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Ingredients
- 115 ml beef stock
- 125 g Broccoli
- 26 g butter
- 5 g olive oil
- 15 g plain flour
- 2 sprig rosemary
- 75 g Cream Cheese
- 1 tsp Dijon Mustard
- 3 clove garlic
- 40 ml Greek Yoghurt
- 75 g mushrooms sliced
- 105 g onion diced
- 40 ml red wine
- 385 g steak cut into strips
- 1 sprig thyme
- 1 tsp Worcestershire Sauce
Method
In a bowl mix the beef with the red wine and season with salt and pepper and leave to marinade for 10-15mins. Once marinated drain the beef reserving the liquid. Toss the beef in the flour.
Heat a casserole pot or a heavy bottomed sauce pan to a medium to high heat. Add the oil and butter and brown the beef. Do it in small batches so it browns instead of stews. Place to one side when all beef is done. In the same pan in goes the onions and garlic. Tie the rosemary and thyme together and put that in as well. Cook for 4-5 mins then add the left over marinade from the beef, beef stock, Worcestershire sauce, mustard, mushrooms and put the beef back in. Cover the pot and allow to simmer for 45mins-1 hour until the meat is tender.
5 mins before serving stir through greek yoghurt and cream cheese and serve with greens.
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Ingredients
- 140 g Dark Chocolate
- 225 g butter
- 5 Free Range Eggs
- 450 g caster sugar
- 110 g plain flour
- 55 g Cocoa Powder
Method
Heat the oven to 190C//Gas 5. Line a 8x12in baking tin with baking parchment.
Melt the butter and sugar together in a large pan.
Remove from heat and beat in the rest of the ingredients.
Pour into the baking tin and bake for 30-40 minutes until the top of the brownie is firm but the inside still feels soft.
Take out of the oven and cool in the tin. Cut into 2in squares when cool.
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Ingredients
- 400 g chopped tomatoes
- 4 Boned Chicken Breasts
- 1 onion
- 1 tbsp plain flour
- 1 tbsp tomato puree
- 2 pints chicken stock
- 2 tbsp Curry powder
- 2 cloves garlic
Method
Gently cook diced chicken, onion and garlic with a tablespoon of oil in a saucepan for 5 minutes or until chicken is browned and onions are soft.
Stir in curry powder, flour and tomato puree and cook on a low heat until paste like for 5 minutes.
Slowly whisk in the warm chicken stock, chopped tomatoes and then add the jar of mango chutney. Serve with rice and season to taste. Cook for 15-20 minutes
Beef Stew
This is one to make the night before and then you can just reheat it when you get home the next day. Stew tastes better the next day anyway…
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Ingredients
- beef stock cube
- 2 carrots
- 400 g Fresh Irish Diced Beef
- 2 tbsp olive oil
- 1 Omion Chopped
- 1 tbsp plain flour
- 1 clove garlic crushed
- 1 tbsp Redcurrant Jelly optional
- 1 tsp Thyme Sprigs
- 700 ml water
Method
Pre-heat the oven to 160oC
Heat the olive oil in a frying pan and brown the meat.
Put it into a casserole dish
Add the onion to the pan and sauté over a medium heat for about 10 minutes.
Add the flour to the onions, mix well and cook for about 3 minutes.
Put the onions in the casserole dish with the beef. Then add all of the other ingredients and enough boiling water to cover the beef and vegetables by about 1 inch.
Put in the oven and cook for 2 ½ to 3 hours.
Serve with boiled potatoes or wholegrain bread and a side of green vegetables – broccoli or green beans.
