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Posts Tagged ‘Red Wine’

I came up with this one the other night just experimenting with ingredients and both my hubby and I really enjoyed it. It is easy to throw together and then you just leave it to cook on the stove. I served ours of mashed potato but you can serve it with whatever you like.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Oilve oil
4 Lamb shanks
2 Medium red onions, sliced thinly
250g Mushrooms, sliced thinly
6 Cloves garlic, crushed
1 Cup red wine
1/2 Cup port
1 Tablespoon balsamic vinegar
11/2 Cups water
1 Teaspoon dried rosemary
1 Teaspoon dried thyme
8 Sun-dried tomatoes, roughly chopped
2-3 Teaspoons beef stock granules (depending on brand and personal taste)
1 Teaspoon dijon mustard
2-3 Tablespoons cornflour
Parsley

Method

1. Heat a little olive oil in a large fry pan, add shanks and brown all over. Remove shanks and wipe pan clean.

2. Heat a little more oil in pan add onion, mushrooms and garlic, cook stirring until onion softens and mushrooms brown slightly.

3. In a large saucepan add onion mix and all the other ingredients, except cornflour and parsley, return shanks to pan.

4. Bring to the boil, then reduce heat to low and cook covered about 4 hours or until lamb is falling off the bone. My shanks were quite meaty so time will vary depending on sizes of shanks.

5. Remove shanks and cover with foil to keep warm.

6. Mix a little water with the cornflour and add to liquid, bring to the boil and stir until mixture thickens. (It will not be super thick just a nice gravy consistency.)

To Serve: Place a mound of mash on a plate, top with a shanks and pour sauce all over, garnish with parsley if desired.

All photos taken by me unless otherwise stated.

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This is a great hearty, warming stew ideal for the coming winter months. When the weather starts to get cold I love nothing more than stews and casseroles whether beef, chicken or fish they make great comfort food. I came up with this recipe a few weeks ago and have just got round to posting. The meat was tender it just dissolved in your mouth. I served mine with broccoli florets as we are trying to eat lower carb in the evening but this would pair well with creamy polenta or mash potato if you wanted to add some more carbs to it. This recipe works out at about approx 9g carb per serving 68g protein, 31g total fat of which 11g is saturated.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

10 Bacon rashers, chopped finely
1 Tablespoon olive oil
1kg Gravy beef, diced into 2cm pieces
1 Cup red wine
2 Tablespoons tomato paste
2 Cups water
2 Teaspoons beef stock granules
3 Cloves garlic, crushed
6 Sprigs fresh thyme
1 Tablespoon butter
250g Shallots, peeled
400g Mushrooms, chopped
4 Tablespoons bisto gravy granules
20g Parsley, finely chopped
600g Broccoli, cut into florets

Method

1. Cook bacon in a large heavy based saucepan, stirring, until browned, drain on absorbent paper.

2. Add oil to a large fry pan, add beef in batches, cooking until browned all over, add beef to saucepan, wipe fry pan clean for later use.

3. Add wine, paste, water, stock, garlic and thyme sprigs to saucepan, bring to the boil, reduce heat, simmer covered for about 21/2-3 hours or until beef is tender.

4. Meanwhile, melt butter in the fry pan add shallots, cook until browned and starting to soften, add mushrooms, cook, stirring about 7-8 minutes until mushrooms are soft, remove from heat.

5. Add gravy granules to beef mixture stir until sauce thickens slightly (I use the gravy granules to thicken and to add extra beefy flavour, can thicken with cornflour, but may want to adjust stock amount.)

6. Stir in parsley and add shallot mushroom mix to the stew, leave on a low heat.

7. Meanwhile boil, steam or microwave broccoli until just tender.

Serve stew accompanied with broccoli.

