BEEF OLIVES

 

BEEF OLIVES

• 2 tbsp butter
  
• 2 tbsp oil
  
• 4 small onions, cut into quarters
  
• Freshly grated nutmeg
  
• Leaves pulled from a few springs of thyme
  
• Sea salt flakes and freshly ground black pepper
  
• 8 thin slices of topside (ask your butcher for this)
  
• 16 slices streaky bacon
  
• 2-4 tbsp sunflower oil toothpicks
  
• 750ml-1 litre beef stock (preferably homemade)
  
• 2 bay leaves
  

  
   

1. Heat butter and oil in a medium pan. Sauté onions until softened. Season and stir through a little nutmeg and some thyme leaves
   
2. In a frying pan, gently fry the bacon until semi-crispy. Place two bacon rashers down the centre of each slice of topside
   
3. Spoon some softened onion onto the side nearest to you. Roll up the topside, folding in the sides, then secure with a toothpick
   
4. Heat the oil in a large pot over medium-high heat and brown the beef olives on each side
   
5. Remove the meat from the pot and, if necessary, wipe excess oil
   
6. Add stock and bay leaves to the pot. Bring to the boil. Add beef olives. Turn down to a simmer
   
7. Cover and simmer very gently, turning occasionally for about 1 ½ hours and topping up with water if necessary. Remove the beef olives and boil the stock vigorously to reduce and thicken.
   
8. Serve with the sauce over mash and veggies on the side
   

   
    

   To serve
   

• Mashed potatoes, green beans, carrots and gem squash
  

TIP

• TIP
  
  • Brunch Time
    

    Having friends over for a relaxed brunch rather than a sit-down dinner will save a bundle.
    

    Try to include celebratory colours, like red or gold, in your table decorations and food.
    

    Ideas for breakfast's great looking nibbles: play with your red theme by filling wraps with boiled egg and fried onions, or serve crepes with bright red raspberries and a sweet sauce.
    

    Cupcakes decorated in brightly coloured icing work wonders to liven up your table, plus guests can indulge in them with coffee afterwards.
    

  • Tips and Tricks
    

    Cut red wrapping paper into squares to use as place mats or coasters. For a centrepiece, put loads of red petals in a vase-it'll tie in better with the atmosphere of your relaxed brunch than a stiff floral arrangement.
    

    Half-fill champagne flutes with red edibles such as strawberries or cherries, then top up with bubbly for a festive take on the usual sparkling wine and orange juice brunch combo.
    

    
     

    
     

  
   

POT BREAD

 

POT BREAD

• 500g white bread flour
  
• 7,5ml salt
  
• 1 tsb sugar
  
• 20g instant yeast
  
• 35g butter
  
• 1 ½ cups lukewarm water
  
• 1 egg, beaten
  

  
   

1. Mix together flour, salt, sugar and yeast in a large bowl
   
2. Cut butter into small pieces and add to the flour mixture
   
3. Rub the butter into the flour mixture with fingertips to resemble breadcrumbs
   
4. Make a well in the centre, add the water and mix to form a soft dough
   
5. Turn dough out onto floured surface and knead well for about 10 minutes
   
6. Leave dough on floured surface and cover with oiled cling wrap
   
7. Knead dough down and shape into a ball and place into a well greased, flat bottomed cast-iron pot
   
8. Cover and allow to rise for 20-25 minutes
   

Brush with egg and place on medium coals for about 25-30 minutes or until bread sounds hollow when tapped

CHICKEN AND LEAK SOUP

 

 

Chicken And Leek Soup

• 330g chicken breasts
  
• 300g leeks, cut into strips
  
• 100g onions, chopped
  
• 2 cloves garlic, chopped
  
• 30ml (2 tbsp) olive oil
  
• 1.2 l (5 cups) chicken stock
  
• 8 prunes, pitted and halved
  
• Salt and pepper to season
  
• 100g red peppers
  cut into strips
  

  
   

1. Cut chicken into strips. In a large sauce pan, heat the oil and fry the chicken, leeks, onions and
   garlic for about 8 minutes, stirring
   occasionally so as not to burn the garlic.
   
2. Add the stock and season to taste. Bring to the boil and let it simmer over a low heat for about 45 minutes.
   
3. Add the prunes with the peppers and simmer for a further 20 minutes.
   

Serve warm with bread.