Beef and Bean Casserole Recipe

Though spring may officially have arrived, the cold and damp of winter still lingers. To cheer you up, in anticipation of spring, proper's, arrival today's recipe is for a hearty and warming casserole dish.

Beef and Bean Casserole

Serves: 4–6

Ingredients:

25g (1 oz) butter
2 tbsp olive oil
350g (120z) shallots, peeled
900g (2 lbs) braising steak, cut into 3cm (1 in) cubes
2 tbsp plain flour
2 tsp mixed dried herbs
225ml (1 cup, scant) red wine
300ml (1 1/4 cups) beef stock
350g (12 oz) runner beans, tripped and cut diagonally into thick pieces
225g (8 oz) French (green) beans
450g (1 lb) large tomatoes, blanched, peeled and coarsely chopped

Method:

Combine the butter and oil in a large, lidded, flameproof casserole. When the mix is hot add the shallots and reduce the heat to medium. Cook, stirring constantly, until the shallots are lightly browned all over (about 6 minutes).

Remove the shallots from the casserole with a slotted spoon and set aside. Add the beef in batches, frying until lightly browned and then removing with a slotted spoon. Set the beef aside as you fry the next batch.

When all the meat has been fried, return to the casserole then scatter over the plain flour and the dried herbs. Pour over the wine and stock and bring the mixture to a boil, stirring all the while.

Take the casserole off the heat and stir in the shallots (along with any of their juices). Now add the runner beans, French beans and tomatoes (along with any juice). Mix well to combine then place the casserole back on the heat and bring to a boil.

Cover with a sheet of greaseproof (waxed) paper and the lid, then transfer to an oven pre-heated to 180ºC (350ºF) and cook for about 200 minutes, or until the meat is tender and the vegetables are cooked through.

Remove the lid and the paper covering from the casserole. Serve immediately accompanied by crusty bread and/or mashed potatoes.

Potato and Tomato Calzone Recipe

A calzone is effectively an Italian pasty made from a pizza dough with a filling. The filling can include just about anything you fancy, but this version is vegetarian.

However, you can use meat (particularly leftovers) and fish in this dish along with the other filling ingredients if you desire. The addition of a few sautéed wild mushrooms in the vegetarian version also help lift the taste if you would like a richer version.

Potato and Tomato Calzone

Serves: 4

Ingredients:

For the Dough:

450g (1 lb) white bread flour
1 tsp active, dried, yeast
300ml (1 1/4 cups) vegetable stock
1 tbsp clear honey
1 tsp caraway seeds
milk, to glaze

For the Filling:

1 tbsp vegetable oil
225g (8 oz) waxy potatoes, diced
1 onion, halved and sliced thinly
2 garlic cloves, crushed
40g (1 1/2 oz) sun-dried tomatoes
2 tbsp fresh basil, shredded
2 tbsp tomato purée
2 celery sticks, thinly sliced
50g (2 oz) mozzarella cheese, grated

Method:

For the dough, sift the flour into a large mixing bowl, scatter over the yeast and stir in with a fork. Form a well in the centre of the mixture then stir in the vegetable stock, honey and caraway seeds. Bring the flour from the edge of the bowl to the centre, mixing to form a dough.

Turn this dough out onto a lightly-floured work surface and knead well for about 8 minutes, until smooth and elastic. Shape the dough into a ball then set in a lightly-oiled mixing bowl. Cover with clingfilm (plastic wrap) and set aside in a warm place to rise for about 60 minutes, or until doubled in volume.

Whilst the dough is rising, prepare the filling. Heat the oil in a frying pan then mix in the potatoes, onion, garlic, sun-dried tomatoes and celery. Cook for about 4 minutes, stirring constantly, then mix in the tomato purée and basil. Continue cooking for 1 minute more.

Once the dough has risen, knock it back then divide into four pieces. Roll these out on a floured work surface so that each one forms an 18cm (7 in) diameter circle. Allow the filling mixture to cool slightly, then divide equally between the dough circles (set the dough on one half of each circle only).

