Recipes from the Chef!

beef stifado

Serves 4-6

• 1 k diced beef (shin or braising steak)
• 8 tomatoes
• 1 medium red chilli
• 2 large red onions
• 1 handfull of fresh basil (picked)
• 1 handfull fresh parsley (picked)
• 1 handfull fresh mint (picked)
• 2 red peppers
• 1 bottle of red wine
• 1 bulb of garlic (peeled & crushed)
• 1 ltr of beef stock
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp cinnamon

Fry the beef with the sliced onions, garlic & dried spices in a little oil until well browned.  Add the red wine & stock.  Simmer for 2 hours uncovered.  When the meat is tender & the stock has reduced by 2/3rds, add the finely sliced chilli, rough chopped tomato, red pepper & shredded herbs.  Simmer for a further 30mins to thicken.  Season well & simply serve with warm crcrusty bread.

chocolate fudge brownie with iced raspberry parfait

Brownie

• 12oz of cooking chocolate (dark)
• 6oz unsaltted butter
• 6 beaten eggs
• 18oz of brown sugar
• 9oz of plain flour
• 6oz of milk chocolate chips
• 6oz of white chocolate chips
• pinch of baking powder

Melt the dark chocolate and butter in a heat proof bowl over boiling water. Beat together the eggs and brown sugar then fold into the flour.

Fold the chocolate and butter mixture into the sugar, egg and flour along with the rest of the ingredients. Pour the mixture into a lined baking tray and bake at 160°C (gas mark 4) for 35 – 40 mins. Allow to cool and then portion into slices and serve warm or cold.
Iced raspberry parfait

• 4 egg yolks
• 65g caster sugar
• 250ml whipped cream
• 250ml raspberries (pureed in food processor)

Heat the sugar in a saucepan with 2 tablespoons of cold water until dissolved and boiling Vigorously whisk the egg yolks whilst slowly adding the hot sugar mixture until it forms soft peaks and is cool. Simply fold all the ingredients together and pour into moulds. Freeze overnight then serve with warm fudge brownie and fresh raspberries.