Beef and Sun-Dried Tomato Stew

Beef and Sun-Dried Tomato Stew

Before she became a TV celebrity Mary Berry was known as an Aga cook who ran courses on how to get the most out of your Aga as well as for writing The Aga Book which I believe is still given to every new Aga owner when their new oven is installed. My mother-in-law, who has owned a few Agas in her time, learned how to make this stew on one of Mary Berry’s courses and wrote it out for me many years ago because she thought it was so simple yet so delicious. I never got round to making it then but when I found a jar of sun-dried tomatoes which needed using up in my fridge recently, the recipe sprang to mind and I dug it out.

You can make this the day before, refrigerate it overnight and reheat it gently in the simmering oven the next day. I have never worked out why but casseroles are often better when made a day ahead.

The quantities of wine and stock given here are approximate because, as we Aga cooks know, you tend to need less liquid in an Aga. I start with the wine and stop pouring when the meat is almost but not completely covered. You can always add stock later on if you think it needs it.

Beef and Sun-Dried Tomato Stew

(Serves 4 generously)

Ingredients

  • 800g braising beef, cubed
  • Olive oil
  • Salt and pepper
  • 1 tbsp flour
  • Approx. 250ml red wine
  • (Approx. 250ml beef stock: see above)
  • 10-12 sun-dried tomatoes, halved
  • 10g dried mushrooms (I used porcini)
  • 1 red or yellow pepper, deseeded and sliced
  • 1 onion, sliced
  • 1 tbsp apricot jam
  • 1 tbsp tomato purée

Method

  • First you need to brown the meat. To avoid splashing oil everywhere you can do this in the roasting oven, as I did when I made boeuf bourgignon
  • Spread the beef out on your large baking tray, lined with bake-o-glide if you like, drizzle it with olive oil and season
  • Slide the tray onto the first runner and leave it there for 5 minutes before moving it to the floor of the oven for a further 5 minutes, by which time your beef should be browned
  • (You can of course brown your meat the conventional way, in batches in olive oil on the boiling plate)
  • Meanwhile in a large casserole gently fry your onion and pepper slices in a tablespoon or two of olive oil (if your sun-dried tomatoes come from a jar you can use some of the oil from that), starting it off on the simmering plate before covering it and putting it in the simmering oven
  • Pour 100ml of hot water onto the mushrooms and put them to one side for 15 minutes
  • When the onions and peppers are soft place the casserole on the boiling plate, add the beef and stir the flour into it
  • Add the red wine and, if required, the stock and bring to the boil
  • Stir in the tomato purée, mushrooms with their soaking water and apricot jam
  • Cover and place in the simmering oven for a minimum of three hours until the beef is tender. Add seasoning to taste

This is delicious with mashed potato but I think I prefer it with rice. Serve with a green vegetable too.

 

 

 

 

 

 

 

 

Boeuf Bourguignon

Boeuf Bourguignon

Inspired by the success of the lamb ragù in my last post, I decided to try out the “not browning the meat” method once again and made an old favourite: boeuf bourguignon. It was a success, so I thought I’d give you the recipe I used for this classic dish. I adapted it from Delia’s in her Complete Cookery Course. It’s also available online here. I’m probably breaking the rules here but if you don’t have any Burgundy, it would not be a disaster if you use whatever red wine you do happen to have in your kitchen.

Serves 6 generously

Ingredients

  • 1kg braising steak (I used chuck), cubed
  • Olive oil
  • 1 onion, sliced
  • 1 heaped tbsp plain flour
  • 400ml approx red Burgundy
  • 2 cloves garlic, crushed
  • 2 sprigs fresh thyme, or ½ tsp dried thyme
  • 1 bay leaf
  • Approx 12 small onions or shallots, peeled and left whole
  • 225g streaky bacon, smoked or green, ideally bought in a piece and then cubed but don’t worry if you only have rashers: just chop them up
  • 120g mushrooms, sliced, or small button ones left whole

