Not for the faint hearted kinda' stew

Garlic Beer Beef Stew

Christmas and New Year has come and gone, time to slow down and relax. You might be feeling a little under the weather and have those ‘January Blues’. This garlic beer beef stew is just what you need as it is; robust and heart-warming.

Ingredients-serves 2 greedy food lovers:

Olive oil

Knob of butter

450g stewing steak- diced

Flour to coat the beef

1 onion- sliced

1 tbsp. of tomato puree

1 tsp of garlic paste

Handful of fresh thyme

1 bottle (500ml) of garlic beer

500ml of beef stock (add more water when and if needed)

2 celery sticks- roughly cut into chunks

2 carrots- cut diagonally into chunks

1 turnip- diced into chunks

Large sweet potato per person- cooked as a jacket potato

Salt & pepper to season

Method:

• Dust the beef in flour, salt & pepper 
• In a large pan heat the oil & butter with the thyme to release the flavour
• Add the onion, garlic and tomato puree with the beef- cook until brown
• Turn up the heat and add the garlic beer, bring to the boil and then simmer for an hour until reduced by approximately half
• Add the 500ml of beef stock and cook for a further 2 hours, checking, stirring and adding a splash of water if needed
• Now add the vegetables (you can change or add different vegetables) and cook for a further hour, adjust seasoning to taste
• The meat should fall apart, the vegetables tender and the gravy should coat the back of a spoon
• Enjoy with a succulent and sweet jacket potato.

The garlic beer and puree is produced by ‘The Garlic Farm’ on the Isle of Wight. A family run business offering an interesting and diverse range of garlic products. Check out their website for more information- http://www.thegarlicfarm.co.uk/

BBC Winter Good Food Show 2014

Tantalizing the senses

What an exciting and overwhelming experience it was to attend this years winter GFS for the first time but, especially being part of the BBC Good Food Blogging Community (bloggers badge to be attached soon).

The Hairy Bikers Kick Start the Show

Meeting the Hairy Bikers was the highlight of my day!

The Good Food Show is a great illustration of how food brings people together. Walking around the exhibition all of your senses are enhanced by the huge selection of diverse foods that are on offer. With your eyes and nose drawing you in. Then finding yourself at a food stand your taste buds are tantalized by the delicious samples that are on offer. With an array of different cuisines and flavours to pick from it is hard to know where to start. Tip: plan where you want to go and what you want to see in advance.

I just want to say a thank to two suppliers for my goodies...

http://www.geniusglutenfree.com/en_GB

Genius is a gluten free supplier of bread, cakes and pastries that don't comprise on taste. Great for anyone on a gluten free diet or if you just want to cut down on gluten. Products can be found in your local supermarkets.

http://www.thegarlicfarm.co.uk/

The Garlic Farm is located on the Isle of White, they provide a wide range of different garlic products. From raw smoked/unsmoked garlic bulbs, chutneys, garlic beer and garlic flavoured pork scratchings- that are truly addictive!

If you didn't get chance to attend this years Winter show fear not as the Summer show will be taking place from June the 11th to the 14th 2015. Hope to see you there!

Just Juice It

Detox O'clock

“Juicing”, I had heard about it and so may have you but I didn't really know much about the concept. What is it all really about? Juicing is basically extracting all the juice/liquid out of fruits and vegetables. Numerous flavour combinations can be played around with. Juice bars are popping up around the world and becoming some sort of trend.

It is a great way to get in those fruit & veggies that we’re recommended to eat daily. Fruit and vegetables provide phytochemicals, vitamins and minerals acting as antioxidants. These antioxidants will lower risks of diseases such as the common cold. So if you’re feeling under the weather maybe a juice will boost your immune system and perk you up (but I am no doctor).

However, there can be/are risks to being on a juice diet. Our body also needs a daily intake of protein (dairy/meat products) and it needs the energy provided by carbohydrates. There is also no scientific evidence claiming that a juice diet will cure you from illness. So how can a juicing diet be claimed as a miracle?

After watching a documentary called “Fat Sick and Nearly Dead” I became even more curious about the benefits and risks of this diet. It got me asking myself questions…

If I juiced would I feel more awake? Happier? Healthier? Less moody? Alert?

After asking myself these questions I thought maybe I should attempt to answer them. So my boyfriend (as he is also curious/taking part) recently purchased a juicer. As my BMI (body mass index) is just above underweight I thought I would only juice for breakfast.

Today is day one of the experiment… how long will I want or be able to just drink juice for breakfast? And will the answers to my questions be positive?

If you are considering going on a full juice diet I highly advise you to consult your doctor first. Juicing can be dangerous and you may put your health at risk by doing so.

Beetroot Risotto

With feta & coriander

Continuing on the theme of beetroot from my previous post. Here is a fusion of flavours/cultures creating a vibrant show off risotto. 

Serves: 4

Preparation time: 15 minutes

Cooking time: 30 minutes

Ingredients: 

Chicken or vegetable stock 1.2L

80g butter

1 red onion, finely chopped

240g Arborio rice

1 large beetroot cooked, peeled and grated

Pack of feta (the real deal) crumbled

Bunch of fresh coriander, roughly chopped

Salt & pepper to taste

Method:

1.       Weigh out and prepare all ingredients as stated above

2.       In a large frying pan melt the butter and sweat down the onions until glossy (a medium heat will do)

3.       Add the Arborio rice and fry until it becomes translucent (max. 1min)

4.       Take a ladle of stock and add it to the rice

5.       Continue to cook and stir until the liquid is completely absorbed (approx. 3mins). Repeat this procedure several times until the rice is plump and almost tender. The rice should not be soft but neither should it have a chalky feel in the mouth

6.       Remove the risotto off the heat and add in the beetroot and half of the feta, season and cover with a lid (leaving to rest for 3 minutes)

7.       Finish the risotto with the remaining feta and fresh coriander. Serve immediately. 

There's no "beating" around the bush with this vegetable

I'm rooting for beetroot

I am a lover of the root vegetable that is known for its distinctive deep purple allure and its earthy aroma. Beetroot evolved from a plant found along European coast lines- wild seabeet. It was originally sourced to be used for medicinal purposes as the Greeks and Romans discovered that beetroot had healing powers. It is known to improve; memory, blood pressure, energy, stamina, wounds and skin diseases.

