The Best Stew - Cajun Style

Here's a tasty stew.

Being a “clever” shopper!!! I noticed that there was an amazing  special at the supermarket... about 12 mixed coloured peppers, for only $3.99. That is really cheap at this time of the year
Also there was beef on special, close to use by date, but that's fine, planning to use it straight away.
Plus I found an organic chicken cheap as chips,  sectioned that and straight into the freezer.

Peppers are very much part of Cajun cooking,
They form part of The Trinity,  Onion, Peppers and Celery
The main base of Gumbo, Jambalaya Or anything your Cajun heart desires.

Perfect, so I found some Cajun seasoning in my pantry and started work on this very tasty stew
Which we ate with mashed potatoes
The rest of the peppers, I roasted, marinated them in olive oil, and they are in my fridge
They will last for ages

There was some Pinot Noir remaining in a bottle
Good, wine such a good addition to any meat dish

Ingredients

500 gms Beef chopped into 1 inch pieces
2-3 tablespoons flour, seasoned with sat and freshly ground black pepper
2-3 tablespoons olive oil
1 x onion roughly chopped
3 Capsicums seeds removed and chopped
2 sticks celery
2 tablespoons Cajun seasoning
Slosh of wine
1 can Chopped Tomatoes
Water to cover

Toss the chopped beef into the seasoned flour
Heat the olive oil in a pan till it its hot
Add the beef and brown the pieces
Place in an ovenproof dish
Add the onions to the pan and they will pick up the nice crispy bits
Cook till soft but not browned
Add the capsicum and celery
Continue to cook until they are soft as well
Add the Cajun seasoning
Keep cooking for about 5 minutes to cook the spices out
Add the wine. this will help to deglaze the pan
Add the tomatoes
Stir well and then pour over the meat in the dish

Rinse out the pan with some hot water, so that all the lovely flavours are not lost
Add to the meat
Make sure that everything is just covered
You may need to add some more water

Bake in 170C oven for about 2 hours
The meat should be tender and the sauce thickened

I served with mashed potatoes
Perfect for a Winter Night

Of course There was too much for two people and there were left overs
The mashed potatoes were turned into fish cakes
And the stew into a lasagne
Which was layered with Bechamel and some of the roasted peppers

You could use some of those peppers in the jar, bought from the Supermarket
Up to you the amount you use

So, first, I made a béchamel sauce
2 tablespoons butter
2 tablespoon flour
Sea salt and freshly ground black pepper
1 cup milk
1 bay leaf
1/2 cup grated tasty cheese

Melt the butter in a small pot
Add the flour to make a roux
Cook for 2-3 minutes to cook out the flour
Season with salt and pepper
Infuse the milk with the bay leaf
I just pop it into the microwave for about1 1/2 minutes to heat it

Pour the hot milk onto the roux
Stir, till it is smooth
Let it simmer away for about 3-5 minutes
Add the cheese and set aside
Drain the oil off the peppers
Open a packet of lasagne sheets
I like to use these Barilla Sheets, no need to pre-cook

So to assemble the lasagne
A spoonful of béchamel
Lasagne sheets
The stew

Lasagne
Roasted peppers

Lasagne
Béchamel
Lasagne
Stew
Lasagne and top with the remaining Béchamel

Cover with oiled foil
Cook in a 180C oven for 30 minutes
Take the foil off and finish off for another 15 minutes

The top should be golden and the sauce bubbling
The aroma. so inviting

What a really tasty dish. Just like a bought one

Stretching Your Dollar - Simple Fish Pie - Don’t Waste Food

We entertained last night and I over catered a little.

I peeled too many potatoes, chopped too much parsley. Our friend George, brought up freshly caught Trevally which I cut into Sashimi pieces.
It was delicious, so so fresh, we just dipped into soy sauce.
There was quite a lot, so I quickly put the overs in the fridge.
Now, a day older, I decided I should do something else with it.
What quickly came to mind. Fish, Potatoes?
How about a fish pie for dinner tonight?

I constructed a Bechamel Sauce, popped in the chopped Parsley
The zest and juice of 1/2 lemon
Next I added the fish

Find a nice little pie plate to cook in

Meanwhile I brought the potatoes to the boil, added some hot milk mashed them up
Beat it some cold butter

Spread it over the top
Voila
Ready to go into the oven

Dinner done
That's tonight sorted

Tomorrow night the actual leftovers : Lamb, Tomato and Potato Bake with Leeks and Peas
Tastes a lot better that it looks

Before we cut into it. Very tasty. tender lamb

French Toast Roll Ups - What a Great Idea. Kids Love these

When I saw this recipe, I know I had to make it. Kids love French Toast and Churros
This is, you may say... a "poor man's" Churro.
I made this for dessert, if you wanted to make them for breakfast, maybe just drizzle over some Maple syrup
So you tust turn your Nutella filled French Toast into cigar shapes,  and dip in egg and milk.
Shallow fry in butter
Dust with sugar,  flavoured with cinnamon and orange zest
Dip into a warm velvety chocolate sauce and
Voila Heaven
Mine is right!

