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Wka_winter Warmers July 29 2012

Wka_winter Warmers July 29 2012

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Published by Katie Quinn Davies

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Published by: Katie Quinn Davies on Jul 29, 2012
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07/10/2013

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WHAT KATIE ATEWINTER WARMERS
Recipes By Ali Irvine July 29, 2012
Slow Cooked
Beef 
Short Ribs
with
 
Creamy Mash
Serves
4
to
8
Prep time
30
minutes
2
tablespoons olive oil 
2
brown onions, sliced 
1
bunch Dutch carrots, trimmed and peeled 
3
celery stalks, sliced 
3
garlic cloves, minced 
3
thyme sprigs 
1
rosemary stalk 
1/3
cup flour Sea salt and cracked black pepper 
8
beef short ribs (Around 1.8kg)
2
cups Shiraz 
1 3/4
cups beef stock 
3/4
cup tomato passata 
1
tablespoons brown sugar 
2
tablespoons Dijon mustard 
2
tablespoons Worcestershire sauce 
3
bay leaves 
1.8
kg desiree potatoes 
150
 g butter, chopped 
300
ml carton cream Up to 
4
cup milk 
Heat 1 tablespoon of oil in a large saucepan (or a sear and cook slowcooker) over medium high heat. Cook the onion, carrots and celeryfor 8 to 10 minutes, until just beginning to colour. Add the garlic,thyme and rosemary, cook for a further couple of minutes. Remove from the pan and set aside in a large bowl.Season the our generously with salt and pepper. Coat the short ribswell in the our. Heat the remaining oil in the pan, brown the shortribs in 2 batches until golden, adding any remaining our with thesecond batch of ribs. Remove from the pan and add to the bowl withthe vegetables.
 
Add the wine to the pan to deglaze, reduce by half, scrape thebottom to release any sediment. Add the stock, passata, sugar,Dijon, Worcestershire and bay leaves, stir to combine. Transfer theveggies and beef to a slow cooker (or return to your sear and cookslow cooker), pour over the liquid, cover and cook on low for 8 hoursor high for 4 hours, stirring occasionally. Season to taste. (Note:when you remove the lid to stir the ribs, there will be condensationon it. I always pour this off over the sink instead of tipping itback into the stew ~ you will end up with a less watery sauce).Bring a large saucepan of salted water to a simmer. Add the wholepotatoes, simmer gently for around 45 minutes (depending on the sizeof your potatoes) until tender. Drain well.Push the potatoes through a ricer into a clean saucepan over medium heat. Add the butter, cream and most of the milk, stir to combine(add more milk if necessary for a soft, creamy mash). Season withsalt and pepper to taste, serve with the braised short ribs andsauce.* * * *
Pancetta 
 
&
Thyme
 Poussins
 
With
Roasted Vegetable
Broth 
Serves 4Prep time 25 minutesCooking time 45 to 50 minutes
1
teaspoon lemon thyme leaves 
30
 g soft butter 
4
500
 g free range poussin 
8
round slices pancetta, halved Spray olive oil 
500
 g desiree potatoes, chopped 
1
bunch purple heirloom carrots, trimmed 
200
 g pumpkin, sliced into 4 thin pieces 
8
small eschallots, quartered and peeled A few lemon thyme sprigs 
2
cups chicken stock in roasting dish Sea salt and pepper to taste 
Preheat the oven to 220C (200C fan forced).Bring the stock to a simmer in a large baking dish over medium highheat on the stovetop while you prepare the poussin.
 
Mix the butter and lemon thyme leaves together in a small mixingbowl. Dry the poussin with paper towel. Season inside with salt andpepper, rub the lemon thyme butter over the breasts of the poussin.Lay 2 overlapping slices of pancetta over the breasts of each bird,tucking between the wings and breast and the legs and breast. Tiethe legs together with twin and spray each with a little olive oil.Add the potatoes, carrots, pumpkin, eschallots and thyme to thesimmering stock in the baking dish. Nestle the pancetta wrappedpoussin on amongst the vegetables, roast in the oven for 25 to 30minutes or until the poussin are cooked and golden and the vegetablesare tender. Remove from the oven and allow to rest for 10 minutes.To serve, divide the vegetables among serving bowls, pour over thecooking liquor and top with poussin.* * * *
Lamb
&
 
Guinness 
Pies
Serves 6Prep time 20 minutesCooking time 3 hours
1/4
cup olive or vegetable oil 
800
 g diced lamb, approx 3cm cubes 
1
brown onion, diced 
2
carrots, peeled and sliced 
3
celery sticks, sliced 
2
rosemary sprigs 
4
garlic cloves, minced 
2
bay leaves 
440
ml can Guinness 
1 1/2
cups (375ml) beef stock 
2
tablespoons HP sauce 
400
 g can diced tomatoes 
1
tablespoons sugar 
3
 tablespoons cornflour 
3
tablespoons cold water 
3
sheets puff pastry Eggwash 
Heat 1 tablespoon of the olive oil in a large oven-proof dish overmedium high heat. In 2 batches, brown the meat well on all sides,approximately 5 minutes per batch, adding another Tablespoon of

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