Rich Beef Stew with a Parmesan Polenta Crust

This is a wonderfully warming beef stew with a cheesy crunchy topping, the sort of food that autumn and winter is all about!

I buy thick chuck steaks from the butchers for this, they are not expensive and can be cut into big, chunky pieces, any braising beef will work though.
If you don't have any pimenton you can leave it out or replace it with ordinary paprika.  However, it is one ingredient that I use again and again as it adds a wonderful smoky depth to so many dishes, I would definitely recommend it as an addition to your spice collection if you haven't already discovered it!

 Serves 4 generously

Ingredients

Approx. 600g Braising Beef (Chuck works well), cut into large pieces

Plain Flour

3 medium Red Onions, cut into eighths

3-4 cloves of Garlic, sliced

Olive Oil

Salt and Black Pepper

1 teaspoon Pimenton (smoked sweet paprika)

Large pinch of Brown Sugar

4-5 Carrots, peeled and cut into chunky pieces

750ml Beef Stock (from a stock cube is fine)

500g carton Passata

1 tablespoon Dark Soy Sauce

Several splashes Worcestershire Sauce

2 Bay Leaves

Pinch of Chilli Flakes (optional)

75g Fresh Breadcrumbs

75g Dry Polenta (maize meal)

4 tablespoons Olive Oil

4 tablespoons Water

75g Parmesan Cheese, finely grated

• Toss the cubes of beef in a bowl of flour which has been seasoned with salt and pepper until they are all coated.  Preheat the oven to 125C (fan).
• Pour a generous glug of olive oil into a frying pan and put on a high heat.  When hot, tip in the onions and let them sizzle vigorously.  While they are cooking, add a generous seasoning of salt and black pepper then add the pimenton and the brown sugar.  After a few more minutes add the garlic, cook for a further minute then remove from the heat.  Transfer the onions to a large oven proof casserole dish and return the frying pan to the hob.
• Brown the floured beef in the frying pan on a high heat (you may need some more oil), probably in two batches unless you have a very large frying pan.  When sealed and browned tip into the casserole dish.
• Returning the pan once again to the hob, pour in the beef stock, passata, dark soy sauce and Worcestershire sauce and bring to the boil.  Pour this into the casserole along with any tasty bits at the bottom of the pan.
• Put the carrots and the bay leaves into the casserole dish with the chilli flakes (if using) and give it all a big stir.  Cover and put into the oven for 2 hours.
• After this time, uncover and stir the stew.  Turn the oven up to 150C and put back in for another hour.
• To make the crust, mix the breadcrumbs and polenta together then add the olive oil and the water.  Add the parmesan along with salt and pepper then mix to combine. 
• Take the stew out of the oven and sprinkle the breadcrumb mixture over the top, put back in the oven for 30 minutes until the crust is crisp and golden brown with the stew bubbling around the edges.  Serve maybe with some herby, roasted potatoes or a mound of creamy mash.

Warm Duck Noodle Salad

This Asian-inspired warm salad makes a great midweek meal but is definitely good enough to be dinner party fare, as a main course or a starter.  The marinade and the dressing can be made in advance, in fact they are better if they are, then cooking the duck and assembling the salad takes minutes.
Allow one large duck breast per person or half a one for a starter.

Serves 2 for a main course

Ingredients

For the Duck

2 Large Duck Breasts, cut into strips

1 tablespoon Groundnut Oil (or any flavourless oil)

2 tablespoons Sweet Hoisin Sauce

3-5 drops of Toasted Sesame Oil

1 teaspoon Dark Soy Sauce

1 clove Garlic, sliced

Juice of a quarter of a Lime

For the Dressing

1 teaspoon Dijon Mustard

2 tablespoons Sweet Hoisin Sauce

1 tablespoon Light Brown Sugar

1 clove Garlic, minced 

1 Red Chilli, finely chopped (optional)

3-5 drops Toasted Sesame Oil

Juice of the rest of the Lime

Salt and Pepper

2 tablespoons Groundnut Oil 

For the Salad

A few big handfuls of Baby Spinach (about half a bag)

