Chilli and Chocolate : Main Course - A Belfast food blog

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Comforting beef casserole with mashed potatoes

Posted: 22 January '10 by Ciara

I am really excited about this new recipe. I tried it for the first time this evening and we all loved it. It is packed with flavour and was the perfect thing to eat on a cold snowy evening. Sophie has been quite run down recently, so i am a bit paranoid that she should be getting as much goodness into her as possible,  and i was delighted that she loved this.

Please note that I cut my vegetables quite small and also the carrots were grated quite finely too as Sophie doesn’t really like a lot of lumps in her food, so feel free to cut up your veggies to your own liking.

The recipe comes from Nigella Lawson’s “Nigella Feasts” programme.

Serves 5

You can see more photos here.

Ingredients

Ingredients: Beef Casserole

• 3-4 tbsp extra virgin olive oil
• 1 onion
• 2 carrots sliced or grated
• 2 celery stalks sliced thinly or 1 inch thick
• 3 cloves of garlic grated
• 2 dried bay leaves
• 3-4 sprigs fresh thyme
• 2lbs of beef fillet stewing meat
• 1/4 cup flour
• salt & pepper
• 1/2 cup red wine or beef stock (i obviously used beef stock for Sophie)
• 1 large can whole plum tomatoes (i also blend these for Cor, who hates lumps of tomatoes in his food)
• peel of half an orange

Ingredients: Mashed Potatoes

• 6 maris piper potatoes
• 4 knobs of butter
• 30ml full fat milk

Method

Method: Beef Casserole

1. Heat oil and over a medium heat fry onion, carrots, celery, garlic, bay leaves and thyme for 5-10 minutes until onion turns translucent. Remove veggies to a bowl leaving as much oil in the pot as you can.
2. Meanwhile, place flour and salt and pepper in a plastic bag along with meat. Shake until meat is coated. Place into the pot which you have just removed veggies from and cook until pieces are well browned.
3. When this is done add the wine or beef stock then add veggies, tomatoes and orange peel.
4. Bring to a simmer and then reduce to a low and cook for 3 hours. Remove bay leaves, thyme sprigs and orange peel and serve with mashed potatoes.

Method: Mashed potatoes

1. Boil potatoes for 20-25 minutes
2. Drain and mash
3. Meanwhile heat butter and milk together
4. Add slowly to potatoes continuously mashing

Enjoy!

Categories: Beef > English Food > Featured Post > Main Course > Recipes

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Beef casserole with suet dumplings

Posted: 12 January '10 by Niall

With the bitter Winter wind whistling around outside and the garden covered in a thick carpet of white snow, I thought that it was high time to make one of my favourite Winter dishes – beef casserole with dumplings.

A beef casserole is made using Chuck Steak (also called braising steak), one of the cheapest cuts of beef there is. Taken from the shoulders of the beef, the meat demands a long, slow cooking process – anything less than a couple of hours will just produce tough, stringy, and almost inedible meat – take the time and you’ll be rewarded with a tenderness that rivals a far more expensive cut. Slow-cooking the casserole will also perform an almost magical transformation, changing the watery gravy into a thick, rich, meaty sauce.

The dumplings are a great addition, and really make an already thrifty meal go that bit further. I rarely see dumplings on restaurant menus these days, but they always remind me of Mum’s cooking when I was younger. Be warned though – if losing a few pounds was one of your New Years’ resolutions, suet dumplings are certainly not going to help! Suet is the fat from around the kidneys and loins in beef and sheep and is traditionally used in dumplings and puddings to produce a bready, dense pastry. I like to add some seasoning to the dumpling mixture to provide even more flavour to the casserole – sage, in particular, works very well with red meat.

Here’s our recipe for a real rib-sticking, filling dish. When you’re in need of some comfort and warmth this Winter, I think that you should give it a go.

