By James
Lanka
Boeuf Bourguignon
Comments: A classic French dish ideal for entertaining. Serve with
mashed potato.
Ingredients:
For the casserole:
2 Tbs oil
1 kg diced braising steak, dusted with seasoned flour
2 cloves garlic, crushed
50 g shallots or baby onions, peeled
250 g smoked bacon, chopped
3 Tbs freshly chopped thyme
750 ml red Burgundy
500 ml beef stock
300 g button mushrooms
freshly ground black pepper
To garnish :
sprigs of fresh thyme
1. Preheat the oven to 160°C, 325°F gas mark 3. Heat one
tablespoon of the oil in an ovenproof casserole and fry the steak
for 8-10 minutes, stirring occasionally, until browned. Remove and
put to one side
2. Add the remaining oil, garlic, shallots, bacon and thyme to the
pan and brown over a medium heat.
3. Stir in the wine and stock, return the beef to the dish then
bring to the boil, cover and place in the preheated oven for 1½-2
hours, until the beef is tender. Add the mushrooms, if using, 30
minutes before the end of the cooking time.
4. Just before serving, add seasoning to taste and garnish with
sprigs of fresh thyme.
Devilled Sausages
Author Note: A quick, easy, to make and economical supper
dish.
Ingredients:
1 Tbs olive oil
1 onion, chopped
2 cloves garlic, crushed
1 g pac economy sausages, (1lb)
1 g can chopped tomatoes, (14oz)
1 green pepper, chopped
2 Tbs tomato puree
2 tsp English mustard
2 tsp white wine vinegar
1 dash tabasco
salt and freshly ground black pepper
To Serve:
boiled rice and sprigs of parsley
1. Heat the oil in a saucepan, add the onion, garlic and sausages
and cook for 5-6 minutes, turning occasionally.
2. Add the tomatoes, pepper, tomato puree, mustard, vinegar,
tabasco and seasoning.
3. Bring to the boil and simmer for 6-7 minutes.
Italian Lettuce Soup
Ingredients:
2 round lettuces, separated into leaves
1 large crisp lettuce, separated into leaves
3 Tbs olive oil
1/2 onion, chopped
a handful of mixed fresh herbs, chopped finely
6 thin slices coarse, crusty bread, such as ciabatta, toasted
lightly
salt and pepper
1. Blanch all the lettuce leaves together in lightly salted
boiling water for about 3 minutes. Drain, reserving the water. Tip
the lettuce leaves into a colander and leave to drain.
2. Heat the oil in a heavy-bottomed saucepan and fry the onion and
herbs together for about 6 minutes. Chop the drained lettuce leaves
and add to the fried onion and herbs. Stir carefully, then add the
reserved water. Stir, then bring to the boil, reduce the heat and
simmer for about 20 minutes. Season with salt and pepper. Arrange
the bread in a large, wide, warmed serving bowl and pour the soup
over the bread. Serve at once.
James Lanka is the website owner of The UK Recipe Archive, where you
can download his large collection of UK television recipes.
Article Source:
http://www.articlesphere.com/Article/A-Few-Mouth-Watering--Recipes-From-England/171121
