Slow Cooked Shin of Beef

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I’d originally wanted to cook Ox cheek, however neither of my two local butchers had any, and only one had some British shin of beef as an alternative, so that’s what I’ve used for today’s dinner.  I’ve cooked this in 2/3 bottle of Aldi UK Fleurie red wine, from the Beaujolais region of France, but you could use an ale if you prefer.

30ml Rapeseed oil

2 medium onions, chopped

3 medium carrots, chopped

3 sticks of celery, chopped

3 cloves of garlic, bruised

2tbs Plain flour

Salt & pepper

2kg Shin of beef, diced

500ml red wine (or ale)

300ml beef stock

Handful of thyme, roughly chopped

2 Bay leaves

Stick of cinnamon

 

1. Preheat your oven to 180℃ (160℃ fan).

Slow cooked beef shin in Aldi Fleurie red wine

Slow cooked beef shin in Aldi Fleurie red wine

2. In a large casserole dish, heat 15ml of oil.

3. Fry the onions, carrots, celery and garlic until transparent, but not coloured.

Slow cooked beef shin in Aldi Fleurie red wine

4. Remove the vegetables to a bowl whilst you prepare the beef.

5. In a plastic bag, put the flour and season with salt and pepper.

Slow cooked beef shin in Aldi Fleurie red wine

6. Place the beef into the bag and toss to coat evenly. Shake off the excess.

7. Heat 15ml of oil in the casserole dish and fry the beef in batches until brown on all sides.

8. Remove the beef with the vegetables.

Slow cooked beef shin in Aldi Fleurie red wine

9. Add 100ml of the wine to the casserole dish and scrape the bottom of the dish to release all the flavours.

10. Add the rest of the wine, the beef stock, thyme, bay leaves and cinnamon stick, along with the browned beef and vegetables.

Slow cooked beef shin in Aldi Fleurie red wine

11. Give it a good stir to mix, put the lid on and put the casserole dish into the oven to cook.

12. Cook for 3-4 hours until the beef is tender and falls apart.

13. Remove the bay leaves, cinnamon stick and the garlic cloves.

14. Serve on a bed of chive mashed potatoes with some steamed savoy cabbage.

Slow cooked beef shin in Aldi Fleurie red wine

Quark Winterberry Wobbly Cheesecake

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I was invited to take part in a Mistletoe and Quark food blogger challenge to come up with a recipe using the Lake District Dairy Co. Quark.  Originally I intended to make a cheesecake but the final outcome is more like a pannecotta; with that hint of a wobble (a bit like my thighs, some may say!) and one which I’m very pleased with too.

As a lover of things tart and not too sweet, this is what I created:

150g Digestive biscuits
10ml Ground Cinnamon
90g   Butter
4       Gelatine leaves
60ml Orange juice
200g Light Philadephia
500g Quark
200g Icing sugar
5ml   Nielsen Massey Vanilla bean paste
250g Cranberries
1       Orange, grated zest and juice
75g   Caster sugar

1. Line a 20cm/8″ spring form tin with baking parchment.
2. Crush the Digestive biscuits and add the ground cinnamon.
3. Melt the butter, pour onto the biscuits and cinnamon then mix thoroughly.
4. Tip the biscuit and butter mix into your prepared tin and press well down into an even layer.
5. Place into the ‘fridge to chill.
6. Place the gelatine leaves in a bowl of cold water for 5-6 minutes until softened.
7. Heat the orange juice in a small saucepan until warm.
8. Squeeze the water from the gelatine leaves and add to the warmed orange juice, then heat together gently until the gelatine has dissolved.  Remove from the heat and leave to cool for 5 minutes.
9. In a large bowl, whisk together the Philadelphia cheese, Quark, icing sugar and vanilla bean paste.
10. Gradually pour in the orange juice and gelatine mixture in a slow stream whilst continuing to whisk until combined.
11. Pour this Quark mixture over the chilled biscuit base, smooth the top and leave in the ‘fridge to set overnight.
12. In a saucepan, place the cranberries, orange zest and juice with the sugar.
13. Bring to the boil then continue to cook on a simmer for 15-20 minutes until the cranberries have burst and the mixture is thick.
14. Pour this cranberry sauce into a bowl, cover and leave until cold.
15. Remove the cheesecake from the ‘fridge and pour over the cranberry sauce, spreading out to an even layer.

Serve chilled and enjoy the sharpness of my wobble!

I was sent a box of chilled Quark with which to create my low fat, tasty seasonal dessert to enable me to take part in the Food Blogger Challenge.  

Venison Tagine

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We love venison as its such a rich and lean meat that’s full of flavour and I was lucky to have been given a 3kg haunch of venison a while back by a colleague in exchange for making her daughter’s Christening cake. Her husband shot and butchered the venison, so I can be sure of it’s provenance.

 After boning the joint of meat, I divided it and used one portion to make a tagine in my slow cooker as follows:

500g Venison, cubed (you can use beef or lamb if you prefer)
30ml Rapeseed oil
2 Onions, sliced
2 Cloves of garlic, crushed
1tbs Ground coriander
1tbs Ground cumin
2tsp Ground ginger
1tsp Ground cinnamon
250ml Beef stock
400g tin Plum tomatoes
100g Dried apricots, chopped
2tbs Ground almonds
400g tin Chick peas, drained and rinsed

1. Heat the oil in a heavy based frying pan and fry the venison in batches until browned.
2. Transfer the venison into the base of your slow cooker.
3. Gently fry the onion & garlic in the pan for 5 minutes until softened, then add the ground coriander, cumin, ginger and cinnamon and fry gently for 2 minutes.
4. Add this onion & spice mixture to your venison in the slow cooker.
5. Pour your stock into your frying pan to deglaze and heat until just boiling.
6. Pour this stock mixture over your meat and spice mixture.
7. Add the plum tomatoes, chopped apricots, ground almonds and chick peas.
8. Stir well then place the lid on top.
9. Cook in the slow cooker on low for 12 hours or on medium for 8 hours.

Serve with cous cous and a little fresh, chopped coriander to garnish.

Mince Pies with a Sweet Cinnamon Pastry

Using the mincemeat I made from mum’s vintage recipe book, I made up a batch of sweet cinnamon pastry and turned out some gorgeous tasting mince pies.

200g Plain flour
5ml Ground Cinnamon
Pinch salt
50g Lard
50g Butter
25g Sugar
30ml (approx.) Cold water

1. Place the flour and cinnamon in a large bowl with the salt.
2. Cut the lard and the butter into small cubes and rub the fat into your flour until it resembles breadcrumbs.
3. Stir in the sugar.
4. Add most of the water and mix together with a table knife until a dough forms.  You will need to adjust the water depending on your mixture.
5. Turn the dough out onto a floured board and quickly bring it together.
6. Wrap it in cling film and place in the fridge for 30 minutes to cool.
7. Preheat your oven to 220C.
8. Remove the pastry from the fridge and roll out on a floured board.
9. Cut round shapes to fit the cake/muffin tin you are using.
10. Place the pastry rounds into your tin, being careful not to puncture the pastry (the mince pies will stick in the tin if you do).
11. Fill the pastry cases 1/2 way up and place a cut out shape of leftover pastry on the top.
12. Cook for 15 minutes until the pastry is golden brown (the pastry will be slightly darker than normal due to the sugar and cinnamon content.
13. Remove to a cooling rack and allow to cool a little.
14. Enjoy with a cup of coffee and perhaps a dollop of my rum butter that will melt through.

Well…. I had to have a bite to check they were ok, didn’t I?