Caramelised Onion Vol-au-vents - Entertaining Made Easy

These bite-sized pieces of puff pastry with a

light and tasty filling are back in vogue,

and are just the thing for circulating at Christmas.

So here are my savoury vol-au-vents filled with

caramelised onions, roast beef and horseradish cream.

INGREDIENTS

12 Cocktail Vol-au-vent Cases (available from most supermarkets in the bakery)

200g Eye Fillet

3 Tbsps Horseradish Cream

Sea Salt

Freshly Ground Pepper

1 Cup of Caramelised Onion (either from jar or freshly made from recipe below)

Caramelised Onion - makes about 1 cup

2 Tbsps Olive Oil
3 Large Salad or Brown Onions, thinly sliced
2 Tbsps Brown Sugar
1-2 Tbsps Balsamic Vinegar


METHOD

Caramelised Onion

Heat oil in a large fry pan over low heat. Add the onions and a good pinch of salt and cook very slowly for 15-20 minutes, stirring occasionally to prevent them from catching. Don't be tempted to turn the heat up, as you don't want the onions to burn.

When onions are softened and tinged golden, add sugar and balsamic - this will start the caramelisation process. Cook onion over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised. Allow to cool before using in this recipe, or store in the fridge, in a sterilised jar or plastic container, and use when required.

Vol-au-vents

Preheat the oven for 150 degrees Celsius.

Place vol-au-vent cases on a lined baking tray, and heat through to freshen pastry for 10 to 15 minutes. Remove from oven and allow to sit for 15 minutes before filling.

Meanwhile, heat a fry pan over a high heat.

Season the eye fillet, and cook for 4 minutes each side. Allow to sit for 5 minutes, then wrap in cling wrap, and place in the freezer for 10 minutes. The fillet will be very easy to slice by doing this step.

Place the fillet on a board, and take a sharp knife, and slice the fillet steak into 3mm slices.

To Assemble

3/4 fill the vol-au-vent cases with the caramelised onion.

Take a slice of fillet, and roll it tightly, and place it end up on top of the caramelised onion. Repeat for remaining vol-au-vent cases.

Finish with a small dot of horseradish cream on top.

Serve immediately. Or place in refrigerator until ready to serve.

These can be made up to 4 hours ahead of time.



Beef Stew - Even the kids will love this one!

My obsession with dumplings continues with this recipe.

They just make winter stews for me.

However, they are only optional, crusty bread is just as good!

Everybody loves this meal at our house, including my two girls, who are 3 and 18 months.

INGREDIENTS

1kg Beef (stewing beef ie chuck)

2 Tbsps Olive Oil

1 Tbsp Butter

10 Sage Leaves, torn
1 Brown Onion, diced
1/4 cup Plain Flour

2 Large Potatoes, peeled and cut in 2 cm chunks
2 Large Carrots, peeled and cut in 2cm chunks
3  Garlic Cloves, minced
1 Swede, peeled and cut in 2cm chunks

1 Large Parsnip, peeled and cut in 2cm chunks

2 Squash, trimmed and cut in 2cm chunks

2 Jerusalem Artichokes, peeled and diced (Thanks to Jamie Oliver for this ingredient!)

400ml Beef Stock
500ml Red Wine
3 Tbsps Tomato Paste
1 Tbsp Rosemary, finely chopped
1 Bay Leaf
Finely Grated Rind of 1 Lemon

Freshly Ground Pepper

Sea Salt

This stew can either be served with dumplings, or Crusty Bread.
For Dumplings
1 Cup Self Raising Flour, plus a little extra
2 Cups Suet Mix (available in the baking aisle at supermarket)
1 Tsp Table Salt
2/3 Cup Cold Water

METHOD

Preheat the oven for 160C

Remove all visible fat from beef; cut beef into 2.5 cm cubes.

Put the oil and butter into an appropriately sized casserole dish. Add the onion and sage leaves and fry for 3 or 4 minutes.

Toss the meat in a little seasoned flour, then add it to the pan with all the ingredients, and gently stir together. Bring this mixture to the boil.

Place the lid on the casserole dish, put into the preheated oven and bake for 3 hours, stirring occasionally.

Remove casserole dish from oven, and take out the bay leaf.

Serve at once with crusty bread.

If including dumplings, add the next steps: add an extra 15 minutes to cooking time.

Approximately 15 minutes before you take the stew out of the oven. (2hrs 45mins cooking)

Sift flour and salt into a large mixing bowl, stir in suet ix and combine.

Make a well in the centre, then pour in the water and mix gently by hand; add extra cold water if needed form a firm dough.

Form 2 cm balls from the dough,.

Remove the stew from the oven at 3 hours cooking time, and place it on the stove top on a low heat. 

