Spicy Beef & Chorizo Stew Mark Murphy Dingle Cookery School
salt and pepper. Toss this well to coat.
some lemon zest and parsley before serving to freshen it slightly. This can be made in a slow cooker too.
Heat a large casserole pot, once hot add a little oil and then the meat (you may have to do this in stages if the casserole pot is small).
Ingredients 1 kg beef dice, from the shin
Cook this over high heat for a few minutes until it has browned all over. Once browned, remove the meat and wipe the pot with some kitchen paper. Put the pot on over a medium, add a little oil and the onion. Cook for a few minutes and stir every now and then. After a few minutes add the garlic and pepper, cook for another few minutes until it the vegetables have softened.
1tbsp.flour (optional) 1 large onion, finely diced 3 cloves of garlic, crushed 2 red peppers, seeded and finely chopped 250g cooking chorizo, cut into chunks
This time of year, should excite everyone who loves to cook, the evenings getting longer, plenty of vegetables in season and it is the perfect time for comforting and hearty food. At the cookery school we always focus on the techniques of cooking. We believe that if you understand them well you can cook anything. The basics of a stew always remain the same, this one just happens to have beef, chorizo and a few spices. So, for a dark stew, brown the meat, add the vegetables, add enough liquid to cover everything and cook for a few hours until it is tender. Even though it is going to be cooking for a few hours, try to spend the first 20 minutes giving it plenty of attention, this is where you really make the difference. I always love to season any rich hearty stew with
Turn up the heat a little and add the chorizo. Cook again for a few minutes and stir every now and then. Add the spices and tomato puree, then add in the beef stock to cover everything. Season with salt and pepper.
1 tbsp. smoked paprika 1tsp. cumin 1 tbsp. tomato puree 500ml beef stock
Bring this to a simmer, and put the lid on it and place in the oven. Leave in the oven for 2 hours.
1 tin of chopped tomatoes
Remove from the oven and add in the chickpeas and tomato, stir this and put the lid back on and put it back in the oven for at least another hour.
1 tin of chickpeas, bunch of parsley salt and pepper 1 lemon zested
Once it is all ready, add the parsley and season with salt, pepper and lemon zest.
oil
Serve with rice or mash potatoes.
Method
Bain taitneamh as!!
Preheat the oven to 170ºC Add the meat and flour to a bowl, season with
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Peter Cox ‘The Skelligs are a UNESCO World Heritage Site and offer some of the most spectacular landscapes anywhere in the world. This book is the result of nearly ten years photography, and the final pieces of it came together when I realized a long-held ambition to photograph Skellig Michael at night. I also made images from the South Peak, the highest point on the island, and a very difficult spot to reach. A seemingly inaccessible pinnacle of jagged rock, the South Peak is also the pinnacle of the Skellig experience. The climb to it is dizzying, but not nearly as much as the experience of photographing from that knife-edge summit. Other Skelligs books have been published, but there aren’t that many dedicated photography books. I’ve never personally felt that they have fully captured the essence of these islands, nor matched the sense of awe that I feel when I’m there myself. The images in this book were captured from boats, aircraft and from Skellig Michael itself. I’ve been fortunate enough to overnight on the island. This is something very few people have done, and it enabled me to make photographs in light that no tourist ever sees.’ - Peter Cox An Café Liteartha Bóthar an Dadhgaide, Daingean Uí Chúis Siopa Leabhar an Daingin ó 1979
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