Summary
HEARTY BEEF STEW Ingredients for four 1 1/2 lbs (700g) of beef skirt 2 large carrots 2 large onions 2 small turnips 1 medium parsnip 1 small swede 2 tbsps flour Hot water 1 tbsp Marmite Salt and pepper 2 tbsps beef dripping or oil Method Heat the dripping or oil and brown the meat on all side. Cut all the vegetables into chunks, add to the pot and cook for five minutes. Sprinkle in the flour, mix well to coat and gradually add enough hot water to form a thin gravy. Stir in a heaped tablespoon of Marmite, cover and cook for an hour and 40 minutes in a medium oven or over a low flame on the stove top. Check seasoning and serve with dumplings.
VENISON CASSEROLE Ingredients for four 1 1/2 lbs (700g) lean, cubed venison 2 tbsps plain flour Salt and pepper 2 medium onions, finely chopped 2 sticks of celery, finely chopped 2 medium carrots, finely chopped 2 tbsps beef dripping 1/2 pt port 2/3 bottle of red wine 8t stoned, no-soak prunes, quartered 2 well-chopped anchovy fillets 2 garlic cloves, crushed and chopped 2in strip of orange peel 2 bay leaves 1 sprig of fresh thyme Water Method Heat the oven to 200C/400F/gas mark 6, scatter the flour on a baking tray and cook for five to six minutes until lightly browned. Mix with plenty of sea salt and freshly-ground black pepper. Melt the dripping in a deep casserole and fry the onions, celery and carrots until softened, coat the venison chunks in the flour and fry until lightly browned. Pour the port and wine into a saucepan and reduce by one- third over a high heat, then add to the meat and vegetables with the prunes, anchovies, garlic, orange peel and herbs. If necessary, add a little water to ensure the meat is just covered. Reduce the oven heat to 180C 350F gas mark 4 and cook for an hour and 40 minutes.See the full content of this document
Extract
Recipes: Stews
PUDDING TIME: If you haven't made your Christm...
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