A two inch chunk of Cucumber, cut into strips

2-3 Spring Onions, cut into strips

1-2 Nests of Dried Egg Noodles

• For the marinade, put all the ingredients into a bowl and mix until combined then tip in the strips of duck.  Stir it to thoroughly coat the duck then cover and refrigerate until it is needed (can be done the day before).
• Put all the ingredients for the dressing, except for the oil into a bowl and mix with a balloon whisk or fork until smooth then gradually add the oil until incorporated.  Cover and refrigerate until needed.
• When you are ready to assemble the salad, put the spinach into a large bowl and toss in the spring onions.
• Preheat a dry large frying pan on a high heat.
• Cook the noodles according to the instructions on the packet then drain thoroughly and tip back into the pan.  Pour the dressing into the hot noodles and mix it around to coat.
• Tip the noodles into the spinach and toss it all together thoroughly then stir through the cucumber.  Divide it all between two plates or bowls.
• Take the strips of duck out of the marinade and tip them into the hot pan then stir-fry for 3 to 5 minutes until cooked.  Quickly transfer the strips of duck onto each salad, pouring over any juices.  Serve immediately.

Chocolate Chip Cake Bars

This is a lovely, light cake topped with a soft chocolate glaze which keeps for a good few days wrapped in greaseproof paper in a tin...if it lasts that long!
I like to cut it into bars and get 16 out of this recipe but you can cut bigger squares if you prefer.

                           

Makes 16 Bars

Ingredients

150g Soft Butter (spreadable is fine)

75g Light Brown Sugar

75g Caster Sugar

2 tablespoons Sour Cream

1 teaspoon Vanilla Extract

2 Large Eggs

150g Plain Flour

2 teaspoons Baking Powder

100g Plain or Milk Chocolate Chips (or chopped chocolate)

For the Glaze

50g Milk Chocolate

50ml Sour Cream

• Preheat the oven to 175C (fan) and fully line a shallow tin (mine is a brownie tin, 34x20cm) with greaseproof/baking paper.
• In a mixing bowl, whisk the butter and the sugars together until fluffy and paler in colour.  Then add the eggs, the vanilla extract and the sour cream and whisk until combined.  Weigh the flour then before adding it to the mixing bowl toss in the chocolate chips and coat them in the flour.
• Fold the flour, chocolate chips and the baking powder into the butter and sugar mixture until fully combined then spoon into the lined tin.  Spread it out evenly into the tin then bake in the preheated oven for 18-20 minutes until slightly golden brown and bouncy to the touch.
• Leave in the tin for 10-15 minutes to cool then transfer to a board.  
• To make the glaze, melt the milk chocolate and the sour cream together in a bowl over hot water or in short bursts in the microwave.  Stir until smooth then pour it over the still warm cake and spread out.  Leave to go completely cold before cutting into bars or squares.

Jam Crumble Tarts

I have a real sense of nostalgia when it comes to jam tarts, always my bakery treat of choice when I was a child.  Strawberry, blackberry, raspberry, lemon curd...I don't care as long as the pastry is not too thick, a higher jam:pastry ratio is essential!
As much as I love the simplicity of the classic jam tart; good jam and crisp pastry, I am quite taken with this crumbly streusel addition.  Think of it as an update on a classic, a deliciously moreish update!

Makes 12 tarts

Ingredients

100g Plain Flour

50g Hard Butter

1 tablespoon Caster Sugar

Very cold water

About half a jar of good jam

For the Streusel

50g Plain Flour

50g Soft Butter (spreadable is fine)

