Steak & Kidney Pie
2-1/2 lbs. stewing beef, cut into chunks
1 whole beef kidney, cleaned & trimmed of any fat then cut into chunks
Place the stewing beef and kidney in a very large saucepan and fill with 4 cups of boiling water to cover completely.
Add 3 large onions cut up, 2 carrots sliced into coins or chopped and salt & pepper to taste.
Boil until completely cooked.
Then mix 2 Tbsp. flour and water and add to the cooked meat in the saucepan.
Pastry for 2 crusts
3 cups flour
1 tsp. salt
1 tsp. baking powder
1/3 lb. chunk of lard
1/3 cup ice cold water
Scatter flour on counter & roll out 2 rounds for deep dish pie plate (top and bottom)
Place cooled stewing beef, kidney, onion and carrot mixture into pastry lined pie plate.
Place the other pastry round on top and cut a couple of slits in top to allow steam to escape.
Crimp edges and brush with beaten egg yolk and milk mixture.
Bake in a pre-heated 350 degree for 1 hour.
Wednesday, April 15, 2009
Flemish Beef Stew
Flemish Beef Stew
Serves 6
Ingredients:
4 tsp. canola oil, divided
2-1/2 lbs. bottom round roast, trimmed of fat and cut into 2 inch chunks
3/4 lb. sliced cremini or white button mushrooms
3 Tbsp. all-purpose flour
2 cups brown ale or dark beer
4 large carrots, peeled and cut into 1 inch pieces
1 large onion, chopped
1-2 garlic cloves, finely chopped or minced
1-1/2 Tbsp. Dijon mustard
1/2 tsp. caraway seeds(optional)
3/4 tsp. salt
1/2 tsp. freshly ground pepper
1 bay leaf
Method:
Heat 2 teaspoons of oil in a large skillet over medium heat. add half the beef and brown on all sides, turning frequently for about 5 minutes. Transfer to a 6 quart slow cooker. drain any fat from the pan. Add the remaining 2 teaspoons oil and brown the remaining beef. Transfer to the slow cooker.
Return the skillet to medium heat, add mushrooms and cook, stirring often until they give off their liquid and it evaporates to a glaze, 5 to 7 minutes. Sprinkle flour over the mushrooms and cook undisturbed for 10 seconds, then stir and cook for 30 seconds more. Pour in ale (or beer) and bring to a boil, whisking constantly to reduce foaming, until thickened and bubbling about 3 minutes. Transfer the mushroom mixture to the slow cooker. Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the slow cooker. Stir to combine. Place the lid on and cook on low until the beef is very tender, about 8 hours. If you have added a bay leaf, discard it before serving.
Note: For this slow cooker interpretation of Carbonnades Flamandes, a Flemish stew made with beer, if you can't find a brown ale, use a strong dark beer but NOT a stout.
3 Tbsp. all-purpose flour
2 cups brown ale or dark beer
4 large carrots, peeled and cut into 1 inch pieces
1 large onion, chopped
1-2 garlic cloves, finely chopped or minced
1-1/2 Tbsp. Dijon mustard
1/2 tsp. caraway seeds(optional)
3/4 tsp. salt
1/2 tsp. freshly ground pepper
1 bay leaf
Method:
Heat 2 teaspoons of oil in a large skillet over medium heat. add half the beef and brown on all sides, turning frequently for about 5 minutes. Transfer to a 6 quart slow cooker. drain any fat from the pan. Add the remaining 2 teaspoons oil and brown the remaining beef. Transfer to the slow cooker.
Return the skillet to medium heat, add mushrooms and cook, stirring often until they give off their liquid and it evaporates to a glaze, 5 to 7 minutes. Sprinkle flour over the mushrooms and cook undisturbed for 10 seconds, then stir and cook for 30 seconds more. Pour in ale (or beer) and bring to a boil, whisking constantly to reduce foaming, until thickened and bubbling about 3 minutes. Transfer the mushroom mixture to the slow cooker. Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the slow cooker. Stir to combine. Place the lid on and cook on low until the beef is very tender, about 8 hours. If you have added a bay leaf, discard it before serving.
Note: For this slow cooker interpretation of Carbonnades Flamandes, a Flemish stew made with beer, if you can't find a brown ale, use a strong dark beer but NOT a stout.
Nutrition Info
Per Serving
- Calories: 236 cal
- Carbohydrates: 12 g
- Dietary Fiber: 2 g
- Fat: 11 g
- Protein: 17 g
- Sugars: 6 g
This is a Flemish Recipe called Rodacola
This is a Flemish Recipe called Rodacola
Ingredients:
1 red cabbage - use 3/4 sliced thinly
3 apples, peeled, cored and diced
2 large onions, diced
Method:
1. Saute onions and apples in 1/4 lb. of melted butter until apples start to soften.
2. Then add sliced cabbage and cover.
3. Let simmer for approximately 3 hours.
4. Add a little chicken stock if desired.
5. After 1 hour add 2 Tbsp. sugar and add a couple of teaspoons of vinegar
to keep red colour of the cabbage.
6. Place the lid back on and continue cooking for 2 more hours.
Ingredients:
1 red cabbage - use 3/4 sliced thinly
3 apples, peeled, cored and diced
2 large onions, diced
Method:
1. Saute onions and apples in 1/4 lb. of melted butter until apples start to soften.
2. Then add sliced cabbage and cover.
3. Let simmer for approximately 3 hours.
4. Add a little chicken stock if desired.
5. After 1 hour add 2 Tbsp. sugar and add a couple of teaspoons of vinegar
to keep red colour of the cabbage.