Drop the prepared dumplings onto the surface of the bubbling stew.

Place the lid back onto the casserole dish and simmer for 10 minutes. Dumplings should be light and fluffy.

Turn off the heat and leave the casserole dish covered for a further 5 minutes.

Serve at once.



Peppered Steak with Mushroom Sauce

Last night's dinner held particular appeal at our house as it combined almost
everything my husband loves into one meal - lovely tender peppery
steak with a fabulous mushroom sauce, mashed potatoes and asparagus.

 Overkill on a weeknight? Not one bit my husband says.

INGREDIENTS
Mushroom Sauce
2 Tbsps Olive Oil
½ Onion, finely chopped
2 Garlic cloves, minced
1 sprig of Thyme, finely chopped (1/4 tsp dried thyme)
5 Large Swiss Brown Mushrooms, 1cm thick slices
½ Cup Red Wine
1 Cup Beef Stock
½ Cup Cream (or sour cream for the calorie conscious)
Seasalt
Freshly Ground Pepper

Peppered Steaks
1 Tbsp Olive Oil
1 Tbsp Freshly Cracked Pepper
Seasalt
30g Butter
4 x Rump Steaks

METHOD
Heat oil in large saucepan over medium heat.

Add onions, garlic, thyme, and mushrooms and cook for 5 minutes until softened.

Add wine and stock and cook for 5-6 minutes over medium high heat until it the liquid has reduced by half.

Remove from the heat and stir through sour cream. Season with salt and pepper.

Meanwhile, heat 30g butter in a fry pan over medium high heat.

Rub both sides of the steaks with olive oil. Then season well with the cracked black pepper and salt.

Heat 30g butter in the fry pan over medium-high heat. Cook steaks for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil.

To Serve
Top rested steaks with mushroom sauce, and sides of creamy mash potato and asparagus with crispy breadcrumbs.
http://beccannonsrecipes.blogspot.com/2011/06/asparagus-with-crispy-breadcrumbs.html
http://beccannonsrecipes.blogspot.com/2011/06/creamy-mash-potato.html

Steak Burger with a little or a lot

INGREDIENTS

1/2 Cup Mayonnaise 
2 Garlic Cloves, finely chopped
4 x 120g Beef Fillet Steaks, trimmed (rump, scotch or eye) 
Olive Oil
Sea Salt & Pepper, freshly ground
4 Rashers of Short-Cut Rindless Bacon
4 Bread Rolls, sliced in half
50g Baby Spinach Leaves
1 Cup Beetroot Relish (see recipe on blog or use store bought)

4 Slices Cheese (optional)
4 Eggs (optional)


METHOD
Take your steaks out of the fridge and let them get up to room temperature (approx 20 minutes).

Combine mayonnaise and garlic in a bowl. Cover and refrigerate.

Preheat a frying pan to extremely hot.

Season both sides of your steaks with salt, pepper and a good drizzle of olive oil. Add the steaks to the pan or barbecue.

Cook for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside to rest.

If including cheese on your burger, include the below step now:
Preheat grill on medium heat. Layer cheese on cut side of bread roll tops. Place under grill for 2 minutes or until cheese is melted.

Now cook the bacon rashers in the same frypan, until crisp. Approximately 2 minutes each side.

If including an egg on your burger, include the below step now:
Place a small non-stick frying pan over a low heat.
Add 1/4 Tsp butter, when the butter has melted, crack the egg into a small bowl or saucer.
Gently slide the egg off the dish into the frying pan and cover with a lid.
Continue cooking approximately 5 minutes until the egg white solidifies from transparency into snow-white cream; the yolk will thicken slightly as it heats.
How quickly the egg cooks is dependent on how low you have the heat.

To Serve:

Spread garlic mayonnaise over bread roll bases. Top with baby spinach, steak, (egg), bacon and beetroot relish, then the bread roll tops.

Serve with oven baked chips and battered onion rings.

Marinated Beef Skewers - Can be served as part of a Great Platter

My husband just loves Greek and Turkish Food.

So I came up with this platter to have at home, beef skewers, warmed turkish bread,

grilled haloumi, pilav rice and tzatziki dip.

I also thank the English Nigella Lawson, for her influence with the beef skewer marinade.

At our house we call this the European Platter!

INGREDIENTS

1 kg Beef Rump or Fillet, cut the beef into 2.5cm cubes.
1 Capsicum, cut into 3cm cubes
1 Red Onion, quartered
2 Tbps Red Wine Vinegar or Balsamic Vinegar
3 Garlic Coves, minced
2 Tbsps Rosemary, chopped (or 1 teaspoon dried rosemary)
60ml Olive Oil
2 Tbsps Worcestershire Sauce
2 Tbsps Port or Sherry
Short Skewers

Alternative: Use lamb instead of beef.
Alternative 2: Substitue garlic with cumin and coriander, turkish or greek spice.