50g Caster Sugar

• To make the pastry, tip the flour into a bowl and grate in the butter using a coarse grater.  Cut through with a table knife to distribute the butter then add the sugar and stir.  Add the cold water a small amount at a time, stirring with the knife until a ball of dough is formed (if you add a bit too much water just sprinkle in a bit more flour).  Wrap the dough in cling film and chill in the fridge for about 20 minutes.
• Preheat the oven to 200C (fan) and thoroughly butter the cups of a shallow bun tin.
• To make the streusel, simply mix the flour, soft butter and sugar with a wooden spoon until you have a clumpy crumble mixture, set aside until needed.
• Remove the pastry dough from the fridge and roll it out on a lightly floured surface until it is 2-3mm thick (this does not have to be exact!).  Cut out 12 rounds and carefully transfer each one into the cups of the bun tin, easing them in gently so as not to tear the pastry.
• Dollop a level teaspoon of jam into each pastry case and flatten down with the spoon.  Then crumble the steusel over each one.
• Bake in the preheated oven for 15 minutes until the edges of the pastry and the streusel are golden brown and the jam is bubbling.
• Leave to cool in the tin until cool and firm enough to remove and transfer to a plate or tin.
• They are best eaten the day they are made or the day after...they will still be good after that but the pastry will lose some of its crispness.

Oat and Sultana Cookies

These classic cookies are slightly crispy at the edges with a deliciously chewy middle, yum.  They are great for lunch boxes as they last for 3 days in an airtight container, I normally freeze half of the mixture though so I can make a fresh batch halfway through the week.

I like just a hint of cinnamon in these cookies as it has a tendency to take over, you can add more or leave it out all together if you prefer, allspice also works well.

Makes 24 Cookies

Ingredients

100g Soft Butter (spreadable is fine)

100g Caster Sugar

100g Light Brown Sugar

1 teaspoon Vanilla Extract

1 Egg

Quarter of a teaspoon Cinnamon

125g Plain Flour

1 teaspoon Baking Powder

75g Oats

100g Sultanas or Raisins

• Preheat the oven to 175C (fan) and line a baking tray/sheet with baking or greaseproof paper.
• Put the butter and both the sugars into a mixing bowl  and beat with a wooden spoon until combined.  Add the egg and the vanilla extract then beat again.
• Tip the flour, baking powder, cinnamon and the oats into the bowl, stir to combine into a dough then mix in the raisins.
• Spoon heaped teaspoons of the mixture onto the lined tin, leaving enough room around each one to allow for spreading.
• Bake in the preheated oven for 11-12 minutes until slightly golden brown on the edges and puffed in the middle.  Leave them to cool while still in the tin, they will sink back down and firm up within about 5 minutes, then you can transfer them to a plate or rack to cool completely.

Creamy Fish Curry with Spicy Rice

This mild, creamy curry is perfectly complimented by the spicy, flavourful rice, you'll never want plain boiled rice again!

The chickpeas are not essential in this curry, I love them though and think they go very well with the soft fish and the silky spinach.

You can use any chunky fish for this although I normally use frozen pollack (it's actually the 'value' white fish fillets in my local supermarket), it's inexpensive and really good.  The fish goes in the curry right at the end so it just cooks through and doesn't fall apart.

Serves 2 generously

Ingredients

For the Curry

1 Brown Onion, finely chopped

Sunflower Oil

1 teaspoon Mild Curry Powder

1 teaspoon Ground Coriander

Half a teaspoon Ground Cumin

2 large cloves of Garlic, minced

Approx. 3 tablespoons (or a small tin) Tinned Chick Peas 

Salt and Black Pepper

Brown Sugar

250ml Water

3-4 tablespoons Creme Fraiche (Half-fat works really well)

