shallots – bFeedme

This stew is a real ideal winter warmer. Serving up to eight people, it needs a large casserole dish, ideally one you can put on a Hob and in the Oven.

Cook as slowly as possible, to allow the flavours to be maximised, and to allow as much tenderness as possible.

To Serve 8
100g Seasoned Flour
1.5kg Beef Chuck, cut into eight portions
50ml Vegetable Oil
Â½ Bottle of Red Wine
4 Sprigs Thyme
4 Bay Leaves
5 Juniper Berries
1 Whole Bulb of Garlic, cut in half horizontally
1 Litre Brown Stock, made from a cube is fine
2 tbsp Worcestershire Sauce
6 Shallots, peeled and halved
2 Carrots, peeled and cut into thirds or quarters
1 Leek, cut into the same size as the Carrots
2 Celery Sticks, cut into the same size as the Carrots
Salt and Pepper

1. Put the Flour onto a plate, and use it to coat the Beef Chuck on all sides, shaking off any excess.
2. Heat the Vegetable Oil in a pan, and place the meat in it, in batches to be sealed. You should be aiming to get a good amount of colour on the meat.
3. When the Meat has sealed, remove from the pan, then pour in the Red Wine. Use it to deglaze the pan, scraping any pieces off the base of the pan â€“ these are great for flavour
4. Return the Meat to the pan after a minute or two, along with the Bay Leaves, Thyme, Juniper Berries, Garlic, Brown Stock and the Worcestershire Sauce. Bring to the boil, and cover with a tight-fitting lid.
5. Cook on a low heat (about 160C) either in the Oven or on the Hon, for around two and a half to three hours, before adding in the prepared Vegetables.
6. Cook for another sixty to ninety minutes, checking every fifteen minutes, making sure that there is still enough liquid in the pan. If the Vegetables and Meat are not covered, add a slight bit more stock.
7. Season to taste, then serve fresh from the pan with Creamy Mash and Roasted Parsnips.

Photo Courtesy of: FotoosVanRobin

A simple dish, that can be used as a side for a range of meats â€“ especially Roast dinners such as Chicken, Beef or Pork â€“ you name it, this dish can go with it. Itâ€™s best served with a simple tasting dish, otherwise the combinations of the flavours will be too overpowering, and you may not fully appreciate the range of tastes that are on offer.

To Serve 6
8 Cherry Tomatoes
3 Rosemary Sprigs
125ml Extra Virgin Olive Oil
Coarse Sea Salt and Pepper
1 Red Pepper, deseeded and halved
1 Yellow Pepper, deseeded and halved
6 Shallots, peeled
1 Aubergine, cut into thin slices
3 Courgettes, thickly sliced
1 Fennel Bulb, quartered lengthwise
175g Parsnips, halved
125g Baby Sweetcorn, halved lengthwise
225g Mushrooms, left whole
1tbsp Sunflower Oil
1 Small Onion, peeled and finely sliced
1 Garlic Clove, peeled and finely sliced
1 Green Chilli, peeled and finely sliced
2tsp Capers
2tsp Soft Brown Sugar
Juice of Â½ Lemon
175g Passata

1. Cut a small cross in the base of each Tomato, but make sure you leave them whole. Strip the Rosemary Leaves, and chop finely before adding them into a bowl with the Olive Oil, Salt and Pepper. Add the Tomatoes, Peppers, Shallots, Aubergines, Courgettes, Fennel, Parsnips, Baby Sweetcorn and Mushrooms, turning to make sure they are coated evenly, leaving to absorb the flavours for at least an hour.
2. Put all of the Vegetables (except for the Tomatoes) into a large, flat baking tray, and put in the oven at 220C, turning and basting for around forty minutes, until they are cooked through and browning slightly. Add the Tomatoes after thirty minutes.
3. For the Spicy Sauce, heat the Sunflower Oil, and add the sliced Onion, Garlic, Chilli and fry until they are starting to soften. In a food processor, add the Capers, Sugar, Lemon Juice and Passata, and blend until smooth. Season to taste with Salt and Pepper, and add to the Chilli mixture in the pan. Cover the pan and cook for five to ten minutes, stirring from time to time.
4. Once cooked, allow the Vegetables to drain slightly of the Oil, and serve on a plate, with the Sauce to the side

Photo Courtesy of: AndyRob

Braised Beef Chuck

Baked Vegetables with a Spicy Sauce