Beef Bourguigonne Pie

Beef Bourguigonne Pie

Serves: 6

Sit down for this one.

For whilst it isn’t a quick production, it is simply off the charts in terms of everything else.

Seriously.

It is so decadent, so rich, so crazy good, you might only do it once though it will have been worth it.

If I tried to add it to this website’s Healthy category, I suspect the website would have overheated.

Though screw it

You’re doing this one and what a way to sign off the week!

Ingredients

3 tbsp olive oil
½ cup plus 1 tbsp flour
750gm boneless beef chuck, cut into 3cm pieces
3 slices bacon cut into 1cm pieces
1 medium onion, finely chopped
1 medium leek, white and pale green parts only, halved and thinly sliced
1 medium carrot, peeled and finely chopped
½ cup flat-leaf parsley, finely chopped
2 tbsp brandy or bourbon
4 sprigs thyme, leaves stripped
1 bay leaf
1 star anise pod
2 cups, chicken stock
1 cup red wine
5 tbsp unsalted butter
250gm (button) mushrooms, finely sliced
250gm pearl onions (we used quartered red onions)
1 tbsp fresh lemon juice
6 – 8 sheets frozen puff pastry
1 large egg, beaten

Method

  1. Preheat the oven to 200c.
  2. Heat oil in a large heavy pot over a medium-high heat. Season ½ cup of flour with salt and pepper, add the beef and toss to coat, shaking off the excess.
  3. Working in batches, cook the beef until browned all over: 8 – 10 minutes per batch. Transfer to a plate.
  4. Cook the bacon in the same pot, stirring often until browned and crisp. Add ¼ cup water and cook, scraping up the brown bits. Add the onion, carrot and leek, stirring until they start to soften: 5 minutes or so. Stir in the garlic and parsley and return the beef to the pot. Add the brandy and simmer until the liquid has almost completely evaporated.
  5. Add the thyme leaves, bay leaf, star anise, chicken stock and wine, season with salt and pepper and bring to the simmer.
  6. Mix 1 tbsp flour and 1 tbsp butter in a small bowl until smooth; stir into the meat mixture. Cover pot and braise in the oven until the beef is very tender: 1 – 1 ½ hours.
  7. Have a beer or a cold glass of white. You’re halfway there at least.
  8. Melt remaining 4 tbsp butter in a large pan over a medium-high heat. Add the mushrooms and pearl onions and cook, stirring until browned: 8 – 10 minutes. Stir in lemon juice and season with salt and pepper.
  9. Add the the mushrooms and onions to the beef stew, cover pot and return to the oven. Cook until the onions are very tender: 25 – 30 minutes. Remove the stew from the oven and allow to cool.
  10. Grease a large casserole/pie dish. Cover the insides with pastry to create a base, allowing for overhang to support the top of the pie. Fill with the stew. Drap pastry over the filling and complete the pie. Brush with the egg.
  11. Bake until the crust is deep golden brown: 30 – 35 minutes.

Anne Burrell’s Gnocchi

Serves: 4 – 6

This is an exceptional dish.

Visually beautiful, restaurant quality.

My mother gave me the recipe and we cooked it last weekend; my mother said it was the best gnocchi I would ever cook and hands down, she was right.

An essential key to it is the gnocchi, where instead of mixing through the flour when the gnocchi is hot, in this recipe, you allow the gnocchi to cool completely. The result is a light and fluffy gnocchi, completely unlike the hard, floury gnocchi we are so used to eating.

It is almost as if they are not there.

The sauce is fabulous; rich, warm, filling.

With some shaved pecorino to serve, this is a dinner party keeper where everyone will ask you for the recipe only a few bites in. It just comes together.

Enjoy!

