Gourmet on a budget

Yorkshire Stew

This is true comfort food – and a great take on traditional beef stew.

¼ cup (60 mL)       all purpose flour
2 lbs (900g)           bottom round steak, trimmed of fat, cut into 1 inch cubes
1                               medium onion, thinly sliced
2 tsp (10 mL)         canola oil
6                               medium fresh mushrooms, sliced
10oz (284 mL)       can of condensed beef broth
½ cup (125 mL)     dry red wine (can also use alcohol free wine)
½ tsp (2mL)            salt
¼ tsp (1 mL)           pepper
¼ tsp (1 mL)           dried rosemary, crushed
¼ tsp (1 mL)           dried tarragon
1 tbsp (15 mL)        tomato paste
1 tsp (5 mL)             worcestershire sauce
3                                 medium carrots, cut into 1 inch pieces

Yorkshire Pudding
2                                  large eggs
1 cup (250 mL)         milk
1 cup (250 mL)         all purpose flour
½ tsp (2 mL)              salt
2 tbsp (30 mL)           butter

Measure flour into plastic bag.  Add beef cubes, a few at a time.  Shake to coat. Place beef on lightly greased baking sheet.  Bake in 425 degree oven for about 10 minutes, stirring once, until browned.

Saute onion in oil in a large pot until soft.  Add mushrooms.  Saute for 3 to 4 minutes.  Add next 8 ingredients.  Stir well. Add beef.  Cover. Simmer for 1 hour.  Add carrot.  Cook for 1 hour until beef is tender.

Yorkshire Pudding:  Beat eggs in medium bowl until frothy.  Stir in milk.  Blend well.  Combine flour and salt in medium bowl.  Stir in milk mixture until smooth.  Place butter in ungreased 2 quart/2 litre casserole.  Heat in 400 degree oven for 3 minutes until melted.  Remove from oven. 

Immediately pour pudding mixture in.  Using sloted spoon, carefully place stew in center of batter to within 1 inch (2.5 cm) of edge, reserving gravy.  Bake, uncovered, for 30 minutes.  Reheat gravy.  Slowly pour over hot stew.  Serve immediately. Serves 6.

Nutritional Information:  1 serving: 418 calories; 13.9 total fat; 871 mg sodium; 37g protein; 31g carbohydrate; 2g dietary fibre.

Recipe courtesy The Beef Book © Company’s Coming Publishing Limited

Chicken Creole

A tasty, easy way to use chicken thighs, legs or even chicken breasts.

2 tbsp (30 mL)               canola oil
3 lbs (1.36kg)                 chicken parts (thighs, legs)
14 oz (398 mL)               canned tomatoes with juice, chopped into chunks
1 cup (250 mL)               chopped onion
½ cup (125 mL)              chopped celery
1                                         green pepper, seeded and thinly sliced
2 cups (500 mL)              sliced fresh mushrooms
1 tsp (5 mL)                      salt
¼ tsp (1 mL)                     pepper
½ tsp (2 mL)                     ground thyme

Heat oil in frying pan.  Add chicken.  Brown both sides well.  Add remaining ingredients. Bring to a boil.  Cover.  Simmer slowly for 30 to 45 minutes until chicken is tender.  Serves 4 to 6.

Spiced Pork Roast

This roast is coated in a dark, well-seasoned rub that is absorbed nicely into the meat.

4 ½ - 5 ½ lbs (2-2.5 kg)       pork leg butt half roast, trimmed of fat
2                                              garlic clovers, quartered lengthwise
3 tbsp (50 mL)                      white vinegar
1 tbsp (15 mL)                      brown suger, packed
2 tsp (10 mL)                         dry mustard
1 tsp (5 mL)                            finely grated peeled ginger root
1 tsp (5 mL)                            ground cumin
1 tsp (5 mL)                            ground coriander
½ - 1 tsp (2-5 mL)                  chili paste
½ tsp (2 mL)                            ground cardamom
½ tsp (2 mL)                            ground cinnamon
½ tsp (2 mL)                            salt
¼ tsp (1 mL)                            ground cloves
¼ tsp (1 mL)                            pepper

Make 8 shallow diagonal cuts across roast.  Push 1 piece of quartered garlic into each cut.

Combine remaining 12 ingredients in small bowl.  Rub over roast. Place roast in shallow dish. Cover and chill overnight (at least 8 hours).  Transfer to greased wire rack on baking sheet. Cook, uncovered in 350 degree oven for about 2.5 hours until meat thermometer inserted into the thickest part of the roast reads 155 degrees.  Cover with foil.  Let stand for 10 minutes.  Internal temperature should rise to 160 degrees.  Cut into ¼ inch slices. Makes 18 to 22 three oz (85 g servings).

Nutritional Information:
1 serving: 161 calories; 6g total fat; 68 mg cholesterol; 2g carbohydrates; trace fibre; 24 g protein; 131 mg sodium

Recipe courtesy The Pork Book © Company’s Coming Publishing Limited