Beef in Ale with Horseradish Dumplings

 

                    A hearty beef and vegetable casserole that can be left to cook or made ahead and than reheated  beore serving. Cook the dumplings on top shortly before serving.

4 servings (611 calories per serving)

• 2 tablespoons olive oil
• 500 gr lean stewing beef, cubed
• 2 onions, sliced
• 1 tablespoon plain flour
• 2½ cups well-flavoured dark beer
• 1 tablespoon currant jelly
• 1 teaspoon whole-grain mustard
• 1 bay leaf
• 6 carrots, peeled and thickly sliced
• 200 gr baby or small turnips and quartered if necessary
• 4 large portobello mushrooms, thickly sliced

Dumplings

• 1¼ cups self-rising flour
• 6 sprigs of fresh flat-leaf parsley
• One-third cup cottage cheese
• 2 teaspoons horseradish sauce
• 2 tablespoons 1% milk, or as needed

1. Preheat the oven to 325F (160C).
2. Heat the oil in a large, heavy flameproof casserole dish and briefly fry the pieces of beef until they are nicely browned.
3. Lift the meat out of the casserole dish with a slotted spoon and set aside on a plate.
4. Add the onions to the pan, reduce the heat to medium and fry gently for about 10 minutes until golden.
5. Sprinkle flour over the onions, stir well and cook for 1 minute ; pour in the beer and bring to a boil, stirring well to dislodge any bits of food stuck to the base of the dish.
6. Add the currant jelly, mustard and bay leaf, then return the meat to the casserole dish, followed by the carrots, turnips and mushrooms.
7. Cover and transfer to the oven ; cook for 2 hours or until the meat is very tender.
8. Shortly before the end of the cooking time, make the dumplings.
9. Put the flour, a little seasoning and the parsley sprigs into a food processor amd process briefly to chop the parsley.
10. Mix the cottage cheese with the horseradish and milk and add to the processor ; mix to make a soft dough, adding a little more milk if necessary.
11. Turn the dough out onto a lightly floured work surface and divide into eight equal portions ; roll each into a ball with floured hands.
12. Increase the oven temperature to 350F (180C).
13. Uncover the casserole dish, stir and season to taste ; gently place the dumplings on top of the meat and vegetables, but do not submerge them.
14. Cover, return to the oven and cook for a further 20 minutes.
15. Serve at once.

BON APPÉÉÉÉÉTIT

Coffee-Rubbed Skirt Steak "Ultimate BBQ"

 

                    Serve this tender, flavor-packed skirt steak with grilled corn and sliced tomatoes. If you can't find chicory coffee, you can substitute expresso or regular coffee.

6 to 8 servings

• 2 tablespoons chili powder
• 1 tablespoon sugar
• 1 tablespoon kosher salt
• 1 tablespoon ground chicory coffee
• 1 teaspoon coarsely ground black pepper
• 2 (1½-lb) boneless skirt, flank, or tri-tip steaks
• Fresh fruit salsa
• Lime wedges

1. Preheat grill to 400F to 450F high heat.
2. Stir together first 5 ingredients, rub over steaks and let stand 30 minutes.
3. Grill, covered with grill lid, 3 to 5 minutes on each side or to desired degree of doneness.
4. Let stand 5 minutes, cut across the grain into thin strips.
5. Serve with salsa and lime wedges.

TIP 

                        When you use coffee as a rub on different cuts of beef, you can use instant coffee instead of regular ground coffee. Instant crystals melt into the meat better and don't leave a mealy texture. They also add the same smoky notes and color as regular coffee grounds.

BON APPÉÉÉÉÉÉTIT

Flank Steak Sandwiches with Blue Cheese "Ultimate BBQ"

 

                    These sandwiches feature creamy, soft-ripened blue cheese, which has a gooey consistency that pairs well with the grilled steak.

