Monthly Archives: February 2013

Baked Camembert. Not for the Dieting.

We ate this for supper the very same night I made those brownies, posted earlier (which were just finished off today, which were freaking brilliant, and which have been a source of joy in these endless Narnia-wintered days). It was a Fat Day. I’ve had a few salads since (obv salads full of bacon and boiled eggs and stuff, I’m not stupid) to make up for it.

Anyway, baked cheese. Just think of it as posh cheese on toast. Is yum.


Get your cheese of choice – Camembert or Brie, ideally.
Herb – I used rosemary
1 clove of garlic
Half a capsicum
3 or so rashers of bacon
Half a red onion
Olive oil

Stick your oven on at about 210C or so.


Carefully slice off the very top rind of the cheese and stick it back in its box (if it came in one). Wedge in some herb sprigs and the clove of garlic, chopped roughly into 5 or so chunks. Dribble with olive oil and season. Chuck on an oven tray and stick in the oven with a voila.


Whilst its bubbling away for the next ten mins or so, cook your bacon rashers in a fry pan, having sliced first, and slice your onion and capsicum.


Take the bacon out, and replace with the onion. Soften a bit in the bacon fat (mmmmmm bacon fat), add the capsicum, and then the bacon. Should take bout 5 mins.


Your cheese should look a bit like the above by now. Remove from the oven, and pick off the herbs and garlic chunks. It’ll smell good. You’ve done a good thing.


We went with a rather prosaic bread choice. It was a last minute supper decision, it was all we had. It was perfectly good, actually. Whatever bread-based choices you make, you’ll want to pile the bacon/onion/capsicum mix on top of the cheese.


Lush. You’ll need a spoon. And some kind of indigestion remedy.

Below is the dog, begging. As she does. I believe she was rewarded for her persistence with a piece of dry toast.


Chocolate & Bourbon Brownies

I bloody love bourbon. It was my drink of choice for YEARS until I could get my palate to agree with wine a little more easily. Now I love wine a lot, but whenever I go back to bourbon I find my happy place.

I bloody love chocolate, too. And I love slices. These three things triangulate to make this delicious alchemy, chocolate bourbon brownies.

My face when I haven’t had bourbon (sadly this has been the case in recent times):


And my face when bourbon is present:


Somewhat manic, I admit, but clearly happier. (apologies for the hunched-back selfie there but things got tricky propping up the iPad and so on….).



This is an old Guardian recipe, I believe originally with pecans. I used no pecans, for no pecans are to be had in my house. Anyway, I fancied the unsullied flavours of booze and cocoa.

Get together:

200g dark chocolate (I used 70% nice stuff)

125g butter

2 eggs

125g plain flour

125g light brown sugar

100g caster sugar

1 tablespoon of cocoa

75ml bourbon

2 teaspoons or so of good vanilla extract

I’d say you could substitute the booze for milk if you fancied just a nice, rich brownie. If you wanted to add nuts of your choosing, use bout 120g or so, chopped.


Melt the butter and chocolate together in a saucepan, over a low heat.


Line a 20cm by 20cm pan whilst the stuff is melting. Keep an eye on the saucepan though – don’t let it boil or get too hot or split or anything. It’ll all be ruined if you’re not careful.


Beat the eggs and both sugars together for a couple of minutes. The sugars will begin to dissolve and the whole thing will get pleasingly fluffy.


Then add the melted chocolate and butter mix, hopefully cooled a little. Beat together.


Add your bourbon of choice. I like the classic JD. Also add the vanilla and beat well. It’ll stink of booze. You may like this, you may not.

I like it.

You’re supposed to twice-sift the cocoa and flour, then add. I don’t bother – I just beat it very well with the electric beater. Seems to work fine.


Pour into your tin, then into a preheated 170C or so oven (is that Gas Mark 3 or 4?…). Should take 25-30 mins. I like to take it out when there are still moist-ish mix crumbs on the skewer. Nothing worse than a dry brownie.