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I made this the other night as a recipe I did for the swap I am in this month, the end result was this very rich, hearty beef casserole, it was excellent. I made as is except instead of adding cornflour to thicken I added about 5 tablespoons of bisto beef gravy granules for an even more beefy flavour. If you want to see more photos or read more reviews click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards. platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

5lbs Prime beef, cubed & trimmed of fat
1lb Shallot, peeled
4-6 Garlic cloves, peeled & chopped finely
1 Bunch fresh thyme
2-4 Bay leaves
750ml Burgundy wine
1-2 tablespoon olive oil
1lb Lardons, Smoked Bacon pieces
1/2 Ounce dried cepes, soaked for 1 hr (I just used a bunch of wild mushrooms as they are in season at the moment.
6-8 Pieces dried orange peel, see method
1 Tablespoon soft brown sugar
Sea salt
Fresh ground black pepper
1-2 Tablespoon cornflour, for thickening (I used bisto beef gravy granules for an even more beefy flavour.)
2 Tablespoons cognac
2-4 Sun-dried tomatoes, drained & chopped finely (optional)
1 (8 ounce) Can chopped tomatoes (optional)
I added both of the last 2 ingredients.

Method

1. Marinade the beef with the herbs, shallots & garlic over night in the bottle of red wine.

2. Drain and put the wine to one side.

3. In a large skillet or fryng pan, sear & brown the beef pieces over a high heat in the olive oil until nutty & brown. Do not overcrowd the pan!

4. Place browned beef into the crock pot or cast iron Le Creuset Casserole Dish.

5. Fry the lardons or chopped bacon pieces until crispy & golden brown. Drain & add to the beef.

6. Brown the shallots & garlic in the bacon fat & add to the beef & bacon.

7. Add all the other ingredients, except the cornflour, to the crock pot including the reserved wine.

8. (Add the tinned tomatoes & sun dried tomatoes at this stage too if you are using them.).

9. Cook on automatic or High for 4 hours and Low for up to 6 hours.

10. (For conventional cooking – pre-heat oven to 175 degs C or 325 degs F or gas mark 3 and cook SLOWLY for approximately 4 to 6 hours; check towards the end, the meat should be extemely tender – you MUST not be tempted to cook it quicker, it will be tough!).

11. Towards the end, blend & mix the cornflour with a couple of spoons of the stock in the crock pot & add to the beef, stirring well. It should not be TOO thick but just like a glaze or thickened jus. Add the cognac at this stage as well – stirring into the daube.

Serve with Green Beans, Mashed, Steamed or Pureed Potatoes during the colder months OR with a selection of salads, crusty French bread & Pasta during the warmer months. The excess sauce can be used or saved as a fantastic gravy or stock later!

THIS IS BETTER MADE 24 HOURS BEFORE EATING!

Freezes beautifully – I always make a large batch and then freeze some.

NOTE:If you cannot buy sun dried orange peel, make your own, it’s VERY easy! Peel some oranges with a swivel head vegetable peeler or parer, be careful not to peel the pith. Spread outside on a rack in the full sun and leave to dry for about 2-4 hours. Weather permitting of course – otherwise dry in an airing cupboard or a very LOW oven overnight.Store in an airtight jar for up to 2 years.

If you are really stuck – just grate some fresh orange peel into the daube, it will not have the same intensity as dried peel, but it will work!

All photos taken by me unless otherwise stated.

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This is a super simple steak recipe that tastes wonderful and is company worthy without a lot of effort. I had some left over pumpkin I wanted to use up when I made this so I served over pumpkin mash, you can serve over regular mash or with your favourite vegetable. As you are pairing this sauce with a good cut of bee,f I like to use a really good full bodied wine and then you can just use the rest to drink with dinner.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 Steak fillets (250-300g a piece we like ours thick)
Olive oil
30g Butter
1 Red onion, sliced thinly
250-300g Wild mushrooms, chopped
2 Cloves garlic, crushed
2 Tablespoons parsley, chopped finely
1 Tablespoon fresh thyme leaves
175ml Dry red wine
50ml Water
3 Tablespoons balsamic vinegar
11/2 Teaspoons beef stock granules or 1 beef stock cube
1 Teaspoon seeded mustard
3 Tablespoons cream
11/2 Teaspoons cornflour
Pepper to taste

Method

1. Melt butter in a pan, add onion, mushrooms and garlic, cook stirring until mushrooms and onion are soft, stir in herbs, add wine, water, vinegar and stock, set over a low heat to simmer gently.

