Beef Stew (Boeuf Bourguignon)

One of my favourite comfort food for winter is this rich and hearty beef stew.  There is nothing more pleasing than to tuck into this tasty and flavoursome stew to keep you warm during the cold winter. 

The secret to the 'melt-in-your mouth' tender beef is in using the right cut of meat. This is my version of  the French classic Boeuf Bourguignon / Beef Burgundy / Beef Stew ...

Ingredients:

600g chuck steak, cut into chunks
100g bacon, diced
2 medium brown onions, diced
350g portobello mushrooms, quartered
3 medium carrots, cut diagonally
3 cloves garlic, smashed
1 can diced tomato (400g)
3 bay leaves
zest of 1 orange
2 cups red wine (Merlot)
2 cups beef stock
basil leaves
2 tsp cornflour + 2 tbsp water
salt
freshly ground black pepper
oil
about 1 tbsp butter (enough to cook the mushrooms)

• In a large frying pan, sear meat until browned on all sides.  Transfer meat into a heavy based saucepan. 
• In the same frying pan, caramelise onions, carrots and garlic on medium heat for about 5 minutes.  Add in bacon and continue cooking for about 5 minutes or until bacon is brown. Transfer into the pot together with the meat.   Then add in bay leaves and the red wine. Bring to the boil.  Pour in the can of diced tomato.  Cover and turn down the heat.  Let simmer for at least 2 hours or until meat is tender.
• Meanwhile, cook the mushrooms in the butter until soft and add to the stew after one hour of cooking. 
• Stir in cornflour mixture to thicken the stew. 
• Sprinkle chopped basil leaves before serving.

*  Serve with crusty bread or mashed potatoes.

Crispy Stuffed Tofu Puffs

This crispy and delicious dish makes an excellent appetizer or finger food during parties. I came across this recipe in one of the food blogs.  You can use your favourite stuffing like fish paste, minced pork, minced prawns or a mixture of seafood; the list goes on ....  

Ingredients:

300g prawns, shelled, deveined

1 tsp cornstarch

1 egg white, beaten

1 tsp sesame oil

2 tbsp finely chopped chinese parsley or coriander

salt &  pepper to taste

tofu puffs (blanched with boiling water to get rid of the oil) 

• To prepare filling:  minced prawns and combined with all the ingredients.  
• Squeeze the tofu puffs dry and make a slit in each of the puff.  Turn the puff inside out to make a small cavity.  Stuff the puffs with the prawn paste.  
• Deep fry under medium heat until golden brown and crispy. Drain well.
• Serve with chilli  sauce or mayonnaise or your favourite dipping sauce. 

Carrot Cake

Ingredients:

250g carrot (2 medium size) - grated coarsely

1 large Granny Smith apple (about 170g) - grated coarsely

200g caster sugar

3 eggs 

¾  cup oil

150ml milk

260g plain flour 

¾ tsp baking soda

1 tsp baking powder

1 tsp mixed spice

½ cup dessicated coconut

50g toasted brazil nuts (or walnuts) - chopped coarsely

½ tsp salt

1 tsp vanilla extract

1 tbsp lemon juice 

• Whisk eggs and sugar until creamy (takes about 5 mins).
• Whisk in oil  and vanilla extract until blended.  Then add in milk.
• Sieve flour, baking powder, baking soda, salt and mixed spice into the egg mixture and  whisk until well combined.
• Fold in grated carrots and apple together with lemon juice,  nuts and dessicated coconut.
• Pour into a loaf pan or muffin pan and bake until golden brown or cooked.

Icing:

150g cream cheese

60g butter

5 tbsp icing sugar

1 tbsp lemon juice

zest of half a lemon

• Beat cream cheese and butter until smooth.  
• Gradually add in icing sugar and then lemon juice.