B00MH34DSPL4T

Ingredients (Serves 4): 1 tablespoon Unsalted Butter 2 tablespoons Olive Oil 900g Beef Flatiron Steak or Chuck (trimmed and cut in to 12 pieces) 150g of pancetta (trimmed pork belly if you can't get a whole piece of pancetta)
1-2 finely Chopped Onion 1 tbsp Finely Chopped Garlic 1 tbsp All-purpose Flour 750ml  Dry Red Wine (try a Chateau Clauzet, or even a Beronia Dos Maderas for a darker flavour) 2 Bay Leaves 1 Thyme Sprig 15 Pearl Onions (peeled but not chopped) 15 Cremini Mushrooms 15 Baby Carrots (peeled) Salt Ground Tellicherry PepperSugar Chopped fresh parsley (Garnish)     Required Equipment: Cast Iron Casserole Dish Medium Saucepan Large Skillet     Method: 1: Preheat Oven to 180 degrees

2. In a large cast iron casserole dish melt the butter in 1 tbps of olive oiled on the hob on a low heat.

3. Arrange the meat in the casserole in a single layer and season with salt and pepper.

4. Cook over a moderately high heat, turning occasionally untill browned on all sides (about 6-8 mins)

5. Add the chopped onion and garlic and cook until the onion is softened (about 5 mins)

6. Add the flour and stir to coat the meat with it, add the wine, bay leaves ans thyme,

7. Season with salt and pepper and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the dish.

8. Cover the dish and put it in the oven, and cook for 2 hours.

9. In a saucepan cover the pancetta with 2 cups of water and bring to a boil, reduce the heat and simmer for 30 minutes   10. Drain the pancetta and slice it in to 1cm thick section, then cut the slices in to 1cm wide lardons.

11. In a large skillet, combine the pancetta, pearl onions, mushrooms and carrots.

12. Add the remaining 1tbsp of olive oil, 60ml of water and a large pinch of sugar, salt and pepper.   13. Bring to a boil, cover ans simmer until almost all the water has evaporated.

14. Uncover and cook over a high heat, tossing until the vegetables are tender and golden browned.


Serving:
To server, stir some of the vegetables and lardons into the stew, then scatter the rest on top as garnish along with some parsely.

Ingredients (Serves 4): 1 tablespoon Unsalted Butter 2 tablespoons Olive Oil 900g Beef Flatiron Steak or Chuck (trimmed and cut in to 12 pieces) 150g of pancetta (trimmed pork belly if you can't get a whole piece of pancetta)
1-2 finely Chopped Onion 1 tbsp Finely Chopped Garlic 1 tbsp All-purpose Flour 750ml  Dry Red Wine (try a Chateau Clauzet, or even a Beronia Dos Maderas for a darker flavour) 2 Bay Leaves 1 Thyme Sprig 15 Pearl Onions (peeled but not chopped) 15 Cremini Mushrooms 15 Baby Carrots (peeled) Salt Ground Tellicherry PepperSugar Chopped fresh parsley (Garnish)     Required Equipment: Cast Iron Casserole Dish Medium Saucepan Large Skillet     Method: 1: Preheat Oven to 180 degrees

2. In a large cast iron casserole dish melt the butter in 1 tbps of olive oiled on the hob on a low heat.

3. Arrange the meat in the casserole in a single layer and season with salt and pepper.

4. Cook over a moderately high heat, turning occasionally untill browned on all sides (about 6-8 mins)

5. Add the chopped onion and garlic and cook until the onion is softened (about 5 mins)

6. Add the flour and stir to coat the meat with it, add the wine, bay leaves ans thyme,

7. Season with salt and pepper and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the dish.

8. Cover the dish and put it in the oven, and cook for 2 hours.

9. In a saucepan cover the pancetta with 2 cups of water and bring to a boil, reduce the heat and simmer for 30 minutes   10. Drain the pancetta and slice it in to 1cm thick section, then cut the slices in to 1cm wide lardons.

11. In a large skillet, combine the pancetta, pearl onions, mushrooms and carrots.

12. Add the remaining 1tbsp of olive oil, 60ml of water and a large pinch of sugar, salt and pepper.   13. Bring to a boil, cover ans simmer until almost all the water has evaporated.

14. Uncover and cook over a high heat, tossing until the vegetables are tender and golden browned.


Serving:
To server, stir some of the vegetables and lardons into the stew, then scatter the rest on top as garnish along with some parsely.