6 servings

• 2 large sweet onions, cut into ¼-inch-thick slices
• 4 tablespoons olive oil, divided
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 3 red bell peppers, cut into 1-inch-wide strips
• 6 (2- to 3-oz) ciabatta or deli rolls, split
• 5 oz. soft-ripened blue cheese
• 1½ cups loosely packed arugula
• Herb-Marinated Flank Steak, recipe belows
• 6 tablespoons mayonnaise

1. Preheat grill to 400F to 450F high heat.
2. Brush onions with 1 tablespoon olive oil, and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.
3. Place pepper strips in a large bowl, and drizzle with 1 tablespoon olive oil, sprinkle with remaining salt and pepper, and toss to coat.
4. Grill onions and bell pepper strips, covered with grill lid, 7 to 10 minutes on each side or until lightly charred and tender.
5. Brush cut sides of rolls with remaining 2 tablespoons olive oil, and grill, cut sides down, without grill lid, over high heat 1 to 2 minutes or until lightly browned and toasted.
6. Spread blue cheese on cut sides of roll bottoms, top with steak, bell pepper strips, onion, and arugula.
7. Spread mayonnaise on cut sides of roll tops, place roll tops, mayonnaise sides down, on top of arugula, pressing lightly.

Herb-Marinated Flank Steak

                    The herb marinade is also great on chicken. Substitute boneless, skinless breasts, and grill 7 minutes on each side or until done.

6 servings

• ½ small sweet onion, minced
• 3 garlic cloves, minced
• ¼ cup olive oil
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon table salt
• ½ teaspoon dried crush red pepper
• 1¾ lb. flank steak
• 1 lemon, halved

1. Place first 8 ingredients in a 2-gal. zip-top plastic freezer bag, and squeeze bag to combine.
2. Add steak, seal bag and chill 30 minutes to 1 hour and 30 minutes.
3. Remove steak from marinade, discarding marinade.
4. Preheat grill to 400F to 450F high heat.
5. Grill steak, covered with grill lid, 9 minutes on each side or to desired degree of doneness.
6. Remove from grill, squeeze juice from lemon over steak.
7. Let stand 10 minutes, cut acroos the grain into thin slices.

BON APPÉÉÉÉÉTIT

Smoked Gouda-Stuffed Burgers with Rosemary Ketchup "Ultimate BBQ"

 

                    Homemade rosemary-infused ketchup makes these burgers bistro-worthy. Store any leftover ketchup in an airtight container in the refrigerator for up to one month.

8 servings

Rosemary Ketchup

• 1 "28-oz" can whole tomatoes in puree
• ½ cup dry red wine
• ½ cup firmly packed brown sugar
• ¼ cup red wine vinegar
• 3 sprigs fresh rosemary
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

Burgers

• 2 lb ground beef
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 8 oz smoked Gouda cheese, cut into 1-inch cubes
• 2 red onions, cut into ¼-inch-thick slices
• 8 hamburger buns, split
• 2 cups baby arugula

1. Prepare rosemary ketchup, process canned tomatoes in a food processor or blender until smooth.
2. Combine pureed tomatoes, and next 5 ingredients in a medium saucepan.
3. Bring to a boil, reduce heat, and simmer 30 minutes or until mixture is reduced to 2 cups, remove rosemary stems and let cool.
4. Prepare the burgers, preheat grill pan or cast-iron skillet to medium-high heat.
5. Gently combine ground beef, salt, and pepper, shape into 8 balls.
6. Place 1 cheese cube into each ball, shaping beef to enclose cheese and molding to ¾-inch patties.
7. Grill burgers 6 minutes on each side or until done.
8. At the same time, grill onion slices 3 to 4 minutes on each side, and grill buns 1 minute or until toasted.
9. Top each bun bottom evenly with rosemary ketchup, followed by a burger, onion slices, arugula, and bun top.

BON APPÉÉÉÉÉTIT

Italian Steak Melt Burgers

 

                    Ring the changes and use mozzarella cheese, fontina, Bel Paese, or even Gorgonzola in this recipe. These delicious burgers are ideal served as a part of a barbecue party  or an informal supper dish.

