Beef Goulash (Gulyas)

I am not really a fan of anything with a spicy (chilli) heat to it, but I do like things with a lot of flavour, and the following recipe does not disappoint!

Even the large quantity of Paprika in this traditional Hungarian dish has it's punch toned down by a lovely creamy dollop of sour cream.

My husband has been pestering me to make Gulyas ever since he saw The Hairy Bikers make some on their Bakeation tour around Europe.I paired this dish with a couple of the sourdough rolls I made this afternoon, to mop up all those tasty juices.


Ingredients:

• 1kg stewing steak
• 2 tbsp flour
• 1 tsp salt
• 1 tsp ground black pepper
• vegetable oil
• 2 medium onions, diced
• 4 medium carrots, diced
• 2 celery sticks, diced
• 1 red pepper, diced
• 5 garlic cloves, crushed
• 5 tsp smoky Paprika
• 2 tbsp caraway seeds, crushed
• 60g tomato paste
• 3 bay leaves
• 2 litres beef stock
• 4 medium potatoes, peeled and cubed
• dollop of sour cream

Method:

1. Trim the meat of any excess fat, and cut into bite size pieces.
2. Mix the flour with the salt and pepper, and toss in the beef
3. Heat the oil, and brow the beef in small batches, then put aside.
4. In a large pot, heat more oil, and add the onions, garlic, celery, carrots, and red pepper
5. Cook for about 10 minutes or until they start to soften
6. add the beef, paprika, caraway seeds, tomato paste, bay leaves and stock
7. Cover the pan, and simmer for 1½ hours
8. Add the potato and simmer for a further half hour
9. Serve in bowls with a dollop of sour cream

 This is quite a lot of liquid, and much like a soup. If you prefer a thicker stew type consistency, leave the pot uncovered for the first hour and half.

Maine Shrimp Casserole

Okay, so I had to make this with Atlantic prawns, as bizarrely, Maine shrimp isn't available in downtown Nottingham,so technically I suppose it isnt a Maine Shrimp Casserole, but the recipe is from Maine. Does that count?

Maine shrimp are usually caught in the Spring, and unlike the more familiar grey, they are a rosy pink-red when raw. We also pay about twice the price in our supermarkets than the fortunate residents of Maine. Another reason for me to envy them.

There are variations of this recipe I have seen on the web, some including making a flavoured roux, then topping with breadcrumbs, but I really like this recipe because it is creamy and cheesy and oh-so-tasty.

Ingredients:

• 8 slices of bread, buttered and cubed (you can leave off the butter if you are watching the calories)
• 200g mature cheddar, grated (low fat is fine)
• 400g cooked prawns
• 1 pint of milk
• 3 eggs, beaten
• a little salt
• 1 tsp paprika (optional)

Method:

1. In a large bowl, add your cubed bread, prawns, and cheese, and salt.
2. Stir gently until well mixed
3. Tip into a buttered oven proof dish
4. Mix the egg and milk together, then add the paprika (if using)
5. Slowy pour the milk mixture over the bread and prawns
6. Press lightly with the back of a spoon
7. Bake in an over at 325 F / Gas Mark 3 for 1 hour

This recipe will feed 4 on its own, but would go further as an accompaniment to steak, or a juicy burger.
 

Servings	4
Calories per serving	604

Chicken and Butternut Stew

The weather has taken a colder turn again this week, and the ground has been covered in frost all day. What better way is there to finish the day than a nice warming stew.

This chicken stew is made extra special by the addition of warming cumin, that adds a mouthwatering fragrance to the dish.

If you want something to soak up all that delicious gravy, you could do a lot worse than some Cornbread Muffins.


Ingredients:

• 1 tbsp olive oil
• 1 fresh chicken, cut into 8 pieces
• 25g butter
• 3 small red onions, cut into 8
• 2 cloves garlic, peeled and sliced
• 1 tsp ground cumin
• 1 butternut squash peeled, deseeded, and chopped into 1" cubes
• 4 large tomatoes, cut into 8
• 500ml stock
• 3 strips of lemon zest
• handful of chopped parsley

Method:

1. Heat oil in a large pot
2. Brown all sides of the chicken pieces, then set aside
3. Reduce the heat, add the butter, and fry the onions till soft
4. Stir in the garlic, and cumin and cook for a further 2 minutes
5. Add the squash and cook for 5 minutes
6. Stir in the stock, then add the tomatoes and lemon zest and seasoning
7. Finally, submerge the pieces of chicken
8. Put on the lid, and simmer for 1 hour.
9. Stir in some chopped parsley, and serve.

Servings	4
Calories per serving	535

Corn and Cheese Chowder

If you are anything like me, when it is cold outside you crave stodge and comfort food. If this is the case, then the following dinner will hit the spot!

