Tag Archives: Whole Milk

Great Stew Recipes from Jamie Oliver’s Post. Perfect for this fall season!

perfect stew

Stewing is autumn and winter. Stew everything! Fruit, meat, vegetables, fish, grains…

When it’s starting to get chilly outside, get in the kitchen and turn it into the warm heart of your home. As you approach the front door with frosty rosy cheeks and with a lack of feeling in your toes, the joy and warmth of a homemade stew wafting around your home is second to none.

Everyone has a favourite stew that has seen them through the colder months, and you can see mine beneath the tips below – it’s so easy and so enjoyable to make.

As far as general stewing rules go, however, there can be some confusion – do you brown the meat? Which vegetables work best? Roots or pulses? Thick or thin sauce? What to serve it with? Believe it or not, there are no right or wrong ways to make stew, so however you like it, have a look at a few tips to give your stew a bit more stew-pendous (I make no apologies).

Base flavours

Investing in the base layer will pay dividends at the end. Do you want it spicy, earthy or rich? You can experiment with store cupboard ingredients and fresh herbs, but here are my tips.

  • Pork loves apples, onions and juniper berries.
  • Beef loves bay, rosemary and olives.
  • Lamb works brilliantly with ground cumin and coriander, dried apricots and fresh ginger.
  • Fish loves fennel, tomato and chilli.
  • Beans and green vegetables work beautifully with fresh soft herbs like basil, parsley and mint.
  • Cook your onions until golden first to make for a sweeter caramelised flavour.
  • Try big-hitting flavours like a smoked ancho or chipotle chilli in with beef or a pinch of saffron in with fish.

The main ingredient

Whether you’re going vegetarian or all-out meat, there are things consider when looking for the best flavour.

  • Root vegetables could be roasted first to help them keep a bit of body and take on a sweet flavour. Celeriac, swede and squash take on wonderful flavour when coated and roasted with herbs and spices.
  • Try using a cheaper cuts of meat like neck, leg and shin or chicken thighs and legs, oxtail, livers or kidneys – you’ll probably get lots more flavour if you give them time in the oven. Rabbit, pheasant and Italian sausages all make for an even stronger taste.
  • Mix more expensive fish like monkfish and prawns with cheaper mussels and clams – it doesn’t just save money, it mixes up flavours and textures.

Fillers and bulkers

Here are some cheap, healthy and tasty ways to bulk stews and make them go a little further.

  • Grains like pearl barley, rice and bashed-up pasta give extra body
  • Beans and lentils add extra protein and keep you fuller for longer
  • Potatoes are a cheap and easy way to bulk up a stew – they act like a sponge to suck up cooking liquid.

stew

To thicken a sauce

There’s nothing sadder than a thin stew. If you don’t fancy cooking it for hours and hours until it reduces, here are a few things you can do to get that gorgeous rich texture.

  • If you’re browning meat or frying onions, coat it in seasoned flour first.
  • If you’re making a spicy stew, add a spoon of smooth peanut butter to the stew– it thickens slightly and add a wicked depth of flavour.
  • If you need to thicken the sauce later on in the recipe mix a spoon of flour with a little stock to make a paste and stir a little at a time into the stew.

Finishing touches

Once it’s out the oven there is still lots you can do to make your stew look, smell and taste even better.

  • Dumplings are a great addition to a hearty winter stew. Suet or potato, little or large.
  • Herby breadcrumbs or croutons are a lovely crunchy texture.
  • A flavoured chilli oil or pesto works really well with a light chicken or fish stew.
  • Simply top with a few chopped fresh herb leaves.

