Beef Stew

Serves 2

INGREDIENTS
280g Beef Cubes
60g Red Wine
Salt and Pepper

100g Carrots – Chunky
100g Onions – Cut Thick
30g Garden Peas
30g Parsnip – Thick Strips
1 TBSP Plain Flour
1 TBSP Butter
1/2 Clove Garlic – Minced
1 TBSP Tomato Puree
1 Bouquet Garni
600ml Beef Stock

INSTRUCTIONS
1. Marinade beef in the red wine and a pinch and salt and pepper for at least 30 minutes.

2. Once marinaded, dry off the beef with kitchen paper and dredge in flour. Keep the red wine for later.

3. Heat oil and butter in a wide pan and fry carrots on medium heat for 3/4 minutes.

4. Add in garlic and continue to fry till aromatic, careful not to burn.

5. Add the beef to the pan and brown all sides. Try not to crowd the pan otherwise you’ll end up boiling the meat not frying it. Do it in batches if too much in onw go.

6. Transfer the pan to a slow cooker.

7. To the slow cooker add in tomato puree, red wine, onion, parsnip, bouquet garni and beef stock. The total liquid should cover the all the beef and veg.

8. Slow cooker for at least 2 hours but for max tenderness over night for 8 hours.

9. When 30 mins remain add in the peas and remove bouquet garni.

10. Finally, season with salt and pepper to taste.

NOTES
Additionally you can add in suet dumpling 20 mins before finished cooking time.
Can also be done in a pot rather than slow cooker.

Spaghetti with Garlic Butter, Bacon and Prawns

serves 2

INGREDIENTS
45g Butter
3 Cloves Garlic
3 TBSP Lemon Juice
1/4 Cup Basil – Chopped
250g Spaghetti
1/2 TBSP Olive Oil
4 Bacon Rashers or Lardons – Chopped
250g Prawns – or if using large prawn prep 5 each.

INSTRUCTIONS
1. Mash together the garlic, butter, lemon juice and basil in bowl and set aside.

2. Heat oil in pan and fry bacon till crisp and remove from pan and set aside.

3. Cook pasta in salted water.

4. Put pan back on heat and add half garlic butter

5. Fry prawns for a few minutes in garlic sauce.

6. Drain pasta and place in pan with prawns

7. Add bacon to pan with remaining garlic butter and toss to coat.

NOTES
Add more lemon juice to taste. You can also substitute the Spaghetti for Tagliatelle. Serves with a crusty bread slice to soak up the garlicy lemony juices. Nnnng.

This is based on the awesome recipe here http://www.taste.com.au/recipes/20860/spaghetti+with+garlic+butter+bacon+and+prawns

Spaghetti Bolognese

Serves 2

INGREDIENTS
250 g Mince Beef
3 Rashers Bacon or Lardons – Chopped
1 Tinned Tomatoes – Plum
1 Onion – Diced
1 Celery – Diced
1 Carrot – Diced
1 Garlic Clove – Crushed
1 Pinch Chilli Flakes
1 TBSP Tomato Puree
1/2 Beef Stock Cube
1/2 Glass Red Wine
1 Pinch Rosemary
1 Pinch Basil
1 Pinch Oregano
1 Bay Leaf

200 g Spaghetti
Olive Oil

50 g Parmesan – Grated

INSTRUCTIONS
1.  Fry Bacon/Lardons until crisp and add onions, carrots, garlic and rosemary and fry for 8-10 minutes until soft.

2.  Turn up heat and add beef and brown.

3.  Stir in tomatoes, herbs, puree, stock cube, chilli and wine – bring to a simmer.

4.  Reduce heat and cover with a lid – simmer for 15 minutes checking for burning meanwhile.

5.  Add Parmesan to taste.

6.  Cook pasta in salted water and toss together with sauce.

7.  Top with Parmesan.

NOTES
Better the next day!

Scallops and Chorizo

Serves 2

INGREDIENTS
55g Chorizo – 3m thick discs
200g Scallops
2 Splash Lemon Juice
2 TBSP Parsley – chopped

Optional
250g Spaghetti

INSTRUCTION
1. If serving with spaghetti put on to boil as per instructions in salt water now.

2. Heat a heavy pan and when good and hot, dry fry the chorizo till crispy on both sides, this is usually around just 2 minutes.

3. Remove chorizo and leave the red oil in the pan, set them aside.

4. Sear scallops in hot pan with the chorizo oil for around 1 minute each side depending on how large.

5. Return the chorizo to the pan and add the lemon juice. Toss to coat in the pan juices.

6. Serve either on top of the spaghetti or toss the spaghetti in the pan with the scallops to coat evenly.

7. Serve and garnish with chopped parsley.

Source: Nigella Lawson