Go sit by the dog, on the sofa, whilst it bakes. Your boyfriend is upstairs having a bath. He’s mad for baths. I don’t get it. Baths are gross.

Anyway, watch the dog as she sleeps, like a perve.

Take the brownies out when done, let cool a bit before turning out of the tin, slice and devour.

Get massively fat and die happy.


Raspberry & Coconut Slice


I made this on the very same day I made the afore-posted cake. I couldn’t help myself.

Not used the oven since, mind.

Along with the also afore-posted Chocolate Coconut Rough Slice stuff, this slice is the stuff of Aussie childhoods, torn from the pages of the Australian Women’s Weekly.  There may well be a UK version, I’ve no clue.  Either way, I made this a lot when young, and may make it a lot from hereon in.  It’s bloody delicious.  Sweet as, mind you.  Rot your teeth, although that won’t concern the British.


I’m bloody exhausted this week.  Boyfriend and I usually congratulate ourselves on achieving somewhere between 1 and 1.5 total household jobs per weekend.  This one just gone we managed about 4, and yesterday completed another one or two.  It’s unnatural.  I’m having to eat a second breakfast of leftover slice in order to recover from the madness.


Ingredients are varied, and should include:

90g butter, softened
110g caster sugar
1 egg
35g self-raising flour
100g plain flour
1 tbsp custard powder (you’ll note the custard powder above – it’s a West Australian legend, I am never without it, importing it from home. Is the BEST)
220g raspberry jam  (I didn’t measure this, I just used a big tablespoon and used about 2/3 of a jar)

Coconut topping
160g desiccated coconut
55g caster sugar (didn’t use, had run out, so used light brown instead.  Was fine)
2 eggs, beaten lightly

Pre-heat your functional oven to 180C (or maybe 160C if fan forced)…and then line a slice tin, I suppose 20cm x 30cm or a bit smaller, with lovely greasy butter and baking paper.

Beat butter, sugar and egg with your mixer/beater/arm until light and fluffy.  As usual  I don’t go mad on this, I kind of beat it up for a minute or so with the electric beaters, making sure all the butter is combined and not leaving little refrigerated lumps in the whole thing.


Stir in the sifted flours and the custard powder.  It’ll look dry and as if it’s never going to combine.  Don’t believe it.  Tis false prophecy.  Will eventually clump together to form a dryish dough, as demonstrated above.  I just used the spatula to kind of cut the flour into the mix, and it got there in the end.


Spread the mix out into your lined slice tin.

I’ve lost my favourite slice tin. Despite not using ShitOven to store baking trays and the like in, the only explanation is that ShitOven exacted a final act of revenge and took favourite slice tin with it to whatever hell it is currently occupying.  Bastard.

Anyway as you can see above I kind of adapted NewOven’s grill tray with the handy help of a biggish grater.  Worked ok.

Once you’ve spread your mix out then ladle on the raspberry jam.


In a new bowl combine all the topping ingredients.  They’ll also take a minute or so to come together, but it will happen if you BELIEVE.

It’s kind of like a coconut crumble, I guess.

Anyway, do it.  Should look like the above.


Use your fingers to sprinkle the coconut topping on top of everything else.  Don’t press it in, just let it lay quietly on top, like when you get home too drunk to bother changing out of your clothes.

Stick it in the oven, should take about 40 minutes.


I am rather impressed at the level of stinkeye the dog achieved here. I had the cheek to tell her to wait whilst I sorted out the blanket. She was not impressed.  She is SUCH a bitch.

I’m getting her back this week, as she’s booked in for a dew claw operation at the vet’s this Thursday.  Yeah.  That’ll learn her.

*worried face*


Take your slice out of the oven and let it cool completely in the tin.  Don’t try to pick up the grater with your bare hands.  It’ll be hot.

Slice, eat, enjoy.


Ottolenghi’s Carrot & Walnut Cake

Yes. Cake.

