May 152016
 

We recently spent a lovely few days visiting our friends in their gorgeous rural home in Monmouthshire. While they were at work, Pete and I took over their large kitchen (with beautiful views of the countryside) and cooked up a storm. Having packed our new Sage by Heston Blumenthal The Smart Waffle maker, on our first full day in the kitchen we went waffling mad, making rich, decadent double chocolate waffles for breakfast followed by smoky paprika and cheesy potato ones for lunch, both big successes and utterly delicious.

We thought (briefly) about having a non-waffle breakfast the next morning and got as far as discussing toast, bacon and eggs. But the thought of hot buttered toast with Marmite, a breakfast staple in both houses, lead me to suggest Marmite Waffles instead and the very enthusiastic response to the idea meant there was no going back!

We adapted the Classic Waffle recipe from the Smart Waffle maker guide book, reducing the sugar and adding Marmite, and to our delight, the waffles came out beautifully. Just the right amount of Marmite flavour, not so subtle that you struggle to taste it but not overwhelmingly strong either.

These are light waffles perfect to serve straight out of the waffle maker with soft boiled eggs and plenty of freshly ground black pepper.

As Pete discovered, on nibbling a leftover waffle that afternoon, these are also great cold as a savoury snack.

Marmite Waffles on Kavey Eats - © Kavita Favelle (2)

Marmite Waffles Recipe

Makes 5 waffles in the Smart Waffle maker

Ingredients
80 g butter, melted
300 ml milk, warmed to tepid
2 level tablespoons (or 2 very heaped teaspoons) Marmite, or your preferred brand of yeast extract
2 large eggs
200 grams plain flour
1 tablespoon caster sugar
1 generously heaped teaspoon baking powder

Method

  • Preheat your waffle maker. We used the Smart Waffle’s Classic setting, and set the Lightness-Darkness dial to two lighter than the middle notch.

Marmite Waffles on Kavey Eats - © Kavita Favelle (4) Marmite Waffles on Kavey Eats - © Kavita Favelle (5)

  • Whisk butter, milk, marmite and eggs together.
  • Place dry ingredients into a large bowl.
  • Add wet ingredients to dry ones and whisk to form a runny batter.
  • Pour batter into waffle maker; don’t overfill.
  • Cook for about 3 minutes, or until nicely browned and crisp on the surface.

Marmite Waffles on Kavey Eats - © Kavita Favelle (3)

  • Remove and serve hot.

To read more about the Smart Waffle from Sage by Heston Blumenthal, check out this post where I share a recipe for very indulgent and delicious Double Chocolate Brownie-Style Belgian Waffles.

Marmite Waffles on Kavey Eats - © Kavita Favelle (1)

Here are a few more waffle ideas featuring well-known food brands:

 

Kavey Eats received a Sage by Heston Blumenthal The Smart Waffle for review. As always, I was not expected to write a positive review; all opinions are my own and I recommend only products I truly believe in. This post contains affiliate links; please see my sidebar for further information.

 

Welland’s Farmers Market in Niagara-on-the-Lake is not nearly as vast as the mind-boggling markets I visited in Montreal and Quebec but it’s plenty big enough to offer a wide selection and is a wonderful place to buy local and regional produce. Fruits, vegetables, fresh meat and dairy, cheese, honey, charcuterie, baked goods and other food and drink products are all on offer, sold by friendly, helpful and knowledgeable vendors.

Niagara-on-the-Lake Ontario Canada - Kavey Eats © Kavita Favelle-103102 Niagara-on-the-Lake Ontario Canada - Kavey Eats-103825
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Usually, I’d take my time and explore everything the market had to offer, but on the day of our visit I was focused on just one main ingredient – peaches!

Our hosts, chefs Anna and Michael Olson set us a challenge, giving us just 30 minutes of shopping time at the market and $15 Canadian dollars with which to buy our core ingredients to make either a sweet or savoury condiment back at Niagara College’s Canadian Food and Wine Institute where Michael is a chef professor. (The Institute is incredible, by the way, not only is there an expansive professional cookery school, the college also boasts a teaching brewery, a commercial teaching winery and a full-service training restaurant. With onsite vineyards, hop yards, and organic gardens, students can also also focus on the agricultural production of ingredients if they wish.)

Over the previous several days (in Montreal, Quebec City and here in Niagara-on-the-Lake), I had admired basket upon basket of gorgeous ripe Ontario peaches at every market and fruit store I’d visited so I quickly decided to make a peach jam.

I raced around all the stalls selling peaches to compare the taste, ripeness and prices of the many varieties on offer – Baby Gold, Flaming Fury, P24, Pierre and Redstar. I decided on Flaming Fury from Tony’s stall after a tasting that clinched the deal.