Serves 4

• 1 lb/450 gr best ground steak
• 1 onion, grated
• 2-4 garlic cloves, finely chopped
• 1 small red bell pepper, seeded, peeled, and chopped
• One-tird cup pitted black olives, finely chopped
• Pepper
• 1 tablespoon tomato paste
• 2 large tomatoes, thickly sliced
• 3 oz/85 gr Gruyère cheese, sliced

1. Place the ground steak, onion, garlic, red bell pepper, olives, pepper, and tomato paste in a food processor and, using the pulse button, blend together.
2. Shape into 4 equal-size burgers, then cover and let chill for at least 30 minutes.
3. Preheat the broiler to medium-high.
4. Place the burgers on a foil-lined broiler rack and cook under the hot broiler for 3-5 minutes on each side or until cooked to personal preference.
5. Place a tomato slice on top of each burger, then place the cheese over the tomato.
6. Broil for an additional 2-3 minutes, or until the cheese starts to melt.
7. Place some radicchio and aragula leaves on the bases of 4 lightly toasted ciabatta rolls, drizzle with a little balsamic vinegar.
8. Place the burgers on top, sprinkle some Parmesan cheese shavings over them and place the lid in position.
9. Serve.

BN APPÉÉÉÉÉÉÉTIT

Cheese and Apple Burgers

 

                    Savory cheese and sweet apple always seem to bring out the best in each other. Here they work their magic in a burger, adding melting texture and sharp flavor to the tender beef.

Serves 4-6

• 1 lb/450 gr best ground steak
• 1 onion, finely chopped
• 1-2 teaspoons whole-grain mustard, or to taste
• Pepper
• 2-3 teaspoons Worcestershire sauce
• 2 oz/55 gr Cheddar cheese, grated
• 2 Bramley apples
• 1 teaspoon butter, melted
• 2-3 teaspoons superfine sugar
• 2 oz/55 gr Gruyere cheese, thinly sliced

1. Place the ground steak in a large bowl, add the onion, mustard, pepper, Worcestershire sauce to taste, and the grated cheese.
2. Peel and core 1 of the apples, then grate and add to the bowl, mix together, then shape into 4-6 equal-size burgers.
3. Cover and let chill for 30 minutes.
4. Preheat the broiler to medium-high.
5. Peel and core the remaining apple whole, then cut into 4-6 thick slices, brush with melted butter and sprinkle with the sugar.
6. Place on a foil-lined broiler rack and cook under the hot broiler for 2-3 minutes on each side or until caramelized, set aside.
7. Cook the burgers under the hot broiler for 4-6 minutes on each side or until cooked to personal preference.
8. Top the burgers with the sliced cheese and broil until the cheese has melted.
9. Lightly toast 4-6 whole-wheat baps, top with some baby spinach leaves, and the burgers.
10. Place the apple slices on top, spoon over a little pickle and serve with a mixed salad.

BON APPÉÉÉÉÉTIT

BLT Burgers

 

                    What could be better for fans of the BLT than a BLT burger? The asparagus and avocado dip adds that extra taste dimension. When making dips or salsas, prepare them at least 30 minutes before using.

Serves 4-6

• 8 oz/225 gr Canadian bacon slices
• 1 lb/450 gr best ground steak
• 1 onion, grated
• 2-4 garlic cloves, finely chopped
• Salt and pepper
• 1-2 tablespoons corn oil

Dip

• 6 oz/175 gr baby asparagus spears
• 1 small ripe avocado, peeled, pitted, and finely chopped
• 1 tablespoon lemon juice
• 2 firm tomatoes, peeled, seeded, and finely chopped
• Two-third cup sour cream
• Salt and pepper