I baked a cake and I didn’t weep a single tear. Well, tears of anger and frustration. It’s been two years since I attempted to bake a cake without an accompanying sense of doom.

Life is not without its continued comedy moments, however. After supplying the boyfriend with the dimensions of the space ShitOven had occupied and agreeing to the make and model of NewOven, I’m afraid I assumed any checking of dimensions would’ve have occurred at his end.

They did not. Thus:


Ahhahahaha. Ha. Haha.


Anyway we are going with it and will eventually cover it up but in the meantime it’s running a nice line on stimulating any latent OCD tendencies I have.

This is a bloody brilliant cake. Moist and yum. Make it. MAKE IT NOW.

In my enthusiasm for non-charcoaled baked goods, I totally over-baked yesterday (upside is another post is already in the bag) and we have had to prevail upon patient friends to relieve us of some of the excess.

There is still some cake left, though. I believe cake makes an excellent breakfast.


You’ll need to gather:

160g plain flour
Half a teaspoon each of baking powder and bicarb soda
1 teaspoon ground cinnamon
1/4 teaspoon ground gloves (didn’t have, didn’t use, cake is fine without)
1 large egg PLUS another egg yolk
200g sunflower oil
260g caster sugar
50g walnuts, chopped (if walnuts don’t do it for you, exchange with something that does)
50g desiccated coconut
135g carrot, roughly grated (we used 4 carrots around the size of that in the photo)
2 more egg whites
Pinch of salt


175g cream cheese (tubs here come in 200g, so I just used it all)
70g butter, unsalted (I used salted and nothing bad seems to have happened)
25g honey (2 good squeezes, seemed fine)
More nuts, toasted, if you can be bothered. I couldn’t.


Grease and Line a 20cm springform cake tin (think this one is more like 23cm). I used a bit of sunflower oil to grease. Lining is a pain but please just get on with it, yeah?


Sift (or whisk) the flour, baking powder, bicarb soda and spices in a bowl. In a separate cup lightly beat the egg & the egg yolk.


In another bowl, or in your fancy KitchenAid or Magimix if you’re burdened with such luxuries, put the caster sugar and oil and beat together on a medium speed for a minute or so. Top tip from the boyfriend (I’ve no idea if it’s true but chose to believe him) – with liquids like oils, grams and mls are pretty much the same. I used 200ml of oil, based on this theory, and the cake is fine.


Get your prepped egg, carrot, coconut and nuts ready, then slowly add the egg using a lower speed (or mixing by hand, as I did), then the other ingredients. Add the dry ingredients and fold through without over mixing.


As usual it’ll have more than a hint of the vomit about it at this stage, especially with the handy addition of carrot in this mix.


In a clean bowl, whazz the 2 egg whites and the pinch of salt till they form stiffish peaks. Your boyfriend will kindly do this bit for you. He will also grate the carrots. Thanks, boyfriend.


Gently fold the egg whites, in about 3 stages, into the mix, and don’t worry if there are some white streaks in it. Ottolenghi says its fine, and he is a kind of God so we must Trust in Him.

Into a preheated oven at 170C (gas mark 3) for an hour or so. Mine took an hour and ten mins and I was increasingly unsettled by the lack of burning smell. So unfamiliar. You’ll know it’s done when you check with a skewer and it comes out pretty clean.


Let it cool completely in the tin.

Beat the cream cheese till it’s smooth and light, and in another bowl beat the sugar, honey and butter till the same. I will say that Mr O loves a multi-bowl recipe. I recommend having your boyfriend on standby for washing up duties.

Mix the cream cheese and butter mix together. I’d actually run out of caster sugar and used fine brown sugar instead for the icing – perfectly delicious.


Ice the top. Add the nuts if you’ve been bothered.

Eat, whilst weeping quietly with relief.


Stroganoff, Da


There is a man downstairs playing with cords and electrics and things, all to effect installation of NewOven. It’s quite exciting but I must say today I’m not quite as overcome with a raging desire to bake as I was last week, when I thought this whole palaver would be occurring. Might buy a frozen pizza for supper tonight to run an early test.