Niagara-on-the-Lake Ontario Canada - Kavey Eats © Kavita Favelle-120102

I had two ideas to try with my gorgeous Flaming Fury Ontario peaches – a peach and ice wine jam or a peach and honey one. In the end I decided to make both, using some ice wine kindly provided by Anna, and a locally produced honey I bought at the market. I chose a robustly flavoured buckwheat honey from Charlie bee that packed a proper punch of flavour.

We had a few challenges during our cook – an unexpected fire alarm and ensuing evacuation meant we all raced out (I stopped to turn off the stoves first) and it was a long wait (in the tasting area of the teaching brewery, plus a walk around one of the greenhouses) while the fire personnel checked the entire cooking school building before clearing us to go back in. On returning to our classroom we discovered that the gas had not yet been turned back on so had to made a quick switch to another, where we were able to use plug-in electric cookers to continue cooking our condiments!

Niagara-on-the-Lake Ontario Canada - Kavey Eats © Kavita Favelle-0092

Flaming Fury Peach & Niagara Ice Wine Jam

This recipe can be scaled up or down to according to how much fruit you have

Ingredients
750 grams peeled, cored peaches, variety of your choice
500 grams caster sugar
125 ml ice wine of your choice, divided into 50 ml + 75 ml

Note: I used a locally-made Henry of Pelham Vidal ice wine (2010). You can use any ice wine of your choice, or substitute a different sweet liqueur or fortified wine.

Method

  • Chop the peaches, to roughly half inch sized pieces.
  • Place chopped peaches, sugar and 50 ml of the ice wine into a large, flat-bottomed pan and turn on the heat, at low to start until the sugar melts and the peaches start to release their juices, and then to medium-high.

Niagara-on-the-Lake Ontario Canada - Kavey Eats © Kavita Favelle-140247 Niagara-on-the-Lake Ontario Canada - Kavey Eats © Kavita Favelle-140232

  • Use a jam thermometer to cook the jam until it reaches 104 °C (219 °F). Alternatively, you can assess for readiness by checking the set of the jam, but I find both the wrinkle test and spoon test more of a faff than using a thermometer.
  • The timing for cooking can vary enormously depending on how ripe the peaches are and how much sugar and water content they have. Keep an eye on the pan and stir regularly to stop the jam from catching.
  • Once you have reached 104 °C or have tested successfully for set, take the jam off the heat and allow to cool for a minute before stirring in the additional 75 ml of ice wine.

Niagara-on-the-Lake Ontario Canada - Kavey Eats © Kavita Favelle-143713 Niagara-on-the-Lake Ontario Canada - Kavey Eats © Kavita Favelle-144146

  • Bottle hot into sterilised jars or serve warm over vanilla ice cream

To our surprise, after we finished cooking all our pans were set out for Anna, Michael and Anna’s right-hand helper Lisa to taste test, something they took quite seriously and which turned us all into nervous wrecks. To our relief, everything passed muster and we enjoyed the savoury creations with some local sausages, coleslaw and snacks before spooning my warm peach jam over vanilla ice cream for afters.

If you’d like to learn more about ice wine – how it’s made and some great wineries to visit – do check out my recent post on Enjoying Ice Wine in Niagara-on-the-Lake.

Kavey Eats visited Ontario as a guest of Destinations Canada. With additional thanks to Anna and Michael Olson for being our hosts, and Diane Helinski for being our tour manager and guide.

 

When you have a waffle maker, everything looks like a waffle!’ So says a dear friend of mine and I reckon he’s not wrong.

It’s full steam ahead on the waffle wagon here at Kavey Eats and today it’s the turn of the humble potato. Our first experiment with potato waffles used mash potato mixed with egg, a little flour, a little cheese and seasoning. The idea worked pretty well but the waffles were a bit of a faff to make, a little bland and they didn’t crisp up as we’d hoped.

So my next thought was to try the potato rösti route. I recently had great success in adapting potato rösti into a pizza base, so I was hopeful it would make a great waffle.

Parmesan Paprika Potato Waffles - Kavey Eats-8254

For our first attempt we completely winged it, guestimating quantities and method by eye, and assuming we’d need to tweak the recipe at least once or twice before it was ready to share. But we totally nailed it on the first attempt and I’m urging you to make these for yourself and tell us what you think!

You need just three core ingredients plus a little oil to create these crispy-surfaced, gooey-centred waffles with a gentle smoky flavour and heat from the paprika.

Parmesan Paprika Potato Waffles - Kavey Eats (1)

Parmesan & Paprika Potato Waffles

Makes 4 waffles in the Smart Waffle maker

Ingredients
500 g raw potato, grated
2 tbs vegetable oil
100 g parmesan, finely grated
1 teaspoon smoked paprika

Note: I used La Chinata smoked paprika which has a wonderful flavour and a nice kick of heat.

Method

  • Preheat the waffle maker.
  • Mix 2 tablespoons of vegetable oil through the grated potato and microwave until soft; 3-4 minutes.
  • Mix the paprika through the grated cheese and then add to the cooked potato.

