January Recipes:

After all the festivities and rich food here is an idea for a simple winter supper menu:-

BEEF BOURGUIGNON COTTAGE PIE

1 tbsp sunflower or vegetable oil

200g pack bacon lardons

900g / 2lb braising steak, (cut into 3 cm chunks)

225g / 8 oz button mushrooms

225g / 8oz small shallots, peeled

2 garlic cloves, crushed

1 tbsp demerara sugar

600ml / 1pint red wine

400g can of beef consommé (or use 400ml/14fl oz beef stock)

1 to 2 tbsp cornflour

1kg / 2lbs 4 oz potatoes (made into mashed potatoes)

 

Heat the oil in a large pan.

Fry the bacon lardons over a high heat for several minutes until well coloured.

Using a slotted spoon, remove from the pan, drain on kitchen paper and set aside.

Season the beef, then fry in the fat left in the pan. Once coloured, add all the remaining ingredients for the beef, except the cornflour and the bacon, and bring to a simmer.

Partly cover the pan with a lid and continue to cook for a further 2 to 2 ½ hours or until the beef is tender, or if you prefer , transfer to a slow cooker and cook until tender.

Once cooked, tip everything into a colander on top of another pan to collect the sauce.

Tip the contents of the colander into a large pie dish. Then re-boil the sauce and check for seasoning.

Thicken with the cornflour, adding a little at a time and stirring until you have the desired coating consistency. Spoon enough sauce over the beef to barely cover it, then stir. The remaining sauce can be left ready to be re-heated and offered separately.

Having made the mashed potato, spoon and spread on top of the beef, and make a pattern with a fork.

Bake in the oven at 180 deg C / Gas Mk 4 for about ½ to ¾ hour until golden brown

Serve with shredded savoy cabbage stir fried with chopped onions and the lardons.

 

CHOCOLATE CHEESE POTS

Serves four

300ml / 10fl oz low-fat natural fromage frais

150ml / 5fl oz. low-fat natural yogurt

2 tbsp icing sugar

4 tsp low-fat drinking chocolate powder

4 tsp cocoa powder

1 tsp vanilla essence

2 tbsp dark rum (optional)

2 egg whites

4 chocolate cake decorations

Assorted fruit, such as pieces of kiwi fruit, oranges, strawberries and raspberries.

Mix the fromage frais and yogurt together in a bowl.

Sift in the icing sugar, drinking chocolate and cocoa powder and mix well.

Add the vanilla essence and also, if using, the rum,

Whisk the egg whites in a clean bowl until stiff. Using a metal spoon, gently fold the egg whites into the chocolate mixture.

Spoon the fromage frais and chocolate mixture into 4 small china dessert pots and leave to chill in the refrigerator for 30 mins.

Decorate each chocolate cheese pot with a chocolate decoration and serve with an assortment of fresh fruit, such as kiwi fruit, orange, strawberries and raspberries.

This mixture will also make an excellent filling for a cheesecake.

Make the base out of crushed amaretti biscuits and egg white, and set the filling with 2 tbsps of gelatine dissolved in 2 tbsps of boiling water.

 

BAKED AUBERGINE GRATIN

For a really quick vegetarian option try this baked aubergine gratin which will serve four to six people.

1 large aubergine, about 800g / 1¾ pounds

300g / 10 ½ oz Mozzarella cheese

85g / 3oz Parmesan cheese

Olive Oil

One 470g jar of ready made tomato pasta sauce

Salt and pepper

Top and tail the aubergine and, using a sharp knife, cut it into 5mm / ¼ inch slices crossways.

Arrange the slices on a large plate, sprinkle with salt and leave to drain for 30mins.

Preheat the oven to 200 deg C / gas mark 6. Drain and grate the mozzarella cheese and finely grate the Parmesan cheese.

Rinse the aubergine slices under cold running water and pat dry with kitchen paper.

Lightly brush a baking sheet with oil and arrange the aubergine slices in a single layer.

Brush the tops with oil.

Roast in the preheated oven for 5 mins. Turn the slices over with tongs and then brush with a little more oil and bake for a further 5 minutes, or until the aubergine is cooked through and tender, but do not turn off the oven.

Spread about one tbsp of oil over the bottom of a gratin dish or other oven proof serving dish and add a layer of aubergine slices.

Then add about a quarter of the tomato sauce and top with a quarter of the mozzarella. Season to taste with salt and pepper.

Continue layering until all the ingredients are used, ending with a layer of sauce. Sprinkle the Parmesan cheese over the top, and bake for 30mins, or until bubbling.

Leave to stand for 5 minutes before serving with shredded lettuce and baked potato.

Mrs Ann Onymous