APPETISERS/COCKTAIL SNACKS: CHRISTMAS 2018

THE EMPHASIS FOR CHRISTMAS 2018 IS SIMPLICITY OF PREPARATION WITH ELEVATED FLAVOUR & PLEASURE...NOT FORGETTING BUDGETS, WEIGHT & HEALTH

New 2018 Recipes for Canapes/Appetisers

Carrot, Cashew & Date Moutabel, Sausage Palmiers, & Chinese Tea Eggs 

Courtesy of Freepik Geographand licensed for reuse under this Creative Commons Licence

Enjoying the Seasons' Treats while still eating Healthily 


On Christmas Day, Boxing Day and New Year's Eve, relax; eat anything you like.   Otherwise, stay as close as you can - or would like to - to your usual eating plan.  Practice portion control.  Remember: 

• if you've stopped tasting it, stop eating it
• if you're overdoing it, replace a meal or two with Broth, Granola Porridge or Savoury Custard
• eat as much salad, vegetables and fruit as you can
• cut back on meat and white carbs 
• if you've eaten something dodgy or are feeling bilious, try ginger root tea or jasmine and mint tea (see How to...Wean Kids off Fizzy Drinks) 
• an over-the-counter homoeopathic remedy called Nux Vomica 30 from Boots and most chemists, can also be effective if taken properly
• don't forget your Exercise Programme, even if you only manage a half hour walk every 2nd day!  

See also: Tips for staying stress-free from the Daily Mail  

Some other 2018 appetisers:

Familiar treats with a twist

Avocado & Ham Devilled Eggs, Vegetarian opt: quirkily yummy with delicate heat and a sublime salty sweetness that's just 'Wow'

Devilled Tuna gourmet open faced sandwiches: creamy mashed tuna & cooked egg yolk with celery, spring onions & radish plus tabasco/chilli & mustard accents; serve on square bread, in quarters.  Frugal, low-fat.

Easy-peasy Dill Pickles, lower sugar, prep 3 days ahead: Hard to beat - 'Wow!  I love these. Very refreshing.' 'Better than I expected.' Tasters

CHINESE TEA EGGS WITH BALSAMIC SOY DIP, lower-salt, low-fat

Steeped in aromatic Chinese spices, these exotic creamy eggs are a worthy addition to any buffet table...

Chinese Tea Eggs with semi-marbled finish and Balsamic Soy Sauce
'Lovely! So creamy.' 'The sauce is perfect with the eggs.''Delicate flavours'

Every Asian chef/cook worth his/her salt aims to produce beautifully marbled exotic Chinese Tea Eggs at least once in their life.

But the truth is, they are a challenge. The soft, creamy, delicately flavoured orbs can very quickly turn from culinary delight to rock hard, chalky protein bullets.

And the marbling, which requires time, patience and incredible skill to separate the shell from the membrane surrounding the egg, must be one of the most frustrating procedures in catering.   

Still, if you want an impressive low-cal, lower-salt course for a buffet or dinner party, this is the one to go for.  They're prepared 3 days before they're needed and 67 has worked out how best to cook them without boiling them to perdition. 

Many years ago, the Blogger tested several tea egg recipes and found the best technique involved soaking the lightly boiled cracked eggs in the hot solution as it cools, rather than boiling them twice.  The ingredients from Woks of Life is closest to the one I used then.

As for presentation: the photo shows how 67 cheated a little.  Only part of the eggs have lovely marbling - they were left as decoration while the other eggs were served halved and dribbled with sauce.

Other bonuses?  Tea eggs provide high quality protein for only a few pence and are simple to prepare - bar peeling.  

67 reduced salt and provided substitutes for some of the more exotic ingredients.  The recipe works best for stale eggs, left out overnight before cooking  


Cost: depending on what's in your cupboard, about £2; more if you have to buy more ingredients
Makes: 8-12 marbled eggs (but base sauce can be used twice)

Ingred:

Sauce Base
   1 1/2 slices fresh ginger, peeled;
   1 star anise (opt but adds a great layer of flavour)
   1/3 tsp 5-spice powder if using star anise or 1/2 tsp if not 
  (OR instead of star anise and 5 spice powder, 1/2 tsp cinnamon)
   1 1/2 bay leaves
   2 tablespoons or 4 teabags Jasmine tea OR the stronger lapsing souchong (not tested by 67) 
   1 dried shiitake mushroom (opt)
   2 tbsp reduced salt soy sauce*  
   1/2 tsp salt
   3/4 tsp sugar
   2 tbsp sherry (OR Shaoxing Rice Wine - not tested by 67) or white grape juice
   5 cups water

