes and cook for about 10 minutes, stirring occasionally. Remove from the heat, add the garlic mixture and the paprika and stir. Once the paprika has stewed for 20 seconds or so, add the warm beef stock. Do not allow the paprika to over cook or it will taste bitter. Return to the heat, cover and stew, still at a low temperature, for about an hour. Add the tomatoes and peppers and simmer slowly for a further 30 minutes, adding to water, to maintain a soup-like consistency if necessary. Finally, add the potatoes and cook until they are done. Serve with small dumplings, which should be added a few minutes before the end of the cooking time.
