FOOD & ENTERTAINMENT
They say the way to the heart is through the stomach so why not show your loved one you care this Valentine’s Day with a lovingly prepared hearty meal?
The food of love
Spinach and bacon A lovingly filled starter
stuffed mushrooms Large mushrooms are stuffed with spinach, bacon and Parmesan. SERVES 12
INGREDIENTS • 2 tablespoons butter • 5 slices streaky bacon or pancetta
• 285g (10 oz) frozen spinach, roughly chopped • 12 large mushrooms • 3 tablespoons butter • 2 tablespoons finely chopped onion
• 2 cloves garlic, peeled and minced
• 85ml (3 fl oz) double cream • 4 tablespoons freshly grated • Parmesan cheese
• Salt and freshly ground black pepper to taste
METHOD
Preheat oven to 200°C / Gas mark 6. Grease a 23x33cm (9x13 in) baking dish with 2 tablespoons butter.
Place bacon in a large, deep frying pan. Cook over medium
high heat until evenly brown. Remove, dice and set aside. Place frozen spinach in a medium saucepan with 4 tablespoons water. Bring water to a boil, then reduce heat to medium and cook spinach covered for 10 minutes. Uncover and stir. Remove from heat and drain.
Remove stems from
mushrooms. Arrange caps in the baking dish. Finely chop stems. Melt 3 tablespoons butter in a medium saucepan over medium heat, and mix in onion and garlic. Cook until tender, then mix in bacon, spinach, chopped mushroom stems and double cream. Bring cream to a simmer. Remove from heat and mix in Parmesan, salt and pepper. Stuff mushroom caps generously with the mixture. Bake in preheated oven for 30 minutes until lightly browned.
Braised beef shin with winter vegetables
A hearty main
Ian Senior of Keelings Fish Bar, Racecommon Road, Barnsley cooks a warming winter stew the old-fashioned way and gluten-free.
SERVES 4
INGREDIENTS • 2lb beef shin
(whole piece not cut) • 2 tbsp vegetable oil • About 500ml water to cover the beef
• 2 tbsp gluten-free gravy mix • 1 large onion sliced thinly • 2 bay leaves
• A couple of sprigs of rosemary
• 6 carrots, peeled and cut into 6cm lengths • 1 Florence fennel thickly sliced
• 3 celery sticks cut into 6cm lengths
• 2 khol rabi or turnip peeled and cut into quarters • Salt and freshly ground black pepper
METHOD
Season the whole shin with salt and pepper.
Pre-heat the oven to 180°C Heat the oil in a large,
heavy-based saucepan. When the oil is just about smoking, add the beef and fry on all sides until brown, then remove from the pan. Add the vegetables and herbs to the pan, sweat down for about 5 minutes and then add the beef back to the pan. Add the gravy mix and enough water to cover the beef then gently bring to the boil.
Place a tight-fitting lid on the pan and cook for 6 hours until the meat is tender. You can also leave the stew to cool until the next day. To serve the stew, make sure it is thoroughly hot and check the seasoning. Serve with either rice or spring onion mash.
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aroundtownmagazine.co.uk
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