Stufato di manzo all’Irlandese con Guinness
Ingredienti:
- 1 cipolla rossa
- olio extravergine di oliva
- 2 cucchiai abbondanti di farina
- sale fino
- pepe nero macinato fresco
- un pizzico di pepe di cayenna
- 800 g manzo di Chianina a cubotti
- 4 carote medie
- 1 costa di sedano
- 400 g patate
- 1 foglia alloro
- 1 rametto rosmarino
- 1 rametto timo
- 250 ml Guinness draught (1 ecodose)
- 500 ml brodo vegetale leggero (2 ecodosi)
Affetta finemente la cipolla e lasciala stufare con qualche cucchiaio di olio extravergine di oliva nella pentola per circa 5 minuti, aggiungendo un goccio d’acqua per far sì che non diventi troppo scura. Nel frattempo, ungi i pezzetti di carne con un po’ d’olio e mescola la farina con un pizzico abbondante di sale, una macinata di pepe fresco e un pizzicotto di pepe di cayenna. Infarina la carne, scuotila bene per rimuovere la farina in eccesso e mettila nella pentola, aggiungendo se necessario un goccio di olio, in modo che si sigilli bene e diventi dorata. Falla rosolare per 2 – 3 minuti su ogni lato.
Versa 1 ecodose (250 ml) di birra Guinness draught e lasciala ritirare per circa 5 minuti. A questo punto aggiungi le carote e il sedano tagliati a rondelline e le patate a cubetti, 1 pizzicotto di sale, la foglia di alloro, il timo, il rosmarino. Copri con 2 ecodosi (500 ml) di brodo vegetale, mescola e chiudi la pentola a pressione. Lascia cuocere per 30 minuti dal fischio.
Una volta che hai spento la pentola ed hai fatto sfogare tutto il vapore, apri e controlla il punto di cottura. Se necessario fai ritirare il fondo di cottura per qualche minuto, ma io l’ho trovato perfetto così. Servi con un po’ di timo fresco e qualche fetta di pane per pulire il piatto.
MAKES FOUR 12-INCH PIZZAS
INGREDIENTS
FOR THE DOUGH:
1 tsp. honey
1 ¼-oz. package active dry yeast
¾ cup warm beer
2 tbsp. extra-virgin olive oil
3 cups bread flour, plus more as needed
1 tsp. kosher salt
FOR THE ONION PUREE AND COMPOTE:
5 tbsp. extra-virgin olive oil
12 sprigs thyme
2 large white onions, very thinly sliced lengthwise
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
8 oz. leeks, white part only, halved lengthwise, cut into ¼″-thick slices
8 oz. shallots, very thinly sliced lengthwise
8 oz. red onions, very thinly sliced lengthwise
8 oz. finely grated pecorino
5 scallions, very thinly sliced
1 bunch chives, thinly sliced
INSTRUCTIONS
1. In a large bowl, stir together honey, yeast, and ¼ cup water, heated to 115°; let sit until foamy, about 10 minutes. Stir in beer and oil until smooth. Add flour and salt; stir with a wooden spoon until dough forms. Transfer to a lightly floured work surface and knead until smooth, about 8 minutes. Cover with plastic wrap and let sit in a warm spot until doubled in size, about 1 ½–2 hours.
2. Meanwhile, make the onion puree: Heat 2 tbsp. oil, thyme, white onions, bay leaf, and salt and pepper in a 12″ skillet over medium-low heat, and cook, stirring occasionally, until onions are very soft but not browned, about 30 minutes. Remove and discard thyme stems and bay leaf. Transfer onions to a food processor or blender and puree until smooth; set aside.
3. Make the onion compote: Heat 1 tbsp. oil in a 12″ skillet over medium heat; add leeks, season with salt and pepper, and cook, stirring occasionally, until very soft but not browned, about 15 minutes. Transfer to a bowl and set aside. Heat remaining oil in skillet, add shallots and red onions, and season with salt and pepper; cook, stirring occasionally, until very tender and lightly browned, about 18 minutes. Transfer to bowl with leeks, and stir to combine; set aside.
4. Uncover dough and cut into quarters; shape each quarter into a smooth ball. Lightly flour dough balls and transfer to a floured 9″ × 13″ baking pan; cover with plastic wrap. Let sit in a warm spot until doubled in size, about 1 ½–2 hours. Heat oven to 500°.