   8-12 lightly boiled eggs (see method below)

Soy Balsamic Dip
   1/2 cup 50-50 mix yoghurt mayo
   1 tbsp sauce base
   1 tsp Balsamic vinegar
   generous 1/4 tsp grated or minced garlic
   1 tbsp finely chopped spring onions, green only

Method:

FESTIVE LOWER-FAT SAUSAGE PALMIERS

Lower-fat sausage rolls with a Danish twist...

Sausage Palmiers: festive sausage rolls with a healthier twist
'Delicious! Love the fruity combo.''Loved the absence of soggy bits.'

updated Dec 2021

The number of sausage rolls served between now and the New Year would probably form a path as long as the on-going Brexit debate.  Nearly everyone in the UK treats them as an inexpensive way of soaking up alcohol and 'hang the fat and calories!'.

67 presents something a little different for this Christmas -- Sausage Roll Palmiers, inspired by the lovely Canadian pastry chef Anna Olsen.  

They're small, perfectly formed and much lower in fat-soaked pastry.  

Also, if you choose nitrate-free sausage meat (click here) rather than supermarket/butcher's sausages, the palmiers are even healthier. 

Other bonuses -- the Sausage Palmiers can be made in stages.  The meat can be cooked a day ahead, and the palmiers assembled and (after fridge time) baked on the day needed.  

Supermarket puff pastry saves time and energy but if a lower-fat home-made version is for you, there's an easy-peasy 67 recipe for a one-bowl, two step flaky pastry.

If buying sausages go for high-meat ones like Beef & Pepper, venison & wild boar.    Vegetarian sausages that you've tested previously and are satisfied with could also work.    

Toulouse sausage is higher in fat but their flavour is irresistable.  Reduce the damage by pricking the  Toulouse with a fork, drop in boiling water, turn down heat and leave at least 10 mins before using.      

These sausage palmiers are designed to please adults more than kids;  a milder chicken sausage option is offered below.

If fat levels or preservatives are a problem, either go for nitrate-free bangers or replace half the sausages with minced, well-flavoured turkey or chicken meat.

Ingreds:
    375 gm/13.2oz store bought puff pastry or one-bowl, two-step flaky pastry

    400gm strong flavoured sausages, skin removed

   Dijon or wholegrain mustard

   scant 1/2 cup good Piccalilly, chopped to break up the vegetables

Method:

1. Cook sausage meat over med heat, squashing it with the back of the spoon until  crumbly until nearly done; place on paper towels to soak up excess grease; cool; set aside.  This step can be done a day in advance.
2. Roll out pastry to a 8x12inch/30x20cm rectangle, 1/8-1/4inch thick
3. Brush with a thin layer of mustard
4. Evenly scatter over the surface the cool sausage meat, leaving a 1inch/2.5cm border 
5. Dot surface liberally with piccalilly, spreading without disturbing the meat
6. With the long edge of the pastry facing you, mentally divide the pastry in 2 halves, like a book
7. Starting at one end, roll up the pastry & meat as tightly as you can toward the middle, stopping when you reach the middle (the 15cm/6inch mark)
8. Repeat on the other side
9. Refrigerate at least a couple of hours
10. When ready to cook, preheat oven to 200c/180fan/400F/gas6
11. Line a baking tray with greaseproof paper or a silicone mat
12. Slice Palmier into finger size pieces
13. Bake 15-20 mins or until golden brown
14. Serve with a bowl of spicy tomato ketchup or any mustard

Comments:
'Nice fruity version of a sausage roll; when cooked like that, there's no soggy bits.  I would prefer it with any mustard or mayo than ketchup.' Political Agent
'Delicious combination of flavours; I liked the spicy tomato ketchup.' Campaign Manager

Tips:

• Kids version: use chicken sausages and a fruity cranberry sauce
• For added richness, sprinkle pastry with parmesan and gruyere cheese before adding the sausage but this adds cholesterol
• If you liked this you will also like Skinnier Sausage Rolls & Skinnier Scotch Eggs, both of which are much lower fat than normal

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission. 