2. While sauce is simmering cook steaks, heat some olive oil in a pan, add steaks, cook beef until browned on both sides and cooked as desired, remove and set to one side to rest meat.

3. While steaks are resting finish sauce. Turn heat back up, add mustard, pepper and cream to mushroom, wine mix, blend a little water with the cornflour and add to sauce, stir until mixture boils and thickens.

To Serve: Place spoonfuls of mash on a plate (whatever mash you decide to make with this.) Place steaks on top, drizzle mushrooms and sauce over, garnish with a thyme sprig if desired.

All photos taken by me unless otherwise stated.

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I recipenapped this one from the recipe swap I am in this month, meaning this was not one of my team mates recipes. I was looking for a lamb shank recipe and I found this, it sounded so good, I had to try it and I am glad I did. The only changes I made was to add cornflour and bisto gravy granules at the end to thicken. I also did not have beef broth so I added 1 litre of water with 1 beef boullion cube, I only used one as I knew I was going to adding the bisto at the end and did not want to make it too beefy tasting. It was the perfect balance came out just right, lamb was tender and falling off the bone, and thickening i,t gave a wonderful gravy to pour over the shanks. If you want to read more reviews or see more photos of this recipe click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Tablespoons cumin seeds
3 Tablespoons coriander seeds
1 Teaspoon salt
4 Lamb shanks (about 250g each)
2 Tablespoons olive oil
1 Onion, finely chopped
1 Carrot, finely chopped
2 Stalks celery, trimmed and finely chopped
4 Garlic cloves, peeled and sliced
400g Tomatoes, drained and roughly chopped
200ml Dry red wine
200ml Port wine
1 Liter beef stock
I add a combination of bisto gravy granules and cornflour to thicken into a gravy to pour over shanks at the end.

Method

1. Preheat oven to 160°C.

2. Using a morter and pestle, roughly crush the cumin and coriander seeds until fragrant. Add salt and mix well.

3. Sprinkle over the lamb shanks and press on to coat.

4. In a large deep heavy based, oven proof dish, heat the oil over medium heat and brown the shanks well. Remove and set aside.

5. Place the onion, carrot and celery in the same dish and saute over medium heat until soft. Add the garlic, tomatoes and stir.

6. Pour in the wine and port, stir then add the beef stock. Bring to the boil then turn off the heat.

7. Return the lamb to the pan, cover with aluminium foil and place in the oven for 3 hours or until the meat almost falls off the bone.

8. Remove from the oven and lift out the shanks. Set aside and keep warm.

9. Skim as much fat as you can off the surface of the cooking liquid and return to the stove top over medium heat to simmer and reduce to a slightly syrupy consistency.

Serve with mashed potatoes or polenta. I served mine over mash.

All photos taken by me unless otherwise stated.

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Here is another lamb shank recipe, I absolutely love lamb shanks, I just don’t seem to be able to buy them often here in Switzerland. This one tastes wonderful and just falls off the bone, it does not have too many ingredients but they all come together so well. I served it over mash and with roasted honeyed vegetables. I will list the recipe for the vegetables below I usually make this with parsnips, turnips and carrots but I could not get a hold of any, so I just made it with carrots and sweet potatoes instead, so use whatever vegetables you like.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 Lamb shanks
Olive oil
2 Red onions, sliced thinly
1 Stick celery, chopped finely
500ml Red wine
375ml Hearty beef stock
1 Whole garlic bulb
3 Rosemary sprigs
6 Thyme sprigs
1 Bay leaf
100ml Balsamic Vinegar
2 Tablespoons cornflour

Method

1. Brown lamb shanks all over in a fry pan, remove and set to one side.

2. In a large saucepan, heat some oil, add onion and celery, cook until onion softens.

3. Add wine, stock, garlic bulb, rosemary, thyme, bay leaf and vinegar. Return lamb and bring to the boil, reduce heat to a simmer and cook covered over a very low heat, for 2-21/2 hours or until lamb is falling off the bone.

