Stew and Dumplings …

… actually it's slow cooked shin beef steaks with Parmesan dumplings.

Shin beef used to be considered an old fashioned cut of meat – it has become more fashionable of late. It is perfect for slow cooking – it has connective tissue which is broken down over a long cooking time resulting in tender meat, full of flavour.

The weather is messing with everyone at the moment – Easter has just been and gone and it hasn't exactly been kind - we are still walking round wearing sweaters and two pairs of socks and so not in the mood to surrender our comfort food yet awhile.

I hope, in the nicest way, that what follows is my last “comfort” recipe for some while :

Steak, Gravy and Parmesan Dumplings

Serves 4

1kg shin beef – cut into thick steaks

glug of rapeseed oil

2 cloves of roasted garlic

500g Passata

1 tbsp tomato paste

2tsps soft light brown sugar

2 tbsps soy sauce

250ml red wine – I used Chianti

300ml water

2 beef stock pots

salt and black pepper

Using a large frying pan heat the rapeseed oil and seal the steaks on both sides, seasoning with salt and black pepper. Set the steaks aside in the slow cooker.

Add the garlic, tomato paste, sugar, soy and stock pots and fry gently so that the tomato paste is cooked out and the stock pots melted combining all the ingredients. Add the red wine and bring to the boil then reduce to a simmer, add the water and the passata bring back to the boil then tip over the steaks in the slow cooker. Cook for 4-6 hours on low.

You don't have to do anything with the steak and gravy, if you leave it overnight – covered of course - in a cool place all that will happen is that the flavours have time to develop and it'll taste even better.

The perfect supper to make ahead.

Dumplings up next!

Assembly photos

Serve with the halloumi fries – see “Halloumi – seasoning and dips to go with” for photos and if you'd like the recipe, see “A bit of fun”.

Here's the slaw base, ready to add whatever dressing you desire!

My best effort yet in my veggie burger quest.

Then there's the slaw …

I realise I've mentioned slaw more than once but it does not harm to refresh a good idea especially when it's to go with your bazzin' burger and relish – all your own work.

The raw slaw

110g white cabbage, finely shredded – approximately

one third of a medium size cabbage

1 carrot – peeled and shredded with a

julienne peeler

1 spring onion – 15g finely sliced

or a finely sliced sweet variety of onion

First up shred a “cheek” of cabbage – a sharp paring knife is the best piece of kit – smaller and easier to control – with care! Bag, clip and fridge.

The julienne peeler is an essential piece of kit - every serious cook should have one - without being ridiculous try and keep your slaw to a similar size. Keep in mind carrots bleed especially if you decide to grate them – good luck clearing up having pebble dashed every nook and cranny in your kitchen – grated carrot flies everywhere, it's impossible to control. Bag, clip and fridge separately.

Bag, clip and fridge the onion – I'd double wrap it to prevent it tainting.

There is another speedier option – you can buy bags of coleslaw mix – in theory ready to use. The downside is that this product is mass produced so you may get larger pieces of cabbage, however it's nothing a chefs knife can't put right – tip it onto a chopping board and refine! The upside is it's practical and if you want to road test creating your own slaw it's worth a shot.

The recipe given will give you a box of slaw – measuring approximately 11cms x 6.5cms x 5cms. One box lasted me a week, a spoonful here and a spoonful there – you'd be surprised how well it fits as a side to lots of main dishes or – dare I say it – even another burger!

Here's what the cabbage should look like together with the julienne cutter and carrots :

 

I'm sure by now you're thinking that this might be a step too far just for slaw but can only say that I find the convenience of being able to grab a handful of ingredients and add a dressing of my choice extremely virtuous not to mention healthy – well may be depending on the dressing.

It's a bit like the beetroot relish – it may not be the most complicated stuff but it's your own, designed to your taste.

More photos next.

The burger – assembly

A very serious business!

You'll need brioche buns – either lightly toasted or split and warmed in the oven.

For those who are watching their waistlines – really – or have suddenly decided not to eat bread the fashion is to serve the burger on a bed of lettuce – Little Gem lettuce cups would do nicely for this purpose.

Spread the relish – generously - on the base of the bun or spoon into the lettuce cups,

Place the burger on top of the relish, add a cheese slice, an onion ring or steeped sweet raw onion and add the “hat”.

I'd serve the burger with the Halloumi fries and a slaw.

You could use shop bought onion rings or, if you like the idea of a quick version of “pickled onions” I've mentioned in the past steeping onions in sweetened vinegar, here's a reminder :

225g/8oz demerara sugar

600ml/1 pint malt vinegar

15g/½oz pickling spice

or 1 pint of ready spiced pickling vinegar

Dissolve the sugar in the vinegar over a low heat, bring slowly to the boil and boil for a few seconds.

Leave to cool and then bottle in jars that have been sterilised - I use the dishwasher.

Slice an onion thinly and submerge it in the spiced vinegar. Leave it for a few hours or overnight – preferably not in your fridge – you'll taint everything.

Help with the raw slaw is coming next but whilst I think it would be perfect dressed with the recipe below which we used in the tandoori chicken tikka salad :

The dressing

4 tbsps extra virgin olive oil

1½ tbsps balsamic vinegar

1½ tsps brown sugar

¼ tsp coarse black pepper

¼ tsp cumin powder

pinch of salt

Whisk together all the dressing ingredients and decant into a screw top jar – easier to shake when ready for use.