Parmesan Paprika Potato Waffles - Kavey Eats-8247

  • Mix well to distribute cheese throughout the mix.
  • Spoon a quarter of the mix into each side of the waffle maker and close, and leave to cook for about 5 minutes.
  • Remove and set aside on a hot dish or in a very low temperature oven for a few minutes until all the waffles are ready.
  • Repeat with second half of the mixture.
  • Serve hot and crisp!

Parmesan Paprika Potato Waffles - Kavey Eats (2)

You may also enjoy these savoury waffle recipes from fellow food bloggers:

 

Kavey Eats received a Sage by Heston Blumenthal The Smart Waffle for review. As always, I was not expected to write a positive review; all opinions are my own and I recommend only products I truly believe in. This post contains affiliate links; please see my sidebar for further information.

 

A few days ago I shared my review of Grow Your Own Cake, published by Frances Lincoln. Click through to read more and to enter my giveaway to win your own copy of the book.

This intriguing cookbook features 46 recipes for savoury and sweet cakes and bakes featuring vegetables and fruits you can grow yourself. The author Holly Farrell, an experienced gardening writer, shares invaluable tips on how to grow and harvest each crop, before putting it to use in the recipe provided. Photography is by Jason Ingram, who illustrates both gardening tips and recipes throughout the book.

growyourowncake grown your own cake sweet potato
Book jacket; sweet potato image by Jason Ingram

Pete and I have thus far made two recipes from the book, an Upside-down Pear Cake and this Sweet Potato and Marshmallow Cake, published below with permission from Frances Lincoln. I love the idea of taking a combination associated with American Thanksgiving menus and turning it into a cake.

We weren’t sure what to expect from this cake – in taste, in texture, in appearance. To our surprise the crumb is actually fairly light and not overly sweet, in fact it’s a lovely gently flavoured sponge which would work very well on it’s own, without the ganache filling or marshmallow fluff topping. We over-baked by just a few minutes, which gave the outside a slightly darker colour, but it didn’t affect the taste at all.

I am not sure adding mini marshmallows into the batter serves much purpose – as the cake cooks they seem to melt away leaving odd pockets in the sponge, lined with a crunchy sugar glaze – so I might skip those next time. The sweet potato cake is the real winner in this recipe, and you could lose the marshmallow elements if you wanted to and serve it as a simple unadorned sponge.

Sweet Potato and Marshmallow Cake on Kavey Eats (2)

Sweet Potato & Marshmallow Cake

If sweet potato & marshmallow casserole, the traditional Thanksgiving dish, is too sweet for your turkey dinner, use this great pairing in cake form instead. It is perfect after a long winter’s walk.

Makes a two-layer cake

Ingredients

Mashed sweet potatoes
800–900g/1lb 12oz–2lb sweet potatoes

Cake
400g/14oz plain flour
11⁄2 tbsp baking powder
3⁄4 tsp salt
1⁄4 tsp black pepper
1⁄2 nutmeg, finely grated, or 1⁄2 tsp ground nutmeg
165g/51⁄2oz unsalted butter
250g/8oz light muscovado sugar
4 eggs
450g/1lb mashed sweet potatoes
90g/3oz mini-marshmallows

Ganache
45ml/11⁄2fl oz double cream
100g/3oz white chocolate

Decoration
1⁄2 jar of marshmallow fluff (about 100g/31⁄2oz)
100g/31⁄2oz marshmallows

Equipment
2 × deep, round cake tins, 20cm/8in diameter, greased and base-lined

Method

  • For the mashed sweet potatoes, preheat the oven to 180°C/350°F/gas mark 4. Roast the sweet potatoes for around 45 minutes until they are soft. Remove from the oven and leave to cool completely, then pop them out of their skins. Mash well (use a potato ricer if you have one).
  • For the cake, preheat the oven to 170°C/325°F/gas mark 3.

Sweet Potato and Marshmallow Cake on Kavey Eats-8309 Sweet Potato and Marshmallow Cake on Kavey Eats-8313

  • Combine the flour, baking powder, salt, pepper and nutmeg in a bowl and mix well; leave to one side. Beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well to incorporate after each egg. Mix in the mashed sweet potato, then the flour and spice mix. Quickly stir in the mini-marshmallows and divide the cake mixture between the two tins. Make sure that all the marshmallows on the surface are coated with mixture to prevent them burning. Bake for 50–60 minutes. To check if it is ready insert a skewer into the cake; if it comes out clean the cake is cooked. Remove from the oven and leave for 10 minutes in the tins, then turn out on to a wire rack to cool completely.

Sweet Potato and Marshmallow Cake on Kavey Eats-8314 Sweet Potato and Marshmallow Cake on Kavey Eats-8316

  • For the ganache, heat the cream in a small saucepan over a medium heat until just under boiling point. Pour over the chocolate and stir until it has melted and is smooth. Leave to cool until the mixture is thick enough to spread without running.