1. Remove any rind and fat from the bacon slices and chop finely.
2. Place bacon, ground steak, onion, garlic, and salt and pepper in a large bowl and mix well.
3. Shape into 4-6 equal-size burgers, then cover and let chill for 30 minutes.
4. Trim the asparagus and cook in a pan of lightly salted boiling water for 5 minutes, then drain and plunge into cold water.
5. When cold, drain and finely chop half the spears into a bowl, sprinkle the lemon juice over the avocado and stir in the avocado, tomatoes, and sour cream.
6. Add salt and pepper to taste, cover, and let chill until required.
7. Heat a heavy-bottom skillet and add the oil.
8. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until cooked to personal preference.
9. Arrange lettuce greens over the bases of 4-6 toasted baps, add the burgers, the reserved asparagus, and some tomato slices.
10. Place a spoonful of dip on top, add the lid, and serve with french fries and the remaining dip.

BON APPÉÉÉÉÉÉÉÉTIT

Chili Burgers with Cilantro and Scallions

 

Serves 4

• 7 oz/200 gr canned red kidney beans, drained and rinsed
• 1 lb/450 gr best ground steak
• 1-2 red chilies, such as jalapeno, seeded and chopped, or to taste
• 2-4 garlic cloves, crushed
• 6 scallions, chopped
• 1 tablespoon chopped fresh cilantro
• Salt and pepper

Salsa

• 3 ripe tomatoes, peeled and finely chopped
• 1 small ripe avocado, peeled, pitted, and mashed
• 4 scallions, finely chopped
• 1 fresh red jalapeno chili, seeded and finely chopped
• 1 tablespoon chopped fresh cilantro

1. Place the kidney beans in a food processor and blend for 1 minute.
2. Add the ground steak, chilies, garlic, scallions, cilantro, and salt and pepper to the food processor and blend for an additional 2 minutes.
3. Shape into 4 equal-size burgers, then cover and let chill for 30 minutes.
4. Meanwhile, make the salsa, mix the tomatoes, avocado, scallions, chili, and cilantro together.
5. Place in a small bowl, cover, and let stand for at least 30 minutes to allow the flavors to develop.
6. Heat a nonstick skillet until hot.
7. When hot, add the burgers and cook over medium heat for 3-5 minutes on each side, until golden or until cooked to personal preference.
8. Heat 4 corn tortilla shells according to the package instructions, fill with shredded lettuce and grated carrot and then the burgers.
9. Top with the salsa and sour cream.

BON APPÉÉÉÉÉÉÉTIT

The Ultimate Cheeseburger

 

                    For an extra spicy kick to this delicious variation on the classic cheeseburger, place a good spoonful of English mustard on top of the cooked burger before adding the slice of cheese.

Serves 4

• 1 lb/450 gr best ground steak
• 4 onions
• 2-4 garlic cloves, finely chopped
• 1-1½ tablespoons creamed horseradish
• Pepper
• 8 lean Canadian bacon slices
• 2 tablespoons corn oil
• 4 cheese slices

1. Place the ground steak in a large bowl.
2. Finely grate 1 of the onions and add to the ground steak in the bowl.
3. Add the garlic, horseradish, and pepper to the steak mixture in the bowl.
4. Mix together, then shape into 4 equal-size burgers.
5. Wrap each burger in 2 slices of bacon, then cover and let chill for 30 minutes.
6. Preheat the broiler to medium-high.
7. Slice the remaining onions.
8. Heat the oil in a skillet, add the onions and cook over medium heat for 8-10 minutes, stirring frequently, until the onions are golden brown.
9. Drain on paper towels and keep warm.
10. Cook the burgers under the hot broiler for 3-5 minutes on each side or until cooked to personal preference.
11. Toast 4 sesame seed baps.
12. Arrange shredded romaine lettuce on their bases, add the burgers, sautéed onion, a spoonful of relish, and cheese slice.
13. Flash broil for 1-2 minutes, add the lid and serve with extra relish and french fries.

BON APPÉÉÉÉÉÉÉÉÉTIT

Beef Teriyaki Burgers with Sizzling Vegetables

 

                A blend of soy sauce, wine, vinegar, various spices, and a hint of sweetness, teriyaki sauce is used as a marinade to tenderize the beef and infuse it with some Asian flavors.

