No-chew stew

The Guardian - Feast - - Six Of The Best -

Prep Cook Serves 15 min 3 hr

2 adults or 4-6 chil­dren

1 onion, peeled and roughly chopped

2 car­rots, peeled and roughly chopped

1 leek, washed, trimmed and sliced

2 tbsp olive oil 750g stew­ing beef, chopped

30g plain flour

1 tbsp tomato puree 1 litre low-salt beef or chicken stock

2 bay leaves

1 pinch black pep­per 1 tbsp Worces­ter­shire sauce

1 tsp English mus­tard

For the dumplings 40g ma­ture ched­dar, To make a baby-friendly por­tion, re­move the dumplings, blitz the stew and add a splash of wa­ter, if needed grated (op­tional)

125g un­salted but­ter, cubed

240g plain flour

2 tsp bak­ing pow­der ½ tsp dried mixed herbs

Heat the oven to 160C/325F/gas 3. Put a large saucepan on a medium-low heat, add the olive oil and veg, saute for 10 min­utes, then add the beef.

Turn up the heat, brown for three to five min­utes, stir in 30g of the flour and the tomato puree, and fry for two min­utes. Add the stock, bay leaves and pep­per, bring to a boil, then cover and pop in the oven for two and a half hours, un­til the beef is ten­der. Add boil­ing wa­ter as needed, so it doesn’t dry out.

When al­most ready, make the dumplings. Put the ched­dar, if us­ing, in a pro­ces­sor with the but­ter, flour and herbs and blitz to fine crumbs. Add just enough cold wa­ter to bring the mix to­gether.

Take the stew out of the oven, sep­a­rat­ing the chil­dren’s por­tion into an oven­proof dish. Stir the Worces­ter­shire sauce and mus­tard into the adult por­tion. Roll the dumpling mix into balls and di­vide among the dishes. Put back in the oven, turn up the heat to 180C/350F/gas 4, and bake for around 25 min­utes, un­til the dumplings are golden and puffed up.

Recipe by Ge­orgina Hay­den, georgina­hay­den.com Prep Cook Serves 5 min 10 min 6

For the burg­ers 1 small cour­gette 1 large car­rot 200g hal­loumi 5 sprigs mint, leaves picked and chopped

For the tahini dress­ing 120ml plain yo­ghurt 2 tbsp tahini

2 tbsp lime juice

1 tsp maple syrup or clear honey

1 pinch sea salt

To serve (op­tional) Buns or cab­bage leaves Av­o­cado Let­tuce

Grate the cour­gette, car­rot and hal­loumi on the coars­est side of a box grater. Put in a bowl, add the mint and toss to com­bine. Form into six pat­ties with your hands.

Mix all the dress­ing in­gre­di­ents in a small bowl. Heat a dry, non­stick fry­ing pan and fry the pat­ties on each side un­til golden and soft.

Serve in your ve­hi­cle of choice (a clas­sic bun, a large cab­bage leaf …) with a dol­lop of dress­ing, some av­o­cado slices, a let­tuce leaf. The pat­ties and the dress­ing can be stored in the fridge for three to five days.

Recipe from Green Kitchen Trav­els by David Frenkiel and Luise Vin­dahl (Hardie Grant)

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