Ready for the slaw!

Bazzin' beetroot relish

I'm continuing with “bazzin'” since the relish is just that. It's definitely a relish and not a chutney since it contains vegetables and fruit - chutney is made from fruit and additional spices et al.

It may not be the most sophisticated relish but then it doesn't mean to be – it's your own and really quick and easy to make.

Bazzin' beetroot relish

300g vac pack of organic cooked beetroot

drained and cut into small cubes

1 sharp eating apple, peeled, cored and cut

into small cubes

1 medium onion, finely chopped

75g soft dark brown sugar

1 tbsp balsamic vinegar

1 tbsp olive oil

salt and black pepper

Don't forget to use gloves when prepping your beetroot!

Mix well and place all the ingredients in a medium saucepan – 16cms in diameter. Simmer on a low heat, uncovered, for 30 minutes, stirring occasionally until all the liquid has been absorbed.

Take the pan off the heat and allow to cool. Box up and fridge until ready to use.

This is an important element of my burger construction – I sampled the relish with supper – I should not be saying it was bazzin' but, in the interests of quality control, someone has to do the job and it was!

What I loved about this recipe is its usefulness – anywhere you want a relish it fits the bill - as a side with baked salmon or honey glazed gammon to plain and simple with bread and cheese.

Give it a go, you won't be sorry!

Bazzin' Burgers

Speaking of feet up in front of a box set, here's another contender – the bazzin' burger.

For those not familiar with the word “bazzin'” I should explain that it's a slang word for excellent, great and/or fantastic, used in the Midlands and in the North West of the UK.

Entirely appropriate for the following recipe – it sounds so much better than “veggie burger”!

Bazzin' Burgers

4 sweet potatoes – 700g ish

400g tin chickpeas, drained and rinsed

(240g drained weight)

2 tbsp chickpea flour (gram)

1 tsp ground cumin

1 tsp ground coriander

2 tsp sweet smoked paprika

grated zest and juice of a lemon

or 2 tbsp lemon juice

75g grated Parmesan

150g Panko crumbs

black pepper

Rapeseed oil for shallow frying

Pre-heat oven 180fan/200c/Gas 6

Bake the sweet potato (pricked and wrapped in foil) for an hour then check – may need longer depending on size of potatoes. Cool, then snip the end, cut along the length and the skin peels away. Let them cool.

Blitz the chick peas – you want texture, not dust – see below about shucking!

Mix the potatoes, chick peas, gram flour, spices and lemon juice.

You'll get 8 quarter pounders [4oz or 110/120g]. Roll between your hands into a ball and then flatten to form into a burger shape. You may need a dusting of plain flour to prevent sticking.

Mix the Parmesan, panko and black pepper together then coat each burger.

Shallow fry the burgers on a medium heat in rapeseed oil, sealing on both sides so that they are golden and crisp – 2/3 minutes on each side – reduce the heat to low and fry gently for a further 10 minutes or so, turning or you can set aside having sealed the burgers on both sides then cool, cover and fridge until required. Pre-heat your oven as above and pop the burgers on a baking tray and re-heat for 15 minutes.

The shucking stuff

Before you blitz your chick peas you might like to remove their outer husk. It's not compulsory but they can be tough. Tip them onto a shallow tray lined with kitchen roll. Add another layer of kitchen roll and move the kitchen roll using the flat of your hands for 30 seconds. Lift the kitchen roll and you'll see the outer husk of the chick pea comes away. You don't have to do this if you don't mind the husks – I think it's worth the effort and you can shuck whenever you have five minutes. This is all stuff that you can prep when it suits you.

That's the boring bit out of the way – a relish to go with and the all important assembly coming next.

Champ and Colcannon Recipes

MiamMiam

School of Cookery

Here they are :

Pea and Spring Onion Champ

1.5kg Potatoes, scrubbed

100g butter

500ml/18 fl oz milk (or if a richer consistency

75% milk to 25% double cream)

450g frozen peas

75g spring onions, chopped

4 tbsp chopped parsley

salt and black pepper

Cook the potatoes in salted water until tender, drain, peel and mash. You could use a ricer for absolute “lump free”. Add half the butter – 50g, after mashing or ricing. Place the milk/cream in a pan with the peas and onions and boil, gently, for 4/5 minutes. Add the parsley, take off the heat.

Add the potatoes, keep some of the milk back – you may not need it all. Season to taste and beat until creamy and smooth – add more milk if required.

Serve piping hot with a knob of butter melting in the centre.

P.s. If you wish you could add grated mature cheddar cheese.

Colcannon

Savoy cabbage, finely shredded – half a cabbage

approximately 350g in weight

30g butter

Bunch of spring onions finely chopped

1.5kg Maris piper potatoes,

Salt and black pepper

There are no exact weights here – you may have leftover mashed potatoes and cabbage – it really doesn't matter.

If you've not got leftovers, cook the potatoes in salted water until tender, drain, peel and mash. You could use a ricer for guaranteed lump free.

Put the cabbage in a pan with the butter and cook over a low heat for 2-3 minutes until tender, stirring frequently.

Add the spring onions and cook for another minute or two. Mix with the mashed potato and season well.

If you've cooked your potatoes ahead or are using leftovers, pop the completed dish into a pre-heated oven (180 fan) for 20 minutes. You could use oven-proof ramekins and serve straight to the table.

Both of these potato dishes are quick and easy but, above all, delicious!