🥩🍷 Boeuf Bourguignon- Beef Burgundy 

This easy to prepare recipe packs all the flavours of Christmas into one dish, but saves you the time of roasting a whole bird for hours. 

Serves: 4

Preparation time: 30 minutes 

Execution time: 2 hours 30 minutes

INGREDIENTS

• 300g beef brisket or chuck 

• 1 medium onion, diced

• 1 medium carrot peeled, cut into large chunks

• 1 medium onion, diced

• 1 tbsp vegetable oil

• 1 tbsp of unsalted butter

• 40g diced bacon 

• 2 cloves of garlic, minced 

• 2 tbsp plain flour 

• 2 tbsp tomato paste 

• 300ml dry red wine 

• 300ml chicken stock 

• 1 bay leaf 

• 4 sprigs of sage

• 2 sprigs of thyme 

• ½ tsp salt

• ½ tsp black pepper

METHOD

1. Heat a large heavy-bottomed pot over medium-low heat. Season the brisket on all sides with salt and pepper. Add in the vegetable oil and then the brisket. Cook the brisket on all sides for 3-4 minutes or until it is evenly browned. Remove the beef from the pan, and set aside. 

2. Add in the diced bacon, and 1 tbsp of unsalted butter and cook for about 2-3 minutes, or until it takes on a bit of colour. Add in the onions and carrots, and cook for 2-3 minutes or until the onions soften a little. Add in the garlic, and cook for 1 minute, until it is fragrant. Add in the plain flour, tomato paste, and cook for a minute or 2. 

3. Deglaze the pan with the red wine, and chicken stock. Add in the herbs and simmer for 2-2.5 hours on low heat, uncovered, or place in an oven preheated to 150c for 3 hours. Serve with buttered egg noodles or mashed potatoes. 

🥩🍷 Boeuf Bourguignon- Beef Burgundy 

Morsels of tender beef cooked in an elegant red wine sauce. 

Serves: 4

Preparation time: 30 minutes 

Execution time: 2 hours 30 minutes

INGREDIENTS

• 300g beef brisket or chuck 

• 1 medium onion, diced

• 1 medium carrot peeled, cut into large chunks

• 1 medium onion, diced

• 1 tbsp vegetable oil

• 1 tbsp of unsalted butter

• 40g diced bacon 

• 2 cloves of garlic, minced 

• 2 tbsp plain flour 

• 2 tbsp tomato paste 

• 300ml dry red wine 

• 300ml chicken stock 

• 1 bay leaf 

• 4 sprigs of sage

• 2 sprigs of thyme 

• ½ tsp salt

• ½ tsp black pepper

METHOD

1. Heat a large heavy-bottomed pot over medium-low heat. Season the brisket on all sides with salt and pepper. Add in the vegetable oil and then the brisket. Cook the brisket on all sides for 3-4 minutes or until it is evenly browned. Remove the beef from the pan, and set aside. 

2. Add in the diced bacon, and 1 tbsp of unsalted butter and cook for about 2-3 minutes, or until it takes on a bit of colour. Add in the onions and carrots, and cook for 2-3 minutes or until the onions soften a little. Add in the garlic, and cook for 1 minute, until it is fragrant. Add in the plain flour, tomato paste, and cook for a minute or 2. 

3. Deglaze the pan with the red wine, and chicken stock. Add in the herbs and simmer for 2-2.5 hours on low heat, uncovered, or place in an oven preheated to 150c for 3 hours. Serve with buttered egg noodles or mashed potatoes. 

🥩🍷 Champignon Bourguignon- Mushrooms Burgundy 

Wild mushrooms cooked in a rich red wine sauce. 

Serves: 4

Preparation time: 30 minutes 

Execution time: 2 hours 30 minutes

INGREDIENTS

• 100g king oyster mushrooms 

• 100g portobello mushrooms

• 100g oyster mushrooms 

• 1 medium onion, diced

• 1 medium carrot peeled, cut into large chunks

• 1 medium onion, diced

• 1 tbsp vegetable oil

• 1 tbsp of unsalted butter

• 2 cloves of garlic, minced 

• 2 tbsp plain flour 

• 2 tbsp tomato paste 

• 300ml dry red wine 

• 300ml mushroom stock 

• 1 bay leaf 

• 4 sprigs of sage

• 2 sprigs of thyme 

• ½ tsp salt

• ½ tsp black pepper

METHOD

1. Heat a large heavy-bottomed pot over medium-low heat. Add in the vegetable oil and then the mushrooms. Cook the mushrooms on all sides for 3-4 minutes or until it is evenly browned. 

2. Add in the 1 tbsp of unsalted butter and the onions and carrots, and cook for 2-3 minutes or until the onions soften a little. Add in the garlic, and cook for 1 minute, until it is fragrant. Add in the plain flour, tomato paste, and cook for a minute or 2. 

3. Deglaze the pan with the red wine, and mushroom stock. Add in the herbs and simmer for 2-2.5 hours on low heat, uncovered, or place in an oven preheated to 150c for 3 hours. Serve with buttered egg noodles or mashed potatoes. 

🥔 Mascarpone Mashed Potatoes 

A classic and easy to prepare dessert. 

Serves: 4

Preparation time: 30 minutes 

Execution time: 30 minutes

INGREDIENTS

• 600g maris piper potatoes 

• 100g thickened cream 

• 2 tbsp butter 

• 2 tbsp mascarpone cheese 

• ½ tsp of salt. 

METHOD

1. Peel and dice the potatoes into about 3cm cubes. 

2. Place the potatoes in a saucepan, and cover them with water. Add 1 tsp salt. Boil the potatoes for 10-12 minutes or until fork tender. 

3. Remove the potatoes from the pot and mash them in a large mixing bowl. 

4. Heat the cream, butter, salt and mascarpone together in a small pot, until the butter and mascarpone have melted. 

5. Mix the cream mixture with the mashed potatoes until creamy. Adjust with additional salt if necessary. 

🍞🥚Chocolate Bread Pudding

A classic and easy to prepare dessert. 

Serves: 4

Preparation time: 30 minutes 

Execution time: 30 minutes

INGREDIENTS

• 250g brioche, cubbed 

• 600g milk 

• 30g chocolat, broken 

• 3 eggs, beaten 

• 60g sugar 

• 1 tsp vanilla extract

• 1 pinch salt 

METHOD

1. Preheat the oven to 165C. In a small saucepan over low heat, warm the milk, butter, vanilla, sugar and salt. 

2. Butter a large baking dish, and place the cubed brioche inside of the pan. 

3. Temper the beaten eggs into the milk mixture and pour over the bread. Allow the bread to soak in the milk and egg mixture for 30 minutes to an hour. Scatter a few chunks of chocolate over the pudding. Bake for 30 - 45 minutes until the custard is still a little bit wobbly but set. Serve while still warm with a scoop of vanilla ice cream.