Due to aforementioned complications with NewOven’s apparent electrical superpowers The Electrician Man is having to run some big wires through some strange places. See below:


Here he is crouched in the downstairs loo, discovering all sorts of plumbing atrocities (leaks, damp, unusual piping choices) whilst wiring up the new appliance. I seriously don’t know who the people we bought the house off got in to do work for them but we’ve literally NEVER had anything done ourselves without discovering some heinous crime against tradesmanship.

Right, continuing the post-ShitOven pre-NewOven stovetop cooking theme, here be Stroganoff. My Mum used to make this when we were growing up and I believe she even used to eat it, which is astonishing. Not sure she made this version, but regardless this is an easy and tasty thing to make, and offers many comedy gold moments of discussing things in a really bad Russian accent whilst doing so. Daspadanya (?sp)….


Get together:

Bout 75g of butter
One white onion
Bout 150g or so of white button-type mushrooms
2 tablespoons of tomato paste
1.5 teaspoons of Dijon mustard
Bout good 0.5 teaspoon of smoked paprika, hot if you fancy it
500g of good beef, trimmed of fat and sliced into strips (we used rump)
110ml of beef stock
Flat leaf parsley
Brandy (optional but good)
200ml sour cream

I looked at a heap of recipes for this and kind of mushed a few together across various websites like BBC Good Food and suchlike. Freestylin’….

This dish you can prep, cook and eat all within 20-30 mins I reckon, depending on how much time you waste dicking about with bad Russian accents.


Prep your onions by slicing quite finely. Same with the mushies.

Then sort your beef. Do it in that order, yeah?


In a big pan or similar, melt half the butter till gently foaming, then chuck in the onions, frying gently for 2-3 minutes till they start to soften.

Add the mushrooms, fry for a further minute or so.


Add the paprika, mustard and tomato paste and stir through for another minute.

Complex stuff this, eh?


Add the beef stock and bring to a gentle simmer. It’ll start thickening and kind of reduce over the next few minutes. That’s all it needs.

Whilst that is happening cook your beef in a separate pan, using the remaining butter, in batches, till just browned but not cooked through. Unless, of course, you love tough, overcooked meat, in which case do whatever makes you happy.


Return all the beef to the pan over a lowest heat, pour in a good slosh of brandy and flambé.


When the flames have gone, add all the beef and juices to your sauce.


I’m not going to tell you it looks beautiful. It doesn’t. It smells good and tastes better, and we can’t all be beauties.

Check for seasoning. Add. Be generous with the black pepper. Stir through the sour cream and some chopped parsley at the very end.

If the sauce gets a bit thick feel free to loosen with a dash of water.

Serve with a pasta like tagliatelle or similar (not my choice) or with simple boiled rice (my choice).

On top you can either faff abut making sautéed potato fries OR you can buy the chip version. Sprinkle generously on top. I was modest, actually, for the photo I knew would be used here but threw on half a bag of the things on top once the camera had been put away.

Is yum. Enjoy.


Lamb Balls (with Harissa and cumin)

Made these last night. Bloody delicious.

Get some lamb mince, think I had about 300g. Add 1 or 2 teaspoons of Harissa, a good half teaspoon of ground cumin, salt and pepper, half a cup of breadcrumbs and one egg.

Mix, innit.

Form into small, ping-pong sized slightly flattened balls and shallow fry in oil with a little butter, turning after 2-3 mins. (free tip: if you form the balls with wet hands the meat won’t stick to you).

Eat warm with bread and hummus and olives and tomato and red onion salad and tabbouleh, if you can get your hands on some nice stuff.

They’re probably fine cold but none survived long enough for us to find out.


Steamed Syrup Pudding

It’s been a while since I did anything that was strictly baking, not since the shortbread, I think. Obviously the cause is ShitOven’s demise. I often wonder where it is, now, and whether it’s suffering in this endless sleety winter.

