Beef Stew With a Healthy Twist

Ingredients
500g Beef (cut into chunks)
750ml Chicken Stock
120ml White Wine
1 Carrot (halved lengthways then sliced)
1 Clove Garlic (finely chopped)
1 Stick Celery (finely sliced)
300g Baby Onions (peeled, if using shallots 1/4 them)
180g Button Mushrooms (quartered)
1 Teaspoon Dried Thyme
1 Bay Leaf
1 Teaspoon Dried Parsley
1 Tablespoon Lemon Juice
2 Tablespoons Cornflour
125g Natural Yoghurt
Knob of Butter
Splash of Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
2 Small Frying Pans
1 Large Bowl
1 Slotted Spoon
1 Spatula

The Good Bit

1. In the pan, heat a little oil then cook the meat until it is evenly browned on all sides, add 500ml of stock, the wine, carrot, celery, thyme, garlic and bay leaf, bring to the boil and simmer for 20 minutes.
2. In the frying pan, pour in the rest of the stock and drop in the onions, cooking until all the stock has gone, then remove from the heat and set aside.
3. In the other frying pan, heat another splash of oil and drop in the knob of butter, went it is bubbling add in the mushrooms and cook until they are soft then stir in the lemon juice and remove from the heat then set that aside too.
4. With the slotted spoon, remove the meat and vegetables from the broth and place in the large bowl, remove the bay leaf and throw away, blend a the cornflour in a cup with a little of the broth then tip it back into the pan, simmer away until the broth has thickened, reduce the heat again now and stir in the yoghurt, finally add all the other ingredients and the teaspoon of parsley, heat through then serve.
   

Serves 4

Steak and Tomato Salad

Ingredients
1 Teaspoon Crushed Black Pepper
1 Teaspoon Paprika
1 Teaspoon Salt
1 Teaspoon Cumin
2 Teaspoons Dried Oregano
4 Steaks (your choice of cut)
8 Large Tomatoes
Fresh Mint And Coriander
2 Red Onions
1 Lemon (zested and Juiced)
A Drizzle of Olive Oil
Salad Leaves (Rocket, Spinach and Basil are my choice)

Equipment
1 Large Frying Pan/ Griddles are really good for this if you have one
1 Sharp Knife
1 Spatula
A Couple of hours to spare! (for marinading purposes only)

The good bit

1. Mix together the black pepper, paprika, salt, oregano, cumin and lemon zest.
2. With your knife, score the steaks in lines vertically about 1cm apart then horizontally 1cm apart (not too deep, just enough so you can see they've been cut) rub the spice mix into the steaks, (both sides if you have plenty to spare) and leave in the fridge (or microwave) for 2 hours
3. Cut your tomatoes in half lengthways and dry fry (no oil) on your griddle until they begin to blacken 6-8minutess (do NOT turn them over)
4. In the meantime roughly chop your mint and coriander, dice your onion and mix together along with the lemon juice and a good drizzle of olive oil (if you really want to be Mediterranean then add a finely sliced clove of garlic, just don't expect to get kissed afterwards!)
5. Fry your steaks over a high heat (again using a griddle pan is excellent, use no oil if you are) Time scales is down to you, If done over a high heat, you should only need to turn over once after about 5 minutes (check to see if the side has burnt a little) after another 5 minutes on that side you should have a really juicy medium steak, obviously add a little longer for well done or less for rare.
6. Serve the steak with 4 of the charred tomato slices with a drizzle of the mint and coriander mixture over them and the salad leaves at the side.
7. Grab a beer and sit outside and enjoy, or for those of you back in Manchester, stay indoors out of the rain with your beer and just imagine your on holiday!

Serves 4

Beef Madras

Ingredients
450g Beef (cubed)
250g Rice (any rice is fine just don't use pudding rice)
1 Large Onion (finely sliced)
4 Cloves
4 Green Cardamoms
2 Whole Star Anise
4 Green Chillies (chopped)
2 Red Chillies (chopped)
3 Tablespoons Madras Masala Paste
1 Teaspoon Dried Turmeric
4 Tablespoons White wine Vinegar
Sugar to Taste
A Splash of Oil
Coriander and Lemon Wedges to serve (optional)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Spatula
1 Large Pan (2/3rds full of boiling salted water)
1 Colander

The Good Bit

1. Start by putting the rice on, cook to packet instructions, usually 10-15 mins whilst that is cooking heat a splash of oil in the frying pan and cook the onion until it turns golden brown, then add all the spices and cook for another 2-3 minutes.
2. Add the meat, the white wine vinegar and a pinch of sugar (keep tasting the sauce until you are happy that the sugar has taken the tang from the vinegar) cook over a medium heat until the beef is cooked through and soft (your rice should be about ready too at this time)
3. Once the rice is done (taste test) wash your rice (place it in a colander and then rinse with boiling water) whilst you are doing this turn the heat up on the frying pan to reduce any remaining sauce. Then serve in a ring of rice. Top with shredded coriander leaves and lemon wedges if you want to be fancy!
   

Serves 4