I grabbed this recipe off a friends Face book page and she got it from the Cinnamon, Spice and All 
Webpage. I have made a couple of changes
Reeni the host, suggested that you could use other spreads, but our kids adore Nutella
I thought it could be nice, filled with grated cheese, like the Southland Cheese Rolls
When they were cooked you could shake them around in finely grated Parmesan perhaps
Maybe a few herbs?
I will try that
Once again, this is the time when only the plastic white bread, will do
2 per person and sometimes you could almost eat more


10 slices white sandwich bread
2 eggs
3 tablespoons milk
1/3 cup granulated sugar
1 heaping teaspoon ground cinnamon
Zest of a medium Orange
Butter, for frying

INSTRUCTIONS:
Trim the crust from the bread and flatten it out with a rolling pin.
Spread the Nutella over the bottom 3/4 of the bread

Roll the bread up and repeat until they're all filled.

In a shallow bowl whisk the eggs and milk until well combined.
In a separate bowl mix the sugar with the cinnamon and orange zest
In a skillet set over medium heat melt a tablespoon of butter.
Add the rolls to the egg turning to coat on all sides then place them in the pan seam side down.

Cook in batches until golden brown, turning them to cook and brown on all sides.
Add butter to the pan as needed.

Add the hot rolls from the pan to the orange and cinnamon sugar and roll until completely covered in sugar.

Meamwhile whip up this very simple sauce to dip them in

100 gms choc chips
50 mls cream
50 mls milk
1/1/2 tbs golden syrup

Place everything in a small pot
Heat gently till melted
I think everyone needs their own little bowl of sauce
SO
Dip your French toast into the yummy warm Chocolate

Yum

By the way not just for kids. We loved them too

Le Cordon Bleu School in Wellington - Birthday Treat

Growing Older sometimes doesn't have a lot going for it… but in amongst the saggy body, greying hair, joints that need replacing and all that sort of things…There are some very pleasant surprises.
I certainly got one for my 3 score and 10th birthday. Dear friend Lana, suggested to a group of friends and family that they contributed to a fund, which took me, along with Lana to hometown Wellington, to partake in a Cordon Bleu  (Sometimes lovingly referred to as Gordon Blue) one day course. It featured Sauces, Classic and Modern.
What a great present, mind you, I also received other wonderful gifts. All sorts of beautiful creams, pedicures, foot massage, hair treatments, vouchers, earrings, scarves. wine, Champagne.
Well blessed
So first we found a Nice Holiday Retreat for Dale at the St Andrews Retirement Village in Glendowie. Settled him in, packed bags and off we went.

Valet parking at the Carpark, off to Koru Lounge, some bubbles, light meal. Seated at the front of the plane.
Nothing but the best

Of course it is not in our DNA, to just go and do one thing, no,no, no, we filled in every possible moment.
First we were picked up by Tony Stevens, who kindly dropped us at the Hotel.
We checked in.
Waiting in the room, Chocolates and a card from the Hotel, wishing me a Happy birthday.
Nice.

Dear Tony returned to take us back their house, where the lovely Carol was waiting with drinks, dinner and great fun.

Fresh fish, with a delicious dessert. Not together of course!

Of course some tasty liqueur to finish us off, not literally thank God, big day ahead.
What a great start.
After a tasty breakfast we headed off to Le Cordon Bleu School

First we were introduced to our Chef Tutors for the day. Chef Paul Dicken from the UK and Chef Francis Motta from La Belle France

 So off to our work stations, felt like a real student Chef.

We needed to be in groups of two. Ms Lana setting up, with Chris, her partner for the day

The plan was to make basic Primary sauces, which are the base for so many other delicious sauces, to enhance your meal.
First up, we made Chicken Stock, Chef Paul demonstrated.
We went back to our work stations and all the ingredients were waiting for us
New tip for me, normally I would just chuck the bones into the pot. No, not in Cordon Bleu Kitchen...first we cut off any excess fat,
then we removed any innards from the bones...then the carcasses go into a bowl of running water and remove any blood. Helps to make a nice clear stock

For the chicken stock, they keep the vegetables fairly large. I liked the way the leek was folded up and tied with string, plus a tidy little bouquet garnie

Interestingly enough no salt added, till the end. Also very important for a nice clear stock.
Skim, skim, skim as it simmers away

Next we made Beef stock,which interestingly enough, contained a couple of pigs trotters, this provides the gelatinous compound. They provided us with the bones, already roasted for extra flavour and colour.

