Pittwater Life July 2024 Issue

Hearty beef stew
Serves 6
2 tbs plain flour
1 tsp smoked paprika
1.5kg piece beef chuck
casserole steak, trimmed, cut
into 5cm pieces
4 tbs olive oil
1 large brown onion, finely
chopped
2 garlic cloves, finely
chopped
200g bacon, rind removed,
chopped
2 tbs tomato paste
1 cup red wine
2/3 cup beef stock
2 carrots, cut into 3cm pieces
2 medium Sebago potatoes,
peeled, cut into 3cm pieces
6 small pickling onions,
peeled (see tip)
2 tbs chopped parsley, to
serve
Mashed potato & green
beans, to serve
1. Combine the flour and
paprika in a large snap lock
bag. Season with salt and
pepper. Add the chuck,
toss to coat.
2. Heat 1 tablespoons oil
in a large, heavy-based
casserole dish over
medium-high heat. Add 1/3
of the steak, cook, stirring
often for 5 minutes or until
browned. Transfer to a
bowl. Repeat twice with oil
and remaining steak.
3. Reduce heat to medium.
Add remaining oil with
the onion, garlic, and
bacon, Cook, stirring until
onion has softened. Add
the tomato paste, cook,
stirring for 1 minute.
4. Return beef and juices
to pan. Add the carrots,
potato, and onions. Pour
in the wine and bring to the
boil. Add the stock. Bring
to a simmer. Reduce heat
to low. Cover and simmer
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for 1½ hours or until steak
and vegetables are tender.
Taste and season. Scatter
over the parsley, serve
mashed potato and beans.
Janelle’s Tip: You can replace
the pickling onions with
small brown onions cut into
wedges.
Loaded meatball
mushroom soup
Serves 4-5
Meatballs
3 tbs olive oil
250g mushrooms, finely
chopped (see tip)
1 carrot, grated
1 zucchini, grated
1 brown onion, grated
400g beef mince
1 egg, lightly beaten
1¼ cups fresh breadcrumbs
Creamy mushroom soup
60g butter
4 green onions, finely
chopped
600g cup mushrooms,
quartered (see tip)
1/3 cup plain flour
4 cups chicken stock
½ cup thickened cream
Chopped parsley and toasted
crusty sourdough, to serve
1. For the meatballs, heat half
the oil in a large non-stick
frying pan over high heat.
Add the mushrooms. Cook,
stirring until all moisture
has evaporated. Add carrot,
zucchini and onion, cook
for 1 minute. Set aside
to cool in the pan for 15
minutes. Transfer to a
bowl, draining any excess
moisture.
2. Add the mince, egg
and breadcrumbs to
the mushroom mixture.
Season. Mix well. Using
a heaped tablespoon
of mixture, shape into
balls. Place onto a tray,
refrigerate for 30 minutes
For more recipes go to janellebloom.com.au
if you have time.
3. For the creamy mushroom
soup, melt the butter in
a large saucepan over
medium-high heat. Add
onions, cook, stirring
3 minutes until soft.
Add mushrooms. Cook,
stirring occasionally,
for 10 minutes or until
mushrooms are tender.
Sprinkle the flour over the
mushrooms.
4. Cook, stirring constantly,
for 2 minutes. Remove
the pan from the heat.
Gradually add the stock,
stirring constantly. Return
saucepan to medium
heat. Bring to the simmer,
stirring occasionally.
Reduce heat to mediumlow.
5. Simmer, uncovered, for 10
minutes or until thickened
slightly (soup can be
blended at this stage if you
like a smoother soup).
6. While the soup is cooking,
preheat oven 180°C fan
forced. Heat the remaining
oil in the frying pan
over medium heat. Cook
meatballs in two batches,
for 3 minutes, shaking
pan often or until golden.
Remove to a roasting pan.
Place into the oven for 10
minutes to cook through.
7. Stir in the cream and
meatballs through the
soup. Heat without boiling,
until warmed through.
Season. Sprinkle with
parsley and serve.
Janelle’s Tips: If you
have a food processor,
place mushrooms into the
processor and pulse until
very finely chopped… also,
try using a combination of
cup, button and Swiss brown
mushrooms.
Triple chocolate self
saucing pudding
Serves 4-6
100g dark chocolate, chopped
60g butter, chopped
2/3 cup full cream milk
1 cup self raising flour
¼ cup brown sugar
¼ cup cocoa powder
100g Toblerone, chopped
Ice cream or cream, to serve
Topping
3/4 cup brown sugar
2 tablespoons cocoa powder
1½ cups boiling water
1. Preheat oven 180°C fan
forced. Place chocolate,
butter and milk in a
heatproof microwave-safe
bowl. Heat uncovered on
High 1-2 minutes, stirring
with a metal spoon until
melted and smooth.
2. Combine flour, brown sugar
and cocoa powder in bowl.
Stir in chocolate mixture
until just combined. Fold
through the Toblerone.
Spoon mixture into a
greased 6-cup capacity
ovenproof dish. Place onto a
baking tray.
3. Topping. Combine brown
sugar and cocoa and
sprinkle over pudding
mixture. Pour the boiling
water over the back of
a metal spoon over the
topping. Place into the oven.
Bake for 30-35 minutes, or
until the top of the pudding
springs back when touched
in the centre.
4. Stand no longer than 5
minutes (any longer the
sauce becomes thicker).
Serve.
Janelle’s Tip: The size of
the dish is important, as it
determines the thickness of the
pudding and sauce. You can
use a 6-cup, 20 x 20cm square
cake pan.
JULY 2024 61
Food Life