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.

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

Cornbread Muffins

I have had a bag of cornmeal in the cupboard for a bit, as I had intended to make some Johnny Cakes. Still intend on doing, but not got around to it yet.

This afternoon, I was making a Chicken Stew, and wanted to make something to accompany it, and I have always wanted to have a go at cornbread.

However, I wanted to make individual ones. With an addition of finely diced onion, grated cheddar and some fresh sweetcorn, they were extra yummy.

One mistake I did make though - I used Muffin papers. The mixture doesnt really pull away from the paper too well. If made in a well greased non-stick muffin tray, you should not need the papers.


Ingredients:

• 85g Butter, melted, with a little extra for frying
• 1 sweetcorn cob, kernels cut off
• ½ onion, finely diced
• 140g cornmeal
• 140g plain flour
• 2 tsp baking powder
• 50g grated cheddar
• 1 tsp salt
• 2 eggs
• 284ml buttermilk
• 100ml milk

Method:

1. Heat oven to 400 F / 200 C / Gas mark 6
2. Melt the butter, and brush a little on the inside of a 12 hole muffin pan
3. Fry the onions and corn in a little butter until the onion is soft and translucent.
4. Mix the flour, cornmeal, baking powder, salt and cheese together in large bowl.
5. Add in the fried onion and corn.
6. Beat together the milk, eggs and buttermilk, then pour over the dried ingredients and onion.
7. Stir until all is evenly combined.
8. Divide between the muffin holes
9. Bake for 25 - 30 minutes until gold brown

Servings	12
Calories per serving	189

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