You can see more photos hereImage 1Image 2Image 3Image 4Image 5Image 6Image 7Image 7Image 9Image 10

Ingredients

Beef Casserole

• 2 tablespoons olive oil
• 2 onions – chopped roughly
• 450g /1lb diced beef – braising/chuck etc.
• 2 carrots -chopped roughly
• 11/2 pints stock
• 1 tablespoon dark soy sauce or Worcester sauce
• Seasoning (the usual salt and pepper)
• 1/2 teaspoon of dried herbs – maybe sage, oregano, rosemary or thyme
• A glass of red wine (optional)

Dumplings

• 75g / 3 oz suet
• 150g / 6 oz self raising flour
• 150 ml water
• Some dried sage to flavour
• Seasoning

Method

1. Heat the oil over a low heat in a very large sauce pan.
2. Cook of the onions and carrots until the onions are soft and translucent.
3. Increase the heat to medium and add the beef, stirring the cubes to seal until the meat has browned.
4. If you wish to add a glass of red wine, do so now – it will de-glaze the saucepan, removing all of those encrusted, tasty morsels from the bottom of the pan as well as adding a deeper richness to your gravy.
5. Add the stock, seasoning, herbs, and soy sauce, bringing the contents to the boil.
6. Transfer the casserole to an ovenproof dish and cover with a lid or tin foil. Slow cook in a preheated oven gas 4/5 / 190-200*c / 350-400*f for 2 hours.
7. With around 30 minutes before the casserole has finished cooking you should start to prepare the dumplings. Mix the dumpling ingredients together in a large bowl to create a sticky dough.
8. With wet hands break off golf-ball sized pieces of dough, rolling the dough around to form the dumplings, setting each dough-ball aside until all of the dough has been used.
9. Take out the beef casserole and place the dumplings on top of the casserole and leave the casserole uncovered to bake for the last 20 minutes (or until the dumplings have become crisp and have turned a golden brown colour), turning the heat up to gas 6/ 220*c/ 450*f.
10. Spoon the casserole onto the plates, making sure that everyone gets a dumpling or two.

Enjoy.

Categories: Beef > English Food > Featured Post > Main Course > Recipes

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Spinach and Ricotta Cannelloni

Posted: 09 December '09 by Niall

Here’s the recipe for one of our favourite Italian dishes: spinach and ricotta cannelloni (or is that “canneloni”?). Given that the recipe is suitable for vegetarians, it just shows you that bechamel with melted cheese can overcome all obstacles to enjoyment!

The recipe does take a little bit of effort – stuffing the pasta tubes with the spinach and ricotta mixture requires some patience – but it’s all worth it in the end. The canneloni is also great for mid-week dinners, as it invariably lasts for two nights, and tastes even better the next day.

The dish is great by itself, but we prefer a small rocket salad and warm ciabatta alongside.

You can see more photos hereImage 1Image 2Image 3Image 4Image 5Image 6Image 7Image 8

Ingredients

• 2 tbsp olive oil
• 1 large onion, peeled and minced
• 2 cloves garlic, peeled and minced
• 2 pinches of dried oregano
• 2 pinches of dried basil
• 1 tbsp tomato purée
• 1 bay leaf
• 2 tbsp red wine
• 500g spinach
• 300g ricotta
• 1 x 400g tin chopped tomatoes
• Freshly ground black pepper
• As many cannelloni tubes as will fill your oven dish

For the Napoli sauce

• 25g butter
• 25g flour
• 300ml milk
• Pinch of ground nutmeg
• 60g Cheddar cheese, grated
• 30g Parmesan cheese, grated

To finish:

• 60g Cheddar cheese, grated
• 10g Parmesan cheese, grated

You might also use: a piping bag to put the mixture into the cannelloni tubes.

Cooking Method

Cooking Method – Spinach and Ricotta

1. Place a frying pan on a low heat and add some olive oil
2. Place the spinach leaves in the pan and cook until they have wilted slightly
3. Remove the leaves from the pan and drain in a colander, using the back of a spoon to press the leaves until most of the excess liquid has drained
4. Chop the drained spinach leaves until they are quite fine
5. Allow the spinach to cool
6. Place the ricotta in a bowl and add the cooled spinach leaves, mixing thoroughly
7. If you are using a piping bag, spoon the mixture into the bag and squeeze it down to form a continuous mass, ready for squeezing
8. Taking your cannelloni tube either: squeeze the mixture into the tube until it is full; or using the back of a spoon, scoop the mixture up and place inside the tube
9. Repeat this process until all of the cannelloni has been filled, placing each filled tube into the oven dish as they are finished

Cooking Method – Napoli Sauce:

1. Pre-heat the oven to 225°C.
2. Heat the olive oil in a hot pan and sweat the garlic and onion down until they are translucent.
3. Add the basil, oregano, and black pepper and stir thoroughly.
4. Add the wine and cook off the alcohol.
5. Add the tomatoes and bay leaf, stirring well before leaving to simmer for a further 2-3 minutes.
6. Finally add the tomato puree and allow some time on the heat to reduce the sauce (it needs to be relatively thick, without any excess liquid).

