Cookery

Another delicious recipe for from Denise Phillips

For more recipes and inspiration visit my website: www.jewishcookery.com

Hazelnut Beef Stew

Long slow cooking works a kind of magic with stewing beef/ or shin of beef. Over time, the gentle heat transforms the meat into tender juicy mouthfuls. Slow cookers or roasting on a low heat intensifies flavour as well as succulence. If you wish to increase the quantity for a large crowd just add more meat, keep the liquid measurements the same. Ideal for Friday night dinner or shabbat lunch. Preparation Time: 30 minutes Cooking Time: 4 hours Serves: 4-6 Ingredients 2 tablespoons olive oil 1 kg shin beef/ stewing beef – cut into 2 cm cubes 3 tablespoons flour – seasoned with salt and pepper 2 large onions – peeled and sliced 6 garlic cloves – peeled and lightly crushed with a knife 2 celery sticks – sliced 4 carrots – peeled and chopped 500ml red wine 500ml beef stock – use 2 tablespoons beef powder to 500ml boiling water Bunch fresh thyme – about 3 tablespoons Bunch fresh rosemary sprigs – about 3 tablespoons 1 bay leaf 100g pitted black olives

Hazelnut Topping 100g blanched hazelnuts 3 thick slices bread / challah 2 cloves garlic – peeled and finely chopped Zest 1 lemon 3 tablespoons fresh parsley – finely chopped

Method 1) Heat the oil in a large deep casserole pan over a medium heat. 2) Coat the beef in the seasoned flour and pan fry in stages turning until nicely brown on both sides. Transfer to a casserole ovenware deep dish. 3) Add the onions, garlic, celery and carrots to the pan and cook for 5 minutes. 4) Add a splash of wine to the pan and scrape off any brown bits stuck to the bottom. Add the beef stock and remaining wine. Bring to the boil and simmer for 5 minutes. 5) Transfer all the vegetables, sauce, olives and herbs to the casserole dish. Cover and cook at 150C/ 140 Fan/ Gas 1 for 4 hours or until the beef falls apart when pressed with a fork. 6) To make the hazelnut topping, toast the hazelnuts by placing on an oven tray. Bake at 200C/ 400F for about 10 minutes or until golden.

Then roughly chop. 7) Drizzle a little oil over the bread and again toast in the oven for about 5 minutes. cheese,coriander, remaining tortillas and sliced chilli.

Then roughly tear and add to a bowl. Add the lemon zest, parsley and chopped hazelnuts. Mix together and season with salt and freshly ground black pepper.

To serve the stylish way: Sprinkle the hazelnut topping over the beef just before serving.

The Cost of Cooking

BY DENISE PHILLIPS

None of us should be immune to Cost of Living Crisis that is all around us. Clearly, the cost of buying food is a big issue, but let us also not forget the cost of then actually cooking that food. The Metro newspaper (Sept 2022) reported that using an electric oven was the most expensive means of cooking - an average of 87p a day at £316 – whilst the microwave was the cheapest, about 8p a day or £30 annually. This year’s latest fad, air fryers, and crockpots/ slow cookers come out at a close second option.

As they can cook or heat food more quickly, microwave ovens use up to 80 per cent less energy than conventional ovens for the same job. Whilst microwaves aren’t as versatile as conventional ovens, they are still a reliable tool for a busy chef and ideal for certain tasks. Reheating is a good example, as is defrosting, melting butter or chocolate or softening onions. Baked potatoes are also best started off in the microwave before being crisping up in the oven – or indeed finished in the microwave if you don’t mind a softer skin.

Perhaps it is also time to consider using your crockpot for more than just Shabbat. Recipes like bolognaise, ragu, vegetable barley stews, lentil and root vegetable casseroles, butternut squash dhal, meat balls, chilli, mushroom stroganoff, brisket, Thai Peanut Chicken, Salmon with lemon, curries and soups can all be cooked efficiently in a crockpot. And remember, make more than you need and freeze it – saving you time and energy for that quick lunch or dinner in the future. Recipe: Hazelnut Beef Stew