Sweet Potato and Marshmallow Cake on Kavey Eats-8319 Sweet Potato and Marshmallow Cake on Kavey Eats-8329

  • To assemble, sandwich the two cake layers together with the ganache, spread marshmallow fluff on the top and sprinkle with whole marshmallows.

Sweet Potato and Marshmallow Cake on Kavey Eats (1)

Kavey Eats received a review copy of Grow Your Own Cake from Frances Lincoln, part of Quarto Publishing Group UK. Grow Your Own Cake by Holly Farrell, photographs by Jason Ingram is currently available from Amazon for £14.88 (RRP £16.99).

 

PARTNEREDPOSTFor the last few weeks my mind has been firmly on comforting, one-pot dishes using lamb and beef. We produce really excellent quality meat in the UK and it’s a pleasure to cook dishes that make the most of it.

I recently shared a tasty beef goulash recipe that uses shin of beef, a very affordable cut. I love this kind of stewing cut – long slow cooking can be so convenient, allowing us to put a dish in the oven earlier in the day and come home to a delicious meal later on; it also turns a cheaper cut into something utterly delicious – it’s an almost magical transformation! My favourite cut of beef for this kind of cooking is beef cheek (also known as ox cheek); it becomes so tender after a few hours of cooking and has such a wonderful flavour.

Check out my guide to which cuts of beef are best for which type of dish or cooking method.

For today’s recipe, I decided to splurge a little on a half leg of lamb, which currently costs less than £10 a kilo at most supermarkets and generously feeds four.

This one pot dish is very straightforward to make; it’s comforting yet a little different to the typical stew, and smells absolutely gorgeous too. The red wine and balsamic vinegar give a wonderful flavour which is just so good with lamb, a genius combination that I learned from Genevieve Taylor in her book, Stew!, published a few years ago.

Leg of Lamb and Pearl Barley Braised in Red Wine and Balsamic Vinegar on Kavey Eats (2)

Leg of Lamb & Pearl Barley Braised in Red Wine & Balsamic Vinegar

Serves 4

Ingredients
1 kilo half leg of lamb on the bone
5-6 medium white onions, peeled and quartered
2 heaped teaspoons crushed garlic
1 heaped teaspoon dried rosemary
350 ml red wine
150 ml balsamic vinegar
vegetable oil
150 g pearl barley
250 ml water

Leg of Lamb and Pearl Barley Braised in Red Wine and Balsamic Vinegar on Kavey Eats -8471

Method

  • Preheat oven to 150°C.
  • Measure wine and balsamic vinegar into a measuring jug and set aside.
  • In a large casserole dish that can also be used on the stove, heat a little vegetable oil, then brown the lamb on all sides. Remove the lamb from the dish and set aside on a plate.

Leg of Lamb and Pearl Barley Braised in Red Wine and Balsamic Vinegar on Kavey Eats -8475

  • Add more oil only if needed, then cook the quartered onions in the same dish until some of the edges char to brown, stirring occasionally. The wedges usually break into one or two pieces during this stage.

Leg of Lamb and Pearl Barley Braised in Red Wine and Balsamic Vinegar on Kavey Eats -8473

  • Add the garlic and rosemary to the onions, stir well and then place the browned lamb over the top.

Leg of Lamb and Pearl Barley Braised in Red Wine and Balsamic Vinegar on Kavey Eats -8479

  • Pour the wine and vinegar mix into the casserole dish, over the lamb and onions.

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  • Place a lid over the lamb and put into the oven.
  • After two hours, take the dish out of the oven.

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  • Add the pearl barley and water and stir well. It may be easier to remove the lamb first and then put it back in after you’ve added the barley and water. Turn the lamb other side up, to allow the rest of it to submerge in the cooking liquid.

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  • Return to the oven for a further hour, removing the lid for the final 15 minutes.

Leg of Lamb and Pearl Barley Braised in Red Wine and Balsamic Vinegar on Kavey Eats -8504

  • At this stage, the pearl barley should be plump and cooked through, and the lamb will come away from the bone easily with a fork or spoon.

Leg of Lamb and Pearl Barley Braised in Red Wine and Balsamic Vinegar on Kavey Eats-8522

  • Serve with some fresh green salad or green vegetables.

Note: If you’d like to make this recipe without the pearl barley, omit both pearl barley and the water that is added with it. Do stir and turn the lamb over at that same point, and if the volume of liquid remaining is high, remove the lid for the final 30 minutes instead of 15.

Simply Beef and Lamb is a division of the Agriculture and Horticulture Development Board. It supports the Red Tractor Mark and the Quality Standard Mark which provide consumers with confidence in what they are buying. The Red Tractor Mark covers food safety, animal safety, traceability and environmental impact. The Quality Standard Mark, as its name suggests, is all about the quality of the meat itself, and requires that all beef and lamb awarded the mark meets very high standards throughout the food chain, from farm through to meat counter.

