Recipe adapted from Edouarde de Pomiane.
600g beef; chuck, shin, brisket, even silverside or top rump will do. 170g/6oz fat bacon 1 onion sprig fresh thyme bay leaf half bottle red wine In a casserole, melt a spoonful of butter over medium heat, and add the bacon. This should have been chopped into cubes, small or large (1cm) will both work. When it has rendered some fat and started to brown, add the chopped onion.
Serves 4; taken from a Sainsbury’s magazine and adapted. This really isn’t a Spanish omelette, but the magazine claimed it was.
100 g pancetta (or unsmoked bacon, chorizo, etc) 1 onion (sweet or red), chopped 1 medium waxy potato (red skin) or 2-3 small ones 10 large eggs 2 tbs parmesan Requires an 8" non-stick frying pan, or considerable talent and a well-seasoned cast iron pan. The size is important, as you want to have a height of 1.
This is mainly taken directly from Marcella Hazan.
450g good quality steak mince 1 stick celery, chopped finely 1 medium onion, chopped finely 1 carrot, chopped finely 235ml/8 fl oz / 1 cup dry white wine 235ml/8 fl oz / 1 cup milk 1 tin tomatoes nutmeg, seasonings First fry the vegetables in a little cooking olive oil (about 1 tbs) over a low heat until soft.
Then, in a separate pan over a high heat, brown the mince in small batches.
1 litre chicken stock 60g unsalted butter (2 oz) 1 small onion/shallot, finely chopped 300g risotto rice (10.5 oz) 50g / 2 oz grated parmesan Heat the stock in a pan, with a ladle ready.
Melt 30g/1 oz butter, and cook the onion to transparent (5 mins), over a low heat so that it doesn’t burn. Add the rice, and cook for a couple of minutes until it changes colour/transparency.
Enough for a generous serving for one person.
300g/ 1.5 cup macaroni (half pint size) a dessertspoon plain white flour same quantity of unsalted butter; can use oil or other fat in a pinch 3/4 pint milk (half litre) 55 - 110g/ 2-4 oz cheese, grated (enough for 3-4 good sized handfuls) Equipment:
spoon spatula small and large saucepans small/medium Pyrex casserole/dish grater (you can use a potato peeler if stuck for one) First, make the cheese sauce.