Method

  • Spread the beef out on a large baking sheet which fits on the Aga runners and drizzle with olive oil
  • Place the tray on the top runner of the roasting oven for 10-15 minutes to brown the beef
  • Meanwhile in a large casserole, sweat the onion in a tablespoon or two of olive oil in the simmering oven until soft and translucent
  • Place the casserole on the simmering plate and add the beef to it. Stir in flour to soak up the juices, then gradually pour in the wine until it barely covers the beef, stirring all the time. Don’t use all the wine if you don’t have to; remember that you tend to need less liquid when cooking in an Aga
  • Add the crushed garlic, thyme and bay leaf and season with salt and pepper
  • Put the lid on and place in the simmering oven for 3 hours or more
  • In a frying pan on the simmering plate fry the onions and bacon in a little olive oil until coloured
  • Add them to the casserole together with the mushrooms
  • Put the lid back on and return to the simmering oven for at least an hour, but longer would not do any harm at all
  • Sprinkle with some chopped fresh parsley to serve

Boulangère or dauphinoise potatoes go well with this and so does rice. A green salad and/or green beans are also good accompaniments. As with most casseroles, this one is better on the second day so it’s worth making the day before you want to eat it. I’d maybe not add the mushrooms until reheating it on the second day

 

 

 

Beef Short Ribs

Beef Short Ribs

A Bank Holiday Weekend and an opportunity to try a new recipe requiring hours of slow cooking: my sort of recipe. I bought the beef with no particular recipe in mind so I was pleased to find I’d bookmarked this one for Glazed Sticky Longhorn Short Ribs over a year ago. I have no idea if my ribs were from Longhorn cows but I bought them from my excellent local butcher, Ruby and White, which has never let me down.

Ingredients

Serves 6

  • About 3kg beef short ribs
  • Rapeseed oil
  • Seasoning

For the sticky BBQ glaze

  • 2 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 2 tbsp Worcestershire sauce
  • 300ml passata
  • 100ml tomato ketchup
  • 2 level tsp five spice
  • 1 level tsp all spice
  • 1 level tsp cayenne pepper (optional)
  • 1 level tsp Sichuan pepper
  • ½ tsp ground black pepper
  • 6 tbsp dark brown sugar
  • 1 level tsp rapeseed oil

Method

(Preheat conventional oven to 100ºC)

  • Place the ribs in a large roasting tin, season and drizzle with rapeseed oil
  • Cover with a double layer of foil and place in the simmering oven to slow-roast for about 8 hours but can be longer. The meat will be tender and falling off the bone
  • Alternatively, if you want to eat at lunchtime, place the ribs in the oven before going to bed. Could probably leave them there until you’re ready to add the glaze (see below), but if you’re worried they will be falling apart too much (is this possible?), remove them at breakfast time and replace them, with the glaze, a couple of hours before you want to serve them
  • A couple of hours before the end of the cooking time make the glaze
  • Place everything in a saucepan, add 100ml water and stir on a medium heat/the simmering plate until the sugar has dissolved.
  • Bring to the boil and simmer for 20 minutes. Or bring to the boil and leave uncovered in the simmering oven for at least half an hour
  • Then pour about ⅔ of the sauce over your ribs, replace the foil and return them to the simmering oven for a minimum of 30 minutes but can be longer
  • I didn’t have all the ingredients for the seasonal slaw so I served our ribs with Nigella’s Hot and Sour Shredded Salad (recipe in her book “Kitchen”) and steamed Basmati rice, with the remaining glaze drizzled over the ribs

Nigella’s Hot and Sour Shredded Salad

Serves 6

  • 3 carrots
  • 4 spring onions
  • 1 long red chilli
  • 1 long green chilli
  • 20g/small bunch coriander

for the dressing:

  • juice of 1 lime (if you don’t have one, a lemon will do)
  • 4 x tbsp Thai fish sauce
  • 1 tsp caster sugar
  • Cut the carrots into long slices and then julienne them (i.e. cut into matchstick-like strips)
  • Trim and halve the spring onions and julienne as well
  • De-seed the chillies and cut into juliennes
  • Finely chop the coriander
  • Mix all of the above in a bowl. In another bowl mix the lime juice, fish sauce and sugar and dress the vegetables with this

Italian/New York Meatballs

Italian/New York Meatballs

I make meatballs fairly regularly: Italian ones with garlic and herbs in tomato sauce, Thai ones with ginger, chilli and lime in a broth and Scandinavian ones with nutmeg and white pepper in a sour cream sauce. These are just the basics; there are so many variations, I feel I could spend my life making delicious meatballs without serving the same ones twice. And I haven’t even mentioned the accompaniments: pasta, noodles, potatoes or bread? I feel a whole series of blog posts coming on.

