Keep the winter chills at bay with these hearty, home-cooked suppers
Beef And Beer Casserole With Tewkesbury Hot Mustard Dumplings
- 650g stewing beef, cubed
- 1tbsp plain flour
- Salt and pepper
- 2tbsp sunflower oil
- 1 onion, sliced
- 2 carrots, thinly sliced
- 1 celery stick, thinly sliced
- 2 fresh rosemary sprigs, roughly torn
- 300ml brown ale
- 300ml beef stock, hot
- 250g chestnut mushrooms
For the dumplings:
- 100g self-raising flour
- 50g light vegetable suet
- 1tbsp chopped parsley
- good pinch salt
- 1tsp Tracklements Tewkesbury Hot Mustard
Sprinkle the beef with the flour and plenty of salt and pepper. Heat the oil in a large flameproof casserole dish and fry the beef in 2 batches until browned and remove.
Fry the onion for 5 mins until tender.
Return the beef to the pan and add the carrot, celery and rosemary. Fry for 5-10 mins.
Add the beer and the stock and bring to the boil. Lower the heat until the stew is gently simmering. Cover tightly and simmer for 1 hour.
For the dumplings, mix the flour, suet, salt, parsley and Tewkesbury Hot Mustard in a bowl.
Stir in about 4-5 tbsp cold water to make a soft dough. Using a tablespoon drop spoonfuls of mixture into the simmering stew.
Cover and simmer gently for 10 mins until they’ve puffed up.
Serve hot, with freshly steamed vegetables.
Lamb, Leek and Apricot Pies With Fresh Mint Jelly
Makes: 4 individual pies
- 1tbsp sunflower oil
- 400g cubed lean leg of lamb
- 1 onion, chopped
- 2tbsp tomato purée
- 100g dried apricots, chopped
- 500ml lamb stock
- 2tbsp Worcestershire sauce
- 1 large leek, sliced
- 2tbsp Tracklements Fresh Mint Jelly
- 375g chilled puff pastry
- 1 egg yolk
- A dash of milk
Heat the oil in medium flame-proof casserole.
Fry the lamb and onion until the meat has browned and the onion is becoming tender.
Add the tomato purée, apricots, stock and Worcestershire sauce. Bring to the boil, cover with a lid and simmer for 1 hour. Add the leek and Mint Jelly and cook for a further 5 mins.
Divide the mixture between 4 individual pie dishes (approx. 5 inch diameter) and chill for about an hour. Preheat oven to 220ºC/430ºF/ Gas mark 7.
Cut the pastry into 4 equal pieces and roll each out on a lightly floured work surface to a rectangle large enough to drape over the top of the pie dish. Brush the rim of the dish with a mixture of egg yolk and milk.
Cut a 1cm strip of pastry and place around the dampened rim of the dish. Brush the pastry with the egg yolk mixture then place the pastry lid over the top and pinch the two layers of pastry together. Make a slit in the centre of each pie for the steam to escape.
Bake for 25-30 mins until risen and golden brown.
Serve hot with new potatoes and freshly steamed vegetables.
Mustard and Honey Glazed One Pan Roast Chicken With Lemon And Parsnips
- 4 chicken thighs
- 4 chicken legs
- 2 parsnips, peeled and quartered
- 4 medium potatoes, peeled and quartered
- 3tbsp Tracklements Robust Wholegrain Mustard
- 1tbsp olive oil
- 1tbsp honey
- Salt and pepper
- 1 lemon, quartered
- 1 red pepper, deseeded and cut into wedges
- 120ml white wine
- 1tbsp balsamic vinegar
Preheat the oven to 200ºC Place the chicken portions, parsnips and potatoes in a very large roasting dish.
Mix the Wholegrain Mustard, oil and honey together with a little salt and black pepper, then brush over the chicken, potatoes and parsnips.
Add the lemon wedges and red pepper and pour over the white wine and balsamic vinegar. Roast for 45 mins until golden brown and the chicken is cooked and tender.
Remove the chicken and peppers from the pan and keep warm.
Discard the lemon.
Increase the oven temperature to 220ºC and return the potatoes and parsnips to the oven for a further 10 mins to cook until golden brown. Return the chicken and peppers to the pan and serve immediately.
Source : BournemouthEcho