Serves 4

• 1 lb/450 gr best ground steak
• 8 scallions
• 2-4 garlic cloves
• 1-inch/2.5 cm fresh gingerroot, grated
• ½ teaspoon wasabi to taste
• 4 teaspoons teriyaki sauce or marinade
• 2 teaspoons peanut oil
• 4 oz/115 gr carrot, grated
• 4 oz/115 gr bok choy, shredded
• 2 oz/55 gr cucumber, shredded

1. Place the ground steak, scallions, garlic, ginger, wasabi, and 3 teaspoons of the teriyaki sauce in a food processor and, using the pulse button, blend together.
2. Shape into 4 equal-size burgers, then cover and let chill for 30 minutes.
3. Heat a heavy-bottom skillet and add 1 teaspoon of the oil.
4. When hot, add the burgers and cook over medium heat for 3-5 minutes on each side, or according to personal preference, keep warm.
5. Heat a wok and when really hot add the remaining oil, add the carrots and stir-fry for 1 minute, then add the bok choy, cucumber, and the remaining teriyaki sauce and stir-fry for an additional 1-2 minutes, or until cooked but still crunchy.
6. Place the stir-fried vegetables on top of 4 lightly toasted sesame seed baps, top with the cooked burgers, and add some crispy sautéed seaweed and serve.

BON APPÉÉÉÉÉÉÉTIT

The Classic Hamburger

 

                    To experience the classic hamburger you have to make it with the finest quality ground meat and serve it in a traditional sesame seed bap with lashings of caramelized onions and some tomato ketchup.

Serves 4-6

• 1 lb/450 gr rump steak or top round freshly ground
• 1 onion, grated
• 2-4 garlic cloves, finely chopped
• 2 teaspoons whole-grain mustard
• Pepper
• 2 tablespoons olive oil
• 1 lb/450 gr onions, finely sliced
• 2 teaspoons brown sugar

1. Place the ground steak, onion, garlic, mustard, and pepper in a large bowl and mix together.
2. Shape into 4-6 equal-size burgers, then cover and let chill for 30 minutes.
3. Meanwhile, heat the oil in a heavy-bottom skillet, add the onions and sauté over low heat for 10-15 minutes, or until the onions have caramelized.
4. Add the sugar after 8 minutes and stir occasionally during cooking, drain well on paper towels and keep warm.
5. Wipe the skillet clean, then heat until hot.
6. When hot, add the burgers and cook for 3-5 minutes on each side or until cooked to personal preference, serve with onions.
7. Arrange some shredded lettuce on the bases of 4-6 toasted sesame seed baps, top with the burgers and then the onions, then spoon over a little tomato ketchup and serve with chunky style french fries.

BON APPÉÉÉÉÉÉÉTIT

Cowboy Sandwich (Ultimate barbecue)

 

                    This brisket sandwich is a twist on the traditional French dip, minus the jus. It gets its kick from the pepper Jack cheese and pickled jalapenos.

4 sandwiches

• 8 thick bread slices
• 4 (1-oz.) pepper Jack cheese slices
• Smoked Beef Brisket, click for recipe
• Pickled jalapenos slices

1. Preheat oven to 400F.
2. Arrange bread slices on a baking sheet.
3. Top 4 bread slices with pepper Jack cheese slices.
4. Bake at 400F for 5 minutes or until bread toasted and cheese is melted.
5. Top cheese-covered bread slices with warm Smoked Beef Brisket and remaining bread slices.
6. Serve sandwiches topped with pickled jalapenos slices.

BON APPÉTIT

Smoked Beef Brisket with El Sancho Barbecue Sauce (Ultimate BBQ)

 

                    Look for a brisket with a lot of fat and plenty of marbling, and always cook it to medium-rare.

