CREAMY WHITE WINE VEAL WITH PARMESAN DUMPLINGS SPICED BEEF WITH PARSNIPS
SERVES 4-6 PREP 35 MINS COOK 1 ½ HOURS
◆ 50g butter
◆ 1kg diced veal (chuck, shin)
◆ 300g button mushrooms, halved
◆ 2 carrots, chopped finely
◆ 2 stalks celery, chopped finely
◆ 1 leek, trimmed, sliced
◆ 2 garlic cloves, crushed
◆ 4 sprigs thyme
◆ 1 cup white wine
◆ 2 cups chicken stock
◆
23 / cup thickened cream
PARMESAN DUMPLINGS
◆ 50g butter, chilled, cubed
◆ 2 cups self-raising flour
◆ ½ cup grated parmesan
◆ ½ bunch chives,chopped finely, plus extra to serve
◆ 1 cup buttermilk
1 In a large flameproof casserole dish, melt half the butter on high. Brown veal, in 2 batches, 3-4 mins each, turning. Remove from dish. 2 In same dish, melt remaining butter on medium. Saute mushrooms, carrots, celery, leek, garlic and thyme 4-5 mins until lightly golden.
3 Add wine, simmer 2-3 mins until reduced by half.
4 Return veal to dish with chicken stock. Bring to the boil. Reduce heat to low. Simmer, covered, 40 mins.
5 Remove lid and simmer, uncovered, a further 20-25 mins until veal is tender and sauce reduces by half. Stir in cream and season to taste.
6 PARMESAN DUMPLINGS Preheat oven to 200°C. Rub butter into flour until mixture resembles breadcrumbs. Mix in parmesan, chives and enough of the buttermilk to form a soft dough. Scoop up tbsp dough and push off with another spoon to make rustic dumplings on surface of casserole.
7 Bake casserole 15-20 mins until dumplings are well risen and golden. Sprinkle with extra chives to serve.
SERVES 4 PREP 20 MINS COOK 2 HOURS
◆ 750g beef chuck steak, cubed
◆ ¼ cup plain flour, seasoned
◆ 2 tbsp olive oil
◆ 1 onion, chopped finely
◆ 2 carrots, peeled, chopped
◆ 2 parsnips, peeled, chopped
◆ 2 garlic cloves, crushed
◆ 1 tbsp ground coriander
◆ 2 tsp ground cumin
◆ 2 tsp ground cardamom
◆ 3 cups beef stock
◆ steamed rice, coriander leaves, natural yoghurt, fruit chutney, to serve
1 Preheat oven to 160°C. Toss beef in flour, shaking off excess.
2 In a large flameproof casserole dish, heat oil on high. Brown beef in 2 batches, 4-5 mins each. Remove from pan.
3 Reduce heat to medium. Saute onion, carrot and parsnip 3-4 mins until onion softens. Stir in garlic and spices and cook 1-2 mins until fragrant.
4 Return beef to pan with stock. Bring to simmer.
5 Bake, covered, 1 ½-1 ¾ hours until beef is very tender. Serve on a bed of rice and sprinkled with coriander. Accompany with yoghurt and chutney.