Leg of Lamb and Pearl Barley Braised in Red Wine and Balsamic Vinegar on Kavey Eats (1)

This post is part of Simply Beef and Lamb’s #LivePeasant campaign, encouraging us to embrace a more rustic approach to cooking, and to think about traditional recipes using beef and lamb.

You may also enjoy these #LivePeasant recipes by fellow bloggers:

This post is a paid commission for Simply Beef and Lamb and part of their #LivePeasant campaign. Visit their website for more great beef and lamb recipes and detailed nutritional information.

 

Pete and I have been waffling-mad the last few weeks! We’ve made regular waffles, Belgian waffles, mashed potato waffles and more, and the list of ideas still to try is at least ten times that long.

It’s all down to our new waffle maker, Sage by Heston Blumenthal The Smart Waffle. We’ve already test driven the Smart Scoop ice cream machine, the Quick Touch microwave and the Tea Maker kettle, all part of the same range, and all with similarly clever ideas that make using each one a pleasure.

The Smart Waffle has a number of clever features that set it above other waffle makers on the market. There’s a wide wraparound moat to catch and cook overflow batter, so you can safely add enough batter to properly fill the space without worrying that the excess will surge out and make a mess on your worktop. The waffle plates are made of cast aluminium which ensures that heat is distributed evenly, and they are also are good and deep, creating lovely thick, square waffles. The housing is stainless steel and easy to keep clean.

There are different settings for different types of waffles – Belgian, Classic, Chocolate or Buttermilk – and you can also adjust colour from Light to Dark with 12 levels to choose from. These combine to set temperature and cooking time automatically. Like the microwave, there’s the A Bit More button to give a short burst of extra cooking time if you open the machine when it beeps that it’s done but feel it needs a little longer after all.

So far, we’ve found it a pleasure to use, and all our different waffle recipes have all come out very well.

Double Chocolate Brownie-Style Waffles - Kavey Eats-8237 The Smart Waffle

Next on the list was a decadent chocolate waffle that would be perfect for breakfast or dessert. There are hundreds of recipes all around the web to choose from but the one that stood out was this brownie belgium waffle by American blogger Sommer. This produces a super rich chocolate waffle that’s not as sweet as you’d assume given the 100 grams of sugar. The ‘double chocolate’ comes from cocoa powder and chocolate chips and the soft interior and crisp exterior are exactly what’s promised by ‘brownie-style’. I’ve rewritten the recipe in metric measurements and provided new instructions to suit our waffle maker, though of course you can adjust to use whatever waffle maker you have.

Double Chocolate Brownie-Style Waffles - Kavey Eats (2)

Double Chocolate Brownie-Style Belgian Waffles

Makes 4 waffles in the Smart Waffle maker

Ingredients
Waffle batter

200 g granulated sugar
80 g plain flour
80 g (unsweetened) cocoa powder
1 teaspoon baking powder
1 teaspoon sea salt
2 large eggs
2 teaspoons vanilla extract
60 ml water
90 g unsalted butter, melted
120 g mini dark chocolate chips*
vegetable oil, to spray
Topping
100 ml double cream
1 tablespoon icing sugar
1-2 bananas
1 small pack blueberries

Note: If you cannot find mini dark chocolate chips, finely chop a bar of dark chocolate instead. The small size allows little bits of chocolate to distribute evenly within the batter.

Method

  • Preheat your waffle maker. Ours has a Belgian waffle setting, which we selected for this recipe, with the darkness level set to 2 up from Lightest.
  • In a large bowl mix sugar, flour, cocoa powder, baking powder and salt.
  • In a small bowl beat the eggs, vanilla extract and water, before adding to the dry ingredients and mixing together.
  • Add in the melted butter and beat vigorously to mix well and create a thick, gloopy batter.
  • Stir in the chocolate chips.
  • Oil the waffle maker with vegetable oil using a spray or wipe on with kitchen towel.
  • Spoon a quarter of the batter into each half of the waffle machine, close and cook until the machine beeps (about 3 minutes), or until fully shaped but soft to the touch.
  • Open the machine and leave to cool for 30 seconds. As these waffles are super soft and very fragile when hot, we found it easiest to place a small baking tray over the cooked waffles and flip the entire machine upside down; this is a two person job but the easiest way to get them out without breaking. After a few seconds of cooling outside the waffle machine, the surfaces start to crisp up beautifully. The inside stays soft, like a brownie or chocolate cake.
    If flipping the waffle machine over is not a good option for you, cook the waffles on the Lightest setting, open the waffle maker when it beeps done and leave in the machine to cool down for at least 5 minutes before carefully removing the waffles with a pair flexible spatulas.
  • Repeat cooking steps for second half of the mixture.
  • We served with lightly-sweetened whipped double cream, sliced bananas and blueberries.