I bloody don’t, I’m thankful for its absence every day.

The man came to install NewOven on Friday. As soon as he laid eyes on NewOven, as seen below….


…he shook his head and went, ‘Oh no, sorry, can’t do that for you today.’

As you can imagine, I was stoked. Apparently NewOven runs on 15 megashittingwatts or something, and most normal house circuits are under 13 bloodyweaklingmegawatts. If we connected NewOven to the mains as-is, it’d likely fry the circuits to a nice donut crispness.

Anyway he’s hopefully coming back some time soon (boyfriend is in charge of organising this and knows that it is Very Important Indeed that this occurs ASAP) and it’ll take half a day and a fierce £250-300 to sort, rendering our deliberately mid-range priced oven somewhat expensive.

It’s hard to bake without an oven and I wasn’t yet ready to submit to the heady lows of microwave baking, so in the absence of literally any other ideas I’ve steamed you a pudding. Nice, too, it is, with the Golden Syrup flavour reminiscent of the burnt damper we’d eat at various school camps in lieu of being fed actual food. I’m pretty sure the teachers were fed properly.

Right. Moving on. The recipe is from the Guardian website so just google that if you’d prefer it to my version.


150g SR flour
150g soft brown sugar
150g butter, softened
2 eggs (supposedly pre-beaten but I didn’t bother)
Some milk
Pinch of salt.
Golden Syrup, the recipe recommends 6 tablespoons but that looked like a metric shitload to me so I went with 3 tablespoons instead. I am the Oracle.


Grease your pudding bowl with some extra butter. I only have this bowl, it’s a bit big but I figured it’d work ok.

Add your Golden Syrup to the bottom in whatever way you fancy.


If you dip your spoon in very hot water before spooning the syrup, it’ll not stick to everything, or the spoon, or your face or whatever.


Cream the butter, sugar and a pinch of salt till looking lighter and fluffier. I probably did this for about three minutes with an electric handbeater.

Add the eggs one at a time. It’ll look like sick after you’ve done so.


Fold in the flour. It’ll look dry. It is dry.

You then need to add the milk in LITTLE AMOUNTS VERY SMALL AMOUNTS till it gets to what is known as dropping consistency. You can also image search google for dropping consistency if you want to see what it looks like. I ended up using between half to 3/4 of a cup, I’d say.


This is my attempt to photograph it for you. It’s a shit photo. Just look for the batter to not be dribbling off the spoon, for the mix to still be quite stiff but when held up on the spoon it kind of reluctantly drops off, like kids being shoved through a school gate at the start of term.


Spoon the mix into the pudding bowl and kind of smooth over the top.


Get a sheet of grease proof and a matching sheet of foil, pleat the middle and tie around the top of the bowl with some string. Trim the edges.

I trust that you’ve by now worked out you need a big (bigger than the pudding bowl), lidded pot on the boil, with water level just up the sides of the pudding bowl but not over.


Tie some more string around the bottom so you’ve got a kind of handle, makes life heaps easier when it comes to taking the bastardy thing in and out. If you don’t do this you are guaranteed some steam burns.


Place the pudding in the boiling water, check the water level all the way though to make sure you’ve enough to keep things steaming. Should take 1.5-2 hours – a clear pyrex bowl is handy here, as you can tell what stage the whole thing is at.

Remove when done, take off the lid and loosen around the edges with a knife. Turn over onto a plate and serve. Eat with custard made from powder – none of that fancy creme anglais with this stuff, no way chum.

Two pics below – the whole thing, and served up.


It’s mush. Delicious mush.

You could get away with just 2 tablespoons of Golden Syrup, you know.


Chicken Curry For the Lazy


Curry. Excellent takeaway food. I didn’t really have a proper one till I moved to the UK, curry wasn’t part of my family’s rota of meals, unless you count Nana’s curried sausage casserole which I remain unaccountably fond of. Anyway, I made a curry the other day. I stuffed it up, of course, but not till the very end and not in a way which rendered it uneatable. I’m a white Anglo-ancestored Australian so am probably getting it all wrong, but this is my version which is mediumly spicy but very delicious.

