Archive for the ‘Elizabeth David’ Category

Daube de boeuf provencale (Elizabeth David)

February 7, 2013

Serves 4

2 tbsp olive oil
170g unsmoked streaky bacon or salt pork, cubed
2 carrots, scraped and sliced
2 onions, peeled and sliced
2 tomatoes, skinned and sliced
90g fresh pork rinds, cut into small squares
900g top rump beef, cut into 9cm squares, 1cm thick
2 garlic cloves
Bouquet of thyme
A strip of orange peel
1 bay leaf
1 glass of red wine
Salt and black pepper

For the garnish
1 garlic clove, finely chopped
Fresh parsley, chopped
1 anchovy (optional)
A few capers (optional)

1 Add the olive oil, bacon, vegetables and half the pork rinds to a large casserole. Arrange the beef carefully on top, so the slices are overlapping each other.

2 Flatten the garlic cloves and bury them beneath the meat. Insert the orange peel and bay leaf into the centre of the thyme bouquet and place beneath the meat. Season and arrange the rest of the pork rinds over the top.

3 With the pan uncovered on top of the stove, start cooking on a moderate heat.

4 Preheat the oven to 140C/275F/gas mark 1.

5 After about 10 minutes, put the wine into another saucepan, bring it to a fast boil, set light to the vapours and rotate the pan so that the flames spread. When they have died down, pour the bubbling wine over the meat.

6 Cover the pot with greaseproof paper or foil and a well-fitting lid. Transfer to the oven and leave for 2½ hours.

7 Arrange the meat on a hot dish, pour off some of the fat from the sauce, extract the bouquet and pour the sauce around the meat.

8 A garnish of finely chopped garlic and parsley, with perhaps an anchovy and a few capers, can be sprinkled over the top.

Spaghetti bolognese (Elizabeth David)

November 25, 2011

Spaghetti bolognese
As recommended by Angela Hartnett, head chef at York & Albany

“A dish that is dear to my heart. My Italian grandmother instilled in me an appreciation of good food, and my cookbook, Cucina, is about Italian food. For me, this recipe by Elizabeth David is the ultimate.”

Serves 6

225g lean minced beef

115g chicken livers

85g uncooked ham (both fat and lean)

1 carrot

1 onion

1 small piece of celery

3 tsp concentrated tomato puree

1 glass white wine

2 wine glasses stock or water


Salt and pepper


Cut the bacon or ham into very small pieces and brown them gently in a small saucepan in about 15g of butter. Add the onion, the carrot, and the celery, all finely chopped. When they have browned, put in the raw minced beef, and then turn it over and over so that it all browns evenly. Add the chopped chicken livers, and after two or three minutes the tomato puree, and then the white wine. Season with salt (taking into account the relative saltiness of the ham or bacon), pepper, and a scraping of nutmeg, and add the meat stock or water.

Cover the pan and simmer the sauce very gently for 30-40 minutes. Some cooks in Bologna add a cupful of cream or milk to the sauce, which makes it smoother. Another traditional variation is the addition of the ovarine or unlaid eggs which are found inside the hen, especially in the spring when the hens are laying. They are added at the same time as the chicken livers and form small golden globules when the sauce is finished. When the ragu is to be served with spaghetti or tagliatelle, mix it with the hot pasta in a heated dish so that the pasta is thoroughly impregnated with the sauce, and add a generous piece of butter before serving. Hand the grated cheese round separately.