Double Chocolate Brownie-Style Waffles - Kavey Eats (1)

You may also enjoy these sweet waffle recipes from fellow food bloggers:

 

 

Kavey Eats received a Sage by Heston Blumenthal The Smart Waffle for review. As always, I was not expected to write a positive review; all opinions are my own and I recommend only products I truly believe in. This post contains affiliate links; please see my sidebar for further information.

 

PARTNEREDPOST_thumb.jpg

I’ve said it before and I’ll surely say it again: British beef and lamb are fantastic and really can’t be beaten for quality and taste!

Simply Beef and Lamb, a division of the Agriculture and Horticulture Development Board, support the Red Tractor Mark and the Quality Standard Mark for beef and lamb, so that consumers can be confident about what they are buying. Their website also provides helpful information on nutrition, understanding different cuts of meat, advice on cooking and carving and of course, lots of recipes to enjoy.

These days most of us eat far more globally than our parents and grandparents, by which I mean we travel the world on our plates; Chinese, Indian, Mexican, Thai, Vietnamese… these and many more have become a regular part of our repertoire, and it’s commonplace to find exotic ingredients in the local supermarket.

But I’d like to use this post to remind you not to overlook the joy of beef and lamb, or to forget the simple, hearty meals that have been enjoyed across the UK and Europe for generations. One-pot dishes are particularly handy for easy weekday suppers, and great for busy weekends too. The #LivePeasant is all about encouraging us to embrace a more rustic approach to cooking, and to think about traditional recipes using beef and lamb.

Food shoot at First Option studios for ADHB

One such hearty recipe recommended (and provided) by Simply Beef and Lamb is this delicious beef goulash made with stewing or braising beef.

Goulash is a Hungarian soup or stew seasoned with paprika, and popular not only in Hungary but across Central Europe, Scandinavia and Southern Europe. It originated in the 9th century with shepherds and cattle herders who carried cubes of sun-dried meat with them and reconstituted these into a nutritious stew by cooking them in water – indeed the name itself comes from gulyás which means herder. Tomato and paprika are more recent additions, but very much a part of the recipe today.

Beef Goulash

Serves 4
Preparation time: 10-15 minutes
Cooking time: 1-1½ hours

Ingredients
450g/1lb lean boneless shin, stewing or braising beef, cut into 2.5cm/1 inch cubes
Salt and freshly milled black pepper
30ml/2tbsp sunflower oil
2 large onions, peeled and sliced OR 2 x 450g packs diced onions
2 garlic cloves, peeled and crushed OR 5ml/1tsp garlic purée
15ml/1tbsp ground paprika
5ml/1tsp caraway seeds, optional
600ml/1pint good, hot beef stock
1 x 400g can chopped tomatoes
15ml/1tbsp tomato purée
15ml/1tbsp cornflour
Freshly chopped parsley, to garnish
Soured cream, to garnish

Method

  • Place the beef in a large bowl and season with salt and pepper.

Beef Goulash Simply Beef and Lamb

  • Heat the oil in a large non-stick frying pan and cook the meat in batches for 3-4 minutes until brown.
  • Transfer to a large casserole dish. In the same pan cook the onions and garlic with the paprika, caraway seeds (if used) .

Beef Goulash Simply Beef and Lamb

  • Add the stock, tomatoes and tomato purée. Bring to the boil. Reduce the heat and simmer over a low heat for 1-1½ hours.
  • Mix the cornflour with 60ml/4tbsp cold water and stir into the goulash. Bring to the boil, stirring occasionally.
  • Reduce the heat and simmer for a further 5 minutes.
  • Garnish with parsley and a swirl of soured cream before serving with cooked potatoes or pasta.

Beef Ghoulash Simply Beef and Lamb

If you are not sure which cuts of beef are best suited for which kind of dishes and cooking techniques, check out my comprehensive guide on beef cuts and cooking here.

What’s your favourite one-pot recipe for beef or lamb?

I’ll be sharing one of my own much-loved one-pot lamb recipes in a few weeks time. In the meantime, I hope you enjoy the goulash!

Recipe and images provided by Simply Beef and Lamb. This post is a paid commission for Simply Beef and Lamb and part of their #LivePeasant campaign. Visit their website for more great beef and lamb recipes and detailed nutritional information.

 

Yesterday I read a news article mocking the English Defence League for failing to realise that a satirical news story claiming a bakery had decided to remove the ‘offensive’ cross from traditional hot cross buns was indeed a spoof and reacting with their usual rabid froth of outrage.

One indignant commenter declared, ‘What next, ”hot crescent bun” …?

And that was it, the idea for my Hot Multicultural Buns was born. I mean, if right-wing bigots think it’s a bad idea, surely it’s a bloody excellent one, right? And of course, I took it a few steps further too!

Kaveys Hot Multicultural Buns 1 mini

I enlisted Pete to help me make these buns today, so keen was I to counter the rhetoric of the EDL.

Using a Nigella Lawson recipe from her excellent book, Feast, we made eight buns. I pasted a traditional Christian cross on two, an Islamic crescent and star on two more, a Jewish star of David on another two and a Hindu swastika on the last pair.