Cooking Method – Bechamel:

1. In one saucepan. add the butter and place over a low heat.
2. In a second saucepan, add the milk and nutmeg, warming the milk until it is just shy of boiling point.
3. Reducing the heat completely When the butter has melted, add the flour and mix together, until you have a thick paste (similar to play-doh).
4. Add a third of the milk to the play-doh, whisking to prevent any lumps forming – then add the rest of the milk a third at a time, whisking as you go. You want to get a smooth sauce.
5. Allow the sauce to cook out for another minute before adding the Cheddar cheese. Stir and remove from the heat.

Cooking Method – Assembling the dish:

1. Spoon the sauce over the filled cannelloni.
2. Pour the bechamel on top of this, making sure that you cover the layer below.
3. Sprinkle the remaining grated cheese and parmesan over the bechamel.
4. Place the oven dish in the oven to bake for 30-35 minutes, or until golden brown.

Wine selection

There’s only one option for me here – a robust chianti compliments the rich, tomato-based cannelloni perfectly.

Categories: Featured Post > Italian Food > Main Course > Pasta > Recipes > Vegetables

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Pork with prunes in mustard sauce and cheesy mash

Posted: 09 November '09 by Niall

While I was flicking through the channels on television a couple of weeks ago, I saw that one of the contestants on MasterChef had made Pork with prunes in a creamy mustard sauce and thought that it looked pretty tasty, and a change from our usual Italian cuisine.

We were also lucky enough to receive a “roasting plank” to review, and this seemed like the perfect opportunity. Pork chops slow-roasted on a oak plank – tender and smoked – what could be better!

The dish is extremely easy to make and extremely tasty. The rich, figgy prunes are a nice contrast to the more delicate flavour of the pork and the creaminess of the mustard sauce. And when you add cheesy mash and French beans, you have a delicious dinner on your hands.. or your plank..

You can see more photos hereImage 1Image 2Image 3Image 4Image 5Image 6Image 7Image 3Image 4Image 5Image 6Image 7Image 8Image 10

Ingredients:

• 4 pork chops
• Fresh thyme
• 1 bag of ready-to-eat prunes
• 150ml double cream
• Olive oil
• Salt and pepper
• Butter
• 200ml of dry white wine
• 2 tsp of Dijon mustard
• 1 lemon

For the cheesy mash:

• 5 large potatoes (I prefer Maris Pipers)
• 50g/2oz butter
• 125g/41/2oz mature cheddar cheese, grated

Method:

1. Preheat the oven to 150 degrees
2. Peel and chop your potatoes, adding them to a saucepan of water and bring to the boil
3. Cut off any skin along the side of the chops and remove all but a small amount of the fat
4. Rub the flesh with olive oil. Shred the leaves from 2 bushy sprigs of thyme and scatter over both sides of the pork, then season
5. Heat a large frying pan until it’s really hot. Add the pork chops, press down and cook for about 1 minute on each side, searing the outside
6. Take your plank and pat down the surface – then rub more olive oil into the cooking surface, massage some of your thyme leaves into the oil, and place the seared pork chops onto the cooking surface
7. Place the plank in the oven for a good hour
8. Test the potatoes with a fork – if the tines easily pass through the flesh, they’re done. Drain the potatoes and mash them
9. When the potatoes have been mashed, take a large spoon and beat them with the butter (LOTS of butter) until you have a rich, creamy texture
10. Stir in the grated cheese, and then place the potatoes into a casserole dish, covering the mash with buttered foil and place in the oven at a very low temperature
11. Add a big knob of butter to the frying pan, then throw in 2 handfuls of prunes and the leaves from 1 more sprig of thyme. Stir for 30 seconds, then add 200ml wine and 2 tsp mustard. Bubble for about 4 minutes until reduced and sticky
12. Stir in the cream and season well, allowing the sauce to bubble for 1-2 minutes to thicken
13. Add the pork, spoon over the sauce, and warm through for a few seconds

Categories: Featured Post > French Food > Main Course > Pork > Recipes

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Gnocchi with blue cheese sauce and pancetta

Posted: 04 November '09 by Niall

After reading Sarah’s recipe for Gnocchi Piedmontaise, I had decided to make our own gnocchi, and was just waiting for the opportunity.

