Out & About October 2017

OA food & drink

Recipe

Meat Stew with mustard mash

Although in culinary terms this is definitely a stew, the term doesn’t really do it justice. The word ‘stew’ sounds rather dull and this dish is certainly not that. It’s bursting with rich flavours and seems just right for an autumn day. I serve it with mashed potato but macaroni would do just as well.

Serves 6 2 tbsp olive oil 25g butter

1 leek, cut into 2cm thick slices 1 large onion, finely chopped 2 carrots, chopped into 2cm chunks 1 celery stalk, finely chopped 2 tbsp finely chopped flat-leaf parsley

400g boneless beef sirloin, cut into 2cm chunks 400g boneless pork shoulder, cut into 2cm chunks 200g pork sausages, skins removed and discarded and the sausagemeat cut into 2cm chunks 200ml red wine 200ml beef stock ( a stock cube will do) 1 tbsp tomato puree Sea salt & freshly ground black pepper Mustard Mash 1kg potatoes, peeled and cut into quarters 200ml warmed milk 40g butter 1 tbsp wholegrain mustard sea salt Freshly ground black pepper n Heat the olive oil and butter in a large saucepan. Add the vegetables and parsley and cook over a low heat for 2 minutes, stirring occasionally. n Add the beef, pork and sausage meat and turn up the heat. Stir and cook the meat until it has lost its outer pinkness, which should take about 10 minutes. Season with salt and pepper. n Add the wine and cook at a rapid simmer for about 10 minutes, then add the stock and tomato purée. Bring back to a simmer, cover and cook gently for two hours. Check the seasoning and serve with the mustard mash. To make the mustard mash n Place the potatoes in cold, salted water and bring to the boil. Turn the heat down to low and simmer for approximately 10 minutes or until the potatoes are soft. n Drain the potatoes and put them through a potato ricer, or mash them in the way you prefer. Return them to the saucepan. n Place the pan over a low heat, add the milk, butter and mustard and stir gently. Check the flavour and season to taste with salt and pepper.

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What’s for dinner? Second helpings by Romilla Arber, £20, directly from the group, or plus p+p www.honestygroup.co.uk

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