When a recipe I spotted recently promised to give me Italian-style meatballs like they make in New York, I couldn’t wait to try them. The meatballs proposed by chef Stephen Harris in the Telegraph are, as he says, quick to make and to cook. While they are not the best I’ve made, they’re pretty good and do conjure up that New York/Italian vibe.

Ingredients

For 2 people

  • 500g beef mince
  • 1 tbsp fresh thyme leaves (optional)
  • 1 ½ tbsp olive oil and some for drizzling
  • 100g baby spinach
  • 1 x 400g tin tomatoes
  • About 30g parmesan and a squeeze of lemon

Method

  • In a bowl mix the mince with about 5 pinches of salt and the thyme leaves if using
  • Roll the mince between your palms into 10 x 50g balls
  • Heat half a tablespoon of oil in a large frying pan and gently fry the meatballs, turning them until they’re brown all over. They will not yet be cooked through to the middle
  • Remove the balls to a plate and heat another half tablespoon of oil in the pan and add the spinach leaves, cooking them until wilted
  • Add the tomatoes, bring to the boil and stir in a little more salt
  • Add the meatballs, turn down to a simmer and cook. If you’re using an Aga, you don’t need to cover them: just place the pan in the simmering oven for about half an hour or longer if you need to. If using a conventional hob, loosely cover the tin (with a lid or some scrunched up foil) and simmer for about 10 minutes
  • Drizzle with a little olive oil, add a squeeze of lemon and serve with grilled ciabatta (see below) and a rocket salad

Grilled ciabatta

  • Split half a ciabatta lengthways
  • Take a ridged griddle pan if you have one (or a regular frying pan if you don’t) and pre-heat it in the roasting oven
  • Place it on the boiling plate and add your ciabatta slices and toast on both sides
  • Rub the pieces of ciabatta with the cut sides of two halved cloves of garlic and drizzle over some olive oil

If I was making these again, I’d add breadcrumbs soaked for half an hour in milk to the meat mixture. I find this makes the meatball texture softer and less rubbery. But that’s for another day. In the meantime, these will do fine.

Chilli con Carne

 

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Saturday can be a day for relaxing and pottering.  One is refreshed after a lie-in perhaps, and the chores that need to be completed before the start of the working week can be delayed until tomorrow.  A day such as this is perfect for some slow cooking and for spending time near the Aga.

Last weekend got off to a particularly enjoyable start when we went out on Friday evening for a meal with some friends.  They introduced us to Bulrush, a fairly new Bristol restaurant, which seems to be gaining in popularity by the day.  We discovered that it had not been over-hyped, either by our friends or in the media, and enjoyed every one of the nine (!) courses on the taster menu.

It was not a late night so I felt rested on Saturday morning.  My husband went off to do a ward round, youngest son to do his paper round and I walked the dog.  Once we’d had breakfast and dressed I popped down to the farmers’ market for some sourdough bread for lunch and came home to start on the chilli I’d planned for supper.  At this time of year I love Saturday evenings when we have no plans because it means I can sit and watch Strictly Come Dancing with a gin and tonic and organise for the supper to be ready afterwards.  Chilli works well because it can be left to bubble away all afternoon in the simmering oven and all that’s required as Strictly is coming to an end is to cook some rice and make a salsa.

