Tag Archives: Red wine

Beef Bourguignon…

 

christmas Eve Supper

A lovely one-pot Beef Bourguignon which would make a lovely Christmas Eve supper dish it is also really easy to double up if you are having guests just make sure you lengthen the cooking time.

One of the first dishes that I cooked my husband some 40 odd years ago was Beef Bourguignon…He was a man who ate only meat and two vegetables and did not like garlic???

Well..he ate it! .. I didn’t tell him what was in it apart from Beef and Red Wine…

When he asked after saying ” That was really good” and I said Beef, garlic, red wine etc….

But I don’t like garlic

He now eats this dish at every opportunity and asks me to make it!

Ingredients:

  • 1 kg Beef…I use good braising steak. Cut into cubes.
  • 3/4 rashers smoked bacon cut in 1/4 pieces.
  • 250gm button mushrooms..small as I use whole.
  • 10-15 small onions/shallots used whole.
  • 3/4 pint good beef stock.
  • Half bottle red wine……..I use a Shiraz.
  • 2/3 bay leaves.
  • 4 large cloves garlic chopped not too fine.
  • 2 tbsp flour for the roux. plus extra flour to coat beef.
  • 2 tbsp  Good Olive Oil.

 

Let’s Cook!

Toss the cubed beef in flour seasoned with salt and pepper.

Heat some oil in large pan over med heat seal cubed beef in batches.

Once all beef is sealed set to one side.

In the same pan add a little drop of oil and cook bacon and garlic until bacon cooked nicely just slightly crispy.

Add Beef and stir in 2 tbsp flour.

Then add beef stock and stir until smooth gravy. It’s like making a roux.

Add Bay leaves and Red wine bring to slow boil, reduce heat to a simmer and cook for 2 1/2 hrs until meat is tender. Depending on your cut of meat it may take a little longer.

About 30 minutes before the end of cooking add button onions and 15 mins before add button mushrooms.

Taste and adjust seasoning it may need more pepper. Again it is personal taste.

Beef Bourguignon 2

This can be served with mashed potatoes and vegetables or rice and vegetables.

I hope you enjoy!

If you loved this recipe please pin me!

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
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Thank you once again for reading this post I hope you all have a great weekend xx

 

Fruity Friday’s …The Juniper Berry.

Fruity Friday's Juniper Berries

Welcome to Fruity Fridays today it is the lovely Juniper Berry something I hadn’t used in recipes until I moved to Thailand… Where I discovered that Juniper Berries…..make a beautiful sauce.

The Juniper grows either on a beautiful evergreen tree which can grow as high as 131 ft or Junipers come on small low growing spreading shrubs so depending on where in the world you are you should able to find these luscious little berries although I use them dried and they are very nice.

They are the only spice which comes from a conifer tree and the spice is used in a variety of cuisines and culinary dishes.

The extract is also used to make essential oils.

Also Girls just in case you didn’t know it the primary flavour in Gin… Oh yes, one of those would go down very nicely at the moment…lol

The berries are green when young, and mature to a purple-black colour over about 18 months in most species. The mature, dark berries are usually but not exclusively used in cookery, while your Gin ladies is flavoured with fully grown but immature green berries.

Paired with game meat like Venison, quail or pheasant it makes a great sauce.

Juniper Sauce:

quail-727968_1920

Ingredients:

  • 1 banana shallot peeled and finely chopped.
  • 8 juniper berries very lightly crushed.
  • 2 cloves of garlic finely chopped.
  • 1/2 tsp sugar
  • 200 ml white burgundy or a dry white wine.
  • 4 tbsp white wine vinegar
  • 40 gm butter
  • 25 gm flour
  • 1 tsp fresh thyme leaves.
  • 300 ml venison stock
  • 100 ml double cream
  • Sea salt and freshly ground black pepper to taste.

Let’s Cook!

Put shallot, garlic, sugar, white wine vinegar, juniper berries, white wine and thyme in a pan and bring to the boil.

Lower the heat and simmer for 3-4 minutes this needs to reduce to about 2 tbsp.

In another pan melt the butter and whisk in the flour to make a roux.  Strain your wine reduction through a fine sieve and still whisking…we don’t want a lumpy sauce now do we? Add the wine reduction….keep whisking!

Pick out the juniper berries and add to the sauce. Keep whisking and add the stock slowly now….to the sauce a ladle at a time.  Cook the sauce for 10 mins or until it coats the back of a spoon.

Finally, pour in the cream and bring to a very slow simmer.

Remove from the heat and season.

The sauce can be used immediately or reheated when it is needed.

This is a beautiful sauce over when poured over a  luscious piece of beautifully cooked venison or my favourite quail… if you have guests for dinner or just for that special occasion.

