Monthly Archives: December 2012

Boeuf bourguignon avec des quenelles de baguettes (Burgundy beef with baguette dumplings)

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My final blog of the year on the last day of the year!  I’m hoping to end the year in the same way I want to live the next one and a part of that is cooking nice, healthy food that I will continue to write about.  Maybe this time next year I will see that my cooking is progressing with evidence on here!

The reason for this recipe is that we had a lot of beef in the freezer as we bought part of a cow a while ago and are still working our way through it!  Also I got a new recipe book over Christmas that I wanted to try out.  It is called Little Paris Kitchen.  I was not too keen on the idea of this book/programme to begin with as it seemed too similar to my “Creations from la cuineta” but I soon realised there was room in the world for both of us and sucuumbed to the fact she has some really nice recipes!

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I started the 3.5 hour journey of this recipe by browning the flour dusted stewing meat in batches and removing.  Then I added the lardons, garlic, onions, herbs and spices to the same pan and cooked until golden brown.

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I put the browned meat back in and also added the wine, water, tomato paste and sugar.  Seeing so much wine at this point was a difficult stage in the process what with having a monster wine hangover from the previous night!

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I stirred everything together and then cooked gently on the hob for 3 hours (although you can put in the oven on 150 degrees if you prefer).

For the dumplings, I used a baguette from the previous day and cut into small cubes before adding the hot milk and mixing together.  After leaving it (covered) for 15 mins, I seasoned with nutmeg, salt, pepper, parsley, egg and 1 tablespoon of flour (if the mixture seems too sticky you can always add a bit more flour at this stage).  I really helpful tip in this recipe was to wet your hands before making the mixture into the dumplings.  With the ingredients I used, I was able to make 8 dumplings which I then put in a airtight container in the fridge ready for cooking.

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20 mins before the stew was ready I chopped 150g of mushrooms and added to the pan.

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For the dumplings, I heated some butter and browned them on each side (approximately 5 mins cooking time).  This part was quite fiddly to get all the areas covered and without burning my fingers too much!

So despite fighting with the hangover I managed to complete this recipe within the 3.5 hours it required.  As you would hope, after cooking for that long, the food was great!  Very tasty and it was a nice combination with the dumplings.  I had never made dumplings before and they are still not my favourite thing but having that bread consistency with the sauce is quite complimentary.

So to anyone reading this, silent or otherwise, I wish you a very happy new year!!!  Thanks for reading 🙂

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Ingredients

  • 500g stewing beef (fricando)
  • 2 tablespoons of plain flour
  • 2 tablespoons of oil
  • 150g lardons
  • 10 shallots, peeled
  • 2 gloves of garlic crushed until flat
  • 1 bay leaf
  • 1 teaspoon of parsley
  • 1 teaspoon of thyme
  • 1 teaspoon of rosemary
  • 3 cloves
  • 10 peppercorns, crushed
  • 500 ml of red wine
  • 300 ml of water
  • 1 tablespoon of tomato paste
  • A pich of sugar
  • 150g of mushrooms
  • 150g stale baguette
  • 200 ml milk
  • A pinch of nutmeg
  • Salt and pepper
  • 1 tablespoon of parsley
  • 1 egg
  • 1-2 tablespoons of plain flour
  • A knob of butter for frying

4 Comments

Filed under Beef, Casserole, Food, French, Herbs, Recipes, Slow cooking, Stew, Uncategorized

Chicken, bacon, leek and mushroom pie

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So another month has passed and I think I have done less cooking in this time than in a long time.  I’ve not been home much and I’ve really missed cooking!  So this weekend I did a couple of recipes but one has already been featured on here (Chicken Chow Mein) so my “feature” for this blog is chicken and mushroom pie.  When I built this blog and the about me page, there was definitely a pie theme going on so it was about time a full recipe made it on here!  This also coincides well with the purchase of a new recipe book; Pies, Glorious Pies!

I’ve opted for what I thought was quite an easy recipe but having never really had any problems with making pastry before, today was going to be the day what with me having to put pictures on here!

I made the pastry first by sifting the flour into a bowl and mixing by hand with chilled, chopped butter.  I say sifting but I probably sifted about half before I got bored and tipped the non-sifted part into the bowl.  The recipe book states that you can use a food processor to make the pastry but I prefer to make by hand so I can feel and see the texture well.

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After the mixture resembled bread crumbs, I added the 2 egg yolks and water and mixed until it made a dough.  I then attempted to knead until smooth but I think maybe I did not knead for long enough although the dough did look like a nice shaped ball!

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I wrapped the dough in cling film and left in the fridge for 30 mins.

In the meantime, I chopped the chicken and added this to the pie dish along with the lardons.  I quartered a few mushrooms and added this to the dish with one chopped leek.  I also added salt, pepper and one teaspoon of dried parsley.  It seems I forgot to buy the fresh parsley when I went food shopping yesterday….

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I then poured in the stock/worcestershire sauce mixture over the top before going back to the pastry.

I lightly floured the surface and then started rolling out the pastry with a rolling pin.

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The pastry was cracking quite a bit from the beginning so when I picked it up it fell apart quite easily so there was no way of putting it on top of the pie mixture!  I put the dough back together with a bit more of water and egg and tried again.  It was better this time but still there were a few cracks so not the perfect pie topping I was looking for 😦  These are the best photos I could get…

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I cooked the pie for 1.5 hours on 180 degrees and served it along with some mangetout and carrots.  While it did not look the prettiest pie in the world, the most important part was that it tasted great 🙂  A lot of flavour and for me, a real taste of home!

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Ingredients

Rich shortcrust pastry

  • 250g plain flour
  • 1/2 teaspoon of salt
  • 125g unsalted butter, chilled and diced
  • 2 egg yolks
  • 2-3 tablespoons of ice-cold water

Pie filling

  • 1.5 chicken breasts
  • 150g bacon lardons
  • 1 leek
  • 100g mushrooms
  • 1 teaspoon of dried parsley
  • 2 teaspoons of worcester sauce (or soy sauce)
  • 4 tablespoons of chicken stock
  • 1 egg, beaten with a pinch of salt
  • Salt and pepper

1 Comment

Filed under Chicken, English, Food, Pie, Pies, Recipes, Uncategorized