Wednesday, 10 August 2016

Dorset Jugged Steak

When you think of a jugged dish you immediately think of jugged hare that is cooked in its own blood. Don't worry, jugged steak is not as adventurous as that, jugged can also mean slowly cooked to retain flavour and this dish does exactly that. Traditionally it would be cooked with port but as I had some cider I gave it a whirl with that and it worked well. I like the fact that the steak casserole is topped with balls of sausagemeat, it adds a really tasty extra dimension and is perfect for carnivores like me.



Ingredients:

900g Stewing steak, cut into bite-size pieces
2tbsp Plain flour
1x Medium onion, diced
2x Cloves
250ml Cider
350ml Beef stock
250g Sausagemeat
1x Star anise petal
1x Rosemary sprig, leaves removed and finely chopped
2tbsp Parsley, chopped to add as topping
Salt and pepper


Method:

1, Turn on the oven to gas mark 3.
2. Toss the steak in the flour then put it in an oven proof casserole dish.
3. Add the onion, cloves, star anise and rosemary with a pinch of salt and pepper then top with the cider and stock.
4. Bring to a simmer on the hob then put the lid on the dish and pop it in the oven for 2.5 hours.
5. Roll your sausagemeat into balls and drop them into the casserole dish and cook uncovered for a further 30 minutes.
6. We served ours with some simple sauteed runner beans and garlic mash all topped with those fresh parsley leaves.

Cadac Pancakes

We all know the Cadac is a great outdoors cooking machine, it's great for grilling meat and famous for its Paella but it also makes a mean pancake. The flat plate gets so hot you can knock a pancake out in seconds, with the added bonus of them being huge! The kids love these massive Cadac pancakes, eaten with your favourite topping outside on a summer morning is a special experience and a memory to treasure.

There are many pancake recipes out there but ultimately you are looking to end up with a batter similar to the consistency of single cream. I'm using the 2-3-4 recipe here, 200g flour - 3 eggs - 400ml milk. The milk is an approximation as it depends on the size of your eggs so just add it slowly until you get that single cream imitation.


Ingredients:

200g Plain flour
3 Eggs
400ml Milk
Oil for greasing the pan


Method:

1. You can sift the flour into a bowl but I tend to just bung it in.
2. Make a well in the middle of the flour and crack your eggs into it.
3. Either whisk by hand or electric and incorporate as much of the flour as possible into the egg.
4. Pour in a dribble of milk and continue whisking and adding small amounts of milk until you have a thick batter.
5. Now slowly add the rest of your milk, still whisking, until the mixtures resembles single cream.
6. Crank up the Cadac with the flat plate side of the griddle on, smear it with oil using a bit of kitchen paper then ladle on your mixture and spread it about quickly.
7. Use a slotted turner to flip the pancake, cook the other side then serve.


Tip: It helps to get your Cadac level, use a tilt meter app on your phone if you have one or the caravan spirit level will do.






Tuesday, 9 August 2016

Dorset Lamb Crumble

After yesterdays bacon cakes today sees us attempt the Dorset lamb crumble. Yes lamb crumble! It's another new one to me but boy does it work. It is basically a shepherds pie with a savoury cheesy and crumbly topping rather than mashed potato. You can use any shepherd pie recipe or try mine below, whatever you do I recommend you give it a go.


Ingredients:

500g Lamb mince
1x Large onion, diced
1x Celery stick, diced
2x Carrots, peeled and diced
1x Garlic clove, diced or crushed
1x Rosemary sprig, leaves chopped fine
350ml Lamb stock
5x Anchovy fillets
1x Glass of red wine
Handful of frozen peas
2tbsp Plain flour
1tbsp Tomato puree

For the crumble:
150g Plain flour
75g Butter, cubed
100g Cheddar cheese, grated


Method:

1. Sweat off the onion in a bit of oil in a large frying pan or wok.
2. In the same pan add the mince lamb and brown.
3. Add the carrot, celery and garlic and cook for a couple of minutes.
4. Stir in the flour then the tomato puree and continue stirring until it is stodgy.
5. Pour in the glass of red wine and then the stock.
6. Now add the anchovy fillets and rosemary.
7. Season with salt and pepper and simmer for a few minutes.
8. Add the peas then pour the lot into an oven dish and allow to cool a little while you make the crumble.
9. In a large bowl mix the flour and butter with your fingertips until it resembles breadcrumbs.
10. Mix in the grated cheese then pour the lot on top of the lamb mince.
11. Bake on gas mark 4 for about 30 minutes until golden brown.
12. Serve with some green veg, in our case it was cabbage stir fried with mint.