Enjoy!

Juniper berries are used widely in European and Scandinavian cuisine they go especially well with wild birds and game.

My next recipe was given to me by my Swiss friend Marianne and it was a recipe which her mother used to make every single weekend for her father…A family tradition. I have copied Marianne’s recipe exactly as she gave it too me..no changes…

Marianne’s Recipe:

Surre Moche- Swiss-recipe- authentic

The beef marinating in the red wine

Tip: 1dl equals 100ml.

Sauerbraten ( Suure Moche) is popular in many regions of Switzerland, but the taste is always unique because it is marinated in the local wine. Those that do not have their own wine add vinegar to the marinade and bind the sauce with sour cream.
 
1kg (2,2 lbs) beef chuck, eg. shoulder, 1/2 celery root,1 leek, 2 carrots, 1 garlic clove, 1 clove, 6 juniper berries, 4 cardamom seeds, 4 coriander seeds, 12 peppercorns, thyme 1, Liter (1 gt) wine, 2dl (3/4 C) liquid instant gravy, 3 Tbs butter, 1 Tbs flour, salt, pepper, 2 Tbs sour cream, 1 piece dark bread (end piece)
 
Dice half of the vegetables and cut half of the herbs into fine strips. Bring to boil in 7 dl (2 3/4 C)wine. Place the meat in a deep bowl and pour over the hot marinade. Let stand in a cool place for 5 days. Be sure that the meat is always completely covered with wine.
After the 5 days have passed, remove the meat and pour out the marinade. Dab the meat dry with paper towelling. Sauté on all sides in 2 Tbs butter. Add the remaining chopped vegetables, herbs and bread. Let steam briefly, then pour in 3 dl (1 1/4 C) wine and simmer slowly for 2 hours. Add the dissolved instant gravy and reduce slightly. Knead the flour with the rest of the butter and stir into the sauce.
Season with salt and pepper and enhance with sour cream. Simmer over low heat for 15 minutes.
Serve with mashed potatoes.
That’s all for Fruity Fridays I hope you enjoyed the post if so please hit the share buttons…Thank you xxx

Want to see more from me???? I am a crazy English lady with a quirky sense of humour…Still, want to see more from me???

Connect to Carol( Moi)

Blog: https://blondieaka.wordpress.com/

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Have a lovely day xxx

 

Christmas Recipes… Gravy

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Wow, the days are just flying by now…10th December already…. and before we know it there it was GONE!

So many of you loved my Christmas tipples that I was tempted to post some more…But not today… Well, maybe just a touch!

Today I am going to give some recipes for gravy which can be made 2-3 days in advance or frozen.

Firstly this is my easy to make tasty turkey gravy and we need a lovely tasty gravy to go with our Christmas dinner…Don’t we?

sunday roast

Turkey Gravy.

Ingredients:

  • 1kg chicken wings halved with kitchen scissors
  • the turkey neck, if you have it, cut into pieces
  • 3 large carrots, chopped into chunks
  • 2 onions, unpeeled and chopped
  • 3 celery sticks, chopped
  • small handful fresh thyme sprigs
  • 2 tbsp  Coconut oil
  • 2 tsp golden castor sugar
  • 1 tbsp tomato purée
  • 4 tbsp plain flour
  • 4 tbsp balsamic vinegar
  • 1.5 litre fresh vegetable stock

Let’s Cook!

Heat the oven to 220C/390F/gas 7.

Tip the chicken wings into a roomy roasting tin with the turkey neck (if using), carrots, onions, celery and thyme. Scatter over the sugar, toss in the oil and roast for 50 mins until brown and lightly charred.

Put the roasting tin on a low heat, stir in the tomato purée and flour, and cook until sticky. Splash in the balsamic vinegar, pour over 1.5 litres of stock to just cover all the ingredients. Bring to a simmer. then using a potato masher to mash all the ingredients together so as to release the flavour.

Simmer everything for 20 mins until you have a tasty thickened gravy, then strain it through a sieve, pushing down hard on all the mushy veg. Cool and chill for up to 3 days, or freeze for up to 3 months.

Heat the gravy to serve, adding roasting juices from your turkey, if you like.

Serves 8.

Prosecco and Mushroom Gravy

Ingredients:

  • 2 tbsp coconut oil
  • 500 gm chicken wings, chopped into pieces (you can ask your butcher to do this for you)
  • Turkey backbone and neck, hacked into pieces
  • 1 Onion, finely chopped
  • 2 Carrots, cut into small chunks
  • 2 celery sticks, cut into small chunks
  • 2 bay leaves
  • small bunch Fresh Thyme
  • 30 gm dried porcini
  • pinch of golden castor sugar
  • 100 gm plain flour
  • 250 ml Prosecco, plus a splash (optional)
  • 2 litre chicken stock (preferably fresh)
  • A squeeze of lemon

Let’s Cook!

