Beef stew with fried peaches

This is a Persian recipe, which we made with some locally raised beef. The co-op has some peaches ready for ripening at home, which are ideal for this recipe, which is from Maryam Sinaiee’s book, Nightingales and Roses.

INGREDIENTS:

  • 3 tbsp vegetable oil
  • 1 large white/yellow onion
  • 450g beef, cut into large chunks
  • 1/2 tsp turmeric
  • 1/4 tsp ground cumin
  • 1/4 tsp ground white pepper
  • 1/4 tsp ground coriander
  • 2 tbsp tomato paste
  • 1 small cinnamon stick
  • 1/2 tsp salt
  • 3 firm peaches
  • 20g butter
  • juice of 1/2 lemon
  • Tiny pinch of saffron
  • chopped pistachio nuts

METHOD:

  • Put the saffron in a small cup and add a tiny amount of boiling water, and set aside
  • Heat the oil in a large flat casserole dish, and gently fry the onion until it is beginning to brown. 
  • Add the beef, turn up the heat a little, and fry until browned. 
  • Add the turmeric, cumin, white pepper, coriander, stir and add the tomato paste. Cook for another two minutes, stirring until the meat is well-coated. 
  • Add just enough boiling water to cover the meat, and bring back to the boil, then add the cinnamon and salt. Turn the heat down very low, and braise for a couple of hours, until the beef is very tender. 
  • Meanwhile, use a sharp knife to peel the peaches, halve them to remove the stones, and cut each half- peach into three segments. 
  • Melt the butter in a small frying pan, and fry the peach segments over a medium heat, until they are beginning to brown, about 4 minutes. 
  • When the beef is tender, add lemon juice to taste, and add a teaspoon of saffron water. 
  • Arrange the peach segments over the stew, spoon over the sauce, cover and cook over a low heat for a further 5 minutes
  • Garnish with chopped pistachio nuts, and serve with plain rice. 

Persian rice, beef and cabbage

This is a truly delicious meal, I keep sneaking back for extra portions. It uses a surprisingly small amount of meat to make a meal for around eight people. 

I derived the recipe from the astonishingly good book, Nightingales and Roses by Maryam Sinaiee. There are a couple of tweaks to match local circumstances and my store cupboard. 

INGREDIENTS:

  • 400g basmati rice
  • 400g white cabbage – I used a whole sweetheart cabbage
  • vegetable oil
  • 2 small onions, finely chopped
  • 200g mince
  • 1 tsp turmeric
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground cumin
  • 5 tbsp tomato puree OR 250ml passata
  • 1/2 tsp salt
  • 20g butter

METHOD:

  • Put the rice in a large bowl, and cover with water, stirring to loosen any surface starch. Drain, and repeat this step three times, then leave the rice to soak in salted water for 30 minutes or more. 
  • Fill a large saucepan with water and bring to the boil. Drain the soaked rice and add to the pan. Bring the water back to the boil, and cook uncovered until the rice grains are on the surface of the water. This takes about six minutes or so. The rice should feel cooked, but still with a little bite to it. 
  • Drain the cooked rice and rinse with cold water to separate the grains and stop them cooking. 
  • Chop the cabbage coarsely and saute it in 1 tbsp of oil over a medium to high heat, seasoned with the black pepper. After five minutes, as it starts to brown, remove from the pan.
  • Add a bit more oil to the pan, and the chopped onions, fry for around 10 minutes until starting to brown. 
  • Add the mince, turmeric, and cumin, and fry until the mince is well browned. 
  • Add the tomato paste, salt and cabbage. If you are using tomato paste and not passata, then add 200ml boiling water. Cover and simmer gently for 30 minutes, stirring from time to time. If the mixture is looking a little dry, or starting to catch, add another drop of water. 
  • Using the large pan, put a couple of tablespoons of oil at the bottom, and heat it. Then add alternating layers of rice and cabbage mixture, starting and ending with a rice layer. Wrap the pan lid in a tea towel and jam it firmly on top. 
  • Put the pan over a medium heat and cook until the outside of the pan is hot. 
  • Melt the butter in 2 tablespoons of boiling water, and pour this over the top of the rice mountain in the pan. Put the pan into an oven at Gas 3, 170C, and bake for 30 minutes. 
  • When the dish is done, it should be turned out onto a platter, and served with yoghurt, pickled vegetables, and a salad of herbs. At this time of year, not that many delicious herbs in the garden, so I skipped that bit. 

 

Baked Beef Curry

We are still enjoying the supply of beef from Louise’s Askernish herd, just delicious. We made this very easy beef curry last night, and reheated it the next day. It is from Madhur Jaffrey’s Curry Easy. 