Sprinkle the cheese over the top of the filling, then brush the edges of the dough with milk and fold one half of the dough over the other half to form semi-circles. Press the edges with the tines of a fork to seal, then transfer each calzone to a non-stick baking tray. Brush the tops with milk, then transfer to an oven pre-heated to 220ºC (425ºF).

Bake for about 30 minutes, or until golden brown and well risen. Serve hot.

For hundreds more Italian recipes, why not visit the Celtnet Recipes from Italy pages. Alternatively, see the Celtnet pizza recipes pages for pizza and pizza crust recipes of all types.

Guinness Brownies and Shamrock Shakes for St Patrick's Day

Happy St Patrick's day to all my readers!! As today is the Irish (or should that be Welsh?) saint's feast day, I have two special recipes for you, both themed for St Paddy's day.

The first is a rich chocolate brownie made from that most Irish of drinks, Guinness, but decorated with green sugar crystals. The second is a green milkshake in both an adult and kid-friendly version.

Guinness Brownies

Serves: 16

Ingredients:

For the Cake:

4 eggs
150g (3/4 cup) granulated sugar
225g (8 oz) dark chocolate (at least 60% cocoa solids), chopped
115g (4 oz) white chocolate, chopped
6 tbsp unsalted butter
90g (3/4 cup) plain flour
90g (3/4 cup) cocoa powder
300ml (1 1/4 cups) Guinness (or other Irish stout)

For the Icing:

120g dark chocolate
2 tbsp Guinness
60g butter
120g icing sugar, sifted
1 tbsp cream
green sugar crystals, to decorate

Method:

Beat together the eggs and sugar until pale and creamy.

Combine the dark chocolate, white chocolate and butter in a saucepan. Melt gently over medium heat, stirring constantly until smooth.

Take off the heat, allow to cool slightly then beat in the egg and sugar mixture. Sift the flour and cocoa into a bowl, then beat into the chocolate mixture.

Finally whisk in the Guinness.

Turn the resultant batter into a greased and lined 20cm (8 in) square baking pan. Level the surface, then transfer to an oven pre-heated to 190ºC (375ºF). Bake for about 20 minutes, or until the cake is firm and a skewer inserted into the centre emerges cleanly.

Remove from the oven, allow to cool in the tin for 10 minutes then turn out onto a wire rack.

Once the cakes have cooled, prepare the icing (frosting). Heat together the chocolate and Guinness in a bain-marie (double boiler) set over just barely simmering water. Beat in the butter until melted and add the cream. Take off the heat and allow to cool slightly before beating in the icing sugar (you should end up with a just spreadable icing, if too stiff add a little more cream). Spread this liberally over the top of the brownies.

Allow the icing to harden slightly before dusting with the green sugar crystals, then allow to harden completely before slicing into squares and serving.

Shamrock Shake

Serves: 1

Ingredients:

2 scoops vanilla ice cream, or pistachio ice cream

250ml (1 cup) semi-skimmed milk

3 tbsp menthe vert (green mint syrup) or green crème de menthe if making an adult version

a few drops of green food colouring (if needed)

sprig of mint, to garnish

Method:

Combine all the ingredients (except the mint sprig) in a blender. Process on high for 20 seconds, then pour into a chilled highball or large margarita glass.

Garnish with a sprig of mint and serve.

If desired, the shakes can be garnished with chocolate sauce before serving.

For more information about St Patrick and his feast day, and many more St Patrick's day recipes, why not visit the Celtnet St Patrick's day information and recipes pages?

For many more traditional Irish recipes, why not visit the Celtnet Ireland history and Irish recipes pages?

Mini Grasshopper Cheesecakes Recipe

With St Patrick's Day only a couple of days away, today I'm presenting a classic green cake to serve on St Paddy's day.