Heat the oil in a large shallow saucepan or flameproof casserole dish. When it’s shimmering, add the wings and the turkey pieces, and spend a good 20 mins browning them well in the oil – sticky bits of meat in the pan will add flavour.

Tip in the vegetables, herbs and porcini, scatter over the sugar and stir everything in. Turn down the heat and brown the vegetables for another 10 mins. Stir in the flour, then pour in the Prosecco and simmer down to a paste.

Stir in the stock and bring to the boil, scraping the bottom of the pan as you stir. Skim any scum off with a ladle and simmer steadily for 30 mins until thickened and reduced by about a third. Season to taste with salt and stir in a squeeze of lemon. Leave to cool slightly, then strain through a sieve into a container and chill. Can be made three days ahead, or frozen for up to three months.

On the day, simply reheat or pour into the turkey roasting tin and reheat with the roasting juices.

If not serving to children, finish with a splash more Prosecco just before serving, if you like.

Lastly, I have a nice red wine vegetarian gravy. if the onions are nicely caramelised then you get a great flavoured gravy…

Red wine vegetarian gravy.

Ingredients:

  • 2 Brown Onions
  • 1 tbsp Balsamic Vinegar
  • 200 ml Red Wine
  • 200 ml Vegetable Stock
  • 1 tbsp  Flour
  • 2 tbsp Water
  • salt and pepper
  • 1 sprig Thyme

Let’s Cook!

Peel the onions and cut them in half. Lay each half with the flat side down and slice so you have semi-circle shaped pieces.

Head 1 tbsp Olive Oil over a medium heat in a frying pan and add the onions. Saute for 5 minutes until the onions begin to soften and become translucent.

Then reduce the heat to low and add the balsamic vinegar. Spread the onions into a flat layer and let cook for one hour, stirring every 15 minutes. Once done, the onions should be a deep golden brown.

Turn the heat back up to medium and add the red wine, let it reduce for 2-3 minutes before adding the vegetable stock and thyme. Let everything simmer for 5 minutes.

Mix the flour with the water to make a paste, then add to the gravy. Stir the gravy constantly until it’s nice and thick and can coat the back of a spoon. Remove the thyme sprig and season with salt and pepper.

Sometimes I use this gravy as it is which still has visible pieces of onion or I push it through a sieve if I want a smoother gravy.

All of these recipes can be made in advance or frozen…Which again eases that Christmas day stress… And I am all for that a nice leisurely lunch enjoyed by all including the cook…

Until tomorrow enjoy your Sunday x

 

 

 

 

 

 

 

Christmas Recipes…Spiced Red Cabbage.

christmas-1695531_1920

Red cabbage..our Christmas dinner would not be the same without it…I have been making this …Well, it seems like forever but it must be at least for the last 35 years so it is a well, tried and tested recipe and one which we absolutely love. The recipe was originally given to me by a very dear friend whom sadly is no longer with us..but every time we have this dish we remember you with much love Pauline…

The recipe has German origins which is where Pauline’s husband came from.

Cooked with Apples, red onion or shallots, some spices, balsamic and a tinsy, winsy drop of Red Wine….mmm..try a glassful…lol..

It is a lovely accompaniment to Roast Dinners and tastes even better when kept a day or two before eating…well if it lasts that long …and it freezes well. It wouldn’t be a Christmas or Thanksgiving Dinner without it…we love it.

Spicy Red Cabbage.

Spicy Red Cabbage

Ingredients:

  • One medium-size Red Cabbage.
  • One medium to large Red Onion Or about 8 shallots…
  • 2/3 cloves of garlic
  • One large Bramley Apple peeled, cored and roughly chopped
  • 2 tbsp Balsamic Vinegar.
  • A half to whole glass red wine.
  • Salt and Pepper to season.
  • 1-2 tsp Cinnamon or mixed spice.
  • Cinnamon Stick ( optional)

Let’s Cook!

Chop cabbage, Onions, garlic and Apple.

Cook Onions and garlic in butter or olive oil until onions are soft.

Add chopped cabbage and apple, half of the balsamic and half of wine.

Season and add spices.

Cook for at least 2 hours( I cook mine for 3 generally) and add more wine and balsamic to taste.If you think it is a bit dry then add a little water.

Tip: If like me Bramley apples are unavailable where you live then it’s trial and error.  I tried green apples and it was ok but this week I used 4 dessert apples and it was the best, the same with seasoning and spices its personal taste so play with it and adjust to your taste which is what I do with all my cooking ….and especially now I live here it has taught me a totally new way of cooking, I was very recipe and measurement driven. Now I just look inside the fridge or freezer and cook with what I have because it is about taste, taste and taste again… or it could be just certain ingredients are unavailable here…….the only time I now measure is when I make pastry or cakes and that does have to be more precise but any other dishes then I play with ingredients and I have much more fun when I am cooking.

