Recipes RECIPES FOR YOU TO TRY
A & B Catering Butchers carry a wide range of meat products for you to choose from. We regularly have special offers so please ask us and we will be happy to offer any advice towards the preparation and cooking of your selections. Call us on 01628 825137 and we'd be happy to help During the winter months we tend towards comforting foods such as casseroles/stews or meals with sauces, including pastas and chillis as they give us a sense of being warm. Here are a couple of ideas for the coming weeks for you to share with friends and family. CHILLI BEEF, AVOCADO & RICE
Serves 4 | 10mins Prep | 20 mins cook | 30 mins total time
Ingredients:
1 tbsp olive oil
1 large onion, finely chopped
500g beef mince
400g can chopped tomatoes
125ml beef stock
2 tbsps tomato paste
1 tbsp cocoa powder
1 tsp chilli powder
1 tsp dried oregano
420g can red kidney beans, rinsed, drained (optional)
2 avocados
Steamed white long grain rice, to serve
Red onion thinly sliced, to serve
Coriander springs, to serve
Corn chips, to serve
Method:
1. Heat olive oil in a large frypan over medium-high heat. Add onion and cook for 2-3 minutes until soft.
2. Increase heat to high, add mince and cook, stirring constantly for 4-5 minutes or until browned.
3. Reduce heat to medium, stir in the tomato, stock, tomato paste, cocoa, chilli powder and oregano, and simmer for 15 minutes. If using kidney beans add now and cook for 5 minutes or until heated through.
In the meantime, cook the rice, halve the avocados, remove the stones and peel ready to serve.To serve divide the rice (see below for method) among 4 serving bowls, add avocado halves and top with the chilli beef, garnish with onion and coriander. You can add corn chips to serve as well as the rice or instead of.
Cooking Long grain rice – absorption method
Ingredients:
1 cup (75gm) basmati rice per person | A knob of butter or � tbsp oil (optional)
Method:
1. Measure the rice into any cup (you must use the same cup for all measurements if you are using this method) and level the top or weigh the amount of servings you want into a jug and note the liquid level it comes up to.
2. Rinse the rice thoroughly in cold water until the water is clear. If you have time, soak the rice in cold water for a minimum of 30 minutes as it will help the grains of rice cook more evenly.
3. Pour the rice into a pan over a low heat, then add the butter or oil, if using, and stir to coat the rice grains. Add double the amount of water (2 cups, or 150ml water for a 75g serving) plus some salt (optional). To shorten the cooking time, add the same amount of boiling water.
4. Bring the rice to the boil. Stir the rice to make sure it’s well distributed within the water.
5. Put a lid on the pan and turn the heat down to as low as possible. If you cook the rice on too high a heat, it will cook too quickly and may end up chalky in the centre. Cook for 10 mins and do not take the lid off. Check the rice is cooked at the end by trying a grain. Keep cooking for another couple of mins if it isn’t quite ready, then turn the heat off.
Fluff the rice with a fork to serve straightaway otherwise if you cover it with a tea towel for 10 minutes any residual water is absorbed. You can then fluff up the grains for an even better texture.
CASSEROLE/STEW
There is little difference between a casserole and a stew. A purist would say that a casserole goes in the oven, heating the dish from all directions, while a stew goes on the stovetop and is heated from the bottom. Another point of difference is that a casserole is the name of the pot used for cooking and has become known as the cooking method as well. The two, however, are relatively interchangeable as the end result is very similar. BEEF LEEK AND MUSHROOM STEW
Total Time: 2 hrs 30 minutes
• Prep: 30 minutes
• Cook: 2 hrs
• Serves upto 4
Beef, leeks, and mushrooms in a stew is a great combination for a comforting winter dish. Use large chunks of tender rump steak or any type of diced beef as this recipe is based on slow-cooking, so is well suited to less tender cuts.
Serve with mashed potato to soak up all that lovely gravy as well as seasonal, fresh green vegetables.
Ingredients:
• 2 tblsp plain flour
• 2 tblsp vegetable oil
• 454gm rump steak (or braising steak, cut into 2cm chunks)
• 3 large shallots (peeled and quartered)
• 3 large garlic cloves (peeled and halved)
• 2 medium leeks (trimmed, cleaned and roughly sliced)
• 125ml red wine
• 37ml beef stock
• 6 baby carrots (peeled and cut into large chunks)
• 1 bay leaf
• 145gm baby button mushrooms
• salt & black pepper to taste
• Oil for frying
Method:
1. Preheat the oven to 150C/Fan130C/300F/Gas Mark 2
2. Place the flour onto a plate and season with salt & pepper
3. Heat the oil in a large frying pan. Pat the beef chunks with a paper towel to make sure they are dry and then add to the frying pan. Stir constantly until browned all over, remove from the pan and place into the seasoned flour. Lightly coat all the beef pieces with flour.
4. Place the flour coated beef into an ovenproof casserole dish.
5. Return the frying pan to the heat and add the shallots, garlic, and leeks. Stir and cook for 1 minute.
6. Tip the vegetables from the frying pan into the casserole with the beef.
7. Keeping the pan on the heat add the wine and boil to reduce by two-thirds. While whisking the reduced wine constantly with a hand whisk, slowly add 568ml (1 pint) of the hot stock. Pour this over the beef and vegetables and stir well.
8. Finally, add the carrot chunks and bay leaf. Stir again.
9. Place the casserole into the preheated oven and cook slowly for at least 2 hours but no more than 4 hours. Check the stew from time to time to make sure it hasn't boiled dry and top up with the remaining beef stock as required.
10. 30 minutes before serving, add the button mushrooms and return the casserole to the oven. Cook for a further 30 minutes. Season with the salt and pepper to taste.
11. When ready serve with mashed potatoes and seasonal green vegetables.
As with most casseroles/stews the flavour intensifies when left for a few days, so you can keep it for a more than one meal or if you have left over it freezes well.
CRISPY CHICKEN IN A CREAMY LEMON SAUCE
Total Time: 10-20 minutes
• Prep: 5 minutes
• Cook: 10-15 minutes
• Serves upto 4
This is a great dish for a quick supper during the week or entertain family and friends at a moment notice. This recipe is best suited to large chicken breasts
Serve with pasta, mashed potato, courgette spaghetti and/or fresh green vegetables or a green side salad
Ingredients:
600gm Chicken breast (2) sliced in half, or smaller if you prefer
40gn unsalted butter
1-2 gloves of garlic crushed
3-4 tbsp lemon
2 tsp dijon mustard
35gm flour
185ml thickened cream
325ml chicken stock
75gm parmesan cheese
salt & pepper to taste
chopped parsley to serve
Method:
1. On a plate place the flour and salt & pepper and then dust the chicken in the mixture and shake off the excess.
2. Pan fry the chicken in butter until cooked & golden brown (approximately 2 minutes on either side) and then remove from pan.
3. Add a little butter, if required, so pan isn't dry and add the minced garlic, cook through gently for around 15 seconds, add chicken broth, thickened cream, lemon and dijon mustard
4. Bring the sauce to a simmer, scrape the bottom of the pan and make sure that all the mustard is dissolved into the sauce, using a whisk if required.
5. Add the parmesan, simmer rapidly for approximately three minutes, being careful not to over boil and split the sauce, until it thickens. Add salt and pepper and additional lemon to taste.
6. Return the chicken to the pan to heat through, plus any juices that have accumulated on the plate and be sure to warm the chicken through on a lower heat for around two-three minutes. Making sure to turn the chicken to coat.
7. If you are having pasta, there will be enough sauce to coat it.
Serve immediately
