SM 2002-01 p.48 [01.074.02]
Serves 6
Preparation / Cooking time: about 1h 10m all told
Showing posts with label Stock. Show all posts
Showing posts with label Stock. Show all posts
Provençal daube
SM 2002-02 pp.90,93 [01.072.02]
Serves 6–8
Preparation / Cooking time: marinate for 24h, then about 4h prep/cooking
Ingredients
1.25kg (2lb 12 oz) lean topside, cut into large cubes (5cm/2in)
3 carrots, peeled and cut into rounds
3 medium onions, peeled and coarsely chopped
3 large cloves garlic, peeled and chopped
6 sprigs fresh flat-leaf parsley
3 sprigs fresh thyme
2 bay leaves
2.5cm (1in) wide strip orange peel, about 7.5cm (3in) long
2 tablespoons Cognac or brandy
510ml (18fl oz) full-bodied red wine, plus extra if needed
6 tablespoons olive oil, plus extra for browning
1 x 130g pack pancetta cubetti
2 rounded tablespoons tomato puree
1 small dried red chilli
1 x 284ml tub fresh beef stock
1 x 250g pack portabella mushrooms
salt and coarsely ground black pepper
Method
Put the meat in a large bowl with the carrots, onions and garlic. Tie the herbs into a bundle with fine string and push into the meat. Add the orange strip and 1 teaspoon of pepper. Pour over the Cognac or brandy, wine, and 4 tablespoons of oil and cover with cling-film.
Marinate for at least 24 hours in the fridge.
Pre-heat the oven to 140°C, 275°F, gas mark 1. Heat 1 tablespoon of the oil in a large frying pan, add the pancetta cubetti, and brown. Transfer to a large casserole. Take the meat cubes out of the marinade, dry with kitchen paper, and brown them in the pan in batches, adding a little more oil as necessary; then transfer to the casserole.
Take the vegetables out of the bowl using a slotted spoon, and fry these in the meaty fat in the pan until lightly browned (about 5 minutes). Put these in the casserole as well, and add the herb bundle, the strip of orange and the tomato puree. Crumble in the dried chilli.
Pour the marinade and beef stock into the frying pan, bring to a simmer, and pour over the contents of the casserole. Cover and transfer to the lower part of the oven for 3–3½ hours, or until the meat is really tender. Check from time to time that the meat is not drying out and, if necessary, add a little more wine. (You can cook the dish up to this stage the day before, if you wish. Chill overnight and re-heat. Bring to a simmer, then transfer to a 170°C, 325°F, gas mark 3 oven for 25 minutes, or until heated through.)
Wipe the mushrooms, then slice and cook in a frying pan with the remaining tablespoon of oil. Add these to the casserole, and cook for ten minutes more. Remove the herb bundle before serving. Serve with egg tagliatelle, tossed in butter and grated parmesan.
© Sainsbury's Magazine
Serves 6–8
Preparation / Cooking time: marinate for 24h, then about 4h prep/cooking
Ingredients
1.25kg (2lb 12 oz) lean topside, cut into large cubes (5cm/2in)
3 carrots, peeled and cut into rounds
3 medium onions, peeled and coarsely chopped
3 large cloves garlic, peeled and chopped
6 sprigs fresh flat-leaf parsley
3 sprigs fresh thyme
2 bay leaves
2.5cm (1in) wide strip orange peel, about 7.5cm (3in) long
2 tablespoons Cognac or brandy
510ml (18fl oz) full-bodied red wine, plus extra if needed
6 tablespoons olive oil, plus extra for browning
1 x 130g pack pancetta cubetti
2 rounded tablespoons tomato puree
1 small dried red chilli
1 x 284ml tub fresh beef stock
1 x 250g pack portabella mushrooms
salt and coarsely ground black pepper
Method
Put the meat in a large bowl with the carrots, onions and garlic. Tie the herbs into a bundle with fine string and push into the meat. Add the orange strip and 1 teaspoon of pepper. Pour over the Cognac or brandy, wine, and 4 tablespoons of oil and cover with cling-film.
Marinate for at least 24 hours in the fridge.
Pre-heat the oven to 140°C, 275°F, gas mark 1. Heat 1 tablespoon of the oil in a large frying pan, add the pancetta cubetti, and brown. Transfer to a large casserole. Take the meat cubes out of the marinade, dry with kitchen paper, and brown them in the pan in batches, adding a little more oil as necessary; then transfer to the casserole.