Ingredients

5 large baking or mashing potatoes
2 eggs
Grated parmesan
2+ cups flour
Salt and pepper
1½ cups frozen peas, defrosted
Olive oil
3 cloves garlic, smashed
Pinch of chili flakes
125gm prosciutto, cut into lardons
2 cups Swiss brown mushrooms, sliced
1 cup chicken stock
2 tbsp butter
½ bunch chives, chopped

Method

  1. Preheat the oven to 200 C and bake the potatoes for 1 hour or until tender.
  2. While the potatoes are still hot peel and pass them through a ricer or food mill on to an oven tray lined with baking paper, and then refrigerate until very cold.
  3. Beat together the eggs, ¾ cup grated Parmesan and 1+ tbsp salt and pour on to the potatoes. Cover the potatoes with 2+ cups flour and mix all together with fingers until the dough is homogeneous and slightly moist, adding more flour (and salt) if necessary.
  4. Form the dough into long ropes about 3cm thick, cut into 2 cm lengths, cover generously with flour, place in a single layer on paper dusted with flour and either use or freeze immediately.  [NB: once frozen the gnocchi can be stored in plastic bags indefinitely, and can go directly from the freezer into salted boiling water.]
  5. Sauté the garlic and chilli flakes in some olive oil and then discard the garlic when it becomes golden brown.
  6. Add the prosciutto and sauté until it begins to become crispy.
  7. Add the mushrooms, sauté, and season with salt and pepper.
  8. Add the stock and simmer until it has reduced by half.
  9. Add the butter and peas and correct the seasoning.
  10. Drop half the gnocchi into boiling salted water and cook until they float and become puffy. Drain the gnocchi and add to the sauce.
  11. Add 4 tbsp grated parmesan and the chives, and serve with more grated parmesan or pecorino if you have it.

Asian Chicken & Mushroom Croquettes with Baby Cos

Serves: 4

Wow, this is an absolute weekday cracker.

And it is Bill Granger. A man I have doubted but am now totally buying into!

I suspect that our addition of the chilli flakes was a necessary addition – and don’t hold back on the hot sauce if you like it hot – though the rest could not be doubted. Great flavor, moist and so easy to prepare.

And healthy. Seriously healthy.

Wow.

Bill, you won me over with this one. The doubt is gone – your simple cooking is a real winner!

(Double this recipe as we did; you will have the best lunch at work the next day! He claims it served 4 though it is so good and so healthy, just keep going.)

Ingredients

4 tbsp canola oil
250gm button mushrooms, stalks removed, finely chopped (or food processed as we did)
2 garlic cloves, finely chopped
500gm chicken mince
1 tsp finely chopped fresh ginger (do 1 tbsp and you won’t look back)
1 tbsp light soy sauce
1 tsp sesame oil
1 tbsp chilli flakes
½ tsp freshly ground black pepper
1 or 2 heads of cos lettuce, leaves separated
1 small red onion, sliced into thin rings
Small handful of coriander leaves
Hot sauce

Method

  1. Heat a large frypan over a medium-low heat, add 1 tbsp of the oil and cook the mushrooms and garlic until nearly all the moisture has evaporated; remove the mushroom mixture from the pan and cool.
  2. Combine the mince, ginger, soy sauce, sesame oil, pepper, chilli flakes and mushroom mixture and mix well. Use 2 tbsp of the mixture at a time to role the small, football-shaped croquettes.
  3. Heat the remaining oil in the frying pan over a medium-high heat. Add the croquettes, turning occasionally for 5 – 7 minutes or until golden all over and cooked through.
  4. Serve the chicken in the lettuce leaves with a few onion rings, a small handful of coriander and a good squeeze of hot sauce.
  5. Thank me later!

Roast Fillet of Veal in Parmesean Crust

Serves 4

This is a really special dish.

I found it in Delicious magazine; the recipe is by Orlando Murrin, a British cook and food writer who spent years in south-west France running a guest house and cooking.

I served the veal with Pommes Dauphinoise, and it was the wicked combination of the veal itself, the veal stock and wild mushrooms and the amazing baked potatoes that pushed the meal into the memory category. I just love veal, and the crust kept it moist and beautifully tender right through to serving.

At the time of cooking this, I had only very rarely cooked with veal stock and hours before starting, I ran into a culinary wall – I certainly hadn’t made my own veal stock, I couldn’t find any at the butchers I visited and all I had was Veal Glaze, a serious reduction of veal stock, with nothing of the consistency of the stock I needed.

My good friend and chef Benjamin came through and I provide the following advice, if only because the web is surprisingly murky on the ropic of veal glaze, and in fact several people said it was not possible to reverse the glaze into stock!