4. Remove lamb and keep warm, remove garlic bulb, strain the liquid through a sieve, return liquid to pan.

5. Squeeze garlic from bulb (either use a few sheets of kitchen roll to hold the back and squeeze or place in the fridge to cool quicker.) Either blend or process sauce until smooth.

6. Mix a little water with the cornflour and add to sauce, bring to the boil and stir until mixture thickens.

Serve over mash with caramelized vegetables

Caramelized Vegetables

Ingredients

You will notice if you read the intro above I usually make this with parsnips, turnips and carrots but I could get a hold of these so I made it with carrot and sweet poatoes instead.

2 Carrots (about200g)
500g Sweet potato
2 Tablespoon olive oil
3 Tablespoons honey
4 Thyme Sprigs

Method

1. Combine all the ingredients, except thyme, in a roasting pan, coat vegetables well, place thyme sprigs on top, and roast 30-40 Min’s, covered, in a pre-heated oven 180 degrees Celsius or until vegetables are cooked through.

All photos taken by me unless otherwise stated.

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I was going to post one of my own recipes today, but I made this zaar members recipe the other night and it was so good, I thought I would post this instead. I served mine as stated, except I also did roasted parsnips and stuffing balls and it was absolutely delcious. Do not be put off by all the ingredients it really is not time consuming. The majority of time comes into marinating and then the long cooking time and it is well worth the wait. If you want to see other recipes by this chef please click here.

If you have seen my recent post on my cheese and cutting boards you will know I am about to go live with my official website shortly. So I am going to be posting pictures of some of the range of boards I currently have in stock, just to give you an idea on the beauty of them until I can post my web address. If you want more information on them go to Chopping and Cheese board


Ingredients

3-4 lbs Boneless beef roast (rump, sirloin tip, or round)
1/2 Teaspoon salt
1/4 Teaspoon fresh ground black pepper

Marinade

3 Cups red wine
1 Cup water
1/2 Cup onion, sliced
1/2 Cup carrot, sliced
1 Garlic clove, minced

Vegetables

10 Small white onion, peeled
8 Carrot, peeled, shaped like small balls
2 Sprigs fresh parsley, for garnish
2 Tablespoons flour
2 Tablespoons butter
3 Tablespoons madeira wine
2 Tablespoons cognac
1 Bay leaf, crumbled
2 Teaspoons fresh parsley, chopped
1 Teaspoon thyme

Braising Ingredients

2 Tablespoons vegetable oil
2 Slices lean bacon, cubed
1 Ounce brandy, warmed
1 Veal knuckle or beef knuckle
1 Tomato, peeled, quartered
1 Tablespoon fresh parsley, chopped
1 Bay leaf
3 Green onion, chopped
1 Cup beef bouillon
1/2 Teaspoon salt

Method

1. Rub salt and pepper over beef.

2. Mix together all marinade ingredients in glass or ceramic bowl large enough to accommodate the beef. Add the beef and coat on all sides with the marinade, cover, and refrigerate 12 to 24 hours, turning the beef occasionally.

3. Remove beef from marinade and pat dry with paper towels. Strain and reserve marinade. Heat oil in large Dutch oven.

4. Add bacon; cook until transparent.

5. Add beef and brown on all sides. Drain off fat.

6. Pour warm brandy over beef and ignite; allow flames to die down.

7. Add remaining braising ingredients; cover pan.

8. Bake in 350 degree F oven for 3 hours, occasionally basting with reserved marinade.

9. While meat is roasting, prepare vegetables.

10. During the last hour of braising, add onions and carrots to Dutch oven.

11. When meat and vegetables are tender, remove from oven and place on preheated platter. Surround with onions and carrots. Garnish with parsley and keep warm.

12. Strain sauce through a sieve, skimming off any fat.

13. Make a medium to dark roux with the flour and butter. Thicken pan sauce with all or part of the roux. Stir and heat to boiling 1 to 2 minutes.

14. Add Madeira and cognac. Adjust seasonings.

15. Spoon some sauce over meat; serve remaining sauce on the side.

All photos taken by me unless otherwise stated.

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