My icing skills aren’t great and we forgot to egg-wash the buns before I piped on the shapes but you can just about make out the designs and I hope you’ll enjoy and perpetuate the idea.

Kaveys Hot Multicultural Buns 2 mini

Kavey’s Hot Multicultural Buns

Adapted from Nigella Lawson’s Hot Cross Buns
Nigella makes 16 mini buns with this recipe; we made 8 regular sized ones instead.

Ingredients

For the dough
150 millilitres milk
50 grams butter
zest of 1 orange
1 clove
2 cardamom pods
400 grams bread flour
1 x 7 grams packet easy-blend yeast
125 grams mixed dried fruit
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 large egg
For the egg wash
1 large egg (beaten with a little milk)
For the multicultural patterns
3 tablespoons plain flour
½ tablespoon caster sugar
2 tablespoons water
For the sugar glaze
1 tablespoon caster sugar
1 tablespoon boiling water

Extra equipment: You will also need a clear plastic freezer bag or piping bag to pipe the multicultural symbols onto the buns.

Method

  • Heat the milk, butter, orange zest, clove and cardamom pods in a saucepan until the butter melts, then remove from the heat and leave to infuse as it cools down.
  • Weigh the flour, yeast and dried fruit into a large bowl and add the spices. When the milk has cooled to blood temperature remove the whole spices and beat in the egg. Pour the mix into the dry ingredients and bring together into a dough.
  • Knead by hand or with a machine with a dough hook; if too dry add a little more warm milk or water. Knead until the dough is silky and elastic, though the dried fruit won’t allow for a satin smooth finish.
  • Shape into a ball, place into a large bowl, cover with clingfilm and leave to prove overnight in the fridge or for several hours in a cool room.
  • Take the dough out of the fridge and set aside for half hour to come up to room temperature.
  • Preheat the oven to 220ºC/425ºF.
  • Punch the dough down and knead again.
  • Divide the dough into 8 portions and roll into rounds.
  • Line the buns up fairly snugly but not quite toughing on a silicon baking sheet or lined baking tray. Cover with clingfilm or a clean teatowel and leave to rise again for 45-60 minutes.
  • Brush the buns with an egg wash.
  • Mix flour, sugar and water into a smooth, thick paste. Spoon into a piping bag with narrow nozzle or plastic freezer bag, then snipping the very tip of the corner off.
  • Pipe crosses, crescents, stars of david and swastikas as you like.
  • Bake in the oven for 15-20 minutes.
  • Just before taking the buns out of the oven, mix sugar and boiling water together for the glaze.
  • Brush each bun with the glaze as soon you remove them from the oven to give a sweet and shiny finish.

Kaveys Hot Multicultural Buns 3 mini

Enjoy warm, halved and spread generously with good quality salted butter, or leave to cool and serve toasted with butter and jam. Indeed enjoy them however you like, but I do hope you share them with friends of all colours, backgrounds and faiths!

Edit: Please be clear. The swastika iced onto my buns is a Hindu swastika, a symbol perverted by the Nazis to be sure, but reclaimed here as a symbol of the Hindu faith. I do not hold with suggestions that Hindus (and others) may no longer use the swastika, which has been associated with their faith for hundreds and hundreds of years. If you cannot see past Nazism, that is your prerogative, but this post is absolutely not showing any support whatsoever to Nazism or its supporters.

 

On the weekend I shared my review of Maori Murota’s Tokyo Cult Recipes, published by Murdoch Books. Click through to read more and to enter my giveaway to win your own copy of the book.

This beautiful hard back cookery book features over 100 recipes loved by Tokyoites, covering breakfast, lunch, sweet snacks and dinner, both foods that are typically cooked at home as well as those most often eaten out in cafes, restaurants and izakaya (pubs).

When it comes to sweets, the Japanese embrace both wagashi (Japanese traditional sweets) and yougashi (Western-inspired cakes and pastries, often with a Japanese twist such as the addition of matcha or sesame). Pete and I visited many wonderful tea and coffee shops during our previous visits to Japan, often treating ourselves to a slice of beautiful freshly-baked cake alongside.

Tokyo Cult Recipes Matcha and White Chocolate Cake

Matcha & White Chocolate Cake

Recipe extracted with permission from Tokyo Cult Recipes by Maori Murota

Makes 1 loaf cake
15 mins preparation time
40 mins cooking time

Ingredients
3 eggs
softened butter – the same weight as the eggs
caster (superfine) sugar – the same weight as the eggs
plain (all-purpose) flour – the same weight as the eggs
1 teaspoon baking powder
1 tablespoon matcha (green tea powder)
70 g (2½ oz) white chocolate chips

Method

  • Preheat the oven to 170°C (325°F), and butter and flour a 19 x 19 x 8 cm (7½ x 7½ x 3¼ in) loaf tin.
  • Weigh the eggs, then weigh out the same amount of butter, sugar and flour.
  • Using an electric mixer, beat the sugar and butter together for 5 minutes, or until light and creamy.
  • Add the eggs, one at a time, mixing each one in well before adding the next. Sift in the flour, baking powder and matcha.
  • Combine using a spatula. Stir through the white chocolate chips, then pour the mixture into the prepared tin and bake for 40 minutes.
  • The cake is cooked when a skewer inserted in the centre comes out clean.

