Beef and mushroom casserole WITH more stormy weather forecast for the days ahead this weekend’s recipes are two heart-warming meals to share. The first meal is a creamy cauliflower and walnut risotto. Rich in flavour and wholesome in taste, this risotto can be made vegetarian by swapping out the […]
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Beef and mushroom casserole
WITH more stormy weather forecast for the days ahead this weekend's recipes are two heart-warming meals to share.
The first meal is a creamy cauliflower and walnut risotto. Rich in flavour and wholesome in taste, this risotto can be made vegetarian by swapping out the chicken stock for a vegetable option.
Next up is a beef and mushroom casserole. A full-bodied and succulent meal, the lengthy cooking time allows the braised steak to become tender and juicy.
For more information, or to book an experience at the Waterman Cookery School, visit cookinbelfast.co.uk.
Cauliflower and walnut risotto
(Serves 4)
500g cauliflower, trimmed and roughly chopped
100g butter
1 onion, finely diced
2 cloves garlic, minced
800ml dry white wine
300g Arborio rice
1.5 litres warmed chicken stock (can substitute for vegetable stock)
Sea salt
Black pepper
Sage leaves, picked from stalks to garnish
50g walnuts, chopped to garnish
Method
Start by trimming the cauliflower and roughly chopping.
Place in a food processor and whizz until the texture is similar to fine rice.
Melt the butter in a large, deep pan on medium heat, add in the garlic and onion and cook until soft.
Add in the wine and heat for a couple of minutes.
When cooking off the rice it is best to do this slowly, so start by adding in all the rice with a ladle of the chicken/vegetable stock at a time.
Repeat this process by adding a ladle each time the rice has soaked up the stock.
Once all of the stock is absorbed, add in the cauliflower and cook. This will only take a few minutes.
Season thoroughly to taste with salt and black pepper.
Risotto always works best with a cheese garnish, for this recipe you could add a dollop of mascarpone to add to the taste and texture.
When serving garnish with the picked sage leaves and walnuts
Beef and mushroom casserole
(Serves 2)
400g braising steak, diced
½ tablespoon plain flour
1 tablespoon mushroom paste
350ml beef stock
½ tablespoon balsamic vinegar
75g mixed mushrooms, chopped
4 sprigs of thyme
200g cavolo nero (can be substituted for kale)
Method
Start by pre heating the oven to 190C.
On the hob using medium heat fry off the steak in a heavy bottomed casserole dish (which has a lid), ensuring all sides are thoroughly browned.
Stir in the flour and mushroom paste and cook for around 30 seconds.
Next, gradually add in the stock and balsamic vinegar.
Bring the liquid mixture to the boil.
Once boiled, place the lid on top and put inside the oven. Cook for 2 hours.
Add the mushrooms and thyme, and cook for a further 20 minutes with the lid on top.
In a pot of boiling water cook the cavolo nero and drain once al dente.
Remove the thyme from the casserole pot and place on top of the casserole with the cavolo nero.