CARROT & CASHEW MOUTABEL, Vegan crowd-pleaser, budget-friendly

Extraordinary Middle Eastern dip that captivates family and guests...

Revelatory MidEast Carrot, Cashew & Date Dip: Vegetarian with Vegan Option

'You've made carrot lovely! Completely unique' 'Utterly delicious.' 'A revelation' 

                                                                                              updated 02.04.20                               

This amazing Middle Eastern dip comes courtesy of Bethany Kehdy, author of a new cookbook on Middle Eastern cuisine*.

It is extraordinary: slightly sweet, crunchy, incredibly more-ish.  It has such unique flavours the tastebuds and sit up and whistle.  

It's classified as a Moutabel dip, popular on Mediterranean tables, but is originally a Syrian speciality.  It does not have chickpeas but is flavoured with tahini.  Traditionally made with eggplant, nowadays a variety of vegetables are used.  

This one is based on - of all things - carrot(!) but beet, potato and zucchini can also appear.  

The Moutabel is pure delight - the carrots take on sensational un-carrot-like flavours;  caraway adds exoticism; cashews turn brown and buttery; fresh dates and dried unsweetened coconut provide pockets of sweetness.  

67 made one adjustment to the recipe, reducing the amount of butter from 75 grams/2.6oz to 50gm/1.7oz to make it slightly lower in cholesterol.    

The moutabel is vegetarian with a vegan option -- godsends during the festive season.  It's also wallet-friendly and easy to prepare.

Cost: £2.50 + crudités and pitta or flatbread
Makes: medium size bowl 

Ingreds:  

Base    
    500gm/17.5oz carrots, pref organic, roughly chopped
    1/2 tsp caraway seeds
    2-3 tablespoons tahini*
    juice of a lemon
    finely grated zest of a lemon

Topping
    50-75gm/1.7-2.6oz butter/coconut oil/vegan butter
    45gm/1.5oz unsalted cashews
    60gm/generous 2oz finely chopped best datesc

    good pinch cinnamon
    2 tbsp unsweetened shredded coconut

Serve with: pitta or flatbread, raw veg: peppers, cauliflower, celery

Method:

Base

1. Cook carrots in large amount of boiling salted water 10mins or until a knife goes through without resistance; drain well (67's large carrots took 20 mins) 
2. Dry fry seeds in a large non-stick frying pan until toasty & aromatic; cool
3. Blitz carrots, seeds & tahini in a blender 
4. Stir in lemon juice & zest if using
5. Pour into serving dish; use back of spoon to make a wide well in the centre
6. Spoon in topping 

Topping:

1. Melt butter in small pan over med heat until bubby; add cashews; stir and toss 2-5 mins until golden brown (careful; they burn easily) 
2. Take off heat; stir in dates & cinnamon 
3. Sprinkle with coconut 
4. Arrange in the well of the carrot dip

Serve with toasted pitta bread triangles or warm flatbreads plus celery, cauliflower and pepper sticks

Bethany Kehdy 'The Jewelled Table', Hardie Grant (£25)

Comments: 

• 'You've made carrot lovely!  This is a completely unique flavour; it would be perfect for Boxing Day, maybe with salad, brightening up the stodgy remains of a European dinner.'  Political Agent
• 'Delicious!  Definitely good and the pepper strips go really well with it!'  Campaign Manager
• 'A revelation; such an unexpected treat.'  Retired writer

Tips:

• Organic carrots are recommended; the flavour is so much better and nowadays are well priced at a pound in money for 500gm.   
• see 15-minute flatbread for easy yeast & sugar free puffy bread

First courses/canapes NavBar: Recipes II (bottom of page)...

   

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DISCLAIMER: The author accepts no liability for the consequences of any actions taken on the basis of the information provided.  Any information not sourced to a second party is the copyright of the blogger.

ONE-BOWL TWO-STEP FLAKY PASTRY

A easy flaky pastry - a one-bowl two step wonder - relies on cream instead of butter... 

Vegetarian Coulibiac

This fabulous part-biscuit-dough, part-pastry is perfect for wrapping around savoury fillings.  It's a doddle to put together and the pastry is superb -- very melt-in-the-mouth.  

