Beef and Beer Stew

Also known as Flemish Beef Stew (Carbonnades Flamandes). This slow cooked stew is very popular in Belgium, for best results use a Blonde Belgian beer and cook low and slow for at least 3 hours.

Ingredients

• 1kg shin of beef, trimmed and cut into 2cm strips
• 2 tbsp plain flour, seasoned with salt and freshly ground black pepper
• 75g  butter
• 2 tbsp oil
• 500g onions, thinly sliced
• 2 bouqet garni bags
• 60cl Belgian blonde beer
• 250ml beef stock
• 60ml white wine vinegar

Recipe

Preheat the oven to 180C/350F/Gas 4.

Cut the beef into 2cm strips and season with salt and pepper.

Heat the butter and oil in a  pan over a medium heat. Add the beef and brown on all sides (you may need to do this in batches). Remove the beef and set aside.

Add the vinegar to the pan and scrape any bits of beef from the bottom of the pan. (be careful of the fumes)

In a large ovenproof pan with a lid over a medium heat cook the onions until browned, then return the beef and reduced vinegar to the pan.

Add the bouqet garni, beer,vinegar and stock to the bigger pan and bring up to the boil. 

Put the lid on the pan and place in the oven to cook for three hours, or until the meat is tender.

Serve with roasted potatoes or chips and root vegetables.

Chicken Ceasar Salad

Ingredients

• 150g crusty bread (better if one day old)
• Olive oil
• 50g Parmesan cheese
• 2 romaine lettuce or 4 baby gem lettuce, washed, dried and sliced
• 2 skinless, boneless chicken breasts, butterflied or flattened
• Sea salt and freshly ground black pepper

For the dressing

• 2 free-range egg yolks
• 1 tsp Dijon mustard
• 1 tbsp red wine or sherry vinegar
• Olive oil
• 50g tin of anchovies in olive oil
• 2 garlic cloves, peeled and finely crushed 
• 75g Parmesan cheese, grated
• Juice of 1 lemon, or to taste

Recipe

1. Chop the bread into 2cm chunks. Lightly drizzle with olive oil and season with a pinch of salt and pepper, then toss to combine.

Place a large frying pan over a medium heat, add a dash of oil and fry the bread until golden and crisp. Grate three-quarters of the Parmesan over the croutons, toss together over the heat, then transfer to a plate.

3. To make the dressing, put the egg yolks, mustard and vinegar into a bowl and whisk together. Slowly pour in the olive oil, whisking as you do so, until the mixture emulsifies. Finely chop the anchovies and mix with the garlic to form a rough paste. Add to the dressing and mix well. Stir in the Parmesan, lemon juice to taste, and a little splash of water.

4. Slice the lettuce and put the into a serving bowl, add a squeeze of lemon juice and half the dressing. Sprinkle over half the croutons and mix. Top with the rest of the croutons and finish with the remaining Parmesan.

5. Place a griddle pan over a medium-high heat. Season the chicken breasts on both sides, drizzle with a little oil and cook on the hot pan for 3–4 minutes on either side, until  cooked through. 

Transfer to a plate, sprinkle over some of the remaining dressing and leave to rest for 5 minutes.

6. Slice the chicken into diagonal strips and serve warm, either mixed through or alongside the salad with a little extra dressing spooned over.

Recipe from Gordon Ramsey Ultimate Home Cooking