Archive for the ‘Mixed Herbs / Bouquet Garni’ Category

Beery Barley Beef

May 25, 2017

http://www.aol.co.uk/living/food/beery-barley-beef/2536/

1 tablespoon sunflower oil

625 g (1¼ lb) lean stewing beef, cubed

1 onion, chopped

1 tablespoon plain flour

250 g (8 oz) carrots, diced

250 g (8 oz) parsnips or potatoes, diced

300 ml (½ pint) light ale

750 ml (1¼ pint) beef stock

small bunch of mixed herbs or dried bouquet garni

100 g (3½ oz) pearl barley

salt and pepper

 

Preheat the slow cooker if necessary; see the manufacturer’s instructions. Heat the oil in a frying pan, add the beef a few pieces at a time until it is all in the pan, then fry over a high heat, stirring, until browned. Remove the beef with a slotted spoon and transfer to the slow cooker pot. 1 Add the onion to the frying pan and fry, stirring, for 5 minutes or until lightly browned. Mix in the flour, then add the root vegetables and beer and bring to the boil, stirring. Pour into the slow cooker pot. 2 Add the stock to the frying pan with the herbs and a little salt and pepper, bring to the boil, then pour into the slow cooker pot. Add the pearl barley, cover with the lid and cook on low for 9–10 hours until the beef is tender. Serve with herb croutons or spuds

Grilled Mackerel And Tomatoes On Toast

September 9, 2016

grilled-mackerel-and-tomatoes-on-toast

Beef and Beer Stew (Dorie Greenspan)

February 24, 2016

1/4 cup flour

Fine sea salt

Freshly ground black pepper

21/2 pounds chuck or other stew beef, cut into 2-inch cubes, patted dry

3 tablespoons flavorless oil, such as canola, or more as needed

6 slices thick-cut bacon, cut crosswise into 1-inch pieces

2 tablespoons unsalted butter

4 medium yellow onions, thinly sliced

4 cloves garlic (green germ removed), finely chopped

One 12-ounce bottle Belgian, abbey or brown ale or beer, such as Chimay

11/2 cups no-salt-added beef broth

21/2 tablespoons brown sugar (light or dark)

2 tablespoons apple cider vinegar

1 tablespoon whole-grain mustard

1 tablespoon tomato paste or concentrate

1/2 teaspoon ground allspice

Pinch ground cloves

4 sprigs thyme

3 bay leaves

2 cups cubed, roasted vegetables, or as much as you like (optional)

1/4 cup chopped parsley, dill, chives, tarragon or mixed herbs, for serving
Steps

Put the flour in a mixing bowl, season generously with salt and pepper and drop in the beef; toss to coat.

Pour 2 tablespoons of the oil into a 4-to-5-quart Dutch oven set over medium-high heat. Once the oil shimmers, add as many beef cubes as you can without crowding them, first shaking off excess flour. The beef will steam, not brown, if the pan is too full; cook, seasoning each batch with salt and pepper, until browned on all sides. The pieces should release easily from the bottom of the pot. As the meat is browned, transfer it to a separate bowl. If you need more oil to finish browning the batches, add it as needed. Reserve any leftover flour. If the oil in the pot has burned, wipe out the pot, leaving whatever solids (browned bits) have stuck to the bottom of the pot.

Toss the bacon into the pot and cook, stirring, until it has browned and its fat has rendered; transfer to the bowl with the beef.

Add the butter to the pot along with the onions and garlic. Season lightly with salt and pepper; reduce the heat to medium and cook, stirring occasionally, until the onions are caramel-colored. Be patient; this can take at least 30 minutes. If you had leftover flour, stir it into the caramelized onions and cook for 2 minutes, until it browns and loses its raw-flour taste.

While the onions are caramelizing, preheat the oven to 300 degrees.

Spoon the meat, bacon and whatever juices may have accumulated in the bowl back into the Dutch oven. Add the ale or beer, the broth, brown sugar, vinegar, mustard, tomato paste, allspice, cloves, thyme and bay leaves; increase the heat to medium-high and bring to a boil. Taste for salt and pepper, adding more as needed. Cover the pot tightly with aluminum foil, then with its lid, and slide it into the oven. Cook (middle rack) for 21/2 to 3 hours or until the meat is tender enough to cut with a spoon. Discard the thyme sprigs and bay leaves.

