Sea n ’ s simple suppe rs
By George, it’s delicious! Olive Branch head chef Sean Hope shares a beautifully easy yet tasty traditional dish…
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or this new series of easy supper recipes I’m going to be focusing on honest, simple cooking that incorporates flavours that work well together. These simple suppers won’t require complicated techniques or unusual ingredients, but will create delicious meals full of tradition and flavour. With St George’s Day coming on April 23, I thought I’d come up with something beefy. After all, a cheese soufflé just doesn’t cut the mustard when celebrating Britain’s most famous dragon-slayer. Enjoy.
Beef casserole, roast potatoes, glazed carrots Beef casserole - Serves 4 • 800g of stewing steak or diced beef skirt • 250g onion, roughly chopped • 2 cloves garlic, peeled and roughly chopped • 200g chestnut mushrooms, roughly chopped • Sprig thyme • 1 bay leaf • 2 tbsp plain flour • 1 tbsp tomato paste • 200ml sherry vinegar • Large glass port • Large glass red wine • 1 tbsp redcurrant jelly • 300ml good-quality beef stock • Fresh tarragon • Worcester sauce 1. Heat a large frying pan containing a drizzle of rapeseed oil. 2. Brown off the diced beef in small amounts (this will prevent the pan from losing heat and boiling the meat). 3. Remove the sealed beef from the pan and place in a suitable bowl. 4. Dust the beef with the flour and mix well with the tomato paste, season with salt and pepper and place to one side. 5. In a large saucepan, fry off the onions, garlic and mushrooms to golden brown. 6. Deglaze the pan with the vinegar and reduce. 7. Add the redcurrant jelly and alcohol, then bring to the boil for five minutes. 8. Add the thyme, bay leaf, diced beef mix and stock. 9. Bring to the boil, then reduce to a simmer and gently cook the casserole for approximately 3-4 hours until the meat is nice and tender. 10. Adjust the seasoning if required, then finish with a splash of Worcester sauce and a tablespoon of fresh chopped tarragon. 11. Serve with roast potatoes, glazed carrots and some fresh watercress leaves. Roast potatoes - Serves 4 • 800g peeled chopped Maris piper potatoes • 200g beef dripping or goose fat • Rosemary and sage 1. Place potatoes into a saucepan, cover with water and bring to the boil. 2. When soft, strain, cool, then ruffle with a fork. 3. Heat up a roasting tray, add the fat, then add the potatoes.
4. Roast in a hot oven at Gas Mark 6 (200C) with sprigs of rosemary and sage for 40-50 minutes until crispy, turning them at the halfway point. 5. Season with smoked Maldon salt flakes and serve. Glazed carrots - Serves 4 • 450g trimmed chantanay carrots • Pinch salt, pepper and caster sugar • Juice of half an orange and a little strip of zest • Knob of butter 1. Place all the ingredients into a suitable saucepan and barely cover with water. 2. Bring to a rapid boil. 3. Cook until there is one third of the stock remaining, adjust seasoning, strain and serve
Coming up at our pubs Tapas on the terrace The daffodils are now in full bloom, so I hope I don’t sound delusional when I say that it won’t be long until The Olive Branch pergola is alive with fresh new colours and the patio is buzzing with conversation punctuated by the clink of wine glasses. From April 2 we’ll be helping to make that scene a reality by serving Tapas on the Terrace at The Olive Branch for £18.50 per person. We’re also holding special dinners at both The Olive Branch and Red Lion Inn (Stathern) to celebrate St George’s Day on Tuesday, April 23. As you’d expect, the menus are beefy and satisfyingly English! Book Tapas on the Terrace and St George’s Day on 01780 410355. (The Olive Branch) or 01949 860868 (Red Lion Inn).
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STAMFORD LIVING april 2013
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