Ingredients (Serves 4): 1 tablespoon Unsalted Butter 2 tablespoons Olive Oil 900g Beef Flatiron Steak or Chuck (trimmed and cut in to 12 pieces) 150g of pancetta (trimmed pork belly if you can't get a whole piece of pancetta)
1-2 finely Chopped Onion 1 tbsp Finely Chopped Garlic 1 tbsp All-purpose Flour 750ml  Dry Red Wine (try a Chateau Clauzet, or even a Beronia Dos Maderas for a darker flavour) 2 Bay Leaves 1 Thyme Sprig 15 Pearl Onions (peeled but not chopped) 15 Cremini Mushrooms 15 Baby Carrots (peeled) Salt Ground Tellicherry PepperSugar Chopped fresh parsley (Garnish)     Required Equipment: Cast Iron Casserole Dish Medium Saucepan Large Skillet     Method: 1: Preheat Oven to 180 degrees

2. In a large cast iron casserole dish melt the butter in 1 tbps of olive oiled on the hob on a low heat.

3. Arrange the meat in the casserole in a single layer and season with salt and pepper.

4. Cook over a moderately high heat, turning occasionally untill browned on all sides (about 6-8 mins)

5. Add the chopped onion and garlic and cook until the onion is softened (about 5 mins)

6. Add the flour and stir to coat the meat with it, add the wine, bay leaves ans thyme,

7. Season with salt and pepper and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the dish.

8. Cover the dish and put it in the oven, and cook for 2 hours.

9. In a saucepan cover the pancetta with 2 cups of water and bring to a boil, reduce the heat and simmer for 30 minutes   10. Drain the pancetta and slice it in to 1cm thick section, then cut the slices in to 1cm wide lardons.

11. In a large skillet, combine the pancetta, pearl onions, mushrooms and carrots.

12. Add the remaining 1tbsp of olive oil, 60ml of water and a large pinch of sugar, salt and pepper.   13. Bring to a boil, cover ans simmer until almost all the water has evaporated.

14. Uncover and cook over a high heat, tossing until the vegetables are tender and golden browned.


Serving:
To server, stir some of the vegetables and lardons into the stew, then scatter the rest on top as garnish along with some parsely.

Ingredients (Serves 2):
1tbls Infused Chilli Oil
1 Shallot (Chopped Finely)
1/2 Garlic Cloves (Chopped Finely)
400g Wagyu (or a good quality sirloin/silverside)
2 Medium Eggs
50g Breadcrumbs (Fresh)
50g Double Cream
1tbls Salt
1tbls Tellicherry Black Pepper
Required Equipment:
Heavy-Bottom Pan
Large Mixing Bowl
Small Mixing Bowl
Whisk
Helpful but not required equipment:
4in Pastry Cutter
Baton/Rolling Pin
 
Method:
1. Add a splash of oil in to your pan and put on a low heat. Add the chopped onion and sweat it till they begin to go translucent, then add the chopped garlic. Remove from heat once garlic is sweated.

2. Mince your Wagyu Beef and place it into a mixing bowl.

3. Crack the medium eggs in to a smaller mixing bowl and whisk until they form a singular liquid.

4. Add the eggs to the meat, then add the breadcrumbs and double cream and mix well.

5. Mix the shallots and garlic in to the mix and mix further. Taste a small amount of the mix to gauge how much seasoning is required and add accordingly.

6. If the mix feels too wet, add some more breadcrumbs. If you are having trouble getting the right consistency then make a mini burger and fry it off to taste to see if you have the right levels of seasoning and texture. 

7. Form 2 burgers from the mix using a pastry cutter by placing a ball in the middle and using a baton or rolling pin to compress it in to a patty.

Serving Suggestion:
Serve in a fresh bun topped with a slice of Monterey Jack and pancetta (or smoked streaky bacon), a few leaves of rocket, and a slice of Edgecombe or Flamme tomato.

Ingredients (Serves 2):
1tbls Infused Chilli Oil
1 Shallot (Chopped Finely)
1/2 Garlic Cloves (Chopped Finely)
400g Wagyu (or a good quality sirloin/silverside)
2 Medium Eggs
50g Breadcrumbs (Fresh)
50g Double Cream
1tbls Salt
1tbls Tellicherry Black Pepper
Required Equipment:
Heavy-Bottom Pan
Large Mixing Bowl
Small Mixing Bowl
Whisk
Helpful but not required equipment:
4in Pastry Cutter
Baton/Rolling Pin
 
Method:
1. Add a splash of oil in to your pan and put on a low heat. Add the chopped onion and sweat it till they begin to go translucent, then add the chopped garlic. Remove from heat once garlic is sweated.

2. Mince your Wagyu Beef and place it into a mixing bowl.

3. Crack the medium eggs in to a smaller mixing bowl and whisk until they form a singular liquid.

4. Add the eggs to the meat, then add the breadcrumbs and double cream and mix well.

5. Mix the shallots and garlic in to the mix and mix further. Taste a small amount of the mix to gauge how much seasoning is required and add accordingly.

6. If the mix feels too wet, add some more breadcrumbs. If you are having trouble getting the right consistency then make a mini burger and fry it off to taste to see if you have the right levels of seasoning and texture. 

7. Form 2 burgers from the mix using a pastry cutter by placing a ball in the middle and using a baton or rolling pin to compress it in to a patty.

Serving Suggestion:
Serve in a fresh bun topped with a slice of Monterey Jack and pancetta (or smoked streaky bacon), a few leaves of rocket, and a slice of Edgecombe or Flamme tomato.