METHOD

Soak skewers in water for 20 minutes or more, then pat dry with absorbent kitchen paper.

Thread 3 or 4 pieces of beef, 2 pieces of onion and 1 piece of capsicum onto a skewer.
The quantities above should make 20 skewers.

Place skewers in a marinating dish. Any oven proof lasagne dish is ideal.

In a large bowl combine, vinegar, garlic, rosemary, olive oil, worcestershire sauce and port. Pour marinade over skewers, and leave overnight, in the fridge. If your time frame does not allow 24 to 36 hours, marinade for at least an hour.

When you are close to cooking, remove the meat skewers from the fridge, and allow them to come down to room temperature. Approx 20 minutes.

Heat a grill on high, place the skewers on the heat, cook for 4 to 5 minutes, turn, cook for another 4 to 5 minutes on the other side.

Serve on a platter with warmed turkish bread, grilled haloumi, turkish pilav and tzatziki.

Corn Beef Fritters

INGREDIENTS

2 Cups of Corned Beef, finely shredded
1 Tbsp of White Onion, grated
Sea Salt
Pepper

Batter
1/2 Cup Plain Flour
1/2 Cup Self Raising Flour
2 Eggs, Beaten
3/4 Cup Buttermilk
Pinch of Salt



METHOD

1. Combine chopped meat, onion salt and pepper then set aside.
2. Sift flours, and salt in a bowl, then make a well in centre of mixture.
3. Place eggs in the well and use a wooden spoon to gradually work in the flour and the milk. Beat well for 1 minute.
4. Let mixture stand for 30 minutes int he fridge before cooking. This produces a lighter batter.
5. Stir meat mixture into the batter.
6. Brush fry pan with a little butter or oil. Place on heat.
7. When hot, use a Tbsp to heap sufficient batter for each fritter. Approx 5cm diameter.
8. Cook until set, and golden brown on the base of the fritter.
9. Turn fritter with a spatula, cook until golden brown on the other side.
10. Turn 1st batch of fritters on to a plate, keep warm.
11. Repeat steps 7 to 10 until you have 8 large fritters.

Serve with Tomato Chutney or Horseradish Cream Sauce and My Simple Greek Salad.

My Simple Greek Salad
Combine finely chopped spanish onion, pitted kalamata olives, chopped capsicum, chopped lebanese cucumber, 50g chopped feta and chopped roma tomatoes in a bowl. Season with salt and pepper.

Now lay out baby spinach on a serving plate, place tossed salad ingredients on top the spinach.
Sprinkle with pepper and drizzle with the 1 Tbsp red wine vinegar and 1 Tbsp Olive Oil to serve.

Note: For an easy snack serve with Salsa and Sour Cream.

Corned Beef on the Stove Top

INGREDIENTS

1 to 1.5kg piece of Silverside
1 Brown Onion, Quartered
10 Black Peppercorns
1/2 Cup Brown Vinegar
1 Tbsp Brown Sugar
2 Bay Leaves
2 Cloves
2.5 Litres of Water, Approximately


METHOD
Rinse silverside under cold water, pat dry with paper towel.

Place silverside, onion, peppercorns, cloves, bay leaves, vinegar and sugar in a large sauce pan or stock pot.

Add enough water to barely cover the silverside. Cover suacepan.

Slowly bring the liquid to the boil and then reduce the heat until the liquid is just simmering.

Simmer covered until the the meat is well done. Allow approx 45 minutes per 500g.

Once cooked, turn off the heat and keep the meat in its liquid until ready to slice.

Slice silverside into 1cm thick pieces; silver with boiled chat potatoes, green beans and horseradish cream sauce.

If serving cold, cool meat in the liquid.

Corned Beef in the Slow Cooker

INGREDIENTS

1 to 1.5kg piece of Silverside
1 Brown Onion, Quartered
10 Black Peppercorns
1/2 Cup Brown Vinegar
1 Tbsp Brown Sugar
2 Bay Leaves
2 Cloves
2.5 Litres of Water, Approximately

METHOD
Rinse silverside under cold water, pat dry with paper towel.
Place silverside, onion, peppercorns, cloves, bay leaves, vinegar and sugar in the slow cooker.
Add enough water to barely cover the silverside.
Cover, and cook on low for 6 to 8 hours.

Remove silverside from cooker, discard liquid.

Slice silverside into 1cm thick pieces; silver with boiled chat potatoes, green beans and horseradish cream sauce.

My Old Fashion Curried Sausages

This an old favourite, Curried Pork Sausages.

We love this as a winter breakfast treat on toast.

However, it can be a fantastic winter family meal,

served with rice or potato mash.

