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Left Over Beef Stew

Well I made a small mistake on this one, not to be repeated, so I am owning up as to prove that everyone makes mistakes from time to time. I made this stew with red skin potatoes with the skin, thinking more flavour and more roughage but I ended up with quite rough red skins well noticeable in my velvety stew, I now know not to use skin on potatoes in stew unless using new potatoes where the skin is so thin that is bearably noticeable (especially when I used old potatoes).
Everything apart from the beef in this stew was old and nearly going off, but it turned out one of the best stews I made so far, I can only assume this being due to the vast variety of veg that went in, the beef was braising steak cut into pieces.

Recipe Ingredients: (enough for 4)

• 400grs braising steak (diced)
• 50grs pancetta (or smoked bacon)
  
• 500grs red skin potatoes (cubed) please remove skin unless they are new potatoes
• 1pkt mushrooms brown cap (halved and quartered depending on size)
  
• 1 onion (diced)
• 2 garlic cloves (minced) + a pinch of garlic powder
• 6 spring onions (sliced)
• 1 celery heart (sliced)
• 3 carrots (sliced)
• 1pkt mangetout (cut into three parts)
  
• 1 pepper (diced)
• 1 chilli (chopped) 1 a pinch of cayenne pepper
• 1 tin plum tomatoes (chopped)
• 2 spoons of tomato paste (diluted in half glass of water)
• a pinch of paprika
• salt and pepper to taste
• olive oil to taste

Very simple to make so is short and sweet. Put a pan on the stove with a little olive oil, once hot add the garlic, onion, chillies, (both) pancetta, salt and black pepper. Let these cook until the onions and pancetta are starting to go golden add the beef and stirring it occasionally until is sealed (you know this as should go brown all around), then add chopped tomatoes, put a lid on and let it cook for around 40 minutes on lowest of heat, then add the tomato paste and all the rest of the stuff you have left celery, potato, carrots, pepper , spring onion, mangetout, mushroom and paprika. Put the lid back on and let this now cook for around 25 minutes. Optionally at the end you may add some flat leave parsley. And that is it ready to eat.

The mushrooms were crinkly, the celery limp, potatoes were starting to grow roots, carrots had whiskers, garlic little sprouts, mangetout limp and so on this was the state of my veg as if I didn't use it would go to be compost, I am glad I did use it as it made one of the best tasting meals I ever ate (well made by me) I am in no way suggesting you use veg like these you can use fresh veg I am sure the result will be the same or better, I am only asking that you think before you throw anything away...As there are millions of people in the world starving that would eat those thing that you, me would throw away, lets not then. Thanks for reading. hope you enjoy this post.

Spaghetti Bolognese with Pancetta and Chorizo

Recipe Ingredients: (enough for 4)

• 500grs minced meat (beef)
  
• 400grs spaghetti
• 40grs Pancetta (or smoked bacon)
• 20grs chorizo (diced)
• 1 onion (finely diced)
• 3 garlic cloves (finely diced)
  
• 1 plum tomato tin (finely diced) best if "Italian"
  
• 1 soup spoon of tomato concentrate (diluted in 1/2 glass of water)
• 1 chicken stock cube
  
• enough olive oil
  
• bunch of coriander
  
• enough salt and black pepper

Put on the stove a frying pan with a little olive oil, once well hot add the onion, the garlic and cook these well until golden, and at this stage add the pancetta and chorizo fry them for a further 3 minutes stirring always, follow it them with the addition of the minced beef, and still stirring it this time occasionally cook until all of the beef is browned, at which stage you now add the tomatoes both plum and concentrate, once it gets to boiling point reduce the flame to minimum and let it cook for about 20-30 minutes.

Eleven minutes before the sauce is ready, place a pan of boiling water with little salt and vegetable oil (like 2 soup spoons), stick the spaghetti inside and this will be ready in 11 minutes should still be a little "al Dente" as it should, as is delicious if it offers a little resistance when you bite it, drain it in a colander pouring boiling water over it to remove the starch still draining it. Serve and eat is delicious, and very simple.

Quorn Enchiladas (you can use alternatives, Inc meat)

Well for a good enchilada you need a good tortilla wrap, normally I make my own as is best, however trying to save time I purchased some decent ones, ready made.

I also prepared the tray for the oven straight away, with a drizzle of olive oil so that the enchiladas don't get stuck when cooking.

And this is the filling already cooked:

Recipe Ingredients:

• 1 packet of Quorn about 250-300grs
  
• 1 Red bell pepper (cut into strips)
• 2 white onions (cut into strips, these are sweeter)
• 1 can of Flagleotti beans (but also any red small bean will do)
• 3 garlic cloves (minced)
• 1 red chilli (hot, cut into strips)
  
• 1/2 soup spoon cumin powder
  
• 1/2 tea spoon Cayenne pepper
  
• 1/2 soup spoon oregano
• 2 soup spoon tomato concentrate diluted in half glass of water.
  
• salt and black pepper
  
• a little olive oil
  

Put a frying pan on the stove with a little olive oil, when hot adding also the garlic, bell pepper, cayenne, cumin powder, salt & Black pepper. Let these fry for 5 minutes stirring occasionally, then add the Quorn and the "diluted" tomato concentrate, plus the cayenne and oregano, let it cook a further 5-7 minutes stirring occasionally and the sauce is done (adding the beans around 3 minutes before cooking finishes).

The the bechamel, as done in previous recipes, so is unnecessary to give the recipe again, as you know already how it is done or you can check previous recipes.

Then I lay the sauce with the shape of a fat sausage in the middle of the tortilla living a little room from the sides, so that it doesn't spill when I roll em up.

Followed by a line of thick bechamel over the top as you can see on the photo, note that bechamel needs to be very thick.

One by one I stuffed all the enchiladas in the tray, poured bechamel over all of them followed by a line of diluted tomato concentrate + a little cheddar sprinkles on top as well as some oregano.

Then oven for around 27 minutes @ 200c, until golden brown. This has to be a must make them sometime. Yum yum!

No photo above which represents that it was all eaten. I made this one with a step by step photos etc. as to show how easy it is to make them, and how delicious it gets, so that you are encouraged to make them too, like I said at the beginning, you can use meat instead if you prefer. I accompanied this with a nice beer from Morrison, a Brazilian beer called Barahma, and was a very light in taste beer, yet fair amount of alcohol...nice.