Advent Calendar 9: Goulash

My mum makes phenomenal goulash. When I was growing up, on a sunday evening, we would gather as a family in the lounge to watch some silly tv, chat about our day and eat a simple meal. We were a busy family (my brother plays sports, my mum was a teacher…) so there usually wasn’t time for a traditional roast dinner. We often had delicious jacket potatoes with varied toppings and left overs. However if more time was available, mum would whip up a delicious rich beefy goulash, let it cook for a couple of hours, and serve it with boiled potatoes and sour cream. Yum.

This recipe of hungarian origin is easy to throw together. Like all good beef stews, it’s a  little bit of chopping, and a whole lot of leaving it alone to bubble and brew for a couple of hours. I know I’ve put several beef stews in this advent calendar, but these warming, hearty dishes are perfect for the winter season. They’re great crowd pleasers and show stoppers for impromptu entertaining, perfect meals to fit other tasks like card writing and gift wrapping around, and for a little bit of effort you get a lot a reward. They’re also exactly what I’m eating right now, and they make me think of spending time with family, and therefore christmas.

Goulash

400g stewing beef (I used shin)
2 onions
2 peppers (one green, one red if you have them)
Handful of flour
2tbsp tomato purée
2tbsp paprika
1 tin chopped tomatoes
75ml wine (red or white work)
300ml beef stock
Salt and pepper

Chop up the beef into one inch cubes.

In a large pan, brown the meat. Remove it from the pan and add the chopped vegetables.

Soften the veg for about five minutes or until the onions are sweated. Add the flour, purée, wine, paprika and seasoning and stir through to make a loose paste.

Put the meat back, then add the tomatoes and stock. Give the stew a good stir to combine all the ingredients.

If your pot is ovenproof, pop the lid on and bake in the oven at 180c for 1 1/2-2 hours. Otherwise, you can cook the whole dish on the hob, covered, for the same amount of time, removing the lid for the final 20-30 minutes to allow the sauce to thicken.

Serve will mountains of fluffy mash, sour cream, and sprinkles of paprika.

I’ll add photos of this delicious redder-than-red stew asap. I hope you’ll give it a go!

Natasha x

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Advent Calendar 8: Stoverij

Hasn’t the weather turned super chilly of late? All I want to eat is warming soups and stews and live under a duvet. Alas, I have to, you know, work and such, so this ideal is not feasible 24-7, but eat least when I have the time I can whip up something warming and delicious.

Stoverij is a belgian comfort and/or drunk food that is well loved. It’s traditionally served with chips, which makes it probably the best stew in the world. It’s also full of rich beef, beer and chocolate. Does it get any better?

Stoverij

  • 1 carrot
  • 1 leek
  • 1 small onion
  • 400g stewing beef, cut into inch cubes
  • handful of plain flour
  • knob of butter
  • salt and pepper
  • 1 tbsp dried thyme
  • 1tbsp brown sugar
  • 500ml ale
  • Beef stock cube
  • 25g dark chocolate

Heat some oil in a pan, and brown the beef in 2-4 batches. Try not to over-crowd the pan, or the beef will stew rather than brown off nicely.

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Chop the veg into small pieces and fry off in the butter for approximately five minutes, or until soft.

Sprinkle over the flour, sugar, seasonings and herbs. Deglaze the pan with a glut of the beer and stir the ingredients through.

Crumble in the stock cube, add the rest of the beer and return the meat to the pan. Stir through, then cover and lower the temperature pretty much as low as it will go. Cook for 2 hours until the meat is soft and the sauce thick. If your sauce isn’t thick enough, remove the lid, raise the heat and give it a good blast for 10-30 minutes.

Finish with the chocolate, stirring it into the sauce to melt it down. This will leave you with a rich, cocoa scented stew. Serve with chips if you want to go full Belgian, or mash and vegetables.

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I love this stew- it is pure and indulgent comfort food. It goes great with any veg (particularly my candied carrots) and potatoes, and the silky, rich gravy is addictive. If you haven’t, for any reason, access to beer, you can replace it with stock, cider or wine, though this will affect the flavour/authenticity.

Stay warm, kittens!