10 to 15 servings

• 1 (12- to 14-lb.) beef brisket, trimmed
• ½ cup Worcestershire sauce
• 1 cup beef rub (recipe below)
• 3 to 4 pecan, hickory, or oak wood chunks
• 15 lb charcoal briquettes
• El Sancho Barbecue Sauce (recipe below)

1. Brush or rub brisket generously with Worcestershire sauce ; coat entire brisket with Beef Rub and chill 1 to 4 hours.
2. Remove brisket from refrigerator, and let stand 1 hour.
3. Meanwhile prepare charcoal fire in smoker ; place water pan in the smoker and regulate temperature with a thermometer to 250F for 15 to 20 minutes.
4. Place brisket, fat side down, on top food grate and close smoker ; smoke 5 hours or until a meat thermometer inserted into the center of the brisket where the point and flat meet registers 165F.
5. Remove brisket from smoker, and wrap tightly in wax-free butcher paper ; return brisket to smoker.
6. Cook 3 to 5 hours more, checking temperature each hour until meat thermometer inserted into the center o the brisket registers 200F.
7. Remove brisket from the smoker, open butcher paper, and allow steam to escape for 2 to 4 minutes ; re-wrap and let brisket stand in butcher paper 2 hours.
8. Remove brisket rom butcher paper, and place on a cutting board, reserving ¼ cup drippings in butcher paper.
9. Slice meat across the grain into ¼-inch-thick slices ; combine drippings and El Sancho Barbacue Sauce, and serve immediately.

Beef Rub

About 2¼ cups

• 1 cup kosher salt
• 1 cup coarse tellicherry black pepper
• 3 tablespoons granulated garlic
• 2 teaspoons ground red pepper

1. Stir together all ingredients until well blended.
2. Store in airtight container up 1 month.

El Sancho Barbecue Sauce

                    This Texas-style barbecue sauce is sweet and spicy and ideal with smoked brisket, pulled pork, or even beef ribs.

About 3 cups

• ¼ cup tomato paste
• ½ cup ketchup
• 1 cup apple cider vinegar
• ¼ cup yellow mustard
• ¼ cup Worcestershire sauce
• 1 tablespoon hot sauce
• 1 tablespoon granulated onion
• 1 tablespoon granulated garlic
• 1 tablespoon kosher salt
• 2 teaspoon hickory liquid smoke
• 1 teaspoon coarse tellicherry black pepper
• 1 cup sugar
• ¼ cup honey

1. Stir together all ingerdients in a medium saucepan, and bring to a boil.
2. Reduce heat ; simmer, stirring occasionally, for about 30 minutes.
3. Rerigerate in an airtight container up to 1 week.

BON APPÉTIT

Pizza with Barbecued Beef and Onions

 

                   Once you master making pizza crust, the pizza becomes a great vehicle or leftovers. Pork or chicken can be substituted for the beef.

Makes 4 small (8-inch) pizzas

• ¾ pound cooked, shredded beef
• Salt and freshly ground black pepper
• ¼ cup barbecue sauce
• 1 tablespoon olive oil, plus additional for brushing the pizza
• 1 medium red onion, thinly sliced
• 1 recipe pizza dough (recipe follows), or you can use store-bought pizza dough if you don't want to make your own
• 2 cups grated mozzarella cheese
• 2 cups grated Parmesan cheese
• 1 bunch cilantro, leaves removed and washed
• Red and green jalapenos for garnished

1. Season the meat with salt and pepper to taste ; toss it with the barbecue sauce and set aside.
2. Place a pizza stone on the middle rack of the oven and preheat the oven to 500F (250C).
3. Heat a medium skillet over medium-high heat and add the olive oil ; when it is hot, add the onion and sauté until it becomes translucent, 2 to 3 minutes, and remove the pan from the heat.
4. Shape each pizza, brush the pizzas with olive oil ; sprinkle the cheeses evenly over each one and top with the onions, and meat with the barbecue sauce.
5. Using a lightly floured baker's peel or a rimless flat baking tray, slide the pizza onto the baking stone and bake the pizza until the crust is nicely browned, 10 to 12 minutes.
6. Remember that the oven is very hot and be careful as you transfer the pizza into and out of the oven.
7. Place the pizza on a firm surface, sprinkle it with cilantro, and cut it into slices with a pizza cutter or a very sharp knife.
8. Garnish with slivered jalapenos and serve immediately.