INGREDIENTS:

  • 6 tbsp olive oil, or vegetable oil
  • 6 cardamom pods
  • 1 cinnamon stick
  • 1 kg stewing steak
  • 1 teaspoon whole cumin seeds
  • 225g chopped onions
  • 300ml plain yoghurt
  • 2 tbsp ground coriander
  • 2 tsp grated fresh ginger
  • 1/2 tsp cayenne
  • 1 tsp salt

METHOD:

  • Heat the oven to 180C
  • Heat the oil in a casserole dish, and when the oil is hot, add the cardamom and cinnamon, stir once and then add the meat. Keep moving the meat until is browned all over, then transfer to a bowl. 
  • In the same pan, add the cumin seeds and onions, on a medium to high heat. Keep stirring and cooking for 10 minutes, until the onion is browning. Turn off the heat when the onion is cooked. 
  • Return the meat to the pan, and then add all of the other ingredients, and bring to a simmer. Cover the pan with the lid, and put it into the oven to bake for at least an hour and a half, until the meat is tender. 

I served this with almonds browned in a little oil, and with baked potatoes. 

Orzo with meatballs

This is a bit of a mixture of recipes. My daughter left some Orzo pasta when she last visited. I hadn’t come across it before, it looks like large bits of rice. So I googled and tested and used what was in my fridge and freezer. This is heavily based on Nigella Lawson’s dish of the same name, but there are other twists from similar recipes. 

You could use one of my other meatball recipes to make the meatball mixture, but I followed the method below. The recipe makes six servings. 

INGREDIENTS:

  • 500g mince
  • 1 large egg
  • 50g breadcrumbs
  • 1 tsp dried oregano
  • 50g grated parmesan
  • 1 tsp salt
  • 2 cloves of garlic
  • 1 litre cold water
  • 2 tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 2 tsp dried oregano (I actually used the mystery herbs)
  • 60ml red vermouth or red wine
  • 2 cans of chopped tomatoes
  • 1 tsp salt
  • 300g orzo pasta

METHOD:

  • Put the mince, egg, breadcrumbs, garlic, oregano, parmesan and 1 tsp salt into a large mixing bowl, and mix to a smooth paste. Leave to chill in the fridge for half an hour minimum.
  • Heat the oven to 180C
  • Make small meatballs from the mixture, about the size of a large marble. I made around 35. They should be small enough to eat whole without looking greedy. Put them onto the bottom of a roasting tray or baking sheet. 
  • Bake the meatballs in the oven for around fifteen minutes. 
  • MEANWHILE get ready for the sauce and pasta. Get the ingredients assembled. 
  • Heat the oil in a large casserole dish or pan with a lid. Cook the chopped onion over a medium heat for around 10 minutes until very soft and cooked
  • Add the herbs and stir them in, before adding the vermouth. 
  • Once the vermouth is hot and bubbling, add the tomatoes, and rinse out the tins with the water before adding that as well. Add 1 tsp salt at this stage. 
  • Bring the mixture back to a simmer, and let it cook with the lid on for around twenty minutes.
  • Add the orzo and the meatballs, bring back to a simmer, and cook with the lid on for a further ten to fifteen minutes. The orzo has a tendency to stick, so the occasional stir will help. 
  • Serve in shallow bowls, garnished with parmesan shavings and chopped parsley. 
  • I also served a dish of grilled asparagus and buttered baby carrots. 

Kabab-e kubideh – Minced meat kebab

When I was much younger, I lived in Teheran, and we used to have barbecues when we were out and about – often my dad would barbecue chicken, but we’ve had some amazing meals. We had a sort of portable barbecue, and some rush fans to get the charcoal glowing hot.

I made these kebabs under the electric grill at home, but they would taste so much better cooked under an open sky, the sun throbbing in the sky, with mountains on the horizon and an icy river flowing through the rocks below.

INGREDIENTS:

  • 1 large onion
  • 1 clove of garlic
  • 1kg beef mince, or 50/50 beef and lamb
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1 tbsp fresh lime juice (about half a lime)
  • A pinch of saffron, ground in a pestle and mortar and dissolved in a tsp of hot water
  • 1/2 tsp baking soda
  • 2 tbsp butter
  • 1/2 tsp lime juice
  • 1/4 tsp salt

METHOD:

  • Chop the onion and garlic, and put it in the blender with the lime juice and blitz it.
  • Put the meat, onion/garlic/lime, salt, pepper, saffron and baking soda in a large bowl. Kneed the mixture with your hands for 15 minutes to make a paste
  • Divide the meat into eight or so lumps, and press this around the skewers. The skewers should be flat, so that the kebab doesn’t spin round. We used some stainless steel strips cut into 18 inch lengths. Mold the meat around the skewers. Once they are ready, set aside in a cool place.
  • If you are using a barbecue, this should be lit and burning for around half an hour before cooking, so that the charcoal is glowing hot. We had the grill set to high.
  • In a small pan, melt the butter and combine with a dash of lime and a pinch of salt. A little cayenne pepper could also be added here.
  • Brown the kebabs quickly on each side, so that the outer layer is firm; this is to stop the kebabs falling apart.
  • Baste with the butter and lime, and cook for 3 to 4 minutes on each side.
  • Serve with flat bread, and salad. The kebab can be garnished with lime juice or sumac powder. The best salad would be yoghurt, spring onions, herbs and garlic, perhaps with some walnuts.

Sri Lankan beef casserole

OMG this was delicious. I used a recipe from Curry Easy by Madhur Jaffrey, but adapted it because I didn’t have any brisket, just stew packs. I also had some wonderful local beef to use.

INGREDIENTS:

  • 1kg beef (preferably brisket, tied for a roast, but diced for stew works OK too)
  • salt and pepper
  • 4 tsp whole coriander seeds
  • 1 tsp whole cumin seeds
  • 1 tsp fennel seeds
  • 1/4 tsp whole fenugreek seeds
  • 4 tbsp olive oil or other vegetable oil
  • 1 inch of cinnamon stick
  • 1 large onion, peeled and finely chopped
  • 2 inches of ginger root, peeled and grated
  • 4 cloves of garlic, finely chopped
  • 2 tbsp of red wine vinegar, or 1 tsp lime pickle
  • 350ml stock
  • 1 tsp cayenne pepper
  • 250ml coconut milk.

METHOD:

  • sprinkle the meat with salt and pepper
  • Put a small heavy pan over a medium heat. When the pan is hot, add the coriander, cumin, fennel and fenugreek. Toast for 30 seconds, and then empty onto a bit of kitchen paper or teatowel. Once the spices have started to cook, crush them in a pestle and mortar.
  • Preheat the oven to gas 3, 160C.
  • Put the oil into a large casserole dish. Once the oil is hot, brown the meat on all sides, and set it aside
  • Next, fry the onion ginger, garlic and cinnamon in the same pan. Cook for around five minutes.
  • Add the vinegar, stock, cayenne pepper, 1 tsp salt and the roasted ground sices. Stir together and add the beef. Bring to the boil.
  • Cover and place in the oven for around 2 hours.
  • When the meat is tender, transfer the casserole to the hob and stir in the coconut milk.

We served this with rice, but it also goes well with potato or bread.

Butternut squash with tahini sauce and meatballs.

Just testing out some of the recipes in the ‘Cook for Syria’ – some of them look quite complicated, or involve ingredients that I can’t get. This recipe was tasty, but I think the original meatball recipe in the book needs a little boost.

INGREDIENTS:

  • 450g minced beef
  • 50g breadcrumbs (I used panko) OR stick one slice of stale bread in a blender.
  • 2 handfuls of parsley, chopped
  • 1 onion, roughly chopped
  • 1/2 tsp ground cumin
  • 1/4 tsp chilli powder
  • 1 egg yolk
  • salt and pepper
  • 1 butternut squash, peeled and deseeded
  • 1 clove of garlic
  • 2 tbsp tahini
  • juice of 1 lemon
  • 2 tbsp plain yoghurt
  • 2 tbsp water
  • pine nuts
  • butter

METHOD:

  • Heat the oven to 180C
  • Chop the butternut squash into cubes, season with salt and pepper, and roast for 30 minutes.
  • Meanwhile put the roughly chopped onion in a blender with the parsley, and blend until the onion is finely chopped.
  • In a large bowl, mix the mince, breadcrumbs, parsley, onion, cumin, chilli, and egg yolk. Season with 1 level teaspoon of salt and a good grating of black pepper. Get your hands right into the mixture and really knead it together so that it is smooth and consistent.
  • Shape into small meatballs about the size of a ping-pong ball, and put onto a roasting tray.
  • When there is still 15 minutes left for the squash to cook, put the meatballs into the same oven, and roast the meatballs and squash for a further 15 minutes.
  • Meanwhile, mix the tahini, crushed garlic, yoghurt, lemon juice and water in a bowl until it is very smooth. Season with salt and pepper.
  • Toast the pine nuts in butter for a couple of minutes, until beginning to brown.
  • In a warmed serving dish, layer the meatballs and squash, drizzle over the tahini sauce and garnish with toasted pine nuts. The dish should be placed on the table so that guests can serve themselves.

