Out Of The Frying Pan: Winter Warmers!

Thank you to Chef Velveteen for hosting today's Out Of The Frying Pan, all about Winter Warmers!  Here are today's notes in case you couldn't make it...

Oxtail Stew 

Equipment 

Large pot/ Casserole dish

Knife for vegetables

Chopping board

Big wooden spoon

Ingredients -

2.5kg Oxtail - Ask butcher to separate

2 medium leeks

2 stalks of celery

4 medium carrots

a few sprigs of fresh thyme

a few sprigs of fresh rosemary

4 fresh bay leaves

2 heaped tablespoons plain flour

2 x 400 g tins of plum tomatoes

275 ml porter, stout or red wine

Optional: 1 litre organic beef stock

Coat meat in flour, brown, remove from pan. Cook vegetables, re-add meat, add liquids, place into oven at 170ºC/325ºF. Cook for 5 hours.

Cottage Pie

Equipment

Frying pan

Oven proof dish

Pot

Wooden spoon

Chopping board

Knife

Ingredients

1¼kg beef mince

2 onions, finely chopped

3 carrots, chopped

3 celery sticks, chopped

2 garlic cloves, finely chopped/grated

3 tbsp plain flour

1 tbsp tomato purée

large glass red wine (optional)

850ml beef stock

4 tbsp Worcestershire sauce

few thyme sprigs

2 bay leaves

Brown mince in batches, remove, cook vegetables (20 mins), add flour, tomato pure' and Garlic, return beef, add wine and stock, add Worcestershire sauce, Simmer for 45, season, remove bay leaves and thyme stocks. Add to dish, cover with mash, bake in oven. 200ºC 25-30

Irish Stew

Equipment

Large pan/ Casserole Dish

Chopping board

Knife

Wooden Spoon

Igredients

1 tbsp sunflower oil

200g smoked streaky bacon, in lardons

900g Stewing lamb, cut into large chunks

5 medium onions, sliced

5 carrots, cut into chunks

3 bay leaves

small bunch thyme

100g pearl barley

850ml lamb stock

6 medium potatoes, cut into chunks

small knob of butter

3 spring onions, finely sliced

Fry bacon, remove, brown lamb, remove, cook vegetables, return meat, add barley, cover with potatoes, cover and put into oven 1 1/2 hours.

Scotch Broth

Equipment

Large pot

Chopping board

Knife

Spoon

Whisk

Ingredients

1 leek, trimmed, washed and roughly chopped

2 sticks celery, roughly chopped

2 onions, peeled and finely sliced

2 carrots, peeled and roughly chopped

3 litres stock

1 small swede, peeled and roughly chopped

1 large potato, peeled and roughly chopped

80 g pearl barley

1 splash Scotch whisky, optional

Sweat leek, celery, onions and carrots in oil for 20 mins. Stock (And bones if using), Boil then simmer for 20. Add the swede, potato and pearl barley, simmer for 50. Whisk hard to break up vegetable lumps. Season (Add any cooked meat you want)