Beef Daube with Garlic

Serves 8

• 2kg beef shin, or oyster blade, trimmed of fat

• 750ml pinot noir

• A large bouquet garni of 12 sprigs thyme, 2 bay leaves, 12 parsley stalks, 4 strips orange zest with pith removed, tied together with twine

• 2 bulbs garlic, peeled

• A piece of pork skin with all the fat removed, large enough to line the base of the casserole

• 1 pigs trotter, split lengthwise

• 100ml brandy

• Enough strongly flavoured veal or chicken stock, just to cover

• Sea salt flakes, and freshly ground black pepper

• Chopped parsley, to serve

• 1 bunch sage leaves (stems removed) optional

Cut the beef shin, or oyster blade into approximately 4cm square pieces.

Marinate in the wine, bouquet garni, and garlic in the fridge overnight.

Lightly grease the bottom of a flame proof casserole, and cover with pork skin.

Transfer the beef, including the bouquet garni, the pig’s trotter and the garlic to the casserole, reserving the marinade. Season lightly with salt and pepper.

Warm the brandy in a small saucepan, and ignite with a match.

Shake until the flames expire, and pour over the meat. Add the reserved marinade, and the stock just to cover.

Preheat oven to 130C, and on top of the stove, bring the casserole to a simmer, and skim.

Place 2 layers of baking parchment on the surface, covering the meat, and then close with the lid.

Braise gently in the oven for 30 minutes, and then check to see that the liquid is barely moving.

Test again after 1.5 hours using a skewer (if using oyster blade, it should be ready, beef shin will need 3 hours cooking time), it should pass through without resistance, but the meat should still hold it’s shape.

If ready, discard the pigs trotter and the bouquet garni, and set aside to cool overnight, keeping covered.

When cool, remove fat, and gently warm over a low heat. Remove the meat from the casserole, set aside in a bowl, and cover with foil.

Bring the sauce to a boil, and skim as required, reducing to a coating consistency.

Return meat to sauce check seasoning, scatter with parsley, and serve.

If desired top with sage leaves cooked in a little butter until crisp.

For a bit of fun, decorate with heart shaped croutons fried in a little butter and olive oil.

Also, cook the daube very slowly, with the liquid barely moving, and always use good quality wine, it makes a difference.

Orecchiette with Prawns & Preserved Lemon

Serves 2

• 200-250g small, colourful cherry tomatoes

• Extra virgin olive oil

• 500g medium to large green prawns

• 1 clove garlic, peeled and minced

• 65ml dry white wine

• 160g orecchiette

• Half a preserved lemon, pulp removed and cut into small dice (2tbsp)

• Handful fresh basil leaves

• Sea salt flakes and freshly ground black pepper

• 1 lemon

Preheat oven to 150°C fan, and line a baking tray with parchment paper.

Wash the tomatoes, cut them in half, and place cut side up on the baking tray. Season with salt and pepper, drizzle with olive oil, and place in the oven. Cook for approximately 1½ hours until somewhat dry and caramelised around the edges. Set aside to cool.

Peel prawns, clean, and cut into 3-4 pieces. Put into a bowl with the garlic, a couple of grinds of black pepper, 1tbsp olive oil, and mix to coat.

Bring a large pot of water to the boil. When simmering throw in a spoonful of salt, the pasta, and cook until al dente. Drain.

When the pasta is close to ready, heat a large frying pan over a medium heat, add 1tbsp olive oil, and throw in the chopped prawns and garlic. Cook, stirring for a minute, pour in white wine, and simmer for a minute or two. Add the preserved lemon, pasta, dried tomatoes, a squeeze of lemon, and mix together gently. Season with salt and pepper, being sparing with the salt, and turn out onto a warm serving dish. Drizzle with olive oil, and scatter with basil. Serve.

Polpettine con Brodo

Serves 4

• 2 x 1½ cm thick slices sourdough bread, crusts removed

• 150ml milk

• 250g minced chicken

• 1 large egg

• Finely grated zest of 1 lemon

• Handful of parsley leaves, chopped

• 1 garlic clove, minced

• 80g Parmesan, grated

• Sea salt flakes and freshly ground black pepper

• 2 litres chicken broth, preferably home made

• 200g pastina, or other short pasta for soups

• Extra virgin olive oil

• Handful baby spinach leaves

• Freshly grated Parmesan to serve

Break the bread into small pieces, and in a medium size bowl soak in the milk for a few minutes.

Squeeze out excess milk, and place back into the bowl with the chicken mince, egg, lemon zest, parsley, garlic, and Parmesan. Season with salt and pepper, and gently mix well. With the help of a teaspoon, shape the mixture into little meatballs, set aside, covered in the fridge until ready to cook. 

Bring a large pan of water to the boil, add a spoonful of salt, throw in pasta and cook until al dente. Drain, place in a bowl and dress to coat with extra virgin olive oil.

Bring the broth to a simmer in a large pan, add the meatballs, and simmer gently for 3-4 minutes until cooked. Add the spinach, and serve in bowls with a few spoonfuls of pasta, and grated Parmesan on the side.