Stifatho – Greek beef stew with tiny onions

My recipe for Stifatho comes from The Home Book of Greek Cookery by Joyce M. Stubbs. I bought it in a jumble sale in 1987, and it has been in use ever since. There are many other versions online. The trickiest bit was to find small onions or shallots. Shallots grow well here. The ones in the shops are a bit too large, you are hoping to use shallots or onions about the size of a walnut.

INGREDIENTS:

  • 1kg stewing steak, cut into portions about the size of half a post-card and 1cm thick
  • 1kg shallots or pickling onions
  • 200ml olive oil
  • 1 can of tomatoes
  • 200ml red wine
  • 3 tbsp balsamic vinegar
  • 4 cloves of garlic
  • 2 bay leaves
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cumin
  • salt and pepper

METHOD:

  • In a skillet, brown the meat in hot olive oil and put into a casserole dish.
  • Cover the meat with hot water, and stew gently in a moderate oven (140C) for an hour.
  • Using a soup wand, puree the tin of tomatoes, and add them to the meat, along with the peeled whole onions, garlic cloves, bay leaves, spices, red wine, wine vinegar, and the rest of the olive oil.
  • Bring the stew to a simmer, stir, cover with a lid and return to the oven for at least another two hours.
  • Once the meat is tender, and the sauce is rich and thick, take it out of the oven and set to one side. Check seasoning and add salt and pepper at this stage.
  • Cook some small potatoes, and serve with the stew. The stew could be served with mashed potatoes, or in small bowls with a side-serving of boiled potatoes.

Beef stew with chocolate and prunes

This is madly delicious. The original recipe is in Honey from a Weed by Patience Grey.

INGREDIENTS:

  • 1 kg beef, cut to about the size and shape of a large thumb
  • 1 onion, halved and finely sliced
  • 3 cloves of garlic
  • 1 can of chopped tomatoes
  • 1 glass of spanish brandy
  • 1/2 tsp paprika
  • 50g dark chocolate
  • a pinch of cinnamon
  • 1 bunch of herbs, include thyme, bay, parsley
  • 200ml white wine or noilly prat
  • 300ml water
  • 12 fine prunes
  • olive oil
  • 2 potatoes per person, peeled and cubed.

METHOD:

  • Soak the prunes for an hour.
  • Meanwhile, heat some olive oil in a pan, and brown the meat. When it is browned, put it in a casserole dish.
  • Fry the sliced onion in the olive oil, with the unpeeled garlic cloves, until the onions are soft and beginning to brown.
  • Add the tomatoes to the frying pan, with the brandy, and wine. Simmer for around 20 minutes
  • Add the paprika, bitter chocolate, and the cinnamon, and the herbs.
  • Stir in the water, and cook for a few minutes, before pouring this over the meat in the casserole dish.
  • Simmer in a moderate oven, around 140C, for 2 hours.
  • Cook the prunes for 1/2 an hour in a very little water, and drain them.
  • Fry the cubes of potato in hot oil until they are golden.
  • Serve the stew on a platter, with the fried potatoes at one end, and the stewed prunes the other.

Tas Kebab

I found this in an old book of Greek recipes, but when I researched it online, I found many variants. It is one of many Greek recipes that originated further east, and there are dishes by the same name in Iran and Turkey.

All of the recipes have in common a stew that is served with rice. I made it the way suggested in my book, with a bit more detail about how to add the rice. The quantities are quite large: once the rice is added this will serve around 10 people.

INGREDIENTS:

  • 1 kg stewing steak, cut into small pieces, around the size of the last joint of your thumb
  • 50g butter
  • 2 finely sliced onions
  • 1 can of chopped tomatoes
  • 1 wine-glass of vermouth (I used Noilly Prat)
  • 500ml hot water
  • 1 teaspoon dark brown sugar
  • A pinch of cinnamon
  • salt and pepper.
  • 500g basmati rice
  • Sliced carrots, optional extra.

METHOD:

  • In a heavy pan, melt the butter and add the sliced onions. Cook the onions slowly so they soften and begin to colour.
  • Add the tomatoes, cinnamon, sugar and season with salt and pepper.
  • Add the pieces of meat and add to the pan with the water, bring to a simmer and cook very slowly for a couple of hours.
  • Add the vermouth and set to one side.
  • Wash the rice in cold water then boil it in salted water for six minutes. Drain the rice and rinse through with cold water. If you are adding carrots, they can be chopped and cooked with the rice.
  • Put half the rice in the bottom of a casserole dish. Then add the stew, then the rest of the rice (you can do multiple layers like this, ending with a rice layer).
  • Put the casserole pan into the oven at around 130C and bake for an hour.

If you don’t want to cook it straight away, you can freeze the stew in portions. I allowed 100g of stew to 50g of rice to good effect.