All-purpose Pizza dough

                    Pizza dough can be rolled out, covered airtight with plastic and foil, frozen, than transfered directly from the freezer to a hot oven.

• 10 ml active dry yeast
• 250 ml warm water
• 5 ml honey
• 15 ml olive oil
• 375 ml all-purpose flour
• 5 ml salt

1. In the bowl of a stand mixer, or in a large bread bowl, dissolve the yeast in the water ; add the honey and stir together.
2. Let sit 2 or 3 minutes, or until the water is cloudy ; stir in the olive oil.

Using the stand mixer

1. Combine the flour and salt and add it to the yeast mixture all at once ; mix together using the paddle attachment, then change to the dough hook.
2. Knead at low speed for 2 minutes, then turn up to medium speed and knead until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.
3. Hold on to the machine if it bounces around.
4. Turn out onto a clean work surface and knead by hand for 2 to 3 minutes longer ; the dough should be smooth and elastic, when you press it with your finger it should slowly spring back, and it should not feel tacky (back to the recipe).

Kneading the dough by hand

1. Mix together the yeast, honey, water, and olive oil as directed in a medium-size or large bowl.
2. Combine the flour and salt ; fold the flour in a cup at a time using a large wooden spoon.
3. As soon as you can scrape the dough out in one piece, scrape it onto a lightly floured work surface and knead it for 10 minutes, adding flour as necessary until the dough is smooth and elastic.
4. Transfer the dough to a clean, lightly oiled bowl, rounded side down first, then round side up.
5. Cover the bowl tightly with plastic wrap and leave it in a warm spot to rise for 30 minutes (ou can leave it for up to an hour).
6. When it is ready the dough will stretch as it is gently pulled (back to the recipe).

BON APPÉTIT

Steak and Kidney Pie

 

                    This is a ligther version of the delicious traditional pie. The richly flavoured casserole filling is mixed with sweet root vegetables and the herbed pastry is made with vegetable shortening.

Serves 4-6

Filling

• 250 gr lean stewing beef, cubed
• 100 gr beef kidney, cut into small pieces
• 10 ml vegetable oil
• 2 leeks, trimmed and sliced
• 200 gr rutabaga, peeled and cubed
• 175 gr carrots, peeled and thickly sliced
• 10 ml plain flour
• 375 ml beef stock

Pastry

• 2 small slices whole wheat bread
• 250 ml self-rising flour
• 2 ml dried thyme
• 100 gr vegetable shortening, cut into small pieces
• 45 to 75 ml cold water

Filling

1. Heat a non-stick frying pan over a high heat.
2. Add the beef and fry, stirring occasionally, for 4 minutes until browned on all sides ; transfer to a bowl, add the kidney and set aside.
3. Heat the oil in the pan, then add the leeks ; stir, then cover and cook gently for 4 minutes until starting to soften.
4. Stir in the rutabaga and carrots, cover and cook for a furter 4 minutes until lightly browned ; add the beef and kidney, season to taste, then add the flour and toss well to coat.
5. Pour in the stock and bring to a boil, stirring ; simmer for 2 minutes, remove the pan from the heat and set aside.

Pastry

1. Tear the bread into small pieces and put into a food processor ; pulse until fine crumbs are formed.
2. Add the flour, thyme and vegetable shortening and season ith a little salt and pepper.
3. Pulse again to combine, then, with the motor running, pour enough of the cold water to form a soft dough.

