Braised Beef with Guinness

Ingredients

400g of cubed braising steak or slow cook beef (even cubes make even cooking)
2 white onions chopped
300g Chestnut mushrooms
1 500ml bottle of Guinness
2 Bay leaves
Small bunch of Thyme or 1/2 teaspoon dried Thyme
2 cloves of Garlic
2 tablespoons of brown sugar
2 tablespoons of Dijon Mustard
2 tablespoons plain flour
2 tablespoons cranberry sauce
2 teaspoons of ground all spice
Splash of Soy sauce
Salt and pepper


Method

Preheat your oven to 130 C/ Gas mark 1

Take the cubed steak and coat it in the flour, salt and pepper. Heat the oil and 2 knobs of butter in a heavy cast iron casserole dish on a medium heat then take the steak in small batches and brown on all sides being careful not to crowd the pan. This stage improves the flavour by caremelising the steak pieces, remove the beef to a side plate for now.

Now add the onion, mushrooms and garlic to the pan and allow to soften for a few minutes before adding all of the remaining ingredients starting with the Guinness. Use only the leaves from the fresh Thyme and also return the meat to the pot. Do not worry at this point if your gravy looks pale it will deepen in colour and flavour during cooking. Add the lid and place the dish in the oven for 2.5 hours.

This method of slow cooking will leave the meat falling apart with a soft as butter texture. Once 2.5 hours have passed remove the lid for a further 30  minutes cooking in the oven to thicken the sauce. Now remove the dish and take one piece of meat from the dish to a sideplate. Apply a small amount of pressure to the piece with the back of a spoon. If it flakes your meat is done. If not then just pop back in the oven with the lid on and check the meat using the same method every 30 minutes until done.

At this point season your sauce with salt and pepper and check its balance. As the stout is bitter it will depend on the sweetness released from your onions and meat for the overall balance, if the sauce is still too bitter for your palette add a teaspoon of black treacle or 2 squares of dark chocolate. Both ingredients don't just add sweetness but also add to the rich dark depth of the sauce.

I like this served with crusty bread and butter but mashed potatoes or even a substantial pasta like papparadelle would work too.

Lulu x

Sunday Brunch Pancakes

It is on mornings like this when my to-do list is never ending and the cupboards are slightly bare that the most likely breakfast managable will be a bowl of cereal or slice or two of toast. For someone as food obsessed as myself I cant help but feel like this is a wasted opportunity for a delicious feast. That is perhaps why on many weekday mornings I feel myself daydreaming of what awaits on Sunday morning, Sunday the most relaxed and slow paced of mornings throughout the week. A chance to sleep later and take a little more time for everything whether it be putting on eyeliner or preparing the most important meal of the day. As with most things there are rules in our household for what makes a suitable brunch menu. First of all it has to be something we will all eat. No joy comes from juggling three recipes and the purpose of time in the kitchen is to have fun not to be stressed. Secondly the recipe of choice can't create too many dirty dishes, again the purpose of time in the kitchen is to have fun and I have yet to meet someone who enjoys washing up.

And so I bring you my recipe for pancakes. The texture of these pancakes is somewhere between a traditional scotch pancake and the more dense American pancake. The recipe is designed not to be overly sweet so that you can combine them with maple syrup, jam or fruit compote. Oh and as a bonus no scales are required, just a cup or mug!

Ingredients (This is for 8 pancakes, just double the recipe if you need more)

1 cup or small mug of plain flour
1/4 cup or small mug of sugar
Generous pinch of bicarbonate of soda
1 free range egg
1 cup or small mug of milk (whatever you have in the fridge)
Splash of flavourless oil such as vegetable oil
Butter and Syrup to serve

Method

Before starting the pancake mix one of the most important and yet most forgotten steps is to heat your syrup. Syrup can of course be used straight from the bottle but its flavour can be greatly enhanced by just heating it slightly and this step also makes it more pourable. My method of choice is to decant enough syrup for all into a heatproof jug or ramekin and place on the plate warming part of your hob, it can be left there on a low heat until ready to use.

For the pancakes add the plain flour to a bowl along with the sugar and bicarbonate of soda, there is no need to sieve. If you happen to have a bowl with a pouring spout like the one pictured even better as it will reduce your dirty dishes.

Create a well in the center of the flour mix and add the egg, whisk gently bringing in some of the flour before adding the milk little by little to create a thick but pourable batter without lumps.