 Here are some nutritional facts:

• The leaves on beetroot are rich in calcium, iron, vitamins A & C- so don’t waste them! (Similar to spinach).
• They are an excellent source of folic acid, fibre, manganese and potassium…

A 100g serving of raw beets provides:
43 calories	2g protein	0g fat	10 carbohydrate	3g fibre

So really beetroot should take an honorable place within our diets and be known as a “super-root”.

Seasonality:

Luckily for us its still the season to consume beetroots (June-October) and they can be found in the fruit & veg isle. Yes, they are now available all year round but they’re sweetest during their designated season. Other varieties can be found like white, pink, candy stripe and golden yellow- perfect for creating pretty dishes. Alternatively, why not have a go at growing your own? Home grown vegetables are even more rewarding and satisfying.

Recipes/preservation methods:

• Pickled- classic way to preserve these beauties
• Salad- works great with red onion, feta, mint, lemon juice & olive oil (warm or cold)
• Roasted- add honey & thyme to bring out that natural sweetness
• Juiced- great way to detox
• Baked- can become a secret ingredient in an indulgent chocolate cake
• On the side- perfect accompaniment to fish
• Star of the dish- a beetroot risotto worthy of any dinner party (recipe in the making…)

This humble root vegetable has definitely been underrated (to say the least). Whether you blend, roast or bake it- beetroot is low in fat, high in vitamins & minerals and rammed full of antioxidants! 

So give it a go, it deserves a second chance.

 

From fast food to gourmet

The Ultimate Burger

We all get that craving for a mouth-watering absolutely succulent burger. Luckily for our generation burgers are a trend. They have progressed from a greasy fast food meal that consists of a patty, a bun, “plastic” cheese, a topping(s) and a condiment(s).

The burger has become an “it” food, with burger joints succeeding world-wide and burgers finding themselves on most restaurant menus.

However, the consumer demands more, searching for new unique flavour creations and combinations. We want a better burger, an upscale burger that can be called gourmet.

 Burgers are moving from an American classic to a contemporary dish.

The upscale burger; warrant higher prices but guarantee premium quality ingredients. Consisting of items such as blue cheese, local sustainable sourced beef and house-made ingredients (bread, relish…).

The let’s get indulgent burger; the quest to conquer. Pile it up high, stack it up, layer it up with hand cut chips or onion rings. Meat lovers? Add bacon or chorizo. More meat the better. Or spice things up with some saucy options.

The ‘better for you’ burger; even though burgers are known as comfort food they can still appeal to those who are health conscious. Swap beef for turkey- less fat/calories. Try out fresh ingredients such as avocado, feta, mint and/or fat free yoghurt.  

The veggie burger; catering for everyone’s diets. Composed of a variety of vegetables, pulses, nuts and/or seeds.

The top burger flavours from 2013; barbecue, jalapeno pepper, chipotle pepper, honey, roasted garlic, zesty, smoky and tangy.

It is safe to say that there’s a burger to suit everyone and any situation. Whether it’s a burger for on the go, a social burger, a home-made burger for the family or even a new dining experience. Flavours and options are endless. So let your imagination flow and tantalize your taste buds.

What makes the ultimate burger for you and where do you get your fix?

"A Healthful Food"

Granola- "highest degree of nutrient qualities"

So back to the theme of healthy living… I wanted to eat more than just hot or cold porridge oats for breakfast. So I thought I’d have a go at making homemade granola.

First of all a brief history and a few facts about the breakfast cereal known as Granola. Originally known as “Granula”, invented during the 1800’s in America (some actual good nutritious food) by a Dr. Connor Lacey. Granula was primarily made out of “Graham flour”. Granola as we know it today was developed in the 70’s by a German man named Willie Pelzer. He went on to build a family run company known as “Sunny Crunch Food Ltd”. Other cereal companies such as Kellogg and Quaker went on to create their own variations.

This worldwide known cereal was part of the hippie movement with the addition of fruit and nut. But most of all it has become a health food (breakfast or snack) that can be enjoyed with milk, yoghurt, honey and/or fresh fruit.

General Granola Recipe- Makes approx. 14 servings:

Ingredients:

1tbsp of vegetable oil

100ml of honey

50ml of maple syrup

500g oats

300g of mixed nuts/seeds of your choice (walnuts, hazelnuts, almonds, sunflower seeds…)

500g of mixed dried fruits of your choice (raisins, cranberries, figs, prunes, apricots, cherries…)

50g of dried coconut shavings (or desiccated coconut)

Method:
1. Heat oven to 160C/ 140C fan

2. Place the oats, nuts and seeds in a large bowl

3. In another bowl place all of your dried chopped fruit and coconut

4. Place the liquid ingredients in a saucepan, heat gently till combined

5. Combine the liquid ingredients with the oats, mixing it all together

6. Spread the oaty mixture onto a baking tray, bake for 15 minutes, and remove from the oven and leave to cool

7. Break the oats up into clusters and combine with the dried fruit/coconut

8. Place the granola into an airtight container, it should keep for about 3 weeks.

Serving suggestion: Greek yoghurt and frozen raspberries...

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