Or how to cook a posh version of an English stew in the Mediterranean way, when you are on a yacht in the Indian Ocean!
Inroduction
Rod’s Daube of Beef (Posh Beef Stew)
Navarin of Lamb is a posh (French) word for a stew! There are also many versions of the dish. I was in my local Mercadona the other day and they had lamb cutlets on offer and so I thought, ‘Why not?’ In fairness the best cut of lamb for the dish in a shoulder or rump. But this is my version of the easy to make dish.
Servings
4/6
Prep. time:
15/20 mins
Cook:
2.30/45 mins
Difficulty:
Fairly simples!
Ingredients
- 2 tablespoons olive oil
- 1 kilo of chuck/stewing beef
- 1 teaspoon tomato puré
- 6 garlic cloves, crushed and finely chopped
- Liquid Beef stock 500 ml
- 250ml red wine
- fresh thyme sprigs (If you do not have fresh use dried)
- Sprig of fresh rosemary (If you do not have fresh use dried)
- 3 bay leaves
- 500 gms baby new potatoes cut in bite size pieces if necessary
- 6 carrots, scraped and cut in chunky fingers
- 1 leek cleaned and chopped whole in 5 cm lengths
- 300g bobby beans, topped and cut in half
- 12 green pitted olives
- 16 cherry tomatoes cut in half or a tin of plum tomatoes
- Freshly ground black pepper and salt for taste.
- Serve with creamed potato
Step by Step Instructions
Step 1
Pre – heat the oven to 300*
Heat the oil in an oven proof casserole dish over medium-high heat. Put in the garlic cloves and add the beef and onions and sweat down.
Step 3
Cover and cook in the oven 2/2.30 hours
Step 5
Adjust the seasoning and place the dish on the table for self service. Serve with creamed potato.
Bon appétit !
Step 2
Add the the rest of the vegetables and herbs and stir for 30 seconds before adding the wine; deglaze the pan with the wine and then pour in the stock and add the tomato paste. Season again.
Step 4
Remove from the oven. Prepare a cornflour mix and slowly add to the pot until thickened. Sprinkle with some chopped herbs.
Inroduction
My French Onion Soup
By: Garry Waite
My French Onion Soup takes a bit of time to make, but worth it in the long run. This will make about eight portions and is good for freezing down. If you wish to keep it vegetarian obviously omit the bacon and the beef stock cube and substitute the beef stock for veggie. If you look at other recipes you will find variations but this particular recipe guarantees a full, rich and warming soup that would claim pride of place in the Bistros of Paris.
Servings
6 – 8
Prep. time:
20 mins
Cook:
1 hr
Difficulty:
Easy
Ingredients
- 1 x 2lb 12oz/ 1.25k fresh, whole chicken
- 12 medium sized leeks, well washed and chopped to ¾”/2cm lengths
- 4 oz/ 100g long grain rice, washed
- 3 – 4 medium sized carrots, peeled and grated
- Handful of chopped prunes
- Salt and crushed black pepper
Servings
6 – 8
Cook:
1 hr
Prep. time:
20 mins
Difficulty:
Easy
Ingredients
- 1 x 2lb 12oz/ 1.25k fresh, whole chicken
- 12 medium sized leeks, well washed and chopped to ¾”/2cm lengths
- 4 oz/ 100g long grain rice, washed
- 3 – 4 medium sized carrots, peeled and grated
- Handful of chopped prunes
- Salt and crushed black pepper
Step by Step Instructions
Step 1
In a large pan sauté off the onions, garlic, bacon and apple
Step 3
When the pan is still hot pour in the brandy and ignite to burn off the alcohol and then add the red wine.
Step 5
Bring to the boil and then gently simmer for about 20 minutes. Return to boiling point, mix the corn flour with cold water and add to the mix. Bring back to the boil and simmer for a further 10/15 minutes.
Step 2
Caramelise the onions. The sugar in the apple will help this process but now add the brown sugar. Crumble the stock cubes into the mixture. Add the black pepper.
Step 4
Add 2 litres of water and the tomato purée.
Step 6
TO SERVE pour in to a deep bowl place some dry bread on top (or toast) grate over some cheese (I use cheddar but you can use gruyere) and place under a grill until golden brown.
Bon Appétit !