These mini cheesecakes are great for kids and make a wonderful tea-time treat at any time of year.

Mini Grasshopper Cheesecakes

Serves: 20

Ingredients:

20 chocolate and mint cookies (the kind with a green mint layer in the centre)
500g (16 oz) cream cheese
250g (1 1/4 cups) granulated sugar
40g (1/3 cup) cocoa powder
2 tbsp plain flour
3 large eggs, lightly beaten
1/4 tsp mint extract
1/4 tsp chocolate extract
250ml sour cream

For the Topping:

3 drops green food colouring
250ml sour cream
2 tbsp granulated sugar
1 tsp vanilla extract

Method:

Line the wells of muffin tins with paper cupcake cases and sit a mint cookie in the base of each.

Combine the cream cheese, sugar, cocoa powder and plain flour in a bowl, then beat thoroughly to combine. Add the eggs, one at a tome, beating thoroughly to combine after each addition.

Stir in the sour cream and extracts then divide the mixture between the cupcake liners. Transfer to an oven pre-heated to 160ºC (325ºF) and bake for about 20 minutes, or until the filling mixture no longer wobbles when shaken (it will still appear soft).

Allow to cool in the tins for 10 minutes.

As the cakes are cooling, prepare the topping. Mix together all the topping ingredients then spoon a portion onto each cake (whilst the cakes are still warm). Allow to cool completely in the tins, then transfer to the refrigerator to chill slightly before serving.

If making for St Patrick's day, garnish with green sprinkles, green sugar crystals and/or candy shamrocks.

For a history of St Patrick and St Patrick's Day, and even more St Patrick's day recipes, why not visit the Celtnet St Patrick's day history and recipes page?

Sweet and Sour Chicken Recipe

Today's recipe is for a classic and simple to prepare oriental-style sweet and sour dish.

Chicken is undoubtedly one of the perfect meats to marry with a sweet and sour sauce and the use of bell pepper and carrot in this dish also makes it very pretty.

Sweet and Sour Chicken

Serves: 4-6

Ingredients:

500g lean chicken, cubed
5 tbsp groundnut oil
1/2 tsp garlic, minced
1/2 tsp fresh ginger, finely chopped
1 green bell pepper, chopped roughly
1 onion, chopped roughly
1 carrot, finely sliced
1 tsp sesame oil
1 tsp spring onion leaves, sliced into thin rounds

For the Marinade:

2 tbsp light soy sauce
1 tsp Shaoxing rice wine (or dry sherry)
pinch of ground white pepper
1/2 tsp sea salt
dash of sesame oil

For the Sauce:

8 tbsp rice vinegar
4 tbsp sugar
2 tbsp light soy sauce
6 tbsp tomato ketchup

Method:

Lightly whisk the marinade ingredients in a bowl. Add the chicken, toss to coat and set aside to marinate for 20 minutes.

In the meantime, prepare the sauce. Heat the vinegar in a saucepan, stir in the sugar until dissolved then whisk in the light soy sauce and tomato ketchup. Take off the heat and set aside.

Place your wok over high heat. When hot add 3 tbsp of the oil and use to stir-fry the chicken (and its marinade) until it begins to turn a golden brown. Remove from the heat and set aside.

Wipe your wok clean, add the remaining oil and when hot use to cook the garlic and ginger for about 30 seconds, or until fragrant. Add the vegetables and stir-fry for 2 minutes.

Now return the chicken to the wok and cook for about 60 seconds, or until thoroughly heated through and cooked.

Pour over the sauce mixture along with the sesame oil. Stir in the spring onions and serve immediately accompanied by plain white rice.

Smoked Trout Risotto Recipe

Sometimes you want something that is hearty and filling, but which is also just a little lighter than other meals. For this situation I think risotto is perfect.

This makes a really tasty risotto and the combination of smoked trout and chervil is ideal. This can serve four as a main course or six to eight people as a starter.

