#BoothsCheers Secret Mission - A Cook Off #gameface

Tonight I am taking part in a #BoothsCheers secret mission, a cook off versus @KarenBurnsBooth shhh  The challenge was "to create some perfect party nibbles to match Booths St Emillion".  To be fair, having visited Karen's website lavenderandlovage.com  I'm not overly optimistic but hey, what's not to love about good food and wine :)

I originally thought, Chorizo in Red Wine, Lettuce Cups with Seared Beef and Sizzling Spicy Prawns, but at the last minute added a Slow Cooked Pork and Clam Cataplana.   As it will only be Chris and I seemed a waste to just add nibbles so going to use the nibbles as a starter (makes sense in my little head)!

And here we go :)

Slow Cooked Pork and Clam Cataplana Serves 2

Although this is a Portugese recipe, it came to mind as this Summer we spent time foraging for Clams from the sea bed in Noirmoutier France.

450g Pork Tenderloin, cut into 1inch cubes

1tbsp olive oil
1 medium onion
2 garlic cloves chipped
Half a 400g tin whole tomatoes
Dash of hot sauce (I used Dunn River)
500g Clams scrubbed, discard any that do not close
- when tapped! I kept mine in cold water so they filter
Bunch of parsley, leaves chopped

For The Marinade
2 garlic cloves chopped
1 bay leaf
1 tbsp paprika
1 tbsp olive oil
200ml dry white wine
Pinch of freshly ground black pepper

Put all the marinade ingredients in a bowl and mix.   Pour over the pork, cover and refrigerate for 2-12 hours, depending on time permitting.   Stir occasionally.

Preheat slow cooker, if required (no idea if mine requires it but always turn on as I start to prep)!  I digress!
Lift the meat from the marinade with a slotted spoon (reserve the marinade).  Heat the oil in a casserole dish over a medium heat, add the pork and brown well on all sides.   Transfer to a bowl and set aside.

Reduce the heat and add the onion and garlic to the the casserole.   Cover and cook gently until the onion is softening.  Add the tomatoes, hot sauce and pork.   Pour in the marinade and stir.   Transfer everything to the slow cooker, cover with the lid and cook on auto/low for 6-8 hours or on high for 3-4 hours.   Add the clams for the last 20 minutes of cooking, or until all the clams are open (discard any that do not open).   Transfer to a bowl, remove the bay leaf, sprinkle with the parsley and serve with crusty bread and lemon (if you like lemon, I'm not a fan)!

And now for the actual nibbles........

Chorizo in Red Wine Best prepped at least 8hrs or if possible a day before!  Serves 6 as part of a tappas meal
A simple tapas style dish with few ingredients that will make a big impact....
200g chorizo sausage
200ml red wine
2tbsp of Brandy (optional)
Parsley to garnish
Serve with crusty bread

Using a fork, prick the chorizo in 3 or 4 places.  Place in a saucepan with the wine and brandy (if using), bring to the boil, then lower the heat and simmer for 20 minutes.  Transfer to a dish, cover and leave to marinate for at least 8 hours.

Remove from the dish, reserving the wine.  Remove the outer casing from the chorizo and cut the sausage into slices.  Place the slices in a large frying pan or flameproof serving dish, cover with the wine and cook over a high heat until most of the wine has evaporated.

Serve in the wine, piping hot, sprinkled with parsley and crusty bread for the juices.


Lettuce Cups with Seared Beef this quantity serves 4 but I have halved
Thought I'd lighten the menu up a little with some gorgeous and light lettuce wrappers with seared beef.   Particularly as the Sirloin Steak was on special at Morrisons and was less then £3 (should have got some more for the freezer doh)!

Sirloin steak around 300g
1tbsp Thai red curry paste (I prefer to use my own but time permitting)

1 tbsp Groundnut oil
4 small iceberg lettuce leaves

Cucumber relish Combine the following
1/4 cucumber finely diced
3 spring onion thinly sliced
1/2 red chilli deseeded and finely chopped (or to taste)
2 tablespoons white wine vinegar
1 tsp light soy sauce
1 tsp caster sugar
4 tsp finely chopped coriander

Marinate the steak in the Thai red curry paste for at least 30 minutes.  Heat the groundnut oil in a frying pan, brush the marinade off the steak and fry to your liking.  Thinly slice then toss the beef into the relish.  Spoon into the lettuce cups and serve.

Sizzling Chilli Prawns this quantity serves as part of a tapas meal, but I have halved
500g raw king prawns
1 small fresh red chilli, deseeded and finely chopped
3 tbsp olive oil
2 garlic cloves
Pinch of paprika
Salt

Prepare the prawns, removing the dark vein from the back, run under cold water and pat dry.

Heat the olive oil in a heavy based frying pan until quite hot, then add the garlic and fry for 30 seconds.  Add the rest of the ingredients and fry for 2-3 minutes stirring constantly until the prawns turn pink and begin to curl.

