FAMILY AND FRIENDS - FEATURE

The classics never tire and this one i remember fondly in my childhood as i could never quite understand why they were called `Beef Olives’ when we never had olives in them!! But i do remember how moist and delicious they were, with the bonus of a parcel of stuffing inside. You can add pretty much anything to the stuffing to suit your tastes or your pantry. I teamed it up with a simple creamy mash with the addition of seasonal leeks. This mash will go with almost anything at this time of the year and one i use time and time again.

Finally as always i like to finish with a little treat and with the abundance of apples it’s always good to have a simple treat up your sleeve! Stewing apples is a winter must have in the fridge as they fill your belly with simple goodness and of course have endless uses.

 BEEF OLIVES

 Thin slices of beef, stuffed, rolled and braised with lots of gravy. What more could one want? With a little effort and patience you will end up with an old favourite carried onto the next generation!

Serves 5

5 thinly sliced pieces topside, rump or schnitzel of beef

For the stuffing

2 Tbsp butter

100g smoked bacon, finely diced

1 small onion, peeled and finely diced

1 garlic clove, peeled and crushed

6 sage leaves, finely chopped

200g fresh or dried breadcrumbs

A good pinch of freshly grated nutmeg

Salt and freshly ground pepper

1-2 eggs

For cooking the beef olives

300ml beef stock

300ml red wine

2 onions, peeled and cut into quarters

4–5 large carrots, peeled and cut into large, even sized pieces

2 bay leaves

Method

Begin by making the stuffing: Melt the butter in a large fry pan, add the diced bacon, onion, sage and garlic. Cook over a moderate heat to soften the onions and to extract the juices from the bacon. Add the breadcrumbs and fry lightly in the bacon and onion juices. Taste and season lightly.

Cool slightly and tip into a bowl. Add 1 egg and then if needed the other until the stuffing mixture clumps together in your hand. Set aside.

Place the meat onto your bench and season lightly, divide the stuffing into 5 even sized amounts and place one onto the meat, mould it into a rough sausage shape. Roll the meat securely around the stuffing, making sure the ends are folded in so the stuffing doesn’t escape.

Tie neatly with string. Set aside and continue until all the beef and stuffing is used.

Add 2 tablespoons of oil to a heavy based medium sized oven dish (with lid). When hot add the beef olives and brown all over.

Add the vegetables and colour lightly, add the red wine and allow to reduce for a minute or two, add the beef stock, bay leaves and cover with the lid.

Bake in the preheated oven 170C or on a low stove top for 1-2 hours depending on quality of meat.

You are wanting the beef olives to be tender, but not falling apart!!

If need be take the beef olives out and reduce the gravy only if it is a little to runny.

Serve with leek mash.

LEEK MASH

It may sound simple and yes it is but it’s so versatile and utterly delicious. It can go with anything from a juicy steak or a simple piece of fish.

Serves 5

800g potatoes, peeled

1 leek, washed and cut into rounds

75g butter

100ml cream or milk

Salt and white pepper

Method

Evenly cut the potatoes into large pieces and place into suitable sized pot, add 1 teaspoon salt and cover with cold water. Bring to the boil then simmer until tender.

Meanwhile melt the butter in a medium sized saucepan, add the leeks and sweat off until tender and sweet (about 8-10minutes).

Add the cream and heat gently together, set aside.

When the potatoes are tender, drain well and mash or pass through a mouli so they are lump free. Add to the hot leek mixture and whip together with a rubber spatula.

Season with salt and plenty of white pepper.

All great mash is lump free, light and creamy. Make the effort as the final product will lift your meal to another dimension.

APPLE FOOL

Stewing apples is simple, easy on the pocket and you can use it for so many things.

I f I’m not spooning this over my cereal or filling a tart, then I like to make an impromptu dessert for the kids.

Serves 5

500g cooking apples, peeled, cored and roughly diced

50g sugar

300g greek yoghurt

150 ml cream , lightly whipped.

1-2 Tbsp icing sugar

Topping

100g rolled oats

2 Tbsp brown sugar

Pinch cinnamon

Method

Begin by stewing the apples: add the apples, sugar and 1 Tbsp water to a suitable sized pot. Cook over a gentle heat until the apples soften and pulpy (10-15 minutes). Cool until required.

To make the topping: place a sheet of baking paper over a baking tray. Mix the rolled oats with the sugar and cinnamon and spread evenly over the paper. Place in oven and bake until the oats go golden and the sugar caramelises (3-5 minutes). Cool completely.

To assemble: Gently fold together the yoghurt, icing sugar and cream.

Place the apple in the bottom of the glass or serving dish, add a generous spoonful of cream mixture, repeat with apple and cream and finish with the crunchy toasted oats.

Chill until required. This simple dessert can be made with any type of fruit all year round.