It doesnt have much flavour on its own so its easy to impart any flavour you like, and even after a lot of cooking, it retains its crunchiness. I think it’s a beautiful contrast to the soft, rich salmon.
First take your beef roast and cut into 3/4 inch peices. Make a bouquet garni using Parsley, thyme and bay leaf. Next add the red wine, beef, and herbs to a heavy pot or bowl, and refrigerate for as long as possible(even overnight). When its done marinating, remove the beef and pat dry. Reserve the wine and herbs in a separate container.
Next, dice your onion, garlic, shallots, carrots, and slice your mushrooms. Add the onion, carrot and shallots into the pot that you browned the beef in. Let sweat on low heat until soft. In a separate pan, and garlic and mushrooms and saute on medium until golden brown, then set aside. Add tomato paste to the onion mixture, then add the beef back in, as well as the wine, herbs, and beef stock.
Place in a 170C oven for approximately 2 hours. Add in the mushrooms after the first hour and taste for seasoning. I served it with some crispy roast potatoes, but you could also serve with pasta, or just some crusty bread. Enjoy!
- 1.5K Beef Roast, cut into 3/4 inch pieces
- 2 Carrots, diced
- 2 Onion, diced
- 2 Shallots, diced
- 3 Cloves garlic, diced
- 2 1/2 C Red Wine
- 500g Mushrooms
- 1 Tbl Tomato Paste
- 2 C Beef Stock
- Small Bunch Flat leaf parsley
- 3 sprigs Thyme
- 2Tbl Bay Leaves
- Flour, for coating
- Olive Oil, Salt and Pepper for cooking
- Cut beef into peices. Add to a large container with the herbs, and add red wine.
- Marinate for at least a few hours.or overnight.
- Remove beef and pat dry. reserve wine and herbs. Heat a heavy bottomed pan and brown beef.
- This can be done in batches.
- Next dice, carrot, onion,shallot, garlic, and quarter or slice mushrooms.
- Add carrot, onion and shallot to the pot that you browned the beef in. Sweat on low heat.
- In a separate pan, saute mushrooms and garlic until brown. Set aside.
- Add tomato paste to the onion mix. Stir.
- Add beef, stock, wine, and herbs into the pot. Heat to a simmer, then place in oven on 170C.
- Cook for approximately 2 hours. After the first hour, add the mushroom mix and taste.
- Season if needed(I added quite a bit of pepper).
- Serve with potatoes, pasta, or crusty bread.
First cut up your fruit. I cut the apple and pear into bite size chunks, and then thinly slice the citrus.
I also added grapes which I sliced in half. Put all the fruit in a large jug, then add the brandy, and let it soak for about 20 minutes. If you havent already done so, make your simple syrup(equal parts water and sugar, heated), and let cool to at least room temperature. Next, add your wine, syrup and soda water. Stir well and refrigerate.
1 Green Apple
5-6 slices of lemon and orange
1 small bunch of grapes
1 Bottle dry white wine(such as chardonnay)
1/2 C Brandy
1/4 C Simple Syrup
1 1/4 Soda Water
First make simple syrup and let cool. Cut pear and apple into 1 inch pieces. Slice Citrus and Grapes. Add fruit to a large jug, then add brandy. Add wine, syrup, and soda water. Stir and refrigerate.
First take your chorizo(this is spanish chorizo, not mexican) and dice it as finely as you can. Saute until crispy. While you are cooking your chorizo, start the water for your pasta. Once the chorizo is nice and crispy, and your peas(I used frozen) right into the pan and let them infuse with the chorizo. Add some pepper, but be careful with salt since the chorizo is quite salty already. Set your chorizo and peas aside. Cook your pasta, and at the same time, start cooking your egg. You want to cook the white completely but leave the yolk runny. There is a bit of timing involved here, so make sure your pasta is about 3 minutes away from being done when you start your egg(s).
I used a gnocchi shaped pasta because its the perfect size and shape to hold the peas and chorizo. Drain your pasta, then mix in your chorizo and peas. Place your egg on top:
Here’s the Recipe:
Pasta with Peas, Chorizo, and Egg
Yield: Serves 4
- 2 Chorizo Sausages, diced
- 2 Cups Peas(fresh or frozen)
- 500 g Pasta(gnocchi or penne shape)
- 1/2 Cup Grated Parmesan(more to taste)
- 4 Organic Eggs(1 per person)
- Dice chorizo and saute until golden and crispy, about 5 minutes. Turn on water for pasta.
- Add peas to chorizo and let cook gently. Add black pepper to taste.
- Once chorizo and peas are done, heat your pan for eggs. Cook pasta.
- When pasta has about 3-4 minutes left, cook eggs. Be sure the whites are cooked.
- Mix pasta with chorizo and peas, and add parmesan.
- Top each bowl with egg, and mix in(or let each person mix theirs in.
- Top with more cheese and pepper.