INGREDIENTS

Cooking oil spray

8 Thin Pork Sausages

1 Brown Onion, halved, thinly sliced

2 Garlic cloves, crushed

2 Tbsps Keen's curry powder

2 Tbsps Plain Flour

3/4 Cup Milk

For a Dinner Meal

1/2 Cup of Frozen Peas

Mashed potatoes or cooked rice, to serve

2 Tbsps Coriander, freshly chopped, to garnish

METHOD

1. Spray a large non-stick frying pan with cooking oil. Add sausages. Cook until browned all over. Remove from pan. Cut sausages on an angle into 1 cm thick slices.
2. Add onions to same pan. Cook, stirring, until soft. Add garlic, curry powder and flour. Cook, stirring for 30 seconds. Gradually stir in milk until combined.
3. Return sausages to pan. Bring to boil. Simmer, uncovered, for about 10 minutes, or until sauce is reduced and slightly thickened.
4. Now serve on toast for breakfast.

For Dinner Meal

1. Spray a large non-stick frying pan with cooking oil. Add sausages. Cook until browned all over. Remove from pan. Cut sausages on an angle into 1 cm thick slices.
2. Add onions to same pan. Cook, stirring, until soft. Add garlic, curry powder and flour. Cook, stirring for 30 seconds. Gradually stir in milk until combined.
3. Return sausages to pan. Add peas. Bring to boil. Simmer, uncovered, for about 10 minutes, or until sauce is reduced and slightly thickened.
4. Serve with mashed potatoes or rice. Garnish with fresh herbs.

Note: This meal can be made a day ahead of time, and then reheated for convenience.



Best Ever Bolognese Sauce

There are so many recipes for Bolognese,

but I love this because it uses pork and veal mince.

This recipe makes enough sauce for 6 people.

Double the quantities for a lasagne.

INGREDIENTS

2 Tbsps Olive Oil

1 Onion, finely chopped

2 carrots, finely diced

2 Celery Stalks, finely diced

2 Garlic Cloves, crushed

2 Tbsps Plain Flour

Pinch of Nutmeg

2 Sprigs of Thyme

2 Bay Leaves

Sea Salt

Freshly Ground Pepper

500g Pork Mince

500g Veal Mince

250ml Milk

250ml White Wine

250ml Chicken Stock

800g Tinned Chopped Tomatoes

METHOD

Heat oil in a large heavy based fry pan over a medium heat.

Add onion, celery, carrot, and garlic, saute until softened and fragrant.

Add the pork and veal mince and cook until browned. Stir occasionally, breaking up any lumps with your wooden spoon.

Sprinkle with flour and nutmeg, and season with salt and pepper. Then mix well.

Add the milk and wine. Mix well, increase the heat and boil to evaporate the liquid.

Add the tomatoes, stock, bay leaves and thyme. Mix well.

Reduce the heat to low and simmer for 1-2 hours. Stir occasionally, and add a little more stock or water if the mixture becomes dry.

Taste for seasoning.

Serve with cooked pasta and parmesan cheese.    



Homemade Meat Pie

INGREDIENTS

1 sheet of Shortcrust Pastry
1 sheet of Puff Pastry
1 Egg, lightly beaten
Filling
1 kg Blade or Round Steak, cubed into 2cm pieces
1 Onion, diced
2 Tbsps Cornflour
1 Cup Red Wine
1 Tbsp Worchestershire Sauce
1 Tbsp Hp Sauce
20g Freshly Ground Pepper
2 Tsps Chopped Parsley
2 Cups of Beef Stock
1 Tbsp of Olive Oil


METHOD
Preheat oven to 220C

To make the filling:
In a large saucepan on a high heat, add oil and onion and cook until soft.

Add the meat, and cook until sealed.

Add the red wine, worcestershire, hp sauce, ground pepper, parsley, and beef stock. Bring to the boil and simmer for 1 hour. Stir frequently.

Mix cornflour and 1/4 cup of water until their are no lumps. Add this to the filling mixture, and stir for 5 minutes. The mixture should start to thicken and return to a simmer.

Add salt and pepper as desired.

Pastry :
Take the sheet of shortcrust pastry, cut out a circle to fit inside pie dish.
Without too much stretching, mould the pastry into a butter brushed pie dish.
At this point, you could choose to blind bake the shortcrust pastry for 10 minutes.

Spoon the filling into the shortcrust lined pie tin.

Place the sheet of puff pastry on top. Trim and press the edges of the pastry together.

Glaze with the egg (I also season with ground pepper) and slit the middle of the pie with a knife to allow the steam to escape.

Bake at  220C for 20 minutes, then at 190C for a further 20 minutes, until golden brown.

Serve with mashed potato, peas and your choice of sauce or gravy.