There is also something deeply soothing in making a risotto... maybe because it takes care and a little attention to make it. Not that it's hard, you just have to keep your attention on the dish as you prepare it... an excellent way of getting rid of the day's stresses and worries.

Also as it takes little more than half an hour to prepare this is a quick and easy supper dish.

Smoked Trout Risotto

Serves: 4

Ingredients:

2 tbsp olive oil
1 medium onion, finely chopped
400g (2 1/2 cups) risotto rice (arborio is good)
150ml (2/3 cup) dry white wine
1.2l (5 cups) hot fish stock
3 tbsp crème fraîche (or sour cream)
3 tbsp freshly-grated grano padano cheese
350g (120z) smoked trout, coarsely chopped
4 tbsp fresh chervil, chopped
salt and freshly-ground black pepper, to taste
grated grano padano cheese, grated
fresh chervil sprigs, to garnish

Method:

Heat the oil in a large, heavy, pan. Add the onion and fry gently over low heat for about 5 minutes, or until soft and translucent (do not allow the onion to colour).

Add the rice to the pan and stir to coat each grain in the oil. Continue cooking over low heat, stirring constantly, for about 3 minutes or until the rice grains are translucent.

Now pour the white wine into the pan and cook, stirring constantly, for about 2 to 3 minutes, or until all the wine has been absorbed by the rice.

With the pan over medium heat, add the hot fish stock, a ladleful at a time, stirring constantly until the liquid has been absorbed. At this point add another ladleful of the hot stock.

Continue adding stock and cooking until absorbed until all the stock has been added to the pan. During this cooking stage adjust the heat as needed to maintain the risotto just bubbling merrily (do not allow to boil).

As the rice cooks the risotto will thicken. Typically all the stock will have been added in about 20 minutes and the rice will be tender. The risotto should thicken to a velvety texture.

When the last of the stock has been absorbed take the pan off the heat and stir in the crème fraîche (or sour cream) along with the 3 tbsp grated cheese. Now stir in 3/4 of the trout and all the chopped chervil.

Season to taste with salt and plenty of freshly-ground black pepper. Stir well to combine, cover the pot and set aside to stand for 2 minutes.

Divide the risotto between four warmed serving plates. Top with the remaining smoked trout then garnish with fresh chervil sprigs and a sprinkling of grated grano padano cheese (offer more cheese separately).

Serve immediately.

Stir-fried Chicken with Thai Basil Recipe

I know that I have been offline for a while now, and I've missed a couple of milestone dates in terms of recipes, but I have been dealing with a bunch of personal things. Those are slowly getting sorted, so from today I will be slowly adding more recipes to this blog.

Here is a Thai inspired dish that gives you a healthy stir-fry dish in less than 10 minutes, but which still retains the traditional Thai combination of sour, sweet, salty and umami flavours in combination with the heat of chilli and black pepper. The use of aniseed-flavoured Thai basil in this dish really gives it an unusual flavour dimension.

Stir-fried Chicken with Thai Basil

Serves: 6

Ingredients:

2 tbsp garlic-infused olive oil
4 skinless, boneless, chicken breast fillets
2 red bell peppers
1 small bunch of Thai basil
1 red finger chilli, sliced into rings
1 tsp fish sauce
1 tbsp lime juice
pinch of brown sugar

Method:

Slice the chicken into strips. Halve and core the bell peppers, then slice each piece into strips.

Heat the oil in a wok or skillet, add the chicken, bell pepper strips and chilli and stir-fry over high heat for about 3 minutes, or until the chicken is just cooked through.

Add the fish sauce, lime juice and sugar and toss the ingredients to coat in the sauce then season to taste with salt and black pepper.

Roughly tear up the Thai basil leaves, add to the chicken mixture and briefly toss to combine.

Serve immediately, accompanied by rice or noodles.

For traditional Thai recipes, why not visit the Celtnet Thailand and Thai recipes pages?