Take the vegetables out of the bowl using a slotted spoon, and fry these in the meaty fat in the pan until lightly browned (about 5 minutes). Put these in the casserole as well, and add the herb bundle, the strip of orange and the tomato puree. Crumble in the dried chilli.
Pour the marinade and beef stock into the frying pan, bring to a simmer, and pour over the contents of the casserole. Cover and transfer to the lower part of the oven for 3–3½ hours, or until the meat is really tender. Check from time to time that the meat is not drying out and, if necessary, add a little more wine. (You can cook the dish up to this stage the day before, if you wish. Chill overnight and re-heat. Bring to a simmer, then transfer to a 170°C, 325°F, gas mark 3 oven for 25 minutes, or until heated through.)
Wipe the mushrooms, then slice and cook in a frying pan with the remaining tablespoon of oil. Add these to the casserole, and cook for ten minutes more. Remove the herb bundle before serving. Serve with egg tagliatelle, tossed in butter and grated parmesan.
© Sainsbury's Magazine
Greek chicken pie
Book of Greek Cooking pp.88–89
Serves 6–8
Preparation / Cooking time: allow about 3h all told
(stages 1–3 could be done in advance, if preferred)
Advance preparation: You will need to have a batch of chicken stock to hand for this recipe; it really isn't one where a stock cube would do.
For Easter, the Mammal dined on an old favourite; this Greek dish does not feature on the everyday menu, but gets rolled out several weekends a year when there is chicken stock in the freezer and the time to devote to its rather leisurely cooking and preparation. It is an absolute corker of a pie, full of flavour. Kefalotiri cheese can be hard to come by, and the approved substitute is parmesan or similar, but we've frequently committed the sin of using cheddar and that tastes fine, too, as well as being easier on the pocket. It can be served with salad, steamed veg, anything that offers a 'clean' and simple taste to complement the richness of the pie.
The recipe is reproduced from Lesley Mackley's The Book of Greek Cooking, which is well worth a look; tantalizingly, the Google Books preview shows the first but not the second page of the recipe, so I'm afraid the Mammal has had to engage in a minor act of piracy here.
Ingredients
1.5 kg chicken
chicken stock
450g onions, sliced
150ml (2/3 cup) milk
115g (½ cup) melted butter
3 tsp of lemon juice
115g (1 cup) grated kefalotiri cheese [or substitute parmesan or romano]
Salt and pepper
¼ tsp freshly grated nutmeg
3 tsp chopped fresh parsley
2 eggs, beaten
12 sheets filo pastry
Salad leaves, to garnish
Method
1. Put chicken in a flameproof casserole into which it fits tightly. Pour in enough stock to almost cover legs. Cover chicken breast with a sheet of buttered greaseproof paper. Cover casserole and simmer for 1 hour or until chicken is just cooked. Remove chicken from casserole and leave to cool.
2. Add onions and milk to stock. Boil rapidly uncovered, until liquid is reduced to 300ml (1 ¼ cups) of thick pulpy onion sauce. Preheat oven to 180C (350F/Gas 4). [Inner Mammal's note—boil rapidly, my furry a***: this takes forever!]
3. Remove chicken skin. Cut meat into neat pieces and place in a large bowl. Add onion sauce, half the butter, the lemon juice, cheese, salt, pepper, nutmeg, parsley and eggs. Mix together well.
4. Lightly butter a 20 x 30 cm (8 x 12 in) roasting tin. Brush one sheet of pastry with butter and place in a tin, overlapping edges. Brush 5 more sheets of pastry and layer them on top.
5. Spread the filling over the pastry. Flap over-lapping pastry over the top. Cut remaining sheets of pastry to fit in. Brush with butter and layer on top. Score top into squares and sprinkle with water. Bake for 45 mins or until golden brown and crisp.
© Lesley Mackley / Salamander Books
Serves 6–8
Preparation / Cooking time: allow about 3h all told
(stages 1–3 could be done in advance, if preferred)
Advance preparation: You will need to have a batch of chicken stock to hand for this recipe; it really isn't one where a stock cube would do.
For Easter, the Mammal dined on an old favourite; this Greek dish does not feature on the everyday menu, but gets rolled out several weekends a year when there is chicken stock in the freezer and the time to devote to its rather leisurely cooking and preparation. It is an absolute corker of a pie, full of flavour. Kefalotiri cheese can be hard to come by, and the approved substitute is parmesan or similar, but we've frequently committed the sin of using cheddar and that tastes fine, too, as well as being easier on the pocket. It can be served with salad, steamed veg, anything that offers a 'clean' and simple taste to complement the richness of the pie.