 

Kavey Eats received a review copy from Murdoch Books. Published by Murdoch Books, photography by Akiko Ida and Pierre Javelle. Tokyo Cult Recipes by Maori Murota is currently available on Amazon for £13.60 (RRP £20).

 

Yesterday I shared my review of Maori Murota’s Tokyo Cult Recipes, published by Murdoch Books. Click through to read more and to enter my giveaway to win your own copy of the book.

This beautiful hard back cookery book features over 100 recipes loved by Tokyoites, covering breakfast, lunch, sweet snacks and dinner, both foods that are typically cooked at home as well as those most often eaten out in cafes, restaurants and izakaya (pubs).

Sukiyaki is one of my favourite hotpots; I absolutely love the sweetness of the cooking broth – it gives such a lovely flavour to the meat, tofu, vegetables and mushrooms cooked in it.

Tokyo Cult Recipes Beef Hot Pot (Sukiyaki)

Sukiyaki (Japanese Beef Hotpot)

Recipe extracted with permission from Tokyo Cult Recipes by Maori Murota

Serves 4
15 mins preparation time
15 mins cooking time

Ingredients
1 packet shirataki* (about 400 g/14 oz)
1 pack shimeji mushrooms 1 leek (white part)
½ bunch shungiku* or rocket (arugula)
¼ Chinese cabbage
500 g (1 lb 2 oz) tofu
600 g (1 lb 5 oz) sliced beef
4 extra-fresh organic eggs
100–200 ml (3½–7 fl oz) dashi (see below for recipe)
2 packets pre-cooked udon noodles
Sukiyaki broth
100 ml (3½ fl oz) soy sauce
100 ml (3½ fl oz) sake
3 tablespoons raw sugar

Method

  • Rinse the shirataki well and drain. Cut into 3 lengths.
  • Wash the shimeji and roughly separate them. Cut the leek into 2 cm (¾ in) slices on the diagonal. Wash the shungiku, then cut across into 2 sections. Wash the Chinese cabbage and cut into 3 pieces. Cut the tofu into 3 cm (1¼ in) cubes.
  • Place half of the prepared ingredients in a pot, ideally side by side. (If necessary, use a frying pan that doesn’t leave too much space around the ingredients.) Pour over the sukiyaki broth, then cover and cook on a medium heat for about 10 minutes. Add half of the beef.
  • Once the vegetables are cooked, bring the pot to the table on a burner. Break the eggs into individual bowls and lightly beat with chopsticks. Let guests serve themselves, dipping the different foods in the beaten egg in their bowl. Gradually add more foods to the pot as they run out and repeat the cooking process as you go, according to the appetites of your guests. If there is not enough liquid, add some dashi. Right at the end of cooking (when there are no more ingredients in the sauce), add the cooked udon noodles.

* Kavey Eats’ Notes on Sukiyaki Ingredients
Shirataki
noodles are thin vermicelli made from konnyaku, a type of yam also known as konjac. The translucent and gelatinous noodles are also popular in the West for their zero (or very low) calorie value. They also have no carbs or gluten, so are a good option for low-carb and low-gluten diets.
Shinguku are edible chrysanthemums which are widely eaten in Japan, especially during winter.

Dashi Recipe

40 mins preparation time – 17 mins cooking time

Ingredients and quantities
1 litre (35 fl oz/4 cups) water
10 g (¼ oz) kombu seaweed
10 g (¼ oz) katsuobushi (dried bonito flakes)

It is easy to remember the quantities of katsuobushi and kombu: 1% of the quantity of water.

Preparation

  • Soaking in water – Place the water in a saucepan. Cut the kombu into 2 pieces and add to the water, then leave to soak for at least 30 minutes in the refrigerator. You can do this the night before or a few hours ahead of time.
  • Cooking the dashi – Heat the water on a low heat until it just comes to a simmer, about 15 minutes. Don’t let it boil, or the seaweed flavour will be too strong. Take out the kombu just before the stock comes to the boil and add the katsuobushi all at once. Bring to the boil on a medium heat, then turn off the heat immediately. Let it infuse for 10 minutes.
  • Straining – Strain the dashi into a bowl. Let the dashi drip through, pressing lightly.

Kavey Eats received a review copy from Murdoch Books. Published by Murdoch Books, photography by Akiko Ida and Pierre Javelle. Tokyo Cult Recipes by Maori Murota is currently available on Amazon for £13.60 (RRP £20).

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