On the basis I needed 425ml stock, I made a cup (250ml) of half beef, half chicken stock and the rest, glaze; around half stock, half glaze. Ben was completely right; the glaze doesn’t overpower despite what you might think, and really just softens the beef stock.

I’ll probably make veal stock next time; everyone online raves about it, and apparently Thomas Keller (of The French Laundry restaurant fame) does an extraordinary interpretation worth every hour it takes.

Ingredients

For the veal

750g fillet of veal
1 egg, beaten
2 anchovy fillets, mashed
1 garlic clove, crushes
1 2/3 cups (120g) fine fresh breadcrumbs
1/3 cup (25g) grated parmesean

Wild Mushroom Sauce

175g mixed mushrooms (such as Swiss brown, chestnut and field) – I roughly chopped them
175g chilled, unsalted butter, chopped plus 20g to cook mushrooms
1 eschalot, finely chopped
100ml white wine
425ml veal stock

Method

  1. Preheat oven to 200c.
  2. The veal should be a tubular shape, and if necessary, pin flaps and so forth with skewers. Season well.
  3. Mix egg, anchovy and garlic and brush all over the veal.
  4. Mix crumbs and cheese and press over the veal to completely cover.
  5. Put on a rack in a roasting pan and allow to come to room temperature.
  6. Roast veal for 25 – 30 minutes, turning once until the meat is medium rare and the temperature taken in the thickest part is 52c.
  7. Rest for 10 – 15 minutes, loosely tented with foil; this will prevent the crumbs from softening.
  8. For the sauce, fry the mushrooms in a knob of butter over medium heat for 3-5 minutes until brown.
  9. Add eschalot and lightly brown for 1-2 minutes, then stir in the wine and stock. Bring to the boil then strain into a clean saucepan, reserving the mushrooms.
  10. Boil the stock for 18 – 20 minutes over medium-high heat to reduce to 150ml.
  11. When ready to serve, keep the sauce at a low simmer and gradually beat in the butter until thick and glossy. Add the mushrooms and heat through.
  12. Carve the veal into thin slices, then serve with the sauce.

Jamie Oliver’s Real Mushroom Soup

Serves: 6 – 8

It is true – I think – that at its most basic, mushroom soup is mushroom soup. It’s tasty enough, it is nice warm or cold, it’s filling and it’s healthy.

This spin on mushroom soup by Jamie Oliver not only adds a bit of zing to the whole thing, it is one of those cannot-be-ignored opportunities to use truffle oil!

And it’s still healthy which is why I must have two gallons of it frozen and ready for dethaw on any given night where I am too tired to cook.

You should consider the same!

(Slight adaptation of the recipe where I increased mushrooms from 600gm to 1kg.)

Ingredients

1 small handful dried porcini (I also used some shiitake)
Extra virgin olive oil
1kg mixed fresh wild mushrooms, cleaned and sliced
2 cloves garlic, peeled and finely sliced
1 red onion, peeled and finely chopped
1 handful fresh thyme, leaves picked
Sea salt
Freshly ground black pepper
1 litre chicken stock (or vegetable stock)
1 handful fresh flat-leaf parsley, leaves picked and roughly chopped
1 tablespoon mascarpone cheese
1 lemon
Truffle oil (optional)
Sliced loaf of bread, brushed with olive oil and grilled

 

Method

  1. Place the porcini in a small dish, cover with boiling water and leave aside.
  2. Heat a heavy saucepan medium-hot and as Jamie Oliver famously puts it, ‘add a good couple of lugs’ of the olive oil and add your mushrooms. Stir for a minute or so and then add the garlic, onion, thyme and season. Meanwhile, chop half your porcini, reserving the liquid.
  3. After a minute or so of cooking, add the chopped and whole porcini and the reserved liquid. Continue cooking on a medium heat for 20 minutes or until most of the liquid has disappeared.
  4. Season again and add the stock. Bring to the boil and then simmer for 20 minutes.
  5. Remove half of the soup and whiz in a blender until smooth. Reintroduce to the remaining soup together with the parsley, mascarpone and a final seasoning as needed.
  6. To serve, a small drizzle of truffle oil, maybe a squeeze of lemon, chopped parsley, perhaps a few reserved and cooked slices of mushroom, a crack of pepper and some oiled and grilled sliced bread.