Beef Casserole and Gordon's Apple Pudding

These were two great recipes and perfect as a winter warmer. I have cooked similar dishes before but by adding a few ingredients it really turned them in to something special.

The beef casserole used carrots, celeriac, pearl onions (I used baby onions, are they the same thing?) and chestnut mushrooms. I really liked the addition of bacon lardons which I would not normally have put in but it added a great smokey flavour and helped to make a rich sauce.

I did need to thicken the sauce a bit by removing the lid and letting it cook in the oven for some of the cooking time.

To serve I followed the recipes in the book for buttered savoy cabbage and mustard mash (mixed the next day for bubble & squeak).

For pud it was apple pudding. This is a variation of Eve's Pudding. It was gooood. Instead of stewed apple it calls for you to caramelise three Pink Lady apples in butter and brown sugar before adding sultanas soaked in Calvados. I replaced the Calvados with Brandy as I had some left over from Christmas. A simple sponge mixture is put on top with a little lemon zest and topped with flaked almonds.

To serve was some creme fraiche blended with some vanilla seeds. I'm not a big fan of creme fraiche but stuck with it. All in all very good.

Well I have started on the way. One thing I have noticed already is that these recipes require some putting together. If I am to avoid being in the kitchen for all of Sunday afternoon I need to plan a bit better, I may even have time to take a photo or two.