i Lead Recipes

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, peppers and tomatoes etc.), meat, poultry, sausages and seafood. While water can be used as the stew-cooking liquid, wine, stock, and beer are also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), to allow flavors to combine. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.

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Lentils are the seeds of the Lentil plant, also known as Daal or Pulse. The use of this plant for culinary purposes originated in the Near East and is known to have been used since Neollithic times. Lentils have the third highest protein content of any known plant after Soya beans and Hemp. They are an important part of the diet in many parts of the world, but especially in India and neighbouring Nepal. Lentils are commonly used in soups and spicy side dishes. They are also cooked together with rice in the Near East. Avoid cooking lentils in a pressure cooker as they can obstruct the pressure relief valve.

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Soup should be eaten by tipping the bowl away from oneself and scooping the soup up with a soupspoon. Never slurp the soup from the spoon, but rather tip the spoon gently into the mouth or put the whole spoon-full in the mouth.

Rolls should not be cut and the whole slice buttered in one swoop. Rather break off a piece and only butter that piece before eating it. Eating the role as a whole is considered impolite.

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OXTAIL STEW

Ox tail is a very fatty meat and it is better to prepare the stew in advance and allow it to stand overnight. This gives time for the fat to harden and be removed before the stew is reheated and served. The flavour also has time to develop.

1kg ox tail

1 onion, chopped

2 cloves garlic, crushed

2 celery sticks, chopped

2 carrots, peeled and sliced

1 sprig rosemary

2 sprigs thyme

2 bay leaves

butter for frying

flour

salt and pepper

cornflour to thicken sauce

Wash and dry the meat. Mix the flour, salt and pepper and roll the meat in it. Heat the butter in a big saucepan and brown the onions and celery in it. Add the garlic after 2 minutes. Remove the onion mix from the pan and brown the meat. Add the onions mix and enough water to cover the meat. Add the thyme, rosemary and bay leaves. Cover and let it simmer slowly for 4 to 5 hours until the meat is tender. Add the carrots one hour before the the meat is ready.

Allow the stew to cool overnight. Remove the fat and thicken the sauce before serving it with rice.

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A steaming pot of hot soup served with soft, warm bread and butter takes the chill out of any cold winter’s evening and makes guests feel pampered. It can be served as a starter or with other soups for the main course.

25ml olive oil

1 medium onion, thinly sliced

250g rindless bacon

5ml garlec, crushed

550g potatoes peeled and sliced

700ml chicken or vegetable stock

230ml milk

a pinch of grated nutmeg

120ml pouring cream

chopped chives or spring onions to serve

Heat olive iol in a saucepan and add onion, bacon, garlic and pototoes. Cook gently for 10 minutes, stirring without browning.

Add the stock and season to taste. Bring to the boil, reduve the heat, cover and simmer gently for 25 minutes ot until the vegetables are soft.

Mash the mixture until almost smooth. Stir in th milk and nutmeg. Bring to the boil ans simmer gently for 5 minutes. Stir in the pouring cream and heat through.

Serve hot with chopped chives and a pinch of pepper on top

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