We're going to the theatre tonight to see 'Men Should Weep' so it's an early dinner for us which I've just finished preparing. Just thought I'd share it with you as it's all rather scrummy
Braised Beef With Red Wine and Cranberry
Ingredients (for 4)
1kg braising steaks
300ml red wine
3 rounded tbsp cranberry sauce
1.Cut the meat into large slices, about 8cm square. Tip 2 tbsp flour with some salt and pepper into a large food bag, add the beef and shake to coat the pieces. Thinly slice the onions.
2.Heat 2 tbsp olive oil in a large heavy-based pan. Add the beef and fry on all sides until evenly browned. You may need to do this in two batches. Remove to a plate.
3.Heat 1tbsp oil in the pan if you need it, then add the onions and fry quickly for 5 minutes until tinged brown. Return the beef to the pan and add the wine and stock. Bring to the boil, stirring to scrape up the juices. Sprinkle with salt and pepper.
4.Reduce the heat, cover tightly with a lid and cook at a gentle simmer for 11⁄2 hours until the beef is tender. Stir in the cranberry sauce, taste and add more seasoning if necessary. Simmer for a further 5 minutes and serve with mash, and a scattering of flatleaf parsley.
Serve with horseradish mash.
To follow I've made:
Moreish Mocha Profiteroles
Ingredients (serves 6)
100g plain flour
85g unsalted butter
3 eggs , beaten
FOR THE FILLING
4 tbsp Bird's custard powder
6 tbsp golden caster sugar
2 tbsp coffee essence (dissolve 2 tbsp instant coffee granules in 2 tbsp hot water - we used Nescafé Partners' Blend)
284ml double cream
100g icing sugar
FOR THE SAUCE
100g dark chocolate , in pieces
1-2 tbsp coffee liqueur such as Kahlúa
1.Sift the flour into a bowl and stir in a pinch of salt. Put butter and 200ml cold water into a pan, bring to a rolling boil, then take off the heat. Tip in the flour and salt and stir to form a smooth paste. Now beat the mixture until it starts to come away from the sides of the pan, then tip onto a plate and leave to cool.
2.Heat oven to 200C/fan 180C/gas 6. Return paste to the pan, then gradually beat in the eggs, mixing well. Spoon walnut-sized balls onto a baking sheet, then bake for 20-25 mins until golden. Remove from oven, poke the underneath with a teaspoon, turn upside-down, then bake for 5 mins to dry out. Cool on a wire rack before filling.
3.For the filling, mix the custard powder and sugar with a splash of milk until you have a smooth paste. Heat the remaining milk, then stir into the paste. Pour the mixture into a pan and bring to the boil, stirring. Cook for 5 mins until you have a thick custard. Stir in coffee, then leave to cool. Softly whip the cream, sift in the icing sugar and mix, then fold into the custard. Pipe the cream into each choux bun.
4.For the sauce, melt chocolate and butter with the coffee in a bowl in the microwave on Medium for 1-2 mins. Pour in the liqueur, mix well, then pour over the filled buns.
It really is worth the effort, despite the mountain of dishes, just need to eat it now with a nice glass of red.