❤ LOVE LOCAL ❤
BEEF IN RED WINE
❤ 1kg steak chuck ❤ 5 tsp oil ❤ 200g smoked bacon ❤ 500ml beef stock ❤ 25g butter ❤ 250g chestnut mushrooms, halved
❤ 500g silver skin onions ❤ 2 medium onions, sliced ❤ 3 cloves garlic, crushed ❤ 20g plain fl our ❤ 1 litre red wine ❤ Leaves from 3 sprigs of thyme
❤ 4 bay leaves ❤ 3 tbsp Worcester sauce ❤ Salt and pepper
1 Preheat oven to 160C
2 Cook the bacon in a hot pan, remove and reserve.
3 Dust the beef in fl our and sear in a hot pan with a little oil. Remove from the pan.
4 Cook the onions until golden in the same pan and add the garlic.
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5 Add the wine and reduce by half.
6 Place all ingredients [except mushrooms and silver skin onions] in an ovenproof pan and cover with the beef stock and wine.
7 Cover and place in the oven for approximately 1.5 -2 hours, or until cooked. Half an hour before the end of cooking, add the mushrooms and silver skin onions.
8 Remove the meat and reduce sauce until thickened, then season to taste before serving.
52 | THE WEST COUNTRY FOODLOVER
CHOCOLATE VEGAN CAKE
❤ 400g plain fl our ❤ 400g caster sugar ❤ 8 tbsp cocoa powder ❤ 2 tsp bicarbonate of soda ❤ 1 tsp salt ❤ 10 tbsp vegetable oil ❤ 2 tsp vanilla essence ❤ 2 tsp white wine vinegar ❤ 500ml water
1 Grease and line 2 x 8 inch cake tins
2 Mix all the dry ingredients until combined.
3 Mix all wet ingredients into the dry ingredients until smooth.
4 Pour into tins, making sure they are equal and bake in the centre of the oven at 160-170C for 25-30 minutes.
For the chocolate glaze Combine the following together and spread over the cake: ❤ 85g sugar ❤ 4 tbsp margarine ❤ 2 tbsp soy milk ❤ 2 tbsp unsweetened cocoa powder
❤ 2 tsp vanilla extract
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