James Martin Recipe Ideas - Wahl James Martin ZX771 Manual

James Martin Recipe Ideas

Balsamic Beef
Serves 4
1 1/2 kg diced (1/2 inch)
chunk steak/topside/
silverside
3 x cloves of crushed garlic
1/2 litre balsamic vinegar
100ml olive oil
25g plain flour
25g butter soft
5 x sprigs of thyme
1 x bay leaf
120g large diced onion
150g large diced carrot
300ml beef stock
salt & freshly ground
pepper
Braised Lamb Shank
Serves 4
50g/2oz plain flour
4 lamb shanks
2 tbsp olive oil
4 red onions quartered
8 cloves garlic peeled
1 bottle of full bodied red
wine
300ml/ 1/2 pint beef stock
2 tbsp finely chopped
rosemary
3 tbsp redcurrant jelly
Salt and ground black
pepper
8
1. Place the diced beef into a bowl and pour the olive
oil and balsamic vinegar over, mix well. Leave to
stand for 1 hour.
2. Into the crock put the beef stock, garlic, onion,
carrot, bay leaf and thyme.
3. Discard half the balsamic vinegar and add the rest
into the crock.
4. In a non-stick pan drizzle a little oil heat and fry the
beef until golden brown then transfer to the crock .
Cover with the lid and cook for 6 hours on HIGH or
8-10 on LOW
5. Then in a bowl mix together the butter and flour until
a paste is made then add this to the stew and allow
to cook through. This will thicken the stew. Season
when cooked and serve with mash potatoes.
1. Season the flour with a good pinch of salt and
plenty of ground black pepper. Dust the shanks in
the seasoned flour. Heat the oil in a large pan and
brown the shanks all over. Then transfer to the crock
and add the onions and garlic and stir well. Pour in
the wine, stock, rosemary, red currant jelly and a
good grinding of black pepper.
2. Turn the heat to high and cook for 10-12 hours or
until the meat falls off the bone and the sauce is rich
and thickened.
3. Remove from the crock and serve with sautéed
potatoes or mash.