B&B Luncheon, May 2006

Creamy Mushroom Soup

Ingredients:

• 25g butter
• 1 clove garlic, crushed
• 1 small leak, chopped
• 2 tablespoons chop, flat-leaf parsley
• 750ml chicken or vegetable stock
• 400g Swiss brown mushrooms, sliced
• 200m cream
• Chopped parsley to garnish

Method:

Melt the butter in a large saucepan and add the garlic, leak and parsley. Sauté for 2 to 3 minutes. Add the stock and bring to boil. Simmer for 3 minutes then add mushrooms and simmer for a further 5 minutes.

Blend in a food processor until smooth then return to pan. Add cream and heat through. Serve with parsley garnish

Beef Burgundy with Cheese Dumplings

Ingredients (Beef Burgundy):

• 750g stewing beef, cubed
• Olive oil
• 175g baby mushrooms
• 12 baby onions, halved
• 200g bacon rashers, chopped
• 2 tablespoons plain flour
• 400m red wine
• 600m beef stock
• 2 bay leaves
• 2 sprigs fresh thyme
• 2 tablespoons tomato paste
• 2 tablespoons flour

Method (Beef Burgundy):

Heat oil in pan, add beef in batches and cook each batch until meat is sealed. Remove meat from pan.

Place onion, mushrooms and bacon in pan, adding more oil if necessary. Cook for about 2 - 3 minutes, or until onions are just showing colour. Add flour, red wine, beef stock, bay leaves, thyme and tomato paste. Return meat to pan, ensuring it is covered by liquid. Season to taste. Bring liquid to boil, then reduce heat and simmer for 1½ to 2 hours.

Ingredients (Dumplings):

• 225g plain flour
• 2 pinches sea salt
• 2½ teaspoons baking powder
• 3 tablespoons chopped parsley
• 75g tasty cheese, grated
• Pepper
• 150ml milk

Method (Dumplings):

Sift flout, sea salt and baking powder into a mixing bowl. Add parsley, cheese and pepper to season. Then add milk and mixinto a soft dough.

Place flour on bench and turn dough out on to flour. Knead until firm. Roll into dumpling about 1½ in diameter. Add dumplings to stew and cook for another 30 minutes, until dumplings are cooked.

To serve:

Golden Syrup Orange Steamed Pudding

Ingredients:

• 40g margarine
• 110g (½ cup) sugar
• 1 egg
• 1 egg white
• 185g (1¼ cups) self-raising flour
• Pinch salt
• 1 tablespoon finely grated orange rind
• 60ml (¼ cup) skim milk
• 250ml (1 cup) golden syrup

Method:

Beat margarine and sugar in a small bowl with electric mixer until combined. Add egg and egg white, one at a time, until mixture is pale and fluffy. Stir in the flour, salt, rind and milk.

Lightly grease 6 x 180ml (¾ cup) ramekins. Line each ramekin with 2 tablespoons golden syrup. Spoon batter into ramekins, cover tightly with foil. Place ramekins in a large pan of boiling water (water should come half way up sides of ramekins), cover pan with a tight-fitting lid; simmer about 45 minutes.

Turn puddings out onto serving plates. Top with candied orange and a dob of cream, if desired.

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