I suspect for many of us chilli is one of those dishes which we make from memory, perhaps using slightly different ingredients each time.  For years I’ve been basing mine on this ragù recipe; I just substitute red wine for white, add chilli powder before adding the tomato purée and finally red kidney beans about half an hour before serving.  This weekend that is more or less what I did but instead of just chilli powder, I also added some cumin and some chipotle paste.  This provided added depth and smokiness and I was delighted with the result.

Ingredients

  • 2 onions, chopped
  • 3 garlic cloves, peeled and crushed
  • 2 tbsps olive oil
  • 1kg minced beef (full fat for flavour)
  • 1 heaped tsp ground cumin
  • 4 tsps chipotle paste
  • 1/2 tsp chilli powder
  • salt and pepper
  • 1 tbsp tomato purée
  • 2 bay leaves
  • 200ml milk
  • 200ml red wine
  • 500ml passata
  • 1 or 2 x 400g tins red kidney beans
  • Sour cream to serve

Method

  • Heat the olive oil in a large casserole and add the onion and a sprinkling of salt.  Stir to coat in the oil and leave to cook in the simmering oven, or if you’re in a hurry on the simmering plate, stirring regularly
  • When the onions are soft and translucent, add the crushed garlic, place the casserole on the boiling plate and add the mince and some salt, stirring and breaking it up with a fork as you go.  When it has lost its pink colour, transfer to the simmering plate and stir in the spices, chipotle paste and tomato purée
  • Then add the milk and bay leaves and let this cook, uncovered, until most of it is absorbed before you add the wine
  • After about five minutes add the passata, give it a stir and when it’s just about simmering, transfer, still uncovered, to the simmering oven for a minimum of three hours but it won’t come to any harm if left there for six.  Add the kidney beans about half an hour before you plan to eat
  • Serve with basmati rice, a dollop of sour cream and salsa

Salsa

I happened to use this Delia salsa recipe this time but there are many others and you might already have a favourite.  Simply mix all the ingredients together.

  • 1 large avocado, peeled and diced
  • 1/2 red onion, finely chopped
  • 2 tomatoes, deseeded and the flesh diced (you can also peel them if you like)
  • About a tablespoon of chopped fresh coriander or to taste
  • Juice of 1 lime
  • A few drops of tabasco
  • Seasoning

 

 

Horseradish Sauce

For the first time in years I am alone on a Sunday.  Well, not completely alone since my mother-in-law is here, in her flat on the bottom floor of our house.  She’s worried that I’ve stayed behind because of her but while it’s true that she’s frail and we don’t like to leave her on her own, that’s not the case.  It was my choice and I’m enjoying the chance to catch my breath; I’ve never minded my own company.  My husband is on his annual Scottish fishing trip and youngest son’s in Cornwall with his brother and fiancée, staying with her family, and I’m just happy if everyone’s doing what they want to do.   I’ve mentioned before that we usually have Sunday lunch or supper with Granny, but she and I agreed there didn’t seem much point in doing a roast today.  I’m finding it quite liberating to be able to eat what and when I like.

So, although I’m not roasting anything myself today, I thought I’d tell you about this delicious homemade horseradish sauce I made last Sunday when there were six of us round the table for roast beef.  The same friends who gave us their homegrown courgettes had given us a piece of horseradish from their garden.  I’d never used it before and was delighted with this creamy, fresh-tasting sauce.

All you do is grate about 15g (more if you like extra heat) of horseradish and soak it in two tablespoons of hot water; drain, then mix it with one tablespoon of white wine vinegar, a pinch of mustard powder, salt and pepper and 150ml of lightly whipped double cream.

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Summer “Cooking”

Maybe I’m just making excuses to be lazy but the summer weather means I haven’t felt much like baking or cooking recently.  It hasn’t even been consistently hot and sunny but here in Bristol, even on the wet, grey days, it’s been muggy: not the sort of weather conducive to standing next to a hot oven for a few hours.

The solution is either to get your husband to barbecue or to prepare salads and light dishes requiring minimal cooking time.  I have managed to achieve both of these and thought I’d share with you some of the recipes we’ve enjoyed.

