From mid-week meals, to food fit for family feasts – there's something for all occasions and tastes. Serve up Individual Beef Pot Pies, Moussaka or delicious Winter Pot Roast to make sure you're winter evenings deliver more than just a chill! See our recipe below….
Individual Beef Pot Pies
Feeds: 4
Time to prepare: 20-25 minutes
Cooking time: 2-2½ hours
Oven temperature: Gas mark 6, 200°C, 400°F.
INGREDIENTS
450g (1lb) stewing or braising steak, cut into 2.5cm (1inch) cubes
15-30ml (1-2tbsp) sun
flower oil
30ml (2tbsp) plain flour
10ml (2tsp) paprika powder
Salt and black pepper
2 medium onions, peeled and chopped
2 garlic cloves, peeled and crushed
175g (6oz) field or chestnut mushrooms, roughly chopped
300ml (½pint) good, hot beef stock
300ml (½pint) good red wine
10ml (2tsp) tomato purée
15ml (1tbsp) brown sauce
2 large sprigs fresh thyme
2 bay leaves
450g (1lb) unpeeled waxy potatoes, thinly sliced
25g (1oz) melted butter
METHOD:
1. Heat the oil in a large frying pan on a moderate heat. In a large plastic bag add the flour, paprika and seasoning. Add the beef and toss in the seasoned flour.
2. Cook the beef in batches for 4-5 minutes until brown, turning occasionally. Transfer to a large casserole dish.
3. In the same frying pan cook the onions, garlic and mushrooms for 3-4 minutes and transfer to the casserole dish.
4. Add the stock, wine, tomato purée, brown sauce, thyme and bay leaves. Bring to the boil, reduce the heat, cover and cook on the hob for 1 hour 15 minutes, stirring occasionally.
5. Meanwhile, place the potato slices and melted butter in a large bowl and toss gently to coat.
6. Spoon the beef equally into four 300ml (½ pint) round or oval ovenproof dishes. Finish with the potato slices, place on a baking sheet and cook for 45 minutes or until the potatoes are golden brown and cooked through.
Serve the pot pies with seasonal vegetables and crusty bread.
Moussaka
Feeds: 4
Time to prepare: 30 minutes
Time to cook: 1 hour
Oven temperature: Gas mark 4, 180°C, 350°F.
INGREDIENTS
450g (1lb) lean minced lamb
1 small onion, peeled and finely chopped
1 large garlic clove, peeled and finely chopped
1.25ml (¼tsp) ground cinnamon
100g (4oz) sweet corn
1 x 400g can chopped tomatoes
15ml (1tbsp) tomato purée
Salt and pepper
30ml (2tbsp) freshly chopped parsley
450g (1lb) aubergines, thinly sliced lengthways
1 x 200g tub Greek yogurt
1 egg, beaten
25g (1oz) Parmesan cheese, grated
METHOD
1. Heat a large non-stick frying pan and cook the mince, onion and garlic for 5-7 minutes.
2. Add the cinnamon, sweet corn, chopped tomatoes, tomato purée and seasoning. Bring to the boil, reduce the heat and simmer for 10-15 minutes. Stir through the parsley.
3. Arrange half the aubergines in the bottom of a large ovenproof dish and spoon over half the mince mixture. Repeat.
4. In a small bowl mix together the yogurt, egg and seasoning and stir in half the Parmesan. Pour over the dish and sprinkle with the remaining cheese.
5. Bake for 40 minutes or until brown.
Serve with garlic bread and a crisp green salad.
Winter Pot Roast
Feeds 6
Time to prepare: 20 minutes
Time to cook: 30-40 minutes per 450g (1lb) plus 30-40 minutes
Oven temperature: Gas mark 3, 170°C, 325°F
INGREDIENTS
1 x 1.3kg (3lb) lean brisket or silverside joint
Salt
2.5ml (½tsp) cayenne pepper
30ml (2tbsp) sunflower oil
50g (2oz) streaky bacon, cut into cubes (or pancetta cubes)
2 garlic cloves, peeled and finely chopped
2 onions, peeled and chopped
2 large carrots, peeled and roughly chopped
1 small celeriac, peeled and cubed or 2 large celery sticks, chopped
300ml (½pint) good, hot beef stock
1 x 400g can chopped tomatoes
2 bay leaves
30ml (2tbsp) freshly chopped parsley
METHOD
1. Place the joint on a chopping board and make several slashes over the surface taking care not to cut the butcher's string. Season with salt and dust with the cayenne pepper on both sides.
2. Heat the oil in a large non-stick frying pan and brown all over with the bacon or pancetta. Transfer to a large ovenproof casserole dish.
3. In the same frying pan add the onion, carrot and celeriac or celery. Cook over a moderate heat for 3-4 minutes then spoon into the casserole dish.
4. Add the stock, chopped tomatoes and bay leaves. Bring to the boil, reduce the heat and cook on the hob or in the oven for 2½-3hours.
Seve with garnish and parley and cauliflower cheese.
As the dark days and colder nights draw in seek comfort in heart-warming dishes from Tuck-in 12, the latest recipe book from the English Beef and Lamb Executive (EBLEX).For more inspirational winter warmer recipes and to download a free copy visit www.tuck-in.com
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