Serve in a dish still sizzling.   Accompany with wooden cocktail sticks and chunks of crusty bread.

What an absolute treat, all served with the Booths Red St Emillion.   What another fun #BoothsCheers party it will be, join us at 7pn on twitter :)

Thank you Booths!

Annie x

Slow Cooker Store Cupboard Burritos

I'm trying to use ingredients I already have and free up some freezer space.  I had got some beef reduced to silly money so decided to scrabble around the fridge and cupboards to throw together some Burritos.

Burrito means "little donkey" in Spanish by the way, but this has nothing to do with the traditional Mexican fayre!

Ingredients

500g beef, I used casserole steak
1 onion chopped
1/2 red pepper chopped
1 green and 1 red chilli deseeded and chopped
1 tsp chilli powder (I used hot)
1 tsp Cayenne
A pinch of chilli salt (cos it was there)

Method
Brown the beef in a little oil, then throw all the ingredients into the slow cooker for 8-10 hours on low.

Serve on tortillas with soured cream, salsa and jalapeno peppers, or whatever you fancy - enjoy :)

Annie x

Slow Cooker Brisket Beef Chilli :)

@TheLadyCatalina

This recipe was passed to me by the lovely @TheLadyCatalina on twitter!  We met on there when @Mark_Bright united us as #Brightysbabes offering our score predictions :)  And some tweeters are just "keepers" :)

This is unlike any chilli I've made before!  Because you use brisket, as opposed to mince, it becomes more authentically like a pulled beef, and is to die for!  The aromas during cooking were amazing too!   This recipe makes a lot, so lots for the freezer :)

Herbs and spices suggested "to your taste" and I have written what I did.   I would probably increase the chilli power next time as I prefer a bigger kick, but then I do have a hot palate :)  This is my take on the Lady's recipe, feel free to make it your own :)

Ingredients:
Olive oil (for browning)
1.5kg Beef Brisket

Just add meat

Tin of chopped tomatoes
Tin of chickpeas
3 tbsp tomato puree
3 tbsp Bisto granules, or 2 x Oxo cubes (not mixed with water)
2 onions, 1 white and 1 red chunky chopped
Punnet mushrooms, chunky chopped
3 mixed bell peppers, chunky chopped
3 garlic cloves chopped
Hot Chilli powder to taste - I used 3 tsp would increase next time
2 tsp each of oregano, basil and sage
Salt and pepper to taste

Put tinned tomatoes, chickpeas, tomato puree, garlic, Bisto granules/Oxo cubes, herbs, chilli and seasoning into the slow cooker and set to low.
Chop brisket into large chunks, sprinkle with any/some of the herbs and brown all over.
In the meantime add the onions, peppers and mushrooms to the slow cooker and mix well.
Once browned, add the brisket, using tongs, and mix with the rest of the ingredients.
Leave on low for at least 6 hours.   Stir and check for taste, adding further herbs, chilli or seasoning as needed.
Ensure beef is tender enough that it easily breaks up before serving.

Cat serves hers with any of the following:-
Basmati rice
Pasta
Wedges
Jacket potatoes
Garlic bread

As Chris works for a company that distributes Mexican foods, I got him to bring home some salsa, soured cream, jalapenos and guacamole, and served with tortillas!

Just amazing, thank you Cat - will be nagging you for more recipes AND to get you blogging :)
Annie x

Beef and Spinach Curry

I made this last night for the first time, I hardly ever cook with red meat, but this was delicious.  It takes around 45mins to cook, and I may at some point try it in the slowcooker, but for now 45 mins works for prepping before bath and bed time for the kids!

Ingredients:
1 tbs butter or ghee (clarified butter)
2 garlic cloves crushed
1 large onion finely sliced
2 red chillies, thinly sliced (remember to wash your fingertips immediately afterwards)!
1 tsp garam masala
1 tsp ground coriander
1 1/2 tsp ground cumin
600g beef fillet, cubed
1 tsp salt
1/2 (400g) tin chopped tomatoes
1/2 (400ml) tin coconut milk
200g spinach

You can put in the whole tin of tomatoes and coconut milk, is just as lovely, with obviously more sauce if you wanted to serve with naans, or bread?

Method:
Heat the butter/ghee in a large saucepan over medium heat.  Stir in the garlic and onion, and cook for around 5 mins until softening.  Add the chillies and cook for a further 3 mins.  Add the rest of the spices and cook for another 3 mins to release the flavours.

Stir in the beef and salt and cook for another 3 mins.  Add the tomatoes, coconut milk and spinach.  Bring to a simmer and cook for 20 mins, stirring occasionally.

Uncover and cook for a further 10 mins, stirring frequently until the sauce has thickened.

Serve with whatever you fancy, last night we had it with couscous, but works well with rice or bread too!

Would love to hear if you enjoyed it?

Annie x