The pie

1. On a lightly floured surface, roll out three-quarters of the dough, to a circle large enough to line a 1-liter pie basin ; line the basin carefully, then fill with the steak and kidney mixture.
2. Trim the excess pastry ; roll out the remaining pastry to form a lid, wet the edges of the dough and place on top of the filling, sealing the edges well with your fingers.
3. Cover the basin with a double thickness of foil, pleated in the middle and secure with a string ; steam the pie over simmering water for 3 hours.
4. Serve the pie hot.

Each serving : 17 g protein, 19 g fat, 27 g carbohydrate, 4 g fibre, 357 Calories.

BON APPÉTIT

South American Beef and Pepper Soup

 

                    This main meal soup is sure to appeal to the heartiest of appetites. Lean pieces of beef are simmered slowly in a rich, spicy tomato and red pepper broth that s studded with golden corn and creamy lima beans. Serve with warm tortillas to complete the meal.

Serves 4 

• 50 gr chorizo sausage, skinned and diced
• 500 gr lean stewing beef, cut into 1 cm strips (or chicken thigh meat)
• 796 ml can chopped tomatoes
• 125 gr chargrilled red pepper, drained and thinly sliced
• 500 ml water
• Half a 796 ml can lima beans, drained and rinsed
• 500 ml frozen corn kernels
• 5 ml dried oregano
• 5 ml paprika
• 30 ml roughly chopped fresh flat-leaf parsley

1. Fry the chorizo in a heavy pot or flameproof casserole dish over a medium heat for about 5 minutes until some of the fat is released and the chorizo is slightly crispy ; using a slotted spoon, transfer the chorizo to a bowl, leaving the flavoured oil in the pot.
2. Return the pot to the heat and add the beef ; cook, stirring occasionally, for about 10 minutes until evenly browned.
3. Return the chorizo to the pot with the tomatoes and their juice, peppers and water ; bring to a boil, then stir in the lima beans, corn, oregano and paprika.
4. Reduce the heat, cover and simmer over a low heat for 30 minutes until the beef is tender.
5. Season to taste and serve scattered with parsley.

Each serving : 37 g protein, 9.5 g fat, 33 g carbohydrate, 10 g fibre, 381 Calories.

BON APPETIT

Mediterranean Beefburgers with Red-Hot Tomato Salsa (Light meals)

 

                    Sun-dried tomatoes, garlic and herbs create a Mediterranean flavour, and a fresh chili and tomato salsa adds extra zing. Making our own burgers is so worthwhile, as they're much lower in fat then most pre-made burgers, and you can flavour them as ou please.

Serves 4

• 500 gr lean ground beef
• 60 ml whole wheat breadcrumbs
• 2 garlic cloves, minced
• 60 ml sun-dried tomatoes in oil, drained an finely chopped
• 30 ml chopped cilantro
• 4 burger buns
• 50 gr arugula

Tomato salsa

• 250 gr vine-ripened tomatoes, finely diced
• 1 red pepper, deseeded and finely diced
• ½ mild green chili pepper, deseeded and finely diced
• 1 red chili pepper, deseeded and finely diced
• 10 ml balsamic vinegar
• 15 ml snipped fresh chives
• 15 ml chopped cilantro

1. Preheata barbecue or cast-iron grill pan to medium.
2. Place the ground beef, breadcrumbs, garlic, sun-dried tomatoes and cilantro in a large bowl and use our hands to mix the ingredients together thoroughly.
3. Divide the mixture into four and shape into patties, about 10 cm across and a similar size to the buns.
4. Brush the grill rack or grill tray lightly with oil and cook the patties for 3-4 minutes on each side, until browned on the outside and cooked through.
5. To make the salsa, mix together all the ingredients in a bowl ; season to taste.
6. Split the buns in half and pop onto the barbecue grill to toast lightly ; place a few arugula leaves on each base, top with a patty and add a spoonful of salsa, then replace the tops.
7. Serve immediately.

Each serving : 34 g protein, 12 g fat, 42 g carbohydrate, 5.5 g fibre, 428 Calories.

BON APPÉTIT