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Advent Calendar 6 and 7: Christmas Chutney and Cranberry-Red Onion Marmalade

It doesn’t get much more festive than Cranberries. They’re in season over the festive period, they’re santa-suit red and they taste phenomenal with meats and cheeses- staples in many a Christmas feast. They also have a very high pectin count, meaning they make excellent additions to preserves, helping them to set beautifully.

Cranberry sauce is great and all, but we can do better at SWB this year. Plus, a good chutney or savoury marmalade is a fabulous addition to any cheeseboard or buffet. Here are two of my Christmastime favourites I’m making up for my own Christmas dinner, plus extra for gifts.

Christmas Chutney

This recipe is childsplay to throw together and packs a great flavour punch. It goes great with sharp cheeses or meats in sandwiches, and can be made, start to finish, in under 45 minutes., including any chopping.

  • 400g cranberries
  • 400g cherry tomatoes (you can use regular tomatoes, just chop them up first)
  • 1 medium red onion
  • 1/2tsp ground black pepper
  • 1/2tsp ground ginger
  • 1/2tsp ground allspice
  • Pinch of salt
  • 200g light muscovado sugar
  • 100ml cider vinegar

Chop the onion into rough slices.

Pop the cranberries, onion and tomatoes into a saucepan over a low heat, and heat for 10 minutes, until the berries start to pop.

Add all the remaining ingredients and stir to combine and dissolve the sugar.

Simmer the chutney for 15-25 minutes until the chutney is combined and pulpy.

Pot into sterilised jars, or store in the fridge.

IMG_6848Next up is a delicious red onion marmalade with the festive twist. If you don’t want to use the cranberries, use an extra 400g of onions instead for a true red onion marmalade.

Cranberry and Red Onion Marmalade

  • 500g red onions
  • Juice of an orange
  • pinch of salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground gunger
  • 1/2 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1/4 tsp ground coriander
  • 200g dark muscovado sugar
  • 150ml ruby port
  • 100ml cider vinegar
  • 400g cranberries

In a glug of oil, fry the onions off until translucent.

Add the orange juice, port, vinegar, sugar and all the spices. Stir through to combine and dissolve the sugar.

Simmer the mixture gently for 35-40 minutes. The mixture should be nice and syrupy by this point.

Chuck in the cranberries and turn up the heat a little. Cook for a further 15-20 minutes, until all the berries have popped and the mixture is nice and thick.

Pot into sterilised jars and store in the fridge.

 

Enjoy!

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Advent Calendar 3: Quincemeat

I have wanted to make this recipe for literally years, but it has been too difficult to find the ingredients. However, with quince making a resurgence, and whole bushel of them showing up in my local wholefood shop, I decided it was about time to scratch this recipe off my to do list.

I love mince pies, and mincemeat in general. They celebrate the best
of the season; sweet fruits, heady spices and plenty of warming booze. This ‘Quincemeat’ has all of that in spades.

Quincemeat

  • Approx. 1kg quince (3-4 fruits is a good guide for this. I used just over 3 for this recipe.)
    2 tbsp butter
    250g sultanas
    250g raisins
    250g dried apricots
    250g soft light brown sugar (muscovado is a good call but any soft brown sugar will do)
    100g candied peel
    1tsp ground cloves
    1tsp ground ginger or cardamom
    1tsp cinnamon
    1/2 tsp ground nutmeg
    100ml calvados or brandy

Preheat the oven to 150c.

Peel, core and chop your quince into chunks. Quince have a much firmer flesh and woodier core than their cousins apples and pears, so take your time and use a sharp knife. Place the fruit on an oven tray or dish

IMG_6781.JPGMelt the butter and drizzle it over the quince. Bake for 30-40 minutes, until the quince is soft.

Pour the hot quince and any juices into a mixing bowl. Rouglychop the sultanas and raisins and cut down the apricots into sultana-sized pieces. Add the fruit to the quince and mix together. Allow the mixture to cool completely.

Measure out your spices, sugar peel and booze. Add in the dry ingredients and peel and mix through, before adding the brandy and doing the same.

Pot up into jars or store covered in the fridge.

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This recipe isn’t particularly difficult. Like most mincemeats it just takes time and has a lot of ingredients. The most difficult parts are the chopping of the quince, and then the chopping of the sticky dried fruit. Beyond that it is just a case of weighing, mixing and and waiting.

