As seen on ITV This Morning
Spinach, Leek and Feta Sheet Tart. Tap the link below for the recipe 💚
www.clodaghmckenna.com/blog/spinach-leek-feta-shee…
Beef Casserole with buttery herby potato dumplings ♥️
Serves 6
INGREDIENTS:
80g butter
650g stewing beef
20g flour
8 shallots, peeled
2 cloves garlic, crushed
1 teaspoon of fresh thyme, finely chopped
200g mushrooms, quartered
400ml stout
200ml beef stock
50g dark chocolate (70% cocoa solids), grated
sea salt and black pepper
For the herby potato dumplings
1 kg potatoes
200g plain flour
80g butter
2 tbsp flat leaf parsley
1 tbsp fresh thyme
Roux
50g flour
50g butter
METHOD:
1. Preheat the oven to 140C (fan).
2. Place the beef in a large bowl and sprinkle with 20g of flour and season with salt and pepper, toss to coat. Place a casserole dish over a medium heat and melt 40g of butter. Add all of the
beef, stirring occasionally, for 5 minutes or until browned. Transfer the beef to a bowl.
3. Stir in the shallots and cook for 5 minutes until golden brown. Remove the shallots and add to the same bowl as the beef.
4. Add another 50g of butter and the mushrooms and garlic to the casserole dish and cook for 2 to 3 mins. Then add all the browned ingredients back into the casserole dish.
5. Pour in the stout, beef stock, fresh thyme and the chocolate,
bring to the boil and then reduce the heat. Place the casserole dish into the preheated oven for an hour.
6. To make the potato dumplings, place the peeled potatoes in a saucepan with water, cover and bring to the boil and reduce to
simmer for 30 minutes or until the potatoes are cooked.
7. Drain the potatoes, season with sea salt and pepper, and add in the butter and finely chopped herbs and mash well. Next stir in the flour and combine. Mold the potato and herb mixture into dumplings that are just a bit a smaller than a tennis ball.
8. Make a roux by melting the 50g butter, and then stir in 50g of flour. After the casserole has cooked for an hour remove from the oven and strain all the liquid from the casserole into the roux and slowly whisk until the sauce is thick and smooth. Then pour the sauce back over the casserole.
9. Add the herby potato dumplings to the top of the stew and put back in the oven uncovered for 35 mins.
15 years ago… Making fresh chocolate truffles while the sun was setting. Pictured in Alba, Italy when I lived there. The home of the most incredible hazelnuts and gianduiotto chocolate.
One of the most magical moments that I’m lucky to have in my memory
Photo by my friend Alberto Peroli
Apron: is currently on sale for £10 here www.clodaghmckenna.com/shop-all/black-with-white-f…
#foodmemories
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Gorgeous recipes using seasonal produce for creating suppers at home to share with your family and friends… Welcome to my kitchen! Pop over to my website www.clodaghmckenna.com for all the recipes.
A little bit a about me. I am a chef, restaurateur, cookbook author and broadcaster. I have written five best-selling cookbooks and I host regular cooking segments on TV shows in the UK, USA and Canada. My restaurant is called Clodagh’s Kitchen in Dublin and I often collaborate with well-known brands to host pop-ups and create recipes.
Clodagh xxx