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.
• 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
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
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
185ml thickened cream
325ml chicken stock
75gm parmesan cheese
salt & pepper to taste
chopped parsley to serve
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.