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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 1.8kg desiree potatoes 150g butter, chopped 300ml carton cream Up to 4 cup milk Heat 1 tablespoon of oil in a large saucepan (or a sear and cook slow cooker) over medium high heat. Cook the onion, carrots and celery for 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 flour generously with salt and pepper. Coat the short ribs well in the flour. Heat the remaining oil in the pan, brown the short ribs in 2 batches until golden, adding any remaining flour with the second batch of ribs. Remove from the pan and add to the bowl with the vegetables.
Add the wine to the pan to deglaze, reduce by half, scrape the bottom to release any sediment. Add the stock, passata, sugar, Dijon, Worcestershire and bay leaves, stir to combine. Transfer the veggies and beef to a slow cooker (or return to your sear and cook slow cooker), pour over the liquid, cover and cook on low for 8 hours or high for 4 hours, stirring occasionally. Season to taste. (Note: when you remove the lid to stir the ribs, there will be condensation on it. I always pour this off over the sink instead of tipping it back into the stew ~ you will end up with a less watery sauce). Bring a large saucepan of salted water to a simmer. Add the whole potatoes, simmer gently for around 45 minutes (depending on the size of 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 with salt and pepper to taste, serve with the braised short ribs and sauce. * * * *
Pancetta & Thyme Poussins With Roasted Vegetable Broth
Serves 4 Prep time 25 minutes Cooking time 45 to 50 minutes
1 teaspoon lemon thyme leaves 30g soft butter 4 x 500g free range poussin 8 round slices pancetta, halved Spray olive oil 500g desiree potatoes, chopped 1 bunch purple heirloom carrots, trimmed 200g 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 high heat on the stovetop while you prepare the poussin.
Mix the butter and lemon thyme leaves together in a small mixing bowl. Dry the poussin with paper towel. Season inside with salt and pepper, 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. Tie the legs together with twin and spray each with a little olive oil. Add the potatoes, carrots, pumpkin, eschallots and thyme to the simmering stock in the baking dish. Nestle the pancetta wrapped poussin on amongst the vegetables, roast in the oven for 25 to 30 minutes or until the poussin are cooked and golden and the vegetables are tender. Remove from the oven and allow to rest for 10 minutes. To serve, divide the vegetables among serving bowls, pour over the cooking liquor and top with poussin. * * * *
Serves 6 Prep time 20 minutes Cooking time 3 hours
1/4 cup olive or vegetable oil 800g 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 440ml can Guinness 1 1/2 cups (375ml) beef stock 2 tablespoons HP sauce 400g can diced tomatoes 1 tablespoons sugar 3 tablespoons cornflour 3 tablespoons cold water 3 sheets puff pastry
Heat 1 tablespoon of the olive oil in a large oven-proof dish over medium high heat. In 2 batches, brown the meat well on all sides, approximately 5 minutes per batch, adding another Tablespoon of
olive oil in between batches. Remove from the pan and set aside. Add remaining oil and cook the onion, carrots, celery & rosemary for around 8 minutes until golden. Add the garlic and bay leaves, cooking for a further 2 minutes before adding the Guinness. Increase the heat to high, scrape any sediment from the base of the dish, boil for 5 minutes before adding the stock, HP, tomatoes, sugar and browned lamb. Reduce heat to low, cover with a lid and cook for 2 hours, or until meat is meltingly tender. Season the stew with salt & pepper. Combine the cornflour and water in a small bowl. Add a little at a time until you have a thick sauce (you may or may not need all of it), stirring well between each addition. Preheat the oven to 200C (220C fan forced). Spoon the filling into ramekins and cover with pastry lids. Cut leaves from the pastry scraps and attach with a brush of eggwash. Brush the entire pastry lid with eggwash and cook for 20 to 30 minutes until puffed and golden. Garnish with oven roasted thyme sprigs (optional) and sea salt flakes. * * * *
Chorizo, Lentil and Roasted Tomato Soup
Serves 4 to 6 Prep time 15 minutes Cooking time 30 minutes
3 tablespoons olive oil 250g baby Roma or cherry tomatoes 1 teaspoon thyme leaves
2 chorizo sausages, skin removed and broken into bite sized pieces 1 Spanish onion, chopped 1 large thyme sprig 3 celery stalks, sliced 2 garlic cloves, minced 2 teaspoons smoked paprika 1/2 cup semi sweet sherry 2 x 400g tins of lentils, drained and rinsed 6 cups chicken stock
Sea salt and cracked black pepper to taste Handful chopped parsley and crusty bread to serve
Preheat the oven to 200C (180C fan forced). Tumble the tomatoes onto a lined baking tray. Drizzle with half of
the olive oil, sprinkle with thyme leaves and season with salt and pepper. Roast in the oven for 25 to 30 minutes while the soup is cooking until blistered and golden. Heat the remaining olive oil in a large saucepan over medium high heat. Cook the chorizo for 5 minutes until turning golden. Add the onion, thyme and celery, cook for 5 minutes to soften before adding the garlic and paprika, cook for a further 2 minutes. Deglaze the pan with evaporate. Stir the chicken stock, bring simmer gently the sherry, cook for a couple of minutes to lentils through the vegetables and add the to the boil, reduce heat to medium low and for 15 minutes, stirring occasionally.
Sprinkle the parsley into the soup and season with salt and pepper to taste. Ladle the soup into serving bowls, top with roasted tomatoes, drizzle with the thyme infused tomato oil and serve with crusty bread. * * * *
Pear and Cinnamon Frangipane Tartlets
Makes 6 Prep time 30 minutes Cooking time 30 minutes
1 & 2/3 cups plain flour 50g icing sugar, sieved 125g cold butter, cubed
For the pastry: Pinch salt
1 vanilla bean, seeds only 2 egg yolks 2 tablespoons ice cold water 75g butter, softened 1/3 cup (75g) caster sugar 1 egg, at room temperature 1/2 teaspoon vanilla extract 1 cup (100g) almond meal, firmly packed 1/2 teaspoon ground cinnamon 3 ripe pears, peeled, halved and cored
Double cream to serve
To make the pastry; place the flour, salt, icing sugar, butter and
vanilla seeds in the base of a food processor and blitz to form breadcrumbs. With the motor running, add the egg yolks and water, process until the dough forms a ball. Remove from the food processor and divide into 6 even balls of dough (about 80g each if you want to weigh them). Flatten each to a disc and wrap separately in cling film. Refrigerate for at least 2 hours. Preheat the oven to 200C (180C fan forced). Beat the butter and sugar in a large mixing bowl until pale and creamy. Add the egg with the vanilla, beat well and scrape down the sides of the bowl occasionally. Add the almond meal and cinnamon, beat until just combined. Grease and flour 6 removable base tart tins. Roll the pastry into 6 rounds on a lightly floured surface and press into the tins, remove excess with a sharp knife. Divide the frangipane among the tart cases. Fan the pears by cutting slices a few millimeters apart, but leaving joined together at the top of the pears, press lightly to fan and place on top of the frangipane. Cook in the oven for around 30 minutes or until golden and cooked through. Remove from the oven, allow to cool enough to remove from the tins. Serve warm or cold, dust with icing sugar and a generous dollop of double cream.
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