Colourful Food...Beef with Kumara Mash and Prawn Chowder

I think I have mentioned before how much I like leeks. They taste good and are so pretty.
It’s winter and I am thinking of comfort food everyday Pity about low cal diet food. In my mind it doesn’t exist.

So I devised this delicious casserole and took advantage of the colourful leeks and peppers. Not only does it look good but it tasted divine.


The kumara mash absorbed all the gravy, and this is one excellent meal for those cold winter nights. Elegant enough for a dinner party, but just as good cuddled up in front of the TV.
Don’t forget to season each layer as you go, it really does make a difference to the end product. Don’t overdo it though.

Heat oven 175C

Then you will need
I tablespoon olive oil
1 carrot finely chopped
1 onion chopped
1 stalk celery finely chopped
1 clove garlic finely chopped
Sea salt and freshly ground black pepper

I tablespoon olive oil
500 gms blade steak cubed
Sea salt and freshly ground black pepper
White wine
2 tablespoons butter
2 tablespoons flour
1 litre beef stock Worcester sauce
Large sprig parsley 2-3 sprigs thyme 1 bayleaf

Garnish
2 tablespoons olive oil
2 leeks finely sliced
1 red pepper finely sliced
1 chili, seeds and all chopped
1 large or 2 med kumara (sweet potato)
2 cloves garlic 2 tablespoon chopped parsley
Butter large knob

In a pan gently sauté the carrot, onion garlic and celery in olive oil till soft. Don’t brown.
Season with sea salt and freshly ground black pepper
Remove and place in casserole dish

Wipe the pan and add another tablespoon olive oil
Apply high heat add beef and sear all over till golden brown
Season with salt and freshly ground black pepper
If you can’t do in one layer fry in stages. We don't want to stew it yet.

Add meat to casserole dish
Deglaze pan with good slosh of white wine and pour over meat and vege.

Then melt 2 tablespoons butter
Add flour cook for a few minutes to cook out the flour taste.
Add parsley, thyme and bayleaf
Add beef stock bring to boil stirring all the while so there are no lumps.

A good dash Worcestershire sauce
Check seasoning and adjust if necessary.

Cover contents of casserole dish add some more stock or water so that meat is just covered.
Into oven cook about 2 hours or till meat is tender.
While this is bubbling away make the garnish.

Gently sauté leeks in olive oil
Add red pepper and chili
Once again don’t brown looking for bright colour here.

This should only take 4-5 minutes.

Reserve.

Cook kumara with garlic
When fork soft, drain.
Add large knob of butter and mash
Then add chopped parsley

When beef is ready remove herbs
Add leek mixture mix well
Serve with mash
Just had to pop the photo in again to remind you how good it looks.


More Comfort Food
Prawn Chowder

2 tablespoons butter
1 onion finely chopped
1 potato med finely chopped
1 small carrot finely chopped
Sea salt and white pepper
White wine 100 mls

Water

1 cup corn kernels I used frozen
600 mls milk
200 gms prawns shelled, deveined and chopped
2 tablespoons chopped parsley
2 tablespoons grated cheese


Garnish
3 prawns per person
Lime juice
Sea salt and freshly ground black pepper
Olive oil

The Soup
Saute onion in butter
Add carrot toss
Then potatoes toss
Add wine and seasoning
Evaporate wine

Add enough water just to cover and simmer till potatoes and carrots are tender.

While this is happening
Prepare the garnish

Marinate garnish in lime juice, oil and S & P for a few minutes
Place in steamer.
Pop steamer over the vege
Nothing like a little multi tasking!
This will take about 7-8 minutes
Set the prawns aside

Back to the soup.
Make sure the vege are fork tender
Add chopped prawns and corn kernels
Stir well
Add milk and gently bring just to the simmer.
Turn off heat
Let sit about 15 minutes for the flavours to meld.

Just before serving
Bring back to simmer
Add grated cheese and parsley
Garnish with steamed prawns
Doesn't that look pretty as well!