It can't be considered healthy - too much double cream for that and there's no wholemeal flour for fibre -- but rolled out thin, keeps unhealthiness to a minimum.  Even a small portion is immensely satisfying and doesn't leave that heavy-in-the-tummy feeling.

Ingreds:
     7 oz/200 gm self raising flour
      1/4 tsp salt
      finely grated zest of lemon or orange (opt)
      
      at least 250 ml double cream


      1 egg yolk mixed with 1 tsp water (freeze whites for meringues)

Method:

1. Preheat oven to 200c/180fan/400F/gas6; 
2. Stir dry ingred, adding zest if using
3. Make a well in the ingredients; add cream
4. Dump onto a lightly floured board; the mix should hold together as you work it but a bit more cream may be needed
5. Roll the dough to just below the thickness of a pound coin, about 1/8 inch/3/10cm - 1/4inch/3/5cm
6. Depending on what you are making, either generously butter the sides and bottom of baking tin and line with greaseproof paper OR line a baking tray with greaseproof paper 
7. Ease pastry into container, gently shaping as you go; add filling 
8. Brush with egg 
9. Bake 15-20 mins, depending on size of baking tin, or until golden brown

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission. 

CHRISTMAS 2018: EASY MEALS FOR BUSY DECEMBER

This cartoon sums up perfectly the dilemma for the Chief Christmas organiser/cook getting ready for the season.  Partners and young helpers can step into the breach.  

Getting the larders & freezers ready for Christmas is always a sweat, more so if family are clamouring for 'proper' meals.  

Courtesy of Pixaby; licensed for reuse 
under this Creative Commons Licence

In this first of the annual round-up of the year's best posts - and a few popular dishes from the past - the focus is on meals which partners and younger helpers can get on the table without fuss.  They're all healthy and mostly wallet friendly.  More importantly, they are astonishingly easy but absolutely delicious. 












MAINS
Potato Artichoke & Onion Pizza: carb delight, yeast-free, option for no common wheat, Vegan

Creamy Sausage Rice Bowl, lower fat, kids will love this

Salmon Rice with Maple Garlic Sauce: healthy 1-pot sensation

One-pot Rice and Whole Chicken: gentle, comforting, flavoursome 

Sausages Braised in Grapes: super-simple, sensationally succulent & tasty 

Potato Frankfurter Salad: frugal treat for kid/ults; option for Vegan sausages

Simple Glazed Wings: super-easy, lower-fat

I

PHEASANT WITH MANGO & CHILLI SAUCE

Game season -- a wonderful opportunity for new flavours ...

Mango & Chilli make great companions for pheasant,
(served here with new potatoes and lightly steamed courgette)

Pheasant is back in supermarkets and butchers* for a fiver or less; teaming it with  fresh mango** and a touch of chilli for heat produced a lovely tangy savoury dish.    

Pheasant is one of those healthy 'wild' meats: it's not factory-farmed, the birds have spent most of their lives outdoors and the meat is lean and low in fat.  

Care must be taken to stop it drying out.  Traditionally, it's served roasted and rare but only if they are young birds.  

67, preferring well cooked meat, slow cooks the pheasant, intensifying the flavour and ensuring the meat is succulent and juicy, whatever the bird's age.  

One bird feeds 2-3 generously.  The birds are pretty thoroughly plucked but you may see one or two tail feathers which can be removed with sterilised tweezers.  67 seldom encounters shot in the flesh but apparently some birds have them; keep an eye out when eating.

Cost: £6 + cost of alcohol 

Ingred:
    1 jointed pheasant (2 legs, 2 breasts) 

    2 slices back bacon, in lardons (opt)

    olive oil
    1 small onion, diced
    1 small clove garlic, grated
    1 small celery stalk, peeled and finely diced 
    80 ml/ 1/3 cup sherry/white wine/apple cider/grape juice
    300 ml/1 1/4 cups good chicken stock
    1/2 large fresh mango, as ripe as you can get it, peeled and in small dice
    1/2 med fresh chilli, membranes & seeds removed; in one piece (OR a generous pinch of chilli flakes)
   
    water/stock to cover, including a shot of brandy
    1/2 tbsp Dijon mustard

    Once the casserole is cooked:
        1 tbsp butter & 1 tbsp flour mashed together OR     
        1/2-1 tbsp  cornflour mixed with 1/2- 1 tbsp cold water
        1 tbsp mango chutney (opt)

   Garnish: fresh parsley (opt)
        