Half a bag of Baby Spinach Leaves

450-500g Pollack (or any chunky fish), cut into large pieces

For the Spicy Rice

1 Brown Onion, finely chopped

Sunflower Oil

1 teaspoon Turmeric

1 teaspoon Ground Coriander

Half a teaspoon Ground Cumin

1 Red Chilli, deseeded and finely chopped (or a large pinch of dried chilli flakes)

Salt and Black Pepper

150g Basmati Rice

Chopped Fresh Coriander, Basil or Flat-leaved Parsley

• To start the curry, heat a couple of tablespoons of oil in a wide pan or frying pan then tip in the chopped onion.  As it's sizzling on a low to medium heat, add the curry powder, spices and a generous seasoning of salt and pepper, cook while stirring until the onion is soft.  Add the garlic, a pinch of brown sugar and the chickpeas, cook for a minute or two then pour in the water.
• Bring it up to the boil then let it reduce for 5 to 10 minutes, it can then be removed from the heat and left until you are ready to finish the curry.
• To make the spicy rice, put your kettle on then pour a good glug of oil into a saucepan and heat.  Tip in the chopped onion, add the spices, the chilli and a good seasoning of salt and pepper then cook on a medium heat until the onions are softening.  Tip in the rice, stir then pour in enough boiling water from the kettle to cover the rice with about about 2cm of water at the top.  Cover and cook on your lowest heat for 10-15 minutes until all the liquid has been absorbed and the rice is cooked, try not to stir the rice while it is cooking as it will go mushy.  When it is done sprinkle with the chopped fresh herb of your choice then fluff it gently with a fork to separate the grains.
• To finish the curry, bring it back to the boil then spoon in the creme fraiche, bubble for a few minutes to thicken then taste to check for seasoning, add more salt and pepper if needed.  Add the spinach leaves to the pan, moving them around until they wilt.  When the spinach is totally wilted and the curry is bubbling softly, gently add the pieces of fish, nestling each one into the curry and cook for another 5 (ish) minutes until the fish is cooked through (you can gently shake the pan to cover the fish but don't stir).
• Serve maybe with some natural yoghurt and mango chutney on the side.  

Bran, Sultana and Apple Muffins

My children spend most of their time asking for 'a treat', I'm not entirely sure they know what the word means, although they certainly seem to know what it isn't, they won't be palmed off with a banana for example!  These muffins are relatively guilt-free as they are low in fat and high in fibre, delicious with it though.

Makes 12 Muffins

Ingredients

225g Wholemeal Self Raising Flour

50g Fine Wheat Bran

200g Light Brown Sugar

a pinch of Salt

1 teaspoon Baking Powder

1 teaspoon Bicarbonate of Soda

1 teaspoon Ground Allspice or Cinnamon (optional)

100g Sultanas

100ml Natural Yoghurt

100ml Milk

50ml Sunflower or Vegetable Oil

2 Large Eggs

2 teaspoons Vanilla Extract

2 Eating Apples, grated

• Preheat the oven to 200C (fan) and line a muffin tin with cases.
• Put the sultanas into a small bowl and cover with just boiled water from the kettle.
• In a mixing bowl mix all the dry ingredients together.
• In a measuring jug, measure the natural yoghurt, the milk then the oil.  Add the eggs and the vanilla extract then mix it all together with a fork.
• Drain the raisins then toss them into the flour bowl quickly turning them over until they are covered with flour.  
• Pour the jug of wet ingredients into the dry bowl then quickly mix to combine, adding the grated apple as you stir.  When the mixture is just combined spoon into the cases leaving about 1cm at the top.  You can then sprinkle the top with more brown sugar if you want a crackly top.
• Bake in the preheated oven for 15-20 minutes until puffed and golden brown. 

Sea Breeze Jelly Shots

Do I really need to say anything about these??  Party on....

Will make approximately 30 jelly shots

Ingredients

200ml Vodka

250ml Cranberry Juice

250ml Grapefruit Juice

10 leaves of Gelatine

100ml Water

100g White Sugar

• In a large jug or bowl mix the vodka with the two juices.
• Soak the gelatine leaves in cold water for 3-5 minutes (separate them as you put them in or they will stick together).
• While they are soaking, put the sugar and water in a small pan and slowly heat, swirling to dissolve the sugar.  When the sugar is dissolved into the water and it is hot but not boiling remove from the heat.  Take the now floppy gelatine out of the water and stir into the hot syrup until all dissolved.
• Pour the gelatine syrup into the vodka/juice mixture and stir.
• Pour carefully into shot glasses (you can get packs of 50 plastic shot glasses - cheap and perfect for jelly shots!)
• Put in the fridge for at least 2 hours to allow to set.
• Enjoy responsibly ;-)