Don’t, as I did, cook this if you’ve two nice loads of washing drying in the kitchen. Curried clothes are nowhere near as nice as curried chicken.

Right you are.


Chicken pieces – I used 4, skin off
Onions, two
Garlic, 4 or so cloves
Ginger, fresh, thumb-sized piece
Cumin seeds
Coriander seeds
Curry leaves
One green chilli, whole
Plain yoghurt or sour cream

I used less meat and more veg and so a single piece of chicken = a good serve with lots of sauce and veg.


In a dry pan, toast a good teaspoonful each of the cumin and coriander seeds. Should only take a couple of minutes – don’t let them burn. You’ll know they’re done as they’ll start to get very smelly. Nice smelly. Real chefs would probably say fragrant.

Whilst that’s happening, in a food processor whazz up the onion, garlic, ginger, chilli and turmeric into a paste. Add the roasted seeds and whazz up more, till they’re not seeds anymore.


Stick this oniony paste into a frypan with a little vegetable oil and start to cook. It’ll get even more fragrant. Don’t hurry this bit, let the paste cook a while over a gentle-ish heat, adding a bit more oil if it starts to look too dry. I haven’t taken a photo of what this might look like. Trust your instincts (if that’s safe, I’ve no idea).


Prepare and chop your veg in a manner which pleases you. I did so, and ended up with the above. Do this bit whilst the paste is cooking. Multi-tasking, it’s the cook’s friend.


Turn the heat up under the pan a little and roll the chicken bits around in the paste as if they were the elderly, oiled bodies of European gentlemen on a Spanish beach wearing speedos of indeterminate size, but definitely too small.

Add your veg, stir around and then pour in your tin of tomatoes. I usually add a bit of water here as well.


Make sure it resembles the above, somewhat.


At this point you think, ‘Oh shit, I forgot the curry leaves AGAIN!’, so add 3-4. You’ll find them later, stuck to your teeth.


I cooked this on a low, gentle heat for about 40 minutes. Check for seasoning. Then I added a tub of natural yoghurt and idiotically turned the heat up.

Curdles. NICE.

Add the yoghurt off the heat, then eat. Don’t be a dickhead, like me.

We ate with a naan from Sainsburys that the boyfriend helpfully picked up on his way home from a drunken 40th birthday in Manchester.

He’s, like, heaps older than me.


Guest Post – Brother in Law’s Sloppy Stew

Why hello there.

Yes, another guest post, this time from my brother-in-law.  Clearly in my sister’s house there’s a shitload of cooking going on.

The reason for the continued guest posts is highlighted below – ShitOven Is No More.

The boyfriend has done a sterling job in sorting ordering of NewOven (current working title), disconnection and removal of ShitOven, however we are yet to find someone with the requisite electronic nouse to get NewOven connected.  I’m taken with a rather unhealthy desire to bake a cake, just so I can have something cooked that doesn’t involve vast amounts of carbon and burnt bits.

In the meantime, do enjoy P’s stew.  He’s American by birth but you shouldn’t hold that against him, as he’s renounced all things shitly Yank and become an Aussie citizen, with the comedy trait of a nice US accent interspersed with words like ‘mate’ in slow, Aussie drawl. I like it.

Farewell (actually, don’t farewell, you piece of festering hell-junk) ShitOven.


Right. So here’s P’s bit.  Enjoy. How can you not enjoy something called slop stew, really….?