The recipe is reproduced from Lesley Mackley's The Book of Greek Cooking, which is well worth a look; tantalizingly, the Google Books preview shows the first but not the second page of the recipe, so I'm afraid the Mammal has had to engage in a minor act of piracy here.
Ingredients
1.5 kg chicken
chicken stock
450g onions, sliced
150ml (2/3 cup) milk
115g (½ cup) melted butter
3 tsp of lemon juice
115g (1 cup) grated kefalotiri cheese [or substitute parmesan or romano]
Salt and pepper
¼ tsp freshly grated nutmeg
3 tsp chopped fresh parsley
2 eggs, beaten
12 sheets filo pastry
Salad leaves, to garnish
Method
1. Put chicken in a flameproof casserole into which it fits tightly. Pour in enough stock to almost cover legs. Cover chicken breast with a sheet of buttered greaseproof paper. Cover casserole and simmer for 1 hour or until chicken is just cooked. Remove chicken from casserole and leave to cool.
2. Add onions and milk to stock. Boil rapidly uncovered, until liquid is reduced to 300ml (1 ¼ cups) of thick pulpy onion sauce. Preheat oven to 180C (350F/Gas 4). [Inner Mammal's note—boil rapidly, my furry a***: this takes forever!]
3. Remove chicken skin. Cut meat into neat pieces and place in a large bowl. Add onion sauce, half the butter, the lemon juice, cheese, salt, pepper, nutmeg, parsley and eggs. Mix together well.
4. Lightly butter a 20 x 30 cm (8 x 12 in) roasting tin. Brush one sheet of pastry with butter and place in a tin, overlapping edges. Brush 5 more sheets of pastry and layer them on top.
5. Spread the filling over the pastry. Flap over-lapping pastry over the top. Cut remaining sheets of pastry to fit in. Brush with butter and layer on top. Score top into squares and sprinkle with water. Bake for 45 mins or until golden brown and crisp.
© Lesley Mackley / Salamander Books
Roasted celery soup
Feeds 4–6
You know the way there are loads of recipes that call for one or two sticks of celery? And that it is only ever possible to buy a whole head of celery? Well, now you know what to do with the rest—the Mammal found this on food52.com, and it is gorgeous. It is made with real chicken stock, but also worked out fine (if not quite as perfectly flavoured) with vegetable stock cubes.
Ingredients
8 large celery stalks cut into 2-inch pieces
half bulb fresh fennel cut into 2-inch chunks
2 large whole garlic cloves
3 tablespoons olive oil
1 teaspoon salt
half teaspoon black pepper
3 medium redskin potatoes,* peeled and cut into one-and-a-half-inch dice
1.5 litres chicken stock
half cup light cream
2 teaspoons fresh lemon juice
Salt and pepper for re-seasoning if needed
Celery leaves and fennel fronds for a little garnish
* or whatever potatoes happen to be lying around
Since the original poster of this recipe should get the credit, you'll have to find out what to do with all of these ingredients through this link:
http://food52.com/recipes/16467_roasted_celery_soup.
Total prep plus cooking time is roughly 1 hour.
You know the way there are loads of recipes that call for one or two sticks of celery? And that it is only ever possible to buy a whole head of celery? Well, now you know what to do with the rest—the Mammal found this on food52.com, and it is gorgeous. It is made with real chicken stock, but also worked out fine (if not quite as perfectly flavoured) with vegetable stock cubes.
Ingredients
8 large celery stalks cut into 2-inch pieces
half bulb fresh fennel cut into 2-inch chunks
2 large whole garlic cloves
3 tablespoons olive oil
1 teaspoon salt
half teaspoon black pepper
3 medium redskin potatoes,* peeled and cut into one-and-a-half-inch dice
1.5 litres chicken stock
half cup light cream
2 teaspoons fresh lemon juice
Salt and pepper for re-seasoning if needed
Celery leaves and fennel fronds for a little garnish
* or whatever potatoes happen to be lying around
Since the original poster of this recipe should get the credit, you'll have to find out what to do with all of these ingredients through this link:
http://food52.com/recipes/16467_roasted_celery_soup.
Total prep plus cooking time is roughly 1 hour.
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