        
Method:

1. Lightly season pheasant joints 
2. If using bacon, fry over med-high heat in a large heavy-bottom pan until fat releases and lardons begin to brown; remove to paper towel 
3. Turn up heat; brown joints 2-3 mins each side (if you prefer not to use bacon fat, replace with olive oil); set aside
4. Reduce heat to med-low, add onions, garlic & celery and, if necessary, a bit of olive oil; sautee 5 mins until soft & translucent
5. Return pheasant & bacon, if using, to pan; add alcohol, stock, whole piece of fresh chilli and a few tablespoons diced mango; bring to the boil; bubble gently 5 mins
6. Stir in mustard and a shot of brandy 
7. Either (a) decant into slow cooker and cook on low for 2-2 1/2 hours, depending on the size of the bird OR (b) reduce heat of hob to low, put a lid on the pan and simmer gently an hour or until cooked through and tender OR (c) place in a covered casserole dish in a moderate oven and bake 1 hour or until cooked through and tender 
8. Add the rest of the mango cubes: (a) slow cooker, 1 hour before end of cooking (b) baking or cooking on hob, half an hour before end of cooking  
9. When cooked, the pheasant should be tender but not falling apart.  
10. Remove large piece of chilli.  Taste & season.  If the fruity flavour hasn't come through, add a bit of more mango chutney.   If the mango wasn't ripe enough, a pinch of sugar may be necessary.  Depending on taste, add a few chilli flakes and/or a dash or two of tabasco.
11. Thicken juices with 1 tbsp butter & 1 tbsp flour mashed together or a lower-fat cornflour slurry of 1 tbsp cornflour mixed with 1 tbsp cold water.  
12. Serve with potato (mashed is perfect) or rice, cabbage or sprouts or other green veg

Comments:
'The pheasant and sauce were delicious; I really enjoyed the combination of flavours and the heat of the chilli!  Thanks for letting me be a guinea pig; would be happy to do so again.'  New political campaign manager
'Really good new idea on a traditional roast.'  Political agent

'Lovely subtle flavours that enhanced the slight gaminess of the meat but wasn't in your face.' Retired writer

 *67's partridge was from Barratts, Englands Lane
**large, £ at Morrisons

Tips:

• if you liked this, you will probably also like Pheasant with Brandy & Plums and Armagnac Partridges with Apple

More recipes for game in NavBar: Recipes 1/Poultry

Please leave a Comment in the box below                                             .

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission. 

GINGER PEAR & BLUEBERRY CRUMBLES, lower sugar & fat, opt for no common wheat

Sophisticated fruit crumbles with a twist...

Individual Pear, Blueberry & Ginger Crumbles (with one-dish option)

Candied ginger should be used sparingly in baking but a judicious hand turns an everyday treat into something spectacular.

So it is with this gorgeous juicy crunchy healthier crumble of pear, blueberries and ginger.  Luscious autumn pears tinged with bright purple streaks pop with bits of candied ginger - the whole delicately flavoured with ginger syrup. 

The great thing about making your own fruit crumble is that you get to control the amount of sugar and some of the fat that goes into the topping.  67 adds wholemeal flour for fibre; reduces sugar to take account of the natural sweetness of fruit and cuts fat just enough to maintain optimum levels of crunchiness and flavour.

1-dish Plum & Blueberry Crumble 

67 made two versions of this: four individual crumbles and a single dish. (See Tips) The individual crumbles won the 'Wow' test by a whisker but were a bit more of a faff to prepare.  

Both were cooked in an air-fryer - the 67 oven was not available -  but timings are given in the post for a conventional oven.

The recipe was made for a small household but multiples easily.

Cost: £2'ish
Makes: 4 small or one large enough for 2-3 people 

Ingredients:

     110gm/3.8oz plain flour
     35gm/1.2oz wholemeal flour
     min 2 - max 4 tbsp brown sugar

     50-60gm/1.7-2.1ox cold unsalted butter, in small cubes 

    generous handful blueberries, picked over to remove squashy ones
    1 globe ginger from syrup, drained & finely diced

    2 good-sized green pears - the long-neck ones  - as ripe as possible

    bowl of cold water with the juice of a quarter lemon added

    1-2 tbsp ginger syrup

flaked almonds

Method:

1. Make crumble: mix flours and sugars; rub in 2/3 of the butter until the size of peas; add the rest of the butter, rub in but leave some cubes larger than the others -- this makes for lovely clumpy topping; set aside
2. Generously butter 4 tart tins or one 6in/15cm dish
3. Layer the blueberries on the bottom; scatter over diced ginger
4. Peel pears; quarter; remove cores; cut into generous bite-size chunks; drop into lemon water and immediately drain
5. Cover blueberries & ginger evenly with pears; pour over ginger syrup; toss lightly
6. Sprinkle over crumble mix, then flaked almonds
7. Bake until beautifully brown: (i) air fryer - at 155c/310f 20 mins; then at 180/350 10 mins  OR (ii) conventional oven - 35-45 mins
8. Serve warm as is or with custard, cream or ice cream

Comments: 
'They were really really lovely!' Handyman
'Really, really delicious.  Pear Crumble is a no-brainer; adding blueberries and candied ginger takes it up several levels.' Journalist


Tips:

• If serving wheat-phobes, bake and serve the fruit & topping separately; the topping is spread out on a baking tray lined with greaseproof paper and baked 15-20 mins; watch carefully or it could burn 
• Sugar-phobes can replace the globe ginger and syrup with fresh finely grated peeled ginger; taste after 1/2 tsp - too much won't be a good thing!
• Replace pear with apple, ginger syrup with orange juice & zest and candied ginger with cinnamon

More fruity desserts on NavBar: Recipes 1

Please leave a comment in the box below

This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

BEEF, ALE & VEGETABLE STEW, slow cooker, wallet-friendly

Perfect for the classic English lunch...

Beef & Vegetable Stew with American pale ale
 

Here's a mouth-watering healthy Beef & Ale Stew to add to 67's popular signature  dish, Beef & Guinness Stew (posted 2015).

This recipe is adapted from one of 67's favourite cookbooks by 1950's chef superstar, Robert Carrier (sadly out of print).  It's made with pale ale, American in this instance* but any of the many pale ales available in supermarkets will do.

The stew is slow-cooked; inexpensive casserole/stewing beef will be fine but trim all the fat before cooking to reduce cholesterol.  

67 was lucky enough to find a rump roast** on special; chopped up for the casserole, it produced lean, lower-fat tender cubes of meat.   

Casserole beef will take a couple more hours of cooking than the roast.  

Anything with beef is unlikely to be frugal but this stew is packed with chunks of meat and vegetables, and will go further than you think.   

Cost:  £7
Feeds: 5-7 with sides

Ingreds:
650gm/22oz rump roast or casserole beef, cut in chunks
1/4 cup flour, seasoned with salt & pepper
1 1/2 tbsp olive oil
1 1/2 tbsp butter

3 med yellow onions, peeled and finely sliced

2-3 med sticks celery, washed, peeled & cut into thick slices

2-3 med carrots, washed and thickly sliced
1 parsnip, thickly sliced
1/2 small swede, peeled and in chunks the size of carrots & parsnips
large handful of small new potatoes or equiv potatoes in generous chunks

1 1/2 tbsp wine vinegar or white grape juice
1 tbsp light brown sugar
1/2 pint pale ale
stock

100 gm/3.5oz thickly sliced mushrooms (opt)

garnish: chopped chives or parsley

Method:

1. If any unpeeled veg are not organic, soak in a solution of 9 parts water 1 part vinegar 20 mins; drain and rinse
2. Heat a large deep non-stick pan on med-high
3. Put seasoned flour in a plastic bag; drop in cubes of meat; shake bag until cubes are coated
4. When pan is hot enough, drop in 1 tbsp oil and 1 tbsp butter; melt
5. Add cubes of meat and brown on at least 2 sides; don't crowd the pan - you may need to do this in batches --you are browning the meat not steaming it
6. Remove meat from pan, set aside 
7. Turn heat down to med; add onions, cook until golden but not brown, scraping at the bottom of the pan to remove any bits of cooked beef; this will take a few minutes - add 1/2 tbsp more of oil and butter if necessary
8. Add the rest of the vegetables; reduce heat to low, partially cover with lid; sweat the veg for 15 mins, stirring occasionally to prevent catching
9. Add the meat and any juices; sprinkle over vinegar and sugar; stir well
10. Add ale and enough stock to just cover; bring to the boil and let it bubble gently 5 mins
11. Pour into slow cooker
12. Note: steps 1-10 can be ignored and the veg layered in the bottom of the slow cooker with the meat on top before adding liquid BUT the flavour will be better if the meat is browned
13. Cook on low 4-5 hours for roast of rump, another hour or two for casserole steak.  The meat should be tender but still hold its shape.
14. Add sliced mushrooms; rest 10-15 mins
15. Garnish with herbs
16. The stew is fine on its own but can be served with perfectly pretty salads plus rice or noodles