5. Place 1 piece dough on a lightly floured work surface and flatten with your fingertips. Pick up dough circle and gently feed edges of dough between your thumbs and forefingers, letting the weight of the dough stretch edges until the circle of dough is 12″ in diameter. Place dough circle on a parchment paper-lined baking sheet, and working quickly, spread about 2 tbsp. onion puree over dough, leaving a ¾″ border around edge; sprinkle evenly with about ¼ cup onion compote. Sprinkle one-quarter of the pecorino over onions, and transfer to oven. Bake until browned and crisp at the edges, about 12 minutes. Repeat with remaining dough balls, puree, compote, and pecorino. Sprinkle each pizza with one-quarter each of the scallions and chives before serving.
Lemon Bread with Lemon Mascarpone Icing
Yield: Makes 1 loaf
ingredients:
For the bread:
*1 1/2 cups organic, all purpose, unbleached flour
*2 teaspoons baking powder
*pinch of sea salt
*2 tablespoons organic lemon juice
*1 tablespoon organic lemon zest
*1/2 cup plain, organic yogurt
*3/4 cup demerara sugar
*4 eggs, preferably organic and free-range
*1/2 cup fruity olive oil
For the syrup:
*1/4 cup demerara sugar
*1/4 cup warm water
*2 tablespoons organic lemon juice
*1 tablespoon organic lemon zest
For the icing:
*1/2 cup mascarpone cheese
*2 tablespoons organic lemon juice
*1 tablespoon organic lemon zest
*1 tablespoon demerara sugar, plus more to taste, if desired
directions:
1. Preheat the oven to 350°F. Rub the inside of a standard loaf pan all over with olive oil.
2. In a medium bowl, mix together the flour, baking powder, and salt. Add lemon juice and zest and mix well.
3. In a large bowl, combine the yogurt, sugar, eggs and olive oil. Whisk well to combine. Pour the dry ingredients into the wet ingredients and whisk again to combine
4. Pour into the prepared pan and bake for about 45 minutes, or until a cake tester inserted in the center comes out clean. I suggest you start checking after 40 minutes: you do not want to overbake the bread.
5. Cool the bread for 5 minutes, then carefully remove it from the pan. Prick the top of the bread all over with a cake tester, whisk the syrup ingredients together, and then drizzle the syrup all over the bread. Some of the syrup will go into the whole, and some may run over the sides of the bread…it’s all good.
6. Allow the bread to cool for another 30 minutes (or wrap and store overnight), then stir the icing ingredients together. Using a offset spatula or a knife, cover the top of the cake with the icing. You can serve the cake immediately, or put in the refrigerator for a bit to “set” the icing.
Adapted from my Meyer Lemon Olive Oil Cake, which I adapted from the recipe for French Style Yogurt Cake in A Homemade Life: Stories and Recipes from My Kitchen Table by Molly Wizenberg.
Ingredients
•1 tbsp Vegetable oil for brushing
•4 Medium free-range eggs
•0.5 tsp Salt
•100 g (3.5oz) Caster sugar
•100 g (3.5oz) Plain flour, sieved
•1 tsp Baking powder
•80 g (2.8oz) Ground almonds
•0.5 tsp Vanilla extract
•0.5 tsp Almond extract
•50 g (1.8oz) Butter, melted
Step-by-step
1.Preheat the oven to 210°C/410°f/gas mark 6 and brush a little vegetable oil inside the madeleine moulds.
2.In a large mixing bowl, whisk together the eggs, salt and sugar until bubbly. Next, add the remaining ingredients and mix into the eggs with a balloon whisk.
3.Spoon the mixture into the madeleine moulds, filling them only three-quarters of the way up.
4.Put the madeleine tray flat in the freezer for ten minutes and refrigerate the remaining mixture for the next batch. It is important to chill the cake mixture at this stage, since it’s the contrast between cold and hot that gives you the characteristic little bump.
5.Once chilled, cook in the middle of the oven for ten minutes.
6.Remove the cooked madeleines from the oven, unmold and wash the mould before repeating the process of greasing and filling the moulds, freezing for 10 minutes and cooking.
7.Store in an airtight container for up to three days, or freeze in an airtight box.
Harry’s tip – If you want to try different flavours, omit the extracts and replace with grated orange or lemon zest. You could also substitute a couple of tablespoons of flour with cocoa powder to make chocolate madeleines.