Heat the oil in a frying pan with a knob of butter on a medium heat before pouring a small amount of batter into the center of the pan to make a pancake around 4-5 inches wide. To achieve the best possible texture for your pancakes try to be patient and avoiding moving the pancake or pulling at its edges for now. After a minute or two you will start to see bubbles appear on the surface of the pancake, when the bubbles cover most of the surface now is the time to turn. The pancake will need only half as much time on its second side.

Remove the pancake to a kitchen towel lined plate and repeat the process until all the batter mix is used. If you find the pancakes are browning too much before the bubbles appear then just reduce the heat.

Don't worry if you don't use all your pancakes in one go, they can be stored in an airtight container to be reheated or toasted the next day or better still frozen and defrosted in the microwave when you get an unexpected visitor and need something to accompany a cup of tea.

Lulu x

Mackerel Bruschetta - A delicious lunch packed with flavour!

I have since I can remember been referred to by my father as a magpie. If it sparkles or glitters I am drawn to it in an unexplainable way, my eyes light up like a child at Christmas and my hand outstretches to touch the shiny bauble before I really know what is happening. Perhaps I have watched Breakfast at Tiffany's one too many times or perhaps I just love pretty, either way by no surprise the process extends to food. With its silver shimmering belly and iridescent stripes the mackerel is definitely a head turner. Now don't go thinking I have turned all shallow for under the surface this fish has just as much if not more to offer. With its rich flavour this is one fish that really can stand up to robust flavours, combine that with its affordability and health benefits from Omega 3 and you really have no excuse not to give this one a go! 

First of all what should you look for when buying Mackerel - Look for fish with shiny bodies and bright clear eyes. The body should be firm and rigid if the fish is fresh and if held by the head the body should not droop. Remember oily fish does not keep as long as white fish so try to use it within 24 hours of purchasing or pop in the freezer until needed.

Ingredients

1 Ciabatta loaf, sliced
1 large garlic clove, peeled

3tbsp olive oil
1 x 400g can borlotti beans, rinsed and drained
100g, 4oz salad leaves of your choice, washed
1tbsp balsamic vinegar

cracked black pepper
A large bunch of flat leaf parsley, roughly chopped
4 mackerel fillets , skin on (fresh not tinned)

Method

Place the sliced ciabatta on a baking sheet and place under a moderate grill turning when golden. Keep an eye on the bread as it will brown quickly. Alternatively you can pop it in a moderate oven for 5 minutes. This will achieve a more crisp finish whereas grilling will provide a crisp surface but retain some of the softness at the center of the slice.

Toss the beans and salad together, drizzle over 1tbsp olive oil, balsamic and season well with salt and pepper.

Mix the parsley with black pepper. Give this a quick stir to combine.

Rub the skinless side of the mackerel fillets with the olive oil and coat with the herb and pepper mix.

Heat a griddle pan or non-stick frying pan, and cook the fish ( skin side first ) for 2-3 minutes each side.

Remove the ciabatta from the oven or grill and rub over with the garlic clove, this will infuse a subtle garlic flavour onto the bread. Arrange the ciabatta slices onto serving plates and drizzle with the remaining oil.

Pile the borlotti bean salad on top of the ciabatta and top each with a mackerel fillets, you can garnish with a slice or two of lemon to add an extra layer of freshness, serve straight away.

Crispy Chewy Chocolate Chip Cookies - Test Post

Autumn is officially here and with it comes the dark nights rolling in earlier, the start of roaring open fire season and if you are here in Ireland, lots of rain. For most of us when the view out our window is grey and the temperature is dropping we crave comfort food and these cookies couldn't fit the bill more. The perfect balance of crispy and chewy they are best eaten warm while the rich chocolate chips are still lusciously molten. Even before they pass your lips the sweet vanilla scent is wafting from the kitchen filling the house with warmth so why don't you give them a try this evening!

Ingredients

250g plain flour 

1/2 teaspoon bicarbonate of soda 

170g salted butter, melted 

200g dark brown soft sugar 

100g caster sugar 

1 tablespoon good quality vanilla extract 

1 egg 

1 egg yolk 

325g dark chocolate chips

Method

Preheat the oven to 170 C / Gas mark 3. Grease baking trays or line with parchment.

Sift together the flour and bicarb; set aside. 

In a medium bowl, cream together the melted butter, brown sugar and caster sugar until well blended. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough onto the prepared baking trays, with each cookie around 4 tablespoons of dough (for smaller cookies, drop 1 rounded tablespoonful and adjust baking time as necessary). Do not flatten the dough. Cookies should be about 8cm apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking trays for a few minutes before transferring to wire racks.

Lulu x