Pip’s hearty beef stew recipe

Serves 4-6

hearty beef stew

  • 1kg diced shin of beef
  • plain flour
  • sea salt and freshly ground black pepper
  • 1 tbsp fennel seeds, crushed
  • olive oil
  • 2 large onions, peeled and sliced
  • 2 large carrots, peeled and sliced on an angle
  • 2 sticks celery, sliced with any leaves kept to one side
  • 3 fresh bay leaves
  • 2 sprigs fresh rosemary
  • 1 tbsp tomato purée
  • 1 litre fresh beef stock
  • handful cherry tomatoes
  • 1 handful pearl barley
  • extra virgin olive oil
  • 1 lemon
  • few sprigs fresh parsley

Place the beef in a large mixing bowl. Mix 2 tbsp plain flour with a good pinch of salt, pepper and the fennel seeds. Toss the meat in the flour and place to one side.

Place a large lidded casserole pan on a medium heat and add a good lug of olive oil. Add the beef to the pan and brown all over. You may need to do this in batches to avoid steaming the meat. Remove with a slotted spoon and transfer to a plate.

Put the pan back on a medium heat and add another lug of olive oil. Add the onions, carrots, celery, bay leaves and rosemary.  Cook for 5 minutes with lid askew, stirring occasionally.

Stir in the tomato purée, then add the beef stock, cherry tomatoes and the beef back to the pan. Stir everything together well. Place the lid on askew. Bring to the boil, reduce the heat to a simmer and cook for 90 minutes or until the meat is tender stirring occasionally. 30 minutes before the end of cooking, throw in the pearl barley.

When it’s ready, season to taste. Ladle into bowls and serve with a little extra virgin olive oil, chopped parsley and lemon zest on top. Crusty croutons are lovely with this too.

We are in 10 additional Giant Eagle Stores!

 

We are not only in Giant Eagle Market District, but 10 additional Giant Eagle Stores!

WE WILL HAVE PEOPLE DEMO-ING OUR MILK IN ALL OF OUR NEW GIANT EAGLE STORES THIS WEEKEND      (Oct.6 -7, 2012)     Come have a taste!!!

 

 

Here are our new locations!

Giant Eagle

5055 Library Road, Bethel Park, PA 15102

8901 Route 30, North Huntingdon, PA 15642

1671 Butler Plank Road, Glenshaw, PA 15116

1717 Cochran Road, Pittsburgh, PA 15220

206 Seven Fields Blvd., Seven Fields, PA 16046

9805 McKnight Road, Pittsburgh, PA 15237

132 Ben Avon Heights Road, Pittsburgh, PA 15237

8080 McIntyre Sq. Drive, Pittsburgh, PA 15237

4007 Washington Road, McMurray, PA 15317

910 Freeport Road, Waterworks Plaza, Pittsburgh, PA 15238

Thanks for all your support!

Ice Cream

It is almost the 4th of July and nice hot weather! Time to make Ice Cream with our Manchester-Farms milk!
This recipe is a favorite of my family’s!
Enjoy the holiday!

Vanilla Bean Ice Cream
(Adapted from “Jeni’s Splendid Ice Creams at Home”)
Makes 1 Quart
Ingredients:
2 cups Manchester-Farms Local Organic Grass-Fed Whole Milk
1 tbsp. plus 1 tsp. organic cornstarch
1 ½ oz. organic cream cheese, softened
1/8 tsp. fine sea salt
1 ¼ cups organic heavy cream
2/3 cup organic sugar
2 tbsp. light corn syrup (I use Tapioca Syrup from www.barryfarm.com)
1 vanilla bean, split, seeds scraped out, seeds & bean reserved
Prep
Mix about 2 tbsp. of milk with the cornstarch in a small bowl to make smooth slurry.
Whisk the cream cheese & salt in a medium bowl until smooth.
Cook
Combine the remaining milk, the cream, sugar, corn syrup, & vanilla seeds & bean in a 4-quart saucepan, bring to a rolling boil over medium-high heat, & boil for 4 minutes. Remove from the heat & gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat & cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from heat.
Chill
Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour into a bowl and place in the refrigerator for 4 hours or until chilled.
Freeze
Remove the vanilla bean. Pour the ice cream base into the frozen canister & spin until thick & creamy. Pack the ice cream into a storage container, press a sheet of parchment paper directly against the surface, & seal with an airtight lid. Freeze for 4 hours.