first_imgChef Martin AndersonI can’t make everyone happy – I’m not a pizza!Well as expected I received a torrent of comments, shares, praise and abusive messages for last weeks article. Thanks very much for your support for what was my most popular article to date!Some of the comments included “never going to read your article again ” they claimed , ” you should stay in the kitchen and stick to cooking ” was suggested! “Well done martin you only wrote what a lot of folk were thinking ” It’s the easiest thing in the world to be a critic. I found that quote online, it’s very true and a good one.I have another too – “sometimes not caring what other think about you is very important, it helps a lot” Subject closed!So let’s talk food.A lot of you have been asking me for a recipe for a good, hearty, tasty casserole, so this week I’m dispensing with the usual banter and going straight to the cooking. A stew or casserole as some of you might call it is a fantastic dish for the winter evenings , easy to prepare , can be cooked at least a day in advance.It improves with time and if you have a slow cooker (I don’t mean a partner in the kitchen ) it is ideal to start off in the morning for your return home or even switched on before you go to bed and boom it will be ready the next morning. Allow it to cool and it’s ready to reheat for your evening dinner.For this recipe I have chosen beef. Take a visit to you local butcher and get him to give you a nice piece of stewing beef. Make sure there is some fat attached to it or even some fat through it. This will make the meat tender & give a fantastic flavour tooYou may use lean lamb, diced turkey, whole chicken fillets, diced pork or just loads of vegetables for this casserole.This dish is flourless ( ahem !!! ) dairy free and low in added fat . Add some chilli powder , hot mustard, grain mustard or fresh herbs to give that extra touch. If you don’t like lentils add a can of mixed beans at the end to heat them. Also you can add some peeled baby potatoes at the start to make an all in one dinner.Enjoy !And thanks for taking the time to read this article!Lean beef, vegetable & lentil casserole.Even this picture of a stew looks god enough to at!Allow 4oz of lean meat per person.You will need a casserole dish with a tight fitting lid.You will need.Your choice of meat trimmed and cut into 1 inch dice.20g of Corn flour.20g of paprika.1 ½ pints of stock of your choice. ( I use chicken )1 400g tin of plum peeled tomatoes, chopped.2 cloves of chopped garlic .1 peeled and chopped medium carrot.1 medium onion chopped.50g of puy lentils, not soaked .100g of tomato puree.Rapeseed oil or lo cal spray for cooking.Glass of red wine if desired. Method.Pre-heat your oven to 170c.Mix the corn flour and paprika together in a bowl and add the meat pieces and toss.Heat a little lo-cal or oil in a pan and add the meat, (keeping the remainder of the flour mix to make the sauce) colouring and sealing in the juices, place into the casserole dish.In the same pan seal off the carrot and onion with the garlic, again just colouring, add to the casserole.Add the excess corn flour, lentils, tomato puree and wine if using it to the casserole add the plum tomatoes and finally the stock.Put the lid on the casserole dish and place into your oven cooking for at least 1 ½ to 2 hours depending on the amount you are cooking.Remove from the oven and serve from the casserole.‘I CAN’T MAKE EVERYONE PIZZA HAPPY’ – COOKING WITH CHEF ANDERSON was last modified: September 25th, 2015 by StephenShare this:Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to share on Skype (Opens in new window)Click to print (Opens in new window)last_img

Related Post

Leave a Reply

Your email address will not be published. Required fields are marked *