When you’re ready to serve, stir in the roasted vegetables, if using, then sprinkle the stew with the chopped herbs.

Olive and Herb Bread

November 18, 2015

Olive and Herb Bread

River Cottage Summer Garden Soup (Hugh Fearnley Whittingstall)

September 23, 2013

River Cottage Summer Garden Soup (Hugh Fearnley Whittingstall)

Toad In The Hole and Red Onion Gravy (Prue Leith)

September 6, 2013

Toad In The Hole and Red Onion Gravy (Prue Leith)

Coq Au Vin (Prue Leith)

March 19, 2013

Coq Au Vin (Prue Leith)

Lamb and Butterbean Casserole (Prue Leith)

February 12, 2013

Lamb and Butterbean Casserole (Prue Leith)

Coq Au Vin (Mary Berry)

February 7, 2013

This classic French recipe is packed full of flavour and will make the perfect dinner party dish or an alternative to the Sunday roast.

Serves 4

30g butter
1 tbsp sunflower oil
1.5kg chicken, cut into 8 serving pieces
125g streaky bacon rashers, cut into strips
8 small shallots or pickling onions
250g button mushrooms
30g plain flour
300ml chicken stock
600ml red wine
1 bouquet garni
1 large garlic clove, crushed
Salt and black pepper
2 tbsp chopped parsley to garnish

1 Melt the butter with the oil in a flameproof casserole. Add the chicken and cook for 10-12 minutes until browned. Lift out and drain on paper towels.

2 Add the bacon, shallots or onions and mushrooms. Cook over a high heat, stirring until golden brown. Lift the mixture out of the pan with a slotted spoon and leave to drain thoroughly on paper towels.

3 Preheat the oven to 180C/350F/gas mark 4.Add the flour to the pan and cook for 3-5 minutes, stirring constantly, until lightly browned. In a separate pan, reduce the wine to half its original volume. Gradually add the stock to the flour, followed by the wine, stirring until smooth.

4 Return the chicken and bacon mixture to the casserole. Add the bouquet garni and garlic. Season with salt and pepper. Bring to a boil, cover, then transfer to the oven for 45 minutes or until tender when pierced with a fork. Sprinkle the chicken with the parsley.

• From The Mary Berry

Spaghetti with Sausage and Peppers

December 5, 2012

Ingredients

  • 8 ounces uncooked spaghetti
  • 1 (1-lb.) package mild Italian sausage, casings removed
  • 1 medium onion, cut into eighths
  • 1 medium-size green bell pepper, cut into strips
  • 1 medium-size red or yellow bell pepper, cut into strips
  • 2 to 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 (28-oz.) can diced tomatoes with basil, garlic, and oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup grated Parmesan cheese

Preparation

1. Prepare pasta according to package directions.

2. Meanwhile, cook sausage in a large Dutch oven over medium-high heat 8 to 10 minutes or until meat is no longer pink, breaking sausage into pieces while cooking. Remove sausage and drippings from Dutch oven, and drain well on paper towels.

3. Sauté onion and next 3 ingredients in hot oil in Dutch oven over medium-high heat 5 to 6 minutes or until vegetables are crisp-tender. Stir in tomatoes, salt, and pepper; cook 4 minutes or until thoroughly heated. Stir in sausage, pasta, and cheese. Transfer mixture to serving platter, and serve immediately.

To freeze: Prepare recipe as directed. Cool 30 minutes. Place pasta mixture in a 13- x 9-inch baking dish. Cover tightly with plastic wrap and aluminum foil. Freeze up to 2 months. Thaw in refrigerator 24 hours. Preheat oven to 350°. Remove and discard plastic wrap and aluminum foil. Cover with aluminum foil, and bake at 350° for 40 to 45 minutes or until thoroughly heated.

Turkey Spaghetti With Sausage and Peppers: Substitute 1 (1-lb.) package Italian turkey sausage for mild Italian sausage. Remove and discard casings from sausage. Increase olive oil to 2 Tbsp. Cook sausage in 1 Tbsp. hot oil as directed in Step 2. Discard any drippings in Dutch oven. Proceed with recipe as directed, sauteing onion and next 3 ingredients in remaining 1 Tbsp. oil.