This sweet and aromatic mincemeat makes a nice change from the dark and sticky traditional mincemeat. Pair it with lightly spic pastry or vanilla infused creams and ice creams for out of this world desserts this Christmas. Also, this method, with perhaps a reduced cook time, would work exceedingly well with similar fruits like apples and pears if quince are not availiable.

Enjoy!

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Advent Calendar 2: Beef and Apple Slowcooker Stew

This recipe is a simple winter warmer that anyone who is old enough to operate a frying pan and use a kitchen knife can make. And if you fall into the younger brackets of that age group, I think you should make it. Here’s why.

Christmas is the time of year that children have oodles of time on their hands, and weary students trundle home for a break from their studies. It’s the time of year that parents break the bank to spoil their loved ones, and also pick back up the full time care of their children, no questions asked. To have one of their own offer to take over the cooking, even for just one meal, would be a huge help to them and greatly appreciated.

All you will need to make this delicious and hearty stew (beyond the ingredients) is a frying pan, a knife and a slow cooker, or an ovenproof lidded saucepan. The measurements below are for a slow cooked meal. If you don’t have access to a slow cooker, reduce the cooking time to two hours, and add at least an extra litre of water.

Beef and Apple Stew

  • 400g stewing beef (shin is excellent in this dish, but any tougher cut will work fine)
  • 1 onion
  • 3 large carrots
  • 1 eating apple
  • ½ tbsp mixed herbs or a bouquet garni
  • 2 stock cubes (beef or vegetable)
  • 500ml cider
  • 1tbsp cornflour

If your beef isn’t already in bitesize chunks, cut it up. Then, brown it in a frying pan, taking care not to overcrowd the pan. You want nice caramel colouration on all sides of the pieces. Once browned, pop the cooked beef into the pot of your slow cooker.

 

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Core the apple, and chop it and the other veg into bite size pieces. Add them to the pot and mix them into the beef pieces.

Sprinkle over the herbs, crumble in the stock cubes and add plenty of salt and pepper.

Pour over the cider and mix the ingredients together. This may seem like a rather small amount of liquid, but so long as the liquid is about half as deep as the whole mixture, you should be fine.

Pop the lid on the slow cooker and turn it on to ‘high’. Cook for 3 hours.

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Mix the cornflour with a drizzle of water until a paste is formed. Add this to your stew and mix through thoroughly. Recover the pot and cook for a further two hours. (It bears mentioning that this would be very early to add a thickener like cornflour in most recipes, but in slowcooking so little moisture is lost that its fine to add the flour now. It won’t thicken the sauce too much- it’ll just help it become more gravy-like.)

Serve with mashed potatoes, braised leeks and any other veg you fancy.

This recipe is pretty flexible- it would work very well with pork or rose veal, and you can replace the cider with beer or water if you like. You can also feel free to add other vegetables, or reduce the beef and up the veg content.

The final product, after barely half an hour of actual labour, is aromatic and flavoursome. The cider gives tart fruitiness, while the beef makes it intensely savoury and satisfying. The apple will likely melt away to thicken the gravy, leave the inoffensive peel to blend in with the other veg. If you want to be pedantic and peel your apples, then do, but it really isnt necesscary.

So there you have it- an incredibly easy and tasty meal to warm your cockles this winter.

Enjoy!

Advent Calendar 1: Sbiten

To get the ball rolling on this recipe advent calendar, here’s a Russian winter warmer that’s great if you want something fruity this festive season.

Sbiten used to be the eastern european go-to warm drink. The recipe was first documented in the twelfth century, and wasn’t replaced by the now more popular tea and coffee until the 1800s.

Full of festive spices and sweet blackberry flavours, this inky drink is going to becomes a season favourite of yours, for sure.

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Sbiten

  • 115g blackberry jam or bramble jelly
  •  honey
  • 1tsp cloves
  • 1 cinnamon stick
  • 1 sprig of fresh mint, or a pinch of dried
  • 1/2tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 625ml water

This recipe couldn’t be simpler. Put all your ingredients in a saucepan and bring it up to the boil, stirring to combine and to melt the jam.

Once boiling, reduce the heat and allow to simmer for 10-15 minutes.

Strain, and serve piping hot.

 

If you have leftover Sbiten, you can store it in the fridge for a day or two and reheat as needed. Realistically though, this sweet and spicy drink is going to vanish faster than you can say ‘Za zdorovje’!

Enjoy!