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Greek beef casserole

2tbsp oil
442g pack diced beef casserole
1tbsp plain flour
2 med red onion,chopped
1 garlic clove,finely chopped
4tbsp bolsamic vinegar
227g can chopped tomatoes
1tsp honey
1 small cinnamon stick
1 tsp ground cumin
2 cloves
1 bay leaf
strip of orange zest
150ml red wine
150-200ml beef stock

Preheat oven to 140c/120c fan/gas 2.Heat 1tbsp oil in a pan and brown meat.Transfer to a casserole dish.Season the flour,sprinkle over the meat and toss so that all meat is coated.Put in oven uncovered,While you cook onions.Heat remaining oil in the pan and cook onions until golden.Add garlic and cook for 2 min.Add vinegar and simmer,stirring,for 1 min.Add tomatoes and heat until simmering.Pour into casserole dish and add honey,cinnamon,cumin,cloves,bay leaf and orange zest.Pour the wine into pan and simmer for 1 min.Add to meat with the stock.Cover and cook in oven for 2 hours.


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2 x 198g cans tuna steaks in brine
198g can sweetcorn,drained
350g pot four cheese sauce
500g ready to roll shortcrust pastry
flour,for rolling
1 med egg,beaten

Preheat the oven to 200c/180c fan/gas 6.Line two baking trays with baking paper.Drain tuna and mix with the corn and one third of the cheese sauce.Season with pepper.Roll out pastry on a lightly floured surface to the thickness of a 2p coin.Cut out 11cm rounds.Re-roll the pastry trimmings and cut out more rounds.Brush one round with the egg.Put 1 heaped tsp of the tuna mixture in the middle.Fold over the pastry to make a turnover and press the edges together to seal.Repeat until all the tuna is used up.Put on the baking trays and brush with egg.Bake for 20-25 mins until golden.


4 bananas,sliced
300ml whipped cream
250g pack digestives
1 can of carnation caramel
100g melted butter
some chocolate

Crush the biscuits in a bowl and add the butter.Press into a round cake tin (20cm) then leave to set in the fridge.Spread the carnation caramel straight from the tin onto the base,top with the slice bananas.Finish by spooning on the cream and grating over the chocolate.

Vegetarian scotch broth

2tbsp oil
1 med onion,chopped
1 small leek,sliced
150g carrots,cut into small cubes
125g swede,cut into small cubes
100g great scot pearl barley
100g great scot dried green lentils
few sprigs thyme
1.2 litres veg stock
200g bag sliced curly kale
crusty bread to serve

Heat oil in a large pan and cook onion and leeks until soft.Add carrots and swede and cook for 2-3 min.Stir in barley,lentils,thyme and stock and bring to the boil for 5 min.Cover the pan,reduce the heat and simmer gently for 35 min.Add the kale and cook for 10-15 min or until the barley and kale are tender.Serve with crusty bread.