Classic French dish beef bourguignon
2.5k ox cheek, chuck steak or beef shin, cut into 3 diced pieces
1 medium onion
1 large carrot
3 celery stalks
1 large leek
1 head garlic
3 sprigs fresh thyme
1 bottle red wine
Beef stock to cover
200g Baby onions
200g Button mushrooms
200g smoked bacon cut into lardons cooked together in a frying pan until golden brown
Creamed mashed potatoes
Trim the beef of all fat/sinew, place into a large dish.
Peel and trim all the vegetables, dice, add to the meat along with the peeled garlic and herbs, cover with the red wine, cover with cling film. Allow to marinade for 8-12 hours or preferable over night.
Drain the meat keeping the wine and veg, pass the wine through a sieve and put in a pan and reduce by half.
Pat the meat and vegetables dry. Pre-heat a heavy bottom pan and add some olive oil. Once hot add the meat and colour on all sides. Remove from the pan and place into a casserole dish, then do the same with the vegetables, drain all excess oil.
Add the red wine to the casserole, then pour in enough beef stock to cover, bring to the boil, then cook in the oven 180c for 3 ½ -4 hours until the meat is tender.
Remove from the oven sprinkle with the garnish and chopped parsley and serve with mashed potatoes.
The Cheeky Chilli
"Jazz up your food with this tasty seasoning"
New Orleans Cajun
‘music to your mouth’ blend
“Spice blend created by a happy chef to make people smile”
Perk up your food by mixing with a little oil and
marinade fish, seafood, meat or chicken.
Scatter dry over vegetables before roasting.
Add to cream sauces.
Do what you like and like what you do,
remember the belly rules the mind!
Salt, Basil, Thyme, Oregano, Garlic Salt, Onion Salt,
Ground Garlic, White Pepper, Black Pepper, Cayenne Pepper, Paprika.
Use within a year of opening.
NOW ON SALE
Really easy yet tasty Cajun Chicken Salad [serves 1 as a main course]
For the salad
1 chicken breast cut in bite size pieces
Cheeky chilli 'Music to your mouth' spice blend
Your favorite mixed salad leaves [e.g. rocket, watercress, baby spinach]
6 cherry tomatoes
1/8 red onion chopped fine
2 tablespoons red or white wine vinegar
1 garlic clove crushed
2 teaspoons Dijon mustard
1/4 teaspoon castor sugar
6 tablespoons sunflower oil
Salt and pepper to taste
Mix a little oil with the 1/2 teaspoon of the Cajun season; marinade the chicken for at least an hour. Put on an oven proof tray and cook in a hot oven [200c, gas mark 6 or 400f] for about 10 minutes. Put a knife into piece of chicken and open to see there is no pink, cook a little longer if required.
Put all the dressing ingredients in a screw cap jar, close the lid securely and shake to mix, until combined. Add more sugar, salt or pepper to your taste. This will keep well in the fridge, but bring back to room temperature before serving.
Toss salad ingredients together with as much dressing as you like, pile on a plate and top with tasty Cajun chicken