With plenty of left-over mashed potatoes from the previous night the time had come – and I was amazed how easy the process is – and how tasty the results! Seriously, the little gnocchi pillows are wonderfully light and make a delicious meal out of those potatoes which were destined to be thrown out.

Needless to say, Kelly loved this recipe – but I have the feeling that I could cover an old tyre in blue cheese sauce and Kelly would ask for seconds! But give it a go – you definitely won’t be disappointed.

You can see more photos hereImage 1Image 2Image 3Image 4Image 5

Serves 4

Ingredients:

For the Gnocchi:

• 150g warm mashed potato
• 1 egg yolk
• 15g unsalted butter
• 55g plain flour
• Maldon sea salt
• Freshly ground black pepper
• Fresh nutmeg, grated

For the blue cheese sauce:

• 2 tbsp of good quality olive oil
• 200ml of double cream
• 180g blue cheese (preferably gorgonzola)
• 100g fresh grated parmesan
• freshly ground pepper

To serve:

• Grated parmesan
• 2 cloves of garlic, thinly sliced
• Some good quality olive oil to drizzle
• Thinly sliced pancetta (optional)

Method:

1. Make your mashed potatoes – I’ll assume you know how to do this
2. Warm the mashed potato, which can be prepared in advance, gently in a saucepan adding the butter once warmed enough to melt the butter. Once the butter has fully incorporated add the seasoning, a good couple of pinches of nutmeg and the egg yolk. Mix again well. Finally, fold in the flour using your hands to finish the mixing whilst taking care not to over-mix as this shall toughen the dough.
3. Split the mixture into three batches and roll into finger thick long sausage shapes on a lightly floured surface. Cut into one inch long pieces and squeeze the middle to create bow-tie like shapes (this helps the middle of the dough to cook through properly).
4. Bring a large pan of salted water to a simmer and poach the gnocchi in batches of 8-10 until each rises to the surface of the water. Remove and drain on a clean tea towel. Allow to cool, preferably in the fridge. The gnocchi can be frozen at this stage and pulled out in batches once required.
5. Once required, heat a frying pan and add a dash of clarified butter. Gently fry the gnocchi until they are a pale golden colour, seasoning if required.
6. Add the cream to a saucepan and bring to a simmer over a low heat
7. Add your chopped blue cheese, a pinch of black pepper, a good glug of olive oil, and the parmesan and turn off the heat, mixing the ingredients
8. Put some olive oil into another saucepan along with the chopped pancetta and place over a medium heat. When the pancetta has coloured and started to crisp, lower the heat and add the sliced garlic, sweating gently until the garlic becomes translucent
9. Place the gnocchi onto your plate, scatter the pancetta and garlic on top, add the blue cheese sauce, dust with the grated parmesan and drizzle some olive oil on top

Buon appetito!

Other information:

Lots of people have trouble pronouncing “gnocchi” – but it’s not that difficult..

1. The “gn” makes a “ny” sound with a silent “g”
2. The “occh” is pronounced as a hard “k”, as in “ock”
3. The “i” is an “ee” sound, as in “three”

Which gives you “nyockee”.

Gnocchi is the plural form of the word. The singular is “gnocco.” So you might order a plate of gnocchi and devour every gnocco on that plate.

Categories: Featured Post > Italian Food > Main Course > Pasta > Recipes

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About Chilli & Chocolate

Chilli and Chocolate is a food blog from Belfast, Northern Ireland. Written by Niall and Kelly, the blog covers all sorts of good things: recipes, restaurant reviews and wine reviews, and upcoming foodie events in Northern Ireland. We also get the chance to tell you about some great local producers - who they are, what they do and how to find them.

Our friend Ciara, a working mum and wife from Dublin, writes Ciara's Corner which is full of her own recipes and local restaurant reviews.

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