FLOWER POT KITCHEN: MY NUMBER ONE MOST FAVORITE DINNER EVER...NAN'S BRAISED STEAK AND KIDNEY

13 Dec 2011

MY NUMBER ONE MOST FAVORITE DINNER EVER...NAN'S BRAISED STEAK AND KIDNEY

THE BEST EVER WINTER DINNER, SLOW BRAISED CHUCK STEAK AND OX KIDNEY IN SPITFIRE ALE

BUTTERY CREAMY SOFT VELVETY MASHED POTATO'S

EYE'S BIGGER THAN MY BELLY & THAT IS SAYING SOMETHING LOL, HAS TO BE EATEN WITH A SPOON SO I CAN GET AS MUCH OF THE GRAVY IN EVERY MOUTHFUL

INGREDIENTS
2/3 kilo of chuck steak diced
1/3 kilo ox kidney diced
2 bottles of spitefire ale
Salt & pepper
3 bay leafs
1 Spanish onion
1 tsp dijon mustard
1 tsp dry mustard powder
Dash worcesthire sauce
1 tsp beef stock
1 tsp curry powder
1 tsp red current jelly
Big knob of butter
2 tbsp flour seasoned
King Edward potato's
Lots of butter
Dollop of double cream

Toss the steak and kidney in seasoned flour and place all the ingredients in a deep roasting tin, stir well and cover with tin foil put in a a heated oven at 150 degrees for 3-4 hours, the gravy with thicken up all by itself as it reduces. Stir in a generous knob of butter and serve with mashed potato's and vegetables of your choice.

MASHED POTATO
I like King Edward potato's as they are dryer and this makes a much lighter and fluffy mashed potato. The tip is to dry the potato's. Once boiled in a lots of water seasoned with a pinch of salt, leave them to steam off their moisture, meanwhile return the pan to a low heat and melt the butter and cream together, season, add the potato's through a ricer and mix in well, adjust seasoning to taste.

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LIFE MY PASSION

Welcome to my daily life of cooking, one winters day many years ago my family and I were all inspired by a back to back rainy day of River Cottage this got us to stop talking about and start actually doing, suddenly three weeks later eight vegetable beds were dug, greenhouse erected and our first vegetables were propagating, this was the start to raising and growing our own food, our fabulous son Oscar changed our path in life which lead us to sell our small thriving restaurant of 10 yrs and to start our new life (Terrifying!) a life of the self sufficient in touch with nature and seasons, taking a step back and looking forward to a slower change of pace and making the most of every moment.

My passion for cooking was stronger than ever and having time at home with Oscar I found I had a new direction and I was no longer striving for perfection, I was suddenly very passionate for the enjoyment of the other side of food, something I had not realised, being the Chef/Cook and every other duty of your own small restaurant made me see that I never actually took time to cook what I wanted!

So there I was muddy boots and hands digging deep in more than one sense and I found myself transported back in time to where everyone grew some of their own food, it is a wonderful world with a real sense of achievement and loss, Slugs Snails and Caterpillars! But thats another story! Childhood memories of summers when I lived with my grand parents reminded me of so much that I had learnt about the make do and mend generation that I had forgotten.

Now as a family we love our free wild food days where we gather what nature has provided, have gone from being mini mini garden urban small holders, who did raised pigs at home because we could not wait to find land and supporting ourselves from our garden to now owning a very small farm that allows us to grow more vegetables for the whole of our family and neighbours, raise our own gorgeous Gloucestershire Old Spot pigs, (Sausages!) and pets! Dorset Down sheep, chickens for eggs and pet goats! Suddenly having large quantities of produce started to wake up the Cook in me!

The Cook was awake that part of me that wants to cook for the masses and I found myself setting up Flowerpot Kitchen, a Farmers Market Stall, I wanted to use our honest raised meats and make old fashioned pork pies, rabbit pies and game pies from the local game keeper along with old fashioned techniques and the best hot water crust pastry. This in turn grew to a small cottage industry from home weekly supplying three farm shops and a deli along with also attending three farmers markets A few years later there came a time when my son Oscar's health changed and it was an easy decision to stop.

I still hold the occasional pop up 40 seater restaurant or gourmet lunch which we do for local charities for the love of sharing food and to remind that Cook in me why I love our go slower self sufficient life!

So here I am sitting amoung the vegetables watching the chickens loving that every season nature teaches me something new and that nature is in charge! She has taught me to just go with it and grow. Give it a try from a tray of salad on your windowsill to a few tomato plants it all counts.