The vegetables for the beef stock were chopped into smaller cubes. Once again, skim. skim and simmer for a couple of hours

Fellow students working away

Then still on basic primary sauces, Bechamel, which of course segues into Mornay sauce, with the addition of a tasty cheese...if I am making Lasagne or Moussaka, I usual add an egg yolk for extra richness and puffs up nicely. The twist to this...Chef Francis quickly whipped up a Sabayon, with egg yolks and water.
What a great idea the sauce was very light and fluffy and very tasty, We popped a cartouche over to stop skin developing.

Then we started to make sauces, which were based on the stocks
First up a Sauce Bordelaise which contained poached bone marrow.A very rich Red wine reduction, enriched with butter...perfect to serve with lamb or beef
Next, below, a Sage and Orange Emulsion Sauce, which was whipped up, and the froth spooned over fish.
At a later date I will make this and blog the recipe.

 Frothing the light Fantastic

Getting close to lunch time. We were about to make our own lunch
Duck A L'Orange. Once again the Chef demonstrated and off we went to our work stations, to cook the duck and the very delicious orange sauce.
The point of difference in this sauce. A Gastrique. First we need to julienne, blanch and macerate the zest in Cointreau, beautiful
Below: Nice little Julienne I thought,

Actually they used Oranges and Lemons, so really it's a citrus sauce, not just Orange 

The Gastrique: First caramelize sugar, red wine vinegar,  deglaze with citrus juice.
This is added to reduced duck stock, carry on reducing, pass through a sieve, add butter and the macerated zest.

Cook the duck breast, rest and slice on the diagonal
Spoon over the divine sauce

Meanwhile, while we were beavering away in the main kitchen, in the background, all sorts of things were going on. Whole Snapper and Lamb Legs, were in the ovens, roasting away, eggs being poached, all that so that we could smother them with the appropriate sauces, made by our own fair hands.
As well as the Chefs, we had 4 helpers, who are students at the school. They were able to assist us when we were flumoxed.

So we all left the kitchen, to an area out in the hall, tables were set up with big bowls of salad, to go with our meat. Wouldn't want to be a vegetarian in this kitchen. In fact according to French Chef Francis, vegetarians are not normal, ha ha.
The Chefs, earning their keep .

A good use of the Mornay Sauce, smother poached eggs with it.

After I had eaten my duck, I went back for seconds.
Lamb with Bordelaise Sauce and Snapper with the Sage and Orange Emulsion

After lunch, we made a cream for Tiramisu,  A quick version, all mixed up in a syphon... Reminiscent of the Whipped Cream in a can, but much nicer, flavoured with Amaretto and Rum. Yum
Then, Creme Anglaise, Beurre Blanc  finishing off with 2 couli's
One made with Fennel and Parsley
Once again, perfect for fish or chicken
Fabulous Deep Green

While Chef Paul was working on the Vegetable Coulis...
Chef Francis worked on a Raspberry version

By this time it was 4.30 and time to pack up.
What a fabulous day.
It really was so special.
Just got some final photos of people we spent the day with
Lana and her partner Chris

Shelly my partner with Moi, in case you didn't know!

And our Chefs Paul and Francis Thanks to you both, we learnt heaps

But of course the day wasn't finished yet. We walked back to our hotel, had a shower, a rest, then back onto Shank's Pony and in moments. we arrived at The apartment of Barbara and Terry.
They were hosting an evening for us, so we could catch up with more dear friends. Rocky and Jeannie, Gerry, Sharon and Linda.
Plenty of drinks, great pizza, wonderful conversation, what a perfect end to our day

But wait there is more.
After a good night's sleep, back down to Breakfast again. Our friend Andy Yavasis arrived and picked us up. Another Grand Tour of the Wellington Southern Bays. he is building a house in Lyall Bay.
This amazing wild and windy coast, Looking good on Sunday, but can get totally out of control Magnificent.
Great view from Andy's house.

 Tour guide Andy

We had coffee at Elements in Lyall Bay, a very busy little cafe.
Next on the menu, Yum Char with our friend Trishie and her work mate Bronwyn .
Couple of wines and some Yummy Chinese food, all set up for the next move
Te Papa. Wellington's Museum. As luck would have it they were holding an exhibition,
celebrating Air New Zealand's 75th Jubilee

It was so well done. You entered on a runway

Lana flew for Air NZ for many years, many years ago.
And there she is, young and gorgeous

They even changed the doors to the lift to resemble an aircraft door
Memories for Lana,
"Flight attendants, please prepare doors for landing, Thank you".

So Tour completed, we grabbed a cab to Trishie's house in Breaker Bay. Once again on that wonderful coastal road.
More wine, cheese

Then, Wellington turned on a beautiful Double Rainbow, just for us

So I want to thank all my superb friends for making this happen.
I will never forget it
As it turns out, now it is blogged. Up there in the cyberspace, forever.

Dale wasn't too lonely, he had friends

Lovely to be at home with him now though. Dale not the Pukeko!