6. Place the lid back on and continue cooking for 2 more hours.
Wednesday, March 25, 2009
Oldfashioned Cream Cheese Brownies
Oldfashioned Cream Cheese Brownies
Ingredients:
1 (4 oz.) pkg. sweet Baker's chocolate
5 Tbsp. butter
1 (3 oz.) pkg. cream cheese, softened
1/4 cup sugar
1 egg
1 Tbsp. flour
1/2 tsp. vanilla
2 eggs
3/4 cup sugar
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup flour
1/2 cup coarsely chopped nuts
1 tsp. vanilla
Method:
Melt chocolate and 3 tablespoons of the butter in a small saucepan over very low heat, stirring constantly. Cool.
Blend remaining butter with cheese until softened. Gradually add 1/4 cup sugar, beating well. Blend in 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla then set aside.
Beat 2 eggs until thick and light in color. Gradually add 3/4 cup sugar, beating until thickened. Add baking powder, salt and 1/2 cup flour. Blend in cooled chocolate mixture, nuts, 1 teaspoon vanilla.
Spread about half of the chocolate batter in greased 8 or 9 inch square pan. Add cheese mixture, spreading evenly.
Top with tablespoonfuls of remaining chocolate batter.
Zigzag a spatula through batter to marble.
Bake 35 to 40 minutes at 350 degrees.
Cool before cutting.
Monday, March 23, 2009
Choco Jamun - Chocolate Deep Fried Balls
Choco Jamun
This recipe is from Master Chef Sanjeev Kapoor
Ingredients
300 gms. Khoya/mawa
50 gms cottage cheese (chenna)
a pinch of bi-carbonate of soda - baking soda
4 Tbsps. refined flour (maida)
2 Tbsps.
1 Tbsp. drinking chocolate
5 cups sugar
3 Tbsps. chocolate chips(optional)
Ghee to deep fry
Method of Preparation
1. Grate fresh khoya and chenna into a bowl. Dissolve soda bi-carbonate in one tablespoon of water. Sieve together refined flour, cocoa powder and drinking chocolate.
2. Add sieved flour, cocoa powder, drinking chocolate, dissolved soda bi-carbonate to the grated khoya and chenna and mix gently to make a dough.
3. Heat together sugar and two and a half cups of water to make a thin syrup and keep it warm.
4. Make small softballs of even size of the khoya mixture. If you wish you can stuff these balls with the chocolate chips.
5. Heat ghee in a kadai and deep-fry the balls, a few at a time, till golden on low heat. While frying agitate the ghee occasionally over the balls, using a perforated spoon, very carefully without touching them.
Sheermal - Flat Bread Rounds
Sheermal
Ingredients
2 cups refined flour (maida)
Salt to taste
2 teaspoons sugar
3/4 cup + 3 Tbsps. milk
Saffron a few strands
2-3 drops Kewra essence
1/4 cup Desi ghee
2 Tbsps. butter + for greasing
Method of Preparation
1. Sieve refined flour with salt. Dissolve sugar in three-fourth cup of warm milk and saffron in the remaining three tablespoons of warm milk.
2. Add the dissolved sugar and two to three drops of kewra essence to the sieved flour. When fully mixed, add one-eighth cup of water and knead into a soft dough. Cover with a wet muslin cloth and keep aside for ten minutes.
3. Melt ghee and add it to the dough and incorporate it well. Knead again into a soft dough. Cover and keep aside for ten minutes.
4. Divide the dough into sixteen equal sized portions and form into balls, cover and keep aside for ten minutes.
5. Preheat the oven to 240º C. Flatten the balls on a lightly floured surface and roll each dough with a rolling pin into round discs of six inch diameter. Prick the entire surface with a fork.
6. Grease a baking tray with butter, arrange the rolled discs on it and bake in the preheated oven for five minutes.
7. Remove, brush the sheermals with saffron milk and again bake again for three to four minutes.
8. When cooked, remove, brush with butter and serve immediately.
Shanghai Stewed Noodles
Shanghai Stewed Noodles
This recipe is from Master Chef Sanjeev Kapoor
Ingredients:
200 grams noodles
1 Tbsp. Oil
6-8 cloves of garlic - crushed
1 medium sized onion - sliced
1/2 medium sized carrot - halved & sliced
4 Mushrooms - sliced
1/4 small sized cabbage - 1 inch pieces
1/2 medium sized Capsicum - deseed & cut into 1 inch pieces
5 cups vegetable stock
1-1/2 Tbsps. cornstarch
1/4 tsp. MSG
1/2 tsp. white pepper powder
Salt to taste
1 spring onion greens - sliced
2 Tbsps. chilli oil
Method of Preparation:
1. Heat oil in a wok, add the crushed garlic, sliced onion and stir-fry briefly. Add carrot, mushroom, cabbage, capsicum and continue to stir fry for a minute.
2. Add vegetable stock, bring to a boil and add noodles. Cook on high heat for two minutes, reduce heat and simmer for four to five minutes or until noodles are almost cooked.
3. Blend cornstarch in half a cup of water.
4. Stir in MSG, white pepper powder, salt to taste and blended cornstarch. Cook on medium heat for a couple of minutes or until the sauce thickens, stirring frequently.
5. Add spring onion greens, drizzle chilli oil and serve hot.
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