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❤ 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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