14 January 2011

Bread & Gravy

~  Menu  ~

A Bowl of Gravy
Homemade Seedy Bread
Some Zotter Choc

Today I have been playing with bread – I have made all sorts of things for an aticle I am writing for that excellent magazine, Vegetarian Living and then, having finished that I just felt like making a little more bread!  So I did!

Easy Homemade Bread Recipe ...

500g strong flour of your choice
2 tsp sugar
heaped tsp salt
1 sachet easy blend yeast
1 tbsp olive oil
300ml warm water

~  Mix together all the dry ingredients.
~  Mix in the wet ingredients and knead together for a few minutes till smooth and elastic.
~  Set aside in a warm place to rise till double its size - about 45 mins.
~  Knead again, add whatever you feel like and form into loaves or buns or similar.
~  Rise again till doubled again and at the same time pre-heat your oven to No. 6/200c.
~  Bake till risen and golden and sounds hollow when rapped on the bottom and who doesn"t?

I also portioned and froze the Steak and Red Wine Casserole I made yesterday – setting stores away to feed my F-i-L which we’re away.  I was very generous with the gravy but still had too much.  My lunch became obvious to me.

The casseroles recipe is very basic but it always works for me so I might as well give the recipe here …

Steak & Red Wine Casserole

1 kg diced stewing steak (or lamb shanks are good like this too)
Salt & Pepper
A few tbsp flour
3 tbsp or so olive oil
2 large onions – coarsely chopped
1 large carrot – sliced
1 garlic clove – finely chopped (optional – I have to say that as my menfolk don’t like garlic, or so they think!)
1 tbsp tomato paste
200 ml red wine
Beef stock or water to cover

~   Season the steak and toss with flour to coat.  Shake off excess flour.
~   Heat 2 tbsp olive oil in a large saucepan and, when hot, add the steak in several batches, turning the meat in the oil till brown on all sides and setting aside* before adding the next batch.
~   When all the meat is brown and set aside add the last tablespoon of oil and the vegetables to the pan and cook, stirring from time to time, till softening and beginning to go brown.
~   Stir in the tomato paste and cook for a minute or two.
~   Add the red wine and stir in, scraping any meaty or vegetabley residues on the bottom of the pan. 
~   Bring to a boil, stirring, then return the meat and all their juices and stir in.
~ A  dd enough stock of water to just come to the top of the meat and return to a boil.
~   Turn the heat down low, low, low, cover tightly and simmer for agest (2-3 hours or more) till fall apart tender.
~   Taste and season.

*  I always set my browned meats aside on the upturned lid of the pot I am using; saves juices and washing up.

With some sea salt, freshly ground black pepper, warm bread fresh from the oven and glass of something of the red persuasion lunch was grand.

Sadly for my diet (so much for a cunning plan) not only did I have to cook and eat a load of bread today which was not my fault but I also received a prize that I won on Twitter.  Sadly it is chocolate and it would have been rude not to have at least given it a try.

The chocolate in point is made by Zotter Chocolate, it is unusual and delicious.  I received two bars; Chilli “Bird’s Eye” and “Yellow Chocolate with Brittle” both of which have a soft filling.  The yellow chocolate wasn’t really yellow (not like Scott’s soup yesterday!) More a creamy beige and had a mildly crunchy nutty filling (almonds and walnuts apparently).  The chilli choc was very hot and delicious.  My followers, both of you, will know how fond I am of chilli and chocolate together (and separately).  

I have only slightly tried these chocolates today, mind you.  I can spread the calories by trying them again tomorrow.

Rather specials wrappers!

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1 comment:

Medifast Recipes said...

Thanks for a couple of nice sounding recipes. I am going to try your casserole tomorrow night, I don't have everything I need, have to go to the grocers, thanks so much for sharing.