Food53

Beef and Fennel Pot Roast

Beef Joint (Silverside) 

125ml Dry Red Wine 

500ml Beef Stock 

Thyme 

Oregano 

1 ½ Fennel Bulbs 

½ Onion (as tolerated) 

Garlic (as tolerated) 

Oil 

 

Sauté onion and garlic in a pan with oil until soft. Remove the onion garlic from the pan, and add the meat turning to brown. Return onion mixture to the pan and add the herbs, wine and beef stock and cook covered over a low heat for 1 ½ hours, turning the beef 2-3 times during cooking. Cut the fennel into wedges and place in pan with the beef and cook for a further 30 minutes or until the beef and fennel are tender. Remove beef from pan to stand for 10 minutes before serving. Serve beef sliced with fennel and some of the cooking liquid. 

Leek and Mushroom Risotto 

Oil 

1 Leek, cut into thin slices 

1 garlic clove  

300g Risotto Rice 

850ml Hot Vegetable Stock 

250g Chestnut Mushrooms 

50g Fresh Parmesan, grated 

 

Heat oil in a big pan and soften the garlic. Add the mushrooms and leeks, saute for about 5 minutes, or until tender. Reduce heat, add rice and give a good stir. Add about 1/2 vegetable stock and simmer, adjusting heat as necessary. Stir often to make sure rice doesn’t stick to the bottom and sides of the pan. Once the rice has absorbed previous liquid, gradually add more stock. Add stock until the rice is tender, stirring often.  You can make an addition of a glass of white wine to the rice. Add half of the parmesan cheese and give a good stir. Sprinkle the remaining parmesan cheese, just before serving

Moroccan Vegetable Tagine 

Oil 

2 leeks sliced thin (as tolerated) 

Vegetable Stock 

2 carrots sliced 

1 peeled butternut squash, cut into cubes 

1 yellow pepper 

1 red pepper 

1 orange pepper 

2 courgettes 

½ tsp Ground ginger 

1 Tin of chick peas 

Coriander 

Basil 

Turmeric 

Heat oil and fry leeks, do not brown. Add stock, squash, peppers carrots, courgettes, turmeric basil and bring to the boil. Cover and simmer until vegetables are still crisp add chick peas and coriander. Serve with couscous and garnish with almonds and rasins.