This dish can be made at least a week in advance if you are keeping it in the fridge or longer if you are freezing it.

To serve just gently reheat and check the seasoning…

I hope you are enjoying these daily Christmas Recipes please share them with your friends as they may also love them…

Last minute shopping to do then pop over to my other blog Orienthailiving for some different ideas for a present for that special someone…A taste of the Orient… and as an added little bonus if you sign up for the newsletter then I have a Free PDF on how to make your own Thai curry pastes…Especially for you!

 

The only time the world beats a path to your door is when you are in the bathroom!

..and  is that just the truth?  Your mobile goes or someone has something so urgent that they talk  through the door at you…..

Goodbye?  Did you guess right? It was Cherokee!   How many of you got that one?

I have decided that as I am learning Thai I am going to try to speak it all the time where I can , especially at home and then my grandson or daughter in law can correct me. Well that is the plan…

This week it’s Red Cabbage.

Cooked with Apples,red onion or shallots,some spices,balsamic and a tinsy, winsy drop of Red Wine….mmm..try a glassful…lol..

It is a lovely accompaniment  to Roast Dinners and tastes even better when kept a day or two…well if it lasts that long …and it freezes well. It wouldn’t be a Christmas or Thanksgiving Dinner without it…we love it.SAM_6215

Ingredients:

One medium size Red Cabbage.

One medium to large Red Onion Or about 8 shallots..

2/3 cloves of garlic

One large Bramley Apple.

2 tblspns Balsamic Vinegar.

A half to whole glass red wine.

Salt and Pepper to season.

1 tsp Cinnamon or mixed spice.

Chop cabbage, Onions,garlic and Apple.

Cook Onions and garlic in butter or olive oil until onions are soft.

Add chopped cabbage and Apple,Half balsamic and half of wine.

Season and add spices.

Cook for at least 2 hours( I cook mine for 3 generally) and add more wine and balsamic to taste.If you think it is a bit dry then add a little water.

Tip: If like me Bramleys are unavailable where you live then it’s trial and error.  I tried green apples and it was ok but this week I used 4 desert apples and it was the best. the same with seasoning and spices its personal taste so play with it and adjust to your taste which is what I do with all my cooking ….and especially now I live here it has taught me a totally new way of cooking, I was very recipe and measurement led. Now I just look inside the fridge  or freezer and cook with what I have because it is about taste, taste and taste again… or  it could be just certain ingredients are unavailable here…….the only time I now measure is when I make pastry or cake and that does have to be more precise but any other dishes then I play with ingredients and I have much more fun when I am cooking.

Phew ! Thai lesson over and my brain is mush….why?  I am asking myself…at my age…..cos I am stubborn, single-minded and believe  that as I live here that I should at least try to learn the lingo……really Caz…..mmmm yep…ok…….go on then…until next time …oh and I have homework…are you sure?….it will be a doddle…….oh yeh…just saying………. images1EU08Q0GIt’s that mad lady in the pink frock…..

 

Bottle Tops, and more bottle tops together with the cable reel I have recycled will transform into a lovely table for my Sala…….SAM_5501 …and a lovelier place so calm and peaceful to have my early morning cuppa while I wake up and join the living I couldn’t ask for ….. what more can I ask?…… after that it will be a television stand out of a smaller cable reel so lots to do and I will be posting pics …….First things  first, though and It’s time to put up the Christmas decorations……… although as hard as I try  they never look quite as good when it’s sunny…. and that’s when I miss home …….but hey ho…I do hate being cold…can’t have it all….

Coconuts grow in abundance here and I am becoming increasingly aware of the fact that Coconut oil has been shown to have a multitude of health benefits, inside the body and out! I am pondering all this as I sip my ice-cold glass of Coconut juice. When we pick young and fresh the flesh is soft and my young granddaughter loves to scoop it out with a spoon and eats like she would an ice cream. A much better snack than all this processed sweet stuff.

Did you know that Coconut oil unlike unsaturated fat….. which reacts with oxygen during high heat cooking and forms toxic byproducts….goes rancid…. is a far better option when cooking at high heat. It is  more stable and doesn’t  react with oxygen as easily. So everything we have always been taught about Butter and Coconut oils and the like is incorrect and they are proving to actually be better for our health. As I learn more about the healthy benefits of Coconut oil I will happily  share it with you.

 

It’s  Fathers Day today here in Thailand.Long Live The King

Long Live The King.

See you next time  Sampai Jumpa.