Thursday, 15 March 2018

Beef and Guinness stew
·         Serves 4
·         Hands-on time 30 min, 2 hours 30 min to cook

This classic beef stew recipe is a one-pot winner, plus it's easy to make and perfect for freezing.
·         4 tbsp oil
·         1 large onion, finely chopped
·         150g streaky bacon, finely chopped
·         1.6kg shin of beef, cut into 5cm chunks
·         3 tbsp plain flour, seasoned
·         600ml Guinness
·         500ml good-quality beef stock 
·         1 bouquet garni (we used fresh thyme and fresh flatleaf parsley tied together with 3 bay leaves)

1.     Heat 1 tbsp of the oil in a large casserole over a medium heat and fry the onion for 2-3 minutes until soft. Add the bacon and fry for a further 4-5 minutes, stirring occasionally. Remove and set aside.
2.     Dust the beef in the seasoned flour. Heat the remaining oil in the casserole over a high heat and fry the beef, in batches, for 3-4 minutes, until browned all over.
3.     Reduce the heat to medium, return the onion and bacon and all the beef to the casserole and add the Guinness, stock and herbs. Season well and bring to the boil.
4.     Reduce to a simmer and cook, partially covered, for 2½ hours until the meat is meltingly tender. Season before serving half the stew with creamy mashed potato.

--Recipe taken from Delicious Magazine--

Friday, 2 March 2018

Sauté Pan Chicken & Leek Pie
·         2 leeks, washed, chopped
·         1/4 cup Fresh Parsley, chopped
·         400g meat of 1 medium cooked Chicken
·         180g feta cheese, crumbled
·         30g Parmesan, grated
·         8 sheets filo pastry, fresh
·         40g Butter, melted
·         2 Tbs Olive oil
Step 1
Heat the oil in the Sauté Pan over medium heat. Cook the leeks for 5 minutes or until soft but not brown. Place in a bowl and wipe out pan with paper towel. In the bowl, combine parsley, chicken and cheese with the leeks and stir well. Season well with salt and pepper.
Step 2
Take 4 sheets of filo, brush each with combined butter/oil mixture; layer together and push down into Sauté Pan. Take the remaining 4 sheets, brush with butter/oil mixture; layer together and place at right angles on top of first 4 layers in the pan to form a cross.
Step 3
Place the filling into the pastry shell and spread evenly.
Step 4
Fold the overhanging edges in and over to totally enclose the filling.
Step 5
Brush lightly with melted butter.
Step 6
Place Sauté Pan on stove top, covered with vents closed over medium heat; cook for 10 minutes or until lid is hot and the pie base is golden brown. Invert pie onto chopping board, slide pie back into Sauté Pan and cook for a further 5-10 minutes on a low-medium heat or until the pastry has browned (lid off).
Chef's Tips
Cooking on an induction cooktop? Use medium heat setting 6 and low heat setting 4.

--Recipe taken from Chefs Tool Box--