Comments:

'I was invited to share this with a friend who refused to be paid to help her, and liked every bit of it: the flavour, the texture, all the vegetables mixed with the meat -- everything!  And my friend also really liked the Blogger's low-sugar & fat apple crumble I was given and invited him to share!' Local handyman
'Very nice flavour; the alcohol cooked out and left a big bowl of gently robust quintessentially English savoury goodness.'  Canadian Journalist

More slow cooker dishes on NavBar: Recipes II

Please leave a comment in the box below

This recipe has been developed by B Lee/Bright Sun Enterprises and may not be reproduced without the author's written permission.

MAKE AHEAD CHRISTMAS COOKIES: ORANGE CINNAMON SLIMS

A life-saving gorgeous cookie dough for freezing, courtesy of North American mums....

Chocolate Orange & Cinnamon Cookies, (here with dried cranberries & walnuts) 

This gorgeous cookie dough, frozen then baked as and when needed, provides a ready supply of superior home-made cookies.  

The dough holds together well when forming the roll, as it's being sliced and after baking.  The finished product is rich and beautifully crumbly, perfect with a nice cup of tea or a mug of coffee.  

The orange cinnamon flavours are divine on their own but form a delightful backdrop to nuts, dried fruit or chocolate chips.   

For added variety, the dough can be divided in two, with fruit in one roll and nuts in another.  Or pack a single roll with both fruit and nuts. Or replace either with chocolate chips.  

They cookies are not just intended as a reward for kids' good behaviour.  They're also first-class treats for adults fancying an indulgence, without going over the top.  How often have family and friends 'accidentally' eaten an entire batch of cookies intended for more than one occasion?

With the help of North American mums, there's no longer an excuse for such miscreant behaviour!  

Cost: £3.50 plus fruit & nuts
Makes: about 24 cookies

Ingreds:

   72gm/2.5oz ground almonds

   55gm/2oz cocoa

   115gm/4oz icing sugar, sifted

   168gm/6oz butter at room temperature

   3 tbsp grated orange zest (from 3 med oranges)

   2 tsp orange juice

   1 tsp cinnamon

   1 large egg

   1 cooked egg yolk, finely grated 

   150gm/5.2oz flour less 3 tbsp flour plus 3 tbsp cornstarch (cornstarch replaces plain flour)  

   75gm/2.6oz w/m flour
    1 tsp baking powder

   3/4 cup choc chips/raisons/cranberries/walnuts (opt)

   Optional garnish: melted chocolate for drizzling

Method:

1. Whisk together ground almonds & icing sugar; set aside
2. Beat butter, cinnamon, orange zest & juice until light and fluffy; 2-3 mins
3. Using hand or stand mixer on low speed, blend 1 & 2 
4. Add whole egg & finely grated egg yolk; blend
5. Mix flours & baking powder; add to mix; beat till just blended
6. Add fruit or nuts; or divide into two batches, adding fruit to one and nuts  to anther
7. Form into rolls or squares 10inches/xx cm rounds; wrap tightly in cling film
8. Freeze up to 3 months (the longer it sits; the more the flavour may fade)
9. When ready to cook, preheat oven to 180c/350f
10. With a sharp heavy serrated blade, slice as many 3/8inch/  cm cookies as you need from the dough (from frozen) and put the rest of the dough back in the freezer
11. Place 1/2inch/1cm apart on a cookie tray lined with greaseproof paper or a baking mat 
12. Bake 10-12 mins, if necessary turning tray half-way through for even cooking
13. Cool completely
14. Drizzle lightly with melted chocolate if you like

Tip:

For a Christmas flavours, replace cocoa with extra ground almonds and add 1/2 tsp nutmeg. Add chopped fresh cranberries (or dried ones blanched in boiling water to get rid of preservatives and soaked in a little orange juice) and walnuts.

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.