First up, this courgette tart, which was an excellent way of using up some superb homegrown courgettes a friend had given us.  The recipe is by Rose Prince and appeared in the Saturday Telegraph magazine a couple of weeks ago.  You will see that she recommends making your own rough puff pastry but I went for second best and used shop bought pure butter puff pastry.  I was not that successful at getting my courgettes to form “ribbons” but it didn’t matter that much.

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Next, burgers.  This was a very last minute supper.  It was a lovely warm evening and so we shelved our original supper plans and youngest son popped to Waitrose to buy some ground beef (not too lean) and burger buns.  All I do to make burgers is add ground black pepper and an egg, mix well and shape.  I don’t add onion or salt or garlic.  This way you can really taste the beef and get additional flavours from the sauces and other toppings you serve alongside (eg gherkins, ketchup, bbq sauce, mustard, cheese, lettuce, sliced tomatoes).  Sometimes we sandwich our burgers in ciabatta but, to be honest, the regular burger buns with sesame seeds work perfectly.  On this occasion, in addition to the toppings listed above, I found some red Romano peppers in the fridge which I halved, deseeded, drizzled with olive oil and sprinkled with salt for my husband to grill on the barbecue.  J invited his friend round to join us and by the time we were ready to eat it was nearly dark so we lit some candles and tucked in.  Impromptu evenings like this are very often the most enjoyable.

Once again, my latest favourite cookbook, Honey and Co., came up trumps when I wanted a simple fish recipe the other Friday.  The recipe in the book used sea bream but I could only get sea bass fillets; I doubt there’s much difference.  I just roasted the fish fillets (one each) in the Aga roasting oven for 8-9 minutes with a little olive oil and seasoning and squirted on some lemon juice at the end.  The salad ingredients are as follows (for 4 people):

  • 4 small Lebanese cucumbers or 1 long one
  • 250g red grapes
  • 4 sprigs fresh mint, leaves picked and chopped
  • 1 small bunch dill, fronds picked and chopped
  • Juice of half a lemon
  • 1 tsp salt
  • Ground black pepper
  • 3 tbsp extra virgin olive oil
  • 200g pain yoghurt (I used Greek style)

Peel the cucumber to create a zebra-striped effect, slice in half lengthways and use a teaspoon to scoop out the seeds.  Chop into crescents and place in a large bowl.  Wash and halve the grapes and add with the chopped herbs.  Season with the lemon juice, salt, pepper and olive oil and mix well.  Spread two tablespoons of yoghurt on each plate and pile some salad on top, ready for the fish when it’s cooked.  Et voilà.

Salade Niçoise

Salade Niçoise is one of my favourite summer salads.  On summer holidays in France I would always order it.  But what is it exactly?

Last weekend I decided to make it when my son W and his fiancée were home, but realised I’d never used a recipe and always just made it up as I went along.  Browsing some of my cookery books, magazine cuttings and Google, I realised that there were many different versions of this salad.  I consulted Twitter too: there were as many people declaring potatoes were definitely not to be added as there were those who insisted on them.  What to do?  The wonderful Felicity Cloake had of course done the research in this article in her “How to make the perfect” series, but her “perfect” recipe was not my perfect one.  In reading about the salad, I was surprised at how many chefs, including Felicity, did not include tuna.  For me, this salad is one of the best vehicles for tinned tuna.  I was also surprised that green beans were not a regular addition.  I liked the raw broad bean idea but it would be more time consuming for this fairly lazy cook.  (I also didn’t skin or deseed my tomatoes: what of it?)

In conclusion, there doesn’t seem to be a an agreed upon, universal recipe for Salade Niçoise but what does it matter?  Make a salad with the the ingredients you like and which you have to hand.  On this particular occasion, mine was made with new potatoes which I added to the vinaigrette (some say mustard is a no no but I’m not one of them) while still warm, green beans, cooked and refreshed in cold water, tomatoes, tinned tuna, black olives, anchovies (essential) and hard boiled eggs.  I also added cucumber but this was a mistake: too watery.  It may not have been authentic, but with crusty ciabatta to mop up the dressing, it made for a delicious Saturday lunch.  And next time I make it, it might well be completely different.