So people, I’m a native to America, however moved here to Perth, WA, in 1999, due to the blog author’s beautiful little sister Y, who blessed this page with her beautiful laksa…I was 23 and fell in love with the Aussie “family, food and a ‘few drinks'” attitude… And I love Lamb, f*ckin love it on the real…so here’s a dish I call “Slop Pot Lamb Stew” – inspired by my love for lamb, an assortment of excellent chefs and family cooking from the US and here, but my wife is the one who truly has influenced my love for food and cooking. So here we go:I will start by saying that it doesn’t matter if you use beef instead of lamb…I know how bloody expensive it is, but I was fortunate to get a 2 kilos of lamb leg for 6 bucks, but if you use beef it’s still the bizzomb…so again this whole recipe goes the same for beef…
Now the stew I grew up with everything in it was always chunky, like big pieces of super soft tender meat and chunky carrots, potatoes, etc….So do what you like with regard to cutting techniques but I will be writing in accordance with those things mentioned in mind.
(This recipe serves 6-8 people…WHAT?  I got kids to feed……)


  • 2 tbsp olive/vegetable oil
  • 2 kilos of shoulder/leg of lamb or beef, cut into 2 inch pieces, if on the bone keep it but cut as much off of it as you can.
  • 2 medium brown onions, diced n sliced
  • 2 shallots sliced n diced
  • 3-4 Green Onions (Spring Onions) diced
  • 4-6 cloves of garlic, chopped finely (crushed if you wish)
  • 2 tbsp butter
  • 1/4 cup flour
  • 1 cup red wine (one you would drink, doesn’t have to be expensive, but if you wouldn’t drink it why would you cook with it, right?)
  • 1 Litre (4 cups) of chicken/vegetable broth, 1 Litre of beef broth
  • 1 1/2 tsps of good quality sea salt
  • As much freshly ground pepper as you want, don’t be stupid with it, but pepper and stew are like bread and butter…
  • 2 bay leaves
  • 1 tsp dried thyme
  • 2 tsp dried rosemary
  • 1 can of chopped tomatoes, or alternatively 4 chopped fresh tomatoes
  • 4-6 stalks of celery, cut them chunky
  • 4 -6 carrots, washed, skin on, cut them chunky
  • 5-8 decent sized potatoes of your choosing, they’re all yummy
Again I would like to note, cut down on the measurements for what you’re catering to.


Slice and dice your onion collection, and mince/chop finely your garlic, throw it in a bowl and put to the side.


Cut off the meat from the lamb leg into big Paul Bunyan chunks, keep the bone. Cut most of the thick fat off, give it to your dog but you don’t want too much fat.  (Ed’s note: we have stopped giving our dog the fat, because it goes straight through her, exiting at great speed and volume, with accompanying comedy noises and unfortunate olafactory concentration. Do this at your own risk).


Get yourself a big pot and put your oil in it, and start frying off the meat, throw the bone in there too, for 2-3 minutes, make it all brownish in color then remove it from the pot.


Put the meat aside in a bowl, then add all the onions to the pot, don’t let them burn, but put a lid on the pot and let them sweat and get all soft and soppy…


While this is going on I usually get my son to do the dishes I’ve just used, as you can see he’s thrilled to be in the kitchen with me 🙂

Ed’s note: This child was once a sweet and delicious small baby. Now look at him…


Once the onions are nice and soft, throw in the butter, then the flour, and stir around until it looks quite pastey and globby


When it looks like this add your glass of wine…


Let the wine and the onion mixture simmer until it thickens, the add in your meat, along with the dried herbs, and stock…


Add your salt and pepper, don’t be slack with the pepper!

Now this where you let it simmer for about an hour…and if you haven’t already, cut up your carrots, celery and potatoes to nice big chunks, or whatever size you prefer, like I said before this recipe is a hearty type of meal, it’s suppose to be sloppy and big home cooked winter comfort food, but really it’s good any day of the year in my opinion…

I added a bit of fresh parsley from my garden, and it’s excellent just as it is with some nice crusty bread and butter, however here’s some other variations you can do to make it interesting every time…

Add a couple of tin diced tomatoes
Add a mild fresh chilli
Serve on top of rice
Instead of having potatoes in the stew, make a nice mashed potato and serve the stew on top of it.
Add pumpkin.