Corn (or sweetcorn) chowder is a well known and simple dish, but here it is made extra tasty with the addition of some salty bacon lardons, and instead of potato to thicken it, we use cheese.

If you are making this for guests, then you can really wow them by serving it in their very own edible bowl in the form of a Boule.

Ingredients:

• 80g Butter
• 1 onion, diced
• 150g bacon lardons
• 450g sweetcorn kernels
• 3 bell peppers, finely diced
• 45g plain flour
• 500ml chicken stock
• 400ml single cream
• 160g grated cheese (any kind, I used mature cheddar and edam)
• 30g spring onion, chopped

Method:

1. Melt the butter in a large pot, and add the onions and cook for a few minutes
2. Add the bacon and allow to cook for a little more
3. Then add the peppers, and cook further for a few minutes
4. Now add the sweetcorn, and cook for a minute
5. Sprinkle the flour over the top and stir to combine
6. Pour in the chicken stock, and stir well. Allow to the mixture to thicken a little, then reduce the heat to low
7. Pour in the cream and cover the mixture, allowing it to thicken for 15 minutes
8. The add the cheese and spring onion.
9. Stir until the cheese is melted, and serve 

Servings	4
Calories per serving	791 kcal

Chicken and Chorizo with Pesto and Mozzarella

It is not often that Mr Madnad makes the dinner. It isn't that he cannot cook - far from it, as he makes a mean chilli con carne. But even he would be the first to admit he perhaps isn't as interested in cooking as I am. He is, however, always happy to act as guinea pig and chief taster.

I say this not to disparage his skills in any way, but to highlight just how simple this recipe is as he made it for dinner this evening.

Simple it may be, but this is another great winter dish, and although I served it with gnocchi, it would work just as well with pasta, a bake, or even a jacket potato.

The following dish was the result of a twitter conversation I had with a foodie friend, who listed the ingredients as her dinner one night this week. I am a big fan of chicken, and chorizo, so of course my interest was piqued. When I found her dinner also included pesto and mozzarella, I was hooked!

Below are the quantities I used, but as you will see, it is easy for you to add more or less of the ingredients, according to taste.

Ingredients:

• 500g Chicken breast, diced
• 150g Chorizo, diced
• 150ml Single Cream
• 125g Mozzarella (either chopped up fresh or grated)
• 75g Green Pesto (fresh is always best, but ready made is perfectly acceptable)
• Enough gnocchi or pasta for 4

 Method:

1. Brown the diced chicken in some olive oil on a medium heat
2. Add the chopped chorizo, and allow the chicken to finish cooking in all those wonderful oils
3. Add in your cream, then stir your pesto and cheese
4. Once the cheese is melted and mixed thoroughly, fold in your gnocchi and serve

Difficulty	Easy
Servings	4
Calories per serving (with gnocchi)	838 kcal

Sweet Onion and Lentil Stew

The other day, my husband and I were watching Nigel Slater's Simple Cooking. On the 'Sugar and Spice' episode, one particular recipe caught my eye. Not usually a big fan of lentils, I was surprised to find myself drooling over this one. I am not sure which particular ingredient that had me salivating the most - the pancetta, and the caramelised onions (I adore onions) - but it was decided that we would have to have this for supper soon.

It was pretty tasty, and the cinnamon and nutmeg didn't overpower anything. The dollop of creme fraiche was a brilliant idea and gave the whole thing a lovely creamy taste. I think it would be the ideal dish to serve to friends stood around a bonfire on Guy Fawkes night. It is filling, and satisfying - perfect winter food.



Nigel Slater's Sweet Onion and Lentil Stew

Ingredients:

• a good handful, chopped unsmoked bacon or pancetta
• 4 medium sized onions (I only used 3 and found this to be more than enough)
• 3 small carrots
• ½ tsp mild paprika
• ½ tsp ground cinnamon
• ½ nutmeg, for grating
• 300g/10oz Puy lentils
• 500ml/1pint stock
• a handful parsley
• knob of butter
• 100g/4oz crème fraîche

Method:

1. Cook the bacon or pancetta in a deep pan over a moderate heat to let the fat slowly ooze out . Roughly chop two of the onions and add them to the pan. Cut the carrots into chunks and add to the pan. Cover and let it steam for a few minutes.
   
2. Add the paprika, cinnamon, then grate in ½ of the nutmeg. Add the lentils, stock and 500ml water, cover and leave for 30 minutes until the lentils have softened.
   
3. While that is slowly cooking, slice the remaining two onions (I only used 1 here) and, in another pan, cook them very slowly in butter until golden brown. Finish with a grate of nutmeg.
   
4. The last thing to add to the lentils is a handful of chopped parsley. Serve with a dollop of crème fraiche and pile the caramelised onions on top.

Difficulty	Easy
Serves	4
Calories per portion	480 kcal